1 . Many of us love July because it’s the month when nature’s berries and stone fruits are in abundance. These colourful and sweet jewels form British Columbia’s fields are little powerhouses of nutritional protection.
Of the common berries, strawberries are highest in vitamin C, although, because of their seeds, raspberries contain a little more protein (蛋白质), iron and zinc (not that fruits have much protein). Blueberries are particularly high in antioxidants (抗氧化物质). The yellow and orange stone fruits such as peaches are high in the carotenoids we turn into vitamin A and which are antioxidants. As for cherries (樱桃), they are so delicious who cares? However, they are rich in vitamin C.
When combined with berries of slices of other fruits, frozen bananas make an excellent base for thick, cooling fruit shakes and low fat “ice cream”. For this purpose, select ripe bananas for freezing as they are much sweeter. Remove the skin and place them in plastic bags or containers and freeze. If you like, a squeeze of fresh lemon juice on the bananas will prevent them turning brown. Frozen bananas will last several weeks, depending on their ripeness and the temperature of the freezer.
If you have a juicer, you can simply feed in frozen bananas and some berries or sliced fruit. Out comes a “soft-serve” creamy dessert, to be eaten right away. This makes a fun activity for a children’s party; they love feeding the fruit and frozen bananas into the top of the machine and watching the ice cream come out below.
1. What does the author seem to like about cherries?A.They contain protein. | B.They are high in vitamin A. |
C.They have a pleasant taste. | D.They are rich in antioxidants. |
A.To make them smell better. | B.To keep their colour. |
C.To speed up their ripening. | D.To improve their nutrition. |
A.A dessert. | B.A drink. |
C.A container. | D.A machine. |
A.A biology textbook. | B.A health magazine. |
C.A research paper. | D.A travel brochure. |
2 . 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 |
A.have the eyes problems | B.have heart disease |
C.be in need of lycopene | D.hate eating tomatoes |
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 |
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 |
3 . My career as a chef started at the age of 25, but my
From my youth, I have had this passion for food. Growing up in Morocco, I witnessed the most amazing hospitality and
I remember as a young kid coming home from school to the
Food is almost as
In my kitchen, I try to duplicate (复制) smells and flavors that make me think about more than what I’m actually smelling or
A.talent | B.passion | C.explanation | D.expectation |
A.changing | B.ordering | C.preparing | D.searching |
A.inspired | B.bothered | C.honored | D.amused |
A.ask about | B.experiment with | C.learn of | D.shop for |
A.biggest | B.cleanest | C.best | D.cheapest |
A.wisdom | B.honesty | C.success | D.generosity |
A.offices | B.houses | C.restaurant | D.hotel |
A.art | B.signs | C.creation | D.smells |
A.fruits | B.vegetables | C.ingredients | D.goods |
A.delicious | B.useful | C.organic | D.convenient |
A.nutritious | B.sufficient | C.emotional | D.suitable |
A.reason | B.purpose | C.cook | D.story |
A.kitchen | B.heart | C.source | D.point |
A.tasting | B.chewing | C.touching | D.seeing |
A.holds up | B.drives away | C.stirs up | D.depends on |
4 . As most children have a natural interest in both cooking and screens, playing free cooking games online with your child may be an excellent way to introduce them to the world of food at an early age.
Cooking games for kids develop creativity.
Cooking games can improve social skills. Most cooking games offer an in-built social space. For example, playing multiplayer or two-player games allows children to interact with others, solve problems in cooperation, and so on. This is especially convenient for those who have difficulty reaching out to others in the real world. Online games can help them practice their communication skills.
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.
A.If they have trust in their own skills |
B.When they learn how to solve disagreements |
C.Cooking games promote math and reading skills |
D.Many cooking games are more than just a fun activity |
E.Playing in the kitchen helps kids learn to solve problems |
F.They encourage kids to try new things and think outside the box |
G.Therefore, they eventually feel more confident making friends in real life |
5 . Advice for Cooking on a Tight Schedule
From my experience, there are three main reasons why people don’t cook more often: ability, money, and time.
Think ahead. I usually think cooking is a pain when I’m already hungry and there is nothing ready to eat. So think ahead of the coming week. When will you have time to cook? Do you have the right materials already?
Make your time worth it. When you do find time to cook a meal, make the most of it and save yourself time later on. Are you making one loaf of bread?
Hopefully that gives you a good start.
A.Try new things. |
B.Ability is easily improved. |
C.Make three or four instead. |
D.Understand your food better. |
E.Cooking is a burden for many people. |
F.Let cooking and living simply be a joy rather than a burden. |
G.A little time planning ahead can save a lot of work later on. |
1. 详述水饺制作的过程;
2. 期待回复。
注意:1. 写作词数应为80左右;
2. 请按如下格式在答题卡的相应位置作答。
Dear Jim,
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Yours,
Li Hua
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.
_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________8 . Mapo tofu is my favorite dish in the world.
●Prepare some ingredients.
Prepare some garlic, ginger, scallions (葱花) and chile bean paste (豆瓣酱).
Combine the cornstarch (玉米淀粉) and cold water in a small bowl and mix with a fork until homogenous. Set aside.
Heat half of the Sichuan peppercorns in a large pot over high heat until lightly smoking. Transfer to a container and smash it until finely ground and set aside.
Add the remaining Sichuan peppercorns and the oil to the pot. Heat over medium-high heat about 11/2 minutes.
●
Heat the oil left in the pot over high heat until smoking. Add the ground beef or pork and cook, stirring constantly for 1 minute. Add the garlic and ginger and cook about 15 seconds. Add the chile bean paste and cook until the oil starts to turn red, about 30 seconds. Add the wine, soy sauce, and chicken soup and bring to a boil.
A.Pour in the cornstarch mixture and cook for 30 seconds |
B.Conduct the cooking |
C.Steam some rice |
D.Remove the peppercorns and discard, leaving the oil in the pot |
E.Prepare some tofu |
F.You can find mapo tofu on menus at almost any restaurant in China |
G.he was kind enough to share his recipe with me a few years back |
A.He owns a restaurant. | B.He is skilled in cooking. | C.He likes Italy. |
10 . 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. |