1 . I’m now the cook and owner of a restaurant. Nothing in my early years led me to
When accepting the job assisting cooks after finishing college, I just
Too little salt, and a dish is
Also, working with food teaches me to really taste, smell and touch. I learn to observe my
| A．wonder | B．expect | C．doubt | D．admit |
| A．suggestion | B．pleasure | C．tradition | D．desire |
| A．center | B．trouble | C．witness | D．secret |
| A．sensitive | B．passive | C．unconcerned | D．unclear |
| A．sponsor | B．company | C．follow | D．urge |
| A．happened | B．intended | C．managed | D．promised |
| A．inspire | B．affect | C．replace | D．prevent |
| A．opportunity | B．wisdom | C．memories | D．skills |
| A．easy | B．fit | C．true | D．sure |
| A．preserve | B．hide | C．restore | D．change |
| A．worry | B．forgive | C．justify | D．ignore |
| A．decisions | B．improvements | C．surroundings | D．differences |
| A．keep away | B．end up | C．suffer from | D．come across |
| A．Even so | B．Above all | C．Therefore | D．Anyway |
| A．free | B．absent | C．different | D．far |
2 . As a little girl, I’d sit in the kitchen and watch my mother cook, but I didn’t really get into cooking. When I graduated from college and moved lo Washington DC, I left all of my friends behind. There were no new roommates. I was on my own and felt lonely. Home-cooked meals were my best attempt at changing my condition.
So, I started calling my mom and asking for the recipes (食谱) for my favorite dishes. It turned out that my mom didn’t have any recipes. She couldn’t give me a single measurement (计量) for any dish. She grew up in the kitchen with her mom too, and my grandma shared her knowledge through oral (口头的) tradition. Then it was my turn. My mom taught me how to “measure with my heart” when cooking. I learned to cook by tasting and feeling my food. And my food was pretty good. Soon enough, everyone was asking me for the recipes. That was why Bun Bo Bae, my cooking blog, came into being in 2019.
Bun Bo Bae was a space for me to put what I learned into writing. I didn’t want all of the secret knowledge behind dishes like my mom’s noodles and my dad’s tomato soup to disappear if the oral tradition ended one day. I wanted to write down every piece of advice I was given in detail.
These days, I experiment more. I’m not as strict with myself about recreating the dishes exactly as I remember about eating them. I use seasonal food materials when I can’t find some items. My food blog and flower count grew, and so did my confidence in the kitchen.
Bun Bo Bae also increased my confidence at work and gave me a space to write about what I love. It has connected me to countless new Internet friends.
Most importantly, writing for Bun Bo Bae has taught me that celebrating my culture doesn’t have to be about perfectly recreating my parents’ tradition. It’s about mixing what I’ve been taught with my own experiences, and cooking up something entirely new.
1. Why did the author begin her home-cooked meals?| A．To lead a healthy lifestyle. | B．To get rid of her loneliness. |
| C．To try out her mother’s recipes. | D．To improve her cooking skills. |
| A．She had trouble creating new recipes. |
| B．She followed strict measurements in cooking. |
| C．She made tastier dishes than her mom and grandma. |
| D．She mastered cooking skills under her mom’s oral guidance. |
| A．To bring her family members together. |
| B．To discuss local fine foods with followers. |
| C．To keep a record of her family’s cooking tradition. |
| D．To encourage people to develop healthy eating habits. |
| A．It’s important to learn a basic living skill, |
| B．It’s necessary to share her food knowledge online. |
| C．It’s better to understand different cooking cultures. |
| D．It’s wise to connect traditional cooking methods with new ideas. |
3 . 你校上周六举办了一场面向全体学生的厨艺大赛，请你为校英文报写一篇报道，内容包括：
1. 活动时间和地点； 2. 活动过程及获奖情况； 3. 活动反响。
注意：1. 写作词数应为80左右；
2. 请按如下格式在相应位置作答。
A Cooking Competition Successfully Held
_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
4 . 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 |
5 . The benefits of cooking games for children
Various cooking games for children that are available online are more than just a fun pastime activity.
