It was time for the annual Potato-Salad Contest in Russet Park. After trying for the third time, Alexis shook her head sadly. There was no way she would win the Golden Potato again because Grandpa wasn’t here this year.
Memories of how Grandpa taught her to make potato rose in her mind. She sighed and missed Grandpa so much.
Alexis cut the potatoes and mixed the boiled potatoes, some sauces and a little salt and peppers in a bowl. But it didn’t taste right. Alexis tried a bite of the salad mixture, wondering what was missing. Seeing her frown, Mom suggested, “What about something spicy? Your Grandpa loved spicy things.”
“You’re right! Maybe he put a jalapeno pepper in it,” Alexis said, cutting up a bright green jalapeno and adding it to the bowl.
It was closer, but it still didn’t taste right. Alexis was drooping her head, disappointed. “Should we look in a cookbook?”
“Grandpa was never one to follow a recipe,” Dad entered the kitchen and said.
It was true. People loved Grandpa’s potato salad because it was one of a kind. Alexis remembered posing with Grandpa for a photo while they were making the salad.
Photo! That gave her an idea. Alexis hurried to the bookcase and found an old photo album. She immediately flipped it open, expecting to find clues in the photos there. Lots of photos showed Grandpa and Grandma cooking together. Dad laughed, “He and Grandma loved to tease each other but he always called her Honey.”
“Do you think he put honey in the potato salad?” Mum asked.
“It is worth a try,” said Alexis. She stirred some honey into the bowl.
But it still wasn’t quite right. Alexis’ heart sank, on the verge of giving up. Dad kept flipping the album. At the end of the album was the picture of Grandpa and Alexis making the salad together.
注意：1. 续写词数应为 150 左右；
2. 请按如下格式在答题卡的相应位置作答。
It looked like Grandpa was crying in the photo.
_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________With hesitation, the family tasted the potato salad with onions in it.
_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________2 . Directions: Read the following passage. Summarize the main idea and the main point(s) of the passage in no more than 60 words. Use your own words as far as possible.
Will Plant-based Protein Continue to be an Appetizer in Food World?
A good vegan milk needs to look like milk and taste like milk, whether it’s a fatty version, preferred by bakers, or a skimmed one, favored by the health-conscious. For years, manufacturers of plant-based protein have had trouble hacking this delicate imitation game and it seems that they are winning back a bit. The global revenues (收益) from alternative proteins could reach $290 billion by 2035 and that is a cautious estimate. However, can it last?
Unlike those early products, which were neither terribly tasty nor particularly nutritious, cleaver (剁肉刀) processing improves textures, additives boost taste and a pinch of specially engineered peas and beans adds nutrient in the latest products. Still, ultra-processed substitutes seldom match animal proteins in nutritional value. Animal products, including milk, are better for children’s bone development, though lab- grown versions of meat or dairy are becoming more nutritious. Meanwhile, green-minded consumers are realizing that plant-based does not necessarily mean sustainable in that it still takes a lot to obtain raw materials. Farming almonds (杏仁) to make a milk-like drink, for example, uses huge quantities of water.
Plant-based proteins are also a tough sell in giant markets like India, where diets are already rich in plants and vegetables, or Nigera, where meat-eating is a sign of wealth. That limits their global appeal.
All these suggests that alternative proteins have far to go to replace the animal kind. The limitations may be weighing on the firms involved. Oatly’s market value has fallen by about 80% since its listing, partly because of production difficulties. That of Beyond Meat, whose burgers feature in McDonald’s latest menu, is down by 90% from its peak. Plant-based foods may no longer be only an appetizer in diets, but their maker remain one in food business.
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Nilsa stared at the clock on the classroom wall, daydreaming about lunch. Her mother had prepared a thermos (保温瓶) full of sancocho. It was one of Nilsa’s favorite dishes, and the national dish of Panama — a country in central America and the hometown of Nilsa’s family. Just thinking about sancocho made her mouth water.
Finally, it was time for lunch. Nilsa carefully poured some sancocho into a bowl. When she looked up, she saw her classmates staring.
