Questions 51 to 60 are based on the following passage.
【真题来源：2018年12月大学英语四级真题（第二套）Part Ⅲ，Section B，第36-45题】
How a Poor, Abandoned Parisian Boy Became a Top Chef
A) The busy streets in Paris were uneven and caked in thick mud, but there was always a breathtaking sight to see in the shop windows of Patisserie de la Rue de la Paix. By 1814, people crowded outside the bakery, straining for a glimpse of the latest sweet food created by the young chef who worked inside.
B) His name was Marie-Antoine Carême, and he had appeared, one day, almost out of nowhere. But in his short lifetime, which ended exactly 184 years ago today, he would forever revolutionize French gourmet food（美食)， write best-selling cook books and think up magical dishes for royals and other important people.
C) Carême's childhood was one part tragedy, equal part mystery. Born the 16th child to poor parents in Paris in either 1783 or 1784, a young Carême was suddenly abandoned at the height of the French Revolution. At 8 years old, he worked as a kitchen boy for a restaurant in Paris in exchange for room and board. By age 15, he had become an apprentice（学徒）to Sylvain Bailly, a well-known dessert chef with a successful bakery in one of Paris' most fashionable neighborhoods.
D) Carême was quick at learning in the kitchen. Bailly encouraged his young apprentice to learn to read and write. Carême would often spend his free afternoons at the nearby National Library reading books on art and architecture. In the back room of the little bakery, his interest in design and his baking talent combined to work wonders—he shaped delicious masterpieces out of flour, butter and sugar.
E) In his teenage years, Carême fashioned eatable copies of the late 18th century's most famous buildings一cookies in the shape of ruins of ancient Athens and pies in the shape of ancient Chinese palaces and temples. Sylvain Bailly, his master, displayed these luxuriant creations一often as large as 4 feet tall—in his bakery windows.
F) Carême's creations soon captured the discriminating eye of a French diplomat, Charles Maurice de Talleyrand-P6rigord. Around 1804, Talleyrand challenged Carême to produce a full menu for his personal castle, instructing the young baker to use local, seasonal fruits and vegetables and to avoid repeating main dishes over the course of an entire year. The experiment was a grand success and Talleyrand's association with French nobility would prove a profitable connection for Carême.
G) French Emperor Napoleon Bonaparte was known to be unimpressed by the declining taste of early 18th century cooking, but under pressure to entertain Paris' high society, he too called Carême to his kitchen at Tuileries Palace. In 1810, Carême designed the extraordinary cake for the wedding of Napoleon and his second bride, Marie-Louise of Austria. He became one of the first modem chefs to focus on the appearance of his table, not just the flavor of his dishes. “I want order and taste. A well-displayed meal is enhanced one hundred percent in my eyes,” he later wrote in one of his cook books.
H) In 1816, Carême began a culinary（烹饪的）journey which would forever mark his place as history's first top chef. He voyaged to England to cook in the modem Great Kitchen of the prince regent（摄政王)，George IV, and crossed continents to prepare grand banquets for the tables of Tsar Alexander I of Russia. Never afraid to talk up his own accomplishments, a boastful Carême made a fortune as wealthy families with social ambitions invited him to their kitchens. Later, in his cook books, he would often include a sketch of himself, so that people on the street would be able to recognize—and —admire—him.
I) Carême's cooking displays became the symbol of fine French dining; they were plentiful, beautiful and imposing. Guests would fall silent in wonder as servants carried Carême's fancy creations into the dining hall. For a banquet celebrating the Grand Duke Nicholas of Russia's visit to George IV's Brighton Pavillion on Jan. 18, 1817, the menu featured 120 different dishes, highlighting eight different soups, 40 main courses, and 32 desserts.
J) As he traveled through the homes of early 19th century nobility, Carême forged the new art of French gourmet food. Locked in hot kitchens, Carême created his four “mother sauces.” These sauces—bechamel, veloute, espagnole and allemande—formed the central building blocks for many French main courses. He also perfected the soufifle—a baked egg dish, and introduced the standard chefs uniform—the same double- breasted white coat and tall white hat still worn by many chefs today. The white clothing conveyed an image of cleanliness, according to Carême—and in his realm, appearance was everything.
K) Between meals, Carême wrote cook books that would be used in European kitchens for the next century. His manuals including The Royal Parisian Baker and the massive five-volume Art of French Cooking Series (1833-1847, completed after his death) first systematized many basic principles of cooking, complete with drawings and step-by-step directions. Long before television cooking shows, Carême walked readers through common kitchen tasks, instructing them to “try this for yourself, at home” as famous American Chef Julia Child might do, many years later.
L) In the end, however, it was the kitchen that did Carême in. Decades of working over coal fires in tight, closed spaces with little fresh air (to ensure his dishes would not get cold) had fatally damaged his lungs. On Jan. 12, 1833, Carême died just before he turned 50.
M) But in his lifetime, Carême, ever confident, could see beyond his short domination in the kitchen. He wanted to ”set the standard for beauty in classical and modem cooking, and prove to the distant future that the French chefs of the 19th century were the most famous in the world,” as he wrote in his papers.
N) Decades later, chef Auguste Escoffier would build upon Carême's concept of French cuisine （烹饪）.But in the very beginning, there was just Carême, the top chef who elevated dining into art.
Carême was among the first chefs who stressed both the appearance and flavor of dishes.
