1. 基本介绍；
2. 所需食材；
3. 制作方法。
注意：1. 词数 100 左右；
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2 . How Culture Affects Cuisine
It probably happened to you: You ate this incredible dessert in Turkey, you tried this fantastic dish in Spain, and you brought the recipe back home — just to feel the disappointment that what you cooked at home didn’t pass the taste test.
It’s likely that groceries have different qualities in different countries. In the case of the United States and Europe this has very little to do with soil or climate.
Europeans often value quality more than quantity. Of course you will find out-of-season produce on the shelves of grocery stores as well.
Take, for example, Italians produce dry-cured ham (干腌火腿) only during the waning moon that follows the full moon and it is practiced to this day. According to old farmer’s lore, the meat could go bad, if it isn’t cured by the moon.
However, Americans believe in progress and the benefits of technology. It becomes clear why following tradition doesn’t have to be a strong value. Food for U.S. consumers is produced and shipped across the country.
All these consumer choices, based on cultural behaviors, have had a lasting impact on how our food is grown and what it tastes like.
| A．Geography plays another role here. |
| B．Refrigeration makes it possible to store foods longer. |
| C．However, demand for better quality is greater in their countries. |
| D．This great interest in culinary (烹饪的) tradition is a cultural feature. |
| E．The main reason why produce tastes different here and there is choice. |
| F．Food provides the world with one of the only ways to universally communicate. |
| G．Often our culinary preferences have an effect on the vacation destinations we choose. |
Do you ever wonder why the bakers can’t help but smile as they cook tasty treats in your home’s kitchen? From pre-heating the oven, mixing the dry and wet ingredients, and up until the satisfying “ding” is heard, the baker can feel the atmosphere lighten up and the mood lifted.
Baking can be a form of treatment and empowerment. At first glance, grasping how baking makes you calm down and acts as a source of joy can seem a bit far-fetched. But bakers can see and feel more while they’re baking. Its process is both a science and art. As they bake, they become more focused and hopeful that the effort they’ve poured paid off. This is the reason for their smiles. The beauty and satisfaction of baking can be further revealed when it is done.
Much like any hobby or a creative outlet, baking allows people to express their emotions and creativity. In every part of the world, cooking for someone is considered as a thoughtful gesture–whether you’re welcoming someone in a home, showing a kind gesture, or expressing your gratitude. The desire to share your food with others is an excellent way to build a connection, showing selflessness and love.
It even becomes more heartfelt if you’re serving the whole family. Nothing beats the happiness of seeing your loved ones enjoy the baked treats you’ve worked hard to prepare.
1. According to the passage, how does the baker feel when the baking is done?2. What is the reason for bakers’ smiles?
3. Please decide which part is false in the following statement, then underline it and explain why.
Baking helps people to express emotions and creativity while serving the whole family is the opposite.
4. What are some other ways to help build connections with family members? (In about 40 words)
4 . 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. |
提示词：家常菜homely dishes
注意：1. 词数不少于60；
2. 可适当增加细节以使行文连贯。
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6 . 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. |
