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）

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：150分 班级_____姓名_____学号_____成绩_____ Ⅰ．补全对话（5小题，共10分） 阅读下列简短对话，从A、B、C、D中选出最佳答案，将对话补全。 1．— The app says this restaurant has a five-star rating. Shall we book a table there? — ________. We should also check the price and distance. A. Not really B. Good point C. That's impossible D. No, I can't cook 2．— Could you tell me whether the soup is spicy? — ________. It is mild and a little sweet. A. Never mind B. You are late C. I need the bill D. Certainly 3．— I have never tried dumplings with seafood fillings. — ________. They are a specialty here. A. You should leave now B. It is too crowded C. Why not have a try D. The table is broken 4．— Thank you for recommending such a cozy restaurant. — ________. I am glad you like it. A. Watch out B. I disagree C. It tastes bitter D. My pleasure 5．— How would you like your steak, rare, medium or well-done? — ________. I don't like it too hard. A. Orange juice B. Near the window C. Medium, please D. The price is fair Ⅱ．词汇（10小题，共20分） 阅读下列句子，从A、B、C、D中选出与划线单词或短语在句中意思最接近的中文释义。 6．Guangdong Cuisine is famous for its mild and fresh flavor. A. 距离 B. 服务 C. 环境 D. 味道 7．We should consider the distance before booking a restaurant. A. 破坏 B. 订购 C. 品尝 D. 考虑 8．The restaurant's service quality is better than before.quality A. 质量 B. 菜肴 C. 订单 D. 爱好者 9．The noisy hall may ruin our business dinner. A. 推荐 B. 毁坏 C. 贡献 D. 寻找 10．This restaurant's roast duck is its specialty. A. 苏打水 B. 评分 C. 环境 D. 特色菜；特色 11．It is nice to eat out with classmates after training. A. 注意 B. 除了 C. 外出就餐 D. 往往会 12．The restaurant is crowded at lunch time. A. 拥挤的 B. 温和的 C. 合理的 D. 全熟的 13．The dining environment contributes to a pleasant meal. A. 寻找 B. 有助于 C. 点菜 D. 毁坏 14．Apple pie is one of my favorite desserts after meals. A. 饮料 B. 订单 C. 因素 D. 甜点 15．We should choose restaurants wisely for a safe meal. A. 苦地 B. 拥挤地 C. 明智地 D. 酸地 Ⅲ．完形填空（15小题，共30分） 阅读下面短文，掌握其大意，然后从16—30各题所给的A、B、C、D四个选项中，选出最佳答案。 A group of business English students had to choose a restaurant for a dinner with foreign guests. Their teacher gave them three information cards and asked them to explain the final choice in English. At first, most students wanted the restaurant with the highest rating. However, the teacher reminded them that a business dinner needed careful planning. The first restaurant was very 16．____, but it was ten kilometers from the company. The second one was close and cheap, but its hall was often 17．____. The third restaurant, Pearl Garden, offered Guangdong Cuisine. Its dishes were mild, fresh and 18．____. The price was not the lowest, yet it was 19．____ for a business dinner. More importantly, the waiters could introduce dishes in simple English. This made the students feel 20．____ because the guests came from another country. Before making the decision, the group called the restaurant to 21．____ whether seafood could be changed for guests who were allergic to it. The manager answered politely and 22．____ a vegetable menu. He also said the restaurant used serving chopsticks and encouraged customers to reduce 23．____. These details helped the group compare the choices more clearly. Finally, they 24．____ Pearl Garden and wrote an email to their manager, explaining the distance, food quality, price and service one by one. During the dinner, the guests enjoyed the food and asked about Chinese cuisines. The students introduced roast chicken, steamed fish and sweet soup. They did not speak perfect English, but they were 25．____ and patient. After the dinner, the manager said the choice showed both language skill and service 26．____. The students learned that choosing a restaurant means listening to needs, comparing 27．____ and solving problems. A meal can become a bridge when it is planned with 28．____. They became more willing to 29．____ Chinese food culture and understood that real professionalism begins with 30．