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

Domain I: Food, Nutrition, and Supporting Sciences Flashcards

(114 cards)

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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
how do you express sweeteners added to packing juice?
% by weight of sucrose measured in degrees Brix by Brix hydrometer
26
types of syrup for sweeteners
extra light, light, heavy, extra heavy
27
define: coulis
thin puree of F or V, sugar, and water
28
define: compote
fruit cooked (stewed) in syrup
29
what compound in potatoes cause color changes?
phenolic compounds
30
what happens when potatoes are exposed to light during storage?
chlorophyl causes a green color
31
what happens to starch with stored potatoes?
starch > sugar leads to changes in taste, color, texture (old potatoes = sweeter, cook browner, softer)
32
explain cooking method: boil
small amount of water (helps preserve nutrients) for a short time; cover pan unless otherwise noted
33
how should you change boiling method for acidic veggies?
longer cook, more water, no lid
34
explain cooking method: steam
perforated container, covered, over boiling water
35
explain cooking method: pressure cooking
retains color and flavor cut small
36
explain cooking method: stir fry
use tender veggies, high in moisture don't drain
37
how to change cooking methods for frozen F + V
shorter cooking time d/t tenderness from blanching and freezing
38
explain cooking method: blanching
immersion in boiling water for a short time when cold water
39
prep suggestions: cauliflower broccoli cabbage
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
40
what gives peas and corn flavor?
sugar
41
what is in young veggies that gives them flavor?
glutamic acid
42
what causes the flavor in onion and cabbage?
sulfur
43
what gives flavor to fruits?
acids, sugar, aromatic compounds
44
what causes the astringent flavor in the mouth?
tannins (like an underripe banana)
45
# servings *#10* #/case net weight measure servings
# servings: 20-25 #/case: 6 net weight: 6 lbs 9 oz measure: 13 cups servings: 20-25
46
# servings *#3* #/case net weight measure servings
# servings: 12-15 #/case: 12 net weight: 46 oz measure: 5 3/4 cups serving: 12-15
47
*#2 1/2* #/case net weight measure servings
#/case: 24 net weight: 1 lb 13 oz measure: 3 1/2 cups servings: 6-8
48
*#2* #/case net weight measure servings
#/case: 24 net weight: 1 lb 4 oz measure: 2 2/1 cups servings: 4-6
49
*#300* #/case net weight measure servings
#/case: 24 net weight: 14-16 oz measure: 1 3/4 cups servings: 3-4
50
who completes the grading of F + V?
USDA
51
what are USDA grades based on?
quality firmness color maturity freedom from defects uniform size shape
52
grades for canned F + V
grade A (fancy): desserts and salads grade B (choice): processed grade C (standard): pudding and pies
53
grades for fresh produce
fancy extra #1 #1 #2
54
what makes up meat
myofibrils + connective tissue
55
what are myofibrils
the fibers that compose the bundles of muscle
56
what are the two connective tissues that are in meat
collagen: the structural part of the tendon that surrounds the muscle elastin: found in ligaments, cartilages (yellow)
57
what happens with heat to collagen elastin
collagen changes to gelatin > becomes more tender elastin is not impacted largely by cooking
58
what dictates the marbling
the fat deposited around organs muscles, and in muscles
59
what is the finish
the amount of fat cover on carcass
60
what defines the cut of meat
the shape of the bone
61
macronutrients in meat
16-23% protein carbohydrate: glycogen in liver, glucose in blood
62
vitamins in meat
thiamin, niacin, riboflavin
63
minerals in meat
iron, copper, trace minerals, calcium (only in canned fished with bones, oysters, shrimp)
64
what makes the color of meat? what happens to this pigment with oxidation?
myoglobin red > brown > green
65
what can impact the tenderness of meat?
water-holding capacity of the muscle
66
what can you add to meat to increase water-holding capacity?
acid (vinegar) and salt
67
how to increase storage/shelf life?
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
what does the Wholesome Meat Act of 1967 do?
assures consumer the animal was healthy and time of slaughter + the meat is fit for human consumption
69
who does inspection and when?
USDA at slaughtering
70
what shows the USDA inspection
round, purple stamp
71
what shows the USDA grading
shield stamp
72
what does the grading indicate
quality
73
different grades and marbling indication
prime (most marbling) > choice > select > standard (least marbling)
74
who grades meat
Agricultural Market Service of the USDA
75
what are grades based on
maturity of animal, marbling of fat, color and texture of lean
76
two organizations for wholesale cuts
IMPS: Institutional Meat Purchasing Specifications NAMP: National Association of Meat Purveyors
77
cooking principles for meat
high temps: increased shrinkage and tougher product slow cooking: less waste insert thermometer before cooking
78
safe temperatures for meat
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
what happens to meat during cooking?
protein coagulates + collagen hydrolyzes to gelatin surface browns heat changes interior from red > pink > brown > gray (heat denatures globin + iron is oxidized)
80
what causes pink color in cured meats?
nitrites
81
meat and poultry should be cooked to __ and __ before dehydration
160F and 165F
82
___ allows for a more even cook of meat
tempering meat
83
methods of dry heat
frying, grilling, broiling, roasting
84
methods of moist heat
braising, simmering, steaming, stewing
85
what is the smoke point of oil?
the temperature it can be heated to before smoke occurs
86
___glycerides have lower smoke points
monoglycerides
87
frying should not be done with ___
tough cuts of meat
88
resting the meat will result in ___F over ~ ___ minutes
15-25 increase 10 minutes
89
define rancid
the uptake of O2 in unsaturated fats
90
__ are more susceptible to rancidity
MUS vs. PUS
91
__ is the limiting amino acid in soybeans
methionine
92
roast should stand for ___ before carving
30 minutes
93
types of soybean products
edamame: soybean pod tofu: coagulated soy protein miso: paste of soy + grains tempeh: aged soybean + grains natto: fermented soybeans
94
fish should be stored ___
at lower temperature d/t higher perishability
95
if head of fish is intacted, the gills should be ___
bright red and shiny
96
what is surimi?
purified and frozen and minced fish w/ preservatives (may have egg white or starch added for structure)
97
what is linked to inadequate refrigeration of tuna, mackerel, and mahi mahi
histamine toxicity
98
structure and composition of eggs
porous shell inner membrane egg whites yolk
99
what does the porous shell do for an egg?
exchanges moisture and gases; covered with a bloom that prevents excessive loss and protects contents
100
T/F: the color of the shell impacts the value and quality
false
101
what is the purpose of the inner membrane in an egg?
contracts leaving air space in large end of egg
102
what surrounds the yolk?
vitelline membrane
103
what anchors the yolk?
chalazae
104
kcals, pro, and fat of eggs
80 kcals 6 g pro 5 g fat
105
vitamins in eggs
A, D, riboflavin
106
what dictates the color of the egg yolk
amount and type of pigment in hen's diet
107
which part of the egg has more protein by weight
yolk (17.5% vs. 11%)
108
what are the grades of eggs
AA, A, B
109
how is grade determined for eggs
candling - thickness of white, location of yolk, condition of yolk
110
how is size determined for eggs
based on weight per dozen
111
how long can raw eggs be stored in refrigerator?
3-5 weeks
112
how to determine if an egg is fresh?
will sink to the bottom of a pan with cold water has a dull, rough shell
113
what temperature do egg proteins coagulate at?
62-70C
114
eggs coagulation can be used to
bind, firmness, stability, coat food, brown, clarify liquids

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