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：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. 菜肴；盘菜 A. dish B. wish C. cash D. wash 12. 风味；滋味 A. flower B. floor C. flavour D. flight 13. 传统的 A. transport B. traditional C. talented D. technical 14. 保持；维持 A. mention B. manage C. measure D. maintain 15. 治愈；治好 A. cure B. culture C. custom D. cover 16. 礼仪；礼貌 A. members B. markets C. manners D. matters 17. 自我修养 A. self-control B. self-cultivation C. self-service D. self-confidence 18. 禁忌 A. table B. talent C. target D. taboo 19. 必要性；必需品 A. necessity B. necklace C. neighbour D. negative 20. 多种多样的 A. valuable B. visible C. various D. violent 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. To finish the work in five minutes ________ very hard for beginners. A. are B. is C. be D. am 22. There ________ many cooking methods in China. A. is B. be C. being D. are 23. If I ________ a larger kitchen, I would cook for my classmates. A. had B. have C. will have D. had had 24. If she ________ the instructions, the sandwich would not have failed. A. followed B. has followed C. had followed D. would follow 25. The elderly ________ often interested in traditional food. A. is B. are C. be D. was 26. Making a sandwich ________ easy if you follow the steps. A. are B. be C. were D. is 27. ________ the ingredients carefully can improve the flavour. A. Measuring B. Measure C. Measured D. To measuring 28. Not until the oil is hot ________ we add the vegetables. A. did B. are C. do D. have 29. I would have gone to the cooking class if I ________ enough time. A. had had B. have had C. had D. would have had 30. The ingredients ________ in the steamer are ready now. A. placing B. to place C. place D. placed 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 cooking method do you prefer? —________. A. I prefer steaming vegetables B. The ingredients are on the tray C. The dish is for four people D. I bought a new apron 32. —Could you tell me how to boil the noodles? —________. A. The noodles are in the cupboard B. They taste a little salty today C. First, put them into boiling water D. I had noodles yesterday after class 33. —Thanks for checking my recipe. —________. A. Take your time B. You are welcome C. You had better not D. It is a traditional dish 34. —I am worried that the cake will not rise. —________. A. Congratulations on your beautiful cake today B. The oven is near the door C. I need a clean plate for serving D. Do not worry; follow the steps 35. —How should we keep the vegetables fresh? —________. A. Put them in a cool place B. I enjoy stir-frying them at home C. The market opens early tomorrow morning D. They are a light dish for dinner 36. —Would you like to try my homemade sauce? —________. A. The sauce needs more water today B. I made a sandwich this morning C. Yes, I would be glad to D. The bottle is empty at present 37. —The cooking class starts in ten minutes. —________. A. That is a delicious flavour B. Then wash your hands first C. Never mind the cooking class D. I bought some flour this morning 38. —Why do people use different cooking methods? —________. A. The pan is made of steel B. I will serve the dish C. The kitchen is large D. They create various flavours 39. —Can I add cucumber to the sandwich? —________. A. Sure, it will make it fresh B. The recipe is in my bag C. I ate breakfast early this morning D. The plate is round and clean 40. —I forgot to wash my hands before cooking. —________. A. That dish looks beautiful today B. I will bring a spoon C. You should wash them now D. The table is clean and ready Ⅳ. 