1. 你的经历；
2. 你的感受。
注意：
1. 写作词数应为80左右；
2. 请按照对应格式在答题卡的相应位置作答。
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2 . It was May 1945 when what would become one of America’s most popular home-cooking techniques first entered the English dictionary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant (移民) Chao Yang Buwei described a process common in her homeland, where cooks would cut meat and vegetables into small bites and tumble (翻滚) them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao complained. For short, she decided, “We shall call it ‘stir-fry.’” The term soon made its way into the American language and has since taken on a life of its own.
Chao came to cooking unexpectedly. A doctor by profession, she gave up her medical career to move to the United States in 1921 after her husband, the famed linguist (语言学家) Chao Yuanren, was offered a job at Harvard. Bored at home and only able to speak a little English, she turned to cooking dishes that reminded her of China: soups with mushrooms and pork flavored with soy sauce.
She eventually agreed when a friend begged her to write a cookbook. Chao’s eldest daughter helped her translate recipes from Chinese to English, before her husband put the finishing touches on the language, often adding phrasing that even Chao recognized as awkward. This stylistic conflict resulted in a cookbook that Chao was “ashamed to have written,” as she declared in an author’s note.
The cookbook succeeded, going into multiple printings by the end of 1945, though critics largely overlooked the anger in Chao’s words. English-language Chinese cookbooks had been published as far back as 1911 in the United States, but Chao’s was the first that refused to westernize Chinese cooking. She may have given America a well-worn phrase, but she knew that some aspects of the immigrant experience resist translation. Chao’s contribution to American food culture should have been enough to make her into headlines, but the New York Times did not even honor her with an obituary (讣告) upon her death. How many other cooking pioneers like Chao, immigrants who didn’t silence their difference in order to gain broad approval, still await rediscovery?
1. Which of the following is true about “chao”?| A．It is a cooking technique used only in America. |
| B．It quickly found a place in the American language. |
| C．It was accurately translated into “stir-fry” by Chao. |
| D．It means mixing together small pieces of materials. |
| A．Her interest in cooking. |
| B．Her profession as a doctor. |
| C．Inadaptability to life in America. |
| D．Encouragement from her husband. |
| A．Consistency in writing style. |
| B．Refusal to westernize Chinese cooking. |
| C．Success in pleasing the American taste. |
| D．Reflection of western culture. |
| A．Chao’s cookbook was largely overlooked by critics. |
| B．Chao followed the same trend as other cookbook writers. |
| C．Chao isn’t the only immigrant that deserves giving credit to. |
| D．Chao gained popularity for her unwillingness to silence her differences. |
内容包括：
1.自己做饭的优点
2.自己做饭的缺点
3.重申自己立场
注意：1.写作词数 80 左右，可以适当增加细节，使行文流畅
2.开头已给出，不计入字数
3.参考词汇：点外卖 ordering delivered food，自己做饭cook by oneself，食材ingredient，住家饭菜homemade food
In my opinion, cooking by myself is preferable to ordering delivered food.
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4 . If you enjoy eating Thai food in restaurants and at street-side stalls, go one step further and learn how to make it in this fun cooking class. You’ll start with a market visit, so you can pick the best ingredients and learn what you need to prepare the best food. Then, get to work in preparing your own multi-dish feast, with the help of your instructor. You’ll learn tips and tricks that you can replicate (复制) later at home.
Highlights of the class
See how Thai shops by visiting a local market first.
All equipment, ingredients, and refreshments (茶点) are included.
Receive printed recipes so you can make these dishes again later.
What to expect
Enjoy hands-on experience of the small-group Thai cooking class. Visit the nearby local market to get some fresh ingredients. Learn how to prepare and cook traditional Thai food with our charming local Thai instructor.
Additional information
Minimum age is 13 years old.
This tour/activity will have a maximum of 7 travelers.
Not recommended for participants with back/legs problems.
Please be advised that menu is decided by the instructor prior to the date of travel.
