1 . Cooking games are a fantastic way to stimulate imaginative play.     1     It helps them develop their creativity, motor skills, language, and problem-solving ability. In this text you will find some information on how online cooking games may educate them.

Online cooking games promote maths and reading skills.

The act of cooking requires a lot of counting and measuring. Additionally, many free cooking games online require kids to read the recipes or lists of ingredients.     2    

Online Cooking games boost confidence and independence.

When kids take the initiative, finish a task, or follow directions correctly, they feel good about themselves and proud of what they’ve done.     3     In the game, kids can experiment with a chefs role and master their culinary skills in the world of imagination. When kids have trust in their own skills, they are more likely to grow up with a feeling of confidence, responsibility, and independence.

    4    

Free online cooking games encourage kids to try new things and think outside the box by letting them experiment with ingredients, recipes, and preparation methods. Such games can help kids develop a growth mindset, creativity, and choosing freedom.

Online cooking games can improve social skills.

    5     For example, playing multiplayer or two-player games allows children to interact with others, help each other, laugh together, solve problems in cooperation, and so on. This is especially convenient for timid or introverted kids who have difficulty reaching out to others in the real world.

A．Online cooking games for kids nurture creativity.

B．Online cooking games can help kids win freedom.

C．Most cooking games offer an in-built social space.

D．How do cooking games promote development and learning?

E．They improve their vocabulary and enhance their ability to understand.

F．Children can act out real-life situations and behaviors through pretend play.

G．For example creative games such as Cooking Madness encourage pretend play.

2 . 阅读下面材料，根据其内容和所给开头语续写两段，使之构成一篇完整的短文。

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.

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With hesitation, the family tasted the potato salad with onions in it.

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3 . It was May 1945 when what would become one of America’s most common home-cooking techniques first entered the English vocabulary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant Chao Yang Buwei described a process common in China, wherein cooks would cut meat and vegetables into small pieces and then tumble (翻) them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao decided, “We shall call it ‘stir-fry’ for short.” The term has since taken on a life of its own. Nowadays, stir-frying isn’t just a method — “stir-fry” has become its own category of recipe.

Chao came to cooking unexpectedly. She moved to America with her husband in 1921 after her husband, the famed linguist Chao Yuenren, was offered a job at Harvard. Bored at home and only able to speak a little English, she turned to cooking dishes that reminded her of China. She eventually agreed when a friend earnestly persuaded her to write a cookbook, which was then translated by Chao’s daughter and polished up by her linguist husband.

Her cookbook succeeded, going into multiple printings by 1945. English-language Chinese cookbooks had been published as far back as 1911 in America, but Chao’s was the first that refused to Westernize Chinese cooking. “I’ll show you how to cook crab dishes with real crabs,” Chao told readers in a passage where she forbade them from-using sea crabs in place of the freshwater variety. Using the former, she reasoned, would result in “a caricature (夸张的描述) of the Chinese dish.” During Chao’s era, it might have been easier for foreign cooks in America to please the American taste with substitutions. She wore her Chinese heritage with pride. She didn’t follow suit.

Chao pioneered a new cooking method in America. Unwilling to compromise, she was a true visionary. Sadly, her death in 1981 didn’t make headlines despite her contributions to American food culture. Shortly thereafter even her name ended up falling through pop culture’s cracks.

1. What can be learned about “chao”?

A．It is a recognized cooking method now.

B．It was accurately translated into “stir-fry” by Chao.

C．It means tumbling many big pieces of ingredients overheat.

D．It was a common term already used in American cooking before 1945.

2. Why did Chao turn to traditional Chinese cooking when moving to America?

A．She happened to take an interest in cooking.

B．She didn’t know any American way of cooking.

C．She was bored to stay at home only to learn English.

D．She missed her homeland and her country’s cuisine.

3. What is special about Chao’s cookbook?

A．It was the first to be faithful to real Chinese cooking and recipes.

B．It was the most successful cookbook published on Chinese cooking.

C．It was the first to emphasize the use of freshwater crabs over sea crabs.

D．It tried to please the American tastes as other similar cookbooks.

4. Which of the following best describes Chao?

A．Academic and unfailingly helpful.	B．Pioneering and culturally proud.
C．Recognized and linguistically talented.	D．Adaptable and technically achieved.

4 . 听下面一段较长对话，回答以下小题。
1. How does Julia find cooking?

A．Enjoyable.

B．Boring.

C．Tiring.

2. How often does Julia cook dinner?

A．Every day.

B．Six times a week.

C．Once a week.

3. What kind of food does Julia like?

A．Fruits.

B．Vegetables.

C．Meat.

5 . Sesame prawn toast is an all-time favorite part of a Chinese takeaway but have you ever tried making your own? Not only does it make for a satisfying small snack, but it's also a great way to use up the leftover bread that's been sitting in your bread bin.

Prawn toast is a Hongkongese-Cantonese dim sum dish and is an example of an early form of fusion cuisine, combining prawn paste—a staple of Hong Kong cuisine-and toast, which originates from the West. Don't forget soy sauce or sweet chilli sauce for dipping.

Method:

1. Place the prawns, garlic, ginger, egg white, sugar and soy in a food processor and make a paste. Stir in the spring onion. Remove it into a bowl. Cover and put in the refrigerator for at least 30 minutes.

2. Lightly brush one side of each slice of bread with sesame oil. Spread the prawn mixture on top. Brush the beaten egg carefully over the top and sides and sprinkle with sesame seeds so they stick to the prawn mixture.

3. Heat an inch of vegetable oil in a deep frying pan until hot, and cook each piece of bread it's easier to cook one at a time. Firstly, cook the non-spread-side down for 1 minute, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste is cooked through.

4. Cut each piece into four triangles and enjoy!

1. What do you know about prawn toast?

A．It used to be a kind of takeaway food.	B．It can only be made from leftover bread.
C．It is a Hongkongese-Cantonese dim sum dish.	D．It is a staple food which originates from the West.

2. How should the prawns be prepared before cooking?

A．It should be made into a paste.	B．It should be stirred with bread
C．It should be shaped like a bowl	D．It should be frozen for 20 minutes.

3. Which part of a magazine does the passage probably come from?

A．Health Tips.

B．World Kitchen.

C．Local Travel.

D．Cultural Highlights.