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RD Exam > Domain 1- Principles of Dietetics > Flashcards

Domain 1- Principles of Dietetics Flashcards

1
Q

What causes the crispiness of vegetables?

A

Turgor- osmotic pressure in vacuoles

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2
Q

Soy protein

A

Mostly complete- Methionine is limiting am. ac.
Concentrates (70% protein)
Isolates (90%)

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3
Q

Enzymatic changes in fruits/veg

A

starch –> sugar

protopectin –> pectin –> pectic acid

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4
Q

Ethylene gas

A

accelerates ripening of fruits during storage

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5
Q

Preventing browning of cut fruits (3)

A

Citric acid, sugar, heat to boiling

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6
Q

Syrup density

A

Expressed at % by weight of sucrose
Measured in degrees Brix by Brix hydrometer
Labeled as extra light, light, heavy, extra heavy

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7
Q

Green pigments

A

Chlorophyll
+ acid = pheophytin (olive green)
+ alkaline = chlorophyllin (bright green, mushy)

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8
Q

Yellow pigments

A

Carotenoids
Little effect in acid/alkaline
Lycopene- red, antioxidant

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9
Q

Red/purple/blue pigments

A

Anthocyanins (Flavinoids)
+ acid = bright red
+ alkaline = bluish

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10
Q

White pigments

A

Anthoxanthins (Flavinoids)
+ acid = colorless
+ alkali = yellow (ex: onions cooked in aluminum pan)

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11
Q

Glutamic acid

A

Found in young vegetables

Used to make MSG

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12
Q

Tannins

A

Cause astringent feeling in mouth (ex: unripe bananas)

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13
Q

How to cook acidic vegetables

A

Longer time, use more water, no lid to let acid escape

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14
Q

How to cook cabbage

A

Short time, lid off initially, large amount of water

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15
Q

Can sizes (#/case, net wt, measure, # servings) for #10, #3, #2 1/2, #2, #300

A 
6---6 lbs 9 oz---13 cups---20-25
12---46 oz---5 3/4 cups---12-15
24---1 lb 13 oz---3 1/2 cups---6-8
24---1 lb 4 oz---2 1/2 cups---4-6
24---14-16 oz---1 3/4 cups---3-4
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16
Q

Connective tissue in meat

A

Collagen- hydrolyzes to gelatin with heat

Elastin- resistant to heat

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17
Q

Fat in meat

A

Marbling- fat in muscle

Finish- fat cover on carcass

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18
Q

Pork is a good source of…

A

Thiamin

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19
Q

High calcium meat sources

A

fish canned with bones, oysters, shrimp

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20
Q

Textured vegetable protein

A

Made from soy protein
Adds juiciness d/t high water content
Extends number of servings –> lowers cost

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21
Q

Meat pirment

A

myoglobin

oxidizes to brown, then green

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22
Q

Meat aging process

A

Cold storage for 10 days

Enzymes degrade proteins and increase the water holding capacity –> increases tenderness

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23
Q

Vacuum packaging

A

Anaerobic –> extends shelf life

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24
Q

Modified atmosphere packaging

A

oxygen replaced with CO2 or nitrogen

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25
Q

Meat grading

A

Done at slaughter by USDA
Wholesome Meat Act of 1967- healthy at slaughter, fit for consumption
Grades: Prime, choice, select, standard

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26
Q

Internal meat temperatures

A

Pork, beef, fish: 145
Ground meats: 160
Poultry: 165

27
Q

Nitrites

A

used to cure meats

makes them pink

28
Q

Adding vinegar to meat

A

increases water holding capacity –> increases tenderness

29
Q

Dry heat cooking methods

A

Used for tender cuts

Frying, broiling, roasting

30
Q

Smoke point

A

Should be >400’F

31
Q

Carry over cooking

A

Occurs for 10 min after meat is removed from oven

Temperature rises 15-25’F

32
Q

Moist heat cooking methods

A

Used for less tender cuts (more connective tissue)

Braising, simmer, steam, stew

33
Q

Proteolytic enzymes

A

Meat tenderizers, breaks down proteins

Papain (papaya), bromelain (pineapple), ficin (figs)

34
Q

How to tell if a fish is fresh

A

Bright red gills, bright/shiny skin, firm flesh, clear eyes

35
Q

surimi

A

purified, minced fish

used in structured seafood products

36
Q

chalazae

A

holds egg yolk incenter of egg

37
Q

Egg nutrition

A

80 kcal, 6g protein, 5g fat

White (11% protein), yolk (17.5% protein)

38
Q

Egg grading

A

Use candling to judge thickness of white, location of yolk
Color and size are not part of grade
Grades: AA, A, B

39
Q

Egg sizes

A 
Weight per dozen
Jumbo- 30 oz
Extra Large- 27 oz
Large- 24 oz
Medium- 21 oz
Small- 18 oz
Peewee- 15 oz
40
Q

Coagulation temperature

A

62-70’F

41
Q

Egg freshness

A

Can store for 6 months @ 29-32’F with Grade A eggs

Fresh egg will sink in a pan of cold water

42
Q

Syneresis

A

Liquid is released from a coagulated product

Occurs when cooked at too high a temperature or too low a temp for too long

43
Q

Specific gravity

A

Used to compare egg foams

= Weight of given volume / weight of same volume water

44
Q

Egg foams

A

Stabilized by acid and sugar

Room temp eggs whip more quickly d/t lower surface tension

45
Q

Poaching eggs

A

Use high quality egg for appearance

Vinegar and salt- better shape d/t quicker coagulation

46
Q

Green egg yolks

A

Occurs when overcooked or allowed to cool slowly

Iron from yolk + sulfur from yolk/white = ferrous sulfide

47
Q

% sag

A

Measures tenderness of a custard

If custard is over cooked, small % sag and might crack

48
Q

Egg storage

A 
Lose CO2 --> becomes more alkaline
Air space increases
Whites become watery
yolk flattens
Absorb odors
49
Q

Milk proteins

A

Casein (ppt at pH of 4.6 to form soft curd)

Whey (liquid that drains from the curd)- ppt with heat

50
Q

Vitamins in milk

A

Calcium, phosphorus, riboflavin, vit A, vit D

51
Q

Pasteurization

A

145’F for 30 min

160’F for 15 sec

52
Q

Vitamin D milk

A

400 USP/quart added by feeding cow vit D or adding to milk

53
Q

Fat content of milk

A 
Whole = 3.7% fat
2% = 1.5-2.25%
1% = 0.5-2%
Skim = <0.5%
54
Q

Evaporated milk

A

60% H2O removed
7.9% fat
Brown color d/t caramelization of lactose in canning

55
Q

Sweetened condensed milk

A

Evaporated whole milk with 15-18% sucrose or glucose

56
Q

Dried milk

A

Whole milk- 26% fat, doesn’t keep well

Skim milk- 1.5% fat, does keep well

57
Q

Sweet acidophilus milk

A

Skim milk + acidophilus bacteria

Reduces lactose

58
Q

Kefir

A

fermented milk

59
Q

Butter and margarine fat content

A

80%

60
Q

Cream fat contents

A 
Heavy = >36%
Medium = 30-36%
Whipped = 35%
Light = 18-30%
Sour = <18%
Half and half = 10.5%
61
Q

Enzyme used in cheese making

A

rennet

62
Q

Processed cheese

A

blend of natural cheeses with emulsifier (disodium phosphate)
fat does not separate out

63
Q

Quick cooking cereals

A

Disodium phosphate added –> makes them alkaline so particles swell faster
Enzyme treated

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