Unit 1 Food Matters 外刊拓展提升（多题型专练）英语译林版选择性必修第一册

Unit 1 Food Matters 外刊拓展提升（多题型专练） 识·单元要点概览 读·外刊拓展阅读 （来源：Campus Times）The smell of fried chicken and collard greens pulled students into Douglass Community Kitchen on Wednesday afternoon, where local Rochester chef Dede Gause, known professionally as “Chef Dede” of DDEggs & More, stood at the stove for a cooking demo centered on soul food that turned into something closer to a lesson in culture and community. Originating from the kitchens of enslaved Africans and carried forward through generations, soul food is a cuisine defined by its deep flavors, resourcefulness, and enduring cultural significance. This event was part of “Culinar(i)Zone,” a series hosted by URochester’s Barbara J. Burger iZone in collaboration with RIT’s Center for Urban Entrepreneurship, designed to connect students with Rochester’s local food scene while highlighting its cultural significance. Through a live demonstration and tasting, Chef Dede prepared fried chicken, baked macaroni and cheese, and collard greens – dishes rooted in Black Southern history. Students leaned in as she explained the methods and care that go into each plate. For Chef Dede, soul food is deeply personal, grounded in “family and cooking with love.” Chef Dede shared: “My demonstration is one thing, but when I’m at home, I’m dancing, talking to my food… the soul is the heart.” Throughout the demonstration, Chef Dede described soul food as a practice shaped across generations and regions, influenced by her father’s South Carolina roots and her mother’s Baltimore upbringing. At the same time, she encouraged students to make recipes of their own. “Keep old things in your mind, but there’s nothing wrong with bringing in something new,” she said. That philosophy was reflected in her approach to cooking. As she walked students through each step, from cleaning the chicken to seasoning flour with spices like cayenne and Cajun blends, she repeatedly encouraged students to experiment. “Don’t use the directions on the back — that’s the basics,” she explained. “Keep trying until you figure out something you like.” Her teaching extended beyond technique to a broader message about creativity and confidence. Whether discussing the importance of using a “potlikker,” the seasoned liquid used in dishes like collard greens, or adding unexpected ingredients for presentation or flavor, Chef Dede explained cooking as an evolving, personal process. “I hope that when you go back and you’re talking with your loved ones, you experiment, you try something new,” she said. “If you don’t try it, you’ll never know.” The event also highlighted the role of food in building community. As students gathered around the demonstration, asked questions, and later shared a meal, the space became one of connection between cultures, people, and experiences. For many, the experience went beyond tasting dishes. It offered insight into the history and meaning behind the food. Outside of the kitchen, Chef Dede balances her work as a catering chef with her roles as a teacher and a mother. Running DDEggs & More has allowed her to build a loyal clientele, including within the Rochester school district where she works. Still, she described cooking as a constant learning process. “Chefs learn every day,” she said. “We are always trying something new,” Chef Dede’s cooking event left students with a better understanding of what it means to cook, learning that cooking is not simply following the directions, but often requires creative experimentation. This experimentation has shaped the culinary aspects of soul food for hundreds of years, and thanks to chefs like Dede Gause, it continues to evolve. 【全文翻译】 周三下午，炸鸡和羽衣甘蓝炖菜的香味把学生们吸引到了道格拉斯社区厨房。在那里，罗切斯特本地厨师迪德·高斯（Dede Gause）——业界人称"DDEggs & More"的"迪德大厨"——站在灶台前，进行一场以灵魂食物（soul food）为主题的烹饪示范，而这堂课最终演变成了一次关于文化与社区的教育。 灵魂食物起源于被奴役的非洲黑人的厨房，并世代传承至今。它是一种以浓郁风味、巧用食材的智慧和深远的文化意义为特色的菜系。 此次活动是"Culinar(i)Zone"系列活动的组成部分，由罗切斯特大学芭芭拉·J·伯杰 iZone 与罗切斯特理工学院城市创业中心联合举办，旨在让学生们走近罗切斯特本地的美食圈，并凸显其文化意义。在整场现场演示与品鉴活动中，迪德大厨制作了炸鸡、烤通心粉和奶酪以及羽衣甘蓝炖菜——这些菜肴都深深植根于美国南部的黑人历史。当她讲解每一道菜背后的工序与用心时，学生们不禁凑近了身子。 对迪德大厨而言，灵魂食物有着深厚的个人情感，植根于“家庭与满怀爱意的烹饪”。她分享道：“我的示范是一回事，但在家里做饭时，我会边跳舞边和我的食物说话……灵魂就是那颗心。” 在演示过程中，迪德大厨将灵魂食物描述为一种历经世代与地域塑造的烹饪实践——她的父亲来自南卡罗来纳州，母亲成长于巴尔的摩，这一菜系也深受两地影响。与此同时，她鼓励学生们创造属于自己的食谱。"把旧的东西记在心里，但引入一些新东西也没有什么不对，"她说。 这一理念也体现在她的烹饪方式上。从清理鸡肉，到用卡宴辣椒和卡真混合香料给面粉调味，她带着学生们一步步走完所有工序，并不断鼓励大家大胆尝试。"别照着包装背面的说明做——那只是基础，“她解释道，"不断尝试，直到摸索出你喜欢的味道。" 她的教导不止于技巧，更延伸到关于创造力与自信的 broader message（更广层面的启示）。无论是讲到"potlikker"（菜汤精华，即烹制羽衣甘蓝等菜肴时留下的调味汤汁）的重要性，还是为了让菜品在摆盘或风味上出彩而加入意想不到的食材，迪德大厨都把烹饪阐释为一个不断演进、极具个人色彩的过程。 “我希望你们回去和所爱的人一起做饭时，能大胆试验、尝试新东西，"她说，“不试，你就永远不会知道。” 这次活动还凸显了食物在凝聚社区方面的作用。当学生们围聚在操作台前、踊跃提问、随后共享一餐时，这个空间便成了连接不同文化、人群与经历的纽带。对许多人来说，这份体验远不止品尝菜肴那么简单——它让人得以洞察食物背后的历史与意义。 在厨房之外，迪德大厨还要在宴会厨师的工作之外，兼顾教师与母亲的多重身份。经营 DDEggs & More 让她积累了一批忠实客户，其中包括她任职的罗切斯特学区。尽管如此，她仍把烹饪视为一个永无止境的学习过程。"厨师每天都在学习，“她说，"我们一直在尝试新的东西。" 迪德大厨的烹饪活动让学生们对“烹饪意味着什么"有了更深的理解——他们认识到，烹饪并非简单地照章操作，而往往需要创造性的尝试。正是这种尝试，数百年来塑造着灵魂食物的烹饪特质；而得益于迪德·高斯这样的厨师，它至今仍在不断演进。 【核心词汇】 ( 1 / 13 ) 学科网（北京）股份有限公司 学科网（北京）股份有限公司 话题词汇 ① soul food n. 灵魂食物（美国南方黑人传统菜） ② cuisine n. 菜肴；菜系 ③ cultural significance n. 文化意义 ④ demonstration n. 示范；演示 ⑤ tasting n. 品尝（活动） ⑥ be rooted in 植根于…… ⑦ resourcefulness n. 巧用资源的智慧 ⑧ enduring adj. 持久的，不朽的 ⑨ culinary adj. 烹饪的 ⑩ evolve v. 演变；发展 【高频词汇】 ⑪ originate from 起源于…… ⑫ carry forward 传承，发扬 ⑬ lean in 凑近（身子） ⑭ be grounded in 以……为基础；植根于 ⑮ shape v. 塑造 ⑯ encourage sb. to do sth. 鼓励某人做某事 ⑰ experiment v. 尝试；试验 ⑱ extend beyond 延伸到……之外 ⑲ technique n. 技巧 ⑳ confidence n. 自信 ㉑ highlight v. 突出；强调 ㉒ build community 构建社区（共同体） ㉒ client n. 客户 ㉓ loyal adj. 忠实的 ㉔ in spite of 尽管 ㉕ balance...with... 在……与……之间取得平衡 【长难句分析】 1. The smell of fried chicken and collard greens pulled students into Douglass Community Kitchen on Wednesday afternoon, where local Rochester chef Dede Gause, known professionally as "Chef Dede" of DDEggs & More, stood at the stove for a cooking demo centered on soul food that turned into something closer to a lesson in culture and community. 句意： 周三下午，炸鸡和羽衣甘蓝炖菜的香味把学生们吸引到了道格拉斯社区厨房。在那里，罗切斯特本地厨师迪德·高斯——业界人称"DDEggs & More"的"迪德大厨"——站在灶台前，进行一场以灵魂食物为主题的烹饪示范，而这堂课最终演变成了一次关于文化与社区的教育。 分析： 本句主干为 The smell...pulled students into Douglass Community Kitchen；where 引导非限制性定语从句，修饰先行词 Douglass Community Kitchen；从句中 known professionally as "Chef Dede" of DDEggs & More 为过去分词短语作后置定语，修饰 Dede Gause；centered on soul food 为过去分词短语作后置定语，修饰 demo；that turned into something closer to a lesson... 为限制性定语从句，修饰 demo。 2. Originating from the kitchens of enslaved Africans and carried forward through generations, soul food is a cuisine defined by its deep flavors, resourcefulness, and enduring cultural significance. 句意： 灵魂食物起源于被奴役的非洲黑人的厨房，并世代传承至今。它是一种以浓郁风味、巧用食材的智慧和深远的文化意义为特色的菜系。 分析： 句首 Originating from...and carried forward... 为现在分词与过去分词短语并列作状语，其逻辑主语为 soul food（soul food 与 originate 是主动关系，与 carry forward 是被动关系）；主干为 soul food is a cuisine；defined by its deep flavors... 为过去分词短语作后置定语，修饰 cuisine。 3. This event was part of "Culinar(i)Zone," a series hosted by URochester's Barbara J. Burger iZone in collaboration with RIT's Center for Urban Entrepreneurship, designed to connect students with Rochester's local food scene while highlighting its cultural significance. 