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

**基本信息** 紧扣《英语 基础模块3》Unit 8 Cooking Skills主题，以B卷能力提升为定位，通过真实烹饪情境整合语言知识与文化理解，适配单元复习需求，全面检测语言能力与跨文化思维。 **题型特征** |题型|题量/分值|知识覆盖|命题特色| |----|-----------|----------|----------| |情景交际|10题20分|烹饪步骤、餐桌对话|真实情境对话，考查语言理解与表达能力| |选词填空|10题15分|中餐平衡文化（口味、色彩、礼仪）|围绕单元主题词汇，强化文化意识| |阅读理解|20题40分|烹饪工作坊、文化故事、饮食理念|多文本整合，提升思维品质与信息获取能力| |完形填空|10题10分|餐桌礼仪语法（被动语态、虚拟语气）|语法与文化结合，注重语言应用| |书面表达|1题15分|平衡菜单设计（菜品、烹饪法、礼仪）|综合语言输出，融合文化意识与创新思维|

编写说明：本套试卷紧扣《英语 基础模块3》（语文版2022版），以单元主题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 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_____ 第一部分 情景交际（共10小题，每小题2分，共20分。） 1. —The wok is hot. What comes next? —____ A. Cheese grows in a pot. B. Steam the knife. C. The meal was a ceremony. D. Add the vegetables and stir them quickly. 2. —How can I keep the steamed egg smooth? —____ A. Use a stronger sauce. B. Cook it gently and keep the lid closed. C. Cut it before cooking. D. Add dry bread. 3. —I have put cheese over the cucumber. ____ —Cover it with the other slice. A. Why boiling? B. Is cuisine famous? C. What's next? D. Where salt? 4. —Don't forget to lower the heat after the water boils. —____ A. Here he comes. B. It is throughout. C. The sandwich is cold. D. I won't. That will stop the soup boiling too hard. 5. —Why are several dishes served together? —____ A. Stir frying uses no heat. B. Every pot needs cheese. C. They can create balance in color, taste, and nutrition. D. A ceremony is a cucumber. 6. —If the cook had sliced the beef more thinly, ____ A. it cooks faster B. it would have cooked faster C. it will cook faster D. it has cooked faster 7. —Someone is bringing the final dish. —Yes, ____. A. here comes she B. she here comes C. here she comes D. comes here she 8. —What should be done before ingredients enter the wok? —____ A. Serve them raw. B. Hold a long ceremony. C. Forget the process. D. Cut and dry them in advance. 9. —Does harmony mean every dish tastes the same? —____ A. No. Different flavors should support one another. B. Yes. Use only salt. C. No. Never combine foods. D. Yes. Boil everything. 10. —It's time to serve the meal. —____ A. First, buy a new wok. B. Let's place the shared dishes where everyone can reach them. C. What's cheese made yesterday? D. Don't forgot boiling. 第二部分 选词填空（共10小题，每小题1.5分，共15分。） A Chinese meal often expresses balance through the way dishes are chosen and shared. Instead of making every plate taste alike, a cook may combine a light soup with a 11______ stir fry and a gently steamed dish. Each cooking 12______ gives ingredients a different texture. Color matters as well: green cucumber, white rice, and golden egg can make the table more 13______. Seasoning is controlled so that salt or 14______ does not cover the food's natural character. The arrangement also carries meaning. Round foods may appear at a family 15______, while seasonal produce connects a meal with its place and time. Across regional 16______, cooks use local ingredients in varied ways. Yet the aim of 17______ remains familiar. Food should please the senses, support health, and bring people together. This principle runs 18______ the planning, cooking, and serving stages. It turns a meal from a group of separate dishes into a connected cultural 19______. Understanding that idea helps diners value both technique and the meaning 20______ the table. 