A.Shopping lists. | B.Eating habits. | C.Cooking methods. |
1. Who encouraged the man to learn cooking?
A.His grandmother. | B.His mother. | C.His teacher. |
A.6 hours. | B.8 hours. | C.10 hours. |
A.He made a meal. | B.He tasted some dishes. | C.He bought some foods. |
A.Tired. | B.Dissatisfied. | C.Happy. |
3 . By now, most people know they should be eating more vegetables. But are there ways to get more from the vegetables you already eat? A research shows that when it comes to vegetables, it’s not only how much we eat, but also how we prepare them, that decides the vitamins and other nutrients that enter our body.
Many studies show that people who eat lots of vegetables have less heart disease, and eye problems and even cancer. But raw vegetables are not always best. The researchers found that 198 Germans who eat raw food were short of lycopene, the matter found in tomatoes and other red vegetables. “There is an idea that raw foods are always going to be better,” says Steven K. Clinton, a professor at Ohi o State University. “For fruits and vegetables, sometimes a little bit of cooking can be helpful.”
A number of factors decide how the vegetables do good to people’s health before they reach the table, including where and how they were grown and stored before being bought. No single cooking way is best. Some nutrients are easily lost in cooking if they are cooked in different ways.
Vitamins C and B are often lost. In January, another report said that boiling was better for carrots than frying or serving them raw. Frying was the worst way to cook.
What cooked with the vegetables can also be important? When the vegetables were cooked with fat, the diners can get more nutrients. Fat can also make the taste of vegetables better, meaning that people will eat more of them. Putting on some other things that make it taste better—a little salt—can make the food taste better.
1. The writer mainly wants to tell us that ________.A.people should eat more vegetables |
B.the way people eat vegetables is important |
C.eating vegetables is good for us |
D.how much vegetables one should eat |
A.have the eyes problems | B.have heart disease |
C.be in need of lycopene | D.hate eating tomatoes |
A.the place where the vegetables are grown |
B.the way how the vegetables are stored |
C.the way how the vegetables are prepared |
D.the price at which the vegetable are sold |
A.It’s better to cook vegetables with fat |
B.the more fat in the cooking, the fewer vegetables people will eat |
C.It’s better to cook the vegetables without salt |
D.the fat will increase the nutrition of the vegetables |
4 . Join Sandra Oddo as she shares a variety of tips and skills for making wine at home using elderflowers and elderberries.
Items | Elderflower Wine Recipe (食谱) | Elderberry Wine Recipe |
Ingredients | ● Elderflowers (at least one quart); ● 1 gallon of boiling water per quart of flowers; ● 2 to 2-1/2 pounds of sugar per gallon of liquid; ● 2 lemons per gallon, juiced; ● 1 packet of dry wine yeast (酵母) per 5 gallons of liquid. | ● Elderberries (at least 2 gallons); ● 1 gallon of boiling water per 2 gallons of berries; ● 3-1/2 to 4 pounds of sugar per gallon of boiled-down liquid; ● 1 packet of dry wine yeast per 5 gallons of liquid. |
Instructions | ● Cut a quart of flowers from the stems; ● Pour a gallon of boiling water over the flowers; ● Let the tea soak three or four days with the flowers pressed down under the liquid (they turn brown and ruin the color of the drink if they’re left in the air); ● Strain off the fluid and heat some of it to dissolve 2 to 2-1/2 pounds of sugar per gallon; ● Add the juice of 2 lemons per gallon along with yeast; ● Let the mixture work in a container with an air lock. | ● Pick nice fat berries about two days ahead, remove them from the stems and smash up the fruit: ● Pour boiling water over the mixture, soaking for about a week; ● Keep the container covered with a towel to protect the working “must” from dust and the odd yeast floating around in the air; ● Strain off and save the juice and mix 3-1/2 to 4 pounds of sugar into each gallon of the liquid. |
A.Water. | B.Lemon. | C.Sugar. | D.Yeast. |
A.Cutting flowers from the stems. | B.Pouring boiling water over flowers. |
C.Pressing flowers down under the liquid. | D.Adding an amount of sugar to the liquid. |
A.A recipe. | B.A science report. | C.A wine list. | D.A flower ad. |
5 . Advice for Cooking on a Tight Schedule
From my experience, there are three main reasons why people don’t cook more often: ability, money, and time.
Think ahead. I usually think cooking is a pain when I’m already hungry and there is nothing ready to eat. So think ahead of the coming week. When will you have time to cook? Do you have the right materials already?
Make your time worth it. When you do find time to cook a meal, make the most of it and save yourself time later on. Are you making one loaf of bread?
Hopefully that gives you a good start.
A.Try new things. |
B.Ability is easily improved. |
C.Make three or four instead. |
D.Understand your food better. |
E.Cooking is a burden for many people. |
F.Let cooking and living simply be a joy rather than a burden. |
G.A little time planning ahead can save a lot of work later on. |
Recently, Children should eat their meals and snacks at home during the outbreak of the covid-19 (新冠病毒),which means not only adding a new stress (压力)for parents (eg, a lot more cooking!), but also providing a new chance for parents to teach children cooking skills.
Helping children develop an interest in cooking when they're young can help them have the valuable life skill that they can carry into adulthood. Allowing children to help in the kitchen encourages them to learn where food comes from, and teaches them about nutrition and food safety (e.g., the importance of washing fresh produce with clean water, or hand-washing before and after helping in the kitchen). Doing so may also help children overcome picky eating by becoming more accepting of new foods. What's more, cooking and baking can be fun ways to spend time while bonding with family.
The key is finding tasks that suit children's age and ability, while still guiding and monitoring their progress. Activities that may attract a preschooler's interest in cooking include helping to wash fruits and vegetables and add toppings to a pizza. Older children can be given tasks such as measuring ingredients into cups or beating eggs. Proper cooking skills to introduce to the children aged between 8 and 10 include planning a family meal or following a simple recipe (食谱).By ages 10 to 12} once able to follow kitchen safety rules, many children can prepare more recipes, including meatballs, cookies and cupcakes.
Getting children to take part in kitchen activities may require patience as they learn. That's why it's helpful to have some extra time at home.
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A.Breakfast. | B.Lunch. | C.Dinner. |
8 . 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. |