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）

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 B卷·能力提升 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．shock B．post C．college D．soft 2．A．steam B．sea C．great D．meat 3．A．pollute B．butter C．puzzle D．subject 4．A．onion B．positive C．monkey D．monday 5．A．tasty B．waste C．gate D．family 第二节 单项选择（共25小题；每小题1分，满分25分） 6. Chinese cuisine has developed for more than __________ five thousand years. A. a B. / C. an D. the 7. The cooking methods __________ in the passage include boiling, steaming and stir frying. A. mention B. mentions C. mentioning D. mentioned 8. The food should be cut into small pieces before it __________. A. is cooked B. cooks C. cooking D. cook 9. __________ the recipe is simple, you still need to follow it carefully. A. Because B. Unless C. Although D. So 10. Not only __________ delicious, but Chinese food also shows harmony. A. it is B. are they C. is it D. they are 11. If the glass dish had not been so hot, it __________ into pieces. A. would not have broken B. will not break C. does not break D. breaks 12. The teacher told us __________ too much salt to the soup. A. not add B. not adding C. not added D. not to add 13. There __________ many cooking techniques developed in Chinese food culture. A. is B. are C. was D. be 14. The more patiently you practise, the __________ your cooking skills will become. A. better B. good C. best D. well 15. The cook, __________ has worked for twenty years, knows how to balance flavours. A. which B. where C. who D. when 16. Steaming is a method __________ keeps the original taste of food. A. who B. that C. where D. when 17. On the plate __________ several pieces of roast chicken. A. is B. was C. has D. are 18. He has learned how to cut cucumber __________ thin pieces. A. by B. with C. from D. into 19. The culture behind Chinese cooking is worth __________. A. understand B. understanding C. to understand D. understood 20. The sandwich will taste better __________ you add sauce evenly. A. until B. before C. if D. though 21. —Would you like to try steamed fish? —__________. A. Yes, I would love to. B. It is a ticket. C. The window is open. D. I lost a map. 22. A great amount of oil __________ not necessary for this light soup. A. are B. were C. is D. be 23. The dish __________ with fresh vegetables tastes light. A. make B. making C. to make D. made 24. Only after reading the recipe __________ how to roast the chicken safely. A. did he know B. he knew C. does he know D. he knows 25. The students watched the chef __________ the vegetables into pieces. A. to cut B. cut C. cuts D. cutting 26. Chinese dining manners help guests avoid __________ taboos. A. make B. making C. to make D. made 27. The ingredients must be fresh, __________ the dish will lose its flavour. A. or B. and C. because D. although 28. The soup is __________ hot for the child to drink now. A. so B. very C. quite D. too 29. The cook asked whether we __________ Western food before. A. taste B. tastes C. had tasted D. will taste 30. No sooner had he put the hot dish in water __________ it broke. A. than B. when C. until D. because 第三节 完形填空（共10小题；每小题1.5分，满分15分） At a hotel training kitchen in Guangzhou, trainee cook Chen Yi was asked to prepare a simple Chinese lunch for foreign guests. The menu included steamed fish, stir-fried vegetables and tomato and egg soup. Chen Yi had practised each dish before, but this time he had to explain the 31______ in English while cooking. He first introduced steaming. He put the fish on a plate, added ginger and placed it in a steamer basket. He told the guests that steam could keep the fish soft and 32______. Then he moved to the wok. Because stir frying needed high heat and quick hands, he prepared all the vegetables before turning on the fire. One guest asked why Chinese cooks used different methods for different dishes. Chen Yi answered that each method helped develop a different 33______. Boiling made soup fresh and light; steaming