食品专业英语考试重点.docx

1、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The sugar we know best is table sugar, also called .a) maltoseb) ribosec) lactosed) sucoseIfyou combine galactose and glucose, you get . a) sucroseb) starchc) lactosed) maltose Plants make carbohydrates through the process of .a) condensationb) nutritionc) respirationd)

2、photosynthesisOnly about 30% of adults can digest .a) sucroseb) starchc) lactosed) fructoseLeafy vegetables, whole grains, beans, and unpeeled apples are good sources of .a) carbohydratesb) proteinc) sugard) fiberCarbohydrates are chemical compounds made of .a) hydrogen, nitrogen, oxygenb) oxygen, h

3、ydrogen, carbonc) nitrogen, carbon, oxygend) carbon, hydrogen, nitrogen regulates how much glucose is in your blood.a) celluloseb) insulinc) fructosed) glycogenSucrose is a .a) complex carbohydrateb) monosaccharidec) disaccharided) polysaccharideThe long-term storage of carbs is .a) glucoseb) glycog

4、enc) fatd) celluloseMonoglycerides, diglycerides, and triglycerides are classified as which are compounds created by the reaction between acids and alcohols that release water (H2O) as a by-product.a) amineb) etherc) esterd) carboxylic acidName of is .a) cis-9-octadecanoic acidb) cis-9-octadecenoic

5、acidc) cis-9-hexadecanoic acidd) cis-9-hexadecenoic acidCoconut and palm oils are considered a) polyunsaturated fatsb) trans fatsc) saturated fatsd) monounsaturated fatsMonounsaturated fats have double bonds in their fatty acid chains:a) 0b) 1c) 2d) 3Saturated fat is considered “saturated” because i

6、t is fat filled with :a) oxygenb) carbohydratesc) hydrogend) proteinsSorbic acid is a kind of .a. food antioxidantsb. food pigmentsc. food preservativesd. food emulsifiers The objective of blending is . a. to improve the quality of different wineb. to lower the cost of different winec. to equalize t

7、he quality of the same wine in several containersd. all of the above Clarification of new wine can be achieved by . a. Racking the wine off the yeast sedimentb. chillingc. centrifugationd. filtrationNew wine is a cloudy solution in which are found. a. grape skinb. yeastc. grape seed d. tartrateIf wi

8、ne may be the objective, the fermentation should go to completion. a. tableb. dryc. sweetd. sparklingWine can be classified into sweet wine, semi-sweet wine, semi-dry wine and dry wine according to . a. the level of moistureb. the level of sugarc. the level of tanind. the level of acid will contribu

9、te to the clarification of grape juicea. Settlingb. Adding acidc. Centrifugationd. Adding sulfur dioxideGrape juice can be separated from the skins by .a. stemmingb. crushingc. drainingd. pressingGrapes can be picked by mechanical harvesters which .a. have the advantage of more rapid harvest the adv

10、antage of bruising more fruitsIn the folloing setences, describe the harvesting time of grape properly.a. Grapes must be harvested when they are at optimum maturityb. The harvesting time may range over several weeks c. The harvesting time may not last more than a weekd. The harvesting time may not l

11、ast a long time for the warm climatic condition Requirments for the grape variety used to produce wine include .a. The requisite compositionb. Free of fungal infection c. Bright colord. Desirable flavor can be used for the production of white table wines.a. Only red groupsb. Only white grapesc. Whit

12、e grapes and red grapes with noncolored juiceThe best table wine are produced in the cooler parts of the temperate zone-areas where .a. Grapes ripen with sufficient acid and not too much sugarb. Grapes ripen with sufficient sugar and not too much acidAreas with during the ripening period produce the

13、 best quality grapes and hence the best quality wine.a. Low rainfallb. High rainfallc. Low humidityd. High humidityWithin the regions of grape growing and wine making variations in the potential quality of the wines that can be produced depend on _.a. Seasonal variationb. humidityc. haild. Spring an

14、d fall frosts account for wide differences in the type of wine and its flavor .a. The variety of grape.b. The climatic conditions under which grape is grownc. The time of harvestingd. Variations in processingThe basic process of Kjeldahl method include .a. titration b. neutralization c. distillation

