课程咨询

托福考试网 托福资料下载 托福资讯 0元讲座 水平测试

托福考试练习
新东方在线 > TOEFL > 托福阅读 > 正文
托福培训

扫码免费领资料

内含托福全科备考资料

更有免费水平测试及备考规划

托福培训

扫码关注掌握一手留学资讯

回复XDF免费水平测试

录播精讲 直播课HOT

托福阅读备考模拟试题训练附答案(4)

2015-04-10 17:18:51来源：网络

　　托福阅读是考生子容易拿分的部分，多多练习将对托福分数的整体提高有很大帮助哦!新东方在线为大家带来托福阅读备考模拟试题训练附答案(4)，希望对大家托福备考有所帮助，更多精彩尽请关注新东方在线托福网!

　　The discovery of freezing has changed our eating habits more than any other related invention. Because many foods contain large amounts of water, they freeze solidly at or just below 32 degrees Fahrenheit. When we lower the temperature to well below the freezing point and prevent air from penetrating the food, we retard the natural process of decay that causes food to spoil. Freezing preserves the flavor and nutrients of food better than any other preservation method. When properly prepared and packed, foods and vegetables can be stored in the freezer for one year.

　　Most vegetables and some fruits need blanching before they are frozen, and to avoid this step would be an expensive mistake. The result would be a product largely devoid of vitamins and minerals. Proper blanching curtails the enzyme action, which vegetables require during their growth and ripening but which continues after maturation and will lead to decay unless it is almost entirely stopped by blanching. This process is done in two ways, either by plunging vegetables in a large amount of rapidly boiling water for a few minutes or by steaming them. For steam blanching, it is important that timing begin when the water at the bottom of the pot is boiling. Different vegetables require different blanching times, and specified times for each vegetable must be observed. Under-blanching is like no blanching at all, and over-blanching, while stopping the enzyme action, will produce soggy, discolored vegetables.

　　1.Why does the author mention 32 degrees Fahrenheit?

　　A.To suggest the storage temperature for most foods

　　B.To identify the freezing point of water

　　C.To state the correct setting for a freezer

　　D.To give the temperature for blanching

　　2.Why does the author use the term expensive mistake in discussing blanching?

　　A.To state that blanching is expensive but very effective

　　B.To warn that not blanching will harm the food’s nutritional value

　　C.To emphasize the importance of blanching only a few items at a time

　　D.To show that many people waste food by blanching improperly

　　答案见下一页

本文关键字: 托福阅读 托福阅读模拟试题 托福阅读练习

上一页 1 2 下一页

托福辅导

关注新东方在线托福

托福机经·Official题目练习

考前重点突破·听说读写海量资料

更多资料

关注新东方在线托福，
回复【XDF】获取大礼包

托福辅导
  • 1.打开手机微信【扫一扫】，识别上方二维码；
  • 2.点击【添加】，回复对应关键字领取学习资料。
更多>>
更多内容

免费获取托福备考大礼包

微信扫描下方二维码 立即领取

托福辅导
更多>>
更多公益讲座>>
更多>>
更多资料
托福TPO 托福听力练习 托福口语练习 托福阅读练习 托福写作练习
我要
反馈 返回
首页
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10