kept original taste; stir frying brought out colour and smell. His teacher nodded because the answer was clear and respectful. After lunch, the guests praised the dishes. Chen Yi realized that cooking skills were also communication skills. If a cook could explain procedures, ingredients and culture, ordinary dishes would become 34______ stories. From then on, he wrote bilingual notes for each recipe and became more confident in service work. His notes listed fresh 35______, the idea of 36______ in food culture and dining rules that help guests 37______ taboos. By choosing words 38______, he could introduce 39______ Chinese cuisine with real 40______. 31.A. result B. process C. weather D. address 32.A. broken B. private C. late D. tender 33.A. flavour B. ticket C. storm D. machine 34.A. silent B. empty C. living D. dangerous 35.A. visitors B. symbols C. ingredients D. phones 36.A. balance B. mistake C. pressure D. noise 37.A. make B. hide C. forget D. avoid 38.A. careless B. carefully C. care D. cared 39.A. usual B. modern C. traditional D. foreign 40.A. respect B. salt C. map D. screen 第四节 短文填空（共5小题；每小题2分，满分10分） Chinese cuisine is rooted in a long history and is closely connected with health. Different cooking methods 41______ (develop) over thousands of years. Boiling, steaming and stir frying are widely used because each method has its own advantage. A dish 42______ (cook) by boiling may taste fresh and light, while steamed food often keeps its original flavour. If we 43______ (understand) the culture behind cooking better, we would know why people care about harmony and balance. Dining manners are also important. Knowing how 44______ (serve) dishes politely can help guests avoid taboos. In future jobs, they may need to introduce menus, explain recipes, answer visitors' questions patiently and compare dishes from different places. Therefore, cooking English is useful for students 45______ want to work in service fields. 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 Part Detailed information Requirement or purpose Workshop The Vocational Food Center will hold a Chinese Cooking Workshop next Friday afternoon. It is for students who want to introduce cooking methods in English. Know the purpose. Method cards Each group receives cards for boiling, steaming, stir frying and sandwich making. The cards list procedures, ingredients and taste words. Connect cooking steps with English expressions. Demonstration The teacher shows how to prepare tomato and egg soup, steamed buns and a simple sandwich, reminding students to control salt and heat. Watch details and take notes carefully. Practice Students choose one method, explain it to a partner and answer two questions about flavour or culture. Use facts, examples and polite language. Registration Seats are limited, so students must register before 5 p.m. on Wednesday and bring a clean apron. Follow safety and time rules. 46. Who is the workshop for? A. Students who repair phones. B. Students who want to introduce cooking methods in English. C. Drivers who check trains. D. Visitors who buy tickets. 47. What does the teacher remind students to control? A. Salt and heat. B. Weather and traffic. C. Books and maps. D. Paint and paper. 48. What must students bring? A. A clay dragon. B. A broken bike. C. A train ticket. D. A clean apron. B In a riverside town in Sichuan, a small food museum invites visitors to make vegetable soup every weekend. The guide, Aunt Luo, does not begin with fire. She begins with a basket of fresh ingredients and asks visitors to touch, smell and name them in English. She says that knowing ingredients is the first step of cooking, because a good method cannot save bad food. After that, Aunt Luo shows boiling. She puts clean vegetables into boiling water and explains why the soup should not be cooked for too long. If vegetables lose their colour, she says, the dish will also lose part of its life. A foreign visitor asks why the soup tastes so light. Aunt Luo answers that light taste is not simple taste; it is a way to keep the original freshness. When the soup is ready, visitors drink it quietly. Some write messages on a wall: food teaches patience; cooking teaches respect. Aunt Luo believes that a small bowl of soup can tell a long story about Chinese daily life for every visitor who arrives nearby. 