Rd Exam - Domain I

Front 1

Crispness and texture is dependent upon _________ within water-filled vacuoles

Back 1

Osmotic Pressure

Front 2

As plant foods age they become thicker and become higher in ______ & _______ , which make the foods tougher and fibrous.

Back 2

Hemicellulose & Lignan

Front 3

Lignan

Back 3

A non-CHO substance that is not significantly affected by cooking.

Front 4

The limiting amino acid in soy protein (complete) is ________.

Back 4

Methionine.

Front 5

Starch will ultimately change to ______.

Back 5

Starch will ultimately change to SUGAR.

Front 6

SOY - percentage of proteins content
Flour - ?
Concentrates - ?
Isoaltes -

Back 6

Flour - 50%
Concentrates - >70%
Isoaltes - >90%

Front 7

Chemical changes in ripening is responsible due to _______.

Back 7

Chemical changes in ripening is responsible due to ENZYMES.

Front 8

Ripening of Fruit

Back 8

Protopectin (under-ripened) to pectin (ripe) then to pectic acid (over-ripened)

Front 9

What is responsible for the formation of fruit jelly?

Back 9

The transformation of protopectin (insoluble) to pectin (water-soluble).

Front 10

To accelerate the ripening of fruits during storage.

Back 10

Ethylene Gas.

Front 11

These fruits ripen best at room temperature...

Back 11

Avocados, bananas, pears, and tomatoes

Front 12

Best time to rinse berries and mushrooms

Back 12

directly before serving due to quick absorption of water.

Front 13

Fruits low in _____ darken rapidly when cut.

Back 13

Fruits low in ASCORBIC ACID r

Front 14

The process in which fruits darken rapidly is due to _________ ________.

Back 14

The process in which fruits darken rapidly is due to ENZYMATIC OXIDATION.

Front 15

To prevent enzymatic oxidation/browning add ____ to the foods.

Back 15

acid solution.

Front 16

Cooking fruit will

Back 16

soften cellulose, increase keeping quality and cookes the starch.

Front 17

Green pigments in food are due to

Back 17

chlorophyll

Front 18

Olive green color is caused by _______ reaction forming _______.

Back 18

Olive green color is caused by an acidic reaction forming Pheophytin.

Front 19

Bright green vegetables are caused by ________ reaction forming _________.

Back 19

Bright green vegetables are caused by Alkaline reaction forming chlorophyllin.

Front 20

Acid reaction forms _________.

Back 20

pheophytin

Front 21

Alkaline forms _______.

Back 21

chlofophyllin.

Front 22

Avoid color changes in vegetables (due to pheophytin and chlorophyllin) by _______.

Back 22

cooking quickly and serving shortly

Front 23

Orange vegetables undergo _______ little changes in Alkaline & acidic solutions

Back 23

Orange vegetables undergo very little changes in alkaline and acidic solutions.

Front 24

Red color in tomatoes and watermelon (and overtones in apricots) is due to _________ .

Back 24

lycopene.

Front 25

Flavonoids
Anthocyanins
Anthoxanthins

Back 25

Anthocyanics are the red, blue and purple colors

Anthoxanthins are the white colors

Front 26

Anthoncyanins changes in acidic and alkaline solutions

Back 26

Bright red in acid
Bluish in alkaline solutions

Front 27

Axnothoxanthins in acid and alkaline solutions.

Back 27

colorless in acid
yellow in alkaline

Front 28

Onions may turn yellow when cooked in an __________.

Back 28

Aluminum pan.

Front 29

Glutamic acid adds to the flavor in _________ ___________.

Back 29

Glutamic acid adds to the flavor in young vegetables. Mushrooms have a high content.

Front 30

Onions and cabbage owe their flavor to ________.

Back 30

Onions and cabbage owe their flavor to SULFUR.

Front 31

Astringent mouthfeels in underripe foods are caused by ______.

Back 31

Tannins

Front 32

Grades for produce is done by the

Back 32

Grades for produce is doe by the USDA.

Front 33

Grading canned fruits and vegetables
Grade A
Grade B
Grade C

Back 33

Grade A - Desserts, salads (fancy)
Grade B - processed (choice)
Grade C - puddings, pies (standard)

Front 34

Fresh produce Grades

Back 34

Fancy
Extra #1
#1,
Combination #2

Front 35

Color changes in potatoes are due to __________ _________.

Back 35

phenolic compounds are causes of color changes in raw, peeled or bruised potatoes.

Front 36

Green color in potatoes....

Back 36

Due to chlorophyll that develops when potato is exposed to light during storage.

Front 37

The green color in potatoes may be accompanied by

Back 37

solanine, a natural toxicant

Front 38

During the storage process starch changes to

Back 38

During the storage process starch changes to SUGAR.
Old potatoes change to taste sweeter.

Front 39

In general vegetables should be cooked...

Back 39

in a small amount of water with lid,

Unless it's an acidic vegetable which should be cooked in a large amount of water without a lid.

Front 40

Frozen vegetable cooking time...

Back 40

is shorter due to the blanching and freezing temperature makes them more tender

Front 41

Blanching is emersing foods in _____ water then ______ water.

