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  3. Watching a three-and-a-half-pound chicken roast in 14 minutes, time loses all meaning. The skin turns gold and crisp, juices imm

Watching a three-and-a-half-pound chicken roast in 14 minutes, time loses all meaning. The skin turns gold and crisp, juices imm

admin2010-06-17  50
问题     Watching a three-and-a-half-pound chicken roast in 14 minutes, time loses all meaning. The skin turns gold and crisp, juices immediately rise to the surface, and the flesh firms before your eyes. It’s dizzying and seductive, like the home makeovers on TV that compress as "Wow". you think "I could do this every single night".
    The makers of the TurboChef, a super-fast oven, used at Subway and Starbucks and, recently, by chefs like Charlie Trotter and Gray Kurtz, are banking on that reaction. Speed ovens made by TurboChef, Merrychef. Electrolux and others are common in commercial kitchens: they generally use some layering of microwave, convection, steam and infrared technologies, which provides even cooking, moistness and browning, all at high speed. No single technology has been able m produce all of those traits.
    The combination ovens are also mining up. in more limited roles, in some fine-dining kitchens. Mr. Trotter installed a commercial TurboChef in his upscale takeout cafe, Trotter’s to go in Chicago about six years ago. Mr. Kurtz says that his speed oven is used mostly for soufflés, reducing the cooking time from 25 minutes to 2.
    "I liked taking that line off the menu where you have to order the souffi6 at the beginning of the meal", he said. This is hardly an everyday concern for home cooks. But manufacturers are unable to resist the lure of the lucrative residential market: companies like Electrolux. G.E. and Sharp already sell speed ovens for home cooks.
    TurboChef, however, has put an unusual amount of research and design energy into adapting its product for residential use. It will be introduced next month, priced at $5,995 for a solo unit and $7,895 for a TurboChef combined with a conventional oven. The company is pitching—hard—the notion that its appliance will do no less than revolutionize American home cooking.
    "I can’t imagine a home cook who wouldn’t respond to the speed of this oven", said Mr. Trotter, who has become a consultant and spokesman for TurboChef. "But speed alone wouldn’t validate it. The results are glorious".
    Glorious is a strong word. So last week, I hauled raw chickens and a jug of soufflé batter over to TurboChef’s New York office for a road test.
    Three hours later, it was clear that the technology used by TurboChef—a combination of high-speed convection for rapid heat transfer and browning, plus "controlled bursts" of microwave for moist, even cooking—is far more successful for actual cooking than a microwave alone
选项 A、it costs too much time to watch a three-and-a-half, pound chicken roast
B、one will forget time when he watches a three-and-a-half-pound chicken roast
C、it is so fast that a three-and-a-half-pound chicken can be roasted in such short time
D、it is meaningless to watch a three-and-a-half-pound chicken roast in 14 minutes
答案C
解析 属于推理判断题。文章第一句话字面意思为，你看着一只3.5磅的鸡在14分钟内就能烤好，这时时间已经失去了它原本的意义。结合下文来看，下文描写了具体烤制的情形，然后有人会赞叹"我每天晚上都可以做这个菜"，其实就是说这个过程历时甚短。
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