48 Where did the bakers get the idea for the crescent-shaped pastry?
(A) From the Turkish flag.
(B) From the palace of King Louis XVI.
(C) From Marie Antoinette’s wedding.
(D) From the underground tunnels in Vienna.

Where did the bakers get the idea for the crescent-shaped pastry? 

我或許不知道黃色線的字是什麼意思

但直接從文章裡面找到這兩個字

在倒數第二句可以看到:

"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”. 

但總看得懂they saw on... ...吧?! 句意就是他們看到......而想到......

那就是他們看到的那個東西

所以是(A) Turkish flags

On a breakfast table in a French family, nothing is more important than fresh, tasty bread. French families buy fresh bread from boulangeries面包店, the French word for bakeries, every morning. That means a typical baking day usually starts at 4:00 am and ends at noon正午. You would also be surprised at the number of independent boulangeries面包店 in cities, towns, and small villages. Among the dozens of types of French bread, baguette法式長條麵包 and croissant可頌麵包 are what Taiwanese people are most familiar with. baguette法式長條麵包,  literally名副其實地, 逐字（翻譯）地 meaning “a stick”, has golden-brown crust（某物的）硬皮，外殼, with ivory象牙-cream center, cereal穀類植物 aroma, and soft, chewy（食物）難嚼  dough麵粉, 麵團.

In 1993, the French government enacted立法, 實行 a law to protect the quality of “the pride of France.” The law states狀況 that a real baguette法式長條麵包 has to be made with wheat flour白面;小麥面粉, water, salt, yeast酵母, and nothing else. No additives or preservative（木材的）防腐劑 are allowed, which means it goes stale不新鮮的，走味的 within 24 hours. A standard baguette法式長條麵包 is 250-300 grams（質量單位）克 in weight and 55 to 65 centimeters in length. 

Legend翻譯：故事, 傳說 has it that it was Napoleon拿破崙 who contributed貢獻，奉獻 to the shape of baguette法式長條麵包. He asked bakers to make a “stick-like” bread to make it easier for soldiers to carry their bread around down their pants. Warm and buttery塗有奶油, croissant可頌麵包 is a common French breakfast food at the weekend. Typical ingredients（食品的）成分 include flour, yeast酵母, milk, butter, egg, and salt. An important process is that the butter has to be put between the layers層；塗層 of dough麵粉 but not to be incorporated并入、吸入 into the dough麵粉. There are countless無數 legends about the origin of this pastry糕點. The most widespread one is associated with the Battle of Vienna. In 1683, Vienna was under siege圍攻；包圍 by Turkish army. The Turks were trying to dig underground tunnels. 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. To celebrate the victory, bakers in Vienna made a pastry糕點 in the shape of crescents新月形 a thin, curved shape they saw on Turkish flags, and they called the pastry糕點 “Kipferl”, the German word for “crescent新月形”. When Austrian princess Marie Antoinette came to France and married King Louis XVI in 1770, she introduced to this country her favorite pastry糕點, which came to be known as croissant可頌麵包 in French.