阿摩線上測驗
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.
統計： A(356), B(44), C(31), D(429), E(0) #1720275
詳解 (共 9 筆)
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 dozens of types of French bread, baguette and croissant are what Taiwanese people are most familiar with.
在法國麵包的數十種類型中，麵包和羊角麵包是台灣人最熟悉的。
Baguette, literally meaning “a stick”, has golden-brown crust, with ivory-cream center, cereal aroma, and soft, chewy dough.
法棍，字面意思是“一根棍子”，有金黃色的棕色外殼，象牙色奶油中心，麥片香氣和柔軟嚼勁的麵團。
In 1993, the French government enacted a law to protect the quality of “the pride of France.”
1993年，法國政府頒布了法律來保護“法國驕傲”的質量。
The law states that a real baguette has to be made with wheat flour, water, salt, yeast, and nothing else.
法律規定，真正的麵包必須用小麥粉，水，鹽，酵母等製成。
No additives or preservatives are allowed, which means it goes stale within 24 hours.
不允許使用添加劑或防腐劑，這意味著它在24小時內漸漸變質。
A standard baguette is 250-300 grams in weight and 55 to 65 centimeters in length. Legend has it that it was Napoleon who contributed to the shape of baguette.
標準麵包的重量為250-300克，長度為55至65厘米。相傳它是拿破崙為長棍造型做出貢獻的。
He asked bakers to make a “stick-like” bread to make it easier for soldiers to carry their bread around down their pants.
他要求麵包師製作一種“棒狀”麵包，以方便士兵們將麵包圍在褲子上。
Warm and buttery, croissant is a common French breakfast food at the weekend.
溫暖和黃油，羊角麵包是周末常見的法式早餐。
Typical ingredients include flour, yeast, milk, butter, egg, and salt.
典型的成分包括麵粉，酵母，牛奶，黃油，雞蛋和鹽。
An important process is that the butter has to be put between the layers of dough but not to be incorporated into the dough.
一個重要的過程是黃油必須放在麵團層之間，但不能摻入麵團中。
There are countless legends about the origin of this pastry. The most widespread one is associated with the Battle of Vienna.
這個糕點的起源有無數的傳說。最廣泛的一個與維也納戰役有關。
In 1683, Vienna was under siege by Turkish army. The Turks were trying to dig underground tunnels.
1683年，維也納遭到土耳其軍隊的圍攻。土耳其人試圖挖掘地下隧道。
However, bakers working in the middle of the night heard the digging and alerted Austrian soldiers, who had enough time to stop the digging and defeat the Turks
.然而，深夜工作的麵包師聽到挖掘並警告奧地利士兵，他們有足夠的時間停止挖掘並擊敗土耳其人。
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 they called the pastry “Kipferl”, the German word for “crescent”.
為了慶祝勝利，維也納的麵包店製作了一個新月形的糕點，這是一種他們在土耳其國旗上看到的薄而彎曲的形狀，他們稱德國“新月”字樣的糕點“Kipferl”。
When Austrian princess Marie Antoinette came to France and married King Louis XVI in 1770, she introduced to this country her favorite pastry, which came to be known as croissant in French.
1770年，當奧地利公主瑪麗安托瓦內特來到法國並與路易十六國結婚時，她向這個國家介紹了她最喜歡的糕點，後來被稱為法國羊角麵包。
baguette n.[ C ]法式長條麵包
croissant n.[ C ]可頌麵包
