1 . How To Make Tasty Yam Pottage（山药汤）？

Below are the methods and ingredients to be used for yam pottage.

·Ingredient

1 medium-size Yam

1 ½ spoon, palm oil

2 ½ cups, water

1 bulb, Onion

Blended mix of scotch bonnet pepper, tomatoes, ¼ onion

Groundfish

Smoked mackerel

Seasoning and salt to taste

Vegetable (Ugwu or scent leaf) (Optional)

·Method

1.Peel and cut the Yam into chunks size and rinse. Set aside.

2.In a heated pot, add your palm oil, heat for 1minute then add your chopped onions. Fry until slightly brown.

3.Add your blended mixture of scotch bonnet pepper, tomatoes, and onions.

4.While cooking, add your seasoning cube, crayfish, and salt. Stir together. Allow to cook for 10 to 15 minutes.

5.Add water.

6.Pour in the chunks yams, add your smoked mackerel and stir together. Cover to cook still the

7.yam is soft to your satisfaction.

8.Lastly, add your vegetable. Allow to simmer for 5 minutes

Your meal is ready!

·How To Make Sumptuous Lemon Yoghurt Cake

This recipe is so yummy and easy to make, you can’t go wrong with this recipe. I mean, even if you add too much sugar to the mixture, the lemon will douse it. It is also a very forgiving recipe because no matter how you measure your ingredients, it will always come out just right. It’s the perfect Christmas dessert recipe. This recipe makes two lemon yoghurt cakes.

·Ingredients

2 cups of all-purpose flour

1 tbsp of Vanilla extract

1/2 Cup of Sugar

1 cup of Cooking Oil the Zest of 1 medium to large-sized Lemon

3 to 4 Eggs

A Pinch of Salt

A cup of unsweetened yoghurt

1 tbsp of baking powder

·Method

1.Spray your baking pans (I’m using two pans, size: 9 by 5’s) and set aside

2.In a large bowl, scrape the lemon zest from the lemon and add the sugar. Then gently use your fingers to massage the zest with the Sugar.

3.Add the Oil, yoghurt Egg, and Vanilla to the Sugar and Zest then mix till all ingredients are well combined.

4.In a separate smaller bowl combine flour, baking powder, and a pinch of salt.

5.Mix the dry ingredients with the wet ingredients and pour the mixture into the prepared pans.

6.Bake at 350F（华氏350度）in the oven for about an hour

7.After an hour, stick a skewer into the cake to make sure it is ready, then bring it out of the oven and let it sit on a rack to cool down for about 15 minutes.

8.Slice and eat with either ice cream or alone if you like.

It’s a perfect dessert for the holiday. Enjoy!

1. Which of the following options is not needed for making Yam Pottage?

A．Salt	B．Bulbs
C．Tomatoes	D．Groundfish

2. How does the cake taste in the article?

A．Moderate sweet and sour	B．Lemon sour
C．Sour and sweet taste of yogurt	D．Everyone must like

3. After putting the cake in the oven, how long does it take to enjoy?

A．Three quarters of an hour	B．80 minutes
C．Enjoy now	D．15 minutes

2 . Using Healthy Cooking Methods Is Important

Eating healthier meals is a big part of taking good care of yourself and your family, but eating healthier meals doesn't mean you have to give up your favorite food.     1    

Boil vegetables and meats without using any oils or fats.     2     . It's not only healthier than using lots of fats, but also it keeps the nutrients of the foods. All you need to boil food is a large pot, water, and a little bit of salt. Carrots, cabbages, potatoes, chicken and beef are just a few choices for food you can boil.

Steam vegetables and fish to keep all the nutrients unbroken. You can place a steaming basket over a pot of boiling water and place them in the steamer basket to contain all the juices. Simply bring a pot of water to boil.     3    . Add your food to the basket. Add some salt or lemon juice to your steamed vegetables or fish for some extra flavor.

    4    Barbecue is great from a certain point of view because it makes your meat soft and tasty while also letting the fat drip away from it, which is healthier for you. It also passes on a nice flavor to meats and vegetable. You can roast steak and chicken, as well as vegetables, like potatoes, peppers, onions, and even lettuce.

