2025年6月英语六级听力真题 卷二 录音二

Recording two

录音二

Americans are obsessed with celebrity chefs.

据称，美国人痴迷于明星主厨。

We talk about them and try to eat like them.

我们谈论他们，并试图像他们一样吃饭。

But could we learn something more from them than recipes and techniques?

但是，除了食谱和技巧，我们还能从他们身上学到更多东西吗？

According to Marketdata Enterprises, Americans spend nearly $10 billion a year on self help and personal organization products.

根据 Marketdata Enterprises 的数据，美国人每年在自助和个人组织类产品上的花费接近 100 亿美元。

The market is huge, partly because most colleges and graduate schools don't teach basic organization.

这个市场巨大，部分原因是大多数学院和研究生院不教授基础的组织能力。

But cooking schools and professional kitchens do.

但烹饪学校和专业厨房会教。

Perhaps the principles of cooking organization can be extended to help even those of us who aren't top chefs.

也许烹饪组织的原则可以延伸开来，帮助我们这些并非顶尖大厨的人。

The system that makes kitchens function is called mise-en-place, or literally, put in place.

让厨房运作起来的系统被称为 mise-en-place，字面意思是“各就各位”。

It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking.

这是一个法语短语，意思是收集并整理烹饪所需的食材和工具。

But for many professional cooks, the phrase means something deeper.

但对许多专业厨师来说，这个词有着更深层的含义。

Some cooks call it their religion.

一些厨师称之为他们的宗教。

It helps them coordinate vast amounts of labor and material, and transforms the lives of its parctitioners through focus and self discipline.

它帮助他们协调大量的劳动力和物料，并通过专注和自律改变实践者的生活。

Students at the Culinary Institute of America view it as a way of life.

美国烹饪学院（Culinary Institute of America）的学生将其视为一种生活方式。

It's a way of concentrating their minds to only focus on the aspects that they need to be working on at the moment, to kind of rid themselves of distractions.

这是一种集中思想的方式，只专注于他们此刻需要处理的事情，从而摆脱干扰。

And it's a habit that some students carry with them even when they're not in the kitchen.

并且，有些学生即使不在厨房里，也保持着这个习惯。

They mise-en-place their life. They set up their books for class. They set up their chef whites. They shine their shoes.

他们把生活也“mise-en-place”化了。他们会整理好上课用的书，准备好厨师服，擦亮鞋子。

they know everything that they need every step of the day.

他们知道一天中每一步需要的一切。

Then how does one attain this level of organization?

那么，如何才能达到这种组织水平呢？

The key to high level organization is the mindset.

高水平组织的关键在于心态。

Cooks can easily do six hours of preparation for a three hour dinner shift.

厨师们可以轻松地为一次三小时的晚餐轮班做六小时的准备工作。

Mise-en-place forces cooks to account for every minute of their time and every movement,

Mise-en-place 迫使厨师们计算每一分钟的时间和每一个动作。

“Every component of one single dish is in one single corner, so their hand literally moves inches, “ explains Dwain Limpouma, an instructor at the Culinary Institute of America.

“一道菜的所有组成部分都放在一个角落，这样他们的手真的只需要移动几英寸，”美国烹饪学院的讲师 Dwain Limpouma 解释道。

“Once students set up their station, I should be able to cover up their eyes,

“一旦学生们设置好他们的工作站，即使蒙上他们的眼睛，

and they should know that their knives are always here, their oil is always right here, their salt and pepper is always right here. “

他们也应该知道刀永远在这里，油永远在右边这里，盐和胡椒永远在这里。”

But practiced at its highest level, Mise-en-place says that time is precious.

但当实践到最高境界时，Mise-en-place 告诉我们：时间是宝贵的。

Resources are precious. Space is precious. Your self respects and the respects of others are precious.

资源是宝贵的。空间是宝贵的。你的自尊和他人的尊重是宝贵的。

Use them wisely. Isn't that a philosophy for our time?

明智地利用它们。这难道不是我们这个时代的哲学吗？

Questions 19 to 21 are based on the recording you have just heard.

基于你刚刚听到的录音的问题 19 至 21

Question 19 What does the speaker say about most colleges and graduate schools in America?

问题 19： 关于美国大多数学院和研究生院，讲话者说了什么？

Question 20, How do students at the Culinary Institute of America view mise-en-place or “put in place”?

问题 20： 美国烹饪学院的学生如何看待“mise-en-place”或“各就各位”？

Question 21, What does the speaker advise us to do at the end of the talk?

问题 21： 讲话者在最后建议我们做什么？

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