句意： 此次活动是"Culinar(i)Zone"系列活动的组成部分，该系列由罗切斯特大学芭芭拉·J·伯杰 iZone 与罗切斯特理工学院城市创业中心联合举办，旨在让学生们走近罗切斯特本地的美食圈，并凸显其文化意义。 分析： 主干为 This event was part of "Culinar(i)Zone"；a series 为 "Culinar(i)Zone" 的同位语；hosted by... 为过去分词短语作后置定语，修饰 series；in collaboration with...（与……合作）为介词短语作状语；designed to connect students with... 为过去分词短语作后置定语；while highlighting... 为省略式时间状语从句（= while it is highlighting...）。 4. Whether discussing the importance of using a "potlikker," the seasoned liquid used in dishes like collard greens, or adding unexpected ingredients for presentation or flavor, Chef Dede explained cooking as an evolving, personal process. 句意：无论是讲到"potlikker"（烹制羽衣甘蓝等菜肴时留下的调味汤汁）的重要性，还是为了让菜品在摆盘或风味上出彩而加入意想不到的食材，迪德大厨都把烹饪阐释为一个不断演进、极具个人色彩的过程。 分析： Whether……or……（无论是……还是……）引导让步状语从句的省略结构，其逻辑主语与主句主语 Chef Dede 一致；从句中 used in dishes like collard greens 为过去分词短语作后置定语，修饰 the seasoned liquid；主干为 Chef Dede explained cooking as an evolving, personal process，其中 explain...as... 意为"把……阐释为……”。 5. Chef Dede's cooking event left students with a better understanding of what it means to cook, learning that cooking is not simply following the directions, but often requires creative experimentation. 句意： 迪德大厨的烹饪活动让学生们对“烹饪意味着什么"有了更深的理解——他们认识到，烹饪并非简单地照章操作，而往往需要创造性的尝试。 分析： 主干为 Chef Dede's cooking event left students with a better understanding，leave sb. with... 意为"使某人带着/留有……"；of what it means to cook 为介词短语作后置定语，修饰 understanding，其中 what it means to cook 为宾语从句（it 为形式主语，真正的主语为不定式 to cook）；learning that... 为现在分词短语作伴随状语；not simply...but... 为并列结构，表示"不仅……而且/而是……"。 练·能力培优拔高 培优提升篇 Passage 1 （2025-2026·湖南怀化高二下期末）Can AI chatbots offer reliable diet advice for teenagers? A recent study suggests the answer is negative. Researchers conducted an investigation into AI-generated weight-loss meal plans for adolescents. They input diet-loss requests from fictional 15-year-old users into five widely used free AI chatbots. Afterwards, they compared these AI-produced meal plans with those professionally designed by qualified dietitians (营养学家). The findings, published in Frontiers in Nutrition, revealed significant risks. Though AI-designed diet plans appear reasonable on the surface, they follow a dangerous nutritional pattern. These plans are extremely low in calories and carbohydrates, yet they advise excessive intake of protein and fat. Statistically, AI meal plans contain roughly 700 fewer calories daily than professional ones, equal to the calorie intake of a full missed meal. Such unbalanced diet guidance is extremely risky for teenagers. As Betül Bilen, a leading nutrition scientist, puts it, adolescence is a critical stage for physical growth, bone formation and brain development. Severe calorie restriction may disturb these vital developmental processes and increase the possibility of disordered eating. Furthermore, health professionals state that AI lacks the holistic approach of human experts. Professional dietitians take multiple key factors into account, including teenagers’ medical history, financial budget, family environment and emotional state. However, chatbots fail to automatically analyze these complex variables (变量). Worse still, if AI strengthens teenagers’ unhealthy beliefs about weight loss, it will create greater barriers to clinical (临床的) treatment. Although digitally skilled teenagers tend to double-check online information instead of following it blindly, the study raises widespread concern. As more adolescents seek life guidance from AI, the line between beneficial technological help and potential health hazards becomes blurred. Further research is required to explore how AI tools affect teenagers’ long-term eating behaviors in real life. 1. How does the author start the passage? A.By describing a personal experience. B.By posing a question and answering it. C.By explaining a common phenomenon. D.By comparing two different viewpoints. 2. What can we infer from the findings in the study of Frontiers in Nutrition? A.Low calorie intake benefits teens’ weight loss. B.AI meal plans may do harm to teenagers’ health. C.Professional diets are less scientific than AI ones. D.Teenagers prefer AI chatbots to professional dietitians. 3. What does the underlined word “holistic” in paragraph 4 probably mean? A.Comprehensive. B.Creative. C.Accessible. D.Efficient. 4. What is the author’s main purpose of writing the text? A.To introduce the AI chatbots for diet advice. B.To compare AI with professional diet guidance. C.To advocate further AI technology improvement. D.To warn teenagers of hidden risks of AI diet advice. 【答案】1.B 2.B 3.A 4.D 【解析】语篇解读：这是一篇说明文。文章通过一项最新研究，指出了AI聊天机器人为青少年提供的减肥饮食建议存在严重的营养失衡风险，并呼吁警惕AI饮食建议对青少年健康的潜在危害。 1. 推理判断题。根据第一段 “Can AI chatbots offer reliable diet advice for teenagers? A recent study suggests the answer is negative.” 可知，作者以“AI聊天机器人能否为青少年提供可靠的饮食建议？”这一问题开篇，并紧接着用“一项最新研究表明答案是否定的”进行了回答。因此，作者是通过提出问题并给出答案的方式来引出文章主题的。A 项“描述个人经历”、C 项“解释一种常见现象”、D 项“比较两种不同的观点”均不符合第一段的写作手法。由此可知，故选 B 项。 2. 推理判断题。根据第二段 “The findings... revealed significant risks... These plans are extremely low in calories and carbohydrates...” 以及第三段 “Such unbalanced diet guidance is extremely risky for teenagers. ... Severe calorie restriction may disturb these vital developmental processes...” 可知，《营养学前沿》的研究发现AI生成的饮食计划热量极低且营养不均衡，这种不均衡的饮食指导对正处于发育关键期的青少年来说极其危险，可能会扰乱他们的重要发育过程。由此可以推断，AI饮食计划可能会对青少年的健康造成伤害。A 项“低热量摄入有利于青少年减肥”与原文风险警告相悖；C 项“专业饮食不如AI饮食科学”与原文观点相反；D 项“青少年更喜欢AI聊天机器人”在文中未提及。由此可知，故选 B 项。 3. 词义猜测题。根据第四段 “Professional dietitians take multiple key factors into account, including teenagers’ medical history, financial budget, family environment and emotional state. However, chatbots fail to automatically analyze these complex variables.” 可知，专业的营养学家会将青少年的病史、经济预算、家庭环境和情绪状态等多个关键因素纳入考量，而聊天机器人却无法自动分析这些复杂的变量。这说明人类专家采取的是“全面的、综合的”方法。A 项“Comprehensive（全面的，综合的）”与 holistic 词义最为相近。B 项“有创造力的”、C 项“可获得的”、D 项“高效的”均不符合语境。由此可知，故选 A 项。 4. 推理判断题。通读全文，尤其是第一段中“Can AI chatbots offer reliable diet advice for teenagers? A recent study suggests the answer is negative. )”和最后一段中“As more adolescents seek life guidance from AI, the line between beneficial technological help and potential health hazards becomes blurred. ” 可知，全文围绕AI饮食建议的不可靠性和风险展开，结尾强调警惕潜在危害，因此作者的主要目的是提醒青少年注意AI饮食建议背后的隐藏风险。文章开篇指出AI饮食建议不可靠，随后通过研究数据和专家观点揭示其风险，末段再次强调“potential health hazards”并呼吁进一步研究，可见作者的主要目的是警示青少年注意AI饮食建议的隐藏风险。A 项“介绍用于饮食建议的AI聊天机器人”偏离了批判性主旨；B 项“比较AI与专业饮食指导”是文章的论证手段而非最终目的；C 项“倡导进一步改进AI技术”在文中未提及。由此可知，故选 D 项。 