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更多“Dishes of British origin are widely popular in Australia in both domestic cooking and the take-away …”相关的问题
Many restaurants in London serve ______.
A．free dishes
B．only British dishes
C．different kinds of foreign dishes
While using quality ingredients, David Tamlyn insists that the dishes should______.
A．benefit people's heallh
B．look beautiful and inviting
C．be offered at reasonable prices
D．maintain British traditional tastes
听力原文： How many men do housework？ Recently a European commission tried to find out people's ideas and reactions to the women's movement. As part of the survey, they asked many men and women the question, "Who does the housework？" The men answered very differently from the women!
The housework they asked people about was: preparing meals, washing dishes, cleaning the house and baby-sitting. 48% of British husbands said they did these things. 37% of Danish men helped in the house. But only 15% of Italian men said they did the housework; many of them said they never helped at all.
But there was an interesting point of view from the wives. According to British wives, only 38% of their husbands helped in the house. And Italian wives said that their husbands hardly ever helped. The Italian and British men did not tell the truth! The commission found that Danish men were the most trustful husbands; their answers were the same as their wives' answers.
(23)
A．In Britain.
B．In Italy.
C．In Denmark.
D．In Europe.
听力原文： How many men do housework？ Recently, a European commission tried to find out people's ideas and reactions to the women's movement. As part of their survey, they asked many men and women the ques-tion,"Who does the house work？" The men answered very' differently from the women!
The housework they asked people about was: preparing meals, washing dishes, cleaning the house and babysitting. 48% of British husbands said they did these kind of housework, 37% of Danish men helped in the house, 15% of Italian men said they did the housework.
But there was an interesting point of view from the wives. According to British wives, only 38% of their husbands helped in the house. And Italian wives complained that their husbands hardly ever help: The Italian and British husbands did net tell the truth! The commission found that Danish men were the most truthful husbands: their answers were the same as their wives.
(30)
A．Who docs the housework in the family？
B．Do husbands help their wives in tile house？
C．How many husbands do housework in your country？
D．What's the reaction of women's movement？
Section B
Directions: In this section, you will hear 3 short passages. At the end of each passage, you will hear some questions. Both the passage and the questions will be spoken only once. After you hear a question, you must choose the best answer from the four choices marked A, B, C and D.
听力原文： How many men do housework？ Recently, a European commission tried to find out people's ideas and reactions to the women's movement. As part of their survey, they asked many men and women the question, "Who does the housework？" The men answered very differently from the women!
The housework they asked people about was: preparing meals, washing dishes, cleaning the house and babysitting. 48% of British husbands said they did these kinds of housework, 37% of Danish men helped in the house, 15% of Italian men said they did the housework.
But there was an interesting point of view from the wives. According to British wives, only 38% of their husbands help in the house. And Italian wives complained that their husbands hardly ever help. The Italian and British men did not tell the truth! The commission, found that Danish men were the most truthful husbands: their answers were the same as their wives.
(27)
A．A survey was conducted of men.
B．A question "who does the housework" was asked of people.
C．A commission was established to interview people.
D．A survey was conducted of women.
M: Oh there are quite a lot of dishes I miss very much indeed. You see in my country we have a much greater variety of dishes, but I must say English food is much better than I thought it was going to be.
W: Really, what are your favorite English dishes？
M: Well, first of all I think the quality of your food is excellent. Your dairy products are so fresh and your meat is usually so tender. For example, the strawberry yoghurt and pork rib chop. And there is so much to choose from in the shops.
W: Yes, but what English dishes do you particularly like？ Or don't you like any of them？
M: Well, I'm a little tired of your fishing chips, and roast beef and Yorkshire pudding is only good when properly cooked at home. I don't like the way you cook your vegetables, either, and...
W: So you don't really like any of our food, do you？
M: Oh, no. I didn't say that.
W: Well. I'm very fond of the steak and kidney pudding you make. And I like your apple pies...; you know, all the homemade staff.
M: It's very nice of you to say so!
