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都立プレOP
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(*印がついている単語・語句には、本文のあとに 〔注〕 がある。)
Food is useful and delicious. It gives us energy for daily life and many good things for our bodies. But
if we do not take care of food, we may get *food poisoning. So, how can food *stay good for a longer time?
And what can you do at home to make your food safe?
Fresh food does not stay good for a long time. Many foods *go bad in a few days. Some change fast
even in a few hours. Warm weather and water make this problem bigger. Very small living things can
grow on food and in food. These living things are *microorganisms, and some of them are *bacteria. They
can come from the air, hands, tools, and tables. When they become many, food can change. The color can
change, and a strange *smell may appear. So people keep creating many ways to *preserve food. This means
that food stays good longer, and it is safer to eat.
One of the oldest ways is drying. Drying takes water out of food. With less water, microorganisms do
not grow fast. Then food can stay good longer. Look at Picture 1. Long ago, people put food under the sun
and in the wind for many hours. Dried fish and dried fruit are good examples. Drying makes food light and
(1)-a So dried food was useful for travelers on long trips. However, dried food can change
quickly after it becomes wet again. So people needed a dry place and a closed bag. 1
II Li
Drying can also change the *taste and the feeling in the mouth. For example, grapes can become
(1)-b Dried grapes taste good. On the other hand, when a bag of dried food is open on a very
easy to carry
very small and sawetan take in water. Then it may not taste good, and bacteria may start to grow. After that, the food
may go bad soon.
boll To make food drier, people used more ideas than just the sun and wind. One idea was salt. Salt could
pull water out of food, and the food could become drier. For example, people put salt on fish, and then they
put it outside. The fish became dry and very salty. It stayed good for many days, so people could eat it later.
Before cooking, people often washed the fish in water, and some salt went away. Another idea was *smoke
from a fire. People hung meat or fish over a small fire for many hours. The smoke made the food drier, and it
could give a special smell and taste. This food stayed good longer than fresh food. But if the inside was still
wet, it could go bad. These ways are still used today in many places.00 yw yron al sobi blo
Another old idea is cooling. When the temperature goes down, changes in food become slower. Bacteria
also grow more slowly. Today, many homes have a *fridge, but long ago, people used nature. In cold areas,
people used snow and ice. In other places, people used cool places in the mountains or cold river water.
Later, people built special places for ice. They put ice in ice houses with thick walls, and the ice stayed
(1)-c . Look at Picture 2. In Japan, people built a special building. It was a himuro. They used it
old for many mice for the summer. In winter, they brought snow and ice from cold places and put them inside.
Even today, the same idea is useful. An *ice pack can
alad be(2)
But it slowly turns
cool a lunchbox for some time.
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