2021年托福阅读PASSAGE 20
襄国试题及答案去岁
PASSAGE 20
In venteenth-century colonial North America, all day-to-day cooking was done in the fireplace. Generally large, fireplaces were planned for cooking as well as for warmth. Tho in the Northeast were usually four or five feet high, and in the South, they were often high enough for a person to walk into. A heavy timber called the mantel tree was ud as a lintel to support the stonework above the fireplace opening. This timber might be scorched occasionally, but it was far enough in front of the rising column of heat to be safe from catching fire.
Two ledges were built across from each other on the inside of the chimney. On the rested the ends of a "lug pole" from which pots were suspended when cooking. Wood from a freshly cut tree was ud for the lug pole, so it would resist heat, but it had to be replaced fr
equently becau it dried out and charred, and was thus weakened. Sometimes the pole broke and the dinner fell into爱情故事 the fire. When iron became easier to obtain, it was ud instead of wood for lug poles, and later fireplaces had pivoting metal rods to hang pots from.
宫颈糜烂是怎么引起的
Beside the fireplace and built as part of it was the oven. It was made like a small, condary fireplace with a flue leading into the main chimney to draw out smoke. Sometimes the door of the oven faced the room, but most ovens were built with the opening facing into the fireplace. On baking days (usually once or twice a week) a roaring fire of "oven wood," consisting of brown maple sticks, was maintained in the oven until its walls were extremely hot. The embers were later removed, bread dough was put into the oven, and the oven was aled shut until the bread was fully baked.
Not all baking was done in a big oven, however. Also ud was an iron "bake kettle," which looked like a stewpot on legs and which had an iron lid. This is said to have worked well when it was placed in the fireplace, surrounded by glowing wood embers, with more embers piled on its lid.
双黑洞
1. Which of the following aspects of domestic life in colonial North America does the passage mainly discuss?
(A) methods of baking bread
(B) fireplace cooking
(C) the u of iron kettles in a typical kitchen
(D) the types of wood ud in preparing meals
2. The author mentions the fireplaces built in the South to illustrate
(A) how the materials ud were similar to the materials ud in northeastern fireplaces
(B) that they rved diver functions
(C) that they were usually larger than northeastern fireplaces
岳飞儿子(D) how they were safer than northeastern fireplaces
3. The word "scorched" in line 6 is clost in meaning to
斗马(A) burned
(B) cut
(C) enlarged
(D) bent
4. The word "it" in line 6 refers to
(A) the stonework
(B) the fireplace opening
(C) the mantel tree
(D) the rising column of heat
5. According to the passage , how was food usually cooked in a pot in the venteenth century?
