Question

【題目】 For thousands of years, salting was a common way to preserve food. Corned beef (咸牛肉）, bacon, green beans, and hundreds of other foods were preserved with salt.【1】 Then, in the 1800s, a Frenchman named Louis Pasteur discovered the secret: bacteria.

What does salt have to do with bacteria? Two things: First, bacteria need moisture (水分）to grow and multiply. Salt pulls moisture out of food, so the bacteria die. 【2】 If you cover food with salt or very salty liquid, bacteria outside the food die before they get in, and bacteria already in the food are poisoned by the salt that goes inside.

【3】 For meat or fish,you pour on a layer of salt, then rub it in well, leaving a salt crust (盾）all over the outside. Hams are often made this way. Another way is to put food into very salty water, called brine (鹵水）.【4】 The salt will draw the moisture out of the food, creating a kind of brine that the food sits in.

Today, in most parts of the world, salting, is no longer necessary. 【5】 But even though we no longer rely on salt to keep our food fresh, we haven’t lost our taste for salt. We don’t want to give up our bacon, corned beef or salted beans.

A.So how do you preserve food with salt?

B.Next, it can make food too salty to eat.

C.Second, salt is poisonous to many bacteria.

D.But for a long time, no one knew why salt worked.

E.You can alternate layers of food and salt in a big jar.

F.People buy food in cans, keep it in the refrigerator, or freeze it.

G.They use salt to preserve meat, fish, vegetables, and even fruit.

Answer 1

【答案】

【1】D

【2】C

【3】A

【4】E

【5】F

【解析】

這是一篇說明文。文章主要介紹了幾千年來，腌制是一種常見的保存食物的方法，文章主要介紹了腌制中鹽所起的作用，如何用鹽保存事物以及鹽的用量的問題。

【1】

根據(jù)上文For thousands of years, salting was a common way to preserve food. Corned beef (咸牛肉）, bacon, green beans, and hundreds of other foods were preserved with salt. 幾千年來，腌制是一種常見的保存食物的方法。咸牛肉、培根、四季豆和成百上千種其他食物都是用鹽保存的。以及下文Then, in the 1800s, a Frenchman named Louis Pasteur discovered the secret: bacteria。然后，在19世紀(jì)，一位名叫路易斯·巴斯德的法國人發(fā)現(xiàn)了這個(gè)秘密：細(xì)菌。故D項(xiàng)（But for a long time, no one knew why salt worked）但是在很長一段時(shí)間里，沒有人知道鹽為什么起作用。承上啟下，符合語境。故選D。

【2】

分析本段可知，本段主要講述了為什么鹽會(huì)殺死細(xì)菌。以及上文First, bacteria need moisture (水分）to grow and multiply. Salt pulls moisture out of food, so the bacteria die. 首先，細(xì)菌需要水分(水分)才能生長和繁殖。鹽會(huì)吸走食物中的水分，所以細(xì)菌就會(huì)死亡。故C項(xiàng)（Second, salt is poisonous to many bacteria）第二，鹽對(duì)許多細(xì)菌都是有毒的。承接上文，符合語境。故選C。

【3】

根據(jù)下文For meat or fish,you pour on a layer of salt, then rub it in well, leaving a salt crust (盾）all over the outside. Hams are often made this way. Another way is to put food into very salty water, called brine.對(duì)于肉或魚，你倒上一層鹽，然后很好地揉進(jìn)去，在外面留下一層鹽皮�；鹜韧ǔＪ沁@樣做的。另一種方法是將食物放入非常咸的水中，稱為鹽水。由此可知，本段主要講述的人用鹽保存事物的方法。故A項(xiàng)（So how do you preserve food with salt?）那你怎么用鹽保存食物呢？能夠概括段落大意，符合語境。故選A。

【4】

根據(jù)上文Another way is to put food into very salty water, called brine. 另一種方法是將食物放入非常咸的水中，稱為鹽水。以及下文The salt will draw the moisture out of the food, creating a kind of brine that the food sits in.鹽會(huì)把食物中的水分吸走，形成一種食物可以浸泡的鹽水。故E項(xiàng)（You can alternate layers of food and salt in a big jar）你可以在一個(gè)大罐子里交替放置食物和鹽。承上啟下，符合語境。故選E。

【5】

根據(jù)上文Today, in most parts of the world, salting, is no longer necessary.今天，在世界上大多數(shù)地區(qū)，腌制不再是必要的。以及下文But even though we no longer rely on salt to keep our food fresh, we haven’t lost our taste for salt.但是，即使我們不再依賴鹽來保持食物的新鮮，我們也沒有失去對(duì)鹽的品味。故F項(xiàng)（People buy food in cans, keep it in the refrigerator, or freeze it）人們買罐裝食品，把它放在冰箱里，或者冷藏起來。承上啟下，符合語境。故選F。