1 . 听下面一段较长对话，回答以下小题。
1. Why did the man take the cooking course?

A．He decided to be a cook.

B．The food there attracted him.

C．His mother asked him to do it.

2. What did the man learn at the course?

A．How to make soup.

B．How to cut different foods.

C．How to choose fresh vegetables.

3. How many people were there in the kitchen in total?

A．7.

B．14.

C．17.

4. What will the man do next month?

A．Buy a cookbook.

B．Do a course on desserts.

C．Cook for his grandmother.

2 . 听下面一段对话，回答以下小题。
1. Who is Danny?

A．A clerk.

B．A waiter.

C．A chef.

2. Where is Danny working now?

A．In a restaurant.

B．In a hotel.

C．In a cafe.

3. What is Danny going to do next?

A．Make a cake.

B．Give a short speech.

C．Talk to his customers.

3 . For those looking to fry up something new this winter, these are the cookbooks to have in your kitchen bookshelf.

1. Made in Bangladesh, by Dina Begum

£28, Hardie Grant

The second cookbook from food writer Dina Begum is a love letter to Bangladcsh. Alongside the selection of tempting recipes are detailed ingredient notes, explanations of distinctive spice mixtures and advice on traditional preparation and serving, all accompanied by vivid photography of busy street-sellers, grass-covered landscapes and market produce.

2. Manju’s Cookbook, by Manju Patel

£22, Ryland Peters & Small

At the age of 80, Gujarat-born Manju Patel was given a restaurant in Brighton by her sons. Six years later, she remains an important part of the business — named Manju’s — but has also found the time to write this cookbook, which showcases dishes including mattar paneer（奶豆腐）and Gujarati dal.

3. Ester, by Mat Lindsay

£30, Murdoch Books

Australian restauranteur Mat Lindsay’s new book isn’t for the green-hand home cook. Ester is a celebration of modern Aussie cuisine, focusing on fire and perfect technique. Recipes include flame-grilled bone marrow with sesame-seed sambal, and sourdough ice cream.

4. Maydan, by Rose Previte

£30, Abrams

This new cookbook from Washington, DC-based chef Rose Previte is inspired by her Lebanese roots and travels in the Middle East. You can surely be inspired if you enjoy Lebanese dishes.

1. Which of the following book is the cheapest?

A．Ester.	B．Manju’s Cookbook.
C．Maydan.	D．Made in Bangladesh.

2. If you want to try Lebanese food, whose book will you choose?

A．Rose Previte.	B．Mat Lindsay.
C．Manju Patel.	D．Dina Begum.

3. What’s the purpose of the passage?

A．To ask readers to learn to cook.

B．To make comments on the four books.

C．To recommend new cookbooks to readers.

D．To make comparisons between the books.

4 . 听下面一段较长对话，回答以下小题。
1. Who encouraged the man to learn cooking?

A．His grandmother.

B．His mother.

C．His teacher.

2. How long did the class last?

A．6 hours.

B．8 hours.

C．10 hours.

3. What did the man do after the first half hour?

A．He made a meal.

B．He tasted some dishes.

C．He bought some foods.

4. How did the man feel at the end of the day?

A．Tired.

B．Dissatisfied.

C．Happy.

5 . 听下面一段较长对话，回答以下小题。
1. Who is Danny?

A．A clerk.

B．A waiter.

C．A chef.

2. Where is Danny working now?

A．In a restaurant.

B．In a hotel.

C．In a cafe.

3. What is Danny going to do next?

A．Make a cake.

B．Give a short speech.

C．Talk to his customers.

6 . Do Lobsters Feel Pain?

The traditional method for cooking a lobster (龙虾) — boiling it alive — raises the question of whether or not lobsters feel pain.     1    . Lobsters go bad very quickly after they die, and eating a dead lobster increases the risk of illness and reduces the quality of its flavor. However, if lobsters are capable of feeling pain, the method and others, such as storing the live lobster on ice, raise moral questions for chefs and lobster eaters alike.

    2    . Lobsters have a peripheral system like humans, but instead of a single brain, they possess nerve cluster (神经簇). Because of this difference, some researchers argue lobsters are too dissimilar to vertebrates (脊椎动物) to feel pain. Nonetheless, lobsters do satisfy all of the standard for a pain response. Lobsters guard their injuries, learn to avoid dangerous situations, respond to anesthetics, and are believed to possess some level of consciousness. So most scientists believe that injuring a lobster causes physical pain.

    3    , so it is now becoming illegal to boil lobsters alive or keep them on ice. Currently, boiling lobsters alive is illegal in Switzerland, New Zealand, and the Italian city Reggio Emilia.

The most humane tool for cooking a lobster is the CrustaStun. This device electrocutes a lobster, making it unconscious in less than half a second or killing it in 5 to 10 seconds.     4    .

Unfortunately, the CrustaStun is too expensive for most restaurants and people to afford. Some restaurants place a lobster in a plastic bag and place it in the freezer for a couple of hours, during which time it loses consciousness and dies.     5    , but it is probably the most humane option for killing a lobster before cooking and eating it.

A．This solution is not ideal

B．And then, it can be cut apart or boiled

C．Lobsters are popular food in many countries

D．There is growing evidence that lobsters may feel pain

E．Scientists disagree over whether or not lobsters feel pain

F．Many restaurants choose more humane methods to cook it

G．This cooking way is used to improve humans’ dining experience

7 . When I moved to Washington, D.C., I left everything behind._________new acquaintances with home-cooked meals was my best attempt at making new friends and curing my _________. I don’t want to_________, but my food is pretty good. Soon enough, everyone was asking me for the _________, which is how Bun Bo Bae, my cooking blog, came to be.

