Unit 6 Table Manners（B卷·能力提升）《英语 基础模块1》（语文版2022版）单元过关卷（原卷版+解析版）

**基本信息** 本试卷为《英语 基础模块1》（语文版2022版）Unit 6 Table Manners的B卷能力提升卷，紧扣单元核心考点，通过真实情境与文化素材融合，强化语言能力与跨文化意识，适配单元复习中知识整合与能力提升需求。 **题型特征** |题型|题量/分值|知识覆盖|命题特色| |----|-----------|----------|----------| |选择填空|10题/20分|数词（基数词、序数词）用法|以“共享火锅”“餐厅楼层”等情境考查语法应用，体现实用性| |补充对话|10题/20分|餐桌礼仪交际用语|模拟订位、餐具选择等真实场景，强化语言运用能力| |阅读理解|2篇/20分|中国餐桌文化变迁、冬奥会餐饮服务|融合历史素材与时代热点，提升文化意识与信息获取能力| |汉译英|5题/20分|礼仪描述句翻译|如“中西方餐桌礼仪差异”“长者座位安排”，注重语言表达与文化传递|

编写说明：本套试卷紧扣《英语 基础模块1》（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1》（语文版2022版）《单元过关卷》 Unit 6 Table Manners B卷·能力提升 考试时间：60分钟 满分：100分 班级_____姓名_____学号_____成绩_____ Ⅰ. 词汇判断（11—20，每题1分，共10分） 从A、B、C、D四个选项中选出与中文意思相符的一项。 Ⅱ. 选择填空（21—30，每题2分，共20分） 在每题空白处选出最佳选项。 21. We need ______ grams of beef for the shared hotpot. A. three hundreds B. three hundred C. third hundred D. three hundred of 22. The school canteen is located on the ______ floor. A. six B. sixteen C. sixth D. sixty 23. ______ of diners now ask for serving chopsticks at meals. A. Hundreds B. Hundred C. Two hundreds D. Hundreds diners 24. The ______ guest in line received the last available table. A. forty-three B. fortieth-three C. forty-threeth D. forty-third 25. The dinner starts on September ______ at seven in the evening. A. twelve B. twentieth C. twelfth D. second 26. Exactly ______ students joined the table-manners activity yesterday. A. one thousands and eighty B. one thousand and eighty C. first thousand and eighty D. one thousand and eightieth 27. This was the ______ time our class had hosted foreign guests. A. twenty-one B. twentieth-one C. twenty-oneth D. twenty-first 28. The restaurant served its ______ customer just before noon. A. one hundred B. first hundred C. one hundredth D. one hundreds 29. She became the ______ visitor to finish the special meal. A. one hundred and first B. one hundred first C. first hundred and one D. one hundreds and first 30. The hotel prepared ______ meals during the three-day event. A. two thousands three hundreds and sixteen B. two thousand three hundred and sixteen C. second thousand three hundred sixteen D. two thousand three hundred and sixteenth Ⅲ. 补充对话（31—40，每题2分，共20分） 从A、B、C、D四个选项中选出最佳选项补全对话。 31. —Good evening. What can I arrange for you? —________. A. A menu for four, please B. A lesson for four, please C. A ticket for four, please D. A table for four, please 32. —Where should we sit at the formal dinner? —________. A. The host will show us B. The waiter will cook it C. The driver will meet us D. The teacher will call us 33. —Everyone is ready to begin the family meal. —________. A. Let Grandma pay first B. Let Grandma leave first C. Let Grandma start first D. Let Grandma order first 34. —What tableware do Western diners often choose? —________. A. They usually use maps and signs B. They usually use forks and knives C. They usually use pens and rulers D. They usually use buses and trains 35. —Do you have any special dietary needs? —________. A. I cannot find my classroom B. I cannot finish the project C. I cannot repair the machine D. I cannot eat seafood 36. —This soup is shared by everyone at the table. —________? A. May I have a larger notebook B. May I have a serving spoon C. May I have an earlier ticket D. May I have a warmer jacket 37. —Would you like to add one more large dish? —________. A. No, one more dish is unnecessary B. No, one more class is unnecessary C. No, one more trip is unnecessary D. No, one more test is unnecessary 38. —We cannot finish all the food tonight. —________? A. Could you check the timetable B. Could you open the classroom C. Could you carry the toolbox D. Could you pack the leftovers 39. —Could you check the amount on our bill again? —________. A. There are eighty-six guests outside today B. There are eighty-six seats upstairs now C. There are eighty-six yuan in total D. There are eighty-six dishes available today 40. —How was your experience at the new restaurant? —________. A. The journey was short and safe B. The service was careful and polite C. The lesson was useful and clear D. The match was exciting and close Ⅳ. 