《食品专业英语》期末考试模拟题B卷及答案.docx

《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. 2. dehydration 3. riboflavin 4. myoglobin 5. parasite 6. vacuum 7. sorghum 8. oxidation 9. flatulence 10. tannin 11. 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. 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 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