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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
Q

Proper cooking of cabbage

A

Cook for a short time in a large amount of water

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26
Q

10 can, how many in case

A

6

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27
Q

10 can, contain how much food product?

A

13 cups

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28
Q

2 proteins that make connective tissue

A

Elastin

Collagen

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29
Q

What happens to collagen in heat

A

Hydrolyzed to gelatin, becomes tender

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30
Q

What happens to elastin in heat

A

Resistant, very little change

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31
Q

Elastin is found where?

A

Ligament and cartilage

32
Q

Collagen is found where?

A

Structural part of tendon surrounding muscle

33
Q

Where is fat found in the body?

A

Deposited around organs, muscles, and in muscles

34
Q

Pork is a good source of _______?

35
Q

Nutrient that is high in canned fish with bones, oysters, and shrimp

A

Calcium

*Good non-dairy sources

36
Q

Fish bones aka?

A

Fish paste

37
Q

Purpose of soy protein to recipes?

A

Adds juiciness because of water content

38
Q

TVP?

A

Textured vegetable protein

39
Q

Good use of TVP in recipes?

A

Added to ground meats to extend number of serving, lowers cost

40
Q

Process of myoglobin exposed to oxygen? (Colors)

A

Red to brown to green

41
Q

Green colored meat represents? Harmful?

A

Further myoglobin breakdown

No

42
Q

Post Mortem changes to muscle protein?

A

Increase in water holding capacity d/t enzymes

43
Q

Two things that increase meat tenderness by increasing water holding capacity?

A

Acid (vinegar)

Salt

44
Q

Best storage method for meat?

A

Vacuum packaging in oxygen impermeable film stored unfrozen in 0 degree Celsius

45
Q

What MAP stand for?

A

Modified atmosphere packaging

46
Q

How does MAP work?

A

Air is replaced with gases (carbon dioxide and nitrogen)

Prevents deterioration

47
Q

Who inspects and grades meats, poultry, fish?

When is it done?

A

USDA

Slaughter

48
Q

What is wholesome meat act?

A

Assures consumer that the animal was healthy at time of slaughter and fit for human consumption (wholesomeness)

49
Q

How is inspected meat identified?

A

Round purple stamp “USDA inspected and passed”

50
Q

Grading of meats is mandatory?

T/F

51
Q

Grade appears as what symbol?

52
Q

The Most tender cuts of meat come from?

A

Least used muscles

Loin, backbone

53
Q

Least tender meats come from?

A

Most used muscles

Flank, brisket

54
Q

145 is safe temp for?

A

Meat and fish

55
Q

160 is safe temp for?

A

Ground meats

56
Q

165 is safe temp for

57
Q

How does collagen change during cooking?

A

Hydrolyzed to gelatin and softens

58
Q

Tough meats should be cooked well done because?

A

They have more collagen, which needs more time to be softened

59
Q

Cured meats are what color?

Color caused by?

A

Pink

Nitrites

60
Q

Cured meats are vacuum wrapped to prevent?

61
Q

Methods of cooking determined by cut of meat:

Dry heat

Example?

A

For tender cuts, near backbone (loin, sirloin)

Frying

62
Q

Dry means ________ was not used

63
Q

Desirable property of fat used for frying.

A

High smoke point

64
Q

List types of fats in decreasing order of smoke point

Soybean, corn, peanut, butter, safflower, shortening, sesame, canola, palm, olive, sunflower, and lard

A 
Safflower
Soybean
Canola
Corn
Palm 
Peanut
Sunflower
Sesame
Olive 
Lard
Shortening
Butter
65
Q

Don not fry what types of meat.

A

Tough meats (bottom round)

66
Q

What is rancidity?

A

Uptake of oxygen in an unsaturated fatty acid

67
Q

High concentrations of MuFAs make oil _______ susceptible to ____________?

A

Less

Rancidity

68
Q

4 methods of dry heat

A

Frying

Broiling

Roasting

Grilling

69
Q

Roasted meat needs to _____ before carving

70
Q

Moist heat is used for ______ ______ meats

A

Less tender

71
Q

3 examples of tough meats

A

Bottom round

Chuck

Brisket

72
Q

Cook bottom round in ____ for ____ ____

A

Water

Several hours

73
Q

4 examples of moist heat cooking

A

Braising

Simmer

Steam

Stewing

74
Q

How can you identify fresh fish?

A

Bright red gills and bright shiny skin

75
Q

What is Surimi?

A

Purified and frozen minced fish with a preservative

RD Exam (Domain 1) (1 decks)

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