| prior to roasting while awaiting the blending process, the beans are carefully stored. the storage area must be isolated from the rest of the building so the sensitive cocoa does not come into contact with strong odors which it may absorb as an off-flavor （异味）. every step of the way so far reflects the close regulation of conditions which is needed to ensure the production of uniformly high quality chocolate. the first step to actual manufacturing is cleaning. this is done by passing the cocoa beans through a cleaning machine that removes dried cocoa pulp, pieces of pod and other extraneous （非必要的） material that had not been removed earlier. when thoroughly cleaned, the beans are carefully weighed and blended according to a company's particular specifications. these formulas are based on experience and desirability. to bring out the characteristic chocolate aroma （香味）, the beans are roasted in large rotary cylinders. depending upon the variety of the beans and the desired en 更多 |
unit 1 food and drink part ⅰ reading comprehension （skimming and scanning） the process of making chocolate part ⅱ reading comprehension （reading in depth） section a american food and drink section b passage 1 changes in the american diet passage 2 categorization of food unit 2 culture part ⅰ reading comprehension （skimming and scanning） what is culture? part ⅱ reading comprehension（reading in depth） section a the origin of "cool" section b passage 1 knighthood and chivalry passage 2 code and culture unit 3 entertainment part ⅰ reading comprehension （skimming and scanning） magic part ⅱ reading comprehension （reading in depth） section a healing power of hobbies section b passage 1 tv talk shows passage 2 benefits of play unit 4 geography part ⅰ reading comprehension（skimming and scanning） the sahara part ⅱ reading comprehension（reading in depth） section a the dead sea secti 更多 |
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