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RDN Exam > Domain I: Food, Nutrition, and Supporting Sciences > Flashcards

Domain I: Food, Nutrition, and Supporting Sciences Flashcards

1
Q

percentage of water in fruit and vegetables

A

75-93%

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2
Q

main composition of fruits and vegetables

A

water and carbohydrates (digestible and indigestible)

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3
Q

vitamins and minerals in fruit and vegetables

A

minerals: calcium - orange and greens
vitamins: C, A, some B

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4
Q

explain crispness of vegetables

A

depends on the osmotic pressure of water-filled vacuoles

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5
Q

what happens to starch when f + v ripen

A

starch > sugar

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6
Q

what happens to protopectin with ripening f + v

A

protopectin > pectin > pectic acid

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7
Q

what does ethylene acid do to f + v?

A

accelerated ripening of fruits during storage

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8
Q

what temperatures should fruits be held at?

A

frozen: 0F
dried: room temp
fruit: most can be stored in fridge

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9
Q

what fruits do best stored at room temperature?

A

avocados, bananas, pears, tomatoes

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10
Q

types of ripening fruit

A

climacteric + non-climacteric

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11
Q

define climacteric
examples of climacteric

A

ripen post-harvest
peach, pear, banana, apple, tomato

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12
Q

define non-climacteric
examples of non-climacteric

A

best when ripened before harvest
grapes, melon, citrus

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13
Q

apples can be placed in ___ to delay aging

A

reduced O2 spaces

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14
Q

chlorophyll
solubility?
color?
changes in acid?
changes in alkaline?

A

insoluble
green
acid: chlorophyll > pheophytin (olive green)
alkaline: chlorophyll > chlorophyllin (bright green)

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15
Q

what happens to water-soluble vitamins in an alkaline solution?

A

they are lost

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16
Q

carotenoids
solubility?
color?
changes in acid?
changes in alkaline?

A

insoluble
yellow, orange
little effects with acids and alkaloids

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17
Q

what are lycopenes?

A

antioxidants and phytochemicals

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18
Q

what are the two flavonoids?

A

anthocyanins + anthoxanthins/flavones

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19
Q

anthocyanins
solubility?
color?
changes in acid?
changes in alkaline?

A

soluble
red, blue, purple
acids: turn bright red
alkalines: turn bluish

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20
Q

anthoxanthins/flavones
solubility?
color?
changes in acid?
changes in alkaline?

A

soluble
colorless or white to yellow
acids: turn colorless (bleaching effect)
alkalines: turn yellow (also occurs with aluminum pans d/t chelation)

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21
Q

berries + mushrooms should be washed ___

A

prior to serving

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22
Q

fruits __ will darken when cut

A

low in vitamin C (ascorbic acid)

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23
Q

1 dozen oranges is ___ juice

A

1 quart

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24
Q

what happens to cooked f + v

A

cellulose softens, starch is cooked, and keeping quality increases

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25
Q

how do you express sweeteners added to packing juice?

A

% by weight of sucrose

measured in degrees Brix by Brix hydrometer

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26
Q

types of syrup for sweeteners

A

extra light, light, heavy, extra heavy

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27
Q

define: coulis

A

thin puree of F or V, sugar, and water

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28
Q

define: compote

A

fruit cooked (stewed) in syrup

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29
Q

what compound in potatoes cause color changes?

A

phenolic compounds

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30
Q

what happens when potatoes are exposed to light during storage?

A

chlorophyl causes a green color

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31
Q

what happens to starch with stored potatoes?

A

starch > sugar
leads to changes in taste, color, texture
(old potatoes = sweeter, cook browner, softer)

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32
Q

explain cooking method: boil

A

small amount of water (helps preserve nutrients) for a short time; cover pan unless otherwise noted

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33
Q

how should you change boiling method for acidic veggies?

