Podcast
Questions and Answers
What is crispness in fruits and veggies due to?
What is crispness in fruits and veggies due to?
Osmotic pressure of water-filled vacuoles
What accelerates the ripening of fruits during storage?
What accelerates the ripening of fruits during storage?
Ethylene gas
What do chlorophyll + acid/heat produce?
What do chlorophyll + acid/heat produce?
Pheophytin
What do chlorophyll + alkaline produce?
What do chlorophyll + alkaline produce?
Lycopene is considered an antioxidant and a phytochemical.
Lycopene is considered an antioxidant and a phytochemical.
Alkaline and acidic solutions have _________ effect on fruits and veggies with yellow or orange pigments.
Alkaline and acidic solutions have _________ effect on fruits and veggies with yellow or orange pigments.
When should berries and mushrooms be washed?
When should berries and mushrooms be washed?
How much juice would 12 oranges yield?
How much juice would 12 oranges yield?
Why do frozen fruits and veggies have a shorter cooking time?
Why do frozen fruits and veggies have a shorter cooking time?
What is blanching?
What is blanching?
How do you cook cauliflower?
How do you cook cauliflower?
How do you cook cabbage to minimize the development of a strong flavor?
How do you cook cabbage to minimize the development of a strong flavor?
#10 can = ___ cups.
#10 can = ___ cups.
How many cans per case are associated with a #10 can?
How many cans per case are associated with a #10 can?
#10 can = ___ to ___ servings.
#10 can = ___ to ___ servings.
#10 can = ___ lbs ___ oz.
#10 can = ___ lbs ___ oz.
Which organization 'grades' fruits and veggies?
Which organization 'grades' fruits and veggies?
When the USDA grades fruits and veggies, what do they base it on?
When the USDA grades fruits and veggies, what do they base it on?
What are the 5 grades of fresh produce?
What are the 5 grades of fresh produce?
What is collagen?
What is collagen?
What happens to collagen in heat?
What happens to collagen in heat?
Pork is a good source of?
Pork is a good source of?
Calcium content is high in which 3 seafood products?
Calcium content is high in which 3 seafood products?
Green colors in meat are due to?
Green colors in meat are due to?
Vacuum-packing meat + stored unfrozen at 0°C is: Anaerobic or aerobic?
Vacuum-packing meat + stored unfrozen at 0°C is: Anaerobic or aerobic?
Why would vacuum-packaging meat AND storing it unfrozen at 0°C be beneficial?
Why would vacuum-packaging meat AND storing it unfrozen at 0°C be beneficial?
Inspection of meat is not mandatory.
Inspection of meat is not mandatory.
Which organization inspects and grades meat?
Which organization inspects and grades meat?
When does the USDA inspect and grade meat?
When does the USDA inspect and grade meat?
What is the symbol and motto to represent a healthy animal at the time of slaughter?
What is the symbol and motto to represent a healthy animal at the time of slaughter?
Grading indicates __________________.
Grading indicates __________________.
What is the symbol to represent that grading indicates quality?
What is the symbol to represent that grading indicates quality?
What is the safe minimal internal temperature of pork, beef, veal, lamb, steaks, roast, fish?
What is the safe minimal internal temperature of pork, beef, veal, lamb, steaks, roast, fish?
What is the safe minimal internal temperature of ground beef, ground veal, ground lamb?
What is the safe minimal internal temperature of ground beef, ground veal, ground lamb?
What is the safe minimal internal temperature of poultry?
What is the safe minimal internal temperature of poultry?
Why are cured meats pink?
Why are cured meats pink?
What is one purpose of nitrites?
What is one purpose of nitrites?
Which oil has the highest smoke point and what is that smoke point?
Which oil has the highest smoke point and what is that smoke point?
Which oil has the lowest smoke point and what is that smoke point?
Which oil has the lowest smoke point and what is that smoke point?
What is the limiting amino acid in soybeans?
What is the limiting amino acid in soybeans?
How should a fresh fish with the head still attached look?
How should a fresh fish with the head still attached look?
If gills on a fish with the head still attached are grey and dull, what should you do?
If gills on a fish with the head still attached are grey and dull, what should you do?
Is the concentration of protein, fat, minerals/vitamins higher in the yolk or the white of an egg?
Is the concentration of protein, fat, minerals/vitamins higher in the yolk or the white of an egg?
What are the 3 grades of eggs?
What are the 3 grades of eggs?
By what process is the quality of eggs graded?
By what process is the quality of eggs graded?
What does candling show?
What does candling show?
Which 2 aspects of an egg does grading NOT include?
Which 2 aspects of an egg does grading NOT include?
What is syneresis?
What is syneresis?
When does syneresis occur?
When does syneresis occur?
What is the result of syneresis?
What is the result of syneresis?
Egg whites at ____ temperature whip more quickly and yield a larger volume due to _____ surface tension.
Egg whites at ____ temperature whip more quickly and yield a larger volume due to _____ surface tension.
The egg ______ yields a stiffer, more stable emulsion than egg ______.
