When first entered, Vanak Restaurant does not look like much of a restaurant, but once the pleasant smells of kabob（烤肉串）hit the senses, you are incapable of calling it anything less.

Owned by a local couple, this Persian restaurant has an inviting, homelike atmosphere that many restaurants lack.

The space is small with only a few dining tables and nearly no decoration, but the environment is truly charming.

Lying in a hardly noticeable street corner, the restaurant still attracts all customers, especially those experienced in the delights of Middle Eastern cooking.

A common sight is that of old Persian men sitting in the corner talking loudly about world topics, watching news events on TV, drinking a black tea known as Persian chai, an reading local Persian newspapers all the while trying to finish off their plates piled with food.

The variety of food at the restaurant is limited, but the amount of each dish is fairly large. Most of the meals can serve two people and are under $10, so not only is it affordable but practical as well.

The food, especially appeals to health-conscious eaters because each dish is very healthy, made with limited fat and oil and served straight off the grill （烤肉架）.

The main dish that the restaurant is popular for is its kabobs, which are different style of grilled meat.

One delicious and extremely healthy dish is the Joojeh Kabob, which is made of grille chicken pieces served with cither rice or bread. Another great kabob is the Cbelo Kabob, kabob consisting of grilled beef.

Although the restaurant is small, the atmosphere and the food is delicious. It is a place that should not be overlooked.

1.

 When first entering the restaurant, one can find that it ________.

A. is splendidly decorated

B. has pleasant smells of kabobs

C. is crowded with dining tables

D. looks like a common restaurant

2.

What activity is also mentioned apart from dining in the restaurant?

A. Watching news events on TV.

B. Drinking a kind of black coffee.

C. Reading local English newspapers.

D. Discussing world topics in low voices.

3.

The food of the restaurant ________.

A. is served in small amounts

B. is rather expensive

C. is rich in variety

D. is very healthy

4.

 What is the dish Joojeh Kabob mainly made of?

A. Rice         B. Chicken      C. Bread        D. Beef

5.

 It can be inferred from the passage that the restaurant ________.

A. occupies a large space

B. owns a favorable location

C. is popular for its special food

D. has a quiet environment inside

WASHINGTON---Think you’re savvy about food safety? That you wash your hands well, scrub away germs, cook your meat properly?

Guess again.

Scientists put cameras in the kitchens of 100 families in Logan, Utah. What was caught on tape in this middle-class, well-educated college town suggests why food poisoning hits so many Americans.

People skipped soap when hand-washing. Used the same towel to wipe up raw meat juice as to dry their hands. Made a salad without washing the lettuce. Undercooked the meat loaf. One even tasted the marinade in which bacteria-ridden raw fish had soaked.

Not to mention the mom who handled raw chicken and then fixed her infant a bottle without washing her hands.

Or another mom who merely rinsed(冲洗) her baby’s juice bottle after it fell into raw eggs---no soap against the salmonella(沙门氏菌) that can lurk(潜伏) in eggs.

“Shocking,” was Utah State University nutritionist Janet Anderson’s reaction.

Specialists call this typical of the average U.S. household: Everybody commits at least some safety sins(罪恶) when they are hurried, distracted by fussy children or ringing phones, simply not thinking about germs. Even Anderson made changes in her kitchen after watching the tapes.

The Food and Drug Administration funded Anderson’s $50,000 study to detect how cooks slip up. The goal is to improve consumers’ knowledge of how to protect themselves from the food poisoning that strikes 76 million Americans each year.

“One of the great barriers in getting people to change is they think they’re doing such a good job already,” said FDA consumer research chief Alan Levy.

Surveys show most Americans blame restaurants for food-borne illnesses. Asked if they follow basic bacteria-fighting tips---listed on the Internet at www.fightbac.org---most insist they’re careful in their kitchens.

Levy says most food poisonings probably occur at home. The videotapes suggest why. People have no idea that they’re messing up, Anderson said. “You just go in the kitchen, and it’s something you don’t think about.”

She described preliminary(初步的) study results at a food meeting last week. Having promised the families anonymity, she didn’t show the tapes.

For $50 and free groceries, families agreed to be filmed. Their kitchens looked clean and presumably(perhaps) they were on their best behavior, but they didn’t know it was a safety study. Hoping to see real-life hygiene, scientists called the experiment “market research” on how people cooked a special recipe.

Scientists bought ingredients for a salad plus either Mexican meat loaf, marinaded halibut or herb-breaded chicken breasts with mustard sauce---recipes designed to catch safety slip-ups.

Cameras started rolling as the cooks put away the groceries.

There was mistake No. 1: Only a quarter stored raw meat and seafood on the refrigerator’s bottom shelf so other foods don’t get contaminated(污染) by dripping juices.

Mistake No. 2: Before starting to cook, only 45 percent washed their hands. Of those, 16 percent didn’t use soap. You’re supposed to wash hands often while cooking, especially after handling raw meat. But on average, each cook skipped seven times that Anderson said they should have washed. Only a third consistently used soap---many just rinsed and wiped their hands on a dish towel. That dish towel became Anderson’s nightmare. Using paper towels to clean up raw meat juice is safest. But dozens wiped the countertop(台面板) with that cloth dish towel---further spreading germs the next time they dried their hands.

Thirty percent didn’t wash the lettuce; others placed salad ingredients on meat-contaminated counters.

Scientists checked the finished meal with thermometers, and Anderson found “alarming” results: 35 percent who made the meat loaf undercooked it, 42 percent undercooked the chicken and 17 percent undercooked the fish.

