Jean inman domain 1 - Study guides, Class notes & Summaries

Jean Inman Domain 1 RD Exam Questions and Answers composition of fruits and vegetables - Answer- 75-93% water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B crispness (state of turgor) is due to - Answer- osmotic pressure of water-filled vacuoles with age, fruits and vegetables increase in ____ and ___ - Answer- hemicellulose and lignin ___ is the limiting amino acid in soybeans - Answer- methionine protein concentrates ar...

JEAN INMAN DOMAIN 1 QUESTIONS WITH VERIFIED ANSWERS when you check the *overrun* you are checking? - ANS A. excess stock in the storeroom B. surplus soap and rinse aids in the dish machine C. the wt. of ice cream* D. total cost of unexpected meals served Overrun - ANS The amount of air pushed into the ice cream while it is being made. The standard of 50% overrun means that the ice cream is made with one part air to every two parts cream. Which recipe ingredient should be a...

Jean Inman Domain 1 Practice Questions (2024/2025) | Actual Questions and Answers Latest Updated 2024/2025 (Graded A+)

Jean Inman Domain 1 RD Exam Questions and Answers composition of fruits and vegetables - Answer- 75-93% water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B crispness (state of turgor) is due to - Answer- osmotic pressure of water-filled vacuoles with age, fruits and vegetables increase in ____ and ___ - Answer- hemicellulose and lignin ___ is the limiting amino acid in soybeans - Answer- methionine protein concentrates ar...

JEAN INMAN DOMAIN 1 (RD EXAM)

Jean Inman Domain 1 Questions with 100% correct answers _ verified _ latest update 2024

Jean Inman Domain 1 Exam Questions With Correct Verified Solutions composition of *fruits and vegetables* - ANS *75-93%* water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B *crispness* (state of turgor) is due to - ANS *osmotic pressure* of water-filled vacuoles with *age*, fruits and vegetables *increase* in ____ and ___ - ANS *hemicellulose* and *lignin* ___ is the *LIMITING amino acid* in *soybeans* -...

What is the process by which water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation - c Why do egg whites beat more easily at room temperature? a. the pH is increased b. the protein is denatured c. the surface tension is lower d. the surface tension is higher - c Which pigment does not change color in an acid or an alkaline solution? a. anthocyanin b. chlorophyll c. carotenoid d. flavones - c Carbohydrates lis...

Jean Inman Domain 1 (RD Exam) Questions And Answers All Verified % of water/carbs in fruits and vegetables - ANS 75-93% Vitamin and minerals in fruits/vegetables - ANS Calcium, vitamin A, C, sometimes B Tugor - ANS Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - ANS Non CHO substance not very softened by cooking; woody part of vegetables Methionine - ANS Limiting protein in soybeans Protein concentrates - ANS >70% protein...

Jean Inman Domain 1 (RD Exam) (2024/2025) | Actual Questions and Answers Latest Updated 2024/2025 (Graded A+)