2 . 阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。

Dumpling is a Chinese cuisine. Actually, the tradition of eating dumplings during winter solstice has its     1     (originate) in early times.

It is said that dumplings were invented by Zhang Zhongjing, a     2     (fame) physician from the Eastern-Han Dynasty. He was once     3     official in Changsha.When he returned home for private life, he saw people lived an     4    (extreme) hard life and that their ears were red with cold in the snowing winter. He was sad and let his follower cook     5     (drive) out the chill with mutton, hot pepper and some medicine. Zhang let him boil them first and cut them up, then wrap them with flour. After     6     (boil) them, he gave the medicinal food to the people there on the day of the winter solstice. Zhang Zhongjing called it “cold dispelling dumpling soup”. By eating this kind of ear-like food, people’s ears     7     (cure).

Thereafter, every winter solstice Zhang Zhongjing made “cold dispelling dumpling soup” in order to prevent and cure ailments     8     (cause) by the cold. Then there became a saying that     9     you eat dumplings during the winter solstice, then you won’t freeze your ears off.

Afterwards, Zhang Zhongjing died on the day of winter solstice.     10     honor of him, every household makes dumplings every year on the day of the winter solstice.

4 . How colour psychology influences your dinner party guests

After spending hours cooking and preparing the table setting for your guests, you hope that everyone enjoys your recipes. But it’s not all about the quality of the ingredients and the skills of the cook.     1    Whether it is a plate, a glass, a bowl or a cup, colour makes a significant impact on your guests.

    2    After that first impression, the brain integrates the visual information and affects perception(认知), making you think that the same food is excellent, good or average. Thus, the goal for dinner parties is to ensure that the food looks pleasing to the eye, so your guests will think it tastes as good as it looks.

Bowl colour influences the desirability of food for picky eaters, as well as the perception of saltiness. Picky eaters tend to perceive meals in red and blue bowls as saltier compared to white. And they are more unwilling to try new food in a red bowl.     3    

You can never go wrong with a white plate. Just avoid it when the food served is pale. For desserts, white is ideal because it increases flavors and enhances sweetness.     4     Serving food in a black bowl can increase perceptions of its saltiness and portion size.

To bring extra aesthetic(审美的)appeal, creativity and to highlight foods lacking in colour, you can serve your meal on bright plates. But be careful!     5    Similar ingredient colors to the tableware make everything integrate together and your guests think they have less food.

A．It starts with your sight.

B．But the result of dark plates can vary a little.

C．However, the rules of colour may not apply to all.

D．Besides, colourful plates are preferred by choosy eaters.

E．Food should only look more vivid depending on the meal.

F．The tableware is also an essential element, especially the colour.

G．So, for demanding guests, choose the colour of the tableware first.

5 . Summer marks the middle of green tea season, which runs from late spring to fall. While it may seem _________ to drink hot liquids in the heat, many Asian cultures believe that doing so will increase sweating and help _________ yourself off.

“But preparing green tea is a _________ process that most people get wrong,” says Rona Tison, senior vice president of corporate relations for a Japanese tea company that sells bottled tea as well as loose leaf tea from its Manhattan store. Green tea, _________ black tea, has not been oxidized (氧化) and can easily turn bitter if not made _________.

“A good cup of green tea _________ with a fresh, high-quality leaf. Green tea is _________ to having a fresh vegetable. It goes bad easily and has a shelf life,” Ms. Tison says.

Tea leaves produce the best _________ when used within two months of purchasing. Six months is the maximum time to store green tea. The leaves _________ smells so they should be stored in an airtight, moisture-free metal or tin __________ that is away from light. Out-of-date tea leaves will be brittle (易碎的) and dry, __________ good taste and smell.

She uses mineral or spring water for brewing. One of the most common __________ people make when brewing tea is __________ boiling water, which burns the leaves and __________ them bitter.

She __________ about one teaspoon of leaves per teacup into a pot and __________ in the warm water, letting it steep for a minute, but no more than two. __________ loose in a teapot or placed in an infuser, leaves should never be excessive. “You want the leaves to unfurl to really __________ the flavor out of the tea,” she says.

She gently __________ the teapot around and around quickly while the tea is steeping to make sure she __________ all the tea with the water. If she is serving more than one cup, she pours a little at a time in each cup to balance out the flavor.

1.

