RD Exam - Principles of Dietetics - Domain 1

Vitamin D milk

(a) 400 USP units added per quart of milk by feeding the cow vitamin D, irradiating the milk or adding the vitamin (b) must be labeled "vitamin D milk"

Braising -- Description of process

Flour meat, brown, cover and simmer in liquid. Done in the oven or a range-top

Why do frozen fruits/vegetables cook faster?

Because the blanching and freezing have made them tender

#300 cans -- How many cans per case? How many ounces per can? Cups?

24 cans per case. 14-16oz per can or 1 and 3/4 cups.

#2.5 cans -- How many per case? How many ounces per can? Cups?

24 cans per case. 1lb 13oz per can or 3.5 cups.

#2 cans -- How many per case? How many ounces per can? Cups?

24 cans per case. 1lb 4oz per can or 2.5 cups.

Which fruits and vegetables should be washed just before serving?

Berries and mushrooms

Eggs in the shell can be stored in the fridge for how long?

3-5 weeks

Non-climacteric fruits and examples

Best when ripened before harvest. Grapes, melons, and citrus

Roasting: temperature of oven, shrinkage/texture considerations, safe internal temps for different proteins

325 degrees F for oven. High temp increases shrinkage and toughens protein. Slow-cooked roast yields less waste. Insert meat thermometer BEFORE cooking. Safe minimum internal temp of 165 degrees F for poultry, 160 degrees F for ground meat, 145 degrees F for pork, beef, veal, lamb, steaks, roast, and fish.

Red, blue, purple pigments in fruits and vegetables. General category and then specific name. Properties and changes with pH.

Anthocyanins. Soluble in water. Greatly affected by pH. Bright red in acid. Bluish in alkaline.

Flavonoids: colorless or white to yellow fruits or vegetables. Properties and changes in pH

Anthoxanthins or flavones. Soluble in water. Colorless in acid (bleaching affect). Yellow in alkaline or when cooked in an aluminum pan (flavones chelate aluminum)

Wholesome Meat Act of 1967

Assures consumer that the animal was healthy at the time of slaughter and the meat is fit for human consumption. Shown with round purple stamp "USDA Inspected and Passed."

Which fruits and vegetables ripen best at room temp?

Avocados, bananas, pears, and tomatoes

How long to hold meat in cold storage to age and ripen?

10 days

#3 cans -- How many to a case? How many ounces and cups per can?

12 cans per case. 46 ounces per can, or 5 and 3/4 cups.

Temp for simmering

170-185 degrees F with appearance of bubbles

Fat percentages in milk

2%: 1.5-2.25% fat Low-fat or 1%: 0.5-2% Skim: <0.5%

#10 cans -- How many to a case? How many cups? How many lbs?

6 cans per case. 13 cups per can. 6 lbs, 9oz per can.

How long can Grade A eggs be maintained in cold storage?

6 months (29-32 degrees F)

Evaporated milk

60% water removed. Must contain not less than 7.9% milk-fat. Brown color due to caramelization of lactose in canning.

Nutritive value and structure of fruits and vegetables

75-93% water, CHO (digestible and indigestible), some minerals (calcium in oranges, green), Vitamins C/A/B

Nutritive quality of eggs

80 kcal, 6g PRO, 5g fat, Vitamins A, D, riboflavin. Yolk is more concentrated than white and has more PRO by weight, fat, minerals, and vitamins.

Casein content in milk? What happens when it is precipitated?

80% casein. When precipitated at a pH of 4.6, it forms a soft curd.

Butter is what percent milk fat?

80% milk fat

Composition and nutritive value of milk

87% water, 3.7% fat, 4.9% CHO (Lactose), 3.5% protein. Good source of calcium, phosphorous, riboflavin, Vitamins A, D. Low in iron and vitamin C

Percent of fat in heavy cream, whipped cream, sour cream, and half & half

>36% fat , 35% fat , >18% fat, and no less than 10.5% fat

Kefir

A fermented milk created by adding Lactobacillus kefir and other bacteria that break down lactose to glucose and galactose, producing a sweet, lactose-free product.

Grades of eggs. The grading process and what they look for.

AA > A > B. Candling is when they pass an egg in front of a bright light to view contents. Grading does NOT include the color of the shell nor the size of the egg.

Cultured buttermilk: How to make, recipe, and what to do when using it in place of regular milk

Add lactic acid bacteria to skimmed or partly skimmed milk. Recipe: 1 Tbsp vinegar or lemon juice, or 1 & 3/4 tsp cream of tartar, add enough milk to make one cup. When using buttermilk in place of regular milk in a recipe, increase the baking soda.

Cured cheese

Additional whey removed, salt added, ripened.

Ways to increase tenderness in meat:

Aging increases tenderness. Acid (vinegar) and salt will also increase tenderness by increasing water-holding capacity of muscle. Physical activity of animal will NOT increase tenderness.

