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不要吃太多糖英语作文

In contemporary society, the consumption of sugar has become a significant concern due to its widespread presence in our diets and the potential health implications it carries. The sweet allure of sugar is undeniable, but the excessive intake of this ingredient can lead to a myriad of health issues. This essay aims to explore the reasons behind the high sugar consumption, its effects on health, and the importance of moderation in our diets.Sugar, in its various forms, is a staple in many food products, from soft drinks and candies to seemingly healthy options like granola bars and fruit juices. The sweetness of sugar is a powerful draw, providing a quick burst of energy and a sense of satisfaction. However, the overconsumption of sugar has been linked to a range of health problems, including obesity, type 2 diabetes, and dental caries. The World Health Organization WHO has recommended reducing the intake of free sugars to less than 10% of total energy intake, and further to 5% for additional health benefits.One of the primary reasons for the high sugar consumption is the marketing strategies employed by the food and beverage industry. Companies often use sugar as a way to enhance the taste of their products, making them more appealing to consumers. This has led to an environment where sugarladen products are not only ubiquitous but also aggressively promoted. Additionally, the affordability and availability of highsugar foods make them an easy choice for many, especially in fastpaced lifestyles where convenience is often prioritized over health.The health effects of excessive sugar intake are welldocumented. Obesity,for instance, is a growing epidemic, with sugary diets being a significant contributing factor. The highcalorie content of sugar, coupled with its ability to trigger cravings and suppress feelings of fullness, can lead to overeating and weight gain. Furthermore, the bodys metabolism of sugar can lead to a spike in blood sugar levels, increasing the risk of type 2 diabetes. Dental caries, commonly known as tooth decay, is another direct consequence of high sugar consumption, as the bacteria in the mouth feed on sugar and produce acids that erode tooth enamel.To counteract the negative effects of sugar, it is crucial to practice moderation in our diets. This can be achieved by being mindful of the sugar content in the foods we consume and making informed choices. For example, opting for water instead of sugary drinks, choosing whole fruits over fruit juices, and selecting products with lower sugar content can significantly reduce our daily sugar intake. Additionally, understanding the different types of sugars and their sources can help in making healthier choices. Natural sugars found in fruits and dairy products are generally considered healthier than added sugars found in processed foods.Moreover, education plays a vital role in promoting healthier eating habits. Public health campaigns that raise awareness about the dangers of excessive sugar consumption can encourage individuals to make more conscious food choices. Schools, in particular, can play a significant role in educating children about the importance of a balanced diet and the risks associated with high sugar intake.In conclusion, while sugar is an enjoyable and versatile ingredient, itsexcessive consumption can have detrimental effects on our health. By being aware of the sugar content in our diets and making a conscious effort to reduce our intake, we can mitigate these risks and promote a healthier lifestyle. The role of education, public health campaigns, and individual responsibility in this endeavor cannot be overstated. As we navigate the sweet temptations of modern diets, it is essential to remember the adage, all things in moderation.。

德芙巧克力的SWOT分析

德芙巧克力的SWOT分析姓名：彭妍班级：20132231学号：2013223114德芙巧克力的SWOT分析德芙巧克力是世界最大宠物食品和休闲食品制造商美国跨国食品公司玛氏（Mars）公司在中国推出的系列产品之一，是玛氏食品公司旗下的巧克力品牌名称。

品牌名称源自一家1956年所成立的芝加哥糖果商店，1985年开始进入全美市场。

1986年被玛氏食品收购。

1989年进入中国，于1993年进入中国大陆市场，1995年成为中国巧克力领导品牌，“牛奶香浓，丝般感受”成为经典广告语。

德芙巧克力、玫瑰鲜花和胡庄玫瑰花球，早已成为人们传递情感、享受美好瞬间的首选佳品。

德芙巧克力品种丰富，包括果仁巧克力、丝滑牛奶巧克力、榛仁葡萄干巧克力、杏仁牛奶巧克力、摩卡榛仁巧克力、榛子酱夹心巧克力等。

德芙巧克力已成为人们传递情感、享受美好瞬间的首选佳品。

一、德芙巧克力的优势（Strength）1.金融资源德芙在金融资源上占有一定的优势，德芙是爱芬食品（北京）有限公司巧克力工厂生产，由世界上最大的巧克力和糖果公司美国玛氏公司投资的，在资金方面占有了绝对的优势。

可以不断地投入很大资源进行产品研发，为消费者提供优质、美味的食品。

2.人力资源德芙巧克力在人力资源方面，其企业人才具有较高的知识结构、技能、决策能力、团队使命感、奉献精神、团队工作能力。

它的用人理念，延揽天下适用之才。

尊重知识、尊重人才、尊重个性，为每一位员工提供可持续发展的机会和空间，全力塑造有理想、有激情、富创新精神且具战斗力的优秀团队，努力实现公司战略目标。

视员工为财富，视人才为资本，不断打造企业的核心竞争力，并以良好的薪酬福利体制、激励机制、考核机制和竞争机制，力求营造一个公平竞争的环境，让每一位员工都能在大家庭中创造自我，实现自我价值。