阅读理解（41—50，每题2分，共20分） Passage 1 Today, many Chinese families sit around a round table and share several large dishes. However, Chinese table manners have never stayed completely unchanged. Historical records and old paintings show that individual dining was once common. Before the Qin Dynasty, many people sat on the floor with a small table in front of each diner. Archaeologists found small cooking vessels called ding (鼎), each large enough for one person's meal. The number of ding could show the host's social position and the richness of a feast. Communal dining began to develop around the Tang Dynasty. High chairs and tables became more common as different groups communicated with one another. This transition took time. Even when diners sat together, food was sometimes still served on separate plates. By the middle and late Song Dynasty, sitting together and sharing dishes had become common. Modern diners still value the warmth of a shared meal, but many also care about health. In one survey of 2,007 people, 72.9 percent supported serving chopsticks. This shows that table manners can change while the wish to eat together remains. Families continue to balance tradition with practical health choices. 41. How did many people dine before the Qin Dynasty? A. They stood around one high table. B. They used a small table for each diner. C. They ate only with forks and knives. D. They placed all food on one large plate. 42. What could the number of ding show? A. The speed of cooking. B. The age of every guest. C. The size of the dining room. D. The host's position and feast quality. 43. Which of the following is TRUE? A. Sharing dishes was common by the late Song Dynasty. B. Dining customs changed completely in one night. C. High chairs were used long before the Tang Dynasty. D. All modern diners refuse serving chopsticks. 44. What does “transition” mean in Paragraph 3? A. A piece of tableware. B. A formal dinner party. C. A change from one way to another. D. A well-known person in history. 45. What is the passage mainly about? A. Changes in Chinese dining customs B. Tools used only for cooking C. The story behind one old painting D. Seating plans in modern restaurants Passage 2 Food service was an important part of the Beijing 2022 Winter Olympics. A total of 678 dishes were prepared for three competition zones. The menu took nearly four years to develop because it needed to meet different cultural, religious and nutritional needs. Athletes could choose Asian and Western food, vegetarian meals and halal dishes. Chinese food made up about one third of the menu. It included Peking duck, dumplings and dishes created by experienced chefs with local ingredients. At Yanqing Olympic Village, the canteen served 1,300 athletes from 87 delegations. More than 160 chefs worked in three shifts so the canteen could operate all day. About 200 dishes were available and rotated every eight days. Each dish had a card showing its name, ingredients and nutritional information. Food safety was checked at every step. Hot dishes were kept above 65 C when served, and food was tested before packaging. Clean tableware and careful delivery were also required. The careful service helped athletes eat safely and choose food that suited them. It also gave many foreign guests a chance to understand Chinese food culture. Staff recorded each check so problems could be found quickly. 