“What is that? It smells really bad,” said Gus, covering his nose. “It’s sancocho,” Nilsa responded. “It’s kind of like chicken soup.” Codi glanced at the bowl and said, “Soup? It’s more like a science experiment.” He laughed, pointed to his lunch, and asked, “That’s one weird lunch. Why don’t you eat something normal, like pizza?”
Nilsa looked at everyone else’s lunches: pizza, fries, and sandwiches. Suddenly she didn’t feel hungry any more.
When Nilsa returned home and complained about her classmates’ negative comments, her mother wasn’t mad. Instead, she listened attentively and reminded Nilsa that there is no such thing as “normal” or “weird” food, and that different cultures have their own unique dishes that are loved and appreciated by those who grew up with them.
Nilsa’s mother also suggested making a fresh batch for Nilsa to bring to school the next day. “Then you can share it with your classmates and tell them sancocho tastes great, and that our family has been eating it for hundreds of years. Your great-grandmother taught your grandmother who then taught me.
Nilsa nodded in excitement, and she was grateful for the opportunity to share her favorite dish with her classmates.
注意：1.续写词数应为150左右;2.请按如下格式在答题卡的相应位置作答。
The next day at lunch, Nilsa pulled out her thermos.
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________When Nilsa returned home and greeted her mother that day, her happiness was beyond description.
___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Men may eat more in summer
Winter may be seen as the time to fill up with food, but in fact, sunny summer months are when men eat more calories—unlike women.
The effect seems to occur because sunlight makes the skin release an appetite-stimulating hormone (激素), says Carmit Levy at Tel Aviv University in Israel. Levy and her colleagues noticed the effect in experiments in mice, in which male animals exposed to UV light (紫外线) ate more food.
To see if humans do the same, the team used data on about 3000 people who had filled in questionnaires as part of the Israeli government’s national health and nutrition survey. Between March and September, the men consumed about 17 per cent more calories per day than they did during the rest of the year, while the women’s food intake stayed about the same.
Human appetite is influenced by many complex systems, but a substance called ghrelin, a hormone produced in the body that stimulates appetite, seems to be the only hormone that directly stimulates eating. It was thought to be mainly produced by the stomach when empty. “It tells the brain to eat more,” says Caroline Gorvin at the University of Birmingham, UK.
Further investigation revealed that exposing male mice to UVB (紫外线 B 段波) radiation, which is present in sunlight, raised levels of ghrelin production by fat cells in their skin. This was blocked by the female sex hormone, which may explain why the effect wasn’t seen in the female mice or the women. Boosted ghrelin production was also seen in men’s skin samples that were exposed to UV light in the lab.
Skin hasn’t previously been thought to play a role in appetite, says Gorvin. The reason for the effect is unclear, but it may be an adaptive response to fuel greater physical activity in summer, says Levy.
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历史—中国人种茶饮茶已有4000多年
种类—种类多，龙井茶享誉世界
茶具—陶瓷茶壶，茶杯
喝茶的地方—茶馆，餐馆，家庭，上班休息
喝茶的益处—有利健康，醒脑提神，绿茶防癌
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There's more of a connection between food and culture than you may think.
On an individual level, we grow up eating the food of our cultures. Many associate foods from our childhood with warm feelings and fond memories, tying us to our families.On a large scale, food operates as an expression of cultural identity, Traditional cuisine (烹饪法) is passed down from one generation to the next. Immigrants bring the food of their countries where they go, and cooking traditional food is a symbol of pride for their ethnicity (民族特色) as well as a means of coping with homesickness.
Many immigrants open their own restaurants and serve traditional dishes. However, the food does not remain exactly the same. Some ingredients needed to make traditional dishes may not be readily available, so the taste and flavour can be different from what they would prepare in their home countries. Additionally, immigrants who sell dishes have to alter the original dishes to satisfy a wider range of customers. Alterations to original dishes can create new flavors that still preserve the cultural significance of the dish.
