[单项选择]

Karen and Ken Mullin, a young professional couple in Cleveland, own fifty cookbooks and two fully equipped kitchens in their house. Yet they rarely cook their own meals; instead, on their way home from work they usually stop at a supermarket and choose two portions of meat loaf and a container of ready-to-serve potatoes. "My job," says Karen, "is to pour the salad from the bag. "
A half-century after the first TV dinner was born, the food industry is approaching its long-sought dream of relieving people like the Mullins of unpaid labor in the final, and arguably most profitable, step by which a cow gets turned into meat loaf. Increasingly, tables in America’s kitchens are used not for cutting or peeling but for putting takeout food onto plates. For those who even bother with plates. According to Harry Balzar, an influential food-industry researcher, American dinners that came from a takeout counter increased by 24 percent in the past decade. &quo
A. are too busy to cut or peel
B. are too busy to use their tables
C. do not even use their plates
D. do not even use the microwave

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