食品专业英语考试重点

食品专业英语考试重点

按课文选择合适答案

The sugar we know best is table sugar, also

called

.

a) maltose

b) ribose

c) lactose

d) sucose

Ifyou combine galactose and glucose, you

get

.

a) sucrose

b) starch

c) lactose

d) maltose

Plants make carbohydrates through the process

of .

a) condensation

b) nutrition

c) respiration

d) photosynthesis

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 .

a) carbohydrates

b) protein

c) sugar

d) fiber

Carbohydrates are chemical compounds made

of .

a) hydrogen, nitrogen, oxygen

b) oxygen, hydrogen, carbon

c) nitrogen, carbon, oxygen

d) carbon, hydrogen, nitrogen

regulates how much glucose is in your

blood.

a) cellulose

b) insulin

c) fructose

d) glycogen

Sucrose is a .

a) complex carbohydrate

b) monosaccharide

c) disaccharide

d) polysaccharide

The long- term storage of carbs is

.

a) glucose

b) glycogen

c) fat

d) cellulose

Monoglycerides, diglycerides, and triglycerides

are classified as

which are compounds

created by the reaction between acids and

alcohols that release water (H2O) as a

by-product.

a) amine

b) ether

c) ester

d) carboxylic acid

Name of

is

.

a) cis-9-octadecanoic acid

b) cis-9-octadecenoic acid

c) cis-9-hexadecanoic acid

d) cis-9-hexadecenoic acid

Coconut and palm oils are considered

a) polyunsaturated fats

b) trans fats

c) saturated fats

d) monounsaturated fats

Monounsaturated fats have

double

bonds in their fatty acid chains:

a) 0

b) 1

c) 2

d) 3

Saturated fat is considered “saturated” because it

is fat filled with

:

a) oxygen

b) carbohydrates

c) hydrogen

d) proteins

Sorbic acid is a kind of

.

a. food antioxidants

b. food pigments

c. food preservatives

d. food emulsifiers

The objective of blending is

.

a. to improve the quality of different wine

b. to lower the cost of different wine

c. to equalize the quality of the same wine in

several containers

d. all of the above

Clarification of

new wine can be achieved

by .

a. Racking the wine off the yeast sediment

b. chilling

c. centrifugation

d. filtration

New wine is a cloudy solution in which

are

found.

a. grape skin

b. yeast

c. grape seed

d. tartrate

If

wine may be the objective,

the

fermentation should go to completion.

a. table

b. dry

c. sweet

d. sparkling

Wine can be classified into sweet wine,

semi-sweet wine, semi- dry wine and dry wine

according to

.

a. the level of moisture

b. the level of sugar

c. the level of tanin

d. the level of acid

will contribute to the clarification of grape

juice

a. Settling

b. Adding acid

c. Centrifugation

d. Adding sulfur dioxide

Grape juice can be separated from the skins

by

.

a. stemming

b. crushing

c. draining

d. pressing

Grapes can be picked by mechanical harvesters

which .

a. have the advantage of more rapid harvest

the advantage of bruising more fruits

In the folloing setences,

describe the

harvesting time of grape properly.

a. Grapes must be harvested when they are at

optimum maturity

b. The harvesting time may range over several

weeks

c. The harvesting time may not last more than a

week

d. The harvesting time may not last a long time

for the warm climatic condition

Requirments for the grape variety used to

produce wine include .

a. The requisite composition

b. Free of fungal infection

c. Bright color

d. Desirable flavor

can be used for the production of white table

wines.

a. Only red groups

b. Only white grapes

c. White grapes and red grapes with noncolored

juice

The best table wine are produced in

the cooler

parts of the temperate zone-areas where

.

a. Grapes ripen with sufficient acid and not too

much sugar

b. Grapes ripen with sufficient sugar and not too

much acid

Areas with

during the ripening period

produce the best quality grapes and hence the

best quality wine.

a. Low rainfall

b. High rainfall

c. Low humidity

d. High humidity

Within the regions of grape growing and wine

making variations in the potential quality of the

wines that can be produced depend on _____.

a. Seasonal variation

b. humidity

c. hail

d. Spring and fall frosts

account for wide differences in the type of

wine and its flavor .

a. The variety of grape.

b. The climatic conditions under which grape is

grown

c. The time of harvesting

d. Variations in processing

The basic process of Kjeldahl method

include .

a. titration

b. neutralization

c. distillation

d. digestion

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 .

a. acidic

b. basic

c. neutral

d. acetic

1. Cool in desiccator

2. Ignite crucible to constant weight at ~550°C

3. Weigh cooled crucible

4. 5-10g pretreated sample into a crucible

The above procedure for Ashing is given in a

wrong order, in the following choices,

is a correct order.

a. 2134

b. 1324

c. 3241

d. 4213

Crucible commonly used in the measurement of

ash is made of

.

a. quartz

b. porcelain

c. nickel

d. platinum

e. steel

The total moisture content of foods is generally

determined by some form of

whereby all the moisture is removed by

heat and moisture is determined as the weight

lost.

a. instrumental methods

b. chemical methods

c. distillation methods

d. drying methods