Question

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.

1. 1.
   It can be inferred from the passage that ________.
   1. A.
      the rattier fish contain as much water as the lean one
   2. B.
      the rattier the fish is, the more water it may contain
   3. C.
      a fatty fish holds less water than a lean one
   4. D.
      the water content of fish has nothing to do with the content of their fat
2. 2.
   The underlined word "conventional" in Paragraph 3 can most probably be replaced by _________.
   1. A.
      particular
   2. B.
      scientific
   3. C.
      usual
   4. D.
      special
3. 3.
   Which of the following statements is NOT true about drying food?
   1. A.
      The removal of water in food helps prevent it from going rotten.
   2. B.
      The open-air method of drying food has been known for hundreds of years.
   3. C.
      In the course of dehydration, the temperature of hot current coming from entry to exit is gradually going up.
   4. D.
      The process of drying liquids is much more complex than that of drying solid food.
4. 4.
   The last paragraph mainly talks about __________.
   1. A.
      the reason why housewives like dried food
   2. B.
      the general convenience of dried food
   3. C.
      the methods of storing food
   4. D.
      the advantages of dried, canned and frozen food

Answer 1

BCCB
1.推理判斷題。第二段講到，魚(yú)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(yú)所含水分越多，故選B。
2.詞義推瀾題。作者在文章第三段介紹完conventional method后，說(shuō)過(guò)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”。
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(xiàng)正確，D項(xiàng)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(jiǎn)單。后者復(fù)雜.
4.主旨大意題。最后一段主要講dried food在包裝、存儲(chǔ)上的優(yōu)點(diǎn)，也就是它的方便之處，這與B項(xiàng)中的convenience相對(duì)應(yīng)。A項(xiàng)僅是此段討論的一部分，C項(xiàng)說(shuō)的是儲(chǔ)存方法，和脫水食物易于存儲(chǔ)是兩碼事。