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（鐵匠）. 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（學徒）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（回憶錄）, 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.
【小題1】It was his __________ who first influenced Escoffier to be interested in cooking.

A．father

B．mother

C．uncle

D．grandmother

【小題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

【小題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

【小題4】Which of the following can best describe Escoffier?

A．Hard-working.

B．Honest.

C．Warm-hearted.

D．Modest.

【小題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

【小題1】D
【小題2】C
【小題3】D
【小題4】A
【小題5】D

解析試題分析：本文主要介紹了法國著名廚師Escoffier的早期生活經歷。
【小題1】細節(jié)題。從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，第一個影響Escoffier對烹飪感興趣的是他的祖母，故選D
【小題2】推斷題。從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，學生時代時，他有望成為一名畫家，故選C
【小題3】細節(jié)題。從For this strictness of training he would later, in his memoirs（回憶錄）, express gratefulness. 可知Escoffier 對這些嚴格的訓練表示感激，故選D
【小題4】細節(jié)題。從and had to deal with his studies as well as the demands of a promising career.可知Escoffier 是一個勤奮的人，故選A
【小題5】主旨題。從全文來看和最后一段可知，本文主要介紹了法國著名廚師Escoffier的早期生活經歷，故選D
考點：人物傳記類說明文
點評：人物傳記類說明文比較好理解，結構也很好把握。掌握好所說明人物的成長歷程，抓住寫作的時間順序，及所獲得成就，同時，此類文章細節(jié)題居多，在對文章看懂了的基礎上深刻理解作者的寫作目的和情感是做好本文的關鍵。