Fried foods have long been frowned upon. Nevertheless, the skillet(煎鍋)is about our handiest and most useful piece of kitchen equipment. Stalwart lumber jacks and others engaged in active labor requiring 4,000 calories per day or more will take approximately one third of their rations prepared in this fashion. Meat, eggs, and French toast cooked in this way are served in millions of homes daily. Apparently the consumers are not beset with more signs of indigestion than afflict those who insist upon broiling, roasting, or boiling. Some years ago one of our most eminent physiologists investigated the digestibility of fried potatoes. He found that the pan variety was more easily broken down for assimilation than when deep fat was employed. The latter, however, dissolved within alimentary tract more readily than the boiled type. Furthermore, he learned, by watching the progress of the contents of the stomach by means of the fluoroscope(透視鏡), that fat actually accelerated the rate of digestion. Now all this is quite in contrast with“authority”. Volumes have been written on nutrition, and everywhere the dictum(格言)has been accepted no fried edibles of any sort for children. A few will go so far as to forbid this style of cooking wholly. Now and then an expert will be bold enough to admit that he uses them himself, the absence of discomfort being explained on the ground that he possesses a powerful gastric apparatus. We can of course sizzle perfectly good articles to death so that they will be leathery and tough. But thorough heating, in the presence of shortening, is not the awful crime that it has been labeled. Such dishes stimulate rather than retard contractions of the gall bladder. Thus it is that bile mixes with the nutriment shortly after it leaves the stomach.

　　We don't need to allow our foodstuffs to become oil soaked, but other than that, there seems to be no basis for the widely heralded prohibition against this method. But notions become fixed. The first condemnation probably arose because an “oracle”suffered from dyspepsia which he ascribed to some fried item on the menu. The theory spread. Others agreed with him, and after a time the doctrine became incorporated in our textbooks. The belief is now tradition rather than proved fact. It should have been refuted long since, as experience has demonstrated its falsity.

　　1.This passage focuses on _______.

　　A. why the skillet is a handy piece of kitchen equipment

　　B. the digestibility of fried foods

　　C. how the experts can mislead the public in the area of food Preparation

　　D. why fried food have long been frowned upon

　　Best Answer:B

　　詳解：答案B。本文講述的是煎炸食物的可消化性，故B項(xiàng)是正確的。

　　2.Apparently much fried food is eaten because ______.

　　A. it is easily prepared

　　B. people engaged in active labor need the calories that fat supplies

　　C. it is healthful

　　D. it is easily digested

　　Best Answer:A

　　詳解：答案A。根據(jù)文章第二句中的關(guān)健詞handiest作“最容易的”解，故A項(xiàng)是正確的。B項(xiàng)只是人們吃煎炸食物的一個(gè)現(xiàn)象,而不是原因。故B項(xiàng)是錯(cuò)誤的。

　　3.The author strongly implies that the public should ________.

　　A. avoid fried foods if possible

　　B. prepare some foods by frying

　　C. fry foods intended for adults but not for children

　　D. prepare all foods by frying

　　Best Answer:B

　　詳解：答案B。根據(jù)全文，作者認(rèn)為煎炸食物是能夠很多地被消化，而且油能加快消化，只是油不能過多食用。故B項(xiàng)是正確的。

　　4.When the author says that an "oracle suffered from dyspepsia which he ascribed to some fried itemon the menu” he is being______.

　　A. bitter

　　B. sarcastic

　　C. inventive

　　D. humorous

　　Best Answer:B

　　詳解：答案B。根據(jù)文章，作者肯定了自己的觀點(diǎn)，選用oracle, authority等詞，以諷刺的口吻批判了一些傳統(tǒng)觀點(diǎn)，故選擇B項(xiàng)。

　　5.The selection was probably taken from _______.

　　A. a medical journey

　　B. a publication addressed to the general public

　　C. a speech at medical convention