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）

编写说明：本套试卷紧扣《英语 基础模块3》（语文版2022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：120分 班级_____姓名_____学号_____成绩_____ 第一部分 英语知识运用（共四节，满分55分） 第一节 语音知识（共5小题；每小题1分，满分5分） 从A、B、C、D四个选项中，选出画线部分读音不同的一项。 1．A．add B．stand C．black D．tall 2．A．pepper B．result C．second D．spend 3．A．drive B．recipe C．thing D．business 4．A．flavour B．base C．walk D．same 5．A．cheese B．schedule C．change D．child 【答案】1．D 2．B 3．A 4．C 5．B 【解析】1．A/B/C项a发/æ/，D项a发/ɔː/。 2．A/C/D项e发/e/，B项e发/ɪ/。 3．B/C/D项i发/ɪ/，A项i发/aɪ/。 4．A/B/D项a发/eɪ/，C项a发/ɔː/。 5．A/C/D项ch发/tʃ/，B项ch发/k/。 第二节 单项选择（共25小题；每小题1分，满分25分） 6. Chinese food is __________ art form as well as daily food. A. an B. a C. the D. / 【答案】A 【解析】考查冠词。art以元音音素开头，an art form。 故选A。 7. Boiling is mainly used __________ cooking noodles and dumplings. A. to B. of C. for D. by 【答案】C 【解析】考查介词。be used for doing sth.表示被用于做某事。 故选C。 8. The vegetables should __________ before they are cut into pieces. A. wash B. be washed C. washing D. washed 【答案】B 【解析】考查被动语态。vegetables与wash为被动关系。 故选B。 9. Stir frying keeps the food fresh __________ it is cooked for a short time. A. although B. before C. unless D. because 【答案】D 【解析】考查连词。前后为因果关系。 故选D。 10. To make a sandwich, first __________ your favourite type of bread. A. chooses B. choose C. choosing D. chosen 【答案】B 【解析】考查祈使句。动词原形开头。 故选B。 11. The soup tastes __________ because only a little salt is added. A. light B. heavily C. loudly D. dangerous 【答案】A 【解析】考查单元词汇。light可表示食物清淡。 故选A。 12. Here __________ the teacher with a new cooking pot. A. come B. coming C. to come D. comes 【答案】D 【解析】考查here引起的倒装，主语teacher为单数。 故选D。 13. If I __________ time, I would learn to make tomato and egg soup. A. have B. has C. had D. will have 【答案】C 【解析】考查虚拟语气。与现在事实相反用过去式had。 故选C。 14. The number of ingredients __________ not always important. A. are B. be C. is D. were 【答案】C 【解析】考查主谓一致。the number of作主语，谓语用单数。 故选C。 15. All the students are interested in the cooking method __________ is called steaming. A. which B. who C. where D. when 【答案】A 【解析】考查定语从句。先行词method指物，用which。 故选A。 16. The cook asked us __________ the sauce over the bread. A. put B. to put C. putting D. puts 【答案】B 【解析】考查ask sb. to do sth.。 故选B。 17. The dish is different __________ Western food in the way it is prepared. A. with B. at C. on D. from 【答案】D 【解析】考查固定搭配。be different from。 故选D。 18. There __________ a great variety of food in China. A. is B. are C. were D. be 【答案】A 【解析】考查there be结构。a great variety作整体看待，谓语用is。 故选A。 19. We should follow the recipe carefully, __________ the dish may not taste right. A. so B. but C. because D. or 【答案】D 【解析】考查连词。or表示否则。 故选D。 20. The buns __________ in a steamer basket over water. A. cook B. are cooked C. cooks D. cooking 【答案】B 【解析】考查被动语态。buns与cook为被动关系。 故选B。 21. —Shall we add some cheese? —__________. A. It is a river. B. I lost my bag. C. Good idea. D. The train is late. 【答案】C 【解析】考查交际用语。对建议表示赞同。 故选C。 22. Not only __________ Chinese food delicious, but it also shows culture. A. Chinese food is B. are C. was D. is 【答案】D 【解析】考查not only置前的倒装。 故选D。 23. The teacher showed us how __________ a sandwich step by step. A. to make B. make C. making D. made 【答案】A 【解析】考查疑问词+不定式。 故选A。 24. Salt, cheese and pepper __________ added at the end. A. is B. be C. are D. was 【答案】C 【解析】考查主谓一致。并列主语为复数。 故选C。 25. The stronger the fire is, the __________ the oil becomes. A. hot B. hotter C. hottest D. more hot 【答案】B 【解析】考查the+比较级，the+比较级。 故选B。 26. Chinese cuisine seeks a way __________ people's health. A. maintain B. to maintain C. maintaining D. maintained 【答案】B 【解析】考查不定式作后置定语。 故选B。 27. Never __________ water into very hot glass suddenly. A. pours B. pouring C. poured D. pour 【答案】D 【解析】考查祈使句。never后接动词原形。 故选D。 