Back 41

Blanching is emersing foods in a BOILING water then COLD water.

Front 42

How to cook cauliflower

Back 42

For a short time WITH lid

Front 43

Hot to cook cabbage

Back 43

to minimize development of strong flavor (acidic) use large amounts of water WITH lid OFF to let acids espace

Front 44

CANS
#10

Back 44

Cans
#10
6 in case
6lbs 9 oz
12 - 13 cups
20 - 25 servings

Front 45

CANS
#3

Back 45

CANS
#3
12 in case
46 ounces
5 3/4 Cups
12 - 15 servings

Front 46

CANS
#2.5

Back 46

CANS
#2.5
24 in case
1 lb 13 ounces
3.5 Cups
6-8 servings

Front 47

CANS
#2

Back 47

CANS
#2
24 in case
1 lb 4 ounces
2.5 Cups
4 - 6 servings

Front 48

CANS
#300

Back 48

CANS
#30024 in case
14 - 16 ounces
1.75 Cups
3 - 4 servings

Front 49

Myofibrils

Back 49

Muscle composed of bundles of fibers

Front 50

Finish of meat refers to...

Back 50

Amount of fat around the carcass _ marbeling - Fat deposited around organs

Front 51

Collagen

Back 51

Structural part of tendon around muscle
Hydrolized to gelatin when heated - becomes tender

Front 52

Elastin

Back 52

Found in ligaments, cartilage, has yellow color.
Resistant to heat, little change in cooking

Front 53

Meat cuts are identified by

Back 53

Meat cuts are identified by the shape of the bone

Front 54

Round bone

Back 54

comes form leg

Front 55

T-bone

Back 55

back and ribs

Front 56

Carbohydrates in meat

Back 56

come from glycogen in the muscle and glucose in blood

Front 57

Pork is a good source of this vitamin

Back 57

Thiamin

Front 58

Vitamins and Minerals in meat include:

Back 58

riboflavin, niacin, thiamin, iron, copper trace minerals

Front 59

Myoglobin contributes to the

Back 59

myoglobin contributes to the COLOR of meat

Front 60

In fresh cut meat, Myoglobin forms with_____ to give a ______ color

Back 60

In fresh cut meat, Myoglobin forms with OXYGEN to give a RED color

Front 61

Further oxidation on meat leads to a ______ and then ______ color.

The ______ color is due to the breakdown of myoglobin.

Back 61

Further oxidation of meat leads to a BROWN and then a GREEN color.

The GREEN color is due to breakdown of myoglobin.

Front 62

Aging of meat occurs in...

Back 62

cold storage for about 10 days

Front 63

Aging of meat increases....
....due to....

Back 63

increased tenderness due to an enzymatic process which increases water holding capacity.

Front 64

Water holding capacity of meat is increased by

Back 64

-enzymatic changes in muscle protein
-acid (vinegar)
-salt

Front 65

Sous Vide

Back 65

Anaerobic packaging / vacuum packing of meat stored unfrozen at 0C - extends storage life

Front 66

Modified atmosphere packaging

Back 66

Removal of air and replacement with gases (COs, N) - extends shelf life

Front 67

USDA inspects Meat to ensure that

Back 67

It comes from a healthy animal and indicates the wholesomeness of the animal

Front 68

USDA Grades

Back 68

Grades indicate quality

Front 69

Cut of meat indicates...

Back 69

the method of cooking

Front 70

Grades of Meat

Back 70

Prime, Choice, select, standard

Based on maturaity of animal, marbling of fat, color and texture of lean

Front 71

Standard grades have the least
Prime grades have the most

Back 71

Marbaling

Front 72

Chuck comes from

Back 72

shoulder

Front 73

pork chops come from

Back 73

loin

Front 74

Roast meat (325F) more slowly

Back 74

for least waste

Front 75

Cooking of meat causes the protein to

Back 75

coagulate and gelatin to hydrolyze (soften)

Front 76

Tough cuts need to

Back 76

cooked well done due to more collagen

Front 77

adding vinegar to meat

Back 77

increases tenderness by lowering pH increases water holding capacity

Front 78

High meat cooking temperatures

Back 78

increase shrinkage

Front 79

Dry heat is used for

Back 79

tender cuts due to less collagen

Front 80

Frying is

Back 80

Dry heat

Front 81

Carry over cooking will raise

Back 81

the internal temperature (15 - 25 F)

Front 82

Moist heat is used

Back 82

for less tender cuts with more connective tissue (bottom round, chuck, brisket)

Front 83

Bottom round should be cooked

Back 83

in water for several hours

Front 84

Braising

Back 84

Moist heat - floured browned, covered then simmered

Front 85

Simmer

Back 85

heated in water to 170 - 185

Front 86

Fish should be stored

Back 86

at lower temperatures than meat

Front 87

Fresh fish should be received with bright red gill colors, shiny skin and springy to touch

Back 87

if dull and grey reject it

Front 88

Surimi

Back 88

purified and minced fish containing preservatives (crab and shrimp analogues).