Unit 1 Food for thought 饮食与健康（单元阅读精练）英语外研版必修第二册

Unit 1 Food for thought 饮食与健康 单元阅读精练 Healthy eating during adolescence is important as body changes during this time affect an individual's nutritional and dietary needs. Teenagers are becoming more independent and making many food decisions on their own. Many teenagers experience a rapid growth and an increase in appetite (食欲、胃口) and need healthy foods to meet their growth needs. Compared with young kids, teenagers tend to eat more meals outside their homes. They are also greatly influenced by their friends. For most teenagers, the convenience of food matters a lot. So they may eat too much unhealthy food, such as sweet drinks, fast food or processed food (加工食品). These foods are bad for their physical development. Besides, many teenagers worry about their body shape and often go on a diet. Some girls feel pressure from their friends to stay thin and control their food intake. Both boys and girls may choose to eat less to get a proper weight for sports games or social activities. Make Lunch Fun Children, especially younger ones, are easily influenced by the appearance of food. Funny shapes and bright colors can catch their attention and make them willing to eat. Parents do not need to spend much time making complicated food shapes. Instead, they can spend a few minutes arranging the lunch neatly, writing a warm short note, or using a mold to cut sandwiches or cheese into lovely shapes to make the meal more attractive. Avoid Introducing New Foods at Lunch Time It is necessary to let picky eaters (挑食的孩子) try new foods repeatedly. Usually, a child needs to try a food 10 to 20 times before they finally like it. However, school lunch is not the right time for this. Children are easily distracted at school and seldom have enough time to finish all their food. They will choose familiar food first and totally ignore new food. It is better to provide new foods at family dinners, where parents and family members can encourage children to taste new things. Think Outside the Lunch Box When you think of a common school lunch, you may picture a ham and cheese sandwich, a box of milk and an apple. Sandwiches are healthy, but they can be boring if eaten every day. There is no need to only prepare traditional lunch food. You can pack soup, vegetable salad, Mexican pancakes and even breakfast food for lunch. You can also set special theme days, such as "Macaroni and Cheese Monday", to make lunch time fresh and fun. If your child sometimes eats school meals, you can keep a balance between school food and home-packed lunches, and make meal plans with your child together. 【译文欣赏】 青少年时期的健康饮食十分重要，因为这一阶段身体发生的变化会影响一个人的营养与膳食需求。青少年的独立性不断增强，很多饮食选择都由自己决定。许多青少年会经历快速的生长发育，食欲大增，需要健康食物来满足成长所需。和低龄儿童相比，青少年更多在外就餐，同时也很容易受到同伴的影响。 对大多数青少年来说，食物是否方便获取非常关键。所以他们可能摄入过多不健康食品，比如含糖饮料、快餐或者加工食品。这类食物不利于他们的身体发育。 除此之外，不少青少年会在意自己的身材，常常节食。一些女孩会受到同伴带来的压力，为保持苗条而控制进食量。男孩和女孩都可能为了在体育赛事或社交活动中拥有理想体重而选择少吃东西。 让午餐变得有趣 孩子，尤其是年纪较小的孩子，很容易被食物的外观所影响。有趣的造型、鲜亮的色彩能吸引他们的注意力，让他们愿意进食。家长无需花费大量时间制作复杂的食物造型。取而代之，可以花几分钟把午餐摆放整齐，写上一句暖心小纸条，或是用模具把三明治、奶酪压成可爱的形状，让餐食更有吸引力。 不要在午餐时尝试新食物 要让挑食的孩子反复尝试新食物，这一点很有必要。通常，孩子要尝试 10 到 20 次，才会最终喜欢上一种食物。然而，学校午餐并不是尝试新食物的合适时机。孩子在学校容易分心，很少有充足时间吃完所有食物。他们会优先选择熟悉的食物，完全忽略新食物。最好在家中的晚餐时提供新食物，家长和家人可以鼓励孩子去品尝。 跳出午餐盒的固有思维 一想到常见的学校午餐，你脑海里可能会浮现火腿芝士三明治、一盒牛奶加一个苹果。三明治很健康，但如果天天吃就会乏味。不必只准备传统午餐食材。你可以打包汤品、蔬菜沙拉、墨西哥薄饼，甚至早餐食物当作午餐。 你还可以设置特色主题日，例如 “周一通心粉配芝士日”，让午餐时光新鲜有趣。如果孩子有时候吃学校食堂餐，你可以平衡校餐和自带午餐，和孩子一起制定用餐计划。 【词汇积累】 2 原创精品资源学科网独家享有版权，侵权必究！ ( 1 / 29 ) 学科网（北京）股份有限公司 学科网（北京）股份有限公司 学科网（北京）股份有限公司 1.adolescence n. 青少年时期，青春期 2.nutritional adj. 营养的 3.dietary adj. 饮食的 4.independent adj. 独立的 5.appetite n. 食欲，胃口 6.physical development 短语 身体发育 7.intake n. 摄入量 8.complicated adj. 复杂的 9.arrange v. 摆放；安排 10.mold (mould) n. 模具；v. 塑造 【知识拓展】 ✅ 长难句拆解 Healthy eating during adolescence is important as body changes during this time affect an individual's nutritional and dietary needs. 