Unit 8 Cooking Skills（A卷·基础巩固）《英语 基础模块3》（语文版2022版）单元过关卷（原卷版+解析版）

**基本信息** 本试卷为《英语 基础模块3》（语文版2022版）Unit 8 Cooking Skills A卷基础巩固卷，60分钟/100分，通过烹饪主题情境设计，精准覆盖单元核心词汇、语法及交际能力，适配单元复习中基础夯实需求。 **题型特征** |题型|题量/分值|知识覆盖|命题特色| |----|-----------|----------|----------| |词汇判断|10题10分|烹饪核心词汇（如ingredient, stir-frying）|选项干扰性强，强化词汇辨析与语言能力| |选择填空|10题20分|主谓一致、虚拟语气等语法点|结合烹饪语境考查语法应用，提升思维品质| |补充对话|10题20分|烹饪场景交际用语|真实对话情境，培养跨文化沟通与语言能力| |阅读理解|10题20分|烹饪活动、俱乐部通知|细节理解与信息提取，渗透团队合作文化意识| |完型填空|10题10分|烹饪过程记叙文|上下文逻辑推断，强化语篇理解与思维品质| |汉译英|5题20分|烹饪相关句子（如食材测量、餐桌礼仪）|考查语言表达准确性，提升学习能力|

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：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. 烹饪；烹调 A. cooking B. looking C. booking D. checking 12. 食材 A. instrument B. invention C. ingredient D. instruction 13. 煮沸 A. boring B. boiling C. booking D. booming 14. 蒸 A. standing B. stealing C. staying D. steaming 15. 炒 A. stir-frying B. storytelling C. stairway D. straightening 16. 清淡的 A. right B. bright C. light D. tight 17. 食谱 A. receipt B. recipe C. record D. reason 18. 酱汁 A. source B. service C. surface D. sauce 19. 黄瓜 A. cucumber B. customer C. custom D. culture 20. 和谐；协调 A. honey B. honesty C. harmony D. holiday 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. That he is a careful cook ________ known to all in our class. A. are B. is C. be D. am 22. There ________ a bowl of rice on the table. A. are B. be C. being D. is 23. If I ________ more time, I would learn another cooking method. A. had B. have C. will have D. had had 24. I would have made the cake if I ________ the recipe. A. follow B. have followed C. had followed D. would follow 25. The strong ________ not always healthy. A. is B. are C. be D. likes 26. To finish the dish in ten minutes ________ difficult. A. are B. be C. were D. is 27. ________ vegetables before cooking is a good habit. A. Washing B. Wash C. Washed D. To washing 28. If the fish ________ fresh, we will not cook it. A. will not be B. were not C. is not D. not be 29. All happiness ________ on a healthy breakfast and good habits. A. depend B. depends C. depending D. to depend 30. The food ________ by boiling tastes fresh and light. A. cooking B. to cook C. cook D. cooked Ⅲ. 补充对话（31—40，每题2分，共20分） 根据对话内容，从A、B、C、D四个选项中选出最佳选项。 31. —What do you enjoy doing in the kitchen? —________. A. I enjoy cooking at home B. The recipe is on the table C. The soup was served at noon D. A new pan is in the cupboard 32. —The soup smells wonderful! —________. A. The oil is very hot B. I bought some cucumbers C. That sounds delicious D. The bowl is on the shelf 33. —Thank you for showing me how to stir-fry vegetables. —________. A. Never mind about that B. You are welcome C. You had better not do that D. I am still learning the method 34. —I cut the cucumber too slowly and dinner is late. —________. A. Congratulations on your progress B. That is a serious cooking taboo C. The sauce is salty today D. Take your time 35. —I learned to make a light sandwich today. —________. A. Congratulations B. Never mind C. You are welcome D. I cannot find the recipe 36. —Sorry, I used too much salt in the dish. —________. A. Congratulations on your effort B. That sounds delicious C. Never mind D. The kitchen is bright 37. —May I use less oil in this recipe? —________. A. You had better not