During McDonald's early years French fries were made from scratch every day. Russet Burban

k potatoes were【C1】______, cut into shoestrings, and fried in its kitchens.【C2】______the chain expanded nationwide, in the mid-1960s, it sought to【C3】______labour costs, reduce the number of suppliers, and【C4】______that its fries tasted the same at every restaurant. McDonald's began【C5】______to frozen French fries in 1966—and few customers noticed the difference.【C6】______, the change had a profound effect【C7】______the nation's agriculture and diet. A familiar food had been transformed into a highly processed industrial【C8】______McDonald's fries now come from huge manufacturing plants【C9】______can process two million pounds of potatoes a day. The expansion【C10】______McDonald's and the popularity of its low-cost, mass-produced fries changed the way Americans eat.

The【C11】______of McDonald's French fries played a【C12】______role in the chain's success—fries are much more profitable than hamburgers—and was【C13】______praised by customers, competitors, and even food critics. Their【C14】______taste does not stem【C15】______the kind of potatoes that McDonald's【C16】______, the technology that processes them, or the restaurant equipment that fries them: other chains use Russet Burbank, buy their French fries from the【C17】______large processing companies, and have similar【C18】______in their restaurant kitchens. The taste of a French fry is【C19】______determined by the cooking oil. For decades McDonald's cooked its French fries in a mixture of about 7 per cent cottonseed oil and 93 per cent beef fat. The mixture gave the fries their unique【C20】______.

【C1】

A．scaled

B．stripped

C．peeled

D．sliced