急求一篇关于冰淇淋的英语短文英语课做presentation用的,不用太长,最好是一段段分开的那种,像《疯狂英语》那些杂志上那样的就行.急用,希望哪位大大提供一下,

急求一篇关于冰淇淋的英语短文英语课做presentation用的,不用太长,最好是一段段分开的那种,像《疯狂英语》那些杂志上那样的就行.急用,希望哪位大大提供一下,
急求一篇关于冰淇淋的英语短文
英语课做presentation用的,不用太长,最好是一段段分开的那种,像《疯狂英语》那些杂志上那样的就行.急用,希望哪位大大提供一下,

急求一篇关于冰淇淋的英语短文英语课做presentation用的,不用太长,最好是一段段分开的那种,像《疯狂英语》那些杂志上那样的就行.急用,希望哪位大大提供一下,
Ice cream has a long history as a popular dairy food item. It has evolved from a manually manufactured household product to a very automated industrial product.
（讲history的） Once upon a time, hundreds of years ago, Charles I of England hosted a sumptous state banquet for many of his friends and family. The meal, consisting of many delicacies of the day, had been simply superb but the "coup de grace" was yet to come. After much preparation, the King's french chef had concocted an apparently new dish. It was cold and resembled fresh- fallen snow but was much creamier and sweeter than any other after- dinner dessert. The guests were delighted, as was Charles, who summoned the cook and asked him not to divulge the recipe for his frozen cream. The King wanted the delicacy to be served only at the Royal table and offered the cook 500 pounds a year to keep it that way. Sometime later, however, poor Charles fell into disfavour with his people and was beheaded in 1649. But by that time, the secret of the frozen cream remained a secret no more. The cook, named DeMirco, had not kept his promise.
（成分）Ice cream has the following composition:
greater than 10% milkfat by legal definition, and usually between 10% and as high as 16% fat in some premium ice creams
9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
0.2 to 0.5% stabilizers and emulsifiers
55% to 64% water which comes from the milk or other ingredients
These percentages are by weight, either in the mix or in the frozen ice cream. Please remember, however, that when frozen, about one half of the volume of ice cream is air (overrun, for definition, see ice cream processing, for calculation, see overrun), so by volume in ice cream, these numbers can be reduced by approximately one-half, depending on the actual air content. However, since air does not contribute weight, we usually talk about the composition of ice cream on a weight basis, bearing in mind this important distinction. All ice cream flavours, with the possible exception of chocolate, are made from a basic white mix.
Formulations can be derived from a number of different starting points. Details and suggested formulas are detailed on the formulations page, but turning the formulation into a recipe depends on the ingredients used to supply the components, and it is then necessary to do a mix calculation to determine the required ingredients based on the formula. Ice milk and light ice creams are very similar to the composition of ice cream but in the case of ice milk in Canada, for example, it must contain between 3% and 5% milkfat by legal definition.
The ingredients to supply the desired components are chosen on the basis of availability, cost, and desired quality. These ingredients will now be examined in more detail.