Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each...

LQ

Lê Quỳnh Anh

16 tháng 10 2018

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.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...

Đọc tiếp

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.

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.

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.

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.

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

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

#Mẫu giáo

1

DH

Dương Hoàn Anh

16 tháng 10 2018

Chọn A

Kiến thức: Đọc hiểu

Giải thích:

Theo đoạn 3, tất cả những điều sau đây đều đúng với lò nướng thuộc địa NGOẠI TRỪ ______.

A. nó được sử dụng để sưởi ấm nhà bếp mỗi ngày

B. khói mà nó tạo ra đi ra ngoài qua ống khói chính

C. nó được xây dựng như một phần của lò sưởi chính

D. nó được làm nóng bằng gậy phong

Thông tin: 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.

Tạm dịch: Vào những ngày nướng bánh (thường là một hoặc hai lần một tuần), một ngọn lửa "gỗ lò", bao gồm các que gỗ nâu, được duy trì trong lò cho đến khi các bức tường của nó cực kỳ nóng.

Dịch bài đọc:

Ở Bắc Mỹ thuộc thế kỷ thứ mười bảy, tất cả việc nấu nướng hàng ngày được thực hiện trong lò sưởi. Nhìn chung, lò sưởi đã được lên kế hoạch để nấu ăn cũng như để sưởi ấm. Những lò sưởi ở vùng Đông Bắc thường cao bốn hoặc năm feet, và ở miền Nam, nó thường đủ cao để một người bước vào. Một thanh gỗ nặng gọi là lanh tô của lò tường đã được sử dụng làm cây lanh để hỗ trợ cho việc ném đá phía trên cửa lò sưởi. Gỗ này đôi khi có thể bị cháy sém, nhưng nó đủ xa trước cột nhiệt tăng để an toàn khỏi bị bắt lửa.

Hai gờ được xây dựng đối diện nhau ở bên trong ống khói. Trên những cái còn lại, các đầu của một "tai cột" mà từ đó nồi được treo khi nấu. Gỗ từ một cây vừa mới chặt được sử dụng cho tai cột, vì vậy nó sẽ chịu được nhiệt, nhưng nó phải được thay thế thường xuyên vì nó bị khô và cháy, và do đó bị suy yếu. Đôi khi cột bị gãy và buổi tối nó rơi vào lửa. Khi sắt trở nên dễ có được hơn, nó được sử dụng thay gỗ để làm cột, và lò sưởi sau đó có các thanh kim loại xoay để treo nồi lên đó.

Bên cạnh lò sưởi và được xây dựng như một phần của nó là lò nướng. Nó được làm giống như một lò sưởi nhỏ, thứ cấp với ống khói dẫn vào ống khói chính để hút khói. Đôi khi cánh cửa của lò đối diện với căn phòng, nhưng hầu hết các lò nướng đều được chế tạo với cửa mở vào lò sưởi. Vào những ngày nướng bánh (thường là một hoặc hai lần một tuần), một ngọn lửa "gỗ lò", bao gồm các que gỗ nâu, được duy trì trong lò cho đến khi các bức tường của nó cực kỳ nóng. Các than hồng sau đó đã được gỡ bỏ, bột bánh mì được đưa vào lò nướng, và lò nướng được đóng kín cho đến khi bánh mì được nướng hoàn toàn.

Tuy nhiên, không phải tất cả việc nướng đều được thực hiện trong một lò lớn. Cũng được sử dụng là một "ấm đun nước" bằng sắt, trông giống như một cái xoong có chân và có nắp sắt. Cái này được cho là đã hoạt động tốt khi nó được đặt trong lò sưởi, được bao quanh bởi các than hồng gỗ phát sáng, với nhiều than hồng được chất đống trên nắp của nó

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LQ

Lê Quỳnh Anh

8 tháng 9 2018

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.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...

Đọc tiếp

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.

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.

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.

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.

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

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

#Mẫu giáo

1

DH

Dương Hoàn Anh

8 tháng 9 2018

Chọn B

Kiến thức: Đọc hiểu

Giải thích:

Có thể suy ra từ đoạn 3, so với các loại củi khác, "củi lò" đã tạo ra _____.

A. ít than hồng hơn B. nhiều nhiệt hơn

C. ngọn lửa thấp hơn D. ít khói

Thông tin: 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.

Tạm dịch: Vào những ngày nướng bánh (thường là một hoặc hai lần một tuần), một ngọn lửa "gỗ lò", bao gồm các que gỗ nâu, được duy trì trong lò cho đến khi các bức tường của nó cực kỳ nóng

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LQ

Lê Quỳnh Anh

22 tháng 6 2019

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.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...

Đọc tiếp

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.

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.

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.

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.

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

The word "scorched" in the first paragraph is closest in meaning to ______.

