答案2011A考题食品科学概论双语
食品科学基础试题及答案
食品科学基础试题及答案一、单项选择题（每题2分，共20分）1. 食品腐败变质的主要原因是：A. 微生物污染B. 物理损伤C. 化学变化D. 光照影响2. 食品的水分活度是指：A. 食品中水的总量B. 食品中可被微生物利用的水C. 食品中水的相对含量D. 食品中水的绝对含量3. 下列哪种物质不是食品添加剂？A. 防腐剂B. 着色剂C. 增稠剂D. 维生素C4. 食品的热处理可以：A. 改善食品的口感B. 延长食品的保质期C. 增加食品的营养价值D. 以上都是5. 食品中添加食盐的主要作用是：A. 提供必需的矿物质B. 增加食品的风味C. 降低食品的水分活度D. 以上都是6. 食品中的微生物污染主要来源于：A. 空气B. 水C. 土壤D. 以上都是7. 食品的pH值对食品的保存性有重要影响，以下哪种食品的pH值通常较低？A. 面包B. 牛奶C. 苹果D. 柠檬8. 食品的冷冻保存可以：A. 完全杀死微生物B. 抑制微生物的生长C. 改变食品的营养成分D. 以上都是9. 食品的干燥处理可以：A. 增加食品的水分活度B. 降低食品的水分活度C. 提高食品的pH值D. 以上都不是10. 食品的辐射处理主要用于：A. 改变食品的颜色B. 延长食品的保质期C. 增加食品的营养成分D. 以上都不是二、多项选择题（每题3分，共15分）1. 食品的保存方法包括：A. 冷藏B. 冷冻C. 干燥D. 腌制2. 食品添加剂的主要作用包括：A. 改善食品的感官特性B. 延长食品的保质期C. 提高食品的营养价值D. 增加食品的安全性3. 食品中的微生物污染可能导致：A. 食品变质B. 食品中毒C. 食品营养流失D. 食品口感变差4. 食品的热处理方法包括：A. 煮沸B. 巴氏杀菌C. 紫外线照射D. 微波加热5. 食品的辐射处理可以用于：A. 杀死微生物B. 延长保质期C. 改变食品颜色D. 以上都不是三、判断题（每题1分，共10分）1. 食品的水分活度越低，微生物生长的可能性越小。
浙江省2011年10月自学考试食品科学导论试题
浙江省2011年10月高等教育自学考试食品科学导论试题课程代码：01616一、单项选择题(本大题共10小题，每小题2分，共20分)在每小题列出的四个备选项中只有一个是符合题目要求的，请将其代码填写在题后的括号内。
错选、多选或未选均无分。
1.维生素D缺乏易得( )A.夜盲症B.佝偻病C.癞皮病D.齿龈出血2.粉碎后产品粒度在1～5mm的操作为( )A.粗碎B.中碎C.细碎D.超细碎3.奶油属于下列哪种乳状液( )A.O/W乳状液B.O/O乳状液C.W/O乳状液D.W/W乳状液4.低温菌的最适生长温度是( )A.15-20℃B.20-25℃C.25-30℃D.30-35℃5.某罐食品内含微生物总数为100万，将其加热并在特定温度下持续5倍D值时间后，罐中残活的微生物总数为( )A.1B.10C.100D.10006.热保藏强度最大的是( )A.热烫B.巴氏杀菌C.商业无菌D.灭菌7.属于非平衡浓缩的是( )A.蒸发B.反渗透C.盐析D.冷冻浓缩8.制做冰淇淋的工艺流程为( )A.混合料配制→均质→巴氏杀菌→老化→凝冻→灌装成型→硬化→成品储藏B.混合料配制→均质→巴氏杀菌→凝冻→老化→灌装成型→硬化→成品储藏C.混合料配制→巴氏杀菌→均质→老化→凝冻→灌装成型→硬化→成品储藏D.混合料配制→巴氏杀菌→均质→凝冻→老化→灌装成型→硬化→成品储藏9.最低酒龄为4年的白兰地为( )A.X.OB.V.S.O.PC.V.OD.V.S10.食品包装的首要功能是( )A.信息功能B.方便储运功能C.保护功能D.促进销售功能二、多项选择题(本大题共5小题，每小题3分，共15分)在每小题列出的五个备选项中至少有两个是符合题目要求的，请将其代码填写在题后的括号内。
错选、多选、少选或未选均无分。
1.水溶性维生素包括( )A.维生素CB.维生素DC.尼克酸D.泛酸E.维生素K2.下面属于食品加工中常用的成型方式的是( )A.冲印成型B.辊式成型C.膨化成型D.挤出成型E.浇模成型3.下面属于膜分离技术的是( )A.反渗透B.盐析C.电渗析D.微滤E.超滤4.植物油的提取方法有( )A.酶提法B.浸出法C.水代法D.压榨法E.复合法5.生鲜肉制品的包装可采用( )A.真空保鲜包装B.复层塑料包装C.热收缩包装D.气调保鲜包装E.保温包装三、填空题(本大题共10小题，每空1分，共20分)请在每小题的空格中填上正确答案。
《食品专业英语》考试试卷(A卷)及答案
《食品专业英语》考试试卷（A卷）一、指出下列前后缀或词汇含义（每小题1.5中译英：英译中：半- iso-两- poly-亚- mono-酵母菌的发酵bio-乙醇hydrogen bond化学防腐剂biocatalyst溶解度polar solvents脱水hydrocarbon果胶sugar and starch氧化spoilage二、选择题（每小题2分，共10分）1. Proteins are of great size, complexity, and diversityA. atomsB. moleculesC. protonD. ion2. The word is often paired with the word food becausethe two go gogether. They are interdependent, but not interchangeable.A. starchB. lipidC. nutritionD. sugar3. Esters of fatty acids with alcohols is .A. simple lipidsB. compound lipidsC. derived lipidsD. hydrocarbons4. are the “ building blocks” of proteins.A. peptidesB. amino acidC. enzymesD. lipid5. The fungi, consist of two major microorganisms, and yeasts.A. moldsB. bacteriaC. microbeD. cocci三、英译汉（每小题7分，共35分）1.Remember that catalysts increase the rate of a reaction, but are not themselves