Passage 2 （2025-2026·辽宁抚顺高二下期末）Search online and you will find countless DIYbio trends that promise healthier aging, from using hyperbaric oxygen therapy to sleeping under red lights. But research from Tufts University points to a much simpler lifestyle change that appears to work: eating slightly fewer calories. The findings come from CALERIE, short for Comprehensive Assessment of Long-term Effects of Reducing Intake of Energy. In the study, 143 participants tried to reduce their calorie intake by 25% for two years, while 75 others continued eating normally as the control group. Researchers found notable improvements among the participants who reduced calories. Many shifted their diets away from fats and toward more protein and carbohydrates. Although the group achieved only about a 12% calorie reduction instead of the targeted 25%, they still experienced significant declines in blood pressure, LDL cholesterol, and insulin levels compared with the control group. A paper released earlier this year found that lowering calorie intake did not reduce the overall nutritional quality of participants’ diets. “The most exciting part is that we saw these benefits with only a moderate level of restriction that’s feasible for most people. It doesn’t have to take extreme measures. For some people, just skipping a large daily sugary coffee drink can do the trick,” says Sai Krupa Das, one of the researchers. Researchers are still unable to understand exactly why calorie restriction boosts health. One theory is that eating less helps the body generate energy more efficiently while producing fewer reactive oxygen species, unstable molecules (分子) that can damage cells and contribute to diseases ranging from cancer to Parkinson’s disease. One test confirmed that the participants in the calorie restriction group had lower levels of these molecules than the control group. The CALERIE project is still ongoing. Researchers still do not know whether calorie restriction works best as a permanent lifestyle or as a shorter-term intervention. “I think the follow-up was necessary given such promising results in the primary study, and it is crucial to see how things play out over time,” Das says. 5. What is the effective way to slow aging according to the research from Tufts University? A.Receiving oxygen treatment. B.Using red lights while sleeping. C.Trying various DIYbio methods. D.Cutting down food calories a little. 6. What do we know about the calorie-cutting participants? A.They took in much less protein. B.They quitted before the deadline. C.Their health indicators turned better generally. D.Their diets were richer than the control group’s. 7.（What does the underlined word “feasible” in paragraph 4 mean? A.Strange. B.Practical. C.Suspicious. D.Predictable. 8.Why do researchers carry out further research? A.To explore long-term effects of calorie restriction. B.To figure out new approaches to restricting calories. C.To explain why calorie restriction improves health. D.To detect how reactive oxygen species harm health. 【答案】5.D 6.C 7.B 8.A 【解析】语篇解读：这是一篇说明文。文章介绍了塔夫茨大学CALERIE项目的研究成果，指出适度减少热量摄入是一种简单可行的延缓衰老方式，并探讨了其潜在机制及后续研究方向。 5. 细节理解题。根据第一段中“But research from Tufts University points to a much simpler lifestyle change that appears to work: eating slightly fewer calories. ” 可知，该研究认为稍微减少热量摄入是有效的抗衰老方法。A项“氧疗”、B项“红光睡眠”、C项“各种DIYbio方法”均为首句提到的网络流行趋势，但被后文 “But” 转折否定，并非塔夫茨大学的结论。由此可知，故选 D 项。 6. 细节理解题。根据第三段中“Although the group achieved only about a 12% calorie reduction instead of the targeted 25%, they still experienced significant declines in blood pressure, LDL cholesterol, and insulin levels compared with the control group.” 可知，尽管热量削减未达目标，参与者的血压、低密度脂蛋白胆固醇和胰岛素水平等健康指标仍显著改善。A项“蛋白质摄入减少”与原文 “shifted... toward more protein” 矛盾；B项“提前退出”原文未提及；D项“饮食更丰富”无依据，原文仅强调营养质量未下降，而非优于对照组。由此可知，故选 C 项。 7. 词义猜测题。根据画线词的下文“It doesn’t have to take extreme measures. For some people, just skipping a large daily sugary coffee drink can do the trick” 可知，实现这些好处无需极端措施，仅改变微小的日常饮食习惯就可以，说明画线词“feasible” 指这种适度的热量限制对大多数人而言是“可操作、易实行”的，与B项 Practical “切实有效的，切实可行的”意思接近。A项“奇怪的”、C项“可疑的”、D项“可预测的”均无法与 “moderate” “doesn’t have to take extreme measures” 形成语义呼应。由此可知，故选 B 项。 8. 推理判断题。根据末段 “Researchers still do not know whether calorie restriction works best as a permanent lifestyle or as a shorter-term intervention” 及 “it is crucial to see how things play out over time” 可知，后续研究旨在明确热量限制作为长期生活方式还是短期干预更有效，即探索其长期效果。B项“新方法”、C项“解释机制”（第五段已提及理论但未解决）、D项“检测活性氧危害”均非末段强调的跟进研究核心目的。由此可知，故选 A 项。 Passage 3 （2022·新高考全国Ⅰ卷）Like most of us，I try to be mindful of food that goes to waste. The arugula(芝麻菜) was to make a nice green salad，rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed，the arugula went bad. Even worse，I had unthinkingly bought way too much; I could have made six salads with what I threw out. In a world where nearly 800 million people a year go hungry，“food waste goes against the moral grain，” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away—from “ugly” (but quite eatable) vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans. Producing food that no one eats wastes the water，fuel，and other resources used to grow it. That makes food waste an environmental problem. In fact，Royte writes，“if food waste were a country，it would be the third largest producer of greenhouse gases in the world. ” If that’s hard to understand，let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time—but for him，it’s more like 12 boxes of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington，D. C. ，which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished(有瑕疵的)produce that otherwise would have rotted in fields. And the strawberries？Volunteers will wash，cut，and freeze or dry them for use in meals down the road. Such methods seem obvious，yet so often we just don’t think. “Everyone can play a part in reducing waste，whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat，” Curtin says. 9. What does the author want to show by telling the arugula story? A.We pay little attention to food waste. B.We waste food unintentionally at times. C.We waste more vegetables than meat. D.We have good reasons for wasting food. 10. What is a consequence of food waste according to the text? A.Moral decline. B.Environmental harm. C.Energy shortage. D.Worldwide starvation. 11. What does Curtin’s company do? A.It produces kitchen equipment. B.It turns rotten arugula into clean fuel. C.It helps local farmers grow fruits. D.It makes meals out of unwanted food. 12.What does Curtin suggest people do? A.Buy only what is needed. B.Reduce food consumption. C.Go shopping once a week. D.Eat in restaurants less often. 【答案】9.B 10.B 11.D 12.A 【解析】语篇解读：本文是一篇说明文。文章介绍了我们日常生活中的食物浪费现象以及Washington，D. C. 中央厨房的首席执行官Curtin为解决食物浪费而采取的努力。 9. 推理判断题。根据第一段内容可推知，作者想通过讲述芝麻菜的故事来表明我们有时会无意间浪费食物。故选B。 10. 细节理解题。根据第三段可知，浪费食物的一个后果就是会造成环境问题。故选B。 11. 细节理解题。根据第四段中的“Curtin is CEO of DC Central Kitchen in Washington，D. C. ，which recovers food and turns it into healthy meals. ”可知，Curtin的公司可以将不需要的食物重新做成健康膳食，故选D。 12. 细节理解题。根据最后一段Curtin所说的话可知，Curtin建议人们不要买过多的食物，就购买自己所需要的量就好，故选A。 Passage 4 （2025-2026·湖南长沙高二下期末）Food Technology is a vital subject but has fallen out of favour in recent years, overshadowed by “academic” subjects.       