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）

**基本信息** 紧扣《英语 基础模块3》（语文版2022版）Unit 8 Cooking Skills，以基础巩固为核心，通过真实烹饪情境训练语言理解与表达能力，适配单元复习需求。 **题型特征** |题型|题量/分值|知识覆盖|命题特色| |----|-----------|----------|----------| |情景交际|10小题/20分|烹饪步骤对话（如制作三明治）|真实互动情境，考查语言能力| |选词填空|10小题/15分|烹饪词汇（ingredients, process等）|语篇语境中词汇运用，提升学习能力| |阅读理解|20小题/40分|烹饪方法（蒸、炒）、制作步骤|真实语篇（工作室广告、制作故事），培养思维品质| |完形填空|10小题/10分|蒸菜语法（被动语态、虚拟语气）|语法与主题结合，强化语言能力| |书面表达|1题/15分|三明治制作过程描述|实用写作任务，提升语言应用能力|

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 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_____ 第一部分 情景交际（共10小题，每小题2分，共20分。） 1. —How do I begin making a sandwich? —____ A. First, wash the cucumber. B. It tastes light. C. The pot is large. D. Cheese is famous. 【答案】A 【解析】问句询问第一步，First引出的操作说明符合语境。 2. —I've washed the vegetables. What's next? —____ A. It is a ceremony. B. Second, cut them into thin pieces. C. The sauce was delicious. D. Here he comes. 【答案】B 【解析】What's next询问后续步骤，Second自然承接。 3. —Now put the bread on a clean plate. —____ A. Throughout China. B. No, it isn't. C. All right. What should I add? D. The cuisine is ancient. 【答案】C 【解析】对指令表示接受并继续询问配料，交际连贯。 4. —Don't forget to add a little salt. —____ A. The pot boils. B. It is famous. C. First, buy bread. D. Thanks. I'll remember that. 【答案】D 【解析】提醒之后以感谢并表示会记住作答最得体。 5. —It's time to put the sandwich together. —____ A. Great. I'll place the second slice on top. B. The ceremony lasted an hour. C. Steaming uses water vapor. D. Here was the sauce. 【答案】A 【解析】到组合三明治的步骤时，把第二片面包盖上符合程序。 6. —Which method keeps the fish light and fresh? —____ A. Add much cheese. B. Steaming is a good choice. C. Cut more bread. D. Hold a ceremony. 【答案】B 【解析】蒸制少油且能保留鲜味，符合light and fresh。 7. —The cook is coming with the soup. —Look, ____. A. he comes here B. comes he here C. here he comes D. here comes he 【答案】C 【解析】主语为代词时，here置于句首用Here he comes。 8. —Would the meal be better with less sauce? —____ A. Boil the plate. B. It is throughout. C. What's a cucumber? D. Yes, the flavors would be more balanced. 【答案】D 【解析】少放酱料与味道更均衡构成合理回应。 9. —Why is stir frying so quick? —____ A. Food is cut small and cooked over high heat. B. It always uses cold water. C. Every ingredient is sweet. D. A sandwich needs no bread. 【答案】A 【解析】小块食材与高温共同解释快炒速度快。 10. —If you had had more time, what would you have cooked? —____ A. Here it comes. B. I would have steamed a whole fish. C. I steam it tomorrow. D. Don't forgetting salt. 【答案】B 【解析】对过去虚拟条件句应用would have done作答。 第二部分 选词填空（共10小题，每小题1.5分，共15分。） 阅读下列完整语篇，从每题所给的A、B、C、D四个选项中选出最佳选项。 Chinese cooking values both taste and balance. A good dish begins with fresh 11______ and a clear plan. Before cooking, vegetables are washed and meat is cut into suitable pieces. Boiling is a simple 12______ in which food cooks in hot water. Steaming uses water vapor and often keeps food 13______ and light. Stir frying is 14______ for its speed. The cook heats a wok, adds a little oil, and moves the food quickly 15______ the whole process. Salt and 16______ should be used with care because too much can hide natural flavors. Different colors and textures also make a meal attractive. Chinese 17______ includes many regional styles, yet they often share a search for 18______. A delicious meal is not only about one strong flavor. It brings ingredients together in a thoughtful way and supports 19______ eating. This idea has guided cooks 20______ generations. 