食品专业英语答案(许学书)

答案

CHAPTER 4

3 练习：

A. 用括号内的词将汉语译成英语:

1)The research about this enzyme can be traced back to 1970s.

2)Recently, the use of reproducible resource has reached new heights.

3)Vinegar could play on the taste buds.

4)Pay attention to the harmony of appearance, smell, taste, texture when

confecting the beverage.

B. 根据课文判断下列陈述是否正确：

1)T

2)T

3)T

4) F

5) F

6)T

CHAPTER 5

4练习：

1)用表内提供的词组合成句子，描述图中勺的相对位置：

Seven spoons are symmetrically and evenly spaced. Perforated spoon with black hand is at the far left and goes to the left of perforated spoon with stainless steel hand. Slotted spoons with black hand is next to perforated spoon with stainless steel hand on the right and goes to the left of slotted spoon with stainless steel hand. Three-cornered stirring spoon is next to slotted spoon with stainless steel hand on the right and goes to the left of solid spoons with black hand. Solid spoons with stainless steel hand is at the far right.

2) 根据Fig 5-3 描述其余不同用具相对于球形切割器Ball cutter 的位置

One ball cutter is placed horizontally below the center of the place, and a straight spatula goes to the top-left of it. Next to the straight spatula on the right is a cook’s fork. In front of the straight spatula is an offset spatula. A pie server is on the right of the offset spatula and in front of the cook’s fork.

CHAPTER 6

3 练习：

A．用建议的词进行汉译英

1)Make the eye level even with the bottom of meniscus inside the tube.

2)The electronic scales should be placed where they set level and where they

receive a minimum amount of jarring.

3)Use this method to analyze the arginine through HPLC, the linearity range is

from 0.5 μg to 10 μg.

4)Portion 100 ounce flour into 5 fractions.

5)The column is 2 inch in diameter and 10 inch in highness.

Chapter 7

4 练习：构词

1) Study the meanings of stems and affixes, and then give examples of words you

know which are derived from these stems and affixes.

2) Mach these stems and affixes with their meanings

Chapter 8

3 练习：

A. 学习实验方法和讨论结果的表述(用括号内的词或句型将汉文译成英文)

1)The details of an analytical method for determination of the content of

glutamic acid is as following.

2)Initiate the research with the determination of the pH range-finding.

3)The food additive most frequently employed include sugar, salt, vinegar and

so on.

4)The enzyme reaction is terminated after a period of 2 hours by heating.

5)According to the regulations, experimental dose-effect relationship must be

no less than five concentration levels, each concentration level with triplicate parallel test, employed with a control.

6)The sample should be watched in regard to the color changes in the process

of experiment.

7)Select the enzyme depending on the using temperature and pH.

8)If there are indications that the liver is damaged after medicine feeding then

the subacute experiment must be carried out.

9)To establish of standard curves, pre-tests of at least three concentration levels

should be conducted to establish the range.

10)It could be demonstrated that this compound could be capable of showing

different colors under different pH in this experiment.

11)In the experiment of detecting pesticide residue, GC has proved most

adaptable.

12)In the chronic animal experiments, no less than four groups plus a control

group of experimental animals are employed, each consisting of at least 25 pairs of mice.

13)The experiment should be operated in the temperature and humidity

controlled room.

14)The minimum toxic dosage level is expected to produce no toxicity, at the

other extreme the maximum dosage should be sufficient to cause pathological changes, but not cause high mortality before the end of the experiment. Other dosages fall in between these two dosages.

15)In the experiment need to be sampled at various intervals, the quantity of

sample in each group should increase accordingly.

16)Observations and sampling should be made of every two hours.

17)The change of the detective current is due to contamination of the

electrode.

18)Control group should be handled in the identical manner as the sample.

19)The theory of that literature could be cited to show that our experimental

results are right.

20)This new chromatogram is about ten times as sensitive to pesticide residues as

the old one.

21)Patient is as much as ten times more susceptible to toxic compounds than

healthy individual.

