Unit1 Food for Thought阅读完形训练- 2024-2025学年高一英语专项提高训练必刷好题（外研版2019必修第二册)

Unit1 Food for Thought阅读完形训练 - 2024-2025学年高一英语专项提高训练必刷好题 （外研版2019必修第二册） 一、阅读理解 Passage1. Food vlogger Julia Pacheco undertook an ambitious challenge to see if she could sustain herself on just $ 10 for an entire week, covering all meals from breakfast to dinner. The aim was not only to test the feasibility (可行性) of such a tight budget but also to explore how it would affect her overall well-being by the end of the week. Julia ’s journey began with a strategic shopping trip to Walmart, where she carefully selected key ingredients to maximize both her budget and nutritional intake. This initial phase set the tone for the week, showcasing the importance of planning in budget-friendly eating. Julia ’s grocery list included affordable staples (主食) like pasta, brown rice, mixed vegetables, bread, lentils, pinto beans, and some fresh produce such as apples, tomatoes, onions, and garlic. These items were chosen for their versatility (多用途) and nutritional value. The total  cost of these groceries perfectly hit the $10 mark, setting the stage for a week of simple yet thoughtful meal planning. This careful selection was crucial as it laid the foundation for her entire week’s living. For the first five days, the mum’s breakfast routine consisted of oatmeal flavoured with apple. This choice was not only cost-effective but also provided a warm, hearty start to her day. On the last two days, Julia switched things up by having boiled eggs on toast, adding variety within budget. These breakfast options demonstrated that even on a tight budget, one could enjoy a wholesome and satisfying start to the day. By cooking large portions and storing them for later, she minimized waste and ensured she always had a meal ready, reducing the desire to snack unnecessarily. This approach also highlighted the importance of planning and preparation when working with a limited budget. Throughout the week, she felt full and content, proving that it’s possible to maintain a healthy diet even on a tight budget. Julia’s experience showed the potential to eat well with limited financial resources. 1．Why did Julia undertake the $10 challenge? A．To see if she could survive on a strict budget. B．To develop budget-friendly eating habits. C．To test the quality of food at Walmart. D．To promote a new way of living. 2．What can we know about the grocery list that Julia chose? A．It fitted her budget and nutrition. B．It was full of her favourite staples. C．It was too complicated. D．It was out of a random choice. 3．How did Julia manage to reduce waste during her challenge? A．By skipping breakfast. B．By preparing less staples. C．By cooking more food each time. D．By snacking unnecessarily. 4．How was Julia’ s overall experience during the challenge? A．she struggled with her budget. B．she found it tough to continue. C．she ate well and felt satisfied. D．she suffered hunger sometimes. Passage2. Australian teenagers are missing important, basic kitchen skills and it’s having a negative influence on their health. It’s also leading our next generation towards increased rates of obesity (肥胖), according to the findings of a new survey. A national survey of 1,006 parents found that close to half of all 12 to 18 years old teenagers can’t boil an egg; 1 in 5 only have kitchen skills that allow them to pour milk on cereal; 42% can’t boil noodles; 83.9% don’t know how to roast a chicken; 60.1 percent can’t bake a potato. Research company Pureprofile asked parents to judge how well their kids could perform in the kitchen across some tasks. More than half (67.3%) of parents believe their children could do better when it comes to healthy food and lifestyle knowledge. Close to half of parents (42.5%) believe poor food choices are caused by lack of education at middle school, with 9 in 10 parents in support of schools doing more to encourage a healthy lifestyle. Miriam Raleigh, an expert on the relationship between food and health, said she was already seeing a generation of young parents who had “no idea how to cook”. “They depend on convenience meals and easy snacks, and those foods often have a higher fat and salt content which can lead to obesity and a lot of health problems,” Ms Raleigh said. The school’s Kitchen Garden program founder, Stephanie Alexander, said that if more was not done to improve the situation we would be heading towards a generation of fatter and more unhealthy kids. Ms Alexander also said she would introduce her Kitchen Garden program into middle schools so teenagers can learn the art of cooking food. “I’m so proud of what we have achieved in the primary school and I really believe we can have the same success in middle schools,” she said. 1．What did the national survey find about Australian teenagers? A．They eat unhealthy food. B．They like convenience meals. C．They are interested in cooking. D．They are poor at cooking. 2．What did Miriam Raleigh try to express? A．Her worry about the unhealthy lifestyle. B．Her concern in young parents’ education. C．The way to reduce obesity in young people. D．The need to improve everyone’s cooking skills. 3．What does Alexander think of the Kitchen Garden program? A．Disappointing. B．Hopeful. C．Ineffective. D．Unsuccessful. 4．What is the purpose of this passage? A．To teach teenagers cooking. B．To improve school education. C．To care about teenagers’ health. D．To promote a cooking program. Passage3. While for many a chef, serving up the fanciest (最优质的) and most delicious meals is the final aim, Rudolf Brand has an extra aim: fighting food waste. He believes that with his dishes, he can have a big influence on people’s way of thinking about food and food waste. With 22 years of experience, including Michelin-starred restaurants in London and Amsterdam, he has seen a lot of food wasted in his career. So what is the best way to stop this? For him, it really comes down to one important thing: “Rather than think about what you want to cook, look at the left things, what’s available (可利用的) , and then make a menu. This is what every chef should do.” He’s clear on his solution. “Lose that fanciness, and look at the quality of the product and the flavor (风味) ,” Rudolf explains. “There are too many chefs who are trying to make their dish too fancy. They want to have only the biggest sea fish. Or they make a dish with only the heart of the cabbage, only using the best leaves, and then they throw away the rest.” He shakes his head at the idea of such waste. He knows that one of his suppliers—a local farm—is left with a growing food mountain when top Michelin-starred chefs only buy the prized cuts of meat instead of ordering the whole leg. In just three or four weeks, the farm is left with 1,000 legs of lamb in the freezer. “And that’s just one supplier,” he says. While other chefs will only accept the best ingredients (原料) from their suppliers, if something is smaller or damaged or has a few black bits, Rudolf is still going to use it. “Just because I’ll accept produce of a slightly lower quality doesn’t mean I’m going to serve food of a less quality. It’s my job to turn that into good quality food on the plate,” he says. As a chef, he thinks he has a duty not only to cook delicious food, but also to reduce food waste. 1．What is Rudolf’s extra goal with his dishes? A．To create the fanciest meals ever. B．To educate the public on food waste. C．To encourage people to cook by themselves. D．To start a career in Michelin-starred restaurants. 2．What does Rudolf say about many chefs? A．They care too much about flavor. B．They are too choosy about ingredients. C．They satisfy customers’ needs to the full. D．They would like to try out new cooking methods. 3．What problem do food suppliers face according to Rudolf? A．They overproduce greatly. B．They struggle to win orders. C．They fail to store their products properly. D．They have many unwanted left ingredients. 4．Which of the following best describes Rudolf? A．Influential. B．Energetic. C．Poor. D．