Flexibility is an essential component of good cooking. You should never feel locked into a recipe or a menu unless it involves a basic principle regarding procedure or technique such as those involved in bread-making and pastry. I don’t ever want to write anything in this book that is so precise that the reader must invoke great powers of concentration on every last detail in order to ensure the success of a recipe or a dinner; ingredients are simply too variable. I want to suggest the expected taste; I want to suggest the appearance of the complete dish; I want to suggest the combination of ingredients; and I want to suggest the overall harmony and balance of the meal. Then it will be up to you to determine the correct balance and composition. Perhaps the garlic is sharp and strong, and you will use it sparingly in a particular presentation, or you may find the garlic to be sweet and fresh, and you will want to use twice as much! Learn to trust your own instincts. A good cook needs only to have positive feelings about food in general, and about the pleasures of eating and cooking. I have known some cooks who did not seem to discover pleasure and gratification in things culinary. At the restaurant, I look for employees who are interested in working in the kitchen for reasons above and beyond those of simply needing a job, any job. This applies equally to the home cook: a cook who dislikes food is a bad cook. Even an ambivalent cook is a bad cook. Yet, a person who responds to the cooking processes and the mound of fresh ingredients with a genuine glow of delight is likely to be, or become, a very good cook indeed. Technical skills can be acquired and perfected along the way, but dislike or ambivalence toward food cannot always be overcome. In the early stages of my culinary pursuits, I cooked as I had seen cooking done in France. I copied some of the more traditional cooks, and I stayed within the bounds they had laid out so carefully because I didn’t trust my own instincts yet. Having imitated their styles, I found that with time and experience, their fundamental principles had become a part of my nature and I began to understand why they had done certain things in a particular way. Then, I could begin to develop a different and more personal style based on the ingredients available to me here in California.

The author holds that flexibility is______.

A．to be locked into a menu

B．to have a collection of food recipes

C．needed to cook with a new recipe

D．a main component of good cooking

The author does NOT suggest______.

A．the complete appearance of a dish

B．the expected taste of a meal

C．the precise details in cooking

D．the overall harmony of a meal

The example of the garlic can show______.

A．the importance of every detail

B．the variability of ingredients

C．the need to be a flexible cook

D．the preference for strong flavors

The author is trying to______.

A．persuade her readers to follow every detail

B．provide precise approaches to successful cooking

C．limit herself to basic principles and procedures

D．leave room to her readers for the art of cookery

According to the passage, the author is______.

A．complaining about her employees

B．criticizing her opponents

C．analyzing her impact on cooking

D．narrating her pursuit as a culinary artist

To improve her cooking style, the author______.

A．suggests four “wants“

B．learns from traditional cooks

C．uses garlic as a special ingredient

D．employs some good cooks

The fact that they reacted so differently was a reflection of their different______. preferences points personalities performances

Despite their good services, most inns are less costly than hotels of______standards. exceptional exact exclusive equivalent

Being both lazy and spoiled, some people tend to______everyone else for their failure to success. admire blame charge refuse

Some high-yield crops can be planted in preference to others to______food supply. handle generate enhance undertake

As a______of his pioneering work in the late 1930s, Earl Hines has been called the father of the modern jazz piano. result sign token mark

Our knowledge of dinosaurs is wholly______from the bones which have been found here and there. confirmed retained acquired sought

The managers got in quite a brawl over the decision for a new branch office. fight game parade riot

The secretary is very competent, and she can finish writing all these letters within one hour. careful clumsy clever capable

Financial consultants acknowledge that the value of common stock is inherently changeable. relatively intrinsically consequently accordingly

The merit of a sales tax is that it decreases government reliance on income taxes. supply balance outcome benefit

The scholar discoursed in detail on the poetic style of John Keats at the university hall. talked targeted touched thought

The reading group was homogeneous because all of the youngsters are two years below grade level. identical similar pluralistic uniform

The tiresome congressional investigations soon lost most of their listeners. laborious humorous tedious monotonous

Like sauces, without a certain amount of spice, conversations grow uninteresting. bleeding boring bursting bubbling

It is a market which sales value might be more than 10 billion RMB yuan a year. with a sales value which might be which might be sales value with sales might be a value with sales value might be

My teacher recommended me a dictionary, and yesterday I bought a copy in town. to me a dictionary a dictionary to me me to a dictionary dictionary to me

Hiram Revels, the first black member of the U.S. Senate, served as senator from Mississippi, an office where he was elected in 1870. on which at which to which for which

Man has used metals for centuries in gradual increasing quantities, but it was not until the Industrial Revolution that they came to be employed in vast quantities. gradually increasing quantities increased quantities gradually gradual increased quantities increasingly gradual quantities

As much as we wish him prosperous, we have objections to his ways of obtaining wealth. Much as As much More as As more

The president’s tone of voice was so much that the students knew that the university authorities took the incident seriously. such as so that as such such that

The author intends to tell______.

The author holds that flexibility is______.

The author does NOT suggest______.

The example of the garlic can show______.

The author is trying to______.

The author talks about cooking from the perspective of______.

In Paragraph 2, the author indicates that she seeks employees who share her______.

To produce superior results, a cook must have______.

According to the passage, the author is______.

To improve her cooking style, the author______.