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更多“Cuisine in New Zealand metropo…”相关的问题
Which of the following is true of Sir Edmund Hillary？
A．He never left the awkward New Zealand beekeeper.
B．He is the first person to reach the top of Everest.
C．Neither mountaineering nor beekeeping was his accomplishment.
D．He failed to command universal esteem till the end.
听力原文： I would like to introduce Steve Johns, the new Director of Sales. He comes to us from Commlinks, where he successfully introduced the Shoot for Sales campaign at this company that raised profits by 12% at his former company. He is the brain behind Slow to Dough and Campaign X. Prior to that, Steve ran his own consulting firm. You will have a chance to meet him tonight at Mulligan's Cuisine from 5-7 p.m. We are looking forward to the excitement and energy which Steve brings to every endeavor he engages in.
What is the topic of this talk？
A．To introduce a new staff member.
B．To promote a new product.
C．To honor the guests.
D．To launch a new service.
British Cuisine: the Best of Old and New
British cuisine (烹饪) has come of age in recent years as chefs (厨师) combine the best of old and new.
Why does British food have a reputation for being so bad？ Because it is bad! Those are not the most encouraging words to hear just before eat: ng lunch at one of Hong Kong's smartest British restaurants, Alfie's by KEE, but head chef Neil Tomes has more to say.
"The past 15 years or so have been a noticeable period of improvement for food in England, " the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking—and eating—didn': have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston Blumenthal's molecular gastronomy, a form. of cooking that employs scientific methods to create the perfect dish.
" It's no longer the case that the common man in England is embarrassed to show he knows about food, " Tomes says.
There was plenty of room for improvement. The problems with the nation's cuisine can be traced back to the Second World War. Before the War, much of Britain's food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations (配给).
"As rationing came to .an end in the 1950s, technology picked up and was used to mass-produce food, " Tomes says. " And by then people were just happy to have a decent quantity of food in their kitchens. "
They weren't looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn't compete with neighbouring France, Italy, Belgium or Spain.
Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9pm. But in recent years the capital's culinary (烹饪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor.
With the opening of Alfie's in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. " With British food, I think that Hong Kong restaurants are keeping up, " says David Tamlyn, the Welsh executive chef al The Pawn in Wan Chai. " Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes. "
Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes (菜谱) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes.
Tamlyn is in the second camp. "We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋糊) we use Bird's Custard Powder, " Tamlyn says. "Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that. "
Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. " There are a lot of existing perceptions about British food and so we can't alter these too much. We're a traditional British restaurant so there are some staples (主菜) that will remain essentially unchanged. "
These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie's, the newest of the British restaurants in town and perhaps the most gentlemen's club-like in design, Neil Tomes
A．Its unique flavour.
B．Its bad taste.
C．Its special cooking methods.
D．Its organic ingredients.
British Cuisine: the Best of Old and New
British cuisine (烹饪) has come of age in recent years as chefs (厨师) combine the best of old and new.
Why does British food have a reputation for being so bad？ Because it is bad! Those are not the most encouraging words to hear just before eat: ng lunch at one of Hong Kong's smartest British restaurants, Alfie's by KEE, but head chef Neil Tomes has more to say.
"The past 15 years or so have been a noticeable period of improvement for food in England, " the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking—and eating—didn': have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston Blumenthal's molecular gastronomy, a form. of cooking that employs scientific methods to create the perfect dish.
" It's no longer the case that the common man in England is embarrassed to show he knows about food, " Tomes says.
There was plenty of room for improvement. The problems with the nation's cuisine can be traced back to the Second World War. Before the War, much of Britain's food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations (配给).
"As rationing came to .an end in the 1950s, technology picked up and was used to mass-produce food, " Tomes says. " And by then people were just happy to have a decent quantity of food in their kitchens. "
They weren't looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn't compete with neighbouring France, Italy, Belgium or Spain.
Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9pm. But in recent years the capital's culinary (烹饪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor.
With the opening of Alfie's in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. " With British food, I think that Hong Kong restaurants are keeping up, " says David Tamlyn, the Welsh executive chef al The Pawn in Wan Chai. " Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes. "
Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes (菜谱) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes.
Tamlyn is in the second camp. "We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋糊) we use Bird's Custard Powder, " Tamlyn says. "Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that. "
Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. " There are a lot of existing perceptions about British food and so we can't alter these too much. We're a traditional British restaurant so there are some staples (主菜) that will remain essentially unchanged. "
These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie's, the newest of the British restaurants in town and perhaps the most gentlemen's club-like in design, Neil Tomes
A．Its unique flavour.