Try eating raw foods to avoid losing any nutrients through cooking. Focus on eating uncooked foods.     5     Eating only raw foods isn't recommended for children or for women who are pregnant.

A．Place your steam basket on top

B．Roast meats and vegetables for less fat

C．Fruit and vegetables are good for health

D．Boiling is a simple and healthy way to cook

E．Fruits, vegetables, nuts, and seeds can be eaten uncooked

F．Eating healthy means cooking less meat but more vegetables

G．Learn how to cook food in a healthier way may help eat healthily

3 . 阅读下面材料，在空白处填入适当的内容（1个单词）或括号内单词的正确形式。

Li Ziqi,     1     lives in a village in Sichuan Province, is famous for her     2     (attract) videos of rural self-sufficiency (自给自足). Her video channel consists of beautiful process videos that show how she plants crops and harvests from her garden and the nearby forest before     3     (cook) delicious food in her outdoor kitchen.

For a worldwide audience in the pandemic, her beautiful D.I.Y videos have become     4     reliable source of escape and comfort. In her videos, she tends     5     (work) in silence and plays soothing music.

She is not known     6     taking shortcuts. Her way of cooking suggests that every delicious dish takes     7     (pain) to prepare. For example in a 12-minute video, she, at first, pushed garlic parts into the farm land outside her home; in the next few minutes, with the sprouts growing, they reached up towards the sky when she     8     (begin) to cook. Such a video is     9     (certain) a way to step out of the extremely high pressure society that we live in.

Her videos are beyond materialistic ways to explain the nation or culture. Therefore, she     10     (have) already become a major celebrity on the internet, inspiring people to return to their roots.

4 . Chicken is America’s most popular meat. Many people assume chicken follows a simple rule-of-thumb: Pink chicken turned white means “done.” It’s similar to how we cook other meats. But is this true? To study how cooks at home follow safety recommendations, researchers filmed 75 households in five European countries. From a random but nonrepresentative sample, they also conducted an online survey of nearly 4,000 households in the same countries that say they cook chicken.

Worried that chicken would dry out, most home cooks determined doneness by color and texture (口感) inside the meat, they found. Few bothered with thermometers (温度计), claiming they took too much time, were too complicated to use, didn’t fit in the chicken or weren’t necessary (although easy-to-use thermometers are inexpensive and widely available).

In additional lab experiments, the scientists injected raw chicken breast with bacteria (细菌), which cause millions of sicknesses, thousands of hospitalizations and hundreds of deaths each year in the United States. They cooked the breasts until they reached core temperatures ranging from 122 to 158 Fahrenheit, and they discovered something surprising. At 158 degrees, but not lower, bacteria inside the chickens’ cores was reduced to safe levels, and when cut open its flesh appeared dull and fibrous, not shiny like raw chicken. But meat began changing from pink to white far below this, and most color change occurred below 131 degrees Fahrenheit. Sometimes, the chicken’s core would be safely cooked, but unsafe levels of bacteria still existed on surfaces that hadn’t touched the grill plate.

So what are you supposed to do?

Dr. Bruno Goussault, a scientist and chef, recommends buying and cooking breasts and legs separately. Bring the breast’s core to 165 degrees Fahrenheit, he said, and the leg to between 168.8 and 172.4 Fahrenheit. If you really want to safely measure temperature for a whole chicken, insert a pop-up thermometer into the thickest part of the leg before roasting it, Dr. Goussault suggests. By the time it pops, the breasts will have long cooked. They will likely be dry and far from his standards of culinary (烹饪的) perfection. But you’ll be sure to, as Dr. Goussault says in French, “dormir sur ses deux oreilles,” or, figuratively, “sleep peacefully.”

1. Why didn’t home cooks measure temperature with a thermometer?

A．They could not afford it.	B．It affected the taste of the meat.
C．It was not available in supermarkets.	D．They thought it was too much trouble.

