how a poor,abandoned原文答案解析
Directions: In this ction, you are going to read a passage with ten statements attached to it. Each statement contains information given in one of the paragraphs. Identify the paragraph from which the information is derived. You may choo a paragraph more than once. Each paragraph is marked with a letter. Answer the questions by marking the corresponding letter on Answer Sheet 2.
cat怎么读How a Poor, Abandoned Parisian Boy Became a Top Chef
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A) The busy streets in Paris were uneven and caked in thick mud, but there was always a breathtaking sight to e in the shop windows of Patisrie de la Rue de la Paix. By 1814, people crowded outside the bakery, straining for a glimp of the latest sweet food created by the young chef who worked inside.
sfgB)His name was Marie-Antoine Carême, and he had appeared, one day, almost out of nowhere. But in his short lifetime, which ended exactly 184 years ago today, he would forev
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er revolutionize French gourmet food （美食）, write best-lling cook books and think up magical dishes for royals and other important people.
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C)Carême's childhood was one part tragedy, equal part mystery. Born the 16th child to poor parents in Paris in either 1783 or 1784, a young Carême was suddenly abandoned at the height of the French Revolution. At 8 years old, he worked as a kitchen boy for a restaurant in Paris in exchange for room and board. By age 15, he had become an apprentice （学徒） to Sylvain Bailly, a well-known desrt chef with a successful bakery in one of Paris's most fashionable neighborhoods.
D)Carême was quick at learning in the kitchen. Bailly encouraged his young apprentice to learn to read and write. Carême would often spend his free afternoons at the nearby National Library reading books on art and architecture. In the back room of the little bakery, his interest in design and his baking talent combined to work wonders—he shaped delicious masterpieces out of flour, butter and sugar.
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男士如何护肤E)In his teenage years, Carême fashioned eatable copies of the late 18th century's most
exclusive是什么意思famous buildings—cookies in the shape of ruins of ancient Athens and pies in the shape of ancient Chine palaces and temples. Sylvain Bailly, his master, displayed the luxuriant creations—often as large as 4 feet tall—in his bakery windows.
F)Carême's creations soon captured the discriminating eye of a French diplomat, Charles Maurice de Talleyrand-Périgord. Around 1804, Talleyrand challenged Carême to produce a full menu for his personal castle, instructing the young baker to u local, asonal fruits and vegetables and to avoid repeating main dishes over the cour of an entire year. The experiment was a grand success and Talleyrand's association with French nobility would prove a profitable connection for Carême.
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baoxiaoG) French Emperor Napoleon Bonaparte was known to be unimpresd by the declining taste of early 18th century cooking, but under pressure to entertain Paris's high society, he too called Carême to his kitchen at Tuileries Palace. In 1810, Carême designed the extraordinary cake for the wedding of Napoleon and his cond bride, Marie-Loui of Austria. He became one of the first modern chefs to focus on the appearance of his table,
not just the flavor of his dishes. “I want order and taste. A well-displayed meal is enhanced one hundred percent in my eyes,” he later wrote in one of his cook books.
H)In 1816, Carême began a culinary (烹饪的) journey which would forever mark his place as history's first top chef. He voyaged to England to cook in the modern Great Kitchen of the prince regent (摄政王)， George Ⅳ, and crosd continents to prepare grand banquets for the tables of Tsar Alexander Ⅰ of Russia. Never afraid to talk up his own accomplishments, a boastful Carême made a fortune as wealthy families with social ambitions invited him to their kitchens. Later, in his cook books, he would often include a sketch of himlf, so that people on the street would be able to recognize—and admire—him.
I)Carême's cooking displays became the symbol of fine French dining; they were plentiful, beautiful and imposing. Guests would fall silent in wonder as rvants carried Carême's fancy creations into the dining hall. For a banquet celebrating the Grand Duke Nicholas of Russia's visit to George Ⅳ's Brighton Pavillion on Jan. 18, 1817, the menu fe
atured 120 different dishes, highlighting eight different soups, 40 main cours, and 32 desrts.
J)As he traveled through the homes of early 19th century nobility, Carême forged the new art of French gourmet food. Locked in hot kitchens, Carême created his four “mother sauces.” The sauces—béchamel, velouté, espagnole and allemande—formed the central building blocks for many French main cours. He also perfected the soufflé—a baked egg dish, and introduced the standard chef's uniform—the same double-breasted white coat and tall white hat still worn by many chefs today. The white clothing conveyed an image of cleanliness, according to Carême—and in his realm, appearance was everything.