____ work. 16． A. famous B. empty C. bitter D. late 17． A. quiet B. crowded C. fresh D. mild 18． A. natural B. noisy C. rare D. salty 19． A. unwise B. reasonable C. strange D. sour 20． A. worried B. safe C. ready D. hungry 21． A. check B. hide C. ruin D. forget 22． A. refused B. offered C. lost D. painted 23． A. service B. distance C. waste D. rating 24． A. closed B. recommended C. missed D. chose 25． A. angry B. careful C. careless D. silent 26． A. attitude B. dessert C. bill D. table 27． A. factors B. fans C. orders D. soups 28． A. noise B. care C. fear D. salt 29． A. borrow B. avoid C. share D. repair 30． A. careful B. dangerous C. empty D. secret Ⅳ．阅读理解（15小题，共45分） 阅读下列短文，从每题所给的A、B、C、D四个选项中选出最佳答案；C篇根据上下文将五个选项填入文中空缺处。 A The school canteen began a “No Waste Lunch” week in April. Before the activity, many students ordered more food than they could eat. Some bought soda only because their friends did. The canteen workers felt sorry when they saw rice, vegetables and soup left on plates. To help students change, the student union made posters and invited each class to record its food waste for five days. At first, some students thought the activity was only a rule. Later, they found it useful. They learned to look at the menu carefully and choose the right amount. If they were not very hungry, they could ask for a smaller bowl of rice. If they wanted to try a new dish, they could share it with a friend first. The canteen also put cards near the dishes to show whether the food was spicy, sweet or salty. This helped students avoid ordering food they did not like. The activity also changed how students talked about meals. Some students began to ask canteen workers which dishes were fresh that day. Others reminded friends not to buy drinks just because they looked popular. A few students even made a simple lunch plan before entering the canteen. These small changes made the lunch line faster and the dining tables cleaner. By Friday, Class Three had reduced its food waste by half. The students were proud, but their teacher reminded them that the goal was not only to win a class prize. It was to build a habit of respecting food and workers. Many students said they would continue to order wisely. A simple lunch choice had become a lesson in responsibility. 31．What problem did the canteen have before the activity? A. Students left food on plates. B. Workers forgot the menu. C. The canteen had no soup. D. Students could not find seats. 32．How long did each class record its food waste? A. Two days. B. Three days. C. Five days. D. Seven days. 33．What could students do if they were not very hungry? A. Buy two bottles of soda. B. Ask for a smaller bowl of rice. C. Leave school early. D. Order every new dish. 34．Why did the canteen put cards near the dishes? A. To show the workers' names. B. To make the tables heavier. C. To tell students the food taste. D. To sell food to teachers only. 35．What did the teacher think was the main goal? A. Winning a class prize. B. Respecting food and workers. C. Making more posters. D. Eating only sweet food. B When foreign visitors come to Guangdong, many local students like to recommend dim sum. However, a good recommendation is not as simple as saying “It is delicious.” Ms. Chen, a tourism teacher, asks her students to prepare short food introductions for guests. She tells them that food introduction is part of service. It should be accurate, polite and useful for the people who listen. Her students first study the guests' needs. Some visitors may not eat seafood. Some may prefer mild food because they are not used to hot dishes. Others may care about sugar or oil. After collecting the information, students choose suitable dishes and explain the main ingredients. For example, when introducing shrimp dumplings, they mention that the filling has seafood. When introducing steamed buns, they explain whether the filling is sweet or salty. Ms. Chen also teaches students to avoid long speeches. A useful introduction usually has three parts: the dish name, the taste and one reason for recommendation. If a guest is interested, students can add a cultural detail. For example, they may explain that morning tea is a relaxed way for families and friends to meet in Guangdong. But they should stop when the guest wants to order, because service is not a lecture. This method helps guests make decisions quickly and safely. It also trains students to think from the customer's side. In future workplaces, such careful communication can improve service quality and reduce mistakes. Students who practice it learn more than food words. They learn how to listen, select useful information and speak with respect. 