?2011年廣東自考學(xué)位英語真題（五）

2011年廣東自考學(xué)位英語真題（五）

Part Ⅲ Cloze ( 10 points, 15 minutes )

Directions: There are 20 blanks in the following passage. For each blank there are four choices marked A), B), C) and D). You should choose the One that the best fits into the passage. Then mark the corresponding letter on the Answer Sheet with a single line through the cettre.

Today vegetables, fish, fruit, meat and beer are canned in enormous quantities. Within three generations the 81 habits of millions have been revolutionized. Foods that were previously 82 may now be eaten at any time, and strange foods are 83 far from the countries where they are 84 . The crops many farmers now produce often depend on the nearness of a canning factory.

The first stage in the canning 85 is the preparation of the raw food. Diseased and waste portions are thrown 86 ; meat and fish are cleaned and trimmed; fruit and vegetables washed and graded for 87 . The jobs are principally 88 by machine.

The next stage, for vegetables only, is soak in very 89 or boiling water for a short time to remove air and 90 the vegetable. This makes 91 easier to pack into cans for sterilization (free from living germs).Some packing machines fill 92 to 400 cans a minute. Fruit, fish and meat are packed raw and cold into cans, and then all the air is removed. 93 the cans are sealed, the pressure inside each can is only about half the pressure of the outside air.

The sterilization process which follows the cans are subjected 94 steam or boiling water, with the temperature and time 95 according to the type of food. Cans of fruit, for example, 96 only 5-10 minutes in boiling water, 97 meat and fish are cooked at higher temperatures for 98 period. After sterilization, the cans are cooled quickly to 32 degree to prevent the contents 99 becoming too soft.

The final stage before sending off to the grocer is labeling, and packing the tins into boxes. Nowadays, however, labeling is often printed on in 100 by the can-maker and no paper labels are then required.

81.A) eat B) eatable C) eaten D) eating

82.A) monthly B) year-round C) seasonal D) quarterly

83.A) accessible B) obtained C) available D) usable

84.A) planting B) grown C) growing D) producing

85.A) process B) reaction C) procession D) program

86.A) about B) away C) down D) up

87.A) size B) length C) height D) breadth

88.A) had B) fulfilled C) pocked D) done

89.A) chilly B) cold C) hot D) freezing

90.A) soften B) cook C) steam D) harden

91.A) them B) it C) us D) that

92.A) up B) down C) in D) on

93.A) When B) If C) Although D) Before

94.A) on B) to C) in D) at

95.A) varies B) vary C) varied D) varying

96.A) cost B) spend C) take D) consume

97.A) as B) because C) while D) for

98.A) less B) longer C) shorter D) more

99.A) off B) through C) by D) from

100. A) fashion B) before hand C) advance D) practice

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