consumed or produced by the reaction. Also, they do not change the equilibrium constant (平衡常数)of a reaction.2. These are enzymes that catalyze the reduction or oxidation of a molecule. Remember that oxidation is the reverse（逆反应）ofreduction.3. The vitamins are divided into two general categories based on their solubility in either water or fat. The fat-soluble vitamins are vitamins A, D, E and K; the water -soluble vitamins include vitamin C and vitamin B.4. Each of these nutrients contains carbon, hydrogen, and oxygen, while protein also contains nitrogen, and it is the ratio of carbon to hydrogen to oxygen that determines the number of calories（热量）they provide.5. They are called essential nutrients because we cannot get along without them. We need them for energy, for building and maintaining body tissue, and for regulating body processes- the three essential functions of foods in the body.四、汉译英（共25分）1、化学添加剂可用于防止由微生物引起的食品腐败。
职称英语理工类A级考试真题_1
职称英语理工类A级考试真题2011年职称英语考试已于3月26日结束，2011年职称英语理工类A级考试真题Some People Do Not Taste Salt Like Others（A级）（无换题现象）Low-salt foods may be harder for some people to like than others, according to a study by a Penn State College of Agricultural Sciences1 food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent, well-publicized efforts to reduce the salt content in food2 have left many people struggling to accept fare that simply does not taste as good to them as it does to others3, pointed out John Hayes, assistant professor of food science, who was lead investigator? on the study.Diets high in salt can increase the risk of high blood pressure and stroke. That is why public health experts and food companies are Working together on ways to help consumers lower salt intake through foods that are enjoyable to eat. This study increases understanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup and chips, on multiple occasions, spread out over weeks5. Test subjects were 45 men and 42 women, reportedly healthy, ranging in age from 20 to 40 years. The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes. They rated the intensity of taste on a commonly used scientific scale, ranging from barely detectable to strongest sensation of any kind.“Most of us like the taste of salt. However, some individuals eat more salt, both because they like the taste of saltiness more, and also because it is needed to blockother unpleasant tastes in food,” said Hayes. “Supertasters, people who experience tastes more mtensely, consume more salt than nontasters do. Snack foods have saltiness as their primary flavor, and at least for these foods, more is better, so the supertasters seem to like them more. “However, supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese, Hayes noted. “For example, cheese is a wonderful blend of dairy flavors from fermented, milk, but also bitter tastes from ripening that are blocked by salt,” he said. “A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced6.Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee, showing that individuals differ in their ability to taste certain chemicals. As a result, Hayes explained, we know that a wide range in taste acuity exists, and this variation is as normal as variations in eye and hair color.“Some people, called supertasters, describe bitter compounds as being extremely bitter, while others, called nontasters, find these same bitter compounds to be tasteless or only weary bitter,” he said. “Response to bitter compounds is one of many ways to identify biological differences in food preference because supertasting7 is not limited to bitterness. (476)1. In paragraph 2, John Hayes points out that在第二段中，约翰.海斯指出了___________________。
食品营养学(双语)_南昌大学中国大学mooc课后章节答案期末考试题库2023年
食品营养学（双语）_南昌大学中国大学mooc课后章节答案期末考试题库2023年1.好的营养”（good nutrition）是，吃正好数量的适宜食物，以使人体能有效地完成体力和脑力工作。
参考答案:正确2.胃液的成分包括盐酸（胃酸）、胃蛋白酶原（pepsinogen）、胃脂肪酶（gastric lipase）、粘液（mucus）、碳酸氢盐和内因子等。
参考答案:正确3.The purpose of washing, cleaning and trimming is to remove dirt, sand,insects, insecticides and other chemicals from the skin or leaves of vegetables and fruit.参考答案:正确4.胃是食物消化的主要器官。
参考答案:错误5.以下不属于酚类化合物的是参考答案:类胡萝卜素6.植物化学物可以分为参考答案:Phenolic compounds_Terpenes_Alkaloid_S-containing compounds7.以下哪种食物单位重量的能量最高？参考答案:sugar8.以下哪些是能量的单位：参考答案:KJ_Kcal_cal9.成年人的能量消耗主要包括哪三部分？参考答案:基础能量消耗_活动的能量消耗_食物热效应10.抗氧化物质是人体必需营养素。
参考答案:错误11.食品营养学是农业科学、食品科学与营养科学有机结合的交叉学科。
参考答案:正确12.以下哪些是影响基础代谢率的主要因素？参考答案:瘦体质_性别和年龄_内分泌和应激状态_生活作业环境13.双标水测定法是间接测定能量的方法。
参考答案:正确14.营养素为机体提供能量、构建和维持体组织、调节机体的各种生理过程参考答案:正确15.（）is slightly higher than UL, to ensure most people intake adequatenutrients.参考答案:RAD16.以下哪个氨基酸不是必需氨基酸参考答案:甘氨酸17.Which could not through mammary gland to milk？（）参考答案:Iron18.Protein from food or a protein supplement acts the same in the body.参考答案:正确19.妊娠糖尿病是妊娠早期可能出现的一种糖尿病症状。
11.13讲解-答案2011A考题_食品科学概论(双语)-2014年参考
食品2009级食品科学试题A标准答案及评分标准Ⅰ. 单项选择题（请把正确答案前的字母填入题后的括号内，错选、漏选、多选均不得分，每题1分，共20分）7.浓缩牛奶进行正常喷雾干燥时，若进口空气温度为200℃，出口空气温度为120℃，牛奶的进料温度为55℃，则奶粉微粒在干燥过程中受热的最高温度和下面的哪一个温度比较接近？（B）。
Ⅱ. Please fill in the following blanks (1 point each, in total 30 points)1. Beef and veal are from , pork from , and lamb from .Cattle牛, hogs猪, sheep羊.2. As meat is cooked, contractile become less tender, and becomes more tender.Proteins蛋白, the major connective tissue protein (collagen) 主要的结缔组织蛋白（胶原蛋白）3. Fish is a good source of vitamins and , fat, and high-quality .维生素Ａ, 维生素B, unsaturated不饱和, protein蛋白质.4. Soy is made from roasted soybeans in a fine powder. Soy are substitutes for cream cheese or sour cream. Soy is a dark brown liquid made from soybeans that have been fermented. Soy comes from defatted soy flakes.豆粉是将烘烤后的大豆研碾磨的细分（flour）。
