《食品專業(yè)英語(yǔ)》期末考試模擬題A卷及答案

《食品專業(yè)英語(yǔ)》試題（A卷）考試時(shí)間：90分鐘考試形式：閉卷班級(jí)：學(xué)號(hào)：姓名：（備注：答案寫(xiě)在作業(yè)紙上）一、英漢互譯（每小題1分，共20分）1.albuminn.2.photosynthesis3.glucose4.thermometer5.aminoacid6.glycolipids7.carbohydrate8.fumigation9.lecithin10.leukocyte11.蛋黃12.谷類食物13.膠原14.豆類15.香腸16.濕度17.維生素18.鈣19.收縮20.黏性二、選擇題（每小題2分，共20分）1.Whatisenrichedincerealwhichisveryessentialforourhumans?A.waterB.vitaminsC.saltD.sugar2.Whatisnotthemaincomponentofmeat?A.sugarB.waterC.proteinD.fat3.Whatportionsofmeatshouldprocessedmeatcontain?A.atleast60%B.atleast40%C.atleast30%D.atleast50%4.Whatcontentishighinmostfreshvegetablesandfruit?A.saltB.fatC.waterD.sugar5.Whatarethemaincomponentoffruitandvegetablesandconsistofmorethan90%oftheirdrymatters?A.carbohydratesB.proteinsC.vitaminsD.glycolipids6.Whichisawhitenutritiousliquidsecretedbymammalsandusedasfoodbyhumanbeings?A.proteinB.glucoseC.milkD.collagen7.Whatisusednotonlytoremovefieldsoilandsurfacemicroorganismsbutalsotoremovefungicides,insecticidesandotherpesticides?A.furnishingB.washingC.blanchingD.mincing8.Whatcansignificantlyslowtheprocessofrancidity?A.sugarB.coolingwaterC.oxygenD.nitrite9.Whichwillaffectconsumers’firstimpressiononthemeat?A.rigidityB.tasteC.colorD.smell10.Whatpercentagedoescaseinsaccountingforinthetotalproteins?A.50%B.80%C.60%D.70%三、填空題（每小題2分，共20分）1.Studyshowsthat97%ofeggproteinisabsorbedas__________,anditisusedfornewproteinsynthesisandreplacementoflostprotein.2.InChina,themaincerealsare_____,riceand______.3.Meatismainlycomposedofwater,____and_____,inwhichwateristhelargestcomponentinmeat.4.Fruitandvegetablesarealsoimportantsourcesof______andcertainvitamins,especiallyvitaminsAandC.5.Legumesprovideessential______,vitaminsandminerals．6.______arebesteatenintheformoftofu,astheycanbequitehardtodigest.7.Milkisawhite______secretedbymammalsandusedasfoodbyhumanbeings.8.isapartial,firstoperationseamingrollwhichholdsthelidlooselyonthecan.9.Generallyspeaking,highflourisusedasabasewithmediumandlowproteinflourmixedinappropriateamounts.10.Itispreventedbycontrollingtherelativeofthecirculatingairandthetemperatureoftheair.四、判斷題(TorF)（每小題2分，共20分）1.Eggsprovidenutritionforyounganimalsduringtheirperiodsofrapidgrowth,soeggsarebelievedtobeanindispensablefoodformostofanimals.2.Meatismainlycomposedofwater,proteinandfat,inwhichfatisthelargestcomponentinmeat.3.Processedmeatmaycontainotheringredientsbuttheymustconsistofatleast30%ofmeat.4.Mostfreshvegetablesandfruitarelowinwatercontent,buthighinproteinandfat.5.Fruitandvegetablesarealsoimportantsourcesofmineralsandcertainvitamins,especiallyvitaminsAandC.6.Legumesareanexcellentsourceofsolublefiberwhichhelpslowercholesterolandstabilizebloodsugar.7.Milkisawhitenutritioussolidsecretedbymammalsandusedasfoodbyhumanbeings.Itisrichinproteins,calcium,riboflavin,vitaminsandminerals.8.Generallyspeaking,highproteinflourisusedasabasewithmediumandlowproteinflourmixedinappropriateamounts.9.Thevegetableswithloosenedskinsarethenconveyedunderhighvelocityjetsofwaterthatwashawaytheskinsandresiduallye.10.Sodiumnitriteisunnecessarytoinhibitproductionandgrowthofthemicroorganismclostridiumbotulinum,whichalsovividlycolorsthesausageproductandimprovestheflavor.五、句子翻譯（每小題4分，共20分）1.Storageandpreservationtechnologyofgrainsincludegrainconditionmonitoring,ventilationandtemperaturereducing,fumigation,localtreatmenttechnology.2.Generallythereisadecreaseinwater-insolublepectinandacorrespondingincreaseinwater-solublepectin,whichcontributestothegradualsofteningoffruitandvegetablesduringstorageandripening.3.Legumeshappentorankhighinoligosaccharidecontent.Ithasbeenfoundthatoligosaccharidesaccumulateprimarilyinthefinalstagesofseeddevelopment,andthisfindingisconsistentwiththegeneralexperiencethatgreenimmaturebeansmaycauselessflatulencethandrybeans.4.Flourshouldflowintotheairsiftertobesiftedandtoeliminateobstructionsandisconveyedtothehopperofthemixerbythepneumaticconveyor.5.Formationoficecrystalsasthewaterfreezesisoneofthemajorproblemstobeavoided.

《食品專業(yè)英語(yǔ)》試題（A卷）答案英漢互譯（每小題1分，共20分）1.白蛋白2.光合作用3.葡萄糖4.溫度計(jì);體溫表5.氨基酸6.糖脂7.碳水化合物8.煙熏；熏蒸消毒法9.卵磷脂10.白細(xì)胞;白血球11.yolk12.cereal13.collagen14.legume15.sausage16.Humidity17.vitamin18.Calcium19.contraction20.Viscosity選擇題（每小題2分，共20分）1-5:BADCA6-10:CBDCB三、填空題（每小題2分，共20分）aminoacidswheat,maizeprotein,fatmineralsfattyacidsSoybeansnutritiousliquidClinchingProteinhumidity判斷題（每小題2分，共20分）1.T2