2003年专四真题.doc

PART IV CLOZE (15 MIN) Decide which of the choices given below would best complete the passage if inserted in the corresponding blanks. Mark the best choice for each blank on your answer sheet. During McDonalds early years French fries were made from scratch every day. Russet Burbank potatoes were EQ \X\BO(大26家), cut into shoestrings, and fried in its kitchens. EQ \X\BO(大27家) the chain expanded nationwide, in the mid-1960s, it sought to cut labour costs, reduce the number of suppliers, and EQ \X\BO(大28家) that its fries tasted the same at every restaurant. McDonalds began EQ \X\BO(大29家) to frozen French fries in 1966 – and few customers noticed the difference. EQ \X\BO(大30家), the change had a profound effect on the nations agriculture and diet. A familiar food had been transformed into a highly processed industrial EQ \X\BO(大31家). McDonalds fries now come from huge manufacturing plants EQ \X\BO(大32家) can process two million pounds of potatoes a day. The expansion EQ \X\BO(大33家) McDonalds and the popularity of its low-cost, mass-produced fries changed the way Americans eat. The taste of McDonalds French fries played a crucial role in the chains success – fries are much more profitable than hamburgers – and was EQ \X\BO(大34家) praised by customers, competitors, and even food critics. Their EQ \X\BO(大35家) taste does not stem from the kind of potatoes that McDonalds EQ \X\BO(大36家), the technology that processes them, or the restaurant equipment that fries them: other chains use Russet Burbank, buy their French fries from the EQ \X\BO(大37家) large processing companies, and have similar EQ \X\BO(大38家) in their restaurant kitchens. The taste of a French fry is EQ \X\BO(大39家) determined by the cooking oil. For decades McDonalds cooked its French fries in a mixture of about 7 per cent cottonseed oil and 93 per cent beef fat. The mixture gave the fries their unique EQ \X\BO(大40家). 26. A. scaled B. stripped C. peeled D. sliced 27. A. A