You can’t wash this jacket in the washing machine – you need to get it _____. A. dry-cleaning B. spin-dried C. spring-cl...

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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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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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

22 tháng 8 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 questions that follow Legend has it that sometime toward the end of the Civil War (1861-1865) a government train carrying oxen traveling through the northern plains of eastern Wyoming was caught in a snowstorm and had to be abandoned. The driver returned the next spring to see what had become of his cargo. Instead of the skeletons he had expected to find, he saw his...

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 that follow

Legend has it that sometime toward the end of the Civil War (1861-1865) a government train carrying oxen traveling through the northern plains of eastern Wyoming was caught in a snowstorm and had to be abandoned. The driver returned the next spring to see what had become of his cargo. Instead of the skeletons he had expected to find, he saw his oxen, living, fat, and healthy. How had they survived?

The answer lay in a resource that unknowing Americans lands trampled underfoot in their haste to cross the “Great American Desert” to reach lands that sometimes proved barren. In the eastern parts of the United States, the preferred grass for forage was a cultivated plant. It grew well with enough rain, then when cut and stored it would cure and become nourishing hay for winter feed. But in the dry grazing lands of the West that familiar bluejoint grass was often killed by drought. To raise cattle out there seemed risky or even hopeless. Who could imagine a fairy-tale grass that required no rain and somehow made it possible for cattle to feed themselves all winter? But the surprising western wild grasses did just that. They had wonderfully convenient features that made them superior to the cultivated eastern grasses. Variously known as buffalo grass, grama grass, or mesquite grass, not only were they immune to drought; but they were actually preserved by the lack of summer and autumn rains. They were not juicy like the cultivated eastern grasses, but had short, hard stems. And they did not need to be cured in a barn, but dried right where they grew on the ground.

When they dried in this way, they remained naturally sweet and nourishing through the winter. Cattle left outdoors to fend for themselves thrived on this hay. And the cattle themselves helped plant the fresh grass year after year for they trampled the natural seeds firmly into the soil to be watered by the melting snows of winter and the occasional rains of spring. The dry summer air cured them much as storing in a barn cured the cultivated grasses.
What can be inferred by the phrase “Legend has it” in line 1?

A. Most history book include the story of the train.

B. The story of the train is similar to other ones from that time period.

C. The driver of the train invented the story.

D. The story of the train may not be completed factual.

#Mẫu giáo

1

DH

Dương Hoàn Anh

22 tháng 8 2018

Đáp án là B. “Legend has it that sometime toward the end of the Civil War (1861-1865)

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LQ

Lê Quỳnh Anh

5 tháng 9 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 questions.Legend has it that sometime toward the end of the Civil war (1861 – 1865) a government train carrying oxen travelling through the northern plains of eastern Wyoming was caught in a snowstorm and had to be abandoned. The diver returned the next spring to see what had become of his cargo. Instead of the skeletons he had expected to find, he saw his oxen, living,...

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.

Legend has it that sometime toward the end of the Civil war (1861 – 1865) a government train carrying oxen travelling through the northern plains of eastern Wyoming was caught in a snowstorm and had to be abandoned. The diver returned the next spring to see what had become of his cargo. Instead of the skeletons he had expected to find, he saw his oxen, living, fat and healthy. How had they survived?

The answer lay in the resource that unknowing American lands trampled underfoot in their haste to cross the “Great American Desert” to reach lands that sometimes proved barren. In the eastern parts of the United States, the preferred grass for forage was a cultivated plant. It grew well with enough rain, then when cut and stored it would cure and become nourishing hay for winter feed. But in the dry grazing lands of the west that familiar bluejoint grass was often killed by drought. To cattle out there seemed risky or even hopeless.

Who could imagine a fairy-tail grass that required no rain and somehow made it possible for cattle to feed themselves all winter? But the surprising western wild grasses did just that. They had wonderfully convenient features that made them superior to the cultivated eastern grasses. Variously known as buffalo grass, grama grass, or mesquite grass, not only were they immune to drought; but they were actually preserved by the lack of summer and autumn rains. They were not juicy like the cultivated eastern grasses, but had short, hard stems. And they did not need to be cured in a barn, but dried right where they grew on the ground. When they dried in this way, they remained naturally sweet and nourishing through the winter. Cattle left outdoors to fend for themselves thrived on this hay. And the cattle themselves helped plant the fresh grass year after year for they trampled the natural seeds firmly into the soil to be watered by the melting snows of winter and the occasional rains of spring. The dry summer air cured them much as storing in a barn cured the cultivated grasses.

What can be inferred by the phrase “legend has it” in paragraph 1?

