The preparations for the dinner of the Spring Festival are hard work. I don’t think it’s worth the effort of spending much time
2 . Hunger is the greatest motive for the inexperienced cook. But many people are now worried that we are producing a generation without the slightest idea of how to cook—a generation that is frightened to cook. I have just received a handout from Focus on Food, which is running a competition to get children back into the kitchen. Has television cooking become a replacement for the real thing? Is this an age where famous professional cooks have turned cooking into a sort of show, with dishes far too difficult for the beginners to copy?
I decided to ask my oldest daughter, Miranda, for her opinion. Are children earning enough about the importance of good cooking? Do they know cooking is a basic life skill? Sociology and other “new” subjects are all very well, but without the ability to cook, or to understand the pleasure and principles of good food and its relationship to good health, are we really preparing them for adult life?
Miranda started her cooking at the age of nine, when she decided to enter the Sainsbury’s Future Cook competition. She was motivated by a different kind of greed: the first prize — a trip to Disney World.
The problem, from the parental point of view, was that if she made it through to the regional (区域性的) finals, she would have to cook her meal in front of the judges. Some 30,000 children entered and she made it through as the youngest regional finalist. Now she had to learn to cook. Her hands were not even big enough to hold the knife and slice the onions. Six Saturdays running we ate the same lunch—Mozzarella meatballs in fresh tomato juice and blueberry.
First, she cooked by my side, then alone with timings and instructions. Finally, she went alone against the clock. The kitchen looked like a battlefield, but she had gained victory. The tiny be—capped figure then stood in an unknown Bristol hotel, looking like a professional who had been at the stove for years. She didn’t win, but she came home with £50 and the most valuable part of them all: confidence.
1. The competition run by Focus on Food is intended for ______.| A．children | B．parents | C．teachers | D．chefs |
| A．It is an easy way to keep healthy. | B．It helps develop relationships. |
| C．It is a necessary skill for life. | D．It can save a lot of money. |
| A．the family stuck to healthy food | B．Miranda had to practice cooking |
| C．the dish was the family’s only food | D．the dish was Miranda’s favorite meal |
| A．A trip to Disney World. | B．Support from friends. |
| C．A medal for the winner. | D．Belief in herself. |
1. 基本介绍；
2. 所需食材；
3. 制作方法。
注意：1. 词数 100 左右；
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4 . How Culture Affects Cuisine
It probably happened to you: You ate this incredible dessert in Turkey, you tried this fantastic dish in Spain, and you brought the recipe back home — just to feel the disappointment that what you cooked at home didn’t pass the taste test.
It’s likely that groceries have different qualities in different countries. In the case of the United States and Europe this has very little to do with soil or climate.
Europeans often value quality more than quantity. Of course you will find out-of-season produce on the shelves of grocery stores as well.
Take, for example, Italians produce dry-cured ham (干腌火腿) only during the waning moon that follows the full moon and it is practiced to this day. According to old farmer’s lore, the meat could go bad, if it isn’t cured by the moon.
However, Americans believe in progress and the benefits of technology. It becomes clear why following tradition doesn’t have to be a strong value. Food for U.S. consumers is produced and shipped across the country.
All these consumer choices, based on cultural behaviors, have had a lasting impact on how our food is grown and what it tastes like.
| A．Geography plays another role here. |
| B．Refrigeration makes it possible to store foods longer. |
| C．However, demand for better quality is greater in their countries. |
| D．This great interest in culinary (烹饪的) tradition is a cultural feature. |
| E．The main reason why produce tastes different here and there is choice. |
| F．Food provides the world with one of the only ways to universally communicate. |
| G．Often our culinary preferences have an effect on the vacation destinations we choose. |
Do you ever wonder why the bakers can’t help but smile as they cook tasty treats in your home’s kitchen? From pre-heating the oven, mixing the dry and wet ingredients, and up until the satisfying “ding” is heard, the baker can feel the atmosphere lighten up and the mood lifted.
