1. In seventeenth-century colonial North America, all day-to-day cooking was done in the fireplace. By and large, fireplaces were planned for cooking as well as for warmth. Those in the Northeast were usually four or five feet high, and in the South, they were often high enough for a person to walk into. A heavy timber called the mantel tree was used as a lintel to support the stonework above the fireplace opening. This timber might be scorched occasionally, but it was far enough in front of the rising column of heat to be safe from catching fire.
2. Two ledges were built across from each other on the inside of the chimney. On these rested the ends of a "lug pole" from which pots were suspended when cooking. Wood from a freshly cut tree was used for the lug pole, so it would resist heat, but it had to be replaced frequently because it dried out and charred, and was thus weakened. Sometimes the pole broke and the dinner fell into the fire. When iron became easier to obtain, it was used instead of wood for lug poles, and later fireplaces had pivoting metal rods to hang pots from.
3. Beside the fireplace and built as part of it was the oven. It was made like a small, secondary fireplace with a flue leading into the main chimney to draw out smoke. Sometimes the door of the oven faced the room, but most ovens were built with the opening facing into the fireplace. On baking days (usually once or twice a week) a roaring fire of "oven wood," consisting of brown maple sticks, was maintained in the oven until its walls were extremely hot. The embers were later removed, bread dough was put into the oven, and the oven was sealed shut until the bread was fully baked.
4. Not all baking was done in a big oven, however. Also used was an iron "bake kettle," which looked like a stewpot on legs and which had an iron lid. This is said to have worked well when it was placed in the fireplace, surrounded by glowing wood embers, with more embers piled on its lid.
Choose an option (A, B, C, or D) that best answers each question from 53 to 60.
Câu 53:
Which of the following can be the best title of the passage?
A. The use of iron kettles in a typical kitchen
B. Methods of baking bread
C. Fireplace cooking
D. The types of wood used in preparing meals
Câu 54:
The word "scorched" in the first paragraph is closest in meaning to ______.
A. cut B. bent C. enlarged D. burned
Câu 55:
The word "it" in the first paragraph refers to ______.
A. the mantel tree B. the fireplace opening
C. the rising column of heat D. the stonework
Câu 56:
In paragraph 2, a disadvantage of using a wooden lug pole is that________
A. It was made of wood not readily available.
B. It was difficult to move or rotate.
C. It occasionally broke.
D. It became too hot to touch.
Câu 57:
In paragraph 2, the author uses the phrase "it had to be replaced frequently" in order to ______.
A. emphasize the durability of the lug pole
B. highlight a disadvantage of using wood
C. explain the reason for switching to metal poles
D. suggest an improvement in cooking methods
Câu 58:
According to paragraph 3, all of the following were true of a colonial oven EXCEPT ______.
A. It was used to heat the kitchen every day
B. The smoke it generated went out through the main chimney
C. It was built as part of the main fireplace
D. It was heated with maple sticks
Câu 59:
It can be inferred from paragraph 3 that, compared to other firewood, "oven wood" produced _____.
A. fewer embers B. more heat C. lower flames D. less smoke
Câu 60:
It can be seen in paragraphs 2, 3, and 4 that ______.
A. cooking in colonial North America relied heavily on fireplaces and various cooking methods
B. iron was not used for cooking equipment in early colonial kitchens
C. ovens were primarily used for baking, while the fireplace was used for all other cooking
D. iron bake kettles were more commonly used than traditional ovens for baking bread
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