公共英语等级考试三级(PETS
  3)学习笔记(三) 学习笔记( 公共英语等级考试三级 学习笔记
Unit 6 Eating and Drinking Dialogues /monologues:
  1、 I’m in a hurry. 我得赶紧。 “in a hurry”指匆忙,有时用作口语也表示轻易地做好某件事情。
  2、 These days the most sought-after tables are hidden away, several floors above ground, in the city’s high-rise apartments, which are run by chefs out of their own homes or from rented spaces.. 这句话的意思我翻译为:目前,很多广受欢迎的餐馆总是藏匿在公寓大厦地面上方的楼层,就在厨 师们自家门口或是租的空地外面营业。
  3、 Merely requesting a reservation can be as difficult as getting one. 哪怕是仅仅要求预定(房间)都有可能象真要得到它一样那么难。
  4、 Exclusively is the main attraction for customers in a city that is still obsessed with status. 独有性(专用权)是吸引城市消费者的主要因素, 因为人们还是会被身份地位(带来的虚荣感)所迷惑的。
  5、 I can’t make up my mind about what to have for dessert. make up one’s mind:下决心、作决定。 本句的意思是:餐后吃什么甜点,我还没能做出决定。 Passage: The ladies were puzzled. Cheryl Spangler, Valeria Borunda Jameson and Susan Puckett, three university-admissions workers on a training visit to Florence, Kentucky, had walked into a local barbecue joint called Chung Kiwha. But instead of sauce-covered mutton served up from the kitchen, they saw a buffet of uncooked meats and vegetables. Instead of knives and forks, they were given large scissors, chopsticks and metal tongs. No candle flickered at their table, but a bucket of fiery wood charcoal hissed in the tabletop grill pit. Chung Kiwha served barbecue, all right?cook-it-your-self Korean barbecue. “I didn’t realize there were restaurants like this,”
marveled Spangler to her friends, who hail from Knoxville, Tennessee, and I worked in restaurants for 20 years. The secret is out, thanks to the growing popularity of restaurants where the customer is the chef. Long a staple of immigrant communities in big cities, restaurants where diners chop, grill, boil, or dip their dip their food are hot in the American heartland. St.Paul, Minnesota, has Thai hot-pot cooking. Indianapolis, Indiana, has Japanese shabu-shabu (another type of hot pot). A pizzeria in Las Vegas lets customers roll the dough. Why would people bother going out to cook their own meal? “Americans want control,” says Hudson Riehle, senior vice president of research for the National Restaurant Association. “The cook-it-your-self experience embodies the American values of freedom of choice and independence.” With families spending 46% of their food budget on meals outside the home, they miss the cooking experience?sort of. “Psychologically, people want to be a little involved,” says Pamela Parseghian, executive food editor at Nation’s Restaurant