1 . 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 |
2 . Many people say they don’t like the taste of most vegetables. The good news is there are many ways to prepare vegetables that are not only healthy but delicious as well.
If you’re convinced (确信) you can’t stand the taste of vegetables, chances are they just need some extra flavor — seasonings (调味品). Think about the foods that you actually do enjoy.
You maybe say you still can’t accept the taste of vegetables.
| A．You’ll forget you’re also eating vegetables. |
| B．What seasonings are used to prepare them? |
| C．Start by visiting your local farmers’ market. |
| D．If so, try hiding them in some of your favorite foods. |
| E．Make sure you always have fresh vegetables on hand. |
| F．Why not wash your vegetables with water before preparing them? |
| G．Many grocery stores also provide recipe cards with new ideas for cooking. |
3 . 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. |
| A．He loves cooking Mexican food. |
| B．He wants to prepare for living alone. |
| C．He wants to show his mother his new dish. |
5 . Molecular gastronomy is nothing new. The art of breaking down a dish into its individual parts has been around for many years. You see it most commonly on cooking shows as the “deconstructed forms of popular meals. For example, a deconstructed Lasagna might consist of tomato soup, cheese curds, and tiny pieces of pasta — they’re all the parts that make up a lasagna, separated and presented on their own. As a cooking method, molecular gastronomy’s meant to take familiar tastes and present them in a new and adventurous way using special equipment and techniques. It’s expensive and time-consuming, but does present a unique dining experience that is impossible to recreate at home. Some ingredients are prepared through freeze-drying or dehydration — it’s very different from baking a loaf of bread or a cake.
French chemist Herve This believes instead of using traditional ingredients to add flavors, we’ll use their chemical compounds to recreate those flavors in other foods. “In 2050,” he said, “there will be many more people on Earth. This means getting enough protein will become a problem and the solution will probably be plant or insect proteins. We need expertise to cook these new ingredients. We are slowly introducing them so the public can use them. This is note by note cooking.”
His argument causes concern: most people, used to proteins from meat or plants, are going to feel uneasy about the new sources. He also shows that the “clean label” movement is harmful to our diets. The idea behind it is a move towards shorter ingredient lists with familiar ingredients. While there are chemical compounds in food that can do us harm, it has led to the public fearing unfamiliar terms on the back of the package. “Take citric acid for example. It is in lemon, so what’s the problem?” he asks.
Whether you agree or disagree, it will take molecular gastronomy some time to truly take over the entire world. Cooking, no matter the method, is a form of chemistry. It makes sense to advance it alongside the other sciences. So, while pizza won’t be delivered flash-frozen or dehydrated any time soon, it may one day in the not-too-distant future.
1. Why is the deconstructed lasagna mentioned in paragraph 1?| A．To encourage people to cook at home. |
| B．To make molecular gastronomy easy to understand. |
| C．To show how people can have a pleasant dining experience. |
| D．To explain how molecular gastronomy is applied in practice. |
| A．The serious lack of expert cooks. |
| B．The growing population of the world. |
| C．The public’s easy acceptance of plant proteins. |
| D．The public’s reduced interest in traditional ingredients. |
| A．It is environment-friendly. | B．It leads to people going on a diet. |
| C．It can mislead people sometimes. | D．It has caused people lots of trouble. |
| A．Carefree. | B．Doubtful. | C．Worried. | D．Positive. |
6 . 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. |
1. Who are the judges for the first stage?
| A．Professional cooks. | B．Local citizens. | C．School teachers. |
| A．At a college. | B．At a restaurant. | C．At a middle school. |
| A．Working out the exact cost of a meal. |
| B．Cooking a meal to a fixed budget. |
| C．Sticking to the time plan. |
| A．What meal will be cooked. |
| B．How much time will be given. |
| C．How many people the meal will be cooked for. |
| A．Shopping. | B．Attending a party. | C．Preparing dinner. |
1. What is the probable relationship between the speakers?
| A．Neighbors. |
| B．Teacher and student. |
| C．Husband and wife. |
| A．A cake. | B．Two eggs. | C．A cup of coffee. |
10 . If you’d like to learn how to bake bread, here’s a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown.
Makes
● 2 loaves (16 slices each)
Ingredients
● 1 package (7g) active dry yeast
● 2-1/4 cups warm water
● 3 tablespoons sugar plus 1/2 teaspoon sugar
● 1 tablespoon salt
● 2 tablespoons canola oil
● 6-1/4 to 6-3/4 cups bread flour
Directions
● In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Stir together 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture, pour yeast mixture into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
● Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.
● Punch dough down. Turn into a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours.
● Bake at 375 degrees until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200 degrees, 30-35 minutes. Remove from pans to wire racks to cool.
Kitchen Tips
● Be careful that your water isn’t too hot when proofing yeast.
● You can store homemade bread in a plastic bag or a bread box for maximum freshness.
Nutrition facts
1 slice: 102 calories, 1g fat, 0 cholesterol, 222mg sodium, 20g carbohydrate, 3g protein.
Reviews
☆ Helen
Mar 12, 2021
Fantastic recipe! I followed the directions, and it turned out perfect. Very good flavor and great for beginners. I really liked it and so did my friends.
☆ Mary
Mar 31, 2021
I was super excited to try this bread recipe, but the process was a bit frustrating. The end result was good though. It might be more helpful if it is made into a video.
1. How much sugar is dissolved with yeast?| A．Half of a teaspoon. | B．3 teaspoons. |
| C．Half of a tablespoon. | D．3 tablespoons. |
| A．It should be kneaded on a greased surface. |
| B．It takes 8-10 minutes to rise to double its size. |
| C．It needs to be put in a cool place to become softer. |
| D．It should be baked at 375 degrees for about half an hour. |
| A．It is not easy to follow. | B．It is great for beginners. |
| C．It is not as good as she expected. | D．It is the best recipe she has tried. |
