For free practice questions &amp; animated videos, check out our new YouTube page: <a href='https://www.youtube.com/@chompdowndietetics'>https://www.youtube.com/@chompdowndietetics</a>
To access our Dietitian Exam Review Program, check out: <a href='https://www.chompdowndietetics.com/'>https://www.chompdowndietetics.com/</a>
To message, contact <a href='mailto:rdexampodcast@gmail.com'>rdexampodcast@gmail.com</a>
Question:
 A chef is using high heat to cook meat. A portion of the meat melted and turned into gelatin. Which of the following terms best describes this melted portion?
A. Elastin
B. Collagen
C. Cartilage
D.Ligament

<description>&lt;p class="p1"&gt;For free practice questions &amp;amp; animated videos, check out our new YouTube page: &lt;a href='https://www.youtube.com/@chompdowndietetics'&gt;https://www.youtube.com/@chompdowndietetics&lt;/a&gt;&lt;/p&gt;
&lt;p class="p1"&gt;To access our Dietitian Exam Review Program, check out: &lt;a href='https://www.chompdowndietetics.com/'&gt;https://www.chompdowndietetics.com/&lt;/a&gt;&lt;/p&gt;
&lt;p class="p2"&gt;To message, contact &lt;a href='mailto:rdexampodcast@gmail.com'&gt;rdexampodcast@gmail.com&lt;/a&gt;&lt;/p&gt;
&lt;p class="p1"&gt;Question:&lt;/p&gt;
&lt;p class="p1"&gt; A chef is using high heat to cook meat. A portion of the meat melted and turned into gelatin. Which of the following terms best describes this melted portion?&lt;/p&gt;
&lt;p class="p1"&gt;A. Elastin&lt;/p&gt;
&lt;p class="p1"&gt;B. Collagen&lt;/p&gt;
&lt;p class="p1"&gt;C. Cartilage&lt;/p&gt;
&lt;p class="p1"&gt;D.Ligament&lt;/p&gt;
</description>

For free practice questions &amp; animated videos, check out our new YouTube page: https://www.youtube.com/@chompdowndietetics
To access our Dietitian Exam Review Program, check out: https://www.chompdowndietetics.com/
To message, contact rdexampodcast@gmail.com
Question:
 A chef is using high heat to cook meat. A portion of the meat melted and turned into gelatin. Which of the following terms best describes this melted portion?
A. Elastin
B. Collagen
C. Cartilage
D.Ligament

Chomp Down Dietetics Presents: Chomping Down the RD Exam

RD exam topics: Properties of Meat (Tenderness, Myoglobin, & Collagen vs. Elastin)

RD exam topics: Properties of Meat (Tenderness, Myoglobin, & Collagen vs. Elastin)

Description