It was time for the annual Potato-Salad Contest in Russet Park. After trying for the third time, Alexis shook her head sadly. There was no way she would win the Golden Potato again because Grandpa wasn’t here this year.
Memories of how Grandpa taught her to make potato rose in her mind. She sighed and missed Grandpa so much.
Alexis cut the potatoes and mixed the boiled potatoes, some sauces and a little salt and peppers in a bowl. But it didn’t taste right. Alexis tried a bite of the salad mixture, wondering what was missing. Seeing her frown, Mom suggested, “What about something spicy? Your Grandpa loved spicy things.”
“You’re right! Maybe he put a jalapeno pepper in it,” Alexis said, cutting up a bright green jalapeno and adding it to the bowl.
It was closer, but it still didn’t taste right. Alexis was drooping her head, disappointed. “Should we look in a cookbook?”
“Grandpa was never one to follow a recipe,” Dad entered the kitchen and said.
It was true. People loved Grandpa’s potato salad because it was one of a kind. Alexis remembered posing with Grandpa for a photo while they were making the salad.
Photo! That gave her an idea. Alexis hurried to the bookcase and found an old photo album. She immediately flipped it open, expecting to find clues in the photos there. Lots of photos showed Grandpa and Grandma cooking together. Dad laughed, “He and Grandma loved to tease each other but he always called her Honey.”
“Do you think he put honey in the potato salad?” Mum asked.
“It is worth a try,” said Alexis. She stirred some honey into the bowl.
But it still wasn’t quite right. Alexis’ heart sank, on the verge of giving up. Dad kept flipping the album. At the end of the album was the picture of Grandpa and Alexis making the salad together.
注意：1. 续写词数应为 150 左右；
2. 请按如下格式在答题卡的相应位置作答。
It looked like Grandpa was crying in the photo.
_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________With hesitation, the family tasted the potato salad with onions in it.
_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________2 . 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
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3 . Would you like to take a cooking class without leaving home? Here are four cooking classes that you may be interested in.
Mastering Pasta Carbonara
In this cooking class, you’ll join Chef Stefano live from Florence, Italy as he teaches you his secrets to making handmade pasta and dessert. You’ll start by making the classic Fettuccine alla Carbonara using authentic Italian cooking techniques. Then you’ll satisfy your sweet tooth with a white chocolate cake.
Next date: Mar. 19th from 3:00 pm to 4:30 pm
Kid-Friendly Cookie Recipes
As a virtual chef, Angela-Michelle has practiced and taught how to prepare dishes from various cultures and origins for over ten years. She’ll guide you through the basics of baking with three desserts in her cooking class.
First, you’ll learn how to make deep-fried and crispy Sopapillas coated with sugar and honey. Then, she’ll prepare a creamy ricotta cookie that is simple for kids of all ages.
Next date: Apr. 4th from 12:00 pm to 2:30 pm
The Fundamentals of Indian Cuisine
Teaching the basics of creating a classic Indian meal, Chef Radhika will guide you through two traditional dishes. First, you’ll begin with a creamy Saag Paneer made with spinach (a kind of vegetable), heavy cream and authentic Indian spices. Then, you’ll learn how to prepare the delicious Naan: a staple (主食) on almost every Indian dinner table.
Next date: Mar. 25th from 3:00 pm to 5:00 pm
Cooking Crispy Orange Beef
Chef Loreanna will help you create your own impressive menu of take-out favorites without picking up the phone! You’ll prepare a batch of crispy beef made with homemade orange sauce and learn the proper technique for steaming rice to fluffy (松软的) perfection.
Next date: Mar. 25th from 5:00 pm to 7:00 pm
1. Who might be interested in the Mastering Pasta Carbonara cooking class?| A．People wanting kid-friendly cookies. | B．People loving spicy handmade dishes. |
| C．People loving preparing Italian food. | D．People wanting creamy ricotta cookies. |
| A．She is an experienced virtual chef. | B．She makes desserts better than others. |
| C．She is preferred by kids than by adults. | D．She spends time learning live webcasts. |
| A．Both are suitable for beginners. | B．They are of the same duration. |
| C．They pass on traditional cooking. | D．Both teach how to make desserts. |
4 . 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. |
The easy way out isn't always easiest. I learned that lesson when I decided to treat my father to a special meal. I glanced through the cookbook and chose a menu which included homemade bread. Knowing the bread would take time, I started on it as soon as he left for work.
As I was not experienced in cooking, I thought if a dozen was good, two dozen would be better, so I doubled everything. As Dad loved oranges, I also opened a can of orange and poured it all into the bowl. Soon there was sticky dough (面团) covered with ugly yellowish marks. Realizing I had been defeated, I put the dough in the rubbish bin outside so I wouldn't have to face him laughing at my work.
I went on preparing the rest of the meal, and, when Dad got home, we sat down to Cornish chicken with rice. He tried to enjoy the meal but seemed disturbed. Twice he got up and went outside, saying he thought he heard a noise. The third time he left, I went to the windows to see what he was doing.
Looking out, I saw Dad standing about three feet from the rubbish bin, holding the lid up with a stick and looking into the container. When I came out of the house, he dropped the stick and explained that there was something alive in the rubbish bin. Picking up the stick again, he held the lid up enough for me to see. I felt cold. But I stepped closer and looked harder.
Without doubt it was my work. The hot sun had caused the dough to double in size and the. fermenting yeast (酵母) made the surface shake and sigh as though it were breathing. I had to admit what the "living thing" was and why it was there. I don't know who was more embarrassed by the whole thing, Dad or me.
注意：1. 续写词数应为150左右；
2. 请按如下格式在答题卡的相应位置作答。
My dad tapped me gently on the shoulder, and we went inside.
_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________At a party three months later, everyone wanted to try my bread.
_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________6 . Do people make a face at some unpleasant stuff that you have cooked? Do you feel hopeless in the kitchen?
Change what you've been cooking. If all you've been doing is opening cans and tearing packages of instant food, it's time to get daring and dip your fingers into food from scratch(从零开 始）．
Basics cookbooks are very good books to begin with. These books tend to explain terms and techniques, as well as providing samples of simple but essential recipes. You can learn a lot from even just one such book, and then graduate onto cookbooks that seem like favorites to you.
Don't wait and get started today. It doesn't matter if it doesn't work. You're learning and you'll learn faster by doing than by thinking about it. Expect to make mistakes and some stuff that doesn't taste so great.
Find a brave friend or family member to taste your new creations. Ask this person to give you honest feedback and to make suggestions for changes.
| A．Don't try anything that requires expensive materials. |
| B．Get to know the food bloggers. |
| C．Follow these steps, and next time people may thumb up when it's your turn to cook! |
| D．In order to be a great cook, you need to be confident. |
| E．Be prepared to accept constructive advice, without which you couldn't improve your skills. |
| F．Don't worry-there are plenty of recipes which explain exactly what to do in order to create tasty food. |
| G．And for now, don't worry about how it looks-work on how it tastes to begin with. |
7 . 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. |
| A．was free of bacteria | B．still remained pink |
| C．appeared to dry out | D．was reduced in size |
| 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. |
| A．Food safety. | B．Simple lifestyle. |
| C．Cooking skills. | D．Kitchen equipment. |
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.