Baking can be a form of treatment and empowerment. At first glance, grasping how baking makes you calm down and acts as a source of joy can seem a bit far-fetched. But bakers can see and feel more while they’re baking. Its process is both a science and art. As they bake, they become more focused and hopeful that the effort they’ve poured paid off. This is the reason for their smiles. The beauty and satisfaction of baking can be further revealed when it is done.
Much like any hobby or a creative outlet, baking allows people to express their emotions and creativity. In every part of the world, cooking for someone is considered as a thoughtful gesture–whether you’re welcoming someone in a home, showing a kind gesture, or expressing your gratitude. The desire to share your food with others is an excellent way to build a connection, showing selflessness and love.
It even becomes more heartfelt if you’re serving the whole family. Nothing beats the happiness of seeing your loved ones enjoy the baked treats you’ve worked hard to prepare.
1. According to the passage, how does the baker feel when the baking is done?2. What is the reason for bakers’ smiles?
3. Please decide which part is false in the following statement, then underline it and explain why.
Baking helps people to express emotions and creativity while serving the whole family is the opposite.
4. What are some other ways to help build connections with family members? (In about 40 words)
6 . Chicken is America’s most popular meat. Many people assume chicken follows a simple rule-of-thumb: Pink chicken turned white means “done.” It’s similar to how we cook other meats. But is this true? To study how cooks at home follow safety recommendations, researchers filmed 75 households in five European countries. From a random but nonrepresentative sample, they also conducted an online survey of nearly 4,000 households in the same countries that say they cook chicken.
Worried that chicken would dry out, most home cooks determined doneness by color and texture (口感) inside the meat, they found. Few bothered with thermometers (温度计), claiming they took too much time, were too complicated to use, didn’t fit in the chicken or weren’t necessary (although easy-to-use thermometers are inexpensive and widely available).
In additional lab experiments, the scientists injected raw chicken breast with bacteria (细菌), which cause millions of sicknesses, thousands of hospitalizations and hundreds of deaths each year in the United States. They cooked the breasts until they reached core temperatures ranging from 122 to 158 Fahrenheit, and they discovered something surprising. At 158 degrees, but not lower, bacteria inside the chickens’ cores was reduced to safe levels, and when cut open its flesh appeared dull and fibrous, not shiny like raw chicken. But meat began changing from pink to white far below this, and most color change occurred below 131 degrees Fahrenheit. Sometimes, the chicken’s core would be safely cooked, but unsafe levels of bacteria still existed on surfaces that hadn’t touched the grill plate.
So what are you supposed to do?
Dr. Bruno Goussault, a scientist and chef, recommends buying and cooking breasts and legs separately. Bring the breast’s core to 165 degrees Fahrenheit, he said, and the leg to between 168.8 and 172.4 Fahrenheit. If you really want to safely measure temperature for a whole chicken, insert a pop-up thermometer into the thickest part of the leg before roasting it, Dr. Goussault suggests. By the time it pops, the breasts will have long cooked. They will likely be dry and far from his standards of culinary (烹饪的) perfection. But you’ll be sure to, as Dr. Goussault says in French, “dormir sur ses deux oreilles,” or, figuratively, “sleep peacefully.”
1. Why didn’t home cooks measure temperature with a thermometer?| A．They could not afford it. | B．It affected the taste of the meat. |
| C．It was not available in supermarkets. | D．They thought it was too much trouble. |
| A．was free of bacteria | B．still remained pink |
| C．appeared to dry out | D．was reduced in size |
| A．The meat does not taste best when bacteria free. |
| B．The leg becomes fully cooked before the breast. |
| C．A whole chicken requires a higher temperature. |
| D．The thermometer should be placed inside the breast. |
| A．Food safety. | B．Simple lifestyle. |
| C．Cooking skills. | D．Kitchen equipment. |
提示词：家常菜homely dishes
注意：1. 词数不少于60；
2. 可适当增加细节以使行文连贯。
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8 . Food experts say washing could spread the germs on your turkey in the kitchen sink or nearby food. But it's been a challenge trying to convince cooks to stop rinsing （冲洗）off raw poultry. Germs that can make people sick are common in the guts of healthy poultry and are legally allowed to be on raw turkey and chicken. The assumption is that nobody eats their poultry raw, and that thorough cooking will kill the bacteria.
