Unit 8 Cooking Skills（A卷·基础巩固）《英语 基础模块3》（语文版2022版）单元过关卷（原卷版+解析版）

编写说明：本套试卷紧扣《英语 基础模块3》（语文版2022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3》（语文版2022版）《单元过关卷》 Unit 8 Cooking Skills A卷·基础巩固 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. —I want to cook tomato and egg soup for my family, but I do not know where to start. —_______. Follow the recipe and prepare the ingredients first. A. You should throw away the recipe. B. You can begin with a simple dish. C. You need to roast it for two hours. D. You may eat without cooking. 2. —Could you pass me the pepper? The sandwich tastes a little plain. —_______. Here you are. A. I am afraid you cannot eat bread. B. It is not my sandwich. C. Sure, no problem. D. The pepper is very expensive. 3. —What should I do after washing the cucumber? —_______. Then put the slices over the bread. A. Cut it into pieces carefully. B. Boil the whole cucumber first. C. Add it to the oven at once. D. Leave it outside all afternoon. 4. —I have never used a steamer before. I am afraid the buns will be undercooked. —_______. Keep enough water under the basket and watch the time. A. You should fry the basket quickly. B. Buns are never steamed. C. It is better to eat them cold. D. Do not worry. I can show you. 5. —How can I make stir-fried vegetables taste fresh instead of oily? —_______. Use enough heat, move the food quickly and do not add too much oil. A. Cook them in cold water for an hour. B. Put more oil than vegetables. C. Stir-fry them quickly with proper heat. D. Cover them with sugar only. 6. —Would you mind checking whether the chicken is fully cooked? —_______. Safety comes first in the kitchen. A. You must check it alone. B. Not at all. C. I dislike all chicken dishes. D. It is only a picture. 7. —A foreign guest says the steamed dumplings are delicious. How should I answer politely? —_______. A. You can say, 'Thank you. I am glad you like them.' B. You should say they are very bad. C. You must ask him to cook them again. D. You may leave without answering. 8. —What does 'ingredient' mean in a recipe? —_______. A. It means the dish is served hot. B. It means the price of a meal. C. It means the place for eating. D. It means the food item used to cook a dish. 9. —I added too much salt to the soup. What can I do? —_______. It may make the taste lighter. A. Add another spoon of salt. B. Stop cooking and throw it away. C. Add some water or vegetables. D. Roast the soup in a pan. 10. —Our group will introduce Chinese cooking methods tomorrow. Any advice? —_______. Use clear steps and simple examples. A. Speak without preparing any notes. B. Compare boiling, steaming and stir-frying. C. Talk only about fast food brands. D. Avoid all cooking words. 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） Liu Yang: Our cooking club will make sandwiches for the school open day. How should we begin? Mei: _______ 11 _______ It helps us avoid missing anything important. Liu Yang: Good idea. What vegetables should we prepare? Mei: _______ 12 _______ They are easy to wash and cut. Liu Yang: Some visitors may like a stronger taste. Mei: _______ 13 _______ But we should not use too much. Liu Yang: What about students who do not eat meat? Mei: _______ 14 _______ Then everyone can choose freely. Liu Yang: Great. After making them, we need to introduce the steps in English. Mei: _______ 15 _______ A. We can add a little pepper or cheese. B. We should close the kitchen before guests come. C. First, make a list of ingredients and tools. D. Clear steps will make our speech easier to follow. E. Prepare both meat and vegetable choices. F. Onion and cucumber are good choices. G. We need to fry all sandwiches in deep oil. 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 Sunrise Vocational School will hold a Cooking Skills Day next Saturday. Students may choose one morning session and one afternoon session. They should register before Friday noon, bring an apron, and arrive ten minutes early. The teacher reminds students that cooking is not only about taste. It also asks for safe tools, clean habits, proper ingredients and clear steps. If a student cancels on the event day, half of the fee will be kept because each session has limited seats. Session Time and Place Fee Suitable for Main Task Knife Basics 9:00-10:20 Room 201 10 yuan Students aged 15+ 24 seats Wash vegetables cut onion and cucumber safely Steam and Boil 10:40-12:00 Training Kitchen 12 yuan Students aged 14+ 20 seats Make dumplings boil noodles steam buns Stir-fry Station 13:30-15:00 Hot Kitchen 16 yuan Students aged 16+ 18 seats Control heat keep vegetables fresh and light Sandwich Lab 15:20-16:40 Room 203 14 yuan Students aged 14+ 30 seats Choose bread add vegetables, meat or cheese serve neatly 16. If a 15-year-old