During McDonald’s early years French fries were made from scratch every day. Russet Burbank potatoes were(1),cut into shoestrings, and fried in its kitchens.(2)the chain expanded nationwide, in the mid-1960s, it sought to cut labour costs, reduce the number of suppliers, and(3)that its fries tasted the same at every restaurant.McDonald’s began(4)to frozen French fries in 1966 — and few customers noticed the difference.(5)the change had a profound effect on the nation’s agriculture and diet. A familiar food had been transformed into a highly processed industrial(6).McDonald’s fries now come from huge manufacturing plants(7)can process two million pounds of potatoes a day. The expansion(8)McDonald’s and the popularity of its lowcost, massproduced fries changed the way Americans eat. The taste of McDonald’s French fries played a crucial role in the chain’s success -- fries are much more profitable than hamburgers and was(9)praised by
A. into
B. from
C. in
D. of
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