2 . Experts on child development agree that children learn and develop through everyday experiences.    1    That’s why introducing cooking to children at a young age is essential to their experiential learning. Children like playing make-believe and enjoy inventing a variety of characters while immersed in (沉浸于) imaginative play. Cooking games area fantastic way to stimulate imaginative play.

Cooking games for kids train creativity. Free online cooking games encourage kids to try new things and think outside the box by letting them experiment with ingredients, recipes and preparation methods.    2    

Online cooking games promote math and reading skills.    3    It promotes the development of fundamental mathematical abilities such as counting, adding, subtracting and working with fractions. Additionally, many free cooking games online, such as Cooking Mama, require kids to read the recipes or lists of ingredients and then follow the directions, teaching them to read and improving their vocabulary.

    4    When kids take the initiative, finish a task or follow directions correctly, they feel good about themselves and proud of what they’ve done. When kids have trust in their own skills, they are more likely to grow up with a feeling of confidence, responsibility and independence.

Cooking games can improve social skills.    5    For example, playing multiplayer or two-player games allows children to interact with others, help each other, laugh together, solve problems in cooperation, and soon. This is especially convenient for kids who have difficulty reaching out to others in the real world. Online games can help these kids develop self-esteem and practice their communication skills, so they eventually feel more confident making friends in real life.

A．Why not try such cooking games?

B．Such games can help kids develop creativity.

C．Most cooking games offer an in-built social space.

D．Cooking games boost confidence and independence.

E．Online cooking games can help kids make use of the world.

F．Food and cooking are such fundamental parts of our day-to-day lives.

G．The act of cooking, whether virtual or real, requires much counting and measuring.

4 . Hunger is the greatest motive for the inexperienced cook. But many people are now worried that we are producing a generation without the slightest idea of how to cook—a generation that is frightened to cook. I have just received a handout from Focus on Food, which is running a competition to get children back into the kitchen. Has television cooking become a replacement for the real thing? Is this an age where famous professional cooks have turned cooking into a sort of show, with dishes far too difficult for the beginners to copy?

I decided to ask my oldest daughter, Miranda, for her opinion. Are children earning enough about the importance of good cooking? Do they know cooking is a basic life skill? Sociology and other “new” subjects are all very well, but without the ability to cook, or to understand the pleasure and principles of good food and its relationship to good health, are we really preparing them for adult life?

Miranda started her cooking at the age of nine, when she decided to enter the Sainsbury’s Future Cook competition. She was motivated by a different kind of greed: the first prize — a trip to Disney World.

The problem, from the parental point of view, was that if she made it through to the regional (区域性的) finals, she would have to cook her meal in front of the judges. Some 30,000 children entered and she made it through as the youngest regional finalist. Now she had to learn to cook. Her hands were not even big enough to hold the knife and slice the onions. Six Saturdays running we ate the same lunch—Mozzarella meatballs in fresh tomato juice and blueberry.

First, she cooked by my side, then alone with timings and instructions. Finally, she went alone against the clock. The kitchen looked like a battlefield, but she had gained victory. The tiny be—capped figure then stood in an unknown Bristol hotel, looking like a professional who had been at the stove for years. She didn’t win, but she came home with £50 and the most valuable part of them all: confidence.

1. The competition run by Focus on Food is intended for ______.

A．children

B．parents

C．teachers

D．chefs

2. Why does the writer think cooking is so important?

A．It is an easy way to keep healthy.	B．It helps develop relationships.
C．It is a necessary skill for life.	D．It can save a lot of money.

3. The writer’s family had the same lunch on six Saturdays because ______.

A．the family stuck to healthy food	B．Miranda had to practice cooking
C．the dish was the family’s only food	D．the dish was Miranda’s favorite meal

4. What did Miranda gain from the competition?

A．A trip to Disney World.	B．Support from friends.
C．A medal for the winner.	D．Belief in herself.

5 . Molecular gastronomy is nothing new. The art of breaking down a dish into its individual parts has been around for many years. You see it most commonly on cooking shows as the “deconstructed forms of popular meals. For example, a deconstructed Lasagna might consist of tomato soup, cheese curds, and tiny pieces of pasta — they’re all the parts that make up a lasagna, separated and presented on their own. As a cooking method, molecular gastronomy’s meant to take familiar tastes and present them in a new and adventurous way using special equipment and techniques. It’s expensive and time-consuming, but does present a unique dining experience that is impossible to recreate at home. Some ingredients are prepared through freeze-drying or dehydration — it’s very different from baking a loaf of bread or a cake.

French chemist Herve This believes instead of using traditional ingredients to add flavors, we’ll use their chemical compounds to recreate those flavors in other foods. “In 2050,” he said, “there will be many more people on Earth. This means getting enough protein will become a problem and the solution will probably be plant or insect proteins. We need expertise to cook these new ingredients. We are slowly introducing them so the public can use them. This is note by note cooking.”

His argument causes concern: most people, used to proteins from meat or plants, are going to feel uneasy about the new sources. He also shows that the “clean label” movement is harmful to our diets. The idea behind it is a move towards shorter ingredient lists with familiar ingredients. While there are chemical compounds in food that can do us harm, it has led to the public fearing unfamiliar terms on the back of the package. “Take citric acid for example. It is in lemon, so what’s the problem?” he asks.

