3 . Many people prefer eating out instead of cooking at home. A change appears to be taking place, though, and millennials (千禧一代) are leading the way. According to one survey, more young people are starting to cook at home for three basic reasons: They can save money, eat healthily and waste less food.

Popular TV chefs are also getting millennials excited about learning some basic cooking skills. Many millennials view cooking as a form of entertainment and self-expression. They proudly post pictures of their culinary (烹饪的) creations on Facebook or Instagram, and invite friends over to share the cooking experience.

Many millennials have also found ways to avoid wasting food. After roasting a chicken, they put the leftover bones in their freezer instead of the garbage can. Later, they use the bones to make chicken stock (鸡汤), which is an important ingredient in many dishes.

They also hate throwing out fruit that’s too old. To avoid that situation, they bake ripe fruit like berries and bananas for 15 minutes at 175 degrees C. Then they freeze it overnight. After that, they place the fruit in plastic bags and store it in their freezer for later use.

Many millennials only eat at restaurants that have excellent food-waste policies. These restaurants use every part of the vegetables they buy, including their stems and roots, in dishes. They also use beef, chicken and pork bones to make their own stock.

Millennials also reduce food waste by only buying what they require. Before going to a supermarket, they write down what they need and don’t buy anything else. That way they won’t purchase more food than they can consume.

1. What is this passage mainly concerned with?

A．A cooking trend that has attracted millennials.

B．A plan that TV chefs have for donating food.

C．A novel cooking technique that millennials like.

D．A food production system that is favored by millennials.

2. How do many millennials deal with the leftover bones from chicken?

A．They give the bones to other people who need them.

B．They bake the bones for 15 minutes at 175 degrees

C．They freeze the bones for cooking chicken stock later.

D．They store the bones in the freezer and throw them away.

3. What does the underlined “stock” refer to in Paragraph 5?

A．Money.

B．Soup.

C．Milk.

D．Noodle.

4. In which part of a magazine can you find this article?

A．Life style.	B．Traveling tips.
C．Fashion shows.	D．Advanced technology.

4 . 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.

5 . What does the man think of the soup?

A．It’s too thick.

B．It’s not very good.

C．It needs a bit more flavor.

6 . 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).

8 . Virtual Cooking Class

Private 1: 1 Pasta（意大利面食）Class with Nonna Nerina $400          $-600

In this 2-hour live private one-on-one online experience, you will connect with 87-year-old Italian Nonna Nerina and her granddaughter Chiara as they walk you through a mouth-watering cooking experience of one of their favorite family recipes（食谱）in the comfort of your own home—without any other guests other than you!

Once you book this class, we will reach out to you to coordinate（协调）the best time and date that works for you, Chiara and Nonna Nerina. And a week before your class, you will receive a shopping list of ingredients（原料）to buy and a link to an Amazon storefront for any tool that you may need to cook with. Not to worry—we keep it simple, you probably already have all the things that you need in your kitchen!

You will discuss with Chiara about recipes and pasta choices, select the one that you are most excited about and then decide on all the details together for a magical experience.

Each recipe that we cook will be from our own family going back generations and we will send you some of our favorite wine pairing suggestions if you are really interested!

To become the cook you have always wanted to be, please join us every week for more classes and more fun by sending your email to NonnaLive@nonnalive.com!

1. What can we know about the private course?

A．It is held in an Italian family.

B．It is offering a discount at present.

C．It is given by Nonna Nerina alone.

D．It is a chance to learn magic.

2. What do you need to do a week before the class?

A．Share your favorite recipe and pasta.

B．Invite the guests to join the class.

C．Get something necessary ready for it.

D．Do cleaning to keep your kitchen in order.

3. How can you learn more information about more classes?

A．By writing an e-mail.

B．By making a phone call.

C．By visiting Chiara in person.

D．By leaving a message on the website.

10 . Mauro Colagreco is the only Argentinean chef who has been awarded three Michelin stars, the highest distinction for international cuisine(烹饪). His restaurant on the French Riviera, Mirazur, is considered one of the best in the world, but when it was forced to close its doors temporarily, Colagreco found a way to use his cooking skills to serve the community.

During normal times, Mirazur does great business. But in March, Mirazur had to close its doors due to the coronavirus lockdown. Within days of the reopening in June, Mirazur had already filled up all its reservations for the rest of the year.

The months of closed doors were not a rest for Mirazur’s staff, however. Colagreco and part of Mirazur^!s team, instead of standing by, used this time and their talents to aid in the fight against the virus. On April 2, Mirazur^’s kitchen, so unique that its menu is a surprise every day, moved its headquarters to nearby La Palmosa Hospital to cook for the health care staff.

Twice a week for two months, the cooks prepared meals to honor those who were facing the pandemic on the front lines. They gave these hospital meals the same elegance and combination of flavors as their dishes at Mirazur. Everything was made with products from the restaurant’s garden, from which its menu is usually nourished, and donations from local suppliers.

A native of La Plata, and trained by Argentine chefs Beatriz Chomnalez and Carlos Alberto “Gato” Dumas, Colagreco has been living in France since 2001. As time went by, his name began to stand out and great new restaurants started to bear his signature. In addition to Mirazur, for example, he opened Grand Coeur in Paris, and L'Estivale by Mauro Colagreco at Nice Airport, Cote d'Azur.

Although he has been an expert in cooking, Colagreco’s work for good causes shows that, like the produce he grows, his roots are firmly in the ground.

1. What can we know about Mirazur?

A．It has enjoyed its popularity.	B．It set limits on reservation.
C．It was a non-profit restaurant.	D．It was only nationally famous.

2. What did Mauro Colagreco and his staff do during the pandemic?

A．They turned a restaurant into a care center.

B．They stood by and ran their own restaurant.

C．They sold hospital meals to the community.

D．They offered to cook for the health care staff.

3. Which of the following best describes the underlined “nourished" in Paragraph 4?

A．Designed.	B．Consumed.
C．Supported.	D．Stored.

4. What kind of person is Mauro Colagreco?

A．Imaginative and adventurous.	B．Easy-going and hard-working.
C．Remarkably successful and modest.	D．Professional and socially responsible.