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Today I tried cooking a simply dish myself. I like eating frying tomatoes with eggs, and I thought it must to be easy to cook. My mom told me how to preparing it. First I cut the tomatoes into pieces but put them aside. Next I broke the eggs into a bowl and beat them quickly with chopstick. After that I poured oil into a pan and turned off the stove，I waited patiently unless the oil was hot. Then I put the tomatoes and the beaten eggs into pan together.＂Not that way，＂my mom tried to stop us but failed. She was right. It didn’t turn out as I had wished.
2 . Many of us love July because it’s the month when nature’s berries and stone fruits are in abundance. These colourful and sweet jewels form British Columbia’s fields are little powerhouses of nutritional protection.
Of the common berries, strawberries are highest in vitamin C, although, because of their seeds, raspberries contain a little more protein (蛋白质), iron and zinc (not that fruits have much protein). Blueberries are particularly high in antioxidants (抗氧化物质). The yellow and orange stone fruits such as peaches are high in the carotenoids we turn into vitamin A and which are antioxidants. As for cherries (樱桃), they are so delicious who cares? However, they are rich in vitamin C.
When combined with berries of slices of other fruits, frozen bananas make an excellent base for thick, cooling fruit shakes and low fat “ice cream”. For this purpose, select ripe bananas for freezing as they are much sweeter. Remove the skin and place them in plastic bags or containers and freeze. If you like, a squeeze of fresh lemon juice on the bananas will prevent them turning brown. Frozen bananas will last several weeks, depending on their ripeness and the temperature of the freezer.
If you have a juicer, you can simply feed in frozen bananas and some berries or sliced fruit. Out comes a “soft-serve” creamy dessert, to be eaten right away. This makes a fun activity for a children’s party; they love feeding the fruit and frozen bananas into the top of the machine and watching the ice cream come out below.
1. What does the author seem to like about cherries?| A．They contain protein. | B．They are high in vitamin A. |
| C．They have a pleasant taste. | D．They are rich in antioxidants. |
| A．To make them smell better. | B．To keep their colour. |
| C．To speed up their ripening. | D．To improve their nutrition. |
| A．A dessert. | B．A drink. |
| C．A container. | D．A machine. |
| A．A biology textbook. | B．A health magazine. |
| C．A research paper. | D．A travel brochure. |
3 . By now, most people know they should be eating more vegetables. But are there ways to get more from the vegetables you already eat? A research shows that when it comes to vegetables, it’s not only how much we eat, but also how we prepare them, that decides the vitamins and other nutrients that enter our body.
Many studies show that people who eat lots of vegetables have less heart disease, and eye problems and even cancer. But raw vegetables are not always best. The researchers found that 198 Germans who eat raw food were short of lycopene, the matter found in tomatoes and other red vegetables. “There is an idea that raw foods are always going to be better,” says Steven K. Clinton, a professor at Ohi o State University. “For fruits and vegetables, sometimes a little bit of cooking can be helpful.”
A number of factors decide how the vegetables do good to people’s health before they reach the table, including where and how they were grown and stored before being bought. No single cooking way is best. Some nutrients are easily lost in cooking if they are cooked in different ways.
Vitamins C and B are often lost. In January, another report said that boiling was better for carrots than frying or serving them raw. Frying was the worst way to cook.
What cooked with the vegetables can also be important? When the vegetables were cooked with fat, the diners can get more nutrients. Fat can also make the taste of vegetables better, meaning that people will eat more of them. Putting on some other things that make it taste better—a little salt—can make the food taste better.
1. The writer mainly wants to tell us that ________.| A．people should eat more vegetables |
| B．the way people eat vegetables is important |
| C．eating vegetables is good for us |
| D．how much vegetables one should eat |
| A．have the eyes problems | B．have heart disease |
| C．be in need of lycopene | D．hate eating tomatoes |
| A．the place where the vegetables are grown |
| B．the way how the vegetables are stored |
| C．the way how the vegetables are prepared |
| D．the price at which the vegetable are sold |
| A．It’s better to cook vegetables with fat |
| B．the more fat in the cooking, the fewer vegetables people will eat |
| C．It’s better to cook the vegetables without salt |
| D．the fat will increase the nutrition of the vegetables |
4 . Advice for Cooking on a Tight Schedule
From my experience, there are three main reasons why people don’t cook more often: ability, money, and time.