46. How many dishes were prepared for the three zones? A. About 300. B. Exactly 87. C. A total of 678. D. More than 1,300. 47. How much of the menu was Chinese food? A. The whole menu. B. About one third. C. About one half. D. Only one tenth. 48. Which of the following is TRUE? A. The menu was prepared in several weeks. B. Only Western food was served in the village. C. The same dishes remained for the whole event. D. Information cards were placed beside dishes. 49. What can be inferred about the catering team? A. It valued different needs and food safety. B. It tried to reduce every food choice. C. It served only visitors from Beijing. D. It removed information about ingredients. 50. What is the best title for the passage? A. Learning to Ski in Beijing B. Food Service for Winter Olympic Athletes C. Building Three Competition Venues D. Selling New Kitchen Equipment Ⅴ. 完型填空（51—60，每题1分，共10分） 阅读下面短文，掌握大意，然后从每题所给的四个选项中选出最佳选项。 After lunch at a restaurant, Qian Bingkun's family decided to take their leftovers home. They watched a waitress ____51____ the food into new boxes. The boxes were designed ____52____ customers waste less. The manager said the twenty-two-table restaurant once produced more ____53____ 250 kilograms of leftovers daily. Some diners ordered more than they could ____54____. To solve the problem, clear reminders ____55____ put on the walls. Staff offered smaller dishes and helped guests choose a ____56____ amount. If eight people ate together, they could order food for ____57____ people under the N-1 idea. Diners were also encouraged ____58____ unfinished food home. Two years later, daily leftovers became much ____59____ than before. Qian thanked the staff for ____60____ an ordinary meal into a lesson about thrift. Small choices at the table can protect valuable food. 51. A. packed B. pack C. packing D. to packing 52. A. helping B. helped C. to help D. to helping 53. A. than B. then C. that D. those 54. A. save B. pay C. serve D. eat 55. A. was B. are C. were D. is 56. A. reasonably B. reason C. reasoning D. reasonable 57. A. seven B. seventh C. seventeen D. seventy 58. A. taking B. take C. to take D. took 59. A. small B. smallest C. more small D. smaller 60. A. turn B. turning C. to turn D. turned Ⅵ. 汉译英（71—75，每题4分，共20分） 将下列句子翻译成英语。 71. 中西方餐桌礼仪之间有许多差异。 72. 主人为十二位客人做了细致的座位安排。 73. 这是我第三次在这里用餐。 74. 我们应该少点一道菜，以避免食物浪费。 75. 中国人往往安排长者和客人坐在重要位置。 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1》（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1》（语文版2022版）《单元过关卷》 Unit 6 Table Manners B卷·能力提升 考试时间：60分钟 满分：100分 班级_____姓名_____学号_____成绩_____ Ⅰ. 词汇判断（11—20，每题1分，共10分） 从A、B、C、D四个选项中选出与中文意思相符的一项。 11. 餐馆 A. restaurant B. reason C. result D. reward 【答案】A 【解析】考点：词汇判断。restaurant 意为 “餐馆”，符合题干；其余三项：reason（原因）、result（结果）、reward（奖励）。故选 A。 12. 自制的 A. hopeful B. helpful C. healthy D. homemade 【答案】D 【解析】考点：词汇判断。homemade 意为 “自制的”，符合题干；其余三项：hopeful（有希望的）、helpful（有帮助的）、healthy（健康的）。故选 D。 13. 环境 A. energy B. environment C. event D. example 【答案】B 【解析】考点：词汇判断。environment 意为 “环境”，符合题干；其余三项：energy（能量）、event（事件）、example（例子）。故选 B。 14. 交流 A. communicate B. compare C. complete D. continue 【答案】A 【解析】考点：词汇判断。communicate 意为 “交流”，符合题干；其余三项：compare（比较）、complete（完成）、continue（继续）。故选 A。 15. 上菜用的 A. simple B. similar C. serving D. special 【答案】C 【解析】考点：词汇判断。