[整理版]食物专业英语测验重点

[整理版]食物专业英语测验重点 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 . 食品专业英语考试重点 a) carbohydrates 按课文选择合适答案 b) protein The sugar we know best is table sugar, also called . c) sugar a) maltose d) fiber b) ribose c) lactose Carbohydrates are chemical compounds made of . d) sucose a) hydrogen, nitrogen, oxygen b) oxygen, hydrogen, carbon Ifyou combine galactose and glucose, you get . c) nitrogen, carbon, oxygen a) sucrose d) carbon, hydrogen, nitrogen b) starch c) lactose regulates how much glucose is in your blood. d) maltose a) cellulose b) insulin Plants make carbohydrates through the process c) fructose of . a) condensation d) glycogen b) nutrition Sucrose is a . c) respiration a) complex carbohydrate d) photosynthesis b) monosaccharide c) disaccharide b) 1 c) 2 d) polysaccharide d) 3 The long-term storage of carbs is .Saturated fat is considered “saturated” because it is fat filled with : a) glucose a) oxygen b) glycogen b) carbohydrates c) fat c) hydrogen d) cellulose d) proteins Sorbic acid is a kind of . Monoglycerides, diglycerides, and triglycerides a. food antioxidants are classified as which are compounds created by the reaction between acids and alcohols that release water (H2O) as a by-product. b. food pigments a) amine c. food preservatives b) ether d. food emulsifiers c) ester d) carboxylic acid The objective of blending is . Name of is . a. to improve the quality of different wine a) cis-9-octadecanoic acid b. to lower the cost of different wine b) cis-9-octadecenoic acid c. to equalize the quality of the same wine in several containers c) cis-9-hexadecanoic acid d. all of the above d) cis-9-hexadecenoic acid Coconut and palm oils are considered Clarification of new wine can be achieved a) polyunsaturated fats by . b) trans fats a. Racking the wine off the yeast sediment c) saturated fats b. chilling d) monounsaturated fats c. centrifugation Monounsaturated fats have double d. filtration bonds in their fatty acid chains: a) 0 a. stemmingNew wine is a cloudy solution in which are found. b. crushing a. grape skin c. draining b. yeast d. pressing c. grape seed d. tartrate Grapes can be picked by mechanical harvesters which . a. have the advantage of more rapid harvestIf wine may be the objective, the fermentation should go to completion. b.have the advantage of bruising more fruits a. table b. dry In the folloing setences, describe the c. sweet harvesting time of grape properly. d. sparkling a. Grapes must be harvested when they are at optimum maturity b. The harvesting time may range over several weeks Wine can be classified into sweet wine, semi-sweet wine, semi-dry wine and dry wine according to . c. The harvesting time may not last more than a week a. the level of moisture d. The harvesting time may not last a long time for the warm climatic condition b. the level of sugar c. the level of tanin Requirments for the grape variety used to d. the level of acid produce wine include . a. The requisite composition will contribute to the clarification of grape b. Free of fungal infection juice c. Bright color a. Settling d. Desirable flavor b. Adding acid c. Centrifugation d. Adding sulfur dioxide can be used for the production of white table wines. a. Only red groups Grape juice can be separated from the skins b. Only white grapes by . c. White grapes and red grapes with noncolored The basic process of Kjeldahl method juice include . a. titration b. neutralization The best table wine are produced in the cooler parts of the temperate zone-areas where . c. distillation a. Grapes ripen with sufficient acid and not too much sugar d. digestion b. Grapes ripen with sufficient sugar and not too much acid 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 . Areas with during the ripening period produce the best quality grapes and hence the a. acidic best quality wine. b. basic a. Low rainfall c. neutral b. High rainfall d. acetic c. Low humidity d. High humidity 1. Cool in desiccator 2. Ignite crucible to constant weight at ~550?C Within the regions of grape growing and wine making variations in the potential quality of the 3. Weigh cooled crucible wines that can be produced depend on _____. 4. 5-10g pretreated sample into a crucible a. Seasonal variation The above procedure for Ashing is given in a b. humidity wrong order, in the following choices, c. hail is a correct order. d. Spring and fall frosts a. 2134 b. 1324 c. 3241 d. 4213 account for wide differences in the type of wine and its flavor . Crucible commonly used in the measurement of a. The variety of grape. ash is made of . b. The climatic conditions under which grape is a. quartz grown b. porcelain c. The time of harvesting c. nickel d. Variations in processing d. platinum e. steel The total moisture content of foods is generally In the following words, can not be used as determined by some form of technological additives . a. antioxidant whereby all the moisture is removed by heat and moisture is determined as the weight lost. b. emulsifier a. instrumental methods c. colors b. chemical methods d. surfactant c. distillation methods d. drying methods AOAC stand for . a. Association of Official Analytical Chemists The