student wants to practise using a knife safely and is free only in the morning, which session should he choose? A. Steam and Boil. B. Stir-fry Station. C. Knife Basics. D. Sandwich Lab. 17. If a student joins Steam and Boil and Sandwich Lab, how much should she pay in total? A. 22 yuan. B. 26 yuan. C. 28 yuan. D. 30 yuan. 18. Which student can join Stir-fry Station according to the table? A. A 14-year-old who wants to steam buns. B. A 15-year-old who wants to cut onions. C. A 14-year-old who wants to make sandwiches. D. A 16-year-old who wants to control heat. 19. What should students do before taking part in the event? A. Register before Friday noon and bring an apron. B. Choose two morning sessions only. C. Cancel on the event day to save half the fee. D. Arrive after the teacher starts speaking. 20. Which information is TRUE according to the notice and the table? A. Every session has the same number of seats. B. Sandwich Lab is held before lunch. C. Cooking Skills Day values safety, cleanliness and clear steps. D. Stir-fry Station is suitable for all students aged 14+. B Mr. Han, a young chef in a community canteen, often teaches teenagers to cook simple Chinese dishes. He says the first lesson is not a difficult dish, but a careful habit. Before cooking, students must wash their hands, clean the table and read the recipe twice. Many beginners are excited about turning on the fire, yet they forget to prepare ingredients in the right order. Mr. Han usually asks them to place onion, cucumber, eggs and noodles in separate bowls, so they can see what is ready and what is missing. When teaching boiling and steaming, Mr. Han explains that both methods use water, but the food meets heat in different ways. Noodles are put directly into boiling water, while buns sit over water in a steamer basket. For stir-frying, he asks students to keep the pan hot and move the food quickly. If they wait too long, vegetables may lose their fresh colour. Last month, his class made a simple lunch for elderly people nearby. One student added too much pepper to the soup. Instead of blaming him, Mr. Han guided the group to add more water and vegetables. The soup became lighter, and the student learned that mistakes can be corrected calmly. At the end, the elderly guests praised the lunch. Mr. Han smiled and said, 'A good cook serves food with skill, safety and respect.' 21. Why does Mr. Han ask students to read the recipe twice before cooking? A. To make them memorize every English word. B. To help them prepare ingredients in order. C. To stop them from using any fire. D. To make the cooking time longer. 22. What is the difference between boiling noodles and steaming buns in the passage? A. Noodles are cooked without water. B. Buns are cooked in cold oil. C. Both are placed directly in a hot pan. D. Food meets heat in different ways. 23. How does Mr. Han help students keep vegetables fresh when stir-frying? A. He asks them to keep the pan hot and move food quickly. B. He tells them to leave vegetables in water all day. C. He asks them to add pepper before washing vegetables. D. He tells them to turn off the fire at the beginning. 24. What can we learn from the soup problem? A. A mistake in taste can never be corrected. B. Elderly people do not like soup. C. Calm changes can improve a cooking mistake. D. Pepper should be used in every dish. 25. Which is the best title for the passage? A. A Canteen Without Recipes B. Cooking with Skill and Respect C. Why Teenagers Hate Vegetables D. The Fastest Way to Fry Food C Lina used to think that cooking meant following every step without asking why. During a volunteer activity at a nursing home, she was asked to help make vegetable dumplings. The recipe looked simple: wash the vegetables, cut them into small pieces, mix them with eggs, put the filling inside the wrappers, and steam the dumplings for fifteen minutes. Lina did each step carefully, but she still felt nervous because thirty elderly people were waiting for lunch. An old lady named Mrs. Zhou watched her and said, 'The pieces are too large for some of us. Smaller pieces are easier to chew.' Lina suddenly understood that cooking should consider the people who eat the food. She cut the vegetables again and asked two classmates to help. Another classmate wanted to add more salt, but Lina stopped him and suggested tasting the filling first. They found it was already enough. When the dumplings were ready, Mrs. Zhou smiled and said they tasted fresh and light. Lina was proud, but the most important lesson was not the praise. She learned that a recipe gives directions, while real cooking asks people to observe needs, control taste and work together. Later, when she made sandwiches for her younger brother, she cut the cucumber thinner and used less pepper. Her brother said, 'This is just right for me.' 26. Why did Lina feel nervous at the beginning of the activity? A. Many elderly people were waiting for lunch. B. She had never seen vegetable wrappers. C. Mrs. Zhou refused to eat dumplings. D. Her classmates left the kitchen early. 