食品专业英语复习资料.docx
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食品专业英语复习资料
一按课文选择合适答案
Thesugarweknowbestistablesugar,alsocalled.
a）maltose
b）ribose
c）lactose
d）sucose
Ifyoucombinegalactoseandglucose,youget.
a）sucrose
b）starch
c）lactose
d）maltose
Plantsmakecarbohydratesthroughtheprocessof.
a）condensation
b）nutrition
c）respiration
d）photosynthesis
Onlyabout30%ofadultscandigest.
a）sucrose
b）starch
c）lactose
d）fructose
Leafyvegetables,wholegrains,beans,andunpeeledapplesaregoodsourcesof.
a）carbohydrates
b）protein
c）sugar
d）fiber
Carbohydratesarechemicalcompoundsmadeof.
a）hydrogen,nitrogen,oxygen
b）oxygen,hydrogen,carbon
c）nitrogen,carbon,oxygen
d）carbon,hydrogen,nitrogen
regulateshowmuchglucoseisinyourblood.
a）cellulose
b）insulin
c）fructose
d）glycogen
Sucroseisa.
a）complexcarbohydrate
b）monosaccharide
c）disaccharide
d）polysaccharide
Thelong-termstorageofcarbsis.
a）glucose
b）glycogen
c）fat
d）cellulose
Monoglycerides,diglycerides,andtriglyceridesareclassifiedaswhicharecompoundscreatedbythereactionbetweenacidsandalcoholsthatreleasewater（H2O）asaby-product.
a）amine
b）ether
c）ester
d）carboxylicacid
Nameof
is.
a）cis-9-octadecanoicacid
b）cis-9-octadecenoicacid
c）cis-9-hexadecanoicacid
d）cis-9-hexadecenoicacid
Coconutandpalmoilsareconsidered
a）polyunsaturatedfats
b）transfats
c）saturatedfats
d）monounsaturatedfats
Monounsaturatedfatshavedoublebondsintheirfattyacidchains:
a）0
b）1
c）2
d）3
Saturatedfatisconsidered“saturated”becauseitisfatfilledwith:
a）oxygen
b）carbohydrates
c）hydrogen
d）proteins
Sorbicacidisakindof.
a.foodantioxidants
b.foodpigments
c.foodpreservatives
d.foodemulsifiers
Theobjectiveofblendingis.
a.toimprovethequalityofdifferentwine
b.tolowerthecostofdifferentwine
c.toequalizethequalityofthesamewineinseveralcontainers
d.alloftheabove
Clarificationofnewwinecanbeachievedby.
a.Rackingthewineofftheyeastsediment
b.chilling
c.centrifugation
d.filtration
Newwineisacloudysolutioninwhicharefound.
a.grapeskin
b.yeast
c.grapeseed
d.tartrate
Ifwinemaybetheobjective,thefermentationshouldgotocompletion.
a.table
b.dry
c.sweet
d.sparkling
Winecanbeclassifiedintosweetwine,semi-sweetwine,semi-drywineanddrywineaccordingto.
a.thelevelofmoisture
b.thelevelofsugar
c.theleveloftanin
d.thelevelofacid
willcontributetotheclarificationofgrapejuice
a.Settling
b.Addingacid
c.Centrifugation
d.Addingsulfurdioxide
Grapejuicecanbeseparatedfromtheskinsby.
a.stemming
b.crushing
c.draining
d.pressing
Grapescanbepickedbymechanicalharvesterswhich.
a.havetheadvantageofmorerapidharvest
b.havetheadvantageofbruisingmorefruits
Inthefolloingsetences,describetheharvestingtimeofgrapeproperly.
a.Grapesmustbeharvestedwhentheyareatoptimummaturity
b.Theharvestingtimemayrangeoverseveralweeks
c.Theharvestingtimemaynotlastmorethanaweek
d.Theharvestingtimemaynotlastalongtimeforthewarmclimaticcondition
Requirmentsforthegrapevarietyusedtoproducewineinclude.
a.Therequisitecomposition
b.Freeoffungalinfection
c.Brightcolor
d.Desirableflavor
canbeusedfortheproductionofwhitetablewines.
a.Onlyredgroups
b.Onlywhitegrapes
c.Whitegrapesandredgrapeswithnoncoloredjuice
Thebesttablewineareproducedinthecoolerpartsofthetemperatezone-areaswhere.
a.Grapesripenwithsufficientacidandnottoomuchsugar
b.Grapesripenwithsufficientsugarandnottoomuchacid
Areaswithduringtheripeningperiodproducethebestqualitygrapesandhencethebestqualitywine.
a.Lowrainfall
b.Highrainfall
c.Lowhumidity
d.Highhumidity
Withintheregionsofgrapegrowingandwinemakingvariationsinthepotentialqualityofthewinesthatcanbeproduceddependon_____.
a.Seasonalvariation
b.humidity
c.hail
d.Springandfallfrosts
accountforwidedifferencesinthetypeofwineanditsflavor.
a.Thevarietyofgrape.
b.Theclimaticconditionsunderwhichgrapeisgrown
c.Thetimeofharvesting
d.Variationsinprocessing
ThebasicprocessofKjeldahlmethodinclude.
a.titration
b.neutralization
c.distillation
d.digestion
pHrangesfrom0to14withpHof7beingneutral.pHvaluesbelow7areconsideredacidsandpHvaluesabove7are.
a.acidic
b.basic
c.neutral
d.acetic
1.Coolindesiccator
2.Ignitecrucibletoconstantweightat~550C
3.Weighcooledcrucible
4.5-10gpretreatedsampleintoacrucible
TheaboveprocedureforAshingisgiveninawrongorder,inthefollowingchoices,
isacorrectorder.