B. Yes, it is easy C. I made it yesterday D. The plate is clean 38. —How do I make the sauce? —________. A. The sauce is on the shelf B. I like this tasty dish C. It tastes fresh and delicious D. You should follow the recipe 39. —Would you like to help prepare the vegetables? —________. A. Sure, I would love to B. It keeps the food fresh C. The pan is heavy today D. I cooked rice yesterday at home 40. —The soup is too salty. What can we do? —________. A. That is a great honour B. I will wash the bowl C. Let us use less salt D. The recipe was short and clear Ⅳ. 阅读理解（41—50，每题2分，共20分） Passage 1 Cooking at home can be both useful and enjoyable. Last Saturday, our class held a small cooking activity in the school kitchen. The teacher divided us into groups and asked each group to make a healthy sandwich. Before we began, we washed our hands and read the recipe carefully. My group prepared bread, cucumber, tomatoes, eggs and a little sauce. We first cut the vegetables into thin pieces. Then we placed the eggs and vegetables on the bread. Our teacher reminded us to use only a little sauce, because too much could make the sandwich heavy and salty. We worked slowly and checked each step together. At first, one student wanted to skip the washing step, but we explained why clean ingredients were important. When the sandwiches were ready, we shared them with another group. They said the flavour was light and fresh. The activity taught us that good cooking needs not only ingredients, but also careful preparation and teamwork. 41. What did the class make? A. Hot noodles. B. Healthy sandwiches. C. A vegetable soup. D. A chocolate cake. 42. What did the students do before cooking? A. They bought more sauce. B. They heated a large oven. C. They served the food. D. They washed their hands and read the recipe. 43. Which ingredient is NOT mentioned? A. Beef. B. Cucumber. C. Tomatoes. D. Eggs. 44. Why did the teacher advise using little sauce? A. The sauce was difficult to find. B. The students disliked fresh food. C. Too much sauce could make the sandwich heavy and salty. D. The bread was already sweet. 45. What is the best title? A. A Visit to a Restaurant B. A Careful Class Cooking Activity C. How to Grow Cucumbers D. A Competition about Sports Passage 2 Cooking Club Notice The school Cooking Club will hold a food culture afternoon next Wednesday in the training kitchen. The activity will begin at 2:30 p.m. and end at 4:30 p.m. Students from all classes are welcome, but only thirty places are available. During the first hour, a teacher will show students three basic methods: boiling, steaming and stir-frying. Students will learn how each method changes the flavour and texture of food. During the second hour, small groups will prepare a light vegetable dish. The club will provide vegetables, oil, sauce and simple cooking tools. Students should bring an apron and a notebook. For safety, students must wash their hands, follow the teacher’s instructions and keep the kitchen clean. Anyone with a food allergy should tell the club when signing up. Please fill in the form on the club notice board before Monday afternoon. The club will send a message to successful applicants on Tuesday. 