سؤال قراءة ستيب محلول — فهم التفاصيل (تدريب 4403)

(1) The traveler Marco Polo retuned from his famous expedition to the Far East with fruit-flavored ices. We know from Marco Polo that Asians had been making fruit-flavored ices for thousands of years, long before he reached this part of the world. These delicacies became popular in France in the 1500s, but only among royalty. Over the next few centuries, the process of making them evolved and eventually cream was introduced as an ingredient. By the 1700s, people were enjoying a dessert that was very similar to today’s ice cream. It became a treat that could be enjoyed by almost anyone, not just the rich. (2) The first wholesale manufacture of ice cream was in 1851 in Baltimore, Maryland by Jacob Fussel. He had a dairy business that had excess cream which he decided to add to his ice cream. Soon after that, his ice cream outsold all of his other dairy products. (3) The making of ice cream slowly evolved for the next few decades. Manufacturing methods and ingredients improved and refrigeration technology became cheaper and more efficient. By the 1920s, home refrigerators and freezers became more common. This gave the ice cream industry another boost. A problem developed during World War I in the U.S., when most sugar was shipped to Europe and people were therefore only allowed to buy limited amounts of it convinced the government that ice cream was an “essential food”. Ice cream factories were given sugar and production continued. (4) Sales increased in the years leading up to World War II before leveling off in the post-war years. The rise of giant supermarkets created a demand for cheaper, 1960s saw a resurgence in “premium” ice cream, while the following decades saw the market fragment into low-fat varieties for the health-conscious. Including frozen yogurt, fruit bars. ice milk, fat-free ice cream, and mass-produced ice cream, but quality suffered. Many researchers stated that 60% of frozen desserts are ice cream.