1 . 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

2. The people who eat the raw vegetables for a long time will ________.

A．have the eyes problems	B．have heart disease
C．be in need of lycopene	D．hate eating tomatoes

3. The following decide how the vegetables do good to people EXCEPT ________.

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

4. From the last paragraph, we can know ________.

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

2 . Cooking is, for sure, an act of love.     1     For a while when it was just me and my wife, cooking was an unplanned thing. But now we have a son and it’s nice to spend some time planning our meals.

Cooking is my mental (精神的) break. It’s also a valuable time when I’m really not looking at a screen.     2     Sometimes when I’m cooking, I’m ruminating (沉思) on whatever’s on my mind.

    3     I never need a helper. I like having my own corner in the kitchen. And I never follow any recipe (食谱).     4     The kitchen isn’t a closed-door space. But it is mostly my time. It’s the space where I just get to think and relax.

I’m confident about my cooking.     5     And I just enjoy the sensory (感官的) experience of cooking. The smells, the sounds and the sights. I love sitting down with the food. It’s like what I said: cooking is for sure an act of love.

A．My eyes can rest.

B．Everything I do is in my head.

C．I’m not good at asking my wife to help.

D．I think I enjoy being alone in my kitchen.

E．I’ve been cooking seriously for many years.

F．It’s also something that I can do in any season.

G．I am very satisfied with my final product.

3 . 阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。

Kung Pao Chicken is a     1    (tradition) Chinese dish and famous for its richness and variety and regarded by many peoples the most popular Chinese dish internationally. You can find it in almost any Chinese restaurant overseas.

Its     2    (popular) has made its named card for Chinese cuisine (菜肴). Its flavor     3    (combine) sour, sweetness and spiciness (辣) with the first two as the major ones. It’s a good choice for the festival Spring Festival Eve,     4    most Chinese families enjoy time together.

Kung Pao Chicken is a dish from Sichuan cuisine, but it originated from Lu cuisine in Shandong Province. The dish is believed to be the creation of Ding Baozhen,     5    official during the Qing Dynasty. Ding     6    (serve) as a leader in Shandong Province and later in Sichuan Province. He favored peanuts and spicy food, so he improved the Shandong dish “Jiang Bao Chicke” by     7    (add) pepper to it. After he came to Sichuan, the dish was popularized.

The dish spreads so     8    (wide) that it’s been localized in various places. Some even use meat instead of chicken     9    (cook) this dish. When it went West, the people there also improved it according to their own     10    (prefer).