2. In lab experiments, when the temperature reached 158 Fahrenheit, the meat         .

A．was free of bacteria	B．still remained pink
C．appeared to dry out	D．was reduced in size

3. What can be learned from the last paragraph?

A．The meat does not taste best when bacteria free.

B．The leg becomes fully cooked before the breast.

C．A whole chicken requires a higher temperature.

D．The thermometer should be placed inside the breast.

4. What is the passage mainly about?

A．Food safety.	B．Simple lifestyle.
C．Cooking skills.	D．Kitchen equipment.

5 . Food experts say washing could spread the germs on your turkey in the kitchen sink or nearby food. But it's been a challenge trying to convince cooks to stop rinsing （冲洗）off raw poultry. Germs that can make people sick are common in the guts of healthy poultry and are legally allowed to be on raw turkey and chicken. The assumption is that nobody eats their poultry raw, and that thorough cooking will kill the bacteria.

The do — not — wash raw poultry advice from the USDA is relatively new and perhaps hasn't caught on because it goes against the common belief that washing makes things clean, said Chapman. Benjamin Chapman, a study author and food safety expert at North Carolina State University, said the instinct to wash raw poultry goes back at least decades when people relied more on visual clues to spot problems with poultry. Meanwhile, washing hands and surfaces are also important.

But food preparation is a complicated act, and germs from poultry can be spread even if it's not washed, especially when birds are removed from packaging.

The USDA-funded study stresses that point. Researchers sprayed raw chicken with a harmless strain of E. coli （大肠杆菌）and watched volunteer cooks at test kitchens. Among those who washed their raw chicken, about a quarter ended up spreading the bacteria to their lettuce. But even some of those who did not rinse the chicken got germs on the lettuce. And there are other opportunities for germs to survive on turkeys: melting and cooking.

To ensure a bird is thoroughly cooked, they say to use a thermometer to check that the deepest and thickest parts of it have reached 165 degrees. Even after the meal is cooked, you aren't out of the danger zone. To keep turkeys and other leftovers safe, experts say they should be refrigerated after two hours.

1. People don't accept USDA's advice because____.

A．the advice is relatively new

B．cleaning seems more trustworthy

C．cooks clean the turkey before cooking it

D．heat can kill most germs and no one eats raw food

2. What can be concluded from Paragraph 4?

A．Food packages carry germs.

B．Hands and surfaces are easy to get E. coli.

C．Germs from a turkey can be spread whether it is washed or not.

D．Multiple methods should be applied to food to get rid of germs.

3. Which way may help to cook a turkey safely?

A．Rinse off the turkey before it is heated.

B．Keep the turkey away from the lettuce and refrigerator.

C．Wash hands and packages before taking out the turkey.

D．Use a thermometer to check the temperature of the turkey.

4. From which section of a magazine is the text probably taken?

A．Culture.	B．Science.
C．Education.	D．Medicine.

6 . Over the centuries the French have lost a number of famous battles with the British. However, they’ve always felt superior in the kitchen. France has for centuries had a reputation for cooking excellence, and Britain for some of the worst cooking in the world. But according to a recent survey, that reputation may no longer reflect reality.

In the survey, 71% of the Britons said they cook at home every day, while only 59% of the French said they cook daily. British home cooks spend more time cooking each week and also produce a greater variety of dishes than French home cooks.

The reaction in London was predictably enthusiastic. British food has greatly improved since the 1990s. Once upon a time, the menu for many family meals would have been roast beef, potatoes and over-cooked vegetables, but not now. Home cooks are experimenting with the huge range of ingredients now available in British supermarkets and are preparing all kinds of new dishes, using the cookbooks that sell millions of copies every year. As a result, there’s much more diversity in British food now, compared to French food, which tends to be very traditional.

Some French people say that the survey did not show the whole picture. They agree that during the week French women don’t cook as much as they used to because most of them work and don’t have much time. They tend to buy ready-made or frozen dishes, but many of them make up for it on the weekend. There’s also a difference between Paris and the countryside. It’s true that people in Paris don’t cook much, but elsewhere, cooking is still at the heart of daily life.