46. When will the activity end? A. At 2:30 p.m. B. Before Monday afternoon. C. On Tuesday. D. At 4:30 p.m. 47. What will students do during the second hour? A. Prepare a light vegetable dish. B. Watch a sports match. C. Buy cooking tools. D. Write a food report at home. 48. What should students bring? A. Vegetables and oil. B. A food allergy form. C. An apron and a notebook. D. Thirty cooking tools. 49. What does “available” mean in Paragraph 1? A. Already cooked. B. Able to be used or joined. C. Very expensive. D. Hard to understand. 50. What is the notice mainly about? A. A restaurant’s new menu. B. A science examination. C. A shopping trip for teachers. D. A school cooking activity and its rules. 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。 文体：记叙文。 On Sunday, our teacher asked us to prepare a ____51____ for the school food fair. We chose vegetable soup because it was healthy and easy. First, we washed the ____52____ and cut them. Then we put them into ____53____ water. We read the ____54____ again. It told us to add sauce slowly, ____55____ too much made the soup salty. We tasted it ____56____ and added cucumber. Everyone had a job and helped. We worked together and checked the taste before serving it. The soup was hot. Its flavour was fresh and ____57____. Our teacher said the best part was not the soup, ____58____ the teamwork. We were happy to ____59____ it and ____60____ how cooking brings people together. Several visitors asked for our recipe. 51. A. dish B. plate C. meal D. dishes 52. A. instructions B. manners C. ingredients D. methods 53. A. boiled B. boiling C. boil D. boils 54. A. restaurant B. room C. reason D. recipe 55. A. because B. but C. so D. and 56. A. quickly B. quietly C. carefully D. usually 57. A. heavy B. light C. salty D. bitter 58. A. so B. or C. because D. but 59. A. share B. sharing C. shared D. shares 60. A. seeing B. saw C. see D. sees Ⅵ. 汉译英（71—75，每题4分，共20分） 把下列句子翻译成英语。 71. 做饭前洗手很重要。 ______________________________________________________________ 72. 这道清淡的菜由新鲜蔬菜制成。 ______________________________________________________________ 73. 如果你按照食谱做，三明治会更美味。 ______________________________________________________________ 74. 只有仔细测量食材，你才能保持菜肴的好风味。 ______________________________________________________________ 75. 学习餐桌礼仪有助于人们和谐相处。 ______________________________________________________________ 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：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. 烹饪；烹调 A. cooking B. looking C. booking D. checking 【答案】A 【解析】考点：词汇判断。选项释义对照：A. cooking（烹饪；烹调）；B. looking（看）；C. booking（预订）；D. checking（检查）。题干“烹饪；烹调”与A项含义对应，其余选项词义不符，故选A。 12. 食材 A. instrument B. invention C. ingredient D. instruction 【答案】C 【解析】考点：词汇判断。选项释义对照：A. instrument（乐器；工具）；B. invention（发明）；C. ingredient（食材）；D. instruction（说明）。题干“食材”与C项含义对应，其余选项词义不符，故选C。 13. 煮沸 A. boring B. boiling C. booking D. booming 【答案】B 【解析】考点：词汇判断。选项释义对照：A. boring（无聊的）；B. boiling（煮沸）；C. booking（预订）；D. booming（迅速发展的）。题干“煮沸”与B项含义对应，其余选项词义不符，故选B。 14. 蒸 A. standing B. stealing C. staying D. steaming 【答案】D 【解析】考点：词汇判断。选项释义对照：A. standing（站立）；B. stealing（偷窃）；C. staying（停留）；D. steaming（蒸）。题干“蒸”与D项含义对应，其余选项词义不符，故选D。 15. 炒 A. stir-frying B. storytelling C. stairway D. straightening 【答案】A 【解析】考点：词汇判断。选项释义对照：A. stir-frying（炒）；B. storytelling（讲故事）；C. stairway（楼梯）；D. straightening（拉直）。题干“炒”与A项含义对应，其余选项词义不符，故选A。 16. 