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问题 单项选择题 A1型题

下列表述中最符合致病性酵母菌特性的是（）

A.致病性酵母菌主要是假丝酵母属、隐球菌属和球拟酵母属的一些种类

B.致病性酵母菌主要是真丝酵母属、球菌属和拟球酵母属的一些种类

C.致病性酵母菌主要是丝状酵母属、球菌属和假酵母属的一些种类

D.致病性酵母菌主要是假酵母属、隐菌属和酵母属的一些种类

答案

参考答案：A

阅读理解

阅读下面短文，将标有A~F的段落或句子插入文章中题号为1~5的恰当位置，使全篇文章意义完整，结构连贯。注意：1)有一个选项是多余的；2)如选E请填涂AB；选F请填涂CD.

Freezing can keep food fresh and safe to eat. Freezing lowers the food temperature below zero degree Celsius. That is the point where water turns to ice.  小题1: , it is important to lower the temperature to between minus fifteen and minus twenty degrees Celsius as quickly as possible. The faster the freezing process is, the fresher the taste of the food.

Fruits and vegetables can be spread out inside the freezer. Once the food is frozen,   小题2: . Fruits are usually not cooked before they are frozen. This allows them to keep their fresh taste. The simplest way to prepare fruits is to cut them up and place them in a container inside the freeze before putting it in the container. This will keep it from sticking to the container. This is called the “dry pack” method.

 小题3: , The fruit is prepared along with some of its liquid or juice. You can ad some sugar to fruits that are naturally juicy. The sugar sweetens the fruit and brings out its natural juices.

 小题4: . Blanching means placing the vegetables in boiling water for a few minutes and then quickly placing them into very cold water. Blanching slows down the natural chemical aging process. All extra water should be removed before placing the vegetables into containers and freezing.   小题5: .

A．it should be placed in containers and then stored at a temperature of about minus twenty degrees Celsius

B．Vegetables are either cooked or blanched before freezing

C．To start the freezing process

D．To keep them fresh for a long timeE. The second way is the “wet pack” method

F. Most foods can be stored frozen for up to one year
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单项选择题

横向分布针对几个及以上的对象？（）

A.2

B.3

C.4

D.5
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