大学英语四级长篇阅读专项强化真题试卷1
长篇阅读
How a Poor, Abandoned Parisian Boy Became a Top Chef
[A] The busy streets in Paris were uneven and caked in thick mud, but there was always a breathtaking sight to see in the shop windows of Patisserie de la Rue de la Paix. By 1814, people crowded outside the bakery, straining for a glimpse of the latest sweet food created by the young chef who worked inside.
[B] His name was Marie-Antoine Careme, and he had appeared, one day, almost out of nowhere. But in his short lifetime, which ended exactly 184 years ago today, he would forever revolutionize French gourmet food (美食) , write best-selling cook books and think up magical dishes for royals and other important people.
[C] Careme\’ s childhood was one part tragedy, equal part mystery. Born the 16th child to poor parents in Paris in either 1783 or 1784, a young Careme was suddenly abandoned at the height of the French Revolution. At 8 years old, he worked as a kitchen boy for a restaurant in Paris in exchange for room and board. By age 15, he had become an apprentice (学徒) to Sylvain Bailly, a well-known dessert chef with a successful bakery in one of Paris\’ s most fashionable neighborhoods.
[D] Careme was quick at learning in the kitchen. Bailly encouraged his young apprentice to learn to read and write. Careme would often spend his free afternoons at the nearby National Library reading books on art and architecture. In the back room of the little bakery, his interest in design and his baking talent combined to work wonders—he shaped delicious masterpieces out of flour, butter and sugar.
[E] In his teenage years, Careme fashioned eatable copies of the late 18th century\’ s most famous buildings—cookies in the shape of ruins of ancient Athens and pies in the shape of ancient Chinese palaces and temples. Sylvain Bailly, his master, displayed these luxuriant creations—often as large as 4 feet tall—in his bakery windows.
[F] Careme\’ s creations soon captured the discriminating eye of a French diplomat, Charles Maurice de Talleyrand-Périgord. Around 1804, Talleyrand challenged Careme to produce a full menu for his personal castle, instructing the young baker to use local, seasonal fruits and vegetables and to avoid repeating main dishes over the course of an entire year. The experiment was a grand success and Talleyrand\’ s association with French nobility would prove a profitable connection for Careme.
[G] French Emperor Napoleon Bonaparte was known to be unimpressed by the declining taste of early 18th century cooking, but under pressure to entertain Paris\’ s high society, he too called Careme to his kitchen at Tuileries Palace. In 1810, Careme designed the extraordinary cake for the wedding of Napoleon and his second bride, Marie-Louise of Austria. He became one of the first modern chefs to focus on the appearance of his table, not just the flavor of his dishes. \\
1.Careme was among the first chefs who stressed both the appearance and flavor of dishes.
G
解析：该段第三句提到，卡莱姆成为第一批注重餐桌外观，而不仅仅是菜肴味道的现代厨师之一。题干中的among the first chefs对应原文中的one of the first modern chefs，stress both…and是对原文中的focus on…not just的同义转述，故答案为G。
2.Careme wanted to show to later generations that French chefs of his time were most outstanding in the world.
M
解析：该段第二句提到，卡莱姆希望为古典和现代烹饪中的美设定标准，并向遥远的未来证
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