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《食品专业英语》试题(A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. albumin n.
2. photosynthesis
3. glucose
4. thermometer
5. amino acid
6. glycolipids
7. carbohydrate
8. fumigation
9. lecithin
10. leukocyte
11. 蛋黄
12. 谷类食物
13. 胶原
14. 豆类
15. 香肠
16. 湿度
17. 维生素
18. 钙
19. 收缩
20. 黏性
二、选择题(每小题2分,共20分)
1. What is enriched in cereal which is very essential for our humans?
A. water B. vitamins C. salt D. sugar
2. What is not the main component of meat?
A. sugar B. water C. protein D. fat
3. What portions of meat should processed meat contain?
A. at least 60% B. at least 40% C. at least 30% D. at least 50%
4. What content is high in most fresh vegetables and fruit?
A. salt B. fat C. water D. sugar
5. 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
6. Which is a white nutritious liquid secreted by mammals and used as food by human beings?
A. protein B. glucose C. milk D. collagen
7. What is used not only to remove field soil and surface microorganisms but also to remove fungicides, insecticides and other pesticides?
A. furnishing B. washing C. blanching D. mincing
8. What can significantly slow the process of rancidity?
A. sugar B. cooling water C. oxygen D. nitrite
9. Which will affect consumers’ first impression on the meat?
A. rigidity B. taste C. color D. smell
10. What percentage does caseins accounting for in the total proteins?
A. 50% B. 80% C. 60% D. 70%
三、填空题(每小题2分,共20分)
1.
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