Question

Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（铁匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.

Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（学徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.

At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.

When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.

1.It was his __________ who first influenced Escoffier to be interested in cooking.

A．father            B．mother           C．uncle             D．grandmother

2.We can infer that as a schoolboy, Escoffier might hope to be __________.

A．a chef            B．a businessman      C．an artist           D．a blacksmith

3.According to Paragraph 3, Escoffier __________.

A．was badly treated by his uncle             B．showed great interest in writing

C．disliked working as an apprentice           D．was thankful for the strict training

4.Which of the following can best describe Escoffier?

A．Hard-working.      B．Honest.           C．Warm-hearted.     D．Modest.

5.What is the text mainly about?

A．How to become a chef in France.           B．The influence of Auguste Escoffier.

C．What an apprentice is required to do.        D．The early life of a famous French chef.

 

Answer 1

【答案】

1.D

2.C

3.D

4.A

5.D

【解析】

试题分析：本文主要介绍了法国著名厨师Escoffier的早期生活经历。

1.细节题。从His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.可知，第一个影响Escoffier对烹饪感兴趣的是他的祖母，故选D

2.推断题。从In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession.可知，学生时代时，他有望成为一名画家，故选C

3.细节题。从For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness. 可知Escoffier 对这些严格的训练表示感激，故选D

4.细节题。从and had to deal with his studies as well as the demands of a promising career.可知Escoffier 是一个勤奋的人，故选A

5.主旨题。从全文来看和最后一段可知，本文主要介绍了法国著名厨师Escoffier的早期生活经历，故选D

考点：人物传记类说明文

点评：人物传记类说明文比较好理解，结构也很好把握。掌握好所说明人物的成长历程，抓住写作的时间顺序，及所获得成就，同时，此类文章细节题居多，在对文章看懂了的基础上深刻理解作者的写作目的和情感是做好本文的关键。