| A．The man should stop cooking the vegetables. | B．The man should try out some new cookers. |
| C．Overcooked vegetables are often tasteless. | D．All the vegetables should be cooked fresh. |
| A．He has invited many people to dinner. |
| B．He intentionally cooked a lot of soup. |
| C．He doesn’t like leftovers either. |
| D．He used leftovers in the soup. |
| A．Washing the dishes. | B．Taking out the rubbish. |
| C．Doing some ironing. | D．Preparing for dinner. |
4 . 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. |
| A．forceful. | B．weird. | C．abstract. | D．painful. |
| 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. |
| 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. |
| A．He has invited many people to dinner. | B．He intentionally cooked a lot of soup. |
| C．He doesn’t like leftovers either. | D．He used leftovers in the soup. |
British cuisine(烹饪) has come of age in recent years as chefs combine the best of old and new. Why does British food have a(n)
“The past 15 years or so have been a noticeable period of improvement for food in England,” the English chef says, citing the
There was plenty of room for improvement. The problems with the nation’s cuisine can be
They weren’t looking for cured meats, organic produce or beautiful
Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9 p.m. But in recent years the capital’s culinary (烹饪的) scene has developed to the point that it is now confident of its ability to
7 . Does the thought of cooking an entire Christmas dinner for friends and family make you shudder? Our cookery writer Sophie Godwin has created the ultimate simplified menu for a stress-free day. With a range of time-saving techniques and showstopping flavour twists, this is the only festive menu you’ll ever need. Embrace the art of the shortcut!
Your timeplan to eat at 2pm
View and print our at-a-glance infographic time plan.
11am Take your turkey out of the fridge.
11:30am Heat the oven. Prepare the rosemary butter and rub underneath the turkey skin.
12pm Put the turkey in the oven to roast.
12:15pm Boil the potatoes and root vegetables. Make the harissa & orange marmalade glaze. Chop the ingredients for the stuffing sprouts.
1pm Baste the turkey, pour in the white wine and nestle cabbage wedges around the bird. Return to the oven.
1:10pm Prepare the separate ingredients for the mackerel starter.
1:25pm Smash the roasties and put them in the oven.
1:30pm Check the turkey—take out to rest if the internal temperature has reached 65C. Return the cabbage to the oven to finish cooking.
1:35pm Toss the roasted roots in the harissa glaze, then put in the oven.
1:40 pm Make the gravy, cook the sprouts and keep warm.
2 pm Sit down to the starter, with everything for you lunch ready to go.
The dessert takes just 10 minutes to assemble ,so you can do it once you’ve enjoyed the main course.
Buy your ingredients
We’ve pre-loaded your shopping list so that you can quickly buy all your ingredients for this menu in one go. Just click below to be taken to your shopping list, where you can buy all your ingredients from your preferred supermarket, and remove any ingredients as needed, and even print the list, to use direct when shopping.(Serves 6)·
Add to shopping List
The above shopping list is powered by Whisk. Please check your list thoroughly before purchasing. If the same items appear across different recipes they will not automatically combine in your list and you’ll need to do this manually. Please also check the products that have been selected via the Whisk program, as you may prefer a different brand from that listed.
1. Which section CAN’T we find on the website?| A．Classic cocktails | B．Vegetarian Christmas |
| C．Roast calculator | D．Wealth management |
| A．1 hour | B．2 hours | C．1.5 hours | D．2.5 hours |
| A．The entire Christmas dinner is composed of a roasted turkey and dessert. |
| B．The automatically-generated shopping list is just for user’s reference. |
| C．Most of the ingredients on the shopping list come from the same brand. |
| D．You can buy all your ingredients online through Whisky by one click. |
Chengdu, the capital of Sichuan province, has an ancient rivalry with Chongqing, a city to its south-east. Residents of Chongqing accuse their Chengdu cousins of being pompous(自大的).
The two cities are among many in China with their own styles of hotpot. The stories behind these dishes reveal how different regions like to see themselves. Chongqing’s is said to highlight the ingenuity(心灵手巧) of the proletariat(工人阶级). Other places describe their hotpots as the sophisticated food of emperors. Some say theirs have military origins: warriors on the march boiling scraps in their helmets. Hotpot contents are equally diverse. To keep warm in winter, Beijingers boil fatty lamb in a berry broth.
| A．A private museum in Chongqing, opened several years ago, makes the case for Chongqing-style hotpot. |
| B．But Chengdu’s plans for a museum suggest that Sichuan hotpot is not only growing in popularity, but is also becoming iconic. |
| C．Not all Chinese warm to hotpot. |
| D．The people of Chongqing are hotheads, Chengdu dwellers shoot back |
| E．Because Sichuan-style broths are the most commonly savoured in China. |
| F．Mint-suffused Yunnanese hotpot reflects the province’s links with South-East Asia. |
9 . Many people prefer eating out instead of cooking at home. A change appears to be taking place, though, and millennials are leading the way. According to one survey, more young people are starting to cook at home for three basic reasons: They can save money, eat healthy and waste less food.
Popular TV chefs are also getting millennials excited about learning some basic cooking skills. Many millennials view cooking as a form of entertainment and self-expression. They proudly post pictures of their cooking creations on Facebook or Instagram, and invite friends over to share the cooking experience.
Many millennials have also found ways to avoid wasting food. After roasting a chicken, they put the leftover bones in their freezer instead of the garbage can. Later, they use the bones to make chicken stock which is an important ingredient in many dishes.
They also hate throwing out fruit that’s too old. To avoid that situation, they bake ripe fruit like berries and bananas for 15 minutes at 175 degrees C. Then they freeze it overnight. After that, they place the fruit in plastic bags and store it their freezer for later use.
Now any millennials only eat at restaurants that have excellent food-waste policies. These servants use every part of the vegetables they buy, including their stems and roots, in dishes. They also use beef, chicken and pork bones to make their own stock.
Millennials also reduce food waste by only buying what they require. Before going to a market, they write down what they need and don’t buy anything else. They way they won’t purchase more food than they can consume.
1. What is the main subject of this article?| A．A cooking trend that has attracted millennials. |
| B．A plan that millennials have for donating food. |
| C．A novel cooking technique that millennials like. |
| D．A food production system favored by millennials. |
| A．Mix it with other ingredients in a bowl. |
| B．Carefully remove the skin and seeds from it. |
| C．Use a sharp knife to chop it up into pieces. |
| D．Put it in an oven at the proper temperature. |
| A．When they dine out together |
| B．Whey they vote for candidates |
| C．When they choose an employer |
| D．When they plant a new garden |
| A．They select small cans and packages. |
| B．They prepare a practical shopping list. |
| C．They leave their credit cards at home. |
| D．They weigh produce before buying it. |
| A．He followed his grandmother’s steps of cooking. |
| B．He has a great talent for cooking. |
| C．He is a green hand in cooking. |
| D．He improved the dish of his grandmother. |
