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Potato chips were really an accident. The popular food was invented in 1853 by George Crum, who was
a cook at Moon Lake Restaurant, in Saratoga Springs, New York. A guest complained (抱怨) that the fried (炸)
potatoes that Crum had cooked were too thick. Crum thought the guest was making trouble. In retum he cut
potatoes paper thin and fried them.
The guest loved what soon became known as "Saratoga Chips", and the new dish became the most popular
in the restaurant. Other restaurants in the eastern United States borrowed the idea, but potato chips were not
produced for home use until William Tappenden of Cleveland, Ohio, started the first potato-chip factory in
Cleveland.
Potatoes are made up of about 25% solids, mostly starches (淀粉) and sugar, and 75% water. But they
are not always so. Marsha McNcil Sherman, Director of Fast Food Association in Los Angeles, explains:
"Cenerally, more of the water can be found in the middle of the potato. Frying is a way to dry the potato. So,
the edges of potatoes are fried faster than the middle."
1. Where did potato chips first appear in the United States?
A. In Cleveland.
B. In Ohio.
C. In New York.
D. In Los Angeles.
2. What can be found most in potatoes, according to the passage?
A. Solids.
B. Starches.
C. Sugar.
D. Water.
3. Why are the edges of potatoes fried faster?
A. Because they have less water.
B. Because they are thinner.
C. Because they have fewer solids.
D. Because they are softer.

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