Survey: What’s your favorite restaurant?
Lola Lopez	Jim Janssen
“I’m an actress. There’s a small French restaurant near my apartment. It’s my favorite. The service is great. The food is always cooked well and served beautifully. And the atmosphere is very romantic…”	“I’m a high school student. I’m interested in fast food. Chicken, burgers, fish, French fries — I love it all. My mom says I should eat healthier food but it tastes so good! Also, I’m not rich and the price of fast food is just right for me.”
Gina Mangino	Raul Sanchez
“I’m a housewife. With three kids, I look for a place that has good food at a reasonable price. I look for a place that’s comfortable for children and serves the food quickly. That’s why I like Sam’s Chinese restaurant.”	“I’m a doctor. I can’t remember the last time I ate out… maybe that’s because my wife and I really like to cook. Instead of eating out, we look through a cookbook and cook at home.”

【小题1】Jim Janssen is ______.

A．an actress

B．a doctor

C．a student

D．a housewife

【小题2】______ likes a French restaurant very much.

A．Lola Lopez

B．Jim Janssen

C．Gina Mangino

D．Raul Sanchez

【小题3】Gina Mangino likes the restaurant which ______.

A．offers fast food	B．serves the food quickly
C．offers cookbooks	D．serves the food beautifully

My interest in Chinese food started many years ago, when I had my first job. I was a young reporter for the Daily Journal in San Francisco. Our office wasn’t far from Chinatown. I usually managed to arrange my time so that I could go there at least two or three times a week for a good meal.

The first time I ever ate Chinese food I loved it. And since then, it just tastes better and better to me. The first thing I noticed was the fresh tastes of the meat and vegetable. When I learned more about the food, I began to understand why it has this special feature.

 About 5000 years ago, China lost much of its wood because of over population and poor management of its forest. This loss was very bad for the country, of course, but it turned out to be very good for the food. Wood became very expensive and hard to get, so the Chinese had to learn how to use it better.

 In order to use less wood in cooking, they started to cut their meat and vegetable into small pieces before they put them in the hot oil. That way, the food cooked faster and they saved their fuel. The food prepared in the manner kept its fresh flavor(风味)--- and its this flavor that attracts people to the art of Chinese cooking.

 I often wonder if the Chinese appreciated their solution to that ancient energy problem as much as I do now --- whenever I eat Chinese food.

1.This passage is mainly about ___________.

A. why Chinese food tastes fresh

B. what Chinese food tastes like

C. how Chinese food is cooked

D. what makes Chinese food special

2.The author got to know Chinese food _______________.

A. when he worked as a reporter in China

B. from a news story in the Daily Journal

C. after he got a taste of it in the Chinatown

D. before he got his first job in San Francisco

3.The author thought the Chinese cut meat and vegetable into small pieces in order to _____________.

A. keeping its fresh flavor

B. saving their hard –to-get wood

C. producing a different kind of food

D. attracting westerners to their food

4.The word “ fuel” in the 4th paragraph most probably means ____________.

A. fresh flavor              B. meat and vegetable

C. hot oil                  D. firewood

5.According to the passage, the special freshness of Chinese food is the result of _______________.

A. the wood used to make the cooking fire

B. the fast speed at which it is cooked

C. the high quality of Chinese meat and vegetable

D. the well –developed art of Chinese cooking

 

My interest in Chinese food started many years ago, when I had my first job. I was a young reporter for the Daily Journal in San Francisco. Our office wasn’t far from Chinatown. I usually managed to arrange my time so that I could go there at least two or three times a week for a good meal.
The first time I ever ate Chinese food I loved it. And since then, it just tastes better and better to me. The first thing I noticed was the fresh tastes of the meat and vegetable. When I learned more about the food, I began to understand why it has this special feature.
About 5000 years ago, China lost much of its wood because of over population and poor management of its forest. This loss was very bad for the country, of course, but it turned out to be very good for the food. Wood became very expensive and hard to get, so the Chinese had to learn how to use it better.
In order to use less wood in cooking, they started to cut their meat and vegetable into small pieces before they put them in the hot oil. That way, the food cooked faster and they saved their fuel. The food prepared in the manner kept its fresh flavor(风味)--- and its this flavor that attracts people to the art of Chinese cooking.
I often wonder if the Chinese appreciated their solution to that ancient energy problem as much as I do now --- whenever I eat Chinese food.
【小题1】This passage is mainly about ___________.

A．why Chinese food tastes fresh

B．what Chinese food tastes like

C．how Chinese food is cooked

D．what makes Chinese food special

【小题2】The author got to know Chinese food _______________.

A．when he worked as a reporter in China

B．from a news story in the Daily Journal

C．after he got a taste of it in the Chinatown

D．before he got his first job in San Francisco

【小题3】The author thought the Chinese cut meat and vegetable into small pieces in order to _____________.

A．keeping its fresh flavor

B．saving their hard –to-get wood

C．producing a different kind of food

D．attracting westerners to their food

【小题4】The word “ fuel” in the 4th paragraph most probably means ____________.

A．fresh flavor	B．meat and vegetable
C．hot oil	D．firewood

【小题5】According to the passage, the special freshness of Chinese food is the result of _______________.

A．the wood used to make the cooking fire

B．the fast speed at which it is cooked

C．the high quality of Chinese meat and vegetable

D．the well –developed art of Chinese cooking