清淡的 A. right B. bright C. light D. tight 【答案】C 【解析】考点：词汇判断。选项释义对照：A. right（正确的）；B. bright（明亮的）；C. light（清淡的；轻的）；D. tight（紧的）。题干“清淡的”与C项含义对应，其余选项词义不符，故选C。 17. 食谱 A. receipt B. recipe C. record D. reason 【答案】B 【解析】考点：词汇判断。选项释义对照：A. receipt（收据）；B. recipe（食谱）；C. record（记录）；D. reason（原因）。题干“食谱”与B项含义对应，其余选项词义不符，故选B。 18. 酱汁 A. source B. service C. surface D. sauce 【答案】D 【解析】考点：词汇判断。选项释义对照：A. source（来源）；B. service（服务）；C. surface（表面）；D. sauce（酱汁）。题干“酱汁”与D项含义对应，其余选项词义不符，故选D。 19. 黄瓜 A. cucumber B. customer C. custom D. culture 【答案】A 【解析】考点：词汇判断。选项释义对照：A. cucumber（黄瓜）；B. customer（顾客）；C. custom（风俗）；D. culture（文化）。题干“黄瓜”与A项含义对应，其余选项词义不符，故选A。 20. 和谐；协调 A. honey B. honesty C. harmony D. holiday 【答案】C 【解析】考点：词汇判断。选项释义对照：A. honey（蜂蜜）；B. honesty（诚实）；C. harmony（和谐；协调）；D. holiday（假日）。题干“和谐；协调”与C项含义对应，其余选项词义不符，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. That he is a careful cook ________ known to all in our class. A. are B. is C. be D. am 【答案】B 【解析】考点：主语从句主谓一致（Revision 1）。句意：他是个细心的厨师，全班都知道。That引导的主语从句整体看作单数，谓语用is；are/be/am均不合，故选B。 22. There ________ a bowl of rice on the table. A. are B. be C. being D. is 【答案】D 【解析】考点：there be主谓一致。句意：桌上有一碗米饭。中心词bowl为单数，用is，故选D。 23. If I ________ more time, I would learn another cooking method. A. had B. have C. will have D. had had 【答案】A 【解析】考点：与现在事实相反的虚拟条件句。句意：如果我有更多时间，我会学习另一种烹饪方法。if从句用had，故选A。 24. I would have made the cake if I ________ the recipe. A. follow B. have followed C. had followed D. would follow 【答案】C 【解析】考点：与过去事实相反的虚拟条件句。句意：如果我按照食谱做了，我本会做成蛋糕。if从句用had followed，故选C。 25. The strong ________ not always healthy. A. is B. are C. be D. likes 【答案】B 【解析】考点：the+形容词表示一类人。句意：强壮的人不一定总是健康。the strong作复数主语，用are，故选B。 26. To finish the dish in ten minutes ________ difficult. A. are B. be C. were D. is 【答案】D 【解析】考点：不定式作主语。句意：十分钟内完成这道菜很难。to finish整体作主语，谓语用is，故选D。 27. ________ vegetables before cooking is a good habit. A. Washing B. Wash C. Washed D. To washing 【答案】A 【解析】考点：动名词作主语。句意：烹饪前洗蔬菜是好习惯。Washing作主语，故选A。 28. If the fish ________ fresh, we will not cook it. A. will not be B. were not C. is not D. not be 【答案】C 【解析】考点：if条件句。句意：如果鱼不新鲜，我们就不煮它。if从句用一般现在时is not，故选C。 29. All happiness ________ on a healthy breakfast and good habits. A. depend B. depends C. depending D. to depend 【答案】B 【解析】考点：主谓一致（Revision 1）。句意：一切幸福都依赖于健康的早餐和好习惯。happiness为不可数名词，谓语用单数depends；depend为复数形式，其余不能作谓语，故选B。 30. The food ________ by boiling tastes fresh and light. A. cooking B. to cook C. cook D. cooked 【答案】D 【解析】考点：过去分词作后置定语。句意：煮出来的食物尝起来新鲜清淡。food与cook是被动关系，用cooked，故选D。 Ⅲ. 补充对话（31—40，每题2分，共20分） 根据对话内容，从A、B、C、D四个选项中选出最佳选项。 31. —What do you enjoy doing in the kitchen? —________. A. I enjoy cooking at home B. The recipe is on the table C. The soup was served at noon D. A new pan is in the cupboard 【答案】A 【详解】考点：情景交际（回答烹饪喜好）。问题询问在厨房喜欢做什么，A直接回答喜好；B、C、D分别说明位置、时间和物品，均答非所问。选项释义：A. 我喜欢在家做饭；B. 食谱在桌子上；C. 汤在中午端上来了；D. 新锅在橱柜里。 32. —The soup smells wonderful! —________. A. The oil is very hot B. I bought some cucumbers C. That sounds delicious D. The bowl is on the shelf 【答案】C 【详解】考点：情景交际（回应赞美）。对方赞美汤的气味，A表示那听起来很美味，符合积极回应；其余选项不回应赞美。选项释义：A. 油很热；B. 我买了一些黄瓜；C. 那听起来很美味；D. 碗在架子上。 33. —Thank you for showing me how to stir-fry vegetables. —________. A. Never mind about that B. You are welcome C. You had better not do that D. I am still learning the method 【答案】B 【详解】考点：情景交际（回应感谢）。