RD Exam 2022: Inman Study Guide Domain 1
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Questions and Answers

What is crispness in fruits and veggies due to?

Osmotic pressure of water-filled vacuoles

What accelerates the ripening of fruits during storage?

Ethylene gas

What do chlorophyll + acid/heat produce?

Pheophytin

What do chlorophyll + alkaline produce?

<p>Chlorophyllin</p> Signup and view all the answers

Lycopene is considered an antioxidant and a phytochemical.

<p>True</p> Signup and view all the answers

Alkaline and acidic solutions have _________ effect on fruits and veggies with yellow or orange pigments.

<p>little</p> Signup and view all the answers

When should berries and mushrooms be washed?

<p>Just before serving</p> Signup and view all the answers

How much juice would 12 oranges yield?

<p>1 quart of juice</p> Signup and view all the answers

Why do frozen fruits and veggies have a shorter cooking time?

<p>Because blanching and freezing have made them tender.</p> Signup and view all the answers

What is blanching?

<p>Immersion in boiling water for a short time.</p> Signup and view all the answers

How do you cook cauliflower?

<p>Short time, covered</p> Signup and view all the answers

How do you cook cabbage to minimize the development of a strong flavor?

<p>Cook for a short time, keep lid off initially to let acids escape, cook in a large amount of water.</p> Signup and view all the answers

#10 can = ___ cups.

<p>13</p> Signup and view all the answers

How many cans per case are associated with a #10 can?

<p>6</p> Signup and view all the answers

#10 can = ___ to ___ servings.

<p>20-25</p> Signup and view all the answers

#10 can = ___ lbs ___ oz.

<p>6 lbs 9 oz</p> Signup and view all the answers

Which organization 'grades' fruits and veggies?

<p>USDA</p> Signup and view all the answers

When the USDA grades fruits and veggies, what do they base it on?

<p>Quality, firmness, color, maturity, freedom of defects, uniform size and shape.</p> Signup and view all the answers

What are the 5 grades of fresh produce?

<p>Fancy, Extra #1, #1, Combination, #2</p> Signup and view all the answers

What is collagen?

<p>Structural part of tendon that surrounds muscle.</p> Signup and view all the answers

What happens to collagen in heat?

<p>Hydrolyzed into gelatin and becomes tender.</p> Signup and view all the answers

Pork is a good source of?

<p>Thiamin</p> Signup and view all the answers

Calcium content is high in which 3 seafood products?

<p>Fish canned with bones, oysters, shrimp.</p> Signup and view all the answers

Green colors in meat are due to?

<p>Further myoglobin breakdown from oxygenation.</p> Signup and view all the answers

Vacuum-packing meat + stored unfrozen at 0°C is: Anaerobic or aerobic?

<p>Anaerobic</p> Signup and view all the answers

Why would vacuum-packaging meat AND storing it unfrozen at 0°C be beneficial?

<p>Extends the storage life of meat.</p> Signup and view all the answers

Inspection of meat is not mandatory.

<p>False</p> Signup and view all the answers

Which organization inspects and grades meat?

<p>USDA</p> Signup and view all the answers

When does the USDA inspect and grade meat?

<p>At slaughter</p> Signup and view all the answers

What is the symbol and motto to represent a healthy animal at the time of slaughter?

<p>A round, purple stamp 'USDA Inspected and Passed'.</p> Signup and view all the answers

Grading indicates __________________.

<p>Quality</p> Signup and view all the answers

What is the symbol to represent that grading indicates quality?

<p>Shield</p> Signup and view all the answers

What is the safe minimal internal temperature of pork, beef, veal, lamb, steaks, roast, fish?

<p>145°F</p> Signup and view all the answers

What is the safe minimal internal temperature of ground beef, ground veal, ground lamb?

<p>160°F</p> Signup and view all the answers

What is the safe minimal internal temperature of poultry?

<p>165°F</p> Signup and view all the answers

Why are cured meats pink?

<p>Nitrites</p> Signup and view all the answers

What is one purpose of nitrites?

<p>Inhibits botulism</p> Signup and view all the answers

Which oil has the highest smoke point and what is that smoke point?

<p>Safflower, 513°F</p> Signup and view all the answers

Which oil has the lowest smoke point and what is that smoke point?

<p>Butter, 350°F</p> Signup and view all the answers

What is the limiting amino acid in soybeans?

<p>Methionine</p> Signup and view all the answers

How should a fresh fish with the head still attached look?

<p>Bright, red gills; bright, shiny skin.</p> Signup and view all the answers

If gills on a fish with the head still attached are grey and dull, what should you do?

<p>Reject it</p> Signup and view all the answers

Is the concentration of protein, fat, minerals/vitamins higher in the yolk or the white of an egg?

<p>The yolk</p> Signup and view all the answers

What are the 3 grades of eggs?

<p>AA, A, B</p> Signup and view all the answers

By what process is the quality of eggs graded?

<p>Candling</p> Signup and view all the answers

What does candling show?

<p>Thickness of white; location and condition of yolk.</p> Signup and view all the answers

Which 2 aspects of an egg does grading NOT include?

<p>Color of shell; size of the egg.</p> Signup and view all the answers

What is syneresis?

<p>The 'weeping', or leaking of water, from a coagulated product.</p> Signup and view all the answers

When does syneresis occur?

<p>When an egg is cooked at too high of a temp, too low of a temp for too long.</p> Signup and view all the answers

What is the result of syneresis?

<p>Creates a tough, watery product.</p> Signup and view all the answers

Egg whites at ____ temperature whip more quickly and yield a larger volume due to _____ surface tension.

<p>Room; lower</p> Signup and view all the answers

The egg ______ yields a stiffer, more stable emulsion than egg ______.

