1 . Orange chicken, salt and pepper chips, fried rice... Max Burns lists several typical Western-style Chinese dishes that _______ him. For Burns who spent his childhood in China, those cuisines are far from _______. They are invented to satisfy Western preferences.

Actually, many Westerners regard that particular type of _______ as the whole of Chinese cuisine. The average Westerners are not as _______ and educated as they could be. That is why he tries to show Chinese food by vlogging (视频博客) about _______ Chinese dishes at home.

The food adventure has helped Burns grow into an _______ with over three million subscribers worldwide today and helped _______ some people’s ideas about Chinese food. His friends told him they were shocked by the _______ of Chinese cuisine and it took them a long time to figure out categories of Chinese cuisine.

_______, when Burns first started vlogging in 2016 after returning to England, cooking Chinese food at home was a then “________ idea”, because he was never into cooking. At the time, the ________ centered more on explaining aspects of Chinese culture. However, during COVID-19 when Burns couldn’t ________ outside, he had to learn to cook. “Then I instantly fell in love,” he ________. “The more I learned about Chinese cooking, the more I got into it.”

The cooking journey also serves to maintain his ________ with China, even though he has left China for years. Burns ________ the experiences of living in China, enabling him to teach about Chinese cuisine and build a cross-cultural bridge between the East and the West.

1.

A．attract

B．disappoint

C．puzzle

D．scare

2.

A．nutritious

B．simple

C．genuine

D．organic

3.

A．material

B．dessert

C．restaurant

D．fare

4.

A．motivated

B．treated

C．informed

D．recognized

5.

A．making

B．ordering

C．serving

D．ranking

6.

A．influencer

B．amateur

C．employer

D．organizer

7.

A．consider

B．assess

C．overlook

D．shift

8.

A．diversity

B．significance

C．popularity

D．impact

9.

A．Consequently

B．Interestingly

C．Ultimately

D．Obviously

10.

A．negative

B．practical

C．stupid

D．brilliant

11.

A．courses

B．surveys

C．tests

D．videos

12.

A．dine

B．film

C．exercise

D．work

13.

A．defends

B．recalls

C．comments

D．responds

14.

A．business

B．argument

C．difference

D．connection

15.

A．imagines

B．evaluates

C．appreciates

D．describes

2 . 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.

2. What made Chao turn to traditional Chinese cooking?

A．Her interest in cooking.

B．Her profession as a doctor.

C．Inadaptability to life in America.

D．Encouragement from her husband.

3. What is most special about Chao’s cookbook?

A．Consistency in writing style.

B．Refusal to westernize Chinese cooking.

C．Success in pleasing the American taste.

D．Reflection of western culture.

4. What can be inferred from the last paragraph?

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.

3 . 听下面一段较长对话，回答以下小题。
1. Who encouraged the man to learn cooking?

A．His grandmother.

B．His mother.

C．His teacher.

2. How long did the class last?

A．6 hours.

B．8 hours.

C．10 hours.

3. What did the man do after the first half hour?

A．He made a meal.

B．He tasted some dishes.

C．He bought some foods.

4. How did the man feel at the end of the day?

A．Tired.

B．Dissatisfied.

C．Happy.

4 . 听下面一段较长对话，回答以下小题。
1. Who is the cake made for?

A．The man’s daughter.

B．The man.

C．The woman.

2. What will they do first according to the recipe?

A．Brush the pan.

B．Mix the flour.

C．Heat the oven.

3. What will the man finally do?

A．Write a message on the cake.

B．Cut out a piece of cake.

C．Put some fruit on the cake.

5 . 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.

1. What is a different ingredient when we are making Elderflower Wine and Elderberry Wine?

A．Water.

B．Lemon.

C．Sugar.

D．Yeast.

2. What is important to the nice color of the Elderflower Wine?

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.

3. What is the text?

A．A recipe.

B．A science report.

C．A wine list.

D．A flower ad.

6 . 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.

2. How does the design work?

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.

3. What is the new advantage of the design?

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.

4. What can we infer about the design from Ross’ words?

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.

7 . “We are what we eat”—or so the saying goes. From high-calorie meals to low-fat lunches, much of our health depends on what we eat. We know about the benefits of eating properly for our physical well-being, but food and cooking it is proving to be good for our mental well-being as well.

Some people are now advocating the therapeutic (治疗的）value of cooking food. It’s not just about the end result but the experience someone goes through.

TV chef and author Nadiya Hussain agrees that cooking is great for helping our mind. She loves to bake and became the champion of the TV show, The Great British Bake Off. She says that “Baking’s always been about therapy... It’s never really been about the cake.” And she thinks that baking is an important tool for our socialisation and mental health.

Certainly, creating some delicious food has helped some of us get through the recent lockdown; it’s helped take our mind off things and given us something to do. People have said that kneading dough (面团) to make bread, for example, has given them a sense of calm and control. Research has shown that doing creative tasks, like cooking, makes us feel happier.

Nicole Farmer, who studies how food impacts our biology, behavior and mental health, told BBC online that “cooking represents the shared human experience of food, and nurturing people through food, so I think that’s where it integrates opportunity into immediate positive emotions”.

Of course, cooking can be a very sociable activity and sharing the end result, a rewarding experience. Hopefully, as we start to mix with friends and family again, we can enjoy the benefits once more and put us all in the right frame of mind.

1. What does the underlined word “well-being” mean in the first paragraph?

A．Happiness.	B．Recovery.
C．Preference.	D．Influence.

2. Why does the author mention “TV chef and author Nadiya Hussain” in paragraph 3?

A．To explain a regulation.	B．To support a viewpoint.
C．To present a fact.	D．To make a prediction.

3. How does cooking do good to people during the lockdown?

A．By creating delicious food.

B．By offering a sense of quietness.

C．By impressing human experience of food.

D．By drawing one’s attention to be occupied.

4. Which of the following is a suitable title for the text?

A．We Are What We Eat

B．How Food Affects Our Behavior

C．Cooking Benefits Mental Health

D．Cooking Helps Connect Friends and Family