What stays the same is the extent to which each country or community's unique cuisine reflects its unique history, lifestyle, values, and beliefs. For example, in China, harmony is a vital characteristic in almost every aspect of life. This is reflected in Chinese cuisine, where almost every flavour is used in a balanced way. Throughout history, Chinese people are of the belief that food not only needs to be nutritious but also needs to look appealing, so they put a lot of effort into decorating the dishes，with vibrant red as their traditional colour.
As the world becomes more globalized, it is easier to access cuisines from different cultures. We should not only accept our traditions through our culture's food but also become more informed about other cultures by trying their foods. It is important to remember that each dish has a special place in the culture to which it belongs, and is special to those who prepare it. Food is a window to culture, and it should be treated as such.
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Many changes are taking place in food styles in the United States. The United States is traditionally famous for its very solid and unchanging diet, chiefly made up of meat and potatoes. Now people in America have many different choices: ethnic food, health food, and fast food, in addition to the traditional home-cooked meal.
Ethnic restaurants and supermarkets are common in the United States. Being a country of immigrants, the United States enjoys a wide variety of ethnic food. Most American cities and towns are filled with restaurants serving international cooking. Many even have ethnic sections: Chinatown, Little Italy, or Germantown. Having vast ethnic choices, Americans can enjoy food from all over the world. Besides sections of cities, there are ethnic regions, which are well-known for certain food because of the people who have settled there. For example, in southern California, there are many Mexican restaurants.
Health food became popular when people began to think more seriously about their physical well-being. Health food is fresh, natural, and unprocessed food, which does not contain preservatives to make it last longer or chemicals to make it taste or look better. People who are keen on health food are usually vegetarians. They don't eat meat, but live on beans, cheese, and eggs.
Fast food restaurants are now expanding rapidly all over the country. In the United States, speed is a very important concept. People usually have a short lunchbreak because they just do not want to waste their time eating. Fast food restaurants are places that take care of hundreds of people in a short time. There is usually very tittle waiting, and the food is always cheap. Burger and pizza places are just two examples.
Americans' attitude toward food is changing, too. The traditional big breakfast is no longer popular. However, coming to rediscover the social importance of food, Americans find that dinner with family and friends is a very special of enjoying time together. Like so many people in other cultures, many Americans are taking time to relax and enjoy a wider variety of tastes at dinner, even if they still rush through lunch at a hamburger stand.
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When I was young, the kitchen had an invisible“stop" sign put there by my mom. “No, you cannot enter here!” she always said to me. Well, I really don’t blame her as it is no place for kids.
I was just left outside in admiration, looking at what wonders the kitchen held. A few years passed by and I became very interested in food, both eating and preparing it. However, the kitchen was still out of bounds so I couldn’t experiment with cooking. But they couldn’t stop me forever now, could they?
It was early morning. Mom had gone for grocery shopping and no one else was at home. Time to strike! I walked through the dining room and there was the kitchen in front of me!
I stepped inside and took in the sight in front of me—cabinets (储藏柜 ) lining a wall, the oven (炉子) occupying the central place of another wall, the dishes sparkling like diamonds. I had seen it from outside but this time it was up close. As I hadn’t had breakfast, I decided to begin my first experience as a cook by making an omelette (煎蛋) . Sure I had seen Mom do it, so how could it be hard?
I searched the cabinets and finally found some eggs and onions. I knew the basics, so I began the work. I washed an onion first and then chopped it. Then came the egg. It took me two or three attempts to crack one open and into the bowl. I put the onion and some salt in the bowl too and mixed them. After that, I lighted the stove and put the frying pan on it and poured some oil in it... and poured some on the floor too, accidentally, of course! Till the pouring of the mixture into the pan, everything was going perfect—then I wondered what was used for turning the egg upside down in the pan.
注意：
1.续写词数应为150左右；
2.请按如下格式在答题卡的相应位置作答。
Soon, I was running all over the kitchen, searching for the cooking spoon.
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While I was busy taking the burnt egg out in a plate, someone came up behind me.
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