Online cooking games promote math and reading skills. The act of cooking, whether virtual or in the real world, requires a lot of counting and measuring, which promotes the development of fundamental mathematical abilities. Additionally, many free cooking games online require kids to read the recipes or lists of ingredients and then follow the directions.
Cooking games boost confidence and independence. When kids finish a task actively, they feel good about themselves and proud of what they’ve done. For example, some creative games allow kids to experiment with a chef’s role.
Cooking games improve social skills. Playing multiplayer games allows children to interact with others, solve problems in cooperation, and so on.
| A．Cooking games enhance creativity. |
| B．Cooking games stimulate children’s interest. |
| C．So it’s advisable to play such online games with your friends. |
| D．Thus kids can be taught to read and improve their vocabulary. |
| E．Kids can master their cooking skills in the world of imagination. |
| F．They provide a number of developmental and educational benefits as well. |
| G．This is especially convenient for those kids lacking interpersonal skills in the real world. |
6 . 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. |
Fuchsia Dunlop from the UK likes to post her experiences of food from around the world on social media. Since the outbreak of COVID-19, cooking Chinese food
Having studied Chinese food culture for nearly 20 years, she regards Jiangnan
8 . Cheesy Pizza Stuffing
Yield: 4 to 6 servings
Time: 45 minutes, plus drying bread
Ingredients:
• 1 (12-to 14-ounce) loaf brioche (黄油面包), torn into bite-size pieces (about 4 cups)
• 4 tablespoons unsalted butter, plus more softened butter
• 1 large yellow onion
• Salt and black pepper and 2 tablespoons tomato sauce
• 1 large egg and 1 cup whole milk
• 2 cups shredded low-moisture mozzarella (马苏里拉奶酪)
Directions:
The night before serving, spread the bread pieces on a sheet pan and let sit on the counter to dry out. Alternatively, you can bake them at 250 degrees until completely dried out and no longer soft, 20 to 30 minutes.
When ready to make the stuffing, transfer the bread to a large bowl. Heat oven to 350 degrees and grease a 9-by-13-inch or 8-by-11-inch baking dish with softened butter. Melt the 4 tablespoons butter in a large skillet over medium-high and add the thinly sliced onion. Season with salt and pepper, and cook, stirring occasionally, until slightly browned at the edges, 5 to 7 minutes. Stir in the tomato sauce and cook until fragrant, about I minute.
In a medium bowl, beat the egg with a fork, then beat in the milk. Pour the milk mixture over the bread and toss with two spoons until evenly coated. Add 1 cup mozzarella and toss again until well combined. Let sit until the bread fully absorbs the liquid, about 5 minutes.
Transfer the stuffing and any accumulated liquid to the greased baking dish, spread out evenly and top with the remaining 1 cup mozzarella. (To make ahead, you can stop at this stage, cover the dish and refrigerate for up to 24 hours.)
Bake, uncovered, until heated through and the cheese is melted, 15 to 25 minutes. (You may need to add a few minutes to the bake time if the stuffing has been refrigerated.)
1. Which ingredient is unnecessary for the dish?| A．Tomato. | B．Milk. |
| C．Butter. | D．Salt. |
| A．The onion used should be thickly cut. |
| B．The bread pieces should be softened before serving. |
| C．Two cups of mozzarella should be added respectively. |
| D．The stuffing which has been refrigerated should be baked for 24 hours. |
| A．By giving examples. | B．By offering analyses. |
| C．By presenting findings. | D．By following time order. |
9 . Cooking with steam is of great importance in Chinese cuisine. It's one of the best ways to lock the original flavors in the ingredients.