阅读理解（41—50，每题2分，共20分） Passage 1 Different cooking methods do more than change the taste of food. They also influence its texture, colour and the amount of oil used. Boiling cooks food in hot water and is often used for noodles, eggs and vegetables. Steaming uses hot steam, so food can keep much of its original flavour and shape. Stir-frying cooks small pieces quickly in a hot pan with a little oil. A cook chooses a method according to the ingredients and the dish. Soft vegetables may become too wet after long boiling, while steaming can keep them firm. Meat cut into thin pieces can be stir-fried quickly, but the pan must be hot before the ingredients go in. If the heat is too low, the food may release water and lose its fresh flavour. Good cooks also think about health and balance. They measure oil and salt instead of adding them freely. Fresh herbs, garlic or a light sauce can add flavour without making a dish too salty. In the end, cooking is a process of making choices: the right method, heat and amount of seasoning work together to create a tasty and healthy meal. 41. What does steaming often help food keep? A. A large amount of oil. B. Its original flavour and shape. C. A very salty taste. D. A hard outer shell. 42. Why should the pan be hot before stir-frying? A. A hot pan makes vegetables sweeter. B. The ingredients cannot be cut thinly. C. The dish must be cooked in water. D. A low heat may make food watery and less fresh. 43. Which statement is TRUE? A. Boiling is often used for noodles and eggs. B. Steaming always uses much oil. C. Stir-frying needs a cold pan. D. Cooks should add salt freely. 44. What does “seasoning” mean? A. Kitchen furniture. B. The time of year. C. Salt, herbs or other things added for flavour. D. A cooking examination. 45. What is the main idea? A. All food should be boiled for a long time. B. Choosing suitable cooking methods and seasoning helps make healthy food. C. Oil is the only way to add flavour. D. Cooking methods never affect texture. Passage 2 When people share a meal, table manners help everyone feel respected. In China, meals are often shared from several dishes placed in the centre of the table. A guest may wait for the older people to start, and people commonly use serving spoons or chopsticks to take food. These habits are not simply rules about eating; they show care for other people. Good manners begin before the first bite. Diners should wash their hands, sit properly and wait until everyone has been served. They can invite others to try a dish, but should not reach across the table or take the last piece without asking. If a person has an allergy or follows a special diet, it is polite to explain it early so the host can offer a safe choice. Table manners also change in different places. Some families prefer quiet meals, while others enjoy lively conversation. Visitors should observe and follow the local custom instead of laughing at a habit that seems unfamiliar. By showing patience and consideration, people can enjoy the flavour of food and the harmony of eating together. 46. Why are table manners important according to the passage? A. They make every meal very quiet. B. They decide which food is healthiest. C. They replace the need for serving spoons. D. They show care and respect for other people. 