[单项选择]

To preserve food, the growth of bacteria (细菌) must be controlled. Water, warmth, and food are all needed for bacteria to become strong and healthy. Some kinds of bacteria need air, but other kinds grow only when air is absent. Extremes of temperature, either hot or cold, can kill bacteria.
Before electric ice boxes were invented, freezing and cooling were limited by the cold climate. In warmer regions, food was cooled by putting it in the shade, in cold water from the well, or in pits in the ground.
Cooking will usually kill bacteria if the temperature is high enough and long enough. Certain methods of cooking remove water, and this aids in preserving food. Drying is the oldest and most common method of preserving food. Food can be dried by the sun, by heat or by combination of the two.
Salt was used by many hunting people. When people began to cat vegetables, salt be came a needed part of their life. Salt helps to preserve food because it slows or stops b
A. the different ways of preserving food
B. why we must kill tbe bacteria in our food
C. the importance of preserving food
D. how to preserve food by cooking and salting

[单项选择]

To preserve food, the growth of bacteria (细菌) must be controlled. Water, warmth, and food are all needed for bacteria to become strong and healthy. Some kinds of bacteria need air, but other kinds grow only when air is absent. Extremes of temperature, either hot or cold, can kill bacteria.
Before electric ice boxes were invented, freezing and cooling were limited by the cold climate. In warmer regions, food was cooled by putting it in the shade, in cold water from the well, or in pits in the ground.
Cooking will usually kill bacteria if the temperature is high enough and long enough. Certain methods of cooking remove water, and this aids in preserving food. Drying is the oldest and most common method of preserving food. Food can be dried by the sun, by heat or by combination of the two.
Salt was used by many hunting people. When people began to cat vegetables, salt be came a needed part of their life. Salt helps to preserve food because it slows or stops b
A. cooking always kills the bacteria in food
B. cooking can make the food become dry
C. the light in cooking can kill bacteria
D. under the right conditions, cooking will kill bacteria

[填空题]growth

[单项选择]

M: I must say, Miss, the food was great and I’ve never had better service.
W: Well, thank you, sir. I’ll pass your praise on to the cook and the manager. And thanks too for the tip.

What is the woman’s job（）
A. Cook.
B. Waitress.
C. Saleswoman.

[简答题]inclusive growth

[简答题]food production

[填空题]
1. To describe a baby’s growth, the old saying "one thing leads to another" should really read, "one thing leads to an explosion. " The perfection of vision and the ability to hold his head up allow appreciation of visual space. The evolution of increasingly efficient reaching also lets the baby appreciate and participate in his three-dimensional world.
2. You may notice that your baby can grab toys with either hand. This is partly because the baby has learned to grasp an object even if it touches his hand lightly or his eyes are averted. By the end of the fourth month, he can probably alternate hands to grab the toys or transfer a toy from one hand to the other. He may even wave it briskly, then transfer it and repeat the waving, shuttling it back and forth between hands. In imitating the behavior of one hand with the other, the baby may be becoming aware that he can do the same thing with each arm and that each

[单项选择]
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. These efforts are in response (51) an increasing number of food safety problems and (52) consumer concerns.
Foodborne illnesses are (53) as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Every person is (54) risk of foodborne illness.
Foodbome diseases are a widespread and growing public health problem, both in developed (55) developing countries. The global (56) of foodborne disease is difficult to estimate, but it has been reported that in 2005 (57) 8 million people died from diarrhoeal diseases. A great (58) of these cases can be attributed to contamination of food and drinking w
A. of
B. for
C. from
D. with