Think ahead. I usually think cooking is a pain when I’m already hungry and there is nothing ready to eat. So think ahead of the coming week. When will you have time to cook? Do you have the right materials already?
Make your time worth it. When you do find time to cook a meal, make the most of it and save yourself time later on. Are you making one loaf of bread?
Hopefully that gives you a good start.
| A．Try new things. |
| B．Ability is easily improved. |
| C．Make three or four instead. |
| D．Understand your food better. |
| E．Cooking is a burden for many people. |
| F．Let cooking and living simply be a joy rather than a burden. |
| G．A little time planning ahead can save a lot of work later on. |
5 . How to Make a Chinese Hot Pot
Eating a Chinese hot pot is a very common experience. People gather around the pot, dipping their food, waiting for it to cook, mixing their own seasonings (调味品) and enjoying each other's company.
Firstly, prepare a large pot of soup. There is no right or wrong way to prepare a soup, so feel free to make your own. A simple soup can be made by boiling water with the addition of meat bones or fish heads and a mixture of herbs, seasonings and vegetables.
Then, cut a variety of meats and fish into thin slices.
| A．Finally, arrange the seating reasonably |
| B．Now comes the turn to enjoy your hot pot |
| C．It will guarantee that the items will cook quickly and fully |
| D．Here are some easy steps to make a Chinese hot pot at home |
| E．For more variety, consider dumplings, rice cakes and tangyuan |
| F．Popular choices include: cabbage, pea leaves, winter melon and tomato |
| G．It usually lasts a couple of hours because you are cooking and eating in small parts |
6 . Craziest Food Festivals sounds like a joke topic, but once you start looking into it, you’ll realize they’re everywhere — the crazier, the better.
1. Bibimbap Festival
In the South Korean town of Jeonjuloves, their “mixed rice” dish is a hearty serve of rice topped with raw beef, a rainbow of vegetables, a raw egg and gochujang sauce so much. They take four days out of October to celebrate it.
Like any festival there’s music, entertainment and magic, but making it that little bit different is the bibimbap that’s whipped (搅拌) up in a big bowl by dozens of chefs and served to over 400 people.
2. Waikiki Spam Jam
Who knew this canned meat had so much love? Well, it turns out that a can of Spam is the go-to item in Hawaii, along with a grass skirt and garland (花环). The people of Hawaii love Spam so much that they even spend a day in May giving out the best Spam, a type of cheap canned meat made mainly from pork.
3. Bessieres Easter Egg Festival
At Easter time, for those in the French town of Bessieres it’s all about an egg far less sweet.
Here they celebrate the holiday by getting dozens of chefs to make one large omelette (煎蛋卷) — 15,000 eggs strong — for the townsfolk (市民).
4. Potato Days Festival
This festival actually takes place in Barnesville, Minnesota, the US. Over the last Friday and Saturday in August the town celebrates its potato-growing skills by hosting potato picking and peeling contests, as well as a Miss Tater Tot pageant (盛典) for five- and six-year-old girls.
1. What makes Bibimbap festival special?| A．They take four days to celebrate it. |
| B．The mixed rice is rich in many vegetables. |
| C．There’s music, entertainment and magic during the festival. |
| D．The rice dish needs to be mixed in one big bowl by dozens of chefs together. |
| A．The spam is the most favorite for Hawii people. |
| B．People spend one day to prepare the Jam. |
| C．The Jam isn’t affordable for the plain townsfolk. |
| D．The Jam is mainly made from raw beef. |
| A．Bibimbap Festival | B．Waikiki Spam Jam |
| C．Bessieres Easter Egg Festival | D．Potato Days Festival |
7 . People who love to spend time in their kitchen know that after having a rough day it helps them to relieve stress. Cooking up a favorite meal helps you forget about any of the issues you focused on during the day.
Cooking can be a great way to put off a daily task, and those who love to cook know this all too well. Putting all your effort into making an elaborate meal or your favorite dessert is a great way to avoid anything that you have been dreading.