28. The dish __________ by boiling always tastes fresh and light. A. cooked B. cooks C. cooking D. to cook 【答案】A 【解析】考查过去分词作后置定语。 故选A。 29. —What's next after washing the vegetables? —__________. A. Enjoy the film. B. Close the museum. C. Cut them into pieces. D. Buy a ticket. 【答案】C 【解析】考查教材对话语境。洗菜后切块。 故选C。 30. Cooking methods help develop different __________. A. tickets B. storms C. phones D. flavours 【答案】D 【解析】考查单元词汇。flavour意为风味。 故选D。 第三节 完形填空（共10小题；每小题1.5分，满分15分） In a training kitchen in Suzhou, Grandma Wu taught six young workers to make tomato and egg soup. She said boiling looked 31______, but it still needed care. First, the tomatoes had to be washed and cut into small pieces. Then water was heated in a clean pot. When the water began to boil, Grandma Wu put in the tomatoes. The soup soon turned light red. She asked a student not to add too much salt, because the dish should taste fresh and 32______. Another student beat two eggs in a bowl and poured them slowly into the pot. The students watched the yellow egg flowers rise. Grandma Wu smiled and said that good cooking was not only about speed. It was about 33______ the right method for the right food. Boiling could keep soup simple, while stir frying could make vegetables bright and tasty. After class, every student wrote the steps in a notebook. They learned to respect food, follow a recipe and keep the kitchen 34______. A small bowl of soup taught them patience, safety and the joy of Chinese cooking. They also learned that the 35______ of cooking begins before fire is turned on. Good 36______ must be chosen, vegetables should stay 37______, and every dish may carry family 38______. From then on, they followed recipes more 39______ and improved through daily 40______. 31.A. expensive B. simple C. dangerous D. private 32.A. light B. heavy C. dark D. noisy 33.A. forgetting B. hiding C. breaking D. choosing 34.A. angry B. full C. clean D. lost 35.A. process B. ticket C. storm D. phone 36.A. visitors B. symbols C. ingredients D. machines 37.A. late B. thin C. silent D. fresh 38.A. pressure B. culture C. traffic D. medicine 39.A. careless B. care C. cared D. carefully 40.A. practice B. danger C. noise D. label 【答案】31. B 32. A 33. D 34. C 35. A 36. C 37. D 38. B 39. D 40. A 【导语】本文讲述苏州培训厨房里学习番茄鸡蛋汤的经历，体现烹饪步骤、方法选择和食品安全。 【详解】 31．语境推断。后文说boiling仍需要care，说明看起来简单，故选B。 32．词汇复现。教材中boiling菜肴taste fresh and light，故选A。 33．语境推断。不同食物需要选择合适方法，choosing符合，故选D。 34．常识判断。厨房应保持clean，故选C。 35．语境推断。写下步骤即记录process，故选A。 36．语境推断。做菜需要ingredients，故选C。 37．词汇复现。食物保持fresh，故选D。 38．主题判断。中国烹饪体现culture，故选B。 39．语法判断。修饰动词follow用副词carefully，故选D。 40．语境推断。烹饪技能来自practice，故选A。 第四节 短文填空（共5小题；每小题2分，满分10分） Chinese cooking has many useful methods. Boiling is often used 41______ (cook) noodles, dumplings and vegetable soup. Steaming 42______ (be) common for buns and fish because it keeps the food soft. Stir frying needs hot oil and a short time, so vegetables can stay bright and tasty. If I 43______ (have) a chance, I would learn one traditional dish from my grandmother. She always says that cooking is not only about food, but also about 44______ (share) love. Students can also compare steaming with stir frying in a simple classroom activity. Good cooking methods make meals healthier and help us understand Chinese culture 45______ (well). 【答案】41. to cook 42. is 43. had 44. sharing 45. better 【导语】本文介绍中式烹饪方法和文化意义，考查非谓语、时态、主谓一致和比较级。 【详解】 41．不定式作目的状语。used to cook表示用来烹饪。 42．主谓一致。Steaming作主语，谓语用is。 43．虚拟语气。If I had a chance表示与现在事实相反。 44．介词about后接动名词sharing。 45．比较含义。更好理解中国文化，用better。 