News. Not every diner, however, embraces the experience. Dragged in by enthusiastic wives, “men often sit with their arms crossed…that is, until we fill them up with good wine,” says Will Layfield, owner of the Melting Pot in Westwood, New Jersey. At the Vinoklet, diner Grey Schafer says, “I don’t cook at home, and if I’m going to pay good money, I want someone to do the cooking for me.” What’s more, do-it-your-self dining isn’t cheap. At the Minturn Country Club in Minturn, Colorado, Kobe beef costs $
  49.95?uncooked. Still, restaurant-owners insist that the customer knows best. “Who knows what to them is rare?” says Mikulic, owner of Vinoklet. “This way, if they screw it up, I get no complaints.” Back at Chung Kiwha in Florence, diner Puckett sees it this way: “We don’t have to clean up, do we?.” 参考译文: 这些女士有些迷惑不解。谢丽尔.斯潘格勒,维丽瑞尔.波兰达.达姆森,和苏珊.帕克特是大学招生工 作人员。在肯塔基州的弗罗伦斯培训时,她们走进了当地一家叫做强.吉瓦的烧烤酒吧去吃饭。然而,他们 看到的并不是从厨房端出来抹好了酱的羊肉,而是生肉和蔬菜。服务员给她们端上来的餐具也不是刀和叉, 而是剪子、筷子和钳子。餐桌上没有闪烁的烛光,有的只是一桶在烧烤架上嘶嘶作响的燃烧着的木炭。强. 吉瓦经营的是烤肉??韩式自助烤肉。“我在餐馆里工作了 20 年,从来不知道还有这样的餐馆。”,来自 田纳西州洛克思尔的斯潘格勒好奇地对她的朋友说道。 由于就餐的客人就是厨师的餐馆数量在不断增加,秘密也就随之而被公开了。在美国中部大城市的主 要移民聚集区,一些由顾客自己切、烤、煮、泡食物的餐厅非常火。明尼苏达州的圣.保罗有泰式火锅,印 第安纳的印第安纳波利斯有日式涮锅(另外一种火锅)。拉斯维加斯的一家比萨店让顾客自己动手和面团。 为什么人们不怕麻烦在饭店里自己动手做饭呢?国家酒店协会一个研究项目部的副主任哈德逊.瑞艾尔 说,“美国人有很强的控制欲,这种自己动手做饭的体验表现了美国自主选择和独立的价值观。”对于那 些把 46%的饮食开销都用于在外面吃饭的家庭来说,他们有点怀念自己动手做饭的体验。“从心理学角度 来说,人们想要参与进来。”帕米拉.帕斯伊恩这样说,他是《国家酒店新闻报》食品专栏的主编。
然而,并不是每个去饭店吃饭的人都渴望有这种体验。男人们被充满热情的妻子拉进饭店。“他们常 常是双臂交叉地坐在那儿…也就是说,直到我们用好酒填满他们的肚子。”新泽西州威斯伍德一家叫做坩 埚店的餐馆老板威尔.雷菲尔德说到。在维诺克利特餐厅,一名叫格瑞德.斯凯夫的就餐者说,“我在家从 不做饭。如果在外面吃饭要花好多钱的话,我就希望别人来为我做。”此外,在自助餐厅吃饭并不便宜。 在科罗拉多州明特恩乡村俱乐部,一份生的神户牛排要
  49.95 美元。餐馆的老板仍然坚持说顾客清楚自己 想要什么。“谁知道对他们来说,什么样才是适合他们的?”维诺克利特的老析米库利科说道,“这样,如 果他们兴致很高,我也不落抱怨。”我们再回头说说弗罗伦斯的强.吉瓦吧,在那儿就餐的帕克特这样看问 题:“最起码我们不需要收拾碗筷,不是吗?” Unit 7 Food culture Dialogues /monologues:
  1、 Cooking at table side has always been part of traditional haute cuisine, or art of cooking. art of cooking:烹饪术,例:art of defense: 武术。
  2、 I’m a very cook. 这里应该翻译为:我是一个绝对的厨师。
  3、 Stir the mixture until it leaves sides of the bowl. 直译:与碗边脱离,即不沾碗边。引申义:就是要求充分搅匀.
  4、 Roll the crust mixture into a round shape. roll into: 卷成, 使合为一体。 将外面的蛋糕皮混合物卷成一团。
  5、 Yes, the apple pie is ready to serve. be ready to: 预备, 即将 是的,苹果派可以预备供应/享用了。 Passage: What should be more French than an outdoor market on a sunny Sunday morning? The air is filled with vital fragrances from the fruits and vegetables piled high in the greengrocers’ creative layouts. A trace of the Atlantic blows off the shellfish on the fishmonger’s bed of ice.
