WHAT IS PROBABLY THE WRITER'S ATTITUDE IN THE PASSAGE

54.What is probably the writer's attitude in the passage?A.Indifferent B. Praising C.Critical D.HumorousRead the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correctanswer to each of the questions.Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiestway todo thiswas to expose the food to sun and wind. In this way the North American Indians producedpemmican (dried meat ground into powder and made into cakes), the Scandinavians made stockfish and theArabs dried dates and apricots.All foods contain water - cabbage and other leaf vegetables contain as much as 93% water, potatoes andother root vegetables 80%, lean meat 75% and fish anything from 80% to 60% depending on how fatty it is.If this water is removed, the activity of the bacteria which cause food to go bad ischecked.Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California,South Africa and Australia. The methods used vary, but in general the fruit is spread out on trays in dryingyards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes ofburning sulphur before drying. Plums for making prunes, and certain varieties of grapes for making raisinsand currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and removetheir wax coating, so increasing the rate of drying.Nowadays most foods are dried mechanically; the conventional method of such dehydration is to put foodin chambers throughwhichhot air is blown at temperatures of about 110°C at entry to about 45°C at exit.This is the usual method for drying such things as vegetables, minced meat, and fish.Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated horizontalsteel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case,the dried material is scraped off the roller as a thin film which is then broken up into small, though stillrelatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Whererecognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately andthen mixed.Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do notneed to be stored in special conditions. For these reasons they are invaluable to climbers, explorers andsoldiers in battle, who have little storage space. They are also popular with housewives because it takes solittle time to cook them.From Practical Faster Reading by Gerald Mosback and Vivien Mosback. CUP