process known as can be used to reduce b. Association of Analytical Chemists the size of bulk samples of powdery foods c. Association of Official Agricultural Chemists a. mixing d. Association of Analytical Communities b. grating c. quartering IUPAC is the abbreviation of . d. separating a. International Unionof Pure and Applied Chemist b. International Unionof Pure and Applied You can make the sample homogeneous Chemistry by . c. International Unionof Purified and Applied a. mixing Chemistry b. grinding d. International Unionof Purified and Applied Chemist c. centrifuging In many estimations allowance has to be made d. settling for . a. interference of climatic condition The sample used for laboratory analysis must b. interference of the food itself be ,that is, it should accurately reflect the overall composition of the whole lot. c. interference of contamination of the reagents a. enough d. changes which occur during storage b. homogenous c. representative Protein can be calculated from the total as determined by the Kjeldahl method d. clean a. oxygen c. simple d. complex b. carbon c. nitrogen Processed foods are produced within the limits of prescribed . d. hydrogen a. manufacturing technology Moisture values obtained by drying methods may include other matter. b. manufacturing standards a. wet c. manufacturing requirements b. active d. manufacturing mode c. soluble Techniques suchas canbe used to extend shelf lives of fruits d. volatile A. refrigeration B. freezing In many food laboratories, most of the routine work comprises methods of .C. storage in a modified atmosphere a. study of contaminants D. chemical treatment b. preparing the reagent The most important microorganisms causing wastage of fresh fruits are fungi. c. proximate analysis A. bacteria d. study of additives B. fungi C. germ The application of newer techniques D. virus of contribute to improve our knowledge of minor food constituents. Procedures such as have been proposed a. analysis for decreasing the occurrence of patulin in apple juice and other products. b. separation A. preharvest fungicide treatment c. identification B. low temperature storage d. measurement C. trimming of rotted fruit D. using activated charcoal filters The development of techniques is necessary which attempt to replace subjective methods of Sugar amino acid browning reactions may result assessing various organoleptic qualities by more in a loss of nutritionally essential . precise procedures. A. fatty acid a. subjective B. amino acid b. objective C. oligosaccharide Food science has been defined as the application of the physical, biological ,and behavioral science to the processing and marketing of foods . D. nuleic acid 食品科学可以定义为物理科学、生物科学和行为科 can chelate metallic ions such as copper and 学在食品加工及食品销售中的应用inhibit ascorbic acid degradation. A. malic acid 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 B. tartaric acid converting raw agricultural and fishery products into nutritious as well as acceptable processed C. citric acid foods. D. oxalic acid 这些事实 表 关于同志近三年现实表现材料材料类招标技术评分表图表与交易pdf视力表打印pdf用图表说话 pdf 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，Polyphenoloxidases and peroxidases found in fruit 食品科学家就应该对人类营养学有一个基本的了tissues can catalyzeoxidation of certain 解 endogenous phenolic compounds to that polymerize to form intense brown pigments. Nutrition might be defined as the process whereby we obtain the essential nutrients and use A. quinones them to make many other substances our bodies need . B. sugars 营养可以定义为人们赖以获得必需营养素并利用 C. acetone 这些营养素来制造人体所需的其它物质的过程。 D. aldehyde In some instances, medical researchers seeking the cause of a particular disease found that problem was due to a single substanceFruits resistant to discoloration may 在有些情况下，医学研究者在寻找某种特殊疾病的A. have higher ascorbic acid levels 病因时发现问题就是由于缺乏某一种物质 B. have lower PPO activity Nutrients might be divided into two general categories based on the amount that we need. C. have higher PPO activity These are the macronutrients , which we need in relatively large amounts and the micronutrients , D. have lower ascorbic acid levels which we need in relatively small amounts. In the following processes, is not involved 根据人体需要量的不同，营养素可分为两大类，需in nonenzymatic browning of fruit. 要量大的称为常量营养素，需要量小的称为微量营 养素。 A. Maillard condensation of sugars with amino acids All of the nutrients except for mineral elements and water are classified as organic chemicals B. furfuraldehyde condensation with nitrogen because they contain the element carbon. compounds. 除了矿物质和水外，所有其它营养素都属于有机化C. oxidation of phenolic compounds 合物，因为它们都含有碳元素。 D. accorbic acid polymerization 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. 二句子翻译 尽管这样，营养学家还是运用了目前可利用的有关When two monosaccharide molecules react to form a glycosidic bond (linkage), a water molecule 人类和动物营养素需要量的数据来确定能满足大 is generated in the process through a chemical 多数健康人每天必须营养素需要量的概约值。 reaction known as condensation. . Its values range from 35 to 90% and average 两个单糖分子反应形成糖苷键(连接)的过程中，around 67%. 通过称为缩合的化学反应，产生了一分子水。 该值范围为35~90%，平均为67%。 Lipids are classified as organic compounds that are soluble in organic solvents, but sparingly The results indicate that ascorbic acid retention soluble in water. ranges from 89 to 100%. 