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RD EXAM #1_ Jean Inman Review Course Questions with 100% correct answers verified latest update 2024
RD EXAM #1_ Jean Inman Review Course Questions with 100% correct answers verified latest update 2024
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RD Exam 2022: Jean Inman Study GuideDomain 1, Part 1
Fruits and veggies: what is crispness due to? - ✅✅-osmotic pressure of water-filled
vacuoles
What accelerates the ripening of fruits during storage? - ✅✅-ethylene gas
chlorophyll + acid/heat = -✅✅-pheophytin
Chlorophyll + alkaline = - ✅✅-chlorophyllin
T/F: lycopene is considered and antioxidant and a phytochemical - ✅✅-true
✅✅
alkaline and acidic solutions have _________ effect on fruits and veggies with a
yellow or orange pigments - -little
when should berries and mushrooms be washed? - ✅✅-JUST before serving
how much juice would 12 oranges yield? - ✅✅-1 quart of juice
why do frozen fruits and veggies have a shorter cooking time? - ✅✅-because
blanching and freezing have made them tender.
✅✅-immersion in boiling water for a short time.
what is blanching? -
how do you cook cauliflower? - ✅✅-short time, covered
✅✅
how do you cook cabbage to minimize the development of a strong flavor? (3 steps)
- -cook for a short time
keep lid off initially to let acids escape
cook in large amount of water
#10 can = ___ cups - ✅✅-13
how many cans per case associated with #10 can - ✅✅-6
#10 can = ___ to ___ servings - ✅✅-20-25 servings
#10 can = ___lbs ___oz - ✅✅-6lbs 9oz.
Which organization "grades" fruits and veggies - ✅✅-USDA
,✅✅
When the USDA grades fruits and veggies, what do they base it on? (6) -
-quality
firmness
color
maturity
freedom of defects
uniform size and shape
what are the 5 grades of fresh produce? - ✅✅-Fancy
Extra #1
#1
Combination
#2
✅✅-structural part of tendon that surrounds muscle
what is collagen? -
what happens to collagen in heat? - ✅✅-hydrolyzed into gelatin
becomes tender
Pork is a good source of - ✅✅-thiamin
calcium content is high in which 3 seafood products? - ✅✅-fish canned with bones
oysters
shrimp
✅✅-further myoglobin breakdown from oxygenation
Pigments in meat:
green colors are due to -
✅✅
vacuum-packing meat + stored unfrozen at 0*C is:
anaerobic or aerobic? - -anaerobic
✅✅
why would vacuum-packaging meat AND storing it unfrozen at 0*C be beneficial? -
-extends the storage life of meat
✅✅-false
T/F:
inspection of meat is not mandatory -
inspection of meat IS mandatory
✅✅-USDA
which organization inspects and grades meat? -
When does the USDA inspect and grade meat? - ✅✅-at slaughter
, ✅✅
what is the symbol and motto to represent a healthy animal at the time of slaughter?
- -a round, purple stamp "USDA Inspected and Passed"
grading indicates __________________ - ✅✅-quality
what is the symbol to represent that the grading indicates quality? - ✅✅-shield
✅✅
what is the safe minimal internal temp of pork, beef, veal, lamb, steaks, roast, fish? -
-145*F
✅✅
what is the safe minimal internal temp of ground beef, ground veal, ground lamb? -
-160*F
what is the safe minimal internal temp of poultry? - ✅✅-165*F
why are cured meats pink? - ✅✅-nitrites
what is one purpose of nitrites - ✅✅-inhibits botulism
✅✅
which oil (fat) has the highest smoke point and what is that smoke point? -
-safflower, 513*F
✅✅
which oil (fat) has the lowest smoke point and what is that smoke point? -
-butter, 350*F
what is the limiting amino acid in soybeans? - ✅✅-methionine
how should a fresh fish with the head still attached look? - ✅✅-bright, red gills
bright, shiny skin
✅✅
if gills on a fish with the head still attached are grey and dull, you should... -
-reject it
✅✅
is the concentration of PRO, fat, minerals/vits higher in the yolk or the white of an
egg? - -the yolk
What are the 3 grades of eggs - ✅✅-AA, A, B
by what process is the quality of eggs graded? - ✅✅-candling
what does candling show? (2 aspects) - ✅✅-thickness of white
location and condition of yolk
which 2 aspects of an egg does grading NOT include? - ✅✅-color of shell
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