12英语四级模拟题2.docx

12英语四级模拟题2.docx

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12英语四级模拟题2

PartIWriting（30minutes）

　　Directions:

Forthispart,youareallowed30minutestowriteacompositiononthetopic:

StylesofLiving.Youshouldwriteatleast120wordsfollowingtheoutlinegivenbelowinChinese:

　　1.有些人愿意和父母居住在一起

　　2.有些人想自己独立居住

　　3.我的看法

　　StylesofLiving

　　PartIIReadingComprehension（SkimmingandScanning）（15minutes）

　　Directions:

Inthispart,youwillhave15minutestogooverthepassagequicklyandanswerthequestionsonAnswerSheet1.Forquestions1-7,mark

　　Y（forYES）ifthestatementagreeswiththeinformationgiveninthepassage;

　　N（forNO）ifthestatementcontradictstheinformationgiveninthepassage;

　　NG（forNOTGIVEN）iftheinformationisnotgiveninthepassage.

　　HowIceCreamWorks

　　TheU.S.icecreamindustrysellsaboutamilliongallonsoficecreameachyear,dispensingcones,gallons,pints,sundaesandotherdessertsthroughgrocerystoresandicecreamshops.Infact,eightpercentofallthemilkproducedintheU.S.endsupinafrozendairyproduct.

　　IceCreamorFrozenDessert?

　　Notjustanyfrozentreatcanbecalledicecream.Infact,theU.S.DepartmentofAgriculturehasspecificrulesthatdefinewhatcanandcan'tbelabeled"icecream".Tobearthe"MeetsUSDAIngredientStandardforIceCream"stamp,ithastocontainatleast10percentmilkfat,andaminimumofsixpercentnon-fatmilksolids.Agallonhastoweighatleast4.5pounds.

　　Therangeofmilkfat（sometimesreferredtoasbutterfat）usedinicecreamcangofromtheminimum10percenttoamaximumofabout16percent.Mostpremiumicecreamsuse14percentmilkfat.Higherfatcontentleadstobetter,richertasteandacreamiertexture.Icecreammakersdon'tgohigherthan16percentbecauseitwouldbecostlyandveryhighincalories.Anicecreamwiththismuchmilkfatwouldalsotastesorichthatpeoplewouldprobablyeatitinsmalleramounts,whichwouldbebadnewsforpeoplewhosellicecreamforaliving.

　　Otherfrozendesserts,suchassorbets（果汁冰糕）,low-faticecream,andfrozenyogurt,arenottechnicallyicecreamatall.Frozencustardisicecreamthathasatleast1.4percenteggyolksolids,and"softserve"canbeanyfrozenmilkbaseddessertthathasnotgonethroughthehardeningprocess—moreonthatlater.

　　Intermsofspecificingredients,therecipeforicecreamissimple.Butinscientificterms,it'scomplicatedstuff.Icecreamisacolloid,atypeofemulsion（乳状液）.Anemulsionisacombinationoftwosubstancesthatdon'tnormallymixtogether.Instead,oneofthesubstancesisdispersedthroughouttheother.Inicecream,moleculesoffataresuspendedinawater-sugar-icestructurealongwithairbubbles.Thepresenceofairmeansthaticecreamisalsotechnicallya____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________foam.

　　Inadditiontomilkfat,non-fatmilksolids,sugar,andair,icecreamalsocontainsstabilizersandemulsifiers.Stabilizershelpholdtheairbubblestructuretogetherandgivetheicecreamabettertexture.Althoughgelatin（凝胶）wasoriginallyusedasastabilizer,xanthangum,guargum,andothercompoundsareusedtoday.Emulsifierskeeptheicecreamsmoothandaidthedistributionofthefatmoleculesthroughoutthecolloid.Eggyolkswereonceused,buticecreammanufacturersnowtendtouseotherchemicalcompounds.Thesestabilizersandemulsifiersmakeupaverysmallproportion（lessthanonepercent）oftheicecream.

　　MakingIceCream

　　Whetherit'sbeingmadeinyourkitchenwithahandcrank,atalocalhomemadeicecreamshopwithastand-aloneicecreammaker,orinafactorythatcranksoutthousandsofgallonsoficecreameveryday,theprocessofmakingicecreamisbasicallythesame.Theonlydifferenceisthescaleoftheoperation.