前句表达感谢，A为不客气；B用于回应道歉，C表示劝阻，D没有礼貌回应功能。选项释义：A. 没关系；别介意那件事；B. 不客气；C. 你最好不要那样做；D. 我还在学习这个方法。 34. —I cut the cucumber too slowly and dinner is late. —________. A. Congratulations on your progress B. That is a serious cooking taboo C. The sauce is salty today D. Take your time 【答案】D 【详解】考点：情景交际（安慰与鼓励）。对方因动作慢而着急，A表示慢慢来，可缓解焦虑；其他选项与语境不符。选项释义：A. 祝贺你的进步；B. 那是一个严重的烹饪禁忌；C. 今天的酱汁很咸；D. 慢慢来。 35. —I learned to make a light sandwich today. —________. A. Congratulations B. Never mind C. You are welcome D. I cannot find the recipe 【答案】A 【详解】考点：情景交际（回应好消息）。对方分享学习成果，A表示祝贺；B、C、D不能恰当回应这一好消息。选项释义：A. 祝贺你；B. 没关系；C. 不客气；D. 我找不到食谱。 36. —Sorry, I used too much salt in the dish. —________. A. Congratulations on your effort B. That sounds delicious C. Never mind D. The kitchen is bright 【答案】C 【详解】考点：情景交际（回应道歉）。对方为菜太咸道歉，A表示没关系；B是祝贺，C是评价味道，D谈环境。选项释义：A. 祝贺你的努力；B. 那听起来很美味；C. 没关系；D. 厨房很明亮。 37. —May I use less oil in this recipe? —________. A. You had better not B. Yes, it is easy C. I made it yesterday D. The plate is clean 【答案】B 【详解】考点：情景交际（回答请求）。问题询问能否少用油，A表示可以且容易；B为劝阻，C和D没有回答请求。选项释义：A. 你最好不要；B. 是的，这很容易；C. 我昨天做的；D. 盘子是干净的。 38. —How do I make the sauce? —________. A. The sauce is on the shelf B. I like this tasty dish C. It tastes fresh and delicious D. You should follow the recipe 【答案】D 【详解】考点：情景交际（说明制作方法）。How询问方法，A给出遵循食谱的建议；B、C、D分别谈位置、喜好和味道。选项释义：A. 酱汁在架子上；B. 我喜欢这道美味的菜；C. 它尝起来新鲜又美味；D. 你应该按照食谱做。 39. —Would you like to help prepare the vegetables? —________. A. Sure, I would love to B. It keeps the food fresh C. The pan is heavy today D. I cooked rice yesterday at home 【答案】A 【详解】考点：情景交际（接受邀请）。Would you like...询问意愿，A礼貌表示愿意；其余选项不能表达接受或拒绝。选项释义：A. 当然，我很愿意；B. 它能保持食物新鲜；C. 今天的锅很重；D. 我昨天在家做了米饭。 40. —The soup is too salty. What can we do? —________. A. That is a great honour B. I will wash the bowl C. Let us use less salt D. The recipe was short and clear 【答案】C 【详解】考点：情景交际（提出改进建议）。对方询问如何处理太咸的汤，A提出少放盐的建议；其他选项与解决办法无关。选项释义：A. 那是很大的荣幸；B. 我会洗碗；C. 让我们少用盐；D. 食谱简短而清楚。 Ⅳ. 阅读理解（41—50，每题2分，共20分） Passage 1 Cooking at home can be both useful and enjoyable. Last Saturday, our class held a small cooking activity in the school kitchen. The teacher divided us into groups and asked each group to make a healthy sandwich. Before we began, we washed our hands and read the recipe carefully. My group prepared bread, cucumber, tomatoes, eggs and a little sauce. We first cut the vegetables into thin pieces. Then we placed the eggs and vegetables on the bread. Our teacher reminded us to use only a little sauce, because too much could make the sandwich heavy and salty. We worked slowly and checked each step together. At first, one student wanted to skip the washing step, but we explained why clean ingredients were important. When the sandwiches were ready, we shared them with another group. They said the flavour was light and fresh. The activity taught us that good cooking needs not only ingredients, but also careful preparation and teamwork. 41. What did the class make? A. Hot noodles. B. Healthy sandwiches. C. A vegetable soup. D. A chocolate cake. 42. What did the students do before cooking? A. They bought more sauce. B. They heated a large oven. C. They served the food. D. They washed their hands and read the recipe. 