CDR Exam Domain I Questions and Answers 100% Verified and Updated 2024

CDR Exam Domain I Questions and Answers 100% Verified and Updated 2024 Pheophytin - Answer- Olive green in acid Chlorophyllin - Answer- bright green in alkaline What happens when you add baking soda to green beans - Answer- Turns them bright green but makes them mushy from cellulose being broken down Lycopenes - Answer- Carotenoid; contribute to red color in tomatoes and watermelon and overtones in apricots act as antioxidant, phytochemical (prostate cancer) Anthocyanins in acid - Answer- bright red Anthocyanin alkaline - Answer- blusish Anthoxanthins or flavones - Answer- colorless in acid; yellow in alkaline Canned Grade A - Answer- Top quality in tenderness, flavor, appearance, and uniformity. They make the most attractive servings for special luncheons or dinners. (fancy) Canned Grade B - Answer- Very good quality, slightly more mature and not quite as tender (choice) Canned Grade C - Answer- Not as uniform in color and flavorful as the higher grades and usually more mature. These vegetables are generally to be used as an ingredient in soups, souffles, casseroles, stews, etc. (standard) Fresh produce - Answer- Fancy, Extra #1, #1, Combination, #2 Egg Grades - Answer- AA, A, B Jumbo egg - Answer- 30 oz XL egg - Answer- 27 oz L egg - Answer- 24 oz M egg - Answer- 21 oz S egg - Answer- 18 oz Peewee egg - Answer- 15 oz Who inspects meat at the time of slaughter - Answer- USDA Animals are healthy/fit for human consumption - Answer- Wholesome meat act 1967 Prime cut - Answer- Most marbling/tender Choice cut - Answer- Most widely available, still marbling Select cut - Answer- Least marbling, most lean Standard cut - Answer- Lower quality, yet economical Solanine - Answer- A harmful, bitter-tasting substance that appears as a greenish color on potatoes that are exposed to light. Myofibrils - Answer- Microscopic protein filaments that make up muscle cells. Collagen - Answer- Structural part of tendon that surrounds muscle. In heat --> hydrolyzed to gelatin Elastin - Answer- Resistant to heat (ligaments, cartilage), yellow in color Finish fat - Answer- Amount of fat cover on carcass Meat is ______% protein - Answer- 16-23%