27. What did Mrs. Zhou's words help Lina understand? A. Recipes should never be followed. B. Elderly people cannot eat vegetables. C. Cooking should consider eaters' needs. D. Salt is more important than fresh taste. 28. Why did Lina stop her classmate from adding more salt? A. She wanted to taste the filling before changing it. B. She planned to throw away all the filling. C. She believed salt should never be used. D. She wanted Mrs. Zhou to add it herself. 29. What is the main lesson Lina learns from the activity? A. Cooking is only about finishing steps quickly. B. Real cooking needs observation, taste control and teamwork. C. Sandwiches are harder to make than dumplings. D. Praise is the only purpose of volunteer work. 30. Why does the writer mention Lina's younger brother at the end? A. To show Lina used the lesson in another situation. B. To prove her brother disliked all vegetables. C. To explain why dumplings need fifteen minutes. D. To compare nursing homes with families. D People often judge a dish by its taste, but cooking methods can also change how healthy and useful food becomes. Heat makes many ingredients softer and safer to eat. However, different methods influence water, oil and nutrients in different ways. Understanding these changes can help beginners choose a better method instead of using the same one for every dish. Boiling is simple and suitable for noodles, dumplings and light soups. Because food stays in water, it may become soft quickly. Yet some vitamins may move into the soup water. If the soup is eaten together with the vegetables, the loss is smaller. Steaming is different. The food is heated by hot steam and does not sit in water, so it can often retain more natural colour and taste. The underlined word 'retain' means to keep something and not lose it. Stir-frying uses a hot pan and a small amount of oil. It is fast, so vegetables can stay bright and crisp if the cook moves them quickly. But if too much oil or salt is added, a fresh dish may become heavy. Roasting can create a rich smell and golden colour, yet it usually takes longer and needs careful temperature control. No method is perfect for every ingredient. A wise cook thinks about the food, the eaters and the purpose of the meal. Light soup may be better for someone who wants a mild taste, while stir-fried vegetables may suit a quick lunch. Cooking, therefore, is a practical decision as well as a skill. 31. According to Paragraph 2, why may eating the soup water reduce nutrient loss? A. Some vitamins may move from vegetables into the water. B. Soup water can turn every dish into roast food. C. Boiling never changes the shape of food. D. Vitamins disappear only in a hot pan. 32. What can we infer from Paragraph 3 about stir-frying? A. It needs no heat at all. B. It works best with slow movement. C. It can keep vegetables crisp if done quickly. D. It must use more oil than roasting. 33. What does the underlined word 'retain' in Paragraph 2 mean? A. Keep. B. Waste. C. Cover. D. Change. 34. What is the purpose of Paragraph 1? A. To list all dishes for a family meal. B. To tell a story about a beginner cook. C. To introduce why cooking methods matter. D. To prove taste is the only standard. 35. Which is the best title for the passage? A. Why Oil Makes Food Heavy B. The History of Chinese Soup C. How to Roast Every Ingredient D. Choose Cooking Methods Wisely 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。 Last Friday, our class learned to make sandwiches in the training room. I thought it was easy, so I almost started without reading the recipe. Ms. Chen stopped me and asked our group to begin _______ 36 _______ clean hands and a clear plan. She said every small step should be done _______ 37 _______ because food safety came first. She also reminded us to keep raw and cooked food on different plates. We washed onion and cucumber, and then cut them _______ 38 _______ thin pieces. I was responsible for the sauce, but I forgot to _______ 39 _______ enough spoons for tasting. My partner reminded me that one spoon should not be used again and again. After we added vegetables and cheese, the sandwich looked _______ 40 _______. A classmate wanted to put a lot of pepper on it, but Ms. Chen asked us to listen _______ 41 _______ to different eaters' needs. Some visitors liked a mild taste, while others wanted a stronger smell. At first, our group worked slowly, _______ 42 _______ the steps became smoother after we divided the work. When we were not sure about the order, we asked for _______ 43 _______ instead of guessing. Finally, we served the sandwiches on clean plates and introduced the process in English. Several visitors asked why we put the sauce under the vegetables, and we explained that it could keep the bread from becoming too wet. I learned that cooking is a _______ 44 _______ practice. It helps us _______ 45 _______ others with skill and care. The task looked small, but it taught us to think before every action and to respect every eater at the table. 