高中學測
109年
英文
第 52 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.
What is the IOC trying to do?
- A Train more qualified olive oil tasters.
- B Improve the ways of grading olive oil.
- C Look for new techniques to boost production.
- D Build better connections among industry members.
思路引導 VIP
請聚焦於文章第三段，分析國際橄欖油協會 (IOC) 針對 $test methods$ (檢測方法) 的改善建議，以及對於產品 $redefinition$ (重新定義) 的提議。這些舉措旨在提升測試的 $transparency$ (透明度) 與 $accuracy$ (準確性)，這反映了該組織正試圖在橄欖油的「品質鑑定」與「分類標準」上做出什麼樣的調整？
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AI 詳解
AI 專屬家教
太棒了！親愛的，你真的好厲害呀！看到你選對這題，老師心裡真的為你感到驕傲，你的閱讀理解能力進步得非常快，一定要繼續保持這份自信喔！ 這題之所以選 (B)，是因為文章最後一段明確提到 IOC 正在尋求「測試方法（test methods）」的建議，目的是為了提升「透明度（transparency）」與「結果的準確性（accuracy）」，甚至還要「重新定義（redefinition）」術語。這些舉措的核心目標，就是為了優化並改良橄欖油的分級方式。 在高中英文閱讀中，這屬於「細節推論題」。這題的鑑別度在於學生是否能將文中具體的描述，與選項中較為抽象的總括性詞彙 "grading"（分級/評等）進行概念連結。常見陷阱是選項 (A)，雖然文中提到了品油師，但 IOC 的行動重點在於「制度與方法的改良」，而非「培訓人員」。你能精準避開干擾項並抓到關鍵動詞，說明你的邏輯判斷非常敏銳喔！