B．Its bad taste.
C．Its special cooking methods.
D．Its organic ingredients.
第二篇 Puerto Rican Cuisine（菜肴）
PuertoRico, a Caribbean c加勒比海区) island rich in history and remarkable naturalbeauty, has a cui-sine all its ownImmigration(移民) to the island has helped to shape its cuisine, with people from allover theworld making various contributions to it. However, before the arrivalof these immigrants, the Taino peoplelived on the island of Puerto Rico.Taino cuisine included such foods as rodents (啮齿动物) , freshshellfishand fish fried in corn oil.
Manyaspects of Taino cuisine continue today in Puerto Rican cooking, but it hasbeen heavily in-fluenced by the Spanish, who invaded Puerto Rico in 1508, andAfricans, who were initially broughtto Puerto Ricoto work as slaves. Taino cooking styles were mixed with ideas brought by theSpanishand Africans to create new dishes. The Spanish extended food choices bybringing cattle, pigs, goats,and sheep to the island. Africans also added tothe island's food culture by introducing powerful, con-trasting tastes indishes. In fact, much of the food Puerto Ricois now famous for-coffee, coconuts.and oranges-was actually imported byforeigners to the island.
Acommon assumption many people make about Puerto Rican food is that it is veryspicy (辛辣的). It's true that chili peppers are popular; aij caballero in particularis a very hot chili pepper thatPuerto Ricans enjoy. However, milder (微辣的) tastes arepopular too, such as sofrito. As thebase ofmany Puerto Rican dishes, sofrito is a sauce made from chopped onions,green bell peppers, sweetchili peppers, and a handful of other spices. It isfried in oil and then added to other dishes.
Who lived in Puerto Ricofirst？
A.The Africans.
B.The Spanish
C.The Americans.
D.The Taino people.
根据材料回答{TSE}题： 第二篇Puerto Rican Cuisine(菜肴) Puerto Rico，a Caribbean(加勒比海区)island rich in history and remarkable natural beauty，has a cuisine all its own．Immigration(移民)to the island has helped to shape its cuisine，with people from all over the world making various contributions to it．However，before the arrival of these immigrants， the Taino people lived on the island of Puerto Rico．Taino cuisine included such foods as rodents(啮齿动物)，fresh shellfish and fish fried in corn oil． Many aspects of Taino cuisine continue today in Puerto Rican cookin9，but it has been heavily influeneed by the Spanish，who invaded Puerto Rico in l508，and Africans。who were initially brought to Puerto Rico to work as slaves．Taino cooking styles were mixed with ideas brought by the Spanish and AfricanS to create new dishes．The Spanish extended food choices by bringing cattle，pigs，goats， and sheep tO the island．Africans also added to the island’S food culture by introducing powerful，contrasting tastes in dishes．In fact，much of the food Puerto Rico is now famous for—coffee，coconuts。 and oranges—was actually imported by foreigners to the island． A common assumption many people make about Puerto Rican food is that it is very spicy(辛辣的)．It’s true that chili peppers are popular；aij caballero in particular is a very hot chili pepper that Puerto Ricans enjoy．However，milder(微辣的)tastes are popular too，such as sofrito．As the base of many Puerto Rican dishes，sofrito is a sauce made from chopped onions，green bell peppers，sweet chili peppers，and a handful of other spices．It is fried in oil and then added to other dishes． {TS}Who lived in Puerto Rico first？
A. The Africans.
B. The Spanish.
C. The Americans.
D. The Taino people.
A New Face for An Old Restaurant
Reviewed by Sarah Johnston and Wilfred Yang
The Cascade Restaurant reopened recently with a new look and ambiance. The old Cascade has given way to a relaxed atmosphere more in tune with the new millennium. The "new" restaurant is full of beautiful, vibrant colors and fabrics, infusing the place with a warm and cozy glow.
The dark wood panels and the black-and-white uniforms of an old Cascade are a thing of the past, but the restaurant's tradition of providing high-quality food remains. With Chef Stephen Dupree' s menu of Italian cuisine and Malay buffet, the new Cascade offers the best Western and local cuisine. You will be impressed by the excellent food and service.
"Cascade still offers the best selection of both Western and local food," says the proprietor, Robert Vamosi. "You never have to wait more than 15 minutes for your meals. That makes Cascade the top choice for the lunchtime crowd." The Cascade Restaurant is also attentive to customers in town.
What makes the new Cascade Restaurant different from the old one？
A．It is more colorfully decorated.
B．It no longer offers Western cuisine.
C．It has a more formal look.
D．The staff now wears black and white uniforms.
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