Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.
In seventeenth-century colonial North America, all day-to-day cooking was done in the fireplace. By and large, fireplaces were planned for cooking as well as for warmth. Those in the Northeast were usually four or five feet high, and in the South, they were often high enough for a person to walk into. A heavy timber called the mantel tree was used as a lintel to support the stonework above the fireplace opening. This timber might be scorched occasionally, but it was far enough in front of the rising column of heat to be safe from catching fire.
Two ledges were built across from each other on the inside of the chimney. On these rested the ends of a "lug pole" from which pots were suspended when cooking. Wood from a freshly cut tree was used for the lug pole, so it would resist heat, but it had to be replaced frequently because it dried out and charred, and was thus weakened. Sometimes the pole broke and the dinner fell into the fire. When iron became easier to obtain, it was used instead of wood for lug poles, and later fireplaces had pivoting metal rods to hang pots from.
Beside the fireplace and built as part of it was the oven. It was made like a small, secondary fireplace with a flue leading into the main chimney to draw out smoke. Sometimes the door of the oven faced the room, but most ovens were built with the opening facing into the fireplace. On baking days (usually once or twice a week) a roaring fire of "oven wood," consisting of brown maple sticks, was maintained in the oven until its walls were extremely hot. The embers were later removed, bread dough was put into the oven, and the oven was sealed shut until the bread was fully baked.
Not all baking was done in a big oven, however. Also used was an iron "bake kettle," which looked like a stewpot on legs and which had an iron lid. This is said to have worked well when it was placed in the fireplace, surrounded by glowing wood embers, with more embers piled on its lid
According to the passage, how was food usually cooked in a pot in the seventeenth century?
A. By filling the pot with hot water
B. By placing the pot directly into the fire
C. By putting the pot in the oven
D. By hanging the pot on a pole over the fire
Giải bởi qa.haylamdo.com
Chọn D
Kiến thức: Đọc hiểu
Giải thích:
Theo đoạn văn, thức ăn thường được nấu trong nồi thế kỷ XVII như thế nào?
A. Bằng cách đổ đầy nước vào nồi
B. Bằng cách đặt nồi trực tiếp vào lửa
C. Bằng cách đặt nồi vào lò
D. Bằng cách treo nồi lên cột lửa
Thông tin: On these rested the ends of a "lug pole" from which pots were suspended when cooking.
Tạm dịch: Trên những cái còn lại, các đầu của một "tai cột" mà từ đó nồi được treo khi nấu
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Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.
It’s a sound you will probably never hear, a sickened tree sending out a distress signal. But a group of scientists has heard the cries, and they think some insects also hear the trees and are drawn to them like vulture to a dying animal. Researchers with the US Department of Agriculture’s Forest Service fastened sensors to the bark of drought-stricken trees clearly heard distress calls. According to one of the scientists, most parched trees transmit their plight in the 50-hertz to 50-kilohertz range. (The unaided human ear can detect no more than 20 kilohertz). Red oak, maple, white pine, and birch all make slightly different sounds in the form of vibrations at the surface of the wood.
The scientists think that the vibrations are created when the water columns inside tubes that run along the length of the tree break, a result of too little water following through them. These fractured columns send out distinctive vibration pattems. Because some insects communicate at ultrasonic frequencies, they may pick up the trees' vibration and attack the weakened trees. Researchers are now running tests with potted trees that have been deprived of water to see if the sound is what attracts the insects. “Water-stressed trees also smell differently from other trees, and they experience thermal changes, so insects could be responding to something other than sound”, one scientist said
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