题目内容

8．We all know that certain oils are healthier than others．but your oil health goes beyond just the type．The health of your oil can be related to how you use it too．
Each type of oil has what is called a"smoke point．"The smoke point is the  specific temperature at which the oil starts to break down，or in more technical terms，its molecular structure begins to change．These molecular changes result in； changes in flavor，as well as  changes in nutritional value，specifically，the nutritional value of the oil starts to reduce；changing what once may have been considered an especially healthy oil，like Olive，into one that is unhealthy．
The higher an oil's smoke point is，the higher the temperature of the oil can be．As a result，each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance．Here is a quick guide for the next time you reach for your favorite oil．
Heat During CookingOilBest Use
Low to ModerateCoconutBaking （low heat ） Light Sauteing Pressure Cooking Salads
Corn
Olive
Peanut
Sesame
Walnut
Medium HeatMacadamia NutBaking
Sauteing
Stir-Frying
Safflower
High HeatGrape-seedDeep Browning
Deep-Frying
Sunflower
Soybean/Soy
Note that the above table represents oils that are refined（精炼的）．Most oils we buy are refined．Refined oils tend to have much higher smoke points than when they are unrefined．They also differ in nutrition and flavor．Unrefined oils are more nutritious and they tend to be much richer in flavor．
When it comes to extremely high heat cooking，always choose oils which are refined．

62．What determines whether an oil is healthy or not？D
A．Whether it's refined or not．    
B．Its smoke point．
C．Its molecular．
D．How you use it．
63．Which of the following might be a better choice to make a healthy salad？C
A．Refined walnut oil．    B．Safflower oil．
C．Unrefined olive oil．   D．Sunflower oil．
64．Healthy oil can become unhealthy if．Baccording to the passage．
A．you keep it for too long
B．it is heated well beyond its smoke point
C．it is refined
D．its flavor is changed
65．The author wants to tell readers thatC．
A．oils are related to health
B．oils'value depends on their smoke points
C．"certain oils are healthier"is relative
D．oils'flavor and nutrition are connected．

分析 本文主要讲述了油的健康与你如何使用它有关．每种油都有自己的发烟点，当加热温度超过发烟点时，油开始分解，其分子结构发生变化，营养价值减少，变得不健康．跟未精炼的油相比，精炼油有更高的发烟点，但未精炼的油更有营养，具有更丰富的味道．

解答 62．D 节理解题．根据第一段The health of your oil can be related to how you use it too．可知油的健康与你如何使用它有关．故选D．
63．C 细节推理题．根据倒数第二段Unrefined oils are more nutritious and they tend to be much richer in flavor．可知未精炼的油更有营养，它们往往具有更丰富的味道．由此推知，用未精制的橄榄油做沙拉会更健康．故选C．
64．B 细节理解题．根据第二段changing what once may have been considered an especially healthy oil，like Olive，into one that is unhealthy．可知当健康的油被加热到它的发烟点时会变成不健康的油．故选B．
65．C 理解推断题．本文讲述了每种油都有自己的发烟点，当加热温度超过发烟点时，油开始分解，其分子结构发生变化，营养价值减少，变得不健康．跟未精炼的油相比，精炼油有更高的发烟点，但未精炼的油更有营养，具有更丰富的味道．由此推知，在选择使用某种油的时候，应根据实际情况和油自身的特点进行相对选择．因此"某种油更健康"的说法是相对的．故选C．

点评 本文考察学生的理解推断能力以及细心程度，只要抓住文章的关键词，采用寻读的方法查找细节，就能找到正确答案．

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