36. A. on B. with C. for D. about 37. A. carefully B. suddenly C. cheaply D. loudly 38. A. over B. from C. by D. into 39. A. taste B. cover C. prepare D. waste 40. A. fresh B. noisy C. late D. empty 41. A. angrily B. heavily C. quickly D. patiently 42. A. because B. but C. if D. although 43. A. salt B. fire C. advice D. bread 44. A. dangerous B. silent C. safe D. foreign 45. A. serve B. refuse C. compare D. trouble 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。 A cooking lesson _______ 46 _______ (hold) in our school kitchen yesterday. Before it began, the teacher asked us _______ 47 _______ (choose) fresh ingredients and wash them _______ 48 _______ (careful). We cut tomatoes and cucumbers into small _______ 49 _______ (piece). Then we learned that boiling and steaming are _______ 50 _______ (difference) methods. Boiling _______ 51 _______ (use) for noodles and soup, while steaming keeps buns soft without putting them into water. After that, we made sandwiches. A student suggested _______ 52 _______ (add) too much pepper, but we tasted the sauce first. The sandwiches _______ 53 _______ were made for younger students needed a mild taste. Finally, our teacher told us that cooking is connected _______ 54 _______ health, safety and respect. If we practise more, we can make meals _______ 55 _______ (healthy) for our families. 46._________ 47._________ 48._________ 49._________ 50._________ 51._________ 52._________ 53._________ 54._________ 55._________ 五、书面表达（满分20分） 假如你是李华，你校英语社团将举办“Cooking for My Family”主题分享活动。请你根据以下提示写一篇英文发言稿，介绍一次为家人做饭的经历。 内容包括： (1) 说明你做了什么食物； (2) 介绍主要步骤，如准备食材、烹饪方法、调味等； (3) 分享你从这次经历中学到的内容； (4) 表达继续学习烹饪的愿望。 写作要求： (1) 词数不少于80； (2) 必须包括要点，可以适当扩充，但不能逐词翻译； (3) 文中不得出现真实姓名和学校名称。 ________________________________________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ 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3》（语文版2022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3》（语文版2022版）《单元过关卷》 Unit 8 Cooking Skills A卷·基础巩固 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. —I want to cook tomato and egg soup for my family, but I do not know where to start. —_______. Follow the recipe and prepare the ingredients first. A. You should throw away the recipe. B. You can begin with a simple dish. C. You need to roast it for two hours. D. You may eat without cooking. 【答案】B 【详解】考查提出建议。对方不知道如何开始做汤，答语强调先看做法并准备食材，B项“从简单菜开始”符合语境。 2. —Could you pass me the pepper? The sandwich tastes a little plain. —_______. Here you are. A. I am afraid you cannot eat bread. B. It is not my sandwich. C. Sure, no problem. D. The pepper is very expensive. 【答案】C 【详解】考查请求回应。Could you pass me...? 是请求递物，Here you are 表明愿意帮忙，C项正确。 3. —What should I do after washing the cucumber? —_______. Then put the slices over the bread. A. Cut it into pieces carefully. B. Boil the whole cucumber first. C. Add it to the oven at once. D. Leave it outside all afternoon. 【答案】A 【详解】考查步骤衔接。后句提到 slices，说明前一步应把黄瓜切片或切块，A项与制作三明治步骤一致。 4. —I have never used a steamer before. I am afraid the buns will be undercooked. —_______. Keep enough water under the basket and watch the time. A. You should fry the basket quickly. B. Buns are never steamed. C. It is better to eat them cold. D. Do not worry. I can show you. 【答案】D 【详解】考查安慰与帮助。对方担心不会使用蒸锅，后文给出操作提醒，D项先安慰再表示指导最合适。 5. —How can I make stir-fried vegetables taste fresh instead of oily? —_______. Use enough heat, move the food quickly and do not add too much oil. A. Cook them in cold water for an hour. B. Put more oil than vegetables. C. Stir-fry them quickly with proper heat. D. Cover them with sugar only. 【答案】C 【详解】考查烹饪建议。答语强调足够火候、快速翻炒、少油，C项概括准确。 6. —Would you mind checking whether the chicken is fully cooked? —_______. Safety comes first in the kitchen. A. You must check it alone. B. Not at all. C. I dislike all chicken dishes. D. It is only a picture. 【答案】B 【详解】考查 Would you mind...? 的回应。Not at all 表示“不介意”，且后句说明愿意关注食品安全。 7. —A foreign guest says the steamed dumplings are delicious. How should I answer politely? —_______. A. You can say, 'Thank you. I am glad you like them.' B. You should say they are very bad. C. You must ask him to cook them again. D. You may leave without answering. 【答案】A 【详解】考查回应称赞。面对称赞时直接致谢并表达高兴，既自然又礼貌，A项符合英语交际习惯。 