1 . When I was young, I dreamed of becoming a chef. My dad often fought with my mom over the food when he disliked the taste of my mom’s cooking.     1     My dad, however, had a different opinion, insisting that I was too young to learn cooking.     2     I watched and studied how he prepared the ingredients, cut meat and vegetables into pieces, and mixed them all together.

When I was 18, my dad finally allowed me to start cooking. Many people started with a simple fried egg or other fried food.     3     The years of watching my dad cooking made it easier for me to cook more complex foods like roast beef, sautéed (炒) vegetables, and even a cake.

I never needed to use recipe books. I had learned by careful observation for many years, so it was easy to even make my own unique dishes.    4    After several years of experience in the kitchen, I can now make almost every food that tastes familiar and give it a nice new twist of my own style.

    5     Even though today I am just a learning observer lacking relevant knowledge, someday I will become the master of every field I set foot in. I will cook my life according to my heart’s desire and dream.

A．My first dish was more advanced.

B．Those were the kitchen moments I remembered the most.

C．For many years, he only allowed me to observe him cook.

D．I wish that the whole world could be just like the kitchen to me.

E．I decided to learn to cook well to avoid argument with my future partner.

F．It was in the kitchen that I developed my cooking skills as well as the career.

G．That is what I love about cooking — making it like an art to express my creativity.

2 . Cake moulds are cake pans in fun or functional shapes. You might often see them referred to as cake forms or cake shapes. Cake moulds are especially designed to make it easier to bake a cake.     1    

Generally, a cake mould is often made out of silicone (硅酮).     2     Also, it bends easily, making it easier to remove the cake from the pan without damaging it.

Cake moulds are sold in kitchen supply stores and baking stores.     3     A cake mould might also refer to a cake pan used for a specific purpose, such as a muffin (松饼) pan. They are generally fairly inexpensive and last a long time.

    4     You might buy a cake in the shape of a castle for a princess birthday party, or in the shape of a football for a sports enthusiast. Animal shapes are fun to make, and kids can help. For the holidays, you might make a pine tree-shaped cake, or for graduation, a cake in the shape of a graduation cap.

It can be difficult to remove a cake from a cake mould without damaging it. Even if the pan is non-stick, which most are, you should still grease (抹油) the pan well before baking.     5     When you are ready to remove the cake, place a plate underneath the pan and flip (翻动) it over so the cake can slide out neatly onto the plate.

A．Cake moulds vary in design and color.

B．This kind of cake mould is a breeze to use and wash up.

C．There’re virtually limitless possibilities for cake moulds.

D．You can also order specially or personalized ones online.

E．Allowing the cake to cool fully will also aid in the process.

F．Here are some things to consider when choosing a cake mould.

G．So you do not have to do all of the shaping and designing yourself.

3 . It’s been 20 years since a cookbook changed my life. Before reading every page in Nigella Lawson’s Feast, I didn’t give much thought lo what I ate. Cooking was a boring task I wasn’t particularly good at. Moreover, fear of calories and not being able to fit into my jeans left little room for enjoying things like “chocolate cake”. Nigella, the author of Nigella Lawson’s Feast transformed my relationship with food, changing it from a source of panic to one of limitless pleasure. Leafing through the pages of Feast, I began to think of the women who shaped my cooking. They not only influenced me strongly with their words, recipes and passion for the art of eating, but they also left their mark on the culinary (烹饪的) world.

Take Eugénie Brazier, for example, who grew up with barely enough to eat yet with plenty of determination to achieve great things. After years of hard work on farms and later as a humble cook, she used the little savings she had to open La Mère Brazier, a restaurant that would attract the likes of celebrities. A second location followed, and in 1933, she became the first chef ever to hold six Michelin stars simultaneously (同时地). Known as the mother of modern French cooking, Brazier’s simple yet elegant food changed the way Britain ate.

What Brazier did for the UK, the passionate Julia Child did for America. At a time when TV dinners and tinned foods were gaining popularity, she inspired home cooks to try elegant recipes, teaching them about the use of quality ingredients in an approachable way.

