食品專業(yè)英語題庫及答案

一、單項選擇題（總共10題，每題2分）1.Whatisthetermfortheprocessofaddingflavortofood?A.EmulsificationB.FlavoringC.pasteurizationD.fermentationAnswer:B2.Whichofthefollowingisanutrientthatprovidesenergytothebody?A.ProteinB.FiberC.FatD.VitaminAnswer:C3.Whatisthescientifictermforthestudyofmicroorganisms?A.BiochemistryB.MicrobiologyC.NutritionD.ToxicologyAnswer:B4.Whichofthefollowingisacommonpreservativeusedinfood?A.SaltB.SugarC.SulfurdioxideD.AlloftheaboveAnswer:D5.Whatistheprocesscalledwhenheatisusedtokillmicroorganismsinfood?A.FreezingB.pasteurizationC.DryingD.CanningAnswer:B6.Whichofthefollowingisasourceofdietaryfiber?A.MeatB.FruitsC.FatsD.DairyproductsAnswer:B7.Whatisthetermforthechemicalchangesthatoccurinfoodduringcooking?A.EnzymaticreactionsB.ChemicalreactionsC.PhysicalchangesD.BiologicalchangesAnswer:B8.Whichofthefollowingisafunctionofwaterinfood?A.FlavoringB.BindingC.preservativeD.AlloftheaboveAnswer:B9.Whatisthetermfortheprocessofseparatingcomponentsofamixturebasedontheirsize?A.FiltrationB.ExtractionC.DistillationD.ChromatographyAnswer:A10.Whichofthefollowingisacommonallergenfoundinfood?A.GlutenB.SugarC.FatD.VitaminAnswer:A二、多項選擇題（總共10題，每題2分）1.Whichofthefollowingaremacronutrients?A.CarbohydratesB.FatsC.ProteinsD.VitaminsAnswer:A,B,C2.Whatarethefunctionsofenzymesinfood?A.DigestionB.FermentationC.preservativeD.FlavoringAnswer:A,B3.Whichofthefollowingarecommonfoodadditives?A.PreservativesB.ColoringsC.FlavorenhancersD.FortifiersAnswer:A,B,C,D4.Whatarethebenefitsofdietaryfiber?A.ImproveddigestionB.ReducedriskofheartdiseaseC.WeightmanagementD.IncreasedenergylevelsAnswer:A,B,C5.Whichofthefollowingmethodscanbeusedtopreservefood?A.CanningB.FreezingC.DryingD.SaltingAnswer:A,B,C,D6.Whatarethedifferenttypesoffats?A.SaturatedfatsB.UnsaturatedfatsC.TransfatsD.MonounsaturatedfatsAnswer:A,B,C,D7.Whichofthefollowingaresourcesofprotein?A.MeatB.DairyproductsC.LegumesD.NutsAnswer:A,B,C,D8.Whatarethefunctionsofwaterinfood?A.SolventB.ReactantC.MediumforchemicalreactionsD.preservativeAnswer:A,B,C9.Whichofthefollowingarecommonfoodbornepathogens?A.SalmonellaB.E.coliC.ListeriaD.StaphylococcusaureusAnswer:A,B,C,D10.Whatarethedifferentmethodsoffoodprocessing?A.CookingB.BakingC.CanningD.FreezingAnswer:A,B,C,D三、判斷題（總共10題，每題2分）1.Carbohydratesareaprimarysourceofenergyforthebody.True2.Allfoodadditivesareharmfultohealth.False3.Dietaryfiberisessentialforgooddigestivehealth.True4.pasteurizationkillsallmicroorganismsinfood.False5.Waterisonlyimportantforhydrationandnotforfoodprocessing.False6.Fatsareessentialfortheabsorptionoffat-solublevitamins.True7.Proteinsarethebuildingblocksofthebody.True8.preservativesarealwayssyntheticchemicals.False9.Foodbornepathogenscancauseseriousillnesses.True10.Foodprocessingtechniquescanimprovethenutritionalvalueoffood.False四、簡答題（總共4題，每題5分）1.Whatarethethreemainclassesofmacronutrientsandtheirfunctions?Answer:Thethreemainclassesofmacronutrientsarecarbohydrates,fats,andproteins.Carbohydratesprovideenergy,fatsalsoprovideenergyandareimportantforhormoneproduction,andproteinsareessentialforgrowth,repair,andmaintenanceofbodytissues.2.Whatarethedifferentmethodsoffoodpreservationandtheirbenefits?Answer:Commonmethodsoffoodpreservationincludecanning,freezing,drying,andsalting.Canningpreventsspoilagebycreatingavacuumseal,freezinginhibitsmicrobialgrowthbyloweringtemperature,dryingremovesmoisturetopreventmicrobialgrowth,andsaltingdrawsoutmoistureandinhibitsmicrobialgrowth.3.Whatarethefunctionsofwaterinfood?Answer:Waterinfoodservesasasolventfornutrientsandothersubstances,participatesinchemicalreactionsduringfoodprocessing,actsasamediumforthesereactions,andisimportantfortextureandmouthfeel.4.Whatarefoodbornepathogensandhowcantheybeprevented?Answer:Foodbornepathogensaremicroorganismssuchasbacteria,viruses,andparasitesthatcancauseillnesswheningested.Theycanbepreventedbypracticinggoodhygiene,properfoodhandling,cookingfoodtotheappropriatetemperature,andstoringfoodatsafetemperatures.五、討論題（總共4題，每題5分）1.Discusstheroleofenzymesinfoodprocessingandtheirimpactonfoodquality.Answer:Enzymesplayacrucialroleinfoodprocessingbyfacilitatingvariousreactionsthatimprovefoodquality.Forexample,enzymesinfruitsandvegetablescancauseripeningandbrowning,whileenzymesindairyproductsareusedforfermentationandcoagulation.However,excessiveenzymeactivitycanalsoleadtospoilageandtexturechanges,socontrollingenzymeactivityisimportantinfoodprocessing.2.Discusstheimpactoffoodadditivesonhumanhealthandtheirregulatorycontrol.Answer:Foodadditivescanhavebothpositiveandnegativeimpactsonhumanhealth.Ononehand,theycanpreservefood,enhanceflavorandtexture,andimprovenutritionalvalue.Ontheotherhand,someadditivescancauseallergicreactionsorotherhealthissuesinsensitiveindividuals.Regulatorycontrolensuresthatfoodadditivesaresafeandusedwithinestablishedlimitstoprotectconsumerhealth.3.Discusstheimportanceofdietaryfiberinmaintaininggoodhealthanditssources.Answer:Dietaryfiberisimportantformaintaininggoodhealthasitaidsindigestion,helpsregulatebloodsugarlevels,andcanlowertheriskofchroni