第二部分 阅读（共两节，满分50分） 第一节 阅读理解（共15小题；每小题2.5分，满分37.5分） A Method Main procedure Common dishes Taste or notice Boiling Place food in boiling water and cook until it is ready. It is easy. Noodles, dumplings, tomato and egg soup. Dishes often taste fresh and light. Steaming Put ingredients in a steamer basket over water. Heat from steam cooks the food slowly. Buns, dumplings and some fish dishes. It keeps food soft and is widely used in northern China. Stir frying Put ingredients in hot oil and cook them for a short time. Vegetables, meat slices and home dishes. It can keep colour bright and flavour rich. Sandwich making Choose bread, prepare vegetables, add sauce and meat, then cover with bread. A simple training-room snack. Change ingredients according to different tastes. 46. Which method is often used for noodles? A. Steaming. B. Boiling. C. Roasting. D. Sandwich making. 47. What can stir frying keep bright? A. Colour. B. Water. C. A ticket. D. A calendar. 48. What should people do when making sandwiches for different tastes? A. Throw away bread. B. Use only salt. C. Stop cooking. D. Change ingredients. 【答案】46. B 47. A 48. D 【导语】本文用表格介绍四种烹饪方法的步骤、常见菜品和口味特点。 【详解】 46．细节理解。Boiling一行Common dishes包含Noodles，故选B。 47．细节理解。Stir frying一行提到keep colour bright，故选A。 48．细节理解。Sandwich making一行提示Change ingredients according to different tastes，故选D。 B At a community cooking class in Hangzhou, Chef Ma showed teenagers how to make a healthy sandwich. He began with bread, but he did not let the students hurry. He asked them to wash cucumbers, cut onions into thin pieces and check whether the sauce was too salty. A boy wanted to put everything on the bread at once, but Chef Ma stopped him gently. He explained that order mattered. Vegetables should be placed evenly, meat should not cover all the sauce, and cheese should be added only if the eater liked it. The students then worked in pairs and made different sandwiches for different tastes. One was light, one was spicy, and one had no meat. When they shared the food, they understood that cooking was a form of careful service. At the end, Chef Ma asked each pair to explain its choice, so the class became a short lesson in taste, health, teamwork and daily service for guests. 49. Where did the class take place? A. In Xi'an. B. In Harbin. C. In Hangzhou. D. In London. 50. What did Chef Ma ask students to check? A. Whether the sauce was too salty. B. Whether the train was late. C. Whether the phone was broken. D. Whether the museum was closed. 51. Why were the sandwiches different? A. They were all burned. B. They had no bread. C. They were made by robots. D. They were made for different tastes. 52. What did students learn about cooking? A. It is only speed. B. It can be careful service. C. It means wasting food. D. It is never useful. 【答案】49. C 50. A 51. D 52. B 【导语】本文讲述杭州社区烹饪课上，学生学习按步骤制作三明治并理解服务意识。 【详解】 49．细节理解。第一段「in Hangzhou」，故选C。 50．细节理解。第一段「check whether the sauce was too salty」，故选A。 51．细节理解。第二段「for different tastes」，故选D。 52．推理判断。末句说明cooking was a form of careful service，故选B。 C In a small restaurant near a vocational school, Ms. Lin prepares lunch for students every day. She believes the same ingredient can show different flavours if the method changes. On Monday, she boils cabbage with tofu and a little salt, making a light soup for students who have afternoon training. On Tuesday, she stir-fries cabbage with garlic quickly, keeping its colour bright and its taste stronger. Some students once thought cooking was only putting food over fire. Ms. Lin invited them to watch her work for half an hour. They saw her choose fresh vegetables, control the amount of oil and decide when to add sauce. She also told them that steaming fish keeps it soft, while roasting chicken gives it a different smell. After the visit, students wrote a short message to thank her. They said that good cooking required knowledge, patience and respect for food. Ms. Lin was glad because the kitchen had become a living classroom. They also compared the prices of the two cabbage dishes and found that careful method, not expensive ingredients, often changed a meal. This made them value ordinary home cooking and the workers behind it in daily life at school too today. 