选择性必修第一册 UNIT 5 WORKING THE LAND 课后检测能力达标（教用Word）-【精微方案】2027年高考一轮总复习讲义·英语（人教版）

Ⅰ.阅读理解

A

(2026·长沙二模)Rice, one of the most consumed staple foods globally, holds a universal appeal that goes beyond cultural and geographical boundaries. This humble grain, grown in over 100 countries, is a primary food source for nearly half of the world's population.

As one of the oldest cultivated crops, rice has played a central role in shaping cooking traditions, economies, and cultures around the world. Archaeological evidence suggests that rice was first grown over 10，000 years ago in the regions of ancient China. It has since spread globally, becoming a necessary part of numerous cultures. The spread of rice cultivation followed ancient trade routes, reaching the Middle East, Africa and eventually Europe and the Americas. In China and India, rice has been a staple food for a thousand years, deeply embedded in both daily life and rituals. Rice cultivation techniques and varieties developed in these regions have significantly influenced rice agriculture globally.

Rice holds a place of great importance in Asian cuisine, serving as a main food and a cultural symbol across many countries in the region. Each Asian cuisine has developed unique ways of preparing and incorporating rice, reflecting the diverse cooking traditions and cultural practices of this vast continent.

Rice is central to Chinese meals, often served plain to complement the variety of other dishes. Special dishes like fried rice and rice porridge are also popular. In Japan, short grain rice is a key component, most famously used in sushi. Rice is also served as a side in most meals and used in dishes like onigiri (rice balls) and sake (rice wine).

The future of rice in cuisine continues to evolve, as chefs and home cooks alike push the boundaries of creativity, blending traditional methods with modern innovations. Yet the essence of rice, as a fundamental and unifying element of so

many cooking traditions, remains unchanged. As we continue to explore the endless possibilities of this extraordinary grain, we carry with us a deeper appreciation for the role it plays in connecting us to different cultures, histories, and to each other.

【解题导语】　本文是一篇说明文。文章围绕水稻的重要性展开，从历史、现状(文化、饮食)、未来等角度阐述其作为全球主粮的地位。

1．What's the main reason that rice is valued globally according to the passage?

A.Its role in changing geographical environment.

B.Its association with cultural rituals and festivals.

C.Its contribution to sustainable farming practices.

D.Its widespread cultivation and dietary importance.

D　解析：细节理解题。根据第一段内容可知，广泛种植和饮食方面的重要性是水稻受重视的主要原因。

2．Which statement best describes the role of rice in Asian cuisine?

A.It is used in diverse cooking practices.

B.It is primarily used in desserts.

C.It is a symbol of high social status.

D.It is cooked similarly in different countries.

A　解析：细节理解题。根据第三段中的“Each Asian cuisine...vast continent.”和第四段中的“Special dishes like fried rice...sake (rice wine).”可知，在亚洲烹饪中，大米被广泛用于各种烹饪方式中。

3．What does the further exploration of rice in cuisine focus on?

A.Respecting cultural differences.

B.Cultural appreciation and identity.

C.Combining traditions with new ideas.

D.Traditional cooking methods and equipment.

C　解析：推理判断题。根据最后一段首句可知，在进一步探索大米的烹饪方式时，应关注传统方法与现代创新的结合。

4．What can be a suitable title for the passage?

A.Why the Type of Rice You Buy Matters

B.Rice: A Global Grain in Diverse Cuisines

C.How People in Different Places Cook Rice

D.The History of Rice Around the World

B　解析：标题归纳题。通读全文可知，文章阐述大米作为全球主粮的地位，不同地区以独特方式将大米融入饮食传统。因此，B项适合作本文标题。

B

[课标新变化：新增农业发展、乡村振兴子主题]

(2026·四川名校联考)It was while touring Mississippi that John Ingall first spotted the plant that would change his life: the hardshell gourd (葫芦). After that, he saw them almost everywhere he went: carved gourds in porches, hanging gourds, gourds reimagined as lanterns and bird boxes. “I developed an interest，” Ingall says.

Ingall worked for 45 years as a farmer, but had never seen fruit turned into art before, nor considered himself in the least bit artistic. “I was so involved with farming. I didn't have time to be. But I thought, ‘I'll try it.’”

When he returned to his farm, Ingall planted a few among the tomatoes. In no time, the vines had grown to 6ft tall. Some weeks later, he was surprised to see some enormous fruit growing.

Ingall grew up in the countryside, and knew from childhood that he wanted to be a farmer. His father was a banker，and his mother was a housewife. “They were very against me going into farming，” he says. But Ingall was set on the idea: “I had a pretty romantic idea of what it would be like farming and living in the countryside.” Over that period, Ingall's establishment evolved gradually through 15 years of intensive dairy farming to less intensive beef farming, then organic farming and now, to rewilding.

“I don't really enjoy surprises. I like things to progress steadily，” he says.