Question

Soon you may be able to judge the quality of a restaurant by the size of the explosions coming from its kitchen. Strange? No. Agricultural researchers in the U.S. have discovered that if you want to make meat tender(嫩的), the best way is to blow it up.

As we all know, a great quality dish starts with a great fresh cut of meat. So people usually choose a cut that does not contain fat and then place the meat on the racks and leave enough room between pieces to allow air to flow around the meat. In a restaurant, if a cook wants to soften meat, he usually hits it with a special hammer. Hit it long and hard. This works fine with small pieces, but if there is a lot of meat to soften it can be very time-consuming, not to mention tiring.

A new method suggests putting meat on a steel plate at the bottom of a water-filled barrel. A bit of dynamite(炸藥) is then put inside the barrel and exploded. The water transmits the explosive shock wave through the meat, breaking down the muscle and connective tissue that make meat tough.

Amazingly, the explosion not only softens the meat but also kills off bacteria(細(xì)菌) in the meat. Tests show that bacteria levels are reduced by the explosion to only one-thousandth of their original level. The only problem left for restaurants is how to keep the loud explosions from scaring away their customers.

1.Using a special hammer to soften steak ____.

   A. is time-consuming but less tiring

   B. is time-consuming but more effective

   C. is the only choice for small restaurants

   D. works well with small amounts of meat

2.The water inside the barrel ________.

   A. enters the meat on the steel plate

   B. keeps the meat from getting tough

   C. helps make the meat not as hard as before

   D. causes an explosive shock wave in the barrel

3.Using dynamite to soften meat ________.

   A. makes it cleaner  

   B. requires steel-plated barrels

   C. is the method preferred by most cooks

   D .has been proven to scare away customers

Answer 1

DCA