Generally a saving in energy consumption is insufficient incentive for the consumer to purchase new cooking equipment unless other improvements (e.g. shorter cooking periods, fewer cleaning difficulties and improved appearance) are available as well. For the individual, there is a natural reticence to incur rapid changes because of the valid economic desire to exploit existing capital investment to the maximum: this is the major problem with many proposed energy-thrift measures. However, caterers should’ appreciate that by reducing energy wastages; they will not only be saving money, but also improving the working environment within their kitchens.
Retro-fitting existing cookers with energy-conservation improvements in order to raise achievable efficiencies will occur only rarely. For the most immediate significant impact nationally, with respect to reducing the energy expended upon cooking, better management is recommended. Lawson suggested that about 16 PJ per year could be saved in the British catering sector by adopting improved operational practices. If only 10% of the energy used for catering purposes in the domestic sector could also be saved, overall national savings would amount to approximately 44 PJ per annum. To achieve this aim, a comprehensive and straight-forward program of energy-thrift education for housewives, cooks and kitchen managers is needed. This will require all concerned to exercise considerable personal discipline.
The present approach, whereby individuals make purchasing decisions mainly on visual and first-cost grounds-partly because the cooking appliance and food manufacturing industries rarely provide adequate scientific data to support their claims- should be supplemented by other considerations. Food is too fundamental to human life, health and happiness to be considered an unworthy subject by intellectuals. For example, even the typical Briton (who tends to be casual about eating compared with most of his foreign counterparts) spends between 5% and 13% of his waking hours preparing, cooking and/or cleaning away ’after meals. Nevertheless, energy wastage prevails both on a national scale ( e. g. storing vast quantities of food at sub-ambient temperatures in so-called food mountains); and on an individual scale (e. g. performing hob operations without placing lids on the pans employed) .
To save energy, cooks and kitchen managers should receive______.

A:cooking technique education B:energy-saving education C:comprehensive education D:capital investment education

The first man who cooked his food, instead of eating it raw, lived so long ago that we have no idea who he was or where he lived. We do know, however, that (1) thousands of years food was always eaten cold and (2) . Perhaps the cooked food was heated accidentally by a (3) fire or by the melted lava from an erupting (4) . When people first tasted food that had been cooked, they found it tasted better. However, (5) after this discover, cooked food must have remained a rarity (6) man learned how to make and light (7) .
Primitive men who lived in hot regions could depend on the heat of the sun (8) their food. For example, in the desert (9) of the southwestern. United States, the Indians cooked their food by (10) it on a flat (11) in the hot sun. They cooked piece of meat and thin cakes of com meal in this (12) . We surmise that the earliest kitchen (13) was stick (14) which a piece of meat could be attached and held over a fire. Later this stick was (15) by an iron rod or spit which could be turned frequently to cook the meat (16) all sides.
Cooking food in water was (17) before man learned to make water containers that could not be (18) by fire. The (19) cooking pots were reed or grass baskets in which soups, and stews could be cooked. As early as 166 B. C, the Egyptians had learned to make (20) permanent cooking pots out of sand stone. Many years later, the Eskimos learned to make similar pans.

Read the following text. Choose the best word(s) for each numbered blank and mark A, B, C or D on ANSWER SHEET 1.8（）

A:to cook B:cooking C:cooked D:cook

Text 1

To save energy, cooks and kitchen managers should receive______.

A:cooking technique education B:energy-saving education C:comprehensive education D:capital investment education

Directions:
Read the following text. Choose the best word(s) for each numbered blank and mark A, B, C or D on ANSWER SHEET 1.

A:to cook B:cooking C:cooked D:cook

The first man who cooked his food, instead of eating it raw, lived so long ago that we have no idea who he was or where he lived. We do know, however, that (1) thousands of years food was always eaten cold and (2) . Perhaps the cooked food was heated accidentally by a (3) fire or by the melted lava from an erupting (4) . When people first tasted food that had been cooked, they found it tasted better. However, (5) after this discover, cooked food must have remained a rarity (6) man learned how to make and light (7) .
Primitive men who lived in hot regions could depend on the heat of the sun (8) their food. For example, in the desert (9) of the southwestern. United States, the Indians cooked their food by (10) it on a flat (11) in the hot sun. They cooked piece of meat and thin cakes of com meal in this (12) . We surmise that the earliest kitchen (13) was stick (14) which a piece of meat could be attached and held over a fire. Later this stick was (15) by an iron rod or spit which could be turned frequently to cook the meat (16) all sides.
Cooking food in water was (17) before man learned to make water containers that could not be (18) by fire. The (19) cooking pots were reed or grass baskets in which soups, and stews could be cooked. As early as 166 B. C, the Egyptians had learned to make (20) permanent cooking pots out of sand stone. Many years later, the Eskimos learned to make similar pans.