36．What does Ms. Chen ask her students to prepare? A. Long history reports. B. Foreign songs. C. New cooking machines. D. Short food introductions. 37．Why should students study the guests' needs first? A. Because all guests like spicy food. B. Because guests may have different food needs. C. Because students want to sell seafood only. D. Because dim sum has no fillings. 38．What does the underlined word “accurate” in Paragraph 1 probably mean? A. 准确的 B. 昂贵的 C. 拥挤的 D. 安静的 39．What are the three parts of a useful introduction? A. Price, distance and weather. B. Name, taste and one reason. C. Rating, photo and address. D. Time, table and bill. 40．What can careful communication improve in future workplaces? A. Service quality. B. Food waste. C. Traffic noise. D. School holidays. C Choosing food for a group is sometimes difficult. Different people may have different tastes, budgets and health needs. ____41____ If we make the choice only according to our own likes, some people may feel uncomfortable during the meal. A good planner should remember that a group meal is a shared experience, not a personal order. The first step is to ask basic questions. How many people will eat? How much money can the group spend? Does anyone need mild food or avoid seafood? ____42____ Clear answers help us make a safe and reasonable plan. They also prevent waste caused by dishes that nobody can eat. The second step is to compare restaurants. A place near the company may save time, but its service may not be good. A famous restaurant may have a high rating, but it may be too expensive. ____43____ We should look at food quality, price, distance and environment together. This comparison makes the final choice easier to explain. The third step is to order balanced dishes. A table with only meat may be heavy. A table with soup, vegetables, fish, rice and fruit can offer more choices. ____44____ It also helps reduce waste because people can take what they really need. Balanced dishes are especially useful when guests come from different places. Finally, be ready to change the plan politely. If a guest says the dish is too spicy, we can recommend a mild one. If someone is still hungry, we can add a simple dish. ____45____ With careful listening and flexible service, a group meal can become pleasant for everyone. The best plan is not fixed; it is thoughtful and ready to improve. 选项： A. This kind of order is healthier and more suitable for most people. B. So a good meal plan should begin with listening. C. No single factor can decide the best choice. D. Small changes can show respect for people's needs. E. Food safety and personal needs should also be included. Ⅴ．语法填空（10小题，共20分） 阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。 Our school held a food culture day last month. Students were asked ____ 46 ____ (introduce) one kind of Chinese cuisine in English. My group chose Guangdong Cuisine because it is famous for ____ 47 ____ (be) mild, fresh and natural. We prepared pictures of steamed fish, soup and dim sum, and we also wrote short notes about their flavors. Before the show, our teacher reminded us ____ 48 ____ service language was important. When guests came to our table, we first asked about ____ 49 ____ (they) needs. One guest said he could not eat seafood, so we recommended vegetable soup to ____ 50 ____ (he). Another guest wanted something sweet, and my teammate gave him a small dessert. The food ____ 51 ____ (prepare) by students in the cooking class, so we thanked them for their hard work. The activity helped me understand how food can connect people. If we explain dishes ____ 52 ____ (clear), guests will feel safer and more interested. I used to think a food introduction was only a list of names, ____ 53 ____ now I know it should include taste, ingredients and culture. There are many ways ____ 54 ____ (share) Chinese food stories. I believe that careful words can make a meal ____ 55 ____ (meaningful). Ⅵ．