这些实物资源都给德芙巧克力增添了竞争优势。

3.先进的技术德芙巧克力拥有自己的生产技术。

采用了国际先进的研发、小试生产、试验和分析检测仪器。

食品感官评价中英文常用术语备考复习

转自食品伙伴网食品感官评价中英文常用术语发布日期：2010-12-16 作者：xslynn 浏览次数：1818本文整理归纳了国际上定义的常用感官评价术语（中英文对照）。

1、一般概念Appearance 外观。

物质或物体的所有可见特性。

Body 主体(风味)。

某种产品浓郁的风味或对其稠度的印象。

Structure 结构、组织。

表示物体或物体各组成部分关系的性质。

Texture 质构、质地。

表示物质的物理性质（包括大小、形状、数量、力学、光学性质、结构）及由触觉、视觉、听觉感受器感知到的产品所有机械的、几何的和表面特性。

机械特性与对产品压迫产生的反应有关。

它们分为五种基本特性：硬性、粘聚性、粘性、弹性、粘附性。

几何特性与产品大小、形状及产品中微粒的排列有关。

表面特性与水分和(或)脂肪含量引起的感觉有关。

在嘴中它们还与这些成分释放的方式有关。

Note 特征。

可区别和可识别的气味或风味特色。

Odour 气味。

嗅觉器官嗅某些挥发性物质所感受到的感官特性。

Aroma 芳香。

通常与产品的腐败变质或转化作用有关的一种典型气味，一种带有愉快内涵的气味。

Flavour 风味。

品尝过程中感知到的嗅感、味感和三叉神经感的复合感觉。

Taint 玷染。

与该产品无关的外来气味或味道。

2、与压缩、拉伸有关的术语Hardness 硬性。

与使产品达到变形或穿透所需力有关的机械质地特性。

在口中，它是通过牙齿间(固体)或舌头与上腭间(半固体)对产品的压迫而感知到的。

Firm/hard 硬。

表示受力时对变形抵抗较大的性质（触觉）。

Soft 柔软。

表示受力时对变形抵抗较小的性质（触觉）。

一般，soft柔软的(低度) 如奶油、奶酪firm实的(中度) 如橄榄hard硬的(高度) 如硬糖块Fracturability 碎裂性。

与粘聚性和粉碎产品所需力量有关的机械质地特性。

可通过在门齿间(前门牙)或手指间的快速挤压来评价。

Crumble 易碎的。

英语最常用的3000词

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世界最好工作奥利奥招募巧克力试吃员

世界最好工作奥利奥招募巧克力试吃员世界最好工作：奥利奥招募“巧克力试吃员It sounds like a job too good to be true.这工作好得像做梦一般不真实。

One of the world's leading chocolate brands is looking for a professionalchocolate taster, who can provide honest feedback on their products.世界顶级巧克力品牌正在寻找一名专业巧克力试吃员，为他们的产品提供忠实的反馈。

Mondelez, who own Cadbury's, Milka and Oreo, need someone they can trust totry out new products and tell them what they think.旗下拥有吉百利、妙卡和奥利奥等品牌的亿滋国际公司需要一名可以信任的人来试吃他们的新产品并告知试吃感受。

The job, with the official title of 'Chocolate and Cocoa Beverage Taster' requires seven and a half hours a week between Tuesdays and Thursdays from the lucky candidate.这一职位的官方名称叫“巧克力及可可饮料品尝员”，幸运的当选者每周周二到周四间将需要花费七个半小时来从事这份工作。

The professional sweet treat checker will be working with 11 panelists and a panel leader in the company's Reading office.专业的甜食试吃员将在该公司的Reading office和11名专家及1名专家组长共事。

