1 . As a chef who has worked across Southeast Asia, Goh Wooi Cheat moved to the Chinese mainland to tap into his roots and offer local diners his own unique version of Cantonese cuisine.
Cantonese cuisine from Singapore used to be famous across Asia for its high-quality ingredients and beautiful presentation, but after working in Beijing for several years, Singaporean chef Goh Wooi Cheat firmly believes that “the future of Cantonese cuisine lies in China”.
All the finest ingredients from around the world can be now found in China and the chefs’ presentation skills are improving fast,” the 56-year-old chef says.
Goh’s ancestors moved to Malaysia from Guangdong Province, so he has been familiar with Cantonese cuisine since childhood. Growing up in Penang, Goh remembers always hearing about cuisines, portions, ingredients and seasoning (调味品) at home, because his family ran a catering business. He moved to Singapore and became an apprentice (学徒) Cantonese chef in 1983, becoming an executive chef 10 years later. He also worked in five-star hotels in Indonesia for a couple of years, where Cantonese wedding banquets were an important element.
In 2011, Goh received a job offer from Beijing, which he promptly accepted. “I felt proud of returning to China, the land where my ancestors come from—especially since I believe that real Chinese cuisine should be served to Chinese people,” Goh says.
But Goh also thinks that some classic Cantonese dishes are outdated, prompting him to create new dishes that still manage to honor tradition while appealing to contemporary diners. To add one new dish to the menu, Gob would refine it over time repeatedly, gathering feedback from his customers to continue enhancing the dish to reach a level of perfection both in terms of taste and presentation.
A dish can be described as delicious only if it’s accepted and enjoyed by every guest—and not just by food experts,” he says. Goh also believes that chefs must develop their own cooking style, especially in Cantonese cuisine; otherwise the chefs who always follow tradition may find themselves left behind.
1. What can we learn about Goh from the passage?| A．His ancestors were native Malaysians. |
| B．His family once ran a restaurant business. |
| C．He became an executive chef in Singapore ten years ago. |
| D．To create new dishes, he gave up some classic Cantonese dishes. |
| A．shift | B．improve | C．prove | D．refresh |
| A．Narrow-minded. | B．Traditional. |
| C．Humorous. | D．Creative. |
| A．set himself apart with a distinctive cooking style |
| B．focus on improving his presentation skills |
| C．stay up to date and get rid of tradition |
| D．be able to identify the finest cooking ingredients |
Sometimes, whipping up (赶做) a tasty meal feels like the best way to relax, even if it takes a little time
Therapists are now using cooking courses as
So the next time you've had an awful day, consider
3 . How To Make Tasty Yam Pottage（山药汤）？
Below are the methods and ingredients to be used for yam pottage.
·Ingredient
1 medium-size Yam
1 ½ spoon, palm oil
2 ½ cups, water
1 bulb, Onion
Blended mix of scotch bonnet pepper, tomatoes, ¼ onion
Groundfish
Smoked mackerel
Seasoning and salt to taste
Vegetable (Ugwu or scent leaf) (Optional)
·Method
1.Peel and cut the Yam into chunks size and rinse. Set aside.
2.In a heated pot, add your palm oil, heat for 1minute then add your chopped onions. Fry until slightly brown.
3.Add your blended mixture of scotch bonnet pepper, tomatoes, and onions.
4.While cooking, add your seasoning cube, crayfish, and salt. Stir together. Allow to cook for 10 to 15 minutes.
5.Add water.
6.Pour in the chunks yams, add your smoked mackerel and stir together. Cover to cook still the
7.yam is soft to your satisfaction.
8.Lastly, add your vegetable. Allow to simmer for 5 minutes
Your meal is ready!
·How To Make Sumptuous Lemon Yoghurt Cake
This recipe is so yummy and easy to make, you can’t go wrong with this recipe. I mean, even if you add too much sugar to the mixture, the lemon will douse it. It is also a very forgiving recipe because no matter how you measure your ingredients, it will always come out just right. It’s the perfect Christmas dessert recipe. This recipe makes two lemon yoghurt cakes.
·Ingredients
2 cups of all-purpose flour
1 tbsp of Vanilla extract
1/2 Cup of Sugar
1 cup of Cooking Oil the Zest of 1 medium to large-sized Lemon
3 to 4 Eggs
A Pinch of Salt
A cup of unsweetened yoghurt
1 tbsp of baking powder
·Method
1.Spray your baking pans (I’m using two pans, size: 9 by 5’s) and set aside
2.In a large bowl, scrape the lemon zest from the lemon and add the sugar. Then gently use your fingers to massage the zest with the Sugar.
3.Add the Oil, yoghurt Egg, and Vanilla to the Sugar and Zest then mix till all ingredients are well combined.
4.In a separate smaller bowl combine flour, baking powder, and a pinch of salt.
5.Mix the dry ingredients with the wet ingredients and pour the mixture into the prepared pans.
6.Bake at 350F（华氏350度）in the oven for about an hour
7.After an hour, stick a skewer into the cake to make sure it is ready, then bring it out of the oven and let it sit on a rack to cool down for about 15 minutes.
8.Slice and eat with either ice cream or alone if you like.
It’s a perfect dessert for the holiday. Enjoy!
