和英语程度对其中的口语热身(Warm-Up Speaking)、口语实践(Extended Speaking)、
语言跟踪(LanguageFollow-Up)和补充活动(AdditionalActivities)中的内容作适当调整
或补充。    ．
    全套教材的主编为刘绍龙，主要负责整套书的整体策划、选材布局、课文设
计、编题实践及全套书的统稿、审校等任务。**册副主编为詹成、康蕾，分别
协助主编承担各单元的校改、统稿等任务。英国专家Barbara Dingwall担任**册
教师用书和学生用书选材及语言文字的审定工作。参与本套书初期选材讨论及部
分初稿编写的有刘绍龙、康蕾、王柳琪、肖善香、宁大利、黄晶晶等。沈献芹对
本套书的策划和编写工作始终给予关心和支持，并作了部分文字的录入和编排工
作。
    广东外语外贸大学副校长仲伟合教授、中山大学外国语学院周海中教授对本教
材的编写工作予以热情支持和鼓励。上海外语教育出版社谢宇编辑对本套教材的
编写予以大力支持和关注，责任编辑董新对**册书的编写和修改提出了许多具
体的宝贵建议，编者在此一并致谢。
    本书的出版获得扬州大学出版基金的资助，编者在此深表谢意。
    由于水平有限、时间仓促，书中难免存在疏漏和不妥之处，欢迎广大同仁和使
用者予以斧正。Topic: Red Tape.for Red Meat -- a Monologue
Goal:  to understand a new practice in some British restaurants
          and people's reactions to it
Listening Task 1
1. According to the speaker, what is the disclaimer about?
   A. Not going to other restaurants for meals.
   B. Not taking legal action against a restaurant if a customer gets ill after dining there.
   C. Not complaining about the quality of the food.
2. Which of the following chain restaurants is NOT mentioned in this program?
   A. Burger King              B. Shoeless Joe's          C. All Bar One
3. What kind of people, according to scientists, are more likely to be poisoned by E-coli or
   salmonella?
   A. People who eat rare steaks.
   B. People who eat rare sausages.
   C. People who eat rare minced beef.
4. Why are ordinary steaks safer for people even when they are not fully cooked?
   A. Because they contain nothing harmful to people's health.
   B. Because the bacteria are only on the outside and are killed by cooking.
   C. Because the bacteria on them are too small to be dangerous to people.
Listening Task 2
1. Why did some restaurants in Britain force customers to sign the disclaimer form?
2. On what condition are the chain restaurants mentioned in the tape recording willing to serve
   customers rare meat?
3. What was the cause, according to the recording, of such a disclaimer practice?
4. What was Egon Ronay's reaction to the disclaimers?
Language Follow-Up
  1. Some restaurants in Britain are forcing customers who like to eat their meat rare to sign a
      disclaimer form before eating in their restaurant due to (            ) the risk of E-coli and
      salmonella poisoning.
  2. Restaurants are prepared to serve rare hamburgers, sausages or minced beef only if diners sign
      forms giving up rights to take legal action (              ) if they become poisoned.
, 3. The new practice is blamed on (              ) health advice from the government's food
      safety watchdog saying that minced meat should only be served when it is well-done.
  4. The warning does not apply to (               ) ordinary steaks, because they only carry
      bacteria on the outside and this is killed by cooking.
  5. "I don't know where it will all stop   soon you will have to fill in a huge disclaimer form
      before setting foot in (               ) a restaurant!"
Extended Speaking
Work in pairs to rolo-play the following situation. Student A acts as customer in a restaurant and Student
B is a waiter. Try~to speak and react accordingly, referring to the cultural tips and language devices
below if necessary.
Situation
1. Student A orders a beef steak from Student B and gets what he wanted.
2. Student A orders a minced beef hamburger from Student B and is asked to sign a disclaimer.

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