Vegetables are healthy and full of fiber, and steaming is a quick way to cook them without using much oil. Chinese cabbage is a perfect vegetable to steam: crunchy, tender, less fibrous and mildly sweet. The tender cabbage can be steamed directly with a simple sauce consisting of garlic paste, soy sauce and sugar. Root vegetables like sweet potatoes are also great for steaming. They can be cut into thick sticks or slices and then steamed until the center becomes soft. Thin pieces of carrots, fresh sophora flowers (槐花) can be coated with dry flour and then steamed. This quick dish is usually served with a garlic paste and vinegar sauce.
Steaming fish, shrimp and crabs, is all about preserving the original taste, so freshness is the absolute No. 1 rule when we shop for seafood to be steamed For fine foods from a river, lake or sea, they must be freshly caught the day you buy them. Frozen fish is seldom steamed directly, because there can be a stronger fishy smell and taste. With all the internal organs and scales removed and blood cleaned, the fish is packed with slices of ginger and scallions (姜和葱) that can neutralize the fishiness. It's then placed in a steamer that has been preheated to boil, and cooked for 8 to 10 minutes depending on the size of the fish. The final step is to place scallions on top of the steamed fish. Then, in a small pot, heat up some oil and pour it across the body of the fish to help the flavor release. Next, drizzle (浇) a couple spoons of seasoned soy sauce for seafood around the plate and serve. When eating the fish, it's best to dip it in the sauce for the sweet taste.
1. What is the advantage of steaming according to the passage?| A．Low cost. | B．Sweet taste. |
| C．Shining appearance. | D．Original flavor. |
| A．Waste. | B．Add. | C．Reduce. | D．Gain. |
①Clean the fish. ②Steam the fish. ③Drizzle some sauce. ④Pour some hot oil onto the fish.
⑤Pack the fish with some ginger and scallions.
| A．①②③④⑤ | B．①④⑤②③ | C．①⑤④③② | D．①⑤②④③ |
| A．Cooking meals with steam. | B．Cooking seafood in a new way. |
| C．Advantages of cooking with steam. | D．Tips for cooking some delicious dishes. |
10 . Daily News — San Francisco chef Cecilia Chiang, who first changed the stereotypes (刻板印象) about Chinese cuisine (菜) in the United States, died Wednesday. She was 100.
Chiang was the owner, chef and mastermind behind the game-changing San Francisco restaurant, the Mandarin. She is widely credited with bringing real Chinese food to America and was a celebrity chef before celebrity (名人) chefs were popularized.
Chiang, who was born near Shanghai, came from an upper-class Chinese family. Although she wasn’t shy about admitting her good fortune, she faced other, perhaps more hard-won obstacles (困难). To convince the dining public that Chinese food didn’t have to be Thursday’s cheap take-out option, Chiang had her work cut out for her, when she moved to the Bay Area in 1959. She insisted on showing diners the refined side of Chinese food and wanted to upgrade the Chinese dining experience. To do this, she also needed to be aware of aesthetics (美学).
The Mandarin did not serve chop suey (炒饭) or chow mien (炒面), two standard dishes on every Chinese restaurant in the US at the time. But this is exactly what Chiang wanted to avoid. In fact, her early encounter (遇见) with Chinese food in America had left her determined to show San Francisco what Chinese food was really like.
“She deliberately and constantly supported outsiders trying to make their mark in food,” her granddaughter, Siena Chiang said. “I hope she is a signal and an inspiration to people with marginalized (边缘化的) identities to always believe in your own worth and knowledge, and not to give into other cultures.”
1. Which of following can best replace the underlined phrase “had her work cut out”?| A．Cut her work into small parts. |
| B．Had lots of work to do. |
| C．Reached out for help. |
| D．Was out of her job. |
| A．To be an aesthetician. |
| B．To stop offering takeout food on Thursday. |
| C．To serve chop suey or chow mien. |
| D．To improve the Chinese dining experience. |
| A．Celilia is a signal and an inspiration to Americans. |
| B．Celilia encouraged outsiders to value their own culture. |
| C．Celilia adjusted Chinese food according to American culture. |
| D．Celilia competed with outsiders in making their mark in food. |
| A．An autobiography. | B．A tour guide. | C．An essay collection. | D．A news coverage. |
