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.
Although they are an inexpensive supplier of vitamins, minerals, and high-quality protein, eggs also contain a high level of blood cholesterol, one of the major causes of heart diseases. One egg yolk, in fact, contains a little more than two-thirds of the suggested daily cholesterol limit. This knowledge has caused egg sales to plummet in recent years, which in turn has brought about the development of several alternatives to eating regular eggs. One alternative is to eat substitute eggs. These egg substitutes are not really eggs, but they look somewhat like eggs when they are cooked. They have the advantage of having low cholesterol rates, and they can be scrambled or used in baking. One disadvantage, however, is that they are not good for frying, poaching, or boiling. A second alternative to regular eggs is a new type of egg, sometimes called 'designer' eggs. These eggs are produced by hens that are fed low-fat diets consisting of ingredients such as canola oil, flax, and rice bran. In spite of their diets, however, these hens produce eggs that contain the same amount of cholesterol as regular eggs. Yet, the producers of these eggs claim that eating their eggs will not raise the blood cholesterol in humans.
Egg producers claim that their product has been portrayed unfairly. They cite scientific studies to back up their claim. And, in fact, studies on the relationship between eggs and human cholesterol levels have brought mixed results. It may be that it is not the type of egg that is the main determinant of cholesterol but the person who is eating the eggs. Some people may be more sensitive to cholesterol derived from food than other people. In fact, there is evidence that certain dietary fats stimulate the body's production of blood cholesterol. Consequently, while it still makes sense to limit one's intake of eggs, even designer eggs, it seems that doing this without regulating dietary fat will probably not help reduce the blood cholesterol level.
According to the passage, egg substitutes cannot be used to make any of following types of eggs EXCEPT?
A. boiled
B. poached
C. scrambled
D. Fried
Đáp án : C
Trong đoạn 1, phần nói về “egg substitutes” (các loại trứng thay thế): “They have the advantage of having low cholesterol rates, and they can be scrambled or used in baking. One disvantage, however, is that they are not good for frying, poaching, or boiling.” = Chúng có lợi ích là lượng cholesterol thấp, và có thể được trộn hoặc dùng để nướng. Một điểm trừ, tuy nhiên, là chúng không tốt khi chiên, luộc sôi và luộc => scrambled