B. 构词

1) Study the meanings of suffixes, stems and affixes, and then give examples of words you know which are derived from these suffixes, stems and affixes.

affixes with their meanings

Chapter 9

2 练习：

A. 学习下列化学词汇的前缀、词干和后缀，根据它们的词义将下列的化学名词译成中文。

B. 学习下列词汇的前缀、词干和后缀，并根据它们的词义将下面的词与含义相匹配。

Chapter 10

3 练习：专业词汇理解

A. According to the text, which of followings belong to Neutriceutical?

ginshen

B.According to the text, the “probiotic s ” probably is a type of microorganism

C.According to the text, the “Prebiotics” probably is a type of nondigestible food

D.According to the text, the “synbiotic” probably is a type of

mixture of microorganism and nondigestible food

Chapter 11

4 练习：化学的名词拆分释意

B. 学习词缀和词干含义，匹配表中词与词义

Vegetables contain many different phytonutrients, many of which have antioxidative properties. Research has shown that vegetables contain other antioxidatant nutrients, in addition to the well-known vitamins C and E, and carotenoids, which significantly contribute to their total antioxidant capacity. For example, flavonoids, including compounds such as flavones, isoflavones, flavonones, anthocyanins and catechins, that are components of vegetables, have strong antioxidant capacity. There is convincing evidence that vegetables are beneficial to health and contribute to the prevention of degenerative

processes. It is important to investigate the beneficial phytonutrients present in foods and the mechanisms responsible for these effects. The protection provided against diseases by vegetables has been attributed to the various antioxidants in foods. There is overwhelming evidence to indicate that free radicals cause oxidative damage to lipids, proteins, and nucleic acids. Free radicals may lie at the heart of the etiology or natural history of a number of diseases, including cancer, heart, vascular, diabetes and neurodegenerative diseases Therefore, antioxidants that can neutralize free radicals may be of central importance in the prevention of these diseases.

Chapter 12

3 练习：词汇

4 根据课文内容判断正误

1) F

2) F

3)T

4) F

5) F

6) F

7)T

8)T

9) F

10)F

CHAPTER 13

3 练习：

A. 确定不同机构管辖部门的职责范围

B.

中国食物的英文翻译

中国美食小吃的中英文翻译对照 中式早點 烧饼Clay oven rolls 油条Fried bread stick 韭菜盒Fried leek dumplings 水饺Boiled dumplings 蒸饺Steamed dumplings 馒头Steamed buns 割包Steamed sandwich 饭团Rice and vegetable roll 蛋饼Egg cakes 皮蛋100-year egg 咸鸭蛋Salted duck egg 豆浆Soybean milk 饭类 稀饭Rice porridge 白饭Plain white rice 油饭Glutinous oil rice

糯米饭Glutinous rice 卤肉饭Braised pork rice 蛋炒饭Fried rice with egg 地瓜粥Sweet potato congee 面类 馄饨面Wonton & noodles 刀削面Sliced noodles 麻辣面Spicy hot noodles 麻酱面Sesame paste noodles 鴨肉面Duck with noodles 鱔魚面Eel noodles 乌龙面Seafood noodles 榨菜肉丝面Pork , pickled mustard green noodles 牡蛎细面Oyster thin noodles 板条Flat noodles 米粉Rice noodles 炒米粉Fried rice noodles 冬粉Green bean noodle 汤类

鱼丸汤Fish ball soup 貢丸汤Meat ball soup 蛋花汤Egg & vegetable soup 蛤蜊汤Clams soup 牡蛎汤Oyster soup 紫菜汤Seaweed soup 酸辣汤Sweet & sour soup 馄饨汤Wonton soup 猪肠汤Pork intestine soup 肉羹汤Pork thick soup 鱿鱼汤Squid soup 花枝羹Squid thick soup 甜点 爱玉Vegetarian gelatin 糖葫芦Tomatoes on sticks 长寿桃Longevity Peaches 芝麻球Glutinous rice sesame balls 麻花Hemp flowers 双胞胎Horse hooves