A. cut

B. bent

C.enlarged

D. burned

#Mẫu giáo

1

DH

Dương Hoàn Anh

22 tháng 6 2019

Chọn D

Kiến thức: Từ đồng nghĩa

Giải thích:

scorch - scorched - scorched (v): làm cháy sém

A. cut – cut – cut: cắt, chặt

B. bend - bent – bent: bẻ cong, uốn cong

C. enlarge - enlarged - enlarged: mở rộng. khuếch trương

D. burn – burned – burned: đốt cháy, thiêu

=> scorched = burned

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LQ

Lê Quỳnh Anh

27 tháng 3 2017

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.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...

Đọc tiếp

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.

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.

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.

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.

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

The word "obtain" in paragraph 2 is closest in meaning to _____.

A. manufacture

B. acquire

C. maintain

D. reinforce

#Mẫu giáo

1

DH

Dương Hoàn Anh

27 tháng 3 2017

Chọn B

Kiến thức: Từ đồng nghĩa

Giải thích:

obtain (v): giành được, đạt được, thu được

A. manufacture (v): sản xuất, chế tạo

B. acquire (v): được, giành được, thu được

C. maintain (v): giữ gìn, duy trì

D. reinforce (v): củng cố, tăng cường

=> obtain = acquire

Thông tin: 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.

Tạm dịch: Khi sắt trở nên dễ có được hơn, nó được sử dụng thay gỗ để làm cột, và lò sưởi sau đó có các thanh kim loại xoay để treo chậu lên đấy

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LQ

Lê Quỳnh Anh

16 tháng 3 2019

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.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...

Đọc tiếp

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.

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.

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.

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.

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

Which of the following is mentioned in paragraph 2 as a disadvantage of using a wooden lug pole?

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

#Mẫu giáo

1

DH

Dương Hoàn Anh

16 tháng 3 2019

Chọn C

Kiến thức: Đọc hiểu

Giải thích:

Điều nào sau đây được đề cập trong đoạn 2 là nhược điểm của việc sử dụng tai cột gỗ?

A. Nó được làm bằng gỗ không có sẵn

B. Rất khó để di chuyển hoặc xoay.

C. Nó thỉnh thoảng bị vỡ

D. Nó trở nên quá nóng để chạm vào.

Thông tin: 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.

Tạm dịch: Gỗ từ một cây vừa mới cắt được sử dụng cho tai cột, vì vậy nó sẽ chịu được nhiệt, nhưng nó phải được thay thế thường xuyên vì nó bị khô và cháy, và do đó bị suy yếu

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LQ

Lê Quỳnh Anh

3 tháng 7 2019

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions. 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...

Đọc tiếp

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.

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.

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.

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.

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

Which of the following aspects of domestic life in colonial North America does the passage mainly discuss?

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

#Mẫu giáo

1

DH

Dương Hoàn Anh

3 tháng 7 2019

Chọn A

Kiến thức: Đọc hiểu

Giải thích:

Những khía cạnh nào sau đây của đời sống gia đình ở Bắc Mỹ thuộc địa mà đoạn văn thảo luận chủ yếu?

A. việc sử dụng ấm sắt trong bếp phổ biến

B. phương pháp nướng bánh mì

C. nấu ăn lò sưởi

D. các loại gỗ được sử dụng trong việc chuẩn bị bữa ăn

Thông tin: 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… Also used was an iron "bake kettle," which looked like a stewpot on legs and which had an iron lid.

Tạm dịch: Khi sắt trở nên dễ kiếm hơn, nó được sử dụng thay vì gỗ để làm tai cột, và lò sưởi sau đó có các thanh kim loại xoay để treo nồi… Cũng được sử dụng là một "ấm đun nước" bằng sắt, trông giống như một cái xoong có chân và có nắp sắt

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LQ

Lê Quỳnh Anh

8 tháng 2 2018

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.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...

Đọc tiếp

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.

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.

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.

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.

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

According to the passage, how was food usually cooked in a pot in the seventeenth century?

A. By filling the pot with hot water

B. By placing the pot directly into the fire

C. By putting the pot in the oven

D. By hanging the pot on a pole over the fire

#Mẫu giáo

1

DH

Dương Hoàn Anh

8 tháng 2 2018

Chọn D

Kiến thức: Đọc hiểu

Giải thích:

Theo đoạn văn, thức ăn thường được nấu trong nồi thế kỷ XVII như thế nào?

A. Bằng cách đổ đầy nước vào nồi

B. Bằng cách đặt nồi trực tiếp vào lửa

C. Bằng cách đặt nồi vào lò

D. Bằng cách treo nồi lên cột lửa

Thông tin: On these rested the ends of a "lug pole" from which pots were suspended when cooking.

Tạm dịch: Trên những cái còn lại, các đầu của một "tai cột" mà từ đó nồi được treo khi nấu

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LQ

Lê Quỳnh Anh

22 tháng 3 2017

Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the questions from 30 to 34. Most of the early houses built in America were suited to farm life, as it was not until cities became manufacturing centers that colonists could survive without farming as their major occupation. Among the earliest farmhouses in America were those built in Plymouth Colony. Generally they consisted of one large rectangular room on the ground...

