Color overtones - Study guides, Class notes & Summaries

% of water/carbs in fruits and vegetables - 75-93% Vitamin and minerals in fruits/vegetables - Calcium, vitamin A, C, sometimes B Tugor - Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - Non CHO substance not very softened by cooking; woody part of vegetables Methionine - Limiting protein in soybeans Protein concentrates - >70% protein Protein isolates - >90% protein TVP - Textured vegetable protein, soy protein adds juiciness bc of wa...

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...

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...

2 types of pathos appeals - positive and negative motivational Ad Hominem - devalues statement without actually addressing the statement ad populum - bandwagon fallacies (appeals to whatever is popular) appeal to authority - appeals to popular figure/authority (even if they're not an authority on the topic) appeal to tradition - good or right because it is old backing (TM) - additional support to warrant benefits of visual aids - increased comprehension; more memorable presentation; pr...

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...

Jean Inman Domain I, Questions and answers, verified/ Turgor - -State of crispness due to osmotic pressure of water-filled vacuoles Ethylene gas - -Accelerates ripening of fruits during storage Aging is delayed in apples - -Stored in controlled atmosphere (reduced oxygen) What should be washed just before serving? - -Berries and mushrooms How many oranges yields one quart juice? - -One dozen (12) Pigments of F/V: Chlorophyll - -Olive green in acid=pheophytin formed Bright green in alkal...

Jean Inman: Domain I Principles of Dietetics, Questions and answers, rated A+ F/V: Crispiness (state of turgor) is d/t - -Osmotic pressure of water-filled vacuoles F/V: How is aging delayed in apples? - -Apples are stored in a controlled atmosphere with reduced O2 F/V: Climacteric Fruits - -Ripen post-harvest - peach, pear, banana, apple, tomato F/V: Non-Climacteric Fruits - -Best when ripened before harvest - grapes, melon, citrus F/V: What two F/V should be washed right before ser...

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...

Food Science, Domain 1 Questions and Jean Inman Exam Questions And Answers Candling - ANS A method of determining egg quality based on observing eggs against a light. An acid stiffens an egg white foam by - ANS tenderizing the protein and allowing it to extend more easily Egg whites at room temperature whip more quickly and yield a larger volume due to what? - ANS lower surface tension The larger the % sag of custard - ANS the more tender the gel objective measure of quali...