【免费下载】食品专业英语教案professional communication

Lesson11 Professional Communication 1、Resume A resume is a brief summary of the details of a person’s life that are of interest to fellow professionals. It can make or break you in your search for a job or in application for an admission to a university. A strong resume may be the sole difference in getting a call for an interview. An effective resume may win you a job interview.1.1Q: What should be included in a resume?A: Almost every resume should include sections about objective, education, work experience, publications, personality.(1) Objective ：You should offer your goal of acquiring a certain position.(2) Education: Stress your high marks here. Remember to include any training related to the position you are applying. (3) Work experience: make certain you include your part-time job and summer employment you had during your college years in this section.(4) Personal: you should tell the employer about yourself. Share the information about what you like to do in your free time. This information offers areas the employer can talk about and lighten the interview.1.2如何写英文简历英文简历的格式结构包括页眉部分、教育背景、工作经历和个人资料四部分。1.2.1页眉部分 1）名字， 名字有7种写法：例如“李扬”： 1) Yang LI 2) YANG LI 3) Yang Li 4) Yang Li 5) Li, Yang 6) Li Yang 7) LI Yang 2）地址 北京以后要写中国，但不必用PRC 等，因为用 China 简单清楚。邮编的标准写法是放在省市名与国名之间， 起码放在China 之前，因为是中国境内的邮编。 、管路敷设技术通过管线敷设技术，不仅可以解决吊顶层配置不规范问题，而且可保障各类管路习题到位。在管路敷设过程中，要加强看护关于管路高中资料试卷连接管口处理高中资料试卷弯扁度固定盒位置保护层防腐跨接地线弯曲半径标高等，要求技术交底。管线敷设技术中包含线槽、管架等多项方式，为解决高中语文电气课件中管壁薄、接口不严等问题，合理利用管线敷设技术。线缆敷设原则：在分线盒处，当不同电压回路交叉时，应采用金属隔板进行隔开处理；同一线槽内，强电回路须同时切断习题电源，线缆敷设完毕，要进行检查和检测处理。、电气课件中调试对全部高中资料试卷电气设备，在安装过程中以及安装结束后进行高中资料试卷调整试验；通电检查所有设备高中资料试卷相互作用与相互关系，根据生产工艺高中资料试卷要求，对电气设备进行空载与带负荷下高中资料试卷调控试验；对设备进行调整使其在正常工况下与过度工作下都可以正常工作；对于继电保护进行整核对定值，审核与校对图纸，编写复杂设备与装置高中资料试卷调试方案，编写重要设备高中资料试卷试验方案以及系统启动方案；对整套启动过程中高中资料试卷电气设备进行调试工作并且进行过关运行高中资料试卷技术指导。对于调试过程中高中资料试卷技术问题，作为调试人员，需要在事前掌握图纸资料、设备制造厂家出具高中资料试卷试验报告与相关技术资料，并且了解现场设备高中资料试卷布置情况与有关高中资料试卷电气系统接线等情况，然后根据规范与规程规定，制定设备调试高中资料试卷方案。、电气设备调试高中资料试卷技术电力保护装置调试技术，电力保护高中资料试卷配置技术是指机组在进行继电保护高中资料试卷总体配置时，需要在最大限度内来确保机组高中资料试卷安全，并且尽可能地缩小故障高中资料试卷破坏范围，或者对某些异常高中资料试卷工况进行自动处理，尤其要避免错误高中资料试卷保护装置动作，并且拒绝动作，来避免不必要高中资料试卷突然停机。因此，电力高中资料试卷保护装置调试技术，要求电力保护装置做到准确灵活。对于差动保护装置高中资料试卷调试技术是指发电机一变压器组在发生内部故障时，需要进行外部电源高中资料试卷切除从而采用高中资料试卷主要保护装置。