a.2134b.1324c.3241d.4213
Cruciblecommonlyusedinthemeasurementofashismadeof.
a.quartz
b.porcelain
c.nickel
d.platinum
e.steel
Thetotalmoisturecontentoffoodsisgenerallydeterminedbysomeformof
wherebyallthemoistureisremovedbyheatandmoistureisdeterminedastheweightlost.
a.instrumentalmethods
b.chemicalmethods
c.distillationmethods
d.dryingmethods
Theprocessknownascanbeusedtoreducethesizeofbulksamplesofpowderyfoods
a.mixing
b.grating
c.quartering
d.separating
Youcanmakethesamplehomogeneousby.
a.mixing
b.grinding
c.centrifuging
d.settling
Thesampleusedforlaboratoryanalysismustbe,thatis,itshouldaccuratelyreflecttheoverallcompositionofthewholelot.
a.enough
b.homogenous
c.representative
d.clean
Inthefollowingwords,cannotbeusedastechnologicaladditives.
a.antioxidant
b.emulsifier
c.colors
d.surfactant
AOACstandfor.
a.AssociationofOfficialAnalyticalChemists
b.AssociationofAnalyticalChemists
c.AssociationofOfficialAgriculturalChemists
d.AssociationofAnalyticalCommunities
IUPACistheabbreviationof.
a.InternationalUnionofPureandAppliedChemist
b.InternationalUnionofPureandAppliedChemistry
c.InternationalUnionofPurifiedandAppliedChemistry
d.InternationalUnionofPurifiedandAppliedChemist
Inmanyestimationsallowancehastobemadefor.
a.interferenceofclimaticcondition
b.interferenceofthefooditself
c.interferenceofcontaminationofthereagents
d.changeswhichoccurduringstorage
ProteincanbecalculatedfromthetotalasdeterminedbytheKjeldahlmethod
a.oxygen
b.carbon
c.nitrogen
d.hydrogen
Moisturevaluesobtainedbydryingmethodsmayincludeothermatter.
a.wet
b.active
c.soluble
d.volatile
Inmanyfoodlaboratories,mostoftheroutineworkcomprisesmethodsof.
a.studyofcontaminants
b.preparingthereagent
c.proximateanalysis
d.studyofadditives
Theapplicationofnewertechniquesofcontributetoimproveourknowledgeofminorfoodconstituents.
a.analysis
b.separation
c.identification
d.measurement
Thedevelopmentoftechniquesisnecessarywhichattempttoreplacesubjectivemethodsofassessingvariousorganolepticqualitiesbymorepreciseprocedures.
a.subjective
b.objective
c.simple
d.complex
Processedfoodsareproducedwithinthelimitsofprescribed.
a.manufacturingtechnology
b.manufacturingstandards
c.manufacturingrequirements
d.manufacturingmode
Techniquessuchascanbeusedtoextendshelflivesoffruits
A.refrigeration
B.freezing
C.storageinamodifiedatmosphere
D.chemicaltreatment
Themostimportantmicroorganismscausingwastageoffreshfruitsarefungi.
A.bacteria
B.fungi
C.germ
D.virus
Proceduressuchashavebeenproposedfordecreasingtheoccurrenceofpatulininapplejuiceandotherproducts.
A.preharvestfungicidetreatment
B.lowtemperaturestorage
C.trimmingofrottedfruit
D.usingactivatedcharcoalfilters
Sugaraminoacidbrowningreactionsmayresultinalossofnutritionallyessential.
A.fattyacid
B.aminoacid
C.oligosaccharide
D.nuleicacid
canchelatemetallicionssuchascopperandinhibitascorbicaciddegradation.
A.malicacid
B.tartaricacid
C.citricacid
D.oxalicacid
Polyphenoloxidasesandperoxidasesfoundinfruittissuescancatalyzeoxidationofcertainendogenousphenoliccompoundstothatpolymerizetoformintensebrownpigments.
A.quinones
B.sugars
C.acetone
D.aldehyde
Fruitsresistanttodiscolorationmay
A.havehigherascorbicacidlevels
B.havelowerPPOactivity
C.havehigherPPOactivity
D.havelowerascorbicacidlevels
Inthefollowingprocesses,isnotinvolvedinnonenzymaticbrowningoffruit.
A.Maillardcondensationofsugarswithaminoacids
B.furfuraldehydecondensationwithnitrogencompounds.
C.oxidationofphenoliccompounds
D.accorbicacidpolymerization
二句子翻译
Foodsciencehasbeendefinedastheapplicationofthephysical,biological,andbehavioralsciencetotheprocessingandmarketingoffoods.
食品科学可以定义为物理科学、生物科学和行为科学在食品加工及食品销售中的应用
Thesefactsmakeitclearthatfoodscientistsshouldhaveabasicunderstandingofhumannutritioniftheyaretocarryoutproperlythejobofconvertingrawagriculturalandfisheryproductsintonutritiousaswellasacceptableprocessedfoods.
这些事实表明：
要想正确地实现未加工的农产品及水产品向既受欢迎又营养丰富的加工食品的转化，食品科学家就应该对人类营养学有一个基本的了解
Nutritionmightbedefinedastheprocesswherebyweobtaintheessentialnutrientsandusethemtomakemanyothersubstancesourbodiesneed.
营养可以定义为人们赖以获得必需营养素并利用这些营养素来制造人体所需的其它物质的过程。
Insomeinstances,medicalresearchersseekingthecauseofaparticulardiseasefoundthatproblemwasduetoasinglesubstance
在有些情况下，医学研究者在寻找某种特殊疾病的病因时发现问题就是由于缺乏某一种物质
Nutrientsmightbedividedintotwogeneralcategoriesbasedonthea
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