The egg ______ yields a stiffer, more stable emulsion than egg ______.
Why does the egg yolk yield a stiffer, more stable emulsion than egg white?
Why does the egg yolk yield a stiffer, more stable emulsion than egg white?
Why does the surface of egg yolks turn green when overcooked or allowed to cool slowly?
Why does the surface of egg yolks turn green when overcooked or allowed to cool slowly?
In a custard, the __________ the % sag, the ____________ tender the gel.
In a custard, the __________ the % sag, the ____________ tender the gel.
The loss of _____________ makes eggs more alkaline.
The loss of _____________ makes eggs more alkaline.
Milk and milk products are low in which 2 vitamins/minerals?
Milk and milk products are low in which 2 vitamins/minerals?
UHT aseptically packaged milk can be stored without refrigeration if unopened.
UHT aseptically packaged milk can be stored without refrigeration if unopened.
Lactic acid bacteria + skimmed/partially skimmed milk = ?
Lactic acid bacteria + skimmed/partially skimmed milk = ?
If using buttermilk instead of regular milk in a recipe, ________________ the baking soda.
If using buttermilk instead of regular milk in a recipe, ________________ the baking soda.
Skim milk + lactobacillus acidophilus bacteria = ?
Skim milk + lactobacillus acidophilus bacteria = ?
When milk is heated, which kind of protein precipitates out on the bottom of the pan or on the surface of milk?
When milk is heated, which kind of protein precipitates out on the bottom of the pan or on the surface of milk?
Does an acid or a base precipitate casein?
Does an acid or a base precipitate casein?
At room temperature, which kind of rancidity leads to flavor changes in butter?
At room temperature, which kind of rancidity leads to flavor changes in butter?
What % of fat is heavy or thick cream?
What % of fat is heavy or thick cream?
What % of fat is medium cream?
What % of fat is medium cream?
What % of fat is whipped cream?
What % of fat is whipped cream?
Why is processed cheese better for cooking?
Why is processed cheese better for cooking?
What most common emulsifier is added to processed cheese?
What most common emulsifier is added to processed cheese?
Quick cooking cereals have ___________ __________ added.
Quick cooking cereals have ___________ __________ added.
Disodium phosphate is used in quick cooking cereals for which reason?
Disodium phosphate is used in quick cooking cereals for which reason?
You should avoid disodium phosphate in which diet?
You should avoid disodium phosphate in which diet?
Why do you want to use the entire grain that's freshly ground in 'graham, whole wheat'?
Why do you want to use the entire grain that's freshly ground in 'graham, whole wheat'?
What % protein is bread (hard wheat) flour?
What % protein is bread (hard wheat) flour?
What % protein is all-purpose flour?
What % protein is all-purpose flour?
What % protein is pastry flour?
What % protein is pastry flour?
What % protein is cake flour?
What % protein is cake flour?
Cake flour has the highest % protein and bread flour has the lowest % protein.
Cake flour has the highest % protein and bread flour has the lowest % protein.
When cooking rice, what's the ratio of rice to water?
When cooking rice, what's the ratio of rice to water?
In regards to leavening agents, which 2 actions produce carbon dioxide?
In regards to leavening agents, which 2 actions produce carbon dioxide?
_________ baking powder is more _____________ causing the loss of _____________ in baked goods.
_________ baking powder is more _____________ causing the loss of _____________ in baked goods.
What does 'hygroscopic' mean?
What does 'hygroscopic' mean?
What 2 purposes does the hygroscopic process serve pertaining to gluten?
What 2 purposes does the hygroscopic process serve pertaining to gluten?
What are the 2 basic ingredients of quick breads?
What are the 2 basic ingredients of quick breads?
What happens if there is excess mixing in quick bread?
What happens if there is excess mixing in quick bread?
What 3 aspects make up a rich cake?
What 3 aspects make up a rich cake?
What is the benefit of increased sugar, fat, and egg in a rich cake?
What is the benefit of increased sugar, fat, and egg in a rich cake?
Which 4 base ingredients make up pastry dough?
Which 4 base ingredients make up pastry dough?
Lard and oil are ___% fat; butter and margarine are ___% fat.
Lard and oil are ___% fat; butter and margarine are ___% fat.
Tenderness in pie crust is enhanced by?
Tenderness in pie crust is enhanced by?
Flakiness is promoted by?
Flakiness is promoted by?
What is proofing?
What is proofing?
Regarding yeast dough, during the sponge method, proofing is ___. Therefore, use of a strong flour ( in PRO) is beneficial.
Regarding yeast dough, during the sponge method, proofing is ___. Therefore, use of a strong flour ( in PRO) is beneficial.
In order of effectiveness, what is the correct order of thickening ability of starches?
In order of effectiveness, what is the correct order of thickening ability of starches?
What does it mean if the ice cream is 'overrun'?
What does it mean if the ice cream is 'overrun'?
'Overrun' is determined by ____________ and should be between %-%.
'Overrun' is determined by ____________ and should be between %-%.
