Directions: There are 20 blanks in the following passage. For each blank there are four choices marked A, B, C and　D on the right side of the paper. You should choose the ONE that best fits into the Passage.. Then mark the corresponding letter on Answer Sheet 2 with a single line through the centre.
　　During McDonald's early years French fries were made from scratch everyday. Russet Burbank potatoes were　1　,cut into shoestrings, and fried in its kitchens.　2　the chain expanded nationwide, in the rnid-1960s, it sought to　3　labor costs, reduce the number of suppliers, and　4　that its fries tasted the same at every restaurant. McDonald's began　5　to frozen French fries in 1966 -- and few customers noticed the difference.　6　, the Therefore change had a profound effect on the nation's agriculture and diet. A familiar food had been　7　into a highly processed industrial　8　. McDonald's fries now come from huge manufacturing plants that can process two million pounds of potatoes a day. The expansion　9　McDonald's and the popularity of its low-cost, mass-produced fries changed the　10　Americans eat.
　 　The taste of McDonald's French fries played a　11　role in the chain's success -- fries are much more　12　than hamburgers -- and was　13　praised by customers, competitors, and even food critics. Their　14　taste does not stem from the kind of potatoes that McDonald's　15　, the technology that processes them, or the restaurant　16　that fries them: other chains use Russet Burbank, buy their French fries from the　17　large processing companies, and have similar　18　in their restaurant kitchens. The taste of a French fry is　19　determined by the cooking oil. For decades McDonald's cooked its French fries in a mixture of about 93 percent cotton seed oil and 7 percent beef fat. The mixture gave the fries their unique　20　.