49. Where is the food museum? A. In a desert city. B. In a railway office. C. In a riverside town in Sichuan. D. In a shoe factory. 50. What does Aunt Luo begin with? A. Fresh ingredients. B. A computer game. C. A train ticket. D. A stone bridge. 51. Why should the soup not be cooked too long? A. The bowl may become larger. B. Visitors will forget English. C. The museum will close. D. Vegetables may lose their colour. 52. What can a small bowl of soup tell? A. Only a weather report. B. A story about Chinese daily life. C. Only a shopping list. D. Only a bus plan. C At a youth service station in Xiamen, volunteers prepare lunch for elderly people living nearby. The leader, Lin Tao, chooses steaming for most dishes because many of the guests prefer soft food with less oil. Before cooking, he checks each fish carefully and removes small bones. Then he puts ginger on the fish, places the plate in a steamer basket and writes the starting time on a board. A new volunteer, Mei, thinks steaming is slow and boring. Lin Tao asks her to watch the steam rise and smell the food after ten minutes. He explains that some methods do not look exciting, but they protect the original taste and make food easier to eat. Mei also learns that service cooking is different from cooking only for herself. She must think about age, health and safety. After lunch, an old man thanks the volunteers because the fish is warm, soft and not salty. Mei finally understands why Lin Tao is strict about time and ingredients. A careful method can show respect, and a simple dish can carry kindness. She feels proud and prepared. Later, she records the steaming time, the amount of ginger and the guests' comments in a notebook. These details help her improve the next meal and understand that professional cooking depends on observation, responsibility and steady practice. 53. Why does Lin Tao choose steaming for most dishes? A. Elderly guests prefer soft food with less oil. B. He wants to waste time. C. He has no plates. D. He dislikes all vegetables. 54. What does Lin Tao write on a board? A. The bus number. B. The ticket price. C. The starting time. D. The weather report. 55. What must Mei think about in service cooking? A. Only speed. B. Age, health and safety. C. Only games. D. Only posters. 56. What can a careful method show? A. Noise. B. Fear. C. Traffic. D. Respect. D Food culture often begins with small actions in the kitchen. A student who washes vegetables carefully, controls heat patiently and serves dishes politely is learning more than a recipe. He is learning how people understand health, balance and relationships through food. In Chinese cooking, the same ingredient may become soup, a steamed dish or a stir-fried dish, and each choice shows a different idea about taste and care. This is why cooking English should not be limited to names of dishes. Students also need to explain procedures, compare methods and describe culture. For example, when introducing steaming, they can say that ingredients are placed in a basket over water and cooked by steam. Then they can add that this method helps keep the original flavour. Such explanation is clearer than simply saying, 'It is delicious.' Of course, cultural introduction should be accurate and respectful. It is fine to say that Chinese cuisine values harmony, but students should avoid empty praise. Real examples, such as tomato and egg soup, steamed buns or dining manners with public chopsticks, make the idea easier to understand. If vocational students can connect skills with culture, they will be better prepared for service work, tourism and international communication. This ability is especially important in hotels, restaurants and food exhibitions, where a clear explanation may turn a simple dish into a memorable cultural experience. It builds pride. 