A

longer cook, more water, no lid

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34
Q

explain cooking method: steam

A

perforated container, covered, over boiling water

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35
Q

explain cooking method: pressure cooking

A

retains color and flavor
cut small

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36
Q

explain cooking method: stir fry

A

use tender veggies, high in moisture
don’t drain

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37
Q

how to change cooking methods for frozen F + V

A

shorter cooking time d/t tenderness from blanching and freezing

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38
Q

explain cooking method: blanching

A

immersion in boiling water for a short time when cold water

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39
Q

prep suggestions:
cauliflower
broccoli
cabbage

A

cauliflower: cook for a short time, covered
broccoli: cook in microwave - less time, same flavor, better color retention, vitamin C retention, no changes in quality
cabbage: cook with lots of water, short time, and with top off to minimize strong flavor development

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40
Q

what gives peas and corn flavor?

A

sugar

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41
Q

what is in young veggies that gives them flavor?

A

glutamic acid

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42
Q

what causes the flavor in onion and cabbage?

A

sulfur

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43
Q

what gives flavor to fruits?

A

acids, sugar, aromatic compounds

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44
Q

what causes the astringent flavor in the mouth?

A

tannins
(like an underripe banana)

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45
Q

servings

#10
#/case
net weight
measure
servings

A

servings: 20-25

net weight: 6 lbs 9 oz
measure: 13 cups
servings: 20-25

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46
Q

servings

#3
#/case
net weight
measure
servings

A

servings: 12-15

net weight: 46 oz
measure: 5 3/4 cups
serving: 12-15

47
Q

#2 1/2
#/case
net weight
measure
servings

A

/case: 24

net weight: 1 lb 13 oz
measure: 3 1/2 cups
servings: 6-8

48
Q

#2
#/case
net weight
measure
servings

A

/case: 24

net weight: 1 lb 4 oz
measure: 2 2/1 cups
servings: 4-6

49
Q

#300
#/case
net weight
measure
servings

A

/case: 24

net weight: 14-16 oz
measure: 1 3/4 cups
servings: 3-4

50
Q

who completes the grading of F + V?

A

USDA

51
Q

what are USDA grades based on?

A

quality
firmness
color
maturity
freedom from defects
uniform size
shape

52
Q

grades for canned F + V

A

grade A (fancy): desserts and salads
grade B (choice): processed
grade C (standard): pudding and pies

53
Q

grades for fresh produce

A

fancy
extra #1
#1
#2

54
Q

what makes up meat

A

myofibrils + connective tissue

55
Q

what are myofibrils

A

the fibers that compose the bundles of muscle

56
Q

what are the two connective tissues that are in meat

A

collagen: the structural part of the tendon that surrounds the muscle
elastin: found in ligaments, cartilages (yellow)

57
Q

what happens with heat to
collagen
elastin

A

collagen changes to gelatin > becomes more tender
elastin is not impacted largely by cooking

58
Q

what dictates the marbling

A

the fat deposited around organs muscles, and in muscles

59
Q

what is the finish

A

the amount of fat cover on carcass

60
Q

what defines the cut of meat

A

the shape of the bone

61
Q

macronutrients in meat

A

16-23% protein
carbohydrate: glycogen in liver, glucose in blood

62
Q

vitamins in meat

A

thiamin, niacin, riboflavin

63
Q

minerals in meat

A

iron, copper, trace minerals, calcium (only in canned fished with bones, oysters, shrimp)

64
Q

what makes the color of meat?
what happens to this pigment with oxidation?

A

myoglobin

red > brown > green

65
Q

what can impact the tenderness of meat?

A

water-holding capacity of the muscle

66
Q

what can you add to meat to increase water-holding capacity?

A

acid (vinegar) and salt

67
Q

how to increase storage/shelf life?

A

vacuum-packing meat in an O2 impermeable film, stored unfrozen at 0C (sous vide - anaerobic environment)

Modified Atmosphere Packing (MAP): O2 is replaced with CO2 and N2 in packaging - prevents deterioration by slowing respiration

68
Q

what does the Wholesome Meat Act of 1967 do?

A

assures consumer the animal was healthy and time of slaughter + the meat is fit for human consumption

69
Q

who does inspection and when?

