食品专业英语考试重点.doc

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1、【精品文档】如有侵权，请联系网站删除，仅供学习与交流食品专业英语考试重点.精品文档.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) condensat

2、ionb) nutritionc) respirationd) 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) hydrog

3、en, nitrogen, oxygenb) oxygen, hydrogen, 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

4、of carbs is .a) glucoseb) glycogenc) 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-octadec

5、anoic acidb) cis-9-octadecenoic 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

6、considered “saturated” because it 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 o

7、f different winec. to equalize the 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. yea

8、stc. grape seed d. tartrateIf wine 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.

9、 the level of acid will contribute 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 advanta

10、ge of more rapid harvestb.have the advantage 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

11、a weekd. The harvesting time may not last 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

12、 red groupsb. Only white grapesc. White 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

13、during the ripening period produce the 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 v

14、ariationb. humidityc. haild. Spring and 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. titra

15、tion b. neutralization c. distillation 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.

16、 5-10g pretreated sample into a crucibleThe 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 moistu

17、re content of foods is generally determined 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 sample

18、s of powdery foods a. mixingb. grating 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. homo

19、genous c. representatived. cleanIn the 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

20、d. Association of Analytical Communities 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

21、 allowance has to be made for .a. interference 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. hyd

22、rogenMoisture values obtained by drying 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

23、techniques of contribute to improve our 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. subject

24、iveb. objectivec. simpled. complexProcessed 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

25、a modified atmosphereD. chemical treatmentThe 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

26、. low temperature storageC. trimming of 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 de

27、gradation.A. malic acidB. tartaric acidC. 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

28、discoloration may A. have higher ascorbic 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

29、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 clea

30、r that food scientists should have a basic understanding of human nutrition if they are to carry out properly the job of converting raw agricultural and fishery products into nutritious as well as acceptable processed foods. 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Nutrition

31、 might be defined as the process whereby we obtain the essential nutrients and use them to make many other substances our bodies need . 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。In some instances, medical researchers seeking the cause of a particular disease found that problem was due to a single su

32、bstance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Nutrients might be divided into two general categories based on the amount that we need. These are the macronutrients , which we need in relatively large amounts and the micronutrients , which we need in relatively small amounts. 根据人体需要量的不同，营养素可分为两大类，需要

33、量大的称为常量营养素，需要量小的称为微量营养素。All of the nutrients except for mineral elements and water are classified as organic chemicals because they contain the element carbon.除了矿物质和水外，所有其它营养素都属于有机化合物，因为它们都含有碳元素。However, the data on human and animal needs currently available are used by nutrition scientists to estab

34、lish estimates of the amounts of essential nutrients per day that will meet the needs of most health persons. 尽管这样，营养学家还是运用了目前可利用的有关人类和动物营养素需要量的数据来确定能满足大多数健康人每天必须营养素需要量的概约值。Its values range from 35 to 90% and average around 67%.该值范围为3590%，平均为67%。The results indicate that ascorbic acid retention rang

35、es from 89 to 100%. 结果表明抗坏血酸的存留率为89100%A number of studies have been made of commercial citrus juice products. 关于商业柑橘类果汁制品已经做了很多研究This heat process is applied to vegetables before freezing or canning to inactivate the enzymes that cause darkening and off-flavors.蔬菜在冷冻和罐装之前，用这种热处理来钝化会导致变黑和异味的酶类。Table

36、 1 lists the important factors affecting losses in some of the key vitamins found in food.表1列出了影响食品中一些主要维生素损失的重要因素。Probably the greatest loss-and the one least appreciated by most ordinary consumersis the removal of nutrients by the socalled refining Processes used in converting raw agricultural pro

37、ducts into food.将未加工的农产品转化成食品时采用的所谓精炼过程中营养素的损失可能是最大的损失，也是最不为普通消费者所重视的损失。The carbons of carbohydrates are traditionally numbered starting with the carbon of the carbonyl end of the chain . 按传统方法碳水化合物中碳的编号从链的羰基端的碳开始。Ribose and 2-deoxyribose are pentoses, and both have a crucial role in reproduction as

38、 polymers known as ribonucleic acid (RNA) and deoxyribonucleic acid (DNA).核糖和脱氧核糖是五碳糖，两者都以聚合物的形式（通称为核糖核酸和脱氧核糖核酸）在繁殖中起重要的作用。When two monosaccharide molecules react to form a glycosidic bond (linkage), a water molecule is generated in the process through a chemical reaction known as condensation. . 两个

39、单糖分子反应形成糖苷键（连接）的过程中，通过称为缩合的化学反应，产生了一分子水。Lipids are classified as organic compounds that are soluble in organic solvents, but sparingly soluble in water.脂类属于有机化合物，溶于有机溶剂，但微溶于水。However,this designation is often used to distinguish between fats and oils from animals and plants, respectively.但是，这种称呼通常用来

40、区分分别来自动物和植物的脂和油。Most naturally occurring fatty acids contain an even number of carbon atoms.大多数天然存在的脂肪酸含有偶数碳原子。The presence of the double bonds is responsible for the liquid properties of native vegetable oil.双键的存在是天然植物油呈现液态性质的原因。Food scientists generally agree that there are at least six important

41、attributes of food: safety, purity, convenience in use, shelf life, functional performance, and nutritional value.食品科学家通常认为食品至少有六种重要属性：安全性，纯净性，使用的方便性，货架期，功能特性以及营养价值。Here we are dealing with a wide range of important characteristics that largely determine the acceptability of food by most consumers.这

42、里我们涉及的很多重要特性在很大程度上决定了大多数消费者对食品的可接受性。Processed foods are produced within the limits of prescribed manufacturing standards, set also to comply with legal or other recognised requirements. 加工食品是在规定的加工标准的限制范围内进行生产的，也要符合法定的或者公认的要求。Protein can be calculated from the total nitrogen as determined by the Kje

43、ldahl method using an arbitrary factor which, because of the differing proportions of amino acid groups present, varies according to the food . 蛋白质可以由凯氏法测定的总氮计算得到，由于存在的氨基比例不同，不同的食品使用的经验因数也不同。Some of the problems in food analysis arise from the fact that many of the ingredients used in the manufactur

44、e of a composite food are themselves foods of biological origin and vary widely in chemical composition. 食品分析中一些问题的产生源于如下事实：加工合成食品使用的配料很多本身就是生物来源的食物，因而化学成分变化很大However, the natural variation in the concentration of the selected indicator component in the ingredient makes difficult the choice of a sui

45、table mean or minimum figure to use in the calculation然而，由于该配料中所选择的指示成分浓度的天然变化，计算中难于选择是使用适当的平均值还是最小值。These samples may be analysed separately to yield results from which the average composition of the lot may be computed, or in certain cases the samples may be thoroughly mixed to give a single large representative bulk sample from which a sample may be taken for laboratory analysis. 可以对这些样品分别进行分析，由得到的结果计算出该批样品的平均组分，或者有时对样品进行充分混合，从得到的单一大量的有代表性的原始样品