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II. 綜合測驗:20%
et from
szi
When people find out I'm an airline chef*, they always want to talk about how bad in-flight food is. I
understand what they mean—I don't always enjoy the food 16.
a flight myself—but it's really not the
chef's fault. Actually, airlines have done a lot of
W
17. on in-flight food. They've found that no matter*
how well it's cooked, food on a plane just doesn't taste 18. good 18. it does on the ground. That
is because your tongue doesn't work equally well in an airplane cabin, 19. the humidity and air
TBAL
1. pressure are lower. Similarly, the noise in the cabin reduces your sense of taste.
2 We chefs work hard to make in-flight food taste good anyway. We've introduced new dishes 20.
fes
3.
our flights and tried to improve old ones.21., we use extra seasoning* to give the dishes a stronger
taste. On top of that, we use 22. with richer flavors, like tomatoes and spinach. These foods, 23.
taste better than others on board—try a glass of tomato juice on your next flight and see!
As a chef, I try my best to provide everyone 24. a tasty meal. Nothing will be quite like wh
in for
you 25. , but I hope it tastes good anyway. If it doesn't, please don't blame me!
1:38
註:chef 主廚 no matter of seasoning at
( B ) 16. (A) between (B) during
(C) across
(D) through