大豆干酪是奶油干酪和酸奶油的替代品（cheese）。
2011年全国职称英语综合类真题答案解析
2011年全国职称英语综合类（A级）真题及答案解析第1部分：词汇选项（第1～15题，每题1分，共15分）下面共有15个句子，每个句子中均有1个词或短语有底横线，请从每个句子后面所给的4个选项中选择1个与划线部分意义最相近的词或短语。
答案一律涂在答题卡相应的位置上。
1. For some obscure reason, the simple game is becoming very popular.A. unclearB. obviousC. majorD. minor答案：A unclear——obscure2. The sea turtle‘s natural habit at has been considerably reduced.A greatlyB suddenlyC generallyD slightly答案选择A（greatly）–considerably3.I got a note from Moira urging me to get in touch.A instructingB notifyingC pushingD inviting答案：C （push）——urge4.It is possible to approach the problem in a different way.A raiseB poseC experienceD handle答案：D handle—approach5.The decision to invade provoked storms of protest.A ignoredB organizedC causedD received答案：C caused ——provoke：6.Jane said that she couldn‘t tolerate the long hours.A spendB takeC lastD stand答案：D stand= tolerate7. At 80,Peck was still vigorous and living in Paris.A energetic Bhappy C alone D busy答案：A energetic——vigorous8.Forester stared at his car，trembling with rage.A shakingB turningC jumping Dshouting答案：A shake –tremble9.A young man is being hailed a hero tonight after rescuing two children.A reportedB proved Cpraised D caught答案：Cpraised ——hail：10.I wanted to ask her out but was scared that she might refuse.A anxiousB sureC sadD afraid答案：D afraid——scared11.At that time, we did not fully grasp the significance of what had happened.A giveB attachC loseD understand答案：D understand——grasp12.Anderson left the table，remarking that he had some work to do .A doubtingB sayingC thinkingD knowing答案：B saying——remarking13.He asserted that nuclear power was a safe and non-polluting energy source.A maintainedB recommendedC consideredD acknowledged答案：D （maintain）–assert14.The study also notes a steady decline in the number of college students taking science courses.A relativeB generalC continuousD sharp答案：D （continuous）–steady15.She always finds fault with everything,A criticizesB simplifiesC evaluatesD examines答案：A criticizes——finds fault with第2部分：阅读判断（第16～22题，每题1分，共7分）阅读下面这篇短文，短文后列出了7个句子，请根据短文的内容对每个句子做出判断。
2011年10月自考05766新型食品概论试题及答案
2011年10月高等教育自学考试全国统一命题考试新型食品概论试卷课程代码：05766一、单项选择题：（本大题共20小题，每小题1分，共20分）1. 影响冻结食品冰洁晶大小和分布的决定性因素是（ C ）A.食品形状B.食品大小C.冻结速率D.冻结方法2. 速冻食品中脂肪氢化生成醛、酮等产物，主要影响食品的（ B ）A.色泽B.风味C.硬度D.弹性3. 速冻肉类在解冻过程中经常出现的最主要问题是（ D ）A.色泽改变B.脂肪氧化C.蛋白质分解D.汁液流失4. 冷冻升华干燥工作状态是（ D ）A.高压状态B.中压状态C.常压状态D.真空状态5. 在茶饮料发生褐变过程中影响茶饮料香气的主要物质是（ D ）A.酸B.醇C.酚D.酯6. 牛乳中酪蛋白对热较稳定的原因是含有较大量的（ A ）A. 脯氨酸B. 胱氨酸C. 色氨酸D. 精氨酸7. 热杀菌过程中，损害食品色泽、风昧、质地和营养价值等方面最主要的因素是（ A ）A.加热时间过长B.加热温度过高C.加热温度过低D.加热压力过大8. 微波解冻冻肉的优点是（ A ）A.解冻时间短B.解冻时间长C.重量增加D.改善风味9. 微波加热时出现的自动平衡现象会使食品加热（ C ）A.速度加快B.速度减慢C.均匀D.不均匀10. 超高压产生极高的静压，不仅会影响细胞的形态，还能破坏（ A ）A.