serving 意为 “上菜用的”，符合题干；其余三项：simple（简单的）、similar（相似的）、special（特别的）。故选 C。 16. 安排 A. argument B. agreement C. achievement D. arrangement 【答案】D 【解析】考点：词汇判断。arrangement 意为 “安排”，符合题干；其余三项：argument（争论）、agreement（协议）、achievement（成就）。故选 D。 17. 长者 A. elder B. engineer C. expert D. enemy 【答案】A 【解析】考点：词汇判断。elder 意为 “长者”，符合题干；其余三项：engineer（工程师）、expert（专家）、enemy（敌人）。故选 A。 18. 合理的 A. ready B. real C. recent D. reasonable 【答案】D 【解析】考点：词汇判断。reasonable 意为 “合理的”，符合题干；其余三项：ready（准备好的）、real（真实的）、recent（最近的）。故选 D。 19. 耐心地 A. perfectly B. patiently C. politely D. probably 【答案】B 【解析】考点：词汇判断。patiently 意为 “耐心地”，符合题干；其余三项：perfectly（完美地）、politely（有礼貌地）、probably（可能）。故选 B。 20. 卷心菜 A. college B. courage C. cabbage D. culture 【答案】C 【解析】考点：词汇判断。cabbage 意为 “卷心菜”，符合题干；其余三项：college（大学）、courage（勇气）、culture（文化）。故选 C。 Ⅱ. 选择填空（21—30，每题2分，共20分） 在每题空白处选出最佳选项。 21. We need ______ grams of beef for the shared hotpot. A. three hundreds B. three hundred C. third hundred D. three hundred of 【答案】B 【解析】考点：具体数字+hundred。句意：共用火锅需要三百克牛肉。three hundred后直接接grams；three hundreds错误地加-s，third hundred误用序数词，three hundred of多加of。易错点：确数结构中hundred用单数。 22. The school canteen is located on the ______ floor. A. six B. sixteen C. sixth D. sixty 【答案】C 【解析】考点：序数词表示楼层。句意：学校食堂位于六楼。the sixth floor表示“第六层”；其余都是表示数量的基数词。易错点：six加-th构成sixth。 23. ______ of diners now ask for serving chopsticks at meals. A. Hundreds B. Hundred C. Two hundreds D. Hundreds diners 【答案】A 【解析】考点：hundreds of。句意：现在数百名用餐者在用餐时会要求使用公筷。概数用hundreds of；Hundred of少-s，Two hundreds形式错误，Hundreds diners少of。易错点：hundreds of不能与具体数字连用。 24. The ______ guest in line received the last available table. A. forty-three B. fortieth-three C. forty-threeth D. forty-third 【答案】D 【解析】考点：复合序数词。句意：队伍中的第四十三位客人获得最后一张空桌。43rd写作forty-third；forty-three是基数词，后两项构词错误。易错点：复合序数词只变化末位three→third。 25. The dinner starts on September ______ at seven in the evening. A. twelve B. twentieth C. twelfth D. second 【答案】C 【解析】考点：日期中的序数词。句意：晚餐于9月12日晚7点开始。日期“12日”用twelfth；twelve是基数词，twentieth和second分别是第20和第2。易错点：twelve变twelfth时ve变f。 26. Exactly ______ students joined the table-manners activity yesterday. A. one thousands and eighty B. one thousand and eighty C. first thousand and eighty D. one thousand and eightieth 【答案】B 【解析】考点：四位数的基数词。句意：昨天正好有1080名学生参加餐桌礼仪活动。1080写作one thousand and eighty；thousand前有one时不加-s，也不能使用序数词first或eightieth。易错点：确数后thousand保持单数。 27. This was the ______ time our class had hosted foreign guests. A. twenty-one B. twentieth-one C. twenty-oneth D. twenty-first 【答案】D 【解析】考点：复合序数词。句意：这是我们班第二十一次接待外国客人。the twenty-first time结构正确；twenty-one是基数词，其余形式错误。易错点：复合序数词只把最后部分变为first。 28. The restaurant served its ______ customer just before noon. A. one hundred B. first hundred C. one hundredth D. one hundreds 【答案】C 【解析】考点：整百序数词。句意：午前餐馆接待了第一百位顾客。表示“第一百位”用one hundredth；one hundred是基数词，first hundred语序不当，one hundreds形式错误。易错点：hundred的序数词直接加-th。 29. She became the ______ visitor to finish the special meal. A. one hundred and first B. one hundred first C. first hundred and one D. one hundreds and first 【答案】A 【解析】考点：多位数序数词。句意：她成为第一百零一位吃完特色餐的人。101st规范写法为one hundred and first；其余选项分别缺少and、语序错误或误加-s。易错点：多位数只把最后一个数词变为序数词。 30. The hotel prepared ______ meals during the three-day event. A. two thousands three hundreds and sixteen B. two thousand three hundred and sixteen C. second thousand three hundred sixteen D. two thousand three hundred and sixteenth 【答案】B 【解析】考点：复杂基数词。句意：酒店在三天活动期间准备了2316份餐食。数量用two thousand three hundred and sixteen；确数后的thousand和hundred不加-s，也不能把second或sixteenth等序数词混入。易错点：分段读数并只保留基数词形式。 Ⅲ. 补充对话（31—40，每题2分，共20分） 从A、B、C、D四个选项中选出最佳选项补全对话。 