53. What does Ms. Lin believe? A. The same ingredient can show different flavours. B. Students should never eat vegetables. C. Cooking has only one method. D. Restaurants need no patience. 54. How does she cook cabbage on Monday? A. She roasts it with chicken. B. She makes it into bread. C. She boils it with tofu and salt. D. She throws it away. 55. What did students see during the visit? A. How she repaired bikes. B. How she chose vegetables and controlled oil. C. How she painted cards. D. How she sold tickets. 56. Why was Ms. Lin glad? A. The students forgot food. B. The soup became cold. C. The school was closed. D. The kitchen became a living classroom. 【答案】53. A 54. C 55. B 56. D 【导语】本文讲述餐馆厨师通过不同方法处理同一食材，让学生理解烹饪知识和尊重食物。 【详解】 53．细节理解。首段「same ingredient can show different flavours」，故选A。 54．细节理解。首段「boils cabbage with tofu and a little salt」，故选C。 55．细节理解。第二段提到choose fresh vegetables和control the amount of oil，故选B。 56．推理判断。末句说明厨房成为living classroom，故选D。 D Chinese cuisine is not only about delicious dishes. With a long history, it is also connected with ideas about health, balance and family life. Many cooks believe that food should match seasons. In summer, people may choose light soup and fresh vegetables. In winter, they may prefer hot dishes that make the body warm. Behind these choices is the wish to keep harmony between people and nature. Cooking methods also carry culture. Boiling, steaming and stir frying are not used randomly. Boiling can make soup fresh and light; steaming can keep original taste; stir frying can bring out colour and flavour quickly. When a cook chooses a method, he or she is also choosing a way to respect the ingredient. Dining manners are another important part of food culture. Knowing when to offer dishes, how to use public chopsticks and what taboos to avoid can show self-cultivation. For vocational students, learning cooking English is useful because they may introduce dishes, explain procedures or serve visitors in the future. If they can describe food clearly and respectfully, Chinese cooking culture will be better understood. The same rule is useful in restaurants, hotels and family kitchens. When young workers understand both taste and manners, they can serve meals more warmly and explain Chinese dishes with confidence to visitors from different places clearly. 57. What is Chinese cuisine connected with? A. Only sports. B. Health, balance and family life. C. Only computer skills. D. Only shopping lists. 58. Why do people choose different food in different seasons? A. To keep harmony between people and nature. B. To waste ingredients. C. To avoid all vegetables. D. To make food colder. 59. What does knowing dining manners show? A. Noise. B. Private letters. C. Self-cultivation. D. Wrong dates. 60. Why is cooking English useful for vocational students? A. They will stop learning culture. B. They only need to eat. C. They never meet visitors. D. They may introduce dishes and serve visitors. 【答案】57. B 58. A 59. C 60. D 【导语】本文说明中国烹饪与健康、平衡、烹饪方法和餐桌礼仪相关，并联系职业英语应用。 【详解】 57．细节理解。第一段提到health, balance and family life，故选B。 58．推理判断。第一段末句说明选择背后是保持人与自然和谐，故选A。 59．细节理解。第三段「show self-cultivation」，故选C。 60．细节理解。第三段说明学生未来可能介绍菜肴、解释步骤或服务游客，故选D。 