A．uncomfortable

B．unreasonable

C．unrealistic

D．unacceptable

2.

A．cool

B．take

C．get

D．put

3.

A．scientific

B．serious

C．delicate

D．elegant

4.

A．like

B．as

C．with

D．unlike

5.

A．thoroughly

B．differently

C．properly

D．directly

6.

A．needs

B．begins

C．prepares

D．comes

7.

A．similar

B．familiar

C．same

D．relative

8.

A．substance

B．smell

C．flavor

D．function

9.

A．include

B．produce

C．reserve

D．absorb

10.

A．cup

B．bottle

C．box

D．container

11.

A．as well as

B．other than

C．rather than

D．along with

12.

A．methods

B．mistakes

C．factors

D．questions

13.

A．gathering

B．adding

C．raising

D．increasing

14.

A．changes

B．transforms

C．turns

D．remains

15.

A．compares

B．thinks

C．takes

D．measures

16.

A．pulls

B．pours

C．pushes

D．falls

17.

A．Whether

B．If

C．While

D．Either

18.

A．run

B．get

C．make

D．kick

19.

A．moves

B．swings

C．shakes

D．shifts

20.

A．unites

B．combines

C．mixes

D．connects

6 . Kimchi, which tastes similar to the Chinese Pao Cai, is not only a main dish eaten at nearly every meal by Koreans, but also an important ingredient(配料)in many other Korean foods.

While the most popular variety is the spicy kimchi made of cabbage, there are more than 100 different types of kimchi made of various vegetables, like radish(小萝卜), onion or carrot. Thanks to its unique fermentation(发酵)process, kimchi is selected by the American magazine Health as one of the top five healthiest foods in the world and helps prevent the growth of cancer.

Cabbage Kimchi

Enjoyed by most Koreans, Cabbage Kimchi is made with a whole, uncut salted cabbage mixed with Korean chili powder, garlic, fish sauce(酱)and other spices.

Radish Kimchi

The basic ingredients used for creating this kimchi are the same to those used to make Cabbage Kimchi, except that the cabbage is replaced with radish. The distinct characteristics of this kimchi are that it is pleasantly hard and that it makes a noise when you chew it.

Water Kimchi

This is a less spicy kind of kimchi that uses both cabbage and radish. Using a great deal of kimchi water, it tastes sweeter than other types of kimchi due to the addition of sliced fruits such as apple and pear.

Young Radish Kimchi

Young Radish Kimchi is prepared and eaten in summer when cabbages are not yet ready for harvest. This kimchi is made using young summer radishes, mixed with Korean chili powder and green onions, giving it a unique smell and taste.

1. Which kimchi tastes sweet and less spicy?

A．Water Kimchi.	B．Cabbage Kimchi.
C．Radish Kimchi.	D．Young Radish Kimchi.

2. When is Young Radish Kimchi prepared?

A．In spring.	B．In summer.
C．In autumn.	D．In winter.

3. What can we say about the Korean kimchi?

A．It tastes the same to Pao Cai.	B．It has to be mixed with onions.
C．It is a type of fermented food.	D．It is just used as an ingredient.

7 . With a wide variety of foods, it is impossible to put together one single list that covers the “best” Chinese dishes. However, it’s helpful to set foot on the country with a list of necessary eats, some of which can surely be found in your nearest Chinatown community.

Peking duck

Legend (传说) has it that Peking duck first started more than 1, 500 years ago in Nanjing Jiangsu. The capital relocated to Beijing in the 1400s, and the royal families brought the tasty specialty with them. It was there that the current way we enjoy the duck was invented and then popularized around the world.

Cross-the-bridge rice noodle

It is said that cross-the-bridge rice noodles were invented many years ago by a loving wife whose husband studied on an island. She would travel across a bridge to deliver him his daily lunches. As the food would be cold after the journey, the wife decided to bring a pot of hot thick thicken soup along with the rice noodles. When the husband was ready to eat, she would pour boiling meat or fish and vegetables into the soup.

Jian bing guozi

One of the most welcome sights on a cold morning in Tianjin in northern coastal China is a jian bing guozi stand. To make a jian bing guozi, a large pancake is made on a hot flat-iron pan. Fried eggs, sheets of guozi, sometimes, deep-fried bread sticks and vegetables are added before the seller folds the pancake and hands it to the customer in a paper bag.

