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 48 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.
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.
思路引導 VIP
請試著回到關於維也納戰役勝利的那段文字：當麵包師傅想要創造一種點心來嘲諷或紀念被擊敗的對手時，他們通常會從對手的什麼『視覺標誌』中尋找設計靈感？
英文閱讀：細節定位技巧
💡 運用關鍵字掃描定位法，精準對應文章中的歷史典故與成因。
| 比較維度 | 長棍麵包 (Baguette) | VS | 可頌麵包 (Croissant) |
|---|---|---|---|
| 形狀起源 | 拿破崙方便士兵攜帶 | — | 土耳其國旗上的新月 |
| 法律/歷史 | 1993年法律保護成分 | — | 1683年維也納之圍傳說 |
| 關鍵成分 | 麵粉、水、鹽、酵母 | — | 包含大量奶油與牛奶 |
| 製作特點 | 不含防腐劑、24小時變硬 | — | 奶油層疊而不揉入麵糰 |
💬兩者皆有豐富的歷史傳說，但長棍麵包受法律規範，而可頌強調層次製程。
