Unit 8 Cooking Skills（烹饪技巧主题+语法总复习）（教师讲解卷）-2026版内蒙古自治区（对口招生）《英语考点双析卷》第55卷（原卷版+解析版）

编写说明：2026版内蒙古自治区（对口招生）《英语考点双析卷》，依据最新版《中等职业学校英语课程标准》，基础模块1、2、3（语文版）教材内容及历年高考真题进行编写。“考点双析”即围绕一个考点设置两份试卷，一份是老师的讲解卷，一份是学生的练习卷。本专辑共涵盖30个单元的词汇、语法、主题等内容的60份试卷，助力师生构建 “讲练结合” 的学习闭环，特别适用于第一轮高考复习。 本卷是2026版内蒙古自治区（对口招生）《英语考点双析卷》的第55卷，综合训练学生对《基础模块3》（语文版）第八单元的掌握情况，烹饪技巧主题、语法总复习。 2026版内蒙古自治区（对口招生）《英语考点双析卷》第55卷 Unit 8 Cooking Skills 烹饪技巧主题+语法总复习 教师讲解卷 一、单项选择（共15小题；每小题2分，满分 30分） 阅读下列句子，从每题所给的A、B、C和D四个选项中，选出最佳选项。 1．Braised pork, one of the most famous Chinese dishes, ________ a long time to cook but tastes extremely delicious. A．take B．takes C．took D．taking 2．If you ________ the garlic and ginger before stir-frying, the dish will have a richer flavor. A．chop B．chopped C．will chop D．have chopped 3．The Italian pasta ________ with tomato sauce and basil is my brother’s favorite breakfast. A．serve B．serving C．served D．to serve 4．My mom knows ________ to adjust the heat when making soup, so the soup is always neither too thick nor too thin. A．how B．what C．which D．when 5．It’s necessary that we ________ fresh ingredients for making salad to ensure food safety. A．choose B．chose C．will choose D．have chosen 6．The chef ________ we met at the cooking class taught us how to make authentic Sichuan spicy tofu. A．which B．who C．whose D．whom 7．Not only ________ the recipe introduce the steps of making pizza, but it also explains the origin of this Western dish. A．do B．does C．did D．is 8．A number of cooking blogs ________ practical tips for beginners, such as how to cut vegetables quickly. A．offer B．offers C．offered D．offering 9．If I had followed the chef’s advice on seasoning, my stir-fried shrimp ________ so salty. A．wouldn’t be B．wouldn’t have been C．isn’t D．wasn’t 10．The reason ________ homemade noodles taste better is that they don’t contain preservatives. A．why B．which C．what D．where 11．There ________ a variety of herbs and spices used in Indian cooking, which makes it very flavorful. A．is B．are C．has D．have 12．She suggested that we ________ dumplings together this weekend to practice Chinese cooking skills. A．make B．made C．will make D．have made 13．________ by the smell of the braised beef, many neighbors came to ask for the recipe. A．Attracting B．Attracted C．Attract D．To attract 14．Either you or your sister ________ responsible for preparing the vegetables for dinner. A．is B．are C．was D．were 15．So tender ________ the steamed fish that it melts in your mouth. A．is B．are C．was D．were 二、阅读理解（共10小题；每小题3分，满分30分） （A） Making authentic Chinese braised pork (红烧肉) requires mastering key cooking skills, as it’s not just about boiling meat but balancing flavors and controlling heat. Here’s a detailed guide to this classic dish. First, choose the right pork. Fatty and lean pork belly is ideal—it becomes tender after slow cooking without being too greasy. Cut the pork into 3-centimeter cubes and blanch (焯水) them in boiling water for 3 minutes to remove blood and impurities. Drain the water and set the pork aside. Second, stir-fry the aromatics (香料). Heat a wok with a little oil, then add ginger, garlic, and star anise. Stir-fry until fragrant, about 1 minute. This step lays the foundation for the dish’s flavor, so don’t rush it. Third, brown the pork. Add the blanched pork to the wok and stir-fry over medium heat until the surface turns golden brown. This helps lock in the