Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each...

LQ

Lê Quỳnh Anh

24 tháng 8 2017

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questionsAll 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 which cause food to go bad is checked. Fruit is sun-dried in Asia Minor, Greece, Spain and ot...

Đọc tiếp

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questions

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 which cause food to go bad is checked.

Fruit is sun-dried in Asia Minor, Greece, Spain and ot her 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 sulphur 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°C at entry to about 45°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. 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.

This passage is mainly ______.

A. argumentative

B. analytical

C. informative

D. fictional

#Mẫu giáo

1

DH

Dương Hoàn Anh

24 tháng 8 2017

Đáp án C

Kiến thức: Đọc hiểu

Giải thích:

Đoạn văn này chủ yếu là ______.

A: tranh luận C: cung cấp thông tin

B: phân tích D: hư cấu, viễn tưởng

Đáp án:C

Dịch bài đọc:

Tất cả các loại thực phẩm đều chứa nước - bắp cải và các loại rau ăn lá khác có chứa 93% nước, khoai tây và rau củ ăn rễ khác chứa 80%, thịt nạc 75% và cá từ 80% đến 60% tuỳ theo chất béo. Nếu nước bị loại bỏ thì hoạt động của vi khuẩn gây hư hại thực phẩm sẽ được giảm thiểu đáng kể.

Trái cây được sấy khô ở Châu Á, Hy Lạp, Tây Ban Nha và các nước Địa Trung Hải, cũng như ở California, Nam Phi và Úc. Phương thức được sử dụng khác nhau, nhưng nhìn chung, trái cây được trải ra trên khay trong sân phơi nắng. Để ngăn bị thâm đen, lê, đào và mơ sẽ tiếp xúc với khói của lưu huỳnh đốt cháy trước khi sấy khô. Mận để làm mận khô và một số loại nho để làm nho khô và quả lý chua, được nhúng vào dung dịch kiềm để nứt vỏ và loại bỏ lớp phủ sáp, do đó làm tăng tốc độ sấy.

Ngày nay hầu hết các thực phẩm đều được làm khô bằng máy móc; phương pháp loại bỏ nước thông thường là đưa thức ăn vào trong buồng thông qua đó không khí nóng được thổi ở nhiệt độ khoảng 110 ° C ở lối vào tới khoảng 45 ° C ở lối ra. Đây là phương pháp thông thường để làm khô những thứ như rau, thịt băm, và cá.

Các chất lỏng như sữa, cà phê, chè, súp và trứng có thể được làm khô bằng cách đổ chúng lên trên một xi lanh thép ngang nóng hoặc bằng cách phun chúng vào trong buồng mà qua đó một luồng không khí nóng đi qua. Trong trường hợp đầu tiên, vật liệu khô được loại bỏ khỏi con lăn như một màng mỏng sau đó được chia thành các mảnh nhỏ, mặc dù vẫn còn thô. Trong quá trình thứ hai nó rơi xuống đáy của buồng như một miếng bột. Nơi có thể nhận thịt và rau là cần thiết, như trong súp, các thành phần được sấy khô riêng biệt và sau đó trộn lẫn.

Thực phẩm khô chiếm ít chỗ hơn và nhẹ hơn so với cùng một thực phẩm đóng gói trong lon hoặc đông lạnh, và chúng không cần phải được bảo quản trong điều kiện đặc biệt. Vì những lý do này, chúng rất có giá rị đối với các nhà leo núi, thám hiểm và binh lính trong trận chiến, những người có ít chỗ trữ đồ. Chúng cũng phổ biến với các bà nội trợ bởi vì cần rất ít thời gian để nấu chúng.

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LQ

Lê Quỳnh Anh

11 tháng 3 2018

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questionsAll 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 which cause food to go bad is checked. Fruit is sun-dried in Asia Minor, Greece, Spain and ot...

Đọc tiếp

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questions

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 which cause food to go bad is checked.

Fruit is sun-dried in Asia Minor, Greece, Spain and ot her 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 sulphur 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°C at entry to about 45°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. 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.

