增加:在缺词处加一个漏字符号(∧)，并在其下面写出该加的词。
删除:把多余的词用斜线(\)划掉。
修改:在错的词下划一横线，并在该词下面写出修改后的词。
注意:1.每处错误及其修改均仅限一词；
2.只允许修改10处，多者(从第11处起)不计分。
Today I tried cooking a simply dish myself. I like eating frying tomatoes with eggs, and I thought it must to be easy to cook. My mom told me how to preparing it. First I cut the tomatoes into pieces but put them aside. Next I broke the eggs into a bowl and beat them quickly with chopstick. After that I poured oil into a pan and turned off the stove，I waited patiently unless the oil was hot. Then I put the tomatoes and the beaten eggs into pan together.＂Not that way，＂my mom tried to stop us but failed. She was right. It didn’t turn out as I had wished.
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 . With low or no-carbohydrate diets rising in popularity in recent times, the potato is now regularly overlooked in favour of other vegetables. In fact, research literature has previously indicated potatoes may have a detrimental effect on health, such as increasing the possibility of developing Type2 diabetes(糖尿病).
However, new research done by Edith Cowan University (ECU) has shown while potatoes may not have all the same benefits as some other vegetables, such as lowering risk of Type 2 diabetes, health issues associated with potatoes may actually be due to how people are preparing them and what they’re eating them with.
A recent analysis of this study led by Dr Nicola Bondonno from ECU’s Nutrition and Health Innovation Research Institute found people who consumed the most vegetables were 21 percent less likely to develop Type 2 diabetes than those who consumed the least amount of vegetables. PhD candidate Pratik Pokharel carried out work on the analysis and said while potatoes didn’t have the same impact on Type 2 diabetes, they also didn’t have any negative effect.
“In Denmark, people consume potatoes prepared in many different ways. In our study, we could distinguish between the different preparation methods. When we separated boiled potatoes from mashed potatoes(土豆泥), fries or crisps, boiled potatoes were no longer associated with a higher risk of diabetes: They had a zero effect,” said Pokharel.
“In our study, people who ate the most potatoes also consumed more butter, red meat and soft drinks-foods known to increase your risk of Type 2 diabetes,” said Pokharel. “We should separate potatoes from other vegetables in regard to messaging about disease prevention but replacing refined grains such as white rice and pasta(意大利面食)with potatoes can improve your diet quality because of fibre and other nutrients found in potatoes.”
1. What does the underlined word “detrimental” in paragraph 1 mean?| A．Magical. | B．Protective. | C．Fantastic. | D．Negative. |
| A．The effects they have caused. | B．The ways they are consumed. |
| C．The places where they are planted. | D．The results previous studies have shown. |
| A．Fries. | B．Crisps. | C．Boiled potatoes. | D．Mashed potatoes. |
| A．Critical. | B．Opposed. | C．Indifferent. | D．Objective. |
4 . Cook in the kitchen
Earlier last month, my parents and I had a free day — a rare event for us.
For our weekend menu, we decided to make smoked pork. I found this recipe online. It looked interesting and the steps were simple. So we decided to make it for dinner one weekend.
First, according to the recipe, the pork needed to be salted. The process would take a long time.
After that, Dad was responsible for slicing (切片) the pork, Mother was responsible for preparing the ingredients (佐料). I was responsible for spreading the black tea and sugar for smoking on the aluminum foil and then a layer of baking paper.
| A．It was easy for me to make the food. |
| B．Pork is the main meat source of our food. |
| C．We decided to cook together in the kitchen. |
| D．Finally, I put the pork on the smoking shelf. |
| E．So, Mom started working on it early the night before. |
| F．Two days later, the pork was ready for the next steps. |
| G．The pork was very delicious and contained the special smell of black tea. |
5 . Food experts say washing could spread the germs on your turkey in the kitchen sink or nearby food. But it's been a challenge trying to convince cooks to stop rinsing （冲洗）off raw poultry. Germs that can make people sick are common in the guts of healthy poultry and are legally allowed to be on raw turkey and chicken. The assumption is that nobody eats their poultry raw, and that thorough cooking will kill the bacteria.
The do — not — wash raw poultry advice from the USDA is relatively new and perhaps hasn't caught on because it goes against the common belief that washing makes things clean, said Chapman. Benjamin Chapman, a study author and food safety expert at North Carolina State University, said the instinct to wash raw poultry goes back at least decades when people relied more on visual clues to spot problems with poultry. Meanwhile, washing hands and surfaces are also important.
