8.Enrico Lionti,a chef living in Paris,decided to leave restaurant kitchen and instead cook at people's homes.He signed up to an online home-cooking website service,La Belle Assiette,which connects independent chefs with clients(客戶,顧客).Chef are thoroughly (徹底地)tested by La Belle Assiette to ensure they are qualified for the job before they work with clients.
Mr.Lionti says the concept allows him to make his own decision,pick the menus,work when he wants to,and concentrate on what he does best:cooking.
"In fact the concept of home chef wasn't new for me.I knew about the concept,but I didn't want to launch myself into this adventure on my own,"he says in a video."So I chose La Belle Assiette."
With over 400chefs for clients to choose from,the founders of La Belle Assiette have invented a way to make life easy for both the chefs and the clients.
"We do many things to look after the chef on the business side so the chef can just focus on cooking and being with the client,"said one of the founders,Stephen Leguillon.
The website,which takes a percentage of the chef's fee in exchange for its services,is available in the UK,F(xiàn)rance,Belgium and Switzerland.Mr.Leguillon has high hopes for the service and plans to expand it into new countries.
Starting from£35per person,Lionti will cook up a feast for his clients.Audrey Stora,who hired Mr.Lionti to prepare a meal at her home,said:"The chef has prepared everything.He started with a surprise pre-dinner dessert,and we are now eating the main course.It's super.It tastes really nice.It's really pleasant to be served at home and be relaxed with my friends.It's very comfortable."
After a meal,the chef cleans up the kitchen.
29.Why didn't Enrico Lionti continue to work in a restaurant?C
A.He could earn more money in other places.
B.He founded an online home-cooking website.
C.He wanted the freedom to cook in people's homes.
D.He wanted to get more training at La Belle Assiette.
30.Why did Enrico Lionti choose La Belle Assiette?C
A.He was not familiar with the concept of home cooking.
B.He couldn't find another place to display his talent.
C.He thought the website would help him to some degree.
D.He wanted to communicate with other chefs.
31.What do chefs in La Belle Assiette need to do?B
A.Contact potential clients.
B.Cook food for clients and clean up after cooking.
C.Discuss service fees with customers.
D.Expand the business in other countries.
32.What did Audrey Stora say about Lionti's work?A
A.She was very satisfied with it.
B.He should offer more pre-dinner desserts for them.
C.She thought he should clean up.
D.The meal was a surprise.
分析 本文主要講述廚師離開飯店,通過網(wǎng)站在家里給顧客做飯的一些內(nèi)容.
解答 29-32 CCBA
29 C 細(xì)節(jié)題. 根據(jù)文章第一 段Enrico Lionti,a chef living in Paris,decided to leave restaurant kitchen and instead cook at people's homes.可知Enrico Lionti不想在飯店工作的原因是他想在家里為人們做飯,故選C.
30 C 細(xì)節(jié)題. 根據(jù)文章第一 段He signed up to an online home-cooking website service,La Belle Assiette,which connects independent chefs with clients(客戶,顧客). 可知他選擇La Belle Assiette的原因是它能把顧客和獨立的廚師聯(lián)系在一起,在某種程度上幫助廚師.故選C.
31 B 細(xì)節(jié)題. 根據(jù)文章第五 段so the chef can just focus on cooking and being with the client,"可知廚師的工作是為顧客做飯并且和顧客在一起.故選B.
32 A 細(xì)節(jié)題. 根據(jù)文章倒數(shù)第二 段.It's really pleasant to be served at home and be relaxed with my friends.It's very comfortable."可知 Audrey Stora 感覺有廚師在家里做飯很舒服,因此 Audrey Stora 對Lionti的工作很滿意.
點評 考察學(xué)生的細(xì)節(jié)理解和推理判斷能力,做細(xì)節(jié)理解題時一定要找到文章中的原句,和題干進(jìn)行比較,再做出正確的選擇.在做推理判斷題不要以個人的主觀想象代替文章的事實,要根據(jù)文章事實進(jìn)行合乎邏輯的推理判斷.