1、 Cooking at table side has always been part of traditional haute cuisine, or art of cooking.

　　注意的词语：art of cooking:烹饪术，例：art of defense: 武术。

　　2、 I’m a very cook.

　　翻译为：我是一个绝对的厨师。

　　3、 Stir the mixture until it leaves sides of the bowl.

　　翻译为：与碗边脱离，即不沾碗边。引申义：就是要求充分搅匀.

　　4、 Roll the crust mixture into a round shape.

　　注意的词语：roll into: 卷成, 使合为一体。

　　翻译为：将外面的蛋糕皮混合物卷成一团。

　　5、 Yes, the apple pie is ready to serve.

　　注意的词语：be ready to: 预备, 即将

　　翻译为：是的，苹果派可以预备用了。

　　练习:

　　The ladies were puzzled. Cheryl Spangler, Valeria Borunda Jameson and Susan Puckett, three university-admissions workers on a training wisit to Florence, Kentucky, had walked into a local barbecue joint called Chung Kiwha. But instead of sauce-covered mutton served up from the kitchen, they saw a buffet of uncooked meats and vegetables. Instead of knives and forks, they were given large scissors, chopsticks and metal tongs. No candle flickered at their table, but a bucket of fiery wood charcoal hissed in the tabletop grill pit. Chung Kiwha served barbecue, all right—cook-it-your-self Korean barbecue. “I didn’t realize there were restaurants like this,” marveled Spangler to her friends, who hail from Knoxville, Tennessee, and I worked in restaurants for 20 years.

　　The secret is out, thanks to the growing popularity of restaurants where the customer is the chef. Long a staple of immigrant #munities in big cities, restaurants where diners chop, grill, boil, or dip their di their food are hot in the American heartland. St.Paul, Minnesota, has Thai hot-pot cooking. Indianapolis, Indiana, has Japanese shabu-shabu (another type of hot pot). A pizzeria in Las Vegas lets customers roll the dough.

　　Why would people bother going out to cook their own meal? “Americans want control,” says Hudson Riehle, senior vice president of research for the National Restaurant Association. “The cook-it-your-self experience embodies the American values of freedom of choice and independence.” With families spending 46% of their food budget on meals outside the home, they miss the cooking experience—sort of. “Psychologically, people want to be a little involved,” says Pamela Parseghian, executive food editor at Nation’s Restaurant News.

　　Not every diner, however, embraces the experience. Dragged in by enthusiastic wives, “men often sit with their arms crossed…that is, until we fill them up with good wine,” says Will Layfield, owner of the Melting Pot in Westwood, New Jersey. At the Vinoklet, diner Grey Schafer says, “I don’t cook at home, and if I’m going to pay good money, I want someone to do the cooking for me.” What’s more, do-it-your-self dining isn’t cheap. At the minturn country Club in Minturn, Colorado, Kobe beef costs $49.95—uncooked. Still, restaurant-owners insist that the customer knows best. “Who knows what to them is rare?” says Mikulic, owner of Vinoklet. “This way, if they screw it up, I get no #plaints.” Back at Chung Kiwha in Florence, diner Puckett sees it this way: “We don’t have to clean up, do we?.”