I _________ most of my childhood in the kitchen with my mom. As a kid , I’d sit and watch her cook. My _________ and love for cooking started with _________ her the ingredients during the cooking process. Soon, I was on my way toward kitchen mastery. _________, I left for college before 1 could learn her best dishes.

I went to study in France, I was living alone and _________ homesick. So, I started calling my mom and asking for the recipes for my __________ dishes. It __________ that my mom didn’t have any recipes. She grew up in the __________ with her mom too, and my grandma passed on her knowledge __________. Now it was my turn. My mom taught me how to cook and “measure with my heart.”

My blog was originally a space to __________ what I learned into writing. Later, I didn’t want the secret knowledge behind dishes to __________ one day if the oral tradition ended. I wanted to write down what I was given, to make sure people could keep these dishes as __________ as my mom did.

As my food blog and follower count grew, I became more __________ in the kitchen. My blog has given me a space to write about what I love and __________ me to countless new friends. I have learned to __________ what I’ve been taught with my own experiences, and cook up something entirely __________.

1.

A．Knowing

B．Avoiding

C．Applying

D．Leaving

2.

A．illness

B．homesickness

C．unhappiness

D．shyness

3.

A．take off

B．set off

C．show off

D．put off

4.

A．opinions

B．ideas

C．recipes

D．dishes

5.

A．noticed

B．cooked

C．took

D．spent

6.

A．request

B．enthusiasm

C．account

D．answer

7.

A．buying

B．baking

C．throwing

D．passing

8.

A．Otherwise

B．Rather

C．However

D．Therefore

9.

A．desperately

B．anxiously

C．unfortunately

D．proudly

10.

A．considerate

B．favorite

C．typical

D．best

11.

A．turned out

B．believed in

C．called on

D．brought up

12.

A．shelter

B．bedroom

C．balcony

D．kitchen

13.

A．privately

B．secretively

C．orally

D．silently

14.

A．put

B．admit

C．persuade

D．divide

15.

A．emerge

B．disappear

C．learn

D．recover

16.

A．lively

B．healthy

C．similar

D．Colorful

17.

A．lame

B．confident

C．vain

D．competitive

18.

A．connect

B．invite

C．drive

D．add

19.

A．share

B．compare

C．argue

D．mix

20.

A．strange

B．true

C．new

D．bitter

8 . 听下面一段较长对话，回答以下小题。
1. Who is the cake made for?

A．The man’s daughter.

B．The man.

C．The woman.

2. What will they do first according to the recipe?

A．Brush the pan.

B．Mix the flour.

C．Heat the oven.

3. What will the man finally do?

A．Write a message on the cake.

B．Cut out a piece of cake.

C．Put some fruit on the cake.

9 . 听下面一段较长对话，回答以下小题。
1. What is Karina doing now?

A．She is having a class.

B．She is interviewing a guest.

C．She is being interviewed by a host.

2. When did Karina fall in love with cooking?

A．After the cooking competition.

B．When she helped her parents prepare food.

C．After she worked at a restaurant for 2 weeks.

3. What was the result of the cooking competition?

A．She won a big award.

B．She got a full-time job from a top chef.

C．Her cooking skills were recognized by the judges.

4. Why doesn’t Karina eat out in her free time?

A．It’s expensive to eat out.

B．She has few days off work.

C．She prefers eating at home with parents.

10 . For the first 18 years of my life, my mom cooked Chinese food every day, all served family-style. But when it came time for me to teach myself how to cook, I didn’t ask my mom for help. Instead, like so many young people, I turned to the online recipes. By the time I got married, I could cook many dishes. What I didn’t really know how to cook at all, however, was Chinese food.

Part of the problem was that I only knew how to cook by following recipes. And up until maybe 5 or 10 years ago, the number of English-language recipes for Chinese dishes you could find in a cookbook or on the Internet still felt extremely limited —at least when it came to homey(家乡菜), everyday recipes written with a younger Chinese American audience in mind.

That was the experience, too, for sisters Sarah and Kaitlin Leung. Like so many other ABCs (American-born Chinese) and younger first- and second-generation Chinese immigrants(移民), the Leung sisters reached a point in their adult lives when they started to love to eat the food they’d grown up on, but found it really difficult to learn how to prepare it.

As it turns out, though, the Leung sisters were uniquely positioned to do something about it: Their father had spent years cooking at his family’s Chinese American takeout restaurant. Their mom had deep knowledge about traditional Shanghainese cooking. Meanwhile, the two sisters had grown up in New York, eating their parents, food, but also immersed(沉浸)in America’s own food culture.

So, in 2013, the Leungs started a food blog “The Woks of Life”. What made their blog different from other blogs was that the intergenerational transfer of knowledge that the Leungs were so eager for was baked right into the concept: The four family members took turns posting recipes, each sharing their own favorites. In that way, Sarah says, the blog reflected — and continues to reflect — the diversity of the Chinese diaspora(华侨).

1. What partly stopped the author learning to cook Chinese dishes?

A．He was too busy to cook at home.

B．He had no access to such recipes.

C．He didn’t like Chinese dishes at all.

D．His mother left him no chance to cook.

2. Who might be the targeted readers of the Leungs’ blog?

A．Young American housewives.

B．Chinese adults living abroad.

C．The Chinese immigrant's family.

D．The Chinese chefs working in restaurants.

3. What sets the Leungs’ blog apart from others’?

A．Being written by several people.

B．Aiming to share people’s favorite dishes.

C．Introducing Chinese baked food in particular.

D．Involving the intergenerational transfer of knowledge.

4. What can be the best title for the text?

A．The Popularity of “The Woks of Life”

B．The Comeback of Chinese Food in America

C．Take a Glance of the Daily Life of Overseas Chinese

D．Help a New Generation of Chinese Americans Learn to Cook