Responsible. Passage4. In late June, the US government agreed to allow two companies, Upside Foods and Good Meat, to sell chicken meat that has been grown in a laboratory. That makes the US the second country to approve lab-grown chicken. Unlike normal chicken meat, lab-grown meat isn’t created by raising and killing chickens. Instead, it’s a meat product developed from animal cells that are grown in a lab. So it is also called “cell-based” or “cultured” meat. The process of creating lab-grown meat is completely different from the normal meat-raising process. The first cells come from live animals. The cells are grown inside large steel tanks, where they’re fed with everything they need to grow. In a few weeks, the cells grow to look like normal meat. The companies then form this meat into more familiar shapes. The companies say that their meat is better for the environment than meat from animals. Raising animals for food uses huge amounts of land and water. It also creates a lot of pollution. Raising animals for food creates about 15% of the world’s greenhouse gases. That’s why cutting back on eating meat is one of the easiest ways to fight climate change. Lab-grown meat can also help out in other ways. Raising animals for food is extremely hard on animals. They are often kept in small spaces and are treated badly. Polls (民意调查) have shown that many people aren’t too interested in lab-grown meat. Lots of people believe that it just sounds weird. But Amy Chen, who works for Upside Foods, says that once people try the meat, “The most common response we get is, ‘Oh, it tastes like chicken.’” But right now, the meat is far more expensive than meat from animals. Even though the companies have been approved, they have the huge challenge of figuring out how to make much more meat far more cheaply. 1．What can we know about lab-grown chicken meat? A．It is created from animal cells in a laboratory. B．It is cheaper than the normal meat. C．America is the first country to approve selling it. D．Two companies are allowed to do research on it. 2．What is paragraph 5 mainly about? A．The necessity of eating normal meat. B．The process of creating lab-grown meat. C．The disadvantages of raising animals for food. D．The similarities between lab-grown meat and normal meat. 3．What does the underlined word “weird” in paragraph 6 mean? A．Easy. B．Ordinary. C．Strange. D．Attractive. 4．What is the best title for the text? A．Lab-grown Meat Is Outdated B．What Exactly Is Lab-grown Meat? C．How Is the Lab-grown Chicken Made? D．Lab-grown Chicken Meat Is Coming Passage5. The word dim sum is Cantonese and refers to small bite sized dishes that are served in bamboo steamer baskets or on small plates. The Chinese meaning of dim sum is “touch the heart”. These small portions of food can be savory or sweet and prepared steamed, baked or fried. The small size allows the customer to order a great variety of dishes, creating a banquet of different tastes and flavors. 5Most Popular Dim Sum Dishes Pork and shrimp dumplings (siu mai) are shaped into a small cup and topped with mushrooms. This steamed delicacy is a must- have item on the tea table. Barbecue pork buns (char siu bao) can be steamed or baked including pork, shallots and dark sweet barbecue sauce. Buns are also popular take away breakfast items for busy people, and can be found in travelling food carts (手推车) all over Guangzhou during the morning rush hour, with workers often enjoying them as they walk. Phoenix claws (fung zao) or chicken feet might seem like an odd treat, but after deep frying. then boiling, marinating and finally steaming they become a local delicacy. Black bean sauce gives flavor to the tender sticky tendon beneath the skin. Congee (zuk) is savory rice porridge that can be served as it is or with meat and vegetables. It’s a popular breakfast item whether made at home or enjoyed at a fancy dim sum restaurant. Rice noodle rolls (cheong fun) are a must item at the breakfast table for any Cantonese. Different fillings like beef, eggs, pork or shrimp are rolled inside wide steamed rice noodles. A splash of sweet so y sauce is poured on top to maximize the taste. 1．Which of the following is a direct translation of ‘dim sum’? A．touch the heart B．have breakfast C．small dishes D．tasty food 2．What is special about buns? A．They are topped with mushrooms. B．They can be enjoyed on the go. C．They are usually deep fried. D．They are only sold in food carts. 3．Which dish is often home-made? A．pork and shrimp dumplings B．phoenix claws C．congee D．rice noodle rolls Passage6. We are what we eat. From high-calorie meals to low-fat lunches, much of our health depends on what we eat. We know about the benefits of eating fittingly for our physical health, but food, and cooking it, is proving to be good for our mental health as well. Some people are now supporting the therapeutic value of cooking food. It’s not just about the end result but also the experience someone goes through. Dr Mark Salter, a consultant psychiatrist, told the BBC: “Baking and cooking are good therapies. They help patients develop planning skills, short-term memories and social skills — lack of which may lead to mental illness.” TV chef (大厨) and author Nadiya Hussain agrees that cooking is great for helping our mind. She loves to bake and became the champion of the TV show, The Great British Bake Off. She says that “Baking’s always been about therapy... It’s never really been about the cake.” And she thinks that baking is an important tool for our socialization and mental health. Certainly, creating some delicious food takes our mind off things and gives us something to do, helping us get through the recent lockdown. People have said that mixing dough (生面团) to make bread, for example, has given them a sense of calm and control. Research has shown that doing creative tasks, like cooking, makes us feel happier. Nicole Farmer, who studies how food influences our biology, behavior and mental health, told BBC online that “Cooking represents the human experience of food, and growing people through food, so there is no doubt it can bring us timely positive feelings.” Of course, cooking can be a very sociable activity and sharing the end result, a rewarding experience. Hopefully, as we start to mix with friends and family again, we can enjoy the benefits once more and put us all in the right state of mind. 1．What is baking in Nadiya Hussain’s eyes? A．It’s helpful for our mind. B．It’s a kind of TV programme. C．It’s always about the cake. D．It’s a tool for physical health. 2．Creative tasks can help people get through the lockdown because they _________. A．give people a lasting sense of calm and peace B．mark the start of the experience of cooking food C．make people feel more confident and stronger D．help people take their mind off unhappy things 3．Which of the following is right according to the passage? A．Dr Mark Salter is a consultant psychiatrist of the BBC． B．Hussain once got the first prize for her books on baking. C．The Great British Bake Off is a TV show about cooking. D．Nicole Farmer is a British scientist who studies biology. 4．What is the article trying to convince (使确信) the reader of? A．Eating fittingly for physical health. B．Enjoying the course of cooking. C．Sharing delicious food with others. D．Developing our planning skills. Passage7. There are two kinds of people: those who like to pack up leftovers as soon as dinner is over, and those who let leftovers sit out for a few hours so they can cool down. However, both leaving leftovers out for a long period of time and adding hot items to the fridge can cause problems. Whether you should immediately put food in the fridge or let it sit out to cool depends on its temperature. Dangerous bacterial (细菌的) growth happens between 41 and 135 degrees F. Potentially harmful bacteria grows most rapidly at these temperatures. Placing lots of hot food in the fridge can raise the temperature of the fridge into this danger zone. Fridge temperatures should always be set below 40 degrees F. This may help the food get out of the danger zone as fast as possible. However, there’s no harm in putting hot food directly into the fridge if you need to. If you are a forgetful person, or if you won’t be around to store the food after it has cooled enough, go ahead and put it in the fridge. Your fridge can handle the heat and get the food cooled quickly. Food should never stay out at room temperature for more than two hours. Leftovers can become breeding grounds (滋生地) for dangerous bacteria if they’re left out too long and can make people sick. “It is OK to leave the food cooling outside before you hit the two-hour mark,” says Serena Poon, nutritionist of Le Cordon Bleu’s Grand Diploma training program. “In fact, the sooner you can get your leftovers in the fridge, the better.” 1．Which temperature most contributes to the growth of harmful bacteria? A．Below 40 degrees B．Between 39~40 degrees F. C．Between 41~135 degrees F. D．