If capacity is full or limited staff, unannounced extra persons may be asked to leave.
Please wear closed-toe/heel shoes that you don’t mind getting dirty. The market is a little bit wet and muddy.
When making your booking, please inform us of any dietary requirements, such as vegetarian(素食者).
Arriving an hour late result in a no-show (失约) and the participant will not be able to participate in the rest of the class.
1. What will learners do first for the class?| A．Visit a local market. | B．Make a feast. |
| C．Print recipes. | D．Buy equipment. |
| A．By observing Thai shops. |
| B．By trying dishes frequently. |
| C．By getting actively involved. |
| D．By cooperating with classmates. |
| A．He/She has to report it in advance. |
| B．He/She will be asked to explain at once. |
| C．He/She has to make up for the lost time. |
| D．He/She will be disqualified from the class. |
1. Who encouraged the man to learn cooking?
| A．His grandmother. | B．His mother. | C．His teacher. |
| A．6 hours. | B．8 hours. | C．10 hours. |
| A．He made a meal. | B．He tasted some dishes. | C．He bought some foods. |
| A．Tired. | B．Dissatisfied. | C．Happy. |
It was time for the annual Potato-Salad Contest in Russet Park. After trying for the third time, Alexis shook her head sadly. There was no way she would win the Golden Potato again because Grandpa wasn’t here this year.
Memories of how Grandpa taught her to make potato rose in her mind. She sighed and missed Grandpa so much.
Alexis cut the potatoes and mixed the boiled potatoes, some sauces and a little salt and peppers in a bowl. But it didn’t taste right. Alexis tried a bite of the salad mixture, wondering what was missing. Seeing her frown, Mom suggested, “What about something spicy? Your Grandpa loved spicy things.”
“You’re right! Maybe he put a jalapeno pepper in it,” Alexis said, cutting up a bright green jalapeno and adding it to the bowl.
It was closer, but it still didn’t taste right. Alexis was drooping her head, disappointed. “Should we look in a cookbook?”
“Grandpa was never one to follow a recipe,” Dad entered the kitchen and said.
It was true. People loved Grandpa’s potato salad because it was one of a kind. Alexis remembered posing with Grandpa for a photo while they were making the salad.
Photo! That gave her an idea. Alexis hurried to the bookcase and found an old photo album. She immediately flipped it open, expecting to find clues in the photos there. Lots of photos showed Grandpa and Grandma cooking together. Dad laughed, “He and Grandma loved to tease each other but he always called her Honey.”
“Do you think he put honey in the potato salad?” Mum asked.
“It is worth a try,” said Alexis. She stirred some honey into the bowl.
But it still wasn’t quite right. Alexis’ heart sank, on the verge of giving up. Dad kept flipping the album. At the end of the album was the picture of Grandpa and Alexis making the salad together.
注意：1. 续写词数应为 150 左右；
2. 请按如下格式在答题卡的相应位置作答。
It looked like Grandpa was crying in the photo.
_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________With hesitation, the family tasted the potato salad with onions in it.
_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________7 . Rosario’s Peruvian Restaurant in Longmont has become well-known in the Denver metro area (都会区), Colorado over the last 10 years. The restaurant’s owner Rosario Cardenas spends seven days a week at her beloved restaurant, joking that she calls it her “baby”. But how she made the restaurant a success is no joke at all. It is her determination and passion to turn a vision into reality.
Rosario’s is a little place but for the last decade it has been serving up big, bold flavors from recipes Cardenas brought with her from her home in Perú—recipes that have helped her solidify a status for many as the best Peruvian restaurant in the Denver metro area.
As a former teacher and school principal, cooking used to be just a hobby. But when she immigrated to the U.S., she couldn’t use her education degree here, so she decided to use her talents to share her country’s unique dishes with her new community. “I have always said, if you can dream it, you can achieve it, and for me, the restaurant was my dream,” Cardenas said.