完成句子（5小题，共15分） 根据所给中文提示补全英文句子。 56．你能告诉我这道菜尝起来是甜的还是咸的吗？ Could you tell me _____________________ sweet or salty? 57．在预订餐馆之前，我们需要关注距离和价格。 Before booking a restaurant, we need to _____________________ the distance and price. 58．这家餐馆太吵了，可能会破坏我们的用餐体验。 The restaurant is so noisy that it may _____________________. 59．她推荐我们点一份蔬菜沙拉。 She recommended us _____________________ a vegetable salad. 60．使用公筷有助于食品安全。 Using serving chopsticks _____________________ food safety. Ⅶ．应用写作（1小题，共10分） 61．假如你是学生会成员，你校将举办“Chinese Food Sharing Day”活动。请你写一则约40词的英文通知，内容包括：活动时间地点；活动内容；参加意义。 _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 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：150分 班级_____姓名_____学号_____成绩_____ Ⅰ．补全对话（5小题，共10分） 阅读下列简短对话，从A、B、C、D中选出最佳答案，将对话补全。 1．— The app says this restaurant has a five-star rating. Shall we book a table there? — ________. We should also check the price and distance. A. Not really B. Good point C. That's impossible D. No, I can't cook 【答案】B 【详解】考查回应建议和补充观点。上句提出根据五星评分订餐，后句补充还应查看价格和距离，说明说话人认可但进一步提醒。B项“Good point”表示“说得有道理”，符合语境。其他选项或否定过强，或与订餐无关。 2．— Could you tell me whether the soup is spicy? — ________. It is mild and a little sweet. A. Never mind B. You are late C. I need the bill D. Certainly 【答案】D 【详解】考查回应询问信息。问句礼貌询问汤是否辣，后句具体说明“温和且有点甜”，空处应表示愿意说明。正确项“Certainly”意为“当然可以”，其他选项均不能承接询问。 3．— I have never tried dumplings with seafood fillings. — ________. They are a specialty here. A. You should leave now B. It is too crowded C. Why not have a try D. The table is broken 【答案】C 【详解】考查提出建议。上句说从未尝试海鲜馅饺子，后句说明这是这里的特色，因此空处应建议对方试一试。C项“Why not have a try”符合语境。A、B、D项与推荐菜品无关。 4．— Thank you for recommending such a cozy restaurant. — ________. I am glad you like it. A. Watch out B. I disagree C. It tastes bitter D. My pleasure 【答案】D 【详解】考查回应感谢。上句表达感谢，后句“I am glad you like it.”说明说话人乐于推荐。正确项“My pleasure”是回应感谢的常用表达，其他选项均不合适。 5．— How would you like your steak, rare, medium or well-done? — ________. I don't like it too hard. A. Orange juice B. Near the window C. Medium, please D. The price is fair 【答案】C 【详解】考查西餐点餐中牛排熟度表达。问句在rare、medium、well-done中询问熟度，后句说不喜欢太硬，因此medium较合适。C项“Medium, please”直接回答熟度；A、B、D项分别答饮品、座位、价格，均不符合。 Ⅱ．词汇（10小题，共20分） 阅读下列句子，从A、B、C、D中选出与划线单词或短语在句中意思最接近的中文释义。 6．Guangdong Cuisine is famous for its mild and fresh flavor. A. 距离 B. 服务 C. 环境 D. 味道 【答案】D 【详解】flavor为名词，表示“味道；风味”。句中mild and fresh修饰食物风味，说明广东菜以温和新鲜的味道著称，D项正确。 7．We should consider the distance before booking a restaurant. A. 破坏 B. 订购 C. 品尝 D. 考虑 【答案】D 【详解】consider作动词，意为“考虑”。句中before booking a restaurant说明订餐馆前要考虑距离，正确项符合语义；其他选项均不能表达决策前思考。 8．The restaurant's service quality is better than before.quality A. 质量 B. 菜肴 C. 订单 D. 爱好者 【答案】A 【详解】quality为名词，表示“质量”。service quality意为“服务质量”，句中与better than before搭配，说明服务质量提高，A项正确。 9．The noisy hall may ruin our business dinner. A. 推荐 B. 毁坏 C. 贡献 D. 寻找 【答案】B 【详解】ruin作动词，表示“毁坏；破坏”。句中noisy hall会破坏商务晚餐体验，B项符合语境。 10．This restaurant's roast duck is its specialty. A. 苏打水 B. 评分 C. 环境 D. 特色菜；特色 【答案】D 【详解】specialty为名词，表示“特色菜；特色”。roast duck为具体菜品，作为餐馆招牌菜时应理解为specialty。 11．It is nice to eat out with classmates after training. A. 注意 B. 除了 C. 外出就餐 D. 往往会 【答案】C 【详解】eat out为动词短语，表示“外出就餐”。句中with classmates after training说明训练后和同学去外面吃饭，C项正确。 12．The restaurant is crowded at lunch time. A. 拥挤的 B. 温和的 C. 合理的 D. 全熟的 【答案】A 【详解】crowded为形容词，表示“拥挤的”。句中at lunch time说明午餐时餐馆人多拥挤，A项正确。 13．The dining environment contributes to a pleasant meal. A. 寻找 B. 有助于 C. 点菜 D. 毁坏 【答案】B 【详解】contribute to在句中表示“有助于；促成”。良好的用餐环境能带来愉快的一餐，B项符合语境。 14．Apple pie is one of my favorite desserts after meals. A. 