第二节 补全对话（共5小题；每小题2.5分，满分12.5分） A: I want to make a sandwich for lunch. (61)______ B: First, choose your favourite type of bread. A: All right. What should I prepare next? B: (62)______ You can use cucumber, onion or any vegetables you like. A: Should I put the sauce over the bread now? B: (63)______ Then add meat, ham or bacon. A: Can I add cheese and pepper? B: Of course, but not too much. A: Thanks. Cooking is interesting. B: (64)______ It also teaches patience. A: I will make one for my mother. B: (65)______ A. Prepare some vegetables. B. I agree with you. C. She will be happy. D. What should I do first? E. Yes, put it over the bread. 【答案】61. D 62. A 63. E 64. B 65. C 【导语】对话围绕三明治制作步骤展开，包括选择面包、准备蔬菜、添加酱料和调味。 【详解】 61．语境推断。下句回答first选择面包，故问先做什么，选D。 62．语境推断。后句列举蔬菜，故选A。 63．语境推断。上句问是否放酱，下句继续加肉，故选E。 64．语境推断。上句说烹饪有趣，下句补充教会耐心，I agree with you符合，故选B。 65．语境推断。上句说给母亲做，C项表示她会高兴，故选C。 第三部分 书面表达（满分15分） 66. 假定你是李华，你的外国朋友David想了解一种中国烹饪方法。请你写一篇不少于80词的英文短文，内容须包括： 1. 介绍一种中国烹饪方法；2. 说明基本步骤和适合的食物；3. 简要说明它体现的中国饮食文化。 ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 【参考范文】 A Chinese Cooking Method Steaming is a special cooking method in China. It is widely used for cooking buns, dumplings and some fish dishes. To steam food, we first prepare fresh ingredients. Then we put them in a steamer basket over water and heat the water. The food is cooked by steam, so it often tastes soft and fresh. I like this method because it uses less oil and keeps the original taste of food. In my opinion, Chinese cooking is not only about delicious dishes, but also about health and balance. I hope more people can enjoy Chinese food. 【词汇积累】 steam 蒸；cooking method 烹饪方法；ingredient 食材；steamer basket 蒸屉；fresh 新鲜的；original taste 原汁原味；balance 均衡；dish 菜肴；widely 广泛地；prepare 准备；heat 加热；delicious 美味的；culture 文化；health 健康 【句式拓展】 Steaming is one of the traditional cooking ways in Chinese food culture. 该句使用 “one of + 名词复数” 结构，用来引出介绍对象，适合文章开篇。 Before we start cooking, we should get all the fresh ingredients ready. 该句使用 before 引导时间状语从句，清晰描述操作的前置步骤。 Chinese cooking shows our idea of keeping a healthy and balanced diet. 该句使用简单句表达饮食理念，适合结尾升华主题。 【点睛】 范文按照 “介绍烹饪方式 — 讲解操作步骤与适用食材 — 解读背后饮食文化” 展开，逻辑层次分明。选取 “蒸” 这一传统烹饪方式，步骤描述通俗易懂，紧扣健康均衡的中华饮食理念，词汇、句式难度适配中职英语写作，便于背诵仿写。 原创精品资源学科网独家享有版权，侵权必究！ 原创精品资源学科网独家享有版权，侵权必究！ 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）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：120分 班级_____姓名_____学号_____成绩_____ 第一部分 英语知识运用（共四节，满分55分） 第一节 语音知识（共5小题；每小题1分，满分5分） 从A、B、C、D四个选项中，选出画线部分读音不同的一项。 1．A．add B．stand C．black D．tall 2．A．pepper B．result C．second D．spend 3．A．drive B．recipe C．thing D．business 4．A．flavour B．base C．walk D．same 5．A．cheese B．schedule C．change D．child 第二节 单项选择（共25小题；每小题1分，满分25分） 6. Chinese food is __________ art form as well as daily food. A. an B. a C. the D. / 7. Boiling is mainly used __________ cooking noodles and dumplings. A. to B. of C. for D. by 8. The vegetables should __________ before they are cut into pieces. A. wash B. be washed C. washing D. washed 9. Stir frying keeps the food fresh __________ it is cooked for a short time. A. although B. before C. unless D. because 10. To make a sandwich, first __________ your favourite type of bread. A. chooses B. choose C. choosing D. chosen 11. The soup tastes __________ because only a little salt is added. A. light B. heavily C. loudly D. dangerous 12. Here __________ the teacher with a new cooking pot. A. come B. coming C. to come D. comes 13. If I __________ time, I would learn to make tomato and egg soup. A. have B. has C. had D. will have 14. The number of ingredients __________ not always important. A. are B. be C. is D. were 15. All the students are interested in the cooking method __________ is called steaming. A. which B. who C. where D. when 16. The cook asked us __________ the sauce over the bread. A. put B. to put C. putting D. puts 17. The dish is different __________ Western food in the way it is prepared. A. with