meat’s juices and adds a rich flavor. Fourth, add seasonings and simmer. Pour in soy sauce, sugar, and a little water—enough to cover the pork. Bring to a boil, then turn down the heat to low and simmer for 40-60 minutes. The longer it simmers, the more tender the pork becomes. Stir occasionally to avoid sticking. Finally, thicken the sauce. Turn up the heat to high and stir continuously until the sauce thickens and coats the pork evenly. Serve hot with rice for the best taste. Mastering these steps means you can adjust the seasonings according to your taste—add a little vinegar for freshness or chili for spiciness. 16．What part of pork is ideal for making braised pork? A．Lean pork. B．Fatty pork. C．Pork belly. D．Pork ribs. 17．Why do we blanch the pork? A．To make it golden brown. B．To remove blood and impurities. C．To thicken the sauce. D．To lock in juices. 18．How long should we simmer the pork? A．3 minutes. B．1 minute. C．40-60 minutes. D．10 minutes. 19．What should we do before serving? A．Blanch the pork. B．Stir-fry the aromatics. C．Brown the pork. D．Thicken the sauce. 20．What is the main purpose of the passage? A．To introduce the origin of braised pork. B．To teach readers how to make authentic Chinese braised pork. C．To compare braised pork with other Chinese dishes. D．To explain why braised pork is popular. （B） Cooking is not just a way to satisfy hunger—it’s a cultural expression. Chinese and Western cooking differ greatly in their attitude towards “heat control”, a skill that reflects deep cultural values. In Chinese cooking, heat control is an art. Chefs adjust heat constantly during cooking: high heat for stir-frying to retain vegetables’ crispness and nutrition; medium heat for browning meat; low heat for simmering to blend flavors. For example, making Buddha’s Temptation (佛跳墙) requires simmering over low heat for hours, allowing ingredients like seafood and mushrooms to absorb each other’s flavors. This patience reflects the Chinese value of “harmony” — balancing different elements to create something better. In Western cooking, heat control is more scientific. Recipes often specify exact temperatures and cooking times. For instance, baking a cake requires preheating the oven to 180℃ and baking for 25 minutes—any deviation may ruin the cake. Westerners view cooking as a precise process, emphasizing consistency and standardization. This reflects the cultural focus on “order” and “precision”. Despite these differences, both cultures value cooking skills as a way to show care. Whether it’s a Chinese family simmering braised pork or a Western family baking cookies, the act of cooking carries love and connection. 21．What is the key difference in heat control between Chinese and Western cooking? A．Chinese cooking uses only high heat. B．Western cooking uses only low heat. C．Chinese cooking is artistic, Western is scientific. D．Chinese cooking is precise, Western is casual. 22．Why do Chinese chefs use low heat for simmering? A．To retain crispness. B．To blend flavors. C．To brown meat. D．To save time. 23．What does Western cooking emphasize in heat control? A．Harmony and balance. B．Consistency and standardization. C．Constant adjustment. D．Patience and creativity. 24．What do both cultures value in cooking? A．Using expensive ingredients. B．Cooking quickly. C．Cooking skills as a way to show care. D．Following exact recipes. 