A. Most history book include the story of the train

B. The story of the train is similar to other ones from that time period

C. The driver of the train invented the story

D. The story of the train may not be completed factual

#Mẫu giáo

1

DH

Dương Hoàn Anh

5 tháng 9 2017

Đáp án : D

Legend has it that: truyền thuyết kể lại rằng -> tức là có thể không có thật

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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

8 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 questions.Legend has it that sometime toward the end of the Civil war (1861 – 1865) a government train carrying oxen travelling through the northern plains of eastern Wyoming was caught in a snowstorm and had to be abandoned. The diver returned the next spring to see what had become of his cargo. Instead of the skeletons he had expected to find, he saw his oxen, living,...

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.

Legend has it that sometime toward the end of the Civil war (1861 – 1865) a government train carrying oxen travelling through the northern plains of eastern Wyoming was caught in a snowstorm and had to be abandoned. The diver returned the next spring to see what had become of his cargo. Instead of the skeletons he had expected to find, he saw his oxen, living, fat and healthy. How had they survived?

The answer lay in the resource that unknowing American lands trampled underfoot in their haste to cross the “Great American Desert” to reach lands that sometimes proved barren. In the eastern parts of the United States, the preferred grass for forage was a cultivated plant. It grew well with enough rain, then when cut and stored it would cure and become nourishing hay for winter feed. But in the dry grazing lands of the west that familiar bluejoint grass was often killed by drought. To cattle out there seemed risky or even hopeless.

Who could imagine a fairy-tail grass that required no rain and somehow made it possible for cattle to feed themselves all winter? But the surprising western wild grasses did just that. They had wonderfully convenient features that made them superior to the cultivated eastern grasses. Variously known as buffalo grass, grama grass, or mesquite grass, not only were they immune to drought; but they were actually preserved by the lack of summer and autumn rains. They were not juicy like the cultivated eastern grasses, but had short, hard stems. And they did not need to be cured in a barn, but dried right where they grew on the ground. When they dried in this way, they remained naturally sweet and nourishing through the winter. Cattle left outdoors to fend for themselves thrived on this hay. And the cattle themselves helped plant the fresh grass year after year for they trampled the natural seeds firmly into the soil to be watered by the melting snows of winter and the occasional rains of spring. The dry summer air cured them much as storing in a barn cured the cultivated grasses.

The word “barren” in paragraph 2 is closest in meaning to _________.

A. lonely

B. uncomfortable

C. infertile

D. dangerous

#Mẫu giáo

1

DH

Dương Hoàn Anh

8 tháng 2 2018

Đáp án : C

barren = infertile : cằn cỗi

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LQ

Lê Quỳnh Anh

21 tháng 4 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 questions.Legend has it that sometime toward the end of the Civil war (1861 – 1865) a government train carrying oxen travelling through the northern plains of eastern Wyoming was caught in a snowstorm and had to be abandoned. The diver returned the next spring to see what had become of his cargo. Instead of the skeletons he had expected to find, he saw his oxen, living,...

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.

Legend has it that sometime toward the end of the Civil war (1861 – 1865) a government train carrying oxen travelling through the northern plains of eastern Wyoming was caught in a snowstorm and had to be abandoned. The diver returned the next spring to see what had become of his cargo. Instead of the skeletons he had expected to find, he saw his oxen, living, fat and healthy. How had they survived?

The answer lay in the resource that unknowing American lands trampled underfoot in their haste to cross the “Great American Desert” to reach lands that sometimes proved barren. In the eastern parts of the United States, the preferred grass for forage was a cultivated plant. It grew well with enough rain, then when cut and stored it would cure and become nourishing hay for winter feed. But in the dry grazing lands of the west that familiar bluejoint grass was often killed by drought. To cattle out there seemed risky or even hopeless.

Who could imagine a fairy-tail grass that required no rain and somehow made it possible for cattle to feed themselves all winter? But the surprising western wild grasses did just that. They had wonderfully convenient features that made them superior to the cultivated eastern grasses. Variously known as buffalo grass, grama grass, or mesquite grass, not only were they immune to drought; but they were actually preserved by the lack of summer and autumn rains. They were not juicy like the cultivated eastern grasses, but had short, hard stems. And they did not need to be cured in a barn, but dried right where they grew on the ground. When they dried in this way, they remained naturally sweet and nourishing through the winter. Cattle left outdoors to fend for themselves thrived on this hay. And the cattle themselves helped plant the fresh grass year after year for they trampled the natural seeds firmly into the soil to be watered by the melting snows of winter and the occasional rains of spring. The dry summer air cured them much as storing in a barn cured the cultivated grasses.

The word “preferred” in paragraph 2 is closest in meaning to _________.

A. favored

B. available

C. Ordinary

D. required

#Mẫu giáo

1

DH

Dương Hoàn Anh

21 tháng 4 2019

Đáp án : A

preferred = favored : được yêu thích

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