Unit 6 Food and Drinks（B卷·能力提升）《英语 基础模块1》（高教版第三版）单元过关卷（原卷版+解析版）

**基本信息** 本试卷为《英语 基础模块1》（高教版第三版）Unit 6 Food and Drinks的B卷能力提升卷，聚焦饮食主题，通过真实职场情境设计，融合语言能力与跨文化思维，适配单元复习中知识整合与能力提升需求。 **题型特征** |题型|题量/分值|知识覆盖|命题特色| |----|-----------|----------|----------| |情景交际|15题/20分|餐厅选择、饮食需求沟通|设置商务晚餐筹备情境，如询问客人过敏情况（第3题），考查语言应用与问题解决能力| |阅读理解|20题/40分|餐厅选择因素、跨文化饮食|通过调查报告（A篇）、服务案例（B篇），培养信息分析与文化理解，体现思维品质| |书面表达|1题/20分|餐馆推荐及理由阐述|要求结合菜系、价格等因素推荐餐馆，需文明点餐与避免浪费，强化学习能力与社会责任感|

编写说明：本套试卷紧扣《英语 基础模块1》（高教版第三版）教材，以教材单元为基准精准覆盖核心考点。 每个单元设置AB卷，A卷为基础巩固卷，侧重基础考点训练，帮助学生扎实掌握知识要点；B卷为能力提升卷，注重知识整合与全面检测，引导学生构建知识网络。全书设计4份综合测试卷，模拟实战情境，聚焦解题能力突破，全面提升应试能力与知识应用水平。 《英语 基础模块1》（高教版第三版）《单元过关卷》 Unit 6 Food and Drinks B卷·能力提升 考试时间：120分钟 满分：100分 班级_____姓名_____学号_____成绩_____ 一、情景交际（共15小题；满分20分） 第一节 读下列10个短对话，从题后所给的 A、B、C、D 四个选项中选出可以填入空白处的最佳选项。（共10小题，每小题1分，满分10分） 1. —The manager asks us to choose a restaurant for tomorrow's business dinner with two foreign guests. What should we consider first? —_______. Their food needs and the purpose of the dinner are both important. A. We should choose the noisiest place. B. We should think about the guests' tastes and the dining environment. C. We should order only desserts. D. We should ignore the service charge. 【答案】B 【详解】考查餐馆选择因素。商务宴请需考虑客人口味和用餐环境，B项最符合语境。 2. —I hear Huaiyang dishes are light, mild and a little sweet. Are they suitable for guests who do not like spicy food? —_______. They may be a safer choice than very hot dishes. A. No, they are too spicy. B. They are famous for bitter flavors. C. They cost nothing at all. D. Yes, I think so. 【答案】D 【详解】考查确认观点。淮扬菜口味清淡，适合不吃辣的客人，Yes, I think so 符合。 3. —Could you ask the waiter whether the soup contains seafood? One guest is allergic to it. —_______. I will check before we order. A. Sure, food safety comes first. B. It must be very delicious. C. Seafood is always cheap here. D. You can order more soup. 【答案】A 【详解】考查请求回应与食品安全意识。对方要求确认海鲜过敏信息，A项表示愿意核实并强调安全。 4. —The dishes in this restaurant look beautiful, but the price is much higher than our budget. —_______. A reasonable price is also an important factor. A. The food must be ordered quickly. B. Beautiful dishes are enough. C. Then we should compare another restaurant. D. The star rating is not useful. 【答案】C 【详解】考查提出建议。价格超预算，应比较其他餐馆，C项符合。 5. —What do you recommend for a customer who wants something light and fresh? —_______. It is not oily and tastes natural. A. The hot and spicy chicken. B. The steamed fish with vegetables. C. The chocolate cake with ice cream. D. The salty fried noodles. 【答案】B 【详解】考查菜品推荐。light and fresh 对应 steamed fish with vegetables，且后文说明不油腻、自然。 6. —Excuse me, we ordered vegetable salad, but this one has mushrooms. Could you check it for us? —_______. I will ask the kitchen right away. A. I'm sorry about that. B. You should eat it now. C. Mushrooms are always sweet. D. The bill is on the table. 【答案】A 【详解】考查服务场景回应。顾客指出上错菜，服务员应先道歉并处理。 7. —Would you like the steak rare, medium or well-done? —_______. The guest prefers it fully cooked. A. A glass of soda, please. B. The tomato soup is enough. C. It is our specialty. D. Well-done, please. 【答案】D 【详解】考查牛排熟度表达。fully cooked 对应 well-done。 8. —Apart from the star rating, what else should we check on the app? —_______. Sometimes a high rating does not tell the whole story. A. Only the color of the pictures. B. Whether the waiters speak loudly. C. Recent comments about service and food quality. D. The number of desserts in the menu. 【答案】C 【详解】考查信息筛选。除星级外，应查看关于服务和食物质量的近期评价。 9. —The foreign guests want to try Chinese food, but they are not used to strong flavors. —_______. It is mild and shows local food culture. A. Let's choose a Huaiyang restaurant. B. Let's order the hottest Sichuan dishes. C. Let's cancel the dinner. D. Let's choose only coffee and bread. 【答案】A 【详解】考查根据需求选择餐馆。不习惯重口味，淮扬菜清淡且体现地方文化，A项合理。 10. —The waiter reminded us to use serving chopsticks and finish what we order. —_______. Good table manners make the meal more comfortable. A. I do not know the address. B. That will make the food salty. C. The environment is too crowded. D. That is a useful reminder. 【答案】D 【详解】考查餐桌文明回应。使用公筷、按量点餐是有用提醒，D项符合。 第二节 读下面一段对话，从方框中所给的 A、B、C、D、E、F 和 G 七个选项中选出可以填入空白处的最佳选项。（共5小题，每小题2分，满分10分） Zhao Mei: We need to write an email to the manager about tomorrow's business dinner. Have you compared the three restaurants? Peter: Yes. _______ 11 _______ It serves light Huaiyang dishes and is not far from the company. Zhao Mei: What about Shuxiang Yuan? Its rating is five stars. Peter: _______ 12 _______ But some guests may not be able to eat very spicy food. Zhao Mei: Good point. How about Guangwei Xuan? Peter: It has a quiet environment, but _______ 13 _______ We may spend too much time on the road. Zhao Mei: Then Huaiyang Lou seems better. Are the prices reasonable? Peter: _______ 14 _______ About eighty yuan for each person, and the service comments are good. Zhao Mei: Great. Could you write the first draft of the email? Peter: _______ 15 _______ I will list the reasons clearly. A. It is famous for hot and mouth-numbing dishes. B. Yes, they are within our budget. C. I do not like ordering food online. D. I think Huaiyang Lou is the best choice. E. The restaurant has no tables tomorrow. F. it is ten kilometers from the company. G. No problem. 【答案】11.D 12.A 13.F 14.B 15.G 【导语】这段对话围绕商务宴请餐馆选择展开，综合比较菜系口味、距离、价格、服务和写作任务。 【详解】 11. 上文问是否比较三家餐馆，D项直接提出最佳选择，并与后文淮扬菜说明衔接。 12. 上文提到 Shuxiang Yuan 星级高，A项说明其川菜特点，后文“very spicy food”进一步解释顾虑。 13. 上文问 Guangwei Xuan，F项说明距离远，并与后文路上花费时间衔接。 14. 上文询问价格是否合理，B项说明在预算内，并补充人均价格。 15. 上文请求写邮件初稿，G项 No problem 表示接受任务。 二、阅读理解（共20小题；每小题2分，满分40分） 阅读下列短文，从题后所给的 A、B、C、D 四个选项中选出最佳答案。 