题目内容
Cooking lessons are back on the menu in schools because a generation （代） of parents don’t know how to cook. Children are to be taught how to cook healthy dishes in hands-on lessons in school in the UK. The new plan is being supported by many famous people, including celebrity (名人) cook Galton Blackiston.
He said, “It is a wonderful idea that cooking should be a basic skill learned by everyone, particularly students. One of the biggest problems I find is that there are many parents who weren’t taught the basic skills. There seems to have been a generation gap, so to have an action like this seems great.”
Pupils aged between 11 and 16 will be awarded a “license to cook” when they have mastered basic skills like baking cakes or making ordinary dishes. Right now, students can only learn cooking skills as part of Design and Technology lessons, but the lessons are mostly theory- based.
Food such as fatty meat, cakes and plates of fried chips are off the school dinner menu. Chocolate, crisps and soft drinks are banned（禁止）, and so is fast food. Nutrition guides banning meals high in salt and fat have been introduced by cook Jamie Oliver. Schoolchildren are encouraged to eat more fruit and vegetables with every meal.
48. Cooking lessons are to be taught in the UK because ______.
A. British people like eating nice dishes
B. many parents don’t know how to cook
C. many famous people support the action
D. British pupils want to learn how to cook
49. What does Galton Blackiston think of cooking?
A. It’s unnecessary to learn cooking at a young age.
B. It’s unnecessary to learn cooking in special lessons.
C. It’s necessary for students to learn cooking.
D. It’s hard to learn cooking well.
50. When a student aged 12 has mastered basic cooking skills, ______.
A. he will be praised by his teachers and parents
B. he will be awarded a “license to cook”
C. it will be easy for him to succeed in high school
D. he will find a job easily when he grows up
51. In the last paragraph, the author mainly tells readers ______
A. unhealthy food harms children
B. fruit and vegetables are delicious
C. what cook Jamie Oliver said on TV
D. what kind of food students should eat
BCBD
阅读快车系列答案Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（铁匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（学徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.
【小题1】It was his __________ who first influenced Escoffier to be interested in cooking.
| A．father | B．mother | C．uncle | D．grandmother |
| A．a chef | B．a businessman | C．an artist | D．a blacksmith |
| A．was badly treated by his uncle |
| B．showed great interest in writing |
| C．disliked working as an apprentice |
| D．was thankful for the strict training |
| A．Hard-working. | B．Honest. | C．Warm-hearted. | D．Modest. |
| A．How to become a chef in France. |
| B．The influence of Auguste Escoffier. |
| C．What an apprentice is required to do. |
| D．The early life of a famous French chef. |
Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（铁匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（学徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.
【小题1】It was his __________ who first influenced Escoffier to be interested in cooking.
| A．father | B．mother | C．uncle | D．grandmother |
| A．a chef | B．a businessman | C．an artist | D．a blacksmith |
| A．was badly treated by his uncle | B．showed great interest in writing |
| C．disliked working as an apprentice | D．was thankful for the strict training |
| A．Hard-working. | B．Honest. | C．Warm-hearted. | D．Modest. |
| A．How to become a chef in France. | B．The influence of Auguste Escoffier. |
| C．What an apprentice is required to do. | D．The early life of a famous French chef. |
Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（铁匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（学徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.
1.It was his __________ who first influenced Escoffier to be interested in cooking.
|
A．father |
B．mother |
C．uncle |
D．grandmother |
2.We can infer that as a schoolboy, Escoffier might hope to be __________.
|
A．a chef |
B．a businessman |
C．an artist |
D．a blacksmith |
3.According to Paragraph 3, Escoffier __________.
|
A．was badly treated by his uncle |
|
B．showed great interest in writing |
|
C．disliked working as an apprentice |
|
D．was thankful for the strict training |
4.Which of the following can best describe Escoffier?
|
A．Hard-working. |
B．Honest. |
C．Warm-hearted. |
D．Modest. |
5.What is the text mainly about?
|
A．How to become a chef in France. |
|
B．The influence of Auguste Escoffier. |
|
C．What an apprentice is required to do. |
|
D．The early life of a famous French chef. |