5 . Overcoming obstacles (障碍物) to cooking at home often starts with changing the way you view meal preparation or time spent in the kitchen.     1    ? What can we do about them? Read on to get some ideas.

“I don’t have the time to cook.”

Sure, shopping, chopping ingredients, cooking, and then cleaning up afterwards can be time-consuming.     2    . Shopping online and having all the ingredients delivered to your door, doing some of the preparation ahead of time or getting your family involved are all great answers.

“It’s cheaper to eat fast food.”

At first glance, it may seem that eating at a fast-food restaurant is less expensive than making a home-cooked meal.     3    . A study from the University of Washington School of Public Health revealed that people who cook at home tend to have healthier overall diets without higher food expenses.

“I’m too tired to cook at the end of a busy day.”

    4    . One trick is to make meals in quantity and freeze leftovers in single portions to eat when you don’t have the time or energy to cook.

“I don’t know how to cook.”

If you’re scared by the prospect of preparing a home-cooked meal, it’s important to remember that cooking is not an exact science.     5    . Besides, as with anything, the more you cook, the better you’ll become.

Change our perspectives and way of doing things, preparing meals will neither be something that we don’t have time for, nor something that’s only suitable for experienced cooks.

A．But that’s rarely the case

B．How to eat healthy when you are busy

C．But there are plenty of ways to speed things up

D．What are the reasons stopping us from cooking at home

E．Cook more and you’ll soon master some quick, healthy meals

F．Creating healthy meals doesn’t have to involve a huge investment of effort

G．It’s usually perfectly OK to skip an ingredient or substitute one thing for another

6 . 听下面一段较长对话，回答以下小题。
1. How did the woman learn cooking?

A．From her mother.

B．On the Internet.

C．From her sister.

2. Why did the woman learn to cook?

A．To earn her living.

B．To help her mother.

C．To master a life skill.

3. When was the woman's cooking improved?

A．After she got married.

B．While she was in high school.

C．When she studied away from home.

4. What will the man probably do next?

A．Learn to cook.

B．Go on a picnic.

C．Prepare for a barbecue.

8 . 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.

9 . I took up baking (烘焙) when I was twelve. At that time I was working on my school bakery project with my classmates. I tried a few times, but I wasn’t very successful. My parents. advised I learn from my grandmother, who later gave me her recipe and instruction as well. After two years’ practice, I was able to make delicious bread. I have come to realize making bread means a lot to me although it takes a long time.

To make bread, others usually use quick-rise yeast (酵母), but I don’t. Every Saturday morning, after mixing proper amount of water with flour, sugar etc, I take time to wait for the dough to rise. This is my way to slow down and smell the roses.

Baking does require great patience. In my hands, the dough is slowly growing. It’s becoming softer. I can feel the change, which connects me to something quite different from the modern way of living. To me, making bread is a push against our culture of convenience. It certainly takes more time than buying bread from a store, but I enjoy it.

I’ve stuck with my grandmother’s recipe without making any change. Now this tradition has continued for years. Sometimes, in order to fit it in, I have to change my schedule. But I have never considered giving it up.

By the time my children get home from school, the bread has been baked and cooled. They step into the house and the first thing they do is to take a deep breath of the warm, honeyed air. My bread-baking has also helped them to slow down and understand the value of taking their time and leading an unhurried life.

1. How is the writer’s bread-making different from others?

A．She uses less water.

B．She uses more sugar.

C．She doesn’t bake it a long time.

D．She doesn’t add quick-rise yeast.

2. Which word best describes life in modern times according to the writer?

A．Relaxing.

B．Exciting.

C．Fast.

D．Happy.

3. What does the underlined “it” in   paragraph 4 refer to?

A．The recipe.

B．The plan.

C．The change

D．The tradition.

4. What does the writer want to teach her children to do?

A．Do things in a slow way.

B．Bake bread at an early age.

C．Be thankful for parents’ work.

D．Get home from school in time.

10 . Directions: Fill in the blanks with the proper form of the given verbs.

Robot Chef Learns to Twirl (旋转) Pizza Like a Pro

Pizza has a proud history of fueling late-night lab work, and scientists in Naples—an Italian city famous for its pizza—have easy access to some of the world’s tastiest take-out. But what inspires engineer Bruno Siciliano is not that first bite     1     much as how the dish is made.

“Preparing a pizza involves an extraordinary level of agility and dexterity (敏捷和灵巧),” says Siciliano, who directs a robotics research group at the University of Naples Federico Ⅱ. Stretching a deformable object like a lump of dough (面团) requires an accurate and gentle touch. It is one of the few things humans can handle, but robots cannot—yet.

Siciliano’s team     2     (develop) a robot able to make a pizza pie. RoDyMan (short for Robotic Dynamic Manipulation) is a five-year project     3     (support) by a €2.5-million grant from the European Research Council. Like a human chef, RoDyMan must throw the dough into the air to stretch it,     4     (follow) it as it spins and anticipating how it will change shape.

RoDyMan has been working this spring toward a milestone: stretching the dough     5     tearing it. To guide the robot, Siciliano’s team asked master pizza chef Enzo Coccia to wear a suit of movement-tracking sensors. “We learn [Coccia’s] motions, and we copy them with RoDyMan,” Sciliano says.

RoDyMan uses visual sensors in its head to track the dough in real time. Using software, it can train     6     to handle the pizza like a chef would. The robot     7     (map) the dough’s position and tracks how it moves. Through practice, the robot     8     get better—much like humans develop “muscle memory.” Researchers hope RoDyMan’s technology can lead to a new generation of robots that will perform tasks in ways     9     are accurate and responsive, if not more lifelike.

Yet Siciliano admits that     10     compares with a traditional chef. “I would never eat a pizza made by a robot,” he says. “It would not have the taste a real pizzaiolo, with his soul, would put in it.”