A FRENCH INVENTOR NAMED NICOLAS APPERT DEVELOPED THE COOKING-AND...
1810, a French inventor named Nicolas Appert developed the cooking-and-sealing process of
canning. And in the 1850’s an American named Gail Borden developed a means of condensing and
preserving milk. Canned goods and condensed milk became more common during the 1860’s, but
supplies remained low because cans had to be made by hand. By 1880, however, inventors had fashioned
stamping and soldering machines that mass-produced cans from tinplate. Suddenly all kinds of
food could be preserved and bought at all times of the year.
Other trends and inventions had also helped make it possible for Americans to vary their daily
diets. Growing urban population created demand that encouraged fruit and vegetable farmers to
raise more produce. Railroad refrigerator cars enabled growers and meat packers to ship
perishables great distances and to preserve them for longer periods. Thus, by the 1890’s, northern
city dwellers could enjoy southern and western strawberries, grapes, and tomatoes, previously available for
a month at most, for up to six months of the year. In addition, increased use of iceboxes enabled
families to store perishables. As easy means of producing ice commercially had been invented in
the 1870’s, and by 1900 the nation had more than two thousand commercial ice plants, most of
which made home deliveries. The icebox became a fixture in most homes and remained so until
the mechanized refrigerator replaced it in the 1920’s and 1930’s.
Almost everyone now had a more diversified diet. Some people continued to eat mainly foods
that were heavily in starches or carbohydrates, and not everyone could afford meat.
Nevertheless, many families could take advantage of previously unavailable fruits, vegetables,
and dairy products to achieve more varied fare.
Question 43: What does the passage mainly discuss?
A.
Causes of food spoilage.
B.
Commercial production of ice.
C.
Population movements in the nineteenth century.
D.
Inventions that led to changes in the American diet.
Question 44: The phrase “in season” in line 1 refers to
.
A. a particular time of year
B. a kind of weather
C. an official schedule
D. a method of flavoring
Question 45: During the 1860’s, canned food products were
.
A. unavailable in rural areas
B. available in limited quantities
C. shipped in refrigerator cars
D. a staple part of the American diet.
Question 46: The word” them” in line 12 refers to
.
A. refrigerator cars
B. growers
C. perishables
D. distances
Question 47: The word” fixture” in line 16 is closest in meaning to
.
A. commonplace object
B. substance
C. luxury item
D. mechanical device
Question 48: The author implies that in the 1920’s and 1930’s home deliveries of ice
.
A. increased in cost
B. occurred only in the summer
C. decreased in number
D. were on an irregular schedule
Question 49: The word “ Nevertheless” in line 19 is closest meaning to
.
A. occasionally
B. however
C. therefore
D. because
Question 50: Which of the following types of food preservation was NOT mentioned in the
passage?
A. Drying
B. Chemical additives C. Canning
D. Cold storage