2. 职称英语
  3. A. switching B. equipment C. of D. largely E. cookerF. fryers G. transformed H.

A. switching B. equipment C. of D. largely E. cookerF. fryers G. transformed H.

游客2024-09-16  9
问题 A. switching B. equipment C. of D. largely E. cooker
F. fryers G. transformed H. merged I. that J. this
K. taste L. woks M. massively N. in O. distinctive
    During McDonald’s early years French fries were made from scratch every day. Russet Burbank potatoes were peeled, cut into shoestrings, and fried in its kitchens. As the chain expanded nationwide, in the mid-1960s, it sought to cut labor costs, reduce the number of suppliers, and ensure that its fries tasted the same at every restaurant. McDonald’s began 【C1】______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【C2】______into a highly processed industrial commodity. McDonald’s fries now come from huge manufacturing plants【C3】______can process two million pounds of potatoes a day. The expansion【C4】______McDonald’s and the popularity of its low-cost, mass-produced fries changed the way Americans eat.
    The【C5】______ of McDonald’s French fries played a crucial 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【C6】______taste does not stem from the kind of potatoes that McDonald’s buys, the technology that processes them, or the restaurant【C7】______that fries them: Other chains use Russet Burbank, buy their French fries from the same large processing companies, and have similar【C8】______ in their restaurant kitchens. The taste of a French fry is【C9】______determined by the cooking oil. For decades McDonald’s cooked its French fries【C10】______ a mixture of 7 percent cottonseed oil and 93 percent beef fat. The mixture gave the fries their unique flavor. [br] 【C5】
选项
答案 K
解析 名词词义及上下文理解题。题意：“麦当劳法式薯条在其连锁店的成功中扮演了重要角色。”taste意为“味道，口味”，符合题意要求。
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