甜品的制作方法作文英语

The art of crafting desserts is a delightful journey that intertwines creativity,skill,and a deep appreciation for the senses.It is a culinary adventure that can transform simple ingredients into delectable masterpieces that tantalize the taste buds and evoke feelings of joy and comfort.Here,we explore the intricacies of making desserts,from the selection of ingredients to the techniques that bring them to life.Dessert making is not just about following a recipe its about understanding the science behind the ingredients and the process.For instance,the chemistry of baking involves the interaction of heat,moisture, and leavening agents like baking powder or yeast,which cause the dough to rise and create a pleasing texture.Similarly,the balance of sweetness, acidity,and richness in a dessert can be adjusted to cater to different palates.One of the most rewarding aspects of dessert making is the ability to experiment with flavors.The fusion of chocolate and fruit,the marriage of spices with cream,or the contrast of a crunchy crust with a smooth filling can create a symphony of tastes that delight the senses.A classic example is the apple pie,where the tartness of the apples is balanced with the sweetness of the sugar and the flaky texture of the pastry.To make a dessert,one must start with highquality ingredients.Fresh fruits, pure vanilla extract,and premium chocolate are not just indulgences they are essential for achieving the best flavor profiles.For instance,when making a chocolate soufflé,using highquality dark chocolate ensures a rich, deep flavor that elevates the dish beyond a simple dessert.The process of making a dessert often begins with careful preparation.This includes sifting flour for a lighter texture,creaming butter and sugar until light and fluffy,or melting chocolate slowly to maintain its smooth texture. Each step is crucial and contributes to the final outcome of the dessert.Take,for example,the making of a classic panna cotta.This creamy Italian dessert requires precise heating of the cream and sugar,followed by the addition of gelatin,which sets the mixture into a wobbly,yet firm,dessert. The art lies in the timing and temperature control,ensuring that the gelatin sets the cream without curdling it.Techniques such as caramelizing sugar,whipping egg whites,or folding in whipped cream require practice and finesse.The process of caramelizing sugar,for instance,involves heating it to the right temperature to achieve a rich,amber color without burning it.This technique adds a depth of flavor to desserts like crème brûlée or a simple caramel sauce.Presentation is another vital aspect of dessert making.A beautifully plated dessert not only looks appealing but also enhances the overall dining experience.The use of garnishes,such as fresh fruit,a dusting of powdered sugar,or a drizzle of sauce,can transform a dessert from ordinary to extraordinary.Moreover,the experience of making desserts can be therapeutic and meditative.The process of kneading dough,whisking batter,or carefully layering ingredients allows one to focus on the task at hand,providing asense of accomplishment and satisfaction when the final product is unveiled.In conclusion,the process of making desserts is a multifaceted endeavor that encompasses the selection of ingredients,understanding of techniques,and the art of presentation.It is a culinary craft that,when mastered,can bring joy not only to the creator but also to those who have the pleasure of savoring the creations.Whether its a simple homemade cookie or an elaborate multilayered cake,the love and care put into making desserts are what truly make them special.。

中外巧克力品牌的优劣势比较及营销对策启示

中外巧克力品牌的优劣势比较及营销对策启示发表时间：2009-10-29T10:50:53.577Z 来源：《中国经济与管理科学》第4期供稿作者：周军[导读] 我国巧克力市场发展迅速且未来潜力巨大,但目前国外品牌在市场占据明显优势周军湖南农业大学商学院长沙410128摘要：巧克力是相对特殊的典型糖果食品。

我国巧克力市场发展迅速且未来潜力巨大,但目前国外品牌在市场占据明显优势。

本文对中外巧克力品牌的优劣势进行比较，从产品、价格、分销渠道、促销四个方面，归纳出针对我国本土巧克力品牌的营销策略启示。

关键词：巧克力市场优劣势品牌营销Chinese and foreign chocolate brand superior inferiority comparison and marketing countermeasure enlightenmentZhou JunAbstract:The chocolate is relatively special typical candy food.Our country chocolate market development is rapid,and the future potential will be huge,but present overseas brand in market hold obvious superiority.This article carries on the comparison to the Chinese and foreign chocolate brand s superior inferiority,from the product,the price,retails the channel,to promote sales four aspects,the induction removes the acupuncture needle to our country native place chocolate brand marketing strategy enlightenment.Keywords:Chocolate Market Superior inferiority Brand Marketing【中图分类号】F011【文献标识码】A【文章编号】1009-9646(2009)04-0083-021.引言巧克力是相对特殊的典型糖果食品。

德芙巧克力英语swot

2-3-2A new factory built
Dove has paid more attention to the Chinese market. A new factory was recently built inHubeiprovince to control the cost more efficiently, so it can be predicted that the larger scale of operation will bring about increasing sales in later years.
2-2 weakness
2-2-1Price is high to the customer in the target market
According to the statisticswe found from the internet.
Investigate the relation between income and sending chocolates.
SWOT Analysis
of
Dove
1.A Brief IntroductionofDOVE
There are two meanings of its creative name. One of the meanings is “peace”.Leo Stefanos, the Greek-American founder of DOVE, after witnessing his son racing down the street after an ice cream truck, developed the DOVEBAR out of concern for his children’s safety. It took Leo several months to refine the recipe, naming thenew treat after his south side candy shop, chosen for its “peace” quality. Besides, the word “DOVE” also represented “Do you love me?” It conveys the message of true love.

