1 . By now, most people know they should be eating more vegetables. But are there ways to get more from the vegetables you already eat? A research shows that when it comes to vegetables, it’s not only how much we eat, but also how we prepare them, that decides the vitamins and other nutrients that enter our body.
Many studies show that people who eat lots of vegetables have less heart disease, and eye problems and even cancer. But raw vegetables are not always best. The researchers found that 198 Germans who eat raw food were short of lycopene, the matter found in tomatoes and other red vegetables. “There is an idea that raw foods are always going to be better,” says Steven K. Clinton, a professor at Ohi o State University. “For fruits and vegetables, sometimes a little bit of cooking can be helpful.”
A number of factors decide how the vegetables do good to people’s health before they reach the table, including where and how they were grown and stored before being bought. No single cooking way is best. Some nutrients are easily lost in cooking if they are cooked in different ways.
Vitamins C and B are often lost. In January, another report said that boiling was better for carrots than frying or serving them raw. Frying was the worst way to cook.
What cooked with the vegetables can also be important? When the vegetables were cooked with fat, the diners can get more nutrients. Fat can also make the taste of vegetables better, meaning that people will eat more of them. Putting on some other things that make it taste better—a little salt—can make the food taste better.
1. The writer mainly wants to tell us that ________.| A．people should eat more vegetables |
| B．the way people eat vegetables is important |
| C．eating vegetables is good for us |
| D．how much vegetables one should eat |
| A．have the eyes problems | B．have heart disease |
| C．be in need of lycopene | D．hate eating tomatoes |
| A．the place where the vegetables are grown |
| B．the way how the vegetables are stored |
| C．the way how the vegetables are prepared |
| D．the price at which the vegetable are sold |
| A．It’s better to cook vegetables with fat |
| B．the more fat in the cooking, the fewer vegetables people will eat |
| C．It’s better to cook the vegetables without salt |
| D．the fat will increase the nutrition of the vegetables |
2 . Many people prefer eating out instead of cooking at home. A change appears to be taking place, though, and millennials (千禧一代) are leading the way. According to one survey, more young people are starting to cook at home for three basic reasons: They can save money, eat healthily and waste less food.
Popular TV chefs are also getting millennials excited about learning some basic cooking skills. Many millennials view cooking as a form of entertainment and self-expression. They proudly post pictures of their culinary (烹饪的) creations on Facebook or Instagram, and invite friends over to share the cooking experience.
Many millennials have also found ways to avoid wasting food. After roasting a chicken, they put the leftover bones in their freezer instead of the garbage can. Later, they use the bones to make chicken stock (鸡汤), which is an important ingredient in many dishes.
They also hate throwing out fruit that’s too old. To avoid that situation, they bake ripe fruit like berries and bananas for 15 minutes at 175 degrees C. Then they freeze it overnight. After that, they place the fruit in plastic bags and store it in their freezer for later use.
Many millennials only eat at restaurants that have excellent food-waste policies. These restaurants use every part of the vegetables they buy, including their stems and roots, in dishes. They also use beef, chicken and pork bones to make their own stock.
Millennials also reduce food waste by only buying what they require. Before going to a supermarket, they write down what they need and don’t buy anything else. That way they won’t purchase more food than they can consume.
1. What is this passage mainly concerned with?| A．A cooking trend that has attracted millennials. |
| B．A plan that TV chefs have for donating food. |
| C．A novel cooking technique that millennials like. |
| D．A food production system that is favored by millennials. |
| A．They give the bones to other people who need them. |
| B．They bake the bones for 15 minutes at 175 degrees |
| C．They freeze the bones for cooking chicken stock later. |
| D．They store the bones in the freezer and throw them away. |
| A．Money. | B．Soup. | C．Milk. | D．Noodle. |
| A．Life style. | B．Traveling tips. |
| C．Fashion shows. | D．Advanced technology. |
3 . Virtual Cooking Class
| Private 1: 1 Pasta（意大利面食）Class with Nonna Nerina $400 $-600 |  |
In this 2-hour live private one-on-one online experience, you will connect with 87-year-old Italian Nonna Nerina and her granddaughter Chiara as they walk you through a mouth-watering cooking experience of one of their favorite family recipes（食谱）in the comfort of your own home—without any other guests other than you!
Once you book this class, we will reach out to you to coordinate（协调）the best time and date that works for you, Chiara and Nonna Nerina. And a week before your class, you will receive a shopping list of ingredients（原料）to buy and a link to an Amazon storefront for any tool that you may need to cook with. Not to worry—we keep it simple, you probably already have all the things that you need in your kitchen!
You will discuss with Chiara about recipes and pasta choices, select the one that you are most excited about and then decide on all the details together for a magical experience.
Each recipe that we cook will be from our own family going back generations and we will send you some of our favorite wine pairing suggestions if you are really interested!
To become the cook you have always wanted to be, please join us every week for more classes and more fun by sending your email to NonnaLive@nonnalive.com!
1. What can we know about the private course?| A．It is held in an Italian family. |
| B．It is offering a discount at present. |
| C．It is given by Nonna Nerina alone. |
| D．It is a chance to learn magic. |
| A．Share your favorite recipe and pasta. |
| B．Invite the guests to join the class. |
| C．Get something necessary ready for it. |
| D．Do cleaning to keep your kitchen in order. |
| A．By writing an e-mail. |
| B．By making a phone call. |
| C．By visiting Chiara in person. |
| D．By leaving a message on the website. |
4 . Mauro Colagreco is the only Argentinean chef who has been awarded three Michelin stars, the highest distinction for international cuisine(烹饪). His restaurant on the French Riviera, Mirazur, is considered one of the best in the world, but when it was forced to close its doors temporarily, Colagreco found a way to use his cooking skills to serve the community.
During normal times, Mirazur does great business. But in March, Mirazur had to close its doors due to the coronavirus lockdown. Within days of the reopening in June, Mirazur had already filled up all its reservations for the rest of the year.
The months of closed doors were not a rest for Mirazur’s staff, however. Colagreco and part of Mirazur!s team, instead of standing by, used this time and their talents to aid in the fight against the virus. On April 2, Mirazur’s kitchen, so unique that its menu is a surprise every day, moved its headquarters to nearby La Palmosa Hospital to cook for the health care staff.
Twice a week for two months, the cooks prepared meals to honor those who were facing the pandemic on the front lines. They gave these hospital meals the same elegance and combination of flavors as their dishes at Mirazur. Everything was made with products from the restaurant’s garden, from which its menu is usually nourished, and donations from local suppliers.
A native of La Plata, and trained by Argentine chefs Beatriz Chomnalez and Carlos Alberto “Gato” Dumas, Colagreco has been living in France since 2001. As time went by, his name began to stand out and great new restaurants started to bear his signature. In addition to Mirazur, for example, he opened Grand Coeur in Paris, and L'Estivale by Mauro Colagreco at Nice Airport, Cote d'Azur.
Although he has been an expert in cooking, Colagreco’s work for good causes shows that, like the produce he grows, his roots are firmly in the ground.
1. What can we know about Mirazur?| A．It has enjoyed its popularity. | B．It set limits on reservation. |
| C．It was a non-profit restaurant. | D．It was only nationally famous. |
| A．They turned a restaurant into a care center. |
| B．They stood by and ran their own restaurant. |
| C．They sold hospital meals to the community. |
| D．They offered to cook for the health care staff. |
| A．Designed. | B．Consumed. |
| C．Supported. | D．Stored. |
| A．Imaginative and adventurous. | B．Easy-going and hard-working. |
| C．Remarkably successful and modest. | D．Professional and socially responsible. |
