Inman's Review of Dietetics 2022
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Questions and Answers

What type of fat replaces butterfat in mellorine?

  • Hydrogenated vegetable oil (correct)
  • Olive oil
  • Animal fat
  • Coconut oil

How many calories per gram does gelatin provide?

  • 7 calories
  • 2 calories
  • 9 calories
  • 4 calories (correct)

What role does gelatin play in the production of marshmallows?

  • Acts as a stabilizer
  • Improves nutritional value
  • Adds flavor
  • Acts as a foaming agent (correct)

What temperature should coffee be brewed for optimal flavor?

<p>185-203'F (D)</p> Signup and view all the answers

Which enzyme found in pineapple can prevent gelatin from forming?

<p>Bromelain (A)</p> Signup and view all the answers

What is the main purpose of using sorbitol in food products?

<p>Moisture retention (A)</p> Signup and view all the answers

What is the role of carrageenan in fat-free milk?

<p>Prevents sedimentation (B)</p> Signup and view all the answers

Which of the following substances is known to inhibit the spores of clostridium botulinum?

<p>Nitrites (D)</p> Signup and view all the answers

What mathematical operation is primarily represented in the content?

<p>Subtraction (D)</p> Signup and view all the answers

Which element appears most frequently in the visual content?

<p>QJ (A)</p> Signup and view all the answers

In the context of the content, what could the symbol 'O' most likely represent?

<p>A variable (D)</p> Signup and view all the answers

What do the repeating elements such as 'C' and 'ro' suggest?

<p>They indicate a pattern. (D)</p> Signup and view all the answers

What is the significance of the number '6' in the content?

<p>It is a placeholder for a value. (D)</p> Signup and view all the answers

What role does 'E' play in the context of the content?

<p>A variable or element (D)</p> Signup and view all the answers

Which of these elements could indicate an operation based on its placement?

<p>5 (A)</p> Signup and view all the answers

If the 'ro' symbol is interpreted as a variable, what implication does it bring?

<p>It can represent multiple values. (D)</p> Signup and view all the answers

What enhances tenderness in pie crust?

<p>Using oil or soft fats (B)</p> Signup and view all the answers

Which method is used for yeast dough that combines liquid with yeast and part of the flour before fermentation?

<p>Sponge method (C)</p> Signup and view all the answers

What is the expected ratio of flour to liquid in a stiff dough?

<p>1:4 (A)</p> Signup and view all the answers

Why should high protein bread flour be used for yeast dough?

<p>It helps develop gluten for better structure (A)</p> Signup and view all the answers

How does high altitude affect baking?

<p>The heat takes longer to stabilize structure (C)</p> Signup and view all the answers

What does flakiness in pie crust result from?

<p>Leaving fat in coarse particles (C)</p> Signup and view all the answers

What is a common outcome of using cake flour in deep frying?

<p>Absorbs more fat than all-purpose flour (D)</p> Signup and view all the answers

Which method in bread-making significantly reduces fermentation time?

<p>Continuous bread-making method (A)</p> Signup and view all the answers

Which cooking method is most suitable for tender cuts of meat located near the backbone?

<p>Dry heat cooking (B)</p> Signup and view all the answers

What is the desirable property of fats used in frying regarding their smoke points?

<p>They should have a high smoke point. (B)</p> Signup and view all the answers

What happens to the internal temperature of meat during carry-over cooking after being removed from the oven?

<p>It rises by approximately 15-25°F. (C)</p> Signup and view all the answers

Which cooking technique involves browning meat in flour and then simmering it in liquid?

<p>Braising (B)</p> Signup and view all the answers

Which of the following amino acids is the limiting amino acid in soybeans?

<p>Methionine (C)</p> Signup and view all the answers

What is the primary method of cooking used for cuts of meat with more connective tissue?

<p>Moist heat cooking (A)</p> Signup and view all the answers

Which cooking method allows the meat to be heated to a temperature range of 170-185°F with bubbles present?