　　First,youneedicecreammix.Youcanbuycommerciallymadeicecreammixthatissettoacertainmilkfatcontent.Icecreamfactoriesusuallymaketheirownmixbycombiningmilk,creamandsugarina3,000gallonvat,withtheproportionsandmixingcontrolledbycomputers.Themixisthenpasteurized（用巴氏法灭菌）,orheated,tokillanyharmfulbacteria.Ifyouweretomakeyourownmixathome,youcouldpasteurizeitbycookingitinadoubleboiler,oruseaneggsubstituteorpasteurizedeggproduct.Thisstepisimportantbecauseotherwisepeoplewhoeatyourhomemadeicecreamcouldgetsickduetosalmonellacontamination.AccordingtotheCentersforDiseaseControl,thosemostatriskincludetheelderly,veryyoungchildren,andpeoplewithcompromisedimmunesystems.

　　Thenextstepinproductionisaddingflavortothemix.Therearethousandsofvarietiesoficecream,sojustaboutanycombinationofflavorsispossible.Fromvanillatocinnamon,chocolatetotriplechocolatefudgebrownie,itallgetsblendedintotheicecreammix.Inafactory,thissteptakesplaceinvatsthatholdhundredsofgallonsoficecream,whilegiantsteelpaddlesdothemixing.Inyourkitchen,alargebowlandafoodmixerwillwork,orevenawoodenspoonandmusclepowerifyouwantsomeexercise.Solidchunkssuchaspiecesoffruit,chocolatechunks,marshmallows,andcandyareaddedlater.

　　Thenextstepiswhereandicecreammakingmachinecomesintoplay.Themixhastobesimultaneouslyfrozenandwhipped.Inafactory,thishappensinagianttubesurroundedbypipes.Thepipescontainchemicalssuchasammoniathatfreezethetube,buttheammonianevercomesintocontactwiththeicecream.Theicecreammixispumpedthroughthetube,whereitgetscoldveryquickly.Adasher,orblade,turnsinsidethetube.Thiswhipsthemixture,introducingtheairbubblesthathelpgiveicecreamitsstructure.Thedasher_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________alsoscrapesthesidesofthetube,clearingofficecrystalsthatformthere.Thispreventslargeicecrystalsfromruiningtheflavorandtextureoftheicecream.Alltheelementsofthisprocessarecarefullymonitoredandcontrolledbycomputers.Mosthomemadeicecreamshopsuseabatchfreezerforthisstep,wherethesameprocesshappensonasmallerscale.

　　Thisstepcanbeaccomplishedathomewitharocksalt/icemixtureforfreezingandahandorelectriccrankeddashertomixandscrapeofftheicecrystals.

　　Oncetheicecreamhascomeoutoftheicecreammaker,theprocessisn'tfinished.Atthispoint,themixtureisfrozen,butstillsoft.Largechunksofcandyandothergoodiesarenowadded.Thentheicecreamisplacedintocontainers.Factorymachinespouritstraightintocartonsorbuckets,oritcanbeextruded（挤压出）intoshapesthathavewoodensticksplacedintothemforindividualtreats.

　　Nowtheicecreamneedstobereducedtoaverylowtemperature,zerodegreesFahrenheitorbelow.Factoriesmakeitevencoldersincetheyneedtheicecreamtostayfrozenwhileitispackagedandloadedontotrucks.Itneedstobeverycoldtofreezetheicecreamquicklyandpreventtheformationoflargeicecrystals.Thisprocessisknownashardening."Soft-serve"isoftensimplyicecreamthathasnotgonethroughthisprocess.

　　We'lllearnabouttheicecreamindustryinthenextsection.

　　IceCreamIndustry

　　In1999,retailsalesoficecreamintheU.S.,theworldwideleaderinicecreamproduction,topped$4billion.In2002,morethat$20billionwasspentonfrozendesserts.TheleadingstatesinicecreamconsumptionareCalifornia,Indiana,Pennsylvania,TexasandNewYork.Americansateanaverageof21.5quartsoficecreamperpersonin2004.

　　Withthatmuchmoneytobemade,theicecreamindustrycanbesecretiveandunderhanded（秘密的）.DeborahHanny,ownerofSweetJenny'sIcecreaminWilliamsville,NY,protectsherrecipescarefully.Hershop