1 . Mapo tofu is my favorite dish in the world.
●Prepare some ingredients.
Prepare some garlic, ginger, scallions (葱花) and chile bean paste (豆瓣酱).
Combine the cornstarch (玉米淀粉) and cold water in a small bowl and mix with a fork until homogenous. Set aside.
Heat half of the Sichuan peppercorns in a large pot over high heat until lightly smoking. Transfer to a container and smash it until finely ground and set aside.
Add the remaining Sichuan peppercorns and the oil to the pot. Heat over medium-high heat about 11/2 minutes.
●
Heat the oil left in the pot over high heat until smoking. Add the ground beef or pork and cook, stirring constantly for 1 minute. Add the garlic and ginger and cook about 15 seconds. Add the chile bean paste and cook until the oil starts to turn red, about 30 seconds. Add the wine, soy sauce, and chicken soup and bring to a boil.
| A．Pour in the cornstarch mixture and cook for 30 seconds |
| B．Conduct the cooking |
| C．Steam some rice |
| D．Remove the peppercorns and discard, leaving the oil in the pot |
| E．Prepare some tofu |
| F．You can find mapo tofu on menus at almost any restaurant in China |
| G．he was kind enough to share his recipe with me a few years back |
1. Why did the man take the cooking course?
| A．He decided to be a cook. |
| B．The food there attracted him. |
| C．His mother asked him to do it. |
| A．How to make soup. |
| B．How to cut different foods. |
| C．How to choose fresh vegetables. |
| A．7. | B．14. | C．17. |
| A．Buy a cookbook. |
| B．Do a course on desserts. |
| C．Cook for his grandmother. |
| A．Charles. | B．Sophia. | C．Tom |
4 . Cooking with steam is of great importance in Chinese cuisine. It's one of the best ways to lock the original flavors in the ingredients.
Vegetables are healthy and full of fiber, and steaming is a quick way to cook them without using much oil. Chinese cabbage is a perfect vegetable to steam: crunchy, tender, less fibrous and mildly sweet. The tender cabbage can be steamed directly with a simple sauce consisting of garlic paste, soy sauce and sugar. Root vegetables like sweet potatoes are also great for steaming. They can be cut into thick sticks or slices and then steamed until the center becomes soft. Thin pieces of carrots, fresh sophora flowers (槐花) can be coated with dry flour and then steamed. This quick dish is usually served with a garlic paste and vinegar sauce.
Steaming fish, shrimp and crabs, is all about preserving the original taste, so freshness is the absolute No. 1 rule when we shop for seafood to be steamed For fine foods from a river, lake or sea, they must be freshly caught the day you buy them. Frozen fish is seldom steamed directly, because there can be a stronger fishy smell and taste. With all the internal organs and scales removed and blood cleaned, the fish is packed with slices of ginger and scallions (姜和葱) that can neutralize the fishiness. It's then placed in a steamer that has been preheated to boil, and cooked for 8 to 10 minutes depending on the size of the fish. The final step is to place scallions on top of the steamed fish. Then, in a small pot, heat up some oil and pour it across the body of the fish to help the flavor release. Next, drizzle (浇) a couple spoons of seasoned soy sauce for seafood around the plate and serve. When eating the fish, it's best to dip it in the sauce for the sweet taste.
1. What is the advantage of steaming according to the passage?| A．Low cost. | B．Sweet taste. |
| C．Shining appearance. | D．Original flavor. |
| A．Waste. | B．Add. | C．Reduce. | D．Gain. |
①Clean the fish. ②Steam the fish. ③Drizzle some sauce. ④Pour some hot oil onto the fish.
⑤Pack the fish with some ginger and scallions.
| A．①②③④⑤ | B．①④⑤②③ | C．①⑤④③② | D．①⑤②④③ |
| A．Cooking meals with steam. | B．Cooking seafood in a new way. |
| C．Advantages of cooking with steam. | D．Tips for cooking some delicious dishes. |
5 . Rice is eaten all over the world in all different ways. No matter if your rice is white or brown, it has one thing in common, and that’s arsenic(砷). Now, researchers from the University of Sheffield say a new and simple way of cooking rice can remove this cancer-causing material while keeping the nutrients which make this food so good.
