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  3. This book concentrates rather on products or ingredients, which are added to foods primarily for the savor they impart. They are

This book concentrates rather on products or ingredients, which are added to foods primarily for the savor they impart. They are

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问题     This book concentrates rather on products or ingredients, which are added to foods primarily for the savor they impart. They are products used principally as flavorings or seasonings and not foods which incidentally contribute some flavor to the finished dish. For instance, when discussing fruits as seasonings, we include citrus rinds, juices, and extracts, because these are added to a dish primarily to impart flavor. We have not included discussion of whole fruits. While whole fruits are naturally flavorful, their primary function is as foodstuffs, not as ingredients used to add flavor or enhance the taste of a completed dish.
    Similarly, we include various cheeses that are used to add flavor to particular recipes, but do not discuss the merits of individual cheeses as separate and distinct foods. We also included spices, herbs, dehydrated onion, and garlic, flavoring extracts, wines, cordials, liqueurs, and ingredients made from combinations of some or all of these products.
    We have also tried to be reasonable about availability in deciding what items to include and which to exclude. While some products listed in our glossary may be hard to find, most will be available through normal foodservice supply channels. The criterion of availability ruled out our including many of the unusual spices and herbs, available only from highly specialized sources. We have mentioned only those more-difficult-to-find items about which we’ve been asked numerous questions over the year.
    The recipes in this text have been arranged with clarity and convenience foremost in mind. You will find recipes grouped into the traditional categories of appetizers, soups, meats, and so forth, allowing you to go directly to the kind of dish you wish to prepare and then to select among the rich varieties of individual recipes within each category. Each recipe also includes a "featured seasoning" section, highlighting the kinds of seasonings that contribute to the distinctive flavor of the dish.
    While there have been countless texts and cookbooks on spice and herbs—even encyclopedic works on the broader subject of flavor—this is the first text that looks at seasoning from the professional chef’s point of view, illustrating the rich and exciting world of seasoning from the professional chef’s perspective—to provide a ready reference to the many products which are apt to be on the professional’s seasoning shelf, to explain, define, and contribute fresh information on products which are now not part of the chef’s repertoire, but should be. In doing so, we hope that we have made our contribution to the seasoning of America.
The criterion of availability decided the authors to include in the book’s glossary______.
选项 A、mostly those items obtained from normal markets
B、mostly those unusual and highly specialized items
C、only those items that are more difficult to find
D、only those items about which people have more questions
答案A
解析
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