B. at C. on D. from 18. There __________ a great variety of food in China. A. is B. are C. were D. be 19. We should follow the recipe carefully, __________ the dish may not taste right. A. so B. but C. because D. or 20. The buns __________ in a steamer basket over water. A. cook B. are cooked C. cooks D. cooking 21. —Shall we add some cheese? —__________. A. It is a river. B. I lost my bag. C. Good idea. D. The train is late. 22. Not only __________ Chinese food delicious, but it also shows culture. A. Chinese food is B. are C. was D. is 23. The teacher showed us how __________ a sandwich step by step. A. to make B. make C. making D. made 24. Salt, cheese and pepper __________ added at the end. A. is B. be C. are D. was 25. The stronger the fire is, the __________ the oil becomes. A. hot B. hotter C. hottest D. more hot 26. Chinese cuisine seeks a way __________ people's health. A. maintain B. to maintain C. maintaining D. maintained 27. Never __________ water into very hot glass suddenly. A. pours B. pouring C. poured D. pour 28. The dish __________ by boiling always tastes fresh and light. A. cooked B. cooks C. cooking D. to cook 29. —What's next after washing the vegetables? —__________. A. Enjoy the film. B. Close the museum. C. Cut them into pieces. D. Buy a ticket. 30. Cooking methods help develop different __________. A. tickets B. storms C. phones D. flavours 第三节 完形填空（共10小题；每小题1.5分，满分15分） In a training kitchen in Suzhou, Grandma Wu taught six young workers to make tomato and egg soup. She said boiling looked 31______, but it still needed care. First, the tomatoes had to be washed and cut into small pieces. Then water was heated in a clean pot. When the water began to boil, Grandma Wu put in the tomatoes. The soup soon turned light red. She asked a student not to add too much salt, because the dish should taste fresh and 32______. Another student beat two eggs in a bowl and poured them slowly into the pot. The students watched the yellow egg flowers rise. Grandma Wu smiled and said that good cooking was not only about speed. It was about 33______ the right method for the right food. Boiling could keep soup simple, while stir frying could make vegetables bright and tasty. After class, every student wrote the steps in a notebook. They learned to respect food, follow a recipe and keep the kitchen 34______. A small bowl of soup taught them patience, safety and the joy of Chinese cooking. They also learned that the 35______ of cooking begins before fire is turned on. Good 36______ must be chosen, vegetables should stay 37______, and every dish may carry family 38______. From then on, they followed recipes more 39______ and improved through daily 40______. 31.A. expensive B. simple C. dangerous D. private 32.A. light B. heavy C. dark D. noisy 33.A. forgetting B. hiding C. breaking D. choosing 34.A. angry B. full C. clean D. lost 35.A. process B. ticket C. storm D. phone 36.A. visitors B. symbols C. ingredients D. machines 37.A. late B. thin C. silent D. fresh 38.A. pressure B. culture C. traffic D. medicine 39.A. careless B. care C. cared D. carefully 40.A. practice B. danger C. noise D. label 第四节 短文填空（共5小题；每小题2分，满分10分） Chinese cooking has many useful methods. Boiling is often used 41______ (cook) noodles, dumplings and vegetable soup. Steaming 42______ (be) common for buns and fish because it keeps the food soft. Stir frying needs hot oil and a short time, so vegetables can stay bright and tasty. If I 43______ (have) a chance, I would learn one traditional dish from my grandmother. She always says that cooking is not only about food, but also about 44______ (share) love. Students can also compare steaming with stir frying in a simple classroom activity. Good cooking methods make meals healthier and help us understand Chinese culture 45______ (well). 