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A. switching B. critical C. diminish D. buys E.
A. switching B. critical C. diminish D. buys E.
游客
2024-08-30
3
管理
问题
A. switching B. critical C. diminish D. buys E. peeled
F. crucial G. altering H. fryers I. cut J. adequately
K. taste L. scaled M. commodity N. largely O. of
During McDonald’s early years French fries were made from scratch every day. Russet Burbank potatoes were【C1】________, cut into shoestrings, and fried in its kitchens. As the chain expanded nationwide, in the mid-1960s, it sought to【C2】________ labor costs, reduce the number of suppliers, and ensure that its fries tasted the same at every restaurant. McDonald’s began【C3】________ to frozen French fries in 1966—and few customers noticed the difference. Nevertheless, the change had a profound effect on the nation’s agriculture and diet. A familiar food had been transformed into a highly processed industrial【C4】________. McDonald’s fries now come from huge manufacturing plants that can process two million pounds of potatoes a day. The expansion【C5】________ McDonald’s and the popularity of its low-cost, mass-produced fries changed the way Americans eat.
The【C6】________ of McDonald’s French fries played a【C7】________ role in the chain’s success—fries are much more profitable than hamburgers—and was long praised by customers, competitors, and even food critics. Their distinctive taste does not stem from the kind of potatoes that McDonald’s【C8】________, the technology that processes them, or the restaurant equipment that fries them: other chains use Russet Burbank, buy their French fries from the same large processing companies, and have similar【C9】________ in their restaurant kitchens. The taste of a French fry is【C10】________determined by the cooking oil. For decades McDonald’s 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 flavor. [br] 【C6】
选项
答案
K
解析
空格前的The提示空格处应填入名词。本段主要谈到“McDonald’s的薯条之所以与众不同就是因为它的口味独特”。此外,结合下文的“The taste of a French fry…”考虑,可知选taste“口味”。
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