Section B
Directions: There are 2passages in this section. Each passage is followed by some questions orunfinished statements. For each of them there are four choices marked A), B),C) and D). You should decide on the best choice and mark the correspondingletter on Answer Sheet 2 with a single line through the centre.
Passage One
Questions 57 to 61 are based onthe following passage.
Fried foods have long beenfrowned upon. Nevertheless, the skillet(長柄平底煎鍋)is about our handiest and most useful piece of kitchen equipment.Strong woodcutters and others engaged in active labor requiring 4,000 caloriesper day or morn will take approximately one-third of their rations prepared inthis fashion. Meat, eggs, and French toast cooked in this way are served inmillions of homes daily. Apparently the consumers are not beset with more signsof indigestion than afflicted by those who insist upon broiling, roasting, orboiling. Some years ago one of our most eminent physiologists investigated thedigestibility of fried potatoes. He found that the pan variety was more easilybroken down for assimilation than when deep fat was employed. The latter,however, dissolved within the alimentary tract(消化道)morereadily than the boiled type. Furthermore, he learned, by watching the progressof the contents of the stomach by means of the fluoroscope (熒光檢查儀)，that fat actually accelerated the rate ofdigestion. Now all this is quite in contrast with "authority".Volumes have been written on nutrition, and everywhere the dictum
(權(quán)威意見) has been accepted--no fried edibles of any sort for children. Afew will go so far as to forbid this style of cooking wholly. Now and then anexpert will be bold enough to admit that he uses them himself, the absence ofdiscomfort being explained on the ground that he possesses a powerful gastric (胃的)apparatus．We Call of course sizzleperfectly good articles to death so that they will be leathery and tough．But thorough heating，in the presence ofshortening，is not the awful crime that it has beenlabeled．Such dishes stimulate rather than retardcontractions of the gall bladder．Thus it is that bile(膽汁)mixes with the nutriment shortly after it leaves the stomach.
We don't need to allow ourfoodstuffs to become oil soaked, but other than that, there seems to be nobasis for the widely heralded prohibition against this method. But notionsbecome fixed. The first condemnation probably rose because an"oracle"(圣賢)sufferedfrom dyspepsia(消化不良)which he ascribed to some frieditem on the menu. The theory spread. Others agreed with him, and after a timethe doctrine became incorporated in our textbooks. The belief is now traditionrather than proved fact. It should have been refuted long since, as experience hasdemonstrated its falsity.
57. This passage focuses on__________.
A) why the skillet is a handypiece of kitchen equipment
B) the digestibility of friedfoods
C) how the experts can misleadthe public in the area of food preparation
D) why fried foods have longbeen frowned upon
58. People engaged in activelabor eat fried foods because __________.
A) they are healthful  
B) they are much cheaper 
C) they can be easily digested
D) they can provide the calories the workers need
59. The author implies that thepublic should __________.
A) prepare some foods by frying
B) avoid fried foods ifpossible 
C) fry foods for adults but not for children
D) prepare all foods by frying
60. When the author says that"an 'oracle' suffered from dyspepsia which he ascribed to some fried itemon the menu" he is being __________.
A) grateful   
B) factual
C) sarcastic  
D) humorous
61. The passage was probablytaken from __________.
A) a medical journal
B) a publication addressed to the general public   
C) a speech at a medical convention
D) an advertisement for cooking oil

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