(完整版)食品专业英语词汇

食品专业英语常用词汇 海南大学食品学院编 2007.09.26 化学名词中常用的数目词头 1/2 hemi, semi 19 nonadeca 1 mono, uni 20 eicosa 2 di, bi, bis 21 heneicosa 3 tri, ter 22 docosa 4 tetra, quadri 23 tricosa 5 penta,quinqui,quinque 24 tetracosa 6 hexa, sexi 25 pentacosa 7 hepta, septi 26 hexocosa 8 octa 27 heptacosa 9 ennea, nona 28 octacosa 10 deca 29 nonacosa 11 undeca, hendeca 30 triaconta 12 dodeca 31 hentriaconta 13 trideca 40 tetraconta 14 tetradeca 50 pentaconta 15 pentadeca 60 hexacoonta 16 hexadeca 70 heptaconta 17 heptadeca 80 octaconta 18 octadeca 90 enneaconta 1、词头 mono- 一uni- 一bi- 二di- 二tri- 三tertio- 三tertrial- 三tetra- 四quart- 四penta- 五hexa- 六hepta- 七octa- 八nona- 九deca- 十undeca- 十一dodeca- 十二trideca- 十三tetradeca- 十四pentadeca- 十五hexadeca- 十六Heptadeca- 十七Octadeca- 十八Nonadeca- 十九Arachidic- 二十Methyl- 甲基Ethyl- 乙基Propyl- 丙基

天津农学院食品专业英语期末试题答案a卷

1. 转基因生物: genetically modified organism 2. 世界卫生组织: world health organization 3.(联合国）粮农组织:food and agricultuer organization 4. 甘氨酸:glycine 5.乳酸杆菌：lactobacillus 6.脂肪酸：fatty acid 7.底物：substrate 8.固定化酶：immobilized enzymes9.厌氧发酵：anaerobic fermentation10.氨水：ammonia 1. glycerol: 甘油2. molasses：糖蜜3. fructose：果糖4. hydrolyze: 水解 5. carboxyl：羧基 6. maltose：麦芽糖 7. invertase：转化酶 8. tenderizer：嫩化剂 9. maltotriose：麦芽三糖10. lipases：脂肪酶 1. 我们需要大约50种化学营养成分维持身体健康：水、碳水化合物、脂肪、蛋白质、13种维生素、17矿物质、几种纤维素和一些微量其它成分。大量营养成分包括碳水化合物、脂肪、蛋白质和水是我们每日大量消费的提供给我们身体足够的能量。这些营养物质中的每种成分都含有碳、氢、氧成分，蛋白质中还含有氮成分。碳、氢、氧的比率决定着所含的热量。我们需要微量包括矿质元素合微生素成分较少。除了矿质元素和水以外所有的营养成分归类为有机化合物因为都含有碳元素。 2.蛋白酶和脂肪酶用于水解皮革内皮中的蛋白质和脂肪成分。这是皮革加工中必需的一步。蛋白酶也经常用于肉类的嫩化，因为能够将肉类中的硬质蛋白质的成分水解软化。 微生物酶制剂已经用于衣物纤维的出渍处理。许多衣物上的污渍是由蛋白质、脂肪以及碳水化合物成分，渗透在不纤维的中间。在合适的条件下通过合适的生物酶制剂可以去除隐藏在布里的污渍。（如果是大的污渍可能酶制剂处理效果也不一定好。不是所有的污渍都能被酶制剂处理掉。另外，有些含有酶制剂的去污剂在抗过敏方面得到很大进展。 1.根据生产工艺和产品凝固的特性，酸奶分为凝固型和搅拌型两种主要类型。Depending on the system of manufacture and the nature of coagulum, yogurts may be classified as being of two main types, set and stirred. 2. 油炸时要用质量好的油脂，并采用不锈钢或其他惰性材料来做容器以避免造成污染。It’s important that good-quality fat is used for frying and that equipment of stainless steel or some other inert metal is used to avoid any possibility of contamination. 3蛋白质错综复杂、多种多样的大分子物质，是食物必须氨基酸和非必须氨基酸的来源。Proteins are molecules of great size，complexity，and diversity. They are the source of dietary amino acids，both essential and nonessential.