Above 135 degrees F. 2．What is the author’s attitude towards putting hot food directly into the fridge? A．Unclear. B．supportive. C．Worried. D．Unconcerned. 3．What does Serena Poon suggest doing about the leftovers? A．Dividing them into small parts. B．Storing them in the fridge right away. C．Waiting until they cool down completely outside. D．Leaving them sitting at room temperature for two hours. 4．What is the best title for the text? A．When to Pack up Leftovers B．How to Prevent Bacterial Growth C．To Cool Food Outside or in the Fridge D．A Good Idea to Store Food in the Fridge Passage8. Despite many public health campaigns to highlight various problems with sugary drinks, we drink them a lot. But, not everyone consumes them. Two new studies threw light on the fact that some of us easily fall victim to the harms of sugary drinks than others. Though sugary drinks are everywhere, some people find them harder to resist and the first study, conducted by professor Joshua McGreen at Flinders University, sought to understand why. For the research, 128 young adults of 17 to 25 completed a computer test evaluating their attitudes about soft drinks. The study showed that the more unconscious positive judgments individuals had of soft drinks, the more soft drinks they consumed. It also found that a lack of inhibitory control (抑制控制), which is the cognitive (认知的) process that allows us to control our desires — say, to buy a nice-tasting soft drink even though we know it’s unhealthy — was also a factor in increased consumption. A second study provides clues about who is more easily influenced by the marketing strategies. The study found that soft drink companies, like Coca-Cola and PepsiCo, have multi-billion dollar budgets for advertising and marketing campaigns. These campaigns are “increasingly being directed at disadvantaged groups”, including children and adolescents generally, and people living in disadvantaged neighborhoods. Soft drinks, even “zero-sugar” ones, are typically high in calories, but of little nutritional benefit. Placing a tax on sweet drinks may be one strategy to reduce people’s consumption. McGreen also suggests that people develop strong self-control of soft drink consumption. It’s something he wants to research further. He adds, “I would also like to ban advertisements for soft drinks for sports or programs that appeal to children. It is specially important for sports people to stop being walking billboards (广告板) for junk food and drinks.” 1．What do the two new studies focus on? A．The harm of sugary drinks. B．The popularity of sugary drinks. C．The consumers of sugary drinks. D．The profit made by sugary drinks. 2．Who are most likely to buy soft drinks according to McGreen? A．Fitness lovers. B．Rich businessmen. C．Reasonable consumers. D．People with low income. 3．What is the last paragraph mainly about? A．The warning against the consumption of soft drinks. B．Proposals on how to reduce the consumption of soft drinks. C．Plans to research into self-control of soft drink consumption. D．The significance of sports stars in soft drinks’ advertisements. 4．In which section of a newspaper may this passage appear? A．Health. B．Politics. C．Business. D．Entertainment. 二、完形填空 Passage1. Orange chicken, salt and pepper chips, fried rice... Max Burns lists several typical Western-style Chinese dishes that disappoint him. For Burns who 1 his childhood in China, those cuisines are far from genuine. They are invented to 2 Western preferences. Actually, many Westerners regard that 3 type of dishes as the whole of Chinese cuisine. The average Westerners are not as 4 and educated as they could be. That is why Burns 5 trying to show Chinese food by vlogging about making Chinese dishes at home. The food adventure has 6 Burns grow into an influencer with over three million subscribers worldwide today and helped shift some people’s ideas about Chinese food. His friends told him they were shocked by the 7 of Chinese cuisine and it took them a long time to figure out different categories of Chinese cuisine. 8 , when Burns first started vlogging in 2016 after returning to England, cooking Chinese food at home was a then “stupid idea”, because he was never 9 of cooking. At the time, most of his 10 centered more on explaining aspects of Chinese culture. However, later, when Burns couldn’t 11 outside, he had to learn to cook. The moment he tried to learn Chinese cooking, he 12 fell in love with it. “The more I learned about Chinese cooking, the 13 I got into it,” he recalls. The cooking journey also serves to 14 his connection with China, even though he has left China for years. Burns appreciates the experiences of living in China, 15 him to teach about Chinese cuisine and build a cross-cultural bridge between the East and the West. 1．A．attracted B．spent C．gathered D．retired 2．A．cure B．hire C．satisfy D．bite 3．A．tough B．legal C．capable D．particular 4．A．motivated B．weighed C．informed D．recognized 5．A．starts B．orders C．serves D．ranks 6．A．helped B．considered C．employed D．organized 7．A．origin B．moral C．custom D．diversity 8．A．Professionally B．Interestingly C．Completely D．Suddenly 9．A．critical B．equal C．fond D．previous 10．A．videos B．tests C．courses D．surveys 11．A．work B．exercise C．film D．dine 12．A．immediately B．independently C．recently D．regularly 13．A．most B．more C．less D．least 14．A．launch B．argue C．differ D．maintain 15．A．imagining B．seeking C．enabling D．describing Passage2. Many Chinese people used to 1 each other with “Have you had your meal?” to show their friendliness. Recently, a new greeting has become 2 in many Chinese cities, namely “Have you 3 weight?” Chen Xin, a manager of a media company in Hangzhou, has 4 his friends after getting 5 successfully. “Following instructions from my nutritionist, I went on a 6 and lost 10 kg.” Chen said with a 7 smile. In recent years, food-delivery services have been growing fast and entering every comer of Chinese cities. Also, Chinese people can 8 buy foods from all over the world. But people are paying more and more attention to their 9 . More people are becoming 10 with various terms, such as “low calories”, “sugar cut-off” and “light food”. “I used to eat a lot of unhealthy food, which brought me much 11 .” Chen said. “Now my health indicators (指标) are becoming 12 , and I can feel that my body is in good   13 again.” Chen is not alone. Many Chinese are troubled with “diseases of richness”, including obesity and high blood pressure, as the quality of life has greatly 14 over the past decades. Most people need to worry about if they have a healthy diet, 15 if they have enough food. 1．A．ask B．question C．tell D．greet 2．A．important B．necessary C．popular D．usual 3．A．keep B．lost C．catch D．gain 4．A．surprised B．excited C．frightened D．scared 5．A．fatter B．fitter C．slimmer D．stronger 6．A．diet B．walk C．sport D．food 7．A．relaxed B．confused C．interested D．satisfied 8．A．hardly B．simply C．easily D．quickly 9．A．mind B．body C．wealth D．health 10．A．similar B．familiar C．strange D．curious 11．A．trap B．mistake C．trouble D．difficulty 12．A．formal B．normal C．high D．low 13．A．shape B．level C．situation D．condition 14．A．processed B．improved C．changed D．enlarged 15．A．rather than B．or rather C．other than D．or other ( 1 )原创精品资源学科网独家享有版权，侵权必究！ 学科网（北京）股份有限公司 学科网（北京）股份有限公司 学科网（北京）股份有限公司 $$ Unit1 Food for Thought阅读完形训练 - 2024-2025学年高一英语专项提高训练必刷好题 （外研版2019必修第二册） 一、阅读理解 Passage1. Food vlogger Julia Pacheco undertook an ambitious challenge to see if she could sustain herself on just $ 10 for an entire week, covering all meals from breakfast to dinner. The aim was not only to test the feasibility (可行性) of such a tight budget but also to explore how it would affect her overall well-being by the end of the week. Julia ’s journey began with a strategic shopping trip to Walmart, where she carefully selected key ingredients to maximize both her budget and nutritional intake. This initial phase set the tone for the week, showcasing the importance of planning in budget-friendly eating. Julia ’s grocery list included affordable staples (主食) like pasta, brown rice, mixed vegetables, bread, lentils, pinto beans, and some fresh produce such as apples, tomatoes, onions, and garlic. These items were chosen for their versatility (多用途) and nutritional value. The total  cost of these groceries perfectly hit the $10 mark, setting the stage for a week of simple yet thoughtful meal planning. This careful selection was crucial as it laid the foundation for her entire week’s living. For the first five days, the mum’s breakfast routine consisted of oatmeal flavoured with apple. This choice was not only cost-effective but also provided a warm, hearty start to her day. On the last two days, Julia switched things up by having boiled eggs on toast, adding variety within budget. These breakfast options demonstrated that even on a tight budget, one could enjoy a wholesome and satisfying start to the day. By cooking large portions and storing them for later, she minimized waste and ensured she always had a meal ready, reducing the desire to snack unnecessarily. This approach also highlighted the importance of planning and preparation when working with a limited budget. Throughout the week, she felt full and content, proving that it’s possible to maintain a healthy diet even on a tight budget. Julia’s experience showed the potential to eat well with limited financial resources. 