25．What is the main idea of the passage? A．To explain how to control heat in Chinese cooking. B．To compare heat control in Chinese and Western cooking and their cultural meanings. C．To introduce popular dishes in Chinese and Western cultures. D．To teach readers how to bake a cake and make Buddha’s Temptation. 三、补全对话（共5小题；每小题2分，满分10分） Tony: Hi, Lisa! I want to learn how to make Italian pasta. Can you give me some advice? Lisa: Hi, Tony! Sure! Making pasta is easier than you think. 26 Tony: Great! What ingredients do I need? Lisa: You’ll need flour, eggs, salt, and your favorite sauce—tomato or cream sauce works well. 27 Tony: Got it! How do I make the pasta dough? Lisa: Mix the flour and salt first, then crack the eggs into the middle. 28 Knead it for about 10 minutes until it’s smooth. Tony: How long should I let the dough rest? Lisa: Cover it with a cloth and let it rest for 30 minutes. 29 Tony: And then how do I cut the pasta? Lisa: Roll the dough thin with a rolling pin, then cut it into strips. Cook the pasta in boiling water for 3-5 minutes. 30 Tony: Thank you so much! I’ll try it this weekend. Lisa: You’re welcome! Don’t forget to add a little salt to the boiling water—it makes the pasta tastier. A．This helps the dough become more elastic. B．Do you like Italian food? C．Then mix everything together with a fork. D．I often make pasta for my family. E．You don’t need any special tools. F．Serve it with your favorite sauce and some cheese. G．Where can I buy the ingredients? 四、句子改错（共10小题；每小题3分，满分30分） 31．My dad spend three hours making a chocolate cake for my birthday last week. 32．The salad making with fresh fruits and yogurt is very popular among children. 33．There is a lot of cheese and butter in Western cooking. 34．If you add more sugar, the soup will not too sweet. 35．Neither my sister nor I likes cooking Western food because it’s too complicated. 36．She suggested that we ordered some seafood to make the pasta more flavorful. 37．The reason why I love baking is because it makes me feel relaxed. 38．Cut the vegetables into small pieces, then fries them in a pan for 5 minutes. 39．A number of my classmates is good at making traditional Chinese snacks. 40．So delicious the homemade pizza is that all my friends wanted more. 试卷第1页，共3页 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 $ 编写说明：2026版内蒙古自治区（对口招生）《英语考点双析卷》，依据最新版《中等职业学校英语课程标准》，基础模块1、2、3（语文版）教材内容及历年高考真题进行编写。“考点双析”即围绕一个考点设置两份试卷，一份是老师的讲解卷，一份是学生的练习卷。本专辑共涵盖30个单元的词汇、语法、主题等内容的60份试卷，助力师生构建 “讲练结合” 的学习闭环，特别适用于第一轮高考复习。 本卷是2026版内蒙古自治区（对口招生）《英语考点双析卷》的第55卷，综合训练学生对《基础模块3》（语文版）第八单元的掌握情况，烹饪技巧主题、语法总复习。 2026版内蒙古自治区（对口招生）《英语考点双析卷》第55卷 Unit 8 Cooking Skills 烹饪技巧主题+语法总复习 教师讲解卷 一、单项选择（共15小题；每小题2分，满分 30分） 阅读下列句子，从每题所给的A、B、C和D四个选项中，选出最佳选项。 1．Braised pork, one of the most famous Chinese dishes, ________ a long time to cook but tastes extremely delicious. A．take B．takes C．took D．taking 【答案】B 【详解】考查主谓一致（单数主语）。句意：红烧肉是中国最有名的菜肴之一，虽然烹饪耗时久，但味道极美。主语“Braised pork”为单数，描述客观事实用一般现在时，A. take（原形，不符）；B. takes（单数，符合）；C. took（过去时，无过去语境）；D. taking（非谓语，不可作谓语）。故选B。 2．If you ________ the garlic and ginger before stir-frying, the dish will have a richer flavor. A．chop B．chopped C．will chop D．have chopped 【答案】A 【详解】考查时态（if条件状语从句）。句意：如果炒菜前把蒜和姜切碎，这道菜的味道会更浓郁。if引导真实条件句，主句用一般将来时，从句用一般现在时表将来，A. chop（一般现在时，符合）；B. chopped（过去时，虚拟语气用法）；C. will chop（将来时，从句无需）；D. have chopped（现在完成时，不符）。故选A。 3．