必修第2册 Unit 1 Food for thought-【创新教程】2025年高考英语总复习大一轮课时作业word（外研版）

[必修第二册] 课时冲关7　Unit 1　Food for thought Ⅰ.阅读A 主题：人与自然 体裁：说明文 话题：糙米和白米 Brown rice is a tough sale when offered next to white.Despite the fact that brown rice is healthier，people prefer white rice because they think it just tastes better，just like folks opt for white bread instead of whole wheat.White rice and brown rice begin as the same thing—they come from the same grain，after all.But white rice is different from brown rice in terms of processing. When rice is first harvested，it is washed，and the outer covering is removed from the grains.At this point，what you're left with is brown rice.It still has several thin layers of bran coating the grain.To get white rice from that grain，it also has to be milled and polished down，removing the bran.That is why brown rice is a whole grain.It contains all parts of the grain，including the fibrous bran，the nutritious germ and endosperm.White rice has had the bran，the germ，much of the fiber，vitamins and other nutrients removed. One cup of cooked brown rice contains 4 g of fiber and 5 g of protein，while one cup of cooked white rice contains only 1 g of fiber and 4 g of protein. But fiber isn't the only benefit of brown rice.Studies have found that it can reduce the risk of diabetes. One of the reasons white rice has soared in popularity is that it's easier to cook.Not only does it take less time because the fibrous bran has been removed，but it turns out with a soft，delicious result more often than not.What makes brown rice so hard to prepare is the fact that you have to cook it long enough to soften the bran，but not so long that the inner grain turns mushy.This is tricky，but it's not impossible.There are many foolproof methods you can use.One is to get a rice cooker，but if you're not up for another appliance on your kitchen counter，there are other options. [语篇解读]　这是一篇说明文。文章主要说明了糙米和白米的区别以及糙米的一些好处。 1．How does the author lead in the topic of the text? A．By making a comparison. B．By quoting a proverb. C．By using imagination. D．By