A.Where to eat for dinner. | B.How to cook beef. | C.When to have dinner. |
2 . Many people say they don’t like the taste of most vegetables. The good news is there are many ways to prepare vegetables that are not only healthy but delicious as well.
If you’re convinced (确信) you can’t stand the taste of vegetables, chances are they just need some extra flavor — seasonings (调味品). Think about the foods that you actually do enjoy.
You maybe say you still can’t accept the taste of vegetables.
A.You’ll forget you’re also eating vegetables. |
B.What seasonings are used to prepare them? |
C.Start by visiting your local farmers’ market. |
D.If so, try hiding them in some of your favorite foods. |
E.Make sure you always have fresh vegetables on hand. |
F.Why not wash your vegetables with water before preparing them? |
G.Many grocery stores also provide recipe cards with new ideas for cooking. |
3 . A company in California, called Zume, is testing machines that make pizza. The robot takes and shapes dough to create the base of the pizza. It then adds tomato sauce, cheese, meat or other toppings. Next, the robot places the uncooked pizza into a hot oven. A few minutes later, the pizza is ready. The pizza comes out the same each time. Zume says the robots work quickly and do not get sick. They do not get paid either.
Julia Collins is the company’s co-founder and chief executive officer (CEO). Her business can spend more money on better food products because it does not have to pay the robots. Zume is using robots to make pizza.
Charity Suzuki has bought the robot-made pizza. She likes its taste. “It’s delicious. It’s always hot and fresh when it comes. I mean it’s great that they’re making it, but I can’t tell the difference that it’s made by a robot versus a human.”
Other companies say they are developing robots so people can get higher quality food faster. But what about the jobs the robots are taking from humans?
Ken Goldberg is a professor at the University of California in Berkeley. He also directs the school’s automation laboratory. Goldberg says researchers have been working with robots for 50 years. He says that, while there has been progress, the jobs are not going to disappear right away. “I want to reassure(使放心) restaurant workers that the skills that they have are still going to be of value,” Goldberg says.
“We’re going to get rid of boring, repetitive, dangerous jobs and we’re going to free up people to do things that have higher value. There’s going to be amazing new ways of working that don’t exist yet but are going to be created,” Alex Garden, the chairman of Zume, says.
1. Why can Zume devote more money to better food products?A.It earns a lot by selling pizza. | B.It wants to create more robots. |
C.It can save a lot by using robots. | D.It hopes to attract more customers. |
A.It really agrees with her taste. |
B.It isn’t hot or fresh all the time. |
C.It is tastier than the man-made pizza. |
D.It is delicious and free of charge. |
A.They work efficiently. | B.They help sick people. |
C.They need few payments. | D.They produce better pizza. |
A.Interesting. | B.Boring. | C.Dangerous. | D.Necessary. |
4 . What are the foods that you can only taste in memories? Your mother’s biscuits? The pies you made as a child? And what are the recipes that help you
This morning, for the first time in over a year, I made Dutch Babies, a kind of pancake. I’m a poor cook who’s always
Making Dutch Babies brings to my mind some of the
After my kids grew up, I didn’t cook much for years, except for holidays or other
I can’t recall the last time I made Dutch Babies, before today. I know it was
So why did I make them this
Good food can feed a hungry crowd. But if it’s made with love and
A.shape | B.refresh | C.expand | D.share |
A.amazed | B.disturbed | C.embarrassed | D.disappointed |
A.rarely | B.occasionally | C.generally | D.frequently |
A.fantastic | B.regretful | C.sorrowful | D.puzzling |
A.teachers | B.colleagues | C.guests | D.students |
A.cooked | B.ate | C.made | D.burned |
A.various | B.special | C.informal | D.casual |
A.reunion | B.problem | C.quarrel | D.discussion |
A.less than | B.rather than | C.more than | D.other than |
A.broken down | B.put down | C.pulled down | D.shut down |
A.evening | B.morning | C.afternoon | D.moment |
A.hard | B.easy | C.busy | D.normal |
A.persuaded | B.likely | C.eager | D.encouraged |
A.freedom | B.gifts | C.desire | D.memories |
A.body | B.soul | C.stomach | D.brain |
5 . I cook because it brings me joy. My career at Ruth’s Chris began in 1994 in San Juan where I started out as a dishwasher. The
Our founder, Ruth Fertel, had a(n)
I am Executive Chef now. I love making a connection with our guests and serving dishes that leave a lasting
