食品专业英语考试重点Word文档格式.docx
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食品专业英语考试重点Word文档格式.docx
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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
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
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