8. —What does 'ingredient' mean in a recipe? —_______. A. It means the dish is served hot. B. It means the price of a meal. C. It means the place for eating. D. It means the food item used to cook a dish. 【答案】D 【详解】考查词义理解。ingredient 指用于制作菜品的原料或食材，D项释义准确。 9. —I added too much salt to the soup. What can I do? —_______. It may make the taste lighter. A. Add another spoon of salt. B. Stop cooking and throw it away. C. Add some water or vegetables. D. Roast the soup in a pan. 【答案】C 【详解】考查问题处理。汤过咸时加水或蔬菜可稀释味道，C项与后句 make the taste lighter 对应。 10. —Our group will introduce Chinese cooking methods tomorrow. Any advice? —_______. Use clear steps and simple examples. A. Speak without preparing any notes. B. Compare boiling, steaming and stir-frying. C. Talk only about fast food brands. D. Avoid all cooking words. 【答案】B 【详解】考查展示建议。介绍中国烹饪方法时比较 boiling、steaming、stir-frying 切合话题，B项正确。 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） Liu Yang: Our cooking club will make sandwiches for the school open day. How should we begin? Mei: _______ 11 _______ It helps us avoid missing anything important. Liu Yang: Good idea. What vegetables should we prepare? Mei: _______ 12 _______ They are easy to wash and cut. Liu Yang: Some visitors may like a stronger taste. Mei: _______ 13 _______ But we should not use too much. Liu Yang: What about students who do not eat meat? Mei: _______ 14 _______ Then everyone can choose freely. Liu Yang: Great. After making them, we need to introduce the steps in English. Mei: _______ 15 _______ A. We can add a little pepper or cheese. B. We should close the kitchen before guests come. C. First, make a list of ingredients and tools. D. Clear steps will make our speech easier to follow. E. Prepare both meat and vegetable choices. F. Onion and cucumber are good choices. G. We need to fry all sandwiches in deep oil. 【答案】11.C 12.F 13.A 14.E 15.D 【导语】这段对话围绕开放日制作三明治展开，讨论准备清单、蔬菜选择、调味、不同饮食需求和英文介绍步骤，体现了烹饪任务中的合作与清晰表达。 【详解】11. 后文说避免遗漏，C项“先列食材和工具清单”衔接自然。 12. 后文提到容易清洗和切，F项 onion and cucumber 对应蔬菜选择。 13. 上文说味道更浓，A项添加少量 pepper or cheese 合适。 14. 上文提到不吃肉的学生，E项准备肉类和蔬菜选择符合语境。 15. 上文说用英语介绍步骤，D项说明清晰步骤有助于表达，能作总结。 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 Sunrise Vocational School will hold a Cooking Skills Day next Saturday. Students may choose one morning session and one afternoon session. They should register before Friday noon, bring an apron, and arrive ten minutes early. The teacher reminds students that cooking is not only about taste. It also asks for safe tools, clean habits, proper ingredients and clear steps. If a student cancels on the event day, half of the fee will be kept because each session has limited seats. Session Time and Place Fee Suitable for Main Task Knife Basics 9:00-10:20 Room 201 10 yuan Students aged 15+ 24 seats Wash vegetables cut onion and cucumber safely Steam and Boil 10:40-12:00 Training Kitchen 12 yuan Students aged 14+ 20 seats Make dumplings boil noodles steam buns Stir-fry Station 13:30-15:00 Hot Kitchen 16 yuan Students aged 16+ 18 seats Control heat keep vegetables fresh and light Sandwich Lab 15:20-16:40 Room 203 14 yuan Students aged 14+ 30 seats Choose bread add vegetables, meat or cheese serve neatly 16. If a 15-year-old student wants to practise using a knife safely and is free only in the morning, which session should he choose? A. Steam and Boil. B. Stir-fry Station. C. Knife Basics. D. Sandwich Lab. 17. If a student joins Steam and Boil and Sandwich Lab, how much should she pay in total? A. 22 yuan. B. 26 yuan. C. 28 yuan. D. 30 yuan. 18. Which student can join Stir-fry Station according to the table? A. A 14-year-old who wants to steam buns. B. A 15-year-old who wants to cut onions. C. A 14-year-old who wants to make sandwiches. D. A 16-year-old who wants to control heat. 19. What should students do before taking part in the event? A. Register before Friday noon and bring an apron. B. Choose two morning sessions only. C. Cancel on the event day to save half the fee. D. Arrive after the teacher starts speaking. 20. Which information is TRUE according to the notice and the table? A. Every session has the same number of seats. B. Sandwich Lab is held before lunch. C. Cooking Skills Day values safety, cleanliness and clear steps. D. Stir-fry Station is suitable for all students aged 14+. 【答案】16.C 17.B 18.D 19.A 20.C 【导语】本文是一篇应用文，介绍学校烹饪技能日的报名要求、费用规则和四个实践课程。表格呈现了不同课程的时间、地点、费用、适合人群和主要任务，要求学生根据年龄、时间和学习目标作出选择。 【详解】16. 细节理解题。题干限定15岁、练习安全用刀、上午有空；表格中 Knife Basics 的时间在上午，适合15岁以上，任务含 cut onion and cucumber safely，故选C。 17. 细节计算题。Steam and Boil 为12元，Sandwich Lab 为14元，合计26元，故选B。 18. 细节理解题。Stir-fry Station 适合16岁以上，任务为 control heat，D项同时满足年龄和任务。 19. 细节理解题。通知要求 register before Friday noon, bring an apron, and arrive ten minutes early，A项概括正确。 20. 细节理解题。