2023年CATTI三级笔译综合能力真题解析Passage2：Part4

2023-01-31 07:35:00来源：网络

　　CATTI考试，作为重要的翻译考试，也是比较有社会价值的英语能力证书。对于大家参加CATTI考试的同学，大家在实际的备考中，应该如何更好的来复习备考?为了让大家能够更全面的准备CATTI考试，新东方在线小编为大家整理了“2023年CATTI三级笔译综合能力真题解析Passage2：Part4”，让我们一起来学习备考吧!

　　Section 2 Reading Comprehension (30 points)

　　In this section you will find after each of the passages a number of questions or unfinished statements about the passage, each with 4 (A, B, C and D) choices to answer the question or complete the statement. You must choose the one which you think fits best. Blacken the corresponding letter as required on your machine-scoring ANSWER SHEET.

　　Questions 61—70 are based on the following passage.

　　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.

　　61. The author intends to tell ________ .

　　A. her own approaches to cooking B. the profession of cooks

　　C. the experience of cooks D. the address of the restaurant

　　62. The author holds that flexibility is ________ .

　　A. to be locked into a menu B. to have a collection of food recipes

　　C. needed to cook with a new recipe D. a main component of good cooking

　　63. The author does NOT suggest ________ .

　　A. the complete appearance of a dish B. the expected taste of a meal

　　C. the precise details in cooking D. the overall harmony of a meal

　　64. The example of the garlic can show ________ .

　　A. the importance of every detail B. the variability of ingredients

　　C. the need to be a flexible cook D. the preference for strong flavors

　　65. The author is trying to ________ .

　　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

　　66. The author talks about cooking from the perspective of ________ .

　　A. a restaurant owner

　　B. a successful practitioner of the culinary art

　　C. a restaurant chef

　　D. a gifted cook

　　67. In Paragraph 2, the author indicates that she seeks employees who share her ________ .

　　A. cooking expertise B. willingness to work

　　C. enjoyment of culinary processes D. dislike of traditional food

　　68. To produce superior results, a cook must have ________ .

　　A. a love for food B. an excellent sense of smell

　　C. first-rate cooking skills D. choice recipes

　　69. According to the passage, the author is ________ .

　　A. complaining about her employees

　　B. criticizing her opponents

　　C. analyzing her impact on cooking

　　D. narrating her pursuit as a culinary artist

　　70. To improve her cooking style, the author ________ .

　　A. suggests four "wants" B. learns from traditional cooks

　　C. uses garlic as a special ingredient D. employs some good cooks

　　以上就是新东方在线CATTI频道给大家整理的“2023年CATTI三级笔译综合能力真题解析Passage2：Part4”相关内容，希望对大家有所帮助，更多备考内容，欢迎随时关注新东方在线CATTI频道。

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