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  3. Flexibility is an essential component of good cooking. You should never feel loc

Flexibility is an essential component of good cooking. You should never feel loc

游客2023-12-30  12
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. [br] The author is trying to ______.
选项 A、persuade her readers to follow every detail
B、provide precise approaches to successful cooking
C、limit herself to basic principles and procedures
D、leave room to her readers for the art of cookery
答案 D
解析 本题问作者试图做什么。从第1段第3句“不想在这本书中写任何太精确的内容”到第2段首句“要相信自己的直觉”和最后一句“发展出一种不同的、更加个性化的风格”可知，作者在给读者留空间发挥烹饪的艺术，D正确。A“说服她的读者关注每一个细节”、B“提供成功烹饪的精确方法”和C“把她自己限制在基本原则和流程上”均与作者的意图相反，故排除。
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