B(2025·江苏淮安外国语中学期中)
What's the best way to boil(煮) an egg? Scientists in Italy think the answer is "periodic(周期的) cooking".
In cooking, we often talk about two parts of the egg. One is the yolk(蛋黄) and the other is the egg white. They have different nutrients(营养) and need different temperatures for cooking. So, it is difficult to cook both parts just right once and for all.
Scientists first ran tests on a computer. They found that changing the water from hot to warm again and again was a good way. It may help the yolk and egg white reach their perfect temperatures at different times.
Then, the scientists tried the new way on real eggs. They put the eggs in boiling water (100℃), and moved them to 30℃ water every two minutes. They kept doing this for 32 minutes, and then cooled the eggs under running water. The eggs tasted wonderful. The egg white was very soft and the yolk was creamy(奶油般的).
Other ways of boiling eggs
• Hard-boiling: Eggs stay in boiling water for 10 to 12 minutes. It makes the egg rubbery(有弹力的).
• Soft-boiling: Eggs sit in boiling water for 4 to 6 minutes. The yolk is still a little runny by the end.
• Sous vide(低温慢煮): Eggs stay in warm water between 60℃ and 70℃ for at least an hour. It makes both the yolk and egg white creamy.
(
A. They have different sizes.
B. They require different temperatures.
C. They react differently to running water.
D. They take different time to cool down.
(
A. By using eggs with creamy yolks.
B. By keeping eggs in 100℃ water for 32 minutes.
C. By switching(转换) between 100℃ and 30℃ water repeatedly.
D. By adding nutrients to the cooking water.
(
A. hard and dry
B. liquid and not fully solid
C. creamy and smooth
D. cold and tasteless
(
A. It is the fastest way to boil eggs.
B. It makes the egg white very runny.
C. It requires higher temperatures than periodic cooking.
D. It takes longer time than periodic cooking.
What's the best way to boil(煮) an egg? Scientists in Italy think the answer is "periodic(周期的) cooking".
In cooking, we often talk about two parts of the egg. One is the yolk(蛋黄) and the other is the egg white. They have different nutrients(营养) and need different temperatures for cooking. So, it is difficult to cook both parts just right once and for all.
Scientists first ran tests on a computer. They found that changing the water from hot to warm again and again was a good way. It may help the yolk and egg white reach their perfect temperatures at different times.
Then, the scientists tried the new way on real eggs. They put the eggs in boiling water (100℃), and moved them to 30℃ water every two minutes. They kept doing this for 32 minutes, and then cooled the eggs under running water. The eggs tasted wonderful. The egg white was very soft and the yolk was creamy(奶油般的).
Other ways of boiling eggs
• Hard-boiling: Eggs stay in boiling water for 10 to 12 minutes. It makes the egg rubbery(有弹力的).
• Soft-boiling: Eggs sit in boiling water for 4 to 6 minutes. The yolk is still a little runny by the end.
• Sous vide(低温慢煮): Eggs stay in warm water between 60℃ and 70℃ for at least an hour. It makes both the yolk and egg white creamy.
(
B
)4. Why is it difficult to cook egg yolk and egg white perfectly at the same time?A. They have different sizes.
B. They require different temperatures.
C. They react differently to running water.
D. They take different time to cool down.
(
C
)5. How did scientists test the periodic cooking method?A. By using eggs with creamy yolks.
B. By keeping eggs in 100℃ water for 32 minutes.
C. By switching(转换) between 100℃ and 30℃ water repeatedly.
D. By adding nutrients to the cooking water.
(
B
)6. The underlined word "runny" in "Soft-boiling" most likely means .A. hard and dry
B. liquid and not fully solid
C. creamy and smooth
D. cold and tasteless
(
D
)7. Which of the following can be inferred about sous vide?A. It is the fastest way to boil eggs.