13       As a Food Technology teacher, I firmly believe that the time has come to reinvent it Engaging students in Food Technology can help shape practical problem-solving skills, enabling them to make more informed choices about their diets. But Food Technology must evolve to meet the demands of the modern age.       14       Instead, a modern food tech program must be reflective of current culinary (烹饪的) innovations. We need a curricula (课程) that emphasizes fresh, seasonal ingredients, and international cuisines. In an era when students can show off their recipes via social media, we can also seize the opportunity to introduce technology into our food tech classes. Beyond being tools for accessing information, digital platforms have the potential to enhance our culinary instruction techniques. We can task students with developing their own meal-planning apps.       15       In my reimagined Food Technology classes, inclusivity would play a further crucial role. We now live in a multicultural society, where food practices vary widely. By celebrating diverse traditions, we can teach students about nutrition from a range of cultural perspectives.       16       It’s important that students learn to respect and celebrate the differences that food represents. Such an approach would not only help to build their understanding and empathy, but also to enrich and expand their culinary horizons and fuel their interest in trying new foods.       17       Who knows — we might well end up with classrooms full of future chefs, health advocates and food scientists, all eager to come up with their own solutions to the world’s culinary challenges. A.Cooking can bridge differences. B.Each dish tells a unique cultural story. C.Or we can engage them in interactive cooking lessons. D.Gone, after all, are the days of simply boiling cabbage. E.Yet there is a growing awareness of diet-related health issues. F.To achieve that, however, we’ll need more passionate educators. G.Diverse local recipes are seldom mentioned in modern Food Technology 【答案】13.E 14.D 15.C 16.B 17.F 【解析】语篇解读：本文是一篇议论文。文章指出食品科技学科近年不受重视，作者主张重塑这门学科，可以通过更新课程内容、融入数字技术、重视多元饮食文化等方式，发挥学科价值，培养相关人才。 13. 上文 “Food Technology is a vital subject but has fallen out of favour in recent years, overshadowed by “academic” subjects.” 讲到食品科技学科日渐失宠，下文 “As a Food Technology teacher, I firmly believe that the time has come to reinvent it.” 提出要重塑该学科。空处需要转折，引出该学科存在现实必要性。E 选项 “Yet there is a growing awareness of dietrelated health issues.”，承上启下，说明人们对饮食健康问题愈发重视，解释了重塑学科的缘由。故选 E 项。 14. 上文 “But Food Technology must evolve to meet the demands of the modern age.” 说明食品科技学科需要与时俱进，下文 “Instead, a modern food tech program must be reflective of current culinary innovations.” 转而强调现代课程要体现烹饪创新。空处介绍过去老旧的教学模式，和下文 modern 形成对比。D 选项 “Gone, after all, are the days of simply boiling cabbage.”，指出简单粗陋的旧教学时代已经过去，与后文 “Instead” 逻辑呼应。故选 D 项。 15. 上文 “We can task students with developing their own mealplanning apps.” 列举课堂运用数字技术的一种做法。空处为并列的另一种课堂实践，由 Or 衔接。C 选项 “Or we can engage them in interactive cooking lessons.”，并列给出另一种科技赋能课堂的教学形式，承接前文，保持语义一致。故选 C 项。 16. 上文 “By celebrating diverse traditions, we can teach students about nutrition from a range of cultural perspectives” 讲到从多元文化视角开展教学，下文 “It’s important that students learn to respect and celebrate the differences that food represents.” 强调尊重食物背后的文化差异。空处衔接食物与文化的关联。B 选项 “Each dish tells a unique cultural story.”，说明每一道菜都承载独特的文化故事，承上启下。故选 B 项。 17. 上文介绍新教学模式带来的种种益处，下文展望可以培养厨师、健康倡导者、食品科学家等人才。空处点明实现上述美好愿景的条件。F 选项 “To achieve that, however, we’ll need more passionate educators.”，“To achieve that” 指代前文的教学成效，引出实现目标所需的条件，衔接上下文。故选 F 项。 Passage 5 Many Chinese people used to      18      each other with “Have you had your meal？” to show their friendliness.Recently，a new greeting has become      19      in many Chinese cities，namely “Have you      20      weight？” Chen Xin，a manager of a media company in Hangzhou，has      21      his friends after successfully getting      22     .“Following instructions from my nutritionist，I went on a      23     and lost 10 kg，” Chen said with a      24      smile. In recent years，food-delivery services have been growing fast and entering every corner of Chinese cities.Also，Chinese people can      25      buy foods from all over the world.But people are paying more and more attention to their      26     . More people are becoming      27      with various terms，such as “low calories”，“sugar cut-off” and “light food”． “I used to eat a lot of unhealthy food，which brought me much      28     ，” Chen said. “Now my health indicators(指标) are becoming      29     ，and I can feel that my body is in good      30      again.” Chen is not alone.Many Chinese are troubled with “diseases of richness”，including obesity and high blood pressure，as the quality of life has greatly      31      over the past decades.Most people need to worry about if they have a healthy diet，      32      if they have enough food. 18.A.ask B.question C.tell D.greet 19.A.important B.necessary C.popular D.usual 20.A.cut B.lost C.catch D.gain 21.A.surprised B.excited C.frightened D.scared 22.A.fatter B.fitter C.slimmer D.stronger 23.A.diet B.walk C.sport D.food 24.A.relaxed B.confused C.interested D.satisfied 25.A.hardly B.simply C.easily D.quickly 26.A.mind B.body C.wealth D.health 27.A.similar B.familiar C.strange D.curious 28.A.trap B.mistake C.trouble D.difficulty 29.A.formal B.normal C.high D.low 30.A.shape B.level C.situation D.condition 31.A.processed B.improved C.changed D.enlarged 32.A.rather than B.or rather C.other than D.or other 【答案】18.D 19.C 20.B 21.A 22.C 23.A 24.D 25.C 26.D 27.B 28.C 29.B 30.D 31.B 32.A 【解析】语篇解读：这是一篇说明文。文章主要说明了随着生活水平的大幅提高，人们不必担心食物是否充足，并且越来越注重健康饮食和身体健康。 18. 根据常识和下一句的“a new greeting(一种新的问候) ”可知，此处指的是“问候”，故选D项。 19. 根据空后的“in many Chinese cities”可推知，这种问候是“流行的”，故选C项。 20. 根据下文“I went on a      and lost 10 kg”可知，此处是在说“减肥”，短语lose weight表示“减肥”，为问候的内容“你瘦了吗？” 故选B项。 21. 根据下文提到他瘦了10公斤可推知，这件事让他的朋友们很惊讶，故选A项。 22. 根据下文提到的“lost 10 kg(瘦了10公斤)”可知，他变得更苗条了，故选C项。 23. 根据“lost 10 kg(瘦了10公斤)”可知，他按照营养师的指示节食之后瘦了，短语go on a diet表示“节食”，故选A项。 24. 前文提到他瘦了10公斤后变得更苗条了，由此可推知他说这些话时是满意的，故选D项。 25. 根据前一句“In recent years，...every corner of Chinese cities.”可知，接下来所描述的“从世界各地买食物”对于中国人来说也是容易的，故选C项。 26. 根据下一句提到的术语“‘low calories’，‘sugar cut-off’ and ‘light food’”可知，中国人越来越关注自己的健康，故选D项。 27. 根据前文提到的中国人越来越关注自己的健康，所以他们对这些术语应该是越来越熟悉，故选B项。 28. 根据“unhealthy food(不健康的食物)”可推知，吃大量的不健康食物给他带来的是“麻烦”，故选C项。 29. 根据并列句后的内容“我能感觉到我的身体又恢复了健康”可知，作者的健康指标恢复正常，故选B项。 30. 根据前一句提到作者的健康指标恢复正常可知他感觉身体恢复了健康，短语in good condition表示“身体健康”，故选D项。 31. 根据“diseases of richness(富贵病)”可知，中国人变得更富裕了，生活质量大幅提高，故选B项。 32. 根据前文提到“中国人的生活质量大幅提高”可知，大多数人不用担心食物是否足够了，因此此处是转折关系，故选A项。 Passage 6 （2025-2026·湖南长沙高二下期末）On Monday, Luckin Coffee opened its first physical store in Manhattan. New Yorkers can now try its fruity lattes, but many may not realize that this brand’s journey reflects 33.                    inspiring cultural exchange. For a long time, Starbucks symbolized American coffee. When it entered China, it adjusted menus to sweeter, milkier drinks 34.                    (suit) local tastes. Later, Chinese brands like Luckin began to rise. By 2024, China’s coffee consumption 35.                    (hit) 300,000 tons, which made it one of the world’s fastest-growing markets. 36.                    (found) in 2017, Luckin is now China’s largest coffee chain with over 24,000 shops. It gained popularity via new flavors, low prices, and stands out 37.                    its tech-driven services — you can order and pay in seconds on your phone, 38.                    (make) everything fast and simple. Though coffee arrived in China in the 1800s, its popularity only boomed with the country’s 39.                    (economy) growth. Luckin sources beans from Yunnan, a major coffee-growing region in China. This not only supports local farmers, but 40.                    (active) introduces Yunnan’s unique flavors to the world. Now, Luckin is entering the competitive U.S. market, 41.                    many big brands already exist. While challenging, its 42.                    (expand) represents a new step in global coffee culture, introducing Chinese-style coffee and Yunnan beans to American consumers. More than just a drink, coffee serves as a cultural bridge, linking China and the U.S. in every cup. 【答案】33.an 34.to suit 35.had hit 36.Founded 37.for 38.making 39.economic 40.actively 41.where 42.expansion 【解析】语篇解读：这是一篇说明文。文章以瑞幸咖啡入驻美国曼哈顿市场为切入点，介绍了中美咖啡市场的发展与文化交融，展现了国货咖啡品牌走向世界、输出中国特色饮食文化的全新趋势。 33. 考查冠词。此处泛指一次鼓舞人心的文化交流，为首次提及。修饰词inspiring以元音音素开头，需用不定冠词an。故填an。 34. 考查非谓语动词。此处用动词不定式作目的状语，星巴克调整饮品口味的目的是适配中国本土消费者的口味，符合不定式表目的的用法。故填to suit。 35. 考查动词时态。时间状语“By 2024”意为“到2024年为止”，是过去完成时的典型标志，强调截止到过去某一时间已经完成的动作，故用had hit。故填had hit。 36. 考查非谓语动词。本句已有谓语动词is，此处为过去分词作状语。逻辑主语Luckin与found（创立）之间为被动关系，且位于句首首字母需大写。故填Founded。 37. 考查介词。固定搭配stand out for... 意为“因……脱颖而出、因……出众”，是固定短语，贴合句意。故填for。 38. 考查非谓语动词。本句已有完整主句，此处为现在分词作结果状语。前文手机快速下单支付的行为，与make为主动关系，表自然而然的结果。故填making。 39. 考查形容词。此处需要形容词修饰名词growth，作前置定语。economy的形容词形式economic意为“经济的”，economic growth为固定搭配，意为“经济增长”。故填economic。 40. 考查副词。此处需要副词修饰动词introduces，作状语。active的副词形式为actively，意为“积极地”。故填actively。 41. 考查定语从句。此处引导非限制性定语从句，先行词为表地点的the U.S. market，关系词在从句中充当地点状语，指代“在美国市场”，应用关系副词where。故填where。 42. 考查名词。空前有形容词性物主代词its修饰，此处需要名词作句子主语。expand的名词形式为expansion，意为“扩张、拓展”。故填expansion。 迁移应用篇 一、根据提示完成句子 1.单句写作(应用文写作——饮食情结) 1．有各种各样的食物供我们选择。(varieties of) ________________________________________________________________________________ 2．根据一些研究，我们所吃的食物与情感有关。(associate) ________________________________________________________________________________ 3．我们的幸福感与我们家乡本土的食物相关。(be linked to) ________________________________________________________________________________ 4．而且，吃伴随着我们成长的食物可以缓解思乡之情。(relieve) ________________________________________________________________________________ 5．每当我想家的时候，我就会吃一碗面条。它会很奏效，给我一种安全感。(whenever) ________________________________________________________________________________ 【答案】1.There are varieties of foods for us to choose from. 2.According to some researches，the food we eat is associated with emotions. 3.Our feelings of happiness is linked to the food which is native to our hometown. 4.What’s more，eating the food we grow up with can relieve feeling of homesickness. 5.Whenever I am homesick，I will eat a bowl of noodles which can do the trick and give me a sense of safety. 二、应用文写作 2.（2026-2027·湖南湘潭高三上模拟）假定你是李华，外教Allen本周六计划邀请2-3名同学去家里做客，并要求每位同学分享一道拿手菜。请给Allen写一封自荐邮件，内容包括： （1）介绍你准备带的菜； （2）阐述你选择的理由。 注意： （1）写作词数应为80个左右。 （2）请按如下格式在答题卡的相应位置作答。 Dear Allen, ________________________________________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ Yours, Li Hua 【答案】【参考例文】 Dear Allen, Hearing that you will invite some students to your home for a dinner party this Saturday I’m writing to recommend myself to join you. I plan to bring home-made scrambled eggs with tomatoes a typical Chinese dish. It tastes fresh and sweet and is easy to digest. Besides it represents ordinary but warm daily food in China. I hope this simple dish can help you and other classmates know more about our ordinary Chinese food culture. I’m looking forward to the happy gathering. Thank you!  Yours, Li Hua $Unit 1 Food Matters 外刊拓展提升（多题型专练） 识·单元要点概览 读·外刊拓展阅读 （来源：Campus Times）The smell of fried chicken and collard greens pulled students into Douglass Community Kitchen on Wednesday afternoon, where local Rochester chef Dede Gause, known professionally as “Chef Dede” of DDEggs & More, stood at the stove for a cooking demo centered on soul food that turned into something closer to a lesson in culture and community. Originating from the kitchens of enslaved Africans and carried forward through generations, soul food is a cuisine defined by its deep flavors, resourcefulness, and enduring cultural significance. This event was part of “Culinar(i)Zone,” a series hosted by URochester’s Barbara J. Burger iZone in collaboration with RIT’s Center for Urban Entrepreneurship, designed to connect students with Rochester’s local food scene while highlighting its cultural significance. Through a live demonstration and tasting, Chef Dede prepared fried chicken, baked macaroni and cheese, and collard greens – dishes rooted in Black Southern history. Students leaned in as she explained the methods and care that go into each plate. For Chef Dede, soul food is deeply personal, grounded in “family and cooking with love.” Chef Dede shared: “My demonstration is one thing, but when I’m at home, I’m dancing, talking to my food… the soul is the heart.” Throughout the demonstration, Chef Dede described soul food as a practice shaped across generations and regions, influenced by her father’s South Carolina roots and her mother’s Baltimore upbringing. At the same time, she encouraged students to make recipes of their own. “Keep old things in your mind, but there’s nothing wrong with bringing in something new,” she said. That philosophy was reflected in her approach to cooking. As she walked students through each step, from cleaning the chicken to seasoning flour with spices like cayenne and Cajun blends, she repeatedly encouraged students to experiment. “Don’t use the directions on the back — that’s the basics,” she explained. “Keep trying until you figure out something you like.” Her teaching extended beyond technique to a broader message about creativity and confidence. Whether discussing the importance of using a “potlikker,” the seasoned liquid used in dishes like collard greens, or adding unexpected ingredients for presentation or flavor, Chef Dede explained cooking as an evolving, personal process. “I hope that when you go back and you’re talking with your loved ones, you experiment, you try something new,” she said. “If you don’t try it, you’ll never know.” The event also highlighted the role of food in building community. As students gathered around the demonstration, asked questions, and later shared a meal, the space became one of connection between cultures, people, and experiences. For many, the experience went beyond tasting dishes. It offered insight into the history and meaning behind the food. Outside of the kitchen, Chef Dede balances her work as a catering chef with her roles as a teacher and a mother. Running DDEggs & More has allowed her to build a loyal clientele, including within the Rochester school district where she works. Still, she described cooking as a constant learning process. “Chefs learn every day,” she said. “We are always trying something new,” Chef Dede’s cooking event left students with a better understanding of what it means to cook, learning that cooking is not simply following the directions, but often requires creative experimentation. This experimentation has shaped the culinary aspects of soul food for hundreds of years, and thanks to chefs like Dede Gause, it continues to evolve. 