4. A. become　　　　 B. get　　　　　　 　C. go　　　　　　　　 ID. turn

3. A. all　　　　　　 B. most　　　　　 C. each　　　　　　 D. both

2. A. destroy　　　　 B. cause　　　　　 C. harm　　　　　　 D. hurt

1. A. coolly　　　　 　B. correctly　　　 C. exactly　　　　　 D. freshly

20. A. blaming　　　 　B. injuring　　　　　 C. scolding　　　　　 D. punishing

6

Foods quickly spoil and break down if they are not stored　 1　 . Heat and damp encourage increase in micro--organisms(微生物的), and sunlight can　 2　 vitamins in such food as milk. Therefore,　 3　 foods should be stored in a cool, dark and dry place.

　　 Some foods　 4　 bad quickly, such as meat, eggs and milk. They should be stored in a temperature of 5'C~10'C. In this temperature range, the activity of micro-organisms is 　5　　 .

　　 In warm climates, this temperature can be kept　 6　 in a fridge or in the underground basement of a house.

　　 Dry goods, such as flour and rice, should be kept at a slightly　 7　 temperature than foods that go bad quickly. A temperature of 15'C is ideal(理想的). In Britain and northern European countries this means that the room in which dry foods are stored should　 8　 the general heating of the house. The room should also be well　 9　 and, above all, dry. Damp very quickly causes the　 10　 of the green molds. These molds often grow on cheese if it is not stored properly.

　　 Fruits and vegetables need cool and damp　 11　 . Therefore, an underground basement usually　 12　 an excellent storage place. If the central heating unit is in the basement,　 13　 , it will not be ideal unless the unit and the pipes do not give out any 　14　 .

　　 Foodstuffs do not break down quickly. If correctly　 15　 , they should keep for quite long periods of time. Thus, salt and sugar will keep for about two years; tinned meat goods,　 　16　 beef and chicken, for about eighteen months; flour and other dry goods, for about a year. Freezing the foodstuffs that spoil easily preserves (保存) them for much longer　 17　 is otherwise possible. But　 18　 frozen foods do not keep their food value or their　 19　 for ever. As a 　20　 rule, meat should be cooked and eaten within a year after it is frozen; fish , within six to ten months; fruits and vegetables, with three to six months.

19. A. showing　　　 B. explaining　　　　 C. asking　　　　　　 D. considering

18. A. because　　　 B. since　　　　　　 　C. now that　　　　 D. so

17. A. strength　　　 B. energy　　　　　　 C. power　　　　　　 D. force

16. A. eager　　　　 　B. worried　　　　　 C. delighted　　　　 D. surprised

15. A. so that　　　 　B. or　　　　　　　 C. and　　　　　　　 D. therefore