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. |
The Chinese pancake jianbing and the French crêpe are common in their own country.
Commonly seen in France, crêpes can be enjoyed as a sweet or spicy treat. They are
3 . It was a snowy day during the spring break when I walked into a great restaurant. In this blizzard weather, it was the only restaurant that remained open.
The restaurant has a long history in Hong Kong. Its owners, the couple, Peter and Michelle, have been running the restaurant since 2007.
“Things have changed a lot in the past 30 years,” Peter said. “Chinese students 20 years ago thought that a 70-cent bowl of rice was too expensive, but now a $20 meal is acceptable”. He also said that the new generation of Chinese students engaged with other students, bringing all their non-Chinese friends to visit the restaurant.
Peter takes great pride in his own cooking. He was curious about how the food was made and why particular foods or sauces had specific tastes. He chose to serve mainly Guangdong and Sichuan food at the restaurant, featuring the family-style Chinese dim sum or hot pot.
When I asked whether he would modify the taste of the dishes to suit the taste of most Americans, Peter said, “We are not like those American Chinese restaurants. We provide the genuine Chinese taste to our customers, and they will love it because it is delicious, and their taste will suit the taste of our dishes, not the other way around.”
“If I hear complaints from my customers, I will be so upset that I can’t fall asleep at night”, he said. “Luckily most of my favorite dishes received wide acclaim from my customers and it takes more than one person’s effort.”
He compares himself with the craftsmen in China who are proud of preserving ancient Chinese art and whose motivation is only on people’s enjoyment of their work and thought.
Such a spirit of craftsmanship has been remarkable and greatly valued in the past. The craftsman’s spirit with perfection, precision, concentration, and patience remains in Peter and his cooking.
1. How long have the couple been running the restaurant?| A．16 years | B．20 years | C．30 years | D．70 years |
| A．Its customers are mainly Chinese. |
| B．It sticks to its original taste of the dishes. |
| C．It adjusts the taste according to the customers. |
| D．Its menu merely contains Guangdong and Sichuan food. |
| A．Generous and patient. | B．Ambitious and economical. |
| C．Thoughtful and humorous. | D．Precise and devoted. |
| A．He believes that cooking just needs one person’s effort. |
| B．He shows an interest in preserving ancient Chinese art. |
| C．He takes pride in cooking the best typical Chinese cuisine. |
| D．He cares about the taste of the dishes rather than customers’ complaints. |
1. 基本介绍；
2. 所需食材；
3. 制作方法。
注意：1. 词数 100 左右；
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1. Where did the tomato sauce come from?
| A．A local farm. |
| B．A store only five miles away. |
| C．The man’s own tomatoes |
| A．She enjoys it. |
| B．It makes her feel creative. |
| C．She doesn’t have the patience for it. |
The Birthday Cake
Josie was a girl who loved to bake. She always helped her uncle at his bakery. Mostly she carried ingredients from the refrigerator to the large work table. Sometimes Uncle Dave let Josie stir (搅拌) the cake batter (面糊) with a wooden spoon.
Josie wanted to learn to bake a cake on her own. She asked if Uncle Dave would show her how Her mother’s birthday was only two days away. If Josie made a cake all by herself, it would be a wonderful surprise.
On Saturday morning, Josie arrived at the bakery just as it was closing. The bakery always closed early on the weekend so Uncle Dave could walk his dogs. “Ready, Josie?” Uncle Dave asked “Ready!” Josie answered.
First, Uncle Dave had Josie get all the ingredients (原料) and line them up on the work table. Then he showed her how to measure flour and sugar so that she had the exact right amount. She added these ingredients to a large mixing bowl. Next, Uncle Dave tapped an egg on the side of the bowl to crack it. “Be careful not to get any bits of shell in the bowl,” he said.
Josie tapped her egg very gently on the bowl. It didn’t crack. She tried again, and this time the shell came apart. She pulled the egg apart over the bowl and watched the yellow egg yolk drop into the flour.
Now it was time to stir. “This is fun!” said Josie.