A

USDA
at slaughtering

70
Q

what shows the USDA inspection

A

round, purple stamp

71
Q

what shows the USDA grading

A

shield stamp

72
Q

what does the grading indicate

A

quality

73
Q

different grades and marbling indication

A

prime (most marbling) > choice > select > standard (least marbling)

74
Q

who grades meat

A

Agricultural Market Service of the USDA

75
Q

what are grades based on

A

maturity of animal, marbling of fat, color and texture of lean

76
Q

two organizations for wholesale cuts

A

IMPS: Institutional Meat Purchasing Specifications
NAMP: National Association of Meat Purveyors

77
Q

cooking principles for meat

A

high temps: increased shrinkage and tougher product
slow cooking: less waste
insert thermometer before cooking

78
Q

safe temperatures for meat

A

145F: pork, beef, veal, lamb, steaks, roast, fish (meat and fish)
160F: ground beef, ground veal, ground lamb (ground meat)
165F: turkey, chicken, duck (poultry)

79
Q

what happens to meat during cooking?

A

protein coagulates + collagen hydrolyzes to gelatin

surface browns

heat changes interior from red > pink > brown > gray (heat denatures globin + iron is oxidized)

80
Q

what causes pink color in cured meats?

A

nitrites

81
Q

meat and poultry should be cooked to __ and __ before dehydration

A

160F and 165F

82
Q

___ allows for a more even cook of meat

A

tempering meat

83
Q

methods of dry heat

A

frying, grilling, broiling, roasting

84
Q

methods of moist heat

A

braising, simmering, steaming, stewing

85
Q

what is the smoke point of oil?

A

the temperature it can be heated to before smoke occurs

86
Q

___glycerides have lower smoke points

A

monoglycerides

87
Q

frying should not be done with ___

A

tough cuts of meat

88
Q

resting the meat will result in ___F over ~ ___ minutes

A

15-25 increase
10 minutes

89
Q

define rancid

A

the uptake of O2 in unsaturated fats

90
Q

__ are more susceptible to rancidity

A

MUS vs. PUS

91
Q

__ is the limiting amino acid in soybeans

A

methionine

92
Q

roast should stand for ___ before carving

A

30 minutes

93
Q

types of soybean products

A

edamame: soybean pod
tofu: coagulated soy protein
miso: paste of soy + grains
tempeh: aged soybean + grains
natto: fermented soybeans

94
Q

fish should be stored ___

A

at lower temperature d/t higher perishability

95
Q

if head of fish is intacted, the gills should be ___

A

bright red and shiny

96
Q

what is surimi?

A

purified and frozen and minced fish w/ preservatives (may have egg white or starch added for structure)

97
Q

what is linked to inadequate refrigeration of tuna, mackerel, and mahi mahi

A

histamine toxicity

98
Q

structure and composition of eggs

A

porous shell
inner membrane
egg whites
yolk

99
Q

what does the porous shell do for an egg?

A

exchanges moisture and gases; covered with a bloom that prevents excessive loss and protects contents

100
Q

T/F: the color of the shell impacts the value and quality

A

false

101
Q

what is the purpose of the inner membrane in an egg?

A

contracts leaving air space in large end of egg

102
Q

what surrounds the yolk?

A

vitelline membrane

103
Q

what anchors the yolk?

A

chalazae

104
Q

kcals, pro, and fat of eggs

A

80 kcals
6 g pro
5 g fat

105
Q

vitamins in eggs

A

A, D, riboflavin

106
Q

what dictates the color of the egg yolk

A

amount and type of pigment in hen’s diet

107
Q

which part of the egg has more protein by weight

A

yolk (17.5% vs. 11%)

108
Q

what are the grades of eggs

A

AA, A, B

109
Q

how is grade determined for eggs

A

candling - thickness of white, location of yolk, condition of yolk

110
Q

how is size determined for eggs

A

based on weight per dozen

111
Q

how long can raw eggs be stored in refrigerator?

A

3-5 weeks

112
Q

how to determine if an egg is fresh?

A

will sink to the bottom of a pan with cold water
has a dull, rough shell

113
Q

what temperature do egg proteins coagulate at?

A

62-70C

114
Q

eggs coagulation can be used to

A

bind, firmness, stability, coat food, brown, clarify liquids

RDN Exam (1 decks)

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