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 “l(fā)icense 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 “l(fā)icense 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

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科目：高中英語(yǔ) 來(lái)源：2013屆山東省兗州市高三9月入學(xué)診斷檢測(cè)英語(yǔ)試卷（帶解析） 題型：閱讀理解

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（鐵匠）. 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（學(xué)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（回憶錄）, 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.
【小題1】It was his __________ who first influenced Escoffier to be interested in cooking.

A．fatherB．motherC．uncleD．grandmother
【小題2】We can infer that as a schoolboy, Escoffier might hope to be __________.
A．a(chǎn) chefB．a(chǎn) businessman C．a(chǎn)n artistD．a(chǎn) blacksmith
【小題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
【小題4】Which of the following can best describe Escoffier?
A．Hard-working.B．Honest.C．Warm-hearted. D．Modest.
【小題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.

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科目：高中英語(yǔ) 來(lái)源：2013屆山東省臨沭一中高三10月學(xué)情調(diào)查英語(yǔ)卷（帶解析） 題型：閱讀理解

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（鐵匠）. 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（學(xué)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（回憶錄）, 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.
【小題1】It was his __________ who first influenced Escoffier to be interested in cooking.

A．fatherB．motherC．uncleD．grandmother
【小題2】We can infer that as a schoolboy, Escoffier might hope to be __________.
A．a(chǎn) chefB．a(chǎn) businessman C．a(chǎn)n artistD．a(chǎn) blacksmith
【小題3】According to Paragraph 3, Escoffier __________.
A．was badly treated by his uncleB．showed great interest in writing
C．disliked working as an apprenticeD．was thankful for the strict training
【小題4】Which of the following can best describe Escoffier?
A．Hard-working.B．Honest.C．Warm-hearted. D．Modest.
【小題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.

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科目：高中英語(yǔ) 來(lái)源：2012-2013學(xué)年山東省高三10月學(xué)情調(diào)查英語(yǔ)卷（解析版） 題型：閱讀理解

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（鐵匠）. 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（學(xué)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（回憶錄）, 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(chǎn) chef            B．a(chǎn) businessman      C．a(chǎn)n artist           D．a(chǎn) 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.

 

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科目：高中英語(yǔ) 來(lái)源：2012-2013學(xué)年山東省兗州市高三9月入學(xué)診斷檢測(cè)英語(yǔ)試卷（解析版） 題型：閱讀理解

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（鐵匠）. 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（學(xué)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（回憶錄）, 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(chǎn) chef

B．a(chǎn) businessman

C．a(chǎn)n artist

D．a(chǎn) 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.

 

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科目：高中英語(yǔ) 來(lái)源：江蘇省淮安市2010屆高三下學(xué)期5月調(diào)研測(cè)試英語(yǔ)試卷 題型：閱讀理解

Hotel listings: Shanghai

Eat seafood

Indulge in ail sorts of treasures from the sea this September at the Radisson Hotel Shanghai New World. With a focus on seafood cuisine, the hotel’s revolving restaurant lets guests watch their dishes being prepared while enjoying a 360-degree view of the city. The a la carte menu will include dam chowder soup with potato and leek (85 yuan), and tuna tartar with avocado and tamarind sauce (110 yuan) among other treats.

TEL:021-6359-9999 ext 4210         www. seafoodzy, com

Oktoberfest

From September 16 to 26, the Renaissance Yangtze Shanghai Hotel will host its 12th Oktoberfest celebration featuring plenty of German beer and sauerkraut(泡菜). True to the original festival in Munich, the hotel will erect a large marquee (capable of holding 1,300 people) and will feature a live band from the Bavaria region. Tickets will cost 258 yuan per person from Sunday to Thursday and 288 yuan for Friday and Saturday. They are available in the hotel lobby or online.

TEL :021-6275-0000 ext 2366        www. Oktoberfestrzj.com

Pizza with a royal twist

Le Royal Mridien Shanghai’s signature Italian restaurant, Favola, welcomes its new master pizza chef Francesco Sanna. Francesco has over 13 years’ experience working at top restaurants in Italy as well as at the five-star international hotel’s restaurants in Paris.

TEL: 021-3318-9999 ext 7778         www. pizzaxzq, com

Organic breakfast, solar power

In pursuit of a greener world, the Shanghai Hotel is forging ahead with environmentally friendly programs and features expected to significantly lower energy consumption. The hotel has launched various green technologies to reduce its energy consumption such as water-saving systems and solar lighting. The hotel’s restaurant also offers a special menu with over 30 kinds of organic food to encourage a healthy diet.

TEL: 021-6248-0088               www. organicwy, com

Earth stone massage

The Spa promotion at the Renaissance Shanghai Yuyuan hotel this September and October aims to pamper you with body scrub therapy as a free complement to its signature earth stone massage. Hot stones stimulate circulation and transport oxygen to tired and tense muscles, while the full body massage leaves you feeling tension free. The spa is open from 10 a.m. to 10 p.m..

TEL:021-2321-8888         www. stonecc.com

1. From the passage above, which of the following websites can you buy tickets from?

A. www. seafoodzy, com                 B. www. Oktoberfestrzj.com

C. www. pizzaxzq.com                    D. www. stonercc.com

2. According to the passage, which of the following statements is true?

A. Before Francesco Sanna came to China, he only works in Italy.

B. Francesco studied cooking for 13 years.

C. The Shanghai Hotel offers organic food to encourage a healthy diet.

D. You can enjoy only 30 kinds of organic food in the Shanghai Hotel.

3. If you want to relax your tired and tense body, you can dial _____________.

A. TEL: 021-6359-9999 ext 4210          B. TEL: 021-2321-8888

C. TEL: 021-6248-0088                  D. TEL: 021-3318-9999 ext 7778

 

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