A A food app can help people find a restaurant quickly, but it cannot make the whole decision for them. Last month, a group of vocational students did a survey about how people choose restaurants. They interviewed students, teachers and office workers near their school. The answers showed that a star rating was useful, but most people still wanted to read the reasons behind the rating. The survey found five common factors. Distance was the first one on weekdays because people usually had limited time. Cooking style came second. Some people wanted light food, while others enjoyed spicy dishes. Food quality was more important than the number of dishes on the menu. A small menu with fresh ingredients was often better than a long menu with careless cooking. Price also mattered, especially for students. However, many interviewees said the cheapest restaurant was not always the best choice if the service was poor or the environment was uncomfortable. The students also noticed a new problem. Some restaurants used beautiful pictures online, but the real dishes looked different. Some comments were too short, such as 'Good' or 'Bad', and did not explain anything. Therefore, the students suggested checking recent comments, photos from customers and information about food safety. They also advised customers to call the restaurant if they had special needs, such as less salt, no seafood or a quiet table. In the final report, the students wrote that choosing a restaurant is a kind of practical thinking. Customers need to compare information, understand their own needs and respect the needs of others. A wise choice can lead to a better dining experience, while a careless choice may ruin the meal before the food arrives. They also pointed out that a customer should not depend on only one kind of information. A smart choice comes from checking facts, comparing options and thinking about the people who will eat together. 16. What did the survey show about star ratings? A. They are useless for all customers. B. They can replace all other information. C. They are useful but need further reading. D. They should be checked only after dinner. 17. Why was distance the first factor on weekdays? A. People usually had limited time. B. Restaurants were closed on weekends. C. Food quality depended on distance. D. Students disliked nearby restaurants. 18. Which problem about food apps is mentioned in the passage? A. Apps cannot show restaurant names. B. Apps always make prices higher. C. All comments are written by teachers. D. Online pictures may be different from real dishes. 19. What does the underlined word 'ingredients' probably mean? A. Prices paid by customers. B. Materials used to cook food. C. Tables near the window. D. Rules written on the menu. 20. What is the best title for the passage? A. How to Make Food Pictures More Beautiful B. Why Students Should Eat Out Every Day C. Choosing a Restaurant Wisely with Useful Information D. The History of Restaurant Apps 【答案】16.C 17.A 18.D 19.B 20.C 【导语】本文是一篇调查报告类说明文，分析人们选择餐馆时如何综合使用评分、距离、菜系、质量、价格和评论信息。（语篇词数：316词） 【详解】 16. 本题为细节理解题。根据第1段“a star rating was useful, but most people still wanted to read the reasons behind the rating”可知，评分有用但需进一步了解原因。 17. 本题为细节理解题。根据第2段“Distance was the first one on weekdays because people usually had limited time.”可知答案。 18. 本题为细节理解题。根据第3段“beautiful pictures online, but the real dishes looked different”可知，线上图片可能与实物不符。 19. 本题为词义猜测题。根据“A small menu with fresh ingredients”和“careless cooking”可知，ingredients 指烹饪食材。 20. 本题为标题归纳题。全文围绕如何利用有效信息明智选择餐馆展开，C项概括最准确。 B When the school invited three guests from an international training center, the students in the service class were asked to plan a lunch. It sounded like a simple task, but the teacher treated it as a real workplace project. The students had to choose a restaurant, explain their reasons in English and prepare a short note for the guests. At first, the group chose a popular Sichuan restaurant because it had a five-star rating. Then Liu Yan asked whether the guests could eat spicy food. Nobody knew the answer. Instead of guessing, she wrote an email to the training center. The reply said that one guest liked spicy food, one preferred light food, and one could not eat seafood. The group realized that a high rating alone could not solve a real problem. They compared three restaurants again. The Sichuan restaurant was near and lively, but many dishes were too hot. A seafood restaurant had a beautiful environment, but it was not safe for one guest. Finally, they chose a Huaiyang restaurant. It offered mild dishes, vegetable soup and several meat dishes without seafood. The price was reasonable, and the manager promised to prepare a quiet table. The students also wrote serving chopsticks and 'no food waste' on their plan. During lunch, the guests enjoyed the meal and asked about local food culture. Liu Yan introduced Huaiyang Cuisine in simple English: it is light, mild and pays attention to the original taste of food. Another student helped the waiter confirm each dish before serving it. After the lunch, the teacher said the group had not only practised English, but also shown responsibility. The project taught the students that service work requires information checking, cultural understanding and care for personal needs. The guests later sent a short thank-you message to the school. They said the lunch was not expensive, but the careful plan made them feel respected. The students understood that small details could decide whether a service task was successful. They also learned to use English not as a show, but as a tool for solving real dining problems. 21. Why did the teacher treat the lunch plan as a workplace project? A. Because students had to cook all the food themselves. B. Because students needed to make a practical decision and explain it. C. Because the guests were all English teachers. D. Because the school wanted to sell food to the guests. 22. What made the group change its first choice? A. The Sichuan restaurant was closed. B. The guests disliked Chinese food. C. The price of every dish was too high. D. The guests had different food needs. 