31. —Good evening. What can I arrange for you? —________. A. A menu for four, please B. A lesson for four, please C. A ticket for four, please D. A table for four, please 【答案】D 【解析】考点：情景交际（预订餐位）。句意：——晚上好，需要我为您安排什么？——请安排一张四人桌。餐厅接待场景中应说明用餐人数和餐桌需求；菜单、课程和票都不符合预订餐位的目的。 选项释义：A项“请给四人一份菜单”；B项“请安排四人的课程”；C项“请给四人一张票”；D项“请安排一张四人桌”。 32. —Where should we sit at the formal dinner? —________. A. The host will show us B. The waiter will cook it C. The driver will meet us D. The teacher will call us 【答案】A 【解析】考点：情景交际（安排座位）。句意：——正式晚宴上我们应该坐哪里？——主人会给我们指引。正式宴席按主人的座位安排就座；其他回答分别谈做菜、接人和打电话，不能回答座位问题。 选项释义：A项“主人会给我们指引”；B项“服务员会把它做好”；C项“司机会来接我们”；D项“老师会给我们打电话”。 33. —Everyone is ready to begin the family meal. —________. A. Let Grandma pay first B. Let Grandma leave first C. Let Grandma start first D. Let Grandma order first 【答案】C 【解析】考点：情景交际（礼让长者）。句意：——大家都准备开始家庭聚餐了。——让奶奶先开始吧。礼让长者先动筷体现餐桌礼仪；先付款、先离开和先点餐都与“准备开始”不匹配。 选项释义：A项“让奶奶先付款吧”；B项“让奶奶先离开吧”；C项“让奶奶先开始吧”；D项“让奶奶先点餐吧”。 34. —What tableware do Western diners often choose? —________. A. They usually use maps and signs B. They usually use forks and knives C. They usually use pens and rulers D. They usually use buses and trains 【答案】B 【解析】考点：情景交际（询问餐具）。句意：——西方用餐者常选择什么餐具？——他们通常使用刀叉。forks and knives属于餐具；其他选项分别是地图标志、文具和交通工具，均不能回答tableware。 选项释义：A项“他们通常使用地图和标志”；B项“他们通常使用刀叉”；C项“他们通常使用钢笔和尺子”；D项“他们通常使用公交车和火车”。 35. —Do you have any special dietary needs? —________. A. I cannot find my classroom B. I cannot finish the project C. I cannot repair the machine D. I cannot eat seafood 【答案】D 【解析】考点：情景交际（说明饮食需求）。句意：——你有特殊饮食需求吗？——我不能吃海鲜。问题询问饮食限制，不能吃海鲜是直接回答；其余内容涉及教室、项目和机器，答非所问。 选项释义：A项“我找不到教室”；B项“我完不成项目”；C项“我修不好机器”；D项“我不能吃海鲜”。 36. —This soup is shared by everyone at the table. —________? A. May I have a larger notebook B. May I have a serving spoon C. May I have an earlier ticket D. May I have a warmer jacket 【答案】B 【解析】考点：情景交际（请求公勺）。句意：——这汤是全桌共享的。——可以给我一把公勺吗？共享汤品应使用公勺；其余请求涉及笔记本、票和夹克，与餐桌语境无关。 选项释义：A项“可以给我一本大些的笔记本吗”；B项“可以给我一把公勺吗”；C项“可以给我一张早些的票吗”；D项“可以给我一件暖些的夹克吗”。 37. —Would you like to add one more large dish? —________. A. No, one more dish is unnecessary B. No, one more class is unnecessary C. No, one more trip is unnecessary D. No, one more test is unnecessary 【答案】A 【解析】考点：情景交际（拒绝过量点餐）。句意：——还要再加一道大菜吗？——不用，再点一道没有必要。回答直接拒绝过量加菜；其余分别拒绝课程、旅行和考试，名词对象不匹配。 选项释义：A项“不用，再点一道菜没有必要”；B项“不用，再上一节课没有必要”；C项“不用，再旅行一次没有必要”；D项“不用，再考一次没有必要”。 38. —We cannot finish all the food tonight. —________? A. Could you check the timetable B. Could you open the classroom C. Could you carry the toolbox D. Could you pack the leftovers 【答案】D 【解析】考点：情景交际（请求打包）。句意：——今晚我们吃不完所有食物。——可以把剩菜打包吗？吃不完时请求打包剩菜可避免浪费；其余请求与用餐剩余无关。 选项释义：A项“可以查看课程表吗”；B项“可以打开教室吗”；C项“可以搬工具箱吗”；D项“可以把剩菜打包吗”。 39. —Could you check the amount on our bill again? —________. A. There are eighty-six guests outside today B. There are eighty-six seats upstairs now C. There are eighty-six yuan in total D. There are eighty-six dishes available today 【答案】C 【解析】考点：情景交际（核对账单）。句意：——可以再核对一下账单金额吗？——总计八十六元。问题要求核对金额，应报告账单总数；其他数字分别指今天的客人、楼上的座位和当天的菜品，不是账单金额。 选项释义：A项“今天外面有八十六位客人”；B项“现在楼上有八十六个座位”；C项“总计八十六元”；D项“今天有八十六道菜可选”。 40. —How was your experience at the new restaurant? —________. A. The journey was short and safe B. The service was careful and polite C. The lesson was useful and clear D. The match was exciting and close 【答案】B 【解析】考点：情景交际（评价用餐体验）。句意：——你在新餐馆的体验如何？——服务细致而且有礼貌。问题询问餐馆体验，应评价服务；其余分别评价旅程、课程和比赛，场景不符。 选项释义：A项“旅程短暂而且安全”；B项“服务细致而且有礼貌”；C项“课程实用而且清楚”；D项“比赛激动人心而且比分接近”。 Ⅳ. 