Chocolate 巧克力介绍

Chocolate
Highlight for 2015.6.23-26
Function
1.相对于无涂层的派，巧克力能提供高档感
2.表面涂层作为首先接触口腔部分，可提供头
香
3.巧克力油脂含量较高，带来较为润滑的口感
GB 9678.2-2014 食品安全国家标准巧克力、代可可脂白巧克力及其制品
巧克力：以可可制品（可可脂、可可块或可可液块/巧克力浆、可可油饼、可可粉）和（或）白砂糖为主要原料，添加或不添加乳化剂、食品添加剂，经特定工艺制成在常温下保持固体或半固体状态的食品。巧克力制品：巧克力与其他食品按一定比例，经特定工艺制成的在常温下保持固体或半固体状态的食品。代可可脂添加量超过5%（按原始配料结算）的产品应命名为代可可脂巧克力。巧克力成分含量不如25%的制品不应命名为巧克力制品。代可可脂：可全部或部分替代可可脂，来源于非可可的植物油脂
Crushing / Grinding Cocoa Cake Alkalising / Roasting
Grinding
Cocoa Liquor alkalised
Cocoa Powder
Cocoa Butter
Pressing
代可可脂
CBE、CBR和CBS的含义是什么？
CBE(cocoa butter equivalent)：类可可脂，是从天然植物油脂中提取的特种脂肪，其化学成分与天然可可脂类似，具有可可脂相似的对称型甘三脂分子结构（需调温Tempering，先降温再升温用Fraction分馏技术将β、β'分离出来）。 CBR(cocoa butter replacer)：非月桂型代可可脂，用含C18和C16脂肪酸为主的甘三脂的植物油，经选择性氢化，再分离提出接近于天然可可脂物性的部分。 CBS(cocoa butter substitute)：月桂型代可可脂，以椰子油、棕榈仁油等含月桂酸脂为主要成分原料油脂，经选择性氢化后再分离提出接近于天然可可脂物性的部分。

人类将面临无巧克力可吃的境地

The world’s biggest chocolate-maker says we’re running out of chocolateThere's no easy way to say this: You're eating too much chocolate, all of you. And it's getting so out of hand that the world could be headed towards a potentially disastrous (if you love chocolate) scenario if it doesn't stop.Those are, roughly speaking, the words of two huge chocolate makers, Mars, Inc. and Barry Callebaut. And there's some data to back them up.Chocolate deficits, whereby farmers produce less cocoa than the world eats,are becoming the norm. Already, we are in the midst of what could be the longest streak of consecutive chocolate deficits in more than 50 years. It also lookslike deficits aren't just carrying over from year-to-year—the industry expects them to grow. Last year, the world ate roughly 70,000 metric tons more cocoa than it produced. By 2020, the two chocolate-makers warn that that number could swell to 1 million metric tons, a more than 14-fold increase; by 2030, they think the deficit could reach 2 million metric tons.The problem is, for one, a supply issue. Dry weather in West Africa (specifically in the Ivory Coast and Ghana, where more than 70 percent of the world's cocoa is produced) has greatly decreased production in the region. A nasty fungal disease known as frosty pod hasn't helped either. The International Cocoa Organization estimates it has wiped out between 30 percent and 40 percent of global cocoa production. Because of all this, cocoa farming has proven a particularly tough business, and many farmers have shifted to more profitable crops, like corn, as a result.Then there's the world's insatiable appetite for chocolate. China's growing lov e for the stuff is of particular concern. The Chinese are buying more and more chocolate each year. Still, they only consume per capita about 5 percent of what the average Western European eats. There's also the rising popularity of dark chocolate, which contains a good deal more cocoa by volume than traditional chocolate bars (the average chocolate bar contains about 10 percent, while dark chocolate often contains upwards of 70 percent).For these reasons, cocoa prices have climbed by more than 60 percent since 2012, when people started eating more chocolate than the world could produce. And chocolate makers have, in turn, been forced to adjust by raising the price of their bars. Hershey's was the first, but others have followed suit.Efforts to counter the growing imbalance between the amount of chocolatethe world wants and the amount farmers can produce has inspired a bit of much needed innovation. Specifically, an agricultural research group in Central Africa is developing trees that can produce up to seven times the amount of beans traditional cocoa trees can. The uptick in efficiency, however, might be compromising taste, says Bloomberg's Mark Schatzker. He likens the trade-off to other mass-produced commodities.Efforts are under way to make chocolate cheap and abundant -- in the process inadvertently rendering it as tasteless as today’s store-bought tomatoes, yet another food, along with chicken and strawberries, that went from flavorful to forgettable on the road to plenitude.It's unclear anyone will mind a milder flavor if it keeps prices down. And the industry certainly won't mind, so long as it keeps the potential for a gargantuan shortage at bay.。

