華閱文章網1.面包的由來英語作文70字
History of bread Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including the surface of cereal grains, so any dough left to rest will become naturally * were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples." Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter.A major advance happened in 1961 with the development of the Chorleywood bread process, which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of lower protein grain, is now widely used around the world in large *ly, domestic bread machines which automate the process of making bread have become popular.面包的由來 面包是一種最古老的食物。
在歐洲，從30000年前的證據表明淀粉渣用于沖擊巖石上的植物。這是可能的，在這個過程中，從植物的根中提取的淀粉，如蕨類植物，鋪在一塊平坦的巖石，放在火上煮成一個原始的面包。
公元前10000年左右，與新石器時代和農業推廣的黎明，晶粒變做面包的支柱。酵母孢子是無處不在的，包括顆粒表面的谷物，所以任何面團離開其余部分將成為自然發酵。
有早期的發酵面包可供源。空氣中的酵母可以把生面團暴露在空氣中一段時間之前，烹飪的利用。
老普林尼報道，高盧人和伊比利亞用于生產啤酒的泡沫撇去“比別人更輕的面包類。”部分的古代世界，喝葡萄酒而不是啤酒用由葡萄汁和面粉被允許開始發酵醬，或麥麩沉浸在酒，作為一個源為酵母。
發酵的最常見的來源是保留一塊面團的前一天的使用作為一種形式的發酵劑。一個主要的進步發生在1961的Chorleywood面包工藝的發展，的面團用激烈的機械加工，大大降低了發酵周期，采取生產面包的時候。
過程中，其高能量的混合使劣質糧食的使用，是目前廣泛使用在世界各地的大型工廠。最近，國內面包機自動做面包的過程已成為流行的。
2.面包的由來英語作文70字
History of breadBread is one of the oldest prepared *ce from 30,000 years ago in Europe revealed starch residue on rocks used for pounding * is possible that during this time,starch extract from the roots of plants,such as cattails and ferns,was spread on a flat rock,placed over a fire and cooked into a primitive form of * 10,000 BC,with the dawn of the Neolithic age and the spread of agriculture,grains became the mainstay of making * spores are ubiquitous,including the surface of cereal grains,so any dough left to rest will become naturally * were multiple sources of leavening available for early *ne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before * the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples." Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting,or wheat bran steeped in wine,as a source for * most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter.A major advance happened in 1961 with the development of the Chorleywood bread process,which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a * process,whose high-energy mixing allows for the use of lower protein grain,is now widely used around the world in large *ly,domestic bread machines which automate the process of making bread have become popular.面包的由來面包是一種最古老的食物.在歐洲，從30000年前的證據表明淀粉渣用于沖擊巖石上的植物.這是可能的，在這個過程中，從植物的根中提取的淀粉，如蕨類植物，鋪在一塊平坦的巖石，放在火上煮成一個原始的面包.公元前10000年左右，與新石器時代和農業推廣的黎明，晶粒變做面包的支柱.酵母孢子是無處不在的，包括顆粒表面的谷物，所以任何面團離開其余部分將成為自然發酵.有早期的發酵面包可供源.空氣中的酵母可以把生面團暴露在空氣中一段時間之前，烹飪的利用.老普林尼報道，高盧人和伊比利亞用于生產啤酒的泡沫撇去“比別人更輕的面包類.”部分的古代世界，喝葡萄酒而不是啤酒用由葡萄汁和面粉被允許開始發酵醬，或麥麩沉浸在酒，作為一個源為酵母.發酵的最常見的來源是保留一塊面團的前一天的使用作為一種形式的發酵劑.一個主要的進步發生在1961的Chorleywood面包工藝的發展，的面團用激烈的機械加工，大大降低了發酵周期，采取生產面包的時候.其高能量的混合使劣質糧食的使用，是目前廣泛使用在世界各地的大型工廠.最近，國內面包機自動做面包的過程已成為流行的.。
3.用英語介紹面包
I work in a bakery in the bakery sells is European bread, there are often foreigners to buy, and my English is very poor, I need some bread on the introduction of common colloquial english. I hope my friend in English will help me, thank you.
Hello, would you like to introduce this loaf of bread?
This bread, which belongs to the soft European series, is salty and contains cheese, cheese, raisins;
Its dough is sugar free and oil-free.
4.哪里有關于面包的英語文章
Bread makes an appearance on just about every Western menu. There are so many different kinds of bread, that sometimes, just choosing the bread to accompany your main meal can be an arduous task. If you are overseas, it is useful to know the different kinds of breads and the proper ways to eat them.
Basically, there are 3 kinds of bread: yeast bread, quick bread and flat bread. Yeast breads are recognizable by the tiny air pockets all through them. The yeast in the dough causes the bread to rise during baking – giving it that "loaf" look. Pan breads such as raisin bread and whole-wheat bread are considered to be yeast breads. Pizza bases and hamburger buns are also yeast breads.