While Julia Child tempted us with her recipes, it was the American author Fisher who enlightened us with her fine cooking prose (散文). In her brilliant essays, she praised the pleasures of the table and explored connections between food and culture. One of my favorite books is Love in a Dish, a charming collection of culinary experiences that transport you to French villages and even describe how the love of food can potentially save a marriage!

1. How does the author introduce the topic?

A．By giving examples.	B．By raising a question.
C．By describing his experience.	D．By offering facts.

2. Which words can best describe Brazier?

A．Friendly and determined.	B．Considerate and brave.
C．Generous and intelligent.	D．Ambitious and successful.

3. What do Fisher’s works focus on?

A．The ingredients of food.	B．The story behind food.
C．The significance of food.	D．The origin of food.

4. What’s the author’s purpose of writing this passage?

A．To motivate readers to cook at home.	B．To market high-quality cooking books.
C．To honor some exceptional women cooks.	D．To share his passion for cooking.

4 . As a little girl, I’d sit in the kitchen and watch my mother cook, but I didn’t really get into cooking. When I graduated from college and moved lo Washington DC, I left all of my friends behind. There were no new roommates. I was on my own and felt lonely. Home-cooked meals were my best attempt at changing my condition.

So, I started calling my mom and asking for the recipes (食谱) for my favorite dishes. It turned out that my mom didn’t have any recipes. She couldn’t give me a single measurement (计量) for any dish. She grew up in the kitchen with her mom too, and my grandma shared her knowledge through oral (口头的) tradition. Then it was my turn. My mom taught me how to “measure with my heart” when cooking. I learned to cook by tasting and feeling my food. And my food was pretty good. Soon enough, everyone was asking me for the recipes. That was why Bun Bo Bae, my cooking blog, came into being in 2019.

Bun Bo Bae was a space for me to put what I learned into writing. I didn’t want all of the secret knowledge behind dishes like my mom’s noodles and my dad’s tomato soup to disappear if the oral tradition ended one day. I wanted to write down every piece of advice I was given in detail.

These days, I experiment more. I’m not as strict with myself about recreating the dishes exactly as I remember about eating them. I use seasonal food materials when I can’t find some items. My food blog and flower count grew, and so did my confidence in the kitchen.

Bun Bo Bae also increased my confidence at work and gave me a space to write about what I love. It has connected me to countless new Internet friends.

Most importantly, writing for Bun Bo Bae has taught me that celebrating my culture doesn’t have to be about perfectly recreating my parents’ tradition. It’s about mixing what I’ve been taught with my own experiences, and cooking up something entirely new.

1. Why did the author begin her home-cooked meals?

A．To lead a healthy lifestyle.	B．To get rid of her loneliness.
C．To try out her mother’s recipes.	D．To improve her cooking skills.

2. What do we know about the author’s early effort at cooking?

A．She had trouble creating new recipes.

B．She followed strict measurements in cooking.

C．She made tastier dishes than her mom and grandma.

D．She mastered cooking skills under her mom’s oral guidance.

3. Why did the author create her cooking blog?

A．To bring her family members together.

B．To discuss local fine foods with followers.

C．To keep a record of her family’s cooking tradition.

D．To encourage people to develop healthy eating habits.

4. What has the author realized from her cooking experience?

A．It’s important to learn a basic living skill,

B．It’s necessary to share her food knowledge online.

C．It’s better to understand different cooking cultures.

D．It’s wise to connect traditional cooking methods with new ideas.

5 . It was just after 17:00 on a mid-September evening at a historical Church in Harlem, New York City. Mostly the low-income black neighborhood sat at dining tables. In front of them was a menu listing three courses, which they only saw on TV. Each dish was prepared with “leftover” ingredients(食材), offered free of charge and placed alongside a blue card that read “you are loved” in hand-written script.

This-is-one of 14 community centers created around the world in cities like Milan, Paris, Mérida, Lima, Sydney and now New York through three-Michelin starred chef Massimo Bottura’s Food for Soul project. He started the project in 2016 with his wife, Lara Gilmore, to help fight the global problem of food waste-by using ingredients that might otherwise be thrown away by suppliers and to give socially and economically vulnerable people access to high quality meals.

Partnering with architects, artists and community leaders, the project is transforming spaces, which are not fully taken advantage of, such as churches and even a historical home into intentionally designed cultural centers equipped with kitchens, dining rooms and other facilities that help create a sense of well-being, connection and inclusion.