In the process of drying certain kinds of fruits, sulphur fumes help ______

A. remove their wax coating

B. kill off bacteria

C. maintain their color

D. crack their skin

#Mẫu giáo

1

DH

Dương Hoàn Anh

11 tháng 3 2018

Đáp án C

Kiến thức: Đọc hiểu

Giải thích:

Trong quá trình sấy một số loại trái cây nhất định, khói lưu huỳnh sẽ giúp ______.

A. loại bỏ lớp phủ sáp của chúng C. duy trì màu sắc của chúng

B. diệt vi khuẩn D. làm nứt vỏ của chúng

Thông tin: In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying.

Ta có cụm từ "prevent darkening" (không để bị thâm đen) = "maintain their color" (giữ nguyên màu sắc)

Đáp án:C

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Lê Quỳnh Anh

18 tháng 12 2018

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questionsAll 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 which cause food to go bad is checked. Fruit is sun-dried in Asia Minor, Greece, Spain and ot...

Đọc tiếp

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questions

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 which cause food to go bad is checked.

Fruit is sun-dried in Asia Minor, Greece, Spain and ot her 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 sulphur 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°C at entry to about 45°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. 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.

Nowadays the common method for drying vegetables and minced meat is ______.

A. spreading them out on trays in drying yards

B. putting them in chambers and blowing hot air through

C. dipping them in an alkaline solution

D. pouring them over a heated horizontal steel cylinder

#Mẫu giáo

1

DH

Dương Hoàn Anh

18 tháng 12 2018

Đáp án B

Kiến thức: Đọc hiểu

Giải thích:

Ngày nay, phương pháp phổ biến để sấy rau và thịt băm là ______.

A. phun chúng trên khay trong sân phơi

B. đưa chúng vào buồng và thổi không khí nóng qua

C. nhúng chúng trong dung dịch kiềm

D. đổ chúng qua một xy lanh thép ngang nóng

Thông tin: 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°C at entry to about 45°C at exit.

Đáp án:B

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LQ

Lê Quỳnh Anh

12 tháng 2 2018

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questionsAll 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 which cause food to go bad is checked. Fruit is sun-dried in Asia Minor, Greece, Spain and ot...

Đọc tiếp

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questions

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 which cause food to go bad is checked.

Fruit is sun-dried in Asia Minor, Greece, Spain and ot her 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 sulphur 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°C at entry to about 45°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. 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.

According to the passage, dried foods are most useful for ______.

A. explorers who are underweight

B. soldiers who are not in battle

C. people who are on the move

D. housewives who have little storage space

#Mẫu giáo

1

DH

Dương Hoàn Anh

12 tháng 2 2018

Đáp án C

Kiến thức: Đọc hiểu

Giải thích:

Theo đoạn văn, thực phẩm khô hữu ích nhất cho ______.

A. những nhà thám hiểm thiếu cân B. những người lính không tham chiến

C. những người bận rộn D. các bà nội trợ có ít không gian để trữ đồ

Thông tin: 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.

Ta có cụm "to be on the move" hoặc "to be on the go" nghĩa là vô cùng bận rộn. Do đó đáp án C là hợp lí nhất. ("People who are on the move" bao gồm"climbers", "soldiers in battle" and "housewives".)

Đáp án:C

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LQ

Lê Quỳnh Anh

13 tháng 2 2019

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questionsAll 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 which cause food to go bad is checked. Fruit is sun-dried in Asia Minor, Greece, Spain and ot...

Đọc tiếp

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questions

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 which cause food to go bad is checked.

Fruit is sun-dried in Asia Minor, Greece, Spain and ot her 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 sulphur 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°C at entry to about 45°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. 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.

The final product of the process of drying liquids that uses the first method will be ______.