W: And I think your cooked breakfasts are simply marvelous. Nothing like them where I come from.
(39)
A．He is applying to a university in England.
B．He is consulting a female professor.
C．He is studying in a British university.
D．He is helping the woman cook some food.
British Cuisine: the Best of Old and New
British cuisine (烹饪) has come of age in recent years as chefs (厨师) combine the best of old and new.
Why does British food have a reputation for being so bad？ Because it is bad! Those are not the most encouraging words to hear just before eat: ng lunch at one of Hong Kong's smartest British restaurants, Alfie's by KEE, but head chef Neil Tomes has more to say.
"The past 15 years or so have been a noticeable period of improvement for food in England, " the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking—and eating—didn': have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston Blumenthal's molecular gastronomy, a form. of cooking that employs scientific methods to create the perfect dish.
" It's no longer the case that the common man in England is embarrassed to show he knows about food, " Tomes says.
There was plenty of room for improvement. The problems with the nation's cuisine can be traced back to the Second World War. Before the War, much of Britain's food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations (配给).
"As rationing came to .an end in the 1950s, technology picked up and was used to mass-produce food, " Tomes says. " And by then people were just happy to have a decent quantity of food in their kitchens. "
They weren't looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn't compete with neighbouring France, Italy, Belgium or Spain.
Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9pm. But in recent years the capital's culinary (烹饪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor.
With the opening of Alfie's in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. " With British food, I think that Hong Kong restaurants are keeping up, " says David Tamlyn, the Welsh executive chef al The Pawn in Wan Chai. " Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes. "
Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes (菜谱) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes.
Tamlyn is in the second camp. "We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋糊) we use Bird's Custard Powder, " Tamlyn says. "Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that. "
Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. " There are a lot of existing perceptions about British food and so we can't alter these too much. We're a traditional British restaurant so there are some staples (主菜) that will remain essentially unchanged. "
These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie's, the newest of the British restaurants in town and perhaps the most gentlemen's club-like in design, Neil Tomes
A．Its unique flavour.
B．Its bad taste.
C．Its special cooking methods.
D．Its organic ingredients.
第三节 短文理解2
阅读下列短文，从[A]、[B]、[C]三个选项中选择一个正确答案。
Food in Britain has had a bad name abroad for a very long time. Visitors from foreign countries complain(抱怨) about the meals that they order in restaurants. The British themselves do not like to complain so the meals in restaurants are not always good.
But in a city like London there are many different kinds of food. There are so many restaurants serving foreign dishes that it can be difficult to find one serving only British food. The people who came from other countries have brought their own cooking to Britain so there are restaurants serving different kinds of foreign food.
Foreigners also complain about uninteresting meals served at home for the family. Though there are so many complaints about uninteresting food, there seems to be a great interest in cooking among people in Britain. Cooking books sell very well. Newspapers and magazines often offer(提供) unusual recipes from foreign countries as well as old recipes from the past and from many different places of Britain. These places of Britain offer some very good dishes. So there must be a lot of British people who live to eat, not eat to live.
If the British like to complain, the meals in restaurants may ______.
A．cost less
B．become better
C．be served a longer time
British Cuisine: the Best of Old and New
British cuisine (烹饪) has come of age in recent years as chefs (厨师) combine the best of old and new.
Why does British food have a reputation for being so bad？ Because it is bad! Those are not the most encouraging words to hear just before eat: ng lunch at one of Hong Kong's smartest British restaurants, Alfie's by KEE, but head chef Neil Tomes has more to say.
"The past 15 years or so have been a noticeable period of improvement for food in England, " the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking—and eating—didn': have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston Blumenthal's molecular gastronomy, a form. of cooking that employs scientific methods to create the perfect dish.
" It's no longer the case that the common man in England is embarrassed to show he knows about food, " Tomes says.
There was plenty of room for improvement. The problems with the nation's cuisine can be traced back to the Second World War. Before the War, much of Britain's food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations (配给).