Rosario’s isn’t just about delicious food, it’s also serving up slices of Peruvian culture. It’s part of Cardenas’ vision to help customers feel like they’ve taken a trip to her home country. At her restaurant, she created a concept on her menu called “tours”, where guests can have samples of all kinds of Peruvian dishes.
Cardenas has regular Latino (拉丁美洲人) customers who will drive special three to four hours, some even from Wyoming, not just to enjoy her cooking but also to find a restaurant that represents their own culture in the metro area.
“Food is a great way to connect, not just with the Peruvian community, but every single community. We have people from Mexico, Columbia, from all parts of South and Latin America.” Cardenas explained, “So, having me and my restaurant be that connection between these people and their culture and their heritage, I think it’s just beautiful.”
1. What makes Rosario’s restaurant popular in the Denver metro area?| A．Its high-quality service. | B．Its family-centered model. |
| C．Its special location in Colorado. | D．Its Peruvian style recipes. |
| A．Ambitious and committed. | B．Organized but self-centered. |
| C．Adventurous and legendary. | D．Optimistic but simple-minded. |
| A．To get customers to know about Perú. |
| B．To get customers to shape Peruvian identity. |
| C．To reward regular visitors from Perú. |
| D．To draw more tourists to her home country. |
| A．It can meet the demand of all customers. |
| B．It is a place to realize American dream. |
| C．It helps bring Latino cultures together. |
| D．It will be widely known all over the world. |
| A．Buy some steak. | B．Cook dinner. | C．Bring some wine. |
9 . Cooking with steam is of great importance in Chinese cuisine. It’s one of the best ways to lock the original flavors in the ingredients.
Vegetables are healthy and full of fiber, and steaming is a quick way to cook them without using much oil. Chinese cabbage is a perfect vegetable to steam: tender, less fibrous and mildly sweet. The tender cabbage can be steamed directly with a simple sauce consisting of garlic paste, soy sauce and sugar. Root vegetables like sweet potatoes are also great for steaming. They can be cut into thick sticks or slices and then steamed until the center becomes soft. Thin pieces of carrots can be coated with dry flour and then steamed. This quick dish is usually served with garlic paste.
Steaming fish, shrimp and crabs, is all about preserving the original taste, so freshness is the absolute No. 1 rule when we shop for seafood to be steamed. For fine food from a river, lake or sea, they must be freshly caught the day you buy them. Frozen fish is seldom steamed directly, because there can be a stronger fishy smell and taste. With all the internal organs and scales removed and blood cleaned, the fish is packed with slices of ginger and scallions (葱) that can reduce the fishiness. It’s then placed in a steamer that has been preheated to boil, and cooked for 8 to 10 minutes depending on the size of the fish. The final step is to place scallions on top of the steamed fish. Then, in a small pot, heat up some oil and pour it across the body of the fish to help the flavor release. Next, drizzle (浇) a couple spoons of seasoned soy sauce for seafood around the plate and serve. When eating the fish, it’s best to dip it in the sauce for the sweet taste.
1. What is the advantage of steaming according to the passage?| A．Low cost. | B．Sweet taste. | C．Shining appearance. | D．Original flavor. |
| A．Chinese cabbage is suitable for steaming. |
| B．Steaming is often one of quick ways to cook vegetables in China. |
| C．Ginger and scallions can increase the fishiness. |
| D．Fresh fish is better than frozen fish in steaming. |
①Clean the fish. ②Steam the fish. ③Drizzle some sauce.
④Pour some hot oil onto the fish. ⑤Pack the fish with some ginger and scallions.
| A．①②③④⑤ | B．①④⑤②③ | C．①⑤④③② | D．①⑤②④③ |
| A．Cooking meals with steam. | B．Cooking seafood in a new way. |
| C．Advantages of cooking with steam. | D．Tips for cooking some delicious dishes. |
| A．At 6: 00 p.m. | B．At 6: 30 p.m. | C．At 7: 30 p.m. |
