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RD Exam, Domain 1 > Topic A: Food Science & Nutritional Composition of Foods > Flashcards

Topic A: Food Science & Nutritional Composition of Foods Flashcards

1
Q

Vitamins commonly found in fruits & veggies

A

Vitamins A and C

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2
Q

What produce is most important to wash? When?

A

Berries and mushrooms, just before serving

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3
Q

_____ act as an antioxidant and contribute to the red color in tomatoes, watermelon

A

Lycopenes

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4
Q

What happens to onions cooked in an aluminum pan?

A

They turn yellow (anthoxanthins turn yellow in alkaline environments)

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5
Q

How to cook frozen veggies

A

Shorter cooking time than fresh because blanching & freezing have already made them tender

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6
Q

How to prepare cabbage

A

To minimize the development of a strong flavor: Cook for a short time in a large amount of water; keep lid off initially to let acids escape

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7
Q

Details of #10 cans

A

/case: 6

Net weight: 6 lbs, 9 oz
Measure: 13 cups
# of Servings: 20-25

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8
Q

The structural part of tendon that surrounds muscle

A

Collagen

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9
Q

In heat, collagen…

A

Is hydrolyzed to gelatin; becomes tender (softens)

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10
Q

What component of muscle is resistant to heat?

A

Elastin (little change in properties when cooked)

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11
Q

Pork is a good source of…

A

Thiamin (Vit B1)

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12
Q

Protein source high in calcium

A

Fish canned with bones

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13
Q

Cause of green colors in meat

A

Advanced myoglobin breakdown (myoglobin + oxygen = red –> brown –> green)

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14
Q

Sous vide

A

Vacuum-packing meat in an oxygen-impermeable film (is ANAEROBIC); extends storage life of meat

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15
Q

Meat is inspected _____ by _____

A

at slaughter; the USDA (it’s mandatory!!)

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16
Q

What determines the method of cooking meat?

A

The cut of the meat

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17
Q

Meats with a safe minimum internal temperature of 145 F

A

Pork, beef, veal, lamb, steaks, roasts, fish

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18
Q

Meats with a safe minimum internal temperature of 160 F

A

Ground beef, ground veal, ground lamb (dark ground meats)

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19
Q

Meats with a safe minimum internal temperature of 165

A

Turkey, chicken, duck (poultry)

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20
Q

Why are cured meats pink?

A

Nitrates (added to inhibit botulism)

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21
Q

How to cook bottom round

A

In water for several hours

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22
Q

Braising is what type of heat method?

A

Moist heat

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23
Q

When to reject fish

A

If gills are dull and gray; it’s soft; has cloudy eyes

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24
Q

Nutrient content of egg yolk vs white

A

Yolk is more nutrient-dense (has more protein by weight: egg white = 11%, egg yolk = 17.5%)

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25
Q

Process of grading eggs

A

Candling - egg is passed in front of bright light to view contents

  • Judge thickness of white; location and condition of yolk
  • Grades: AA, A, B
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26
Q

Effect of an acid on an egg white foam

A

Stiffens the egg by tenderizing the protein & allowing it to extend more easily

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27
Q

Effect of room temperature on egg whites

A

Due to lower surface tension, room temp egg whites:

  • whip more quickly
  • yield a larger volume
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28
Q

How to objectively measure custards

A

% Sag:

Larger % sag = More tender gel

29
Q

Custards made from dehydrated eggs may…

A
  • Be grayer & less yellow
  • Have an eggy flavor
  • Be watery
30
Q

Impact of cooking with egg substitutes

A

Color (carotenoid) and flavor differences

31
Q

Main impact of keeping eggs in the fridge too long

A

Loss of CO2 –> Eggs become more alkaline

32
Q

Cultured buttermilk is made from…

A

Skimmed or partly skimmed milk + lactic acid bacteria

33
Q

What to do when using buttermilk in place of regular milk in a recipe

A

Increase baking soda (buttermilk is acidic, so the alkaline baking soda will help balance it out)

34
Q

Compared to regular milk, sweet acidophilus milk has…

A

Less lactose (it’s made of skim milk + acidophiulus bacteria, which reduces lactose)

35
Q

What happens when milk is heated?