57. What can small kitchen actions help students learn? A. Only phone repair. B. Health, balance and relationships through food. C. Only sports rules. D. Only shopping prices. 58. What should cooking English include besides dish names? A. Procedures, methods and culture. B. Only jokes. C. Only addresses. D. Only weather. 59. Why are real examples useful? A. They hide all facts. B. They stop communication. C. They make cultural ideas easier to understand. D. They make food unsafe. 60. What will students be better prepared for? A. Sleeping all day. B. Forgetting recipes. C. Avoiding visitors. D. Service work, tourism and international communication. 第二节 补全对话（共5小题；每小题2.5分，满分12.5分） A: Our teacher asked us to introduce a Chinese cooking method. (61)______ B: You can talk about steaming. It is special and easy to explain. A: What should I say about the procedure? B: (62)______ Put ingredients in a steamer basket over water. A: Should I mention culture? B: (63)______ Chinese cooking often shows health and balance. A: I also want to compare it with stir frying. B: Good idea. Stir frying needs hot oil and quick hands. A: Is the sentence right: 'On the table are three steamed buns'? B: (64)______ It is an inverted sentence. A: Thanks. I will practise again. B: (65)______ A. First, prepare fresh ingredients. B. Yes, it is right. C. Which method can I choose? D. Yes, you should. E. The more you practise, the better you will be. 第三部分 书面表达（满分15分） 66. 假定你是李华，你校英文公众号正在征集题为“Chinese Cooking Skills and Culture”的短文。请你写一篇不少于80词的英文短文，内容须包括： 1. 介绍两种中国烹饪方法；2. 比较它们的步骤或特点；3. 说明中国烹饪背后的文化意义。 ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 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 B卷·能力提升 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．shock B．post C．college D．soft 2．A．steam B．sea C．great D．meat 3．A．pollute B．butter C．puzzle D．subject 4．A．onion B．positive C．monkey D．monday 5．A．tasty B．waste C．gate D．family 【答案】1．B 2．C 3．A 4．B 5．D 【解析】1．A/C/D项o发/ɒ/，B项o发/əʊ/。 2．A/B/D项ea发/iː/，C项ea发/eɪ/。 3．B/C/D项u发/ʌ/，A项u发/uː/。 4．A/C/D项o发/ʌ/，B项o发/ɒ/。 5．A/B/C项a发/eɪ/，D项a发/æ/。 第二节 单项选择（共25小题；每小题1分，满分25分） 6. Chinese cuisine has developed for more than __________ five thousand years. A. a B. / C. an D. the 【答案】B 【解析】考查零冠词。more than five thousand years。 故选B。 7. The cooking methods __________ in the passage include boiling, steaming and stir frying. A. mention B. mentions C. mentioning D. mentioned 【答案】D 【解析】考查过去分词作后置定语。 故选D。 8. The food should be cut into small pieces before it __________. A. is cooked B. cooks C. cooking D. cook 【答案】A 【解析】考查被动语态。food与cook为被动关系。 故选A。 9. __________ the recipe is simple, you still need to follow it carefully. A. Because B. Unless C. Although D. So 【答案】C 【解析】考查让步状语从句。 故选C。 10. Not only __________ delicious, but Chinese food also shows harmony. A. it is B. are they C. is it D. they are 【答案】C 【解析】考查not only置前倒装。 故选C。 11. If the glass dish had not been so hot, it __________ into pieces. A. would not have broken B. will not break C. does not break D. breaks 【答案】A 【解析】考查过去虚拟语气。 故选A。 12. The teacher told us __________ too much salt to the soup. A. not add B. not adding C. not added D. not to add 【答案】D 【解析】考查tell sb. not to do sth.。 故选D。 13. There __________ many cooking techniques developed in Chinese food culture. A. is B. are C. was D. be 【答案】B 【解析】考查there be结构，techniques为复数。 故选B。 14. The more patiently you practise, the __________ your cooking skills will become. A. better B. good C. best D. well 【答案】A 【解析】考查the more..., the better...结构。 故选A。 15. The cook, __________ has worked for twenty years, knows how to balance flavours. A. which B. where C. who D. when 【答案】C 【解析】考查定语从句。先行词cook指人。 故选C。 16. Steaming is a method __________ keeps the original taste of food. A. who B. that C. where D. when 【答案】B 【解析】考查定语从句。先行词method指物。 故选B。 