問題詳情
第 46 題至第 50 題為題組On a breakfast table in a French family, nothing is more important than fresh, tasty bread. French families buyfresh bread from boulangeries, the French word for bakeries, every morning. That means a typical baking day usuallystarts at 4:00 am and ends at noon. You would also be surprised at the number of independent boulangeries in cities,towns, and small villages.Among the dozens of types of French bread, baguette and croissant are what Taiwanese people are most familiarwith. Baguette, literally meaning “a stick”, has golden-brown crust, with ivory-cream center, cereal aroma, and soft,chewy dough. In 1993, the French government enacted a law to protect the quality of “the pride of France.” The lawstates that a real baguette has to be made with wheat flour, water, salt, yeast, and nothing else. No additives orpreservatives are allowed, which means it goes stale within 24 hours. A standard baguette is 250-300 grams in weightand 55 to 65 centimeters in length. Legend has it that it was Napoleon who contributed to the shape of baguette. Heasked bakers to make a “stick-like” bread to make it easier for soldiers to carry their bread around down their pants.Warm and buttery, croissant is a common French breakfast food at the weekend. Typical ingredients includeflour, yeast, milk, butter, egg, and salt. An important process is that the butter has to be put between the layers ofdough but not to be incorporated into the dough. There are countless legends about the origin of this pastry. The mostwidespread one is associated with the Battle of Vienna. In 1683, Vienna was under siege by Turkish army. The Turkswere trying to dig underground tunnels. However, bakers working in the middle of the night heard the digging andalerted Austrian soldiers, who had enough time to stop the digging and defeat the Turks. To celebrate the victory,bakers in Vienna made a pastry in the shape of crescents, a thin, curved shape they saw on Turkish flags, and theycalled the pastry “Kipferl”, the German word for “crescent”. When Austrian princess Marie Antoinette came to Franceand married King Louis XVI in 1770, she introduced to this country her favorite pasty, which came to be known ascroissant in French.
【題組】46 What is this passage mainly about?
(A) To discuss the history of French bread.
(B) To teach readers how to make French bread.
(C) To show readers how to taste French bread.
(D) To introduce two kinds of French bread.
參考答案
答案：D
難度：非常困難0
統計：A(1),B(0),C(0),D(0),E(0)
用户評論
【確定目標後，專注踏實的實現】評論
On a breakfast table in a French family, nothing is more important than fresh, tasty bread. 在法國家庭的早餐桌上，沒有比新鮮美味的麵包更重要的了。French families buy fresh bread from boulangeries, the French word for bakeries, every morning. That means a typical baking day usually starts at 4:00 am and ends at noon.法國家庭每天早晨都會從法國的麵包店boulangeries購買新鮮的麵包。這意味著典型的烘焙日通常從上午4點開始，到中午結束。 You would also be surprised at the number of independent boulangeries in cities, towns, and small villages.您還會對城市，鄉鎮和小村莊的獨立布料的數量感到驚訝。Among the ...
【盧妍蓁】評論
Among the dozens of types of French bread, baguette and croissant are what Taiwanese people are most familiar with.