When the batter was ready, Uncle Dave helped Josie pour it into the cake pan. He gave Josie oven mitts (烤箱手套) and showed her how to put the pan in the oven without burning her hands.
注意：
1. 续写词数应为150左右；
2. 请按如下格式在答题卡的相应位置作答。
While the cake baked, Josie and Uncle Dave wiped off the table and washed all the dishes.
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On her mother’s birthday, Josie put the cake before her mom secretly.
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7 . It was May 1945 when what would become one of America’s most popular home-cooking techniques first entered the English dictionary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant (移民) Chao Yang Buwei described a process common in her homeland, where cooks would cut meat and vegetables into small bites and tumble (翻滚) them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao complained. For short, she decided, “We shall call it ‘stir-fry.’” The term soon made its way into the American language and has since taken on a life of its own.
Chao came to cooking unexpectedly. A doctor by profession, she gave up her medical career to move to the United States in 1921 after her husband, the famed linguist (语言学家) Chao Yuanren, 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: soups with mushrooms and pork flavored with soy sauce.
She eventually agreed when a friend begged her to write a cookbook. Chao’s eldest daughter helped her translate recipes from Chinese to English, before her husband put the finishing touches on the language, often adding phrasing that even Chao recognized as awkward. This stylistic conflict resulted in a cookbook that Chao was “ashamed to have written,” as she declared in an author’s note.
The cookbook succeeded, going into multiple printings by the end of 1945, though critics largely overlooked the anger in Chao’s words. English-language Chinese cookbooks had been published as far back as 1911 in the United States, but Chao’s was the first that refused to westernize Chinese cooking. She may have given America a well-worn phrase, but she knew that some aspects of the immigrant experience resist translation. Chao’s contribution to American food culture should have been enough to make her into headlines, but the New York Times did not even honor her with an obituary (讣告) upon her death. How many other cooking pioneers like Chao, immigrants who didn’t silence their difference in order to gain broad approval, still await rediscovery?
1. Which of the following is true about “chao”?| A．It is a cooking technique used only in America. |
| B．It quickly found a place in the American language. |
| C．It was accurately translated into “stir-fry” by Chao. |
| D．It means mixing together small pieces of materials. |
| A．Her interest in cooking. |
| B．Her profession as a doctor. |
| C．Inadaptability to life in America. |
| D．Encouragement from her husband. |
| A．Consistency in writing style. |
| B．Refusal to westernize Chinese cooking. |
| C．Success in pleasing the American taste. |
| D．Reflection of western culture. |
| A．Chao’s cookbook was largely overlooked by critics. |
| B．Chao followed the same trend as other cookbook writers. |
| C．Chao isn’t the only immigrant that deserves giving credit to. |
| D．Chao gained popularity for her unwillingness to silence her differences. |
8 . The time invested in kids learning how to cook is time well spent! From mixing and baking cookies to making and cooking fresh pasta, kids will be led by a professional chef throughout the entire class. With safety at the forefront, your chef will turn the kitchen into the classroom as kids learn valuable life skills, such as critical thinking, creativity and cooperation.
Classic Pasta for Kids $119 PER PERSONIn this interactive cooking class designed for kids, Chef Jordan will teach fundamental kitchen skills, including the art of pasta making, while creating a classic spaghetti dinner. This class is recommended for ages 5-15.
Kids’ Pasta-Making 101 $99 PER PERSONExplore the art of pasta-making in this hands-on cooking class for kids. Chef ShaSha will guide you by using fresh ingredients and authentic techniques to make a handful of kids’ favorite dishes. This class is recommended for ages 8-18.
Sushi Making for Kids $85 PER PERSONIn this hands-on cooking class intended for kids, Chef Christmas will guide you in making non-traditional sushi. The rolls you make will have the authentic taste and texture of traditional sushi, but with a unique shape! This class is recommended for ages 5-15.
