Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Soy protein

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Enzymatic changes in fruits/veg

A

starch –> sugar

protopectin –> pectin –> pectic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Ethylene gas

A

accelerates ripening of fruits during storage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Preventing browning of cut fruits (3)

A

Citric acid, sugar, heat to boiling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Green pigments

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Yellow pigments

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Red/purple/blue pigments

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

White pigments

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Glutamic acid

A

Found in young vegetables

Used to make MSG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Tannins

A

Cause astringent feeling in mouth (ex: unripe bananas)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How to cook acidic vegetables

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How to cook cabbage

A

Short time, lid off initially, large amount of water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Connective tissue in meat

A

Collagen- hydrolyzes to gelatin with heat

Elastin- resistant to heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Fat in meat

A

Marbling- fat in muscle

Finish- fat cover on carcass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Pork is a good source of…

A

Thiamin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

High calcium meat sources

A

fish canned with bones, oysters, shrimp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Textured vegetable protein

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Meat pirment

A

myoglobin

oxidizes to brown, then green

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Meat aging process

A

Cold storage for 10 days

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Vacuum packaging

A

Anaerobic –> extends shelf life

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Modified atmosphere packaging

A

oxygen replaced with CO2 or nitrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Meat grading
Done at slaughter by USDA Wholesome Meat Act of 1967- healthy at slaughter, fit for consumption Grades: Prime, choice, select, standard
26
Internal meat temperatures
Pork, beef, fish: 145 Ground meats: 160 Poultry: 165
27
Nitrites
used to cure meats | makes them pink
28
Adding vinegar to meat
increases water holding capacity --> increases tenderness
29
Dry heat cooking methods
Used for tender cuts | Frying, broiling, roasting
30
Smoke point
Should be >400'F
31
Carry over cooking
Occurs for 10 min after meat is removed from oven | Temperature rises 15-25'F
32
Moist heat cooking methods
Used for less tender cuts (more connective tissue) | Braising, simmer, steam, stew
33
Proteolytic enzymes
Meat tenderizers, breaks down proteins | Papain (papaya), bromelain (pineapple), ficin (figs)
34
How to tell if a fish is fresh
Bright red gills, bright/shiny skin, firm flesh, clear eyes
35
surimi
purified, minced fish | used in structured seafood products
36
chalazae
holds egg yolk incenter of egg
37
Egg nutrition
80 kcal, 6g protein, 5g fat | White (11% protein), yolk (17.5% protein)
38
Egg grading
Use candling to judge thickness of white, location of yolk Color and size are not part of grade Grades: AA, A, B
39
Egg sizes
``` Weight per dozen Jumbo- 30 oz Extra Large- 27 oz Large- 24 oz Medium- 21 oz Small- 18 oz Peewee- 15 oz ```
40
Coagulation temperature
62-70'F
41
Egg freshness
Can store for 6 months @ 29-32'F with Grade A eggs | Fresh egg will sink in a pan of cold water
42
Syneresis
Liquid is released from a coagulated product | Occurs when cooked at too high a temperature or too low a temp for too long
43
Specific gravity
Used to compare egg foams | = Weight of given volume / weight of same volume water
44
Egg foams
Stabilized by acid and sugar | Room temp eggs whip more quickly d/t lower surface tension
45
Poaching eggs
Use high quality egg for appearance | Vinegar and salt- better shape d/t quicker coagulation
46
Green egg yolks
Occurs when overcooked or allowed to cool slowly | Iron from yolk + sulfur from yolk/white = ferrous sulfide
47
% sag
Measures tenderness of a custard | If custard is over cooked, small % sag and might crack
48
Egg storage
``` Lose CO2 --> becomes more alkaline Air space increases Whites become watery yolk flattens Absorb odors ```
49
Milk proteins
Casein (ppt at pH of 4.6 to form soft curd) | Whey (liquid that drains from the curd)- ppt with heat
50
Vitamins in milk
Calcium, phosphorus, riboflavin, vit A, vit D
51
Pasteurization
145'F for 30 min | 160'F for 15 sec
52
Vitamin D milk
400 USP/quart added by feeding cow vit D or adding to milk
53
Fat content of milk
``` Whole = 3.7% fat 2% = 1.5-2.25% 1% = 0.5-2% Skim = <0.5% ```
54
Evaporated milk
60% H2O removed 7.9% fat Brown color d/t caramelization of lactose in canning
55
Sweetened condensed milk
Evaporated whole milk with 15-18% sucrose or glucose
56
Dried milk
Whole milk- 26% fat, doesn't keep well | Skim milk- 1.5% fat, does keep well
57
Sweet acidophilus milk
Skim milk + acidophilus bacteria | Reduces lactose
58
Kefir
fermented milk
59
Butter and margarine fat content
80%
60
Cream fat contents
``` Heavy = >36% Medium = 30-36% Whipped = 35% Light = 18-30% Sour = <18% Half and half = 10.5% ```
61
Enzyme used in cheese making
rennet
62
Processed cheese
blend of natural cheeses with emulsifier (disodium phosphate) fat does not separate out
63
Quick cooking cereals
Disodium phosphate added --> makes them alkaline so particles swell faster Enzyme treated

RD Exam (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions