Part 2 of the Reading Paper Sh

8/10/2019 Part 2 of the Reading Paper Sh

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You are going to read a magazine article about a cookery course. Eight sentences have been removed

from the article. Choose from the sentences A-Ithe one which fits each gap (1-8). There is one extrasentence which you do not need to use. If you need help there are hints below the te!t.

Gapped Text

"he missing sentence usually comes in the middle of the paragraph. In order to choose the

right sentence to put in the gap you should read the whole paragraph # what comes before thegap and what comes after. $hen you have chosen the sentence to fill the gap read the

complete paragraph again to make sure it makes sense.If you are not sure which sentence to put in a gap leave it until later and do the ones which

you find easier first.Choose sentences which fit logically with the ideas being e!pressed in the paragraph. %e

ready to change your mind if you find that a sentence might go better somewhere else

because if you put one sentence in the wrong place you will probably put another sentence inthe wrong place somewhere else.

Concentrate on doing the task rather than worrying about difficult words.

&. 'lice your carrots too thin and he reects them with a disdainful gesture.

%.$e were waiting silently in the kitchen for him to arrive and he burst into the room already

talking and giving instructions as the door opened.

C.

ust as the packaging of a perfume the bo! and the bottle it comes in may persuade someone to

buy it so the arrangement of the food on the plate will add to the appetite and pleasure of theeater.

*. %y the end of the first day we were all beginning to show signs of e!haustion.

E.+or ,uy *upois the smell of the raw ingredients is a key to the composition of the various

dishes we would later concoct.

+. I was by no means the oldest and as I was to discover by no means the least e!perienced .

,.I had cooked for twenty years but never professionally and here I was on a course run by thewell#known +rench chef ,uy *upois.

-.-ow to choose and how to reect is an art in itself according to ,uy reuiring intuition as well

as training.

I. &s ,uy *upois says the art of great cookery is to produce a dish where you are able to taste


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each ingredient individually.

Learning to cook

$ith some nervousness I turned up for the first cookery lesson of my life at an e!pensive /arishotel off the Champs Elys0es. 1. 222 $ould I be the only middle#aged housewife on the course

surrounded by keen young professionals all eager to learn from the new guru of +rench cooking3

I found myself in a group of twenty#five people and their ages ranged from their early twenties

through to their late fifties. 4. 2222 /erhaps the only two characteristics we all had in common wereour ability to understand +rench (though not all of us could speak it well) and our ability to pay the

15555 francs for a weekend6s cookery course.

,uy *upois is a flamboyant personality. -e dresses in e!travagantly colourful clothes with noneof those typical white chef6s hats and aprons and he speaks +rench at tremendous speed making no

allowances for the half of us who were foreigners on the course. 7. 222 $ithin five minutes he had us

peeling potatoes slicing carrots and chopping onions.Everything had to be done with great speed and cut e!actly to the size he reuired. 8.2222 9"hose

are only fit for the soup9 he would say before grabbing a potato from the hand of another student

and showing him how to peel it in the way he wanted.&fter a session of preparing ingredients for cooking but no cooking he moved on to other

secrets. $e were told to pick up the different foods and smell them. :. 2222 -e insists that the best

cooking is invention not following recipes. You cannot taste the food before you cook it but you can

have an idea of the flavours that combine by smelling them before you start and this allows you toimagine the finished product.

;ater in the day we were instructed in the many techniues of good cooking< how to grill fry boil

and roast correctly. $e were taught to use herbs and spices sparingly. =. 2222 If the taste of the food

needs hiding with herbs and spices the basic ingredients are not of good enough uality or you arecooking lazily.

&t five o6clock in the morning we were all taken down to the central market to learn how to buythose high uality ingredients. >. 222 "he best ingredients are not always the cleanest or the most

beautiful to look at and he demonstrated how crafty stall#holders may hide the defects in the

produce.

"hen back to the kitchen and the preparation of lunch with ,uy6s guidance. -e then showed ushow the presentation is all#important. -e e!plains it by comparing food to fashion products. ?. 22'o

we were shown how to combine colours and te!tures to provide both contrast and harmony.

&fter twenty years of home cooking this was all food for thought.

Hints:

1. /aragraph 1 is an introductory paragraph. ;ook for a sentence which gives basic introductory


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information.

4. "his paragraph talks about the type of people on the course. ;ook for a sentence which

describes the writer.

7. "his paragraph describes the beginning of the course. +ind a sentence which describes how

things started.

8. "his paragraph talks about how things should be cut and peeled. +ind a sentence which says

what happens when things are not done properly.

:. "his paragraph talks about smelling food. +ind a sentence which deals with this.

=. "his paragraph talks about not hiding the real taste of food with herbs and spices. +ind asentence which talks about why this is important.

>. "his paragraph talks about buying food. $hich sentence talks about choosing what to buy3

?. "his paragraph talks about the presentation of the food on the plate. $hich sentence e!plains

why this is important3

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Part 2 of the Reading Paper Sh