For many French people, opinions about British food have not changed. When Bernard Blier, the food editor at a magazine, was asked about British food, he replied: “I don’t go out of my way to try it. It is not very refined. You can say that I’m not a fan at all.”

1. According to the passage, nowadays British people ______.

A．cook less at home than the French every day.

B．no longer eat roast beef and over-cooked vegetables.

C．are more willing to try cooking all kinds of new foods.

D．buy more cookbooks than French people do.

2. What can we infer from the fourth paragraph?

A．French women cook less often now.

B．The French prefer ready-made dishes.

C．French women seldom cook on the weekend.

D．Cooking is at the heart of people’s life in Paris.

3. What is Bernard’s attitude towards British food?

A．He would love to try it.	B．He shows no interest in it.
C．He considers it worse than before.	D．He considers it better than before.

4. What does the passage mainly talk about?

A．The history of British food.	B．The history of French food.
C．The change in British food.	D．The change in French food.

7 . 假定你是李华，你在报纸上看到你市电视台今年七月将举办外国人"学做中餐，乐享中国菜"才艺大赛．你的外教Peter非常喜欢中国厨艺，你建议他去试一试．请按以下要点给他写信告知此事，并表示可以提供帮助．
1． 比赛时间：7月15日；
2． 报名时间：截止到6月30日；
3． 报名地点：市电视台．
注意：
1． 词数100左右；
2． 可适当增加细节，以使行文连贯．
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

8 . Growing up in Philadelphia, Lieberman started cooking with his stay-at-home dad when he was seven．His food-loving family had two kitchens, and he quickly learned what was the best way to bake his cakes．Lieberman improved his kitchen skills greatly             during a year abroad before college, learning from a cook in Italy and studying local specialties（地方特色菜）in Germany, Spain and France．At Yale, he was known for throwing dinner parties, single-handedly frying and baking while mixing drinks for dozens             of friends．Just for fun, he and some friends decided to tape a show named Campus Cuisine about his cooking．Lieberman was a real college student showing his classmates how to do things like make drinks out of dining-hall fruit．That helped the show             become very popular among the students．They would stop Lieberman after classes to ask for his advice on cooking．Tapes of the show were passed around, with which his name went beyond the school and finally to the Food Network．
Food Network producer Flay hopes the young cook will find a place on the network television．He says Lieberman’s charisma is key．“Food TV isn’t about food anymore,” says Flay．“It’s about your personality（个性）and finding a way to keep people’s eyeballs on your show．”
But Lieberman isn’t putting all his eggs in one basket．After taping the first season of the new show, Lieberman was back in his own small kitchen preparing sandwiches．An airline company（航空公司）was looking for someone to come up with a tasteful, inexpensive             and easy-to-make menu to serve on its flights, Lieberman got the job．
1. We can learn from the text that Lieberman’s family ____．

A．have relatives in Europe	B．love cooking at home
C．often hold parties	D．own a restaurant

2. The Food Network got to know Lieberman ____．

A．at one of his parties	B．from his teachers
C．Through his taped show	D．on a television program

3. What does the word “charisma” underlined in the text refer to?

A．A natural ability to attract others．

B．A way to show one’s achievement．

C．Lieberman’s after-class interest．

D．Lieberman’s fine cooking skill．

4. Why did the airline company give Lieberman the job?

A．He could prepare meals in a small kitchen．

B．He was famous for his shows on Food TV．

C．He was good at using eggs to make sandwiches．

D．He could cook cheap, delicious and simple meals．

9 . Growing up in Philadelphia, Lieberman started cooking with his stay-at-home dad when he was seven. His food-loving family had two kitchens, and he quickly learned what was the best way to bake his cakes. Lieberman improved his kitchen skills during a year abroad beforo college, learning from a cook in Italy and study local specialties in Gerrnany, Spain and France. At Yale, he was known for throwing dinner parties, single-handedly frying and baking while mixing drinks for dozens offriends. Just for fun, he and some friends decided to tape a show named Campus Cuisine about his cooking. Lieberman was a real college student showing his classmate how to do things like making drinks out of dining-hall fruit. That helped the show become very popular among the students. They would stop Lieberman after classes to ask for his advice on cooking. Tapes of the show were passed around, with which his name went beyond the school and finally to the Food Network.

