Maillard - Samenvattingen, Aantekeningen en Examens

JEAN INMAN DOMAIN 4/ DOMAINS JEAN INMAN DOMAIN IV 2024 LATEST UPDATED EXAM ACTUAL QUESTIONS AND CORRECT ANSWERS 100% QUALIFIED PASS. Enzyme activity - ANSWER- Enzymes can stay alive after cells die; temp and pH affect activity Enzyme role in ripening fruit - ANSWER- Concerts start here to sugar, softens; acid lowers pH and prevents enzyme activity; Blanch veggies before freezing Browning reactions: enzymatic - ANSWER- Cuts on fruit Browning reactions: non-enzymatic - ANSWER- Mailla...

Eatright prep Questions and Answers 100% Pass Define the basics of blood composition - Answer- Plasma RBC WBC platelets Compare the nutritional value of egg white and egg yolks - Answer- Egg white is a high quality fat free source of protein; it is allso a good source of niacin, riboflavin, potassium and magnesium Egg yolk contains all the egg's fat; vitamins AD, and E and zince; it also is a source of cholesterol Describe the grading process of eggs - Answer- Through the process of ca...

Beef, pork, and poultry are part of what category in the food manufacturing industry? A. animal food B. other food C. dairy product D. animal slaughtering and processing - D benzyl acetate - primary compound in strawberry flavor Capsaicin - the spicy compound in hot peppers Cellulose is: A. a triglyceride B. an amino acid C. a polysaccharide D. sweet - C color lake - small particle that carries the dye molecules Effective packaging for food products can be made with A. colorful gra...

Jean Inman Domain 1 (RD Exam) Questions And Answers All Verified % of water/carbs in fruits and vegetables - ANS 75-93% Vitamin and minerals in fruits/vegetables - ANS Calcium, vitamin A, C, sometimes B Tugor - ANS Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - ANS Non CHO substance not very softened by cooking; woody part of vegetables Methionine - ANS Limiting protein in soybeans Protein concentrates - ANS >70% protein...

Eatright prep Questions and Answers 100% Pass Define the basics of blood composition - Answer- Plasma RBC WBC platelets Compare the nutritional value of egg white and egg yolks - Answer- Egg white is a high quality fat free source of protein; it is allso a good source of niacin, riboflavin, potassium and magnesium Egg yolk contains all the egg's fat; vitamins AD, and E and zince; it also is a source of cholesterol Describe the grading process of eggs - Answer- Through the process of ca...

Jean Inman Domain 1 (RD Exam) questions with correct answers % of water/carbs in fruits and vegetables Correct Answer-75-93% Vitamin and minerals in fruits/vegetables Correct Answer-Calcium, vitamin A, C, sometimes B Tugor Correct Answer-Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin Correct Answer-Non CHO substance not very softened by cooking; woody part of vegetables Methionine Correct Answer-Limiting protein in soybeans Protein concentrates C...

Jean Inman Domain 1 (RD Exam) Study Guide With Accurate Solutions. % of water/carbs in fruits and vegetables - answer75-93% Vitamin and minerals in fruits/vegetables - answerCalcium, vitamin A, C, sometimes B Tugor - answerCrispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - answerNon CHO substance not very softened by cooking; woody part of vegetables Methionine - answerLimiting protein in soybeans Protein concentrates - answer>70% protein Protein isolat...

Eatright prep Questions and Answers 100% Pass Define the basics of blood composition - Answer- Plasma RBC WBC platelets Compare the nutritional value of egg white and egg yolks - Answer- Egg white is a high quality fat free source of protein; it is allso a good source of niacin, riboflavin, potassium and magnesium Egg yolk contains all the egg's fat; vitamins AD, and E and zince; it also is a source of cholesterol Describe the grading process of eggs - Answer- Through the process of ca...

Lacking Amino Acid in Soy/Legumes - Methionine With age, fruits and vegetables increase ? - Hemicellulose and lignin (a non-CHO substance not significantly softened by cooking) Chemical Changes in Ripening and Storage of Fruits and Veggies - 1) Starch converted to Sugar 2) protopectin --> Pectin (ripe fruit) -> Pectic Acid (Overripe fruit) 3) Ethylene gas accelerates ripening of fruit How many oranges to yield one quart juice? - 12 (dozen) oranges Green Pigment - Chlorophyll ...

Describe the general natural factors and locations suited to sparkling wine production, explaining why these factors affect the wine's style - Grapes for sparkling wine are ideally low in potential alcohol (9-11%), high in acidity, and showing just-ripe fruit flavors. This favors zones at high latitude, high altitude, and near cooling influences for grape growing. Describe Chardonnay and explain how its qualities suit it to sparkling wine production - Early budding -> prone to frost...