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为了帮助同学们更好的复习英语等级考试，读书人编辑整理了一些资料供大家参考：
Dialogues /monologues:
1、 Cooking at table side has always been part of traditional haute cuisine, or art of cooking.注意的词语：art of cooking 烹饪术，例：art of defense 武术。
2、 I'm a very cook.
翻译为：我是一个绝对的厨师。
3、 Stir the mixture until it leaves sides of the bowl.
翻译为：与碗边脱离，即不沾碗边。引申义：就是要求充分搅匀。
4、 Roll the crust mixture into a round shape.注意的词语：roll into 卷成, 使合为一体。
翻译为：将外面的蛋糕皮混合物卷成一团。
5、 Yes, the apple pie is ready to serve.注意的词语：be ready to 预备, 即将翻译为：是的，苹果派可以预备用了。
练习：
What should be more French than an outdoor market on a sunny Sunday morning? The air is filled with vital fragrances from the fruits and vegetables piled high in the greengrocers' creative layouts. A trace of the Atlantic blows off the shellfish on the fishmonger's bed of ice.
This, you think, is the very essence of France, until read those little signs that tell you the tomatoes (which are really pretty tasteless) come from Moroccan hothouses, the grapes from South Africa, and the kiwis from Chile.
For generations, the French have prided themselves on their distinctiveness. Nothing has stood for France's sense of exceptionalism more famously than its cooking. Gallic talent, taste and techniques have been exported all over the world. And therein lies part of the problem. From the Thames to Tokyo, non-French cooks have cracked the codes of the best French cuisine. Meanwhile, what was mediocre elsewhere has been imported. (Believe it or not, one restaurant associate with a famous Paris chef serves steak with a sauce that's indistinguishable from the stuff on a Big Mac.) The result: many tourists-as well as the French themselves-no longer see what's so special about French cooking.
