食品专业英语复习资料.docx

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