阅读理解（41—50，每题2分，共20分） Passage 1 Today, many Chinese families sit around a round table and share several large dishes. However, Chinese table manners have never stayed completely unchanged. Historical records and old paintings show that individual dining was once common. Before the Qin Dynasty, many people sat on the floor with a small table in front of each diner. Archaeologists found small cooking vessels called ding (鼎), each large enough for one person's meal. The number of ding could show the host's social position and the richness of a feast. Communal dining began to develop around the Tang Dynasty. High chairs and tables became more common as different groups communicated with one another. This transition took time. Even when diners sat together, food was sometimes still served on separate plates. By the middle and late Song Dynasty, sitting together and sharing dishes had become common. Modern diners still value the warmth of a shared meal, but many also care about health. In one survey of 2,007 people, 72.9 percent supported serving chopsticks. This shows that table manners can change while the wish to eat together remains. Families continue to balance tradition with practical health choices. 41. How did many people dine before the Qin Dynasty? A. They stood around one high table. B. They used a small table for each diner. C. They ate only with forks and knives. D. They placed all food on one large plate. 42. What could the number of ding show? A. The speed of cooking. B. The age of every guest. C. The size of the dining room. D. The host's position and feast quality. 43. Which of the following is TRUE? A. Sharing dishes was common by the late Song Dynasty. B. Dining customs changed completely in one night. C. High chairs were used long before the Tang Dynasty. D. All modern diners refuse serving chopsticks. 44. What does “transition” mean in Paragraph 3? A. A piece of tableware. B. A formal dinner party. C. A change from one way to another. D. A well-known person in history. 45. What is the passage mainly about? A. Changes in Chinese dining customs B. Tools used only for cooking C. The story behind one old painting D. Seating plans in modern restaurants 【答案】41.B 42.D 43.A 44.C 45.A 【导语】本文是一篇说明文，按时间顺序介绍中国从分餐到共餐的发展过程。文章结合考古器物、桌椅变化和现代调查，说明餐桌礼仪会随社会需要调整。 【详解】41.考点：细节理解。原文“Before the Qin Dynasty, many people sat on the floor with a small table in front of each diner.”译为“秦朝以前，许多人席地而坐，每位用餐者面前都有一张小桌”，说明当时常采用分餐，故选B。A项围着高桌、C项只用叉子、D项食物全放大盘均不符。 42.考点：细节理解。原文“The number of ding could show the host's social position and the richness of a feast.”译为“鼎的数量可以显示主人的社会地位和宴席的丰盛程度”，故选D。A项烹饪速度、B项客人年龄、C项房间大小都不是鼎所表示的信息。 43.考点：是非判断。原文“By the middle and late Song Dynasty, sitting together and sharing dishes had become common.”译为“到宋代中后期，围坐并共享菜肴已经很普遍”，所以A项正确。B项变化一夜完成、C项唐朝前一直用高椅、D项现代受访者都拒绝公筷均与原文不符。 44.考点：词义猜测。原文“This transition took time.”译为“这种转变经历了较长时间”，上下文描述从分餐逐渐变为共餐，因此transition意为“从一种方式变为另一种方式”，故选C。A项餐具、B项宴会、D项历史人物均不合语境。 45.考点：主旨大意。原文“Chinese table manners have never stayed completely unchanged.”译为“中国餐桌礼仪从未完全一成不变”，全文按历史顺序说明分餐、共餐与现代公筷观念的变化，故选A。B项只讲烹饪工具、C项只讲一幅画、D项只讲餐馆座位，范围过窄。 Passage 2 Food service was an important part of the Beijing 2022 Winter Olympics. A total of 678 dishes were prepared for three competition zones. The menu took nearly four years to develop because it needed to meet different cultural, religious and nutritional needs. Athletes could choose Asian and Western food, vegetarian meals and halal dishes. Chinese food made up about one third of the menu. It included Peking duck, dumplings and dishes created by experienced chefs with local ingredients. At Yanqing Olympic Village, the canteen served 1,300 athletes from 87 delegations. More than 160 chefs worked in three shifts so the canteen could operate all day. About 200 dishes were available and rotated every eight days. Each dish had a card showing its name, ingredients and nutritional information. Food safety was checked at every step. Hot dishes were kept above 65 C when served, and food was tested before packaging. Clean tableware and careful delivery were also required. The careful service helped athletes eat safely and choose food that suited them. It also gave many foreign guests a chance to understand Chinese food culture. Staff recorded each check so problems could be found quickly. 