11. A.pots B. ceremonies C. sandwiches D. ingredients 12. A. culture B. process C. cucumber D. harmony 13. A. noisy B. heavy C. fresh D. dry 14. A. empty B. difficult C. careless D. famous 15. A. throughout B. below C. without D. beside 16. A. bread B. sauce C. cheese D. steam 17. A. salt B. pot C. cuisine D. plate 18. A. ceremony B. speed C. heat D. harmony 19. A. healthy B. narrow C. late D. sudden 20. A. at B. with C. for D. from 【答案】11. D　12. B　13. C　14. D　15. A　16. B　17. C　18. D　19. A　20. C 【导语】本文介绍中式烹饪理念，讲述蒸、煮、爆炒等常见烹饪方式，体现中餐讲究食材新鲜、风味均衡、追求和谐健康的饮食文化。 【详解】 11. D 考查名词词义辨析。ingredients 食材。一道好菜始于新鲜食材与清晰构思。pots 锅;ceremonies 仪式；sandwiches 三明治，均不符合语境。 12. B 考查名词词义辨析。process 工序，流程。水煮是简单的烹饪工序。culture 文化；cucumber 黄瓜；harmony 和谐。 13. C 考查形容词词义辨析。fresh 新鲜的。蒸利用水蒸气，通常可以保持食物清爽新鲜。noisy 吵闹的；heavy 厚重的；dry 干的。 14. D 考查形容词词义辨析。famous 著名的。be famous for 因…… 闻名；爆炒以火候速度见长。empty 空的；difficult 困难的；careless 粗心的。 15. A 考查介词词义辨析。throughout 贯穿。烹饪全程快速翻炒食材。below 在下方；without 没有；beside 在旁边。 16. B 考查名词词义辨析。sauce 酱料。盐和酱料都需要适量使用，过量会掩盖食材本味。bread 面包；cheese 奶酪；steam 蒸汽。 17. C 考查名词词义辨析。cuisine 菜系，烹饪。Chinese cuisine 中国菜系，拥有众多地方风味。salt 盐；pot 锅；plate 盘子。 18. D 考查名词词义辨析。harmony 和谐。各地菜系虽风格各异，但都追求风味均衡和谐。ceremony 仪式；speed 速度；heat 热度。 19. A 考查形容词词义辨析。healthy 健康的。合理搭配食材，倡导健康饮食。narrow 狭窄的；late 迟的；sudden 突然的。 20. C 考查介词固定搭配。for generations 代代，历经数代。at、with、from 均不构成该固定短语。 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 Weekend Cooking Studio STEAMING BASICS — Saturday, 9:00—10:10. Learn to steam fish and green vegetables without losing their fresh color. A pot and all ingredients are provided. Beginners are welcome, and each person receives a simple recipe card to take home. QUICK STIR FRY — Saturday, 10:30—11:40. Practice cutting food evenly and moving it safely over high heat. Students must wear closed shoes. Please arrive ten minutes early so the teacher can explain how to use the wok safely. SANDWICH LAB — Sunday, 14:00—15:00. Make a cucumber-and-cheese sandwich and create a light sauce. Bring a reusable box. You can then take your food home after learning how to keep the sandwich fresh. 【导语】文章清晰罗列了每门课程的具体授课时间、核心学习内容、参与要求以及温馨提示，涵盖食材设备配备、着装规范、自备物品等细节，帮助学习者全面了解课程信息，规范有序地参与课程学习。 21. Which class teaches students to cook fish? A. Steaming Basics. B. Quick Stir Fry. C. Sandwich Lab. D. Sauce Design. 【答案】A 【详解】第一信息块明确学习蒸鱼。 22. What is provided in Steaming Basics? A. Closed shoes. B. A pot and ingredients. C. A reusable box. D. A recipe book. 【答案】B 【详解】该课程说明提供锅和全部食材。 23. When should students arrive for Quick Stir Fry? A. At 9:00. B. At 10:10. C. At 10:20. D. At 10:40. 【答案】C 【详解】课程10:30开始，要求提前十分钟，即10:20。 24. What must students wear in Quick Stir Fry? A. An apron. B. A hat. C. Gloves. D. Closed shoes. 【答案】D 【详解】第二信息块直接规定穿包脚鞋。 25. Why should a student bring a reusable box? A. To take food home. B. To carry a pot. C. To keep shoes clean. D. To hold a book. 【答案】A 【详解】末句说明盒子用于带走制作的食物。 Text 2 A Sandwich Made in the Right Order Mina wanted to prepare lunch before her cousin returned from a bike ride. She chose a cucumber-and-cheese sandwich because it seemed simple. After reading the recipe once, she put every ingredient on the table. The clean plate and bright vegetables made her feel confident. She washed the cucumber, but excitement made her skip the next line. She spread sauce on the bread and placed thick cucumber pieces over it. When she tried to add cheese, the uneven pile slid onto the plate. Some sauce reached the table, and the bread became wet. Instead of starting again at once, Mina looked carefully at the recipe. It said to cut the cucumber thinly, dry the pieces, and then build flat layers. She followed those steps, used less sauce, and pressed the second slice down gently. This time, each layer stayed in place. Her cousin arrived as she cut the sandwich in half. The second sandwich looked tidy and tasted fresh rather than watery. Mina smiled because the small failure had shown her why order matters in cooking. A short recipe, she realized, could contain an important reason behind every instruction. 