氢键B.二硫键C.氧桥键D.酰胺键11. 经超高压处理会发生固化现象的物质是（ C ）A.淀粉B.维生素C.脂肪D.核酸12. 下列选项中非气流膨化的加热方式是（ C ）A.过热蒸汽B.电加热C.摩擦加热D.燃料直接加热13. 生产挤压膨化食品使用的挤压机主要是（ C ）A.冷却式挤压机B.切割式挤压机C.螺旋式挤压机D.直线式挤压机14. 含液体或气体的微胶囊形状一般是（ C ）A.菱形B.三角形C.球形D.正方形15. 超微粉体的惯性分级法原理是颗粒运动时具有一定的（ C ）A.状态B.方式C.动能D.方向16. 适合于过滤悬浮微生物和微粒的膜是（ A ）A.微滤膜B.纳滤膜C.离子交换膜D.反渗透膜17. 处在临界温度和临界压力之上的物质状态是（ C ）A. 超临界气体B. 超临界液体C. 超临界流体D. 超临界固体18. 目前获准进入市场的转基因食品主要是（ A ）A. 转基因植物性食品B. 转基因动物性食品C. 转基因微生物性食品D. 转基因海洋食品19. 不同酶之间的杂交，要求二者的基因具有高度的（ D ）A.选择性B.互补性C.交换性D.同源性20. 中国国家环境保护总局有机食品发展中心的简称是（ A ）A.OFDCB.OQDCC.OFACD.OUDC二、多项选择题（本大题共5小题，每小题2分，共10分）21. 牛乳蛋白质经UHT灭菌发生变性后易于消化的原因有（ABD）A.热变性蛋白颗粒分散能力非常好B.容易被酶降解C.破坏了氢键D.灭活乳中的胰蛋白酶抑制剂E.黏度降低22. 微波加热器按微波场的作用形式分类有（BCE）A.电场型B.波导型C.辐射型D.快波型E.慢波型23. 可采用挤压膨化技术生产的食品有（AC）A.锅巴B.人造肉C.马铃薯片D.油条E.虾条24. 基因工程中DNA重组应用的载体主要有（CDE ）A.线粒体B.高尔基体C.质粒D. 噬菌体E.病毒25. 蛋白质工程技术对酶的性质的改造方面主要有（ABCE ）A. 改变蛋白质的特性B. 改变蛋白质的生物活性C. 改变蛋白质的稳定性D. 改变蛋白质的毒性E. 改变蛋白酶的专一性三、名词解释题：（本大题共5小题，每小题3分，共15分）26. 最大冰洁晶生成带：食品中的结晶绝大部分是在-5℃~-10℃温度范围内形成的，所以将这一范围称为最大冰结晶生成带27. 冷冻干燥：冷冻干燥是指将食品冷冻后在一定条件下将食品中的水分以升华的方式脱去，主要包括冷冻和升华两个过程。
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食品2009级食品科学试题A标准答案及评分标准Ⅰ. 单项选择题（请把正确答案前的字母填入题后的括号内，错选、漏选、多选均不得分，每题1分，共20分）7.浓缩牛奶进行正常喷雾干燥时，若进口空气温度为200℃，出口空气温度为120℃，牛奶的进料温度为55℃，则奶粉微粒在干燥过程中受热的最高温度和下面的哪一个温度比较接近？（B）。
Ⅱ. Please fill in the following blanks (1 point each,in total 30 points)1. Beef and veal are from , pork from , and lamb from .Cattle牛, hogs猪, sheep羊.2. As meat is cooked, contractile become less tender, and becomes more tender.Proteins蛋白, the major connective tissue protein (collagen) 主要的结缔组织蛋白（胶原蛋白）3. Fish is a good source of vitamins and , fat, andhigh-quality .维生素Ａ, 维生素B, unsaturated不饱和, protein蛋白质.4. Soy is made from roasted soybeans in a fine powder. Soy aresubstitutes for cream cheese or sour cream. Soy is a dark brown liquidmade from soybeans that have been fermented. Soy comes from defatted soyflakes.豆粉是将烘烤后的大豆研碾磨的细分（flour）。
大豆干酪是奶油干酪和酸奶油的替代品（cheese）。
酱油是大豆经过发酵制成的黑褐色液体（sauce）。
大豆浓缩蛋白来源于脱脂豆粕（protein concentrate）。
5. Fruits and vegetables get their characteristic color from .果蔬从色素中获得它们的特征性颜色。
pigments6. Sugar-based sweeteners are developed from .以糖为基础的甜味剂是由玉米淀粉开发的。
Cornstarch.7. is the application of heat to the point that sugars dehydrate and breakdown and polymerize.焦糖化作用是糖加热到一定的温度会发生脱水、降解和聚合的过程。
Caramelization.8. The four main microorganisms are , which are the tiniest and simplestforms of life; which need a host to survive; which need a host to survive; , which are molds or yeast; and which, when they multiply, can make food hazardous to eat.Viruses病毒，parasites寄生虫，fungi真菌，bacteria细菌。
9. A rule of thumb for the numbers of organisms required to produce toxins or toproduce desired or undesired flavors is per gram.one million一百万。