A

Whey protein precipitates out on bottom of pan or on surface of milk

36
Q

Fat composition of butter

A

80% milk fat

37
Q

Fat composition of margarine

A

80% vegetable oil or animal fat

38
Q

What happens when an acid is added to milk?

A

Casein precipitates

39
Q

What happens when butter is kept at room temp?

A

Flavor changes occur due to hydrolytic rancidity (release of H, uptake of water)

40
Q

Disodium Phosphate is added to what two products? Why?

A

Processed Cheese: Acts as an emulsifier to prevent fat separation and add smoothness
Quick-cooking cereals: Makes cereal alkaline so particles swell faster (–> quicker cooking)

41
Q

Flours with most and least protein

A

Most: Bread flour (11.8%)
Least: Cake flour (7.5%)

42
Q

How to Retain Vitamins in Rice

A

Cook in an amount of water that will be absorbed during cooking

43
Q

Effect of adding bran to a flour mixture

A

Decreases volume of end product (because bran is heavy and weighs it down)

44
Q

As baking powder ages…

A

Becomes more alkaline –> causes loss of thiamin in baked goods

45
Q

The effect of sugar on baked goods

A

Modifies texture by tenderizing (hygroscopic)

46
Q

Basic ingredients of a quick bread

A

Egg and flour

47
Q

Excessive mixing of a quick bread dough leads to…

A
  1. Loss of CO2, over-developed gluten

2. Tunnels from top to bottom; tough, heavy product

48
Q

Components of a rich cake

A

Increased fat, sugar, egg; Increases keeping quality

49
Q

4 Ingredients of pastries

A

Flour, fat, liquid, salt

50
Q

How to substitute butter for lard or margarine

A

Add more butter (because butter is only 80%, while the other two are 100%)

51
Q

How to make a tender vs flaky pie crust

A

Tender: Use oil, soft fats, or fat cut into very small pieces
Flaky: Leave fat in coarse particles (fat melts and flows, leaving a hole where steam collects and pushes upward against the surface)

52
Q

Best type of flour when using the sponge method to make dough

A

Bread flour (strong, high in protein)

53
Q

Continuous bread-making method

A

A commercial process that substitutes intense mechanical energy to a large degree for traditional bulk fermentation

54
Q

Thickening ability of starches in order of effectiveness (high to low)

A

Potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat

55
Q

Composition of a roux

A

Half flour, half fat

56
Q

How to make a clear, shiny, translucent sauce

A

Use cornstarch as thickener

57
Q

Define Ice Cream Overrun

A

The increase in volume from freezing and whipping (amount of air pushed into ice cream while it’s being made)

58
Q

To produce smoother ice cream…

A

Increase fat (ex- use heavy cream instead of light cream)

59
Q

Bromelain

A

An enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation (inactivated by heat 170-180F)

60
Q

Ideal temp to brew coffee. Above this, what happens?

A

Brew at 185-203 F. Above 203 F, tannin is extracted and coffee is bitter

61
Q

Commonly added emulsifiers

A

Monoglycerides, diglycerides, lecithin, disodium phosophate

62
Q

Purpose of nitrates

A

Inhibit spores of clostridium botulinum

63
Q

An additive that functions as a mold inhibitor

A

Propionate

64
Q

Functional Foods: Grape juice & red wine

A

Have resveratrol, which reduces platelet aggregation

65
Q

Functional Foods: Fatty fish

A

Have omega-3 FA, which reduces TG levels

66
Q

Functional Foods: Fermented Dairy products

A

Have probiotics, which support GI health

67
Q

Functional Foods: Fortified margarine

A

Have plant sterols and stanol esters, which reduce total and LDL cholesterol

68
Q

Phytochemical in soybeans

A

Isoflavones, which lower elevated cholesterol

69
Q

What is food synergy?

A

The additive influence of foods and constituents which, when eaten, have a beneficial effect on health

RD Exam, Domain 1 (4 decks)

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