【导语】本文讲述米娜制作黄瓜芝士三明治的小故事。米娜急于完成午餐，没有严格按照食谱步骤操作，导致三明治制作失败。她没有放弃，认真研读食谱、调整操作顺序重新尝试，最终做出了美观可口的三明治。故事告诉我们：烹饪的每一步顺序都至关重要，食谱里每一条指引背后都有道理，做事遵循合理顺序才能收获好结果。 26. Why did Mina choose a sandwich? A. Her cousin requested it. B. It seemed simple. C. She had no cucumber. D. The recipe was missing. 【答案】B 【详解】首段说明她认为三明治做法简单。 27. What did Mina do too early? A. She read the recipe. B. She washed the cucumber. C. She spread the sauce. D. She cut the sandwich. 【答案】C 【详解】她跳过切薄和晾干步骤，过早涂了酱。 28. Why did the first pile slide? A. The plate was hot. B. The cheese melted. C. The bread was frozen. D. The cucumber pieces were thick and uneven. 【答案】D 【详解】第二段指出厚且不均匀的黄瓜片使食材滑落。 29. What did Mina change the second time? A. She made thin, dry layers. B. She used more sauce. C. She removed the cheese. D. She heated the bread. 【答案】A 【详解】第三段写她切薄、晾干并平铺食材。 30. What did Mina learn? A. Lunch should be large. B. Cooking order has a purpose. C. Every failure needs new food. D. Sandwiches should taste sweet. 【答案】B 【详解】结尾点明小失败让她理解程序顺序的重要性。 Text 3 Boiling, steaming, and stir frying all use heat, but they carry heat to food in different ways. In boiling, food touches hot water directly. This method works well for noodles, eggs, and firm vegetables, although water may take away some flavor if cooking continues too long. A steady boil is usually enough; violent movement does not always shorten the necessary cooking time. Steaming places food above boiling water. Hot vapor surrounds the food while it stays out of the water. Because little oil is needed and natural moisture is often kept, steamed dishes can taste fresh and light. A closed lid is important because opening it repeatedly releases heat and extends the process. Stir frying uses a very hot wok and a small amount of oil. Ingredients are cut into similar small pieces so that they cook quickly and evenly. Constant movement prevents one side from burning and helps different colors remain bright. Since the active cooking period is short, washing, cutting, drying, and measuring must be completed in advance. Choosing a method depends on the ingredient and the result a cook wants. A delicate fish may benefit from gentle steaming, while firm cucumber is usually eaten fresh or cooked only briefly. Good cooking is therefore not about calling one method the best; it is about matching heat, time, and food. The same ingredient may even need a different method when its size, age, or intended texture changes. 【导语】本文介绍水煮、清蒸、爆炒三种烹饪方式，讲解各自的传热方式、操作要点与特色。文章说明烹饪方式没有优劣之分，厨师需要根据食材特性和想要的口感，合理搭配火候与时长，选择恰当的烹饪手段。 31. What may happen when food is boiled too long? A. It may lose flavor. B. It becomes frozen. C. It stays above water. D. It needs no heat. 【答案】A 【详解】首段指出煮制过久可能带走部分味道。 32. How does heat reach food during steaming? A. Through cold oil. B. Through hot vapor. C. Through a dry plate. D. Through direct fire. 【答案】B 【详解】第二段说明热蒸汽包围食物并传热。 33. Why are ingredients cut into similar small pieces for stir frying? A. To make them sweeter. B. To use more water. C. To cook them quickly and evenly. D. To change their names. 【答案】C 【详解】第三段直接给出快速且均匀受热的目的。 34. Which method is suggested for delicate fish? A. Long boiling. B. Deep freezing. C. Fast drying. D. Gentle steaming. 【答案】D 【详解】末段以细嫩鱼肉为例推荐温和蒸制。 35. What is the passage mainly about? A. Matching cooking methods with desired results. B. Buying the largest cooking pot. C. Serving only raw vegetables. D. Making every dish in one way. 