1．Why did Julia undertake the $10 challenge? A．To see if she could survive on a strict budget. B．To develop budget-friendly eating habits. C．To test the quality of food at Walmart. D．To promote a new way of living. 2．What can we know about the grocery list that Julia chose? A．It fitted her budget and nutrition. B．It was full of her favourite staples. C．It was too complicated. D．It was out of a random choice. 3．How did Julia manage to reduce waste during her challenge? A．By skipping breakfast. B．By preparing less staples. C．By cooking more food each time. D．By snacking unnecessarily. 4．How was Julia’ s overall experience during the challenge? A．she struggled with her budget. B．she found it tough to continue. C．she ate well and felt satisfied. D．she suffered hunger sometimes. 【答案】1．A 2．A 3．C 4．C 【导语】本文是一篇新闻报道。文章报道了美食视频博主 Julia Pacheco挑战用10美元维持包括所有餐食的一周生活，以测试预算紧张的可行性和对健康的影响。通过精心挑选食材，大量烹饪和储存食物减少浪费，她证明了在有限预算下也能保持健康饮食。 1．细节理解题。根据第一段中“Food vlogger Julia Pacheco undertook an ambitious challenge to see if she could sustain herself on just $ 10 for an entire week, covering all meals from breakfast to dinner.( 看看她能否仅用10美元维持自己一周的生活，包括从早餐到晚餐的所有膳食。)”可知，Julia接受10美元的挑战，目的是看看她能否在严格的预算下生存下来。故选A项。 2．细节理解题。根据第二段中“Julia ’s journey began with a strategic shopping trip to Walmart, where she carefully selected key ingredients to maximize both her budget and nutritional intake.( Julia的旅程始于一次战略性的沃尔玛购物之旅，在那里她精心挑选了关键原料，以最大限度地提高预算和营养摄入量。)”可知，Julia选择的购物清单符合她的预算和营养。故选A项。 3．细节理解题。根据第五段中“By cooking large portions and storing them for later, she minimized waste and ensured she always had a meal ready, reducing the desire to snack unnecessarily.( 通过烹饪大量食物并储存起来以备后用，她将浪费降到最低，并确保她总是准备好一顿饭，减少了不必要的零食欲望。)”可知，通过每次烹饪更多的食物，Julia成功地减少了浪费。故选C项。 4．细节理解题，根据最后一段中“Throughout the week, she felt full and content, proving that it’s possible to maintain a healthy diet even on a tight budget.( 整个星期，她觉得很饱，很满足，这证明即使预算紧张，也可以保持健康的饮食。)”可知，在整个挑战过程中，Julia吃得很好，很满足。故选C项。 Passage2. Australian teenagers are missing important, basic kitchen skills and it’s having a negative influence on their health. It’s also leading our next generation towards increased rates of obesity (肥胖), according to the findings of a new survey. A national survey of 1,006 parents found that close to half of all 12 to 18 years old teenagers can’t boil an egg; 1 in 5 only have kitchen skills that allow them to pour milk on cereal; 42% can’t boil noodles; 83.9% don’t know how to roast a chicken; 60.1 percent can’t bake a potato. Research company Pureprofile asked parents to judge how well their kids could perform in the kitchen across some tasks. More than half (67.3%) of parents believe their children could do better when it comes to healthy food and lifestyle knowledge. Close to half of parents (42.5%) believe poor food choices are caused by lack of education at middle school, with 9 in 10 parents in support of schools doing more to encourage a healthy lifestyle. Miriam Raleigh, an expert on the relationship between food and health, said she was already seeing a generation of young parents who had “no idea how to cook”. “They depend on convenience meals and easy snacks, and those foods often have a higher fat and salt content which can lead to obesity and a lot of health problems,” Ms Raleigh said. The school’s Kitchen Garden program founder, Stephanie Alexander, said that if more was not done to improve the situation we would be heading towards a generation of fatter and more unhealthy kids. Ms Alexander also said she would introduce her Kitchen Garden program into middle schools so teenagers can learn the art of cooking food. “I’m so proud of what we have achieved in the primary school and I really believe we can have the same success in middle schools,” she said. 1．What did the national survey find about Australian teenagers? A．They eat unhealthy food. B．They like convenience meals. C．They are interested in cooking. D．They are poor at cooking. 2．What did Miriam Raleigh try to express? A．Her worry about the unhealthy lifestyle. B．Her concern in young parents’ education. C．The way to reduce obesity in young people. D．The need to improve everyone’s cooking skills. 3．What does Alexander think of the Kitchen Garden program? A．Disappointing. B．Hopeful. C．Ineffective. D．Unsuccessful. 4．What is the purpose of this passage? A．To teach teenagers cooking. B．To improve school education. C．To care about teenagers’ health. D．To promote a cooking program. 【答案】1．D 2．A 3．B 4．C 【导语】本文是一篇说明文。文章主要讲述了澳大利亚青少年缺乏基本的厨房技能，这对他们的健康产生了负面影响，并提出了改进措施。 1．推理判断题。根据第一段中“Australian teenagers are missing important, basic kitchen skills and it’s having a negative influence on their health. (澳大利亚青少年缺少重要的基本厨房技能，这对他们的健康产生了负面影响)”及第二段“A national survey of 1,006 parents found that close to half of all 12 to 18 years old teenagers can’t boil an egg; 1 in 5 only have kitchen skills that allow them to pour milk on cereal; 42% can’t boil noodles; 83.9% don’t know how to roast a chicken; 60.1 percent can’t bake a potato.(一项针对1006位家长的全国调查显示，接近一半的12至18岁青少年不会煮鸡蛋；五分之一的青少年仅有的厨房技能是将牛奶倒入麦片中；42%的青少年不会煮面条；83.9%的青少年不知道如何烤鸡；60.1%的青少年不会烤土豆)”可知，关于澳大利亚青少年的全国性调查发现，澳大利亚青少年不擅长烹饪。故选D。 2．推理判断题。根据第四段“Miriam Raleigh, an expert on the relationship between food and health, said she was already seeing a generation of young parents who had ‘no idea how to cook’. ‘They depend on convenience meals and easy snacks, and those foods often have a higher fat and salt content which can lead to obesity and a lot of health problems,’ Ms Raleigh said.(研究食物与健康关系的专家Miriam Raleigh说，她已经看到新一代的年轻父母‘不知道如何做饭’。Raleigh女士说：‘他们依赖于方便的饭菜和简单的零食，而这些食物通常含有较高的脂肪和盐，会导致肥胖和许多健康问题。’)”可知，Miriam Raleigh想要表达她对不健康的生活方式的担忧。故选A。 3．推理判断题。根据最后一段中“Ms Alexander also said she would introduce her Kitchen Garden program into middle schools so teenagers can learn the art of cooking food. ‘I’m so proud of what we have achieved in the primary school and I really believe we can have the same success in middle schools,’ she said.(亚历山大女士还表示，她会将她的“厨房花园”计划引入中学，让青少年学习烹饪的艺术。“我为我们在小学所取得的成就感到非常自豪，我真的相信我们可以在中学取得同样的成功，”她说)”可知，她对Kitchen Garden项目充满希望。故选B。 4．推理判断题。根据全文内容及第一段中“Australian teenagers are missing important, basic kitchen skills and it’s having a negative influence on their health. (澳大利亚青少年缺少重要的基本厨房技能，这对他们的健康产生了负面影响)”和最后一段中“The school’s Kitchen Garden program founder, Stephanie Alexander, said that if more was not done to improve the situation we would be heading towards a generation of fatter and more unhealthy kids.(学校的“厨房花园”计划创始人斯蒂芬妮·亚历山大表示，如果不对这种情况加以改善，我们将走向一代更加肥胖和不健康的孩子)”可知，文章讨论了澳大利亚青少年缺乏基本厨房技能的问题，以及这对他们健康的影响。文章还提到了专家和教育者的担忧和建议，目的是引起人们对青少年健康问题的关注。故选C。 Passage3. While for many a chef, serving up the fanciest (最优质的) and most delicious meals is the final aim, Rudolf Brand has an extra aim: fighting food waste. He believes that with his dishes, he can have a big influence on people’s way of thinking about food and food waste. With 22 years of experience, including Michelin-starred restaurants in London and Amsterdam, he has seen a lot of food wasted in his career. So what is the best way to stop this? For him, it really comes down to one important thing: “Rather than think about what you want to cook, look at the left things, what’s available (可利用的) , and then make a menu. This is what every chef should do.” He’s clear on his solution. “Lose that fanciness, and look at the quality of the product and the flavor (风味) ,” Rudolf explains. “There are too many chefs who are trying to make their dish too fancy. They want to have only the biggest sea fish. Or they make a dish with only the heart of the cabbage, only using the best leaves, and then they throw away the rest.” He shakes his head at the idea of such waste. He knows that one of his suppliers—a local farm—is left with a growing food mountain when top Michelin-starred chefs only buy the prized cuts of meat instead of ordering the whole leg. In just three or four weeks, the farm is left with 1,000 legs of lamb in the freezer. “And that’s just one supplier,” he says. While other chefs will only accept the best ingredients (原料) from their suppliers, if something is smaller or damaged or has a few black bits, Rudolf is still going to use it. “Just because I’ll accept produce of a slightly lower quality doesn’t mean I’m going to serve food of a less quality. It’s my job to turn that into good quality food on the plate,” he says. As a chef, he thinks he has a duty not only to cook delicious food, but also to reduce food waste. 