A.team | B.place | C.corner | D.project |
A.suddenly | B.freely | C.quickly | D.early |
A.avoided | B.learned | C.forgot | D.refused |
A.reason | B.excuse | C.secret | D.explanation |
A.relationships | B.customers | C.problems | D.competitors |
A.progress | B.dream | C.improvement | D.basis |
A.space | B.achievement | C.humour | D.belonging |
A.escaped | B.gone | C.retired | D.returned |
A.picked | B.bought | C.received | D.chose |
A.simple | B.strange | C.funny | D.useful |
A.warned | B.reminded | C.persuaded | D.promised |
A.job | B.chance | C.story | D.habit |
A.theory | B.view | C.impression | D.tradition |
A.playing | B.singing | C.studying | D.eating |
A.puzzled | B.honored | C.surprised | D.worried |
1. What suggestion does the woman give to the man first?
A.Going to a big city to find some recipes. |
B.Learning how to cook the food himself. |
C.Looking around the local market. |
A.In India. | B.In America. | C.In Thailand. |
A.The man’s uncle. |
B.The man’s brother. |
C.Her mother. |
1. Where did the tomato sauce come from?
A.A local farm. | B.A store only five miles away. | C.The man’s own tomatoes. |
A.She enjoys it. | B.It makes her feel creative. | C.She doesn’t have the patience for it. |
8 . It was a snowy day during the spring break when I walked into a great restaurant. In this blizzard weather, it was the only restaurant that remained open.
The restaurant has a long history in Hong Kong. Its owners, the couple, Peter and Michelle, have been running the restaurant since 2007.
“Things have changed a lot in the past 30 years,” Peter said. “Chinese students 20 years ago thought that a 70-cent bowl of rice was too expensive, but now a $20 meal is acceptable”. He also said that the new generation of Chinese students engaged with other students, bringing all their non-Chinese friends to visit the restaurant.
Peter takes great pride in his own cooking. He was curious about how the food was made and why particular foods or sauces had specific tastes. He chose to serve mainly Guangdong and Sichuan food at the restaurant, featuring the family-style Chinese dim sum or hot pot.
When I asked whether he would modify the taste of the dishes to suit the taste of most Americans, Peter said, “We are not like those American Chinese restaurants. We provide the genuine Chinese taste to our customers, and they will love it because it is delicious, and their taste will suit the taste of our dishes, not the other way around.”
“If I hear complaints from my customers, I will be so upset that I can’t fall asleep at night”, he said. “Luckily most of my favorite dishes received wide acclaim from my customers and it takes more than one person’s effort.”
He compares himself with the craftsmen in China who are proud of preserving ancient Chinese art and whose motivation is only on people’s enjoyment of their work and thought.
Such a spirit of craftsmanship has been remarkable and greatly valued in the past. The craftsman’s spirit with perfection, precision, concentration, and patience remains in Peter and his cooking.
1. How long have the couple been running the restaurant?A.16 years | B.20 years | C.30 years | D.70 years |
A.Its customers are mainly Chinese. |
B.It sticks to its original taste of the dishes. |
C.It adjusts the taste according to the customers. |
D.Its menu merely contains Guangdong and Sichuan food. |
A.Generous and patient. | B.Ambitious and economical. |
C.Thoughtful and humorous. | D.Precise and devoted. |
A.He believes that cooking just needs one person’s effort. |
B.He shows an interest in preserving ancient Chinese art. |
C.He takes pride in cooking the best typical Chinese cuisine. |
D.He cares about the taste of the dishes rather than customers’ complaints. |
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. |
Chinese culinary arts has a long history, famous all over the world. Chinese cuisine has developed and matured over the centuries, forming a rich cultural content. It is characterized by fine selection of ingredients, precise processing, particular care to the amount of fire, and substantial nourishment.
The diversity of geography, climate, costumes and products have led to the evolution of what are called the “Four Flavors” and “Eight Cuisines” but as catering is a living art sub-classifications continue to increase. Cuisine in China is a harmonious integration of color, redolence, taste, shape and the fineness of the instruments. For the cooking process, chefs pick choice and various ingredients and seasonings while employing unparalleled complicated skills handed down from their fathers, ever aspiring to their ideal of perfection for all the senses. Among the many cooking methods they use are boiling, stewing, braising, frying, steaming, crisping, baking, and simmering and so on. When they finish their masterpieces they are arranged on a variety of plates and dishes so that they are a real pleasure to view, to smell and ultimately to savor.
Beijing cuisine combines the best features of different regional styles. Shangdong cuisine leads the Northern dishes. Shangdong cooks are good at cooking seafood. Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. Guangdong cooking makes use of many ingredients. They look for fresh, tender, crisp textures. Huai Yang cuisine stresses the natural flavors. Dishes are strong but not greasy, and light but delicate. Tan cuisine is both sweet and salty. There is a saying that “southerners have a sweet tooth, and northerners crave salt”, but Tan dishes manage to satisfy both. Because China’s local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted.
1. What does the underlined word “ characterized” in Paragraph 1 probably mean?2. What does the passage mainly tell us??
3. What caused the diversity of Chinese cuisine?
4. What is typical of Sichuan dishes?
5. How do the cooks perfect their masterpieces besides cooking according to passage?