Syneresis

Also called "weeping". Liquid released from a coagulated product. Occurs when cooked at too high a temperature, or too low a temperature for too long of time. Creates a tough, watery product.

Composition of all-purpose flour

Blend of hard and soft wheat. Less gluten. 10.5% protein.

Which flour has the highest percent of protein? How much?

Bread flour (hard wheat). Strong gluten. Has 11.8% protein.

Fresh fish should have what appearance?

Bright red gills and bright, shiny skin. If gills are dull and gray, reject it.

How does an acid stiffen an egg white foam?

By tenderizing the protein and allowing it to extend more easily

Which flour has the least protein?

Cake flour. Least and weakest gluten. More starch. 7.5% protein

Dried egg: How they are prepared and their composition of white vs yolk

Can be vacuum-packed in nitrogen gas. 70% white and 30% yolk.

Yellow and orange pigment in fruits and vegetables. Properties and how color changes with pH changes.

Carotenoids. Insoluble in water. Least affected by pH changes. Little effect in acid or alkaline solution. Lycopenes. Antioxidant, phytochemical.

Preparation suggestions for cauliflower, broccoli, and cabbage

Cauliflower: cook for a short time, covered. Broccoli: microwave because it takes less time, same flavor, better retention of Vitamin C. Cabbage: to minimize development of a strong flavor, cook for a short time, keep lid off initially to let acids escape, cook in large amount of water.

Green pigment in fruits and vegetables. Properties and how color changes with pH changes

Chlorophyll. Insoluble in water. Olive green in acid and bright green in alkaline.

Yogurt

Coagulated milk product, fermentation of milk sugars by lactic acid bacteria

Why do the surfaces of yolks turn green when overcooked or allowed to cool slowly?

Combination of iron from the yolk and sulfur from the whole egg which creates ferrous sulfide.

Sweetened condensed milk

Concentrated whole milk. Add 15-18% sucrose or glucose.

How to prevent stringy, curdled-like cheese products when making cheese?

Cook for a short time at moderate temperatures.

Examples of uncured cheese

Cottage cheese, cream cheese. Need to refrigerate immediately after making.

Turgor in fruits and vegetables

Crispness is due to the osmotic pressure of water-filled vacuoles (e.g. celery going limp)

Outcomes when eggs are held in the refrigerator for too long

Deterioration affects appearance and use, loss of carbon dioxide makes eggs more alkaline, whites become watery, yolks flatten, and odors are absorbed.

Quick-cooking cereals have what added? Why? When should these be avoided?

Disodium phosphate. Makes cereal alkaline so particles will swell faster & cook more quickly. Avoid on low sodium diets.

What accelerates ripening of fruits during storage?

Ethylene gas

What cuts of meat are appropriate for cooking with dry heat? What are some examples of these cooking methods?

For tender cuts of meat near the backbone. E.g. loin or sirloin. No water is involved in dry heat. Examples = frying, broiling, roasting, and grilling

Elastin: Define and describe what happens in heat

Found in ligaments, cartilage. Yellow color. Resistant to heat. Little change in cooking.

Compote

Fruit cooked (stewed) in syrup

Climacteric fruits and examples

Fruits that continue to ripen once picked. Peach, pear, banana, apple, tomato

What is found in young vegetables and used in a form of salt?

Glutamic acid which is used in MSG.

Biochemistry of potatoes and how cooking/storage affects them

Have phenolic compounds which cause color changes in raw, peeled or bruised potatoes. Green color under skin is due to chlorophyll that develops when potatoes are exposed to light during storage. May be accompanied by solanine, a natural toxicant. Starch changes to sugar during storage. Old potatoes taste sweeter and cook to a darker brown (Maillard reaction) and are softer in texture.

Why does the meat color change with heat?

Heat denatures globulin and iron is oxidized

Pasteurization of milk

Heat milk at 145 degrees for 30 min or 160 degrees for 15 sec; Destroys a pathogenic bacteria

Homogenization process with milk

High pressure breaks fat globules to 1/5 regular size. Film of protein surrounds each globule. More susceptible to action of lipase, but pasteurization process destroys lipase

Blanching

Immersion in boiling water for a short time

Sculletum

In germ of whole grain. Has most of thiamin.

IMPS and NAMP. What they're associated with.

Institutional Meat Purchasing Specifications. National Association of Meat Purveyors. Meat specifications; uses a numbering system for order wholesale cuts.

When milk is heated, what happens to the whey? How to prevent a film from forming? How to prevent milk from coating on both sides of pan? How to prevent curdling?

It is precipitated out on the bottom of the pan or the surface of the milk. Cover or beat the milk to produce a foam. Heat over water to prevent coating. Add in acid slowly and agitate to prevent curdling. An acid precipitates casein.

Which cuts of meat are appropriate for moist heat methods of cooking? What are some examples of moist heat cooking methods?