11. A. empty B. lively C. frozen D. silent 12. A. process B. cucumber C. sandwich D. ceremony 13. A. famous B. salty C. attractive D. narrow 14. A. pot B. steam C. cheese D. sauce 15. A. ceremony B. method C. skill D. ingredient 16. A. plates B. cuisines C. knives D. sandwiches 17. A. boiling B. speed C. harmony D. heat 18. A. above B. beside C. against D. throughout 19. A. cucumber B. process C. salt D. pot 20. A. behind B. during C. without D. below 第三部分 阅读理解（共两节） 第一节（共15小题，每小题2分，共30分。） Text 1 Community Food Culture Workshop SESSION 1: HEAT AND TIMING — 8:40—10:00. Compare boiling, steaming, and stir frying through three short demonstrations. Participants record how texture changes at different times. SESSION 2: FLAVOR AND HARMONY — 10:20—11:35. Small groups design a balanced menu using seasonal ingredients. The task includes one light dish, one strongly flavored dish, and an explanation of how they work together. SESSION 3: TABLE MANNERS IN PRACTICE — 13:30—14:40. Learn where shared dishes are placed and how food is offered politely. This session is open to participants aged sixteen or above. REGISTRATION — Choose no more than two sessions and register by Thursday noon. The fee is 30 yuan for one session or 50 yuan for two. Bring a pen; food and cooking tools are supplied. 21. What do participants record in Session 1? A. Sizes of tables. B. Prices of tools. C. Names of guests. D. Changes in texture. 22. What must the menu in Session 2 include? A. Three sweet drinks. B. Dishes with different flavor strengths. C. Only boiled food. D. Food from one color group. 23. Who may attend Session 3? A. A child aged ten. B. Anyone without registration. C. A student aged seventeen. D. Only professional cooks. 24. What is the maximum number of sessions one person may choose? A. One. B. Three. C. Four. D. Two. 25. How much does attending two sessions cost? A. 50 yuan. B. 30 yuan. C. 60 yuan. D. 80 yuan. Text 2 The Dish That Waited At a neighborhood food fair, Lina volunteered beside an elderly cook who was preparing vegetable soup. A long line formed, and Lina worried that the visitors would become impatient. She suggested turning up the heat so the soup could be served sooner. The cook shook his head and invited her to taste a spoonful. The carrots were still firm, and the flavor of the mushrooms had not entered the soup. He explained that boiling harder would move the water faster, but it would not create the gentle time the ingredients needed. They kept the soup at a quiet boil. While waiting, Lina arranged small cards that described each local vegetable and asked visitors to read them. People began discussing which ingredients their families used, and the restless line became a lively conversation. Twenty minutes later, the cook added a small amount of salt and invited Lina to taste again. The vegetables were tender, and the soup had a deep but light flavor. When the bowls were finally served, nobody complained about the wait. Lina had expected speed to solve the problem. Instead, she learned that good timing sometimes means protecting a slow process. She also discovered that information and conversation can turn waiting into part of a food experience. 26. Why did Lina want to increase the heat? A. The soup was too salty. B. She wanted to serve the line sooner. C. The cook asked for stronger fire. D. Visitors disliked vegetables. 27. What was wrong when Lina first tasted the soup? A. The mushrooms were missing. B. The water was cold. C. The carrots were firm and flavors undeveloped. D. There was too much salt. 28. How did Lina improve the waiting experience? A. She gave everyone free tools. B. She served raw carrots. C. She closed the fair. D. She used ingredient cards to start conversation. 29. What was the soup like after twenty minutes? A. Tender, deep in flavor, and still light. B. Hard and tasteless. C. Cold but colorful. D. Thick with cheese. 