[单项选择]Watching a three-and-a-half-pound chicken roast in 14 minutes, time loses all meaning. The skin turns gold and crisp, juices immediately rise to the surface, and the flesh firms before your eyes. It’s dizzying and seductive, like the home makeovers on TV that compress as "Wow." you think "I could do this every single night."
The makers of the TurboChef, a super-fast oven, used at Subway and Starbucks and, recently, by chefs like Charlie Trotter and Gray Kurtz, are banking on that reaction. Speed ovens made by TurboChef, Merrychef. Electrolux and others are common in commercial kitchens: they generally use some layering of microwave, convection, steam and infrared technologies, which provides even cooking, moistness and browning, all at high speed. No single technology has been able m produce all of those traits.
The combination ovens are also mining up. in more limited roles, in some fine-dining kitchens. Mr. Trotter installed a commercial TurboChef in his upscale takeout caf
A. the speed is not the key reason for success
B. the satisfactory results are the decisive factor to validate the success of the oven
C. besides the advantage af speed, the oven can also produce more satisfactory food
D. none of the above

[单项选择]Watching a three-and-a-half-pound chicken roast in 14 minutes, time loses all meaning. The skin turns gold and crisp, juices immediately rise to the surface, and the flesh firms before your eyes. It’s dizzying and seductive, like the home makeovers on TV that compress as "Wow." you think "I could do this every single night."
The makers of the TurboChef, a super-fast oven, used at Subway and Starbucks and, recently, by chefs like Charlie Trotter and Gray Kurtz, are banking on that reaction. Speed ovens made by TurboChef, Merrychef. Electrolux and others are common in commercial kitchens: they generally use some layering of microwave, convection, steam and infrared technologies, which provides even cooking, moistness and browning, all at high speed. No single technology has been able m produce all of those traits.
The combination ovens are also mining up. in more limited roles, in some fine-dining kitchens. Mr. Trotter installed a commercial TurboChef in his upscale takeout caf
A. it costs too much time to watch a three-and-a-half, pound chicken roast
B. one will forget time when he watches a three-and-a-half-pound chicken roast
C. it is so fast that a three-and-a-half-pound chicken can be roasted in such short time
D. it is meaningless to watch a three-and-a-half-pound chicken roast in 14 minutes

[填空题]

A--Chicken with Cashew Nuts B--Chicken with Broccoli
C--Chicken with Fresh Mushrooms D--Double Sauteed Pork
E--Sweet and Sour Chicken or Pork F--Beef with Broccoli
G--Shredded Pork with Peking Style H--Beef Sauteed Szechuan Style
I--Chicken and Shrimp Combination J--Vegetable Delight
K--Babe Shrimp with Garlic Sauce L--Baby Shrimp with Hot Chili Sauce
M--Baby Shrimp with Dried Red Pepper N--Fried Chicken Wings
O--Roast Pork with Cabbage P--Shredded Pork with Garlic Sauce

（）白菜叉烧（）甜酸肉或鸡