43. Which ingredient is NOT mentioned? A. Beef. B. Cucumber. C. Tomatoes. D. Eggs. 44. Why did the teacher advise using little sauce? A. The sauce was difficult to find. B. The students disliked fresh food. C. Too much sauce could make the sandwich heavy and salty. D. The bread was already sweet. 45. What is the best title? A. A Visit to a Restaurant B. A Careful Class Cooking Activity C. How to Grow Cucumbers D. A Competition about Sports 【答案】41.B 42.D 43.A 44.C 45.B 【导语】本文是一篇校园活动记叙文，讲述学生合作制作健康三明治并认识到细致准备和团队合作重要性的经历。 【详解】41.考点：细节理解。原文“asked each group to make a healthy sandwich”译为“让每组制作健康三明治”，所以选B。 42.考点：细节理解。原文“we washed our hands and read the recipe carefully”译为“我们洗手并认真阅读食谱”，所以选D。 43.考点：细节理解（NOT）。原文列出面包、黄瓜、西红柿和鸡蛋，没有beef（牛肉），所以选A。 44.考点：细节理解。原文“too much could make the sandwich heavy and salty”译为“太多酱汁会使三明治油腻且咸”，所以选C。 45.考点：主旨大意。文章记叙班级制作健康三明治的过程，并强调准备和合作，A最能概括全文。 Passage 2 Cooking Club Notice The school Cooking Club will hold a food culture afternoon next Wednesday in the training kitchen. The activity will begin at 2:30 p.m. and end at 4:30 p.m. Students from all classes are welcome, but only thirty places are available. During the first hour, a teacher will show students three basic methods: boiling, steaming and stir-frying. Students will learn how each method changes the flavour and texture of food. During the second hour, small groups will prepare a light vegetable dish. The club will provide vegetables, oil, sauce and simple cooking tools. Students should bring an apron and a notebook. For safety, students must wash their hands, follow the teacher’s instructions and keep the kitchen clean. Anyone with a food allergy should tell the club when signing up. Please fill in the form on the club notice board before Monday afternoon. The club will send a message to successful applicants on Tuesday. 46. When will the activity end? A. At 2:30 p.m. B. Before Monday afternoon. C. On Tuesday. D. At 4:30 p.m. 47. What will students do during the second hour? A. Prepare a light vegetable dish. B. Watch a sports match. C. Buy cooking tools. D. Write a food report at home. 48. What should students bring? A. Vegetables and oil. B. A food allergy form. C. An apron and a notebook. D. Thirty cooking tools. 49. What does “available” mean in Paragraph 1? A. Already cooked. B. Able to be used or joined. C. Very expensive. D. Hard to understand. 50. What is the notice mainly about? A. A restaurant’s new menu. B. A science examination. C. A shopping trip for teachers. D. A school cooking activity and its rules. 【答案】46.D 47.A 48.C 49.B 50.D 【导语】本文是一则应用文通知，介绍学校烹饪社团活动的时间、内容、报名和安全要求。 46.考点：细节理解。原文“begin at 2:30 p.m. and end at 4:30 p.m.”译为“下午2:30开始、4:30结束”，所以选D。 47.考点：细节理解。原文“During the second hour...prepare a light vegetable dish”译为“第二小时准备清淡蔬菜菜肴”，所以选A。 48.考点：细节理解。原文“Students should bring an apron and a notebook”译为“学生应带围裙和笔记本”，所以选C。 49.考点：词义猜测。available在“only thirty places are available”中表示“有空余名额、可参加”，B正确。 50.考点：主旨大意。通知介绍烹饪活动的时间、内容、报名和安全规则，A最全面。 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。 文体：记叙文。 