【全文翻译】 周三下午，炸鸡和羽衣甘蓝炖菜的香味把学生们吸引到了道格拉斯社区厨房。在那里，罗切斯特本地厨师迪德·高斯（Dede Gause）——业界人称"DDEggs & More"的"迪德大厨"——站在灶台前，进行一场以灵魂食物（soul food）为主题的烹饪示范，而这堂课最终演变成了一次关于文化与社区的教育。 灵魂食物起源于被奴役的非洲黑人的厨房，并世代传承至今。它是一种以浓郁风味、巧用食材的智慧和深远的文化意义为特色的菜系。 此次活动是"Culinar(i)Zone"系列活动的组成部分，由罗切斯特大学芭芭拉·J·伯杰 iZone 与罗切斯特理工学院城市创业中心联合举办，旨在让学生们走近罗切斯特本地的美食圈，并凸显其文化意义。在整场现场演示与品鉴活动中，迪德大厨制作了炸鸡、烤通心粉和奶酪以及羽衣甘蓝炖菜——这些菜肴都深深植根于美国南部的黑人历史。当她讲解每一道菜背后的工序与用心时，学生们不禁凑近了身子。 对迪德大厨而言，灵魂食物有着深厚的个人情感，植根于“家庭与满怀爱意的烹饪”。她分享道：“我的示范是一回事，但在家里做饭时，我会边跳舞边和我的食物说话……灵魂就是那颗心。” 在演示过程中，迪德大厨将灵魂食物描述为一种历经世代与地域塑造的烹饪实践——她的父亲来自南卡罗来纳州，母亲成长于巴尔的摩，这一菜系也深受两地影响。与此同时，她鼓励学生们创造属于自己的食谱。"把旧的东西记在心里，但引入一些新东西也没有什么不对，"她说。 这一理念也体现在她的烹饪方式上。从清理鸡肉，到用卡宴辣椒和卡真混合香料给面粉调味，她带着学生们一步步走完所有工序，并不断鼓励大家大胆尝试。"别照着包装背面的说明做——那只是基础，“她解释道，"不断尝试，直到摸索出你喜欢的味道。" 她的教导不止于技巧，更延伸到关于创造力与自信的 broader message（更广层面的启示）。无论是讲到"potlikker"（菜汤精华，即烹制羽衣甘蓝等菜肴时留下的调味汤汁）的重要性，还是为了让菜品在摆盘或风味上出彩而加入意想不到的食材，迪德大厨都把烹饪阐释为一个不断演进、极具个人色彩的过程。 “我希望你们回去和所爱的人一起做饭时，能大胆试验、尝试新东西，"她说，“不试，你就永远不会知道。” 这次活动还凸显了食物在凝聚社区方面的作用。当学生们围聚在操作台前、踊跃提问、随后共享一餐时，这个空间便成了连接不同文化、人群与经历的纽带。对许多人来说，这份体验远不止品尝菜肴那么简单——它让人得以洞察食物背后的历史与意义。 在厨房之外，迪德大厨还要在宴会厨师的工作之外，兼顾教师与母亲的多重身份。经营 DDEggs & More 让她积累了一批忠实客户，其中包括她任职的罗切斯特学区。尽管如此，她仍把烹饪视为一个永无止境的学习过程。"厨师每天都在学习，“她说，"我们一直在尝试新的东西。" 迪德大厨的烹饪活动让学生们对“烹饪意味着什么"有了更深的理解——他们认识到，烹饪并非简单地照章操作，而往往需要创造性的尝试。正是这种尝试，数百年来塑造着灵魂食物的烹饪特质；而得益于迪德·高斯这样的厨师，它至今仍在不断演进。 【核心词汇】 ( 1 / 13 ) 学科网（北京）股份有限公司 学科网（北京）股份有限公司 话题词汇 ① soul food n. 灵魂食物（美国南方黑人传统菜） ② cuisine n. 菜肴；菜系 ③ cultural significance n. 文化意义 ④ demonstration n. 示范；演示 ⑤ tasting n. 品尝（活动） ⑥ be rooted in 植根于…… ⑦ resourcefulness n. 巧用资源的智慧 ⑧ enduring adj. 持久的，不朽的 ⑨ culinary adj. 烹饪的 ⑩ evolve v. 演变；发展 【高频词汇】 ⑪ originate from 起源于…… ⑫ carry forward 传承，发扬 ⑬ lean in 凑近（身子） ⑭ be grounded in 以……为基础；植根于 ⑮ shape v. 塑造 ⑯ encourage sb. to do sth. 鼓励某人做某事 ⑰ experiment v. 尝试；试验 ⑱ extend beyond 延伸到……之外 ⑲ technique n. 技巧 ⑳ confidence n. 自信 ㉑ highlight v. 突出；强调 ㉒ build community 构建社区（共同体） ㉒ client n. 客户 ㉓ loyal adj. 忠实的 ㉔ in spite of 尽管 ㉕ balance...with... 在……与……之间取得平衡 【长难句分析】 1. The smell of fried chicken and collard greens pulled students into Douglass Community Kitchen on Wednesday afternoon, where local Rochester chef Dede Gause, known professionally as "Chef Dede" of DDEggs & More, stood at the stove for a cooking demo centered on soul food that turned into something closer to a lesson in culture and community. 句意： 周三下午，炸鸡和羽衣甘蓝炖菜的香味把学生们吸引到了道格拉斯社区厨房。在那里，罗切斯特本地厨师迪德·高斯——业界人称"DDEggs & More"的"迪德大厨"——站在灶台前，进行一场以灵魂食物为主题的烹饪示范，而这堂课最终演变成了一次关于文化与社区的教育。 分析： 本句主干为 The smell...pulled students into Douglass Community Kitchen；where 引导非限制性定语从句，修饰先行词 Douglass Community Kitchen；从句中 known professionally as "Chef Dede" of DDEggs & More 为过去分词短语作后置定语，修饰 Dede Gause；centered on soul food 为过去分词短语作后置定语，修饰 demo；that turned into something closer to a lesson... 为限制性定语从句，修饰 demo。 2. Originating from the kitchens of enslaved Africans and carried forward through generations, soul food is a cuisine defined by its deep flavors, resourcefulness, and enduring cultural significance. 句意： 灵魂食物起源于被奴役的非洲黑人的厨房，并世代传承至今。它是一种以浓郁风味、巧用食材的智慧和深远的文化意义为特色的菜系。 分析： 句首 Originating from...and carried forward... 为现在分词与过去分词短语并列作状语，其逻辑主语为 soul food（soul food 与 originate 是主动关系，与 carry forward 是被动关系）；主干为 soul food is a cuisine；defined by its deep flavors... 为过去分词短语作后置定语，修饰 cuisine。 3. This event was part of "Culinar(i)Zone," a series hosted by URochester's Barbara J. Burger iZone in collaboration with RIT's Center for Urban Entrepreneurship, designed to connect students with Rochester's local food scene while highlighting its cultural significance. 句意： 此次活动是"Culinar(i)Zone"系列活动的组成部分，该系列由罗切斯特大学芭芭拉·J·伯杰 iZone 与罗切斯特理工学院城市创业中心联合举办，旨在让学生们走近罗切斯特本地的美食圈，并凸显其文化意义。 分析： 主干为 This event was part of "Culinar(i)Zone"；a series 为 "Culinar(i)Zone" 的同位语；hosted by... 为过去分词短语作后置定语，修饰 series；in collaboration with...（与……合作）为介词短语作状语；designed to connect students with... 为过去分词短语作后置定语；while highlighting... 为省略式时间状语从句（= while it is highlighting...）。 4. Whether discussing the importance of using a "potlikker," the seasoned liquid used in dishes like collard greens, or adding unexpected ingredients for presentation or flavor, Chef Dede explained cooking as an evolving, personal process. 句意：无论是讲到"potlikker"（烹制羽衣甘蓝等菜肴时留下的调味汤汁）的重要性，还是为了让菜品在摆盘或风味上出彩而加入意想不到的食材，迪德大厨都把烹饪阐释为一个不断演进、极具个人色彩的过程。 分析： Whether……or……（无论是……还是……）引导让步状语从句的省略结构，其逻辑主语与主句主语 Chef Dede 一致；从句中 used in dishes like collard greens 为过去分词短语作后置定语，修饰 the seasoned liquid；主干为 Chef Dede explained cooking as an evolving, personal process，其中 explain...as... 意为"把……阐释为……”。 5. Chef Dede's cooking event left students with a better understanding of what it means to cook, learning that cooking is not simply following the directions, but often requires creative experimentation. 句意： 迪德大厨的烹饪活动让学生们对“烹饪意味着什么"有了更深的理解——他们认识到，烹饪并非简单地照章操作，而往往需要创造性的尝试。 分析： 主干为 Chef Dede's cooking event left students with a better understanding，leave sb. with... 意为"使某人带着/留有……"；of what it means to cook 为介词短语作后置定语，修饰 understanding，其中 what it means to cook 为宾语从句（it 为形式主语，真正的主语为不定式 to cook）；learning that... 为现在分词短语作伴随状语；not simply...but... 为并列结构，表示"不仅……而且/而是……"。 练·能力培优拔高 培优提升篇 Passage 1 （2025-2026·湖南怀化高二下期末）Can AI chatbots offer reliable diet advice for teenagers? A recent study suggests the answer is negative. Researchers conducted an investigation into AI-generated weight-loss meal plans for adolescents. They input diet-loss requests from fictional 15-year-old users into five widely used free AI chatbots. Afterwards, they compared these AI-produced meal plans with those professionally designed by qualified dietitians (营养学家). The findings, published in Frontiers in Nutrition, revealed significant risks. Though AI-designed diet plans appear reasonable on the surface, they follow a dangerous nutritional pattern. These plans are extremely low in calories and carbohydrates, yet they advise excessive intake of protein and fat. Statistically, AI meal plans contain roughly 700 fewer calories daily than professional ones, equal to the calorie intake of a full missed meal. Such unbalanced diet guidance is extremely risky for teenagers. As Betül Bilen, a leading nutrition scientist, puts it, adolescence is a critical stage for physical growth, bone formation and brain development. Severe calorie restriction may disturb these vital developmental processes and increase the possibility of disordered eating. Furthermore, health professionals state that AI lacks the holistic approach of human experts. Professional dietitians take multiple key factors into account, including teenagers’ medical history, financial budget, family environment and emotional state. However, chatbots fail to automatically analyze these complex variables (变量). Worse still, if AI strengthens teenagers’ unhealthy beliefs about weight loss, it will create greater barriers to clinical (临床的) treatment. Although digitally skilled teenagers tend to double-check online information instead of following it blindly, the study raises widespread concern. As more adolescents seek life guidance from AI, the line between beneficial technological help and potential health hazards becomes blurred. Further research is required to explore how AI tools affect teenagers’ long-term eating behaviors in real life. 1. How does the author start the passage? A.By describing a personal experience. B.By posing a question and answering it. C.By explaining a common phenomenon. D.By comparing two different viewpoints. 