The Italian pasta ________ with tomato sauce and basil is my brother’s favorite breakfast. A．serve B．serving C．served D．to serve 【答案】C 【详解】考查非谓语动词（过去分词作定语）。句意：淋有番茄酱和罗勒的意大利面是我哥哥最喜欢的早餐。pasta与serve为被动关系，过去分词表被动，A. serve（原形，不可作定语）；B. serving（现在分词，表主动）；C. served（过去分词，符合）；D. to serve（不定式，表目的）。故选C。 4．My mom knows ________ to adjust the heat when making soup, so the soup is always neither too thick nor too thin. A．how B．what C．which D．when 【答案】A 【详解】考查疑问词（固定搭配）。句意：我妈妈知道做汤时如何调节火候，所以汤总是不稠不稀。“how to do sth.”表“如何做某事”，符合语境，A. how（符合）；B. what（表“什么”，需接宾语）；C. which（表“哪一个”）；D. when（表“何时”，语义不符）。故选A。 5．It’s necessary that we ________ fresh ingredients for making salad to ensure food safety. A．choose B．chose C．will choose D．have chosen 【答案】A 【详解】考查虚拟语气（It’s necessary that从句）。句意：做沙拉时选择新鲜食材以确保食品安全，这一点很必要。“It’s necessary+that从句”用“(should)+动词原形”，should可省略，A. choose（原形，符合）；B. chose（过去时）；C. will choose（将来时）；D. have chosen（现在完成时）。故选A。 6．The chef ________ we met at the cooking class taught us how to make authentic Sichuan spicy tofu. A．which B．who C．whose D．whom 【答案】B 【详解】考查定语从句（关系代词）。句意：我们在烹饪课上遇到的那位厨师教我们做了正宗的四川麻婆豆腐。先行词“the chef”指人，从句中作主语，A. which（指物）；B. who（指人，作主语，符合）；C. whose（表所属）；D. whom（指人，作宾语）。故选B。 7．Not only ________ the recipe introduce the steps of making pizza, but it also explains the origin of this Western dish. A．do B．does C．did D．is 【答案】B 【详解】考查倒装（not only...but also...开头）。句意：这份食谱不仅介绍了披萨的制作步骤，还解释了这道西餐的起源。“not only”位于句首，句子部分倒装，主语“the recipe”为单数，描述客观事实用一般现在时，A. do（复数助动词）；B. does（单数助动词，符合）；C. did（过去时）；D. is（系动词，与实义动词introduce冲突）。故选B。 8．A number of cooking blogs ________ practical tips for beginners, such as how to cut vegetables quickly. A．offer B．offers C．offered D．offering 【答案】A 【详解】考查主谓一致（“a number of+复数名词”作主语）。句意：许多烹饪博客为新手提供实用技巧，比如如何快速切菜。“a number of+复数名词”作主语，谓语用复数，A. offer（复数，符合）；B. offers（单数）；C. offered（过去时，无过去语境）；D. offering（非谓语）。故选A。 9．If I had followed the chef’s advice on seasoning, my stir-fried shrimp ________ so salty. A．wouldn’t be B．wouldn’t have been C．isn’t D．wasn’t 【答案】B 【详解】考查虚拟语气（对过去的虚拟）。句意：如果我当时听从了厨师关于调味的建议，我的炒虾就不会这么咸了。对过去的虚拟，主句用“wouldn’t have+过去分词”，A. wouldn’t be（对现在虚拟）；B. wouldn’t have been（符合）；C. isn’t（一般现在时，真实语气）；D. wasn’t（一般过去时，真实语气）。故选B。 10．The reason ________ homemade noodles taste better is that they don’t contain preservatives. A．why B．which C．what D．where 【答案】A 【详解】考查定语从句（关系副词）。句意：自制面条味道更好的原因是它们不含防腐剂。先行词“the reason”，从句中作原因状语，用why引导，A. why（符合）；B. which（作主语/宾语）；C. what（不引导定语从句）；D. where（表地点）。故选A。 11．There ________ a variety of herbs and spices used in Indian cooking, which makes it very flavorful. A．is B．are C．has D．have 【答案】B 【详解】考查主谓一致（there be句型）。句意：印度烹饪中使用多种香草和香料，这让它味道十分浓郁。主语“a variety of herbs and spices”为复数，there be句型中be动词用are，A. is（单数）；B. are（复数，符合）；C. has、D. have（结构错误，不与there连用）。故选B。 12．She suggested that we ________ dumplings together this weekend to practice Chinese cooking skills. A．make B．made C．will make D．have made 【答案】A 【详解】考查虚拟语气（suggest后的宾语从句）。句意：她建议我们这周末一起包饺子，练习中餐烹饪技巧。suggest表“建议”时，从句用“(should)+动词原形”，should可省略，A. make（原形，符合）；B. made（过去时）；C. will make（将来时）；D. have made（现在完成时）。故选A。 13．________ by the smell of the braised beef, many neighbors came to ask for the recipe. A．Attracting B．Attracted C．Attract D．To attract 【答案】B 【详解】考查非谓语动词（过去分词作状语）。句意：被红烧牛肉的香味吸引，许多邻居都来要食谱。neighbors与attract为被动关系，过去分词表被动，A. Attracting（现在分词，表主动）；B. Attracted（过去分词，符合）；C. Attract（原形，不可作状语）；D. To attract（不定式，表目的）。故选B。 14．