On Sunday, our teacher asked us to prepare a ____51____ for the school food fair. We chose vegetable soup because it was healthy and easy. First, we washed the ____52____ and cut them. Then we put them into ____53____ water. We read the ____54____ again. It told us to add sauce slowly, ____55____ too much made the soup salty. We tasted it ____56____ and added cucumber. Everyone had a job and helped. We worked together and checked the taste before serving it. The soup was hot. Its flavour was fresh and ____57____. Our teacher said the best part was not the soup, ____58____ the teamwork. We were happy to ____59____ it and ____60____ how cooking brings people together. Several visitors asked for our recipe. 51. A. dish B. plate C. meal D. dishes 52. A. instructions B. manners C. ingredients D. methods 53. A. boiled B. boiling C. boil D. boils 54. A. restaurant B. room C. reason D. recipe 55. A. because B. but C. so D. and 56. A. quickly B. quietly C. carefully D. usually 57. A. heavy B. light C. salty D. bitter 58. A. so B. or C. because D. but 59. A. share B. sharing C. shared D. shares 60. A. seeing B. saw C. see D. sees 【答案】51.A 52.C 53.B 54.D 55.A 56.C 57.B 58.D 59.A 60.C 【导语】本文是一篇校园活动记叙文，讲述学生为校园美食节制作蔬菜汤并体会合作意义的过程。 【详解】51. 考点：名词词义。prepare a simple dish表示准备一道简单菜肴。 选项释义：A. 菜肴；B. 盘子；C. 一餐；饭菜；D. 菜肴（复数）。 52. 考点：名词词义。洗涤和切配的对象是ingredients（食材）。 选项释义：A. 说明（复数）；B. 礼仪（复数）；C. 食材（复数）；D. 方法（复数）。 53. 考点：现在分词作定语。boiling water表示沸水，修饰water。 选项释义：A. 煮沸了（过去式）；B. 煮沸（动名词）；C. 煮沸；D. 煮沸（第三人称单数）。 54. 考点：名词词义。根据食谱操作，recipe表示食谱。 选项释义：A. 餐馆；B. 房间；C. 原因；D. 食谱。 55. 考点：原因状语从句。too much sauce会导致咸，because连接原因。 选项释义：A. 因为；B. 但是；C. 所以；D. 并且。 56. 考点：副词词义。品尝汤时要仔细地，carefully修饰tasted。 选项释义：A. 快速地；B. 安静地；C. 仔细地；D. 通常。 57. 考点：形容词词义。健康清淡的汤味道light。 选项释义：A. 油腻的；B. 清淡的；C. 咸的；D. bitter。 58. 考点：固定结构。not...but...表示“不是……而是……”。 选项释义：A. 所以；B. or；C. 因为；D. 但是。 59. 考点：不定式。be happy to share表示乐于分享，to后接原形。 选项释义：A. share；B. sharing；C. shared；D. shares。 60. 考点：并列不定式。to see与前面的to share并列，故用see。 选项释义：A. seeing；B. saw；C. see；D. sees。 Ⅵ. 汉译英（71—75，每题4分，共20分） 把下列句子翻译成英语。 71. 做饭前洗手很重要。 ______________________________________________________________ 【答案】It is important to wash your hands before cooking. 【详解】考点：It is important to do + before doing。关键词：“很重要”→It is important；“洗手”→to wash your hands；“做饭前”→before cooking。结构：形式主语 It + is important + 不定式短语 + before doing 时间状语。 72. 这道清淡的菜由新鲜蔬菜制成。 ______________________________________________________________ 【答案】This light dish is made from fresh vegetables. 【详解】考点：be made from + 被动语态。关键词：“清淡的菜”→This light dish；“由……制成”→is made from；“新鲜蔬菜”→fresh vegetables。结构：主语 + be made from + 原材料，形容词修饰名词。 73. 如果你按照食谱做，三明治会更美味。 ______________________________________________________________ 【答案】If you follow the recipe, the sandwich will taste better. 【详解】考点：if 条件句 + 比较级。关键词：“如果你按照食谱做”→If you follow the recipe；“会更美味”→will taste better。结构：If 从句（一般现在时）+ 主句（will + 动词原形），“better”作表语。 74. 只有仔细测量食材，你才能保持菜肴的好风味。 ______________________________________________________________ 【答案】Only by measuring the ingredients carefully can you maintain the good flavour of the dish. 【详解】考点：Only by 倒装 + by doing。关键词：“只有通过”→Only by；“仔细测量食材”→measuring the ingredients carefully；“才能保持”→can you maintain；“菜肴的好风味”→the good flavour of the dish。结构：Only by 短语置于句首，主句使用部分倒装 can you + 动词原形。 75. 学习餐桌礼仪有助于人们和谐相处。 ______________________________________________________________ 【答案】Learning table manners helps people live in harmony. 【详解】考点：动名词作主语 + help sb. do + in harmony。关键词：“学习餐桌礼仪”→Learning table manners；“有助于人们”→helps people；“和谐相处”→live in harmony。结构：动名词短语作主语 + helps + 宾语 + 不带 to 的不定式。 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 $