卡莱姆是第一批同时强调菜肴外观与味道的厨师之一。
根据stressed both the appearance and flavor of dishes可查找到G段倒数第2句。该句明确提到，卡莱姆成了第一批注重菜肴外观，而不仅仅是菜肴味道的现代厨师之一。据此可推知，外观和味道卡莱姆都重视，题目中的was among the first chefs与原文became one of the first modern chefs同义，stressed both the appearance and flavor of dishes是对原文focus on the appearance of his table, not just the flavor of his dishes的同义改写。G段为本题信息出处。
Carême wanted to show to later generations that French chefs of his time were most outstanding in the world.
卡莱姆想向后代展示，他那个时代的法国厨师是世界上最杰出的。
根据show to later generations和most outstanding in the world可查找到M段末句。该句后半部分提到，卡莱姆想向遥远的未来证明19世纪的法国厨师是世界上最著名的。题目中的show to later generations是对原文prove to the distant future的同义改写，French chefs为原词复现，were most outstanding in the world与原文中的were the most famous in the world对应M段为本题信息出处。
Carême benefited greatly from serving a French diplomat and his connections.
卡莱姆因向一位法国外交家及其朋友提供服务而获益良多。
根据serving a French diplomat and his connections可查找到F段。该段第2句提到，卡莱姆受邀为法国外交官塔列朗制作一份完整菜单(produce a full menu)，题目中的serving a French diplomat与此对应。该段末句提到，这次尝试非常成功，塔列朗与法国贵族的交情必然会为卡莱姆带来有利的关系。题目中的benefited greatly与此句中的profitable对应，his connections与Talleyrand's association with French nobility对应。F段为本题信息出处。
Carême learned his trade from a famous desert chef in Paris.
卡莱姆从巴黎一位著名的甜点主厨那里学到了厨艺。
根据a famous dessert chef可查找到C段末句。该句提到，卡莱姆15岁时成了著名甜点大厨西尔万·贝利的学徒，西尔万在巴黎最时尚的街区之一经营着一家生意很好的烘焙店。题目中的learned his trade from是对原文中become an apprentice to的同义改写，a famous dessert chef与a well-known dessert chef对应。C段为本题信息出处。
Carême's creative works were exhibited in the shop windows by his master.
卡莱姆富有创造性的作品被他的师傅展示在商店的橱窗里。
根据were exhibited in the shop windows by his master可查找到E段最后一句。该句提到，他的师傅西尔万·贝利将卡莱姆创作的华丽作品展示在烘焙房的橱窗里。题目中的Carême's creative works与原文these luxuriant creations对应；were exhibited使用了被动语态，实际上是对原文displayed的同义替换；in the shop windows与原文in his bakery windows对应：his master为文中原词的复现。E段为本题信息出处。
Carême's knowledge of art and architecture helped him create extraordinary desserts out of ordinary ingredients.
卡莱姆对艺术和建筑的了解帮助他用普通的原料制作出了令人惊叹的甜点。
根据knowledge of art and architecture和create extraordinary desserts out of ordinary ingredients可查找到D段。该段第3句提到，卡莱姆经常在空闲的下午阅读艺术和建筑类书籍；随后的内容补充提到，卡莱姆对设计的兴趣和他的烘焙天赋结合在一起创造了奇迹——他用面粉、黄油和糖做出各种美食杰作。题目中的knowledge of art and architecture对应原文的spend...reading books on art and architecture, create是对shaped的同义替换，extraordinary desserts与delicious masterpieces对应，ordinary ingredients是对flour, butter and sugar的概括。D段为本题信息出处。
Many people in Paris were eager to have a look at the latest sweet food made by Carême.
巴黎的许多人都很想看看卡莱姆制作的最新甜点。
根据eager to have a look和latest sweet food可查找到A段最后一句。该句提到，许多人会簇拥在烘焙店外(crowded outside the bakery)，努力想看一眼在里面工作的年轻主厨制作的最新款甜点。题目中的were eager to have a look at...与原文的straining for a glimpse of...对应，the latest sweet food made by Carême与the latest sweet food created by the young chef对应。A段为本题信息出处。
Carême became extremely wealthy by cooking for rich and socially ambitious families.
因为给有社会抱负的富裕家庭做饭，卡莱姆变得非常富有。
根据became extremely wealthy和rich and socially ambitious families可查找到H段倒数第2句。该句后半部分提到，卡莱姆被有社会抱负的富裕家庭请进厨房烹饪而发了大财。题目中的became extremely wealthy是对原文made a fortune的同义改写，rich and socially ambitious families与原文wealthy families with social ambitions对应。H段为本题信息出处。
Carême's writing dealt with the fundamental cooking principles in a systematic way.
卡莱姆的著作系统地论述了烹饪的基本原则。
根据fundamental cooking principles和in a systematic way可查找到K段第2句。该句提到，卡莱姆的手写食谱初次对烹饪的基本原则进行了系统梳理。题目中的Carême's writings和fundamental cooking principles分别与原文的His manuals和many basic principles of cooking对应，dealt with...in a systematic way是对原文systematized的同义改写。K段为本题信息出处。
Carême's contribution to French cooking was revolutionary.
卡莱姆对法国烹饪的贡献是革命性的。
根据contribution to French cooking和revolutionary可查找到B段第2句。该句提到，在卡莱姆短暂的一生中，他一直在革新法国美食(revolutionize French gourmet food)，撰写畅销烹饪书籍(write best-selling cook books)，并为皇室及其他重要人物设计神奇的菜肴(think up magical dishes)。题目是对该句内容的总结，revolutionary是原文revolutionize的形容词形式。B段为本题信息出处。