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（铁匠）. 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（学徒）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（回忆录）, 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 bee 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.
【小题1】It was his who first influenced Escoffier to be interested in cooking.A．fatherB．motherC．uncleD．grandmother【小题2】We can infer that as a schoolboy, Escoffier might hope to be .A．a chefB．a businessman C．an artistD．a blacksmith【小题3】According to Paragraph 3, Escoffier .A．was badly treated by his uncleB．showed great interest in writingC．disliked working as an apprenticeD．was thankful for the strict training【小题4】Which of the following can best describe Escoffier?A．Hard-working.B．Honest.C．Warm-hearted. D．Modest.【小题5】What is the text mainly about?A．How to bee 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.D
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(答案→)D
解析：文章讲述了一位著名的法国厨师的早期生活以及他如何走上这条路的过程。
【小题1】D 细节题。根据第一段最后一句His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.可知是他的祖父把他带进了烹饪的世界。故D正确。
【小题2】C 推理题。根据第2段2,3行In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby可知他在上学时曾经把艺术当成事业，但他却被告知艺术只能是一种爱好，故C正确。
【小题3】D 细节题。根据第三段2,3行For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness.可知D正确。
【小题4】A 推理题。根据全文，尤其是第三段During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.可知他既要上夜校也要在餐厅做事，说明他非常的刻苦努力，故A正确。
【小题5】D 主旨大意题。文章讲述了一位著名的法国厨师的早期生活以及他如何走上这条路的过程。