●LESSON 5　EXERCISE

 

[1] 次の(1)〜(4)で，[　]の中の発音が他と異なるものを一つずつ選び，記号で答えよ。

(1) ア l[a]bel   　    イ chocol[a]te

    ウ str[a]nge       エ inspir[a]tion

(2) ア s[u]btle        イ b[u]tter

    ウ t[u]na          エ b[u]d

(3) ア [ch]ef          イ [ch]op

    ウ mu[ch]          エ ki[tch]en

(4) ア ingr[e]dient    イ techn[i]que

    ウ conv[e]nient    エ real[i]ze

 

[2] 次の(1)〜(5)で，最も強く発音する部分を記号で答えよ。

(1) o-ver-whelm      (2) en-ter-tain-ing

    ｱ  ｲ    ｳ            ｱ   ｲ   ｳ    ｴ

(3) em-pha-sis       (4) vo-cab-u-lar-y

    ｱ   ｲ   ｳ            ｱ   ｲ  ｳ  ｴ  ｵ

(5) so-phis-ti-ca-tion

    ｱ   ｲ   ｳ  ｴ   ｵ

 

[3] 次の英文を読み，あとの各問いに答えよ。

    New York chef Wayne Nish shapes chopped lamb and tuna into two tiny mountains and places them on a square white plate.  He then drops a little caviar between them, like a waterfall �@( flow ) between the two peaks.  Little else is on the plate.  "A customer might not realize that the idea for this presentation comes from Japanese cuisine," Nish says, "( �A ) the influence is great."

    The same could be said of the New York restaurant scene.  Over the past ten years, Japanese cuisine has spread beyond Manhattan sushi bars and into ordinary restaurants, where the chefs are ( �B ) and the menus are in ( �C ).  Kitchens are likely to begin a meal with edamame in place of dinner rolls, serve fish raw rather than deep-fried and use soba instead of pasta.

    Sometimes the Japanese influence is as subtle as a drop of ponzu �D( add ) to a dressing; at other times it's much less subtle, such as mashed potatoes creamed with wasabi.  So many of the finest New York chefs work Japanese ingredients or techniques into their cooking ( �E ) Ruth Reichl, editor of a famous food magazine, says: "I would say �F[there are none that don't]."

 

(1) 第１パラグラフの最初の３文までに説明してある料理を絵で示せ。絵のうまい下手は問わないが，皿や盛りつけ方などがよく分かるように描くこと。

(2) �Aに入る最も適当な語を次のア〜エの中から一つ選び，記号で答えよ。

    ア and    イ but    ウ or    エ so

(3) �B�Cに入る語の組み合わせとして最も適当なものを，文脈から判断して一つ選び，記号で答えよ。

    ア �B old      �C Japanese

    イ �B young    �C Italian

    ウ �B blond    �C English

    エ �B great    �C Chinese

(4) �@( flow )，�D( add )をそれぞれ適当な形になおせ。

(5) �Eに適当な一語を入れよ。

(6) �F[there are none that don't]とは，「どのような誰がいない」といっているのか，日本語で具体的に答えよ。

 

[4] 次の英文を読み，あとの各問いに答えよ。

    Surely �@[the greatest effect Japanese food has had on American cuisine is to cut the need for fat as a taste booster.]  So it's ironic that the Japanese influence came to the U.S. by way of France, home of butter and foie gras.

    It all began around the '60s, when Japanese students at the great French cooking schools gave away their own trade secrets.  Soon Parisian chefs started to use �A[such Japanese techniques] as arranging food beautifully in tiny amounts.  "The simplicity and sophistication of Japanese food presentation impressed chefs in three-star restaurants, and �B[this] had a great influence on nouvelle cuisine," says Jacques Pepin, French chef and TV host.  "The Japanese influence was, I believe, far greater than ( �C ) of Chinese cuisine."

    Americans were slower to accept Japanese cuisine.  But when nouvelle cuisine swept American cities, it carried along its strong Japanese element.  When raw fish first appeared on West Coast plates, "people were really shocked," says Leslie Brenner, author of American Appetites.  "Americans didn't eat tuna except out of a can before the '80s.  Japanese food changed our relationship with fish."