17. On the plate __________ several pieces of roast chicken. A. is B. was C. has D. are 【答案】D 【解析】考查地点状语置前倒装，主语pieces为复数。 故选D。 18. He has learned how to cut cucumber __________ thin pieces. A. by B. with C. from D. into 【答案】D 【解析】考查介词。cut...into pieces。 故选D。 19. The culture behind Chinese cooking is worth __________. A. understand B. understanding C. to understand D. understood 【答案】B 【解析】考查be worth doing。 故选B。 20. The sandwich will taste better __________ you add sauce evenly. A. until B. before C. if D. though 【答案】C 【解析】考查条件状语从句。 故选C。 21. —Would you like to try steamed fish? —__________. A. Yes, I would love to. B. It is a ticket. C. The window is open. D. I lost a map. 【答案】A 【解析】考查交际用语。 故选A。 22. A great amount of oil __________ not necessary for this light soup. A. are B. were C. is D. be 【答案】C 【解析】考查主谓一致。amount作主语谓语用单数。 故选C。 23. The dish __________ with fresh vegetables tastes light. A. make B. making C. to make D. made 【答案】D 【解析】考查过去分词作后置定语。 故选D。 24. Only after reading the recipe __________ how to roast the chicken safely. A. did he know B. he knew C. does he know D. he knows 【答案】A 【解析】考查only+状语置前倒装。 故选A。 25. The students watched the chef __________ the vegetables into pieces. A. to cut B. cut C. cuts D. cutting 【答案】B 【解析】考查watch sb. do sth.。 故选B。 26. Chinese dining manners help guests avoid __________ taboos. A. make B. making C. to make D. made 【答案】B 【解析】考查avoid doing sth.。 故选B。 27. The ingredients must be fresh, __________ the dish will lose its flavour. A. or B. and C. because D. although 【答案】A 【解析】考查连词or表示否则。 故选A。 28. The soup is __________ hot for the child to drink now. A. so B. very C. quite D. too 【答案】D 【解析】考查too...to结构。 故选D。 29. The cook asked whether we __________ Western food before. A. taste B. tastes C. had tasted D. will taste 【答案】C 【解析】考查宾语从句时态，before提示过去完成。 故选C。 30. No sooner had he put the hot dish in water __________ it broke. A. than B. when C. until D. because 【答案】A 【解析】考查no sooner...than结构。 故选A。 第三节 完形填空（共10小题；每小题1.5分，满分15分） At a hotel training kitchen in Guangzhou, trainee cook Chen Yi was asked to prepare a simple Chinese lunch for foreign guests. The menu included steamed fish, stir-fried vegetables and tomato and egg soup. Chen Yi had practised each dish before, but this time he had to explain the 31______ in English while cooking. He first introduced steaming. He put the fish on a plate, added ginger and placed it in a steamer basket. He told the guests that steam could keep the fish soft and 32______. Then he moved to the wok. Because stir frying needed high heat and quick hands, he prepared all the vegetables before turning on the fire. One guest asked why Chinese cooks used different methods for different dishes. Chen Yi answered that each method helped develop a different 33______. Boiling made soup fresh and light; steaming kept original taste; stir frying brought out colour and smell. His teacher nodded because the answer was clear and respectful. After lunch, the guests praised the dishes. Chen Yi realized that cooking skills were also communication skills. If a cook could explain procedures, ingredients and culture, ordinary dishes would become 34______ stories. From then on, he wrote bilingual notes for each recipe and became more confident in service work. His notes listed fresh 35______, the idea of 36______ in food culture and dining rules that help guests 37______ taboos. By choosing words 38______, he could introduce 39______ Chinese cuisine with real 40______. 31.A. result B. process C. weather D. address 32.A. broken B. private C. late D. tender 33.A. flavour B. ticket C. storm D. machine 34.A. silent B. empty C. living D. dangerous 35.A. visitors B. symbols C. ingredients D. phones 36.A. balance B. mistake C. pressure D. noise 37.A. make B. hide C. forget D. avoid 38.A. careless B. carefully C. care D. cared 39.A. usual B. modern C. traditional D. foreign 40.A. respect B. salt C. map D. screen 【答案】31. B 32. D 33. A 34. C 35. C 36. A 37. D 38. B 39. C 40. A 【导语】本文讲述酒店厨房实习生用英语介绍中餐烹饪方法，体现烹饪技能与文化沟通。 