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  3. Karen and Ken Mullin, a young professional couple in Cleveland, own fifty cookbooks and two fully equipped kitchens in their hou

Karen and Ken Mullin, a young professional couple in Cleveland, own fifty cookbooks and two fully equipped kitchens in their hou

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问题     Karen and Ken Mullin, a young professional couple in Cleveland, own fifty cookbooks and two fully equipped kitchens in their house. Yet they rarely cook their own meals; instead, on their way home from work they usually stop at a supermarket and choose two portions of meat loaf and a container of ready-to-serve potatoes. "My job," says Karen, "is to pour the salad from the bag. "
    A half-century after the first TV dinner was born, the food industry is approaching its long-sought dream of relieving people like the Mullins of unpaid labor in the final, and arguably most profitable, step by which a cow gets turned into meat loaf. Increasingly, tables in America’s kitchens are used not for cutting or peeling but for putting takeout food onto plates. For those who even bother with plates. According to Harry Balzar, an influential food-industry researcher, American dinners that came from a takeout counter increased by 24 percent in the past decade. "We thought the microwave would be a cooking device," says Harry Balzer, "but we find it reheating takeout pizza. "
    Across the United States, entire business models are being transformed. Supermarket takeout counters, formerly a place where unsold chickens were coated with sauce, increasingly resemble high-end corporate cafeterias, with sushi bars and stir-fry stations.
    One psychologist thinks the trend toward healthier eating is responsible; Americans have finally gotten the message that it’s bad to eat fried chicken, so they’re doing it at home where no one can see them.
    Of course, there are people you wouldn’t expect to cook at home, like Steve Traxler, an unmarried Chicago theater producer, whose refrigerator contains little more than orange juice, wine and leftovers.
    Well, somebody must be using those cookbooks, right? "People don’t have time to cook; I think they’re reading them in bed," says Rozanne Gold, author of a cookbook.
    It’s not entirely a question of time. The takeout fashion is fueled, in part, by the popularity of foods like sushi, which even adventuresome American cooks are unlikely to try to make at home. And takeout fills another need as well, for the atmosphere of the home-cooked dinner.
Supermarket takeout counters______.
选项 A、have sushi bars and stir-fry stations now
B、used to process the left-over food for sale
C、cooperate with high-end corporation cafeterias
D、used to coat chickens of inferior quality with sauce
答案A
解析 细节题。根据第三段第二句“Supermarket takeout count—ers，formerly a place where unsold chickens were coated with sauce，increasingly resemble high—end corporate cafeterias，with sushi bars and stir-fry stations．”可知，超市外带柜台从前是放卖不出去的裹着酱汁的鸡肉，现在渐渐类似于高端公司的自助餐厅，有寿司吧和小炒站。故选A。
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