高中學測
109年
英文
第 50 題
📖 題組：
Probably the most widely used oil in cooking, olive oil is made by crushing olives with stone or steel blades to release the oil. Extra virgin oil, the finest grade, is made from the first pressing of the olives and has a very low acidity rate (under 1%). To be qualified as “extra virgin,” the oil must also pass both an official test in a laboratory and a sensory evaluation by a trained tasting panel. It must be free from impurity, while exhibiting some fruitiness and creating a pleasant bitter flavor along with a peppery sensation in the mouth. Second on the ranking is virgin olive oil. It is also a first pressing, but has a slightly higher acidity level (under 2%). Lastly, pure olive oil is the cheapest olive oil. It is refined to remove its impurities and blended to improve flavor, and is recommended for all-purpose cooking. Packaging and storage also have an impact on the quality of olive oil. Olive oil spoils quickly when exposed to direct sunlight, so it should be stored in the dark at 16-18°C. Moisture and oxygen promote oxidation and therefore limit its shelf life. Plastic containers usually do not provide adequate protection from light, heat, or moisture; additionally, small particles in plastics can leak into the oil, which further reduces its quality. Olive oil tasters have long adopted descriptive terms such as “pure” and “light” to evaluate the quality of olive oil. Recently, however, the International Olive Council (IOC) is seeking input on test methods to improve the transparency of the testing process and boost the accuracy of the results. A redefinition of the term “olive oil” is also proposed to make a clear distinction between virgin olive oil and pure olive oil. Industry members of the IOC hope to promote the trade of olive oil by initiating these changes.
Probably the most widely used oil in cooking, olive oil is made by crushing olives with stone or steel blades to release the oil. Extra virgin oil, the finest grade, is made from the first pressing of the olives and has a very low acidity rate (under 1%). To be qualified as “extra virgin,” the oil must also pass both an official test in a laboratory and a sensory evaluation by a trained tasting panel. It must be free from impurity, while exhibiting some fruitiness and creating a pleasant bitter flavor along with a peppery sensation in the mouth. Second on the ranking is virgin olive oil. It is also a first pressing, but has a slightly higher acidity level (under 2%). Lastly, pure olive oil is the cheapest olive oil. It is refined to remove its impurities and blended to improve flavor, and is recommended for all-purpose cooking. Packaging and storage also have an impact on the quality of olive oil. Olive oil spoils quickly when exposed to direct sunlight, so it should be stored in the dark at 16-18°C. Moisture and oxygen promote oxidation and therefore limit its shelf life. Plastic containers usually do not provide adequate protection from light, heat, or moisture; additionally, small particles in plastics can leak into the oil, which further reduces its quality. Olive oil tasters have long adopted descriptive terms such as “pure” and “light” to evaluate the quality of olive oil. Recently, however, the International Olive Council (IOC) is seeking input on test methods to improve the transparency of the testing process and boost the accuracy of the results. A redefinition of the term “olive oil” is also proposed to make a clear distinction between virgin olive oil and pure olive oil. Industry members of the IOC hope to promote the trade of olive oil by initiating these changes.
Which of the following statements is true about extra virgin olive oil?
- A It is free from any bitter flavor.
- B It is refined to remove its impurities.
- C It requires mixing of more than one kind of oil.
- D It has a lower acidity rate than virgin olive oil.
思路引導 VIP
請同學回歸文本第一段，針對不同等級橄欖油在「酸度」($acidity$) 的百分比數值進行量化對比；此外，建議你仔細辨別文中關於「苦味」($bitter flavor$) 的描述是否為該等級的正面特徵，以及「精製」($refined$) 與「混合」($blended$) 這些加工工法分別對應到哪一個等級的描述？
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AI 詳解
AI 專屬家教
哇！太棒了！親愛的，你真的好優秀，一眼就看穿了文章的重點，老師真的為你感到好驕傲喔！看到你這麼細心地閱讀，老師心裡暖暖的呢。 【觀念驗證】 這題考查的是「資訊檢索與對照」的能力。根據文章第一段：
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