《食品专业英语》期末考试模拟题B卷及答案

《食品专业英语》试题（B卷）考试时间：90分钟考试形式：闭卷班级：学号：姓名：（备注：答案写在作业纸上）一、英汉互译（每小题1分，共20分）1.cholesteroln.2.dehydration3.riboflavin4.myoglobin5.parasite6.vacuum7.sorghum8.oxidation9.flatulence10.tannin11.家禽12.淀粉13.发酵14.新陈代谢15.微生物16.益生菌17.免疫18.碱度19.卤水20.酪蛋白二、选择题（每小题2分，共20分）1.Whatportionsoffoodenergydothegrainofcerealsprovidesforourhumans?A.aboutone-quarterB.aboutthree-quartersC.aboutahalfD.about20%2.Whatcansignificantlyslowtheprocessofrancidity?A.sugarB.coolingwaterC.oxygenD.nitrite3.Whichwillaffectconsumers’firstimpressiononthemeat?A.rigidityB.tasteC.colorD.smell4.Whataretwomainelementswhichdeterminethetastesoffruit?A.acidityandsugarsB.waterandsugarC.waterandacidityD.sugarandsalt5.Whatpercentagedoescaseinsaccountingforinthetotalproteins?A.50%B.80%C.60%D.70%6.Whataremadefrombeef,porkorpoultry?A.cerealsB.legumesC.sausagesD.vegetables7.Whatisenrichedincerealwhichisveryessentialforourhumans?A.waterB.vitaminsC.saltD.sugar8.Whatisnotthemaincomponentofmeat?A.sugarB.waterC.proteinD.fat9.Whatarethemaincomponentoffruitandvegetablesandconsistofmorethan90%oftheirdrymatters?A.carbohydratesB.proteinsC.vitaminsD.glycolipids10.Whichisawhitenutritiousliquidsecretedbymammalsandusedasfoodbyhumanbeings?A.proteinB.glucoseC.milkD.collagen三、填空题（每小题2分，共20分）1.Eggsshouldbethoroughlycookeduntilboththeyolkandthewhiteare_______.2.____and____areverycommoncerealsinChina.3.______capacityofmeatisoneofthemostimportantpropertiesofprocessedproducts.4.Saltsfromfruitare______,soconsumptionoffruitfacilitatestheneutralizationofnoxiousuricacidandthencontributestotheacid-basicequilibriumintheblood.5.Beansarethebasic______inavarietyofcreative,healthyandtastyrecipes.6.Milkproteinshavetheideal______patternandhavebetterbiologicalvalue.7.isanothercriticalmaterialforbreadmaking.8.Infact,throughhermeticpackaging,apartofcanbekeptanditcannotbecompletelylost.9.ismadeupofthespices,saltandtwocupsofwater.10.Thelifeofmostfoodscanbelengthenedfromdaysorweekstomonthsbyfreezingtheproduct.四、判断题（每小题2分，共20分）1.Studyshowsthat97%ofeggproteinisabsorbedasaminoacids,anditisusedfornewproteinsynthesisandreplacementoflostprotein.2.InChina,themaincerealsarewheat,riceandmaize.3.Processedmeatasacategoryisacontinuumofproductsrangingfrommeatproductswithaminimumof50%ofmeat.4.Carbohydratesarethemaincomponentoffruitandvegetablesandconsistofmorethan90%oftheirdrymatters.5.Acidityandsugarsaretwomainelementswhichdeterminethetastesoffruit.6.LegumesareerectorclimbingbeansorpeaplantsofthefamilyLeguminosae.Theyarehighinfat,richinprotein,andlowglycemicindexincarbohydrates.7.Thereareseveraltypesofproteinsfoundinmilk,withcaseinsaccountingfor80%ofthetotalproteins.8.Blanchingisaheattreatmentinanear-boilingwaterorsteam.Blanchingremovesgasesfromwithinthetissueandhardenstheproduct.9.Inbreadmakingtheglutenisdevelopedbykneadingtoformastrongnetworkwhichsetsonbaking.10.Allcasingspreservedinsaltmustbesoakedinlukewarmwaterforatleast50minutesbeforeuse.五、句子翻译（每小题4分，共20分）1.Eggsprovidenutritionforyounganimalsduringtheirperiodsofrapidgrowth,soeggsarebelievedtobeanindispensablefoodformostofanimals.2.Waterplaysasignificantroleinprocessedmeatbecauseadditionalwaterisaddedthroughtheuseofcuringbrine.Thelossofwaterwillreducetheyields,butitisdesiredindryfermentedproducts.3.Fatisacomplexmixtureoflipids.Fattyacidsaremostlysaturated,andspecificdesaturaseinmammaryglandcanproduceoleicacid,alsoformedinbio-hydrogenationoflinoleicacid.4.Blanchinggivestheproductanotherwashingtreatmentandinactivatesenzymeswhichmaycausedeteriorationofthefood.5.Everykindofvegetableshasitsprimetimefromthestandpointsofcolor,textureandflavor.

《食品专业英语》试题（B卷）答案英汉互译（每小题1分，共20分）1.胆固醇2.脱水;干燥3.核黄素;维生素B24.肌球素；肌红蛋白5.寄生虫；寄生生物6.真空；空间7.高粱8.氧化9.肠胃气胀10.鞣酸，丹宁酸;鞣料;鞣质11.poultry12.starch13.ferment14.Metabolism15.microorganism16.Probiotics17.immunity18.alkalinity19.brine20.Casein选择题（每小题2分，共20分）1-5:BDCAB6-10:CBAAC填空题（每小题2分，共20分）concretionaryWheat,riceWater-holdingAlkalineIngredientsaminoacidYeastmoistureSlurryStorage判断题（每小题2分，共20分）T2.T3.F4.T5.T