广东省广州市天河区2024-2025学年高二上学期期末考试英语试题

2024学年第一学期天河区期末考试

高二英语

本试卷共8页，满分为150分，考试用时120分钟。

注意事项：

1. 答卷前，考生必须用黑色字迹的钢笔或签字笔将自己的学校、姓名、班级、座位号和考生号填写在答题卡相应的位置上，再用2B铅笔把考号的对应数字涂黑。

2. 选择题每小题选出答案后，用2B铅笔把答题卡上对应题目的答案标号涂黑；如需改动，用橡皮擦干净后，再选涂其他答案；不能答在试卷上。

3. 非选择题必须用黑色字迹的钢笔或签字笔作答，答案必须写在答题卡各题目指定区域内的相应位置上；如需改动，先划掉原来的答案，然后再写上新的答案；不准使用铅笔或涂改液。不按以上要求作答的答案无效。

4. 考生必须保证答题卡的整洁，考试结束后，将试卷和答题卡一并交回。

第Ⅰ卷

第一部分  阅读 (共两节，满分45分)

第一节 (共10小题；每小题3分，满分30分)

阅读下面短文，从每题所给的A, B, C, D四个选项中选出最佳选项。

A

Growing up in Africa, Karen Davies found herself surrounded by amazing plants and animals. “I was lucky enough to be brought up here,” she says. “The light and atmosphere is second to none.” It was here that her love for horses first developed. “I painted my first horses as a teenager,” she recalls.

Even though her art teacher said she shouldn’t try art as a career, Karen didn’t listen. “I’ve never been good at following that kind of advice.”

The artist’s journey as a military officer’s wife presented its own set of challenges, with frequent moves requiring her to adapt her artistic practice to new environments. “The challenge has been to set up my space in every army quarter and explore locally where I can sell work or make contacts, ” she explains. Yet, she discovered opportunities in unexpected places, from staying at a village pub to working with agents in Ireland.

Commissioned (委托) by many international clients, her work hangs in private collections all over the world. Animal portraits have become one of her specialties. Working mainly with soft oils, Karen’s artistic process is a balance of technique and intuition (直觉) . “I don’t mix much. Instead, I rely on the oils overlaying each other,” she

explains. In her work, the artist finds freedom and experimentation in her “me” work, where she explores new methods and subjects. “I’ve challenged myself not to sketch (画素描) the subject but go straight in with paint,” she shares. “It’s a fun way of working.” Meanwhile, her commission work holds a special place in her heart, allowing her to honour loved pets and racehorses with detailed pictures that show a sense of freedom.

While self-taught, Karen gets inspiration from different artists, from Monet to contemporary talents like Aaron Scheurr. “I think it is more important than ever for artists to be true to themselves and their own creative processes.” Through her journey, she has learned the importance of finding “your people” — fellow artists who support and inspire. “After years of moving around, I have only recently started finding mine.” she shares. “And it is inspiring.”

1. What may inspire Karen’s love for art?

A. Wildlife protection in Africa. B. Life as an officer’s wife.

C. Advice from her art teacher. D. Natural environment in Africa.

2. How did Karen pursue art with frequent moves?

A. By seeking new chances. B. By selling her work to Ireland.

C. By changing her artistic style. D. By making friends at village pubs.

3. What can we learn about her art work?

A. It focuses on the same subject. B. It uses unique painting tools.

C. It features simple rough lines. D. It reflects constant creativity.

B

A mould (霉菌) that grows on food waste has been shown to completely change its taste, allowing food that would otherwise be thrown out to be eaten in a new way.

Every year, about a third of food globally is wasted, with leftover responsible for around 8 per cent of greenhouse gas emissions (排放) over its lifetime. Repurposing it into new kinds of eatable food can reduce the climate impact of food production while also improving food security.

Neurospora intermedia, an orange fungus (真菌) grown from the byproducts of milk production, has been used for centuries to make oncom, a traditional food in Indonesia. Vayu Hill-Maini at the University of California, and his colleagues are now working with chefs at Michelin-starred restaurants to develop new foods using the fungus.

His team has shown that N. intermedia can grow well on at least 30 types of agricultural waste, including tomato and banana skin, where the fungus can transform indigestible plant waste into nutritious food in around 36

hours. Some of the research results are now appearing on their menus at the Alchemist restaurant in Copenhagen run by Rasmus Munk. N. intermedia is used in a dessert of jellied plum wine with rice custard, which is left to ferment (发酵) for 60 hours. This process has changed both the smell and taste “in quite a dramatic way”, according to Munk.

When the team asked Danish consumers to try it for the first time, people consistently rated its taste above 6 on a scale of l to 9.

“I found it mind-blowing to suddenly discover flavours like banana without adding anything except the fungi, ” says Hill-Maini. “Of course, all of our wild shots don’t work out, but when they do, they can produce quite revolutionary results. ”

The chefs involved hope that by demonstrating what upcycled food can do at the highest level of gastronomy (美食学) , the concept will gain commercial appeal. “We are just at the beginning stages of unlocking its full potential,” says Hill-Maini.

4. What can we learn about N. intermedia, according to Hill-Maini’s findings?

A. It significantly changes the flavor of food.

B. It is primarily used to make jellied plum wine.

C. It has been used to make traditional food for long.

D. It can transform indigestible food within 60 hours.

5. What does the underlined word “mind-blowing” in paragraph 6 mean?

A. Annoying. B. Puzzling. C. Surprising. D. Satisfying.

6. What is the best title of the text?

A. A New Trend in Food Industry. B. A Fungus Creates Wonder.

C. A Mould Grows on Food Waste. D. The Danger of Food Waste.

C

Gen Z’s cultural habits are often perceived as screen-focused, but a recent survey by the Booksellers Association challenges this view. It has found that the new generation are more likely than older ones to buy a book based on in-person recommendations from booksellers. UK booksellers have noticed a sharp rise in young readers visiting stores, seeking human interaction rather than relying on algorithm-driven (算法驱动) online recommendations.

The Internet, especially BookTok, the corner of TikTok, does have a role to play in bookshops’ popularity. Booksellers agree that social media has helped to promote the bookshop to younger readers who travel from