题目内容：

    Chefs typically toss（抛）the frying food into the air from deep, rounded pans or woks before catching it again. Launching rice and its fixings allows a chef to cook it over really hot flames without burning. At times, temperatures in a pan can reach 1,200。 Celsius. 1.

Scientists found that the chefs relied on a specific pattern of motion. And they repeated those motions about three times a second. 2. At the same time the wok was rocked to and fro. The chefs used the edge of the stovetop as a fulcrum（支点）on which to balance as they rocked it.

Cooks use similarly complex patterns of movement to cook up other foods. 3.

Scientists used a computer to simulate（模仿）the tracks of rice that would occur in a wok moved in various ways. Along the way, the scientists hit on some key coo king tips. The wok moved in various ways. Along the way, the scientists hit on some key cooking tips. The rocking and sliding motions shouldn’t be done at the same time. 4. Also, the wok’s movements should repeat rapidly. Moving the wok even faster could launch the rice higher. That might allow cooking at higher temperatures and perhaps a quicker meal.

5. Chefs at Chinese restaurants can struggle with shoulder pain, studies have shown. Rapidly shaking their heavy woks could be part of the problem. One solution might be a stir-frying robot. It could be built based on their new found results to take the weight off chefs’ shoulders.

A.But faster shaking may be hard on a cook.

B.To make fried rice like a professional, use science.

C.If they are, the rice won’t mix well and could burn.

D.Each repetition included sliding a wok back and forth.

E.Cooking is hard work that needs patience and perseverance.

F.The high temperature helps create the tastiest stir-fried food.

G.They will turn the pan quickly, for instance, to get smooth, flat egg cakes.