23. Why was the seafood restaurant unsuitable? A. One guest could not eat seafood. B. It had no beautiful environment. C. It was too near the school. D. Its manager refused to help. 24. What did Liu Yan do during lunch? A. She asked guests to order more spicy food. B. She cooked Huaiyang dishes in the kitchen. C. She introduced local food culture in English. D. She changed every dish on the menu. 25. What does the passage mainly show? A. A five-star rating always means the best restaurant. B. Good service requires checking information and caring for needs. C. Seafood restaurants are not suitable for school activities. D. Students should choose the nearest restaurant for all guests. 【答案】21.B 22.D 23.A 24.C 25.B 【导语】本文是一篇职业情境类记叙文，讲述学生为外宾午餐选择餐馆并学习服务意识、文化介绍和信息核对。（语篇词数：351词） 【详解】 21. 本题为推理判断题。根据第1段“choose a restaurant, explain their reasons in English and prepare a short note”可知，任务要求作出实际决策并说明理由。 22. 本题为细节理解题。根据第2段回信内容可知，客人有不同饮食需求，因此不能只看星级。 23. 本题为细节理解题。根据第3段“A seafood restaurant... was not safe for one guest”可知，有客人不能吃海鲜。 24. 本题为细节理解题。根据第4段“Liu Yan introduced Huaiyang Cuisine in simple English”可知，她用英语介绍地方菜系。 25. 本题为主旨大意题。全文通过午餐项目说明良好服务需要核对信息并照顾个人需求，B项概括准确。 C Dumplings are simple in shape, but they carry different stories around the world. In English, the word dumpling can mean small pockets of dough, either filled or unfilled. People in many countries make dumplings with local ingredients, cooking methods and family habits. When students learn about dumplings, they can also learn how food connects language and culture. In China, jiaozi is one of the most familiar kinds of dumplings. Families often fill them with pork, beef, seafood or vegetables. They may boil, steam or fry them. During some festivals, making dumplings is not only about preparing dinner. Family members sit together, talk, help one another and share wishes for the new year. In Italy, ravioli is a kind of pasta dumpling. It is usually filled with cheese, meat or vegetables and served with sauce. In Poland, pierogi can have salty fillings like potato and cheese or sweet fillings like fruit. Some people boil pierogi first and then fry them to make the outside more delicious. Although these foods look and taste different, they show a common idea: people use simple materials to create comfort and meaning. A traveler may not understand every word on a foreign menu, but he can still feel welcome when someone explains the dish patiently. A student who introduces dumplings in English should not only list names. He can describe fillings, tastes, cooking methods and the family or local culture behind the food. Food introductions should also be careful. It is better to say 'Many families enjoy jiaozi during festivals' than to say 'All Chinese people eat the same dumplings.' Culture is rich and varied. When we talk about food, accurate words and respectful attitudes are both necessary. This is especially important when students introduce Chinese food to foreign guests. A careful introduction can share pride in local culture without turning food into a simple label or a fixed rule. 26. What is the main idea of the passage? A. All dumplings should be fried before eating. B. Dumplings are only popular in China. C. Foreign menus are too difficult for travelers. D. Dumplings can show language, food and culture. 27. Which filling is mentioned for Italian ravioli? A. Tea and rice. B. Cheese and meat. C. Orange juice. D. Hot pepper only. 28. What common idea do different dumplings show? A. People should use expensive materials. B. Food names are more important than taste. C. Simple food can carry comfort and meaning. D. Every country cooks dumplings in the same way. 29. Why does the writer prefer 'Many families enjoy jiaozi during festivals'? A. It is more accurate and respectful. B. It is shorter than every other sentence. C. It proves all dumplings are sweet. D. It avoids using the word culture. 30. What should students include when introducing dumplings in English? A. Only the English spelling of the dish. B. Only whether the dish is cheap. C. Only the number of people at dinner. D. Fillings, tastes, cooking methods and culture. 【答案】26.D 27.B 28.C 29.A 30.D 【导语】本文是一篇文化说明文，介绍不同国家的饺子类食物，并强调用准确、尊重的语言介绍食物文化。（语篇词数：314词） 【详解】 26. 本题为主旨大意题。根据第1段“food connects language and culture”及全文内容可知，文章说明饺子连接语言、食物和文化。 27. 本题为细节理解题。根据第2段“ravioli... filled with cheese, meat or vegetables”可知答案。 28. 本题为细节理解题。根据第3段“people use simple materials to create comfort and meaning”可知，不同饺子体现简单食物承载安慰与意义。 29. 本题为推理判断题。最后一段指出文化丰富多样，使用 Many families 比 All Chinese people 更准确、更尊重。 30. 本题为细节理解题。根据第3段“He can describe fillings, tastes, cooking methods and the family or local culture behind the food.”可知答案。 D Meilin Restaurant used to be famous only for its roast chicken. This year, the owner decided to make the restaurant more friendly to customers with different needs. He did not change the whole menu at once. Instead, he asked his workers to record the questions that customers often asked. After two weeks, they found that many questions were not about price. Customers wanted to know whether a dish was spicy, whether the soup contained seafood, whether the meat could be well-done and whether a smaller size was available. The owner then redesigned the menu. Next to each dish, he added small marks for spicy food, seafood, vegetarian choices and recommended serving size. He also trained waiters to ask clearer questions. Instead of saying only 'What would you like?', they learned to ask, 'Do you have any food needs we should know about?' and 'Would you like the steak medium or well-done?' The questions sounded simple, but they helped customers feel respected. The change was not easy. Some workers worried that the new service would take more time. However, after one month, the restaurant received better comments. Parents liked the smaller dishes for children. Older people appreciated lighter soup. Foreign visitors said the menu was easier to understand. Even the kitchen wasted less food because orders became clearer. The owner realized that good service could also save resources. Meilin Restaurant's experience shows that food service is changing. A restaurant cannot depend only on one specialty or beautiful pictures. It needs accurate information, patient communication and reasonable choices. For vocational students who may work in hotels or restaurants, this example is useful. Language ability is important, but the real value of language is to understand people and solve problems. When a waiter asks one more clear question, a customer may avoid an unsuitable dish. When a menu gives one more accurate mark, the kitchen may waste less food. These small changes make service more professional. 