饮料 B. 订单 C. 因素 D. 甜点 【答案】D 【详解】dessert为名词，表示“甜点”。句中after meals提示餐后食品，D项正确。注意mushroom soup本身通常不是甜点，但划线词desserts的词义仍为“甜点”。 15．We should choose restaurants wisely for a safe meal. A. 苦地 B. 拥挤地 C. 明智地 D. 酸地 【答案】C 【详解】wisely为副词，表示“明智地”。句中choose restaurants wisely表示“明智地选择餐馆”，以保证安全用餐，C项正确。 Ⅲ．完形填空（15小题，共30分） 阅读下面短文，掌握其大意，然后从16—30各题所给的A、B、C、D四个选项中，选出最佳答案。 A group of business English students had to choose a restaurant for a dinner with foreign guests. Their teacher gave them three information cards and asked them to explain the final choice in English. At first, most students wanted the restaurant with the highest rating. However, the teacher reminded them that a business dinner needed careful planning. The first restaurant was very 16．____, but it was ten kilometers from the company. The second one was close and cheap, but its hall was often 17．____. The third restaurant, Pearl Garden, offered Guangdong Cuisine. Its dishes were mild, fresh and 18．____. The price was not the lowest, yet it was 19．____ for a business dinner. More importantly, the waiters could introduce dishes in simple English. This made the students feel 20．____ because the guests came from another country. Before making the decision, the group called the restaurant to 21．____ whether seafood could be changed for guests who were allergic to it. The manager answered politely and 22．____ a vegetable menu. He also said the restaurant used serving chopsticks and encouraged customers to reduce 23．____. These details helped the group compare the choices more clearly. Finally, they 24．____ Pearl Garden and wrote an email to their manager, explaining the distance, food quality, price and service one by one. During the dinner, the guests enjoyed the food and asked about Chinese cuisines. The students introduced roast chicken, steamed fish and sweet soup. They did not speak perfect English, but they were 25．____ and patient. After the dinner, the manager said the choice showed both language skill and service 26．____. The students learned that choosing a restaurant means listening to needs, comparing 27．____ and solving problems. A meal can become a bridge when it is planned with 28．____. They became more willing to 29．____ Chinese food culture and understood that real professionalism begins with 30．____ work. 16． A. famous B. empty C. bitter D. late 17． A. quiet B. crowded C. fresh D. mild 18． A. natural B. noisy C. rare D. salty 19． A. unwise B. reasonable C. strange D. sour 20． A. worried B. safe C. ready D. hungry 21． A. check B. hide C. ruin D. forget 22． A. refused B. offered C. lost D. painted 23． A. service B. distance C. waste D. rating 24． A. closed B. recommended C. missed D. chose 25． A. angry B. careful C. careless D. silent 26． A. attitude B. dessert C. bill D. table 27． A. factors B. fans C. orders D. soups 28． A. noise B. care C. fear D. salt 29． A. borrow B. avoid C. share D. repair 30． A. careful B. dangerous C. empty D. secret 【答案】16.A 17.B 18.A 19.B 20.C 21.A 22.B 23.C 24.D 25.B 26.A 27.A 28.B 29.C 30.A 【详解】16.第一家餐馆评分最高，说明它很famous“有名的”。empty、bitter、late均不能解释学生一开始想选择它的原因。 17.第二家近且便宜，但大厅经常crowded“拥挤”，与but构成转折，说明存在不足。quiet、fresh、mild均不符合负面场景。 18.广东菜常被描述为mild, fresh and natural“温和、新鲜、自然”，natural符合并列结构。noisy、rare、salty均不能概括广东菜特点。 19.价格不是最低，但对商务晚餐来说reasonable“合理的”。unwise、strange、sour均不能评价价格适合。 20.服务员能用简单英语介绍菜品，这让学生觉得ready“准备好了；有把握”。worried、safe、hungry均不如ready贴合跨文化接待语境。 21.小组打电话是为了check“核实”海鲜是否可为过敏客人更换。hide、ruin、forget均不符合决策前确认信息。 22.经理礼貌回答并offered“提供”蔬菜菜单。refused、lost、painted均与服务响应不符。 23.使用公筷并鼓励顾客减少waste“浪费”，符合文明用餐语境。service、distance、rating不能与reduce自然搭配。 24.经过比较后最终chose“选择”Pearl Garden，并写邮件给经理。closed、recommended、missed均不能表达最终决定。 25.学生英语不完美，但careful“认真细致”且有耐心，符合接待客人的积极表现。angry、careless、silent均与语境矛盾。 26.service attitude表示“服务态度”。经理评价选择体现语言能力和服务态度，attitude符合搭配。dessert、bill、table均不合适。 27.选择餐馆是比较factors“因素”的过程，呼应距离、质量、价格和服务。fans、orders、soups不能概括各项条件。 28.with care表示“用心地；细心地”。用心计划的餐食能成为人与人之间的桥梁，care符合主题。noise、fear、salt均不符合积极总结。 29.学生更愿意share“分享”中国饮食文化。