When I asked Bottura why he created such thoughtful. meals within beautifully appointed spaces for the low-income, he told me that everyone deserves respect and beauty-and of course, healthy food. “They come in and are completely lost because they’re not used to coming into beautiful places, like this. But once they’re here, they realize that this place is their place. It’s not my place,” he said.

Bottura’s philosophy is one that comes from the heart. T-shirts worm by volunteers at his community centers say “cooking is an act of love”, and he approaches the food served there with as much care as he does at his restaurants — “probably even more”, he said since the diners are extremely stressed and need healthy food to feel better. Bottura insists that it’s important to change the language around the food served in his community centers.

1. Why does the author describe such a scene in the first paragraph?

A．To introduce Bottura’s project.	B．To show the appeal of the dishes.
C．To emphasize the warm atmosphere.	D．To explain how the event is organized.

2. What does the underlined word “vulnerable” in paragraph 2 mean?

A．Privileged.

B．Independent.

C．Conservative.

D．Disadvantaged.

3. Which of the following best describes Massimo Bottura?

A．Skilled and strict.	B．Caring and considerate.
C．Wealthy and humorous.	D．Economical and influential.

4. What fundamental philosophy does Massimo Bottura express?

A．Respect and beauty are for all.	B．Beautiful places inspire respect.
C．Cooking should be a profession.	D．Community centers bring people together.

6 . For those looking to fry up something new this winter, these are the cookbooks to have in your kitchen bookshelf.

1. Made in Bangladesh, by Dina Begum

£28, Hardie Grant

The second cookbook from food writer Dina Begum is a love letter to Bangladcsh. Alongside the selection of tempting recipes are detailed ingredient notes, explanations of distinctive spice mixtures and advice on traditional preparation and serving, all accompanied by vivid photography of busy street-sellers, grass-covered landscapes and market produce.

2. Manju’s Cookbook, by Manju Patel

£22, Ryland Peters & Small

At the age of 80, Gujarat-born Manju Patel was given a restaurant in Brighton by her sons. Six years later, she remains an important part of the business — named Manju’s — but has also found the time to write this cookbook, which showcases dishes including mattar paneer（奶豆腐）and Gujarati dal.

3. Ester, by Mat Lindsay

£30, Murdoch Books

Australian restauranteur Mat Lindsay’s new book isn’t for the green-hand home cook. Ester is a celebration of modern Aussie cuisine, focusing on fire and perfect technique. Recipes include flame-grilled bone marrow with sesame-seed sambal, and sourdough ice cream.

4. Maydan, by Rose Previte

£30, Abrams

This new cookbook from Washington, DC-based chef Rose Previte is inspired by her Lebanese roots and travels in the Middle East. You can surely be inspired if you enjoy Lebanese dishes.

1. Which of the following book is the cheapest?

A．Ester.	B．Manju’s Cookbook.
C．Maydan.	D．Made in Bangladesh.

2. If you want to try Lebanese food, whose book will you choose?

A．Rose Previte.	B．Mat Lindsay.
C．Manju Patel.	D．Dina Begum.

3. What’s the purpose of the passage?

A．To ask readers to learn to cook.

B．To make comments on the four books.

C．To recommend new cookbooks to readers.

D．To make comparisons between the books.

8 . It was May 1945 when what would become one of America’s most common home-cooking techniques first entered the English vocabulary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant Chao Yang Buwei described a process common in China, wherein cooks would cut meat and vegetables into small pieces and then tumble (翻) them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao decided, “We shall call it ‘stir-fry’ for short.” The term has since taken on a life of its own. Nowadays, stir-frying isn’t just a method — “stir-fry” has become its own category of recipe.

Chao came to cooking unexpectedly. She moved to America with her husband in 1921 after her husband, the famed linguist Chao Yuenren, 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. She eventually agreed when a friend earnestly persuaded her to write a cookbook, which was then translated by Chao’s daughter and polished up by her linguist husband.