31. What did the owner ask workers to record first? A. Questions customers often asked. B. The names of all foreign visitors. C. Pictures of every dish. D. The price of nearby restaurants. 32. Which mark was added to the new menu? A. The waiter's family name. B. The distance from the station. C. Whether a dish contained seafood. D. The history of the owner. 33. Why did some workers worry about the new service? A. They thought it might take more time. B. They disliked all smaller dishes. C. They could not cook roast chicken. D. They wanted to remove the menu. 34. What was one result of clearer orders? A. The restaurant stopped serving soup. B. Every customer chose spicy food. C. The owner closed the restaurant earlier. D. The kitchen wasted less food. 35. What is the writer's opinion about language ability in service work? A. It should help workers understand people and solve problems. B. It is useful only when menus have no pictures. C. It is less important than beautiful restaurant design. D. It means memorizing as many dish names as possible. 【答案】31.A 32.C 33.A 34.D 35.A 【导语】本文是一篇服务业说明文，介绍餐馆通过菜单信息和服务话术改进顾客体验，体现语言能力的问题解决价值。（语篇词数：325词） 【详解】 31. 本题为细节理解题。根据第1段“asked his workers to record the questions that customers often asked”可知答案。 32. 本题为细节理解题。根据第2段“small marks for spicy food, seafood...”可知，菜单新增是否含海鲜等标记。 33. 本题为细节理解题。根据第3段“Some workers worried that the new service would take more time.”可知，员工担心耗时。 34. 本题为细节理解题。根据第3段“the kitchen wasted less food because orders became clearer”可知，订单更清楚后厨房浪费减少。 35. 本题为主旨大意题。根据最后一句“the real value of language is to understand people and solve problems”可知，语言能力应服务于理解人和解决问题。 三、完形填空（共10小题；每小题1分，满分10分） 阅读下列短文，从短文后各题所给的 A、B、C、D 四个选项中，选出可以填入空白处的最佳选项。 During the vocational skills week, our class was asked to plan a business dinner for three guests. The task looked simple, but it required more than choosing a restaurant with beautiful pictures. We had to compare distance, cooking style, price, service and special food _______ 36 _______. If we made a careless decision, the dinner might not be comfortable for everyone. At first, Tom suggested a Sichuan restaurant because its star rating was high. However, one guest could not eat very _______ 37 _______ food. Another guest needed to avoid seafood. We decided to email the guests and ask politely before booking. Their replies helped us _______ 38 _______ the choices. A seafood restaurant was not safe, and a noisy restaurant was not suitable for a business talk. Finally, we chose a Huaiyang restaurant because the dishes were light and the environment was _______ 39 _______. The price was also within our budget. On the day of the dinner, I worked with the waiter to check the order. When a dish contained shrimp, we changed it to vegetable soup _______ 40 _______. The guests thanked us for being careful. During the meal, Liu Yan introduced Huaiyang Cuisine in English. She said it was famous for mild flavors and beautiful dishes. The manager was pleased because our plan showed both language ability and _______ 41 _______. After the dinner, our teacher asked us to write a report. I wrote that service work is not only about smiling. It means listening _______ 42 _______, confirming information and respecting different needs. A good restaurant choice can _______ 43 _______ to a better experience, while a small mistake may ruin the meal. This project made me understand why English learning should be connected with real workplace _______ 44 _______ and why we should always make decisions _______ 45 _______. 36. A. pictures B. prices C. needs D. names 37. A. spicy B. sweet C. fresh D. mild 38. A. waste B. narrow C. forget D. decorate 39. A. crowded B. quiet C. salty D. private 40. A. immediately B. slowly C. carelessly D. heavily 41. A. distance B. responsibility C. dessert D. rating 42. A. suddenly B. badly C. patiently D. cheaply 43. A. introduce B. compare C. lead D. listen 44. A. situations B. mistakes C. menus D. photos 45. A. widely B. loudly C. wisely D. nearly 【答案】36.C 37.A 38.B 39.B 40.A 41.B 42.C 43.C 44.A 45.C 【导语】本文围绕商务宴请策划展开，考查餐馆选择、饮食需求、信息核对、服务责任和语篇逻辑衔接。 【详解】 36. special food needs 表示“特殊饮食需求”，符合商务宴请需照顾客人的语境。 37. 根据前文四川餐馆和后文选择清淡菜可知，客人不能吃太辣，spicy 符合。 38. 句意为客人回复帮助我们缩小选择范围，narrow the choices 搭配自然。 39. 商务谈话需要安静环境，quiet 符合。 40. 发现菜含虾后应立即更换，immediately 符合服务场景。 41. 计划体现语言能力和责任意识，responsibility 符合全文主题。 42. 服务工作需要耐心倾听，listen patiently 为常用搭配。 43. contribute/lead to a better experience 均可表达“带来更好体验”，此处选 lead，与 to 搭配。 44. workplace situations 表示“职场情境”，与项目实践相符。 45. make decisions wisely 表示“明智决策”，呼应餐馆选择主题。 四、语法填空（共10小题；每小题1分，满分10分） 阅读下列短文，在空白处填入一个适当的词，或填入括号中所给单词的正确形式，并将答案写在对应处。 Our service class recently finished a project about _______ 46 _______ (choose) a restaurant for foreign guests. Before making the decision, we collected information about three _______ 47 _______ (restaurant). One of them served Sichuan food, which _______ 48 _______ (be) famous for strong flavors. Another one offered seafood, but one guest could not eat it. The third one was a Huaiyang restaurant with light dishes and a quiet environment. We decided _______ 49 _______ (book) the Huaiyang restaurant. I wrote an email to the manager and asked _______ 50 _______ a table near the window. I also explained that the guests preferred dishes without seafood. When we arrived, the waiter checked the order _______ 51 _______ (careful). He recommended vegetable soup and steamed fish. During the meal, Liu Yan introduced local food culture in _______ 52 _______ (simple) English than before. The guests said the dinner was comfortable. Through this project, we learned that good service _______ 53 _______ (require) clear communication. It is not enough _______ 54 _______ (know) food words. We should also use them _______ 55 _______ (solve) real problems. 