<p>Yolk; white</p> Signup and view all the answers

Why does the egg yolk yield a stiffer, more stable emulsion than egg white?

<p>Protein content</p> Signup and view all the answers

Why does the surface of egg yolks turn green when overcooked or allowed to cool slowly?

<p>Fe from yolk + S from whole egg = FeS</p> Signup and view all the answers

In a custard, the __________ the % sag, the ____________ tender the gel.

<p>Larger; more</p> Signup and view all the answers

The loss of _____________ makes eggs more alkaline.

<p>CO2</p> Signup and view all the answers

Milk and milk products are low in which 2 vitamins/minerals?

<p>Iron + Calcium</p> Signup and view all the answers

UHT aseptically packaged milk can be stored without refrigeration if unopened.

<p>True</p> Signup and view all the answers

Lactic acid bacteria + skimmed/partially skimmed milk = ?

<p>Cultured buttermilk</p> Signup and view all the answers

If using buttermilk instead of regular milk in a recipe, ________________ the baking soda.

<p>Increase</p> Signup and view all the answers

Skim milk + lactobacillus acidophilus bacteria = ?

<p>Reduced lactose</p> Signup and view all the answers

When milk is heated, which kind of protein precipitates out on the bottom of the pan or on the surface of milk?

<p>Whey protein</p> Signup and view all the answers

Does an acid or a base precipitate casein?

<p>False</p> Signup and view all the answers

At room temperature, which kind of rancidity leads to flavor changes in butter?

<p>Hydrolytic</p> Signup and view all the answers

What % of fat is heavy or thick cream?

<blockquote> <p>36%</p> </blockquote> Signup and view all the answers

What % of fat is medium cream?

<p>30-36%</p> Signup and view all the answers

What % of fat is whipped cream?

<p>35%</p> Signup and view all the answers

Why is processed cheese better for cooking?

<p>The fat will not separate out.</p> Signup and view all the answers

What most common emulsifier is added to processed cheese?

<p>Disodium phosphate</p> Signup and view all the answers

Quick cooking cereals have ___________ __________ added.

<p>Disodium phosphate</p> Signup and view all the answers

Disodium phosphate is used in quick cooking cereals for which reason?

<p>Makes cereal alkaline so particles swell faster.</p> Signup and view all the answers

You should avoid disodium phosphate in which diet?

<p>False</p> Signup and view all the answers

Why do you want to use the entire grain that's freshly ground in 'graham, whole wheat'?

<p>Spoils quickly due to fat in germ.</p> Signup and view all the answers

What % protein is bread (hard wheat) flour?

<p>11.8%</p> Signup and view all the answers

What % protein is all-purpose flour?

<p>10.5%</p> Signup and view all the answers

What % protein is pastry flour?

<p>7.9%</p> Signup and view all the answers

What % protein is cake flour?

<p>7.5%</p> Signup and view all the answers

Cake flour has the highest % protein and bread flour has the lowest % protein.

<p>False</p> Signup and view all the answers

When cooking rice, what's the ratio of rice to water?

<p>1 cup rice : 2 cups water</p> Signup and view all the answers

In regards to leavening agents, which 2 actions produce carbon dioxide?

<ol> <li>Yeast on sugar; 2) Acid on baking soda.</li> </ol> Signup and view all the answers

_________ baking powder is more _____________ causing the loss of _____________ in baked goods.

<p>Old; alkaline; thiamin</p> Signup and view all the answers

What does 'hygroscopic' mean?

<p>Modifies texture by tenderizing by absorbing water.</p> Signup and view all the answers

What 2 purposes does the hygroscopic process serve pertaining to gluten?

<ol> <li>Softens gluten; 2) Prevents gluten development by absorbing some of the water that gluten needs.</li> </ol> Signup and view all the answers

What are the 2 basic ingredients of quick breads?

<p>Egg and flour</p> Signup and view all the answers

What happens if there is excess mixing in quick bread?

<p>Loss of CO2, overdeveloped gluten, tunnels from top to bottom, creates a tough + heavy product.</p> Signup and view all the answers

What 3 aspects make up a rich cake?

<p>Increased sugar, increased fat, increased egg.</p> Signup and view all the answers

What is the benefit of increased sugar, fat, and egg in a rich cake?

<p>Increases keeping quality.</p> Signup and view all the answers

Which 4 base ingredients make up pastry dough?

<p>Flour, fat, liquid, salt.</p> Signup and view all the answers

Lard and oil are ___% fat; butter and margarine are ___% fat.

<p>100%; 80%</p> Signup and view all the answers

Tenderness in pie crust is enhanced by?

<p>Using oil, soft fats, or fat cut into very small pieces.</p> Signup and view all the answers

Flakiness is promoted by?

<p>Leavening fat in coarse particles.</p> Signup and view all the answers

What is proofing?

<p>Final rise of yeast breads before baking.</p> Signup and view all the answers

Regarding yeast dough, during the sponge method, proofing is ___. Therefore, use of a strong flour ( in PRO) is beneficial.

<p>Shortened; highest</p> Signup and view all the answers

In order of effectiveness, what is the correct order of thickening ability of starches?

<p>Potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat</p> Signup and view all the answers

What does it mean if the ice cream is 'overrun'?

<p>The increase in volume from freezing and whipping.</p> Signup and view all the answers

'Overrun' is determined by ____________ and should be between %-%.

<p>Weight; 70-80%</p> Signup and view all the answers

Why is agitation important in ice cream making?

<p>Keeps crystals small and product smooth.</p> Signup and view all the answers

What is bromelain?

<p>An enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation.</p> Signup and view all the answers

At what temperature is bromelain inactivated?

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

What is papain and what is it used for?

<p>Proteolytic enzyme; to prevent gelation.</p> Signup and view all the answers

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.

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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.

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