Cantonese cuisine from Singapore used to be famous across Asia for its high-quality ingredients and beautiful presentation, but after working in Beijing for several years, Singaporean chef Goh Wooi Cheat firmly believes that “the future of Cantonese cuisine lies in China”.
All the finest ingredients from around the world can be now found in China and the chefs’ presentation skills are improving fast,” the 56-year-old chef says.
Goh’s ancestors moved to Malaysia from Guangdong Province, so he has been familiar with Cantonese cuisine since childhood. Growing up in Penang, Goh remembers always hearing about cuisines, portions, ingredients and seasoning ( 调味品 ) at home, because his family ran a catering business. He moved to Singapore and became an apprentice ( 学徒 ) Cantonese chef in 1983, becoming an executive chef 10 years later. He also worked in five-star hotels in Indonesia for a couple of years, where Cantonese wedding banquets were an important element.
In 2011, Goh received a job offer from Beijing, which he promptly accepted. “I felt proud of returning to China, the land where my ancestors come from—especially since I believe that real Chinese cuisine should be served to Chinese people,” Goh says.
But Goh also thinks that some classic Cantonese dishes are outdated, prompting him to create new dishes that still manage to honor tradition while appealing to contemporary diners. To add one new dish to the menu, Gob would refine it over time repeatedly, gathering feedback from his customers to continue enhancing the dish to reach a level of perfection both in terms of taste and presentation.
A dish can be described as delicious only if it’s accepted and enjoyed by every guest—and not just by food experts,” he says. Goh also believes that chefs must develop their own cooking style, especially in Cantonese cuisine; otherwise the chefs who always follow tradition may find themselves left behind.
1 . What can we learn about Goh from the passage?
A . His ancestors were native Malaysians.
B . His family once ran a restaurant business.
C . He became an executive chef in Singapore ten years ago.
D . To create new dishes, he gave up some classic Cantonese dishes.
2 . The underlined word “refine” in the sixth paragraph can be replaced by .
A . shift B . improve C . prove D . refresh
3 . Which of the following best describes Goh as a chef?
A . Narrow-minded. B . Traditional.
C . Humorous. D . Creative.
4 . In Goh’s opinion, a chef should .
A . set himself apart with a distinctive cooking style
B . focus on improving his presentation skills
C . stay up to date and get rid of tradition
D . be able to identify the finest cooking ingredients
1 . B
2 . B
3 . D
4 . A
【分析】
这是一篇新闻报道。文章主要介绍了一名新加坡粤菜厨师来到北京,他致力于创造出新的菜式,在尊重传统的同时又能吸引当代食客。
1 .
细节理解题。根据第四段关键句 “Growing up in Penang, Goh remembers always hearing about cuisines, portions, ingredients and seasoning ( 调味品 ) at home, because his family ran a catering business.” ( Goh 在槟城长大,他记得自己经常在家里听说美食、份量、配料和调味品,因为他的家人经营着一家餐饮企业。)可知, Goh 的家人经营着一家餐饮企业,由此可知,从这篇文章中我们可以得知 Goh 的家人曾经经营餐馆生意。故选 B 项。
2 .
词义猜测题。根据画线单词句中 “gathering feedback from his customers to continue enhancing the dish to reach a level of perfection both in terms of taste and presentation.” (收集顾客的反馈,继续改进菜肴,使其在口味和外观上达到完美水平。)可知, Goh 不断地收集顾客的反馈,是为了不断改进自己的新菜,使其在口味和外观上达到完美水平, “improve” 意为 “ 改进,改善 ” ,能够代替画线单词在句中所要表达的意思。故选 B 项。
3 .
推理判断题。根据倒数第二段关键句 “But Goh also thinks that some classic Cantonese dishes are outdated, prompting him to create new dishes that still manage to honor tradition while appealing to contemporary diners.” (但 Goh 也认为,一些经典的广东菜已经过时,这促使他创造出新的菜式,既能尊重传统,又能吸引当代食客。)可知, Goh 致力于创造出新的菜式,在尊重传统的同时又能吸引当代食客,由此可推断出,作为一名厨师, Goh 是有创造性的。故选 D 项。
4 .
推理判断题。根据最后一段关键句 “Goh also believes that chefs must develop their own cooking style, especially in Cantonese cuisine; otherwise the chefs who always follow tradition may find themselves left behind.” ( Goh 还认为,厨师必须发展自己的烹饪风格,尤其是粤菜;否则,那些总是沿袭传统的厨师们可能会发现自己落后了。)可知, Goh 认为厨师必须有自己的烹饪风格,如果总是沿袭传统,可能会被时代淘汰,由此可知,在 Goh 看来,厨师应该以独特的烹饪风格使自己与众不同。故选 A 项。