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RD Exam (Domain 1) > Food Science And Nutrient Composition Of Foods FSC 1-6 > Flashcards

Food Science And Nutrient Composition Of Foods FSC 1-6 Flashcards

1
Q

Crispness is a state of?

A

Turgor

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2
Q

What determines crispness?

A

Osmotic pressure of water filled vacuoles

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3
Q

Ethylene gas ______________ ripening of fruits during storage

A

Accelerates

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4
Q

Aging can be delayed in apples by?

A

Storing in a controlled atmosphere (reduced oxygen)

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5
Q

Climacteric fruits ripen when?

A

Post harvest

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6
Q

Non-climacteric fruits ripen?

A

Before harvest

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7
Q

Give 3 examples of non-climacteric fruits

A

Grapes

Melon

Citrus

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8
Q

Give 5 examples of climacteric fruits

A

Peach

Pear

Banana

Apple

Tomato

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9
Q

What two things should be washed just before serving?

A

Berries

Mushrooms

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10
Q

One dozen oranges yield how much juice?

A

One quart

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11
Q

Olive green in acid

A

Pheophytin

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12
Q

Bright green in alkaline

A

Chlorophyllin

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13
Q

Two compounds created from adding chlorophyll to acid or base

A

Pheophytin

Chlorophyllin

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14
Q

Carotenoids are _____________ affected by changes in pH

A

Least

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15
Q

Anthocyanins are __________ affected by changes in pH

A

Greatly

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16
Q

Best way to cook Brussels sprouts?

A

Uncovered with little water for best flavor

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17
Q

Name 3 grades of canned fruits and veggies

A

Grade A - fancy

Grade B -choice

Grade C - standard

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18
Q

Fancy canned fruits and vegetables are b st used in?

A

Desserts and salads

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19
Q

Choice canned fruits and veggies are best used in?

A

Processed foods

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20
Q

Standard canned fruits and veggies are used in?

A

Puddings, pies

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21
Q

What are the 5 grades of fresh produce? From highest to lowest

A

1

Fancy

Extra #1

Combination

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22
Q

Grades fresh produce and canned fruits and veggies

A

USDA

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23
Q

What happens to starch during storage?

A

Changes to sugar

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24
Q

Frozen veggies vs fresh, cooking time? Why?

A

Frozen cooks faster

Blanching and freezing have made them tender

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25
Proper cooking of cabbage
Cook for a short time in a large amount of water
26
#10 can, how many in case
6
27
#10 can, contain how much food product?
13 cups
28
2 proteins that make connective tissue
Elastin Collagen
29
What happens to collagen in heat
Hydrolyzed to gelatin, becomes tender
30
What happens to elastin in heat
Resistant, very little change
31
Elastin is found where?
Ligament and cartilage
32
Collagen is found where?
Structural part of tendon surrounding muscle
33
Where is fat found in the body?
Deposited around organs, muscles, and in muscles
34
Pork is a good source of _______?
Thiamin
35
Nutrient that is high in canned fish with bones, oysters, and shrimp
Calcium *Good non-dairy sources
36
Fish bones aka?
Fish paste
37
Purpose of soy protein to recipes?
Adds juiciness because of water content
38
TVP?
Textured vegetable protein
39
Good use of TVP in recipes?
Added to ground meats to extend number of serving, lowers cost
40
Process of myoglobin exposed to oxygen? (Colors)
Red to brown to green
41
Green colored meat represents? Harmful?
Further myoglobin breakdown No
42
Post Mortem changes to muscle protein?
Increase in water holding capacity d/t enzymes
43
Two things that increase meat tenderness by increasing water holding capacity?
Acid (vinegar) Salt
44
Best storage method for meat?
Vacuum packaging in oxygen impermeable film stored unfrozen in 0 degree Celsius
45
What MAP stand for?
Modified atmosphere packaging
46
How does MAP work?
Air is replaced with gases (carbon dioxide and nitrogen) Prevents deterioration
47
Who inspects and grades meats, poultry, fish? When is it done?
USDA Slaughter
48
What is wholesome meat act?
Assures consumer that the animal was healthy at time of slaughter and fit for human consumption (wholesomeness)
49
How is inspected meat identified?
Round purple stamp “USDA inspected and passed”
50
Grading of meats is mandatory? T/F
F
51
Grade appears as what symbol?
Shield
52
The Most tender cuts of meat come from?
Least used muscles Loin, backbone
53
Least tender meats come from?
Most used muscles Flank, brisket
54
145 is safe temp for?
Meat and fish
55
160 is safe temp for?
Ground meats
56
165 is safe temp for
Poultry
57
How does collagen change during cooking?
Hydrolyzed to gelatin and softens
58
Tough meats should be cooked well done because?
They have more collagen, which needs more time to be softened
59
Cured meats are what color? Color caused by?
Pink Nitrites
60
Cured meats are vacuum wrapped to prevent?
Botulism
61
Methods of cooking determined by cut of meat: Dry heat Example?
For tender cuts, near backbone (loin, sirloin) Frying
62
Dry means ________ was not used
Water
63
Desirable property of fat used for frying.
High smoke point
64
List types of fats in decreasing order of smoke point Soybean, corn, peanut, butter, safflower, shortening, sesame, canola, palm, olive, sunflower, and lard
``` Safflower Soybean Canola Corn Palm Peanut Sunflower Sesame Olive Lard Shortening Butter ```
65
Don not fry what types of meat.
Tough meats (bottom round)
66
What is rancidity?
Uptake of oxygen in an unsaturated fatty acid
67
High concentrations of MuFAs make oil _______ susceptible to ____________?
Less Rancidity
68
4 methods of dry heat
Frying Broiling Roasting Grilling
69
Roasted meat needs to _____ before carving
Stand
70
Moist heat is used for ______ ______ meats
Less tender
71
3 examples of tough meats
Bottom round Chuck Brisket
72
Cook bottom round in ____ for ____ ____
Water Several hours
73
4 examples of moist heat cooking
Braising Simmer Steam Stewing
74
How can you identify fresh fish?
Bright red gills and bright shiny skin
75
What is Surimi?
Purified and frozen minced fish with a preservative

RD Exam (Domain 1) (1 decks)

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