A team from the school’s Institute for Sustainable Food discovered the “parboiling with absorption method” (PBA) can cut down over half the naturally occurring arsenic in brown rice and 74 percent in white rice. More importantly, this homefriendly kitchen method saves the nutrients rice contains.
The PBA method first parboils(将煮到半熟) rice in pre-boiled-water for five minutes. The water is then emptied and fresh water is poured into the pot. From there, the rice is cooked normally at lower heat until the water is all taken in.
The International Agency for Research on Cancer has classed arsenic as a Group carcinogen, the material that can cause cancer. Unfortunately, rice has this water-soluble poison because it grows in flooded fields unlike many other grains(谷物).
Researchers say arsenic can affect every organ in the human body. It can also result in skin lesions, cancer, diabetes, and lung diseases. Rice tends to hold around 10 times more arsenic than other grains. It usually sits in the outer covering of the grain, which makes it more of problem in brown rice. White rice, which is milled(研磨), contains less arsenic but also has fewer nutrients due to the milling process.
“For people who eat rice, this is excellent news. There are concerns amongst the population about eating rice due to arsenic. Previous studies have shown that cooking rice in a lot of water could remove arsenic but the problem is it also removes nutrients,” says lead author Dr. Manoj Menon in a university release. “Our aim was to improve the method to remove arsenic while keeping maximum nutrients in the cooked rice. Our newly developed method, PBA, is easy and homefriendly so that everyone can use it. We don’t know the amount of arsenic in each packet of rice we buy; even though brown rice is nutritionally better than white rice as our data shows, it contains more arsenic than white rice. With our new method we are able to significantly reduce the arsenic while reducing the loss of key nutrients.”
1. What did the researchers try to do with rice?| A．To add more nutrients to it. | B．To make it healthy and nutritious. |
| C．To use it as a cure for cancer. | D．To recommend it as a popular food. |
| A．It requires water to be changed during cooking. |
| B．It can remove arsenic completely from rice. |
| C．It can change the form of arsenic in rice. |
| D．It will be more effective under a high temperature. |
| A．Its milling process. | B．Its high water content. |
| C．Its special structure. | D．Its growing condition. |
| A．Rice should be cooked with a small amount of water. |
| B．The PBA method can kill two birds with one stone. |
| C．The PBA method needs to be tested further in daily life. |
| D．People liking rice should choose brown rice over white rice. |
6 . 你校上周六举办了一场面向全体学生的厨艺大赛，请你为校英文报写一篇报道，内容包括：
1. 活动时间和地点； 2. 活动过程及获奖情况； 3. 活动反响。
注意：1. 写作词数应为80左右；
2. 请按如下格式在相应位置作答。
A Cooking Competition Successfully Held
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7 . USING YOUR SCORPIO COOKER: USEFUL HINTS
Follow these useful hints to obtain the best results when using your new SCORPIO cooker.
Choice of burner
Use a large burner to bring liquids to the boil quickly, and use a small one for stewed dishes and sauces.
To conserve gas, place the pan centrally over the burner and adjust the flame so that it does not extend past the edges of the pan.
Do not boil food too rapidly. A strong boil does not cook any faster but violently shakes up the food, which may then lose its taste.
flame too high — wastes gas flame not past edges of pan — conserves gas
Utensils
All normally available utensils (aluminum, stainless steel, cast iron, ceramic, etc.) may be used on your new gas cooker, but ensure that they are steady, in order to avoid dangerous spill-over of hot liquids.
Caution: Large Utensils
When a cooker is installed close to a worktop, ensure that whenever large utensils are used, they are placed so that they do not overhand the side of hotplate, as this may cause scorching or charring of the worktop surface.