作文不要吃巧克力英语

作文不要吃巧克力英语标题，Why You Should Avoid Eating Chocolate: A Persuasive Essay。

Eating chocolate is a common indulgence for many people around the world. Its rich flavor and smooth texture often make it a favorite treat. However, indulging in chocolate too frequently can have detrimental effects on your health. In this essay, we will explore why it is important to avoid eating chocolate excessively.First and foremost, consuming too much chocolate can lead to weight gain and obesity. Chocolate is high in calories and sugar, which can contribute to an unhealthy diet if not consumed in moderation. Excessive consumption of chocolate can lead to an imbalance in calorie intake, causing you to consume more calories than your body needs. This surplus of calories can then be stored as fat, leading to weight gain over time. Obesity, in turn, increases the risk of various health problems such as diabetes, heartdisease, and stroke.Furthermore, chocolate contains caffeine and theobromine, which are stimulants that can have negative effects on your body. While moderate consumption ofcaffeine can provide a temporary energy boost, excessive intake can lead to insomnia, nervousness, and increased heart rate. Theobromine, another stimulant found in chocolate, can cause similar side effects when consumed in large quantities. These stimulants can disrupt your sleep patterns and leave you feeling jittery and anxious.In addition to its effects on physical health, chocolate can also have negative consequences for mental well-being. Many people turn to chocolate as a comfort food when they are feeling stressed or anxious. While indulging in chocolate may provide temporary relief, it is not a sustainable coping mechanism for dealing with emotional distress. In fact, relying on chocolate as a crutch can lead to a cycle of emotional eating, where you turn to food for comfort rather than addressing the underlying issues causing your stress or anxiety.Moreover, chocolate addiction is a real phenomenon that can have serious consequences for your overall well-being. Like other addictive substances, chocolate contains compounds that can trigger the release of feel-good chemicals in the brain, such as dopamine and serotonin.This can create a sense of pleasure and satisfaction that reinforces the desire to consume chocolate. Over time, your body may develop a tolerance to these effects, leading youto consume larger quantities of chocolate in order to achieve the same level of satisfaction. This can ultimately lead to dependence and withdrawal symptoms when you try to cut back on your chocolate consumption.In conclusion, while chocolate may be a delicious treat, it is important to consume it in moderation. Excessive consumption of chocolate can lead to weight gain, sleep disturbances, increased anxiety, and even addiction. By being mindful of your chocolate intake and making healthier dietary choices, you can protect your physical and mental well-being in the long run. So next time you reach for that chocolate bar, think twice about the potential consequencesand consider opting for a healthier snack instead.---。

无糖巧克力的利弊英语作文

无糖巧克力的利弊英语作文I love sugar-free chocolate because it allows me to enjoy the rich, indulgent flavor of chocolate without the guilt of consuming too much sugar. It's a great option for people who are watching their sugar intake or have diabetes.However, some people may find the taste of sugar-free chocolate to be different from traditional chocolate. Itcan have a slightly bitter or artificial taste, which maynot be appealing to everyone.One benefit of sugar-free chocolate is that it can be a healthier option for those looking to satisfy their sweet tooth without consuming too many calories. It can also be a good choice for people who are trying to manage theirweight or reduce their sugar intake.On the other hand, some sugar-free chocolates may contain artificial sweeteners or sugar alcohols, which can cause digestive issues such as bloating, gas, or diarrheain some people. It's important to be mindful of the ingredients in sugar-free chocolate and how they may affect your body.Another advantage of sugar-free chocolate is that it can be a good option for people with dietary restrictions or food allergies. It allows them to enjoy a sweet treat without having to worry about consuming ingredients that may cause an allergic reaction.In conclusion, sugar-free chocolate has its pros and cons. While it can be a great option for those looking to reduce their sugar intake or manage their weight, it's important to be aware of the potential differences in taste and the effects of artificial sweeteners. As with any food or treat, moderation is key, and it's important to listen to your body and how it responds to sugar-free chocolate.。

怎样用超能力分辨食品的好坏作文英语

怎样用超能力分辨食品的好坏作文英语Having the ability to discern the quality of food using superpowers would be incredibly helpful in ensuring that we consume safe and healthy products.具有超能力来分辨食品的优劣将极大地帮助我们确保所消费的产品是安全和健康的。

One way this could be done is through the ability to see the energy and life force of food. With this power, one could easily determine whether a fruit or vegetable is fresh and nutritious, or if it has been treated with harmful chemicals.通过这种能力，我们能够看到食品的能量和生命力。

有了这种能力，我们很容易就能确定一种水果或蔬菜是否新鲜有营养，或者是否被处理过有害化学物质。

Another way superpowers could help in discerning the quality of food is by having the ability to sense the presence of toxins andcontaminants. Imagine being able to detect harmful substances in food simply by being near it.超能力还可以通过能够感知毒素和污染物的存在来帮助我们分辨食品的品质。

想象一下，我们只需靠近食物，就能够检测到其中的有害物质。

Furthermore, individuals with the ability to discern the quality offood using superpowers could also have the power to detect the presence of bacteria and pathogens. This would be a valuable tool in preventing foodborne illnesses and outbreaks.此外，具有通过超能力来辨别食品优劣的能力的人还可能拥有检测细菌和病原体存在的能力。

