1 . What are the speakers talking about?

A．How to fry fish.

B．How to make coffee.

C．How to remove a bad smell.

2 . 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.

    1    Money is a topic that I’ll talk about another day. So today I want to give you some advice about how to make the most of the time in the kitchen. Here are three tips for great cooking on a tight schedule:

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?    2    

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?    3    It takes around the same amount of time to make more of something. So save yourself the effort for a future meal.

    4    This may surprise you, but one of the best ways to make cooking worth your time is experimentation. It gives you the chance to hit upon new ideas and recipes that can work well. The more you learn and the more you try, the more ability you have to take control of your food and your schedule.

Hopefully that gives you a good start.    5    And don’t let a busy schedule disappoint you and stop you from making some great changes in your life!

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.

3 . What did you eat for lunch today? Did you choose this dish because it was healthy, cheap or because it was just very delicious? Are you a selective eater or an adventurous foodie?

I love exploring trends in food. Fusion cuisine is not for everybody. My Italian grandmother would turn her nose up at the thought of pizzas with mangoes topping but this marriage of tastes is perfectly fine in the 21st century. Chef and food writer Ching-He Huang, who presented a series on Chinese Food for the BBC, is a fan of fusion cuisine. She says: “Fusion has been happening for centuries, for as long as people have travelled, but with the internet and global travel, the exchange of ideas makes the process much faster.”

Wolfgang Puck is seen by many as one of the chefs who made fusion cuisine elegant. He opened his own restaurant in Los Angeles in the 1970s. This European devoted himself to Asian cuisine and became one of the first in a long line of celebrity chefs, because he adjusts the Asian cuisine to western customers’ appetites by mixing different types of flavors. He said in an interview with the Wall Street Journal that initially he got negative responses from traditional American-Chinese restaurant owners but he is not bitter.“ Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors-it’s how you combine them that distinguishes you.” he explains.

My granny’s cup of tea would be the Slow Food Movement. Founded by Carlo Petrini in the 1980s and still going strong, it seeks to preserve traditional cuisine and the use of ingredients that are grown locally. But Petrini thinks fusion cuisine is trendy.

All these trends give us food for thought. We might be wasting an exciting opportunity to wake up our taste buds (味蕾) when we scoff (狼吞虎咽) a sandwich at our desks. Tomorrow, why not find an exotic (异国风味) restaurant and enjoy a feast?

1. What does the underlined word in the second paragraph mean?

A．combination

B．wedding

C．relationship

D．divorce

2. What has made fusion cuisine more popular?

A．People from all over the world like to travel.

B．People become well-educated and like to try new things.

C．Fusion has been happening for centuries.

D．The internet and global travel increase the exchange of ideas.

3. What can we conclude from the passage?

A．My granny likes drinking a cup of tea.

B．My granny likes pizzas with mangoes topping.

C．The way a chef combines different flavors is what sets him apart.

D．Puck is painful because of people’s negative response to his restaurant.

4. Which of the following best summarized the passage?

A．Fusion cuisine is becoming more and more popular. Why not have a try?

B．People attach great significance to Slow Food Movement. Why not call for it?

C．Chefs are making fusion cuisine elegant. Why not preserve traditional cuisine?

D．Fusion cuisine is criticized by many people. Why not avoid it?

7 . Many people prefer eating out instead of cooking at home. A change appears to be taking place, though, and millennials (千禧一代) are leading the way. According to one survey, more young people are starting to cook at home for three basic reasons: They can save money, eat healthily and waste less food.

Popular TV chefs are also getting millennials excited about learning some basic cooking skills. Many millennials view cooking as a form of entertainment and self-expression. They proudly post pictures of their culinary (烹饪的) creations on Facebook or Instagram, and invite friends over to share the cooking experience.

Many millennials have also found ways to avoid wasting food. After roasting a chicken, they put the leftover bones in their freezer instead of the garbage can. Later, they use the bones to make chicken stock (鸡汤), which is an important ingredient in many dishes.

They also hate throwing out fruit that’s too old. To avoid that situation, they bake ripe fruit like berries and bananas for 15 minutes at 175 degrees C. Then they freeze it overnight. After that, they place the fruit in plastic bags and store it in their freezer for later use.

Many millennials only eat at restaurants that have excellent food-waste policies. These restaurants use every part of the vegetables they buy, including their stems and roots, in dishes. They also use beef, chicken and pork bones to make their own stock.

