[单项选择]The Binary Ice Cream Shoppe sells two flavors, vanilla and chocolate. On Friday, the ratio of vanilla cones sold to chocolate cones sold was 2 to 3. If the store had sold 4 more vanilla cones, the ratio of vanilla cones sold to chocolate cones sold would have been 3 to 4. How many vanilla cones did the store sell on Friday ？（）
A. 32
B. 35
C. 42
D. 48
E. 54

[单项选择]The Binary Ice Cream Shoppe sells two flavors, vanilla and chocolate. On Friday, the ratio of vanilla cones sold to chocolate cones sold was 2 to 3. If the store had sold 4 more vanilla cones, the ratio of vanilla cones sold to chocolate cones sold would have been 3 to 4. How many vanilla cones did the store sell on Friday
A. 32
B. 35
C. 42
D. 48
E. (E) 54

[填空题]How Ice Cream Works
The US ice cream industry sells about a million gallons of ice cream each year, dispensing cones, gallons, pints, sundaes and other desserts through grocery stores and ice cream shops. In fact, eight percent of all the milk produced in the US ends up in a frozen dairy product.
Ice Cream or Frozen Dessert
Not just any frozen treat can be called ice cream. In fact, the US Department of Agriculture has specific rules that define what can and can’t be labeled "ice cream". To bear the "Meets USDA Ingredient Standard for Ice Cream" stamp, it has to contain at least 10 percent milk fat, and a minimum of six percent non-fat milk solids. A gallon has to weigh at
least 4.5 pounds.
The range of milk fat (sometimes referred to as butter fat) used in ice cream can go from the minimum 10 percent to a maximum of about 16 percent. Most premium ice creams use 14 percent milk fat. Higher fat content leads to better, richer taste and a creamier text

[填空题]Once the ice cream has come out of the ice cream maker, the process is finished.

[填空题]How Ice Cream Works
The U.S. ice cream industry sells about a million gallons of ice cream each year, dispensing cones, gallons, pints, sundaes and other desserts through grocery stores and ice cream shops, In fact, eight percent of all the milk produced in the U.S. ends up in a frozen dairy product.
Ice Cream or Frozen Dessert
Not just any frozen treat can be called ice cream. In fact, the U.S. Department of Agriculture has specific rules that define what can and can’t be labeled "ice cream". To bear the "Meets USDA Ingredient Standard for Ice Cream" stamp, it has to contain at least 10 percent milk fat, and a minimum of six percent non-fat milk solids. A gallon has to weigh at least 4.5 pounds.
The range of milk fat (sometimes referred to as butter fat) used in ice cream can go from the minimum 10 percent to a maximum of about 16 percent. Most premium ice creams use 14 percent milk fat. Higher fat content leads to better, richer taste and a crea