30. What lesson did Lina learn? A. Higher heat always saves time. B. Proper timing may require patience. C. Visitors should cook for themselves. D. Salt should be added first. Text 3 Balance Beyond a Single Dish In Chinese food culture, harmony is often created across a whole meal rather than inside one dish alone. A table may include foods that differ in color, texture, temperature, and strength of flavor. Diners experience balance by moving among them instead of expecting each plate to contain everything. Traditional ideas of yin and yang offer one language for describing this balance. Foods or cooking methods may be viewed as warming or cooling according to their qualities and effects, not simply their actual temperature. The categories are flexible guides shaped by region, season, and personal condition; they are not a replacement for medical advice. The Five Elements provide another pattern of connection. Wood, fire, earth, metal, and water have been linked with colors, tastes, seasons, and parts of the body in traditional thought. In menu planning, such links encourage variety and attention, although cooks do not need to force every element into every meal. Modern nutrition uses different scientific terms, but some practical aims can meet. Eating varied ingredients may supply a wider range of nutrients, and limiting heavy oil, sauce, or salt can support health. Steaming and brief stir frying can also preserve texture and make vegetables appealing. Table manners complete the idea of harmony by shaping relationships among diners. Shared dishes are placed within reach, food may be offered to others before oneself, and serving amounts should avoid waste. Thus cooking technique, food choice, health, and respectful behavior work together to create a balanced meal. 31. How is harmony often experienced at a Chinese meal? A. By eating only one complete dish. B. By moving among dishes with different qualities. C. By making every food equally salty. D. By serving everything cold. 32. What does the passage say about yin-yang food categories? A. They depend only on real temperature. B. They replace medical advice. C. They are flexible and context-dependent. D. They are identical in every region. 33. What can the Five Elements encourage in menu planning? A. Variety and careful attention. B. One fixed taste. C. The removal of seasonal food. D. A rule that every meal has five dishes. 34. Which practice connects traditional variety with modern health aims? A. Adding heavy sauce to every plate. B. Avoiding all cooked food. C. Using one ingredient repeatedly. D. Choosing varied ingredients and controlling oil and salt. 35. Why does the final paragraph discuss table manners? A. To prove technique is unimportant. B. To show balanced meals also involve respectful relationships. C. To require diners to sit far apart. D. To explain how to sell shared dishes. 第二节（共5小题，每小题2分，共10分。） Stir frying looks simple because the cooking itself is fast, but success depends on preparation. Safe preparation also lets the cook focus on heat instead of stopping halfway. (36) ____ A wet ingredient can cool the wok and cause hot oil to jump. Pieces of very different sizes may finish cooking at different times. (37) ____ Put sauce, salt, and other seasonings within easy reach as well. Measure them before cooking rather than pouring directly from large bottles. Once the wok is hot, there is little time to search for anything. (38) ____ Add ingredients in an order based on how long they need to cook. Firm pieces usually enter before tender leaves. This order