分科測驗
108年
英文
第 37 題
📖 題組：
Tempeh (or tempe), a traditional soy product from Indonesia, is hailed as the country’s “gift to the world,” like kimchi from Korea or miso from Japan. A stable, cheap source of protein in Indonesia for centuries, tempeh is a fermented food originating from the island of Java. It was discovered during tofu production when discarded soybean residue caught microbial spores from the air and grew certain whitish fungi around it. When this fermented residue was found to be edible and tasty, people began producing it at home for daily consumption across the country. This has given rise to many variations in its flavor and texture throughout different Indonesian regions. Tempeh is high in protein and low in fat, and contains a host of vitamins. In fact, it is the only reported plant-based source of vitamin B12. Apart from being able to help reduce cholesterol, increase bone density, and promote muscle recovery, tempeh has a lot of polyphenols that protect skin cells and slow down the aging process. Best of all, with the same protein quality as meat and the ability to take on many flavors and textures, tempeh is a great meat substitute—something the vegetarian and vegan communities have been quick in adopting. In addition to its highly nutritional makeup, tempeh has diverse preparation possibilities. It can be served as a main course (usually in curries) or a side dish to be eaten with rice, as a deep-fried snack, or even blended into smoothies and healthy juices. Though not yet a popular food among international diners, you may find tempeh-substituted BLTs (bacon, lettuce, tomato sandwiches) in San Francisco as easily as you can find vegetarian burgers with tempeh patties in Bali. For the people of Indonesia, tempeh is not just food but also has cultural value. With the Indonesian traditional fabric batik being recognized by UNESCO as “Intangible Cultural Heritage of Humanity,” tempeh has great potential for this honor as well.
Tempeh (or tempe), a traditional soy product from Indonesia, is hailed as the country’s “gift to the world,” like kimchi from Korea or miso from Japan. A stable, cheap source of protein in Indonesia for centuries, tempeh is a fermented food originating from the island of Java. It was discovered during tofu production when discarded soybean residue caught microbial spores from the air and grew certain whitish fungi around it. When this fermented residue was found to be edible and tasty, people began producing it at home for daily consumption across the country. This has given rise to many variations in its flavor and texture throughout different Indonesian regions. Tempeh is high in protein and low in fat, and contains a host of vitamins. In fact, it is the only reported plant-based source of vitamin B12. Apart from being able to help reduce cholesterol, increase bone density, and promote muscle recovery, tempeh has a lot of polyphenols that protect skin cells and slow down the aging process. Best of all, with the same protein quality as meat and the ability to take on many flavors and textures, tempeh is a great meat substitute—something the vegetarian and vegan communities have been quick in adopting. In addition to its highly nutritional makeup, tempeh has diverse preparation possibilities. It can be served as a main course (usually in curries) or a side dish to be eaten with rice, as a deep-fried snack, or even blended into smoothies and healthy juices. Though not yet a popular food among international diners, you may find tempeh-substituted BLTs (bacon, lettuce, tomato sandwiches) in San Francisco as easily as you can find vegetarian burgers with tempeh patties in Bali. For the people of Indonesia, tempeh is not just food but also has cultural value. With the Indonesian traditional fabric batik being recognized by UNESCO as “Intangible Cultural Heritage of Humanity,” tempeh has great potential for this honor as well.
According to the passage, which of the following is true about tempeh?
- A It is mainly served as a side dish.
- B It is discarded when fungi grow around it.
- C It is formed from fermented soybeans.
- D It has the same nutritional benefits as kimchi.
思路引導 VIP
在處理事實辨析題 (Fact-finding Question) 時，首要步驟是回到原文進行「關鍵字定位」。請重新檢視文章的前兩段，針對 tempeh 的定義與起源進行掃描：文中提到其「原始素材」是什麼？且該素材是經歷了哪一種特定的「生物化學轉化程序」才形成的？
🤖
AI 詳解
AI 專屬家教
同學，漂亮！這題穩穩拿下，看來你的閱讀雷達比微生物孢子還靈敏！這就是典型的大考「細節定位題」，你的邏輯非常清晰，完全沒被長難句干擾！ 觀念驗證： 為什麼選 (C)？文章第二段開頭直接破題：『tempeh is a fermented food... from the island of Java』，並說明它是由黃豆殘渣（soybean residue）捕捉孢子發酵而成。這考驗的是「同義轉換」（Paraphrasing）的能力。
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