borrow、avoid、repair均不能与food culture构成自然表达。 30.真正的职业素养始于careful work“细致工作”，与全文核实需求、比较条件、耐心服务呼应。dangerous、empty、secret均不符合主旨。 Ⅳ．阅读理解（15小题，共45分） 阅读下列短文，从每题所给的A、B、C、D四个选项中选出最佳答案；C篇根据上下文将五个选项填入文中空缺处。 A The school canteen began a “No Waste Lunch” week in April. Before the activity, many students ordered more food than they could eat. Some bought soda only because their friends did. The canteen workers felt sorry when they saw rice, vegetables and soup left on plates. To help students change, the student union made posters and invited each class to record its food waste for five days. At first, some students thought the activity was only a rule. Later, they found it useful. They learned to look at the menu carefully and choose the right amount. If they were not very hungry, they could ask for a smaller bowl of rice. If they wanted to try a new dish, they could share it with a friend first. The canteen also put cards near the dishes to show whether the food was spicy, sweet or salty. This helped students avoid ordering food they did not like. The activity also changed how students talked about meals. Some students began to ask canteen workers which dishes were fresh that day. Others reminded friends not to buy drinks just because they looked popular. A few students even made a simple lunch plan before entering the canteen. These small changes made the lunch line faster and the dining tables cleaner. By Friday, Class Three had reduced its food waste by half. The students were proud, but their teacher reminded them that the goal was not only to win a class prize. It was to build a habit of respecting food and workers. Many students said they would continue to order wisely. A simple lunch choice had become a lesson in responsibility. 31．What problem did the canteen have before the activity? A. Students left food on plates. B. Workers forgot the menu. C. The canteen had no soup. D. Students could not find seats. 32．How long did each class record its food waste? A. Two days. B. Three days. C. Five days. D. Seven days. 33．What could students do if they were not very hungry? A. Buy two bottles of soda. B. Ask for a smaller bowl of rice. C. Leave school early. D. Order every new dish. 34．Why did the canteen put cards near the dishes? A. To show the workers' names. B. To make the tables heavier. C. To tell students the food taste. D. To sell food to teachers only. 35．What did the teacher think was the main goal? A. Winning a class prize. B. Respecting food and workers. C. Making more posters. D. Eating only sweet food. 【答案】31.A 32.C 33.B 34.C 35.B 【导语】本文介绍学校食堂开展“No Waste Lunch”活动，引导学生看菜单、按需点餐、了解菜品口味，从而减少浪费并学会尊重食物和劳动者。 【详解】31.细节理解题。第一段“they saw rice, vegetables and soup left on plates”说明活动前存在学生盘中剩饭剩菜的问题，故选A。 32.细节理解题。第一段“record its food waste for five days”明确说明每个班记录五天，故选C。 33.细节理解题。第二段“If they were not very hungry, they could ask for a smaller bowl of rice.”说明不太饿时可要小碗米饭，故选B。 34.细节理解题。第二段“put cards near the dishes to show whether the food was spicy, sweet or salty”说明卡片用于提示菜品口味，故选C。 35.细节理解题。第三段老师提醒目标不是赢奖，而是“respecting food and workers”，故选B。 B When foreign visitors come to Guangdong, many local students like to recommend dim sum. However, a good recommendation is not as simple as saying “It is delicious.” Ms. Chen, a tourism teacher, asks her students to prepare short food introductions for guests. She tells them that food introduction is part of service. It should be accurate, polite and useful for the people who listen. Her students first study the guests' needs. Some visitors may not eat seafood. Some may prefer mild food because they are not used to hot dishes. Others may care about sugar or oil. After collecting the information, students choose suitable dishes and explain the main ingredients. For example, when introducing shrimp dumplings, they mention that the filling has seafood. When introducing steamed buns, they explain whether the filling is sweet or salty. Ms. Chen also teaches students to avoid long speeches. A useful introduction usually has three parts: the dish name, the