Either you or your sister ________ responsible for preparing the vegetables for dinner. A．is B．are C．was D．were 【答案】A 【详解】考查主谓一致（either...or...连接主语）。句意：要么你，要么你姐姐负责准备晚餐的蔬菜。“either...or...”遵循“就近原则”，靠近谓语的“your sister”为单数，描述当前安排用一般现在时，A. is（单数，符合）；B. are（复数）；C. was（过去时）；D. were（复数过去时）。故选A。 15．So tender ________ the steamed fish that it melts in your mouth. A．is B．are C．was D．were 【答案】A 【详解】考查倒装（so...that...开头）。句意：这道蒸鱼如此鲜嫩，入口即化。“so+形容词”位于句首，句子部分倒装，主语“the steamed fish”为单数，描述客观口感用一般现在时，A. is（单数一般现在时，符合）；B. are（复数）；C. was（过去时）；D. were（复数过去时）。故选A。 二、阅读理解（共10小题；每小题3分，满分30分） （A） Making authentic Chinese braised pork (红烧肉) requires mastering key cooking skills, as it’s not just about boiling meat but balancing flavors and controlling heat. Here’s a detailed guide to this classic dish. First, choose the right pork. Fatty and lean pork belly is ideal—it becomes tender after slow cooking without being too greasy. Cut the pork into 3-centimeter cubes and blanch (焯水) them in boiling water for 3 minutes to remove blood and impurities. Drain the water and set the pork aside. Second, stir-fry the aromatics (香料). Heat a wok with a little oil, then add ginger, garlic, and star anise. Stir-fry until fragrant, about 1 minute. This step lays the foundation for the dish’s flavor, so don’t rush it. Third, brown the pork. Add the blanched pork to the wok and stir-fry over medium heat until the surface turns golden brown. This helps lock in the meat’s juices and adds a rich flavor. Fourth, add seasonings and simmer. Pour in soy sauce, sugar, and a little water—enough to cover the pork. Bring to a boil, then turn down the heat to low and simmer for 40-60 minutes. The longer it simmers, the more tender the pork becomes. Stir occasionally to avoid sticking. Finally, thicken the sauce. Turn up the heat to high and stir continuously until the sauce thickens and coats the pork evenly. Serve hot with rice for the best taste. Mastering these steps means you can adjust the seasonings according to your taste—add a little vinegar for freshness or chili for spiciness. 16．What part of pork is ideal for making braised pork? A．Lean pork. B．Fatty pork. C．Pork belly. D．Pork ribs. 17．Why do we blanch the pork? A．To make it golden brown. B．To remove blood and impurities. C．To thicken the sauce. D．To lock in juices. 18．How long should we simmer the pork? A．3 minutes. B．1 minute. C．40-60 minutes. D．10 minutes. 19．What should we do before serving? A．Blanch the pork. B．Stir-fry the aromatics. C．Brown the pork. D．Thicken the sauce. 20．What is the main purpose of the passage? A．To introduce the origin of braised pork. B．To teach readers how to make authentic Chinese braised pork. C．To compare braised pork with other Chinese dishes. D．To explain why braised pork is popular. 【答案】16．C 17．B 18．C 19．D 20．B 【导语】本文是一篇说明文，围绕“正宗中餐红烧肉的制作”展开，详细介绍了食材选择、焯水、炒香料、煎制、焖煮、收汁等关键步骤，强调火候和调味的平衡，帮助读者掌握这道经典菜品的烹饪技巧。 【详解】 16．细节理解题。根据第二段“Fatty and lean pork belly is ideal”可知，制作红烧肉的理想食材是五花肉。故选C。 17．细节理解题。根据第二段“blanch them in boiling water for 3 minutes to remove blood and impurities”可知，焯水是为了去除血沫和杂质。故选B。 18．细节理解题。根据第四段“simmer for 40-60 minutes”可知，焖煮时间为40到60分钟。故选C。 19．细节理解题。根据第五段“Finally, thicken the sauce... Serve hot with rice”可知，上菜前需要收汁。故选D。 20．主旨大意题。文章分步骤详细介绍了红烧肉的制作方法，核心目的是“教读者制作正宗的中国红烧肉”。故选B。 （B） Cooking is not just a way to satisfy hunger—it’s a cultural expression. Chinese and Western cooking differ greatly in their attitude towards “heat control”, a skill that reflects deep cultural values. In Chinese cooking, heat control is an art. Chefs adjust heat constantly during cooking: high heat for stir-frying to retain vegetables’ crispness and nutrition; medium heat for browning meat; low heat for simmering to blend flavors. For example, making Buddha’s Temptation (佛跳墙) requires simmering over low heat for hours, allowing ingredients like seafood and mushrooms to absorb each other’s flavors. This patience reflects the Chinese value of “harmony” — balancing different elements to create something better. In Western cooking, heat control is more scientific. Recipes often specify exact temperatures and cooking times. For instance, baking a cake requires preheating the oven to 180℃ and baking for 25 minutes—any deviation may ruin the cake. Westerners view cooking as a precise process, emphasizing consistency and standardization. This reflects the cultural focus on “order” and “precision”. Despite these differences, both cultures value cooking skills as a way to show care. Whether it’s a Chinese family simmering braised pork or a Western family baking cookies, the act of cooking carries love and connection. 21．What is the key difference in heat control between Chinese and Western cooking? A．Chinese cooking uses only high heat. B．Western cooking uses only low heat. C．Chinese cooking is artistic, Western is scientific. D．Chinese cooking is precise, Western is casual. 22．Why do Chinese chefs use low heat for simmering? A．To retain crispness. B．To blend flavors. C．To brown meat. D．To save time. 23．What does Western cooking emphasize in heat control? A．Harmony and balance. B．Consistency and standardization. C．Constant adjustment. D．Patience and creativity. 24．What do both cultures value in cooking? A．Using expensive ingredients. B．Cooking quickly. C．Cooking skills as a way to show care. D．Following exact recipes. 25．What is the main idea of the passage? A．To explain how to control heat in Chinese cooking. B．To compare heat control in Chinese and Western cooking and their cultural meanings. C．To introduce popular dishes in Chinese and Western cultures. D．To teach readers how to bake a cake and make Buddha’s Temptation. 【答案】21．C 22．B 23．B 24．C 25．B 【导语】本文是一篇说明文，围绕“中西方烹饪中的火候控制”展开，对比了中餐火候控制的艺术性（强调平衡与耐心）和西餐的科学性（强调精准与标准），并指出两者都将烹饪技巧视为表达关爱的方式，体现了不同文化背景下的饮食价值观。 【详解】 21．细节理解题。根据第二段“In Chinese cooking, heat control is an art”和第三段“In Western cooking, heat control is more scientific”可知，中餐火候控制是艺术性的，西餐是科学性的。故选C。 22．细节理解题。根据第二段“low heat for simmering to blend flavors”可知，中餐用小火焖煮是为了融合味道。故选B。 23．细节理解题。根据第三段“emphasizing consistency and standardization”可知，西餐火候控制强调一致性和标准化。故选B。 24．细节理解题。根据最后一段“both cultures value cooking skills as a way to show care”可知，两者都重视将烹饪技巧作为表达关爱的方式。故选C。 25．主旨大意题。文章对比了中西方烹饪中火候控制的差异及背后的文化意义，核心主旨是“对比中西方烹饪的火候控制及其文化内涵”。故选B。 三、补全对话（共5小题；每小题2分，满分10分） Tony: Hi, Lisa! I want to learn how to make Italian pasta. Can you give me some advice? Lisa: Hi, Tony! Sure! Making pasta is easier than you think. 26 Tony: Great! What ingredients do I need? Lisa: You’ll need flour, eggs, salt, and your favorite sauce—tomato or cream sauce works well. 27 Tony: Got it! How do I make the pasta dough? Lisa: Mix the flour and salt first, then crack the eggs into the middle. 