2. What can we infer from the findings in the study of Frontiers in Nutrition? A.Low calorie intake benefits teens’ weight loss. B.AI meal plans may do harm to teenagers’ health. C.Professional diets are less scientific than AI ones. D.Teenagers prefer AI chatbots to professional dietitians. 3. What does the underlined word “holistic” in paragraph 4 probably mean? A.Comprehensive. B.Creative. C.Accessible. D.Efficient. 4. What is the author’s main purpose of writing the text? A.To introduce the AI chatbots for diet advice. B.To compare AI with professional diet guidance. C.To advocate further AI technology improvement. D.To warn teenagers of hidden risks of AI diet advice. Passage 2 （2025-2026·辽宁抚顺高二下期末）Search online and you will find countless DIYbio trends that promise healthier aging, from using hyperbaric oxygen therapy to sleeping under red lights. But research from Tufts University points to a much simpler lifestyle change that appears to work: eating slightly fewer calories. The findings come from CALERIE, short for Comprehensive Assessment of Long-term Effects of Reducing Intake of Energy. In the study, 143 participants tried to reduce their calorie intake by 25% for two years, while 75 others continued eating normally as the control group. Researchers found notable improvements among the participants who reduced calories. Many shifted their diets away from fats and toward more protein and carbohydrates. Although the group achieved only about a 12% calorie reduction instead of the targeted 25%, they still experienced significant declines in blood pressure, LDL cholesterol, and insulin levels compared with the control group. A paper released earlier this year found that lowering calorie intake did not reduce the overall nutritional quality of participants’ diets. “The most exciting part is that we saw these benefits with only a moderate level of restriction that’s feasible for most people. It doesn’t have to take extreme measures. For some people, just skipping a large daily sugary coffee drink can do the trick,” says Sai Krupa Das, one of the researchers. Researchers are still unable to understand exactly why calorie restriction boosts health. One theory is that eating less helps the body generate energy more efficiently while producing fewer reactive oxygen species, unstable molecules (分子) that can damage cells and contribute to diseases ranging from cancer to Parkinson’s disease. One test confirmed that the participants in the calorie restriction group had lower levels of these molecules than the control group. The CALERIE project is still ongoing. Researchers still do not know whether calorie restriction works best as a permanent lifestyle or as a shorter-term intervention. “I think the follow-up was necessary given such promising results in the primary study, and it is crucial to see how things play out over time,” Das says. 5. What is the effective way to slow aging according to the research from Tufts University? A.Receiving oxygen treatment. B.Using red lights while sleeping. C.Trying various DIYbio methods. D.Cutting down food calories a little. 6. What do we know about the calorie-cutting participants? A.They took in much less protein. B.They quitted before the deadline. C.Their health indicators turned better generally. D.Their diets were richer than the control group’s. 7.（What does the underlined word “feasible” in paragraph 4 mean? A.Strange. B.Practical. C.Suspicious. D.Predictable. 8.Why do researchers carry out further research? A.To explore long-term effects of calorie restriction. B.To figure out new approaches to restricting calories. C.To explain why calorie restriction improves health. D.To detect how reactive oxygen species harm health. Passage 3 （2022·新高考全国Ⅰ卷）Like most of us，I try to be mindful of food that goes to waste. The arugula(芝麻菜) was to make a nice green salad，rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed，the arugula went bad. Even worse，I had unthinkingly bought way too much; I could have made six salads with what I threw out. In a world where nearly 800 million people a year go hungry，“food waste goes against the moral grain，” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away—from “ugly” (but quite eatable) vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans. Producing food that no one eats wastes the water，fuel，and other resources used to grow it. That makes food waste an environmental problem. In fact，Royte writes，“if food waste were a country，it would be the third largest producer of greenhouse gases in the world. ” If that’s hard to understand，let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time—but for him，it’s more like 12 boxes of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington，D. C. ，which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished(有瑕疵的)produce that otherwise would have rotted in fields. And the strawberries？Volunteers will wash，cut，and freeze or dry them for use in meals down the road. Such methods seem obvious，yet so often we just don’t think. “Everyone can play a part in reducing waste，whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat，” Curtin says. 9. What does the author want to show by telling the arugula story? A.We pay little attention to food waste. B.We waste food unintentionally at times. C.We waste more vegetables than meat. D.We have good reasons for wasting food. 10. What is a consequence of food waste according to the text? A.Moral decline. B.Environmental harm. C.Energy shortage. D.Worldwide starvation. 11. What does Curtin’s company do? A.It produces kitchen equipment. B.It turns rotten arugula into clean fuel. C.It helps local farmers grow fruits. D.It makes meals out of unwanted food. 12.What does Curtin suggest people do? A.Buy only what is needed. B.Reduce food consumption. C.Go shopping once a week. D.Eat in restaurants less often. Passage 4 （2025-2026·湖南长沙高二下期末）Food Technology is a vital subject but has fallen out of favour in recent years, overshadowed by “academic” subjects.       13       As a Food Technology teacher, I firmly believe that the time has come to reinvent it Engaging students in Food Technology can help shape practical problem-solving skills, enabling them to make more informed choices about their diets. But Food Technology must evolve to meet the demands of the modern age.       14       Instead, a modern food tech program must be reflective of current culinary (烹饪的) innovations. We need a curricula (课程) that emphasizes fresh, seasonal ingredients, and international cuisines. In an era when students can show off their recipes via social media, we can also seize the opportunity to introduce technology into our food tech classes. Beyond being tools for accessing information, digital platforms have the potential to enhance our culinary instruction techniques. We can task students with developing their own meal-planning apps.       15       In my reimagined Food Technology classes, inclusivity would play a further crucial role. We now live in a multicultural society, where food practices vary widely. By celebrating diverse traditions, we can teach students about nutrition from a range of cultural perspectives.       