47. What should a diner do about an allergy? A. Explain it early to the host. B. Hide it until the meal ends. C. Take the last piece quickly. D. Reach across the table for food. 48. Which statement is NOT TRUE? A. People should wait until everyone is served. B. Families may have different meal styles. C. Visitors should laugh at unfamiliar customs. D. Serving spoons can be used to take food. 49. What does “consideration” mean in Paragraph 3? A. A kind of cooking oil. B. Thoughtful care for other people. C. A place at the table. D. A difficult recipe. 50. What is the best title? A. How to Cook Noodles Quickly B. The History of Chinese Vegetables C. Why All Families Eat Quietly D. Table Manners and the Harmony of Sharing Food 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。 A community cooking class teaches more than recipes. Each Saturday, learners bring ____51____ from home. The teacher explains cooking ____52____, then groups choose ____53____ for a dish. Everyone cleans the tables before the lesson starts. Last week, my group made steamed fish. We checked it ____54____. Another group prepared a light cucumber sauce. We learned to serve food politely and avoid waste. The teacher said cooking skills help maintain health and bring generations together, ____55____ grandparents and teenagers can share family recipes. By class end, we had learned ____56____ to cook a dish but also to work with others. Good food tastes better when made with care and ____57____. We also shared the dishes with our families. The centre plans ____58____ more weekly lessons next month. Students interested ____59____ joining should sign up early, ____60____ each class has only twenty places. 51. A. ingredients B. instructions C. manners D. methods 52. A. ingredients B. manners C. instructions D. methods 53. A. manners B. methods C. ingredients D. instructions 54. A. quickly B. quietly C. usually D. carefully 55. A. because B. but C. or D. so 56. A. only B. not C. not only D. no 57. A. honey B. harmony C. holiday D. honesty 58. A. offer B. offering C. offered D. to offer 59. A. in B. on C. at D. for 60. A. although B. unless C. because D. while Ⅵ. 汉译英（71—75，每题4分，共20分） 把下列句子翻译成英语。 71. 如果油太热，蔬菜就会失去新鲜风味。 ______________________________________________________________ 72. 只有遵循步骤，你才能做出美味的三明治。 ______________________________________________________________ 73. 蒸好的鱼放在盘子里。 ______________________________________________________________ 74. 我们应该少用盐，以保持饮食健康。 ______________________________________________________________ 75. 中国菜在世界各地受到欢迎，因为它有多种风味。 ______________________________________________________________ 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：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. 菜肴；盘菜 A. dish B. wish C. cash D. wash 【答案】A 【解析】考点：词汇判断。选项释义对照：A. dish（菜肴；盘菜）；B. wish（愿望）；C. cash（现金）；D. wash（洗）。题干“菜肴；盘菜”与A项含义对应，其余选项词义不符，故选A。 12. 风味；滋味 A. flower B. floor C. flavour D. flight 【答案】C 【解析】考点：词汇判断。选项释义对照：A. flower（花）；B. floor（地板）；C. flavour（风味；滋味）；D. flight（航班）。题干“风味；滋味”与C项含义对应，其余选项词义不符，故选C。 13. 传统的 A. transport B. traditional C. talented D. technical 【答案】B 【解析】考点：词汇判断。选项释义对照：A. transport（交通）；B. traditional（传统的）；C. talented（有天赋的）；D. technical（技术的）。题干“传统的”与B项含义对应，其余选项词义不符，故选B。 14. 保持；维持 A. mention B. manage C. measure D. maintain 【答案】D 【解析】考点：词汇判断。选项释义对照：A. mention（提到）；B. manage（管理）；C. measure（测量）；D. maintain（保持；维持）。题干“保持；维持”与D项含义对应，其余选项词义不符，故选D。 15. 治愈；治好 A. cure B. culture C. custom D. cover 【答案】A 【解析】考点：词汇判断。选项释义对照：A. cure（治愈；治好）；B. culture（文化）；C. custom（风俗）；D. cover（覆盖）。题干“治愈；治好”与A项含义对应，其余选项词义不符，故选A。 16. 礼仪；礼貌 A. members B. markets C. manners D. matters 【答案】C 【解析】考点：词汇判断。选项释义对照：A. members（成员）；B. markets（市场）；C. manners（礼仪；礼貌）；D. matters（事情）。题干“礼仪；礼貌”与C项含义对应，其余选项词义不符，故选C。 17. 