<p>Simmering (C)</p> Signup and view all the answers

Which meat alternative is known for being a concentrated protein source above 90%?

<p>Protein isolates (B)</p> Signup and view all the answers

What occurs when hydrogen bonds in starch gels break and reform?

<p>The starch gel develops a gritty texture (A)</p> Signup and view all the answers

What effect does freezing have on starch gels?

<p>It greatly accelerates the loss of water upon thawing (C)</p> Signup and view all the answers

What is the process called when starch is heated without water, leading to the creation of dextrins?

<p>Dextrinization (A)</p> Signup and view all the answers

What is one method to prevent lumps when using starch in a liquid?

<p>Mix starch with a cold liquid or fat before adding (B)</p> Signup and view all the answers

Which type of starch is typically used to stabilize frozen gravies?

<p>Modified cornstarch (B)</p> Signup and view all the answers

What is the ideal temperature range to add liquid when making a white sauce?

<p>170-180°F (B)</p> Signup and view all the answers

What ingredient is used as a thickener to achieve a clear, shiny white sauce?

<p>Cornstarch (C)</p> Signup and view all the answers

What happens to starch granules when they are subjected to heat, acid, and agitation in a paste?

<p>They lose their thickening capability (B)</p> Signup and view all the answers

Flashcards

Dry Heat Cooking

Cooking methods that use heat without adding water, ideal for tender cuts like loin and sirloin.

Smoke Point

The temperature at which fat starts smoking, indicating it's getting too hot.

Rancidity

A chemical reaction where oxygen reacts with unsaturated fats, making the oil taste and smell bad.

Moist Heat Cooking

Cooking methods that use water or other liquids, ideal for tougher cuts with more connective tissue like bottom round.

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Braising

A process where meat is cooked in liquid at a low temperature, allowing the connective tissue to break down.

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Stewing

A method where meat is cooked in a small amount of liquid, creating a flavorful sauce.

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Methionine

A protein found in soybeans.

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Proteolytic Enzyme Tenderizing

A process of making meat more tender using an enzyme from papaya.

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Tender Pie Crust

Fat cut into small pieces promotes tenderness in pie crusts. This is because the melted fat creates pockets for steam to fill, resulting in flakiness.

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Flaky Pie Crust

Fat in larger pieces promotes flakiness in pie crusts. As the fat melts, it leaves gaps for steam to form, which pushes against the dough, creating layers and flakiness.

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Batter Fat Absorption

A high fat, high sugar batter absorbs more fat when deep fried compared to all-purpose or bread flour.

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Yeast Dough & Flour

Yeast dough is made with high protein flour to ensure a chewy, well-structured bread. Low protein flour leads to a crumbly, weak product.

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Straight Dough Method

The straight dough method involves combining all ingredients at the beginning of the process.

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Sponge Dough Method

The sponge method involves fermenting a mixture of liquid, yeast, and flour for several hours before adding other ingredients.

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Continuous Bread-Making

The continuous bread-making method reduces processing time by using intense mechanical energy to partially substitute for traditional fermentation.

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Baking at High Altitude

High altitude baking requires adjustments because lower air pressure causes faster gas expansion and earlier steam formation. To compensate, reduce baking powder and increase liquid.

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Dextrinization

The process of starch molecules breaking down into smaller fragments, called dextrins, due to high temperatures and dry heat. It results in a browning effect, similar to the browning of toast.

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Roux

This is a mixture of equal parts fat and flour used to thicken sauces. It helps to prevent lumps by spreading the starch evenly.

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Gelatinization

The process by which starch granules absorb water and swell, becoming translucent. This results in thickening of sauces and other food preparations.

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Pre-gelatinized starch

A type of modified starch that undergoes gelatinization at a lower temperature. This makes it suitable for use in instant puddings and sauces.

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Starch Retrogradation

The breakdown and reformation of hydrogen bonds in starch that causes a gritty texture in foods. Often an undesired occurrence.

