Unit 1 Section Ⅰ Welcome to the Unit & Reading(Word练习)-【学霸笔记·同步精讲】2026-2027学年高中英语选择性必修第一册（译林版）

**基本信息** 本专项训练以“基础巩固-能力提升”为逻辑主线，融合词汇运用与语篇理解，通过分层设计培养语言能力与思维品质。 **专项设计** |模块|题量/典例|方法提炼|知识逻辑| |----|-----------|----------|----------| |品句填词|6题|首字母/提示填词法|从语境猜词到词汇精准拼写| |词形转换|6题（含真题）|词性转换规则（名→动/形等）|词汇形态变化与语法功能关联| |固定搭配和句式|4题|短语/句式应用法（如cry out for）|词汇搭配到句型结构的应用递进| |阅读理解|3篇（12题）|推理判断、段落大意等题型解法|不同体裁语篇的信息提取与逻辑分析| |阅读七选五|5题|语篇衔接分析法|上下文语义连贯与结构匹配|

Section Ⅰ　Welcome to the unit & Reading 维度一：品句填词 根据所给单词的首字母或汉语提示，写出单词的正确形式。 1.We spent the evening in a cozy m　　　　　　， chatting by the fire． 2.He was so nervous that he l　　　　　　 his head and loosened his tie． 3.The closer distance to the sun means solar power would be easier to g　　　　　　 as well． 4.Kathy picked up a lot of Spanish by playing with the n　　　　　　 boys and girls． 5.A hot bath can 　　　　　　 （减轻） the tiredness after a long day’s work． 6.The route that the boatmen choose 　　　　　　 （不同） according to the water level． 维度二：词形转换 用括号内单词的适当形式填空。 1.（2025•北京卷）For many years， psychologists saw identity as a 　　　　　　（combine）of someone’s values， beliefs， goals and social roles． 2.（2025•全国一卷）As I watched Toby 　　　　　（gentle） rest his head on my brother’s leg， I knew we were finally on the path to healing． 3.　　　　　　 （vary） kinds of agricultural products are sold in that supermarket． 4.The 　　　　　　 （associate） was formed to represent the interests of women artists． 5.Mothers are often the ones who provide 　　　　　 （emotion） support for the family． 6.The dentist says that the tongue should be cleaned 　　　　　　 （gentle） with a soft toothbrush． 维度三：固定搭配和句式 根据汉语和括号内的提示完成下列句子。 1.那座旧校舍急需重建，因为它的状况太糟糕了。（cry out for） 　　　　　　　　　　　　　　　　　　　　 for it’s in such a poor condition． 2.无论他们去哪里旅行，他们总是努力了解当地文化。（no matter＋疑问词） 　　　　　　　　　　　　　　， they always try to learn about the local culture． 3.我头疼得厉害，但吃了几片阿司匹林后，药起作用了，疼痛很快就消失了。（do the trick） I had a terrible headache， but 　　　　　　　　　　　　　　　　　　 and the pain went away quickly． 4.在培训之前，他们就有了语言学习经验。（before引导的从句） They had some experience with language 　　　　　　　　　　　　． Ⅰ．阅读理解 A 　　（2026•南京重点高中高二上模拟）Struggling to give up meat and move to a vegetarian diet？ Your genes could be to blame， scientists suspect．A study suggests that genetics plays a role in whether people can stick to a strict vegetarian diet．While deciding to quit meat may be a personal lifestyle choice， based on religious and moral considerations， genetics can make it harder or easier for some people． 　　“Are all humans capable of existing long term on a strict vegetarian diet？ This is a question that has not been seriously studied，” said study author Dr Nabeel Yaseen．“There is something that people may be missing．” 　　“One area where plant products differ from meat is complex lipids （fats）．There may be lipid components present in meat that some people need．And maybe people whose genetics favour vegetarianism are able to synthesise （合成） these components．” 　　Experts compared UK Biobank genetic data from 5，324 strict vegetarians who avoided fish， poultry and red meat， to 329，44 people who were omnivorous （杂食的）．They found three genes that were significantly associated with vegetarianism and another 31 genes that are potentially associated．Several of these genes， including two of the top three， were involved in lipid （fat） metabolism （新陈代谢） and brain function．It has led experts to believe that people who find a vegetarian diet easy to follow may be able to synthesise these important fats from elsewhere．According to the Vegetarian Society， 4.5 percent of the British population follow a vegetarian or vegan diet． 　　Scientists say that often the driving force behind why people choose certain foods is not just taste but how well the body metabolises products．