2. 外语
  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

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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.
According to the passage, the author is______.
选项 A、complaining about her employees
B、criticizing her opponents
C、analyzing her impact on cooking
D、narrating her pursuit as a culinary artist
答案D
解析    作者态度。从A、B、C、D四个选项的关键词可以看出，本题考查读者对阅读材料体现出的作者的写作态度：抱怨、批评、分析、叙述。第一题的解析中提到了三个主题句，基本表明了作者的态度，属于叙述体。更为具体的支撑线索有：第一段多次重复I want to…；第二段I look for…；及第三段开始就提到的In the early stages of my culinary pursuits。所有这些线索都指向选项D。【知识拓展】作者态度一般分为八种：赞同、否定、怀疑、客观、主观、积极、消极、中立。如赞同包括positive，favorable，approval，enthusiastic等；否定包括negative，disapproval，critical，objection，opposition，disgust等；怀疑包括suspicious，doubtful，skeptical，confusing等；客观包括neutral，objective，impartial，unbiased，unprejudiced，detached等；主观包括subjective，optimistic，pessimistic，reserved，radical，indifferent，moderate等；积极包括positive，optimistic，interested，enthusiastic，impressive等；消极包括pessimistic，negative，indifferent，hostile，biased等；中立包括neutral，impersonal，impartial，factual等。
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