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A．previously
B．unofficially
C．incorrectly
D．occasionally
答案
更多“The ice cream cone, the hamburger, and iced tea were all introduced at the 1904 Louisiana”相关的问题
第1题
American Food
Coca-Cola
John Pemberton, a pharmacist in Atlanta, Georgia made tonics and elixirs. While creating a remedy to cure headaches, he mixed coca leaves and cola nuts. When carbonated water was added accidentally Pemberton decided to market his creation as a fountain drink rather than a curative mixture.
Chocolate Chip Cookies
In the 1930s in Whitman, Massachusetts the beloved chocolate chip cookie was created. One day at the Toll House Inn, Ruth Wakefield ran out of her baking chocolate. She decided to chop a chocolate bar into small pieces, then adding the pieces to some dough and history was made.
Ice Cream Cones
Ice cream has been around for thousands of years. However, the cone is a recent taste treat. The discovery took place at the 1904 Worlds Fair in St. Louis. One day an ice cream vendor ran out of dishes. The vendor besides him was selling wafer thin Persian waffles. He rolled them up and offered them to the ice cream man.
Iced Tea
Yes, America was the birthplace of iced tea. In summer 1904, at the Louisiana Purchase Exposition in St. Louis, the weather was swelteringly hot. Well, a creative young Englishman named Richard Blechynden took a chance and poured the tea into glasses with chunks of ice. The beverage was a big success.
A creative young Englishman named Richard Blechynden created
A．Coca-Cola.
B．Chocolate Chip Cookies.
C．Ice Cream Cones.
D．Iced Tea.
第2题
Matching Prices to Demand—in Real Time
Can an ice cream shop charge more for a cone on a hot day？ Should a parking space get (21) as the garage fills up？
Boston Consulting Group senior adviser George Stalk believes business can—and should—charge according to (22) The idea builds on a longtime strategy most (23) the airline industry, called yield management, in which carriers (24) prices as planes fill up. The consultant, who in the late 1980s coined the term" time-based competition", the notion that (25) is a strategic weapon, thinks far more companies could take similar steps to match prices to real-time customer demand. Such moves are especially (26) following a year when oil and commodities prices swung wildly, he notes, "companies couldn't change prices as fast as they needed to. "
Stalk says existing technologies such as radio-frequency identification, GPS, and wireless networks could someday make what he calls dynamic pricing a reality. He points to Ohio auto insurer Progressive, which is expanding its MyRate program that offers discounts in return (27) demonstrably safe driving habits. Customers who (28) to the program can plug a device into their cars' diagnostic ports, often situated beneath the steering wheel. The devices then wirelessly (29) data to Progressive on how many miles customers travel, how fast they drive, and other factors. Progressive uses the information to offer policyholders discounts every six months for safe behaviour and, in states where it's allowed by laws, to tack (30) surcharges for risky driving.
(21)
A．cheap
B．expensive
C．costly
D．costlier
第3题
听力原文： As the offspring of a man and woman who are barely 5 feet 6 inches and 5 feet tall respectively, you can probably guess how I made out in the way of stature.
With the exception of a short stint of towering over my third-grade class at a height of about 4 feet 6 inches, I've always looked up-literally-to, well, pretty much everyone. Shorty, Halfpint, Shortstack, Little One, Vertically Challenged and (my personal favorite) Ankle Biter are just a few of the endearing monikers that have been repeatedly seared into my memory over the years. I've also been likened much more often to Maggie rather than Lisa Simpson, even now that I'm nearly 20 years old.
But growing older has taught me that nicknames and cheap shots are the very least of my worries. Now I have real problems, like not being able to drive my car a safe distance from the steering wheel without pedal extensions. Seeing over the hood is even a bit of a challenge at times.
Inconveniences have been a part of every job I had in high school. From juggling large stacks of ice cream cones while trying to fill the cone racks at Dairy Queen to begging for assistance in filling ice machines while working at a movie theater, I've had to count on someone pushing 6 feet tall to come to my rescue.