1. Which of the following options is not needed for making Yam Pottage?| A．Salt | B．Bulbs |
| C．Tomatoes | D．Groundfish |
| A．Moderate sweet and sour | B．Lemon sour |
| C．Sour and sweet taste of yogurt | D．Everyone must like |
| A．Three quarters of an hour | B．80 minutes |
| C．Enjoy now | D．15 minutes |
| A．Ron’s studies. | B．Ron’s cooking skills. | C．Ron’s sense of taste. |
| A．The spice. | B．The cheese. | C．The red wine. |
6 . Now the reason cooking has become so popular, especially among men, is that the kitchen is the new workshop. Deprived（剥夺）of the requirement to practice his hands-on skills in wood or metal, the modern man turns to the chopping-board worktop instead — previously this was more likely to be the woman’s area. It involves tools, process and planning, and satisfies a natural desire to produce something.
I like fooling about in the kitchen, to be honest. Last night, tired of too many visits to over-priced restaurants, I tried to do something a bit clever with meats and vegetables. It was all right, I suppose. I mean, my guest and I both ate it, but in a slightly awkward sort of way. It was all a bit brown. More to the point, it took hours and hours that could have been spent on something more constructive, such as mending the cooker. There are also three dead motorcycles in the garage, and they’re not going to repair themselves. I therefore recommend the “Strength Through Simplicity” cooking style-the new stage of culinary(烹饪的) progress shall be the garage.
I’m hoping to introduce the idea of garage cooking in a new TV series and, as usual, would welcome any suggestions; anything suitable for consumption by a man who has one reasonably clean hand and one coated with machine oil he’d rather not put near his face. This is not, in fact, without precedent(先例) I’ve been in a factory in India where the workers baked breads on the tops of hot machines, and they somehow tasted better for being a by-product of industrial effort.
Tonight I’ve had an oil change with a side of chain adjustment accompanied by beans and sausages.
1. According to the author, why are men increasingly interested in cooking?| A．They find it more enjoyable than working in a workshop. |
| B．They now have fewer opportunities to create things. |
| C．It is now more socially acceptable for men to cook. |
| D．Women are generally spending less time cooking. |
| A．He didn’t practice his cooking skill fully. |
| B．He should have used the restaurant recipe. |
| C．He could have used the cooking time better. |
| D．He didn’t receive any encouragement from his guest. |
| A．A media worker. | B．A restaurant critic. |
| C．A cook. | D．An engineer. |
| A．The wisdom of industrial workers has been overlooked. |
| B．Skills learnt in a factory can be applied in cooking a meal. |
| C．Food cooked in a garage tastes as delicious as that from a kitchen. |
| D．Meals have previously been prepared in unusual workplace settings. |
增加：在缺词处加一个漏字符号（∧），并在其下面写出该加的词。
删除：把多余的词用斜线（\）划掉。
修改：在错的词下划一横线，并在该词下面写出修改后的词。
注意：1.每处错误及其修改均仅限一词；
2.只允许修改10处，多者（从第11处起）不计分。
My mom is a best cook in our neighbourhood. All my friend love to have supper at my house because of they love my mom’s cooking. I especially love my mom’s dumplings, what have various kinds of fillings, and all of them are deliciously. When we have a neighbourhood gathering everyone insisted that my mom should do all the cooking.Though sometimes tiring, she is willing to cooking things for others. Seeing people enjoy what she cooks are her happiest time. I’ve decided to be good a cook as my mom so I’m learning how to cook now.
1. When did Chinese food first become popular in America?
| A．In late-nineteenth century. | B．In mid-nineteenth century. | C．In late-eighteenth century. |
| A．More and more Chinese restaurants appeared. |
| B．Americans got used to Cantonese taste. |
| C．Chinese cooks adapted their cuisine. |
| A．A Chinese-American dish. | B．A Cantonese dish. | C．An Indian dish. |
增加:在缺词处加一个漏字符号(∧)并在英下面写出该加的词。
删除:把多余的词用斜线(\)划掉。
修改:在错的词下划一横线，并在该词下面写出修改后的词。
注意：1.每处错误及其修改均仅限一词；
2.只允许修改10处，多者(从第11处起)不计分。
I believe anyone can make themselves something good to eat. Cooking is a lot of easier for us than most of us think. Last Sunday my parent were away on business. I left alone, with no one to cook for me, as I had a good chance to cook myself a wonderful meal. Early in the morning I went to the market, buying some beefsteak and tomatoes and then came back. Before cooking, I put a few oil, salt and sugar on the steak and mixed it together. When the pot was hotter enough, I began to fry the steak. Then I cooked some tomato soup with the egg in it. The food tasted deliciously!
增加:在缺词处加一个漏字符号(＾)，并在此符号下面写出该加的词。
删除:把多余的词用斜线(\)划掉。
修改:在错的词下划一横线，并在该词下面写出修改后的词。
注意:1.每处错误及其修改均仅限一词；
2.只允许修改10处，多者(从第11处起)不计分。
Yesterday my mother let me to help her make chocolate cookies. First we measure ingredients(配料). As soon as the butter was soft, we put them into a large bowl and mixed it with sugar. Next, she asked me to add eggs into the butter or sugar. Then it was time to adding flour. You must be careful that you don't add too many flour at one time or you'll cover everything in a white dust. Final, we added chocolate and some nuts. The mixture put on a cookie sheet with a spoon and twenty minute later, our delicious creations were ready. After taste some, I found that cookies taste the best when they are still warm.
