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.

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.

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.

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.

2.We can infer that as a schoolboy, Escoffier might hope to be __________.

3.According to Paragraph 3, Escoffier __________.

4.Which of the following can best describe Escoffier?

5.What is the text mainly about?

PART THREE  READING COMPREHENSION

Directions: Read the following three passages. Each passage is followed by several questions or unfinished statements. For each of them there are 4 choices marked A,B,C and D. Choose the one that fits best according to the information given in the passage. (15%)

A

The Olympic flame:

The Olympic flame is a symbol carried over from the ancient Olympics, where a sacred (神圣的) flame burned at the altar（神坛）of Zeus throughout competition. It was finally reintroduced at the 1924 Amsterdam Games, and again burned in 1932.

      Carl Diem, chairman of the organising committee for the 1936 Berlin Games, proposed that the flame be lit in Greece and transported to Berlin via a torch relay. The idea was adopted, and continued at every Olympic Games since 1952.

    The flame is lit at the ancient site of Olympia by the natural rays of the sun reflected off a curved mirror. It is lit at a ceremony by women dressed in robes resembling those worn in ancient times, who then pass it to the first relay runner.

Olympic motto:

“Citius, altius, fortius” is a Latin phrase meaning “swifter, higher, stronger”, which Baron de Coubertin borrowed from Father Henri Martin Dideon of Paris. Dideon was headmaster of Arcueil College, and used the phrase to describe the athletic achievements of students at the school. He had previously been at the Albert Le Grand school, where the Latin words were carved in stone above the main entrance.

Olympic oath(宣誓)

“In the name of all competitors, I promise that we shall take part in these Olympic Games, respecting and abiding by the rules that govern them, in the true spirit of sportsmanship, for the glory of sport and the honour of our teams.”

 Written by Baron de Coubertin, the oath is taken by an athlete from the host nation while holding a corner of the Olympic flag. The athletes’ oath was first taken by Belgian fencer Victor Boin at the 1920 Antwerp Games. A judge from the host country also speaks the oath, with slightly different wording.

66. The Olympic flame was first burned at _______ in modern times.

   A. the 1920 Games                    B. the 1924 Games

   C. the 1932 Games                    D. the 1936 Games

67. From the passage we can learn ________.

   A. before 1936, no flames burned at the Olympic Games

   B. the first torch relay was held at the 1936 Berlin Games

   C. Carl Diem proposed that flames should burn at the Olympic Games

   D. The Olympic torch has burned since 1924

68. Which of the following is TRUE?

   A. There was no athlete’s oath in the 1896 Olympic Games.

   B. The 1920 Olympic games was held in Amsterdam.

   C. The judge from the host country takes the same oath as the athletes does.

   D. Dideon wrote Citius, Altius, Fortius for the Olympic Games.