prevents soft vegetables from losing their shape. (39) ____ Constant movement spreads heat and keeps food from staying against one hot surface. Finally, remove the food as soon as it is ready. (40) ____ The short process then protects color and texture while building flavor. A. Therefore, wash, dry, and cut everything before heating the wok. B. This makes advance organization essential rather than optional. C. Next, use a tool to turn and toss the food continuously. D. Leaving it in the wok can continue cooking it and reduce its fresh quality. E. Heat the empty wok first, and add a small amount of oil only when it is ready. 第四部分 完形填空（共10小题，每小题1分，共10分。） Table manners help shared meals remain comfortable and respectful. Serving dishes are placed where they can (41) ____ (reach) without stretching across others. Taking a moderate amount first allows everyone (42) ____ (taste) each dish and reduces waste. When food is offered, a polite response is better than silent refusal. Here (43) ____ (come) another principle: attention should be given to the whole table. Talking with food in the mouth is generally (44) ____ (polite), and personal chopsticks should not search through a shared dish. If serving chopsticks had been provided, diners (45) ____ (avoid) unnecessary contact. (46) ____ matters is not complicated rules but care for others. Respecting local customs also means observing before acting. Neither health nor courtesy (47) ____ (depend) on expensive food. Both are supported by clean utensils, suitable portions, and thoughtful (48) ____ (behave). By (49) ____ (follow) these principles, diners contribute to harmony while enjoying conversation. Good manners make the social side of a meal as (50) ____ (value) as its flavor. 第五部分 书面表达（共15分。） 51. 学校英文网站正在征集“Balanced Chinese Meal”菜单设计。请写一篇70—80词的英文介绍，内容包括：1. 三道菜及其烹饪方法；2. 搭配理由；3. 一条餐桌礼仪建议。 ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 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），以单元主题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 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_____ 第一部分 情景交际（共10小题，每小题2分，共20分。） 1. —The wok is hot. What comes next? —____ A. Cheese grows in a pot. B. Steam the knife. C. The meal was a ceremony. D. Add the vegetables and stir them quickly. 【答案】D 【解析】锅已烧热，接着加入蔬菜并快速翻炒符合程序。 2. —How can I keep the steamed egg smooth? —____ A. Use a stronger sauce. B. Cook it gently and keep the lid closed. C. Cut it before cooking. D. Add dry bread. 【答案】B 【解析】温和加热并盖好锅盖有助于蛋羹均匀成形。 3. —I have put cheese over the cucumber. ____ —Cover it with the other slice. A. Why boiling? B. Is cuisine famous? C. What's next? D. Where salt? 【答案】C 【解析】答语说明下一步骤，问句应用What's next。 4. —Don't forget to lower the heat after the water boils. —____ A. Here he comes. B. It is throughout. C. The sandwich is cold. D. I won't. That will stop the soup boiling too hard. 【答案】D 【解析】回应提醒并说明调低火力的作用，语意完整。 5. —Why are several dishes served together? —____ A. Stir frying uses no heat. B. Every pot needs cheese. C. They can create balance in color, taste, and nutrition. D. A ceremony is a cucumber. 【答案】C 【解析】多菜搭配体现色、味与营养的平衡。 6. —If the cook had sliced the beef more thinly, ____ A. it cooks faster B. it would have cooked faster C. it will cook faster D. it has cooked faster 【答案】B 【解析】过去虚拟条件句主句用would have cooked。 7. —Someone is bringing the final dish. —Yes, ____. A. here comes she B. she here comes C. here she comes D. comes here she 【答案】C 【解析】主语为代词，here句型不完全倒装：Here she comes。 8. —What should be done before ingredients enter the wok? —____ A. Serve them raw. B. Hold a long ceremony. C. Forget the process. D. Cut and dry them in advance. 