... is to cook thin strips of vegetables or meat quickly by stirring them in very hot oil A. Deep-fry B. Roast C. Stir-fry

MC

Moon Cactus

17 tháng 4 2023

#Tiếng anh lớp 9

1

H9

HT.Phong (9A5)

CTVHS

17 tháng 4 2023

... is to cook thin strips of vegetables or meat quickly by stirring them in very hot oil

A. Deep-fry

B. Roast

C. Stir-fry

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C

chang

20 tháng 3 2022

Question 34. Remember/ marinate/ sliced beef/ little oil/ before/ stir-fry. A. Remember to marinate the sliced beef in a little oil before you stir-frying. B. Remember to marinate the sliced beef in little oil before stir-frying. C. Remember marinating the sliced beef with a little oil before stir-frying. D. Remember to marinate the sliced beef in a little oil before...

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#Tiếng anh lớp 9

2

NT

Nguyễn Thành Long

20 tháng 3 2022

D Remember to marinate the sliced beef in a little oil before stir-frying

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NQ

Nguyễn Quốc Đạt

20 tháng 3 2022

D

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TN

Thuy Nguyen

18 tháng 2 2020

I - Underline the correct verb in each sentence. 1. (Stir/ Drain/ Chop) the carrot into small circles. 2. (Mix/ Boil/ Bake) the lasagne for 30 minutes in the oven. 3. After ten minutes, (drain/ boil/ fry) the spaghetti until there is no water left. Then place the pasta into a large bowl. 4. (Peel/ Stir/ Fry) the onion and throw away the skin. 5. (Drain/ Marinate/ Chop) the steak with salt, pepper and lemon. 6. (Simmer/ Fry/ Bake) the onion until it is soft, but not brown. 7....

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#Tiếng anh lớp 9

1

HH

Hoàng Hạnh Nguyễn

18 tháng 2 2020

I - Underline the correct verb in each sentence.

1. (Stir/ Drain/ Chop) the carrot into small circles.

2. (Mix/ Boil/ Bake) the lasagne for 30 minutes in the oven.

3. After ten minutes, (drain/ boil/ fry) the spaghetti until there is no water left. Then place the pasta into a large bowl.

4. (Peel/ Stir/ Fry) the onion and throw away the skin.

5. (Drain/ Marinate/ Chop) the steak with salt, pepper and lemon.

6. (Simmer/ Fry/ Bake) the onion until it is soft, but not brown.

7. Constantly (fry/ stir/ boil) the mixture using a wooden spoon.

8. When the mixture looks shiny, (fry/ pour/ chop) it into individual dishes.

9. When you have finished preparing the vegetables, (stir/ mix/ chop) them together with your hands.

10.(Fry/ Bake/ Boil) the spaghetti for ten minutes, or until soft.

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HV

Hoàng Vinh

5 tháng 5 2020

Chinese fried rice contains a different mix of the typical ingredients, including shrimp, chicken seasoning powder, cubed pork, eggs, mixed vegetables, and of course, rice. Chinese fried rice is solid standard fare, perfect for a cup of iced tea and conversation with friends. Chinese fried rice is not a particularly difficult dish to make. First, wash and cook the rice, setting it aside to cool completely. Boil the diced(đượctháihạtlựu) carrots in boiling water for two minutes,...

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Chinese fried rice contains a different mix of the typical ingredients, including shrimp, chicken seasoning powder, cubed pork, eggs, mixed vegetables, and of course, rice. Chinese fried rice is solid standard fare, perfect for a cup of iced tea and conversation with friends.

Chinese fried rice is not a particularly difficult dish to make. First, wash and cook the rice, setting it aside to cool completely. Boil the diced(đượctháihạtlựu) carrots in boiling water for two minutes, draining well. Boil the shrimp in boiling water, draining well, peeling and dicing.

Next, heat a half-tablespoon of cooking oil in frying pan over medium heat. Add the eggs, stirring quickly until cooked, then set aside.

Reheat the pan and add the remaining oil. Sauté the garlic and shallots until fragrant and slightly brown. Add in the shrimp, sausages and carrots. Stir-fry for five minutes, and then add the rice, mixing well. Season with salt, sugar, chicken seasoning powder and pepper. Mix in the eggs and continue to fry for another five minutes or until the rice is dry. Mix well for another few minutes until the ingredients are well combined. Sprinkle the spring onions, garnish with coriander and serve with fish sauce and sliced chili.

ANSWER THE QUESTIONS:

1/ What are the ingredients of Chinese fried rice?

.................................................................................................................

2/ What drink might make Chinese fried rice more delicious?

.................................................................................................................

3/ What kind of rice do we need to make the dish?

.................................................................................................................

4/ What should we do with carrots?

.................................................................................................................

5/ What should we do with shrimps?

.................................................................................................................

6/ How long should it be stir-fried?

.................................................................................................................

7/ What ingredients do we use to flavour it with?

.................................................................................................................

8/ What should it be served with?

……………………………………………………………………………..

#Tiếng anh lớp 9

1

VT

Vũ Thị Phương

6 tháng 5 2020

Chinese fried rice contains a different mix of the typical ingredients, including shrimp, chicken seasoning powder, cubed pork, eggs, mixed vegetables, and of course, rice. Chinese fried rice is solid standard fare, perfect for a cup of iced tea and conversation with friends.

Chinese fried rice is not a particularly difficult dish to make. First, wash and cook the rice, setting it aside to cool completely. Boil the diced(đượctháihạtlựu) carrots in boiling water for two minutes, draining well. Boil the shrimp in boiling water, draining well, peeling and dicing.

Next, heat a half-tablespoon of cooking oil in frying pan over medium heat. Add the eggs, stirring quickly until cooked, then set aside.