46. How many dishes were prepared for the three zones? A. About 300. B. Exactly 87. C. A total of 678. D. More than 1,300. 47. How much of the menu was Chinese food? A. The whole menu. B. About one third. C. About one half. D. Only one tenth. 48. Which of the following is TRUE? A. The menu was prepared in several weeks. B. Only Western food was served in the village. C. The same dishes remained for the whole event. D. Information cards were placed beside dishes. 49. What can be inferred about the catering team? A. It valued different needs and food safety. B. It tried to reduce every food choice. C. It served only visitors from Beijing. D. It removed information about ingredients. 50. What is the best title for the passage? A. Learning to Ski in Beijing B. Food Service for Winter Olympic Athletes C. Building Three Competition Venues D. Selling New Kitchen Equipment 【答案】46.C 47.B 48.D 49.A 50.B 【导语】本文是一篇说明文，介绍北京冬奥会菜单规模、多元选择、连续服务和食品安全措施。文中数字信息较密集，需要准确区分菜品、人员、时间和比例。 【详解】46.考点：细节理解。原文“A total of 678 dishes were prepared for three competition zones.”译为“三个赛区共准备了678道菜”，故选C。A项三百道、B项八十七道、D项一千三百道均把文中其他数字或错误数字偷换为菜品数量。 47.考点：细节理解。原文“Chinese food made up about one third of the menu.”译为“中餐约占菜单的三分之一”，故选B。A项全部、C项二分之一、D项十分之一均与原文比例不符。 48.考点：是非判断。原文“Each dish had a card showing its name, ingredients and nutritional information.”译为“每道菜旁都有说明菜名、配料和营养信息的卡片”，所以D项正确。A项菜单只准备数周、B项运动员村只供应西餐、C项菜品从不轮换均与原文相反。 49.考点：推理判断。原文“More than 160 chefs worked in three shifts so the canteen could operate all day.”译为“160多名厨师分三班工作，使食堂可以全天运营”，结合多样菜单和严格温度检查，可推知餐饮团队既重视多元需求，也重视食品安全，故选A。B项减少选择、C项只为本地访客服务、D项取消菜品信息均与材料相反。 50.考点：主旨大意。原文“The careful service helped athletes eat safely and choose food that suited them.”译为“细致的服务帮助运动员安全用餐并选择适合自己的食物”，全文围绕北京冬奥会多样、连续且安全的餐饮服务展开，故选B。A项学习滑雪、C项建设比赛场馆、D项销售厨房设备均不是文章主题。 Ⅴ. 完型填空（51—60，每题1分，共10分） 阅读下面短文，掌握大意，然后从每题所给的四个选项中选出最佳选项。 After lunch at a restaurant, Qian Bingkun's family decided to take their leftovers home. They watched a waitress ____51____ the food into new boxes. The boxes were designed ____52____ customers waste less. The manager said the twenty-two-table restaurant once produced more ____53____ 250 kilograms of leftovers daily. Some diners ordered more than they could ____54____. To solve the problem, clear reminders ____55____ put on the walls. Staff offered smaller dishes and helped guests choose a ____56____ amount. If eight people ate together, they could order food for ____57____ people under the N-1 idea. Diners were also encouraged ____58____ unfinished food home. Two years later, daily leftovers became much ____59____ than before. Qian thanked the staff for ____60____ an ordinary meal into a lesson about thrift. Small choices at the table can protect valuable food. 51. A. packed B. pack C. packing D. to packing 52. A. helping B. helped C. to help D. to helping 53. A. than B. then C. that D. those 54. A. save B. pay C. serve D. eat 55. A. was B. are C. were D. is 56. A. reasonably B. reason C. reasoning D. reasonable 57. A. seven B. seventh C. seventeen D. seventy 58. A. taking B. take C. to take D. took 59. A. small B. smallest C. more small D. smaller 60. A. turn B. turning C. to turn D. turned 【答案】51.B 52.C 53.A 54.D 55.C 56.D 57.A 58.C 59.D 60.B 【导语】本文是一篇记叙文，以钱先生一家打包剩菜的经历引出餐馆的提示、小份菜和N-1点餐措施。