【答案】D 【解析】快炒前预先切配并沥干可保证速度与安全。 9. —Does harmony mean every dish tastes the same? —____ A. No. Different flavors should support one another. B. Yes. Use only salt. C. No. Never combine foods. D. Yes. Boil everything. 【答案】A 【解析】和谐并非味道相同，而是不同味道相互配合。 10. —It's time to serve the meal. —____ A. First, buy a new wok. B. Let's place the shared dishes where everyone can reach them. C. What's cheese made yesterday? D. Don't forgot boiling. 【答案】B 【解析】上菜时将共享菜品放在便于取用的位置符合餐桌礼仪。 第二部分 选词填空（共10小题，每小题1.5分，共15分。） A Chinese meal often expresses balance through the way dishes are chosen and shared. Instead of making every plate taste alike, a cook may combine a light soup with a 11______ stir fry and a gently steamed dish. Each cooking 12______ gives ingredients a different texture. Color matters as well: green cucumber, white rice, and golden egg can make the table more 13______. Seasoning is controlled so that salt or 14______ does not cover the food's natural character. The arrangement also carries meaning. Round foods may appear at a family 15______, while seasonal produce connects a meal with its place and time. Across regional 16______, cooks use local ingredients in varied ways. Yet the aim of 17______ remains familiar. Food should please the senses, support health, and bring people together. This principle runs 18______ the planning, cooking, and serving stages. It turns a meal from a group of separate dishes into a connected cultural 19______. Understanding that idea helps diners value both technique and the meaning 20______ the table. 11. A. empty B. lively C. frozen D. silent 12. A. process B. cucumber C. sandwich D. ceremony 13. A. famous B. salty C. attractive D. narrow 14. A. pot B. steam C. cheese D. sauce 15. A. ceremony B. method C. skill D. ingredient 16. A. plates B. cuisines C. knives D. sandwiches 17. A. boiling B. speed C. harmony D. heat 18. A. above B. beside C. against D. throughout 19. A. cucumber B. process C. salt D. pot 20. A. behind B. during C. without D. below 【答案】11. B　12. A　13. C　14. D　15. A　16. B　17. C　18. D　19. B　20. A 【导语】本文围绕中餐 “平衡和谐” 的饮食文化展开，介绍菜品搭配、烹饪方式、色彩调味与餐桌文化内涵；语篇贴合中职英语难度，侧重名词、形容词、介词词义辨析与篇章逻辑理解。 【详解】11. B 考查形容词词义辨析。lively 鲜活诱人的。清淡汤品搭配鲜香诱人的炒菜、清淡蒸菜，形成风味平衡。empty 空的；frozen 冷冻的；silent 安静的，均不符合语境。 12. A 考查名词词义辨析。process 工序。每一种烹饪工序赋予食材不同口感。cucumber 黄瓜；sandwich 三明治；ceremony 仪式。 13. C 考查形容词词义辨析。attractive 吸引人的。多样食材色彩搭配，让餐桌更赏心悦目。famous 著名的；salty 咸的；narrow 狭窄的。 14. D 考查名词词义辨析。sauce 酱料。盐与酱料都需要适量使用，避免掩盖食材本身风味。pot 锅；steam 蒸汽；cheese 奶酪。 15. A 考查名词词义辨析。ceremony 仪式。圆形食物常在家庭庆典场合出现，寓意圆满。method 方法；skill 技能；ingredient 食材。 16. B 考查名词词义辨析。cuisines 菜系。不同地域菜系的厨师会因地制宜使用本地食材。plates 盘子；knives 刀具；sandwiches 三明治。 17. C 考查名词词义辨析。harmony 和谐。全文核心主旨，各地烹饪共同追求风味均衡和谐。boiling 水煮；speed 速度；heat 热度。 18. D 考查介词词义辨析。throughout 贯穿。这一理念贯穿备菜、烹饪、上菜全部环节。above 在上方；beside 在旁边；against 对抗。 19. B 考查名词词义辨析。process 过程。一餐饭不再是孤立菜品，而是完整相连的文化过程。cucumber 黄瓜；salt 盐；pot 锅。 20. A 考查介词词义辨析。behind 在…… 背后。食客可以读懂烹饪技巧以及餐桌背后承载的文化意义。during 在期间；without 没有；below 在下方。 第三部分 阅读理解（共两节） 第一节（共15小题，每小题2分，共30分。） Text 1 Community Food Culture Workshop SESSION 1: HEAT AND TIMING — 8:40—10:00. Compare boiling, steaming, and stir frying through three short demonstrations. Participants record how texture changes at different times. SESSION 2: FLAVOR AND HARMONY — 10:20—11:35. Small groups design a balanced menu using seasonal ingredients. The task includes one light dish, one strongly flavored dish, and an explanation of how they work together. SESSION 3: TABLE MANNERS IN PRACTICE — 13:30—14:40. Learn where shared dishes are placed and how food is offered politely. This session is open to participants aged sixteen or above. REGISTRATION — Choose no more than two sessions and register by Thursday noon. The fee is 30 yuan for one session or 50 yuan for two. Bring a pen; food and cooking tools are supplied. 