甜点综合评价英语

甜点综合评价英语When it comes to evaluating desserts, there are several aspects to consider in order to provide a comprehensive assessment. Firstly, the taste of the dessert is crucial.It should be flavorful, balanced, and not overly sweet. The texture is also important whether it's smooth, creamy, or has a satisfying crunch. Additionally, the presentation of the dessert plays a significant role in its overall appeal. Aesthetically pleasing desserts are often more enjoyable.Another factor to consider is the quality of ingredients used. Fresh, high-quality ingredients can greatly enhance the overall experience of a dessert. Furthermore, the creativity and uniqueness of the dessert should be taken into account. Innovative and original desserts tend to leave a lasting impression.The portion size is also worth mentioning. A good dessert should be satisfying without being overwhelmingly large. It's important to strike a balance in this aspect.Lastly, the overall experience and service should be considered when evaluating a dessert. Factors such as the ambiance of the place where the dessert is served, the attentiveness of the staff, and the overall value for money can contribute to the overall evaluation of the dessert.In conclusion, when evaluating desserts, one should consider the taste, texture, presentation, quality of ingredients, creativity, portion size, and overall experience. By taking all of these factors into account, a comprehensive assessment of a dessert can be made.。

巧克力超市里有吗英语作文

In the vast expanse of a modern supermarket,one can find an array of products catering to every taste and preference.Among these,chocolate holds a special place,not just for its rich,sweet flavor,but also for its ability to evoke feelings of comfort and indulgence.The presence of chocolate in a supermarket is almost a given,but the variety and quality can vary greatly.The Chocolate AisleThe chocolate aisle in a supermarket is a paradise for chocolate lovers.It is typically arranged with shelves lined with an assortment of chocolate bars,boxes of chocolates, and chocolate spreads.The brands range from local favorites to international giants,each offering a unique taste profile.Types of ChocolateThe types of chocolate available in a supermarket are diverse.You can find milk chocolate,which is creamy and sweet,often favored by children and those who prefer a milder chocolate flavor.Dark chocolate is for those who appreciate a more intense, slightly bitter taste,and it is typically higher in cocoa content.White chocolate,made from cocoa butter,sugar,and milk solids,is the choice for those who enjoy a sweeter, creamier treat without the cocoa flavor.Organic and Artisanal OptionsFor the healthconscious consumer,many supermarkets now stock organic chocolate. These are made without the use of synthetic pesticides,fertilizers,or genetically modified organisms,ensuring a healthier option.Artisanal chocolates,on the other hand,are crafted by hand and often feature unique flavors,such as those infused with spices,fruits, or nuts.Chocolate for Special OccasionsSupermarkets also cater to special occasions with their chocolate offerings.During holidays like Valentines Day,Easter,or Christmas,you can find themed chocolate boxes, heartshaped chocolates,and other festive treats.These are perfect for gifting or enjoying as part of the celebration.Allergen InformationFor those with dietary restrictions,supermarkets are increasingly aware and provide clearallergen information on their chocolate products.This is crucial for individuals with allergies to nuts,dairy,or other common allergens found in chocolate.Sustainability and Ethical ConsiderationsIn recent years,there has been a growing interest in ethically sourced and sustainably produced chocolate.Many supermarkets now offer fairtrade chocolate,which ensures that the farmers receive a fair wage for their work and that the production methods are environmentally friendly.ConclusionThe chocolate aisle in a supermarket is a testament to the universal love for this sweet treat.Whether youre looking for a simple bar of chocolate for a snack or a luxurious box for a gift,the variety available is sure to satisfy any chocolate craving.With the increasing focus on health,sustainability,and ethical production,the chocolate aisle is evolving to meet the needs and values of todays consumers.。

第02期精准心测评-《悦享英文》2017-2018学年高中英语系列含解析

食物测试选冰淇淋口味揭秘性格配对食物可以揭示我们的性格？惊奇不惊奇？看这个食物小测验：选一款你喜欢的冰淇淋，可以揭秘你的性格哦！之后还有性相匹配表,看看你适合和喜欢什么冰淇淋口味的人在一起。

拉上你的闺蜜基友一起测一测吧！Pick your favorite ice cream flavor, remember to check the compatibility chart!选一款你喜欢的冰淇淋口味，别忘了看看性相匹配表哦~Vanilla 香草Banana 香蕉Chocolate 巧克力Strawberry 草莓Butter pecan 奶油核桃Chocolate chip巧克力饼干Analysis结果分析If you like vanilla, you are colorful, impulsive, a risk taker who sets high goals and has high expectations of yourself. You also enjoy close family relationships. Gregarious, lives a hectic life。

Easily suggestible，expressive，idealistic; a private person。

如果你喜欢香草味的冰淇淋，说明你喜欢多姿多彩的生活,容易冲动，志向高远，敢于冒险,而且对自己期望颇高.你也喜欢和家人关系亲密。

你喜欢结交朋友，过着忙碌的生活。

你是一个耳根子很软，表现欲强，非常理想主义,也很注重隐私的人。

If you like chocolate，you are lively，creative，dramatic，charming，enthusiastic and the life of the party。