taste and one reason for recommendation. If a guest is interested, students can add a cultural detail. For example, they may explain that morning tea is a relaxed way for families and friends to meet in Guangdong. But they should stop when the guest wants to order, because service is not a lecture. This method helps guests make decisions quickly and safely. It also trains students to think from the customer's side. In future workplaces, such careful communication can improve service quality and reduce mistakes. Students who practice it learn more than food words. They learn how to listen, select useful information and speak with respect. 36．What does Ms. Chen ask her students to prepare? A. Long history reports. B. Foreign songs. C. New cooking machines. D. Short food introductions. 37．Why should students study the guests' needs first? A. Because all guests like spicy food. B. Because guests may have different food needs. C. Because students want to sell seafood only. D. Because dim sum has no fillings. 38．What does the underlined word “accurate” in Paragraph 1 probably mean? A. 准确的 B. 昂贵的 C. 拥挤的 D. 安静的 39．What are the three parts of a useful introduction? A. Price, distance and weather. B. Name, taste and one reason. C. Rating, photo and address. D. Time, table and bill. 40．What can careful communication improve in future workplaces? A. Service quality. B. Food waste. C. Traffic noise. D. School holidays. 【答案】36.D 37.B 38.A 39.B 40.A 【导语】本文说明旅游专业教师陈老师指导学生进行简短、准确、礼貌的食物介绍，强调应先了解客人需求，再从菜名、味道和推荐理由等方面帮助客人安全快速地选择菜品。 【详解】36.细节理解题。第一段“asks her students to prepare short food introductions for guests”说明陈老师要求学生准备简短的食物介绍，故选D。 37.推理判断题。第二段列举有的客人不吃海鲜、有的偏爱温和食物、有的关注糖和油，说明客人需求不同，因此要先了解需求，故选B。 38.词义猜测题。accurate与polite、useful并列，结合介绍食材和口味不能出错可知，accurate意为“准确的”，故选A。 39.细节理解题。第三段“A useful introduction usually has three parts: the dish name, the taste and one reason for recommendation.”明确说明三部分是菜名、味道和一个推荐理由，故选B。 40.细节理解题。最后一句“such careful communication can improve service quality and reduce mistakes”说明细致沟通能提高服务质量并减少错误，故选A。 C Choosing food for a group is sometimes difficult. Different people may have different tastes, budgets and health needs. ____41____ If we make the choice only according to our own likes, some people may feel uncomfortable during the meal. A good planner should remember that a group meal is a shared experience, not a personal order. The first step is to ask basic questions. How many people will eat? How much money can the group spend? Does anyone need mild food or avoid seafood? ____42____ Clear answers help us make a safe and reasonable plan. They also prevent waste caused by dishes that nobody can eat. The second step is to compare restaurants. A place near the company may save time, but its service may not be good. A famous restaurant may have a high rating, but it may be too expensive. ____43____ We should look at food quality, price, distance and environment together. This comparison makes the final choice easier to explain. The third step is to order balanced dishes. A table with only meat may be heavy. A table with soup, vegetables, fish, rice and fruit can offer more choices. ____44____ It also helps reduce waste because people can take what they really need. Balanced dishes are especially useful when guests come from different places. Finally, be ready to change the plan politely. If a guest says the dish is too spicy, we can recommend a mild one. If someone is still hungry, we can add a simple dish. ____45____ With careful listening and flexible service, a group meal can become pleasant for everyone. The best plan is not fixed; it is thoughtful and ready to improve. 选项： A. This kind of order is healthier and more suitable for most people. B. So a good meal plan should begin with listening. C. No single factor can decide the best choice. D. Small changes can show respect for people's needs. E. Food safety and personal needs should also be included. 【答案】41.B 42.E 43.C 44.A 45.D 【导语】本文说明为团队选择餐食时，应先倾听需求，再比较餐馆、搭配均衡菜品，并根据客人反馈灵活调整，使集体用餐更安全、合理、愉快。 