单项选择题

During McDonald’s early years French fries were made from scratch every day, Russet Burbank potatoes were (31) , cut into shoestrings, and fried in its kitchens. (32) the chain expanded nationwide, in the mid-1960s, it sought to cut labour costs, reduce the number of suppliers, and (33) that its fries tasted the same at every restaurant. McDonald’s began (34) to frozen French fries in 1966 — and few customers noticed the difference. (35) the change had a profound effect on the nation’s agriculture and diet. A familiar food had been (36) into a highly processed industrial (37) McDonald’s fries now come from huge manufacturing plants (38) can process two million pounds of potatoes a day. The expansion (39) McDonald’s and the popularity of its low-cost, mass-produced fries changed the way Americans eat.
The (40) of McDonald’s French fries played a crucial role in the chain’s success — fries are much more profitable than hamburgers — and was (41) praised by customers, competitors, and even food critics. Their (42) taste does not stem from the kind of potatoes that McDonald’s (43) , the technology that processes them, or the restaurant (44) that fries them: other chains use Russet Burbank, buy their French fries from the (45) large processing companies, and have similar (46) in their restaurant kitchens. The taste of a French fry is (47) determined by the cooking oil. For decades McDonald’s cooked its French fries (48) a mixture of (49) 7 per cent cottonseed oil and 93 per cent beef fat. The mixture gave the fries their unique (50) .

（42）（）

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