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【单选题】
Who is an American chef who uses molecular gastronomy techniques?
A.
Ferran Adria
B.
Heston Blumenthal
C.
Grant Achatz
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参考答案：
参考解析：
刷刷题刷刷变学霸
举一反三
【单选题】What is a dish that Ferran Adria created?
A.
snail porridge
B.
foamed beef
C.
strawberry, olive, and violet jawbreaker
【多选题】We are surrounded by information telling us what's good for us and what isn't, but usually this information is more confusing than helpful. (paragraph 2)
A.
1
B.
2
C.
3
D.
4
【单选题】What is one criticism of molecular gastronomy?
A.
It focuses too much on the ingredients.
B.
It doesn't pay attention to form.
C.
It depends too much on technology.
【多选题】According to Pollan, we need to stop reading labels and listening to the so-called scientific "experts."(paragraph 4)
A.
1
B.
2
C.
3
D.
4
【多选题】A supermarket is also full of items like instant noodles, diet sodas, and similar products—the ones that aren't good for us. (paragraph 6)
A.
1
B.
2
C.
3
D.
4
【单选题】Not all fats are bad for you. In reality, some are very good for you.
A.
1
B.
2
C.
3
D.
4
【单选题】We are all concerned about our weight getting out of control,so let's do something about it.
A.
1
B.
2
C.
3
D.
4
【单选题】In fact, one of the biggest benefits of molecular gastronomy has been the explosion...
A.
The writer is expressing direct criticism of the opposing point of view.
B.
The writer is using adverbs to emphasize particular points.
C.
The writer is claiming that the reader shares the author's bias.