46._________ 47._________ 48._________ 49._________ 50._________ 51._________ 52._________ 53._________ 54._________ 55._________ 【答案】46.choosing 47.restaurants 48.is 49.to book 50.for 51.carefully 52.simpler 53.requires 54.to know 55.to solve 【导语】本文为职场项目语篇，考查动名词、名词复数、定语从句中的主谓一致、不定式、介词、形容词副词转换及比较级。 【详解】 46. about 为介词，后接动名词 choosing。 47. three 后接可数名词复数 restaurants。 48. which 指代 Sichuan food，为不可数/单数概念，且介绍客观事实，用 is。 49. decide to do sth. 表示“决定做某事”。 50. ask for a table 表示“请求预订/安排一张桌子”。 51. 修饰动词 checked 应用副词 carefully。 52. than before 提示用比较级，simple 的比较级为 simpler。 53. 主语 good service 为单数，一般现在时谓语用 requires。 54. It is not enough to do sth. 为固定句型。 55. use sth. to do sth. 表示“使用某物做某事”，此处用 to solve。 五、书面表达（满分20分） 假如你是某职业学校服务班学生李华，班级需要为外宾商务晚餐选择餐馆。请你根据以下提示，写一封英文邮件向部门经理推荐一家餐馆。 内容包括： (1) 说明推荐的餐馆及其距离； (2) 比较至少两个选择因素，如菜系、价格、服务、环境、饮食需求等； (3) 说明你推荐该餐馆的理由； (4) 表达会文明点餐、注意食品安全和避免浪费。 写作要求： (1) 词数不少于80； (2) 必须包括所有要点，可以适当扩充； (3) 文中不要提及真实校名和姓名。 提示：Huaiyang Cuisine, mild, reasonable, food needs, service, serving chopsticks, avoid waste ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 【参考范文】 Dear Manager, I would like to recommend Huaiyang Lou for tomorrow's business dinner with our foreign guests. The restaurant is about two kilometers from our company, so it will not take us much time to get there. I compared it with a Sichuan restaurant and a seafood restaurant. The Sichuan restaurant has a high rating, but some dishes may be too spicy for the guests. The seafood restaurant has a beautiful environment, but one guest cannot eat seafood. Huaiyang Lou is a better choice because it offers Huaiyang Cuisine. The dishes are light, mild and a little sweet. The prices are reasonable, and the manager can prepare a quiet table for us. The service comments are also good. We will tell the waiter about the guests' food needs before ordering. We will use serving chopsticks, order wisely and avoid wasting food. I believe this restaurant can give our guests a comfortable dining experience. Sincerely, Li Hua 【词汇积累】Huaiyang Cuisine 淮扬菜；mild 温和的；reasonable 合理的；food needs 饮食需求；service comments 服务评价；serving chopsticks 公筷；order wisely 明智点餐；avoid wasting food 避免浪费食物；comfortable dining experience 舒适的用餐体验。 【句式拓展】1. I compared it with a Sichuan restaurant and a seafood restaurant. 可拓展为：After comparing three restaurants, I think Huaiyang Lou is the most suitable choice. 2. We will tell the waiter about the guests' food needs before ordering. 可替换为：Before we place the order, we will make the guests' food needs clear to the waiter. 【点睛】范文围绕商务宴请推荐餐馆，体现比较意识和职场沟通意识；理由不仅写口味，还覆盖距离、价格、环境、服务、食品安全和节约用餐，契合Unit 6“选择餐馆并说明理由”的写作任务。 【命题质检记录】本卷在Unit 6教材边界内提升综合度，突出商务宴请、菜系比较、食品安全、评价信息筛选和邮件写作；阅读设问包含细节、推理、词义猜测和主旨题，选项干扰较A卷更强；题型题量、分值、格式、红色解析和答案均衡已完成检查。 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：本套试卷紧扣《英语 基础模块1》（高教版第三版）教材，以教材单元为基准精准覆盖核心考点。 每个单元设置AB卷，A卷为基础巩固卷，侧重基础考点训练，帮助学生扎实掌握知识要点；B卷为能力提升卷，注重知识整合与全面检测，引导学生构建知识网络。全书设计4份综合测试卷，模拟实战情境，聚焦解题能力突破，全面提升应试能力与知识应用水平。 《英语 基础模块1》（高教版第三版）《单元过关卷》 Unit 6 Food and Drinks B卷·能力提升 考试时间：120分钟 满分：100分 班级_____姓名_____学号_____成绩_____ 一、情景交际（共15小题；满分20分） 第一节 读下列10个短对话，从题后所给的 A、B、C、D 四个选项中选出可以填入空白处的最佳选项。（共10小题，每小题1分，满分10分） 1. —The manager asks us to choose a restaurant for tomorrow's business dinner with two foreign guests. What should we consider first? —_______. Their food needs and the purpose of the dinner are both important. A. We should choose the noisiest place. B. We should think about the guests' tastes and the dining environment. C. We should order only desserts. D. We should ignore the service charge. 2. —I hear Huaiyang dishes are light, mild and a little sweet. Are they suitable for guests who do not like spicy food? —_______. They may be a safer choice than very hot dishes. A. No, they are too spicy. B. They are famous for bitter flavors. C. They cost nothing at all. D. Yes, I think so. 3. —Could you ask the waiter whether the soup contains seafood? One guest is allergic to it. —_______. I will check before we order. A. Sure, food safety comes first. B. It must be very delicious. C. Seafood is always cheap here. D. You can order more soup. 4. —The dishes in this restaurant look beautiful, but the price is much higher than our budget. —_______. A reasonable price is also an important factor. A. The food must be ordered quickly. B. Beautiful dishes are enough. C. Then we should compare another restaurant. D. The star rating is not useful. 5. —What do you recommend for a customer who wants something light and fresh? —_______. It is not oily and tastes natural. A. The hot and spicy chicken. B. The steamed fish with vegetables. C. The chocolate cake with ice cream. D. The salty fried noodles. 6. —Excuse me, we ordered vegetable salad, but this one has mushrooms. Could you check it for us? —_______. I will ask the kitchen right away. A. I'm sorry about that. B. You should eat it now. C. Mushrooms are always sweet. D. The bill is on the table. 7. —Would you like the steak rare, medium or well-done? —_______. The guest prefers it fully cooked. A. A glass of soda, please. B. The tomato soup is enough. C. It is our specialty. D. Well-done, please. 8. —Apart from the star rating, what else should we check on the app? —_______. Sometimes a high rating does not tell the whole story. A. Only the color of the pictures. B. Whether the waiters speak loudly. C. Recent comments about service and food quality. D. The number of desserts in the menu. 9. —The foreign guests want to try Chinese food, but they are not used to strong flavors. —_______. It is mild and shows local food culture. A. Let's choose a Huaiyang restaurant. B. Let's order the hottest Sichuan dishes. C. Let's cancel the dinner. D. Let's choose only coffee and bread. 