16       It’s important that students learn to respect and celebrate the differences that food represents. Such an approach would not only help to build their understanding and empathy, but also to enrich and expand their culinary horizons and fuel their interest in trying new foods.       17       Who knows — we might well end up with classrooms full of future chefs, health advocates and food scientists, all eager to come up with their own solutions to the world’s culinary challenges. A.Cooking can bridge differences. B.Each dish tells a unique cultural story. C.Or we can engage them in interactive cooking lessons. D.Gone, after all, are the days of simply boiling cabbage. E.Yet there is a growing awareness of diet-related health issues. F.To achieve that, however, we’ll need more passionate educators. G.Diverse local recipes are seldom mentioned in modern Food Technology Passage 5 Many Chinese people used to      18      each other with “Have you had your meal？” to show their friendliness.Recently，a new greeting has become      19      in many Chinese cities，namely “Have you      20      weight？” Chen Xin，a manager of a media company in Hangzhou，has      21      his friends after successfully getting      22     .“Following instructions from my nutritionist，I went on a      23     and lost 10 kg，” Chen said with a      24      smile. In recent years，food-delivery services have been growing fast and entering every corner of Chinese cities.Also，Chinese people can      25      buy foods from all over the world.But people are paying more and more attention to their      26     . More people are becoming      27      with various terms，such as “low calories”，“sugar cut-off” and “light food”． “I used to eat a lot of unhealthy food，which brought me much      28     ，” Chen said. “Now my health indicators(指标) are becoming      29     ，and I can feel that my body is in good      30      again.” Chen is not alone.Many Chinese are troubled with “diseases of richness”，including obesity and high blood pressure，as the quality of life has greatly      31      over the past decades.Most people need to worry about if they have a healthy diet，      32      if they have enough food. 18.A.ask B.question C.tell D.greet 19.A.important B.necessary C.popular D.usual 20.A.cut B.lost C.catch D.gain 21.A.surprised B.excited C.frightened D.scared 22.A.fatter B.fitter C.slimmer D.stronger 23.A.diet B.walk C.sport D.food 24.A.relaxed B.confused C.interested D.satisfied 25.A.hardly B.simply C.easily D.quickly 26.A.mind B.body C.wealth D.health 27.A.similar B.familiar C.strange D.curious 28.A.trap B.mistake C.trouble D.difficulty 29.A.formal B.normal C.high D.low 30.A.shape B.level C.situation D.condition 31.A.processed B.improved C.changed D.enlarged 32.A.rather than B.or rather C.other than D.or other Passage 6 （2025-2026·湖南长沙高二下期末）On Monday, Luckin Coffee opened its first physical store in Manhattan. New Yorkers can now try its fruity lattes, but many may not realize that this brand’s journey reflects 33.                    inspiring cultural exchange. For a long time, Starbucks symbolized American coffee. When it entered China, it adjusted menus to sweeter, milkier drinks 34.                    (suit) local tastes. Later, Chinese brands like Luckin began to rise. By 2024, China’s coffee consumption 35.                    (hit) 300,000 tons, which made it one of the world’s fastest-growing markets. 36.                    (found) in 2017, Luckin is now China’s largest coffee chain with over 24,000 shops. It gained popularity via new flavors, low prices, and stands out 37.                    its tech-driven services — you can order and pay in seconds on your phone, 38.                    (make) everything fast and simple. Though coffee arrived in China in the 1800s, its popularity only boomed with the country’s 39.                    (economy) growth. Luckin sources beans from Yunnan, a major coffee-growing region in China. This not only supports local farmers, but 40.                    (active) introduces Yunnan’s unique flavors to the world. Now, Luckin is entering the competitive U.S. market, 41.                    many big brands already exist. While challenging, its 42.                    (expand) represents a new step in global coffee culture, introducing Chinese-style coffee and Yunnan beans to American consumers. More than just a drink, coffee serves as a cultural bridge, linking China and the U.S. in every cup. 迁移应用篇 一、根据提示完成句子 1.单句写作(应用文写作——饮食情结) 1．有各种各样的食物供我们选择。(varieties of) ________________________________________________________________________________ 2．根据一些研究，我们所吃的食物与情感有关。(associate) ________________________________________________________________________________ 3．我们的幸福感与我们家乡本土的食物相关。(be linked to) ________________________________________________________________________________ 4．而且，吃伴随着我们成长的食物可以缓解思乡之情。(relieve) ________________________________________________________________________________ 5．每当我想家的时候，我就会吃一碗面条。它会很奏效，给我一种安全感。(whenever) ________________________________________________________________________________ 二、应用文写作 2.（2026-2027·湖南湘潭高三上模拟）假定你是李华，外教Allen本周六计划邀请2-3名同学去家里做客，并要求每位同学分享一道拿手菜。请给Allen写一封自荐邮件，内容包括： （1）介绍你准备带的菜； （2）阐述你选择的理由。 注意： （1）写作词数应为80个左右。 （2）请按如下格式在答题卡的相应位置作答。 Dear Allen, ________________________________________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ Yours, Li Hua $ Unit 1 Food Matters 外刊拓展提升（多题型专练） 参考答案 练·能力培优拔高 培优提升篇 Passage 1 【答案】1.B 2.B 3.A 4.D Passage 2 【答案】5.D 6.C 7.B 8.A Passage 3 【答案】9.B 10.B 11.D 12.A Passage 4 【答案】13.E 14.D 15.C 16.B 17.F Passage 5 【答案】18.D 19.C 20.B 21.A 22.C 23.A 24.D 25.C 26.D 27.B 28.C 29.B 30.D 31.B 32.A Passage 6 【答案】33.an 34.to suit 35.had hit 36.Founded 37.for 38.making 39.economic 40.actively 41.where 42.expansion 迁移应用篇 一、根据提示完成句子 【答案】1.There are varieties of foods for us to choose from. 2.According to some researches，the food we eat is associated with emotions. 3.Our feelings of happiness is linked to the food which is native to our hometown. 4.What’s more，eating the food we grow up with can relieve feeling of homesickness. 5.Whenever I am homesick，I will eat a bowl of noodles which can do the trick and give me a sense of safety. 二、应用文写作 【答案】【参考例文】 Dear Allen, Hearing that you will invite some students to your home for a dinner party this Saturday I’m writing to recommend myself to join you. I plan to bring home-made scrambled eggs with tomatoes a typical Chinese dish. It tastes fresh and sweet and is easy to digest. Besides it represents ordinary but warm daily food in China. I hope this simple dish can help you and other classmates know more about our ordinary Chinese food culture. I’m looking forward to the happy gathering. Thank you!  Yours, Li Hua ( 1 / 13 ) 学科网（北京）股份有限公司 学科网（北京）股份有限公司 $