食品专业英语考试重点.docx
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食品专业英语考试重点
食品专业英语考试重点
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,andtriglyceridesareclassifiedas whicharecompoundscreatedbythereactionbetweenacidsandalcoholsthatreleasewater（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
Monounsaturatedfatshave doublebondsintheirfattyacidchains:
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
Clarificationof newwinecanbeachievedby .
a.Rackingthewineofftheyeastsediment
b.chilling
c.centrifugation
d.filtration
Newwineisacloudysolutioninwhich arefound.
a.grapeskin
b.yeast
c.grapeseed
d.tartrate
If winemaybetheobjective, 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
theadvantageofbruisingmorefruits
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
Thebesttablewineareproducedin thecoolerpartsofthetemperatezone-areaswhere .
a.Grapesripenwithsufficientacidandnottoomuchsugar
b.Grapesripenwithsufficientsugarandnottoomuchacid
Areaswith duringtheripeningperiodproducethebestqualitygrapesandhencethebestqualitywine.
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~550°C
3.Weighcooledcrucible
4.5-10gpretreatedsampleintoacrucible
TheaboveprocedureforAshingisgiveninawrongorder,inthefollowingchoices,
isacorrectorder.
a.2134 b.1324 c.3241 d.4213
Cruciblecommonlyusedinthemeasurementofashismadeof .
a.quartz
b.porcelain
c.nickel
d.platinum
e.steel
Thetotalmoisturecontentoffoodsisgenerallydeterminedbysomeformof
wherebyallthemoistureisremovedbyheatandmoistureisdeterminedastheweightlost.
a.instrumentalmethods
b.chemicalmethods
c.distillationmethods
d.dryingmethods
Theprocessknownas canbeusedtoreducethesizeofbulksamplesofpowderyfoods
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.interferenceof climaticcondition
b.interferenceofthefooditself
c.interferenceofcontaminationofthereagents
d.changeswhichoccurduringstorage
Proteincanbecalculatedfromthetotal asdeterminedbytheKjeldahlmethod
a.oxygen
b.carbon
c.nitrogen
d.hydrogen
Moisturevaluesobtainedbydryingmethodsmayincludeother matter.
a.wet
b.active
c.soluble
d.volatile
Inmanyfoodlaboratories,mostoftheroutineworkcomprisesmethodsof .
a.studyofcontaminants
b.preparingthereagent
c.proximateanalysis
d.studyofadditives
Theapplicationofnewertechniquesof contributetoimproveourknowledgeofminorfoodconstituents.
a.analysis
b.separation
c.identification
d.measurement
Thedevelopmentoftechniquesisnecessarywhichattempttoreplacesubjectivemethodsofassessingvariousorganolepticqualitiesbymoreprecise procedures.
a.subjective
b.objective
c.simple
d.complex
Processedfoodsareproducedwithinthelimitsofprescribed .
a.manufacturingtechnology
b.manufacturingstandards
c.manufacturingrequirements
d.manufacturingmode
Techniquessuchas canbeusedtoextendshelflivesoffruits
A.refrigeration
B.freezing
C.storageinamodifiedatmosphere
D.chemicaltreatment
Themostimportantmicroorganismscausingwastageoffreshfruitsarefungi.
A.bacteria
B.fungi
C.germ
D.virus
Proceduressuchas havebeenproposedfordecreasingtheoccurrenceofpatulininapplejuiceandotherproducts.
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
Polyphenoloxidasesandperoxidasesfoundinfruittissuescancatalyzeoxidationofcertainendogenousphenoliccompoundsto thatpolymerizetoformintensebrownpigments.
A.quinones
B.sugars
C.acetone
D.aldehyde
Fruitsresistanttodiscolorationmay
A.havehigherascorbicacidlevels
B.havelowerPPOactivity
C.havehigherPPOactivity
D.havelowerascorbicacidlevels
Inthefollowingprocesses, isnotinvolvedinnonenzymaticbrowningoffruit.
A.Maillardcondensationofsugarswithamino acids
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
Thesefactsmakeitclearthatfoo
升级会员 