【导语】文介绍一场烹饪主题活动的三场课程安排，包含授课时段、学习内容与参与要求。课程分别围绕火候把控、菜品风味搭配以及餐桌礼仪展开，同时说明了报名规则、费用以及需要自备的物品，方便参与者合理选择并做好准备。 21. What do participants record in Session 1? A. Sizes of tables. B. Prices of tools. C. Names of guests. D. Changes in texture. 【答案】D 【详解】Session 1要求记录不同时间下的质地变化。 22. What must the menu in Session 2 include? A. Three sweet drinks. B. Dishes with different flavor strengths. C. Only boiled food. D. Food from one color group. 【答案】B 【详解】任务要求一份清淡菜、一份浓味菜并解释其配合。 23. Who may attend Session 3? A. A child aged ten. B. Anyone without registration. C. A student aged seventeen. D. Only professional cooks. 【答案】C 【详解】Session 3面向十六岁及以上人员，十七岁符合要求。 24. What is the maximum number of sessions one person may choose? A. One. B. Three. C. Four. D. Two. 【答案】D 【详解】注册信息规定最多选择两个场次。 25. How much does attending two sessions cost? A. 50 yuan. B. 30 yuan. C. 60 yuan. D. 80 yuan. 【答案】A 【详解】注册信息直接给出两个场次50元。 Text 2 The Dish That Waited At a neighborhood food fair, Lina volunteered beside an elderly cook who was preparing vegetable soup. A long line formed, and Lina worried that the visitors would become impatient. She suggested turning up the heat so the soup could be served sooner. The cook shook his head and invited her to taste a spoonful. The carrots were still firm, and the flavor of the mushrooms had not entered the soup. He explained that boiling harder would move the water faster, but it would not create the gentle time the ingredients needed. They kept the soup at a quiet boil. While waiting, Lina arranged small cards that described each local vegetable and asked visitors to read them. People began discussing which ingredients their families used, and the restless line became a lively conversation. Twenty minutes later, the cook added a small amount of salt and invited Lina to taste again. The vegetables were tender, and the soup had a deep but light flavor. When the bowls were finally served, nobody complained about the wait. Lina had expected speed to solve the problem. Instead, she learned that good timing sometimes means protecting a slow process. She also discovered that information and conversation can turn waiting into part of a food experience. 【导语】本文讲述莉娜在社区美食集市当志愿者的经历。她急于加快煮汤速度，年长厨师却告诉她食材需要文火慢熬。莉娜引导排队游客交流，大家不再焦躁。故事启示我们，有时不必一味追求速度，耐心等待与互动交流也能带来美好的体验。 26. Why did Lina want to increase the heat? A. The soup was too salty. B. She wanted to serve the line sooner. C. The cook asked for stronger fire. D. Visitors disliked vegetables. 【答案】B 【详解】首段说明她担心等待者不耐烦，希望更快上菜。 27. What was wrong when Lina first tasted the soup? A. The mushrooms were missing. B. The water was cold. C. The carrots were firm and flavors undeveloped. D. There was too much salt. 【答案】C 【详解】第二段指出胡萝卜仍硬，蘑菇味尚未融入汤中。 28. How did Lina improve the waiting experience? A. She gave everyone free tools. B. She served raw carrots. C. She closed the fair. D. She used ingredient cards to start conversation. 【答案】D 【详解】第三段写她布置食材卡并引导等待者交流。 29. What was the soup like after twenty minutes? A. Tender, deep in flavor, and still light. B. Hard and tasteless. C. Cold but colorful. D. Thick with cheese. 【答案】A 【详解】第四段明确蔬菜软嫩，汤味深而不重。 30. What lesson did Lina learn? A. Higher heat always saves time. B. Proper timing may require patience. C. Visitors should cook for themselves. D. Salt should be added first. 【答案】B 【详解】末段总结好时机有时意味着守护缓慢过程。 