2 . 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.

    1    Money is a topic that I’ll talk about another day. So today I want to give you some advice about how to make the most of the time in the kitchen. Here are three tips for great cooking on a tight schedule:

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?    2    

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?    3    It takes around the same amount of time to make more of something. So save yourself the effort for a future meal.

    4    This may surprise you, but one of the best ways to make cooking worth your time is experimentation. It gives you the chance to hit upon new ideas and recipes that can work well. The more you learn and the more you try, the more ability you have to take control of your food and your schedule.

Hopefully that gives you a good start.    5    And don’t let a busy schedule disappoint you and stop you from making some great changes in your life!

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.

3 . 阅读下面材料，根据其内容和所给段落开头语续写两段，使之构成一篇完整的短文。

The easy way out isn't always easiest. I learned that lesson when I decided to treat my father to a special meal. I glanced through the cookbook and chose a menu which included homemade bread. Knowing the bread would take time, I started on it as soon as he left for work.   

As I was not experienced in cooking, I thought if a dozen was good, two dozen would be better, so I doubled everything. As Dad loved oranges, I also opened a can of orange and poured it all into the bowl. Soon there was sticky dough (面团) covered with ugly yellowish marks. Realizing I had been defeated, I put the dough in the rubbish bin outside so I wouldn't have to face him laughing at my work.

I went on preparing the rest of the meal, and, when Dad got home, we sat down to Cornish chicken with rice. He tried to enjoy the meal but seemed disturbed. Twice he got up and went outside, saying he thought he heard a noise. The third time he left, I went to the windows to see what he was doing.   

Looking out, I saw Dad standing about three feet from the rubbish bin, holding the lid up with a stick and looking into the container. When I came out of the house, he dropped the stick and explained that there was something alive in the rubbish bin. Picking up the stick again, he held the lid up enough for me to see. I felt cold. But I stepped closer and looked harder.   

Without doubt it was my work. The hot sun had caused the dough to double in size and the. fermenting yeast (酵母) made the surface shake and sigh as though it were breathing. I had to admit what the "living thing" was and why it was there. I don't know who was more embarrassed by the whole thing, Dad or me.

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。

My dad tapped me gently on the shoulder, and we went inside.

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At a party three months later, everyone wanted to try my bread.

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4 . Daily News — San Francisco chef Cecilia Chiang, who first changed the stereotypes (刻板印象) about Chinese cuisine (菜) in the United States, died Wednesday. She was 100.

Chiang was the owner, chef and mastermind behind the game-changing San Francisco restaurant, the Mandarin. She is widely credited with bringing real Chinese food to America and was a celebrity chef before celebrity (名人) chefs were popularized.

Chiang, who was born near Shanghai, came from an upper-class Chinese family. Although she wasn’t shy about admitting her good fortune, she faced other, perhaps more hard-won obstacles (困难). To convince the dining public that Chinese food didn’t have to be Thursday’s cheap take-out option, Chiang had her work cut out for her, when she moved to the Bay Area in 1959. She insisted on showing diners the refined side of Chinese food and wanted to upgrade the Chinese dining experience. To do this, she also needed to be aware of aesthetics (美学).

The Mandarin did not serve chop suey (炒饭) or chow mien (炒面), two standard dishes on every Chinese restaurant in the US at the time. But this is exactly what Chiang wanted to avoid. In fact, her early encounter (遇见) with Chinese food in America had left her determined to show San Francisco what Chinese food was really like.

“She deliberately and constantly supported outsiders trying to make their mark in food,” her granddaughter, Siena Chiang said. “I hope she is a signal and an inspiration to people with marginalized (边缘化的) identities to always believe in your own worth and knowledge, and not to give into other cultures.”

1. Which of following can best replace the underlined phrase “had her work cut out”?

A．Cut her work into small parts.

B．Had lots of work to do.

C．Reached out for help.

D．Was out of her job.

2. What did Celilia Chiang do to change Americans’ impression on Chinese cuisine?

A．To be an aesthetician.

B．To stop offering takeout food on Thursday.

C．To serve chop suey or chow mien.

D．To improve the Chinese dining experience.

3. What can we learn from Sienna Chiang’s words?

A．Celilia is a signal and an inspiration to Americans.

B．Celilia encouraged outsiders to value their own culture.

C．Celilia adjusted Chinese food according to American culture.

D．Celilia competed with outsiders in making their mark in food.

4. Where does the passage probably come from?

A．An autobiography.

B．A tour guide.

C．An essay collection.

D．A news coverage.

5 . 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.

2. In lab experiments, when the temperature reached 158 Fahrenheit, the meat         .

A．was free of bacteria	B．still remained pink
C．appeared to dry out	D．was reduced in size

3. What can be learned from the last paragraph?

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.

4. What is the passage mainly about?

A．Food safety.	B．Simple lifestyle.
C．Cooking skills.	D．Kitchen equipment.

6 . 假定你是李华，你在报纸上看到你市电视台今年七月将举办外国人"学做中餐，乐享中国菜"才艺大赛．你的外教Peter非常喜欢中国厨艺，你建议他去试一试．请按以下要点给他写信告知此事，并表示可以提供帮助．
1． 比赛时间：7月15日；
2． 报名时间：截止到6月30日；
3． 报名地点：市电视台．
注意：
1． 词数100左右；
2． 可适当增加细节，以使行文连贯．
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7 . Growing up in Philadelphia, Lieberman started cooking with his stay-at-home dad when he was seven．His food-loving family had two kitchens, and he quickly learned what was the best way to bake his cakes．Lieberman improved his kitchen skills greatly             during a year abroad before college, learning from a cook in Italy and studying local specialties（地方特色菜）in Germany, Spain and France．At Yale, he was known for throwing dinner parties, single-handedly frying and baking while mixing drinks for dozens             of friends．Just for fun, he and some friends decided to tape a show named Campus Cuisine about his cooking．Lieberman was a real college student showing his classmates how to do things like make drinks out of dining-hall fruit．That helped the show             become very popular among the students．They would stop Lieberman after classes to ask for his advice on cooking．Tapes of the show were passed around, with which his name went beyond the school and finally to the Food Network．
Food Network producer Flay hopes the young cook will find a place on the network television．He says Lieberman’s charisma is key．“Food TV isn’t about food anymore,” says Flay．“It’s about your personality（个性）and finding a way to keep people’s eyeballs on your show．”
But Lieberman isn’t putting all his eggs in one basket．After taping the first season of the new show, Lieberman was back in his own small kitchen preparing sandwiches．An airline company（航空公司）was looking for someone to come up with a tasteful, inexpensive             and easy-to-make menu to serve on its flights, Lieberman got the job．
1. We can learn from the text that Lieberman’s family ____．

A．have relatives in Europe	B．love cooking at home
C．often hold parties	D．own a restaurant

2. The Food Network got to know Lieberman ____．

A．at one of his parties	B．from his teachers
C．Through his taped show	D．on a television program

3. What does the word “charisma” underlined in the text refer to?

A．A natural ability to attract others．

B．A way to show one’s achievement．

C．Lieberman’s after-class interest．

D．Lieberman’s fine cooking skill．

4. Why did the airline company give Lieberman the job?

A．He could prepare meals in a small kitchen．

B．He was famous for his shows on Food TV．

C．He was good at using eggs to make sandwiches．

D．He could cook cheap, delicious and simple meals．