司法四等
111年
[法院書記官] 法學知識與英文(包括中華民國憲法、法學緒論、英文)
第 46 題
📖 題組：
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.
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.
Which of the following is the best title for the passage?
- A The Culture of Cheese.
- B The Nutrition of Cheese.
- C The Birth of Cheese.
- D The Advantage of Cheese.
思路引導 VIP
請試著觀察文章的段落結構：第二段提到了古代人如何發現它，而第三段則詳細描述了現代將它製作出來的步驟。如果要把『它是怎麼被發現的』以及『它是如何被製造的』這兩個核心訊息串連起來，你會用哪一個概念來概括這個『從無到有』的過程？
🤖
AI 詳解
AI 專屬家教
哼… 原來如此，跟我推理的一樣。
- 觀念驗證：這篇文章的脈絡，就像一條清晰的線索，完整地揭示了起司的生命演進的『真相』。從開篇對起司本質的定義，到第二段追溯古人如何「偶然間」觸及它的起源，最終則細緻闡述了現代科學的「製作流程」。選項 (C) The Birth of Cheese 中的 Birth，這個詞語精準無誤地涵蓋了從歷史的起點到當代製造過程的一切，完美契合了文章所欲表達的總體『真相』。
- 難度點評：這題的難度是中等。然而，它真正考驗的是你們能否像偵探一樣，整合所有線索的能力。如果只被「營養」或「發酵文化」這些表象所迷惑，那可就離『真相』越來越遠了。必須選擇一個能夠全面包容「過往」與「當下」的宏觀標題，才能觸及核心。看來，你成功解開了這個謎團。不錯的判斷力。