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The world needs better systems for dealing with waste because the current methods are addingto warming.The treatment of organic matter is an important way to reduce methane gas.28.What is GAIA currently committed to?A.Economizing on food.B.Reducing the harm of carbon dioxide.C.Geiting rid of food waste by burying it.D.Reducing the impact of organic waste on the environment.29.What is the main idea of Paragraph 3?A.How to use recycling facility.B.The widely used organic waste.C.The collection method of waste.D.The treatment process of organic waste.30.Which statement supports the challenge Grate mentioned?A.Organic waste holds a large share in the garbage market.B.Families need to develop the habit of garbage sorting.C.Collecting organic waste does not require significant investment.D.Every household needs to constantly replace the latest trash cans.31.What can be the best title for the text?A.The New Uses of Organic WasteB.Methane:an Important Greenhouse GasC.Waste Pickers Help Fight Climate ChangeD.The New Systems to Reduce Greenhouse GasDMeats don't last indefinitely once they've been cooked,and even if a dish that was left outovernight looks the same in the morning.you should throw it out.This is because once cookedmeats start cooling,they become breeding grounds for bacteria.Unrefrigerated leftovers startgrowing bacteria within just a few hours and after a night on the counter,they're unsafe to eat.Meats,like beef and poultry(家禽肉)，have to reach a minimum internal temperature beforethey are safe to eat.This temperature varies by the type of meat,but the reason remains the same:Before it reaches that temperature,bacteria can multiply in your food.Between 40 and 140 degreesFahrenheit,your food is in what the U.S.Department of Agriculture calls the "danger zone".Thatrange is referred to this way because it's the ideal environment for pathogens(病原菌)，likesalmonella and Escherichia coli,to grow.To keep cooked meat out of the danger zone,it should berefrigerated or frozen within two hours of being cooked.If the temperature in the room is higherthan 90 F,your food shouldn't sit out for more than one hour before you pack it up and store it.Throwing your cooked meat into the freezer or refrigerator doesn't necessarily make it safe.Large quantities of food,like whole roasts and pots of soup,take longer to cool off in therefrigerator.This means that even though the temperature in your fridge is below 40 F,the foodyou store in there takes too long to reach the same temperature,and stays in the danger zone.Tosafely store cooked meat,you have to cool it quickly.Carve it and split it up into several shallow,airtight containers to keep bacteria out and to ensure the fastest cooling possible.Even cooked meat that is properly stored doesn't last forever.This is because storing the fooddoesn't necessarily kill pathogens-it only slows the growth.After a few days in the refrigerator,your leftovers will still grow bacteria,and eventually mold.Only save cooked meat in yourrefrigerator for three or four days-if you want to keep it longer,it has to go in the freezer.Whilethe meat will be safe in the freezer indefinitely at 0 F,the texture and taste start to deteriorate.Depending on the type of meat,it may last around six months in the freezer.32.What kind of meat is safe to eat according to Paragraph 1?A.Cooked for a long time.B.Refrigerated in time.C.Left out overnight.D.Looking fresh.【高二英语试题第5页（共8页）】
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