Oven
There is a gradual change in temperature between the bottom and top of the oven. The first, or bottom, shelf position is the coolest and the fourth, or top, shelf position is the hottest. Because of the temperature change from one shelf position to another, it is possible to cook various dishes which require different temperatures, at the same time. As a rough guide, the temperature change from one shelf to the next is about ten degrees Celsius.
Some recipes do not refer directly to temperature but use descriptions such as “slow”, “moderate”, “hot” etc. when using such recipes, the following chart may be taken as a guide:
OVEN TEMPERATURES | |
| slow: | 110℃ |
| warm: | 130℃ |
| moderate: | 150℃ |
| moderately hot: | 180℃ |
| hot: | 220℃ |
| very hot: | 250℃ |
If preheating is required, allow time for the oven to reach the set temperature. The following table may be used as a guide:
PREHEATING | |
| 3 minutes: | 120℃ |
| 6 minutes: | 180℃ |
| 10 minutes: | 250℃ |
Note that the oven light (where fitted) is located on the splash back.
Storage drawer (where fitted)
The storage drawer situated underneath the oven is designed for the storage of pans and utensils. Do not place plastic utensils or flammable material in this drawer. To remove the drawer, withdraw it to the fully open position. Then lift it dear of the stops. To refit the drawer, locate the nylon drawer slides on the slide tracks. Lift the drawer slightly to clear the stops, then slide it to the fully shut position.
1. How do you conserve gas when using a Scorpio cooker?| A．Make the flame as high as possible. | B．Shake up the food. |
| C．Keep the flame not past the pan edges. | D．Make a strong boil. |
| A．use a large utensil | B．use a small burner |
| C．cook it faster | D．use a utensil made of stainless steel |
| A．Pans and plastic utensils. | B．Pans and non-flammable material. |
| C．Utensils and flammable material. | D．Pans and various dishes. |
| A．At a restaurant. | B．At the woman’s house. | C．At a supermarket. |
Since I was young, I always enjoyed cooking. Every night I would sit in the kitchen and watch my mother make dinner. I had a toy set of pots and pans, and would copy her actions at the table—pretending to pour in ingredients and mix them excitedly just as she did. On Sundays, my grandmother would make us a huge family dinner. A dish cooked from a charred chicken with flavored sauce enjoyed great popularity with us. Watching her in the kitchen was like watching an artist at work. She never needed a cookbook, never had to follow a recipe. Everything was second nature. I couldn't wait to learn to cook myself.
So it was no surprise when as an adult I decided to be a chef. I had worked in a number of kitchens over the years, but when I got the chance to be the head chef at a new restaurant, I could not have been more excited.
On the first night the restaurant opened, I proudly put my apron on and prepared for success. Soon, orders came in, and the kitchen was at full staff running in every direction. There were many waiters coming in and out, and cooks walking between stations. It was very exciting, but a bit stressful. There was so much to do and a lot of pressure to do it perfectly. It seemed like the crowd was not slowing down.
I was hurrying to gather ingredients from the shelves and fill the orders when there was a scream from the other side of the kitchen. Looking over, I saw one of the other cooks holding her hand in pain. She had burned her fingers on a pan. I ran over to help, and as we placed her hand under cold water, a puff of smoke started to rise out of the oven.
“Oh, no!” I screamed. I reached the oven just in time to open the door and see the charred remains of a roast. Placing my hand on my head, I thought the night couldn't get much worse. One of the waiters came into the kitchen, looking very worried. Wiping the sweat off his forehead, he said anxiously, “The guests are asking for the roast.”
注意：1. 续写词数应为150词左右；
2. 请按如下格式作答。
Paragraph 1:
I stared at the charred roast, anxious to find a solution.
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Paragraph 2:
Just then, one of the guests asked to speak to the chef.
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| A．A birthday party. | B．Halloween. | C．A cooking competition. |
| A．Cream butter. | B．Some spices. | C．Powdered salt. |