自我修养 A. self-control B. self-cultivation C. self-service D. self-confidence 【答案】B 【解析】考点：词汇判断。选项释义对照：A. self-control（自我控制）；B. self-cultivation（自我修养）；C. self-service（自助服务）；D. self-confidence（自信）。题干“自我修养”与B项含义对应，其余选项词义不符，故选B。 18. 禁忌 A. table B. talent C. target D. taboo 【答案】D 【解析】考点：词汇判断。选项释义对照：A. table（桌子）；B. talent（天赋）；C. target（目标）；D. taboo（禁忌）。题干“禁忌”与D项含义对应，其余选项词义不符，故选D。 19. 必要性；必需品 A. necessity B. necklace C. neighbour D. negative 【答案】A 【解析】考点：词汇判断。选项释义对照：A. necessity（必要性；必需品）；B. necklace（项链）；C. neighbour（邻居）；D. negative（消极的）。题干“必要性；必需品”与A项含义对应，其余选项词义不符，故选A。 20. 多种多样的 A. valuable B. visible C. various D. violent 【答案】C 【解析】考点：词汇判断。选项释义对照：A. valuable（有价值的）；B. visible（可见的）；C. various（多种多样的）；D. violent（暴力的）。题干“多种多样的”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. To finish the work in five minutes ________ very hard for beginners. A. are B. is C. be D. am 【答案】B 【解析】考点：不定式作主语（Revision 1）。句意：五分钟内完成这项工作对初学者很难。To finish...整体作主语，谓语用单数is；are/be/am均不合，故选B。 22. There ________ many cooking methods in China. A. is B. be C. being D. are 【答案】D 【解析】考点：there be主谓一致。句意：中国有许多烹饪方法。methods为复数，用are，故选D。 23. If I ________ a larger kitchen, I would cook for my classmates. A. had B. have C. will have D. had had 【答案】A 【解析】考点：现在虚拟。句意：如果我有更大的厨房，我会为同学做饭。if从句用had，故选A。 24. If she ________ the instructions, the sandwich would not have failed. A. followed B. has followed C. had followed D. would follow 【答案】C 【解析】考点：过去虚拟。句意：如果她遵循说明，三明治本不会失败。用had followed，故选C。 25. The elderly ________ often interested in traditional food. A. is B. are C. be D. was 【答案】B 【解析】考点：the+形容词表复数人。句意：老年人常对传统食物感兴趣，用are，故选B。 26. Making a sandwich ________ easy if you follow the steps. A. are B. be C. were D. is 【答案】D 【解析】考点：动名词作主语。句意：按照步骤做三明治很容易。Making整体作主语，用is，故选D。 27. ________ the ingredients carefully can improve the flavour. A. Measuring B. Measure C. Measured D. To measuring 【答案】A 【解析】考点：动名词作主语。句意：仔细测量食材能改善风味，故选A。 28. Not until the oil is hot ________ we add the vegetables. A. did B. are C. do D. have 【答案】C 【解析】考点：Not until引导的部分倒装。句意：直到油热了我们才加入蔬菜。一般现在时用do，故选C。 29. I would have gone to the cooking class if I ________ enough time. A. had had B. have had C. had D. would have had 【答案】A 【解析】考点：与过去事实相反的虚拟语气（Revision 1）。句意：如果我当时有足够时间，我本会去上烹饪课。主句would have gone，从句用had had；have had/had/would have had均不能正确构成该结构，故选A。 30. The ingredients ________ in the steamer are ready now. A. placing B. to place C. place D. placed 【答案】D 【解析】考点：过去分词作后置定语。句意：放在蒸锅里的食材现在准备好了，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 cooking method do you prefer? —________. A. I prefer steaming vegetables B. The ingredients are on the tray C. The dish is for four people D. I bought a new apron 【答案】A 【详解】考点：情景交际（回答烹饪偏好）。What method询问偏好的方法，A直接回答；B、C、D分别说明位置、份量和物品。选项释义：A. 我更喜欢蒸蔬菜；B. 食材在托盘上；C. 这道菜供四个人吃；D. 我买了一条新围裙。 32. —Could you tell me how to boil the noodles? —________. A. The noodles are in the cupboard B. They taste a little salty today C. First, put them into boiling water D. I had noodles yesterday after class 【答案】C 【详解】考点：情景交际（说明烹饪步骤）。How询问步骤，C用First给出操作；其余选项不提供做法。选项释义：A. 面条在橱柜里；B. 它们今天尝起来有点咸；C. 首先，把它们放入沸水中；D. 我昨天课后吃了面条。 33. —Thanks for checking my recipe. —________. A. Take your time B. You are welcome C. You had better not D. It is a traditional dish 【答案】B 【详解】考点：情景交际（回应感谢）。对方致谢，B为得体的感谢回应；A是让对方不着急，C是劝阻，D是信息陈述。选项释义：A. 慢慢来；B. 不客气；C. 你最好不要；D. 这是一道传统菜。 34. —I am worried that the cake will not rise. —________. A. Congratulations on your beautiful cake today B. The oven is near the door C. I need a clean plate for serving D. Do not worry; follow the steps 【答案】D 【详解】考点：情景交际（安慰并给建议）。对方担心失败，D先安慰再建议按步骤做；其他选项不合语境。选项释义：A. 