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英語の長文についてです。
写真↓の長文の音読に10分も時間がかかりました。5分に縮めるための解決策を教えて下さい。
○今の自分の読み方
・読んでいるところを見失わないように指でなぞる
・英文を1語1語読み込みすぎない
・英文を和訳するときに戻り読みをしてない
　　　　　　　　　　　　　　　お願いします🙇

都立プレOP
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次の文章を読んで, あとの各問に答えなさい。
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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.
9

into water. After that, the lunchbox becomes warm again, so on hot days, time is very important. Look at
Picture 3. Many books about food talk about the Danger Zone, from 4°C to 60°C. 13 If food stays there for
over two hours, it can become dangerous. In this warm area, bacteria grow very fast. Cooling can slow this,
and *freezing can slow it even more.
sig abou
Freezing is also an old idea in cold areas. But later, stronger freezing at home became possible. Freezing
makes food very cold. In a very cold place, microorganisms do not grow much. This is useful for meat, fish,
and some vegetables. However, when the food becomes warm again after freezing, microorganisms can grow
again.
In daily life, cooling is not only a fridge or an ice pack. People can also use simple actions. For
example, where do you put your lunchbox? A place under a roof is cooler than under the strong sun. A bag
close to your body can become warm, but a bag in the wind can stay cooler. These small actions can make
your lunch safer.
People also found another way long ago: *fermentation. In fermentation, people change food step by
step by using microorganisms. These useful microorganisms make the food sour and produce gas inside it.
Then "bad" microorganisms increase more slowly. People in many cultures used this idea for a long time,
and many people still use it today. In daily life, *yogurt is one example. Bacteria in milk change the milk,
and it becomes sour. *Pickles are another example. People put vegetables and salt together, and after some
time, the vegetables change step by step. In Japan, people make *soy sauce with fermentation. od pl
In the 1800s, the French scientist Louis Pasteur studied microorganisms in food and drink. He looked at
milk and grape juice in bottles under a *microscope. In some bottles, there were many microorganisms.
The drink inside changed and had a bad smell In other bottles, there were fewer microorganisms.
So the drink stayed good for a longer time.
He also warmed some bottles. The *heat killed
many microorganisms, so the drink stayed good longer. His work taught people that clean tools and
environments are important. Later, people used his ideas and made "pasteurization. Pasteurization uses heat,
though it is not very high. It makes milk and juice safer. But it does not kill all microorganisms. So cooling
and clean tools are still important after pasteurization. model
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Long ago, people used heat from fire to kill many microorganisms in food. After many years, people
used this old idea in new ways. One way is *canning. In canning, people put food into cans or bottles, heat
them, and then close them very well. After that, new microorganisms do not get in easily, so the food can
stay good for a long time. Today, another way is *retort packs. They are special bags for food. People heat
the food inside them, and then they close them carefully. More and more people use retort packs in different
situations.
Now people have many ways to preserve food: drying, cooling, freezing, fermentation, heating, canning,
retort packs, and so on. Each way works in a
(5), a way, but they all have (5)-b
different
use these ideas well, we can eat food before it goes bad." We can get energy and other good fi from safe
When we
food. Also, people can throw away less food. This kind [ people also of 4 is good
not only thinking for but environment.
of thinking is good not only
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