1. Who is Danny?
| A．A clerk. | B．A waiter. | C．A chef. |
| A．In a restaurant. | B．In a hotel. | C．In a cafe. |
| A．Make a cake. | B．Give a short speech. | C．Talk to his customers. |
1. Where does the conversation probably take place?
| A．In the supermarket. |
| B．In the restaurant. |
| C．At the woman’s home. |
| A．About three times a week. |
| B．About six times a week. |
| C．About seven times a week. |
| A．Russian food. | B．Indian food. | C．Italian food. |
3 . A French cook, Laurent Veyet, is preparing foods with something surprising: insects. Recently, the European Union has approved some kinds of insects as an acceptable food product. Insects provide many nutritional substances and are an environmentally friendly food source.
The food that Veyet prepares with insects is not for those with little bravery. However, what the cook is preparing may point to the future of feeding a growing world population. One of his foods is a prawn salad with yellow mealworms (粉虱). It includes insects on a bed of vegetables with grasshoppers (蚱蜢) covered in chocolate, a food usually meant for sweets. The restaurant is located in Paris, where eaters who are ready to attempt something different accept the unique foods.
The cook talked about the perfect meal for first-timers. He was preparing a pasta (面食) made with crushed mealworms, sweet potatoes and young insects. He said, “there are some really interesting flavors. Not many people could say they don’t like that.”
The European Food Safety Agency, EFSA, in January said the mealworm is acceptable for humans to eat. By May, EFSA approved its sale on the market.
Soheil Ayari was eating with his two daughters. He was fond of the food. He said, “I feel like I am in a traditional restaurant.” He said only the idea behind what he ate was different. He continued to say, “honestly, the tastes are very similar to traditional food.” Ayari’s young daughter also enjoyed the food: “it’s environmentally friendly and it’s good.”
Stefan De Keersmaecker is a health and food safety spokesman at the European Commission. He said, “Insects are nutritious, and they can help us change to a more healthy and sustainable diet and food system. However, there are two battles Veyet must win. He needs to win over public opinion and learn how to combine the taste of insects with other foods.”
1. What is the function of the first paragraph?| A．To introduce a topic. | B．To promote a food. |
| C．To give an explanation. | D．To make a statement. |
| A．He is brave to cook smelly foods. |
| B．He is particular about salads and pastas. |
| C．He is worried about the world food crisis. |
| D．He is quite satisfied with his insect food. |
| A．The change of taste and style. |
| B．The similar custom and culture. |
| C．The awareness of health and environment. |
| D．The familiar food and restaurant. |
| A．Sticking to his own opinion. | B．Cooperating well with other cooks. |
| C．Preparing the most nutritious insects. | D．Finding the right tastes and food matches. |
4 . The Comfort of Cooking
Most people like eating delicious foods since they believe those foods can make them relax and help get rid of (摆脱) the tiredness of daily lives.
Cooking has been found to improve confidence, according to The Mental Health Foundation.
Cooking is a great way to experience different cultures as well. Different countries have different ways of cooking which lead to various featured foods.
Cooking also brings people together. Prepare a meal for the family reunion. Invite some friends to your home. While you are doing the cooking, happy laughter and cheerful voices may fill every corner of the house.
| A．Cooking helps you focus on the present and lessen your stress. |
| B．Cooking can increase your worries. |
| C．Roast duck will remind you of China while curry will take you to India. |
| D．Bathed in strong social connections, you will feel close and connected to each other. |
| E．Everybody likes tasty foods. |
| F．But do you know cooking these tasty foods may have the same effects? |
| G．While cooking, you take control of everything. |
Twice -cooked pork is one of the most famous Sichuan pork dishes. Its Chinese name is huiguorou,
It was said that the dish was created by a Chinese poet
Su made
Due to its origin story and its taste, ‘twice-cooked pork’ has become very popular.
6 . Do Lobsters Feel Pain?
The traditional method for cooking a lobster (龙虾) — boiling it alive — raises the question of whether or not lobsters feel pain.
The most humane tool for cooking a lobster is the CrustaStun. This device electrocutes a lobster, making it unconscious in less than half a second or killing it in 5 to 10 seconds.
Unfortunately, the CrustaStun is too expensive for most restaurants and people to afford. Some restaurants place a lobster in a plastic bag and place it in the freezer for a couple of hours, during which time it loses consciousness and dies.
| A．This solution is not ideal |
| B．And then, it can be cut apart or boiled |
| C．Lobsters are popular food in many countries |
| D．There is growing evidence that lobsters may feel pain |
| E．Scientists disagree over whether or not lobsters feel pain |
| F．Many restaurants choose more humane methods to cook it |
| G．This cooking way is used to improve humans’ dining experience |
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. |
8 . For the first 18 years of my life, my mom cooked Chinese food every day, all served family-style. But when it came time for me to teach myself how to cook, I didn’t ask my mom for help. Instead, like so many young people, I turned to the online recipes. By the time I got married, I could cook many dishes. What I didn’t really know how to cook at all, however, was Chinese food.
Part of the problem was that I only knew how to cook by following recipes. And up until maybe 5 or 10 years ago, the number of English-language recipes for Chinese dishes you could find in a cookbook or on the Internet still felt extremely limited —at least when it came to homey(家乡菜), everyday recipes written with a younger Chinese American audience in mind.
That was the experience, too, for sisters Sarah and Kaitlin Leung. Like so many other ABCs (American-born Chinese) and younger first- and second-generation Chinese immigrants(移民), the Leung sisters reached a point in their adult lives when they started to love to eat the food they’d grown up on, but found it really difficult to learn how to prepare it.
As it turns out, though, the Leung sisters were uniquely positioned to do something about it: Their father had spent years cooking at his family’s Chinese American takeout restaurant. Their mom had deep knowledge about traditional Shanghainese cooking. Meanwhile, the two sisters had grown up in New York, eating their parents, food, but also immersed(沉浸)in America’s own food culture.
So, in 2013, the Leungs started a food blog “The Woks of Life”. What made their blog different from other blogs was that the intergenerational transfer of knowledge that the Leungs were so eager for was baked right into the concept: The four family members took turns posting recipes, each sharing their own favorites. In that way, Sarah says, the blog reflected — and continues to reflect — the diversity of the Chinese diaspora(华侨).
1. What partly stopped the author learning to cook Chinese dishes?| A．He was too busy to cook at home. |
| B．He had no access to such recipes. |
| C．He didn’t like Chinese dishes at all. |
| D．His mother left him no chance to cook. |
| A．Young American housewives. |
| B．Chinese adults living abroad. |
| C．The Chinese immigrant's family. |
| D．The Chinese chefs working in restaurants. |
| A．Being written by several people. |
| B．Aiming to share people’s favorite dishes. |
| C．Introducing Chinese baked food in particular. |
| D．Involving the intergenerational transfer of knowledge. |
| A．The Popularity of “The Woks of Life” |
| B．The Comeback of Chinese Food in America |
| C．Take a Glance of the Daily Life of Overseas Chinese |
| D．Help a New Generation of Chinese Americans Learn to Cook |
9 . 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. |
For more than 12 years, Pailin Chongchitnant has hosted the YouTube cooking show Hot Thai Kitchen. Chongchitnant’s recipes aim to offer a deeper understanding of the steps and the ingredients that make Thai cuisine so distinct. They also highlight the
While her love for food was always a
But as she got
