4.3 Making Arrangements（Reading and Writing 2）-《英语 服务类职业模块》（高教版第三版）《一课一练》（原卷版+解析版）

**基本信息** 聚焦中职英语服务类职业模块，通过“课前预习-课堂检测”分层设计，以词汇变形→阅读理解→应用文写作为巩固路径，强化语言能力与学习能力，适配湖南对口升学考法。 **分层设计** |层次|知识覆盖|设计特色| |----|----------|----------| |课前预习|核心词汇变形（8题）|聚焦词性转换（如“attention→careful”），夯实基础词汇，为语篇学习铺垫| |课堂检测|语篇理解（5题）+应用文写作（15空）|以餐厅厨师工作情境阅读考查细节与主旨，活动安排写作融合职业场景词汇（如“菜单”“接待”），实现从单一到综合应用的进阶|

　　编写说明：基于中职学生英语基础薄弱、学习内驱力不足的学情特点，为提升学习效率，落实课前、课中、课后教学闭环，本专辑依据最新《中等职业学校英语课程标准》，打造湖南专用《英语 服务类职业模块》（高教版第三版）《一课一练》，专辑共40练，完全对接湖南对口升学考法。 　　本卷为《英语 服务类职业模块》（高教版第三版）Unit 4 Making Arrangements（Reading and Writing 2）的课前预习与课堂检测。 Unit 4 Making Arrangements Reading and Writing 2 【课前预习】 一、词汇变形 1.______ n. 注意力 → ______ adj. 细心的 2.______ n. 表现 → ______ v. 表现；执行 3.______ v. 监督 → ______ n. 监督者 4.______ n. 方面 → ______ adj. 局部的 5.______ n. 雇员 → ______ v. 雇用 6.______ n. 指挥 → ______ v. 指挥；引导 7.______ n. 管弦乐队 → ______ adj. 管弦乐的 8.______ n. 家禽肉 → ______ n. 家禽饲养场 【课堂检测】 一、阅读理解 　　Peter’s workday begins before the sun becomes bright. He reaches the restaurant at 6:30 a.m., when the street is still quiet. His first job is to take inventory. He checks whether the vegetables are fresh, whether enough poultry has arrived and whether the soup materials are ready. If something is missing, he calls the supplier at once. He knows that one small mistake in the early morning may become a big problem at lunch time. 　　At about 9:00 a.m., the rest of the kitchen staff show up. Peter does not simply tell everyone to cook. He reads the menu, compares it with the orders and arranges assignments according to each worker’s skill. Experienced cooks prepare roasts and desserts because these dishes take longer. New employees wash vegetables, slice fruit and learn how to keep their work area clean. Peter believes that clear instructions help people work with less pressure. 　　When lunch customers arrive, the kitchen is like a busy orchestra. Peter stands where he can see every aspect of the work. He keeps an eye on the soup, the main dishes and the service window. If one area lags behind, he moves a worker there quickly. He also listens to the waiters’ reports, because customers may ask for less salt or no sugar. 　　After the busiest time, Peter reviews the day’s performance with his team. He praises careful work and points out problems politely. In the evening, he plans the menu for the next day and places orders for fresh produce. Peter is tired, but he is proud. To him, a good chef is not only a person who cooks well, but also a person who makes thoughtful arrangements. 1.1.What does Peter do first after he reaches the restaurant? A. He serves lunch customers. B. He reviews the team’s work. C. He takes inventory. D. He slices fruit. 2.2.Why do experienced cooks prepare roasts and desserts? A. Because these dishes take longer. B. Because new employees dislike them. C. Because customers never order soup. D. Because Peter wants to leave early. 3.3.What does the underlined phrase “keeps an eye on” probably mean? A. looks for B. takes care of C. writes down D. watches carefully 4.4.What can we learn from the passage? A. A chef only needs cooking skills. B. Clear arrangements help the kitchen work better. C. New employees should prepare all difficult dishes. D. Peter never changes workers’ tasks. 5.5.What is the best title for the passage? A. Fresh Produce in a Restaurant B. How to Order Food C. A Chef’s Thoughtful Workday D. The History of Cooking 二、应用文填空写作 　　Dear Liu Mei, 　　I am glad to hear that your class will visit our training restaurant next Friday. As the student helper, I am writing to tell you about our ____6____ (安排). The activity will begin at 9:00 a.m., so please arrive ten minutes earlier. I will meet you at the main gate and lead you to the ____7____ (接待) room. Our teacher also asks every visitor to wear comfortable shoes, because you will stand for a while during the kitchen tour. 　　