通知指出 cooking asks for safe tools, clean habits, proper ingredients and clear steps，C项正确。 B Mr. Han, a young chef in a community canteen, often teaches teenagers to cook simple Chinese dishes. He says the first lesson is not a difficult dish, but a careful habit. Before cooking, students must wash their hands, clean the table and read the recipe twice. Many beginners are excited about turning on the fire, yet they forget to prepare ingredients in the right order. Mr. Han usually asks them to place onion, cucumber, eggs and noodles in separate bowls, so they can see what is ready and what is missing. When teaching boiling and steaming, Mr. Han explains that both methods use water, but the food meets heat in different ways. Noodles are put directly into boiling water, while buns sit over water in a steamer basket. For stir-frying, he asks students to keep the pan hot and move the food quickly. If they wait too long, vegetables may lose their fresh colour. Last month, his class made a simple lunch for elderly people nearby. One student added too much pepper to the soup. Instead of blaming him, Mr. Han guided the group to add more water and vegetables. The soup became lighter, and the student learned that mistakes can be corrected calmly. At the end, the elderly guests praised the lunch. Mr. Han smiled and said, 'A good cook serves food with skill, safety and respect.' 21. Why does Mr. Han ask students to read the recipe twice before cooking? A. To make them memorize every English word. B. To help them prepare ingredients in order. C. To stop them from using any fire. D. To make the cooking time longer. 22. What is the difference between boiling noodles and steaming buns in the passage? A. Noodles are cooked without water. B. Buns are cooked in cold oil. C. Both are placed directly in a hot pan. D. Food meets heat in different ways. 23. How does Mr. Han help students keep vegetables fresh when stir-frying? A. He asks them to keep the pan hot and move food quickly. B. He tells them to leave vegetables in water all day. C. He asks them to add pepper before washing vegetables. D. He tells them to turn off the fire at the beginning. 24. What can we learn from the soup problem? A. A mistake in taste can never be corrected. B. Elderly people do not like soup. C. Calm changes can improve a cooking mistake. D. Pepper should be used in every dish. 25. Which is the best title for the passage? A. A Canteen Without Recipes B. Cooking with Skill and Respect C. Why Teenagers Hate Vegetables D. The Fastest Way to Fry Food 【答案】21.B 22.D 23.A 24.C 25.B 【导语】本文是一篇人物介绍类说明文，讲述社区食堂厨师韩师傅如何教青少年学习基础烹饪。文章通过准备食材、区分烹饪方式和处理失误，强调烹饪不仅需要方法，也需要安全意识和尊重他人的态度。 【详解】21. 细节理解题。第一段说明读两遍做法是为了避免漏准备，并按顺序放好食材，B项正确。 22. 细节理解题。第二段明确 boiling 和 steaming 都用水，但食物受热方式不同，D项正确。 23. 细节理解题。第二段提到 stir-frying 时要 keep the pan hot and move the food quickly，A项对应。 24. 推理判断题。第三段中汤太辣后加水和蔬菜使味道变淡，说明冷静调整能改善错误，C项正确。 25. 主旨标题题。全文围绕韩师傅教学生以 skill, safety and respect 做饭展开，B项概括最准确。 C Lina used to think that cooking meant following every step without asking why. During a volunteer activity at a nursing home, she was asked to help make vegetable dumplings. The recipe looked simple: wash the vegetables, cut them into small pieces, mix them with eggs, put the filling inside the wrappers, and steam the dumplings for fifteen minutes. Lina did each step carefully, but she still felt nervous because thirty elderly people were waiting for lunch. An old lady named Mrs. Zhou watched her and said, 'The pieces are too large for some of us. Smaller pieces are easier to chew.' Lina suddenly understood that cooking should consider the people who eat the food. She cut the vegetables again and asked two classmates to help. Another classmate wanted to add more salt, but Lina stopped him and suggested tasting the filling first. They found it was already enough. When the dumplings were ready, Mrs. Zhou smiled and said they tasted fresh and light. Lina was proud, but the most important lesson was not the praise. She learned that a recipe gives directions, while real cooking asks people to observe needs, control taste and work together. Later, when she made sandwiches for her younger brother, she cut the cucumber thinner and used less pepper. Her brother said, 'This is just right for me.' 26. Why did Lina feel nervous at the beginning of the activity? A. Many elderly people were waiting for lunch. B. She had never seen vegetable wrappers. C. Mrs. Zhou refused to eat dumplings. D. Her classmates left the kitchen early. 27. What did Mrs. Zhou's words help Lina understand? A. Recipes should never be followed. B. Elderly people cannot eat vegetables. C. Cooking should consider eaters' needs. D. Salt is more important than fresh taste. 