A.Shopping lists. | B.Eating habits. | C.Cooking methods. |
1. 你的经历;
2. 你的体会。
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。
Hello, everyone,
I’m so glad to share my cooking experience here.
_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________3 . It was May 1945 when what would become one of America’s most popular home-cooking techniques first entered the English dictionary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant (移民) Chao Yang Buwei described a process common in her homeland, where cooks would cut meat and vegetables into small bites and tumble (翻滚) them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao complained. For short, she decided, “We shall call it ‘stir-fry.’” The term soon made its way into the American language and has since taken on a life of its own.
Chao came to cooking unexpectedly. A doctor by profession, she gave up her medical career to move to the United States in 1921 after her husband, the famed linguist (语言学家) Chao Yuanren, was offered a job at Harvard. Bored at home and only able to speak a little English, she turned to cooking dishes that reminded her of China: soups with mushrooms and pork flavored with soy sauce.
She eventually agreed when a friend begged her to write a cookbook. Chao’s eldest daughter helped her translate recipes from Chinese to English, before her husband put the finishing touches on the language, often adding phrasing that even Chao recognized as awkward. This stylistic conflict resulted in a cookbook that Chao was “ashamed to have written,” as she declared in an author’s note.
The cookbook succeeded, going into multiple printings by the end of 1945, though critics largely overlooked the anger in Chao’s words. English-language Chinese cookbooks had been published as far back as 1911 in the United States, but Chao’s was the first that refused to westernize Chinese cooking. She may have given America a well-worn phrase, but she knew that some aspects of the immigrant experience resist translation. Chao’s contribution to American food culture should have been enough to make her into headlines, but the New York Times did not even honor her with an obituary (讣告) upon her death. How many other cooking pioneers like Chao, immigrants who didn’t silence their difference in order to gain broad approval, still await rediscovery?
1. Which of the following is true about “chao”?A.It is a cooking technique used only in America. |
B.It quickly found a place in the American language. |
C.It was accurately translated into “stir-fry” by Chao. |
D.It means mixing together small pieces of materials. |
A.Her interest in cooking. |
B.Her profession as a doctor. |
C.Inadaptability to life in America. |
D.Encouragement from her husband. |
A.Consistency in writing style. |
B.Refusal to westernize Chinese cooking. |
C.Success in pleasing the American taste. |
D.Reflection of western culture. |
A.Chao’s cookbook was largely overlooked by critics. |
B.Chao followed the same trend as other cookbook writers. |
C.Chao isn’t the only immigrant that deserves giving credit to. |
D.Chao gained popularity for her unwillingness to silence her differences. |
1. Who encouraged the man to learn cooking?
A.His grandmother. | B.His mother. | C.His teacher. |
A.6 hours. | B.8 hours. | C.10 hours. |
A.He made a meal. | B.He tasted some dishes. | C.He bought some foods. |
A.Tired. | B.Dissatisfied. | C.Happy. |
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. |
6 . Join Sandra Oddo as she shares a variety of tips and skills for making wine at home using elderflowers and elderberries.
Items | Elderflower Wine Recipe (食谱) | Elderberry Wine Recipe |
Ingredients | ● Elderflowers (at least one quart); ● 1 gallon of boiling water per quart of flowers; ● 2 to 2-1/2 pounds of sugar per gallon of liquid; ● 2 lemons per gallon, juiced; ● 1 packet of dry wine yeast (酵母) per 5 gallons of liquid. | ● Elderberries (at least 2 gallons); ● 1 gallon of boiling water per 2 gallons of berries; ● 3-1/2 to 4 pounds of sugar per gallon of boiled-down liquid; ● 1 packet of dry wine yeast per 5 gallons of liquid. |
Instructions | ● Cut a quart of flowers from the stems; ● Pour a gallon of boiling water over the flowers; ● Let the tea soak three or four days with the flowers pressed down under the liquid (they turn brown and ruin the color of the drink if they’re left in the air); ● Strain off the fluid and heat some of it to dissolve 2 to 2-1/2 pounds of sugar per gallon; ● Add the juice of 2 lemons per gallon along with yeast; ● Let the mixture work in a container with an air lock. | ● Pick nice fat berries about two days ahead, remove them from the stems and smash up the fruit: ● Pour boiling water over the mixture, soaking for about a week; ● Keep the container covered with a towel to protect the working “must” from dust and the odd yeast floating around in the air; ● Strain off and save the juice and mix 3-1/2 to 4 pounds of sugar into each gallon of the liquid. |
A.Water. | B.Lemon. | C.Sugar. | D.Yeast. |
A.Cutting flowers from the stems. | B.Pouring boiling water over flowers. |
C.Pressing flowers down under the liquid. | D.Adding an amount of sugar to the liquid. |
A.A recipe. | B.A science report. | C.A wine list. | D.A flower ad. |
7 . 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.时间及地点;
2.比赛方式;
3.注意事项。
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。
NOTICE
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
9 . Tomorrow’s menus could feature items prepared with complex cooking techniques and presentation — all at the push of a button. Columbia University mechanical engineers have designed a 3 - D printer that can produce and cook dishes at the same time with details at the millimeter scale.