Like many college students, I, too, love music. At concerts, I can usually be seen jumping up and down sporadically to the beat of a good rock song. But, unlike many college students, I do this because otherwise the concert would be no more exciting than listening to the radio in a large group of sweating, wriggling, bellowing young enthusiasts.
(33)
A．tiny
B．ankle biter
C．elf
D．gnome
第5题
Once the ice cream has come out of the ice cream maker, the process is finished.
A．Y
B．N
C．NG
第6题
The process of making ice cream at home is different from that in a factory.
A．Y
B．N
C．NG
第8题
A．At a clinic.
B．In a supermarket.
C．At a restaurant.
D．In an ice cream shop.
第10题
How Ice Cream Works
The U.S. ice cream industry sells about a million gallons of ice cream each year, dispensing cones, gallons, pints, sundaes and other desserts through grocery stores and ice cream shops, In fact, eight percent of all the milk produced in the U.S. ends up in a frozen dairy product.
Ice Cream or Frozen Dessert？
Not just any frozen treat can be called ice cream. In fact, the U.S. Department of Agriculture has specific rules that define what can and can&39;t be labeled "ice cream". To bear the "Meets USDA Ingredient Standard for Ice Cream" stamp, it has to contain at least 10 percent milk fat, and a minimum of six percent non-fat milk solids. A gallon has to weigh at least 4.5 pounds.
The range of milk fat (sometimes referred to as butter fat) used in ice cream can go from the minimum 10 percent to a maximum of about 16 percent. Most premium ice creams use 14 percent milk fat. Higher fat content leads to better, richer taste and a creamier texture. Ice cream makers don&39;t go higher than 16 percent because it would be costly and very high in calories. An ice cream with this much milk fat would also taste so rich that people would probably eat it in smaller amounts, which would be bad news for people who sell ice cream for a living.
Other frozen desserts, such as sorbets (果汁冰糕), low-fat ice cream, and frozen yogurt, are not technically ice cream at all. Frozen custard is ice cream that has at least 1.4 percent egg yolk solids, and "soft serve" can be any frozen milk-based dessert that has not gone through the hardening process--more on that later.
In terms of specific ingredients, the recipe for ice cream is simple. But in scientific terms, it&39;s complicated stuff. Ice cream is a colloid, a type of emulsion (乳状液). An emulsion is a combination of two substances that don&39;t normally mix together. Instead, one of the substances is dispersed throughout the other. In ice cream, molecules of fat are suspended in a water-sugar- ice structure along with air bubbles. The presence of air means that ice cream is also technically a foam.
In addition to milk fat, non-fat milk solids, sugar, and air, ice cream also contains stabilizers and emulsifiers. Stabilizers help hold the air bubble structure together and give the ice cream a better texture. Although gelatin(凝胶) was originally used as a stabilizer, xanthan gum, guar gum, and other compounds are used today. Emulsifiers keep the ice cream smooth and aid the distribution of the fat molecules throughout the colloid. Egg yolks were once used, but ice cream manufacturers now tend to use other chemical compounds. These stabilizers and emulsifiers make up a very small proportion (less than one percent) of the ice cream.
Making Ice Cream
Whether it&39;s being made in your kitchen with a hand crank, at a local homemade ice cream shop with a stand-alone ice cream maker, or in a factory that cranks out thousands of gallons of ice cream every day, the process of making ice cream is basically the same. The only difference is the scale of the operation.
First, you need ice cream mix. You can buy commercially made ice cream mix that is set to a certain milk fat content. Ice cream factories usually make their own mix by combining milk, cream and sugar in a 3,000 gallon vat, with the proportions and mixing controlled by computers. The mix is then pasteurized (用巴氏法灭菌 ), or heated, to kill any harmful bacteria. If you were to make your own mix at home, you could pasteurize it by cooking it in a double boiler, or use an egg substitute or pasteurized egg product. This step is important, because otherwise people who eat your homemade ice cream could get sick due to salmonella contamination. According to the Centers for Disease Control, those most at risk include the elderly, very young children, and people with compromised immune systems.