1．What is Rudolf’s extra goal with his dishes? A．To create the fanciest meals ever. B．To educate the public on food waste. C．To encourage people to cook by themselves. D．To start a career in Michelin-starred restaurants. 2．What does Rudolf say about many chefs? A．They care too much about flavor. B．They are too choosy about ingredients. C．They satisfy customers’ needs to the full. D．They would like to try out new cooking methods. 3．What problem do food suppliers face according to Rudolf? A．They overproduce greatly. B．They struggle to win orders. C．They fail to store their products properly. D．They have many unwanted left ingredients. 4．Which of the following best describes Rudolf? A．Influential. B．Energetic. C．Poor. D．Responsible. 【答案】1．B 2．B 3．D 4．D 【导语】本文是一篇记叙文，主要讲述了厨师Rudolf Brand在制作美食的同时，还有对抗食物浪费的额外目标，他想要影响人们对食物和食物浪费的看法。 1．细节理解题。根据第一段“While for many a chef, serving up the fanciest (最优质的) and most delicious meals is the final aim, Rudolf Brand has an extra aim: fighting food waste. He believes that with his dishes, he can have a big influence on people’s way of thinking about food and food waste.(虽然对于许多厨师来说，提供最优质、最美味的饭菜是最终目标，但Rudolf Brand还有一个额外的目标：与食物浪费作斗争。他相信，通过他的菜肴，他可以对人们对食物和食物浪费的看法产生很大的影响。)”可知，Rudolf Brand做食物的额外目标是与食物浪费作斗争，他想通过自己做的食物来影响人们对食物和食物浪费的看法，由此可知，他想要教育公众关于食物浪费的问题。故选B。 2．推理判断题。根据第三段中的“There are too many chefs who are trying to make their dish too fancy. They want to have only the biggest sea fish. Or they make a dish with only the heart of the cabbage, only using the best leaves, and then they throw away the rest.(有太多的厨师试图让他们的菜太花哨。他们只想吃最大的海鱼。或者他们只用卷心菜的心，只用最好的叶子做一道菜，然后把剩下的扔掉。)”可推测出，许多厨师对食材太过挑剔。故选B。 3．推理判断题。根据第四段中的“He knows that one of his suppliers—a local farm—is left with a growing food mountain when top Michelin-starred chefs only buy the prized cuts of meat instead of ordering the whole leg. In just three or four weeks, the farm is left with 1,000 legs of lamb in the freezer.(他知道，当米其林星级厨师只购买珍贵的肉块而不是订购整条腿时，他的供应商之一——一家当地农场——留下了越来越多的食物山。在短短三到四周的时间里，农场的冰箱里就剩下了1000条羊腿。)”可知，由于米其林星级厨师只购买珍贵的肉块而不是整条羊腿，这导致供应商的农场里剩下了许多羊腿，由此可推测，食物供应商面临的问题是他们剩下了许多不被需要的食材。故选D。 4．推理判断题。根据最后一段中的“Just because I’ll accept produce of a slightly lower quality doesn’t mean I’m going to serve food of a less quality. It’s my job to turn that into good quality food on the plate(仅仅因为我会接受质量稍低的农产品，并不意味着我会提供质量较低的食物。我的工作就是把它变成盘子里的优质食物)”和“As a chef, he thinks he has a duty not only to cook delicious food, but also to reduce food waste.(作为一名厨师，他认为自己不仅有责任做美味的食物，还有责任减少食物浪费。)”可知，Rudolf虽然会接受质量较次的食材，但他依然会把这些食材做成优质食物提供给顾客，他认为自己有责任在做美味食物的同时减少食物浪费，由此可推测出，他是一个有责任心的人。故选D。 Passage4. In late June, the US government agreed to allow two companies, Upside Foods and Good Meat, to sell chicken meat that has been grown in a laboratory. That makes the US the second country to approve lab-grown chicken. Unlike normal chicken meat, lab-grown meat isn’t created by raising and killing chickens. Instead, it’s a meat product developed from animal cells that are grown in a lab. So it is also called “cell-based” or “cultured” meat. The process of creating lab-grown meat is completely different from the normal meat-raising process. The first cells come from live animals. The cells are grown inside large steel tanks, where they’re fed with everything they need to grow. In a few weeks, the cells grow to look like normal meat. The companies then form this meat into more familiar shapes. The companies say that their meat is better for the environment than meat from animals. Raising animals for food uses huge amounts of land and water. It also creates a lot of pollution. Raising animals for food creates about 15% of the world’s greenhouse gases. That’s why cutting back on eating meat is one of the easiest ways to fight climate change. Lab-grown meat can also help out in other ways. Raising animals for food is extremely hard on animals. They are often kept in small spaces and are treated badly. Polls (民意调查) have shown that many people aren’t too interested in lab-grown meat. Lots of people believe that it just sounds weird. But Amy Chen, who works for Upside Foods, says that once people try the meat, “The most common response we get is, ‘Oh, it tastes like chicken.’” But right now, the meat is far more expensive than meat from animals. Even though the companies have been approved, they have the huge challenge of figuring out how to make much more meat far more cheaply. 1．What can we know about lab-grown chicken meat? A．It is created from animal cells in a laboratory. B．It is cheaper than the normal meat. C．America is the first country to approve selling it. D．Two companies are allowed to do research on it. 2．What is paragraph 5 mainly about? A．The necessity of eating normal meat. B．The process of creating lab-grown meat. C．The disadvantages of raising animals for food. D．The similarities between lab-grown meat and normal meat. 3．What does the underlined word “weird” in paragraph 6 mean? A．Easy. B．Ordinary. C．Strange. D．Attractive. 4．What is the best title for the text? A．Lab-grown Meat Is Outdated B．What Exactly Is Lab-grown Meat? C．How Is the Lab-grown Chicken Made? D．Lab-grown Chicken Meat Is Coming 【答案】1．A 2．C 3．C 4．D 【导语】本文是一篇新闻报道。文章主要报道了美国政府批准两家公司销售实验室培育的鸡肉的消息，并详细介绍了实验室培育肉的制作过程、环保优势、公众接受度以及面临的挑战。 1．推理判断题。根据文章第二段“Unlike normal chicken meat, lab-grown meat isn’t created by raising and killing chickens. Instead, it’s a meat product developed from animal cells that are grown in a lab. So it is also called “cell-based” or “cultured” meat.(与普通的鸡肉不同，实验室培育的肉并不是通过饲养和宰杀鸡只来获得的。相反，它是一种在实验室中从动物细胞中培育出来的肉类产品。因此，它也被称为“细胞基”或“培养”肉。)”可知，实验室培育的鸡肉不是通过饲养和宰杀鸡只来获得的，而是从在实验室中培养的动物细胞中培育出来的。因此，我们可以知道实验室培育的鸡肉是由实验室中的动物细胞制成的。故选A。 2．主旨大意题。根据文章第五段“Raising animals for food uses huge amounts of land and water. It also creates a lot of pollution. Raising animals for food creates about 15% of the world’s greenhouse gases. That’s why cutting back on eating meat is one of the easiest ways to fight climate change. Lab-grown meat can also help out in other ways. Raising animals for food is extremely hard on animals. They are often kept in small spaces and are treated badly.(饲养动物作为食物会消耗大量的土地和水资源。同时，它还会产生大量的污染。饲养动物作为食物约占全球温室气体的 15%。这就是为什么减少肉类摄入是应对气候变化最简单的方法之一。实验室培育的肉类也可以在其他方面提供帮助。饲养动物作为食物对动物来说极为残忍。它们经常被关在小空间里，并受到虐待。)”可知，第五段主要讲述了饲养动物作为食物的弊端，包括占用大量土地和水资源、产生大量污染以及占全球温室气体排放的约15%。这些内容都指出了饲养动物作为食物的不利影响，因此第五段主要讨论的是饲养动物作为食物的缺点。故选C。 3．词义猜测题。根据划线单词上文“Polls (民意调查) have shown that many people aren’t too interested in lab-grown meat.(民意调查显示许多人对实验室培育的肉类并不太感兴趣。)”可推测，划线单词所在句指的应该是人们对这种肉类没有好感，或不喜欢。再根据下文“But Amy Chen, who works for Upside Foods, says that once people try the meat, “The most common response we get is, ‘Oh, it tastes like chicken.’”(但 Upside Foods 的Amy Chen表示，一旦人们尝过这种肉，“我们得到的最常见的回应是，‘哦，它的味道就像鸡肉。’”)”中的“but”可推测，划线单词的意思和“不同寻常、奇怪”相似。选项A“Easy (容易的)”；选项B“Ordinary (普通的)”；选项C“Strange (奇怪的)”；选项D“Attractive (有吸引力的)”。故选C。 4．主旨大意题。根据文章第一段“In late June, the US government agreed to allow two companies, Upside Foods and Good Meat, to sell chicken meat that has been grown in a laboratory. That makes the US the second country to approve lab-grown chicken.(六月底，美国政府同意允许两家公司 Upside Foods 和 Good Meat 销售在实验室培育的鸡肉。这使得美国成为第二个批准实验室培育鸡肉的国家。)”以及全文内容可知，本文主要报道了美国政府同意两家公司销售实验室培育的鸡肉的消息，并详细介绍了实验室培育肉的相关内容。全文围绕“实验室培育的鸡肉即将上市”这一主题展开，因此最好的标题是D“Lab-grown Chicken Meat Is Coming(实验室培育的鸡肉即将上市)”。故选D。 Passage5. The word dim sum is Cantonese and refers to small bite sized dishes that are served in bamboo steamer baskets or on small plates. The Chinese meaning of dim sum is “touch the heart”. These small portions of food can be savory or sweet and prepared steamed, baked or fried. The small size allows the customer to order a great variety of dishes, creating a banquet of different tastes and flavors. 