【详解】 31．语境推断。边做边解释烹饪过程，process符合，故选B。 32．语境推断。蒸鱼保持柔嫩，tender符合，故选D。 33．语境推断。不同方法产生不同风味，flavour符合，故选A。 34．语境推断。普通菜肴成为生动故事，living符合，故选C。 35．语境推断。菜谱需要记录ingredients，故选C。 36．主题判断。中国烹饪重视balance，故选A。 37．固定搭配。avoid taboos避免禁忌，故选D。 38．语法判断。修饰动词choose用副词carefully，故选B。 39．语境推断。traditional culture传统文化，故选C。 40．主题判断。文化传播需尊重respect，故选A。 第四节 短文填空（共5小题；每小题2分，满分10分） Chinese cuisine is rooted in a long history and is closely connected with health. Different cooking methods 41______ (develop) over thousands of years. Boiling, steaming and stir frying are widely used because each method has its own advantage. A dish 42______ (cook) by boiling may taste fresh and light, while steamed food often keeps its original flavour. If we 43______ (understand) the culture behind cooking better, we would know why people care about harmony and balance. Dining manners are also important. Knowing how 44______ (serve) dishes politely can help guests avoid taboos. In future jobs, they may need to introduce menus, explain recipes, answer visitors' questions patiently and compare dishes from different places. Therefore, cooking English is useful for students 45______ want to work in service fields. 【答案】41. have developed 42. cooked 43. understood 44. to serve 45. who 【导语】本文介绍中国烹饪历史、方法、健康观念和餐桌礼仪，考查时态、非谓语、虚拟语气和定语从句。 【详解】 41．时态判断。over thousands of years提示现在完成时，methods为复数，填have developed。 42．过去分词作后置定语。dish与cook为被动关系，填cooked。 43．虚拟语气。与现在事实相反，从句用过去式understood。 44．疑问词+不定式。how to serve如何上菜。 45．定语从句。先行词students指人，关系代词用who。 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 Part Detailed information Requirement or purpose Workshop The Vocational Food Center will hold a Chinese Cooking Workshop next Friday afternoon. It is for students who want to introduce cooking methods in English. Know the purpose. Method cards Each group receives cards for boiling, steaming, stir frying and sandwich making. The cards list procedures, ingredients and taste words. Connect cooking steps with English expressions. Demonstration The teacher shows how to prepare tomato and egg soup, steamed buns and a simple sandwich, reminding students to control salt and heat. Watch details and take notes carefully. Practice Students choose one method, explain it to a partner and answer two questions about flavour or culture. Use facts, examples and polite language. Registration Seats are limited, so students must register before 5 p.m. on Wednesday and bring a clean apron. Follow safety and time rules. 46. Who is the workshop for? A. Students who repair phones. B. Students who want to introduce cooking methods in English. C. Drivers who check trains. D. Visitors who buy tickets. 47. What does the teacher remind students to control? A. Salt and heat. B. Weather and traffic. C. Books and maps. D. Paint and paper. 48. What must students bring? A. A clay dragon. B. A broken bike. C. A train ticket. D. A clean apron. 【答案】46. B 47. A 48. D 【导语】本文是一张中餐烹饪工作坊信息表，包含活动对象、材料、演示、练习和报名要求。 【详解】 46．细节理解。表格Workshop一行说明对象是想用英语介绍烹饪方法的学生，故选B。 47．细节理解。表格Demonstration一行提到control salt and heat，故选A。 48．细节理解。表格Registration一行要求bring a clean apron，故选D。 B In a riverside town in Sichuan, a small food museum invites visitors to make vegetable soup every weekend. The guide, Aunt Luo, does not begin with fire. She begins with a basket of fresh ingredients and asks visitors to touch, smell and name them in English. She says that knowing ingredients is the first step of cooking, because a good method cannot save bad food. After that, Aunt Luo shows boiling. She puts clean vegetables into boiling water and explains why the soup should not be cooked for too long. If vegetables lose their colour, she says, the dish will also lose part of its life. A foreign visitor asks why the soup tastes so light. Aunt Luo answers that light taste is not simple taste; it is a way to keep the original freshness. When the soup is ready, visitors drink it quietly. Some write messages on a wall: food teaches patience; cooking teaches respect. Aunt Luo believes that a small bowl of soup can tell a long story about Chinese daily life for every visitor who arrives nearby. 