Ⅰ.阅读理解
A
If your kitchen is home to just one type of cooking oil，you are missing out.As well as their unique tastes，different oils have different properties.Here's a summary of cooking techniques and which widely available oil suits each best：
FOR GRILLING，BROWNING，AND DEEPFRYING
Almond (杏仁) oil is a member of the healthy monounsaturated (单一不饱和的) fat group, along with olive and macadamia nut oil.It has a high smoke point (450 ℃)，so it can be used f or all kinds of cooking and add that allimportant extra nutty flavor.Store in a cool dry place.
FOR BAKING AND STIRFRYING
Macadamia nut oil gives any dish a rich butte ry flavor and is full of antioxidants (抗氧化剂) and monounsaturated fats.It can tolerate up to 230 ℃ and will last up to three years if stored in a dry，cool place.
FOR LIGHT COOKING，SAUCES，AND LOWHEAT BAKING
Sesame (芝麻) oil is often described as the queen of oils and is widely used as a cooking oil in India and a