Whether you agree or disagree, it will take molecular gastronomy some time to truly take over the entire world. Cooking, no matter the method, is a form of chemistry. It makes sense to advance it alongside the other sciences. So, while pizza won’t be delivered flash-frozen or dehydrated any time soon, it may one day in the not-too-distant future.

1. Why is the deconstructed lasagna mentioned in paragraph 1?

A．To encourage people to cook at home.

B．To make molecular gastronomy easy to understand.

C．To show how people can have a pleasant dining experience.

D．To explain how molecular gastronomy is applied in practice.

2. What has caused a need for note by note cooking according to Herve This?

A．The serious lack of expert cooks.

B．The growing population of the world.

C．The public’s easy acceptance of plant proteins.

D．The public’s reduced interest in traditional ingredients.

3. What can we know about the “clean label” movement?

A．It is environment-friendly.	B．It leads to people going on a diet.
C．It can mislead people sometimes.	D．It has caused people lots of trouble.

4. What is the author’s attitude towards molecular gastronomy?

A．Carefree.

B．Doubtful.

C．Worried.

D．Positive.

7 . 阅读下面文章，根据其内容和所给段落开头语续写两段，使之构成一个完整短文。

Since I was young, I always enjoyed cooking. Every night I would sit in the kitchen and watch my mother make dinner. I had a toy set of pots and pans, and would copy her actions at the table—pretending to pour in ingredients and mix them excitedly just as she did. On Sundays, my grandmother would make us a huge family dinner. A dish cooked from a charred chicken with flavored sauce enjoyed great popularity with us. Watching her in the kitchen was like watching an artist at work. She never needed a cookbook, never had to follow a recipe. Everything was second nature. I couldn't wait to learn to cook myself.

So it was no surprise when as an adult I decided to be a chef. I had worked in a number of kitchens over the years, but when I got the chance to be the head chef at a new restaurant, I could not have been more excited.

On the first night the restaurant opened, I proudly put my apron on and prepared for success. Soon, orders came in, and the kitchen was at full staff running in every direction. There were many waiters coming in and out, and cooks walking between stations. It was very exciting, but a bit stressful. There was so much to do and a lot of pressure to do it perfectly. It seemed like the crowd was not slowing down.

I was hurrying to gather ingredients from the shelves and fill the orders when there was a scream from the other side of the kitchen. Looking over, I saw one of the other cooks holding her hand in pain. She had burned her fingers on a pan. I ran over to help, and as we placed her hand under cold water, a puff of smoke started to rise out of the oven.

“Oh, no!” I screamed. I reached the oven just in time to open the door and see the charred remains of a roast. Placing my hand on my head, I thought the night couldn't get much worse. One of the waiters came into the kitchen, looking very worried. Wiping the sweat off his forehead, he said anxiously, “The guests are asking for the roast.”

注意：
1. 续写词数应为150词左右；
2. 请按如下格式作答。
Paragraph 1:

I stared at the charred roast, anxious to find a solution.

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Paragraph 2:

Just then, one of the guests asked to speak to the chef.

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

9 . If you've ever been enjoying takeout snacks, you can make these with ingredients (配料) found in grocery stores or even your own kitchen.

Hosomaki Sushi

In Japan, Hosomaki Sushi is a sushi roll mainly made with sweet rice and seaweed. The thinner hosomaki are the simpler, smaller version that are perfect for practicing. It takes you little time to practice to roll and you will have fun making them at home.

Prep: 20 mins     Cook: 0 mins     Total: 20 mins

Taco Bell Crunch wrap Supreme

This is one of America's favorite fast-food go-to's. You can stuff it with whatever strikes your fancy. So it is also great for vegetarians because beef can be replaced with black beans or fruits.

Prep: 15 mins     Cook: 30 mins     Total: 45 mins

Pumpkin(南瓜)Spice Latte

The first version of this drink contained spices (香料), but no actual pumpkin until 2015. Its great popularity has meant that it's being served at the end of August, far ahead of regular pumpkin season. But for those who eagerly await the drink each year, there's even better news: the pumpkin spice latte is actually quite easy to make at home at a far more affordable price.

Prep: 10 mins     Cook: 5 mins     Total: 15 mins

BBQ Chicken Pizza

It is so delicious that it is worthwhile to make from the very beginning. This pizza is a great way to use up leftover pork or barbecue chicken. A sweeter sauce will give you the more traditional barbecue sauce taste.

Prep: 20 mins     Cook: 20 mins     Total: 40 mins

1. Which snack is available without cooking?

A．Hosomaki Sushi.

B．Taco Bell Crunch wrap Supreme.

C．Pumpkin Spice Latte.

D．BBQ Chicken Pizza.

2. What distinguishes BBQ Chicken Pizza from others?

A．It is the most popular fast food.

B．Its producing cost is fairly high.

C．Its ingredients must contain meat.

D．It takes the most time to prepare.

3. Who is the text intended for?

A．Chefs.

B．Vegetarians.

C．Barbecue lovers.

D．Snack enthusiasts.

10 . 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

2. Why is the restaurant different from other American Chinese restaurants?

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.

3. Which words can best describe Peter?

A．Generous and patient.	B．Ambitious and economical.
C．Thoughtful and humorous.	D．Precise and devoted.

4. What can we infer from the passage?

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.