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  • 藍帶廚藝糕點學費百萬 高餐開課了 0 by 豬豬
    藍帶廚藝糕點學費百萬 高餐開課了 中央社 – 2016年5月30日 下午6:42   ..
Once, food was defined by a very small geographic zone, prescribed by the products and traditions in that area. Where there were wars, food was modified. Arabs conquered Europe; cane sugar went with them. The Chinese entered Japan and the soybean entered the Japanese diet. Immigration left a mark, too. Jews fleeing Portugal brought chocolate to southwestern France. African slaves brought frying and okra to the Caribbean and the American South. It seemed every time a royal marriage was arranged in France, the cuisine gained a few ingredients and dishes. Modern historians question the influence of Catherine de’ Medici when she arrived in Paris in 1533 at the age of 14, with an extensive Italian cooking staff. The event probably did not revolutionize French cooking as is sometimes suggested, but it did bring the artichoke north. And when Louis XVI married Marie Antoinette from Lorraine, sauerkraut became fashionable in Paris and remained popular far longer than she did.
【題組】49 What was the influence of Catherine de’ Medici, according to the writer?
(A) great number of French cooks came to Italy.
(B)French cooking underwent a dramatic change.
(C)The artichoke thus entered the French diet.
(D)German cuisine became fashionable in Paris.
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答案:C
難度:適中
1F
Aicture Lai 國三下 (2012/01/27 11:19)

一旦定義,食品一個非常小地理區域在這一領域的產品和傳統規定哪裡有戰爭食物被修改。

阿拉伯人征服了歐洲;甘蔗與他們中國進入日本和大豆進入日本人的飲食入境事務處留下一個標記逃離葡萄牙猶太人帶來法國西南部巧克力

非洲奴隸帶來油炸和秋葵加勒比地區和美國南部似乎一個王室的婚姻是在法國安排時間美食獲得一些配料和菜餚

現代歷史學家問題凱瑟琳德美第奇影響在1533年當她抵達巴黎在14以下具有廣泛意大利烹飪人員
事件可能沒有革命性的法國烹飪有時建議,但帶來洋薊路易十六結婚洛林瑪麗安托瓦內特,酸菜巴黎成為時尚遠遠超過依然流行

2F
Chun Jen Wang 高二上 (2012/02/15 21:28)

根據作者影響凱瑟琳·德·美第奇的是什麼

(A)大量法國廚師來到義大利

(B)法國烹飪經歷了戲劇性的變化

(C)朝鮮薊從而進入了法國飲食

(D)德國美食在巴黎成為時尚

Eating out is certainly an excellent example of experiential consumption. Appreciating good food and drink has always been one way of standing out from the ___11__ . An essential part of that is the ability to discuss the enjoyment of __12___ food and the object to which it relates. The experience of dining has acquired an aesthetic nature now that food is very much meant to gratify the eye as well. In the __13___ sense, food portions at their best are like abstract art—at least in the aesthetics of new __14___ . Likewise, given that music or movies resemble dining in that they are one-off acts of consumption, we also have to wonder where the familiar __15___ now runs in their cases too.


【題組】14.
(A) painting
(B) cuisine
(C) sculpture
(D) music
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答案:B
難度:適中
1F
Frank Liao 小六上 (2013/01/24 22:29)
cuisine n. 佳餚;菜餚
6. Taiwanese cuisine is a top ______ for international visitors and is positioned to expand overseas.
(A) thwart
(B) draw
(C) curb
(D) retard
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答案:B
難度:適中
最佳解!
Sally Chang 國三下 (2012/04/28 07:40)
thwart 阻礙draw吸引cu.....看完整詳解
2F
蔡娟娟 高一上 (2013/04/25 22:17)
cuisine - 美食
219 在美國所謂精緻美食(Houte Cuisine)餐館的服務,係指下列那一種服務方式?
(A)美式
(B)英式
(C)法式
(D)俄式服務
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答案:C
難度:適中
British Cuisine: the Best of Old and New British cuisine (烹饪) has come of age in recent years as chefs (厨师) combine the best of old and new. Why does British food have a reputation for being so bad? Because it is bad! Those are not the most encouraging words to hear just before eating lunch at one of Hong Kong's smartest British restaurants, Alfie's by KEE, but head chef Neil Tomes has more to say. "The past 15 years or so have been a noticeable period of improvement for food in England," the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking - and eating - didn't have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston BlumenthaPs molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish. "It's no longer the case that the common man in England is embarrassed to show he knows about food," Tomes says. There was plenty of room for improvement. The problems with the nation's cuisine can be traced back to the Second World War. Before the War, much of Britain's food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations (配给). "As rationing came to an end in the 1950s, technology picked up and was used to mass-produce food," Tomes says. "And by then people were just happy to have a decent quantity of food in their kitchens." They weren't looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn't compete with neighbouring France, Italy, Belgium or Spain. Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9pm. But in recent years the capital's culinary (烹饪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor. With the opening of Alfie's in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. "With British food, I think that Hong Kong restaurants are keeping up," says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. "Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes." Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restau rants are modifying the recipes (菜谱) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes. Tamlyn is in the second camp. "We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋煳)we use Bird's Custard Powder," Tamlyn says. "Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that." Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. "There are a lot of existing perceptions about British food and so we can't alter these too much. We're a traditional British restaurant so there are some staples (主菜) that will remain essentially unchanged." These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie's, the newest of the British restaurants in town and perhaps the most gentlemen's club-like in design, Neil Tomes explains his passion for provenance (原产地)."Britain has started to become really proud of the food it's producing. It has excellent organic farms, beautifully crafted cheeses, high-quality meats." However, the British don't have a history of exporting their foodstuffs, which makes it difficult for restaurants in Hong Kong to source authentic ingredients. "We can get a lot of our ingredients once a week from the UK," Tamlyn explains. "But there is also pressure to buy local and save on food miles, which means we take our vegetables from the local markets, and there are a lot that work well with British staples." The Phoenix, in Mid-Levels, offers the widest interpretation of "British cuisine", while still trying to maintain its soul. The gastro-pub has existed in various locations in Hong Kong since 2002. Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisine depending on what is avail able in the local markets. "We use a lot of ingredients that people wouldn't perhaps associate as British, but are pre sented in a British way. Bell peppers stuffed with couscous, alongside ratatouille, is a very popular dish." Although the ingredients may not strike diners as being traditional, they can be found in dishes across Britain. Even the traditional chefs are aware of the need to adapt to local tastes and customs, while maintaining the Britishness of their cuisine. At Yorkshire Pudding, Hill says that his staff asks diners whether they would like to share their meals. Small dishes, shared meals and "mixing it up" is not something commonly done in Britain, but Yorkshire Pudding will bring full dishes to the table and offer individual plates for each diner. "That way, people still get the presentation of the dishes as they were designed, but can carve them up however they like," Hill says. This practice is also popular at The Pawn, although largely for rotisseries (烤肉馆),Tamlyn says. "Some tables will arrive on a Sunday, order a whole chicken and a shoulder of lamb or a baby pig, and just stay for hours enjoying everything we bring out for them." Some British traditions are too sacred (神圣的)to mess with, however, Tomes says. "I'd never change a full English breakfast."
【題組】5.   What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn?
(A) Authentic classic cuisine.                               
(B)  Locally produced ingredients.                        
(C) New ideas and presentations.
(D) The return of home-style dishes.
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答案:C
難度:適中