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 

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 

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 

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 "it" in the first paragraph refers to ______. 

A. the mantel tree 

B. the fireplace opening 

C. the rising column of heat 

D. the stonework 

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 

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

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 

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

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