祝贺你今天做的漂亮蛋糕；B. 烤箱在门旁边；C. 我需要一个干净的盘子来盛菜；D. 别担心，按步骤做。 35. —How should we keep the vegetables fresh? —________. A. Put them in a cool place B. I enjoy stir-frying them at home C. The market opens early tomorrow morning D. They are a light dish for dinner 【答案】A 【详解】考点：情景交际（提出保存建议）。How should询问方法，A给出放在凉爽处的建议；其他选项不回答保存方法。选项释义：A. 把它们放在凉爽的地方；B. 我喜欢在家炒它们；C. 市场明天早上很早开门；D. 它们是晚餐的清淡菜肴。 36. —Would you like to try my homemade sauce? —________. A. The sauce needs more water today B. I made a sandwich this morning C. Yes, I would be glad to D. The bottle is empty at present 【答案】C 【详解】考点：情景交际（接受邀请）。Would you like...询问是否愿意尝试，A礼貌接受；B、C、D均未表达意愿。选项释义：A. 酱汁今天需要更多水；B. 我今天早上做了三明治；C. 是的，我很乐意；D. 瓶子目前是空的。 37. —The cooking class starts in ten minutes. —________. A. That is a delicious flavour B. Then wash your hands first C. Never mind the cooking class D. I bought some flour this morning 【答案】B 【详解】考点：情景交际（给出操作建议）。面对即将开始的课程，A给出准备步骤；其余内容不能承接时间提醒。选项释义：A. 那是一种美味的风味；B. 那就先洗手；C. 别介意烹饪课；D. 我今天早上买了些面粉。 38. —Why do people use different cooking methods? —________. A. The pan is made of steel B. I will serve the dish C. The kitchen is large D. They create various flavours 【答案】D 【详解】考点：情景交际（解释原因）。Why询问原因，A说明不同方法带来多种风味；其他选项不是原因。选项释义：A. 这个锅是钢制的；B. 我会端上这道菜；C. 厨房很大；D. 它们创造出各种风味。 39. —Can I add cucumber to the sandwich? —________. A. Sure, it will make it fresh B. The recipe is in my bag C. I ate breakfast early this morning D. The plate is round and clean 【答案】A 【详解】考点：情景交际（同意并说明效果）。Can I...请求许可，A表示同意并说明效果；其余选项未回应请求。选项释义：A. 当然，这会使它保持新鲜；B. 食谱在我的包里；C. 我今天早上很早吃了早餐；D. 盘子又圆又干净。 40. —I forgot to wash my hands before cooking. —________. A. That dish looks beautiful today B. I will bring a spoon C. You should wash them now D. The table is clean and ready 【答案】C 【详解】考点：情景交际（提出安全建议）。对方承认忘记洗手，A提出立即洗手的建议；其他选项与卫生提醒无关。选项释义：A. 那道菜今天看起来很漂亮；B. 我会带一把勺子；C. 你现在应该洗它们；D. 桌子干净且准备好了。 Ⅳ. 阅读理解（41—50，每题2分，共20分） Passage 1 Different cooking methods do more than change the taste of food. They also influence its texture, colour and the amount of oil used. Boiling cooks food in hot water and is often used for noodles, eggs and vegetables. Steaming uses hot steam, so food can keep much of its original flavour and shape. Stir-frying cooks small pieces quickly in a hot pan with a little oil. A cook chooses a method according to the ingredients and the dish. Soft vegetables may become too wet after long boiling, while steaming can keep them firm. Meat cut into thin pieces can be stir-fried quickly, but the pan must be hot before the ingredients go in. If the heat is too low, the food may release water and lose its fresh flavour. Good cooks also think about health and balance. They measure oil and salt instead of adding them freely. Fresh herbs, garlic or a light sauce can add flavour without making a dish too salty. In the end, cooking is a process of making choices: the right method, heat and amount of seasoning work together to create a tasty and healthy meal. 41. What does steaming often help food keep? A. A large amount of oil. B. Its original flavour and shape. C. A very salty taste. D. A hard outer shell. 42. Why should the pan be hot before stir-frying? A. A hot pan makes vegetables sweeter. B. The ingredients cannot be cut thinly. C. The dish must be cooked in water. D. A low heat may make food watery and less fresh. 43. Which statement is TRUE? A. Boiling is often used for noodles and eggs. B. Steaming always uses much oil. C. Stir-frying needs a cold pan. D. Cooks should add salt freely. 44. What does “seasoning” mean? A. Kitchen furniture. B. The time of year. C. Salt, herbs or other things added for flavour. D. A cooking examination. 