Less tender cuts of meat with more connective tissue. E.g. round, chuck, brisket. Examples = braising, simmering, steaming, and stewing

List oils/fats with the highest smoke point to the lowest

Safflower (513 degrees F) > Soybean/canola/ corn/palm/peanut /sunflower/sesame/ olive (375) > lard (375) > shortening (365-370) > butter (350)

Histamine toxicity is related to what foods

Linked to inadequate refrigeration of tuna, mackerel, and mahi-mahi

Whey

Liquid that drains from curd or clotted milk. Contains lactose, lactalbumin, lactoglobulin, water soluble vitamins, and minerals.

Lactaid

Low lactose milk. Treated with lactase in processing or add the enzyme to regular milk and hold in the refrigerator.

Egg substitute nutritive content in comparison to regular egg

Lower in fat, calories, and cholesterol. May be higher in sodium than fresh eggs

What is an example of a food emulsion stabilized by egg yolk?

Mayonnaise

Limiting amino acid in soybeans

Methionine

MAP for storage

Modified atmosphere packaging. Prolongs shelf life. Air is removed and replaced with gases (carbon dioxide, nitrogen). Prevent deterioration by slowing respiration.

Myofibrils

Muscle composed of bundles of fibers

Main contributor to meat color

Myoglobin. Myoglobin + oxygen = red --> brown --> green

How many oranges yield one quart of juice?

One dozen

Grades of meat and how they are graded.

Prime > Choice > Select > Standard. Determined at slaughter. Grading based on maturity of animal, marbling of fat, color and texture of lean. Prime grades have the most marbling and standard grades have the least.

Coagulation: temp for PRO and uses for egg

Protein coagulates at 62-70 degrees C (Sets a custard). Coagulation of egg is used to bind, gives firmness, stability, coats foods, browns, clarifies liquid.

How does egg contribute to an emulsion?

Protein in egg forms a thin film around droplets of oil; stabilizes emulsion. Egg yolk yields a stiffer, more stable emulsion than egg white because it has more protein (by weight). Yolk is naturally occurring oil in water emulsion. Lecithin helps yolk act as an emulsifier. Lipoproteins stabilize the emulsion by interacting at the surface of the oil droplets to form a layer.

Papain and its use with meat

Proteolytic enzyme that tenderizes meat (blend of papaya and salt)

What enzyme is responsible for changes in ripeness of fruit?

Protopectin is converted to pectin (ripe fruit) and then converted to pectic acid (overripe fruit)

Surimi definition

Purified and frozen minced fish with a preservative - Used in analogs - May have egg white or starch added to create desired structure

Sweet acidophilus milk

Skim milk plus Lactobacillus acidophilus bacteria which reduces lactose.

Textured Protein Products (TVP) and role of soybeans

Soybeans are mixed with ground meats to extend the number of servings and lower costs. Soy protein adds juiciness because of water content.

Collagen: Define and describe what happens with heat

Structural part of tendon that surrounds muscle. In heat, collagen is hydrolyzed to gelatin and becomes tender.

What compound in fruits/veg/food causes the astringent or dry feeling in mouth? (e.g. under-ripe banana)

Tannins

What is an objective measure of custard and what does it say?

The larger the % of sag, the more tender the gel

What happens when fruit low in vitamin C are cut? How to prevent this?

They darken rapidly because of an enzymatic reaction. To prevent, dip in citrus juice, add sugar before freezing, or heat to boiling.

Vitamins and minerals from meat, poultry, fish, and meat alternates

Thiamin, niacin, riboflavin, iron, copper, trace minerals. Pork is a good source of thiamin. Calcium content is high in fish canned with bones, oysters, shrimp.

Coulis (koo lee)

Thin puree of fruit or vegetable, sugar and water used as a sauce

You should not fry which cuts of meat?

Tough cuts of meat, like bottom round

UHT

Ultra-high temperature. Aseptically packaged milk can be stored without refrigeration if unopened

What does sous vide do for meat?

Vacuum-packing meat in an oxygen-impermeable film, stored unfrozen at 0 degrees C is anaerobic and extends storage for life of meat.

What helps a cooked egg improve its shape and why?

Vinegar and salt by hastening coagulation.

Vitamins and minerals in grains

Vitamin E (germ), thiamin, riboflavin, phosphorous

How to make cheese:

Warm milk, add lactic-acid bacteria, add enzyme rennet to coagulate casein forming the curd, separate curd from whey (liquid).

What is "carry-over cooking" with a roast? And how long does it occur? How long until you can start carving?

When meat is removed from the oven, carry-over cooking occurs for about 10 minutes and internal meat temp will rise 15-25 degrees F. Allow the roast to stand 30min before carving.

What temp do egg whites whip more quickly? Why? Does this yield a larger or smaller volume?

Whip more quickly at room temp due to LOWER surface tension. Yields a larger volume.

Miso definition

paste made from fermented soybeans and barley or rice malt, used in Japanese cooking

What does sugar do to an egg white foam?

stabilizes it