Kids’ Baking Party $75 PER PERSONIn this hands-on baking class with Chef Adolf, your kids will be on their way to feeling like the finest of chefs. Chef Adolf will show them how to mix, beat and fold ingredients into eats that everyone will love at a kid’s birthday party. This class is recommended for ages 8-15.
1. Which class is suitable for a 17-year-old kid?| A．Classic Pasta for Kids. | B．Kids’ Baking Party. |
| C．Sushi Making for Kids. | D．Kids’ Pasta-Making 101. |
| A．Sushi made in this class has different shapes from traditional sushi. |
| B．Students can create personalized tastes from traditional sushi. |
| C．The class is offered for free if you sign for it with a friend. |
| D．The chef who teaches this class is just a kid of 15. |
| A．To educate kids to learn some basic cooking skills. |
| B．To inspire cooks to develop innovative cuisines for kids. |
| C．To advertise some fun cooking classes tailored for kids. |
| D．To inform readers of the arrangements of cooking classes. |
9 . It’s funny—as a writer, it’s easy to share your knowledge, or your personal stories with an unknown listener of many. You think your friends and family may not read your articles. But as I began to talk more openly about Chinese traditions and food, I learned that they were interested, curious and really hungered for it. Their interest and curiosity grew and the culmination of their interest and curiosity was this past Spring Festival. They would like to spend the Spring Festival with me. It was an inconvenient Monday. I’d never had the Spring Festival when anyone but my father cooked.
I took the day off work in a madness of last-minute preparation. I drove 45 minutes out of town to a Cantonese BBQ shop where I bought a whole roast duck (烤鸭) and watched, fascinated, as it was changed into bite sizes. I shopped at a faraway international market like madwoman, looking for Chinese vegetables and other foods that would be new for my guests I called my dad, asking for six-second pointers on how to make dishes I’d never made. I texted him pictures of the sea fish I picked out, and the red clothing they threw on for luck.
In just a few hours, I cooked a dinner of 15 dishes for six friends who cared enough about me and my culture to come over on a cold winter Monday night to celebrate my tradition with me. We drank, ate and toasted the beautiful night. And that night, I felt what it was to be loved for my culture as well as our food.
1. What does the underlined word “culmination” mean in paragraph 1?| A．Top. | B．Celebration. | C．Tradition. | D．Trouble. |
| A．She ate a whole roast duck. | B．She took a roast duck. |
| C．She asked to cook a duck herself. | D．She took beautiful photos of the duck. |
| A．The shops the author went to. | B．The author’s love of Chinese food. |
| C．The author’s preparation for dinner. | D．The suggestions the author’s father gave. |
| A．She is living with her father. | B．She is a madwoman. |
| C．She is a world famous writer. | D．She is proud of Chinese culture. |
10 . When I moved to Washington, D.C., I left everything behind.
I
I went to study in France, I was living alone and
My blog was originally a space to
As my food blog and follower count grew, I became more
| A．Knowing | B．Avoiding | C．Applying | D．Leaving |
| A．illness | B．homesickness | C．unhappiness | D．shyness |
| A．take off | B．set off | C．show off | D．put off |
| A．opinions | B．ideas | C．recipes | D．dishes |
| A．noticed | B．cooked | C．took | D．spent |
| A．request | B．enthusiasm | C．account | D．answer |
| A．buying | B．baking | C．throwing | D．passing |
| A．Otherwise | B．Rather | C．However | D．Therefore |
| A．desperately | B．anxiously | C．unfortunately | D．proudly |
| A．considerate | B．favorite | C．typical | D．best |
| A．turned out | B．believed in | C．called on | D．brought up |
| A．shelter | B．bedroom | C．balcony | D．kitchen |
| A．privately | B．secretively | C．orally | D．silently |
| A．put | B．admit | C．persuade | D．divide |
| A．emerge | B．disappear | C．learn | D．recover |
| A．lively | B．healthy | C．similar | D．Colorful |
| A．lame | B．confident | C．vain | D．competitive |
| A．connect | B．invite | C．drive | D．add |
| A．share | B．compare | C．argue | D．mix |
| A．strange | B．true | C．new | D．bitter |