10. A letter of is to obtain information about possible job vacancies. A letter of is to apply for a specific position that hasbeen publicly advertised.Inquiry咨询，application申请。
11. Research and development in any area of the food industry requires a background.science-biology, chemistry, or biotechnology生物学、化学、生物技术。
12. Hunger can be a , but more often it is a very limited .Famine饥荒，diet饮食。
13. The manufacture of ice cream is an example of a/an .Swept surface heat exchanges刮片式表面热交换器14. The growth of aerobes is slowed by removing the ; while providing limits the growth of anaerobes.Oxygen氧气, Oxygen氧气15. The most heat resistant pathogen in canned foods is .Clostridium botulinum 梭状芽孢肉毒杆菌16. In the thermal death curve, the D value relates to the to reduce thenumber of microorganisms, and Z value relates to the required to decreasethe microorganisms.Time时间, temperature温度17. Dehydration results in decreased and and shipping costs.Weight重量, volume体积18. Radiation is broadly defined as moving through space in invisiblewaves.Energy能量,19. When is added to water, it changes the microwave heating characteristicsin two different directions.Salt食盐20. Nitrates and nitrites of sodium and potassium add to and maintainin cured meats.Flavor风味, Pink color鲜艳的红色。
21. are an example of edible film packaging.Sausage casings肠衣，22. The collection, separation, and purification of the consumers disposed foodpackages is the main problem with .Post-consumer recycling消费后循环23. Packaging is of concern because of small children and the elderly.Security安全24. heats the milk to at least 1610F for at least 15 seconds. Eliminates all viable life-forms.High temperature/short time pasteurization高温短时杀菌, sterilization灭菌25. is made by churning pasteurized cream.Butter奶油/黄油,26. The general composition of meat is percent water, percent protein, percent fat, and percent ash （mineral）.肉的常规组分大约为70%的水分，21%的蛋白质，8%的脂肪，和1%的灰分。
27. authorizes meat inspection in US.联邦肉品检验由肉品检验法案授权，并由美国农业部（USDA）食品安全检验处（FSIS）负责管理。
The Meat Inspection Act (1906)28. Caviar is sturgeon preserved in brine.Roe鱼卵，鱼子酱是盐水保藏的鲟鱼鱼子。
29. The crispness of a vegetable is due to the movement of in the plant.Water水。
30. The number of and influence the melting point of somecommon fatty acids.碳原子数和饱和度影响一些常见脂肪酸的熔点。
Carbon atoms, saturation.用中文或英文答对主要意思即可得满分。
Ⅳ. Please answer the questions briefly (3 point each,in total 42 points)1. Describe the function of protein in diet.答：Protein provides essential amino acids, and nitrogen for the synthesis of othernitrogen-containing compounds.提供必需氨基酸和氮元素用于合成其它含氮化合物。
Enough protein in the diet can prevent the dietary diseases kwashiorkor or marasmus.足够蛋白质能防止饮食疾病-恶性营养不良和消瘦。
2. Describe two uses of a food composition table.答：Food composition tables are used to evaluate diets and food supplies. 食品成分表用来评价饮食和食品供应。