1 . Hunger is the greatest motive for the inexperienced cook. But many people are now worried that we are producing a generation without the slightest idea of how to cook—a generation that is frightened to cook. I have just received a handout from Focus on Food, which is running a competition to get children back into the kitchen. Has television cooking become a replacement for the real thing? Is this an age where famous professional cooks have turned cooking into a sort of show, with dishes far too difficult for the beginners to copy?
I decided to ask my oldest daughter, Miranda, for her opinion. Are children earning enough about the importance of good cooking? Do they know cooking is a basic life skill? Sociology and other “new” subjects are all very well, but without the ability to cook, or to understand the pleasure and principles of good food and its relationship to good health, are we really preparing them for adult life?
Miranda started her cooking at the age of nine, when she decided to enter the Sainsbury’s Future Cook competition. She was motivated by a different kind of greed: the first prize — a trip to Disney World.
The problem, from the parental point of view, was that if she made it through to the regional (区域性的) finals, she would have to cook her meal in front of the judges. Some 30,000 children entered and she made it through as the youngest regional finalist. Now she had to learn to cook. Her hands were not even big enough to hold the knife and slice the onions. Six Saturdays running we ate the same lunch—Mozzarella meatballs in fresh tomato juice and blueberry.
First, she cooked by my side, then alone with timings and instructions. Finally, she went alone against the clock. The kitchen looked like a battlefield, but she had gained victory. The tiny be—capped figure then stood in an unknown Bristol hotel, looking like a professional who had been at the stove for years. She didn’t win, but she came home with £50 and the most valuable part of them all: confidence.
1. The competition run by Focus on Food is intended for ______.| A．children | B．parents | C．teachers | D．chefs |
| A．It is an easy way to keep healthy. | B．It helps develop relationships. |
| C．It is a necessary skill for life. | D．It can save a lot of money. |
| A．the family stuck to healthy food | B．Miranda had to practice cooking |
| C．the dish was the family’s only food | D．the dish was Miranda’s favorite meal |
| A．A trip to Disney World. | B．Support from friends. |
| C．A medal for the winner. | D．Belief in herself. |
2 . 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. |
增加:在缺词处加一个漏字符号(∧)并在英下面写出该加的词。
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。
I believe anyone can make themselves something good to eat. Cooking is a lot of easier for us than most of us think. Last Sunday my parent were away on business. I left alone, with no one to cook for me, as I had a good chance to cook myself a wonderful meal. Early in the morning I went to the market, buying some beefsteak and tomatoes and then came back. Before cooking, I put a few oil, salt and sugar on the steak and mixed it together. When the pot was hotter enough, I began to fry the steak. Then I cooked some tomato soup with the egg in it. The food tasted deliciously!
4 . Many people in the United States like eggs for breakfast. There are many different ways to cook eggs. One of the most common kinds of eggs for breakfast is scrambled eggs. In addition, this is one of the easiest dishes to cook. Read this recipe(秘法) for scrambled eggs and you will see how easy it is.
Scrambled Eggs | |
Utensils | Ingredients |
a frying pan a spatula(刮勺) 1 tea spoon a fork or spoon a small bowl | eggs 2 tablespoons of milk or butter salt pepper(胡椒) |
Steps:
1) Melt the butter in a frying pan over medium (适中的) heat.
2) In a small bowl, mix the eggs and the milk. Use the fork (or the spoon) to mix these well.
3) Pour this mixture into the pan.
4) Stir the eggs from time to time with the spatula. Continue until the eggs are no longer liquid.
5) Add salt and pepper, Add a little or a lot, as you like.
1. For this recipe, you do not need __________.| A．a knife | B．a spatula |
| C．a bowl | D．a fork |
| A．pour | B．stir |
| C．scramble | D．melt |
| A．Step 2 | B．Step 3 |
| C．Step 4 | D．Step 5 |
5 . 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. |
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 |
| A．at one of his parties | B．from his teachers |
| C．Through his taped show | D．on a television program |
| 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． |
| 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． |
7 . If you think American cooking means opening a package and throwing the contents into the microwave oven (微波炉), think again. On the one hand, it’s true that many Americans have cold cereal for breakfast, sandwiches for lunch and instant (方便的) dinners. From busy homemakers to working people, many Americans enjoy the convenience of fast food that can be ready to serve in 10 minutes or less. On the other hand, many Americans realize the importance of cooking skills. Parents—especially mothers’—see the importance of training their children—especially daughter’s. Most Americans think that there’s nothing better than a good home-cooked meal. But with cooking, as with any other skill, good results don’t happen by accident.
Probably every cook has his or her own way of cooking. But there are some basic skills that most people follow. For example, baking is a main method of preparing food in America. For that reason, Americans would find it next to impossible to live without an oven. American cooks pay special attention to the balance of foods, too. In planning a big meal, they try to include meat, a few vegetables, some bread and often a dessert. They also like to make sure the meal is colorful. Having several different colors of food on the plate usually makes for a healthy meal.
For those who need guidance in their cooking, or for those who have just run out of ideas, recipes are a great help. Recipes list all the ingredients for a dish (generally in the order used), the amount of each to use, and a description of how to put them together.
1. This passage mainly tells us that ________.| A．Americans usually have fast food, but they pay special attention to cooking as well |
| B．without an oven, Americans find it impossible to live conveniently |
| C．Americans pay special attention to recipes and nutritious meals |
| D．Americans like to have several different colors of food on the plate |
| A．they like instant food very much |
| B．they don’t like cooking at all |
| C．most American working people are busy and don’t have time to cook |
| D．fast food is delicious and it usually contains a lot of vitamins |
| A．good cooking doesn’t come easily: it needs a lot of practice |
| B．just like any other skill, cooking may bring good results |
| C．cooking comes from one’s gift, not through practice |
| D．cooking can lead to accidents |
| A．Americans don’t care about food |
| B．Americans are not good at cooking because they like to use recipes |
| C．an oven plays an important role in cooking for Americans |
| D．while cooking, Americans usually run out of ideas |