15、 d. digestionpH ranges from 0 to 14 with pH of 7 being neutral. pH values below 7 are considered acids and pH values above 7 are .a. acidic b. basic c. neutral d. acetic1. Cool in desiccator2. Ignite crucible to constant weight at 550C 3. Weigh cooled crucible4. 5-10g pretreated sample into a crucib

16、leThe above procedure for Ashing is given in a wrong order, in the following choices, is a correct order.a. 2134 b. 1324 c. 3241 d. 4213Crucible commonly used in the measurement of ash is made of .a. quartzb. porcelainc. nickeld. platinume. steelThe total moisture content of foods is generally deter

17、mined by some form of whereby all the moisture is removed by heat and moisture is determined as the weight lost.a. instrumental methodsb. chemical methodsc. distillation methods d. drying methods The process known as can be used to reduce the size of bulk samples of powdery foods a. mixingb. grating

18、 c. quartering d. separatingYou can make the sample homogeneous by . a. mixingb. grinding c. centrifuging d. settling The sample used for laboratory analysis must be ,that is, it should accurately reflect the overall composition of the whole lot.a. enoughb. homogenous c. representatived. cleanIn the

19、 following words, can not be used as technological additives .a. antioxidantb. emulsifierc. colorsd. surfactant AOAC stand for .a. Association of Official Analytical Chemists b. Association of Analytical Chemists c. Association of Official Agricultural Chemists d. Association of Analytical Communiti

20、es IUPAC is the abbreviation of .a. International Unionof Pure and Applied Chemistb. International Unionof Pure and Applied Chemistry c. International Unionof Purified and Applied Chemistry d. International Unionof Purified and Applied ChemistIn many estimations allowance has to be made for .a. inte

21、rference of climatic conditionb. interference of the food itselfc. interference of contamination of the reagentsd. changes which occur during storageProtein can be calculated from the total as determined by the Kjeldahl method a. oxygenb. carbonc. nitrogend. hydrogenMoisture values obtained by dryin

22、g methods may include other matter.a. wetb. activec. solubled. volatile In many food laboratories, most of the routine work comprises methods of .a. study of contaminantsb. preparing the reagentc. proximate analysisd. study of additives The application of newer techniques of contribute to improve ou

23、r knowledge of minor food constituents.a. analysisb. separationc. identificationd. measurementThe development of techniques is necessary which attempt to replace subjective methods of assessing various organoleptic qualities by more precise procedures.a. subjectiveb. objectivec. simpled. complexProc

24、essed foods are produced within the limits of prescribed .a. manufacturing technologyb. manufacturing standardsc. manufacturing requirementsd. manufacturing modeTechniques suchas canbe used to extend shelf lives of fruitsA. refrigerationB. freezingC. storage in a modified atmosphereD. chemical treat

25、mentThe most important microorganisms causing wastage of fresh fruits are fungi.A. bacteriaB. fungiC. germD. virus Procedures such as have been proposed for decreasing the occurrence of patulin in apple juice and other products.A. preharvest fungicide treatmentB. low temperature storageC. trimming o

26、f rotted fruitD. using activated charcoal filtersSugar amino acid browning reactions may result in a loss of nutritionally essential .A. fatty acidB. amino acidC. oligosaccharideD. nuleic acid can chelate metallic ions such as copper and inhibit ascorbic acid degradation.A. malic acidB. tartaric aci

27、dC. citric acidD. oxalic acid Polyphenoloxidases and peroxidases found in fruit tissues can catalyzeoxidation of certain endogenous phenolic compounds to that polymerize to form intense brown pigments.A. quinonesB. sugarsC. acetoneD. aldehydeFruits resistant to discoloration may A. have higher ascor

28、bic acid levelsB. have lower PPO activityC. have higher PPO activityD. have lower ascorbic acid levelsIn the following processes, is not involved in nonenzymatic browning of fruit.A. Maillard condensation of sugars with amino acidsB. furfuraldehyde condensation with nitrogen compounds. C. oxidation of phenolic compoundsD. accorbic acid polymerization二句子翻译Food science has been defined as the application of the physical, biological ,and behavioral science to the processing and marketing of foods . 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These facts make it clear that foo