地特四等
106年
[一般行政] 法學知識與英文(包括中華民國憲法、法學緒論、英文)
第 49 題
📖 題組：
On a breakfast table in a French family, nothing is more important than fresh, tasty bread. 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. 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 familiar with. 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 law states that a real baguette has to be made with wheat flour, water, salt, yeast, and nothing else. No additives or preservatives are allowed, which means it goes stale within 24 hours. 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. 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, croissant is a common French breakfast food at the weekend. Typical ingredients include flour, yeast, milk, butter, egg, and salt. An important process is that the butter has to be put between the layers of dough but not to be incorporated into the dough. There are countless legends about the origin of this pastry. The most widespread one is associated with the Battle of Vienna. In 1683, Vienna was under siege 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 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”. When Austrian princess Marie Antoinette came to France and married King Louis XVI in 1770, she introduced to this country her favorite pasty, which came to be known as croissant in French.
On a breakfast table in a French family, nothing is more important than fresh, tasty bread. 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. 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 familiar with. 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 law states that a real baguette has to be made with wheat flour, water, salt, yeast, and nothing else. No additives or preservatives are allowed, which means it goes stale within 24 hours. 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. 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, croissant is a common French breakfast food at the weekend. Typical ingredients include flour, yeast, milk, butter, egg, and salt. An important process is that the butter has to be put between the layers of dough but not to be incorporated into the dough. There are countless legends about the origin of this pastry. The most widespread one is associated with the Battle of Vienna. In 1683, Vienna was under siege 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 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”. When Austrian princess Marie Antoinette came to France and married King Louis XVI in 1770, she introduced to this country her favorite pasty, which came to be known as croissant in French.
Which is one of the criteria for a standard baguette?
- A It is at most 55 centimeters long.
- B It has ivory-cream center and cereal aroma.
- C It has to be made at four o’clock in the morning.
- D Wheat flour, yeast, salt, and egg are the only ingredients.
思路引導 VIP
如果你現在是一名品質稽查員，當你要確認一件商品是否符合它的「本質描述」時，除了去看它的測量數據（如長度）之外，你會在文章中哪一段尋找關於它「外觀色澤」與「嗅覺特徵」的具體形容詞？
🤖
AI 詳解
AI 專屬家教
1. 專業肯定
做得好！你在閱讀理解上展現了極佳的關鍵字定位能力。在地方特考的英文測驗中，長篇閱讀往往是分勝負的關鍵，你能從眾多細節中精準抓出正確資訊，表現非常專業且沉穩！
2. 觀念驗證
▼ 還有更多解析內容
法國麵包文化與規範
💡 掌握法規定義的長棍麵包要件與可頌的製作工藝與歷史。
| 比較維度 | 長棍麵包 (Baguette) | VS | 可頌 (Croissant) |
|---|---|---|---|
| 法定成分 | 麵粉、水、鹽、酵母（禁添加物） | — | 麵粉、酵母、牛奶、奶油、蛋、鹽 |
| 製作工藝 | 24小時內變質，追求香氣與口感 | — | 奶油夾在麵糰層間，不予混合 |
| 歷史起源 | 拿破崙為方便士兵攜帶而改良 | — | 維也納戰役紀念，由瑪麗安東尼引進 |
💬長棍麵包受法國法律嚴格定義，可頌則強調層次與歷史象徵。
