8．We all know that certain oils are healthier than others．but your oil health goes beyond just the type．The health of your oil can be related to how you use it too．
Each type of oil has what is called a"smoke point．"The smoke point is the  specific temperature at which the oil starts to break down，or in more technical terms，its molecular structure begins to change．These molecular changes result in； changes in flavor，as well as  changes in nutritional value，specifically，the nutritional value of the oil starts to reduce；changing what once may have been considered an especially healthy oil，like Olive，into one that is unhealthy．
The higher an oil's smoke point is，the higher the temperature of the oil can be．As a result，each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance．Here is a quick guide for the next time you reach for your favorite oil．
Heat During CookingOilBest Use
Low to ModerateCoconutBaking （low heat ） Light Sauteing Pressure Cooking Salads
Corn
Olive
Peanut
Sesame
Walnut
Medium HeatMacadamia NutBaking
Sauteing
Stir-Frying
Safflower
High HeatGrape-seedDeep Browning
Deep-Frying
Sunflower
Soybean/Soy
Note that the above table represents oils that are refined（精煉的）．Most oils we buy are refined．Refined oils tend to have much higher smoke points than when they are unrefined．They also differ in nutrition and flavor．Unrefined oils are more nutritious and they tend to be much richer in flavor．
When it comes to extremely high heat cooking，always choose oils which are refined．

62．What determines whether an oil is healthy or not？D
A．Whether it's refined or not．    
B．Its smoke point．
C．Its molecular．
D．How you use it．
63．Which of the following might be a better choice to make a healthy salad？C
A．Refined walnut oil．    B．Safflower oil．
C．Unrefined olive oil．   D．Sunflower oil．
64．Healthy oil can become unhealthy if．Baccording to the passage．
A．you keep it for too long
B．it is heated well beyond its smoke point
C．it is refined
D．its flavor is changed
65．The author wants to tell readers thatC．
A．oils are related to health
B．oils'value depends on their smoke points
C．"certain oils are healthier"is relative
D．oils'flavor and nutrition are connected．

分析 本文主要講述了油的健康與你如何使用它有關(guān)．每種油都有自己的發(fā)煙點(diǎn)，當(dāng)加熱溫度超過(guò)發(fā)煙點(diǎn)時(shí)，油開(kāi)始分解，其分子結(jié)構(gòu)發(fā)生變化，營(yíng)養(yǎng)價(jià)值減少，變得不健康．跟未精煉的油相比，精煉油有更高的發(fā)煙點(diǎn)，但未精煉的油更有營(yíng)養(yǎng)，具有更豐富的味道．

解答 62．D 節(jié)理解題．根據(jù)第一段The health of your oil can be related to how you use it too．可知油的健康與你如何使用它有關(guān)．故選D．
63．C 細(xì)節(jié)推理題．根據(jù)倒數(shù)第二段Unrefined oils are more nutritious and they tend to be much richer in flavor．可知未精煉的油更有營(yíng)養(yǎng)，它們往往具有更豐富的味道．由此推知，用未精制的橄欖油做沙拉會(huì)更健康．故選C．
64．B 細(xì)節(jié)理解題．根據(jù)第二段changing what once may have been considered an especially healthy oil，like Olive，into one that is unhealthy．可知當(dāng)健康的油被加熱到它的發(fā)煙點(diǎn)時(shí)會(huì)變成不健康的油．故選B．
65．C 理解推斷題．本文講述了每種油都有自己的發(fā)煙點(diǎn)，當(dāng)加熱溫度超過(guò)發(fā)煙點(diǎn)時(shí)，油開(kāi)始分解，其分子結(jié)構(gòu)發(fā)生變化，營(yíng)養(yǎng)價(jià)值減少，變得不健康．跟未精煉的油相比，精煉油有更高的發(fā)煙點(diǎn)，但未精煉的油更有營(yíng)養(yǎng)，具有更豐富的味道．由此推知，在選擇使用某種油的時(shí)候，應(yīng)根據(jù)實(shí)際情況和油自身的特點(diǎn)進(jìn)行相對(duì)選擇．因此"某種油更健康"的說(shuō)法是相對(duì)的．故選C．

點(diǎn)評(píng) 本文考察學(xué)生的理解推斷能力以及細(xì)心程度，只要抓住文章的關(guān)鍵詞，采用尋讀的方法查找細(xì)節(jié)，就能找到正確答案．

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