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  3. Flexibility is an essential component of good cooking. You should never feel locked into a recipe or a menu unless it involves a

Flexibility is an essential component of good cooking. You should never feel locked into a recipe or a menu unless it involves a

admin2019-09-17  19
问题    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 does NOT suggest______.
选项 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
答案C
解析    细节识别。文章第一段“I don’t ever want to write anything…so precise that…concentration on every last detail…of a recipe or a dinner…”明确表明了作者的态度，紧接着，作者阐述了自己所赞成的做法，即选项A、B、D。【知识拓展】阅读理解比较高的境界是，根据原文的表述，准备判断哪一个选项是正确的。逐一排除是在把握程度不高时的权宜之计。比如本题，从解析部分所列句子即可做出正确判断。如果需要借助本句后面的三个分句验证选项的可靠性，也无不可。不过这样做的效率有限。所以精确理解是提高阅读速度与质量的保障。
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