5Most Popular Dim Sum Dishes Pork and shrimp dumplings (siu mai) are shaped into a small cup and topped with mushrooms. This steamed delicacy is a must- have item on the tea table. Barbecue pork buns (char siu bao) can be steamed or baked including pork, shallots and dark sweet barbecue sauce. Buns are also popular take away breakfast items for busy people, and can be found in travelling food carts (手推车) all over Guangzhou during the morning rush hour, with workers often enjoying them as they walk. Phoenix claws (fung zao) or chicken feet might seem like an odd treat, but after deep frying. then boiling, marinating and finally steaming they become a local delicacy. Black bean sauce gives flavor to the tender sticky tendon beneath the skin. Congee (zuk) is savory rice porridge that can be served as it is or with meat and vegetables. It’s a popular breakfast item whether made at home or enjoyed at a fancy dim sum restaurant. Rice noodle rolls (cheong fun) are a must item at the breakfast table for any Cantonese. Different fillings like beef, eggs, pork or shrimp are rolled inside wide steamed rice noodles. A splash of sweet so y sauce is poured on top to maximize the taste. 1．Which of the following is a direct translation of ‘dim sum’? A．touch the heart B．have breakfast C．small dishes D．tasty food 2．What is special about buns? A．They are topped with mushrooms. B．They can be enjoyed on the go. C．They are usually deep fried. D．They are only sold in food carts. 3．Which dish is often home-made? A．pork and shrimp dumplings B．phoenix claws C．congee D．rice noodle rolls 【答案】1．A 2．B 3．C 【导语】这是一篇说明文，文章主要介绍了广东地区最受欢迎的五种点心。 1．细节理解题。根据第一段中“The Chinese meaning of dim sum is “touch the heart”.(点心的中文意思是“触动心灵”)”可知，点心的直接翻译是“触动心灵”，故选A。 2．细节理解题。根据Barbecue pork buns部分中“Buns are also popular take away breakfast items for busy people, and can be found in travelling food carts (手推车) all over Guangzhou during the morning rush hour, with workers often enjoying them as they walk.(对于忙碌的人来说，包子也是一种很受欢迎的外卖早餐，在早高峰的广州，到处都可以买到包子，上班的人经常边走边吃)”可知，叉烧包的特点是可以带着路上吃，故选B。 3．细节理解题。根据Congee部分中“It’s a popular breakfast item whether made at home or enjoyed at a fancy dim sum restaurant.(无论是在家做还是在高档的点心餐厅享用，这都是一种很受欢迎的早餐)”可知，粥通常是在家里做，故选C。 Passage6. We are what we eat. From high-calorie meals to low-fat lunches, much of our health depends on what we eat. We know about the benefits of eating fittingly for our physical health, but food, and cooking it, is proving to be good for our mental health as well. Some people are now supporting the therapeutic value of cooking food. It’s not just about the end result but also the experience someone goes through. Dr Mark Salter, a consultant psychiatrist, told the BBC: “Baking and cooking are good therapies. They help patients develop planning skills, short-term memories and social skills — lack of which may lead to mental illness.” TV chef (大厨) and author Nadiya Hussain agrees that cooking is great for helping our mind. She loves to bake and became the champion of the TV show, The Great British Bake Off. She says that “Baking’s always been about therapy... It’s never really been about the cake.” And she thinks that baking is an important tool for our socialization and mental health. Certainly, creating some delicious food takes our mind off things and gives us something to do, helping us get through the recent lockdown. People have said that mixing dough (生面团) to make bread, for example, has given them a sense of calm and control. Research has shown that doing creative tasks, like cooking, makes us feel happier. Nicole Farmer, who studies how food influences our biology, behavior and mental health, told BBC online that “Cooking represents the human experience of food, and growing people through food, so there is no doubt it can bring us timely positive feelings.” Of course, cooking can be a very sociable activity and sharing the end result, a rewarding experience. Hopefully, as we start to mix with friends and family again, we can enjoy the benefits once more and put us all in the right state of mind. 1．What is baking in Nadiya Hussain’s eyes? A．It’s helpful for our mind. B．It’s a kind of TV programme. C．It’s always about the cake. D．It’s a tool for physical health. 2．Creative tasks can help people get through the lockdown because they _________. A．give people a lasting sense of calm and peace B．mark the start of the experience of cooking food C．make people feel more confident and stronger D．help people take their mind off unhappy things 3．Which of the following is right according to the passage? A．Dr Mark Salter is a consultant psychiatrist of the BBC． B．Hussain once got the first prize for her books on baking. C．The Great British Bake Off is a TV show about cooking. D．Nicole Farmer is a British scientist who studies biology. 4．What is the article trying to convince (使确信) the reader of? A．Eating fittingly for physical health. B．Enjoying the course of cooking. C．Sharing delicious food with others. D．Developing our planning skills. 【答案】1．A 2．D 3．C 4．B 【导语】这是一篇说明文。文章主要探讨了烹饪对于人们心理健康的益处，指出烹饪不仅能提供美味的食物，还能改善人们的心理健康，帮助人们摆脱烦恼，带来积极的感受。 1．推理判断题。根据文章第三段“TV chef (大厨) and author Nadiya Hussain agrees that cooking is great for helping our mind.(电视大厨兼作家娜迪亚·侯赛因同意烹饪对大脑有益的观点。)”和“She says that “Baking’s always been about therapy... It’s never really been about the cake.” And she thinks that baking is an important tool for our socialization and mental health.(她说：“烘焙一直是一种疗法……它从来都不只是为了蛋糕。”她认为，烘焙是我们社交和心理健康的重要工具。)”可知，Nadiya Hussain认为烘焙对思维有益。故选A。 2．细节理解题。根据文章第四段“Certainly, creating some delicious food takes our mind off things and gives us something to do, helping us get through the recent lockdown.(当然，做一些美味的食物会让我们的思绪转移，给我们一些事情做，帮助我们度过最近的封锁期。)”可知，创造性任务可以帮助人们度过封锁期，因为它们能使人们不再去想那些不开心的事情。故选D。 3．细节理解题。根据文章第三段“She loves to bake and became the champion of the TV show, The Great British Bake Off.(她热爱烘焙，并在电视节目《英国大烘焙大赛》中夺冠。)”可知，《英国大烘焙大赛》是一个电视节目，并且她通过这个电视节目获得了冠军，所以可推测出这个电视节目是关于烘焙的，而烘焙属于烹饪。故选C。 4．推理判断题。文章第一段提到“We know about the benefits of eating fittingly for our physical health, but food, and cooking it, is proving to be good for our mental health as well.(我们知道适当饮食对身体健康有好处，但食物及其烹饪过程也被证明对我们的心理健康有好处。)”，文章后面内容主要围绕烹饪对人们心理健康的益处展开，所以文章试图使读者相信的是“享受烹饪的过程”。故选B。 Passage7. There are two kinds of people: those who like to pack up leftovers as soon as dinner is over, and those who let leftovers sit out for a few hours so they can cool down. However, both leaving leftovers out for a long period of time and adding hot items to the fridge can cause problems. Whether you should immediately put food in the fridge or let it sit out to cool depends on its temperature. Dangerous bacterial (细菌的) growth happens between 41 and 135 degrees F. Potentially harmful bacteria grows most rapidly at these temperatures. Placing lots of hot food in the fridge can raise the temperature of the fridge into this danger zone. Fridge temperatures should always be set below 40 degrees F. This may help the food get out of the danger zone as fast as possible. However, there’s no harm in putting hot food directly into the fridge if you need to. If you are a forgetful person, or if you won’t be around to store the food after it has cooled enough, go ahead and put it in the fridge. Your fridge can handle the heat and get the food cooled quickly. Food should never stay out at room temperature for more than two hours. Leftovers can become breeding grounds (滋生地) for dangerous bacteria if they’re left out too long and can make people sick. “It is OK to leave the food cooling outside before you hit the two-hour mark,” says Serena Poon, nutritionist of Le Cordon Bleu’s Grand Diploma training program. “In fact, the sooner you can get your leftovers in the fridge, the better.” 1．Which temperature most contributes to the growth of harmful bacteria? A．Below 40 degrees B．Between 39~40 degrees F. C．Between 41~135 degrees F. D．Above 135 degrees F. 2．What is the author’s attitude towards putting hot food directly into the fridge? A．Unclear. B．supportive. C．Worried. D．Unconcerned. 3．What does Serena Poon suggest doing about the leftovers? A．Dividing them into small parts. B．Storing them in the fridge right away. C．Waiting until they cool down completely outside. D．Leaving them sitting at room temperature for two hours. 4．What is the best title for the text? A．When to Pack up Leftovers B．How to Prevent Bacterial Growth C．To Cool Food Outside or in the Fridge D．A Good Idea to Store Food in the Fridge 【答案】1．C 2．B 3．B 4．