Part A
Directions: Read the following four texts. Answer the questions below each text by choosing A, B, C or D. (40 points)
Generally a saving in energy consumption is insufficient incentive for the consumer to purchase new cooking equipment unless other improvements (e.g. shorter cooking periods, fewer cleaning difficulties and improved appearance) are available as well. For the individual, there is a natural reticence to incur rapid changes because of the valid economic desire to exploit existing capital investment to the maximum: this is the major problem with many proposed energy-thrift measures. However, caterers should appreciate that by reducing energy wastages; they will not only be saving money, but also improving the working environment within their kitchens.
Retro-fitting existing cookers with energy-conservation improvements in order to raise achievable efficiencies will occur only rarely. For the most immediate significant impact nationally, with respect to reducing the energy expended upon cooking, better management is recommended. Lawson suggested that about 16 PJ per year could be saved in the British catering sector by adopting improved operational practices. If only 10% of the energy used for catering purposes in the domestic sector could also be saved, overall national savings would amount to approximately 44 PJ per annum. To achieve this aim, a comprehensive and straight-forward program of energy-thrift education for housewives, cooks and kitchen managers is needed. This will require all concerned to exercise considerable personal discipline.
The present approach, whereby individuals make purchasing decisions mainly on visual and first-cost grounds-partly because the cooking appliance and food manufacturing industries rarely provide adequate scientific data to support their claims should be supplemented by other considerations. Food is too fundamental to human life, health and happiness to be considered an unworthy subject by intellectuals. For example, even the typical Briton (who tends to be casual about eating compared with most of his foreign counterparts) spends between 5% and 13% of his waking hours preparing, cooking and/or cleaning away after meals. Nevertheless, energy wastage prevails both on a national scale (e.g. storing vast quantities of food at sub-ambient temperatures in so-called food mountains); and on an individual scale (e.g. performing hob operations without placing lids on the pans employed).
If energy wastages are to be reduced, cooks______.
A.can only save money
B.should increase the cooking efficiency
C.need to have the knowledge of food manufacture
D.will enjoy better working environment in their kitchens
第2题
A.单纯扁平骨盆
B.佝偻病性扁平骨盆
C.均小骨盆
D.漏斗型骨盆
E.男型骨盆
第3题
A.单纯扁平骨盆
B.佝偻病性扁平骨盆
C.均小骨盆
D.漏斗型骨盆
E.男型骨盆
第4题
A.单纯扁平骨盆
B.佝偻病性扁平骨盆
C.均小骨盆
D.漏斗型骨盆
E.男型骨盆
第5题
A.单纯扁平骨盆
B.佝偻病性扁平骨盆
C.均小骨盆
D.漏斗型骨盆
E.男型骨盆
第6题
A.单纯扁平骨盆
B.佝偻病性扁平骨盆
C.均小骨盆
D.漏斗型骨盆
E.男型骨盆
第7题
A.均小骨盆
B.出口狭窄骨盆
C.类人猿型骨盆
D.漏斗型骨盆
E.男型骨盆
第8题
A.均小骨盆
B.漏斗骨盆
C.扁平型骨盆
D.类人猿型骨盆
E.佝偻病性扁平骨盆
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