【答案】A 【详解】全文比较三种传热方式并强调按食材与效果选择。 第二节（共5小题，每小题2分，共10分。） Making a good sandwich is easier when each step has a reason. A clear order also keeps the work area safe and prevents ingredients from being wasted. (36) ____ Put bread, cucumber, cheese, sauce, and a clean knife on the table. Check that the vegetables are fresh and that the plate is dry. Next, wash the cucumber and cut it into thin pieces. (37) ____ Then spread a small amount of sauce across one slice of bread. Too much sauce can make the bread soft and hide the fresh taste. (38) ____ Keep the layers flat so that the sandwich is easy to hold. Now place the second slice of bread on top and press gently. (39) ____ Finally, cut the sandwich into two parts with care. Serve it at once or keep it cool in a clean box. A cool box is especially useful when the sandwich will be eaten later. (40) ____ A. First, prepare all the ingredients and tools. B. Dry them so that extra water does not reach the bread. C. After that, add the cucumber and cheese in even layers. D. Do not press so hard that the filling moves out. E. Following this order gives the snack a fresh taste and a tidy shape. 【导语】本文介绍制作三明治的规范步骤。合理的操作顺序既能保障操作整洁、避免食材浪费，还能保证成品口感。文章按照先后顺序，讲解备料、处理黄瓜、涂抹酱料、分层摆放食材、轻压塑形等流程，文末总结有序操作带来的良好效果。 【答案】36. A 【解析】后句列举食材和工具，A以First总领准备步骤。 【答案】37. B 【解析】them指代黄瓜片，晾干可避免面包受潮。 【答案】38. C 【解析】前文涂酱，后文谈保持夹层平整，C补入加黄瓜和奶酪。 【答案】39. D 【解析】前句要求轻压，D补充不要用力过度。 【答案】40. E 【解析】末句总结按顺序制作带来的口感和外形效果。 第四部分 完形填空（共10小题，每小题1分，共10分。） Steaming is a cooking method used widely in Chinese cuisine. Food (41) ____ (place) on a plate above boiling water, and hot vapor cooks it gently. Keeping the pot (42) ____ (cover) prevents heat from escaping. Enough water is important because it must last until the food is ready. There (43) ____ (be) several reasons for choosing this method. It requires little oil, keeps ingredients (44) ____ (fresh), and often produces a light taste. (45) ____ is also easy to combine foods of different colors in one steamer. If a cook had removed the lid repeatedly, the process (46) ____ (take) longer. Therefore, the lid should stay closed until it is time (47) ____ (check) the food. A timer can make the process (48) ____ (safe). Before serving, care is necessary because escaping vapor is extremely hot. Steamed food is best enjoyed (49) ____ a light sauce, but extra salt is not always needed. In this way, natural flavor (50) ____ (remain) central to the dish. 【导语】本文介绍中式常用烹饪方式 —— 清蒸。文章讲解清蒸的操作原理、关键要点与诸多优点，如用油少、保留食材原味。同时说明了开盖、水量、火候等注意事项，告诉我们合理操作才能最大程度锁住食材本身的风味。 【答案】41. is placed 【详解】food与place为被动关系，陈述方法用一般现在时被动语态。 【答案】42. covered 【详解】keep+宾语+过去分词，covered表示锅处于被盖住的状态。 【答案】43. are 【详解】There be后的主语reasons为复数，故用are。 【答案】44. fresh 【详解】keep+宾语+形容词，fresh作宾补。 【答案】45. It 【详解】It作形式主语，真正主语是不定式短语。 【答案】46. would have taken 【详解】对过去未实现情况虚拟，主句用would have done。 【答案】47. to check 【详解】It is time to do sth.为固定结构。 【答案】48. safer 【详解】计时器使过程更安全，语境含比较意义，用safer。 【答案】49. with 【详解】with表示搭配清淡酱汁食用。 【答案】50. remains 【详解】主语natural flavor为不可数概念，一般现在时用remains。 【点睛】判断谓语形式时先确认主语和语境；here句型、虚拟条件句及非谓语结构要同时关注形式与逻辑关系。 第五部分 书面表达（共15分。） 51. 假定你要为英语社团制作一张三明治制作卡。请用英文说明制作黄瓜奶酪三明治的过程，内容包括：1. 所需食材；2. 主要步骤；3. 一条健康提示。词数70—80。 ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 参考范文 To make a cucumber-and-cheese sandwich, prepare bread, a fresh cucumber, cheese and a little sauce. First, wash the cucumber and cut it into thin pieces. Second, spread the sauce lightly on one slice. Now add cucumber and cheese in even layers. Do not forget to put the other slice on top. It is time to cut the sandwich in half. Use only a little sauce and salt to keep this simple meal light and healthy. 