Her cookbook succeeded, going into multiple printings by 1945. English-language Chinese cookbooks had been published as far back as 1911 in America, but Chao’s was the first that refused to Westernize Chinese cooking. “I’ll show you how to cook crab dishes with real crabs,” Chao told readers in a passage where she forbade them from-using sea crabs in place of the freshwater variety. Using the former, she reasoned, would result in “a caricature (夸张的描述) of the Chinese dish.” During Chao’s era, it might have been easier for foreign cooks in America to please the American taste with substitutions. She wore her Chinese heritage with pride. She didn’t follow suit.

Chao pioneered a new cooking method in America. Unwilling to compromise, she was a true visionary. Sadly, her death in 1981 didn’t make headlines despite her contributions to American food culture. Shortly thereafter even her name ended up falling through pop culture’s cracks.

1. What can be learned about “chao”?

A．It is a recognized cooking method now.

B．It was accurately translated into “stir-fry” by Chao.

C．It means tumbling many big pieces of ingredients overheat.

D．It was a common term already used in American cooking before 1945.

2. Why did Chao turn to traditional Chinese cooking when moving to America?

A．She happened to take an interest in cooking.

B．She didn’t know any American way of cooking.

C．She was bored to stay at home only to learn English.

D．She missed her homeland and her country’s cuisine.

3. What is special about Chao’s cookbook?

A．It was the first to be faithful to real Chinese cooking and recipes.

B．It was the most successful cookbook published on Chinese cooking.

C．It was the first to emphasize the use of freshwater crabs over sea crabs.

D．It tried to please the American tastes as other similar cookbooks.

4. Which of the following best describes Chao?

A．Academic and unfailingly helpful.	B．Pioneering and culturally proud.
C．Recognized and linguistically talented.	D．Adaptable and technically achieved.

9 . If you haven’t taken down your Christmas tree yet, no worries. Here’s an idea: have you ever thought about eating it?

Julia Georgallis has some recipes. Over the last five years, she’s been preparing carefully for Christmas dinners in London with a friend. “How can we make something sustainable around Christmas time? What can we cat? What’s the thing that no one eats and that somehow represents Christmas? And then we just decided on Christmas trees,” Georgallis says.

She turned it into a book, How to Eat Your Christmas Tree. And her idea is that it’s not that odd. Some people enjoy Christmas wine. Some people like to go shopping and most people can get behind saving the planet.

“What I aimed for this book to do, really, was to get people thinking about the odd ways that they can be more sustainable in their daily lives,” Georgallis says.

“Eating Christmas trees isn’t going to save any animals in danger or freeze any ice caps. But if we start to think about everything that we do as a whole, then that builds up, you know, and that helps,” she says.

Most of the recipes in her book use the needles from the tree. “You’d use the needles like a herb,” she says.

“And different Christmas trees kind of have different flavors. They’re quite subtle, but they do have different flavors. So fir (冷杉), which is a really popular choice of Christmas trees, gives people better feeling and atmosphere. And then you have pine, which is a little bit more delicate.”

A warning: some Christmas trees are poisonous if eaten — like cypress and cedars. And be sure your tree wasn’t sprayed with pesticides (杀虫剂) and other chemicals. “So if you have any doubt that your Christmas tree might not have been grown to eat, then maybe don’t eat it,” Georgallis says.

And, of course, don’t even think about eating your artificial tree!

So, with all those instructions and with the appropriate tree, what could we cook? Well, Georgallis’ book has all sorts of recipes for different foods and drinks. Let’s open up the world’s cuisine with simple ingredients!

1. What’s the main purpose of Georgallis’ book?

A．To tell people not to buy real trees.	B．To inspire people to be more eco-friendly.
C．To teach people how to enjoy Christmas wine.	D．To encourage people to throw away odd traditions.

2. Which of the following might Georgallis agree with?

A．Artificial trees can also be cooked.

B．Eating Christmas trees does good to saving animals.

C．Different trees have different features and tastes.

D．All Christmas trees have their own ways to be cooked.

3. What may be talked about following the last paragraph?

A．Tips for choosing Christmas trees.	B．Warnings for cooking Christmas meals.
C．Comparison between real and artificial trees.	D．Recipes for different foods with Christmas trees.

4. Where is this text most likely from?

A．A diary.

B．A novel.

C．A scientific report.

D．A lifestyle magazine.