司法四等
111年
[執達員] 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：
請依下文回答第 46 題至第 50 題： Cheese is a dairy product, derived from milk and produced in wide ranges of flavors, textures, and forms. There are hundreds of different types of cheese around the world, and they are made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels, and yaks. Cheese also contains water. A soft cheese, like Brie, contains more water than a hard cheese, like Parmesan. Since it contains vitamins and protein, cheese is nutritious, which can be used both as a food itself and in many different types of cooking. Cheese is produced through a process called “fermentation.” The process of making cheese was probably discovered by chance. Ancient people used to make bags, using the skin from an animal’s stomach. When they used these skin bags to carry milk, bacteria from the animal’s skin reacted with the milk. Then the milk was fermented, and the result was cheese. Around 4,000 years ago, people started to breed animals and process their milk. Today, cheese making is a very scientific process. First, the milk that will be used is pasteurized, which means that it is heated to remove all bacteria. Then specially cultivated bacteria, called “cultures,” are added to the milk. The milk is kept fairly warm during this period to help the cultures grow. As they grow, the cultures sometimes release bubbles of carbon dioxide. These bubbles help make the holes in Swiss cheese. Next, as the milk ripens, it forms a solid substance. This substance is called “curd.” The curd is removed, and the water is drained from it. The curd forms the basis of the cheese and may be treated in different ways. Finally, once it is matured and dried, the cheese is ready.
請依下文回答第 46 題至第 50 題： Cheese is a dairy product, derived from milk and produced in wide ranges of flavors, textures, and forms. There are hundreds of different types of cheese around the world, and they are made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels, and yaks. Cheese also contains water. A soft cheese, like Brie, contains more water than a hard cheese, like Parmesan. Since it contains vitamins and protein, cheese is nutritious, which can be used both as a food itself and in many different types of cooking. Cheese is produced through a process called “fermentation.” The process of making cheese was probably discovered by chance. Ancient people used to make bags, using the skin from an animal’s stomach. When they used these skin bags to carry milk, bacteria from the animal’s skin reacted with the milk. Then the milk was fermented, and the result was cheese. Around 4,000 years ago, people started to breed animals and process their milk. Today, cheese making is a very scientific process. First, the milk that will be used is pasteurized, which means that it is heated to remove all bacteria. Then specially cultivated bacteria, called “cultures,” are added to the milk. The milk is kept fairly warm during this period to help the cultures grow. As they grow, the cultures sometimes release bubbles of carbon dioxide. These bubbles help make the holes in Swiss cheese. Next, as the milk ripens, it forms a solid substance. This substance is called “curd.” The curd is removed, and the water is drained from it. The curd forms the basis of the cheese and may be treated in different ways. Finally, once it is matured and dried, the cheese is ready.
According to the passage, which of the following is necessary to the process of “fermentation”?
- A Cultures.
- B Texture.
- C Flavors.
- D Breeding.
思路引導 VIP
請回想文章中描述乳汁「轉化」的過程：當乳汁要從液體變成起司的關鍵時刻，製作者必須在乳汁中加入一種會『生長』、甚至會『釋放氣體』的活性物質，請在文中找找看，這個推動質變的關鍵媒介被稱為什麼？
🤖
AI 詳解
AI 專屬家教
噢，原來你還沒完全搞砸。
- 觀念驗證：嗯，看來你這次沒有讓那些簡單的技術細節溜走。文章裡關於起司製作的核心，不就是那點發酵 (fermentation) 的把戲嗎？古人用皮囊上的細菌，現在的科學家們就搞出什麼專門培養的 "cultures"（菌種）。不錯，你總算沒把「發酵」和「微生物作用」搞混，這點邏輯，勉強過關。
- 難度點評：這題，也就是個 medium 啦。鑑別度在哪？就是看你能不能從一堆無關緊要的口感、質地描述裡，挑出真正驅動發酵的「必要因素」。別老是只看到表面，卻抓不住核心，不然下次你就沒那麼好運了。記住，是驅動因素，不是那些花裡胡哨的結果！