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

Hãy tham gia nhóm Học sinh Hoc24OLM

Lê Quỳnh Anh

3 tháng 7 2019 lúc 3:14

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

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Lớp 11 Tiếng anh thí điểm

Lê Quỳnh Anh

15 tháng 6 2017 lúc 13:12

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. The phrase “do this” in the first paragraph mostly means

A. expose foods to sun and wind

B. remove moisture from foods

C. produce pemmican

D. moisten foods

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Lớp 11 Tiếng anh thí điểm

Lê Quỳnh Anh

24 tháng 5 2019 lúc 2:55

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. 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

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Lớp 11 Tiếng anh thí điểm

Lê Quỳnh Anh

7 tháng 2 2018 lúc 12:29

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. 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

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Lớp 11 Tiếng anh thí điểm

Lê Quỳnh Anh

9 tháng 10 2019 lúc 3:06

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. 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

Xem chi tiết

Lớp 11 Tiếng anh thí điểm

Lê Quỳnh Anh

6 tháng 10 2017 lúc 1:54

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

A. Vegetable

B. Foods

C. Things

D. Chambers

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Lớp 11 Tiếng anh thí điểm

Lê Quỳnh Anh

8 tháng 9 2017 lúc 3:38

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.As viewed from space, Earth’s distinguishing characteristics are its blue waters and white clouds. Enveloped by an ocean of air consisting of 78% nitrogen and 21% oxygen, the planet is the only one in our solar system known to harbor life. Circling the Sun at an average distance of 149 million kilometers (93 million miles), Earth is the third planet from the S...

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.

As viewed from space, Earth’s distinguishing characteristics are its blue waters and white clouds. Enveloped by an ocean of air consisting of 78% nitrogen and 21% oxygen, the planet is the only one in our solar system known to harbor life. Circling the Sun at an average distance of 149 million kilometers (93 million miles), Earth is the third planet from the Sun and the fifth largest planet in the solar system.

Our planet’s rapid spin and molten nickel-iron core give rise to an extensive magnetic field which, coupled the atmosphere, shields us from nearly all of the harmful radiation coming from the Sun and other stars. Earth’s atmosphere protects us from meteors as well, most of which burn up in the Earth’s atmosphere before they can strike the surface. The planet active geological processes have left no evidence of the ancient pelting it almost certainly received soon after it formed about 4.6 billion years ago. The Earth has a single natural satellite – the moon.

Question. The word distinguishing as it is used in this selection means ________.

A. elevating in nature

B. characteristics like all other planets

C. devastating in nature

D. characteristics that set it apart from other planets

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Lớp 11 Tiếng anh thí điểm

Lê Quỳnh Anh

24 tháng 9 2018 lúc 10:44

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.As viewed from space, Earth’s distinguishing characteristics are its blue waters and white clouds. Enveloped by an ocean of air consisting of 78% nitrogen and 21% oxygen, the planet is the only one in our solar system known to harbor life. Circling the Sun at an average distance of 149 million kilometers (93 million miles), Earth is the third planet from the S...

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.

As viewed from space, Earth’s distinguishing characteristics are its blue waters and white clouds. Enveloped by an ocean of air consisting of 78% nitrogen and 21% oxygen, the planet is the only one in our solar system known to harbor life. Circling the Sun at an average distance of 149 million kilometers (93 million miles), Earth is the third planet from the Sun and the fifth largest planet in the solar system.

Our planet’s rapid spin and molten nickel-iron core give rise to an extensive magnetic field which, coupled the atmosphere, shields us from nearly all of the harmful radiation coming from the Sun and other stars. Earth’s atmosphere protects us from meteors as well, most of which burn up in the Earth’s atmosphere before they can strike the surface. The planet active geological processes have left no evidence of the ancient pelting it almost certainly received soon after it formed about 4.6 billion years ago. The Earth has a single natural satellite – the moon.

Question. The main idea of this passage is that ________.

A. Earth is predominantly water

B. There are life-supporting characteristics on Earth

C. Earth is the only planet with a moon

D. Earth has no common characteristics with other planets

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Lớp 11 Tiếng anh thí điểm

Lê Quỳnh Anh

11 tháng 7 2017 lúc 5:01

Read of the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct word or phrase that best fits each of the numbered blanksWe are using up the world’s petroleum. We use it in our cars and to heat our building in winter. Farmers use petrochemicals to (24) ____ the soil rich. They use them to kill insects which eat plants. These chemicals go (25) ______ rivers and lakes and kill the fish there. Thousands of pollutants also go into the air and pollute it. W...

Đọc tiếp

Read of the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct word or phrase that best fits each of the numbered blanks

We are using up the world’s petroleum. We use it in our cars and to heat our building in winter. Farmers use petrochemicals to (24) ____ the soil rich. They use them to kill insects which eat plants. These chemicals go (25) ______ rivers and lakes and kill the fish there. Thousands of pollutants also go into the air and pollute it. Winds carry this (26) _____ air to other countries and other continents.

Poor farmers use the same land over and over The land needs a rest so it will be better next year. However, the farmers must have food this year. Poor people cut down forests for firewood. In some areas when the trees are gone, the land (27) ______ desert. Poor people can’t save the environment for the future .

This is not a problem for one country or one area of the world. It is a problem for all- humans. The people and the nations of the world must work together to (28) _______ the world’s resources.

Question 28

A. recycle

B. preserve

C. keep

D. reuse

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Lớp 11 Tiếng anh thí điểm

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