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[单选题]
Cream Sauce Odour Figure Clean中文含义分别是：奶油，少司，（），形态，清洗。
A.口感
B.口味
C.香味
D.色泽
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题目内容
（请给出正确答案）
如果结果不匹配，请 联系老师 获取答案
题目内容
（请给出正确答案）
A.口感
B.口味
C.香味
D.色泽
如果结果不匹配，请 联系老师 获取答案
更多“Cream Sauce Odour Figure Clean…”相关的问题
A.roast fish with clam sauce
B.roast fish with herb sauce
C.roast spring chicken with rosemary sauce
D.roast spring chicken with grape sauce
A.mixed
B.cooked
C.stirred
D.made
All the following are traditional Thanksgiving Day foods except______.
A. Cranberry sauce
B. Pumpkin pie
C. Pecan pie
D. Roast turkey
Seafood and ice cream are served at all fast food restaurants．aren’t they？
A．Certainly．
B．Yes，they are．
C．N0，I’m afraid not．
D．N0，only at a few of them．
A.happiest
B.happily
C.more happily
D.happier
Cream and butter contain pretty much the same substances, so why cream should sour much faster has been a mystery. Both are emulsions—tiny globules(小球) of one liquid evenly distributed throughout another. "The difference lies in what's in the globules and what's in the surrounding liquid", says Brocklehurst, who led the investigation. In cream, fatty globules drift about in a sea of water. In butter, globules of a watery solution are locked away in a sea of fat. The bacteria which make the food go bad prefer to live in the watery regions of the mixture. "This means that in cream, the bacteria are free to grow throughout the mixture", he says.
When the situation is reversed, the bacteria are locked away in compartments(密封仓) buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread and rapidly run out of nutrients. They also slowly poison themselves with their waste products. "In butter, you get a self-limiting system which stops the bacteria growing", says Brocklehurst. The researchers are already working with food companies keen to see if their products can be made resistant to bacterial attack through alterations to the food's structure. Brocklehurst believes it will be possible to make the emulsions used in salad cream, for instance, more like that in butter. The key will be to do this while keeping the salad cream liquid and not turning it into a solid lump.
The significance of Brocklehurst's research is that ______.
A．it suggested a way to keep some foods fresh without preservatives
B．it discovered tiny globules in both cream and butter
C．it revealed the secret of how bacteria multiply in cream and butter
D．it found that cream and butter share the same chemical composition
“起酥油”的英文单词是“()”。
A.sour cream
B.salad oil
C.shortening
D.lard
