4 . Directions: Fill in the blanks with the proper form of the given verbs.

Robot Chef Learns to Twirl (旋转) Pizza Like a Pro

Pizza has a proud history of fueling late-night lab work, and scientists in Naples—an Italian city famous for its pizza—have easy access to some of the world’s tastiest take-out. But what inspires engineer Bruno Siciliano is not that first bite     1     much as how the dish is made.

“Preparing a pizza involves an extraordinary level of agility and dexterity (敏捷和灵巧),” says Siciliano, who directs a robotics research group at the University of Naples Federico Ⅱ. Stretching a deformable object like a lump of dough (面团) requires an accurate and gentle touch. It is one of the few things humans can handle, but robots cannot—yet.

Siciliano’s team     2     (develop) a robot able to make a pizza pie. RoDyMan (short for Robotic Dynamic Manipulation) is a five-year project     3     (support) by a €2.5-million grant from the European Research Council. Like a human chef, RoDyMan must throw the dough into the air to stretch it,     4     (follow) it as it spins and anticipating how it will change shape.

RoDyMan has been working this spring toward a milestone: stretching the dough     5     tearing it. To guide the robot, Siciliano’s team asked master pizza chef Enzo Coccia to wear a suit of movement-tracking sensors. “We learn [Coccia’s] motions, and we copy them with RoDyMan,” Sciliano says.

RoDyMan uses visual sensors in its head to track the dough in real time. Using software, it can train     6     to handle the pizza like a chef would. The robot     7     (map) the dough’s position and tracks how it moves. Through practice, the robot     8     get better—much like humans develop “muscle memory.” Researchers hope RoDyMan’s technology can lead to a new generation of robots that will perform tasks in ways     9     are accurate and responsive, if not more lifelike.

Yet Siciliano admits that     10     compares with a traditional chef. “I would never eat a pizza made by a robot,” he says. “It would not have the taste a real pizzaiolo, with his soul, would put in it.”

6 .

A．Carrots and cabbages.	B．Cabbages and tomatoes.
C．Potatoes and tomatoes.	D．Cabbages and broccoli.

7 . Directions: Complete the following passage by using the words in the box. Each word can only be used once. Note that there is one word more than you need.

A. served        B. spares        C. yields        D. practically        E. consumed        F. reminds        G. tosses H. strikingly       I. stubbornly        J. desired        K. flavors

Yunnan Province, covering an area of 394,000 square kilometers, combines unique ethnic cultures, magnificent mountain scenery, rainforest, tea plantations, ancient towns and delicious food. Kunming, Dali, Lijiang and Shangri-La are always on the bucket list to those who haven’t been to Yunnan before.

In the courtyard of her restaurant in Xishuangbanna, Su Ying is preparing to give me a cooking lesson. But she has no pots and pans. Instead, she is going to cook the food in banana leaves and tubes of fresh bamboo on a small fire under an iron tripod in a corner of the yard.

Su    1    a mixture of wild vegetables with lemongrass and chili and wraps them up in banana leaves. She seasons sliced beef with chili herbs and spices and puts it into a tube of freshly cut bamboo. Another tube is filled with a more exotic delicacy: live bamboo worms, which she mixes with herbs and spices. Su then thrusts the tubes into the fire.

Even to many Chinese, Yunnan seems exotic. Its remoteness     2    it much of the overdevelopment and pollution. The province is a global hotspot of biodiversity and boasts a    3    wide range of local ingredients. Most famously, the summer mushroom season     4    some 300 varieties of edible(可食用的) fungi, including delicacies such as savory matsutake(松茸). There are countless wild plants and plenty of bugs and grubs.

On my trips to the province over the years I have dined on toasted barley flour and     5    cups of yak butter tea (酥油茶) in a town now known as Shangri-la. In the north-east of the province I gorged on (狼吞虎咽) spicy hotpots. Even farther north I visited the center of ham production in Xuanwei, where I tasted delicate soups and stews. Here in Xishuangbanna. I was tasting the sour and hot     6    and fresh herbs of the tropical south.

No one restaurant or chef could represent Yunnan. There is no single overarching Yunnan cuisine, but a selection of overlapping ones. And more than anywhere else in China, delicacies     7    on table in Yunnan use a large proportion of the ingredients that are     8    local and unavailable elsewhere. In an age when people can sample delicacies from     9    anywhere in the world without even having to leave home, Yunnan     10    us that for a real taste of local culinary culture, sometimes you just have to go to the source.

8 . 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.