1 . 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.

2. In lab experiments, when the temperature reached 158 Fahrenheit, the meat         .

A．was free of bacteria	B．still remained pink
C．appeared to dry out	D．was reduced in size

3. What can be learned from the last paragraph?

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.

4. What is the passage mainly about?

A．Food safety.	B．Simple lifestyle.
C．Cooking skills.	D．Kitchen equipment.

2 . Growing up in Philadelphia, Lieberman started cooking with his stay-at-home dad when he was seven．His food-loving family had two kitchens, and he quickly learned what was the best way to bake his cakes．Lieberman improved his kitchen skills greatly             during a year abroad before college, learning from a cook in Italy and studying local specialties（地方特色菜）in Germany, Spain and France．At Yale, he was known for throwing dinner parties, single-handedly frying and baking while mixing drinks for dozens             of friends．Just for fun, he and some friends decided to tape a show named Campus Cuisine about his cooking．Lieberman was a real college student showing his classmates how to do things like make drinks out of dining-hall fruit．That helped the show             become very popular among the students．They would stop Lieberman after classes to ask for his advice on cooking．Tapes of the show were passed around, with which his name went beyond the school and finally to the Food Network．
Food Network producer Flay hopes the young cook will find a place on the network television．He says Lieberman’s charisma is key．“Food TV isn’t about food anymore,” says Flay．“It’s about your personality（个性）and finding a way to keep people’s eyeballs on your show．”
But Lieberman isn’t putting all his eggs in one basket．After taping the first season of the new show, Lieberman was back in his own small kitchen preparing sandwiches．An airline company（航空公司）was looking for someone to come up with a tasteful, inexpensive             and easy-to-make menu to serve on its flights, Lieberman got the job．
1. We can learn from the text that Lieberman’s family ____．

A．have relatives in Europe	B．love cooking at home
C．often hold parties	D．own a restaurant

2. The Food Network got to know Lieberman ____．

A．at one of his parties	B．from his teachers
C．Through his taped show	D．on a television program

3. What does the word “charisma” underlined in the text refer to?

A．A natural ability to attract others．

B．A way to show one’s achievement．

C．Lieberman’s after-class interest．

D．Lieberman’s fine cooking skill．

4. Why did the airline company give Lieberman the job?

A．He could prepare meals in a small kitchen．

B．He was famous for his shows on Food TV．

C．He was good at using eggs to make sandwiches．

D．He could cook cheap, delicious and simple meals．