49. Where is the food museum? A. In a desert city. B. In a railway office. C. In a riverside town in Sichuan. D. In a shoe factory. 50. What does Aunt Luo begin with? A. Fresh ingredients. B. A computer game. C. A train ticket. D. A stone bridge. 51. Why should the soup not be cooked too long? A. The bowl may become larger. B. Visitors will forget English. C. The museum will close. D. Vegetables may lose their colour. 52. What can a small bowl of soup tell? A. Only a weather report. B. A story about Chinese daily life. C. Only a shopping list. D. Only a bus plan. 【答案】49. C 50. A 51. D 52. B 【导语】本文讲述四川小型食物博物馆通过煮蔬菜汤介绍食材、火候和中国日常饮食文化。 【详解】 49．细节理解。第一段「In a riverside town in Sichuan」，故选C。 50．细节理解。第一段「begins with a basket of fresh ingredients」，故选A。 51．细节理解。第二段「If vegetables lose their colour」，故选D。 52．推理判断。末句说明小汤碗能讲述中国日常生活故事，故选B。 C At a youth service station in Xiamen, volunteers prepare lunch for elderly people living nearby. The leader, Lin Tao, chooses steaming for most dishes because many of the guests prefer soft food with less oil. Before cooking, he checks each fish carefully and removes small bones. Then he puts ginger on the fish, places the plate in a steamer basket and writes the starting time on a board. A new volunteer, Mei, thinks steaming is slow and boring. Lin Tao asks her to watch the steam rise and smell the food after ten minutes. He explains that some methods do not look exciting, but they protect the original taste and make food easier to eat. Mei also learns that service cooking is different from cooking only for herself. She must think about age, health and safety. After lunch, an old man thanks the volunteers because the fish is warm, soft and not salty. Mei finally understands why Lin Tao is strict about time and ingredients. A careful method can show respect, and a simple dish can carry kindness. She feels proud and prepared. Later, she records the steaming time, the amount of ginger and the guests' comments in a notebook. These details help her improve the next meal and understand that professional cooking depends on observation, responsibility and steady practice. 53. Why does Lin Tao choose steaming for most dishes? A. Elderly guests prefer soft food with less oil. B. He wants to waste time. C. He has no plates. D. He dislikes all vegetables. 54. What does Lin Tao write on a board? A. The bus number. B. The ticket price. C. The starting time. D. The weather report. 55. What must Mei think about in service cooking? A. Only speed. B. Age, health and safety. C. Only games. D. Only posters. 56. What can a careful method show? A. Noise. B. Fear. C. Traffic. D. Respect. 【答案】53. A 54. C 55. B 56. D 【导语】本文讲述厦门青年服务站志愿者用蒸的方法为老人做午餐，体现健康、安全和服务意识。 【详解】 53．细节理解。第一段说明老人更喜欢少油软食，故选A。 54．细节理解。第一段「writes the starting time on a board」，故选C。 55．细节理解。第二段提到age, health and safety，故选B。 56．推理判断。末句说明careful method can show respect，故选D。 D Food culture often begins with small actions in the kitchen. A student who washes vegetables carefully, controls heat patiently and serves dishes politely is learning more than a recipe. He is learning how people understand health, balance and relationships through food. In Chinese cooking, the same ingredient may become soup, a steamed dish or a stir-fried dish, and each choice shows a different idea about taste and care. This is why cooking English should not be limited to names of dishes. Students also need to explain procedures, compare methods and describe culture. For example, when introducing steaming, they can say that ingredients are placed in a basket over water and cooked by steam. Then they can add that this method helps keep the original flavour. Such explanation is clearer than simply saying, 'It is delicious.' Of course, cultural introduction should be accurate and respectful. It is fine to say that Chinese cuisine values harmony, but students should avoid empty praise. Real examples, such as tomato and egg soup, steamed buns or dining manners with public chopsticks, make the idea easier to understand. If vocational students can connect skills with culture, they will be better prepared for service work, tourism and international communication. This ability is especially important in hotels, restaurants and food exhibitions, where a clear explanation may turn a simple dish into a memorable cultural experience. It builds pride. 