28 Knead it for about 10 minutes until it’s smooth. Tony: How long should I let the dough rest? Lisa: Cover it with a cloth and let it rest for 30 minutes. 29 Tony: And then how do I cut the pasta? Lisa: Roll the dough thin with a rolling pin, then cut it into strips. Cook the pasta in boiling water for 3-5 minutes. 30 Tony: Thank you so much! I’ll try it this weekend. Lisa: You’re welcome! Don’t forget to add a little salt to the boiling water—it makes the pasta tastier. A．This helps the dough become more elastic. B．Do you like Italian food? C．Then mix everything together with a fork. D．I often make pasta for my family. E．You don’t need any special tools. F．Serve it with your favorite sauce and some cheese. G．Where can I buy the ingredients? 【答案】26．E 27．C 28．A 29．F 30．D 【导语】这是一段托尼和莉萨的对话，围绕“制作意大利面”展开，托尼向莉萨请教食材准备、面团制作、醒面、切割和烹饪步骤，莉萨逐一给出清晰建议，贴合单元烹饪技巧主题，帮助托尼掌握基础的西餐制作方法。 【详解】 26．根据前文“Making pasta is easier than you think”可知，莉萨要强调制作意大利面的便捷性，选项E“You don’t need any special tools.（你不需要任何特殊工具。）”符合语境，降低托尼的顾虑。故选E。 27．根据前文“Mix the flour and salt first, then crack the eggs into the middle”可知，莉萨继续说明面团制作步骤，选项C“Then mix everything together with a fork.（然后用叉子把所有东西混合均匀。）”符合语境。故选C。 28．根据前文“let it rest for 30 minutes”可知，莉萨解释醒面的作用，选项A“This helps the dough become more elastic.（这能让面团更有弹性。）”符合语境。故选A。 29．根据前文“Cook the pasta in boiling water for 3-5 minutes”可知，莉萨补充烹饪后的步骤，选项F“Serve it with your favorite sauce and some cheese.（配上你喜欢的酱汁和一些奶酪即可食用。）”符合语境。故选F。 30．根据后文“I’ll try it this weekend”可知，莉萨分享自己的经验以鼓励托尼，选项D“I often make pasta for my family.（我经常给家人做意大利面。）”符合语境。故选D。 四、句子改错（共10小题；每小题3分，满分30分） 31．My dad spend three hours making a chocolate cake for my birthday last week. 【答案】spend→spent 【详解】考查时态（一般过去时）。句意：我爸爸上周花了三个小时给我做巧克力蛋糕。根据“last week”可知用一般过去时，spend（原形）错误，改为spent。 32．The salad making with fresh fruits and yogurt is very popular among children. 【答案】making→made 【详解】考查非谓语动词（过去分词作定语）。句意：用新鲜水果和酸奶做的沙拉很受孩子们欢迎。salad与make为被动关系，making（现在分词）错误，改为made（过去分词）。 33．There is a lot of cheese and butter in Western cooking. 【答案】is→are 【详解】考查主谓一致（there be句型）。句意：西方烹饪中使用大量奶酪和黄油。并列主语“cheese and butter”视为复数，is（单数）错误，改为are。 34．If you add more sugar, the soup will not too sweet. 【答案】will not→will not be 【详解】考查系动词（主谓宾结构完整）。句意：如果你少加点糖，这汤就不会太甜。句子缺少系动词，will not后加be，改为will not be。 35．Neither my sister nor I likes cooking Western food because it’s too complicated. 【答案】likes→like 【详解】考查主谓一致（neither...nor...连接主语）。句意：我和姐姐都不喜欢做西餐，因为它太复杂了。“neither...nor...”遵循“就近原则”，靠近谓语的“I”后接like，likes（单数）错误，改为like。 36．She suggested that we ordered some seafood to make the pasta more flavorful. 【答案】ordered→order 【详解】考查虚拟语气（suggest后的宾语从句）。句意：她建议我们点些海鲜，让意大利面更香浓。suggest表“建议”时，从句用“(should)+动词原形”，ordered（过去式）错误，改为order。 37．The reason why I love baking is because it makes me feel relaxed. 【答案】because→that 【详解】考查表语从句连接词。句意：我喜欢烘焙的原因是它让我感到放松。“The reason why...is that...”为固定句型，because（引导原因状语从句）错误，改为that。 38．Cut the vegetables into small pieces, then fries them in a pan for 5 minutes. 【答案】fries→fry 【详解】考查祈使句（动词原形开头）。句意：把蔬菜切成小块，然后在平底锅里煎5分钟。祈使句需用动词原形，fries（第三人称单数）错误，改为fry。 39．A number of my classmates is good at making traditional Chinese snacks. 【答案】is→are 【详解】考查主谓一致（“a number of+复数名词”作主语）。句意：我的很多同学擅长做中国传统小吃。“a number of+复数名词”作主语，谓语用复数，is（单数）错误，改为are。 40．So delicious the homemade pizza is that all my friends wanted more. 【答案】is→was 【详解】考查时态（一般过去时）。句意：自制披萨太美味了，我的朋友们都想吃更多。结合“wanted”可知用一般过去时，is（一般现在时）错误，改为was。 试卷第1页，共3页 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 $