10. —The waiter reminded us to use serving chopsticks and finish what we order. —_______. Good table manners make the meal more comfortable. A. I do not know the address. B. That will make the food salty. C. The environment is too crowded. D. That is a useful reminder. 第二节 读下面一段对话，从方框中所给的 A、B、C、D、E、F 和 G 七个选项中选出可以填入空白处的最佳选项。（共5小题，每小题2分，满分10分） Zhao Mei: We need to write an email to the manager about tomorrow's business dinner. Have you compared the three restaurants? Peter: Yes. _______ 11 _______ It serves light Huaiyang dishes and is not far from the company. Zhao Mei: What about Shuxiang Yuan? Its rating is five stars. Peter: _______ 12 _______ But some guests may not be able to eat very spicy food. Zhao Mei: Good point. How about Guangwei Xuan? Peter: It has a quiet environment, but _______ 13 _______ We may spend too much time on the road. Zhao Mei: Then Huaiyang Lou seems better. Are the prices reasonable? Peter: _______ 14 _______ About eighty yuan for each person, and the service comments are good. Zhao Mei: Great. Could you write the first draft of the email? Peter: _______ 15 _______ I will list the reasons clearly. A. It is famous for hot and mouth-numbing dishes. B. Yes, they are within our budget. C. I do not like ordering food online. D. I think Huaiyang Lou is the best choice. E. The restaurant has no tables tomorrow. F. it is ten kilometers from the company. G. No problem. 二、阅读理解（共20小题；每小题2分，满分40分） 阅读下列短文，从题后所给的 A、B、C、D 四个选项中选出最佳答案。 A A food app can help people find a restaurant quickly, but it cannot make the whole decision for them. Last month, a group of vocational students did a survey about how people choose restaurants. They interviewed students, teachers and office workers near their school. The answers showed that a star rating was useful, but most people still wanted to read the reasons behind the rating. The survey found five common factors. Distance was the first one on weekdays because people usually had limited time. Cooking style came second. Some people wanted light food, while others enjoyed spicy dishes. Food quality was more important than the number of dishes on the menu. A small menu with fresh ingredients was often better than a long menu with careless cooking. Price also mattered, especially for students. However, many interviewees said the cheapest restaurant was not always the best choice if the service was poor or the environment was uncomfortable. The students also noticed a new problem. Some restaurants used beautiful pictures online, but the real dishes looked different. Some comments were too short, such as 'Good' or 'Bad', and did not explain anything. Therefore, the students suggested checking recent comments, photos from customers and information about food safety. They also advised customers to call the restaurant if they had special needs, such as less salt, no seafood or a quiet table. In the final report, the students wrote that choosing a restaurant is a kind of practical thinking. Customers need to compare information, understand their own needs and respect the needs of others. A wise choice can lead to a better dining experience, while a careless choice may ruin the meal before the food arrives. They also pointed out that a customer should not depend on only one kind of information. A smart choice comes from checking facts, comparing options and thinking about the people who will eat together. 16. What did the survey show about star ratings? A. They are useless for all customers. B. They can replace all other information. C. They are useful but need further reading. D. They should be checked only after dinner. 17. Why was distance the first factor on weekdays? A. People usually had limited time. B. Restaurants were closed on weekends. C. Food quality depended on distance. D. Students disliked nearby restaurants. 18. Which problem about food apps is mentioned in the passage? A. Apps cannot show restaurant names. B. Apps always make prices higher. C. All comments are written by teachers. D. Online pictures may be different from real dishes. 19. What does the underlined word 'ingredients' probably mean? A. Prices paid by customers. B. Materials used to cook food. C. Tables near the window. D. Rules written on the menu. 20. What is the best title for the passage? A. How to Make Food Pictures More Beautiful B. Why Students Should Eat Out Every Day C. Choosing a Restaurant Wisely with Useful Information D. The History of Restaurant Apps B When the school invited three guests from an international training center, the students in the service class were asked to plan a lunch. It sounded like a simple task, but the teacher treated it as a real workplace project. The students had to choose a restaurant, explain their reasons in English and prepare a short note for the guests. At first, the group chose a popular Sichuan restaurant because it had a five-star rating. Then Liu Yan asked whether the guests could eat spicy food. Nobody knew the answer. Instead of guessing, she wrote an email to the training center. The reply said that one guest liked spicy food, one preferred light food, and one could not eat seafood. The group realized that a high rating alone could not solve a real problem. They compared three restaurants again. The Sichuan restaurant was near and lively, but many dishes were too hot. A seafood restaurant had a beautiful environment, but it was not safe for one guest. Finally, they chose a Huaiyang restaurant. It offered mild dishes, vegetable soup and several meat dishes without seafood. The price was reasonable, and the manager promised to prepare a quiet table. The students also wrote serving chopsticks and 'no food waste' on their plan. During lunch, the guests enjoyed the meal and asked about local food culture. Liu Yan introduced Huaiyang Cuisine in simple English: it is light, mild and pays attention to the original taste of food. Another student helped the waiter confirm each dish before serving it. After the lunch, the teacher said the group had not only practised English, but also shown responsibility. The project taught the students that service work requires information checking, cultural understanding and care for personal needs. The guests later sent a short thank-you message to the school. They said the lunch was not expensive, but the careful plan made them feel respected. The students understood that small details could decide whether a service task was successful. They also learned to use English not as a show, but as a tool for solving real dining problems. 