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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

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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.
The example of the garlic can show ______.
选项 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
答案B
解析 本题问大蒜的例子是为了说明什么。第1段最后一句说到，“你”觉得大蒜浓烈刺鼻时就很少用它；但“你”觉得大蒜香甜鲜美时就想用两倍的量。也就是说，同样的食材可能会给你不一样的感觉，从而有不同的使用情况，故选B“食材的变化性”。A“每个细节的重要性”、C“需要做一个灵活的厨师”和D“偏好重口味”均和大蒜的例子无关，故排除。
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