Fried foods have long been frowned
upon. Nevertheless, the skillet is about our handiest and most useful piece of
kitchen equipment. Stalwart lumberjacks and others engaged in active labor
requiring 4,000 calories per day or more will take approximately one-third of
their rations prepared in this fashion. Meat, eggs, and French toast cooked in
this way are served in millions of homes daily. Apparently the consumers are not
beset with more signs of indigestion than afflict those who insist upon
broiling, roasting, or boiling. Some years ago one of our most eminent
physiologists investigated the digestibility of fried potatoes. He found that
the pan variety was more easily broken down for assimilation than when deep fat
was employed. The latter, however, dissolved within the alimentary tract more
readily than the boiled type. Furthermore, he learned, by watchi
A. why the skillet is a handy piece of kitchen equipment
B. the digestibility of fried foods
C. why fried foods have long been frowned upon
D. methods of preparing foods
更多"Fried foods have long been frowned "的相关试题:
[单项选择]
Fried foods have long been frowned
upon. Nevertheless, the skillet is about our handiest and most useful piece of
kitchen equipment. Stalwart lumberjacks and others engaged in active labor
requiring 4,000 calories per day or more will take approximately one-third of
their rations prepared in this fashion. Meat, eggs, and French toast cooked in
this way are served in millions of homes daily. Apparently the consumers are not
beset with more signs of indigestion than afflict those who insist upon
broiling, roasting, or boiling. Some years ago one of our most eminent
physiologists investigated the digestibility of fried potatoes. He found that
the pan variety was more easily broken down for assimilation than when deep fat
was employed. The latter, however, dissolved within the alimentary tract more
readily than the boiled type. Furthermore, he learned, by watchi
A. contrary to popular opinion, fried foods are more easily assimilated than boiled foods
B. fried foods are more easily digested than boiled foods though authorities believe the opposite to be true
C. the public should eat more fried foods since they are as easily digested as boiled foods
D. despite the traditional condemnation of fried foods, they are as easily digested as foods cooked in other ways
[单项选择] Passage 3
Fried foods have long been frowned
upon. Nevertheless, the skillet is about our handiest and most useful piece of
kitchen equipment. Stalwart lumberjacks and others engaged in active labor
requiring 4,000 calories per day or more will take approximately one-third of
their rations prepared in this fashion. Meat, eggs, and French toast cooked in
this way are served in millions of homes daily. Apparently the consumers are not
beset-with more signs of indigestion than afflict those who insist upon
broiling, roasting, or boiling. Some years ago one of our most eminent
physiologists investigated the digestibility of fried potatoes. He found that
the pan variety was more easily broken down for assimilation than when deep fat
was employed. The latter, however, dissolved within the alimentary tract more
readily than the boiled type. Furthermor
A. why the skillet is a handy piece of kitchen equipment
B. the digestibility of fried foods
C. why fried foods have long been frowned upon
D. methods of preparing foods
[单项选择]Fried foods have long been frowned upon. Nevertheless, the skillet(平底煎锅) is about our handiest and most useful piece of kitchen equipment. Sturdy lumberjacks(伐木工) and others engaged in active labor requiring 4,000 calories per day or more will take approximately one-third of their rations prepared in this fashion. Meat, eggs, and French toast cooked in this way are served in millions of homes daily. Apparently the consumers are not beset with more signs of indigestion than afflict those who insist upon broiling, roasting, or boiling. Some years ago one of our most eminent physiologists investigated the digestibility of fried potatoes. He found that the pan variety was more easily broken down for assimilation than when deep fat was employed. The latter, however, dissolved within the alimentary tract more readily than the boiled type. Furthermore, he learned, by watching the progress of the contents of the rate of digestion. Now all this is quite in contrast with "authority." Volumes hav
A. why the skillet is a handy piece of kitchen equipment
B. how the experts can mislead the public in the area of food preparation
C. the digestibility of fried foods
D. why fried foods have long been frowned upon
[单项选择]
Artificial hearts have long been the stuff of science fiction. In "Robocop", snazzy cardiac devices are made by Yamaha and Jensen, and in "Star Trek", Jean-Luc Picard, captain of the Enterprise, has one implanted in the year 2328. In the present day, however, their history has been more chequered. The first serious attempt to build one happened in the 1980s, when Jarvik-7, made by Robert Jarvik, a surgeon at the University of Utah, captured the world’s attention. But Jarvik-7 was a complicated affair that needed to be connected’ via tubes to machines outside the body. The patient could not go home, nor even turn around in bed. Various other designs have been tried since, but all were seen as temporary expedients intended to tide a patient over until the real thing became available from a human donor.
That may be about to change. This week, America’s Food and Drug Administration gave its approval to a new type of artificial heart made
A. The Stuff of Science Fiction.
B. The History of Artificial Hearts.
C. The Change of Human Donor.
D. A Promising New Artificial Heart.
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