Hot and sour soup

Surprisingly, China’s well-known hot and sour soup isn’t just great at warming up your body in winter, but locals in Sichuan believe that the soup is medically effective. Small thin pieces of tofu, Chinese mushrooms, wood ears and bamboo shoots ( 竹 笋 ) are often found in the thick soup.

1. Where did Peking duck start?

A．In Beijing

B．In Tianjin

C．In Jiangsu

D．In Sichuan

2. Which of the following foods came from a family story?

A．Peking duck	B．Jian bing guozi
C．Hot and sour soup	D．Cross-the-bridge rice noodles

3. What is special about hot and sour soup?

A．It is the most popular food in Tianjin

B．It can be taken for medicinal purpose

C．It must be taken when it is hot enough

D．It has to be kept warm by chicken soup

8 . What comes into your mind when you think of British food? Probably fish and chips, or a Sunday dinner of meat and two vegetables. But is British food really so uninteresting? Even though Britain has a reputation for less-than-impressive cuisine, it is producing more top class chefs who appear frequently on our television screens and whose recipe books frequently top the best seller lists.

It’s thanks to these TV chefs rather than any advertising campaign that Britons are turning away from meat-and-two-veg and ready-made meals and becoming more adventurous in their cooking habits. It is recently reported that the number of those sticking to a traditional diet is slowly declining and around half of Britain’s consumers would like to change or improve their cooking in some way. There has been a rise in the number of students applying for food courses at UK universities and colleges. It seems that TV programmes have helped change what people think about cooking.

According to a new study from market analysts, 1 in 5 Britons say that watching cookery programmes on TV has encouraged them to try different food. Almost one third say they now use a wider variety of ingredients (配料) than they used to, and just under 1 in 4 say they now buy better quality ingredients than before. One in four adults say that TV chefs have made them much more confident about expanding their cookery knowledge and skills, and young people are also getting more interested in cooking. The UK’s obsession (痴迷) with food is reflected through television scheduling. Cookery shows and documentaries about food are broadcast more often than before. With an increasing number of male chefs on TV, it’s no longer “uncool” for boys to like cooking.

1. What do people usually think of British food?

A．It is simple and plain.	B．It is rich in nutrition.
C．It lacks authentic tastes.	D．It deserves a high reputation.

2. Which best describes cookery programme on British TV?

A．Authoritative.

B．Creative.

C．Profitable.

D．Influential.

3. Which is the percentage of the people using more diverse ingredients now?

A．20%.

B．24%.

C．25%.

D．33%.

4. What might the author continue talking about?

A．The art of cooking in other countries.	B．Male chefs on TV programmes.
C．Table manners in the UK.	D．Studies of big eaters.

10 . Food plays an essential role in our lives and rightfully so: The food we eat is related to our culture.     1    . Don’t believe me? Here’s why food is the best way to understand a culture:

    2    

It doesn’t matter where you’re from-you have to eat. Your social culture most likely developed from the need to eat. Once they surpassed hunting and gathering, many early civilizations organized themselves in ways that promoted food distribution and production. That also meant that the animals, land and resources you were near governed what you’d consume and how you’d prepare and cook it.

Food preservation techniques are unique to climates and lifestyles.

Ever wonder why the process to preserve meat is so different around the world?     3    . In Morocco, if preserved correctly, Khlea, a dish, is still good for two years when stored at room temperature. That makes much sense in Morocco, which has had a strong nomadic(游牧的)population, desert landscape, and extremely warm, dry temperatures.

The main local cuisines illustrate historical eating patterns.

Some societies have cuisines that are entirely based on meat, and others are almost entirely plant-based. India’s cuisine is extremely varied from region to region, with meat and wheat heavy dishes in the far north, to spectacular fish delicacies in the east, to rice-based vegetarian diets in the south.     4    .

Food tourism.

    5    . A food tourist won’t just focus on having a pint at Oktoberfest, but will be interested in learning the German beer making process, and possibly how they can make their own fresh beer. Since their interest in food is more than meal deep, the tourists have the chance to learn local preparation techniques that can lead to other aspects of a particular region’s culture.

A．Food affects the civilization

B．Food is a universal necessity

C．And the western part is home to strict vegetarians

D．Some people have a trip just for enjoying the food

E．It has to do with local resources, needs, and climates

F．You can learn much about a particular culture by exploring their food

G．Some people have taken the combination of food and culture to a new level