B．She was a popular German singer.

　　C．She had suffered a lot during WWⅡ.

　　D．She came to Germany soon after WWⅡ.

　　3．What would be the best title for the text?

　　A．Barbara, a great singer

　　B．A song that made history

　　C．German­French friendship

　　D．An unknown beautiful song

　　4．The text is most probably taken from ________.

　　A．a tour guide

　　B．a news report

　　C．a personal diary

　　D．an entertainment magazine

　　B

　　Smoking is one of the oldest ways of preserving (保存)foods. As any barbecue (烧烤) lover could tell you, it also adds a wonderful smell to just about anything you can cook. To make the most out of your barbecue smoker, take note of some of the best kinds of foods that can be smoked.

　　Meat and fish are among the most common smoked foods, and for good reasons. The slow process of smoking can make meat smell wonderful, which is why a good barbecue is often described as "falling off the bone". Generally, meat is smoked at about 200℃ to 220℃， while fish is smoked a little bit more slowly - around 150℃ for the first couple of hours, then at 200℃ for the remaining time. The more fat in a cut of meat or fish, or in any food in general, the more easily it absorbs (吸收) the smoke flavor.

　　Cheddar and all sorts of other cheeses can benefit from smoking, but they should be "cold"smoked. That means they should be smoked without using any heat. Let the smoke blow directly onto the cheese for two hours or more. Keep the temperature below 90℃ so that it will not melt (融化)．

　　Nuts are another delicious food that can be smoked inside your smoker. The nuts need to be made wet for the smoke flavor to stick, so use about one spoon of melted butter for each half pound of nuts. You can also replace the butter with soy sauce. Then place them in a baking sheet. Smoke at 300℃ for about half an hour, and then allow them to cool.

　　5．What should people pay attention to when smoking cheeses?

　　A．They should use as much heat as possible.

B．They should keep them at a low temperature.