冰淇淋的做法40字作文【一】
改写括号中的内容，使其句式整齐，韵律和谐。
醒来眼里布满了泪水；（大病之后我疲乏，依依不舍的离别，旅行途中的辛苦，到家后可能的恐怖的事实，）都到心上来了。
分析：这是一道典型的语言运用试题，在近年中考语文试卷中经常出现。这类句式修改，一般要求句式整齐，语意连贯，可调整个别词语和句子顺序，但不得改变句子愿意。
句式整齐，语意连贯，其实就是修改为整句。整句是什么呢？整句就是把结构相同或者相似的一组句子整齐地排列在一起。整句形式整齐，音律和谐，气势贯通，能够把内容表达得鲜明集中，有利于突出作者的思想感情。
本题的实质是将原句修改为排比句（排比句就是整句的一种），但在题目中并没有明确指出，意在降低试题难度，只要句式基本整齐，意思和原句差不多都能得分。
查看本题中要修改的部分，我们很容易发现，出现了“大病之后”、“旅行途中”、“到家后”三个时间状语，只要第二个短语“依依不舍的离别”可以修改为时间状语修饰，句式基本上就整齐了。“依依不舍的离别”就是离别的时候依依不舍呀，“离别时”不就是一个时间状语吗？
看看，这样修改后就变成了“大病之后我疲乏，离别时的依依不舍，旅行途中的\'辛苦，到家后可能的恐怖的事实”
是否还需要进一步修改呢？同学们在修改中也要试着读一读，看看还有不有别扭的地方。我们很快就可以发现，第一个短语和后三个是不同的。我们只需要把第一个短语也修改成的字短语修改的偏正短语就行了。
“大病之后的疲乏，离别时的依依不舍，旅行途中的辛苦，到家后可能的恐怖的事实”
这已经非常不错了，当然，你还可以进一步美化。
“大病后的疲乏，离别时的不舍，旅行途中的辛苦，到家后可能的恐怖的事实”
前三句字格式、字数完全相同了，最后一句是不能改为“到家后的事实”的，也不能改为“到家后的恐怖事实”，因为去掉“可能”，就改变原句的原意了。
冰淇淋的做法40字作文【二】
走进那个大大的棚子，各种香味扑面而来。我迫不及待地走进一个又一个的摊子品尝起来。这时，一个奇特的牌子吸引了我的`注意力。上面写着——“马桶”冰淇淋。我走过去瞧了瞧，天哪，装冰淇淋的容器竟是各种颜色的马桶造型！我立刻买了一份。
我端着一个马桶……哦不，应该是冰淇淋，边走边观察着，三种颜色的冰淇淋球放在“马桶”容器里，看上去十分诱人。有草莓味，有香草味，剩下一种是巧克力味。我实在忍不住了，顾不上造型的奇葩，一勺又一勺地吃了起来。
才一会功夫，我和妈妈就你一口我一口地把冰淇淋球吃完了，“马桶”里只剩下巧克力味的冰淇淋球了。由于天气太热，此时冰淇淋已经开始融化了，这样看起来，这个“马桶”容器就体现出它的特别了。巧克力色的冰淇淋慢慢在“马桶”里化成了水……我实在是吃不下去，就推给了妈妈。看着妈妈一点一点地吃完了冰淇淋，我再也忍不住了，哈哈大笑起来。
现在，那个“马桶”被我洗干净放在架子上。每每看到它，我都会想起那令人难忘的“马桶”冰淇淋，不禁嘴角上扬，开心的笑了起来。
冰淇淋的做法40字作文【三】
春天的太阳照的人暖洋洋的，甚至有点微热，公园里已经有冰淇淋车了，兔小白看着别人手里的冰淇淋吞了吞口水。它指着冰淇淋车对妈妈说：“妈妈有冰淇淋车哎。”
兔妈妈“嗯”了一声。
“妈妈，今天天可真热对吧。”
兔妈妈说：“不热呀，气温刚刚好。”
兔小白撇撇嘴，“妈妈，我热，我想吃冰淇淋可以吗？”它终于说出了自己的小想法。
兔妈妈早就看出来了，但是她拒绝了兔小白，“现在还是春天，冰淇淋要等到夏天才能吃哦，否则会生病的。”
兔小白继续央求到：“可是我觉得挺热了，给我买一个吧妈妈，求你了！”
兔妈妈还是摇头：“生病了要去医院的，你不怕吗？”
兔小白已经被冰淇淋冲昏了头脑，它坚定地摇摇头说：“不会生病的，生病了，我也不怕。”
兔妈妈被兔小白这只小馋兔给打败了，她买了一个小小的冰淇淋给它。兔小白拿着冰淇淋小心翼翼地舔了两口，“哇，好吃！”然后它又大口大口地舔着。不一会儿，冰淇淋就已经进到肚子里了。兔妈妈让它去跑跑出出汗以免生病。
但是，兔小白还是生病了。晚上的时候，它开始头昏脑胀，嗓子疼，还流鼻涕。“妈妈，我头疼，难受！”兔妈妈一摸它的额头，好烫。
兔妈妈抱着兔小白向医院跑去，刚好牛医生在，兔妈妈把兔小白递到牛医生跟前，说：“牛医生，小白白天吃了一个冰淇淋，现在应该是发烧了。”牛医生赶忙黑兔小白量了体温，果然是发烧了。
兔小白今晚只能在医院打点滴了，医院的床没有家里的舒服，兔小白都没有睡踏实。虽然它只吃了一个冰淇淋，但是它要打好几天的点滴，学校也不能去了，兔妈妈也不能去工作了。兔小白只能吃一些清淡的食物，好多好吃的也吃不了了。
兔小白这时开始后悔起来，就吃了一个冰淇淋耽误这么多事儿，它决定下次一定要听妈妈的话，等到夏天再吃冰淇淋。
冰淇淋的做法40字作文【四】
冰淇淋是生活中不可缺少的一道美食。夏天没胃口时，尝些冰淇淋，是一个迅速补充体力降低体温的好方法。尤其对小朋友来说更是挡不住的诱惑，聪明的妈妈能在小朋友不愿吃饭时，偶尔改变方式以冰淇淋取代主食，同样能摄取营养和热量，漂亮的颜色又让人产生食欲。
你知道吗？美国每年能销售10亿加仑的冰淇淋，8%的牛奶最终变成冷冻食品。如今，各种各样的冰淇淋店更是遍布世界。现在就让我们一起看看冰淇淋的历史吧。
