1 . 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. |
2 . 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 |
3 . 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. |
6 . 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. |
7 . Maybe you grew up eating food made by your grandmothers, mouth-watering dishes that bring back sweet, unforgettable memories. Perhaps it was Italian noodles or even Chinese dumplings. Now, at Enoteca Maria, a unique restaurant in New York City, you can eat the dishes same to your grandmother’s cooking.
When Joe Scaravella opened his restaurant, he named it after his mother. Then, in order to remember his grandmother, Joe invited local grandmothers to cook Italian dishes in his kitchen. “I wanted to try to recreate that: the grandma cooking in the kitchen”, he said.
Enoteca Maria is an Italian restaurant where half of the menu changes daily. The fixed half is Italian; the changeable half includes cuisines from all over the world. And what makes the restaurant unique is not professional chefs calling the shots in the kitchen, but grandmothers! Each night, a grandmother from a different country designs a fresh menu, honoring her native cuisine and the food she loves best. Currently, the restaurant is only open three days a week: Fridays, Saturdays and Sundays. Although it’s usually packed, the grandmothers arrange everything orderly.
When the restaurant first opened, several local Italian grandmothers from different Italian regions would cook their own special dishes on a regular schedule, sometimes launching friendly competitions of whose dish was better. When people from different cultures visited the restaurant to get a taste of original Italy, Scaravella decided to extend the competition to include women from across the globe, to make sense to celebrate every culture, and thus, in 2015, the “Grandmothers of the World” initiative was born.
Now, business is running at full speed with around 30 grandmothers from different nationalities cooking in the kitchen.
1. What inspired Scaravella to invite grandmothers to cook in the restaurant?| A．The interest in cooking. | B．The love for his mother. |
| C．The desire to recreate Italian dishes. | D．The wish to honor his grandmother. |
| A．Updated menus. | B．Local cuisines. |
| C．Grandmother chefs. | D．Foreign dishes. |
| A．To create better dishes. | B．To attract more visitors. |
| C．To extend the business. | D．To present different cultures. |
| A．Grandmothers’ cooking wins hearts | B．Italian cuisine occupies the market |
| C．Grandmothers run the restaurant | D．Homemade dishes go popular |
8 . 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?
10 . My career as a chef started at the age of 25, but my
From my youth, I have had this passion for food. Growing up in Morocco, I witnessed the most amazing hospitality and
I remember as a young kid coming home from school to the
Food is almost as
In my kitchen, I try to duplicate (复制) smells and flavors that make me think about more than what I’m actually smelling or
| A．talent | B．passion | C．explanation | D．expectation |
| A．changing | B．ordering | C．preparing | D．searching |
| A．inspired | B．bothered | C．honored | D．amused |
| A．ask about | B．experiment with | C．learn of | D．shop for |
| A．biggest | B．cleanest | C．best | D．cheapest |
| A．wisdom | B．honesty | C．success | D．generosity |
| A．offices | B．houses | C．restaurant | D．hotel |
| A．art | B．signs | C．creation | D．smells |
| A．fruits | B．vegetables | C．ingredients | D．goods |
| A．delicious | B．useful | C．organic | D．convenient |
| A．nutritious | B．sufficient | C．emotional | D．suitable |
| A．reason | B．purpose | C．cook | D．story |
| A．kitchen | B．heart | C．source | D．point |
| A．tasting | B．chewing | C．touching | D．seeing |
| A．holds up | B．drives away | C．stirs up | D．depends on |