Dr Yaseen believes there may be something in meat that most people struggle to do without．“Perhaps you have a certain component — maybe a lipid component — that makes you need and long for it，” he added． 　　The experts believe the findings open the door to creating better meat substitutes as well as tailoring dietary recommendations to personal genetics． 1.Why does the author mention the question raised by Dr Yaseen in paragraph 2？（　　） A．To emphasise its significance．　 　 B．To draw wide attention． C．To uncover something overlooked． 　　 D．To lead in the topic． 2.What is paragraph 4 mainly about？（　　） A．The process involved．　 　 B．The approach adopted． C．The data gathered． 　　 D．The conclusion drawn． 3.What does the underlined word “it” in paragraph 5 probably refer to？（　　） A．The driving force．　 　 B．A certain food．　 　 C．A lipid component． 　　 D．Meat． 4.What is the best title for the text？（　　） A．What Determines Your Passion for Food　 　 B．Can’t Resist Meat？ Blame Your Genes C．Vegetarian or Vegan？ Ask Your Genes D．What Plays a Role in a Vegetarian Diet B 　　（2026•江苏连云港高二上期中）The study， published in the Journal of Child Psychology & Psychiatry， compared survey results of parents with their children in England and Wales from the ages of 16 months to 13 years．The research team found that average levels of food fussiness （挑食） were relatively stable during this period， peaking somewhat around the age of 7 and declining slightly after that．They concluded that genetic differences in the population accounted for 60% of the variation in food fussiness at 16 months， rising to 74% and over between the ages of 3 and 13. 　　Lead author Dr Zeynep Nas said， “Food fussiness is common among children and can be a major source of anxiety for parents and caregivers， who often blame themselves for this behaviour or are blamed by others．We hope our finding that fussy eating is largely inborn may help to ease parental blame．This behaviour is not a result of parenting．” 　　Senior author Dr Clare Llewellyn said， “While genetic factors are the major influence for food fussiness， environment also plays a supporting role．Environmental factors， such as sitting down together as a family to eat meals， may only be significant in toddlerhood （蹒跚学步期）； while environmental factors， such as individual personal experiences （e．g．， having different friends） become more influential in later years．” This suggests that interventions （干预） to help children eat a wider range of foods， such as repeatedly exposing children to the same foods regularly and offering a variety of fruits and vegetables， may be most effective in the very early years．Unique environmental factors accounted for about a quarter of individual differences between children in fussy eating by ages 7 and 13， the researchers estimated． 　　Among the study limitations， the researchers noted that there were fewer participants at age 7 compared to other time points and that the study sample （样本） had a large percentage of white British households of higher social－economic backgrounds compared to the general population of England and Wales．In future， the team said， research should focus on non－Western populations where food culture， parental feeding practices and food security may be quite different． 5.According to paragraph 1， what does the study tell us？（　　） A．Teenagers over 13 years old have a balanced diet． B．Children become more particular about food with age． C．Children at 7 have the highest level of food fussiness． D．Variation in food fussiness causes genetic differences． 6.In Dr Zeynep Nas’s opinion， 　　　　．