Chocolate fans enjoy being at the center of attention and can become bored with the usual routine. Seductive, well—dressed，extroverted, easily influenced，a follower, intuitive，enjoys intimate relationships.If you like butter pecan, you are orderly，perfectionist, careful，detail—oriented，conscientious, ethical and fiscally conservative. You are also competitive，aggressive in sports and the take-charge type of personality。

食品和食品标准英语词汇_日常英语词汇

蜂蜜标准 standard for honey可可脂标准 standard for cocoa butters巧克力标准 standard for chocolate可可粉和可可糖混合物标准standard for cocoa powders (cocoas) and dry cocoa-sugar mixtures天然矿泉水标准 standard for natural mineral waters加工可可和巧克力制品所使用的碎可可豆, 可可块, 可可油饼和可可细粉标准 standard for cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacture of cocoa and chocolate products夹心巧克力成分标准standard for composite and filled chocolate可可脂糖果标准 standard for cocoa butter confectionery木薯标准 standard for gari食醋标准 standard for vinegar蛋黄酱标准 standard for mayonnaise食用木薯粉标准 standard for edible cassava flour糖标准 standard for sugars鱼和鱼制品标准名称沙文鱼罐头 canned salmon速冻除内脏及带内脏鳍鱼quick frozen finfish, uneviscerated and eviscerated小虾或大虾罐头 canned shrimps or prawns金枪鱼和鲣鱼罐头 canned tuna and bonito蟹肉罐头 canned crab meat速冻小虾或大虾 quick frozen shrimps or prawns沙丁鱼和沙丁类鱼制品罐头 canned sardines and sardine-type pro油脂和相关制品标准名称单个标准未涉及的食用油脂通用标准general standard for edible fats and oils not covered by individual standards 人造奶油标准 (脂肪含量不低于80%) standard for margarine 粗制和精炼的橄榄油, 以及精炼橄榄渣油标准standard for olive oil, virgin and refined, and for refined olive-pomace oil人造奶油标准 (脂肪含量在39%-41%间) standard for minarine 命名植物油标准 standard for named vegetable oils命名动物油标准 standard for named animal fats谷物、豆类及其制品以及植物蛋白标准名称面粉标准 standard for wheat flour玉米标准 standard for maize (corn)整玉米粗粉标准 standard for whole maize (corn) meal脱胚玉米粉和玉米渣标准 standard for degermed maize (corn) meal and maize (corn) grits小麦面筋标准 standard for wheat gluten脱皮的整珍珠小米标准standard for whole and decorticated pearl millet grains小米面标准 standard for pearl millet flour某些豆类标准 standard for certain pulses高粱米标准 standard for sorghum grains高粱面标准 standard for sorghum flour植物蛋白制品标准general standard for vegetable protein products (vpp)大豆蛋白制品标准 general standard for soy protein products (spp)粗粒硬质小麦和硬质小麦粉标准standard for durum wheat semolina and durum wheat flour大米标准 standard for rice小麦和硬质小麦标准 standard for wheat and durum wheat 花生标准 standard for peanuts燕麦标准 standard for oats古斯（蒸熟的硬质小麦餐）标准 standard for couscous果汁及相关产品标准名称杏蜜、桃蜜和梨蜜标准(采用物理方法保藏) standard for apricot, peach and pear nectars preserved exclusively by physical means 桔子汁标准（仅用物理方法保藏）standard for orange juice preserved exclusively by physical means葡萄柚汁标准（仅用物理方法保藏）standard for grapefruit juice preserved exclusively by physical means柠檬汁标准（仅用物理方法保藏）standard for lemon juice preserved exclusively by physical means苹果汁标准（仅用物理方法保藏）standard for apple juice preserved exclusively by physical means蕃茄汁标准（仅用物理方法保藏）standard for tomato juice preserved exclusively by physical means浓缩苹果汁标准（采用物理方法浓缩）standard for concentrated apple juice preserved exclusively by physical means 浓缩桔子汁标准（采用物理方法浓缩）standard for concentrated orange juice preserved exclusively by physical means葡萄汁标准（仅用物理方法保藏）standard for grape juice preserved exclusively by physical means浓缩葡萄汁标准（采用物理方法浓缩）standard for concentrated grape juice preserved exclusively by physical means浓缩拉布鲁斯卡甜葡萄汁标准（采用物理方法浓缩）standard for sweetened concentrated labrusca type grape juice preserved exclusively by physicalmeans菠萝汁标准（仅用物理方法保藏） standard for pineapple juice preserved exclusively by physical means无果肉的黑加仑果蜜标准(采用物理方法保藏) standard for non-pulpy blackcurrant nectar preserved exclusively by physical means黑加仑汁标准（仅用物理方法保藏） standard for blackcurrant juice preserved exclusively by physical means浓缩黑加仑汁标准（采用物理方法浓缩）standard for concentrated blackcurrant juice preserved exclusively by physical means含某种小浆果的果肉蜜标准(采用物理方法保藏) standard for pulpy nectars of certain small fruits preserved exclusively by physical means含桔的果蜜标准(采用物理方法保藏) standard for nectars of certain citrus fruits preserved exclusively by physical means 浓缩菠萝汁标准（采用物理方法浓缩）standard for concentrated pineapple juice preserved exclusively by physical means采用防腐剂加工的浓缩菠萝汁标准standard for concentrated pineapple juice with preservatives, for manufacturing 番石榴果蜜标准(采用物理方法保藏) standard for guava nectar preserved exclusively by physical means芒果果肉液标准(采用物理方法保藏) standard for liquid pulpy mango products preserved exclusively by physical means 其它未涉及的果蜜通用标准(采用物理方法保藏) general standard for fruit nectars preserved exclusively by physical means not covered by individual standards其它未涉及的果汁通用标准（仅用物理方法保藏）general standard for fruit juices preservedexclusively by physical means not covered by individual standards蔬菜汁通用标准 general standard for vegetable juices食品分类标准名称预包装食品标签通用标准 general standard for the labelling of prepackaged foods辐照食品通用标准 general standard for irradiated foods食品添加剂销售时的标签通用标准general standard for the labelling of food additives when sold as such食用盐标准 standard for food grade salt食品添加剂通用法典标准前言preamble to the general standard for food additives食品中污染物和毒素通用法典标准前言preamble to the general standard for contaminants and toxins in foods 再加工用花生中黄曲霉毒素最大限量标准standard for maximum level for aflatoxins in peanuts intended for further processing。