"As rationing came to .an end in the 1950s, technology picked up and was used to mass-produce food, " Tomes says. " And by then people were just happy to have a decent quantity of food in their kitchens. "
They weren't looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn't compete with neighbouring France, Italy, Belgium or Spain.
Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9pm. But in recent years the capital's culinary (烹饪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor.
With the opening of Alfie's in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. " With British food, I think that Hong Kong restaurants are keeping up, " says David Tamlyn, the Welsh executive chef al The Pawn in Wan Chai. " Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes. "
Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes (菜谱) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes.
Tamlyn is in the second camp. "We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋糊) we use Bird's Custard Powder, " Tamlyn says. "Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that. "
Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. " There are a lot of existing perceptions about British food and so we can't alter these too much. We're a traditional British restaurant so there are some staples (主菜) that will remain essentially unchanged. "
These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie's, the newest of the British restaurants in town and perhaps the most gentlemen's club-like in design, Neil Tomes
A．Its unique flavour.
B．Its bad taste.
C．Its special cooking methods.
D．Its organic ingredients.
Part B
Directions: Read the text, match the items (61-65) to one of the statements (A to G) given below. Mark your answers on ANSWER SHEET 1.
Read the texts from an article, For five questions, match each rule (1 to 5) to one of the statements (A to G) given below. Mark your answer on your ANSWER SHEET.
John Harvey:
In fact if you go out to a restaurant it's very difficult to find "British" cooking, but you can find almost anything else: French, Italian, Chinese, Indian and so on. London is full of foreign restaurants. I love trying "Newdishes". I think you can understand a lot about another culture from its food.
Jo Baker:
I like foreign food, but not all. I particularly do not like Indian food, although I quite enjoy a mild curry I make myself. I like most European dishes, but Spanish food is quite low down on my list. However, I think you have to travel a long way to beat good old English cooking. What can be nicer than the aroma of a piece of beef roasting in the oven, surrounded by crisp roast potatoes and served with piping hot Yorkshire puddings, vegetables and gravy？ From my point of view, I think foreign food is all right when you are abroad. You see, that's just part of the enjoyment of traveling to another country. Foreign food is also fine for an odd night out to restaurant, but for every day please give me good old English food.
Gabby Macadam:
On the whole I enjoy foreign food, but at thought of thinking dozens of foreign dishes, I simply can't stand. You see, they have fish in some way or other and I never eat fish in any form. I have found that many foreign dishes are served with a kind of sauce. I think it is the accompanying sauce that hides all sorts of problems. I am not so sure that I would be as fond of them as I am if they were served without the sauce.
Len Dangerfield:
When we English people travel abroad, we always make a great fuss about studying the menu but always end up with steak. You see, when I'm abroad I always miss our home cooking. I mean, I'm used to English food. Sometimes I do go to restaurant to taste some exotic dishes, but most of the time I still prefer to have English food. You know, it's always difficult to get used to god in other countries.
Peter Hawke:
I like foreign food. I particularly like Indian food. Well, I'm married to an Indian girl. She is a good cook. I'm lucky to have her cook for me every day. I think Indian food as well as other foreign foods is generally tastier and more spicy than English food. Traditional English dishes, like roast beef and Yorkshire pudding and fish and chips, are quite well known abroad. But I must say as a nation we are not particularly good at catering. As far as I'm concerned, I think we should learn to cook more interesting dishes and make our food tastier and more varied.
Now match each of the schools to the appropriate statement.
Note: there are two extra statements.
[A] Cooking varies from country to country even though the basic gradients may be very much the same.
[B] I can't stand those foreign dishes which contain fish in some way or other, and I' m not so sure that I'm fond of many foreign dishes which are served with a kind of sauce.
[C] I think foreign food is all right when you are abroad, but for every day I still prefer home cooking.
[D] I always miss English food when I'm abroad.
[E] We are becoming more and more cosmopolitan in our eating habits.
[F] I love foreign food, and I think people can understand a lot about another culture from its food.
[G] English people should learn to cook more interesting dishes and make their food tastier and more varied.
() John Harvey
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