During the first part, our teacher will introduce how a chef plans a ____8____ (菜单) for different customers. Then you will walk around the kitchen area. For safety, everyone should listen to the ____9____ (指导) carefully and keep away from hot equipment. At 10:30, we will invite two cooks to show how to ____10____ (切片) fruit and prepare a simple dessert. You may ask questions, but please do not touch the knives without permission. A student guide will stay with each group and explain the main steps in simple English. 　　After the show, we will have a short discussion about workdays in service jobs. I have ____11____ (预留) twenty minutes for group sharing. If anyone has special needs, please send me a ____12____ (信息) before Wednesday. I will also check the list and ____13____ (复查) the plan with my teacher. I hope this visit will help you understand that good service ____14____ (包含) careful planning and teamwork. It may also help you think about the skills needed in a real workplace, such as communication, safety awareness and teamwork. Looking forward to ____15____ (欢迎) you next Friday. 　　Yours, 　　Chen Wei 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：基于中职学生英语基础薄弱、学习内驱力不足的学情特点，为提升学习效率，落实课前、课中、课后教学闭环，本专辑依据最新《中等职业学校英语课程标准》，打造湖南专用《英语 服务类职业模块》（高教版第三版）《一课一练》，专辑共40练，完全对接湖南对口升学考法。 　　本卷为《英语 服务类职业模块》（高教版第三版）Unit 4 Making Arrangements（Reading and Writing 2）的课前预习与课堂检测。 Unit 4 Making Arrangements Reading and Writing 2 【课前预习】 一、词汇变形 1.______ n. 注意力 → ______ adj. 细心的 2.______ n. 表现 → ______ v. 表现；执行 3.______ v. 监督 → ______ n. 监督者 4.______ n. 方面 → ______ adj. 局部的 5.______ n. 雇员 → ______ v. 雇用 6.______ n. 指挥 → ______ v. 指挥；引导 7.______ n. 管弦乐队 → ______ adj. 管弦乐的 8.______ n. 家禽肉 → ______ n. 家禽饲养场 【答案】1.attention → attentive；2.performance → perform；3.supervise → supervisor；4.aspect → partial；5.employee → employ；6.conductor → conduct；7.orchestra → orchestral；8.poultry → poultry farm 【课堂检测】 一、阅读理解 　　Peter’s workday begins before the sun becomes bright. He reaches the restaurant at 6:30 a.m., when the street is still quiet. His first job is to take inventory. He checks whether the vegetables are fresh, whether enough poultry has arrived and whether the soup materials are ready. If something is missing, he calls the supplier at once. He knows that one small mistake in the early morning may become a big problem at lunch time. 　　 　　At about 9:00 a.m., the rest of the kitchen staff show up. Peter does not simply tell everyone to cook. He reads the menu, compares it with the orders and arranges assignments according to each worker’s skill. Experienced cooks prepare roasts and desserts because these dishes take longer. New employees wash vegetables, slice fruit and learn how to keep their work area clean. Peter believes that clear instructions help people work with less pressure. 　　 　　When lunch customers arrive, the kitchen is like a busy orchestra. Peter stands where he can see every aspect of the work. He keeps an eye on the soup, the main dishes and the service window. If one area lags behind, he moves a worker there quickly. He also listens to the waiters’ reports, because customers may ask for less salt or no sugar. 　　 　　After the busiest time, Peter reviews the day’s performance with his team. He praises careful work and points out problems politely. In the evening, he plans the menu for the next day and places orders for fresh produce. Peter is tired, but he is proud. To him, a good chef is not only a person who cooks well, but also a person who makes thoughtful arrangements. 