题目内容：

    Food for Good

In late August, after Hurricane(飓风) Dorian passed, José Andrés led a team of chefs and other volunteers to the disaster area, where they immediately set up kitchens and cooked 30,000 meals a day. Because of their arrival, people affected by the disaster could eat fresh and healthy food, which was unimaginable in the past.

Before 2016, people in the disaster areas were only able to get prepackaged(预先包装的) meals, which usually didn’t taste great and some of the food was even unhealthy. Andrés, who owns several popular restaurants in the United States, thought he could solve the problem. As a chef, he has the experience of creating delicious dishes and running a kitchen. What’s more, he can even design dishes that suit the local tastes. So he set up the World Central Kitchen (WCK), an organization offering freshly made and healthy meals free for people affected by natural disasters.

Last year, WCK, with only 25 staff members, fed millions of survivors(幸存者) of 13 disaster areas around the world. How could they make it? Much of its work was done by volunteers from the disaster areas. The youngest volunteer once was even a 10-year-old girl who could run parts of the kitchen on her own. “She became a general in my army of volunteers,” Andrés said. The girl and 20,000 volunteers served almost four million meals after Hurricane Maria hit Puerto Rico.

“You know good food has great power. A hot meal expresses love, hope and humanity.” Andrés said, “It is so important when people are deeply affected by disasters.”

1.What did José Andrés and his team do after Hurricane Dorian?

A.They built new houses.

B.They taught how to cook.

C.They sent medicine to the sick.

D.They offered freshly made meals.

2.Who worked in the WCK?

A.25 doctors and nurses.

B.Some chefs and volunteers.

C.A ten-year-old girl and her family.

D.Many officers from the government.

3.According to Andrés, the power of good food can ______.

A.improve chefs’ creativity

B.help volunteers save energy

C.bring survivors warmth and hope

D.make chefs’ restaurants more popular