This, you think, is the very essence of France, until read those little signs that tell you the tomatoes (which are really pretty tasteless) come from Moroccan hothouses, the grapes from South Africa, and the kiwis from Chile. For generations, the French have prided themselves on their distinctiveness. Nothing has stood for France’s sense of exceptionalism more famously than its cooking. Gallic talent, taste and techniques have been exported all over the world. And therein lies part of the problem. From the Thames to Tokyo, non-French cooks have cracked the codes of the best French cuisine. Meanwhile, what was mediocre elsewhere has been imported. (Believe it or not, one restaurant associate with a famous Paris chef serves steak with a sauce that’s indistinguishable from the stuff on a Big Mac.) The result: many tourists?as well as the French themselves?no longer see what’s so special about French cooking. The decline goes well beyond recent surveys that show growing complaints about mediocre quality and high prices. More and more restaurants-owners say that government tax and economic policies are limiting their profits, and thereby hurting their capacity to invest and hire more staff. They have got stuck in the red tape for which France is infamous?not to mention regulations from Brussels that affect everything from sales taxes to the bacteria in the Brie cheese. Many warn that expanding the European Union to the east will hurt small French farmers, who remain the backbone of traditional cuisine?and, hence French identity: Unfortunately for the French, there are few reassuring answers to these questions. France’s problem isn’t the lack of creativity, but rather an unfavorable political environment for creativity. If you’re choked by bureaucracy and taxes, as so much of France is, “there is not much you can do,” says Raymond Blanc, born in the Jura region of France and chef of the two-star hotel-restaurant Manoir aux Quat’saisons. “I can open a business in England in five days. In France it would take three months.” The manoir aux Quat’saisons, by the way, is in Oxford, Britain, France’s ancient rival. And, when it comes to cooking, a future one as well. 参考译文: 还有什么比晴朗的周日上午的露天市场更具法国风情呢?空气中满是水果和蔬菜的香味, 这些水果和蔬 菜被商贩们摆放得极具创意。鱼贩子们冰床上的新产品还带着大西洋的痕迹。 你可能会认为这就是法国的精髓所在,直到你看到那些小标签上标明西红柿(真的很难吃)是摩洛哥的 温室里培养出来的,葡萄是从南非出产的,而猕猴桃的产地则是智利。 对于几代法国人来说,他们都为自己的独特而感到骄傲。没有什么比烹饪更能代表法国的优越性。法 国人的烹饪天赋、品味以及技术已经遍及世界各地,但是却存在着问题。从泰晤士到东京,非法国本土厨 师已经破解出了最高水平法式烹饪的秘诀。 与此同时, 其他地方平庸的烹饪技艺被引入法国。 (信不信由你, 一家号称有巴黎名厨的餐馆做牛排用的酱料与做巨无霸所用的酱料别无两样。)其结果是:许多游客??连 同法国人自己??根本就看不出法国烹饪到底有什么特别。
这种衰落与最近一项调查吻合。这项调查显示人们对法式烹饪的平庸及高价的抱怨在不断增加。越来 越多的餐馆老板声称政府的税收和经济政策使他们的利润减少,因而削弱了他们进一步投资或者雇用更多 员工的能力。他们陷入繁文缛节使得法国声名狼籍??更不用提布鲁塞尔的那些条条框框,从销售税到布 里干酪里的细菌含量,这些条条框框的影响远处不在。许多人警告说,欧盟东扩会损害法国小农场主的利 益,而这些人是法国传统烹饪的支柱??因此出现了法国的身份问题。让法国人感到不幸的是,对于这些 问题,至今没有找到让人放心的解决办法。 法国的问题并不在于缺少创造性,而是政治环境不利于创造性的发展。如果官僚作风和税收压得你透 不过气来,就像法国一样,“你根本就没办法有所作为。”瑞蒙德.布朗说道,他出生在法国的钕拉地区, 现在是一家叫做四季庄园的二星级宾馆的主厨。“在英国,我能在五天之内开店,而在法国则要花上三个 月时间。”顺便说一句,四季庄园开在英国的牛津,法国的老对手那里。在烹饪方面,英国在未来仍将是 法国的竞争对手。 Unit 8 At Home Dialogues /monologues:
  1、 Karen has just had her house redecorated. 凯瑞刚让人把房子重新装修。 注意这里的用法,had sth done ? 强调的是让别人做了什么 例:I had my clothes washed.(我让人把衣服洗了)
  2、 The architect and Tom put there heads together to discuss what we wanted and what was possible. put heads together:共同商量、集思广益。 建筑师和提姆共同商讨以可行的方式来满足我们的需求。
  3、 After a few meetings, they came up with some super idea that everybody agreed with. come up with:提出、拿出。 经过一会儿的交谈,他们拿出了一些大家都同意的好点子。
  4、 But the rest of it was surprisingly expensive. the rest:其余者。It:代指装修所用的材料。 但是其余的材料简直便宜得让人吃惊。

  5、 We were able to make do with the materials we already have. make do with:设法应付。 我们设法将我们已经拥有的材料都用上了。
  6、 I made up some of the curtains and pillows on the couch form mere sheets. make up :在这里指做缝制.编织. 我缝制了一些窗帘和睡椅靠垫,仅仅是用一些床单做的.
  7、 It’s funny how people can find solution
 

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