Đáp án D.
Ta có cụm từ: get sth clean dried: mang cái gì đi giặt khô.
Tạm dịch: Cái áo khoác này không giặt máy được đâu, phải đem đi giặt khô.
Mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each the following questions.
You can’t wash this jacket in the washing machine- you need to get it_____.
A. dry-cleaning
B. spin-dried
C. spring-cleaned
D. clean dried
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
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
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
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.
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
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
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
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
