2020届高考英语总复习（练习）：3阅读理解完形填空Word版含答案.docVIP

(建议用时：30分钟) Ⅰ.阅读理解 (2017·云南省第二次检测) Several companies in Europe, the U．S. and Asia have decided to change one of the processes of making chocolate and no longer roast the cacao beans. They insist that growers in Africa and South America leave them outdoors to dry naturally instead. The resulting product is called “raw” Producers claim that avoiding exposure to oven temperatures allows the preservation of nutrients such as iron, zinc, copper and vitamin C. It’s also claimed that uncooked cacao contains higher levels of antioxidants(抗氧化物)than roasted cacao used in most chocolate. “Over the last 10 years, consumers have become more involved in their food and drink, ”says Kris McGowan, who runs the Raw Chocolate Company. “They care a lot more about its healthy qualities and chocolate is no exception.” But Martin Schweizer, professor of biochemistry at Heriot-Watt University, urges caution on describing raw chocolate as a super food until more research is carried out. “We have to look at this in more depth. The research is at a fairly early stage.” There are concerns that not heating them to about 150℃ could mean an increase in bacteria. However, there is no greater risk than when dealing with vegetables such as carrots or lettuces. Jennifer Earle, a writer on chocolate, is unconvinced by it on taste grounds. “It’ s the quality of the cacao that makes a difference, not whether the chocolate is‘raw’or not, ”she says.“And if you’re talking about health, I’d rather eat some top-quality ordinary chocolate and have a plate of vegetables afterwards. ” 1．Chocolate bean growers in Africa ________． A．dry the beans outdoors naturally B．roast the beans at a low temperature C．cook the beans in pots instead of in ovens D．store the beans with uncooked vegetables 2．Producers of raw chocolate claim that ________． A．it can fight bacteria B．it is very eco-friendly C．it preserves more nutrients D．it contains less antioxidants 3．Jennifer Earle, a writer on chocolate, thinks that ______