Food Network producer Flay hopes the young cook will find a place on the network television. He says Lieberman’s charisma is key. “Food TV isn’t about food anymore.” says Flay, “It’s about your personality and finding a way to keep people’s eyeballs on your show.”

But Lieberman isn’t putting all his eggs in one basket. After taping the first season of the new show, Lieberman was back in his own small kitchen preparing sandwiches. An airline company was looking for someone to come up with a tasteful, inexpensive and easy-to-make menu to serve on its flight. Lieberman got the job.

1. We can learn from the text that Lieberman’s family______.

A．have relatives in Europe	B．love cooking at home
C．often hold parties	D．own a restaurant

2. The Food Network got to know Lieberman________.

A．at one of his parties	B．from his teacher
C．through his taped show	D．on a television program

3. What does the word “charisma” underline in the text refer to?

A．A natural ability to attract others.	B．A way to show one’s achievement.
C．Lieberman’s after-class interest	D．Lieberman’s fine cooking skill

4. Why did the airline company give Lieberman the job?

A．He could prepare meals in a small kitchen.

B．He was famous for his shows on Food TV.

C．He was good at using eggs to make sandwiches.

D．He could cook cheap, delicious and simple meals.

5. What can we learn about Lieberman from the text?

A．He is clever but lonely.	B．He is friendly and active.
C．He enioys traveling around.	D．He often changes his menus.

10 . 阅读下列应用文及相关信息，从所给的六个选项中，选出符合小题要求的最佳选项，并在答题卡上将该项涂黑。选项中有一项为多余选项。
注意：涂卡时选项E用AB表示，选项F用CD表示。
以下是有关博物馆、音乐厅、剧院、大学等的信息：
A. National Museums and Galleries on Merseyside represents the full collection of museums and galleries in the city and offers the Eight Pass for a small fee, this enables the visitor a year’s unlimited visits to all eight establishments.
B. Although it is mainly associated with classical music, the Philharmonic Hall has branched out into popular music and the varied programme now includes country, rock, jazz and pop concerts; similar acts can be seen at the Empire. There is also the Picket on Hardman Street, and on Bold Street also has live music, including the occasional big name wanting to play in a smaller venue.
C. London Theatre may be separated into three parts. One section encompasses the sophisticated end of the theatre spectrum—plenty of Shakespeare and excellent modern plays. There are also the West End shows—this refers to the big productions, not to where they’re located. There are many big-production plays and operas that make for a great evening out.
D. Humanities College will set targets in three humanities—based specialist subjects. Applicants must choose a minimum of one key subject from history, geography or English. They will choose two other subjects from the following: religious education, citizenship, classics, English, history and geography.
E. Dance performances tend to center on Theater, where contemporary dance, ballet and opera can all be found. The Barbican Centre also house excellent productions, and the ICA is a Mecca for experimental dance.
F. Sexton College is the leading specialist catering（饮食提供）training centre in the education sector. Everyday we offer healthy, innovation and exciting menus, which meet the government standards. We have provided catering and cleaning services to Saint Francis Xavier’s College and the whole Liverpool for many years and recently won the contract to supply catering to Manchester. So join us, and you will get lots of practice.
以下是与广告相关的五个年人，请匹配他们各自可能去的地方。
1. Jon Murphy: I have worked for six months in California and have been to places as far as Bangkok, Australia, Canada and throughout Europe. Working with the communities is fantastic.
2. James Barton: I suppose I was born with a love of music. Every day, I listen to music for at least two hours and music bands are my favorite.
3. Jane Lake: I was at university studying Religious Studies and English. And now my area of practice is painting and drawing.
4. Dave Kirby: I met my great friend Andrew Schofield and it was probably he who introduced me to the theatre and plays.
5. Gary Burkett: Being a chef involves a lot of work. Not only do you have to cook but you learn about stock control, sourcing quality food, compiling rosters and creating attractive and exciting menus.