1 . Directions: After reading the passage below, fill in the blanks to make the passage coherent and grammatically correct. For the blanks with a given word, fill in each blank with the proper form of the given word; for the other blanks, use one word that best fits each blank.

A French bakery has become a tourist attraction in Nanping township, which is part of Zhuhai, a coastal city in Guangdong province.

Papa Romantic, located in Beishan community, attracts a large number of Chinese and foreigners alike. After     1     (taste)the bakery’s bread, some Chinese students who have returned from abroad have expressed admiration, while foreigners who lived in Zhuhai but moved to other Chinese cities such as Beijing     2     (continue) to have bread and pastries from the shop     3     (ship) to them.

The bakery is a welcoming environment for those who want to sit and enjoy authentic French cuisine.

On one side is a well-preserved old ancestral hall, and on the other side are lush trees that provide shade     4     the sun. The shop has a bright storefront, and the aroma of the bread, the aluminum tables and the chairs under sun umbrellas display a peaceful atmosphere away from the hustle and bustle.

At Papa Romantic, the best-selling items include baguettes, croissants, sandwiches, crepes and cookies. In addition, some unique treats such as fig bread and colorful macrons are also popular among young customers.

Owner and baker Ronan Salaun,     5     comes from the Brittany region of France, said the ingredients at his bakery     6     (import), and he refuses to use chemicals or additives in his food.

    7     his friends return to France, they know they need to bring him some crystal salt from a natural salt pond in France. The black pepper he uses comes from Madagascar.

“Simple things are important, and the quality of salt and pepper makes a big difference,” Salaun said.

While remaining true to his French roots, he has also taken into consideration the dietary habits of Chinese people. “Chinese locals prefer soft crust bread, while French like the crusty one. I sell both kinds. I can’t just maintain the original characteristics; I must adapt to locals’ preferences,” he said.

A former mechanical engineer, Salaun, was sent by a Hong Kong company to work at a furniture factory in Wanzai township, Zhuhai, in November 2000. He said he couldn’t have imagined how much his life would change with that move.

At that time, Wanzai was a tiny town     8     (border) Macao known for its flower trade.

For Salaun, life in Wanzai seemed simple and rustic. He remembers    9     when he wanted to take a bath, he had to heat the water up with firewood and then transport the water in a bucket to the bathtub.

Although the living and working conditions were not as favorable as     10     abroad, Salaun grew to love Zhuhai, which is located at the mouth of the Pearl River.

5 . USING YOUR SCORPIO COOKER: USEFUL HINTS

Follow these useful hints to obtain the best results when using your new SCORPIO cooker.

Choice of burner

Use a large burner to bring liquids to the boil quickly, and use a small one for stewed dishes and sauces.

To conserve gas, place the pan centrally over the burner and adjust the flame so that it does not extend past the edges of the pan.

Do not boil food too rapidly. A strong boil does not cook any faster but violently shakes up the food, which may then lose its taste.

   

flame too high — wastes gas flame not past edges of pan — conserves gas

Utensils

All normally available utensils (aluminum, stainless steel, cast iron, ceramic, etc.) may be used on your new gas cooker, but ensure that they are steady, in order to avoid dangerous spill-over of hot liquids.

Caution: Large Utensils

When a cooker is installed close to a worktop, ensure that whenever large utensils are used, they are placed so that they do not overhand the side of hotplate, as this may cause scorching or charring of the worktop surface.

Oven

There is a gradual change in temperature between the bottom and top of the oven. The first, or bottom, shelf position is the coolest and the fourth, or top, shelf position is the hottest. Because of the temperature change from one shelf position to another, it is possible to cook various dishes which require different temperatures, at the same time. As a rough guide, the temperature change from one shelf to the next is about ten degrees Celsius.

