109年 - 109 輔仁大學_碩士班招生考試_食品科學系：語文能力-專業英文#105723

科目：研究所、轉學考(插大)-專業英文 | 年份：109年 | 選擇題數：25 | 申論題數：0

試卷資訊

所屬科目：研究所、轉學考(插大)-專業英文

選擇題 (25)

26. Which of the life form is not a microorganisms (A) Algae, (B) virus, (C) bacterium, (D) Nematode.
27. Oil refining process contains many steps except: (A) Boiling, (B) Deodorizing, (C) Neutralizing, (D) Winterizing.
28. One of the following pathogenic bacteria does not produce toxin: (A) Bacillus cereus, (B)_ Listeria monocytogenes, (C) Clostridium botulism, (D) Staphylococcus aureus.
29. Maillard reaction is the interactions between reducing sugar and (A) Phosphoric acid, (B) Acetic acid, (C) Amino acid, (D) Lactic acid.
30. Which of the following carbohydrates is not a polysaccharides: (A) A. Cellulose, (B) Xylose (C) Amylose, (D) Glucose.
31. CGMP stands for current Good Manufacturing______ (A) Plays (B) Prays (C) Proves (D) Practices
32. GRAS stands for Generally Recognized As ______(A) Safe (B) Standard (C) Selection (D) System
33. GI tract stands for______track (A) Gas (B) Genital (C) Gesture (D) Gastrointestinal
34. PCR stands for ______ Chain Reaction(A) Prolong (B) Polymerase (C) Polysaccharide (D) Poly
35. HPLC stands for High Performance ______chromatography(A) Light (B) Liquor (C) Linear (D) Liquid
36. Oxidation of fats, generally known as______ , is caused by a biochemical reactionbetween fats and oxygen. (A) Decay (B) Rancidity (C) Putrefaction (D) Acidity
37. The six essential nutrients are: (A) Carbohydrates, lipids, enzymes, vitamins, minerals, and water (B) Carbohydrates, proteins, antioxidants, vitamins, minerals, and water (C) Carbohydrates, proteins, fats, vitamins, minerals, and water (D) Carbohydrates, sugar, proteins, fats, vitamins, water
38. Which of the following is true about bacteria； (A) Bacteria is the smallest microorganisms. (B) Bacteria needs air to survive. (C) Every type of bacteria can give people food poisoning. (D) Freezing cannot be used to kill bacteria in food.
39. What condition does a ground beef pattie has to be cooked in order to be safe to eat? (A) The inside of pattie is pink. (B) The inside is reach 700C. (C) The outside has been burnt. (D) The outside of pattie is brown and the inside is pink.
40. During digestion, which chemical reaction that takes place involving breakdown with water is? (A) Hydrolysis, (B)_ Hydration, (C) Hydro-oxidation, (D) Expression.
41. Which part of the bacteria gives the mobility of the cells? (A) The cell wall, (B) The cell membrane, (C) The flagella, (D) The cytoplasm.
42. The following are used in food as preservatives against microorganisms, except? (A) Sulphur dioxide, (B) Nisin, (C) Salt, (D) BHA.
43. Regulations state that cooked food prior to service must be kept above certain temperatures? (A) 250C (B) 37C (C) 500C (D) 600C
44. The temperature of frozen storage needs to be kept at? (A) -10 (B) -18 (C) -20 (D) -35
45. On a commercial food product, information is printed on the packaging required by law except? (A) Sell by date, (B) Expiration date, (C) Nutrition label, (D) Ingredient label.
46. The difference of pasteurization and commercial sterilization is? (A) The commercial sterilization using 110C heating. (B) The commercial sterilization destroys virus. (C) The commercial sterilization inactivates enzymes. (D) The commercial sterilization destroys bacterial spores.
47. How many functions are defined in the regulation for "healthy food" in Taiwan, (A) 11 (B) 12 (C) 13 (D) 14
48. Proteins are made up of the following compounds except: (A) Amino acids, (B) Glycine (C) Valine (D) Vancomycin.
49. Sensory evaluation is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses except? (A) Sight, (B) Smell, (C) Taste, (D) Think.
50. The atmosphere in the modified atmosphere package is frequently modified to reduce the oxygen content and increate inert gas content. Which of the following gas in inert gas. (A) Oxygen (B) Carbon Dioxide (C) Nitrogen (D) Hydrogen Peroxide

申論題 (0)