1.1.What does Peter do first after he reaches the restaurant? A. He serves lunch customers. B. He reviews the team’s work. C. He takes inventory. D. He slices fruit. 2.2.Why do experienced cooks prepare roasts and desserts? A. Because these dishes take longer. B. Because new employees dislike them. C. Because customers never order soup. D. Because Peter wants to leave early. 3.3.What does the underlined phrase “keeps an eye on” probably mean? A. looks for B. takes care of C. writes down D. watches carefully 4.4.What can we learn from the passage? A. A chef only needs cooking skills. B. Clear arrangements help the kitchen work better. C. New employees should prepare all difficult dishes. D. Peter never changes workers’ tasks. 5.5.What is the best title for the passage? A. Fresh Produce in a Restaurant B. How to Order Food C. A Chef’s Thoughtful Workday D. The History of Cooking 【答案】1．C 2．A 3．D 4．B 5．C 【导语】本文介绍厨师Peter从清点库存、分配任务到监督午餐服务和复盘工作的典型一天，说明好厨师既会烹饪，也会做周密安排。 【1题详解】细节理解题。根据第一段“His first job is to take inventory.”可知，Peter到餐馆后的第一项工作是盘货，故选C。 【2题详解】细节理解题。根据第二段“because these dishes take longer”可知，烤肉和甜品耗时更长，故选A。 【3题详解】词义猜测题。根据上下文可知，Peter站在能看见各方面工作的位置，说明他密切关注汤、主菜和出餐窗口，故选D。 【4题详解】推理判断题。全文多次说明Peter通过盘货、分配任务、关注进度等安排保证厨房运转，故选B。 【5题详解】主旨大意题。文章围绕Peter一天中如何统筹安排厨房工作展开，C项最能概括全文。 二、应用文填空写作 　　Dear Liu Mei, 　　 　　I am glad to hear that your class will visit our training restaurant next Friday. As the student helper, I am writing to tell you about our ____6____ (安排). The activity will begin at 9:00 a.m., so please arrive ten minutes earlier. I will meet you at the main gate and lead you to the ____7____ (接待) room. Our teacher also asks every visitor to wear comfortable shoes, because you will stand for a while during the kitchen tour. 　　 　　During the first part, our teacher will introduce how a chef plans a ____8____ (菜单) for different customers. Then you will walk around the kitchen area. For safety, everyone should listen to the ____9____ (指导) carefully and keep away from hot equipment. At 10:30, we will invite two cooks to show how to ____10____ (切片) fruit and prepare a simple dessert. You may ask questions, but please do not touch the knives without permission. A student guide will stay with each group and explain the main steps in simple English. 　　 　　After the show, we will have a short discussion about workdays in service jobs. I have ____11____ (预留) twenty minutes for group sharing. If anyone has special needs, please send me a ____12____ (信息) before Wednesday. I will also check the list and ____13____ (复查) the plan with my teacher. I hope this visit will help you understand that good service ____14____ (包含) careful planning and teamwork. It may also help you think about the skills needed in a real workplace, such as communication, safety awareness and teamwork. Looking forward to ____15____ (欢迎) you next Friday. 　　 　　Yours, 　　Chen Wei 【答案】6.arrangements 7.reception 8.menu 9.instructions 10.slice 11.set aside 12.message 13.review 14.involves 15.welcoming 【导语】本文是一封活动安排说明信，介绍参观培训餐厅的时间、地点、安全要求和交流安排。 【详解】6．考查名词。根据中文提示“安排”可知填arrangements，指具体活动安排，用复数更自然。 【详解】7．考查名词。reception room意为“接待室”，作定语修饰room。 【详解】8．考查名词。menu意为“菜单”，前有a，用单数。 【详解】9．考查名词复数。instructions意为“指导；说明”，听从安全指导常用复数。 【详解】10．考查动词。how to后接动词原形，slice意为“切片”。 【详解】11．考查固定短语。set aside意为“预留”，现在完成时中用过去分词set。 【详解】12．考查名词。message意为“信息；口信”，前有a，用单数。 【详解】13．考查动词。will后接动词原形，review意为“复查；审核”。 【详解】14．考查主谓一致。主语good service为第三人称单数，谓语用involves。 【详解】15．考查非谓语动词。look forward to中的to为介词，后接动名词welcoming。 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 $