21. Why did the teacher treat the lunch plan as a workplace project? A. Because students had to cook all the food themselves. B. Because students needed to make a practical decision and explain it. C. Because the guests were all English teachers. D. Because the school wanted to sell food to the guests. 22. What made the group change its first choice? A. The Sichuan restaurant was closed. B. The guests disliked Chinese food. C. The price of every dish was too high. D. The guests had different food needs. 23. Why was the seafood restaurant unsuitable? A. One guest could not eat seafood. B. It had no beautiful environment. C. It was too near the school. D. Its manager refused to help. 24. What did Liu Yan do during lunch? A. She asked guests to order more spicy food. B. She cooked Huaiyang dishes in the kitchen. C. She introduced local food culture in English. D. She changed every dish on the menu. 25. What does the passage mainly show? A. A five-star rating always means the best restaurant. B. Good service requires checking information and caring for needs. C. Seafood restaurants are not suitable for school activities. D. Students should choose the nearest restaurant for all guests. C Dumplings are simple in shape, but they carry different stories around the world. In English, the word dumpling can mean small pockets of dough, either filled or unfilled. People in many countries make dumplings with local ingredients, cooking methods and family habits. When students learn about dumplings, they can also learn how food connects language and culture. In China, jiaozi is one of the most familiar kinds of dumplings. Families often fill them with pork, beef, seafood or vegetables. They may boil, steam or fry them. During some festivals, making dumplings is not only about preparing dinner. Family members sit together, talk, help one another and share wishes for the new year. In Italy, ravioli is a kind of pasta dumpling. It is usually filled with cheese, meat or vegetables and served with sauce. In Poland, pierogi can have salty fillings like potato and cheese or sweet fillings like fruit. Some people boil pierogi first and then fry them to make the outside more delicious. Although these foods look and taste different, they show a common idea: people use simple materials to create comfort and meaning. A traveler may not understand every word on a foreign menu, but he can still feel welcome when someone explains the dish patiently. A student who introduces dumplings in English should not only list names. He can describe fillings, tastes, cooking methods and the family or local culture behind the food. Food introductions should also be careful. It is better to say 'Many families enjoy jiaozi during festivals' than to say 'All Chinese people eat the same dumplings.' Culture is rich and varied. When we talk about food, accurate words and respectful attitudes are both necessary. This is especially important when students introduce Chinese food to foreign guests. A careful introduction can share pride in local culture without turning food into a simple label or a fixed rule. 26. What is the main idea of the passage? A. All dumplings should be fried before eating. B. Dumplings are only popular in China. C. Foreign menus are too difficult for travelers. D. Dumplings can show language, food and culture. 27. Which filling is mentioned for Italian ravioli? A. Tea and rice. B. Cheese and meat. C. Orange juice. D. Hot pepper only. 28. What common idea do different dumplings show? A. People should use expensive materials. B. Food names are more important than taste. C. Simple food can carry comfort and meaning. D. Every country cooks dumplings in the same way. 29. Why does the writer prefer 'Many families enjoy jiaozi during festivals'? A. It is more accurate and respectful. B. It is shorter than every other sentence. C. It proves all dumplings are sweet. D. It avoids using the word culture. 30. What should students include when introducing dumplings in English? A. Only the English spelling of the dish. B. Only whether the dish is cheap. C. Only the number of people at dinner. D. Fillings, tastes, cooking methods and culture. D Meilin Restaurant used to be famous only for its roast chicken. This year, the owner decided to make the restaurant more friendly to customers with different needs. He did not change the whole menu at once. Instead, he asked his workers to record the questions that customers often asked. After two weeks, they found that many questions were not about price. Customers wanted to know whether a dish was spicy, whether the soup contained seafood, whether the meat could be well-done and whether a smaller size was available. The owner then redesigned the menu. Next to each dish, he added small marks for spicy food, seafood, vegetarian choices and recommended serving size. He also trained waiters to ask clearer questions. Instead of saying only 'What would you like?', they learned to ask, 'Do you have any food needs we should know about?' and 'Would you like the steak medium or well-done?' The questions sounded simple, but they helped customers feel respected. The change was not easy. Some workers worried that the new service would take more time. However, after one month, the restaurant received better comments. Parents liked the smaller dishes for children. Older people appreciated lighter soup. Foreign visitors said the menu was easier to understand. Even the kitchen wasted less food because orders became clearer. The owner realized that good service could also save resources. Meilin Restaurant's experience shows that food service is changing. A restaurant cannot depend only on one specialty or beautiful pictures. It needs accurate information, patient communication and reasonable choices. For vocational students who may work in hotels or restaurants, this example is useful. Language ability is important, but the real value of language is to understand people and solve problems. When a waiter asks one more clear question, a customer may avoid an unsuitable dish. When a menu gives one more accurate mark, the kitchen may waste less food. These small changes make service more professional. 