【解析】范文共80词，按食材、步骤和健康建议展开，并使用First、Second、Now等程序表达。 【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 $ 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 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_____ 第一部分 情景交际（共10小题，每小题2分，共20分。） 1. —How do I begin making a sandwich? —____ A. First, wash the cucumber. B. It tastes light. C. The pot is large. D. Cheese is famous. 2. —I've washed the vegetables. What's next? —____ A. It is a ceremony. B. Second, cut them into thin pieces. C. The sauce was delicious. D. Here he comes. 3. —Now put the bread on a clean plate. —____ A. Throughout China. B. No, it isn't. C. All right. What should I add? D. The cuisine is ancient. 4. —Don't forget to add a little salt. —____ A. The pot boils. B. It is famous. C. First, buy bread. D. Thanks. I'll remember that. 5. —It's time to put the sandwich together. —____ A. Great. I'll place the second slice on top. B. The ceremony lasted an hour. C. Steaming uses water vapor. D. Here was the sauce. 6. —Which method keeps the fish light and fresh? —____ A. Add much cheese. B. Steaming is a good choice. C. Cut more bread. D. Hold a ceremony. 7. —The cook is coming with the soup. —Look, ____. A. he comes here B. comes he here C. here he comes D. here comes he 8. —Would the meal be better with less sauce? —____ A. Boil the plate. B. It is throughout. C. What's a cucumber? D. Yes, the flavors would be more balanced. 9. —Why is stir frying so quick? —____ A. Food is cut small and cooked over high heat. B. It always uses cold water. C. Every ingredient is sweet. D. A sandwich needs no bread. 10. —If you had had more time, what would you have cooked? —____ A. Here it comes. B. I would have steamed a whole fish. C. I steam it tomorrow. D. Don't forgetting salt. 第二部分 选词填空（共10小题，每小题1.5分，共15分。） 阅读下列完整语篇，从每题所给的A、B、C、D四个选项中选出最佳选项。 Chinese cooking values both taste and balance. A good dish begins with fresh 11______ and a clear plan. Before cooking, vegetables are washed and meat is cut into suitable pieces. Boiling is a simple 12______ in which food cooks in hot water. Steaming uses water vapor and often keeps food 13______ and light. Stir frying is 14______ for its speed. The cook heats a wok, adds a little oil, and moves the food quickly 15______ the whole process. Salt and 16______ should be used with care because too much can hide natural flavors. Different colors and textures also make a meal attractive. Chinese 17______ includes many regional styles, yet they often share a search for 18______. A delicious meal is not only about one strong flavor. It brings ingredients together in a thoughtful way and supports 19______ eating. This idea has guided cooks 20______ generations. 11. A.pots B. ceremonies C. sandwiches D. ingredients 12. A. culture B. process C. cucumber D. harmony 13. A. noisy B. heavy C. fresh D. dry 14. A. empty B. difficult C. careless D. famous 15. A. throughout B. below C. without D. beside 16. A. bread B. sauce C. cheese D. steam 17. A. salt B. pot C. cuisine D. plate 18. A. ceremony B. speed C. heat D. harmony 19. A. healthy B. narrow C. late D. sudden 20. A. at B. with C. for D. from 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 Weekend Cooking Studio STEAMING BASICS — Saturday, 9:00—10:10. Learn to steam fish and green vegetables without losing their fresh color. A pot and all ingredients are provided. Beginners are welcome, and each person receives a simple recipe card to take home. QUICK STIR FRY — Saturday, 10:30—11:40. Practice cutting food evenly and moving it safely over high heat. Students must wear closed shoes. Please arrive ten minutes early so the teacher can explain how to use the wok safely. SANDWICH LAB — Sunday, 14:00—15:00. Make a cucumber-and-cheese sandwich and create a light sauce. Bring a reusable box. You can then take your food home after learning how to keep the sandwich fresh. 