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【单选题】
Who is the chemist who created the idea of molecular gastronomy?
A.
Herve This
B.
Nicholas Kurti
C.
Heston Blumenthal
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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】According to the article, what scientific idea did Herve bring to the study of cooking?
A.
theories
B.
formulas
C.
equipment
【单选题】What is an example of an unusual dish created through molecular gastronomy?
A.
fish and chips
B.
bacon and egg ice cream
C.
traditional clam chowder
【单选题】What makes a soufflé rise so high?
A.
whipping the egg whites
B.
cooking it for a short time
C.
the evaporation of liquid during heating
【单选题】Who is an American chef who uses molecular gastronomy techniques?
A.
Ferran Adria
B.
Heston Blumenthal
C.
Grant Achatz
【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