The earliest reports of people enjoying flavored ice desserts come from the Romans and the Chinese. Marco Polo returned from his famous expedition with fruit-flavored ices, reporting that Asians had been making them for thousands of years. These delicacies became popular in France in the 1500s, but only among royalty. Over the next few centuries, the process of making them evolved from hauling mountain ice to salt/ice freezing methods. Cream was introduced as an ingredient, and by the 1700s, people were enjoying a dessert that was very similar to today's ice cream.
The hand-cranked ice cream freezer was first developed by Nancy Johnson in 1846. Ice was readily available from large warehouses in that era, so ice cream became a treat that could be enjoyed by almost anyone, not just the rich. Ice cream making was revolutionized again in 1851, when Jacob Fussel started the first wholesale ice cream manufacturing operation in Baltimore, Maryland. Fussel's dairy business had excess cream and he couldn't figure out what to do with it. He tried using it to make ice cream, and before long his ice cream business outsold the rest of the dairy.
The business slowly evolved for the next few decades. Manufacturing methods and ingredients improved, while refrigeration technology became cheaper and more efficient. By the 1920s, home refrigerators and freezers became more common, which gave the ice cream industry another boost. Sugar was rationed in the US during World War I, but the ice cream industry convinced the government that ice cream was an "essential food”. Ice cream factories were allotted sugar rations and production continued.
Ice cream increased in popularity until the Depression years caused a drop in sales for virtually all non-essential goods. Sales increased in the years leading up to World War II before leveling off in the post-war years. The rise of the giant supermarket created demand for cheaper, mass-produced ice cream, but quality suffered. The 1960s saw a resurgence in "premium"ice cream, while the following decades saw the market fragment into low-fat varieties for the health-conscious, including frozen yogurt, fruit bars, ice milk, fat-free ice cream, and dozens of other varieties. However, ice cream still makes up about 60 percent of the market share among frozen desserts. While ice cream is enjoyed worldwide, it has become an American tradition