文章用具体数字展示措施实施前后的变化。 【详解】51. 考点：watch sb. do sth.。句意：他们看着一名服务员把食物装进新盒子。watch后接宾语再接省略to的不定式pack，强调完整动作；packed是过去式，packing侧重进行，to packing形式错误。选项释义：A项“打包了（过去式）”；B项“打包”；C项“打包（现在分词）”；D项“to后接动名词（形式错误）”。 52. 考点：不定式表目的。句意：这些盒子旨在帮助顾客减少浪费。be designed to do表示“旨在做”，所以用to help；helping、helped和to helping均不符合结构。选项释义：A项“帮助（现在分词）”；B项“帮助了（过去式）”；C项“去帮助（不定式）”；D项“to后接动名词（形式错误）”。 53. 考点：more than。句意：这家有二十二张桌子的餐馆过去每天产生250多千克剩余食物。more than表示“超过”；then意为“然后”，that和those是指示代词。选项释义：A项“比”；B项“然后”；C项“那个；引导词”；D项“那些”。 54. 考点：语境动词辨析。句意：一些用餐者点的食物超过了自己能吃的量。eat意为“吃”；save意为“节省”，pay意为“付款”，serve意为“上菜”，均不能与过量点餐的结果衔接。选项释义：A项“节省；挽救”；B项“支付”；C项“服务；上菜”；D项“吃”。 55. 考点：一般过去时的被动语态。句意：为解决问题，墙上贴出了清晰的提示。复数主语reminders与put构成被动关系，且叙述过去措施，用were；was和is是单数，are是一般现在时。选项释义：A项“是（过去式单数）”；B项“是（现在时复数）”；C项“是（过去式复数）”；D项“是（现在时单数）”。 56. 考点：形容词修饰名词。句意：员工帮助客人选择合理的分量。reasonable修饰amount；reasonably是副词，reason和reasoning是名词或动名词。选项释义：A项“合理地”；B项“原因”；C项“推理；推断”；D项“合理的”。 57. 考点：基数词。句意：如果八个人一起吃饭，可以按N-1理念点七个人的食物。八减一为seven；seventh是“第七”，seventeen是17，seventy是70。选项释义：A项“七”；B项“第七；第七个”；C项“十七”；D项“七十”。 58. 考点：encourage sb. to do。句意：用餐者还被鼓励把未吃完的食物带回家。be encouraged to take结构正确；taking、take和took均不能直接跟在encouraged后。选项释义：A项“带；拿（现在分词）”；B项“带；拿”；C项“去带；去拿（不定式）”；D项“带了；拿了（过去式）”。 59. 考点：形容词比较级。句意：两年后，每日剩余食物量比以前小得多。than提示比较级smaller；small为原级，smallest为最高级，more small形式错误。选项释义：A项“小的；少的”；B项“最小的；最少的”；C项“错误的比较级形式”；D项“更小的；更少的”。 60. 考点：介词后接动名词。句意：钱先生感谢工作人员把普通一餐变成了一堂节俭课。介词for后接动名词turning；turn是原形，to turn是不定式，turned是过去式或过去分词。选项释义：A项“变成；转动”；B项“变成（现在分词）”；C项“去变成（不定式）”；D项“变成了（过去式）”。 Ⅵ. 汉译英（71—75，每题4分，共20分） 将下列句子翻译成英语。 71. 中西方餐桌礼仪之间有许多差异。 【答案】There are many differences between Chinese and Western table manners. 【解析】考点：differences between A and B（A与B之间的差异）；There be句型。关键词：“有许多差异”→There are many differences；“中西方餐桌礼仪之间”→between Chinese and Western table manners。结构：There are + 主语many differences + 介词短语between Chinese and Western table manners。易错：differences为复数，使用There are；between与and搭配；manners通常用复数。拓展：be different from；cultural differences；eating habits。 72. 主人为十二位客人做了细致的座位安排。 【答案】The host made a careful seating arrangement for twelve guests. 【解析】考点：make a seating arrangement（做座位安排）；一般过去时。关键词：“主人”→The host；“做了”→made；“十二位客人”→twelve guests。结构：主语The host + 谓语made + 宾语a careful seating arrangement + 介词短语for twelve guests。易错：make的过去式是made；arrangement前用a；twelve与twelfth不可混淆。拓展：arrange the seats；important guests；seat the elders。 73. 这是我第三次在这里用餐。 【答案】This is the third time that I have eaten here. 【解析】考点：This is the+序数词+time that...；现在完成时。关键词：“第三次”→the third time；“在这里用餐”→have eaten here。结构：主句This is the third time + that引导从句I have eaten here。易错：three要变为序数词third；从句用have eaten；eat的过去分词是eaten。拓展：for the first time；the fifth visit；have been to。 74. 我们应该少点一道菜，以避免食物浪费。 【答案】We should order one fewer dish to avoid food waste. 【解析】考点：one fewer+单数名词（少一个……）；不定式表目的。关键词：“少点一道菜”→order one fewer dish；“避免食物浪费”→to avoid food waste。结构：主语We + 情态动词should + 动词原形order + 宾语one fewer dish + 目的状语to avoid food waste。易错：fewer修饰可数名词dish；should后用order原形；avoid后直接接名词。拓展：the N-1 mode；order sensibly；take leftovers home。 75. 中国人往往安排长者和客人坐在重要位置。 【答案】Chinese people tend to seat elders and guests in important places. 【解析】考点：tend to do（往往会）；seat sb. in...（安排某人坐在……）；一般现在时。关键词：“中国人”→Chinese people；“往往”→tend to；“安排长者和客人就座”→seat elders and guests；“重要位置”→in important places。结构：主语Chinese people + 谓语tend to seat + 宾语elders and guests + 地点状语in important places。易错：tend后接to do；seat在此为动词；elder和guest均用复数。拓展：show respect；the host's seat；seating plan。 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 $