内容正文:
压轴题10 阅读理解AB篇+完形填空+语法填空
(时间:40分钟 满分:47.5分)
第一节 (共7小题;每小题2.5分,满分17.5分)
A
(2023·福建厦门·厦门一中校考一模)Every delicious steak you have ever enjoyed eating started with a good cut of meat. However, picking that perfect cut can be challenging—supermarkets are flooded with options, and it is not as straightforward as simply choosing the one with the highest price tag. Follow this guide for some advice.
Tenderloin(US), Fillet(UK), Eye Fillet(AUS/NZ)
A classic cut, the tenderloin comes from the strip of muscle tucked against the backbone of the animal. As this muscle does not do much work, this is the tenderest cut of beef—which also makes it the most expensive, and arguably the most desirable. We say “arguably” because, while the tenderloin is supremely lean and a favorite of those who love their steak to melt in their mouth, it can also be tasteless. Filet mignon, widely referred to as the creme de la creme (精华) of all steak cuts, is cut from the very tip of the tenderloin.
Ribeye(US/ UK), Scotch fillet(AUS/NZ)
This cut, from the rib section of the animal, comes with an abundance of rich marbling. The ribeye won’t give you that same “melt-in-your-mouth” feeling, but it is still one of the tenderest cuts available. Differently, the ribeye is cooked with the bone in, while the Scotch fillet is not.
Strip(US), Sirloin(UK), Porterhouse(AUS/NZ)
Coming from the hindquarter of the animal, the strip is not quite as tender as the tenderloin, or loaded with quite as much flavor as the ribeye, but for many steak lovers, it is just right. The best part is that because this all-rounder has a bit more chew and a bit less marbling than those cuts, it tends to be less expensive.
T-bone
Can’t decide between the tenderloin and the strip? Why not both? The T-bone is cut with strip on one side of a bone, and tenderloin on the other. With two very different textures (口感) and flavors, the T-bone gets the best of both worlds, but it can also be more difficult to cook. The meat closer to the bone is sl