8（）

A:to cook B:cooking C:cooked D:cook

Once upon a time, eating in an American college dorm meant soup in a hotpot or getting pizza delivered. The most interesting thing about the campus dining hall was often the salad bar.
No more. These days, US college students have refined tastes and a growing interest in preparing their own food. Mini-refrigerators and microwaves in dorm rooms are as essential as laptops.
"The cooking awareness of college students is increasing," said Tom Post, president of campus dining for Sodexo, a major food service company. "Students today grew up watching celebrity chefs on TV, eating organic food and valuing good nutrition."
In response, cafeteria menus have changed. Sodexo’s top campus foods for 2009 include Vietnamese noodle soup, goat cheese salad, and Mexican chicken. But colleges are also catering to student demands for more flexible and personalized dining options.
Chart wells, the company that prepares food for dining halls at Ohio Wesleyan University in the state of Ohio, offers microwaveable meals that students can take away, as well as a program where students can have food individually prepared. Or they can even do their own cooking.
This fall, Sarah Lawrence College in New York will offer students on its meal plan a chance to pick up groceries in the cafeteria as an alternative to a cooked meal.
"Students want things that are easy to make, things that don’t take long and will still taste good," said Rachel Holcomb, a University of Massachusetts-Amherst student who updated recipes for the new edition of The Healthy College Cookbook.
Angelo Berti, a chef at the College of the Holy Cross in Worcester, Massachusetts, teaches cooking in dorm kitchens. But Berti says he’s not just teaching recipes. He’s encouraging students to use dining together as a way to socialize and as a means of self-expression; "The meal is your canvas," Berti said. "You paint .what you want."
That’s why at the College of William & Mary in Virginia, students produce a cooking show filmed in a dorm called "Everyday Gourmet". One episode was "Date Night Cooking: A 3-Course meal for under $20," featuring grilled chicken stuffed with goat cheese and basil.
Which of the following statements about Angelo Berti is NOT true

A:He is a chef at the College of the Holy Cross in Worcester, Massachusetts. B:He teaches cooking in a cooking school. C:He believes that cooking means more than preparing food following the recipes. D:He regards dining together as a good way to expand the circle of friends.

A Growing up in Philadelphia,Lieberman started cooking with his stayathome dad when he was seven.His foodloving family had two kitchens,and he quickly learned what was the best way to bake his cakes.Lieberman improved his kitchen skills greatly during a year abroad before college,learning from a cook in Italy and studying local specialties（地方特色菜） in Germany,Spain and France.At Yale,he was known for throwing dinner parties,singlehandedly frying and baking while mixing drinks for dozens of friends.Just for fun,he and some friends decided to tape a show named Campus Cuisine about his cooking.Lieberman was a real college student showing his classmates how to do things like making drinks out of dininghall fruit.That helped the show become very popular among the students.They would stop Lieberman after class to ask for his advice on cooking.Tapes of the show were passed around,with which his name went beyond the school and finally to the Food Network. Food Network producer Flay hopes the young cook will find a place on the network television.He says Liebermans charisma is the key.“Food TV isnt about food anymore,”says Flay,“Its about your personality（个性） and finding a way to keep peoples eyeballs on your show.” But Lieberman isnt putting all his eggs in one basket.After taping the first season of the new show,Lieberman was back in his own small kitchen preparing sandwiches.An airline company（航空公司） was looking for someone to come up with a tasteful,inexpensive and easytomake menu to serve on its flights.Lieberman got the job. We can learn from the text that Liebermans family .

A:have relatives in Europe B:love cooking at home C:often hold parties D:own a restaurant

A Growing up in Philadelphia,Lieberman started cooking with his stayathome dad when he was seven.His foodloving family had two kitchens,and he quickly learned what was the best way to bake his cakes.Lieberman improved his kitchen skills greatly during a year abroad before college,learning from a cook in Italy and studying local specialties（地方特色菜） in Germany,Spain and France.At Yale,he was known for throwing dinner parties,singlehandedly frying and baking while mixing drinks for dozens of friends.Just for fun,he and some friends decided to tape a show named Campus Cuisine about his cooking.Lieberman was a real college student showing his classmates how to do things like making drinks out of dininghall fruit.That helped the show become very popular among the students.They would stop Lieberman after class to ask for his advice on cooking.Tapes of the show were passed around,with which his name went beyond the school and finally to the Food Network. Food Network producer Flay hopes the young cook will find a place on the network television.He says Liebermans charisma is the key.“Food TV isnt about food anymore,”says Flay,“Its about your personality（个性） and finding a way to keep peoples eyeballs on your show.” But Lieberman isnt putting all his eggs in one basket.After taping the first season of the new show,Lieberman was back in his own small kitchen preparing sandwiches.An airline company（航空公司） was looking for someone to come up with a tasteful,inexpensive and easytomake menu to serve on its flights.Lieberman got the job. We can learn from the text that Liebermans family .

A:have relatives in Europe B:love cooking at home C:often hold parties D:own a restaurant