28. Why did Lina stop her classmate from adding more salt? A. She wanted to taste the filling before changing it. B. She planned to throw away all the filling. C. She believed salt should never be used. D. She wanted Mrs. Zhou to add it herself. 29. What is the main lesson Lina learns from the activity? A. Cooking is only about finishing steps quickly. B. Real cooking needs observation, taste control and teamwork. C. Sandwiches are harder to make than dumplings. D. Praise is the only purpose of volunteer work. 30. Why does the writer mention Lina's younger brother at the end? A. To show Lina used the lesson in another situation. B. To prove her brother disliked all vegetables. C. To explain why dumplings need fifteen minutes. D. To compare nursing homes with families. 【答案】26.A 27.C 28.A 29.B 30.A 【导语】本文是一篇人文叙事类记叙文，讲述Lina在养老院志愿活动中学习制作蔬菜饺子的经历。她从简单照做步骤，逐渐理解烹饪应关注食用者需求、控制味道并与同伴合作。 【详解】26. 细节理解题。第一段说明她紧张是因为 thirty elderly people were waiting for lunch，A项正确。 27. 推理判断题。Mrs. Zhou 提醒菜粒太大后，Lina understood that cooking should consider the people who eat the food，C项正确。 28. 细节理解题。第二段写她建议 tasting the filling first，说明先尝味再调整，A项正确。 29. 主旨理解题。第三段概括 real cooking asks people to observe needs, control taste and work together，B项准确。 30. 段落作用题。结尾写她给弟弟做三明治时调整黄瓜和胡椒，说明她把所学迁移到新情境，A项正确。 D People often judge a dish by its taste, but cooking methods can also change how healthy and useful food becomes. Heat makes many ingredients softer and safer to eat. However, different methods influence water, oil and nutrients in different ways. Understanding these changes can help beginners choose a better method instead of using the same one for every dish. Boiling is simple and suitable for noodles, dumplings and light soups. Because food stays in water, it may become soft quickly. Yet some vitamins may move into the soup water. If the soup is eaten together with the vegetables, the loss is smaller. Steaming is different. The food is heated by hot steam and does not sit in water, so it can often retain more natural colour and taste. The underlined word 'retain' means to keep something and not lose it. Stir-frying uses a hot pan and a small amount of oil. It is fast, so vegetables can stay bright and crisp if the cook moves them quickly. But if too much oil or salt is added, a fresh dish may become heavy. Roasting can create a rich smell and golden colour, yet it usually takes longer and needs careful temperature control. No method is perfect for every ingredient. A wise cook thinks about the food, the eaters and the purpose of the meal. Light soup may be better for someone who wants a mild taste, while stir-fried vegetables may suit a quick lunch. Cooking, therefore, is a practical decision as well as a skill. 31. According to Paragraph 2, why may eating the soup water reduce nutrient loss? A. Some vitamins may move from vegetables into the water. B. Soup water can turn every dish into roast food. C. Boiling never changes the shape of food. D. Vitamins disappear only in a hot pan. 32. What can we infer from Paragraph 3 about stir-frying? A. It needs no heat at all. B. It works best with slow movement. C. It can keep vegetables crisp if done quickly. D. It must use more oil than roasting. 33. What does the underlined word 'retain' in Paragraph 2 mean? A. Keep. B. Waste. C. Cover. D. Change. 34. What is the purpose of Paragraph 1? A. To list all dishes for a family meal. B. To tell a story about a beginner cook. C. To introduce why cooking methods matter. D. To prove taste is the only standard. 35. Which is the best title for the passage? A. Why Oil Makes Food Heavy B. The History of Chinese Soup C. How to Roast Every Ingredient D. Choose Cooking Methods Wisely 【答案】31.A 32.C 33.A 34.C 35.D 【导语】本文是一篇社科科普说理文，说明不同烹饪方式会影响食物的口感、营养和适用场景。文章比较了水煮、蒸、炒和烤的特点，引导初学者根据食材、食用者和用餐目的作出合理选择。 【详解】31. 细节理解题。第二段说明部分维生素会进入汤水，如果连汤一起食用，损失较小，A项正确。 32. 段落推理题。第三段指出快速翻动可使蔬菜保持明亮和脆嫩，C项符合。 33. 词义猜测题。句中说蒸制食物不浸在水里，因此能 retain 更多自然色泽和味道，retain 即 keep，A项正确。 34. 段落作用题。第一段提出不同方法会影响食物，并引出选择方法的重要性，C项正确。 35. 主旨标题题。全文强调根据食材和目的明智选择烹饪方式，D项概括最佳。 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。 Last Friday, our class learned to make sandwiches in the training room. I thought it was easy, so I almost started without reading the recipe. Ms. Chen stopped me and asked our group to begin _______ 36 _______ clean hands and a clear plan. She said every small step should be done _______ 37 _______ because food safety came first. She also reminded us to keep raw and cooked food on different plates. We washed onion and cucumber, and then cut them _______ 38 _______ thin pieces. I was responsible for the sauce, but I forgot to _______ 39 _______ enough spoons for tasting. My partner reminded me that one spoon should not be used again and again. After we added vegetables and cheese, the sandwich looked _______ 40 _______. A classmate wanted to put a lot of pepper on it, but Ms. Chen asked us to