    In New York the first sushi bar opened its doors in 1963.  But �D( the / wasn't / until / that / it / '90s ) �E[New Yorkers] truly discovered the vast world of Japanese cuisine that lay beyond raw fish on a rice ball ― and began to make it their own.

 

(1) �@の[　]内の英文を日本語になおせ。

(2) �Aとはどのような日本の技術か，その内容を日本語で答えよ。

(3) �B[this]の指す内容を日本語で具体的に答えよ。

(4) �Cに適当な一語を入れよ。

(5) �Dを意味が通るように適当な語順に並べかえよ。

(6) �E[New Yorkers]の述語動詞はどれか，２つ本文から抜き出せ。

 

[5] 次の英文を読み，あとの各問いに答えよ。

    �@( why / Japanese cuisine / reason / one / adopt / chefs / key ) is its healthfulness.  Homing in on Americans' increasing attention to their bodies, chef Michel Nischan wanted to create a menu for his restaurant using no butter, cream or foie gras.  "I was nervous," Nischan says.  "Without �A[those ingredients], people imagine food won't taste good."

    He then turned to Japanese recipes for inspiration.  "�B[I've had a lot of doubters give us big hugs]," says Nischan.  "Americans have realized Japanese food is healthful without giving up flavor."

    Few foods other than Japanese have the advantage of appearing both diet-friendly and trendy.

    Trendiness aside, there is a limit to the adventurousness of American taste.  Nish says that his customers stick to the old favorites when it comes to �C[one category].  "With traditional Japanese desserts, you get a tiny taste of something sweet or you get something mild.  The philosophy is not to overwhelm your taste buds or your appetite once the meal is over.  But Americans want their ice cream and chocolate cake."

    Ono found �D[this] out the hard way when he opened his restaurant last year.  His first dessert menu offered kuzukiri.  It wasn't popular at all.  "Alas," he says, "Americans were not ready for that yet."

 

(1) �@を意味が通るように適当な語順に並べかえよ。

(2) �Aの具体例を日本語で３つ挙げよ。

(3) �Bを言い換えた時に，最も意味が近いものを，次のア〜エの中から一つ選び，記号で答えよ。

    ア Doubters introduced Japanese cuisine.

    イ Doubters liked Japanese cuisine.

    ウ Doubters sold Japanese cuisine.

    エ Doubters gave up Japanese cuisine.

(4) �Cとは何のことか，本文中の単語一語で答えよ。

(5) �D[this]の指す内容について，次の書き出しに続けて日本語で具体的に答えよ。

   「日本の哲学では，……。それに対してアメリカ人は，……」

 

 

●LESSON 5　解答例

 

[1]

(1) イ  (2) ウ  (3) ア  (4) エ

 

[2]

(1) ウ  (2) ウ  (3) ア  (4) イ  (5) エ

 

[3]

(1) 「四角い白い皿」で，「料理が２つの小山になって盛られて」いて，「その間にキャビアが滝のように落としてある」絵であれば満点。

＊周囲にいろんなものが飾られていたり，大盛りになっているような場合は減点。

(2) イ

(3) ウ

(4) �@ flowing  �D added

(5) that

(6) 自分の料理に日本料理の材料や技術を取り入れないシェフはいない。

 

[4]

(1) 日本料理がアメリカ料理にもたらした最も大きな影響は，味を良くするための脂の利用を減らしたことだ。

(2) 食べ物を少しずつ美しく並べること。

(3) 日本料理の出し方の簡素さと洗練度とが，高級レストランのシェフに影響を与えたこと。

(4) that

(5) it wasn't until the '90s that

(6) discovered と began

 

[5]

(1) One key reason why chefs adopt Japanese cuisine

(2) バター・クリーム・フォアグラ

(3) イ

(4) desserts

(5) 「(日本の哲学では，)デザートは，食事が終わったら，味覚や食欲を刺激するものであってはならない。(それに対してアメリカ人は，)アイスクリームやチョコレートケーキを食べたがる。」