脂类属于有机化合物，溶于有机溶剂，但微溶于水。 结果表明抗坏血酸的存留率为89~100% However,this designation is often used to A number of studies have been made of distinguish between fats and oils from animals commercial citrus juice products. and plants, respectively. 关于商业柑橘类果汁制品已经做了很多研究 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。 This heat process is applied to vegetables before freezing or canning to inactivate the Most naturally occurring fatty acids contain an enzymes that cause darkening and off-flavors. even number of carbon atoms. 蔬菜在冷冻和罐装之前，用这种热处理来钝化会导大多数天然存在的脂肪酸含有偶数碳原子。 致变黑和异味的酶类。 The presence of the double bonds is responsible Table 1 lists the important factors affecting losses for the liquid properties of native vegetable oil. in some of the key vitamins found in food. 双键的存在是天然植物油呈现液态性质的原因。 表1列出了影响食品中一些主要维生素损失的重要 因素。 Food scientists generally agree that there are at least six important attributes of food: safety, Probably the greatest loss-and the one least purity, convenience in use, shelf life, functional appreciated by most ordinary consumers–is the performance, and nutritional value. removal of nutrients by the so–called refining Processes used in converting raw agricultural 食品科学家通常认为食品至少有六种重要属性:安products into food. 全性，纯净性，使用的方便性，货架期，功能特性 以及营养价值。 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 Here we are dealing with a wide range of 为普通消费者所重视的损失。 important characteristics that largely determine the acceptability of food by most consumers. The carbons of carbohydrates are traditionally numbered starting with the carbon of the carbonyl 这里我们涉及的很多重要特性在很大程度上决定end of the chain . 了大多数消费者对食品的可接受性。 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。 Processed foods are produced within the limits of prescribed manufacturing standards, set also to comply with legal or other recognised Ribose and 2-deoxyribose are pentoses, and both requirements. have a crucial role in reproduction as polymers known as ribonucleic acid (RNA) and deoxyribonucleic acid (DNA). 加工食品是在规定的加工 标准 excel标准偏差excel标准偏差函数exl标准差函数国标检验抽样标准表免费下载红头文件格式标准下载 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 对教师党员的评价套管和固井爆破片与爆破装置仓库管理基本要求三甲医院都需要复审吗 。 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Protein can be calculated from the total nitrogen 要的作用。 as determined by the Kjeldahl method using an 常用的一些技术(如冷藏，冷冻，气调贮藏和化学arbitrary factor which, because of the differing proportions of amino acid groups present, varies 处理)在某些情况下，将水果的货架期从大约数天according to the food . 或数周延长至数月。 蛋白质可以由凯氏法测定的总氮计算得到，由于存Loss of attractive appearance may lead to 在的氨基比例不同，不同的食品使用的经验因数也rejecton of the fruit even though it may still be 不同。 safe and nutritious 失去了有吸引力的外观可能会导致对该水果的排Some of the problems in food analysis arise from the fact that many of the ingredients used in the 斥，即使它依然食用安全、营养丰富。 manufacture of a composite food are themselves foods of biological origin and vary widely in Culling of unacceptable fruit prior to processing chemical composition. or sale includes an evaluation of aesthetic qualities. 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，加工或销售之前，对不可接受的水果进行淘汰包括因而化学成分变化很大 了对外观的评价。 However, the natural variation in the Flour which contains proteins when moistened concentration of the selected indicator component and beaten form gluten, which is elastic and so in the ingredient makes difficult the choice of a helps to hold the air and carbon dioxide in the suitable mean or minimum figure to use in the mixture and make it light. calculation 面粉含有的蛋白质经润湿和搅打形成面筋，面筋具然而，由于该配料中所选择的指示成分浓度的天然有弹性，从而有助于将空气和二氧化碳保持在混合变化，计算中难于选择是使用适当的平均值还是最 料中，使混合料变松。小值。 Generally speaking, high Protein flour is used as a These samples may be analysed separately to base with medium and low protein flour mixed in yield results from which the average composition appropriate amounts. of the lot may be computed, or in certain cases the samples may be thoroughly mixed to give a 一般来说，高蛋白质面粉用作一种主要成分，并以single large representative bulk sample from 适当数量混以中量蛋白质面粉和低蛋白质面粉which a sample may be taken for laboratory analysis. Bread is produced by making a dough from wheat 可以对这些样品分别进行分析，由得到的结果计算flour and aerating this with carbon dioxide produced by yeast fermentation. 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。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 ash obtained is not necessarily of exactly the same composition as the mineral matter present The proportion of yeast needed depends upon the in the original food as there may be losses due to proposed duration of the fermentation and can be volatilization or some interaction between calculated approximately by dividing 12 by the constituents. number of hours that will elapse between the mixing of the dough and the placing of the dough in the oven. 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。 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。Techniques such as refrigeration, freezing, storage in a modified atmosphere and chemical treatment are commonly used to extend shelf After a short period in which they can lives of fruits from a matter of days or weeks to, in recover from the action of the scaling and some cases, many months 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。