Đọc tiếp

Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the questions from 30 to 34.

Most of the early houses built in America were suited to farm life, as it was not until cities became manufacturing centers that colonists could survive without farming as their major occupation. Among the earliest farmhouses in America were those built in Plymouth Colony. Generally they consisted of one large rectangular room on the ground floor, called a hall or great room and having a fireplace built into one of the walls, and a loft overhead. Sometimes a lean-to was attached alongside the house to store objects such as spinning wheels, firewood, barrels, and tubs. The furnishings in the great room were sparse and crudely built. Tabletops and chest boards were split or roughly sawed and often smoothed only on one side. Benches took the place of chairs, and the table usually had a trestle base so it could be dismantled when extra space was required. One or two beds and a six-board chest were located in one corner of the room. The fireplace was used for heat and light, and a bench often placed nearby for children and elders, in the area called the inglenook.

The original houses in Plymouth Colony were erected within a tall fence for fortification. However, by 1630 Plymouth Colony had 250 inhabitants, most living outside the enclosure. By 1640, settlements had been built some distance from the original site. Villages began to emerge throughout Massachusetts and farmhouses were less crudely built. Windows brought light into homes and the furnishings and décor were more sophisticated.

As more diversified groups of immigrants settled the country, a greater variety of farmhouses appeared, from Swedish long-style houses in the Delaware Valley to saltbox houses in Connecticut, Dutch-Flemish stone farmhouses in New York, and clapboard farmhouses in Pennsylvania. From Georgian characteristics to Greek revival elements, farmhouses of varied architectural styles and building functions populated the landscape of the new frontier.

It can be inferred from the passage that

A. the major occupation in Plymouth Colony was carpentry

B. sophisticated tools were available to the early immigrants

C. cloth was important from England

D. the extended family lived together in the farmhouse

#Mẫu giáo

1

DH

Dương Hoàn Anh

22 tháng 3 2017

Đáp án A

Giải thích:

Từ “ones” trong đoạn 1 là ám chỉ tới:

A. những câu hỏi

B. những phản ứng

C. những tiêu chuẩn

D. những ước tính

Dẫn chứng: Then you are asked a few critical questions among the neutral ones (“When did you rob the bank?”).

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LQ

Lê Quỳnh Anh

12 tháng 3 2018

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions from 30 to 34. Most of the early houses built in America were suited to farm life, as it was not until cities became manufacturing centers that colonists could survive without farming as their major occupation. Among the earliest farmhouses in America were those built in Plymouth Colony. Generally they consisted of one large rectangular room on the ground...

Đọc tiếp

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions from 30 to 34.

Most of the early houses built in America were suited to farm life, as it was not until cities became manufacturing centers that colonists could survive without farming as their major occupation. Among the earliest farmhouses in America were those built in Plymouth Colony. Generally they consisted of one large rectangular room on the ground floor, called a hall or great room and having a fireplace built into one of the walls, and a loft overhead. Sometimes a lean-to was attached alongside the house to store objects such as spinning wheels, firewood, barrels, and tubs. The furnishings in the great room were sparse and crudely built. Tabletops and chest boards were split or roughly sawed and often smoothed only on one side. Benches took the place of chairs, and the table usually had a trestle base so it could be dismantled when extra space was required. One or two beds and a six-board chest were located in one corner of the room. The fireplace was used for heat and light, and a bench often placed nearby for children and elders, in the area called the inglenook.

The original houses in Plymouth Colony were erected within a tall fence for fortification. However, by 1630 Plymouth Colony had 250 inhabitants, most living outside the enclosure. By 1640, settlements had been built some distance from the original site. Villages began to emerge throughout Massachusetts and farmhouses were less crudely built. Windows brought light into homes and the furnishings and décor were more sophisticated.

As more diversified groups of immigrants settled the country, a greater variety of farmhouses appeared, from Swedish long-style houses in the Delaware Valley to saltbox houses in Connecticut, Dutch-Flemish stone farmhouses in New York, and clapboard farmhouses in Pennsylvania. From Georgian characteristics to Greek revival elements, farmhouses of varied architectural styles and building functions populated the landscape of the new frontier.

The word “emerge” in paragraph 2 could best be replaced with

A. proceed

B. settle

C. come out

D. appear

#Mẫu giáo

1

DH

Dương Hoàn Anh

12 tháng 3 2018

Đáp án D

Từ “emerge” trong đoạn 2 có thể được thay thế tốt nhất bằng

A. tiến hành

B. giải quyết

C. giới thiệu, hiện ra

D. xuất hiện “emerge” = appear: nổi lên, xuất hiện

Dẫn chứng: Villages began to emerge throughout Massachusetts and farmhouses were less crudely built. Các làng bắt đầu nổi lên khắp tiểu bang Massachusetts và các nhà trên trang trại đã được xây dựng ít thô kệch hơn.

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