For example in the desert areas of the southwestern United States,the Indians cooked their food by beating it on a flat stone in the hot sun.They cooked pieces of meat and thin cakes of corn meal in this（）.A.zone B.sector C.method D.fashion

题目

For example in the desert areas of the southwestern United States,the Indians cooked their food by beating it on a flat stone in the hot sun.They cooked pieces of meat and thin cakes of corn meal in this（）.

A.zone
B.sector
C.method
D.fashion

参考答案和解析

答案：D

解析：

in this fashion“用这种方式”。

更多“For example in the desert areas of the southwestern United States,the Indians cooked their food by beating it on a flat stone in the hot sun.They cooked pieces of meat and thin cakes of corn meal in ”相关问题

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She cooked the meat for a long time so as to make it ___ enough to ear.A.mildB.slightC.lightD.tender

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第2题

Is the food in fast food restaurants always ready before the customers order it?A．Yes，it is．B．N0，it is seldom ready．C．Yes，it is cooked to order．D．N0，not always，but usually．

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第3题

共用题干 Drying Ways for Food1.Centuries ago,man discovered that removing moisture from food helps to preserve it,and that the easiest way to do this is to expose the food to sun and wind.In this way the North American Indians produce pemmican(dried meat ground into powder and made into cakes),the Scandinavians make stockfish and the Arabs dried dates and"apricot leather".2.All foods including 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 20%to 60%,depending on how fatty it is.If this water is removed,the activity of the bacteria which causes food to go bad is checked.3.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 sulfur 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 as to increase the rate of drying.4.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℃at entry and to about 43℃at exit. This is the usual method for drying such things as vegetables,minced meat, and fish.5.Liquids such as milk,coffee,tea,soups and eggs may be dried by pouring them over a heated steel cylinder,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.6.Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions.For these reasons they are invaluable to the climbers,explorers and soldiers in battle,who have little storage space.They are also popular with housewives because it takes so little time to cook them.Usually it is just a case of replacing the dried-out moisture with boiling water.In some places of the world,fruit is usually______.A:speed up dehydrationB:flakesC:powderD:controlledE:increased F: sun-dried

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第4题

共用题干 Drying Ways for Food1.Centuries ago,man discovered that removing moisture from food helps to preserve it,and that the easiest way to do this is to expose the food to sun and wind.In this way the North American Indians produce pemmican(dried meat ground into powder and made into cakes),the Scandinavians make stockfish and the Arabs dried dates and"apricot leather".2.All foods including 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 20%to 60%,depending on how fatty it is.If this water is removed,the activity of the bacteria which causes food to go bad is checked.3.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 sulfur 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 as to increase the rate of drying.4.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℃at entry and to about 43℃at exit. This is the usual method for drying such things as vegetables,minced meat, and fish.5.Liquids such as milk,coffee,tea,soups and eggs may be dried by pouring them over a heated steel cylinder,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.6.Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions.For these reasons they are invaluable to the climbers,explorers and soldiers in battle,who have little storage space.They are also popular with housewives because it takes so little time to cook them.Usually it is just a case of replacing the dried-out moisture with boiling water.Paragraph 4______A:Drying Fruit in the Traditional Way.B:Food Drying Histrory.C:Water in Food.D:Drying of Liquid Food.E:Advantages of Dry Food.F: Mechanical Food Dehydration.

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第5题

共用题干第一篇The SaharaThe name Sahara derives from the Arabic word for"desert"or"steppe".At 3.5 million square miles, an area roughly the size of the United States,the Sahara Desert in northern Africa is the largest desert in the world.It spans the continent from the Atlantic Ocean to the Red Sea. Daytime temperatures can reach as high as 130°F.The humidity sometimes gets into the teens.But it can also be as low as 2.5 percent,the lowest in the world.Most of the Sahara receives less than five inches of rain per year,while large areas sometimes have no rainfall at all for years.At the heart of the Sahara is the landlocked north African country of Niger. Here the sand dunes can be100 feet tall and several miles long. Here sand plains stretch over an area larger than Germany where there is neither water nor towns.Yet sitting in the midst of the surrounding desert is the town of Bilma. Suddenly there are pools of clear water. Surprisingly,there are groves of date palms.Underground water resources,or oases, sufficient to support irrigated agriculture are found in dry stream beds and depressions.Irrigation ditches run off a creek to water fields.Corn,cassava,tea,peanuts,hot peppers,and orange,lime,and grapefruit trees grow in these fields.Donkeys and goats graze on green grass.The Sahara of Niger is still a region where you can see a camel caravan of 500 camels tied together in loose lines as long as a mile,traveling toward such oasis towns.There a caravan will collect life-sustaining salt,which is mined from watery basins,and transport it up to 400 miles back to settlements on the edges of the desert.The round trip across the vast sands takes one month.The phrase"an area roughly the size of the United States"gives an indication of the size of_______________.A:northern AfricaB:NigerC:the SaharaD:all of Africa

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第6题

共用题干 Drying Ways for Food1.Centuries ago,man discovered that removing moisture from food helps to preserve it,and that the easiest way to do this is to expose the food to sun and wind.In this way the North American Indians produce pemmican(dried meat ground into powder and made into cakes),the Scandinavians make stockfish and the Arabs dried dates and"apricot leather".2.All foods including 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 20%to 60%,depending on how fatty it is.If this water is removed,the activity of the bacteria which causes food to go bad is checked.3.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 sulfur 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 as to increase the rate of drying.4.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℃at entry and to about 43℃at exit. This is the usual method for drying such things as vegetables,minced meat, and fish.5.Liquids such as milk,coffee,tea,soups and eggs may be dried by pouring them over a heated steel cylinder,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.6.Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions.For these reasons they are invaluable to the climbers,explorers and soldiers in battle,who have little storage space.They are also popular with housewives because it takes so little time to cook them.Usually it is just a case of replacing the dried-out moisture with boiling water.After dehydration,the activity of the bacteria which causes food to go bad is______.A:speed up dehydrationB:flakesC:powderD:controlledE:increased F: sun-dried

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第7题

The first man who cooked his food,instead of eating if raw,lived so long ago that we have no idea who he was or where he liveD.We do know,however,that for thousands of years,food was always eaten cold and（）.A.raw B.crude C.dry D.fresh

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For example in the desert areas of the southwestern United States,the Indians cooked their food by beating it on a flat stone in the hot sun.They cooked pieces of meat and thin cakes of corn meal in

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