1 . 听下面一段较长对话,回答以下小题。
1. Where did the tomato sauce come from?A.A local farm. | B.A store nearby. | C.Home-grown tomatoes. |
A.She enjoys it very much. | B.It makes her feel creative. | C.She lacks the patience for it. |
2 . What are the speakers mainly talking about?
A.A dish. | B.A cook. | C.A competition. |
3 . For those looking to fry up something new this winter, these are the cookbooks to have in your kitchen bookshelf.
1. Made in Bangladesh, by Dina Begum
£28, Hardie Grant
The second cookbook from food writer Dina Begum is a love letter to Bangladcsh. Alongside the selection of tempting recipes are detailed ingredient notes, explanations of distinctive spice mixtures and advice on traditional preparation and serving, all accompanied by vivid photography of busy street-sellers, grass-covered landscapes and market produce.
2. Manju’s Cookbook, by Manju Patel
£22, Ryland Peters & Small
At the age of 80, Gujarat-born Manju Patel was given a restaurant in Brighton by her sons. Six years later, she remains an important part of the business — named Manju’s — but has also found the time to write this cookbook, which showcases dishes including mattar paneer(奶豆腐)and Gujarati dal.
3. Ester, by Mat Lindsay
£30, Murdoch Books
Australian restauranteur Mat Lindsay’s new book isn’t for the green-hand home cook. Ester is a celebration of modern Aussie cuisine, focusing on fire and perfect technique. Recipes include flame-grilled bone marrow with sesame-seed sambal, and sourdough ice cream.
4. Maydan, by Rose Previte
£30, Abrams
This new cookbook from Washington, DC-based chef Rose Previte is inspired by her Lebanese roots and travels in the Middle East. You can surely be inspired if you enjoy Lebanese dishes.
1. Which of the following book is the cheapest?A.Ester. | B.Manju’s Cookbook. |
C.Maydan. | D.Made in Bangladesh. |
A.Rose Previte. | B.Mat Lindsay. |
C.Manju Patel. | D.Dina Begum. |
A.To ask readers to learn to cook. |
B.To make comments on the four books. |
C.To recommend new cookbooks to readers. |
D.To make comparisons between the books. |
4 . What has the woman learned to make?
A.Cream cake. | B.Apple pie. | C.Chocolate biscuits. |
5 . It was May 1945 when what would become one of America’s most common home-cooking techniques first entered the English vocabulary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant Chao Yang Buwei described a process common in China, wherein cooks would cut meat and vegetables into small pieces and then tumble (翻) them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao decided, “We shall call it ‘stir-fry’ for short.” The term has since taken on a life of its own. Nowadays, stir-frying isn’t just a method — “stir-fry” has become its own category of recipe.
Chao came to cooking unexpectedly. She moved to America with her husband in 1921 after her husband, the famed linguist Chao Yuenren, was offered a job at Harvard. Bored at home and only able to speak a little English, she turned to cooking dishes that reminded her of China. She eventually agreed when a friend earnestly persuaded her to write a cookbook, which was then translated by Chao’s daughter and polished up by her linguist husband.
Her cookbook succeeded, going into multiple printings by 1945. English-language Chinese cookbooks had been published as far back as 1911 in America, but Chao’s was the first that refused to Westernize Chinese cooking. “I’ll show you how to cook crab dishes with real crabs,” Chao told readers in a passage where she forbade them from-using sea crabs in place of the freshwater variety. Using the former, she reasoned, would result in “a caricature (夸张的描述) of the Chinese dish.” During Chao’s era, it might have been easier for foreign cooks in America to please the American taste with substitutions. She wore her Chinese heritage with pride. She didn’t follow suit.
Chao pioneered a new cooking method in America. Unwilling to compromise, she was a true visionary. Sadly, her death in 1981 didn’t make headlines despite her contributions to American food culture. Shortly thereafter even her name ended up falling through pop culture’s cracks.
1. What can be learned about “chao”?A.It is a recognized cooking method now. |
B.It was accurately translated into “stir-fry” by Chao. |
C.It means tumbling many big pieces of ingredients overheat. |
D.It was a common term already used in American cooking before 1945. |
A.She happened to take an interest in cooking. |
B.She didn’t know any American way of cooking. |
C.She was bored to stay at home only to learn English. |
D.She missed her homeland and her country’s cuisine. |
A.It was the first to be faithful to real Chinese cooking and recipes. |
B.It was the most successful cookbook published on Chinese cooking. |
C.It was the first to emphasize the use of freshwater crabs over sea crabs. |
D.It tried to please the American tastes as other similar cookbooks. |
A.Academic and unfailingly helpful. | B.Pioneering and culturally proud. |
C.Recognized and linguistically talented. | D.Adaptable and technically achieved. |
6 . A French cook, Laurent Veyet, is preparing foods with something surprising: insects. Recently, the European Union has approved some kinds of insects as an acceptable food product. Insects provide many nutritional substances and are an environmentally friendly food source.
The food that Veyet prepares with insects is not for those with little bravery. However, what the cook is preparing may point to the future of feeding a growing world population. One of his foods is a prawn salad with yellow mealworms (粉虱). It includes insects on a bed of vegetables with grasshoppers (蚱蜢) covered in chocolate, a food usually meant for sweets. The restaurant is located in Paris, where eaters who are ready to attempt something different accept the unique foods.
The cook talked about the perfect meal for first-timers. He was preparing a pasta (面食) made with crushed mealworms, sweet potatoes and young insects. He said, “there are some really interesting flavors. Not many people could say they don’t like that.”
The European Food Safety Agency, EFSA, in January said the mealworm is acceptable for humans to eat. By May, EFSA approved its sale on the market.
Soheil Ayari was eating with his two daughters. He was fond of the food. He said, “I feel like I am in a traditional restaurant.” He said only the idea behind what he ate was different. He continued to say, “honestly, the tastes are very similar to traditional food.” Ayari’s young daughter also enjoyed the food: “it’s environmentally friendly and it’s good.”
Stefan De Keersmaecker is a health and food safety spokesman at the European Commission. He said, “Insects are nutritious, and they can help us change to a more healthy and sustainable diet and food system. However, there are two battles Veyet must win. He needs to win over public opinion and learn how to combine the taste of insects with other foods.”
1. What is the function of the first paragraph?A.To introduce a topic. | B.To promote a food. |
C.To give an explanation. | D.To make a statement. |
A.He is brave to cook smelly foods. |
B.He is particular about salads and pastas. |
C.He is worried about the world food crisis. |
D.He is quite satisfied with his insect food. |
A.The change of taste and style. |
B.The similar custom and culture. |
C.The awareness of health and environment. |
D.The familiar food and restaurant. |
A.Sticking to his own opinion. | B.Cooperating well with other cooks. |
C.Preparing the most nutritious insects. | D.Finding the right tastes and food matches. |
7 . 听下面一段较长对话,回答以下小题。
1. How did the woman feel at first when making cakes?A.Upset. | B.Glad. | C.Tired. |
A.They were burnt. |
B.They were eaten by someone. |
C.They were forgotten to be put in the oven. |
A.She made cakes again. | B.She asked her sister for help. | C.She bought some cakes in a store. |
8 . What is the woman doing now?
A.Eating potato salad. | B.Studying for an exam. | C.Preparing some lunch. |
A.Cooking. | B.Travelling. | C.Reading. |