Millennials also reduce food waste by only buying what they require. Before going to a supermarket, they write down what they need and don’t buy anything else. That way they won’t purchase more food than they can consume.

1. What is this passage mainly concerned with?

A．A cooking trend that has attracted millennials.

B．A plan that TV chefs have for donating food.

C．A novel cooking technique that millennials like.

D．A food production system that is favored by millennials.

2. How do many millennials deal with the leftover bones from chicken?

A．They give the bones to other people who need them.

B．They bake the bones for 15 minutes at 175 degrees

C．They freeze the bones for cooking chicken stock later.

D．They store the bones in the freezer and throw them away.

3. What does the underlined “stock” refer to in Paragraph 5?

A．Money.

B．Soup.

C．Milk.

D．Noodle.

4. In which part of a magazine can you find this article?

A．Life style.	B．Traveling tips.
C．Fashion shows.	D．Advanced technology.

8 . Over the centuries the French have lost a number of famous battles with the British. However, they’ve always felt superior in the kitchen. France has for centuries had a reputation for cooking excellence, and Britain for some of the worst cooking in the world. But according to a recent survey, that reputation may no longer reflect reality.

In the survey, 71% of the Britons said they cook at home every day, while only 59% of the French said they cook daily. British home cooks spend more time cooking each week and also produce a greater variety of dishes than French home cooks.

The reaction in London was predictably enthusiastic. British food has greatly improved since the 1990s. Once upon a time, the menu for many family meals would have been roast beef, potatoes and over-cooked vegetables, but not now. Home cooks are experimenting with the huge range of ingredients now available in British supermarkets and are preparing all kinds of new dishes, using the cookbooks that sell millions of copies every year. As a result, there’s much more diversity in British food now, compared to French food, which tends to be very traditional.

Some French people say that the survey did not show the whole picture. They agree that during the week French women don’t cook as much as they used to because most of them work and don’t have much time. They tend to buy ready-made or frozen dishes, but many of them make up for it on the weekend. There’s also a difference between Paris and the countryside. It’s true that people in Paris don’t cook much, but elsewhere, cooking is still at the heart of daily life.

For many French people, opinions about British food have not changed. When Bernard Blier, the food editor at a magazine, was asked about British food, he replied: “I don’t go out of my way to try it. It is not very refined. You can say that I’m not a fan at all.”

1. According to the passage, nowadays British people ______.

A．cook less at home than the French every day.

B．no longer eat roast beef and over-cooked vegetables.

C．are more willing to try cooking all kinds of new foods.

D．buy more cookbooks than French people do.

2. What can we infer from the fourth paragraph?

A．French women cook less often now.

B．The French prefer ready-made dishes.

C．French women seldom cook on the weekend.

D．Cooking is at the heart of people’s life in Paris.

3. What is Bernard’s attitude towards British food?

A．He would love to try it.	B．He shows no interest in it.
C．He considers it worse than before.	D．He considers it better than before.

4. What does the passage mainly talk about?

A．The history of British food.	B．The history of French food.
C．The change in British food.	D．The change in French food.

9 . What does the man think of the soup?

A．It’s too thick.

B．It’s not very good.

C．It needs a bit more flavor.

10 . 阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。

Kung Pao Chicken is a     1    (tradition) Chinese dish and famous for its richness and variety and regarded by many peoples the most popular Chinese dish internationally. You can find it in almost any Chinese restaurant overseas.

Its     2    (popular) has made its named card for Chinese cuisine (菜肴). Its flavor     3    (combine) sour, sweetness and spiciness (辣) with the first two as the major ones. It’s a good choice for the festival Spring Festival Eve,     4    most Chinese families enjoy time together.

Kung Pao Chicken is a dish from Sichuan cuisine, but it originated from Lu cuisine in Shandong Province. The dish is believed to be the creation of Ding Baozhen,     5    official during the Qing Dynasty. Ding     6    (serve) as a leader in Shandong Province and later in Sichuan Province. He favored peanuts and spicy food, so he improved the Shandong dish “Jiang Bao Chicke” by     7    (add) pepper to it. After he came to Sichuan, the dish was popularized.

The dish spreads so     8    (wide) that it’s been localized in various places. Some even use meat instead of chicken     9    (cook) this dish. When it went West, the people there also improved it according to their own     10    (prefer).