45. What is the main idea? A. All food should be boiled for a long time. B. Choosing suitable cooking methods and seasoning helps make healthy food. C. Oil is the only way to add flavour. D. Cooking methods never affect texture. 【答案】41.B 42.D 43.A 44.C 45.B 【导语】本文说明煮沸、蒸和炒三种方法对食物风味、质地和健康的影响，并强调选择合适的火候和调味。 【详解】41.考点：细节理解。原文“food can keep much of its original flavour and shape”译为“食物能保留大部分原有风味和形状”，所以选B。 42.考点：细节理解。原文“if the heat is too low, the food may release water and lose its fresh flavour”译为“火太小时食物可能出水并失去新鲜风味”，所以选D。 43.考点：细节理解。原文明确说boiling常用于noodles、eggs和vegetables，A正确；其余与原文相反。 44.考点：词义猜测。seasoning由盐、香草等用来增加风味的调味物组成，C释义正确。 45.考点：主旨大意。文章比较三种烹饪方法，并强调根据食材选择火候和调味以兼顾美味与健康，B最恰当。 Passage 2 When people share a meal, table manners help everyone feel respected. In China, meals are often shared from several dishes placed in the centre of the table. A guest may wait for the older people to start, and people commonly use serving spoons or chopsticks to take food. These habits are not simply rules about eating; they show care for other people. Good manners begin before the first bite. Diners should wash their hands, sit properly and wait until everyone has been served. They can invite others to try a dish, but should not reach across the table or take the last piece without asking. If a person has an allergy or follows a special diet, it is polite to explain it early so the host can offer a safe choice. Table manners also change in different places. Some families prefer quiet meals, while others enjoy lively conversation. Visitors should observe and follow the local custom instead of laughing at a habit that seems unfamiliar. By showing patience and consideration, people can enjoy the flavour of food and the harmony of eating together. 46. Why are table manners important according to the passage? A. They make every meal very quiet. B. They decide which food is healthiest. C. They replace the need for serving spoons. D. They show care and respect for other people. 47. What should a diner do about an allergy? A. Explain it early to the host. B. Hide it until the meal ends. C. Take the last piece quickly. D. Reach across the table for food. 48. Which statement is NOT TRUE? A. People should wait until everyone is served. B. Families may have different meal styles. C. Visitors should laugh at unfamiliar customs. D. Serving spoons can be used to take food. 49. What does “consideration” mean in Paragraph 3? A. A kind of cooking oil. B. Thoughtful care for other people. C. A place at the table. D. A difficult recipe. 50. What is the best title? A. How to Cook Noodles Quickly B. The History of Chinese Vegetables C. Why All Families Eat Quietly D. Table Manners and the Harmony of Sharing Food 【答案】46.D 47.A 48.C 49.B 50.D 【导语】本文介绍共享用餐中的餐桌礼仪、过敏沟通和尊重不同习惯的重要性。 46.考点：细节理解。原文“These habits...show care for other people”译为“这些习惯体现对他人的关心”，所以选D。 47.考点：细节理解。原文“it is polite to explain it early”译为“应尽早说明过敏情况”，所以选A。 48.考点：细节理解（NOT）。原文说不应嘲笑陌生习惯，C“应该嘲笑”与原文相反，所以选C。 49.考点：词义猜测。consideration与patience并列，指体贴、为他人着想，B正确。 50.考点：主旨大意。文章说明共享用餐中的礼仪、安全沟通和尊重差异，D最能概括。 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。 