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

admin2019-09-17  49
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 intends to tell______.
选项 A、her own approaches to cooking
B、the profession of cooks
C、the experience of cooks
D、the address of the restaurant
答案A
解析    写作意图。从原文三个段落的主题句就可以推断出来作者的写作意图。第一段和第二段的主题句分别为“Flexibility is an essential component of good cooking”和“Learn to trust your own instincts”，第三段最后一句“Then，I could begin to develop a different and more personal style based on the ingredients available to me here in California”概括了作者的核心观点，由此可以看出，三个段落由概述到具体，从一般情况到个人经验，焦点落在了作者自己的做法与态度上，即approach的核心涵义。【知识拓展】主题句(top sentence)是用以概括段落的中心思想、内容核心、作者的写作意图以及表达的思想感情等的句子。因此，敏锐地捕捉主题句对于精准理解原文主旨大有裨益。主题句的位置有四种情况：①段首(如本文第1、2段)。主题句经常居于段首，以便读者浏览主题句就可掌握文章的概要，适用于提供信息或解释观点的段落。②段末(如本文最后一句)。用推理方法展开段落时，主题句起归纳推理的作用。③段中。有时为了使段落多样化，主题句也可以居于段中，但其出现频率较低。④隐含。在叙述性或描写性段落中，当所述细节围绕着一个显而易见的主题展开时往往没有主题句，大意需要由读者自己归纳。
转载请注明原文地址:https://kaotiyun.com/show/ucwO777K
本试题收录于： CATTI三级笔译综合能力题库翻译专业资格（CATTI）分类
0

CATTI三级笔译综合能力

翻译专业资格（CATTI）

相关试题推荐
随机试题
最新回复(0)