2018年12月英语四级阅读真题及答案 第2套 段落匹配(2)
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 crossed 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 himself, 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 servants 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 featured 120 different dishes, highlighting eight different soups, 40 main courses, and 32 desserts.
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.” These sauces-béchamel, velouté, espagnole and allemande-formed the central building blocks for many French main courses. 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.
K) Between meals, Carême wrote cook books that would be used in European kitchens for the next century. His manuals including The Royal Parisian Baker and the massive five-volume Art of French Cooking Series (1833-1847, completed after his death) first systematized many basic principles of cooking, complete with drawings and step-by-step directions. Long before television cooking shows, Carême walked readers through common kitchen tasks, instructing them to “try this for yourself, at home” as famous American Chef Julia Child might do, many years later.
L) In the end, however, it was the kitchen that did Carême in. Decades of working over coal fires in tight, closed spaces with little fresh air (to ensure his dishes would not get cold) had fatally damaged his lungs. On Jan.12, 1883, Carême died just before he turned 50.
M) But in his lifetime, Carême, ever confident, could see beyond his short domination in the kitchen. He wanted to “set the standard for beauty in classical and modern cooking, and prove to the distant future that the French chefs of the 19th century were the most famous in the world,” as he wrote in his papers.
N) Decades later, chef Auguste Escoffier would build upon Carême’s concept of French cuisine（烹饪）.But in the very beginning, there was just Carême, the top chef who elevated dining into art.
- Carême was among the first chefs who stressed both the appearance and flavor of dishes.
- Carême wanted to show to later generations that French chefs of his time were most outstanding in the world.
- Carême benefited greatly from serving a French diplomat and his connections.
- Carême learned his trade from a famous dessert chef in Paris.
- Carême’s creative works were exhibited in the shop windows by his master.
- Carême’s knowledge of art and architecture helped him create extraordinary desserts out of ordinary ingredients.
42 . Many people in Paris were eager to have a look at the latest sweet food made by Carême. - Carême became extremely wealthy by cooking for rich and socially ambitious families.
- Carême’s writings dealt with fundamental cooking principles in a systematic way.
- Carême’s contribution to French cooking was revolutionary.
