TRIK JITU MENGERJAKAN SOAL TOEFL,WRITTEN EXPRESSION DAN PEMBAHASANNYA

TRIK JITU MENGERJAKAN SOAL TOEFL(STRUCTURE,WRITTEN EXPRESSION DAN READING)DAN JAWABANNYA

By YULI ROSA RITA -
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         STRUCTURE TRIK JITU MENGERJAKAN SOAL TOEFL 2 DAN PEMBAHASANNYA 1.In the late 1880s,Hull House......United States first welfare state. a.to become the b.became the c.becoming one of the d.it became the 2..............with the largest alphabet is Cambodian,with 74 letters. a.In the language b.The language is c.The language d.About the language 3...........given to the various types of microscopic plants and animals found in water. a.Named plankton b.The name of plankton c.Plankton's name d.Plankton is the name 4.Charles Babbage(1792-1871)drew up the first plans for a programmable digital computer in 1834,but.........was never completed. a.his invention b.he invented c.to invent him d.for him to invent 5............,one of the oldest forms of written communication,was used as early as 3000 B.C. a.Cuneiform writing b.In cuneiform writing c.Cuneiform writing d.When cuneiform writing 6.A a protection device,an octopus ejects black or purple ink to cloud ...
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TRIK JITU MENGERJAKAN SOAL TOEFL(READING)

By YULI ROSA RITA -
             Hot boning is an energy saving technique for the meat processing industry.It has             received considerable attention in recent years when increased pressure for energy            conservation has accentuated the need for more efficient methods of processing the            bovine carcass.Cooling of an entire carcass requires a considerable amoung of                        refrigerated space,since bone and trimmable fat are cooled along with the muscle.It is also necessary to space the carcasses adequately in the refrigerated room for better             movement and prevention of microbial contamination,thus adding to the volume air               requirements for carcass chillers.
            Conventional handling of meat involves holding the beef sides in the cooler for                24 to 36 hours before boning..Chilling in the traditional fashion is also associated        
  with a loss of carcass weight ranging from 2% to 4% due to evaporation of moisture               from the meat tissue.
            Early excision,or hot boning,of muscle prerigor followed by vacuum packaging               several potential advantages.By removing only the edible muscle and fat                         prerigor,refrigeration space and costs are minimized,boning labor is decresed  
 and storage yields increased.Because hot boning often results in toughening of meat, 
 a more recent approach,hot boning following electrical stimulation,has been used to              reduce the necessary tim of rigor mortis.
Some researches have found this method benefical in maintaining tender meat,while              others have found that the meat also becomes tough after electrical stinulation.


1.Which of the following was not mentioned as a drawback of the conventional methods of boning?
a.storsge space requirements
b.energy waste
c.loss of carcass weight
d.toughness of meat
2.Hot boning is become very popular because.........
a.it cause meat to be very tender.
b.it helps conserve energy and is less expensive than conventional methods.
c.meat tastes better when the bone is adequately seared along with the meat.
d.it reduces the weight of the carcass.
3.Carcass chiller means most nearly......
a.a refrigerator for the animal body
b.a method of boning meat
c.electrical stimulation of beef
d.early excision
4.Early excision means most nearly........
a.vacuum packaging
b.hot boning
c.carcass chilling
d.electrical stimulation
5.The toughening of meat during hot boning has been combatted by........
a.following hot boning with electrical stimulation
b.tenderizing the meat
c.using electrical stimulation before hot boning
d.removing only the edible muscle and fat prerigor
6.In line 17,"early excision"is closest in meaning to........
a.vacuum packaging
b.hot boning
c.carcass chilling
d.electrical stimulation
7.The word"bovine"in line 5 is nearest in meaning to........
a.cold
b.electrically stimulated
c.beef
d.pork
8.The word"this" in line 25 refers to......
a.hot boning
b.hot boning following electrical stimulation
c.rigor mortis
d.removing edible muscle and fat prerigor
9.In line 5,the word"carcass"is closest in meaning to........
a.deboned meat
b.body
c.refrigerator
d.fat
10.The word"considerable"in line 6 is closest in meaning to.......
a.frigit
b.kind
c.lesser
d.substantial
11.One reason it is recommended to remove bones before refrigerating is that.....
a.it makes the meat more tender
b.the bones are able to be used for other purposes
c.it increases chilling time
d.it saves cooling space by not refrigerating parts that will be discarded
12.Thee word "trimmable"in line 7 is nearest in meaning to.....
a.unsaturated
b.removable
c.unhealthy
d.chillable

Thank for reading TRIK JITU MENGERJAKAN SOAL TOEFL in my blog.
reference:cliffs TOEFL PREPARATION GUIDE

TRIK JITU MENGERJAKANSOAL TOEFL 2 DAN PEMBAHASANNYA














                 

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