listen _______ 41 _______ to different eaters' needs. Some visitors liked a mild taste, while others wanted a stronger smell. At first, our group worked slowly, _______ 42 _______ the steps became smoother after we divided the work. When we were not sure about the order, we asked for _______ 43 _______ instead of guessing. Finally, we served the sandwiches on clean plates and introduced the process in English. Several visitors asked why we put the sauce under the vegetables, and we explained that it could keep the bread from becoming too wet. I learned that cooking is a _______ 44 _______ practice. It helps us _______ 45 _______ others with skill and care. The task looked small, but it taught us to think before every action and to respect every eater at the table. 36. A. on B. with C. for D. about 37. A. carefully B. suddenly C. cheaply D. loudly 38. A. over B. from C. by D. into 39. A. taste B. cover C. prepare D. waste 40. A. fresh B. noisy C. late D. empty 41. A. angrily B. heavily C. quickly D. patiently 42. A. because B. but C. if D. although 43. A. salt B. fire C. advice D. bread 44. A. dangerous B. silent C. safe D. foreign 45. A. serve B. refuse C. compare D. trouble 【答案】36.B 37.A 38.D 39.C 40.A 41.D 42.B 43.C 44.C 45.A 【导语】本文是一篇校园实践类记叙文，讲述作者在实训室学习制作三明治的过程。文章通过准备、分工、调味和服务等细节，说明烹饪需要安全意识、合作和照顾食用者需求。 【详解】36. 考查介词。begin with 表示“以……开始”，句意为从干净的手和清晰计划开始。 37. 考查副词。根据 food safety came first 可知每一步应 carefully“认真地”完成。 38. 考查介词。cut...into pieces 表示“把……切成片/块”。 39. 考查动词。根据 enough spoons for tasting 可知应准备勺子，prepare 符合。 40. 考查形容词。加入蔬菜和奶酪后，三明治看起来 fresh“新鲜”。 41. 考查副词。根据 different eaters' needs 可知应 patiently“耐心地”倾听需求。 42. 考查连词。前后为转折：起初慢，但分工后顺畅。 43. 考查名词。not sure about the order 时应 ask for advice“征求建议”。 44. 考查形容词。全文强调食品安全与清洁，safe practice 符合语境。 45. 考查动词。serve others 表示“服务他人”，与前文 served the sandwiches 对应。 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。 A cooking lesson _______ 46 _______ (hold) in our school kitchen yesterday. Before it began, the teacher asked us _______ 47 _______ (choose) fresh ingredients and wash them _______ 48 _______ (careful). We cut tomatoes and cucumbers into small _______ 49 _______ (piece). Then we learned that boiling and steaming are _______ 50 _______ (difference) methods. Boiling _______ 51 _______ (use) for noodles and soup, while steaming keeps buns soft without putting them into water. After that, we made sandwiches. A student suggested _______ 52 _______ (add) too much pepper, but we tasted the sauce first. The sandwiches _______ 53 _______ were made for younger students needed a mild taste. Finally, our teacher told us that cooking is connected _______ 54 _______ health, safety and respect. If we practise more, we can make meals _______ 55 _______ (healthy) for our families. 46._________ 47._________ 48._________ 49._________ 50._________ 51._________ 52._________ 53._________ 54._________ 55._________ 【答案】46.was held 47.to choose 48.carefully 49.pieces 50.different 51.is used 52.adding 53.that/which 54.with/to 55.healthier 【导语】本文围绕一次学校厨房烹饪课展开，介绍学生选择食材、学习水煮和蒸制、制作三明治并理解烹饪与健康、安全和尊重之间的联系。 【详解】46. yesterday 表明用一般过去时，lesson 与 hold 为被动关系，故填 was held。 47. ask sb. to do sth. 为固定结构，填 to choose。 48. 修饰动词 wash 用副词 carefully。 49. piece 为可数名词，前有 small 且语义为多块，填 pieces。 50. 修饰 methods 用形容词 different。 51. Boiling 与 use 为被动关系，陈述一般事实用 is used。 52. suggest doing sth. 后接动名词，填 adding。 53. 先行词 sandwiches 指物，定语从句缺主语，填 that/which。 54. be connected with/to 表示“与……有关”。 55. 根据语境表示“使饭菜更健康”，用比较级 healthier。 五、书面表达（满分20分） 假如你是李华，你校英语社团将举办“Cooking for My Family”主题分享活动。请你根据以下提示写一篇英文发言稿，介绍一次为家人做饭的经历。 内容包括： (1) 说明你做了什么食物； (2) 介绍主要步骤，如准备食材、烹饪方法、调味等； (3) 分享你从这次经历中学到的内容； (4) 表达继续学习烹饪的愿望。 写作要求： (1) 词数不少于80； (2) 必须包括要点，可以适当扩充，但不能逐词翻译； (3) 文中不得出现真实姓名和学校名称。 ________________________________________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ 【参考范文】 Last Sunday, I cooked tomato and egg noodles for my family. First, I washed two tomatoes and cut them into small pieces. Then I beat two eggs in a bowl and prepared some noodles. After that, I heated the pan, added a little oil and stir-fried the eggs and tomatoes. When they smelled good, I added water and boiled the noodles. Finally, I put in a little salt and served the noodles in clean bowls. My parents said the noodles tasted fresh and light. From this experience, I learned that cooking needs clear steps, safe habits and care for others. I will keep practising and try to cook more healthy dishes for my family. 【词汇积累】prepare ingredients 准备食材；cut...into pieces 把……切成块；add a little salt 加少量盐；serve the noodles 端上面条；healthy dishes 健康菜肴 【句式拓展】1. First, I washed... and cut... into... 可用于描写准备步骤。 2. From this experience, I learned that... 可用于表达收获。 【点睛】范文按“做什么—怎么做—学到什么—未来愿望”的顺序展开，步骤清晰，语言适合发言稿场景，且围绕家庭烹饪经历完成所有要点。 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 $