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  3. The first cooked-and-frozen French fired potatoes were made in a Long Island factory in 1945. They were burnt at both ends, soft

The first cooked-and-frozen French fired potatoes were made in a Long Island factory in 1945. They were burnt at both ends, soft

admin2013-03-09  60
问题     The first cooked-and-frozen French fired potatoes were made in a Long Island factory in 1945. They were burnt at both ends, soft in between and too sweet. But since then, ready made potatoes have saved millions of hours of kitchen work and built fortunes for many businesses. French fries now outsell all other frozen foods.
    Today there are many kinds of frozen potatoes in stores: cottage fires, creamed, roasted, baked. U. S. food companies used nearly six billion pounds (2.7 billion kilograms) of potatoes a year. Frozen potatoes have less vitamin value than do fresh potatoes. But sales prove that most people don’t think this difference is worth washing, peeling and trimming.
    One of the largest potato businesses is in Presque Isle, Maine. The plant began running in 1964. It’s one of the biggest climate-controlled potato storehouses ever built. It holds 60 million pounds(27 million kilograms) of potatoes.
    The building has 36 barn-size bins. There are machines to heat or cool the air.
    Potatoes are stored at 45°F(7℃). Cooler air would freeze the potatoes. Warmer air would allow spoiling.
    In the building, you hear water rushing. Streams of potatoes race to the plant’s two French-fry lines. They are 530 feet(162 meters)long. They cost $1 500 000 each. The potatoes drop from belts into a steel tank. A liquid makes the skins soft. Showers wash off the skins. The potatoes then rool into the trimming room. Workers weed out potatoes which are badly shaped or too small.
    The potatoes then slide into a set of knives. They are sliced into strips and crinklecut on the sides. A bath of hot water follows.
    Then the potatoes fry in tanks filled with hot oils. The factory uses 60 000 pounds (27 216 kilograms)of oil every 24 hours. Chain-belts shake the oil from the fries. Then the strips go into a 172- foot(52-meter) long tunnel.  In it temperatures are below freezing. They come out, frozen stiff, 15 minutes later. Next the French fries are tasted and tested. Finally the fries are weighed and packed by machines.
    Many people think that potatoes make you fat. It’s not so. They have almost no fat. Three-and-a-half ounces(99 grams)of lean club steak have 401 calories. A baked potato has only 93 calories. Potatoes, like bananas, have a high" filling" value. They have a full stomach feeling that deters overeating. They have more vitamin C-which makes bloodvessel walls strong-than do most vegetables.
    Food expert Wheeler McMillen once wrote, "Maybe someone could build the flavor of chicken gravy into a potato. "It may never happen. But the potato will probably remain the most versatile vegetable.
The skin of potatoes is removed by ______.
选项 A、knife peeling
B、grinding with each other
C、workers attending the machine
D、water washing
答案D
解析 相关内容位于第七段第7句，对于薯条加工的流程为：传输带→铁筒中→液体软化外皮→用水冲洗去表皮，可见应选D。
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