（　　） A．children are born to have certain food preferences B．children should be ashamed of their picky eating C．parental anxiety leads to children’s food fussiness D．parents should adopt more effective feeding practices 7.When children reach 12， which of the following influences their food fussiness most？（　　） A．Being exposed to various foods．　 　 B．The environment of family dinners． C．Having meals together with fellows． 　　 D．The closeness of interpersonal relations． 8.What can be inferred from the last paragraph？（　　） A．More global samples should be collected． B．Cultural factors have been taken into account． C．Food fussiness is unique to Western countries． D．The study lacks hard evidence for food fussiness． C 　　（2026•长沙高二上月考）Since my son went to college in Chicago， I made quarterly trips there for the next three years．My friend George was a cook there and he knew many outstanding restaurants．One of them was a Chinese restaurant called The Bird．It was owned and operated by Chef Benny Moy who happened to be an old friend of George’s． 　　The dishes Benny prepared were unique， and everything was in his mind when he was cooking．Just by changing， adding or removing an ingredient or two， he could come up with an entirely new dish． 　　As a fan of Chinese food， I was always attracted by its recipes．After a year went by， I finally gathered the courage to ask Benny if I could spend a week learning cooking in his restaurant kitchen．To my joy， he agreed readily． 　　I was very nervous the first day I showed up．But I didn’t have to wait long to find out how I would start．“Put on this jacket， go over to the stove and clean the two woks （锅） there，” he said．I was excited．What a beginning! I was allowed to clean the master’s woks． 　　Then things just seemed to fall into place．Benny was very concentrated when he was doing preparing work or cooking．I would just follow him around， trying very hard not to get in his way．Besides， I would talk into my hand－held recorder to document everything he did； in effect， I had all his recipes．He had a teaching style that was all his own．And I just watched and learned everything he did by heart． 　　At the end of the week， when my time in the kitchen was over， I came away feeling that I had had the most exciting， unusual， and unique cooking experiences．Plus， now I know how to cook Benny’s most－known dish： Moo shu pork． 9.What are Benny’s dishes like？（　　） A．Nutritious and salty．　 　 B．Conventional and tasty． C．Original and spicy． 　 D．Special and distinctive． 10.What do we know about Benny？（　　） A．He used to live in Chicago．　 　 B．He was reluctant to clean woks． C．He ran a Chinese food restaurant． D．He liked adding ingredients to dishes． 11.Which is closest in meaning to the underlined phrase “fall into place” in paragraph 5？（　　） A．Work out smoothly．　 　 B．Be in chaos．　 　 C．Take a downturn． 　　 D．Get worse gradually． 12.What can be a suitable title for the text？（　　） A．Creating Innovative Dishes　 　 B．Observing Cooking Procedures C．Appreciating Favorite Recipes 　　 D．Learning Chinese Cuisine Ⅱ．阅读七选五 　　（2026•湖南浏阳质检）Most Americans love Chinese food．However， the Chinese food served in most American restaurants is very different from the authentic cuisine enjoyed daily by people living in China．13.　　 Then many Chinese immigrants had trouble landing a job in America．To make a living， some of them opened restaurants．Over these years， Chinese cuisine has been adapted to reflect Western influences． 　　14.　　 The Chinese food found in Western restaurants is mainly cooked through frying．Many dishes are cooked using various frying methods．