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White Sauce

Flour cooked with a small amount of fat to create a smooth, thickened sauce. It's a basic building block for many sauces.

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Modified starch

The chemical modification of starch molecules, often using acids or enzymes, to change its thickening properties and ability to gel.

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Waxy Maize

A type of starch commonly used to thicken frozen gravies. It helps to prevent the gravy from separating during freezing and thawing.

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Papain

An enzyme found in papaya that can be used to break down proteins in meat, making it more tender.

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Gelation (by Gelatin)

Gelatin's ability to solidify liquids into a firm, elastic texture. It's also used as a foaming agent in marshmallows and helps regulate ice crystal formation in ice cream.

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Bromelain

An enzyme found in fresh pineapple that breaks down proteins, preventing gelatin from properly setting. It's inhibited by heat.

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Emulsifiers

A group of substances that help liquids mix together, like oil and water. Common examples include monoglycerides, diglycerides, lecithin, and disodium phosphate.

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Humectant (like Sorbitol)

Substances that retain moisture in food products, preventing dryness. Sorbitol is often used as a humectant, sweetener, and bulking agent.

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Stabilizers/Thickeners

Substances that prevent ingredients from settling or separating in food products. Common examples include pectin, cellulose, gelatin, gum, and agar.

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Anti-Caking Agents (like Calcium Silicate or Mannitol)

Chemicals that prevent the formation of clumps or caking in powdered foods. Common examples include calcium silicate and mannitol.

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Study Notes

Inman's Review of Dietetics 2022

  • Presented by Jean Inman, MBA, RD, LD, of the New England Center for Nutrition Education, Inc.
  • Contact Information: P.O. Box 735, Stoughton, MA 02072-0735, 508-583-6117, [email protected], www.inmanassoc.com
  • Copyright © 2021 NECNE. All Rights Reserved.

Table of Contents

  • Instructions for self-study using USB files
  • Domain I: Principles of Dietetics
    • Food, Nutrition and Supporting Sciences
    • Education, Communication and Technology
    • Research Applications
    • Nutrition Science
    • Social determinants of health
  • Domain II: Nutrition Care for Individuals and Groups
    • Screening and Assessment
    • Diagnosis
    • Planning and Intervention
    • Monitoring and Evaluation
  • Domain III: Management of Food and Nutrition Programs and Services
    • Functions of management
    • Human Resource Management
    • Financial Management
    • Marketing and Public Relations
    • Quality Management and Regulatory Compliance
  • Domain IV: Foodservice Systems
    • Menu Development
    • Procurement, Production, Distribution and Service
    • Sanitation and Safety
    • Equipment and Facility Planning
  • Subjective Questions
  • Test-Taking Tips
  • Bibliography

Domain I: Principles of Dietetics - Food Science

  • Fruits and vegetables
    • Nutritive value: water, carbohydrates (digestible and indigestible), some minerals (e.g., calcium), vitamins (e.g., C, A)
    • Structure: crispness is related to osmotic pressure of water-filled vacuoles
    • Ripening and storage: chemical changes (starch to sugar, protopectin to pectin, then pectic acid); ethylene gas accelerates ripening; storage is affected by temperature and atmosphere
    • Pigments: chlorophyll (green, insoluble in water), pheophytin (olive green in acid), chlorophyllin (bright green in alkaline), carotenoids (yellow, orange, mostly unaffected by pH changes), and anthocyanins (red, blue, purple, greatly affected by pH changes)
  • Principles of preparation and processing
    • Raw: removing dust, spray residues; prevention of enzymatic-related discoloration (e.g., fruits and mushrooms)
    • Cooked: softening cellulose, increasing keeping quality, starch cooks to sugar, colors and textures change

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Explore the key concepts and principles covered in Inman's Review of Dietetics 2022. This quiz focuses on dietetics, nutrition, and the management of food programs, essential for professionals in the field. Assess your understanding of the materials and prepare for success in your studies.

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