A. small flakes

B. fine powder

C. dried soup

D. recognizable pieces

#Mẫu giáo

1

DH

Dương Hoàn Anh

13 tháng 2 2019

Đáp án A

Kiến thức: Đọc hiểu

Giải thích:

Sản phẩm cuối cùng của quá trình sấy chất lỏng sử dụng phương pháp đầu tiên sẽ là ______. A. các mảnh nhỏ C. súp khô

B. bột mịn D. các mảnh dễ nhận biết

Thông tin: 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.

Đáp án:A

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LQ

Lê Quỳnh Anh

5 tháng 7 2019

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questionsAll 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 which cause food to go bad is checked. Fruit is sun-dried in Asia Minor, Greece, Spain and ot...

Đọc tiếp

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questions

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 which cause food to go bad is checked.

Fruit is sun-dried in Asia Minor, Greece, Spain and ot her 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 sulphur 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°C at entry to about 45°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. 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.

What is the main idea of the passage?

A. Advantages of dried foods.

B. Water: the main component of food

C. Mechanization of drying foods.

D. Different methods of drying foods.

#Mẫu giáo

1

DH

Dương Hoàn Anh

5 tháng 7 2019

Đáp án D

Kiến thức: Đọc hiểu

Giải thích:

Ý chính của đoạn văn là gì?

A: Những ích lợi của thực phẩm khô C: Sự cơ khí hóa trong việc làm khô thực phẩm B: Nước: thành phần chính của thực phẩm D: Các phương pháp làm khô thực phẩm.

Trong bài có nhắc đến các phương pháp làm khô thực phẩm như "sun-dried", "expose to sulphur fumes", "put in chambers", ....

Đáp án:D

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Lê Quỳnh Anh

15 tháng 10 2019

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questionsAll 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 which cause food to go bad is checked. Fruit is sun-dried in Asia Minor, Greece, Spain and ot...

Đọc tiếp

Read the following passage and mark the letter A B, C, or D on your answer sheet to indicate the correct answer to each of the questions

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 which cause food to go bad is checked.

Fruit is sun-dried in Asia Minor, Greece, Spain and ot her 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 sulphur 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°C at entry to about 45°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. 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.

What does the word “which” in the fourth paragraph refer to?

A. Vegetables

B. Foods

C. Things

D. Chambers

#Mẫu giáo

1

DH

Dương Hoàn Anh

15 tháng 10 2019

Đáp án D

Kiến thức: Đọc hiểu

Giải thích:

Từ "which" trong đoạn 4 nói đến cái gì?

A. Rau C. Những thứ

B. Thực phẩm D. Buồng sấy

Đại từ quan hệ "which" dùng để thay thế cho danh từ đứng trước nó là "chambers": 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°C at entry to about 45°C at exit.

Đáp án:D

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Lê Quỳnh Anh

6 tháng 3 2017

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the following questions from 31 to 35:Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind. In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stock fish and the Arabs dried dates and...

Đọc tiếp

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the following questions from 31 to 35:

Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind. In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stock fish and the Arabs dried dates and apricots.

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 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 sulphur 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°C at entry to about 45°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. 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.

This passage is mainly ________.

A. informative

B. fictional

C. argumentative

D. anal ytical

#Mẫu giáo

1

DH

Dương Hoàn Anh

6 tháng 3 2017

Đáp án A

Trong cả bài đọc, ta thấy tác giả hầu hết chỉ đưa ra thông tin nhằm cung cấp cho người đọc mà không hè tranh cãi, phân tích hay tưởng tượng.

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LQ

Lê Quỳnh Anh

24 tháng 6 2017

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the following questions from 31 to 35:Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind. In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stock fish and the Arabs dried dates and...

Đọc tiếp

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the following questions from 31 to 35:

Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind. In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stock fish and the Arabs dried dates and apricots.

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 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 sulphur 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°C at entry to about 45°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. 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.

The word “checked” in the second paragraph is closest in meaning to ________

A. put a tick

B. reduced considerably

C. motivated to develop

D. examined carefully

#Mẫu giáo

1

DH

Dương Hoàn Anh

24 tháng 6 2017

Đáp án B

Check (v): ngăn cản, cản trở = reduce considerably

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