The next step in production is adding flavor to the mix. There are thousands of varieties of ice cream, so just about any combination of flavors is possible. From vanilla to cinnamon, chocolate to triple chocolate fudge brownie, it all gets blended into the ice cream mix. In a factory, this step takes place in vats that hold hundreds of gallons of ice cream, while giant steel paddles do the mixing. In your kitchen, a large bowl and a food mixer will work, or even a wooden spoon and muscle power if you want some exercise. Solid chunks such as pieces of fruit, chocolate chunks, marshmallows, and candy are added later. The next step is where and ice cream making machine comes into play. The mix has to be simultaneously frozen and whipped. In a factory, this happens in a giant tube surrounded by pipes. The pipes contain chemicals such as ammonia that freeze the tube, but the ammonia never comes into contact with the ice cream. The ice cream mix is pumped through the tube, where it gets cold very quickly. A dasher, or blade, turns inside the tube. This whips the mixture, introducing the air bubbles that help give ice cream its structure. The dasher also scrapes the sides of the tube, clearing off ice crystals that form. there. This prevents large ice crystals from ruining the flavor and texture of the ice cream. All the elements of this process are carefully monitored and controlled by computers. Most homemade ice cream shops use a batch freezer for this step, where the same process happens on a smaller scale.
This step can be accomplished at home with a rock salt/ice mixture for freezing and a hand or electric cranked dasher to mix and scrape off the ice crystals.
Once the ice cream has come out of the ice cream maker, the process isn&39;t finished. At this point, the mixture is frozen, but still soft. Large chunks of candy and other goodies are now added. Then the ice cream is placed into containers. Factory machines pour it straight into cartons or buckets, or it can be extruded(挤压出)into shapes that have wooden sticks placed into them for individual treats.
Now the ice cream needs to be reduced to a very low temperature, zero degrees Fahrenheit or below. Factories make it even colder since they need the ice cream to stay frozen while it is packaged and loaded onto trucks. It needs to be very cold to freeze the ice cream quickly and prevent the formation of large ice crystals. This process is known as hardening. "Soft-serve" is often simply ice cream that has not gone through this process.
We&39;ll learn about the ice cream industry in the next section.
Ice Cream Industry
In 1999, retail sales of ice cream in the U.S., the worldwide leader in ice cream production, topped $4 billion. In 2002, more that $20 billion was spent on frozen desserts. The leading states in ice cream consumption are California, Indiana, Pennsylvania, Texas and New York . Americans ate an average of 21.5 quarts of ice cream per person in 2004.
With that much money to be made, the ice cream industry can be secretive and underhanded(秘密的). Deborah Hanny, owner of Sweet Jenny&39;s Ice cream in Williamsville, NY, protects her recipes carefully. Her shop has been photographed by men in suits and she once caught someone in he upstairs office hurriedly trying to copy down her recipes.
Ice cream making secrets are seldom passed down from generation to generation these days. So where do people in the ice cream industry learn their craft？ At ice cream school. Pennsylvania State University offers a week-long "Ice Cream Short Course" intended for industry professionals. The course teaches the science and technology used to make ice cream. The also offer Ice Cream 101 for ice cream hobbyists who just want to learn more about their favorite frozen treat. The University of Guelph, Ontario&39;s Dairy Science and Technology school, also has a long history of teaching ice cream science.
1. Eight percent of all the milk produced in the U.S. ends up in a frozen dairy product.
A.Y
B.N
C.NG
Any frozen treat can be called ice cream.
A.Y
B.N
C.NG
In addition to milk fat, non-fat milk solids, sugar, and air, ice cream also contains stabilizers and emulsifiers.
A.Y
B.N
C.NG
The process of making ice cream at home is different from that in a factory.
A.Y
B.N
C.NG
Once the ice cream has come out of the ice cream maker, the process is finished.
A.Y
B.N
C.NG
Ice cream making secrets are passed down from generation to generation these days.
A.Y
B.N
C.NG
Many universities in U.S.A. offer courses of ice cream science.
A.Y
B.N
C.NG
The range of milk fat used in ice cream can go ______.
In 1999, retail sakes of ice cream in the U.S. topped ______.
With that much money to be made, the ice cream industry can be ______.
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