A community cooking class teaches more than recipes. Each Saturday, learners bring ____51____ from home. The teacher explains cooking ____52____, then groups choose ____53____ for a dish. Everyone cleans the tables before the lesson starts. Last week, my group made steamed fish. We checked it ____54____. Another group prepared a light cucumber sauce. We learned to serve food politely and avoid waste. The teacher said cooking skills help maintain health and bring generations together, ____55____ grandparents and teenagers can share family recipes. By class end, we had learned ____56____ to cook a dish but also to work with others. Good food tastes better when made with care and ____57____. We also shared the dishes with our families. The centre plans ____58____ more weekly lessons next month. Students interested ____59____ joining should sign up early, ____60____ each class has only twenty places. 51. A. ingredients B. instructions C. manners D. methods 52. A. ingredients B. manners C. instructions D. methods 53. A. manners B. methods C. ingredients D. instructions 54. A. quickly B. quietly C. usually D. carefully 55. A. because B. but C. or D. so 56. A. only B. not C. not only D. no 57. A. honey B. harmony C. holiday D. honesty 58. A. offer B. offering C. offered D. to offer 59. A. in B. on C. at D. for 60. A. although B. unless C. because D. while 【答案】51.A 52.C 53.B 54.D 55.A 56.C 57.B 58.D 59.A 60.C 【导语】本文是一篇说明兼叙事短文，介绍社区烹饪课的流程及其对健康、合作和代际交流的作用。 【详解】51. 考点：名词词义。带到课堂的是食材ingredients。 选项释义：A. 食材（复数）；B. 说明（复数）；C. 礼仪（复数）；D. 方法（复数）。 52. 考点：名词词义。教师解释烹饪说明，instructions表示操作说明。 选项释义：A. 食材（复数）；B. 礼仪（复数）；C. 说明（复数）；D. 方法（复数）。 53. 考点：名词词义。决定使用哪种烹饪方法，methods符合语境。 选项释义：A. 礼仪（复数）；B. 方法（复数）；C. 食材（复数）；D. 说明（复数）。 54. 考点：副词词义。蒸鱼过程中仔细检查，carefully修饰checked。 选项释义：A. 快速地；B. 安静地；C. 通常；D. 仔细地。 55. 考点：原因状语从句。祖父母和青少年分享食谱是因为他们可以这样做，because连接原因。 选项释义：A. 因为；B. 但是；C. or；D. 所以。 56. 考点：固定结构。not only...but also...表示“不仅……而且……”，空格后接to cook。 选项释义：A. 仅仅；B. 不；C. 不仅；D. 没有。 57. 考点：名词词义。食物用关心和和谐制作，harmony符合语境。 选项释义：A. honey；B. 和谐；C. holiday；D. honesty。 58. 考点：不定式。plan to offer表示计划提供，to后用原形。 选项释义：A. offer；B. offering；C. offered；D. to offer。 59. 考点：介词搭配。be interested in doing表示对做某事感兴趣。 选项释义：A. 在……里；B. 在……上；C. at；D. 为了；给。 60. 考点：原因状语从句。需尽早报名是因为每班只有20个名额，用because。 选项释义：A. although；B. unless；C. 因为；D. while。 Ⅵ. 汉译英（71—75，每题4分，共20分） 把下列句子翻译成英语。 71. 如果油太热，蔬菜就会失去新鲜风味。 ______________________________________________________________ 【答案】If the oil is too hot, the vegetables will lose their fresh flavour. 【详解】考点：if 条件句 + 一般将来时。关键词：“如果油太热”→If the oil is too hot；“蔬菜”→the vegetables；“会失去”→will lose；“新鲜风味”→their fresh flavour。结构：If 从句用一般现在时，主句用 will + 动词原形。 72. 只有遵循步骤，你才能做出美味的三明治。 ______________________________________________________________ 【答案】Only by following the steps can you make a delicious sandwich. 【详解】考点：Only by 倒装 + by doing。关键词：“只有遵循步骤”→Only by following the steps；“你才能做出”→can you make；“美味的三明治”→a delicious sandwich。结构：Only by 短语置于句首，主句部分倒装为 can + 主语 + 动词原形。 73. 蒸好的鱼放在盘子里。 ______________________________________________________________ 【答案】The fish steamed is placed on the plate. 【详解】考点：过去分词作后置定语 + 被动语态。关键词：“蒸好的鱼”→The fish steamed；“放在”→is placed；“盘子里”→on the plate。结构：过去分词 steamed 后置修饰 fish，主句用 be + 过去分词表示被动。 74. 我们应该少用盐，以保持饮食健康。 ______________________________________________________________ 【答案】We should use less salt to keep our diet healthy. 【详解】考点：should do + 不定式表目的 + keep + 宾语 + 形容词。关键词：“应该少用盐”→should use less salt；“以保持”→to keep；“饮食健康”→our diet healthy。结构：主语 + should + 动词原形，to keep 引导目的状语，healthy 作宾语补足语。 75. 中国菜在世界各地受到欢迎，因为它有多种风味。 ______________________________________________________________ 【答案】Chinese dishes are welcomed around the world because they have various flavours. 【详解】考点：被动语态 + because 原因状语从句 + various。关键词：“中国菜”→Chinese dishes；“受到欢迎”→are welcomed；“在世界各地”→around the world；“因为”→because；“多种风味”→various flavours。结构：主句使用 be + 过去分词，because 引导原因状语从句。 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 $