The do — not — wash raw poultry advice from the USDA is relatively new and perhaps hasn't caught on because it goes against the common belief that washing makes things clean, said Chapman. Benjamin Chapman, a study author and food safety expert at North Carolina State University, said the instinct to wash raw poultry goes back at least decades when people relied more on visual clues to spot problems with poultry. Meanwhile, washing hands and surfaces are also important.
But food preparation is a complicated act, and germs from poultry can be spread even if it's not washed, especially when birds are removed from packaging.
The USDA-funded study stresses that point. Researchers sprayed raw chicken with a harmless strain of E. coli （大肠杆菌）and watched volunteer cooks at test kitchens. Among those who washed their raw chicken, about a quarter ended up spreading the bacteria to their lettuce. But even some of those who did not rinse the chicken got germs on the lettuce. And there are other opportunities for germs to survive on turkeys: melting and cooking.
To ensure a bird is thoroughly cooked, they say to use a thermometer to check that the deepest and thickest parts of it have reached 165 degrees. Even after the meal is cooked, you aren't out of the danger zone. To keep turkeys and other leftovers safe, experts say they should be refrigerated after two hours.
1. People don't accept USDA's advice because____.| A．the advice is relatively new |
| B．cleaning seems more trustworthy |
| C．cooks clean the turkey before cooking it |
| D．heat can kill most germs and no one eats raw food |
| A．Food packages carry germs. |
| B．Hands and surfaces are easy to get E. coli. |
| C．Germs from a turkey can be spread whether it is washed or not. |
| D．Multiple methods should be applied to food to get rid of germs. |
| A．Rinse off the turkey before it is heated. |
| B．Keep the turkey away from the lettuce and refrigerator. |
| C．Wash hands and packages before taking out the turkey. |
| D．Use a thermometer to check the temperature of the turkey. |
| A．Culture. | B．Science. |
| C．Education. | D．Medicine. |
9 . Many of us love July because it’s the month when nature’s berries and stone fruits are in abundance. These colourful and sweet jewels form British Columbia’s fields are little powerhouses of nutritional protection.
Of the common berries, strawberries are highest in vitamin C, although, because of their seeds, raspberries contain a little more protein (蛋白质), iron and zinc (not that fruits have much protein). Blueberries are particularly high in antioxidants (抗氧化物质). The yellow and orange stone fruits such as peaches are high in the carotenoids we turn into vitamin A and which are antioxidants. As for cherries (樱桃), they are so delicious who cares? However, they are rich in vitamin C.
When combined with berries of slices of other fruits, frozen bananas make an excellent base for thick, cooling fruit shakes and low fat “ice cream”. For this purpose, select ripe bananas for freezing as they are much sweeter. Remove the skin and place them in plastic bags or containers and freeze. If you like, a squeeze of fresh lemon juice on the bananas will prevent them turning brown. Frozen bananas will last several weeks, depending on their ripeness and the temperature of the freezer.
If you have a juicer, you can simply feed in frozen bananas and some berries or sliced fruit. Out comes a “soft-serve” creamy dessert, to be eaten right away. This makes a fun activity for a children’s party; they love feeding the fruit and frozen bananas into the top of the machine and watching the ice cream come out below.
1. What does the author seem to like about cherries?| A．They contain protein. | B．They are high in vitamin A. |
| C．They have a pleasant taste. | D．They are rich in antioxidants. |
| A．To make them smell better. | B．To keep their colour. |
| C．To speed up their ripening. | D．To improve their nutrition. |
| A．A dessert. | B．A drink. |
| C．A container. | D．A machine. |
| A．A biology textbook. | B．A health magazine. |
| C．A research paper. | D．A travel brochure. |
