1 . Chicken is America’s most popular meat. Many people assume chicken follows a simple rule-of-thumb: Pink chicken turned white means “done.” It’s similar to how we cook other meats. But is this true? To study how cooks at home follow safety recommendations, researchers filmed 75 households in five European countries. From a random but nonrepresentative sample, they also conducted an online survey of nearly 4,000 households in the same countries that say they cook chicken.
Worried that chicken would dry out, most home cooks determined doneness by color and texture (口感) inside the meat, they found. Few bothered with thermometers (温度计), claiming they took too much time, were too complicated to use, didn’t fit in the chicken or weren’t necessary (although easy-to-use thermometers are inexpensive and widely available).
In additional lab experiments, the scientists injected raw chicken breast with bacteria (细菌), which cause millions of sicknesses, thousands of hospitalizations and hundreds of deaths each year in the United States. They cooked the breasts until they reached core temperatures ranging from 122 to 158 Fahrenheit, and they discovered something surprising. At 158 degrees, but not lower, bacteria inside the chickens’ cores was reduced to safe levels, and when cut open its flesh appeared dull and fibrous, not shiny like raw chicken. But meat began changing from pink to white far below this, and most color change occurred below 131 degrees Fahrenheit. Sometimes, the chicken’s core would be safely cooked, but unsafe levels of bacteria still existed on surfaces that hadn’t touched the grill plate.
So what are you supposed to do?
Dr. Bruno Goussault, a scientist and chef, recommends buying and cooking breasts and legs separately. Bring the breast’s core to 165 degrees Fahrenheit, he said, and the leg to between 168.8 and 172.4 Fahrenheit. If you really want to safely measure temperature for a whole chicken, insert a pop-up thermometer into the thickest part of the leg before roasting it, Dr. Goussault suggests. By the time it pops, the breasts will have long cooked. They will likely be dry and far from his standards of culinary (烹饪的) perfection. But you’ll be sure to, as Dr. Goussault says in French, “dormir sur ses deux oreilles,” or, figuratively, “sleep peacefully.”
1. Why didn’t home cooks measure temperature with a thermometer?| A．They could not afford it. | B．It affected the taste of the meat. |
| C．It was not available in supermarkets. | D．They thought it was too much trouble. |
| A．was free of bacteria | B．still remained pink |
| C．appeared to dry out | D．was reduced in size |
| A．The meat does not taste best when bacteria free. |
| B．The leg becomes fully cooked before the breast. |
| C．A whole chicken requires a higher temperature. |
| D．The thermometer should be placed inside the breast. |
| A．Food safety. | B．Simple lifestyle. |
| C．Cooking skills. | D．Kitchen equipment. |
2 . Which meal kit service is right for you?
As the simple act of shopping and preparing food for dinner becomes harder to fit in, a way to help meet consumer needs and change the way we shop and eat has grown: meal-delivery plans. Here’s a quick review of some popular options:
1. HelloFresh
HelloFresh provides high-quality ingredients （烹饪原料） and generous portions（分量）, with recipes that are generally easy to prepare. The clear, step-by-step instructions get even the newest home chefs up to speed, and the recipe cards are well-made, so you can refer to your favorite recipes again and again.
There are meals for almost any lifestyle, including vegetarian（素食）options, low- calorie meals and “quick” recipes that get dinner on the table fast.
Cost: $8.75 to $9.99 per serving, with up to 16 servings per week.
2. Freshly
Get fresh, home-cooked food without the trouble of actually cooking. This subscription service delivers comfort foods to your doorstep, and the meals are prepared right before delivery. Never frozen and only requiring minimal reheating, they’re nutritious and cost less than many standard takeout options.
Cost: $7.99 to $11.50 per serving, with up to 12 servings per week.
3. Blue Apron
Blue Apron is full of fresh ingredients, with traditional or vegetarian options. Like many of the plans, the food is delivered in one big box and the recipe card is separate from the meal ingredients. The variety is good and the recipes are generally easy to prepare.
Cost: $7.49 to $9.99 per serving, with up to 16 servings per week.
4. EveryPlate
EveryPlate offers simpler meals for a lower cost. Users can choose between eight recipes each week, so there isn’t a lot of flexibility for different dietary needs, but the recipes are full of flavor and give subscribers generous portions. If you’re looking for an affordable way to get into meal kits, EveryPlate is a good option.
Cost: $4.99 per serving, with up to 12 servings per week.
5. Daily Harvest
Daily Harvest specializes in delicious smoothies. The meals are packed with fruits and vegetables, making nutrition easy and tasty. Smoothies just require the addition of liquid, so feel free to add your favorite type of milk or water to the blend and get your day started.
Cost: $6.99 per serving, with between 9 and 26 servings available.
1. Which meal kit service is right for a vegetarian?| A．Daily Harvest and EveryPlate. |
| B．HelloFresh and Blue Apron. |
| C．EveryPlate and Freshly. |
| D．HelloFresh and Freshly. |
| A．fruits and vegetables |
| B．unlimited servings |
| C．easy preparation |
| D．separate recipes |
| A．living an environmentally friendly life |
| B．cutting down on daily food costs |
| C．adapting to a new lifestyle |
| D．improving cooking skills |
3 . Food experts say washing could spread the germs on your turkey in the kitchen sink or nearby food. But it's been a challenge trying to convince cooks to stop rinsing （冲洗）off raw poultry. Germs that can make people sick are common in the guts of healthy poultry and are legally allowed to be on raw turkey and chicken. The assumption is that nobody eats their poultry raw, and that thorough cooking will kill the bacteria.
The do — not — wash raw poultry advice from the USDA is relatively new and perhaps hasn't caught on because it goes against the common belief that washing makes things clean, said Chapman. Benjamin Chapman, a study author and food safety expert at North Carolina State University, said the instinct to wash raw poultry goes back at least decades when people relied more on visual clues to spot problems with poultry. Meanwhile, washing hands and surfaces are also important.
But food preparation is a complicated act, and germs from poultry can be spread even if it's not washed, especially when birds are removed from packaging.
The USDA-funded study stresses that point. Researchers sprayed raw chicken with a harmless strain of E. coli （大肠杆菌）and watched volunteer cooks at test kitchens. Among those who washed their raw chicken, about a quarter ended up spreading the bacteria to their lettuce. But even some of those who did not rinse the chicken got germs on the lettuce. And there are other opportunities for germs to survive on turkeys: melting and cooking.
To ensure a bird is thoroughly cooked, they say to use a thermometer to check that the deepest and thickest parts of it have reached 165 degrees. Even after the meal is cooked, you aren't out of the danger zone. To keep turkeys and other leftovers safe, experts say they should be refrigerated after two hours.
1. People don't accept USDA's advice because____.| A．the advice is relatively new |
| B．cleaning seems more trustworthy |
| C．cooks clean the turkey before cooking it |
| D．heat can kill most germs and no one eats raw food |
| A．Food packages carry germs. |
| B．Hands and surfaces are easy to get E. coli. |
| C．Germs from a turkey can be spread whether it is washed or not. |
| D．Multiple methods should be applied to food to get rid of germs. |
| A．Rinse off the turkey before it is heated. |
| B．Keep the turkey away from the lettuce and refrigerator. |
| C．Wash hands and packages before taking out the turkey. |
| D．Use a thermometer to check the temperature of the turkey. |
| A．Culture. | B．Science. |
| C．Education. | D．Medicine. |