57. What can small kitchen actions help students learn? A. Only phone repair. B. Health, balance and relationships through food. C. Only sports rules. D. Only shopping prices. 58. What should cooking English include besides dish names? A. Procedures, methods and culture. B. Only jokes. C. Only addresses. D. Only weather. 59. Why are real examples useful? A. They hide all facts. B. They stop communication. C. They make cultural ideas easier to understand. D. They make food unsafe. 60. What will students be better prepared for? A. Sleeping all day. B. Forgetting recipes. C. Avoiding visitors. D. Service work, tourism and international communication. 【答案】57. B 58. A 59. C 60. D 【导语】本文说明烹饪英语应结合步骤、方法和文化，强调准确表达与职业应用。 【详解】 57．细节理解。第一段说明通过食物理解health, balance and relationships，故选B。 58．细节理解。第二段说明需explain procedures, compare methods and describe culture，故选A。 59．推理判断。第三段说真实例子让观点更易理解，故选C。 60．细节理解。末句提到service work, tourism and international communication，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: Our teacher asked us to introduce a Chinese cooking method. (61)______ B: You can talk about steaming. It is special and easy to explain. A: What should I say about the procedure? B: (62)______ Put ingredients in a steamer basket over water. A: Should I mention culture? B: (63)______ Chinese cooking often shows health and balance. A: I also want to compare it with stir frying. B: Good idea. Stir frying needs hot oil and quick hands. A: Is the sentence right: 'On the table are three steamed buns'? B: (64)______ It is an inverted sentence. A: Thanks. I will practise again. B: (65)______ A. First, prepare fresh ingredients. B. Yes, it is right. C. Which method can I choose? D. Yes, you should. E. The more you practise, the better you will be. 【答案】61. C 62. A 63. D 64. B 65. E 【导语】对话中两人讨论如何介绍蒸这一中式烹饪方法，包括步骤、文化意义、比较和倒装句。 【详解】 61．语境推断。下句推荐steaming，故问选择哪种方法，选C。 62．语境推断。上句问procedure，下句继续说明放入蒸笼，故先准备食材，选A。 63．语境推断。上句问是否提文化，下句说明健康和平衡，故选D。 64．语境推断。上句问句子是否正确，下句说是倒装句，故选B。 65．语境推断。对方说要练习，E项鼓励并使用比较结构，故选E。 第三部分 书面表达（满分15分） 66. 假定你是李华，你校英文公众号正在征集题为“Chinese Cooking Skills and Culture”的短文。请你写一篇不少于80词的英文短文，内容须包括： 1. 介绍两种中国烹饪方法；2. 比较它们的步骤或特点；3. 说明中国烹饪背后的文化意义。 ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 【参考范文】 Chinese Cooking Skills and Culture Chinese cooking has many methods, and I would like to introduce boiling and steaming. Boiling is simple. We put food in boiling water and cook it until it is ready. It is often used for noodles, dumplings and vegetable soup. Steaming is different. We put ingredients in a steamer basket over water, and steam cooks the food slowly. It can keep the original taste and use less oil. These methods show that Chinese cuisine cares about health, balance and respect for ingredients. When we introduce Chinese cooking in English, we should use clear steps and real examples. 【词汇积累】 boil 煮；steam 蒸；cooking method 烹饪方法；ingredient 食材；steamer basket 蒸屉；original taste 原汁原味；cuisine 菜肴；balance 均衡；respect 尊重；vegetable soup 蔬菜汤；simple 简单的；slowly 缓慢地；example 实例；culture 文化 【句式拓展】 There are different kinds of traditional cooking skills in Chinese food culture. 该句使用 there be 句型，开篇引出话题，适合文章开头。 While boiling cooks food in hot water, steaming makes food done with hot steam. 该句使用 while 引导对比状语从句，对两种烹饪方式进行对比，句式高级。 Chinese cooking carries our ideas of healthy eating and respect for natural food. 该句使用简单句阐释文化内涵，适合用于结尾升华主题。 【点睛】 范文按照 “引出两种烹饪方式 — 对比操作步骤与特点 — 挖掘背后饮食文化” 行文，层次清晰。将煮与蒸进行对照，内容贴合生活实际，同时兼顾对外介绍传统文化的表达，词汇句式难度适配中职英语，方便学生背诵仿写。 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 $