商务专业英语试卷及答案(1)

商务专业英语试卷及答案(1)

ⅠTrue or False Questions. (1 point each, 25 points total) 1. Organization can be categorized by activity, namely, based on turnover, assets, number of employees. 2. The aim of organizations is to generate outputs which have a greater value than the labor used up.F 3. Objectives must be quantifiable and specific. 4. Crisis management describes how the managers prepare for and react to a sudden change. 5. Sole trader is an individual who owns the business. 6. Worker co-operative set up to benefit consumers. 7. Public sector organizations are owned or directed by the Government. 8. Theory Y managers seem to believe that employees are lazy, do not want to work, have to be controlled and monitored. 9. Private limited companies must state the extent to which they comply with the Cadbury Codes of Best Practice in their annual report. 10. The issued share capital can not be greater than the authorized. 11. B is an associate company of A if A has between 20 and 50% of the shares of B. 12. A franchisor buys the right to use/sell a product or service to a franchisee in return for a fixed fee and /or percentage of the turnover. 13. Merger occurs when two or more firms join together, it might be through a merger or a take-over. 14. Synergy is the idea that when two companies join together, overall performance will be worse than the sum of the two firms individually. 15. Microenvironment are factors beyond the immediate environment of the firm.

几乎所有食物的英语翻译

几乎所有食物的英文翻译 水果类（fruits）： 西红柿tomato；菠萝pineapple；西瓜watermelon；香蕉banana；柚子shaddock（pomelo）；橙子orange；苹果apple；柠檬lemon；樱桃cherry；桃子peach；梨pear；枣Chinese date （去核枣pitted date）；椰子coconut；草莓strawberry；树莓raspberry；蓝莓blueberry；黑莓blackberry；葡萄grape；甘蔗sugar cane；芒果mango；木瓜pawpaw或者papaya；杏子apricot；油桃nectarine；柿子persimmon；石榴pomegranate；榴莲jackfruit；槟榔果areca nut；西班牙产苦橙bitter orange；猕猴桃kiwi fruit or Chinese gooseberry；金橘cumquat；蟠桃flat peach；荔枝litchi；青梅greengage；山楂果haw；水蜜桃honey peach；香瓜、甜瓜musk melon；李子plum；杨梅waxberry red bayberry；桂圆longan；沙果crab apple；杨桃starfruit；枇杷loquat；柑橘tangerine；莲雾wax-apple；番石榴guava 肉、蔬菜类（livestock家畜）： 南瓜（倭瓜）pumpkin cushaw；甜玉米Sweet corn；牛肉beef；猪肉pork；羊肉mutton；羔羊肉lamb；鸡肉chicken；生菜、莴苣lettuce；白菜Chinese cabbage（celery cabbage）；甘蓝、卷心菜cabbage；萝卜radish；胡萝卜carrot；韭菜leek；木耳agarics；豌豆pea；马铃薯（土豆）potato；黄瓜cucumber；苦瓜balsam pear；秋葵okra；洋葱onion；芹菜celery；芹菜杆celery sticks；地瓜sweet potato；蘑菇mushroom；橄榄olive；菠菜spinach；冬瓜（Chinese）wax gourd；莲藕lotus root；紫菜laver；油菜cole rape；茄子eggplant；香菜caraway；枇杷loquat；青椒green pepper；四季豆、青刀豆garden bean；银耳silvery fungi；腱子肉tendon；肘子pork joint；茴香fennel（茴香油fennel oil 药用）；鲤鱼carp；咸猪肉bacon；金针蘑needle mushroom；扁豆lentil；槟榔areca；牛蒡great burdock；水萝卜summer radish；竹笋bamboo shoot；艾蒿Chinese mugwort；绿豆mung bean；毛豆green soy bean；瘦肉lean meat；肥肉speck；黄花菜day lily（day lily bud）；豆芽菜bean sprout；丝瓜towel gourd (注：在美国丝瓜或用来做丝瓜茎loofah洗澡的，不是食用的) 海鲜类（sea food）： 虾仁Peeled Prawns；龙虾lobster；小龙虾crayfish；蟹crab；蟹足crab claws；小虾shrimp；对虾、大虾prawn；（烤）鱿鱼（toast）squid；海参sea cucumber；扇贝scallop；鲍鱼sea-ear abalone；小贝肉cockles；牡蛎oyster；鱼鳞scale；海蜇jellyfish；鳖、海龟turtle；蚬、蛤clam；鲅鱼culter；鲳鱼butterfish；虾籽shrimp egg；鲢鱼、银鲤鱼chub silver carp；黄花鱼yellow croaker 调料类（seasonings）： 醋vinegar 酱油soy 盐salt 加碘盐iodized salt 糖sugar 白糖refined sugar 酱soy sauce 沙拉salad 辣椒hot（red）pepper 胡椒（black）pepper 花椒wild pepper Chinese prickly ash powder 色拉油salad oil 调料fixing sauce seasoning 砂糖granulated sugar 红糖brown sugar 冰糖