However， traditional Chinese food is rarely cooked through frying．Instead， methods such as baking， steaming， boiling and fermenting （发酵） are more commonly used． 　　Another big difference between authentic and westernized Chinese food is the ingredients used．15.　　 Some ingredients—like carrots， onions and tomatoes—are not often used in authentic Chinese cooking．In addition， while you can find some Western cuisines that use strange meats like pig ears， most Western cultures are pretty conservative about the meats they consume．Authentic Chinese food， in contrast， uses a wider variety of protein sources， including tofu， snake， chicken feet， duck blood and many more that Westerners generally wouldn’t choose to eat． 　　16.　　 Sweet and Sour Chicken， for example， has no equivalent （同等物） in traditional Chinese cuisine．Similarly， the fortune cookie is a completely American invention． 　　Indeed， there are numerous differences between authentic and westernized Chinese cuisine， but Western palates （味觉） adapt to new flavors easily．17.　　 A．The history of westernized Chinese food started in the mid－1800s． B．Westernized Chinese food features vegetables that are common in Western cuisines． C．There are so many regions of China， and they all prepare their dishes a little bit differently． D．So it may only be a matter of time before authentic Chinese food becomes popular in America． E．Many of the most popular Chinese dishes in the West are not served in Chinese restaurants at all． F．Deep frying food is quick， which is why you can usually get your Chinese food in just a few minutes． G．One of the main differences between authentic and westernized Chinese food lies in cooking methods． 答案 Section Ⅰ　Welcome to the unit & Reading 层级一　基础练 维度一 1.mood　2.lowered　3.generate　4.native　5.relieve　6.varies 维度二 1.combination　2.gently　3.Various　4.association 5.emotional　6.gently 维度三 1.The old school building cries out for rebuilding 2.No matter where they travel 3.after taking some aspirin， it did the trick 4.before they were trained 层级二　能力练 Ⅰ． 语篇解读：本文是一篇说明文。文章介绍了无法放弃肉类可能与基因有关。 1.D　推理判断题。根据第二、三段以及第四段中的They found three genes ．．． and brain function．可知，第二段提到Yaseen博士提出的问题是为了引出话题，即基因在坚持素食饮食中的角色。 2.D　段落大意题。根据第四段中They found three genes ．．．and brain function．可知，第四段主要讲了得出的结论。 3.D　代词指代题。根据第五段画线词it所在句及上句可知，Yaseen博士认为，肉中可能含有某种大多数人都很难不吃的物质，也许有某种特定成分——可能是脂质成分——让你需要并渴望它。由此推测，it指代的是上一句中提到的meat。 4.B　标题归纳题。根据文章内容尤其是第一段前两句可知，文章介绍了无法放弃吃肉可能与基因有关。因此B项（无法抗拒肉食？怪你的基因吧）适合作本文最佳标题。 语篇解读：本文是一篇说明文。文章主要介绍了一项关于孩子挑食的研究，包括研究的发现以及局限性等情况。 5.C　细节理解题。根据第一段中的The research team found ．．．declining slightly after that．可推知，这项研究告诉了我们7岁的孩子对食物的挑剔程度最高。 6.A　推理判断题。根据第二段中的We hope our finding ．．．not a result of parenting．可推知，在Zeynep Nas博士看来，孩子天生就有一定的食物偏好。 7.C　推理判断题。根据第三段中的Environmental factors ．．．more influential in later years．可推知，当孩子12岁时，和同伴一起吃饭可能对他们的挑食影响最大。 8.A　推理判断题。根据最后一段可推知，未来的研究应关注非西方人口，应该收集更多的全球样本。 语篇解读：本文是一篇记叙文。文章主要讲述了作者去一家中餐厅学习烹饪中国菜的经历。 9.D　细节理解题。根据第二段中的The dishes Benny prepared were unique可知，本尼的菜特殊，与众不同。 10.C　细节理解题。根据第一段中的It was owned and operated by Chef Benny Moy可知，本尼经营一家中餐馆。 11.A　词义猜测题。根据第四段以及第五段中的I would just follow him around可知，作者从一开始的紧张到后来跟着本尼做准备工作，事情慢慢进展顺利了。由此推测，画线词意为“进展顺利”。 12.D　标题归纳题。根据文章内容尤其是最后一段可知，文章主要讲述了作者在芝加哥通过朋友认识厨师Benny Moy后，向其学习烹饪中国菜的经历。因此D项（学习中国菜）适合作文章标题。 Ⅱ． 语篇解读：本文是一篇说明文。文章主要介绍了西化的中国菜和传统中国菜的不同之处。 13.A　空后提到了在过去的一个时间许多中国移民为了谋生而开餐馆，因此空处应说到一个过去的时间。A项提到了19世纪中期这个时间，和空后说那个时候中国移民开始开餐馆相互呼应，符合语境。 14.G　空后说明了西餐厅里的中餐和传统的中国食物的烹饪方法是不同的。G项说明了正宗中餐和西化中餐的烹饪方法不同，符合语境。 15.B　空后说明的是中餐中所使用的是什么蔬菜，空处也应该说蔬菜的选择。B项说明的是西化的中餐中蔬菜的选择，符合语境。 16.E　空后说明了有的西化的中餐在传统中餐中不存在。E项说明了有的中国菜不在中餐馆供应，符合语境。 17.D　空前说明西方人很容易适应新口味。由此可推知，正宗的中国菜早晚会在外国受欢迎。D项说明正宗的中餐在美国流行起来可能是早晚的事情，符合语境。 5 / 5 学科网（北京）股份有限公司 $