Some recipes do not refer directly to temperature but use descriptions such as “slow”, “moderate”, “hot” etc. when using such recipes, the following chart may be taken as a guide:

OVEN TEMPERATURES
slow:	110℃
warm:	130℃
moderate:	150℃
moderately hot:	180℃
hot:	220℃
very hot:	250℃

If preheating is required, allow time for the oven to reach the set temperature. The following table may be used as a guide:

PREHEATING
3 minutes:	120℃
6 minutes:	180℃
10 minutes:	250℃

Note that the oven light (where fitted) is located on the splash back.

Storage drawer (where fitted)

The storage drawer situated underneath the oven is designed for the storage of pans and utensils. Do not place plastic utensils or flammable material in this drawer. To remove the drawer, withdraw it to the fully open position. Then lift it dear of the stops. To refit the drawer, locate the nylon drawer slides on the slide tracks. Lift the drawer slightly to clear the stops, then slide it to the fully shut position.

1. How do you conserve gas when using a Scorpio cooker?

A．Make the flame as high as possible.	B．Shake up the food.
C．Keep the flame not past the pan edges.	D．Make a strong boil.

2. If you want to stew beef, you should________.

A．use a large utensil	B．use a small burner
C．cook it faster	D．use a utensil made of stainless steel

3. What can we put in the storage drawer underneath the oven?

A．Pans and plastic utensils.	B．Pans and non-flammable material.
C．Utensils and flammable material.	D．Pans and various dishes.

8 . When Chef Enrique Olvera opened his restaurant, Pujol, 13 years ago, his only goal was to have the best restaurant in the neighborhood. Olvera's budget was so small that he had to do all the things himself. But Pujol is now widely thought of as Mexico's finest restaurant and the 36th best in the world. He reached his position by making his cuisine 'fancier and fancier, and more complex' over time. Pujol now serves a tasting menu of sophisticated food that wouldn't look out of place even at New York's Momofuku Ko. To decode his rocket soar in world cuisine circus, Olvera insists on mixing elaborate, cutting-edge techniques with a strong emphasis on local ingredients to create a cosmopolitan cuisine that's at once international yet unmistakably Mexican, matching the direction of Mexico City itself.

A visit to the 48-seat Pujol reveals a space-age kitchen containing 27 cooks, with one making his fifth attempt to reshape the egg liquid and another coloring potatoes. Pujol tolerates any grotesque attempt a chef could imagine and the restaurant is the trial site for its staff. That makes Pujol a hot place to attract free labor. The chef has also thought more about bringing Mexican cooks home from the U.S. Many are returning to move past the glass ceiling that exists in America. “Despite the number of Mexicans working in U.S. restaurants, you rarely see a Mexican head chef in a New York kitchen,” said Olvera. “Then why not come back here to attract diners here for the most local but also novel dishes?”

And for foreign diners, Mexican restaurants have another wonder to offer. Just think that merely 30 dollars can sustain you for a 4-course feast in an ordinary Mexican restaurant and no one could resist the temptation. To achieve such high cost performance, Olvera states that you have to keep looking for and exploring with the simple ingredients from which to accomplish amazing dishes. “You always cherish where you come from, but there’s also the need for new sensations. Keep exploring with new ideas until you get a better dish.” After all, it’s the soul of modern cuisine.

1. Why has Pujol become so successful?

A．Because Olvera aimed low in the first place.

B．Because Olvera forms the habit of doing things by himself.

C．Because Olvera attracts excellent cooks from the U.S.

D．Because Olvera combines cooking skills with local characteristics.

2. The underlined word grotesque is closest in meaning to _____.

A．forceful.

B．weird.

C．abstract.

D．painful.

3. Why would many Mexican chefs come back to the country?

A．Because Pujol provides them with high titles and salaries.

B．Because they find it hard to rise to senior positions in U.S. restaurants.

C．Because they cook Mexican food better than American food.

D．Because they refer to the high cost performance of the restaurants.

4. Which of the following statements is TRUE according to the passage?

A．Momofuku Ko is a famous food critic.

B．Olvera relies totally on foreign cutting-edge cooking techniques.

C．Eating in ordinary Mexican restaurants is expensive.

D．One key to success in today’s restaurant business is continuous innovation.