食品专业英语词汇1

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Effect of frying in different culinary fats on the fatty acid composition of silver carp 油炸不同烹饪脂肪对鲢鱼脂肪酸组 成的影响 姓名: 何毅 学号: 110107904 班级:食工1105班 完成日期: 2013/11/9 DOI: 10.1002/fsn3.40食品科学与营养网页292–297，2013 年7 月

关键字： ?脂肪酸组成； ?煎炸； ?油； ?鲢鱼 摘要 四种不同的油炒的影响(葵花籽油、大豆油、橄榄油、玉米油) 对鲢鱼脂肪酸的组成的 影响进行了评估。油炸后在所有评价样品的水分含量降低的鱼片脂肪含量增加。意思是饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸（PUFA），∑ω3和∑ω6含量的原 料鱼分别是26.1 ± 0.5、52.1 ± 1.1，15.1 ± 0.6，8.9 ± 0.1 和6.1 ± 0.4%。煎炸导致脂肪酸鲢鱼脂质和油炸用的脂肪之间的交换。作为一个相互作用的结果，MUFA，PUFA，∑ω6，和PUFA / SFA的比例样品炒向日葵，大豆和玉米油，显着增加，而大量的SFA下降。煎炸了∑ω3/ω6比消极影响但橄榄油煎样品中的减少是其他样品之间最小。除了在大豆油中长链ω3-多不饱和脂肪酸含量的样品由油炸不受影响。 简介 海鲜是最丰富的ω3来源-长-多不饱和脂肪酸(LC-PUFA)，主要为二十碳五烯酸(EPA，20:5ω3) 和二十二碳六烯酸(DHA，22:6ω3) 链。EPA和DHA的出现在个体发育中起着关键的作用，尤其是神经系统的发育、功能和心血管系统、免疫系统（Lauritzenet al. 2001年）的 运作。ω3和ω6多不饱和脂肪酸（PUFA）被认为是必不可少的，但由于他们不能在人体内 合成，它们必须通过饮食获得(Mahan 和Escott-Stump2005)。 水产养殖是实现发展中国家像伊朗人民的营养目标的手段之一。鲢鱼支持伊朗淡水渔业，是包括派遣内陆水产品总产量的58%左右的最重要物种。鲢鱼(鲢) 广泛应用于复合鱼文化，由于它的快速增长和抗应激、疾病和粗率的搬运。这一物种的消费对人类的营养尤其是在伊朗极为重要。 鱼通常是由伊朗人常见的食用油炸的形式。煎炸，特别深层脂肪油炸在过去的六年期间已成为最受欢迎的食物制备技术。原因是制备甚至对经验丰富更少的厨师是容易的，过程是快速的，和成品是非常美味(Gere 1982)。 复杂化学和物理所发生的变化过程中感官失败、营养价值下降和形成的化合物对健康产生不利影响的热操作结果。

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