Eating out as a cook allows you to taste surprising ingredients in dishes.
| A．Going out to eat becomes a whole other experience. |
| B．Instead, you concentrate on creating something delicious. |
| C．Cooking is also a universal language. |
| D．Moreover, cooking plays an important role in family life. |
| E．It is also likely to potentially inspire you to try to cook the meals in your own kitchen. |
| F．Mastering cooking skills helps you to become creative with food. |
| G．Cooking makes you a happy and popular person. |
8 . 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. |
9 . Both of my parents worked fulltime when I was a little girl，so my grandmother would stay at our house during the day. We would watch game shows in the living room. Our favorite was The Price Is Right. We would call out our answers along with the contestants.
When I got older and started going to school，we couldn’t watch our game shows regularly. That was okay with me，though，because the one thing I liked better than watching game shows with my grandmother was helping her bake cakes. Watching her in the kitchen was amazing：she never seemed to need the recipes（食谱）but everything she made tasted delicious.
At first I would just sit in the kitchen and watch，even though I didn’t understand what she was doing. As I got older，she let me help with the easy parts，such as measuring the sugar. The day she let me separate the eggs，I felt like I had found complete pleasure.
At last，my parents decided that I could take care of myself，and my grandmother stopped coming over every day. The love of baking，however，stayed with me. I started baking by myself，and even if the cookies ended up burnt sometimes，more often they turned out pretty well. I tried out new recipes，and whenever I got to a thorny part，I would call my grandmother for advice. Sometimes I would call her just to talk too. I felt like I could talk to her about anything.
My grandmother passed away ten years ago，but I still think of her every day. Last week，I found a recipe book she made for me. It included her recipes for brownies，cookies，and my favorite，lemon pie. As I looked through the pages，I thought I could hear her voice. She was the one who taught me not just about baking，but about life.
1. The passage is mainly developed by .| A．analyzing causes | B．making comparisons |
| C．following the time order | D．examining differences |
| A．found it interesting | B．turned out to be a troublemaker |
| C．hoped to make a living by baking | D．regretted missing the game shows |
| A．Basic. | B．Common. |
| C．Special. | D．Difficult. |
| A．To describe her childhood memories. | B．To show her good baking skills. |
| C．To remember her grandmother. | D．To talk about her happy family life. |
10 . Over the centuries the French have lost a number of famous battles with the British. However, they’ve always felt superior in the kitchen. France has for centuries had a reputation for cooking excellence, and Britain for some of the worst cooking in the world. But according to a recent survey, that reputation may no longer reflect reality.
In the survey, 71% of the Britons said they cook at home every day, while only 59% of the French said they cook daily. British home cooks spend more time cooking each week and also produce a greater variety of dishes than French home cooks.
The reaction in London was predictably enthusiastic. British food has greatly improved since the 1990s. Once upon a time, the menu for many family meals would have been roast beef, potatoes and over-cooked vegetables, but not now. Home cooks are experimenting with the huge range of ingredients now available in British supermarkets and are preparing all kinds of new dishes, using the cookbooks that sell millions of copies every year. As a result, there’s much more diversity in British food now, compared to French food, which tends to be very traditional.
Some French people say that the survey did not show the whole picture. They agree that during the week French women don’t cook as much as they used to because most of them work and don’t have much time. They tend to buy ready-made or frozen dishes, but many of them make up for it on the weekend. There’s also a difference between Paris and the countryside. It’s true that people in Paris don’t cook much, but elsewhere, cooking is still at the heart of daily life.
For many French people, opinions about British food have not changed. When Bernard Blier, the food editor at a magazine, was asked about British food, he replied: “I don’t go out of my way to try it. It is not very refined. You can say that I’m not a fan at all.”
1. According to the passage, nowadays British people ______.| A．cook less at home than the French every day. |
| B．no longer eat roast beef and over-cooked vegetables. |
| C．are more willing to try cooking all kinds of new foods. |
| D．buy more cookbooks than French people do. |
| A．French women cook less often now. |
| B．The French prefer ready-made dishes. |
| C．French women seldom cook on the weekend. |
| D．Cooking is at the heart of people’s life in Paris. |
| A．He would love to try it. | B．He shows no interest in it. |
| C．He considers it worse than before. | D．He considers it better than before. |
| A．The history of British food. | B．The history of French food. |
| C．The change in British food. | D．The change in French food. |
