题目内容
8.Enrico Lionti,a chef living in Paris,decided to leave restaurant kitchen and instead cook at people's homes.He signed up to an online home-cooking website service,La Belle Assiette,which connects independent chefs with clients(客户,顾客).Chef are thoroughly (彻底地)tested by La Belle Assiette to ensure they are qualified for the job before they work with clients.Mr.Lionti says the concept allows him to make his own decision,pick the menus,work when he wants to,and concentrate on what he does best:cooking.
"In fact the concept of home chef wasn't new for me.I knew about the concept,but I didn't want to launch myself into this adventure on my own,"he says in a video."So I chose La Belle Assiette."
With over 400chefs for clients to choose from,the founders of La Belle Assiette have invented a way to make life easy for both the chefs and the clients.
"We do many things to look after the chef on the business side so the chef can just focus on cooking and being with the client,"said one of the founders,Stephen Leguillon.
The website,which takes a percentage of the chef's fee in exchange for its services,is available in the UK,France,Belgium and Switzerland.Mr.Leguillon has high hopes for the service and plans to expand it into new countries.
Starting from£35per person,Lionti will cook up a feast for his clients.Audrey Stora,who hired Mr.Lionti to prepare a meal at her home,said:"The chef has prepared everything.He started with a surprise pre-dinner dessert,and we are now eating the main course.It's super.It tastes really nice.It's really pleasant to be served at home and be relaxed with my friends.It's very comfortable."
After a meal,the chef cleans up the kitchen.
29.Why didn't Enrico Lionti continue to work in a restaurant?C
A.He could earn more money in other places.
B.He founded an online home-cooking website.
C.He wanted the freedom to cook in people's homes.
D.He wanted to get more training at La Belle Assiette.
30.Why did Enrico Lionti choose La Belle Assiette?C
A.He was not familiar with the concept of home cooking.
B.He couldn't find another place to display his talent.
C.He thought the website would help him to some degree.
D.He wanted to communicate with other chefs.
31.What do chefs in La Belle Assiette need to do?B
A.Contact potential clients.
B.Cook food for clients and clean up after cooking.
C.Discuss service fees with customers.
D.Expand the business in other countries.
32.What did Audrey Stora say about Lionti's work?A
A.She was very satisfied with it.
B.He should offer more pre-dinner desserts for them.
C.She thought he should clean up.
D.The meal was a surprise.
分析 本文主要讲述厨师离开饭店,通过网站在家里给顾客做饭的一些内容.
解答 29-32 CCBA
29 C 细节题. 根据文章第一 段Enrico Lionti,a chef living in Paris,decided to leave restaurant kitchen and instead cook at people's homes.可知Enrico Lionti不想在饭店工作的原因是他想在家里为人们做饭,故选C.
30 C 细节题. 根据文章第一 段He signed up to an online home-cooking website service,La Belle Assiette,which connects independent chefs with clients(客户,顾客). 可知他选择La Belle Assiette的原因是它能把顾客和独立的厨师联系在一起,在某种程度上帮助厨师.故选C.
31 B 细节题. 根据文章第五 段so the chef can just focus on cooking and being with the client,"可知厨师的工作是为顾客做饭并且和顾客在一起.故选B.
32 A 细节题. 根据文章倒数第二 段.It's really pleasant to be served at home and be relaxed with my friends.It's very comfortable."可知 Audrey Stora 感觉有厨师在家里做饭很舒服,因此 Audrey Stora 对Lionti的工作很满意.
点评 考察学生的细节理解和推理判断能力,做细节理解题时一定要找到文章中的原句,和题干进行比较,再做出正确的选择.在做推理判断题不要以个人的主观想象代替文章的事实,要根据文章事实进行合乎逻辑的推理判断.