31. What did the owner ask workers to record first? A. Questions customers often asked. B. The names of all foreign visitors. C. Pictures of every dish. D. The price of nearby restaurants. 32. Which mark was added to the new menu? A. The waiter's family name. B. The distance from the station. C. Whether a dish contained seafood. D. The history of the owner. 33. Why did some workers worry about the new service? A. They thought it might take more time. B. They disliked all smaller dishes. C. They could not cook roast chicken. D. They wanted to remove the menu. 34. What was one result of clearer orders? A. The restaurant stopped serving soup. B. Every customer chose spicy food. C. The owner closed the restaurant earlier. D. The kitchen wasted less food. 35. What is the writer's opinion about language ability in service work? A. It should help workers understand people and solve problems. B. It is useful only when menus have no pictures. C. It is less important than beautiful restaurant design. D. It means memorizing as many dish names as possible. 三、完形填空（共10小题；每小题1分，满分10分） 阅读下列短文，从短文后各题所给的 A、B、C、D 四个选项中，选出可以填入空白处的最佳选项。 During the vocational skills week, our class was asked to plan a business dinner for three guests. The task looked simple, but it required more than choosing a restaurant with beautiful pictures. We had to compare distance, cooking style, price, service and special food _______ 36 _______. If we made a careless decision, the dinner might not be comfortable for everyone. At first, Tom suggested a Sichuan restaurant because its star rating was high. However, one guest could not eat very _______ 37 _______ food. Another guest needed to avoid seafood. We decided to email the guests and ask politely before booking. Their replies helped us _______ 38 _______ the choices. A seafood restaurant was not safe, and a noisy restaurant was not suitable for a business talk. Finally, we chose a Huaiyang restaurant because the dishes were light and the environment was _______ 39 _______. The price was also within our budget. On the day of the dinner, I worked with the waiter to check the order. When a dish contained shrimp, we changed it to vegetable soup _______ 40 _______. The guests thanked us for being careful. During the meal, Liu Yan introduced Huaiyang Cuisine in English. She said it was famous for mild flavors and beautiful dishes. The manager was pleased because our plan showed both language ability and _______ 41 _______. After the dinner, our teacher asked us to write a report. I wrote that service work is not only about smiling. It means listening _______ 42 _______, confirming information and respecting different needs. A good restaurant choice can _______ 43 _______ to a better experience, while a small mistake may ruin the meal. This project made me understand why English learning should be connected with real workplace _______ 44 _______ and why we should always make decisions _______ 45 _______. 36. A. pictures B. prices C. needs D. names 37. A. spicy B. sweet C. fresh D. mild 38. A. waste B. narrow C. forget D. decorate 39. A. crowded B. quiet C. salty D. private 40. A. immediately B. slowly C. carelessly D. heavily 41. A. distance B. responsibility C. dessert D. rating 42. A. suddenly B. badly C. patiently D. cheaply 43. A. introduce B. compare C. lead D. listen 44. A. situations B. mistakes C. menus D. photos 45. A. widely B. loudly C. wisely D. nearly 四、语法填空（共10小题；每小题1分，满分10分） 阅读下列短文，在空白处填入一个适当的词，或填入括号中所给单词的正确形式，并将答案写在对应处。 Our service class recently finished a project about _______ 46 _______ (choose) a restaurant for foreign guests. Before making the decision, we collected information about three _______ 47 _______ (restaurant). One of them served Sichuan food, which _______ 48 _______ (be) famous for strong flavors. Another one offered seafood, but one guest could not eat it. The third one was a Huaiyang restaurant with light dishes and a quiet environment. We decided _______ 49 _______ (book) the Huaiyang restaurant. I wrote an email to the manager and asked _______ 50 _______ a table near the window. I also explained that the guests preferred dishes without seafood. When we arrived, the waiter checked the order _______ 51 _______ (careful). He recommended vegetable soup and steamed fish. During the meal, Liu Yan introduced local food culture in _______ 52 _______ (simple) English than before. The guests said the dinner was comfortable. Through this project, we learned that good service _______ 53 _______ (require) clear communication. It is not enough _______ 54 _______ (know) food words. We should also use them _______ 55 _______ (solve) real problems. 46._________ 47._________ 48._________ 49._________ 50._________ 51._________ 52._________ 53._________ 54._________ 55._________ 五、书面表达（满分20分） 假如你是某职业学校服务班学生李华，班级需要为外宾商务晚餐选择餐馆。请你根据以下提示，写一封英文邮件向部门经理推荐一家餐馆。 内容包括： (1) 说明推荐的餐馆及其距离； (2) 比较至少两个选择因素，如菜系、价格、服务、环境、饮食需求等； (3) 说明你推荐该餐馆的理由； (4) 表达会文明点餐、注意食品安全和避免浪费。 写作要求： (1) 词数不少于80； (2) 必须包括所有要点，可以适当扩充； (3) 文中不要提及真实校名和姓名。 提示：Huaiyang Cuisine, mild, reasonable, food needs, service, serving chopsticks, avoid waste ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 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 $