Text 3 Balance Beyond a Single Dish In Chinese food culture, harmony is often created across a whole meal rather than inside one dish alone. A table may include foods that differ in color, texture, temperature, and strength of flavor. Diners experience balance by moving among them instead of expecting each plate to contain everything. Traditional ideas of yin and yang offer one language for describing this balance. Foods or cooking methods may be viewed as warming or cooling according to their qualities and effects, not simply their actual temperature. The categories are flexible guides shaped by region, season, and personal condition; they are not a replacement for medical advice. The Five Elements provide another pattern of connection. Wood, fire, earth, metal, and water have been linked with colors, tastes, seasons, and parts of the body in traditional thought. In menu planning, such links encourage variety and attention, although cooks do not need to force every element into every meal. Modern nutrition uses different scientific terms, but some practical aims can meet. Eating varied ingredients may supply a wider range of nutrients, and limiting heavy oil, sauce, or salt can support health. Steaming and brief stir frying can also preserve texture and make vegetables appealing. Table manners complete the idea of harmony by shaping relationships among diners. Shared dishes are placed within reach, food may be offered to others before oneself, and serving amounts should avoid waste. Thus cooking technique, food choice, health, and respectful behavior work together to create a balanced meal. 【导语】本文阐释中华饮食文化中的和谐理念。一餐的平衡并不局限于单道菜，文章结合阴阳、五行传统理念，联系现代营养学，同时提及餐桌礼仪，说明烹饪、食材、健康与礼仪相融，才能成就均衡和谐的一餐。 31. How is harmony often experienced at a Chinese meal? A. By eating only one complete dish. B. By moving among dishes with different qualities. C. By making every food equally salty. D. By serving everything cold. 【答案】B 【详解】首段说明均衡来自在不同特点的菜品之间选择品尝。 32. What does the passage say about yin-yang food categories? A. They depend only on real temperature. B. They replace medical advice. C. They are flexible and context-dependent. D. They are identical in every region. 【答案】C 【详解】第二段称这些分类是受地域、季节和个人状况影响的灵活参考。 33. What can the Five Elements encourage in menu planning? A. Variety and careful attention. B. One fixed taste. C. The removal of seasonal food. D. A rule that every meal has five dishes. 【答案】A 【详解】第三段指出其联系可鼓励多样性与关注，但不必生硬凑齐。 34. Which practice connects traditional variety with modern health aims? A. Adding heavy sauce to every plate. B. Avoiding all cooked food. C. Using one ingredient repeatedly. D. Choosing varied ingredients and controlling oil and salt. 【答案】D 【详解】第四段将食材多样及控制油盐与健康联系起来。 35. Why does the final paragraph discuss table manners? A. To prove technique is unimportant. B. To show balanced meals also involve respectful relationships. C. To require diners to sit far apart. D. To explain how to sell shared dishes. 【答案】B 【详解】末段把礼仪纳入和谐，突出就餐者之间的尊重关系。 第二节（共5小题，每小题2分，共10分。） Stir frying looks simple because the cooking itself is fast, but success depends on preparation. Safe preparation also lets the cook focus on heat instead of stopping halfway. (36) ____ A wet ingredient can cool the wok and cause hot oil to jump. Pieces of very different sizes may finish cooking at different times. (37) ____ Put sauce, salt, and other seasonings within easy reach as well. Measure them before cooking rather than pouring directly from large bottles. Once the wok is hot, there is little time to search for anything. (38) ____ Add ingredients in an order based on how long they need to cook. Firm pieces usually enter before tender leaves. This order prevents soft vegetables from losing their shape. (39) ____ Constant movement spreads heat and keeps food from staying against one hot surface. Finally, remove the food as soon as it is ready. (40) ____ The short process then protects color and texture while building flavor. A. Therefore, wash, dry, and cut everything before heating the wok. B. This makes advance organization essential rather than optional. C. Next, use a tool to turn and toss the food continuously. D. Leaving it in the wok can continue cooking it and reduce its fresh quality. E. Heat the empty wok first, and add a small amount of oil only when it is ready. 【导语】本文介绍爆炒的烹饪技巧。爆炒看似操作迅速，成败关键却在于前期准备。文章依次讲解食材预处理、调料摆放、入锅顺序、翻炒与出锅时机，告诉我们充分准备、有序操作，才能锁住食材色泽与口感。 【答案】36. A 【解析】后文解释水分和大小的风险，A提出提前洗、干、切的准备要求。 【答案】37. B 【解析】前文谈切配，后文要求调料触手可及，B总结预先组织的重要性。 【答案】38. E 【解析】前句说明锅热后无暇寻找，E顺势进入热锅加油步骤。 【答案】39. C 【解析】后句解释持续移动的作用，C引出翻动食物。 【答案】40. D 【解析】前句要求成熟即出锅，D说明留锅会继续受热并降低鲜嫩度。 第四部分 完形填空（共10小题，每小题1分，共10分。） Table manners help shared meals remain comfortable and respectful. Serving dishes are placed where they can (41) ____ (reach) without stretching across others. Taking a moderate amount first allows everyone (42) ____ (taste) each dish and reduces waste. When food is offered, a polite response is better than silent refusal. Here (43) ____ (come) another principle: attention should be given to the whole table. Talking with food in the mouth is generally (44) ____ (polite), and personal chopsticks should not search through a shared dish. If serving chopsticks had been provided, diners (45) ____ (avoid) unnecessary contact. (46) ____ matters is not complicated rules but care for others. Respecting local customs also means observing before acting. Neither health nor courtesy (47) ____ (depend) on expensive food. Both are supported by clean utensils, suitable portions, and thoughtful (48) ____ (behave). By (49) ____ (follow) these principles, diners contribute to harmony while enjoying conversation. Good manners make the social side of a meal as (50) ____ (value) as its flavor. 【导语】本文围绕餐桌礼仪展开，介绍共同用餐时应当遵守的行为规范。文中讲述菜品摆放、取餐方式、使用公筷、交谈礼仪等细节，指出礼仪不在于繁杂规矩，而是心怀他人、尊重习俗，得体举止能营造和谐融洽的用餐氛围。 【答案】41. be reached 【详解】dishes与reach为被动关系，情态动词后用be reached。 【答案】42. to taste 【详解】allow sb. to do sth.，不定式作宾补。 【答案】43. comes 【详解】Here置于句首且名词主语为单数，完全倒装用comes。 【答案】44. impolite 【详解】边咀嚼边说话不礼貌，前缀im-构成反义词impolite。 【答案】45. would have avoided 【详解】过去虚拟条件对应would have avoided。 【答案】46. What 【详解】What引导主语从句并在从句中作主语。 【答案】47. depends 【详解】neither...nor连接主语时遵循就近原则，courtesy为单数。 【答案】48. behavior 【详解】thoughtful修饰名词，behave变为behavior。 【答案】49. following 【详解】介词By后用动名词following。 【答案】50. valuable 【详解】as...as之间用形容词原级valuable。 第五部分 书面表达（共15分。） 51. 学校英文网站正在征集“Balanced Chinese Meal”菜单设计。请写一篇70—80词的英文介绍，内容包括：1. 三道菜及其烹饪方法；2. 搭配理由；3. 一条餐桌礼仪建议。 ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 参考范文 My balanced Chinese meal includes steamed fish, stir-fried vegetables and a light tomato soup. Steaming keeps the fish tender, while quick stir frying protects the vegetables' bright color. The soup adds warmth without making the meal heavy. Together, the dishes offer different textures, colors and nutrients, so no single flavor controls the table. I would use little salt and sauce. When sharing the meal, diners should take moderate portions first and leave enough for others. This shows healthy thinking and respect. 【解析】范文共80词，交代三道菜、技法与搭配逻辑，并以适量取餐体现共享礼仪。 【词汇积累】prepare ingredients 准备食材；in even layers 均匀分层；moderate portions 适量取餐；balanced meal 均衡膳食。 【句式拓展】Not only does the method protect the natural flavor, but it also keeps the dish light. 这种方法不仅保留本味，还使菜品清淡。 【点睛】覆盖全部要点，使用程序连接语或逻辑连接词，并将正文控制在70—80词。 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 $