With culinary improvement in recent years, London's restaurants are now able to appeal to the tastes of    .

试卷相关题目

• 1Why couldn't Britain compete with some of its neighbouring countries in terms of food in the post-war decades、

  A.Its food lacked variety.

  B.Its people cared more for quantity.

  C.It was short of well-trained chefs.

  D.It didn't have flavourful food ingredients.

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• 2The Second World War led to    in Britain.

  A.an inadequate supply of food

  B.a decrease of grain production

  C.an increase in food import

  D.a change in people's eating habits

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• 3What is British food generally known for、

  A.Its unique flavour.

  B.Its bad taste.

  C.Its special cooking methods.

  D.Its organic ingredients.

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• 4What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn、

  A.Authentic classic cuisine.

  B.Locally produced ingredients.

  C.New ideas and presentations.

  D.The return of home-style dishes.

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• 5While using quality ingredients, David Tamlyn insists that the dishes should    .

  A.benefit people's health

  B.look beautiful and inviting

  C.be offered at reasonable prices

  D.maintain British traditional tastes

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• 6Why does Neil Tomes say he loves food ingredients from Britain、

  A.They appeal to people from all over the world.

  B.They are produced on excellent organic farms.

  C.They are processed in a scientific way.

  D.They come in a great variety.

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• 7Questions 19 to 21 are based on the conversation you have just heard.

  A.Beautiful scenery in the countryside.

  B.Dangers of cross-country skiing.

  C.Pain and pleasure in sports.

  D.A sport he participates in.

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• 8Questions 22 to 25 are based on the conversation you have just heard.

  A.Journalist of a local newspaper.

  B.Director of evening radio programs.

  C.Producer of television commercials.

  D.Hostess of the weekly "Business World".

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