21. Which class teaches students to cook fish? A. Steaming Basics. B. Quick Stir Fry. C. Sandwich Lab. D. Sauce Design. 22. What is provided in Steaming Basics? A. Closed shoes. B. A pot and ingredients. C. A reusable box. D. A recipe book. 23. When should students arrive for Quick Stir Fry? A. At 9:00. B. At 10:10. C. At 10:20. D. At 10:40. 24. What must students wear in Quick Stir Fry? A. An apron. B. A hat. C. Gloves. D. Closed shoes. 25. Why should a student bring a reusable box? A. To take food home. B. To carry a pot. C. To keep shoes clean. D. To hold a book. Text 2 A Sandwich Made in the Right Order Mina wanted to prepare lunch before her cousin returned from a bike ride. She chose a cucumber-and-cheese sandwich because it seemed simple. After reading the recipe once, she put every ingredient on the table. The clean plate and bright vegetables made her feel confident. She washed the cucumber, but excitement made her skip the next line. She spread sauce on the bread and placed thick cucumber pieces over it. When she tried to add cheese, the uneven pile slid onto the plate. Some sauce reached the table, and the bread became wet. Instead of starting again at once, Mina looked carefully at the recipe. It said to cut the cucumber thinly, dry the pieces, and then build flat layers. She followed those steps, used less sauce, and pressed the second slice down gently. This time, each layer stayed in place. Her cousin arrived as she cut the sandwich in half. The second sandwich looked tidy and tasted fresh rather than watery. Mina smiled because the small failure had shown her why order matters in cooking. A short recipe, she realized, could contain an important reason behind every instruction. 26. Why did Mina choose a sandwich? A. Her cousin requested it. B. It seemed simple. C. She had no cucumber. D. The recipe was missing. 27. What did Mina do too early? A. She read the recipe. B. She washed the cucumber. C. She spread the sauce. D. She cut the sandwich. 28. Why did the first pile slide? A. The plate was hot. B. The cheese melted. C. The bread was frozen. D. The cucumber pieces were thick and uneven. 29. What did Mina change the second time? A. She made thin, dry layers. B. She used more sauce. C. She removed the cheese. D. She heated the bread. 30. What did Mina learn? A. Lunch should be large. B. Cooking order has a purpose. C. Every failure needs new food. D. Sandwiches should taste sweet. Text 3 Boiling, steaming, and stir frying all use heat, but they carry heat to food in different ways. In boiling, food touches hot water directly. This method works well for noodles, eggs, and firm vegetables, although water may take away some flavor if cooking continues too long. A steady boil is usually enough; violent movement does not always shorten the necessary cooking time. Steaming places food above boiling water. Hot vapor surrounds the food while it stays out of the water. Because little oil is needed and natural moisture is often kept, steamed dishes can taste fresh and light. A closed lid is important because opening it repeatedly releases heat and extends the process. Stir frying uses a very hot wok and a small amount of oil. Ingredients are cut into similar small pieces so that they cook quickly and evenly. Constant movement prevents one side from burning and helps different colors remain bright. Since the active cooking period is short, washing, cutting, drying, and measuring must be completed in advance. Choosing a method depends on the ingredient and the result a cook wants. A delicate fish may benefit from gentle steaming, while firm cucumber is usually eaten fresh or cooked only briefly. Good cooking is therefore not about calling one method the best; it is about matching heat, time, and food. The same ingredient may even need a different method when its size, age, or intended texture changes. 