题目内容
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 (脱水) 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 (圆筒), 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 (滚筒) 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.
小题1:It can be inferred from the passage that ________.
小题2: The underlined word "conventional" in Paragraph 3 can most probably be replaced by _________.
小题3:Which of the following statements is NOT true about drying food?
小题4:The last paragraph mainly talks about __________.
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 (脱水) 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 (圆筒), 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 (滚筒) 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.
小题1: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 |
| A．particular | B．scientific | C．usual | D．special |
| 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. |
| 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 |
小题1:B
小题2:C
小题3:C
小题4:B
小题1:推理判断题。第二段讲到，鱼含有水分的多少取决于其肥瘦程度(depending on how fatty it is)，故可推断出越肥的鱼所含水分越多，故选B。
小题2:词义推澜题。作者在文章第三段介绍完conventional method后，说过这种方法为usual method，可推断出这里的conventional与usual同义，故选C。conventional：“常规的，通常的”。
小题3:细节理解题。从文章第三段第二句可知C不正确，温度不是不断升高，而是从110℃降到43℃．可从第一段判断A，B两项正确，D项可从第三段与第四段的内容相比较而得出，前者介绍的工序简单。后者复杂．
小题4:主旨大意题。最后一段主要讲dried food在包装、存储上的优点，也就是它的方便之处，这与B项中的convenience相对应。A项仅是此段讨论的一部分，C项说的是储存方法，和脱水食物易于存储是两码事。
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