2024年3月5日发(作者：)

《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. cholesterol n.

3. riboflavin

5. parasite

7. sorghum

9. flatulence

11. 家禽

13. 发酵

15. 微生物

17. 免疫

19. 卤水

二、选择题（每小题2分，共20分）

1. What portions of food energy do the grain of cereals provides for our

humans?

A. about one-quarter B. about three-quarters

C. about a half D. about 20%

2. What can significantly slow the process of rancidity?

A. sugar B. cooling water C. oxygen D. nitrite

3. Which will affect consumers’ first impression on the meat?

A. rigidity B. taste C. color D. smell

2. dehydration

4. myoglobin

6.

vacuum

8. oxidation

10. tannin

12. 淀粉

14. 新陈代谢

16. 益生菌

18. 碱度

20. 酪蛋白

4. What are two main elements which determine the tastes of fruit?

A. acidity and sugars B. water and sugar

C. water and acidity D. sugar and salt

5. What percentage does caseins accounting for in the total proteins?

A. 50% B. 80% C. 60% D. 70%

6. What are made from beef, pork or poultry?

A. cereals B. legumes C. sausages D. vegetables

7. What is enriched in cereal which is very essential for our humans?

A. water B. vitamins C. salt D. sugar

8. What is not the main component of meat?

A. sugar B. water C. protein D. fat

9. What are the main component of fruit and vegetables and consist of more

than 90% of their dry matters?

A. carbohydrates B. proteins C. vitamins D. glycolipids

10. Which is a white nutritious liquid secreted by mammals and used as

food by human beings?

A. protein B. glucose C. milk D.

collagen

三、填空题（每小题2分，共20分）

1. Eggs should be thoroughly cooked until both the yolk and the white are

_______.

2. ____and ____ are very common cereals in China.

3. ______capacity of meat is one of the most important properties of

processed products.

4. Salts from fruit are ______, so consumption of fruit facilitates the

neutralization of noxious uric acid and then contributes to the acid-basic

equilibrium in the blood.

5. Beans are the basic ______ in a variety of creative, healthy and tasty

recipes.

6. Milk proteins have the ideal ______pattern and have better biological

value.

7. is another critical material for bread making.

8. In fact, through hermetic packaging, a part of can be kept and it

cannot be completely lost.

9. is made up of the spices, salt and two cups of water.

10. The life of most foods can be lengthened from days or weeks

to months by freezing the product.

四、判断题（每小题2分，共20分）

1. Study shows that 97% of egg protein is absorbed as amino acids, and it

is used for new protein synthesis and replacement of lost protein.

2. In China, the main cereals are wheat, rice and maize.

3. Processed meat as a category is a continuum of products ranging from

meat products with a minimum of 50% of meat.

4. Carbohydrates are the main component of fruit and vegetables and

consist of more than 90% of their dry matters.

5. Acidity and sugars are two main elements which determine the tastes of

fruit.

6. Legumes are erect or climbing beans or pea plants of the family

Leguminosae. They are high in fat, rich in protein, and low glycemic index

in carbohydrates.

7. There are several types of proteins found in milk, with caseins

accounting for 80% of the total proteins.

8. Blanching is a heat treatment in a near-boiling water or steam. Blanching

removes gases from within the tissue and hardens the product.

9. In bread making the gluten is developed by kneading to form a strong

network which sets on baking.

10. All casings preserved in salt must be soaked in lukewarm water for at

least 50 minutes before use.

五、句子翻译（每小题4分，共20分）

1. Eggs provide nutrition for young animals during their periods of rapid

growth, so eggs are believed to be an indispensable food for most of

animals.

2. Water plays a significant role in processed meat because additional water

is added through the use of curing brine. The loss of water will reduce the

yields, but it is desired in dry fermented products.

3. Fat is a complex mixture of lipids. Fatty acids are mostly saturated, and

specific desaturasein mammary gland can produce oleic acid, also formed

in bio-hydrogenation of linoleic acid.

4. Blanching gives the product another washing treatment and inactivates

enzymes which may cause deterioration of the food.

5. Every kind of vegetables has its prime time from the standpoints of

color, texture and flavor.

《食品专业英语》试题（B卷）答案

一、 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B2 4. 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. poultry 12. starch

13. ferment 14. Metabolism

15. microorganism 16. Probiotics

17. immunity 18. alkalinity

19. brine 20. Casein

二、 选择题（每小题2分，共20分）

1-5: B D C A B

6-10: C B A A C

三、 填空题（每小题2分，共20分）

1. concretionary

2. Wheat, rice

3. Water-holding

4. Alkaline

5. Ingredients

6. amino acid

7. Yeast

8. moisture

9. Slurry

10. Storage

四、 判断题（每小题2分，共20分）

1. T 2.T

3. F 4.T

5. T 6.F

7. T 8.F

9. T 10.F

五、句子翻译（每小题4分，共20分）

1. 蛋在幼兽快速生长的时期为它们提供营养，因此，蛋被认为是大多数动物不可缺少的食物。

2. 水在加工肉类中起着重要作用，因为通过使用腌制盐水添加额外的水。失水会降低产量，但在干发酵产品中是需要的。

3. 脂肪是脂类的复杂混合物。脂肪酸多为饱和脂肪酸，特定的去饱和脂肪酸在乳腺中可产生油酸，亚油酸生物加氢也可形成油酸。

4. 漂白给了产品另一个洗涤处理和灭活酶，可能导致食品变质。

5. 从颜色、质地和风味的角度来看，每种蔬菜都有其黄金时期。