But food preparation is a complicated act, and germs from poultry can be spread even if it's not washed, especially when birds are removed from packaging.
The USDA-funded study stresses that point. Researchers sprayed raw chicken with a harmless strain of E. coli （大肠杆菌）and watched volunteer cooks at test kitchens. Among those who washed their raw chicken, about a quarter ended up spreading the bacteria to their lettuce. But even some of those who did not rinse the chicken got germs on the lettuce. And there are other opportunities for germs to survive on turkeys: melting and cooking.
To ensure a bird is thoroughly cooked, they say to use a thermometer to check that the deepest and thickest parts of it have reached 165 degrees. Even after the meal is cooked, you aren't out of the danger zone. To keep turkeys and other leftovers safe, experts say they should be refrigerated after two hours.
1. People don't accept USDA's advice because____.| A．the advice is relatively new |
| B．cleaning seems more trustworthy |
| C．cooks clean the turkey before cooking it |
| D．heat can kill most germs and no one eats raw food |
| A．Food packages carry germs. |
| B．Hands and surfaces are easy to get E. coli. |
| C．Germs from a turkey can be spread whether it is washed or not. |
| D．Multiple methods should be applied to food to get rid of germs. |
| A．Rinse off the turkey before it is heated. |
| B．Keep the turkey away from the lettuce and refrigerator. |
| C．Wash hands and packages before taking out the turkey. |
| D．Use a thermometer to check the temperature of the turkey. |
| A．Culture. | B．Science. |
| C．Education. | D．Medicine. |
6 . 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. Who is the cake made for?
| A．The man’s daughter. | B．The man. | C．The woman. |
| A．Brush the pan. | B．Mix the flour. | C．Heat the oven. |
| A．Write a message on the cake. | B．Cut out a piece of cake. | C．Put some fruit on the cake. |
8 . I will never forget the first dessert class at a cooking school in France, where a group of anxious dessert students (myself included) were tasked with preparing an apple pie. It looked simple enough, but I soon realized that it was as far from simple as it could be. However, my knife and I mastered this French classic, as well as dozens of others.
After graduating, I found a job at a modern American restaurant in Florida. Despite the restaurant’s tiny kitchen, I was excited to work under Sylvia, the executive chef (主厨). The first job she gave me was to make apple pies. I couldn’t have been more excited — until I realized these pies were actually in the form of a dumpling. But my education had made me stick to French tradition. It took me a minute to get comfortable with this way of cooking again. Slowly, I was forgetting my French tradition, and beginning to go with the flow more. The response from diners was good. Our desserts were sold out on most days.
Then one day, chef Sylvia gave me the chance to make a new dessert and planned to add it to the menu for a week. Surprised and touched by the chance, I decided to go all out. I created a seasonal citrus mousse (柑橘慕斯) made with Florida oranges and pistachio croquant (a crisp, delicate cookie). But after a week, the apple pie dumplings continued to far outsell my special dessert. A sense of frustration went inside of me.
It finally made me aware that there isn’t one “right” way to understand a cuisine, or set of ingredients (配料). Where one chef can look at apples, butter, and flour and see a French apple pie, another might see baked apple dumplings. Even though each person’s translation may be different, I think they all deserve a spot on the table. And that was the most important lesson I discovered, through something as seemingly simple as fruit and dough (生面团).
1. What makes the author feel surprised according to paragraph 2?| A．The tiny kitchen. |
| B．The shape of apple pies. |
| C．The restaurant’s tradition. |
| D．The French way of coking. |
| A．It wasn’t popular as expected. |
| B．It was thought highly of by Sylvia. |
| C．It was removed from the menu. |
| D．It built up the author‘s confidence. |
| A．Foods stand for cultures. |
| B．Ingredients matter to cooking. |
| C．There is no fixed way for cooking. |
| D．Understanding a cuisine is necessary. |
| A．A job affecting one’s life. |
| B．A new dessert on the menu. |
| C．A special class at a cooking school. |
| D．A lesson taken as a dessert chef. |
1. What’s the first thing the man did?
| A．Taking the meat out of the fridge. | B．Cutting up potatoes. | C．Washing onions. |
| A．Salt. | B．Potatoes. | C．Sugar. |
| A．Beef with green peppers. | B．Sweet and sour pork. | C．Tomatoes with sugar. |
Cooking was once regarded as a necessary part of education in England. But in recent
The government is worried and is looking
Students will learn to cook for one hour
