Question

  Centuries ago, man discovered that removing moisture from food helps to store it, and that the easiest way to do this is to expose the food to sun and wind.

    All foods including water — cabbage and other leaf vegetables contains as much as 93% water, potatoes and other root vegetables 80%, lean (瘦的) meat 75% and fish, anything from 80% to 60%, depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is controlled.

    Nowadays most foods are dried mechanically. The conventional method of such dehydration (脫水) is to put food in chambers (室) through which hot air is blown at temperature of about ll0'C at entry to about 43'C at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.

    Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated steel cylinder (圓筒), then put them into a chamber through which a current of hot air passes. In the first process, the dried material comes off the roller (滾筒) as a thin film which is then broken up into small, though still relatively flakes (薄片). In the second process it falls to the bottom of the chamber as small powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients (成分) are dried separately and then mixed.

    Dried foods take up less room and weigh less than the same food packed in cans or

frozen, and they do not need to be stored in special conditions. For these reasons they

are invaluable to the climbers, explorers and soldiers in battle, who have little storage

space. They are also popular with housewives because it takes so little time to cook

them.

It can be inferred from the passage that ________.

  A. the rattier fish contain as much water as the lean one

  B. the rattier the fish is, the more water it may contain

  C. a fatty fish holds less water than a lean one

  D. the water content of fish has nothing to do with the content of their fat

The underlined word "conventional" in Paragraph 3 can most probably be replaced by _________.

  A. particular        B. scientific          C. usual               D. special

Which of the following statements is NOT true about drying food?

  A. The removal of water in food helps prevent it from going rotten.

  B. The open-air method of drying food has been known for hundreds of years.

  C. In the course of dehydration, the temperature of hot current coming from entry to exit is gradually going up.

  D. The process of drying liquids is much more complex than that of drying solid food.

The last paragraph mainly talks about __________.

  A. the reason why housewives like dried food

  B. the general convenience of dried food

  C. the methods of storing food

  D. the advantages of dried, canned and frozen food

Answer 1

【小題1】B

【小題2】C

【小題3】C

【小題4】B

解析:

【小題1】 推理判斷題。第二段講到，魚含有水分的多少取決于其肥瘦程度(depending on how fatty it is)，故可推斷出越肥的魚所含水分越多，故選B。

【小題2】 詞義推瀾題。作者在文章第三段介紹完conventional method后，說過這種方法為usual method，可推斷出這里的conventional與usual同義，故選C。conventional：“常規(guī)的，通常的”。

【小題3】 細(xì)節(jié)理解題。從文章第三段第二句可知C不正確，溫度不是不斷升高，而是從110℃降到43℃．可從第一段判斷A，B兩項正確，D項可從第三段與第四段的內(nèi)容相比較而得出，前者介紹的工序簡單。后者復(fù)雜．

【小題4】主旨大意題。最后一段主要講dried food在包裝、存儲上的優(yōu)點，也就是它的方便之處，這與B項中的convenience相對應(yīng)。A項僅是此段討論的一部分，C項說的是儲存方法，和脫水食物易于存儲是兩碼事。