2025年食品專業(yè)英語試卷及答案

一、單項(xiàng)選擇題（總共10題，每題2分）1.Whatisthetermfortheprocessofconvertingmilkintocurdsandwhey?A.FermentationB.PasteurizationC.ChurningD.HomogenizationAnswer:C2.Whichofthefollowingisakeynutrientfoundinwholegrains?A.FatsB.ProteinsC.VitaminsD.CarbohydratesAnswer:D3.Theprocessofaddingyeasttodoughtomakeitriseisknownas:A.EnzymaticactionB.FermentationC.OxidationD.HydrolysisAnswer:B4.Whatistheprimaryfunctionofemulsifiersinfoodproducts?A.ToincreaseshelflifeB.ToimprovetextureC.ToenhanceflavorD.TopreventspoilageAnswer:B5.Whichofthefollowingisacommonpreservativeusedinjamsandjellies?A.SaltB.SugarC.SorbicacidD.CitricacidAnswer:C6.Theterm"enriched"onfoodlabelsindicatesthat:A.ThefoodhasaddednutrientsB.ThefoodisorganicC.ThefoodislowincaloriesD.Thefoodisgluten-freeAnswer:A7.Whatistheprocessofheatingfoodtoaspecifictemperaturetokillmicroorganismscalled?A.BoilingB.PasteurizationC.SterilizationD.BlendingAnswer:B8.Whichofthefollowingisasourceofdietaryfiber?A.MeatB.FruitsC.FishD.EggsAnswer:B9.Theterm"shelflife"refersto:A.ThetimeuntilthefoodspoilsB.ThetimeuntilthefoodiscookedC.ThetimeuntilthefoodisconsumedD.ThetimeuntilthefoodispackagedAnswer:A10.Whatistheprocessofseparatingcomponentsofamixturebasedontheirsizecalled?A.FiltrationB.DistillationC.ChromatographyD.CentrifugationAnswer:A二、多項(xiàng)選擇題（總共10題，每題2分）1.Whichofthefollowingaremacronutrients?A.ProteinsB.FatsC.VitaminsD.CarbohydratesAnswer:A,B,D2.Whatarethebenefitsofconsumingwholegrains?A.ImproveddigestionB.LowerriskofheartdiseaseC.IncreasedenergylevelsD.EnhancedimmunefunctionAnswer:A,B,C3.Whichofthefollowingarecommonmethodsoffoodpreservation?A.CanningB.FreezingC.DryingD.SaltingAnswer:A,B,C,D4.Whatarethefunctionsofenzymesinfoodprocessing?A.ToimprovetextureB.ToenhanceflavorC.TobreakdownnutrientsD.ToincreaseshelflifeAnswer:A,C5.Whichofthefollowingaresourcesofomega-3fattyacids?A.FishB.FlaxseedsC.WalnutsD.SoybeansAnswer:A,B,C6.Whatarethecomponentsofabalanceddiet?A.ProteinsB.FatsC.VitaminsD.CarbohydratesE.MineralsAnswer:A,B,C,D,E7.Whichofthefollowingarecommonfoodadditives?A.PreservativesB.ColoringsC.FlavorsD.StabilizersAnswer:A,B,C,D8.Whatarethebenefitsofconsumingprobiotics?A.ImproveddigestionB.EnhancedimmunefunctionC.ReducedriskofallergiesD.LoweredbloodpressureAnswer:A,B,C9.Whichofthefollowingaremethodsoffoodfortification?A.AddingvitaminstomilkB.AddingirontobreadC.AddingcalciumtoorangejuiceD.AddingfibertocerealsAnswer:A,B,C,D10.Whatarethefunctionsofantioxidantsinfood?A.TopreventspoilageB.ToprotectagainstfreeradicalsC.ToenhanceflavorD.ToimprovetextureAnswer:B三、判斷題（總共10題，每題2分）1.Fermentationisaprocessthatonlyoccursinaerobicenvironments.False2.Wholegrainsaremorenutritiousthanrefinedgrains.True3.Emulsifiersareusedtoimprovethetextureoffoodproducts.True4.Sorbicacidisacommonpreservativeusedinfoodproducts.True5.Theterm"enriched"onfoodlabelsindicatesthatthefoodhasaddednutrients.True6.Pasteurizationisaprocessthatkillsallmicroorganismsinfood.False7.Dietaryfiberisessentialfordigestivehealth.True8.Shelflifereferstothetimeuntilthefoodiscooked.False9.Filtrationisaprocessofseparatingcomponentsofamixturebasedontheirsize.True10.Antioxidantsprotectagainstfreeradicalsinfood.True四、簡答題（總共4題，每題5分）1.Describetheprocessoffermentationinfoodproduction.Fermentationisametabolicprocessinwhichmicroorganisms,suchasbacteriaoryeast,convertorganiccompoundsintosimplersubstances.Thisprocessiswidelyusedinfoodproductiontopreservefood,improvetexture,andenhanceflavor.Forexample,fermentationisusedtomakeyogurt,cheese,bread,andpickles.Themicroorganismsproduceacidsorgases,whichhelptopreservethefoodbycreatinganenvironmentthatisunfavorableforthegrowthofspoilageorganisms.2.Explaintheimportanceofdietaryfiberinabalanceddiet.Dietaryfiberisessentialfordigestivehealthasithelpstoregulatebowelmovements,preventconstipation,andreducetheriskofcertaindiseasessuchasheartdiseaseanddiabetes.Fiberalsoaidsintheabsorptionofnutrients,helpstocontrolbloodsugarlevels,andcancontributetoafeelingoffullness,whichmayhelpwithweightmanagement.Additionally,fibersupportsthegrowthofbeneficialgutbacteria,whichcanfurtherenhanceoverallhealth.3.Discusstheroleoffoodadditivesinmodernfoodproduction.Foodadditivesplayacrucialroleinmodernfoodproductionbyenhancingthequality,safety,andshelflifeoffoodproducts.Preservatives,suchassorbicacidandsodiumbenzoate,preventspoilagebyinhibitingthegrowthofmicroorganisms.Colorings,likeartificialdyes,improvetheappearanceoffoodproducts,makingthemmoreappealingtoconsumers.Flavorsandaromasareaddedtoenhancethetasteandsmelloffood.Stabilizersandthickeners,suchasgelatinandxanthangum,improvethetextureandconsistencyoffoodproducts.Whilefoodadditivesareregulatedtoensuresafety,someconsumersprefertoavoidthemduetohealthconcerns.4.Explaintheconceptoffoodfortificationanditsbenefits.Foodfortificationistheprocessofaddingessentialnutrientstofoodproductstoimprovetheirnutritionalvalue.Thisisoftendonetoaddressnutrientdeficienciesinthepopulation.Forexample,addingvitaminDtomilkcanhelppreventrickets,andaddingirontobreadcanreducetheriskofanemia.Fortificationcanalsoenhancethebioavailabilityofnutrients,makingthemmoreeasilyabsorbedbythebody.Additionally,fortificationcanbeacost-effectivewaytoimprovethenutritionalstatusoflargepopulations,especiallyindevelopingcountrieswhereaccesstoadiversedietmaybelimited.五、討論題（總共4題，每題5分）1.Discussthebenefitsandpotentialdrawbacksofconsumingorganicfoods.Organicfoodsareproducedwithouttheuseofsyntheticfertilizers,pesticides,andgeneticallymodifiedorganisms(GMOs).Benefitsofconsumingorganicfoodsincludereducedexposuretoharmfulchemicals,supportforsustainablefarmingpractices,andpotentiallyhighernutritionalcontentinsomecases.However,organicfoodscanbemoreexpensiveandmayhaveashortershelflifeduetothelackofpreservatives.Additionally,theorganiclabeldoesnotnecessarilyguaranteehigherqualityorsafety,andsomestudieshaveshownthatorganicandconventionalfoodscanbeequallynutritious.2.Discusstheimpactofdietaryfatsonhealth.Dietaryfatsareessentialforoverallhealth,providingenergy,supportingcellgrowth,andaidingintheabsorptionoffat-solublevitamins.However,thetypeandamountoffatconsumedcansignificantlyimpacthealth.Saturatedandtransfats,foundinfriedfoodsandprocessedsnacks,canincreasetheriskofheartdiseaseandstroke.Ontheotherhand,unsaturatedfats,foundinfoodslikeavocados,nuts,andoliveoil,canimprovehearthealthbyloweringbadcholesterollevels.Itisimportanttoconsumeabalancedmixoffatsandlimittheintakeofunhealthyfatstomaintainoptimalhealth.3.Discusstheroleoffoodlabelinginconsumerdecision-making.Foodlabelingprovidesconsumerswithimportantinformationabouttheingredients,nutritionalcontent,andpotentialallergensinfoodproducts.Thisinformationhelpsconsumersmakeinformedchoicesabouttheirdiet,especiallythosewithspecificdietaryneedsorrestrictions,suchasallergiesorhealthconditions.Labelscanalsohelpconsumersidentifyunhealthyingredients,suchashighlevelsofsugar,salt,orunhealthyfats,allowingthemtomakehealthierchoices.Additionally,foodlabelscanpromotetransparency