食品专业英语考试重点

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按课文选择合适答案

The sugar we know best is table sugar, also called .

a) maltose

b) ribose

c) lactose

d) sucose

Ifyou combine galactose and glucose, you

get .

a) sucrose

b) starch

c) lactose

d) maltose

Plants make carbohydrates through the process of .

a) condensation

b) nutrition

c) respiration

d) photosynthesis Only about 30% of adults can

digest .

a) sucrose

b) starch

c) lactose

d) fructose

Leafy vegetables, whole grains, beans, and unpeeled apples are good sources

of .

a) carbohydrates

b) protein

c) sugar

d) fiber

Carbohydrates are chemical compounds made of .

a) hydrogen, nitrogen, oxygen

b) oxygen, hydrogen, carbon

c) nitrogen, carbon, oxygen

d) carbon, hydrogen, nitrogen

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regulates how much glucose is in your blood.

a) cellulose

b) insulin

c) fructose

d) glycogen

Sucrose is a .

a) complex carbohydrate

b) monosaccharide

c) disaccharide

d) polysaccharide

The long-term storage of carbs

is .

a) glucose

b) glycogen

c) fat

d) cellulose

Monoglycerides, 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) amine

b) ether

c) ester

d) carboxylic acid

Name of is .

a) cis-9-octadecanoic acid

b) cis-9-octadecenoic acid

c) cis-9-hexadecanoic acid

d) cis-9-hexadecenoic acid

Coconut and palm oils are

considered

a) polyunsaturated fats

b) trans fats

c) saturated fats

d) monounsaturated fats

Monounsaturated fats

have double bonds in their fatty acid chains:

a) 0

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c) 2

d) 3

Saturated fat is considered “saturated” because it is fat filled with :

a) oxygen

b) carbohydrates

c) hydrogen

d) proteins

Sorbic acid is a kind of .

a. food antioxidants

b. food pigments

c. food preservatives

d. food emulsifiers

The objective of blending

is .

a. to improve the quality of different wine

b. to lower the cost of different wine

c. to equalize the quality of the same wine in several containers

d. all of the above Clarification of new wine can be achieved by .

a. Racking the wine off the yeast sediment

b. chilling

c. centrifugation

d. filtration

New wine is a cloudy solution in

which are found.

a. grape skin

b. yeast

c. grape seed

d. tartrate

If wine may be the objective, the fermentation should go to completion.

a. table

b. dry

c. sweet

d. sparkling

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Wine can be classified into sweet wine, semi-sweet wine, semi-dry wine and dry wine according

to .

a. the level of moisture

b. the level of sugar

c. the level of tanin

d. the level of acid

will contribute to the clarification of grape juice

a. Settling

b. Adding acid

c. Centrifugation

d. Adding sulfur dioxide

Grape juice can be separated from the skins by .

a. stemming

b. crushing

c. draining

d. pressing Grapes can be picked by mechanical harvesters which .

a. have the advantage of more rapid harvest

the advantage of bruising more fruits

In the folloing

setences, d escribe the harvesting time of grape properly.

a. Grapes must be harvested when they are at optimum maturity

b. The harvesting time may range over several weeks

c. The harvesting time may not last more than a week

d. 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 composition

b. Free of fungal infection

c. Bright color

d. Desirable flavor

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can be used for the production of white table wines.

a. Only red groups

b. Only white grapes

c. White grapes and red grapes with noncolored juice

The 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 sugar

b. Grapes ripen with sufficient sugar and not too much acid

Areas with during the ripening period produce the best quality grapes and hence the best quality wine.

a. Low rainfall

b. High rainfall

c. Low humidity

d. High humidity Within the regions of grape growing and wine making variations in the potential quality of the wines that can be produced depend on _____.

a. Seasonal variation

b. humidity

c. hail

d. 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 grown

c. The time of harvesting

d. Variations in processing

The basic process of Kjeldahl method

include .

a. titration

b. neutralization

c. distillation

d. digestion

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pH 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. acetic

1. Cool in desiccator

2. Ignite crucible to constant weight at

~550°C

3. Weigh cooled crucible

4. 5-10g pretreated sample into a crucible

The 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. 4213

Crucible commonly used in the measurement of ash is made of .

a. quartz

b. porcelain

c. nickel

d. platinum

e. steel

The total moisture 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 methods

b. chemical methods

c. distillation methods

d. drying methods

The process known as can be used to reduce the size of bulk samples of powdery foods

a. mixing

b. grating

c. quartering

d. separating

You can make the sample homogeneous

by .