Why is agitation important in ice cream making?
Why is agitation important in ice cream making?
What is bromelain?
What is bromelain?
At what temperature is bromelain inactivated?
At what temperature is bromelain inactivated?
What is papain and what is it used for?
What is papain and what is it used for?
Study Notes
Fruits and Vegetables
- Crispness in fruits and vegetables stems from osmotic pressure of water-filled vacuoles.
- Ethylene gas accelerates ripening during storage.
- Chlorophyll reacts with acid/heat to form pheophytin.
- Chlorophyll in alkaline conditions produces chlorophyllin.
- Lycopene is recognized as an antioxidant and a phytochemical.
- The effect of alkaline and acidic solutions on yellow or orange pigments in fruits and veggies is minimal.
- Berries and mushrooms should be washed just before serving.
- Twelve oranges yield approximately one quart of juice.
- Frozen fruits and vegetables require shorter cooking times due to prior blanching and freezing, which tenderizes them.
- Blanching is defined as immersion in boiling water for a brief period.
- Cauliflower should be cooked for a short time, covered, while cabbage should be cooked in large amounts of water, with the lid off initially to escape acids.
Canning and Grading
- A #10 can contains 13 cups and usually comes with 6 cans per case, serving 20-25 servings with a total weight of 6 lbs 9 oz.
- The USDA grades fruits and vegetables based on quality, firmness, color, maturity, freedom from defects, and uniform size and shape.
- The five grades of fresh produce are Fancy, Extra #1, #1, Combination, and #2.
Meat and Inspection
- Collagen serves as a structural component in tendons surrounding muscles and becomes tender when hydrolyzed into gelatin during heat.
- Pork is a notable source of thiamin.
- High calcium sources in seafood include canned fish with bones, oysters, and shrimp.
- Green colors in meat arise from the breakdown of myoglobin due to oxygenation.
- Vacuum-packing meat and storing it unfrozen at 0°C is an anaerobic process that extends the meat's storage life.
- Meat inspection is mandatory and conducted by the USDA at the time of slaughter, indicated by a purple stamp "USDA Inspected and Passed." Grading represents meat quality, denoted by a shield symbol.
- Safe minimal internal temperatures: pork, beef, veal, lamb, steaks, roasts, fish at 145°F; ground beef, veal, lamb at 160°F; poultry at 165°F.
- Nitrites are responsible for the pink color in cured meats and also inhibit botulism.
Cooking Oils and Fats
- Safflower oil has the highest smoke point at 513°F; butter has the lowest at 350°F.
- Methionine is the limiting amino acid in soybeans.
Eggs
- Fresh fish should have bright red gills and shiny skin; dull gray gills mean it should be rejected.
- The yolk contains higher concentrations of protein, fat, and vitamins/minerals compared to the egg white.
- Grades of eggs include AA, A, and B, established using the candling process that reveals thickness of the white and yolk condition.
- Syneresis refers to leakage from a coagulated product and occurs when eggs are overcooked.
- Egg whites whip better at room temperature due to lowered surface tension.
- The yolk provides a more stable emulsion than the white due to its higher protein content.
- Overcooked egg yolks may turn green due to the reaction of iron from the yolk and sulfur from the white.
Dairy Products
- Milk is low in iron and calcium. UHT aseptically packaged milk can be stored without refrigeration if unopened.
- Lactic acid bacteria combined with skimmed milk create cultured buttermilk.
- If substituting buttermilk in recipes, increase baking soda to adjust for acidity.
- Heating milk causes whey proteins to precipitate, while casein precipitates via acid.
Baking and Flour
- Different flour types have varying protein contents: bread flour has approximately 11.8%, all-purpose flour about 10.5%, pastry flour around 7.9%, and cake flour approximately 7.5%.
- Quick cooking cereals utilize disodium phosphate to enhance alkalinity for faster swelling.
- Excess mixing in quick bread leads to tough texture, loss of CO2, overdeveloped gluten, and tunnels from top to bottom.
- Rich cakes contain increased sugar, fat, and eggs, improving their keeping quality.
- Tenderness in pie crusts is enhanced by using oils and finely cut fat, while flakiness is achieved through leavening fat in coarse particles.
Yeast and Thickening
- Proofing refers to the final rise of yeast breads before baking. High-protein flour benefits the sponge method due to its strength.
- Starch thickening ability ranks from highest to lowest: potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat.
- "Overrun" in ice cream denotes volume increase post freezing and whipping, ideally between 70%-80%.
- Agitation during ice cream making is essential to keep crystal sizes small for a smooth product.
Enzymes
- Bromelain is an enzyme in pineapple that breaks down protein, preventing gelation and is inactivated at 170-180°F. Papain serves a similar function.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge with these flashcards from the Jean Inman Study Guide for Domain 1 of the RD Exam 2022. This quiz covers essential concepts related to fruits, vegetables, and their chemical properties, including crispness, ripening, and the effects of chlorophyll. It's perfect for those preparing for the Registered Dietitian exam.