第二部分 阅读（共两节，满分50分） 第一节 阅读理解（共15小题；每小题2.5分，满分37.5分） A Method Main procedure Common dishes Taste or notice Boiling Place food in boiling water and cook until it is ready. It is easy. Noodles, dumplings, tomato and egg soup. Dishes often taste fresh and light. Steaming Put ingredients in a steamer basket over water. Heat from steam cooks the food slowly. Buns, dumplings and some fish dishes. It keeps food soft and is widely used in northern China. Stir frying Put ingredients in hot oil and cook them for a short time. Vegetables, meat slices and home dishes. It can keep colour bright and flavour rich. Sandwich making Choose bread, prepare vegetables, add sauce and meat, then cover with bread. A simple training-room snack. Change ingredients according to different tastes. 46. Which method is often used for noodles? A. Steaming. B. Boiling. C. Roasting. D. Sandwich making. 47. What can stir frying keep bright? A. Colour. B. Water. C. A ticket. D. A calendar. 48. What should people do when making sandwiches for different tastes? A. Throw away bread. B. Use only salt. C. Stop cooking. D. Change ingredients. B At a community cooking class in Hangzhou, Chef Ma showed teenagers how to make a healthy sandwich. He began with bread, but he did not let the students hurry. He asked them to wash cucumbers, cut onions into thin pieces and check whether the sauce was too salty. A boy wanted to put everything on the bread at once, but Chef Ma stopped him gently. He explained that order mattered. Vegetables should be placed evenly, meat should not cover all the sauce, and cheese should be added only if the eater liked it. The students then worked in pairs and made different sandwiches for different tastes. One was light, one was spicy, and one had no meat. When they shared the food, they understood that cooking was a form of careful service. At the end, Chef Ma asked each pair to explain its choice, so the class became a short lesson in taste, health, teamwork and daily service for guests. 49. Where did the class take place? A. In Xi'an. B. In Harbin. C. In Hangzhou. D. In London. 50. What did Chef Ma ask students to check? A. Whether the sauce was too salty. B. Whether the train was late. C. Whether the phone was broken. D. Whether the museum was closed. 51. Why were the sandwiches different? A. They were all burned. B. They had no bread. C. They were made by robots. D. They were made for different tastes. 52. What did students learn about cooking? A. It is only speed. B. It can be careful service. C. It means wasting food. D. It is never useful. C In a small restaurant near a vocational school, Ms. Lin prepares lunch for students every day. She believes the same ingredient can show different flavours if the method changes. On Monday, she boils cabbage with tofu and a little salt, making a light soup for students who have afternoon training. On Tuesday, she stir-fries cabbage with garlic quickly, keeping its colour bright and its taste stronger. Some students once thought cooking was only putting food over fire. Ms. Lin invited them to watch her work for half an hour. They saw her choose fresh vegetables, control the amount of oil and decide when to add sauce. She also told them that steaming fish keeps it soft, while roasting chicken gives it a different smell. After the visit, students wrote a short message to thank her. They said that good cooking required knowledge, patience and respect for food. Ms. Lin was glad because the kitchen had become a living classroom. They also compared the prices of the two cabbage dishes and found that careful method, not expensive ingredients, often changed a meal. This made them value ordinary home cooking and the workers behind it in daily life at school too today. 