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a. mixing

b. 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. enough

b. homogenous

c. representative

d. clean

In the following words, can not be used as technological additives .

a. antioxidant

b. emulsifier

c. colors

d. 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 Communities

IUPAC is the abbreviation

of .

a. International Unionof Pure and Applied Chemist

b. International Unionof Pure and Applied Chemistry

c. International Unionof Purified and Applied Chemistry

d. International Unionof Purified and Applied Chemist

In many estimations allowance has to be made for .

a. interference of climatic condition

b. interference of the food itself

c. interference of contamination of the reagents

d. changes which occur during storage

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Protein can be calculated from the

total as determined by the Kjeldahl method

a. oxygen

b. carbon

c. nitrogen

d. hydrogen

Moisture values obtained by drying methods may include other matter.

a. wet

b. active

c. soluble

d. volatile

In many food laboratories, most of the routine work comprises methods

of .

a. study of contaminants

b. preparing the reagent

c. proximate analysis

d. study of additives The application of newer techniques

of contribute to improve our knowledge of minor food constituents.

a. analysis

b. separation

c. identification

d. measurement

The development of techniques is necessary which attempt to replace subjective methods of assessing various organoleptic qualities by more

precise procedures.

a. subjective

b. objective

c. simple

d. complex

Processed foods are produced within the limits of prescribed .

a. manufacturing technology

b. manufacturing standards

c. manufacturing requirements

d. manufacturing mode

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Techniques suchas canbe used to extend shelf lives of fruits

A. refrigeration

B. freezing

C. storage in a modified atmosphere

D. chemical treatment

The most important microorganisms causing wastage of fresh fruits are fungi.

A. bacteria

B. fungi

C. germ

D. virus

Procedures such as have been proposed for decreasing the occurrence of patulin in apple juice and other products.

A. preharvest fungicide treatment

B. low temperature storage

C. trimming of rotted fruit

D. using activated charcoal filters

Sugar amino acid browning reactions may result in a loss of nutritionally

essential .

A. fatty acid

B. amino acid

C. oligosaccharide

D. nuleic acid

can chelate metallic ions such as copper and inhibit ascorbic acid degradation.

A. malic acid

B. tartaric acid

C. citric acid

D. 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. quinones

B. sugars

C. acetone

D. aldehyde

Fruits resistant to discoloration

may

A. have higher ascorbic acid levels

B. have lower PPO activity

C. have higher PPO activity

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D. have lower ascorbic acid levels

In the following

processes, is not involved in nonenzymatic browning of fruit.

A. Maillard condensation of sugars with amino acids

B. furfuraldehyde condensation with nitrogen compounds.

C. oxidation of phenolic compounds

D. 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 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 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 substance

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。

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However, the data on human and animal needs currently available are used by nutrition scientists to establish 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35~90%，平均为67%。

The results indicate that ascorbic acid retention ranges from 89 to 100%.

结果表明抗坏血酸的存留率为89~100%

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 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 consumers–is the removal of nutrients by the so–called refining Processes used in converting raw agricultural products 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 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。

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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 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 Kjeldahl 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 manufacture 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

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the choice of a suitable 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中采取一个样品用于实验室分析。

The ash obtained is not necessarily of exactly the same composition as the mineral matter present in the original food as there may be losses due to volatilization or some interaction between constituents.

得到的灰分不一定和原来食品中存在的矿物质恰

好具有相同的组分，因为可能会有挥发或组分间的一些反应引起的损失。

Techniques such as refrigeration, freezing, storage in a modified atmosphere and chemical treatment are commonly used to extend shelf lives of fruits from a matter of days or weeks to, in some cases, many months 常用的一些技术（如冷藏，冷冻，气调贮藏和化学处理）在某些情况下，将水果的货架期从大约数天或数周延长至数月。

Loss of attractive appearance may lead to rejecton of the fruit even though it may still be safe and nutritious

失去了有吸引力的外观可能会导致对该水果的排斥，即使它依然食用安全、营养丰富。

Culling of unacceptable fruit prior to processing or sale includes an evaluation of aesthetic qualities.

加工或销售之前，对不可接受的水果进行淘汰包括了对外观的评价。

Flour which contains proteins when moistened and beaten form gluten, which is elastic and so helps to hold the air and carbon dioxide in the mixture and make it light.

面粉含有的蛋白质经润湿和搅打形成面筋，面筋具有弹性，从而有助于将空气和二氧化碳保持在混合料中，使混合料变松。

Generally speaking, high Protein flour is used as a base with medium and low protein flour mixed in appropriate amounts.

一般来说，高蛋白质面粉用作一种主要成分，并以适当数量混以中量蛋白质面粉和低蛋白质面粉

Bread is produced by making a dough from wheat flour and aerating this with carbon dioxide produced by yeast fermentation.

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面包的生产方法是先将面粉制成面团，而后使此面

团充以由酵母产生的二氧化碳气体。

The proportion of yeast needed depends upon the

proposed duration of the fermentation and can

be calculated approximately by dividing 12 by

the number of hours that will elapse between

the mixing of the dough and the placing

of the dough in the oven.

酵母的使用比例取决于设定发酵时间的长短，并可

以粗略地按下法计算：将12除以面团混合到面团

入炉之间所经过的小时数便得。

After a short period in which they can

recover from the action of the scaling and

rounding up, the dough pieces are moulded into

the shape required for the type of bread that

is to be made.

经过一个很短的时间（在此期间，经过定量分切和

搓圆操作的面团会得到恢复）之后，面块再经模制

成合乎待制面包品种所要求的形状。