Grades of meat - Study guides, Class notes & Summaries

Culinary Arts; Questions and Answers 100% Correct USDA Prime Correct answer-You are responsible for purchasing steak for a five-star, highend restaurant which serves only the best. Which of the following quality grades of beef would you purchase for the restaurant? Meat Inspection Act Correct answer-In 1906, which act was passed to prevent adulteration and misbranding and misbranding of meat products?

RD Exam : Jean Inman Study Guide Domain 1, Part 1 Exam Questions With Accurate Answers. Fruits and veggies: what is crispness due to? - answerosmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - answerethylene gas chlorophyll + acid/heat = - answerpheophytin Chlorophyll + alkaline = - answerchlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - answertrue alkaline and acidic solutions have _________ effect on fruits...

Grades of Meat correct answers Prime, choice, select, standard - determined at slaughter - grading based on maturity of animal, marbling of fat, color and texture of lean - standard grades have the least marbling; prime the most Meat Cuts - determine the method of cooking correct answers Most tender cuts come from the least used muscles - loin, backbone (pork chops - loin) Medium tender meats come from the shoulder - chuck Least tender meats come from the most used muscles - flank, b...

CDR Exam Domain I Questions and Answers 100% Verified and Updated 2024 Pheophytin - Answer- Olive green in acid Chlorophyllin - Answer- bright green in alkaline What happens when you add baking soda to green beans - Answer- Turns them bright green but makes them mushy from cellulose being broken down Lycopenes - Answer- Carotenoid; contribute to red color in tomatoes and watermelon and overtones in apricots act as antioxidant, phytochemical (prostate cancer) Anthocyanins in acid - Answe...

Lacking Amino Acid in Soy/Legumes - Methionine With age, fruits and vegetables increase ? - Hemicellulose and lignin (a non-CHO substance not significantly softened by cooking) Chemical Changes in Ripening and Storage of Fruits and Veggies - 1) Starch converted to Sugar 2) protopectin --> Pectin (ripe fruit) -> Pectic Acid (Overripe fruit) 3) Ethylene gas accelerates ripening of fruit How many oranges to yield one quart juice? - 12 (dozen) oranges Green Pigment - Chlorophyll ...

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...

CDR Exam Domain I Questions and Answers 100% Verified and Updated 2024 Pheophytin - Answer- Olive green in acid Chlorophyllin - Answer- bright green in alkaline What happens when you add baking soda to green beans - Answer- Turns them bright green but makes them mushy from cellulose being broken down Lycopenes - Answer- Carotenoid; contribute to red color in tomatoes and watermelon and overtones in apricots act as antioxidant, phytochemical (prostate cancer) Anthocyanins in acid - Answe...

Specialist in Geriatric Nutrition Exam CSG Exam with Answers 2023 A #10 Can holds how many cups? - 13 cups Best lab value to assess iron status - ferritin Where is lactose absorbed - small intestine Protein digestion begins in the - A. mouth B. stomach* (pepsin and trypsin released here) C. SI D. Iliue Which of the following is reversed with vitamin A - Nyclatopia- Night Blindness Fresh Meat contamination comes mainly from - A. botulism (dented cans) B. ...

Jean Inman Domain 1 (RD Exam) Study Guide With Accurate Solutions. % of water/carbs in fruits and vegetables - answer75-93% Vitamin and minerals in fruits/vegetables - answerCalcium, vitamin A, C, sometimes B Tugor - answerCrispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - answerNon CHO substance not very softened by cooking; woody part of vegetables Methionine - answerLimiting protein in soybeans Protein concentrates - answer>70% protein Protein isolat...

Fruits and veggies: what is crispness due to? - correct answer osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - correct answer ethylene gas chlorophyll + acid/heat = - correct answer pheophytin Chlorophyll + alkaline = - correct answer chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - correct answer true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange ...