题目内容
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Dried vegetables are easy to use if you remember to ______ them overnight.
A．plunge
B．bathe
C．soak
D．immerse
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更多“Dried vegetables are easy to use if you remember to ______ them overnight.A．plungeB．batheC”相关的问题
Dried vegetables are easy to use if you remember to ______ them overnight.
A．plunge
B．soak
C．put
D．immerse
Nowadays vegetables are most commonly dried ______.
A．on horizontal cylinders
B．in hot-air chambers
C．in the sun and wind
D．using the open tray method
A．Make fresh fruits and vegetables taste better
B．Protect dried meat from being damaged by ice
C．Keep meat and vegetables from going bad
D．Help doctors freeze organs for transplantation
Dried Foods
Centuries ago, man discovered that removing moisture(51)food helped to preserve it, and that the easiest way to do this was to expose the food to the sun and wind. In this(52)the North American Indians produce dried meat and make it into cakes, the Scandinavians make(53)fish and the Arabs make dried dates.
All foods contain(54), cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75%, and fish anything from 80% to 60% depending(55)how fatty it is. If this water is(56), the activity of the bacteria which causes food to go bad is stopped.
Now day most foods are dried mechanically. The most common(57)of such drying is to put food in chambers. This is the usual method for drying such things(58)vegetables, minced meat, and fish.
Liquids such as milk, coffee, tea, soups and eggs may be dried(59)pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through(60)a current of hot air passes. In the first(61),the dried material is scraped off the roller as a thin film which is then broken up into small pieces, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where(62)pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.
Dried foods take up less room and weigh less(63)the same food packed in can or frozen, and they are(64)to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives(65)it takes so little time to cook them. Usually it is just a matter of replacing the dried-out moisture with boiling water.
A．away
B．from
C．off
D．out
All foods including water — cabbage and other leaf vegetables contains as much as 93% water, potatoes and other root vegetables 80%, lean 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 checked.
Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used vary, but in general, the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulfur before drying. Plums, for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so as to increase the rate of drying.
Nowadays most foods are dried mechanically. The conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110℃ at entry to about 43℃ 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 by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients axe 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. Usually it is just a case of replacing the dried-out moisture with boiling water.
The open-air method of drying food ______.
A．is the one most commonly used today
B．was invented by the American Indians
C．has been known for hundreds of years
D．tends to be unhygienic
Part A
Directions: Read the following three texts. Answer the questions on each text by choosing A, B, C or D. Mark your answers on ANSWER SHEET 1.
Centuries ago, man found out that removing moisture from food helps to preserve it, and that the easiest way to do this is to expose the food to sun and wind.
All foods contain water—cabbage and other leaf vegetables contain as much as 92% water, potatoes and other root vegetables 80%, lean meat 70% and fish anything from 80% to 60% depending on how fatty it is. If this water is removed, the activity of the bacteria(细菌) which cause food to go bad is checked.
At present most foods are dried mechanically. The conventional method of such dehydration (脱水) is to put food in chambers through which hot air is blown at temperature of about 110℃ at entry to about 43℃ at exit. This is the usual method for drying such things as vegetables, minced meat and fish.
Liquids such as milk, coffee, tea, soup and egg may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is stripped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.
Dried foods take up less room and weight 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 climbers, explorers and soldiers in battle, who have little storage space, they are also popular with housewives for it takes so little time to cook them. Usually it is just a case of replacing the dried-out moisture with boiling water.
The chief point of the second paragraph is about ______ .
A．the comparison of lean meat and fish
B．the removal of water in food
C．the water content in food
D．the relationship between water and food
All foods contain water--cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80% , lean 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(细菌) which cause food to go bad is checked.
Nowadays most foods are dried mechanically. The conventional method of such dehydration(脱水) is to put food in chambers through which hoi air is blown at temperatures of about 110°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 horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder.
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 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.
The chief point of the second paragraph is about ______.
A．the comparison of lean meat and fish
B．the removal of water in food
C．the water content in food
D．the relationship between water and food
All foods contain water-cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean 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 that cause food to deteriorate is checked.
Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used vary, but in general, the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulfur before drying. Plums, for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying.
Nowadays most foods are dried mechanically. The conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110℃ at entry to about 43℃ 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 horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes;" in the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients 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 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. Usually it is just a case of replacing the dried-out moisture with boiling water.
The shrimps contain as much water as______.
A．75%
B．93%
C．23%
D．85%
听力原文： WAYS TO KEEP FOOD SAFE
People who grow their own food/usually want to keep enough from their harvest for future use./But they also want to avoid the risk of food poisoning./So food safety experts offer some advice./
One suggestion is to carefully examine vegetables that grow underground/before they are put away for later use./They should be dean, dry, and have no cuts./They should be kept in a cool, dry place./
Meats, fruits and vegetables can be dried and kept in doth bags./The bags should be hung in a cool, dry place./Hanging the bags in the air will keep animals and insects on the ground from damaging the food./
Fresh bread can be kept for later use/ff it is cooled quickly after it is baked./Then, it should be covered completely with dean paper or cloth. / Fresh bread can be kept in a clean tin container. / Be sure dust and insects cannot get into the bread./
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