Must you use a thermometer? Anderson says just because the meat isn’t pink doesn’t always mean it got hot enough to kill bacteria.

Anderson’s study found gaps in food-safety campaigns. FDA’s “Fight Bac” antibacterial program doesn’t stress washing vegetables. Levy calls those dirty dish towels troubling; expect more advice stressing paper towels.

Anderson’s main message: “If people would simply wash their hands and clean food surfaces after handling raw meat, so many of the errors would be taken care of.”

1.Where did this article most likely come from?

A．The Internet.       B．A newspaper.       C．A Textbook.        D．A brochure.

2. What is the purpose of Paragraphs 4 through 6?

A．To present the author’s opinion about the study.

B．To explain how the study was conducted.

C．To state the reason for the food safety study.

D．To describe things observed in the study.

3. What prevents many Americans practicing better food safety in their kitchen?

A．They don’t trust the Food and Drug Administration.

B．They’ve followed basic bacteria-fighting tips on the Internet.

C．They think they are being careful enough already.

D．They believe they are well-informed and well-educated enough.

4. Which of the following would prevent most cases of food poisoning in the home?

A．Washing hands and cleaning surfaces after handling raw meat.

B．Strictly following recipes and cooking meat long enough.

C．Storing raw meat on the bottom shelf in the refrigerator.

D．Using paper towels t clean up raw meat juice.

5. What is the main purpose of this article?

A．To discourage people from cooking so much meat at home.

B．To criticize the families who participated in the study.

C．To introduce the Food and Drug Administration’s food safety campaigns.

D．To report the results of a study about the causes of food poisoning.

When first entered, Vanak Restaurant does not look like much of a restaurant, but once the pleasant smells of kabob（烤肉串）hit the senses, you are incapable of calling it anything else．

Owned by a local couple, this Persian restaurant has an inviting, homelike atmosphere that many restaurants lack．

The space is small with only a few dining tables and nearly no decoration, but the environment is truly charming．

Lying in a hardly noticeable street corner, the restaurant still attracts all customers, especially those experienced in the delights of Middle Eastern cooking．

A common sight is that of old Persian men sitting in the corner talking loudly about world topics, watching news events on TV, drinking a black tea known as Persian chai, and reading local Persian newspapers all the while trying to finish off their plate piled with food．

The variety of food at the restaurant is limited, but the amount of each dish is fairly large．Most of the meals can serve two people and are under $10, so not only is it affordable but practical as well．

The food especially appeals to health-conscious eaters because each dish is very healthy, made with limited fat and oil and served straight off the grill （烤肉架）．

The main dish that the restaurant is popular for is its kabobs, which are different style of grilled meat．

One delicious and extremely healthy dish is the Joojeh Kabob, which is made of grilled chicken pieces served with either rice or bread．Another great kabob is the Chelo Kabob, a kabob consisting of grilled beef．

Although the restaurant is small, the atmosphere and the food is delicious．It is a place that should not be overlooked．

1.When first entering the restaurant, one can find that it ________．

    A．is splendidly decorated                            B．has pleasant smells of kabobs

    C．is crowded with dining tables                      D．looks like a common restaurant

2.What activity is also mentioned apart from dining in the restaurant?

    A．Watching news events on TV．                       B．Drinking a kind of black coffee．

    C．Reading local English newspapers．                 D．Discussing world topics in low voices．

3.The food of the restaurant ________．

    A．is served in small amounts                         B．is rather expensive

    C．is rich in variety                                 D．is very healthy

4.What is the dish Joojeh Kabob mainly made of?

    A．Rice           B．Chicken            C．Bread            D．Beef

5.It can be inferred from the passage that the restaurant ________．

    A．occupies a large space       B．owns a favorable location

    C．is popular for its special food     D．has a quiet environment inside

　　There are thousands of products of all colors and shapes in a supermarket, making you believe that they are worth a try. How? Packaging（包装）is the silent but persuading salesman.

　　There on the shelves, each bottle, can, box, and jar has been carefully designed and measured to speak to the inner self of the consumer（消费者）, so that he is buying not only a product but also his belief in life. Scientists have studied consumer behavior recently and found that the look of the package has a great effect on the “quality”of the product and on how well it sells, because “Consumers generally cannot tell between a product and its package. Many products are packages and many packages are products,” as Louis Cheskin, the first social scientist studying consumers' feeling for packaging, noticed.

　　Colors are one of the best tools in packaging. Studies of eye movement have shown that colors draw human attention quickly. Take V8 for example. For many years, the bright red color of tomatoes and carrots on the thin bottle makes you feel that it is very good for your body. And the word “green” today can keep food prices going up.

　　Shapes are another attraction. Circles often suggest happiness and peacefulness, because these shapes are pleasing to both the eye and the heart. That's why the round yellow M signs of McDonald's are inviting to both young and old.

　　This new consumer response（反应）to the colors and shapes of packages reminds producers and sellers that people buy to satisfy both body and soul.

(1) According to the passage, ________ seems to be able to persuade a consumer to buy the product.

[　　]

A．the pleasing color of the package

B．the special taste of the product

C．the strange shape of the package

D．the belief in the product

(2) If a package or a product is round in shape, it can ________.

［　　］

A．bring excitement to the consumers

B．attract the consumers' attention

C．catch the eye movement of the consumers

D．produce a happy and peaceful feeling

(3) “And the word 'green' today can keep food prices going up.” This sentence suggests that consumers today are ________.

A．starting to notice the importance of new food

B．enjoying the beauty of nature more than before

C．beginning to like green vegetables

D．paying more attention to their health

(4) It can be inferred from the passage that V8 is a kind of ________.

[　　]