During McDonald’s early years French fries were made from scratch every day. Russet Bur-bank potatoes were【C1】______, cut into s

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问题     During McDonald’s early years French fries were made from scratch every day. Russet Bur-bank potatoes were【C1】______, cut into shoestrings, and fried in its kitchens.【C2】______the chain expanded nationwide, in the mid-1960s, it sought to【C3】______labour costs, reduce the number of suppliers, and【C4】______that its fries tasted the same at every restaurant. McDonald’s began【C5】______to frozen French fries in 1966—and few customers noticed the difference.【C6】______the change had a profound effect【C7】______the nation’s agriculture and diet. A familiar food had been transformed into a highly processed industrial【C8】______. McDonald’s fries now come from huge【C9】______plants that can process two million pounds of potatoes a day. The expansion of McDonald’s and the【C10】______of its low-cost, mass-produced fries changed the way Americans eat.
    The【C11】______of McDonald’s French fries played a【C12】______role in the chain’s success— fries are much more profitable than hamburgers—and was long【C13】______by customers, competitors, and even food critics. Their distinctive taste does not【C14】______the kind of potatoes that McDonald’s【C15】______the technology that processes them, or the restaurant equipment that fries them: other【C16】______use Russet Burbank, buy their French fries from the same large processing companies, and have【C17】______fryers in their restaurant kitchens. The taste of a French fry is【C18】______determined by the cooking oil. For decades McDonald’s cooked its French fries in a【C19】______of about 7 per cent cottonseed oil and 93 per cent beef fat. The mixture gave the fries their【C20】______flavour.
【C14】

选项 A、result in
B、refer to
C、focus on
D、stem from

答案D

解析 空格后面列的几项(土豆品种、加工技术、烹制设备)都属于可能影响薯条成品风味的因素,再结合后面的The taste of a French fry is——determined by…“炸薯条的口味取决于……”。可知此处是在探讨麦当劳薯条的口味的决定因素,即导致它有这种独特口味的原因,D项stem from“由……造成:出于……”符合文意。
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