53. What does Ms. Lin believe? A. The same ingredient can show different flavours. B. Students should never eat vegetables. C. Cooking has only one method. D. Restaurants need no patience. 54. How does she cook cabbage on Monday? A. She roasts it with chicken. B. She makes it into bread. C. She boils it with tofu and salt. D. She throws it away. 55. What did students see during the visit? A. How she repaired bikes. B. How she chose vegetables and controlled oil. C. How she painted cards. D. How she sold tickets. 56. Why was Ms. Lin glad? A. The students forgot food. B. The soup became cold. C. The school was closed. D. The kitchen became a living classroom. D Chinese cuisine is not only about delicious dishes. With a long history, it is also connected with ideas about health, balance and family life. Many cooks believe that food should match seasons. In summer, people may choose light soup and fresh vegetables. In winter, they may prefer hot dishes that make the body warm. Behind these choices is the wish to keep harmony between people and nature. Cooking methods also carry culture. Boiling, steaming and stir frying are not used randomly. Boiling can make soup fresh and light; steaming can keep original taste; stir frying can bring out colour and flavour quickly. When a cook chooses a method, he or she is also choosing a way to respect the ingredient. Dining manners are another important part of food culture. Knowing when to offer dishes, how to use public chopsticks and what taboos to avoid can show self-cultivation. For vocational students, learning cooking English is useful because they may introduce dishes, explain procedures or serve visitors in the future. If they can describe food clearly and respectfully, Chinese cooking culture will be better understood. The same rule is useful in restaurants, hotels and family kitchens. When young workers understand both taste and manners, they can serve meals more warmly and explain Chinese dishes with confidence to visitors from different places clearly. 57. What is Chinese cuisine connected with? A. Only sports. B. Health, balance and family life. C. Only computer skills. D. Only shopping lists. 58. Why do people choose different food in different seasons? A. To keep harmony between people and nature. B. To waste ingredients. C. To avoid all vegetables. D. To make food colder. 59. What does knowing dining manners show? A. Noise. B. Private letters. C. Self-cultivation. D. Wrong dates. 60. Why is cooking English useful for vocational students? A. They will stop learning culture. B. They only need to eat. C. They never meet visitors. D. They may introduce dishes and serve visitors. 第二节 补全对话（共5小题；每小题2.5分，满分12.5分） A: I want to make a sandwich for lunch. (61)______ B: First, choose your favourite type of bread. A: All right. What should I prepare next? B: (62)______ You can use cucumber, onion or any vegetables you like. A: Should I put the sauce over the bread now? B: (63)______ Then add meat, ham or bacon. A: Can I add cheese and pepper? B: Of course, but not too much. A: Thanks. Cooking is interesting. B: (64)______ It also teaches patience. A: I will make one for my mother. B: (65)______ A. Prepare some vegetables. B. I agree with you. C. She will be happy. D. What should I do first? E. Yes, put it over the bread. 第三部分 书面表达（满分15分） 66. 假定你是李华，你的外国朋友David想了解一种中国烹饪方法。请你写一篇不少于80词的英文短文，内容须包括： 1. 介绍一种中国烹饪方法；2. 说明基本步骤和适合的食物；3. 简要说明它体现的中国饮食文化。 ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 原创精品资源学科网独家享有版权，侵权必究！ 原创精品资源学科网独家享有版权，侵权必究！ 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 $