【详解】41.空前说不同人有不同口味、预算和健康需求，空后说不能只按个人喜好选择。B项指出好的餐食计划应从倾听开始，承接需求差异，故选B。 42.空前列出人数、预算、是否需要清淡食物或避免海鲜等问题，E项补充食品安全和个人需求也应纳入，符合本段“ask basic questions”的主题。 43.空前列举距离近、评分高等单一因素各有不足，空后说要综合考虑质量、价格、距离和环境。C项“没有单一因素能决定最佳选择”承上启下，故选C。 44.空前说明汤、蔬菜、鱼、米饭和水果能提供更多选择，A项进一步评价这种点餐更健康、更适合多数人，符合均衡搭配逻辑。 45.空前举例根据客人反馈推荐清淡菜或加菜，D项说明小调整能体现对需求的尊重，与“politely”和“flexible service”呼应。 Ⅴ．语法填空（10小题，共20分） 阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。 Our school held a food culture day last month. Students were asked ____ 46 ____ (introduce) one kind of Chinese cuisine in English. My group chose Guangdong Cuisine because it is famous for ____ 47 ____ (be) mild, fresh and natural. We prepared pictures of steamed fish, soup and dim sum, and we also wrote short notes about their flavors. Before the show, our teacher reminded us ____ 48 ____ service language was important. When guests came to our table, we first asked about ____ 49 ____ (they) needs. One guest said he could not eat seafood, so we recommended vegetable soup to ____ 50 ____ (he). Another guest wanted something sweet, and my teammate gave him a small dessert. The food ____ 51 ____ (prepare) by students in the cooking class, so we thanked them for their hard work. The activity helped me understand how food can connect people. If we explain dishes ____ 52 ____ (clear), guests will feel safer and more interested. I used to think a food introduction was only a list of names, ____ 53 ____ now I know it should include taste, ingredients and culture. There are many ways ____ 54 ____ (share) Chinese food stories. I believe that careful words can make a meal ____ 55 ____ (meaningful). 【答案】46.to introduce 47.being 48.that 49.their 50.him 51.was prepared 52.clearly 53.but 54.to share 55.more meaningful 【详解】46.考查被动结构中的不定式。be asked to do sth.表示“被要求做某事”，故填to introduce。 47.考查介词后动名词。空前for为介词，后接动名词；be的动名词形式为being。 48.考查宾语从句连接词。reminded us后接从句，service language was important结构完整，用that引导。 49.考查形容词性物主代词。空后needs为名词，应使用they的形容词性物主代词their。 50.考查代词宾格。空前to为介词，后接人称代词宾格，he变为him。 51.考查被动语态。主语The food与prepare之间是被动关系，且主语为不可数名词，语境为过去活动，故填was prepared。 52.考查副词。空处修饰动词explain，应使用clear的副词形式clearly。 53.考查连词。前句说过去认为食物介绍只是菜名列表，后句说现在知道还应包括味道、食材和文化，前后为转折关系，填but。 54.考查非谓语动词。ways to do sth.表示“做某事的方法”，故填to share。 55.考查比较级。句意为“细致的话语能让一餐更有意义”，结合语境表示程度提升，meaningful前加more构成比较级。 Ⅵ．完成句子（5小题，共15分） 根据所给中文提示补全英文句子。 56．你能告诉我这道菜尝起来是甜的还是咸的吗？ Could you tell me _____________________ sweet or salty? 【答案】whether/if this dish tastes 【详解】考查宾语从句。tell me后接宾语从句，表示“是否”可用whether或if；从句用陈述语序this dish tastes sweet or salty。 57．在预订餐馆之前，我们需要关注距离和价格。 Before booking a restaurant, we need to _____________________ the distance and price. 【答案】pay attention to 【详解】考查固定短语。pay attention to表示“关注；注意”，to为介词，后接the distance and price，符合句意。 58．这家餐馆太吵了，可能会破坏我们的用餐体验。 The restaurant is so noisy that it may _____________________. 【答案】ruin our dining experience 【详解】考查结果状语从句和动词短语。so...that...表示“如此……以至于……”；ruin表示“毁坏”，dining experience表示“用餐体验”。 59．她推荐我们点一份蔬菜沙拉。 She recommended us _____________________ a vegetable salad. 【答案】to order 【详解】考查recommend的用法。recommend sb. to do sth.表示“建议某人做某事”；点一份蔬菜沙拉可用order a vegetable salad。 60．使用公筷有助于食品安全。 Using serving chopsticks _____________________ food safety. 【答案】contributes to 【详解】考查主谓一致和短语。contribute to表示“有助于”；动名词短语Using serving chopsticks作主语，谓语用第三人称单数contributes。 Ⅶ．应用写作（1小题，共10分） 61．假如你是学生会成员，你校将举办“Chinese Food Sharing Day”活动。请你写一则约40词的英文通知，内容包括：活动时间地点；活动内容；参加意义。 _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 【参考范文】 Notice Chinese Food Sharing Day will be held in the school dining hall at 4 p.m. this Friday. Students can introduce their favorite Chinese dishes and share short food stories. You can also learn how to order food politely. Come and join us. It will be a meaningful cultural experience. 【词汇积累】sharing day分享日；dining hall餐厅；politely礼貌地；cultural experience文化体验。 【句式拓展】...will be held...；Students can...；It will be...。 【点睛】范文采用通知格式，先交代活动名称、时间和地点，再说明学生可介绍中国菜和分享饮食故事，同时点出学习礼貌点餐的意义，最后发出邀请并概括活动价值，符合约40词应用文要求。 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 $