B. It makes the egg white very runny.
C. It requires higher temperatures than periodic cooking.
D. It takes longer time than periodic cooking.
答案：4. B 【点拨】根据“They have different nutrients(营养) and need different temperatures for cooking. So，it is difficult to cook both parts just right once and for all.”可知，蛋黄与蛋白很难同时煮好的原因是它们需要不同的温度。故选 B。
5. C 【点拨】根据“They put the eggs in boiling water (100℃)，and moved them to 30℃ water every two minutes. They kept doing this for 32 minutes...”可知，科学家们将鸡蛋放入 100℃的沸水，每两分钟移到 30℃的水中，重复该操作 32 分钟，即反复在 100℃和 30℃的水中切换。故选 C。
6. B 【点拨】根据“Soft-boiling：Eggs sit in boiling water for 4 to 6 minutes. The yolk is still a little runny by the end.”及常识可知，溏心蛋的蛋黄应是半流动状态的，未完全凝固的。故选 B。
7. D 【点拨】根据“Eggs stay in warm water between 60℃ and 70℃ for at least an hour.”及“They kept doing this for 32 minutes...”可知，低温慢煮法需要花费至少一个小时，比周期烹饪法花费的时间更久。故选 D。
5. C 【点拨】根据“They put the eggs in boiling water (100℃)，and moved them to 30℃ water every two minutes. They kept doing this for 32 minutes...”可知，科学家们将鸡蛋放入 100℃的沸水，每两分钟移到 30℃的水中，重复该操作 32 分钟，即反复在 100℃和 30℃的水中切换。故选 C。
6. B 【点拨】根据“Soft-boiling：Eggs sit in boiling water for 4 to 6 minutes. The yolk is still a little runny by the end.”及常识可知，溏心蛋的蛋黄应是半流动状态的，未完全凝固的。故选 B。
7. D 【点拨】根据“Eggs stay in warm water between 60℃ and 70℃ for at least an hour.”及“They kept doing this for 32 minutes...”可知，低温慢煮法需要花费至少一个小时，比周期烹饪法花费的时间更久。故选 D。
解析：
翻译:
B（2025·江苏淮安外国语中学期中）
煮鸡蛋的最佳方法是什么？意大利的科学家认为答案是“周期烹饪法”。
在烹饪中，我们经常会谈到鸡蛋的两个部分。一个是蛋黄，另一个是蛋白。它们含有不同的营养物质，烹饪所需的温度也不同。因此，很难一次性就把这两部分都煮得恰到好处。
科学家们首先在电脑上进行了测试。他们发现，反复将水从热水换成温水是一种很好的方法。这可能有助于蛋黄和蛋白在不同的时间达到它们的最佳烹饪温度。
然后，科学家们在真正的鸡蛋上尝试了这种新方法。他们把鸡蛋放在沸水中（100℃），然后每隔两分钟就把它们移到30℃的水中。他们持续这样做了32分钟，然后用流动的水冷却鸡蛋。这些鸡蛋尝起来很棒。蛋白非常软，蛋黄呈奶油状。
煮鸡蛋的其他方法
- 煮硬蛋：鸡蛋在沸水中煮10到12分钟。这会使鸡蛋变得有弹性。
- 煮溏心蛋：鸡蛋在沸水中煮4到6分钟。到最后蛋黄仍然有点稀。
- 低温慢煮：鸡蛋在60℃到70℃的温水中至少放置一个小时。这会使蛋黄和蛋白都呈奶油状。
4. 为什么很难同时把蛋黄和蛋白都煮得很完美？
A. 它们的大小不同。
B. 它们需要的温度不同。
C. 它们对流动的水的反应不同。
D. 它们冷却所需的时间不同。
5. 科学家们是如何测试周期烹饪法的？
A. 通过使用蛋黄呈奶油状的鸡蛋。
B. 把鸡蛋放在100℃的水中煮32分钟。
C. 反复在100℃和30℃的水之间转换。
D. 向烹饪用水中添加营养物质。
6. “煮溏心蛋”中划线的单词“runny”最有可能的意思是 。
A. 硬且干
B. 液态且未完全凝固
C. 奶油状且顺滑
D. 冷且无味
7. 关于低温慢煮，我们可以推断出以下哪一项？
A. 这是煮鸡蛋最快的方法。
B. 它会使蛋白变得很稀。
C. 它需要的温度比周期烹饪法高。
D. 它比周期烹饪法花费的时间更长。
B（2025·江苏淮安外国语中学期中）
煮鸡蛋的最佳方法是什么？意大利的科学家认为答案是“周期烹饪法”。
在烹饪中，我们经常会谈到鸡蛋的两个部分。一个是蛋黄，另一个是蛋白。它们含有不同的营养物质，烹饪所需的温度也不同。因此，很难一次性就把这两部分都煮得恰到好处。
科学家们首先在电脑上进行了测试。他们发现，反复将水从热水换成温水是一种很好的方法。这可能有助于蛋黄和蛋白在不同的时间达到它们的最佳烹饪温度。
然后，科学家们在真正的鸡蛋上尝试了这种新方法。他们把鸡蛋放在沸水中（100℃），然后每隔两分钟就把它们移到30℃的水中。他们持续这样做了32分钟，然后用流动的水冷却鸡蛋。这些鸡蛋尝起来很棒。蛋白非常软，蛋黄呈奶油状。
煮鸡蛋的其他方法
- 煮硬蛋：鸡蛋在沸水中煮10到12分钟。这会使鸡蛋变得有弹性。
- 煮溏心蛋：鸡蛋在沸水中煮4到6分钟。到最后蛋黄仍然有点稀。
- 低温慢煮：鸡蛋在60℃到70℃的温水中至少放置一个小时。这会使蛋黄和蛋白都呈奶油状。
4. 为什么很难同时把蛋黄和蛋白都煮得很完美？
A. 它们的大小不同。
B. 它们需要的温度不同。
C. 它们对流动的水的反应不同。
D. 它们冷却所需的时间不同。
5. 科学家们是如何测试周期烹饪法的？
A. 通过使用蛋黄呈奶油状的鸡蛋。
B. 把鸡蛋放在100℃的水中煮32分钟。
C. 反复在100℃和30℃的水之间转换。
D. 向烹饪用水中添加营养物质。
6. “煮溏心蛋”中划线的单词“runny”最有可能的意思是 。
A. 硬且干
B. 液态且未完全凝固
C. 奶油状且顺滑
D. 冷且无味
7. 关于低温慢煮，我们可以推断出以下哪一项？
A. 这是煮鸡蛋最快的方法。
B. 它会使蛋白变得很稀。
C. 它需要的温度比周期烹饪法高。
D. 它比周期烹饪法花费的时间更长。