Reheat the pan and add the remaining oil. Sauté the garlic and shallots until fragrant and slightly brown. Add in the shrimp, sausages and carrots. Stir-fry for five minutes, and then add the rice, mixing well. Season with salt, sugar, chicken seasoning powder and pepper. Mix in the eggs and continue to fry for another five minutes or until the rice is dry. Mix well for another few minutes until the ingredients are well combined. Sprinkle the spring onions, garnish with coriander and serve with fish sauce and sliced chili.

ANSWER THE QUESTIONS:

1/ What are the ingredients of Chinese fried rice?

=> The ingredients of Chinese fried rice are shrimp, chicken seasoning powder, cubed pork, eggs, mixed vegetables, and rice.

2/ What drink might make Chinese fried rice more delicious?

=> A cup of iced tea

3/ What kind of rice do we need to make the dish?

=> câu này mk chưa tìm thấy

4/ What should we do with carrots?

=> We should boil the diced carrots in boiling water for two minutes, draining well.

5/ What should we do with shrimps?

=> Boil the shrimp in boiling water, draining well, peeling and dicing.

6/ How long should it be stir-fried?

=> For five minutes.

7/ What ingredients do we use to flavour it with?

=> Salt, sugar, chicken seasoning powder and pepper.

8/ What should it be served with?

=> Fish sauce and sliced chili.

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NT

nga thanh

23 tháng 4 2020

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mọi người giúp em 3 bài này với ạ!! cảm ơn mọi người trước ạ!!!

I .Match food and drink with quantifiers

FOOD AND DRINK QUANTIFIERS

1/…………….of olive oil a/ a loaf
2/…………….of chocolate b/ a can
3/…………….of bananas c/ a dozen
4/…………….of coca cola d/ a bunch
5/…………….of sugar e/ a box
6/…………….of milk f/ a carton
7/…………….of cereal g/ a bottle
8/…………….of bread h/ a bag
9/…………….of tea i/ a bottle
10/…………….of eggs j/ a bar

II .Choose the correct answer to complete the following sentences
1.Can you ( sprinkle/ spread/ grate ) the butter on this slice of bread for me?
2.She garnished the pasta with some ( peeled/ drained/ grated ) cheese.
3.Peel the carrot and ( chop/ whisk/ steam) it into small pieces.
4.If you give Ly an offer, she ( might/ ought to/ has to) accept it. ( possibility)
5.If you promise to bring my daughter back before 9 p.m, you ( have to/ will/ can) go out with her.
( permission)
6.(Roast/ Deep- fry/ Stir- fry) is to fry food in oil that covers it completely.
7.The best way to learn ( a/ x/ an) musical instrument is to find ( some/ an/ a) enthusiastic teacher.
8.Is there ( some/ any/ many) rice left in the fridge?
9.Remember to ( puree/ dip/ slice) the shrimp in the batter before frying it.
10.If you want to keep your body warm in winter, you ( have to/ should/ may) wear lots of thick clothes.
( advice)
III .Fill in each blank in the sentences with the correct form off the verbs in the box. Each verb has to
be used once.

grate/ simmer/ cut/ bake/ stir/ peel/ pour/ mix/ taste/ whisk

1.Most of the cakes are _____________ in an oven at 200 C degree.
2.To make an apple juice, you _____________ the apples in thin slices.
3.You have to _____________ some vegetables before cooking them.
4.Swiss cheese is _____________ before being added to the pasta.
5.To prepare a whipped cream, you should _____________ the cream quickly.
6.When you heat the soup on a gas stove, _____________ it frequently with a wooden spoon.
7.To prepare poached eggs, remove the shells and _____________ them into boiling water.
8.In an earthenware dish, you can let the preparation _____________ for a long time.
9.You should _____________ the sauce you have prepared to be sure that it is not spicy.
10.In a bowl, you add different ingredients and then _____________ them to obtain a homogenous mixture.

#Tiếng anh thí điểm lớp 9

0

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

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

3 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 questions.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 stockfish and the Arabs dried dates and apricots.All foods contain...

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.

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 stockfish 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 becauseit takes so little time to cook them.

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

A. spreading them out on trays in drying yards

B. dipping them in an alkaline solution

C. putting them in chambers and blowing hot air through

D. pouring them over a heated horizontal steel cylinder

#Tiếng anh thí điểm lớp 11

1

DH

Dương Hoàn Anh

3 tháng 7 2019

Đáp án C

Thông tin: The conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 1100C at entry to about 450C at exit.

Dịch: Phương pháp thông thường của việc mất nước như vậy là đưa thức ăn vào các buồng mà qua đó không khí nóng được thổi ở nhiệt độ khoảng 1100C khi vào khoảng 450C khi thoát ra.

Thông tin: The conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 1100C at entry to about 450C at exit.

Dịch: Phương pháp thông thường của việc mất nước như vậy là đưa thức ăn vào các buồng mà qua đó không khí nóng được thổi ở nhiệt độ khoảng 1100C khi vào khoảng 450C khi thoát ra.

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LQ

Lê Quỳnh Anh

15 tháng 11 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.

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

A. reduced considerably

B. put a tick

C. examined carefully

D. motivated to develop

#Mẫu giáo

1

DH

Dương Hoàn Anh

15 tháng 11 2018

Đáp án A

Kiến thức: Đọc hiểu

Giải thích:

Chữ "checked" ở đoạn thứ hai có nghĩa gần nhất với ______.

A: được giảm đáng kể C: được kiểm tra kỹ lưỡng

B: được đánh dấu tick. D: được kích thích phát triển

If this water is removed, the activity of the bacteria which cause food to go bad is checked. Nếu nước bị loại bỏ thì hoạt động của vi khuẩn gây hư hại thực phẩm sẽ được giảm thiểu đáng kể.

Đáp án:A

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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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