饮食行业基于胜任力的绩效考核系统(英文)

Key goals
Aligning employees with organisational vision, mission, values and strategies.
Distributing “just in time” learning opportunities.
Integrating performance systems Building and retaining intellectual capital
Used by companies with adequate expertise but desire to push up the performance bar.
Framework for the session
Competency in Practice today. Competency based performance management
A surgeon’s physical skill to operate ensuring the patient is well and alive.
Characteristics included in competency models
Develop Vs Hire
You can teach a turkey to climb a tree, but it is easier to hire a squirrel.
systems (PMS) practices today. 3. Competency approaches 4. Best practices 5. Implementation strategies 6. SMR experience
Two approaches

英语考试作文关于巧克力

Chocolate,a delicacy that has been cherished by people across the globe for centuries,is a versatile ingredient that has found its way into a myriad of culinary creations.In this essay,we will explore the history of chocolate,its production process, cultural significance,and the various ways it is enjoyed today.The History of ChocolateChocolate has a rich history that dates back to the ancient civilizations of Mesoamerica. The Olmecs,followed by the Mayans and the Aztecs,consumed a bitter drink made from cacao beans,which they believed to be a gift from the gods.Christopher Columbus was the first European to encounter cacao beans during his travels,but it was Hernán Cortés who introduced chocolate to the Spanish court in the early16th century.The Spanish modified the drink by adding sugar,which made it more palatable to European tastes. The Production ProcessThe journey of chocolate from bean to bar is a complex process that involves several stages.It begins with the cultivation of cacao trees,which are typically grown in tropical regions.The cacao pods are harvested,and the beans inside are fermented and dried. These beans are then roasted,which enhances their flavor.The next step is the grinding of the beans into a paste called chocolate liquor.This liquor is then pressed to separate the cocoa solids from the cocoa butter,creating a mixture that can be further processed into various types of chocolate,such as dark,milk,or white chocolate.Cultural SignificanceChocolate has played a significant role in various cultures.In addition to its religious and ceremonial uses in Mesoamerica,it has been a symbol of luxury and indulgence in Europe.The French,Swiss,and Belgians,in particular,have developed a reputation for their highquality chocolate confections.Today,chocolate is associated with celebrations, gifts,and as a comfort food in many cultures.Enjoying ChocolateChocolate is enjoyed in a multitude of ways.It can be savored as a simple bar,used as an ingredient in desserts like cakes,brownies,and cookies,or incorporated into beverages such as hot chocolate or chocolate milkshakes.Artisanal chocolate makers have also introduced a variety of flavors and textures,including truffles,pralines,and chocolatecovered fruits or nuts.Health Benefits and ConsiderationsWhile chocolate is often considered a guilty pleasure,it also has potential health benefits. Dark chocolate,in particular,contains antioxidants that can contribute to heart health. However,it is important to consume chocolate in moderation due to its high sugar and fat content.The Future of ChocolateAs global demand for chocolate continues to rise,there are concerns about the sustainability of cacao production.Efforts are being made to improve the livelihoods of cacao farmers and to promote environmentally friendly farming practices.Additionally, the development of new chocolate flavors and products continues to innovate the industry. In conclusion,chocolate is more than just a sweet treat it is a cultural phenomenon with a storied past and a promising future.Its journey from the cacao tree to the consumers palate is a testament to human ingenuity and the universal appeal of this beloved indulgence.。