C 【导语】这是一篇说明文，讨论了食物在室温下放置以及直接放入冰箱对细菌生长的影响。文章指出危险的细菌生长发生在41到135华氏度之间，并建议尽快将食物冷藏以避免细菌繁殖。同时提到，如果担心忘记或无法及时冷藏，可以直接把热的食物放进冰箱。 1．细节理解题。根据文章第三段“Dangerous bacterial growth happens between 41 and 135 degrees F. Potentially harmful bacteria grows most rapidly at these temperatures.(危险的细菌生长发生在41至135华氏度之间。潜在有害细菌在这个温度范围内生长最快)”可知，最有利于有害细菌生长的温度范围是41至135华氏度。故选C项。 2．推理判断题。根据文章第五段“However, there’s no harm in putting hot food directly into the fridge if you need to. If you are a forgetful person, or if you won’t be around to store the food after it has cooled enough, go ahead and put it in the fridge. Your fridge can handle the heat and get the food cooled quickly.(然而，如果你需要的话，把热的食物直接放进冰箱并没有害处。如果你是个健忘的人，或者你不会在那里等待食物冷却后再存放，那么就直接把它放进冰箱吧。你的冰箱能够承受热量并迅速使食物降温)”可知，作者认为把热的食物直接放进冰箱并没有害处。如果你是个健忘的人，或者你不会在那里等待食物冷却后再存放，那么就直接把它放进冰箱，可以推断出作者对于直接将热食放入冰箱的态度是支持的。故选B项。 3．细节理解题。根据文章最后一段引用Serena Poon的话“In fact, the sooner you can get your leftovers in the fridge, the better.(事实上，越快把剩菜放进冰箱越好)”可知，Serena Poon建议应立即将剩菜存入冰箱。故选B项。 4．主旨大意题。根据第一段“There are two kinds of people: those who like to pack up leftovers as soon as dinner is over, and those who let leftovers sit out for a few hours so they can cool down.( 有两种人：一种是晚饭一吃完就喜欢打包剩菜的人，另一种是让剩菜放在外面几个小时以便于冷却的人)”、第二段“However, both leaving leftovers out for a long period of time and adding hot items to the fridge can cause problems(不过，长时间放置剩菜剩饭和将热食物直接放入冰箱都可能导致问题)”以及最后一段““It is OK to leave the food cooling outside before you hit the two-hour mark,” says Serena Poon, nutritionist of Le Cordon Bleu’s Grand Diploma training program. “In fact, the sooner you can get your leftovers in the fridge, the better.”(“在两小时之内，将食物放在室外冷却是可以的，”勒科尔多布蓝带大文凭培训项目的营养师塞丽娜·普恩说。“事实上，你越早将剩菜放进冰箱越好。”)”可知，文章主要探讨了剩菜是否应该放在外面冷却还是直接放入冰箱的问题，指出了两种做法的利弊，并给出了相应的建议。因此，文章的最佳标题应该是关于“在冰箱外冷却食物还是在冰箱内冷却”。故选C项。 Passage8. Despite many public health campaigns to highlight various problems with sugary drinks, we drink them a lot. But, not everyone consumes them. Two new studies threw light on the fact that some of us easily fall victim to the harms of sugary drinks than others. Though sugary drinks are everywhere, some people find them harder to resist and the first study, conducted by professor Joshua McGreen at Flinders University, sought to understand why. For the research, 128 young adults of 17 to 25 completed a computer test evaluating their attitudes about soft drinks. The study showed that the more unconscious positive judgments individuals had of soft drinks, the more soft drinks they consumed. It also found that a lack of inhibitory control (抑制控制), which is the cognitive (认知的) process that allows us to control our desires — say, to buy a nice-tasting soft drink even though we know it’s unhealthy — was also a factor in increased consumption. A second study provides clues about who is more easily influenced by the marketing strategies. The study found that soft drink companies, like Coca-Cola and PepsiCo, have multi-billion dollar budgets for advertising and marketing campaigns. These campaigns are “increasingly being directed at disadvantaged groups”, including children and adolescents generally, and people living in disadvantaged neighborhoods. Soft drinks, even “zero-sugar” ones, are typically high in calories, but of little nutritional benefit. Placing a tax on sweet drinks may be one strategy to reduce people’s consumption. McGreen also suggests that people develop strong self-control of soft drink consumption. It’s something he wants to research further. He adds, “I would also like to ban advertisements for soft drinks for sports or programs that appeal to children. It is specially important for sports people to stop being walking billboards (广告板) for junk food and drinks.” 1．What do the two new studies focus on? A．The harm of sugary drinks. B．The popularity of sugary drinks. C．The consumers of sugary drinks. D．The profit made by sugary drinks. 2．Who are most likely to buy soft drinks according to McGreen? A．Fitness lovers. B．Rich businessmen. C．Reasonable consumers. D．People with low income. 3．What is the last paragraph mainly about? A．The warning against the consumption of soft drinks. B．Proposals on how to reduce the consumption of soft drinks. C．Plans to research into self-control of soft drink consumption. D．The significance of sports stars in soft drinks’ advertisements. 4．In which section of a newspaper may this passage appear? A．Health. B．Politics. C．Business. D．Entertainment. 【答案】1．C 2．D 3．B 4．A 【导语】本文是一篇说明文，文章主要介绍了两项有关含糖饮料消费的研究，结果表明个体态度和抑制控制力差异影响软饮料的消费，且饮料公司的营销多针对弱势群体。最后通过呼吁对含糖饮料征税，加强自控等措施来减少喝软饮料。 1．细节理解题。根据第一段“Two new studies threw light on the fact that some of us easily fall victim to the harms of sugary drinks than others.(两项新的研究揭示了这样一个事实：我们中有些人比其他人更容易受到含糖饮料的危害)”可知，这两项新研究的重点是含糖饮料的消费者。故选C。 2．推理判断题。根据第三段“These campaigns are “increasingly being directed at disadvantaged groups”, including children and adolescents generally, and people living in disadvantaged neighborhoods.(这些运动“越来越多地针对弱势群体”，包括一般的儿童和青少年以及生活在弱势社区的人)”可知，根据麦格林的调查，那些收入较低的人们最有可能购买含糖饮料。故选D。 3．主旨大意题。根据最后一段“Placing a tax on sweet drinks may be one strategy to reduce people’s consumption. McGreen also suggests that people develop strong self-control of soft drink consumption. It’s something he wants to research further. He adds, “I would also like to ban advertisements for soft drinks for sports or programs that appeal to children. It is specially important for sports people to stop being walking billboards (广告板) for junk food and drinks.”(对甜饮料征税可能是减少人们消费的一种策略。McGreen还建议人们对软饮料的消费发展出很强的自制力。这是他想进一步研究的东西。他补充说：“我还希望禁止为吸引儿童的运动或节目做软饮料广告。尤其重要的是，运动人士不要再成为垃圾食品和饮料的广告牌。”)”可知，最后一段主要讲了关于减少软饮料消费的建议。故选B。 4．推理判断题。根据第一段“Despite many public health campaigns to highlight various problems with sugary drinks, we drink them a lot. But, not everyone consumes them. Two new studies threw light on the fact that some of us easily fall victim to the harms of sugary drinks than others.(尽管许多公共健康运动强调含糖饮料的各种问题，但我们还是喝得很多。但是，并不是每个人都消费它们。两项新的研究揭示了这样一个事实，即我们中的一些人比其他人更容易成为含糖饮料危害的受害者)”结合文章介绍了有关含糖饮料消费的研究以及减少喝软饮料的建议可推知，该文章选自报纸的“健康”版块。故选A。 二、完形填空 Passage1. Orange chicken, salt and pepper chips, fried rice... Max Burns lists several typical Western-style Chinese dishes that disappoint him. For Burns who 1 his childhood in China, those cuisines are far from genuine. They are invented to 2 Western preferences. Actually, many Westerners regard that 3 type of dishes as the whole of Chinese cuisine. The average Westerners are not as 4 and educated as they could be. That is why Burns 5 trying to show Chinese food by vlogging about making Chinese dishes at home. The food adventure has 6 Burns grow into an influencer with over three million subscribers worldwide today and helped shift some people’s ideas about Chinese food. His friends told him they were shocked by the 7 of Chinese cuisine and it took them a long time to figure out different categories of Chinese cuisine. 8 , when Burns first started vlogging in 2016 after returning to England, cooking Chinese food at home was a then “stupid idea”, because he was never 9 of cooking. At the time, most of his 10 centered more on explaining aspects of Chinese culture. However, later, when Burns couldn’t 11 outside, he had to learn to cook. The moment he tried to learn Chinese cooking, he 12 fell in love with it. “The more I learned about Chinese cooking, the 13 I got into it,” he recalls. The cooking journey also serves to 14 his connection with China, even though he has left China for years. Burns appreciates the experiences of living in China, 15 him to teach about Chinese cuisine and build a cross-cultural bridge between the East and the West. 1．A．attracted B．spent C．gathered D．retired 2．A．cure B．hire C．satisfy D．bite 3．A．tough B．legal C．capable D．particular 4．A．motivated B．weighed C．informed D．recognized 5．A．starts B．orders C．serves D．ranks 6．A．helped B．considered C．employed D．organized 7．A．origin B．moral C．custom D．diversity 8．A．Professionally B．Interestingly C．Completely D．Suddenly 9．A．critical B．equal C．fond D．previous 10．A．videos B．tests C．courses D．surveys 11．A．work B．exercise C．film D．dine 12．A．immediately B．independently C．recently D．regularly 13．A．most B．more C．less D．least 14．A．launch B．argue C．differ D．maintain 15．A．imagining B．seeking C．enabling D．describing 【答案】1．B 2．C 3．D 4．C 5．A 6．A 7．D 8．B 9．C 10．A 11．D 12．A 13．B 14．D 15．C 【导语】本文体裁为记叙文，主要讲述了Max Burns通过分享自己制作中式菜肴的视频博客经历，不仅成为了拥有广大订阅者的网络红人，还帮助改变了部分人对于中国菜的刻板印象，并加深了他自己与中国文化的联系。 1．考查动词词义辨析。句意：对于在中国度过童年的Burns来说，这些菜肴远非正宗。A. attracted吸引；B. spent花费（时间），度过；C. gathered聚集；D. retired退休。