31. What may happen when food is boiled too long? A. It may lose flavor. B. It becomes frozen. C. It stays above water. D. It needs no heat. 32. How does heat reach food during steaming? A. Through cold oil. B. Through hot vapor. C. Through a dry plate. D. Through direct fire. 33. Why are ingredients cut into similar small pieces for stir frying? A. To make them sweeter. B. To use more water. C. To cook them quickly and evenly. D. To change their names. 34. Which method is suggested for delicate fish? A. Long boiling. B. Deep freezing. C. Fast drying. D. Gentle steaming. 35. What is the passage mainly about? A. Matching cooking methods with desired results. B. Buying the largest cooking pot. C. Serving only raw vegetables. D. Making every dish in one way. 第二节（共5小题，每小题2分，共10分。） Making a good sandwich is easier when each step has a reason. A clear order also keeps the work area safe and prevents ingredients from being wasted. (36) ____ Put bread, cucumber, cheese, sauce, and a clean knife on the table. Check that the vegetables are fresh and that the plate is dry. Next, wash the cucumber and cut it into thin pieces. (37) ____ Then spread a small amount of sauce across one slice of bread. Too much sauce can make the bread soft and hide the fresh taste. (38) ____ Keep the layers flat so that the sandwich is easy to hold. Now place the second slice of bread on top and press gently. (39) ____ Finally, cut the sandwich into two parts with care. Serve it at once or keep it cool in a clean box. A cool box is especially useful when the sandwich will be eaten later. (40) ____ A. First, prepare all the ingredients and tools. B. Dry them so that extra water does not reach the bread. C. After that, add the cucumber and cheese in even layers. D. Do not press so hard that the filling moves out. E. Following this order gives the snack a fresh taste and a tidy shape. 第四部分 完形填空（共10小题，每小题1分，共10分。） Steaming is a cooking method used widely in Chinese cuisine. Food (41) ____ (place) on a plate above boiling water, and hot vapor cooks it gently. Keeping the pot (42) ____ (cover) prevents heat from escaping. Enough water is important because it must last until the food is ready. There (43) ____ (be) several reasons for choosing this method. It requires little oil, keeps ingredients (44) ____ (fresh), and often produces a light taste. (45) ____ is also easy to combine foods of different colors in one steamer. If a cook had removed the lid repeatedly, the process (46) ____ (take) longer. Therefore, the lid should stay closed until it is time (47) ____ (check) the food. A timer can make the process (48) ____ (safe). Before serving, care is necessary because escaping vapor is extremely hot. Steamed food is best enjoyed (49) ____ a light sauce, but extra salt is not always needed. In this way, natural flavor (50) ____ (remain) central to the dish. 第五部分 书面表达（共15分。） 51. 假定你要为英语社团制作一张三明治制作卡。请用英文说明制作黄瓜奶酪三明治的过程，内容包括：1. 所需食材；2. 主要步骤；3. 一条健康提示。词数70—80。 ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 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 $