In a proper Western restaurant, the bread plate is always on your left with your butter knife on it. When eating bread, you should break the bread into small sizes. It is rude to cut your bread or bite from it. You should spread butter only on the piece of bread you are about to eat (not on all the bread on your plate)。 It is okay if breadcrumbs drop on your plate or the table. The waiter will clear them away for you.
參考譯文
面包是西方菜單上不可或缺的一種食物。有時你會看到菜單上有很多種面包，這時選擇合適的面包來搭配你的主菜就是一項不簡單的任務了。如果你在國外，了解不同種類的面包和它們的正確吃法是十分有用的。
面包的種類基本上分三種：發酵面包，快速面包和平面面包。發酵面包中含有氣孔，而發酵的效果是由制作面包的酵母產生的。例如葡萄干面包和全麥面包就是發酵面包。比薩餅和漢堡也屬于發酵面包。
在正規的西餐廳，面包盤與黃油刀通常放在你的左手邊。吃面包的時候，你應該把面包撕成小塊。用刀切或直接咬都是不禮貌的。你只能在要吃的面包塊上涂黃油（其他盤子里的面包不用）。面包屑掉在盤子里或桌子上都是可以的，服務生會負責清理
5.用英語介紹面包
I work in a bakery in the bakery sells is European bread, there are often foreigners to buy, and my English is very poor, I need some bread on the introduction of common colloquial english. I hope my friend in English will help me, thank you.
Hello, would you like to introduce this loaf of bread?
This bread, which belongs to the soft European series, is salty and contains cheese, cheese, raisins;
Its dough is sugar free and oil-free.
6.關于《面包味道》的英語作文,謝謝
Bread has been the common food in many parts of the world,particularly in most western * there are different flavors and shapes in bread by making use of various ingredients,some wealthy people seems to have lost their appitite towards the flour and butter mainly -made *e this,for some country where hunger and famine are still rampant ,like Aferica,and sometims the citizen in those nations even don't have the access to safe drinking water and improved sanitation,let alone the fine food-----bread.
It is a sad news,however,that food waste in some dinners hosted by some business man and Chinese governtment official is ever worse.I have little agreement that they would consider bread a delicious food as their mind have been eroded by their expanding appitite towards more power and * the contrary, bread is always enjoyed by the average people.
7.關于《面包味道》的英語作文,謝謝
Bread has been the common food in many parts of the world,particularly in most western * there are different flavors and shapes in bread by making use of various ingredients,some wealthy people seems to have lost their appitite towards the flour and butter mainly -made *e this,for some country where hunger and famine are still rampant ,like Aferica,and sometims the citizen in those nations even don't have the access to safe drinking water and improved sanitation,let alone the fine food-----bread. It is a sad news,however,that food waste in some dinners hosted by some business man and Chinese governtment official is ever worse.I have little agreement that they would consider bread a delicious food as their mind have been eroded by their expanding appitite towards more power and * the contrary, bread is always enjoyed by the average people。
8.用英文簡單的介紹蛋糕（大概100個單詞）
黑森林：Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol. 蛋撻：The egg tart is a kind of custard tart pastry commonl。
Schweineohren", which are variations of a traditional milk custard and egg custard served in cha chaan tengs, Spanish, and even bird', but without the yeast;4", Italian:Black Forest cake consists of several layers of chocolate cake:A palm tree (French, and chocolate shavings, which consists of an outer pastry crust that is filled with egg custard and baked. Then the cake is decorated with additional whipped cream. Usually it is rolled in sugar before baking, with whipped cream and cherries between each layer. 蛋撻， elephant ears, milk, coated with sugar;pig', Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake. Puff pastry is alternating layers of dough and melted butter;s nest tarts, maraschino cherries, it is topped with honey; or in English ", including egg white. In some European traditions sour cherries are used both between the layers and for decorating the top, making a roll that is then cut into about 1/. Unlike English custard tarts. Palmiers are made from puff pastry. Traditionally, Black Forest cake is most often prepared without alcohol. It is also served piping hot rather than at room temperature like English custard tarts, which is common in Austrian recipes). It is thought to have originated in France around the turn of the 20th *, although other liquors are also used (such as rum, Jewish, and then the two sides are rolled up together so that they meet in the middle, and the tart is not sprinkled with ground nutmeg or cinnamon before serving, sometimes called palm leaves: palmier) or elephant ear is a German ;s ears". In the United States, French:The egg tart is a kind of custard tart pastry commonly found in Hong Kong and other Asian countries. There is no known first credit for the recipe, egg tarts come in many variations within Hong Kong cuisine. The puff pastry is rolled out, green-tea-flavoured tarts, honey-egg, a laminated dough similar to the dough used for croissant, ginger-flavoured egg, and Portuguese pastry (among other cuisines) in a palm shape or a butterfly shape. In the Puerto Rican version, french hearts or glasses. In Germany they are known as ", and also chocolate tarts, milk is normally not added to the egg custard; slices and baked.蝴蝶酥， but appears to a broader geography than just France；黑森林。
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