根据下文的“his childhood in China”和“Burns appreciates the experiences of living in China”可知，此处指Burns在中国度过了童年时光。故选B。 2． 考查动词词义辨析。句意：它们是为了迎合西方人的口味而发明的。A. cure治愈；B. hire雇佣；C. satisfy满足；D. bite咬。根据下文的“Western preferences”可知，这里指这些西式中餐是为了满足西方人口味而创造的。故选C。 3．考查形容词词义辨析。句意：实际上，许多西方人认为这种特别类型的菜肴就是中国菜的全部。A. tough艰难的；B. legal合法的；C. capable有能力的；D. particular特定的，特别的。根据上文的“Orange chicken, salt and pepper chips, fried rice... Max Burns lists several typical Western-style Chinese dishes”、“those cuisines are far from genuine”可知，这里指的是上文提到的西式中餐，是一种特别类型的中餐。故选D。 4．考查形容词和动词词义辨析。句意：一般的西方人对中国菜的了解并不如他们可能应该知道的那样多。A. motivated有动力的；B. weighed称重；C. informed见多识广的；D. recognized公认的。根据下文的“and educated as they could be”可知，此处指西方人对中国菜的了解不够见多识广。故选C。 5．考查动词词义辨析。句意：这就是为什么Burns开始通过在家制作中国菜的视频博客来展示中国菜的原因。A. starts开始；B. orders命令；C. serves服务；D. ranks排名。根据下文的“trying to show Chinese food by vlogging about making Chinese dishes at home”可知，这里指Burns开始制作视频来展示中国菜。故选A。 6．考查动词词义辨析。句意：这段美食之旅帮助Burns成长为拥有全球超过三百万订阅者的网红，并帮助改变了一些人对中国菜的看法。A. helped帮助；B. considered考虑；C. employed雇佣；D. organized组织。根据下文的“Burns grow into an influencer with over three million subscribers worldwide today and helped shift some people’s ideas about Chinese food”可知，这里强调这段经历对Burns成为网红的帮助。故选A。 7．考查名词词义辨析。句意：他的朋友们告诉他，他们对中国菜的多样性感到震惊，并且花了很长时间才弄清楚中国菜的不同类别。A. origin起源；B. moral道德；C. custom习俗；D. diversity多样性。根据下文的“of Chinese cuisine and it took them a long time to figure out different categories of Chinese cuisine”可知，这里指中国菜种类繁多，令人惊讶。故选D。 8．考查副词词义辨析。句意：有趣的是，当Burns在2016年回到英格兰后开始录制视频博客时，他在家做中国菜被认为是一个愚蠢的想法，因为他从来不喜欢烹饪。A. Professionally专业地；B. Interestingly有趣地；C. Completely完全地；D. Suddenly突然地。根据下文的“when Burns first started vlogging in 2016 after returning to England, cooking Chinese food at home was a then “stupid idea”, because he was never 9 of cooking.”可知，他从来不喜欢烹饪，但是Burns在2016年回到英格兰后开始录制视频博客，这是有趣的事情。故选B。 9．考查形容词词义辨析。句意：有趣的是，当Burns在2016年回到英格兰后开始录制视频博客时，他在家做中国菜被认为是一个愚蠢的想法，因为他从来不喜欢烹饪。A. critical批判的；B. equal平等的；C. fond喜爱的；D. previous以前的。根据上文的“when Burns first started vlogging in 2016 after returning to England, cooking Chinese food at home was a then “stupid idea””可知，这里指Burns起初并不喜欢烹饪。故选C。 10．考查名词词义辨析。句意：当时，他的大部分视频更多地集中在解释中国文化方面。A. videos视频；B. tests测试；C. courses课程；D. surveys调查。根据上文的“Burns first started vlogging in 2016 after returning to England”可知，Burns在2016年回到英格兰后开始录制视频博客，这里指Burns最初制作的视频内容。故选A。 11．考查动词词义辨析。句意：然而，后来，当Burns不能外出就餐时，他不得不学习烹饪。A. work工作；B. exercise锻炼；C. film拍摄电影；D. dine进餐，吃饭。根据下文的“outside, he had to learn to cook”可知，这里指由于某些原因无法外出吃饭。故选D。 12．考查副词词义辨析。句意：当他尝试学习中国烹饪时，他立刻爱上了它。A. immediately立即；B. independently独立地；C. recently最近；D. regularly定期地。根据上文的“The moment he tried to learn Chinese cooking”和下文的“fell in love with it”可知，这里强调他对中餐烹饪的喜爱是一接触就产生的。故选A。 13．考查比较级。句意：“我对中国烹饪了解得越多，就越喜欢，”他回忆道。A. most最多；B. more更多；C. less更少；D. least最少。根据上文的“The more I learned about Chinese cooking”可知，此处用“the + 比较级，the + 比较级”结构，表示“越……越……”，因此用more，侧面反应对中国烹饪的喜爱。故选B。 14．考查动词词义辨析。句意：这段烹饪之旅也有助于保持他与中国之间的联系。A. launch启动；B. argue争论；C. differ不同；D. maintain维持，保持。根据下文的“his connection with China, even though he has left China for years”可知，这里指烹饪让他与中国保持联系。故选D。 15．考查动词词义辨析。句意：Burns感激在中国生活的经历，这使他能够教授中国烹饪，并在东西方之间架起一座跨文化的桥梁。A. imagining想象；B. seeking寻找；C. enabling使能够；D. describing描述。根据下文的“him to teach about Chinese cuisine and build a cross-cultural bridge between the East and the West.”可知，这里指在中国的生活经历使他能够教授中国烹饪，并在东西方之间架起一座跨文化的桥梁。故选C。 Passage2. Many Chinese people used to 1 each other with “Have you had your meal?” to show their friendliness. Recently, a new greeting has become 2 in many Chinese cities, namely “Have you 3 weight?” Chen Xin, a manager of a media company in Hangzhou, has 4 his friends after getting 5 successfully. “Following instructions from my nutritionist, I went on a 6 and lost 10 kg.” Chen said with a 7 smile. In recent years, food-delivery services have been growing fast and entering every comer of Chinese cities. Also, Chinese people can 8 buy foods from all over the world. But people are paying more and more attention to their 9 . More people are becoming 10 with various terms, such as “low calories”, “sugar cut-off” and “light food”. “I used to eat a lot of unhealthy food, which brought me much 11 .” Chen said. “Now my health indicators (指标) are becoming 12 , and I can feel that my body is in good   13 again.” Chen is not alone. Many Chinese are troubled with “diseases of richness”, including obesity and high blood pressure, as the quality of life has greatly 14 over the past decades. Most people need to worry about if they have a healthy diet, 15 if they have enough food. 1．A．ask B．question C．tell D．greet 2．A．important B．necessary C．popular D．usual 3．A．keep B．lost C．catch D．gain 4．A．surprised B．excited C．frightened D．scared 5．A．fatter B．fitter C．slimmer D．stronger 6．A．diet B．walk C．sport D．food 7．A．relaxed B．confused C．interested D．satisfied 8．A．hardly B．simply C．easily D．quickly 9．A．mind B．body C．wealth D．health 10．A．similar B．familiar C．strange D．curious 11．A．trap B．mistake C．trouble D．difficulty 12．A．formal B．normal C．high D．low 13．A．shape B．level C．situation D．condition 14．A．processed B．improved C．changed D．enlarged 15．A．rather than B．or rather C．other than D．or other 【答案】1．D 2．C 3．B 4．A 5．C 6．A 7．D 8．C 9．D 10．B 11．C 12．B 13．D 14．B 15．A 【导语】本文是一篇说明文。文章主要说明了随着生活水平大幅提高，人们不必担心食物是否充足，并且越来越注重健康饮食和身体健康。 1．考查动词词义辨析。句意：许多中国人过去常常用“你吃饭了吗？”来打招呼，以示友好。A. ask问；B. question提问；C. tell告诉；D. greet问候。根据下文“each other with “Have you had your meal?” to show their friendliness.”可知，过去许多中国人常常用“你吃了吗？”来互相问候彼此，以此来表达他们的友好，故选D项。 2．考查形容词词义辨析。句意：最近，一种新的问候语在中国许多城市流行起来，即“你减肥了吗？” A. important重要的；B. necessary必要的；C. popular流行的；D. usual常见的。根据“a new greeting has become ____2____ in many Chinese cities”可知，最近在中国的许多城市流行一种新的问候方式，故选C项。 3．考查动词词义辨析。句意：最近，一种新的问候语在中国许多城市流行起来，即“你减肥了吗”？A. keep保持；B. lost 失去；C. catch抓住；D. gain获得。根据““Have you  weight?””可知，是“你减肥了吗？”，lost weight为固定短语，表示“减肥”，故选B项。 4．考查动词词义辨析。句意：杭州一家媒体公司的经理陈欣在成功瘦身后，让朋友们大吃一惊。A. surprised惊讶；B. excited兴奋的；C. frightened吓坏；D. scared害怕。根据“has ____4____ his friends after getting ____5____ successfully”及下文“lost 10 kg”可知，陈欣让他的朋友们在成功瘦身后大吃一惊，故选A项。 5．考查形容词词义辨析。句意：杭州一家媒体公司的经理陈欣在成功瘦身后，让朋友们大吃一惊。A. fatter更胖；B. fitter更健康；C. slimmer更苗条；D. stronger更强壮。根据下文“I went on a ____6____ and lost 10 kg.可知，是成功瘦身了10公斤，变得更苗条了，故选C项。 6．考查名词词义辨析。句意：“按照营养师的指导，我开始节食，减掉了10公斤。”A. diet节食；B. walk散步；C. sport运动；D. food食物。根据“Following instructions from my nutritionist, I went on a ____6____ and lost 10 kg.”克制，瘦身10公斤是按照营养师指导节食的结果，故选A项。 7．考查形容词词义辨析。句意：陈欣微笑着满意的说到。A. relaxed放松的；B. confused迷茫的；C. interested感兴趣的；D. satisfied满意的。根据下文“smile”可知，他是满意的，故选D项。 8．考查副词词义辨析。句意：此外，中国人可以很容易地从世界各地购买食品。A. hardly几乎；B. simply简单地；C. easily容易地；D. quickly快速地。根据上文“In recent years, food-delivery services have been growing fast and entering every comer of Chinese cities. (近年来，外卖服务发展迅速，并进入了中国城市的每一个角落。)”可知，近年送餐服务发展迅速，进入中国城市的每个角落，所以中国人可以很容易地购买到世界各地的食品，故选C项。 9．考查名词词义辨析。句意：但人们越来越关注自己的健康。A. mind心灵；B. body身体；C. wealth财富；D. health健康。根据下文“such as “low calories”, “sugar cut-off” and “light food”.”可知，人们越来越关注自己的健康，故选D项。 10．考查形容词词义辨析。句意：越来越多的人开始熟悉各种术语，例如“低热量”、“减糖”和“清淡食品”。A. similar相似的；B. familiar熟悉的；C. strange奇怪地；D. curious好奇的。根据下文“such as “low calories”, “sugar cut-off” and “light food”.”可知，人们对低热量”、“减糖”和“清淡食品”这些术语越来越熟悉，故选B项。 11．考查名词词义辨析。句意：我以前吃了很多不健康的食物，这给我带来了很多麻烦。A. trap陷进；B. mistake错误；C. trouble麻烦；D. difficulty困难。根据上文“I used to eat a lot of unhealthy food”可知，以前吃了很多不健康的食物，所以带来了很多麻烦，故选C项。 12．考查形容词词义辨析。句意：现在我的健康指标正在恢复正常，我能感觉到我的身体又恢复了良好的状态。A. formal正式的；B. normal正常的；C. high高的；D. low低的。根据上文““I used to eat a lot of unhealthy food, which brought me much ____11____.””及“Now my health indicators (指标) are becoming”可知，作者是前后对比，现在是健康指标变得正常了，故选B项。 13．考查名词词义辨析。句意：现在我的健康指标正在恢复正常，我能感觉到我的身体又恢复了良好的状态。A. shape形状；B. level水平；C. situation处境；D. condition情况。根据“I can feel that my body is in good ____13____ again.”可知，身体恢复到了良好的状态，故选D项。 14．考查动词词义辨析。句意：许多中国人被肥胖和高血压等“富贵病”所困扰，因为过去几十年来生活质量有了很大的改善。A. processed加工；B. improved提高；C. changed改变；D. enlarged扩大。根据“Many Chinese are troubled with “diseases of richness”, including obesity and high blood pressure, as the quality of life has greatly ____14____over the past decades.”可知，在过去的几十年里，随着生活质量的提高，许多中国人都患有肥胖和高血压在内的“富贵病”，故选B项。 15．考查介词短语词义辨析。句意：A. rather than而不是；B. or rather倒不如说；C. other than而不是；D. or other或其他。根据下文“Most people need to worry about if they have a healthy diet, ____15____ if they have enough food.”根据“Most people need to worry about if they have a healthy diet, ____15____ if they have enough food.”可知，中国人的生活质量提高了，不用担心食物是否足够了，因此此处是转折关系，故选A项。 ( 23 )原创精品资源学科网独家享有版权，侵权必究！ 学科网（北京）股份有限公司 学科网（北京）股份有限公司 学科网（北京）股份有限公司 $$