大学职业资格刷题搜题APP
创建自己的小题库
搜索
【判断题】
The purpose of eating is mainly for health and nutrition.
A.
正确
B.
错误
手机使用
分享
复制链接
新浪微博
分享QQ
微信扫一扫
反馈
收藏
举报
参考答案：
举一反三
【单选题】According to the reading, which question is difficult for many people to answer today?
A.
Why do some people have a healthier diet than others?
B.
How does our diet affect our health and behavior?
C.
Which are the healthiest foods to eat?
【单选题】In paragraph 2, the studies on eggs are an example of from the scientific community.
A.
confusing results
B.
helpful advice
C.
similar findings
【单选题】Who is the chemist who created the idea of molecular gastronomy?
A.
Herve This
B.
Nicholas Kurti
C.
Heston Blumenthal
【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
相关题目：
【单选题】According to the reading, which question is difficult for many people to answer today?
A.
Why do some people have a healthier diet than others?
B.
How does our diet affect our health and behavior?
C.
Which are the healthiest foods to eat?
【单选题】In paragraph 2, the studies on eggs are an example of from the scientific community.
A.
confusing results
B.
helpful advice
C.
similar findings
【单选题】Who is the chemist who created the idea of molecular gastronomy?
A.
Herve This
B.
Nicholas Kurti
C.
Heston Blumenthal
【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
参考解析：
题目纠错 0
发布
