1 . 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 PERSON

In 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 PERSON

Explore 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 PERSON

In 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 PERSON

In 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.

2. What is special about Sushi Making for Kids?

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.

3. What is the purpose of this passage?

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.

2 . 听下面一段较长对话，回答以下小题。
1. What is the woman doing?

A．Chairing a meeting.

B．Hosting a TV program.

C．Giving a lecture.

2. What is the man cooking?

A．A pie.

B．A steak.

C．Vegetable soup.

3. What’s the woman’s eating habit?

A．She eats anything.

B．She does not eat any meat.

C．She does not eat certain meats.

4. What color will the food be when ready?

A．Red.

B．Black.

C．Golden brown.

3 . You can make turkey any time of year, which usually also means that there are turkey leftovers.

    1     They can be made into turkey sandwiches, and turkey vegetable soup, to name just a few. This year I cooked two turkeys so I would have leftovers to make use of.

If you have cooked your turkey in the past and it was dry, I’m willing to bet you either overcooked it or didn’t let it rest. You need a good thermometer.     2     Probe (探针) style is a personal preference. My Meater is Bluetooth enabled, and I can set it up on my iPad or iPhone; it will tell me how long I need and how long to rest.

Also, resting is so important when cooking meats. I have written about resting meat so many times. I will always lightly cover my turkey in foil and let it rest for 15-20 minutes at a very minimum. When you heat the molecules or cells, they begin to vibrate and move faster and faster.     3     Otherwise, all the moisture (水分) will leak. If you allow molecules to settle down and relax, the muscle tissue will keep that moisture, and when you cut into the bird, it will still be moist.

How hot you cook your turkey will also determine how moist it is. The temperatures I pull the turkey out of the oven at and when it is ready to cut are different. Proteins, will continue to cook even after you have removed them from the heat source, related to the molecules vibrating or moving rapidly.     4    

After you finish enjoying your feast, the delicately cooked turkey, you might have a lot of leftovers.     5     It feels comforting, because you can not only enjoy the soup but you’re using up the leftovers.

A．I enjoy the wonderful taste of turkey.

B．There are so many uses for turkey leftovers.

C．The faster the vibration is, the more heat is produced.

D．So you should let them calm down before cutting into the meat.

E．You can transform the turkey leftovers into chicken noodle soup.

F．I always recommend digital ones because they are always more accurate.

G．Therefore, you’d better cut the turkey while the molecules are still vibrating.