The design combines a multiwavelength laser (激光) cooker, roughly the size of five smart phones piled together, with a microwave - oven - sized food printer. The system uses various light wavelengths to cook in different ways: a short - waved blue laser goes deep inside meat, for example, while infrared beams (红外线光束) brown the surface. As the device’s robotic arm places fine layers of chicken puree (酱, 糊), a high - powered beam moves over them and cooks the meat — with literally laser - focused precision. Thus, users can achieve perfect results — say, a machine - made burger that varies between rare and well done in a checkerboard pattern.
“It gives you a lot more control and customization,” says Jonathan Blutinger, lead author of the paper and a digital - cooking researcher at Columbia. The researchers tested only chicken for this study, but the system can work with other foods as well.
Beyond applying diverse materials and presentation patterns, this type of software - controlled setup could someday scan a QR code to automatically prepare dishes tailored to individual eating habits and dietary restrictions, Blutinger says.
The new technology is “astonishing”, says Megan Ross, a food scientist who studies 3 - D printing at Ireland’s University College Cork. Ross notes that the design is still at a beginning stage and that many technical challenges remain, such as preventing cross pollution between layers of raw and cooked meat. Still, Ross is impressed by the device’s ability to produce foods outside the field of conventional cooking. “Is this going to be sold in shops everywhere in the next few years? No,” she says. “But everyone has to start somewhere.”
1. What makes the new design different from a common cooker?A.It works automatically. | B.It is attached to a printer. |
C.It cooks the whole of food. | D.It can process various materials. |
A.By customizing the dishes. | B.By accessing 3 - D technology. |
C.By turning the food upside down. | D.By using beams of diverse wavelengths. |
A.It is more flexible to operate. | B.It can process meat. |
C.It avoids cross food pollution. | D.It can be applied to QR code. |
A.It makes a meaningful start. | B.It will be well received soon. |
C.It goes well with technology. | D.It is well thought of by the public. |
10 . A short cooking video posted by a netizen on TikTok has recently become a popular hit on the site. Bearing the tag “Chinese food”, the video not only showed off the chief’s superb skills in making Chinese dishes, but it also got netizens abroad wanting to get a taste of China’s unique food culture.
Although the video was nothing master-level, just a rather standard homemade fried potato dish, it received more than 200, 000 likes after only three days of posting. In addition to praising the chef, commenters wondered why such a simple Chinese dish could look like a fancy cuisine that had been made through tons of effort. “Even the most basic Chinese dish needs to have three elements: color, smell and taste. For example, color not only requires a chef to have sharp eyes, but also valuable experience,” said Wang, an experienced Chinese chef in Guangzhou.
Chinese cooking is not the only type of content covered by the tag. Other popular videos under the tag include “odd food” challenges, traditional Chinese dishes and Chinese snack tasting, the latter of which has become particularly popular among young omnivore vloggers (video bloggers) living in a world of continually expanding cultural globalization.
“I have been a fan of Chinese food ever since my Chinese friend cooked me di san xian at university. I was surprised by the dish’s taste and its look, which was very different from my home food, but felt it was very familiar to me because I noticed we share similar cooking skills,” said Bianca, an Italian Asian food fan.
“I started my channel by recording my roommate tasting my cooking. These videos got likes and comments gradually. Seeing some people commenting in German or English and saying ‘I want to try it’, I felt these videos can narrow the gap between the two cultures,” said Mr. Bear, a vlogger on Bilibili who promotes Chinese cooking.
1. What does the underlined word “omnivore” in Paragraph 3 refer to?A.people eating meat. | B.people eating diverse food. |
C.people eating strange food. | D.people eating vegetables. |
A.common and dear. | B.expensive and delicious. |
C.similar and disconnected. | D.special and familiar. |
A.He is an expert determined to become a Chinese chef. |
B.The majority of his fans tasted the food he cooked. |
C.His videos make a difference to cultural communication. |
D.His roommate encouraged him to cook Chinese food. |
A.Chinese cooking has become popular among young vloggers. |
B.advanced technology plays a great part in modern society. |
C.online videos can make young people internationally famous. |
D.master-level Chinese dishes are attracting more foreign fans. |