解析：as引导原因状语从句；主句：Healthy eating ... is important；从句主语 body changes。 翻译：青少年时期的健康饮食十分重要，因为这一阶段身体发生的变化会影响一个人的营养与膳食需求。 ✅ 文化小知识 国外自带午餐（packed lunch）文化：欧美很多中小学生自带午餐盒上学，家长很注重搭配。 【词汇延伸】 1. adolescence n. 青春期 adolescent n. 青少年 adj. 青春期的 ✅ 辨析：teenager（13–19 岁青少年）；adolescent（偏学术，青春期少年） 2. nutrition n. 营养；nutritional adj. 营养的；nutritious adj. 有营养的 3. independently adv. 独立地；independence n. 独立 反义词：dependent adj. 依赖的 4. attract v. 吸引；attractive adj. 吸引人的；attraction n. 吸引力；景点 5. encouragement n. 鼓励；encourage v. 鼓励；discourage v. 使泄气 6. ignore v. 忽视；ignorance n. 无知；ignorant adj. 无知的 【高考真题链接】 （2026·全国二卷·高考真题） The Best Chinese Restaurants Around D．C． The D．C． area is home to many outstanding Chinese restaurants, but diners willing to travel outside the city limits will also be rewarded. Panda Gourmet This not-so-hidden-anymore fine restaurant for Sichuan cuisine is inside the Days Inn off New York Avenue. Dandan noodles and mapo tofu are sure bets. Panda Gourmet offers online ordering for takeout, and delivery is now an option. Open from 11:00 a.m. to 9:45 p.m. Closed on Tuesday. 2700 New York Ave NE, Washington, DC 20002 Shanghai Taste Shanghai Taste offers arguably the best soup dumplings in the area. It also serves a variety of chef’s specials, beef with rice cakes, and more. The restaurant is open from 11:00 a.m. to 9:00 p.m. Tuesday through Sunday, offering call-in orders and pickups. 1121 Nelson St, Rockville, MD 20850 Gourmet Inspirations The spacious dining room is regularly filled with customers enjoying dumplings and a variety of noodle and rice dishes. Customers can also place pickup orders online for lunch or dinner until 8:00 p.m. six days a week. Closed on Tuesday. 2646 University Blvd W, Silver Spring, MD 20902 Queen’s English This nice Cantonese restaurant in Columbia Heights quickly became a destination for chef Henji Cheung’s Hong Kong-style cooking and co-owner Sarah Thompson’s natural wine list that earned her a Michelin nod. Reserve a spot indoors, at its chef’s counter, or covered dog-friendly patio (露台), with creative wine tastings in the mix. Dinner hours: Tuesday through Thursday 5:30 p.m. — 9:00 p.m. (last seating); Friday and Saturday 5:00 p.m. — 9:30 p.m. (last seating). Closed on Sunday and Monday. 3410 11th St NW, Washington, DC 20010 1．What service is available only at Panda Gourmet? A．Call-in orders. B．Free packing. C．Takeout delivery. D．Online pickup orders. 2．Which restaurant can you go to for beef with rice cakes? A．Panda Gourmet. B．Shanghai Taste. C．Gourmet Inspirations. D．Queen’s English. 3．What do we know about the Cantonese restaurant in Columbia Heights? A．It is open only on weekdays. B．It adopts a no-pet policy. C．It takes no reservations. D．It serves only dinner. ( 原文 1：This nice Cantonese restaurant in Columbia Heights quickly became a destination for chef Henji Cheung’s Hong Kong-style cooking and co-owner Sarah Thompson’s natural wine list that earned her a Michelin nod. 译文：这家位于哥伦比亚高地的粤菜馆迅速成为打卡胜地，这里有张亨利主厨的港式菜品，还有联合店主萨拉・汤普森的天然葡萄酒单，这份酒单为她赢得了米其林的认可。 ✅ 句子拆分： 主干：This nice Cantonese restaurant quickly became a destination. in Columbia Heights：后置定语修饰 restaurant for chef Henji Cheung’s Hong Kong-style cooking and co-owner Sarah Thompson’s natural wine list：介词短语修饰 destination，说明因何成为打卡地 that earned her a Michelin nod：定语从句，先行词是natural wine list；that 在从句作主语 原文2：Reserve a spot indoors, at its chef’s counter, or covered dog-friendly patio, with creative wine tastings in the mix. 译文：你可以预订室内座位、主厨吧台座位或是带顶的宠物友好露台座位，还可以体验特色葡萄酒品鉴。 主干：Reserve a spot（祈使句） 三个地点状语并列：indoors /at its chef’s counter / (at) covered dog-friendly patio dog-friendly 合成形容词：允许带狗的、宠物友好型 with creative wine tastings in the mix：with 复合结构作伴随状语；in the mix 除此之外、一并包含在内 原文 3：The spacious dining room is regularly filled with customers enjoying dumplings and a variety of noodle and rice dishes. 译文：宽敞的餐厅里常常坐满食客，品尝饺子以及各类米面主食。 主干：The spacious dining room is filled with customers. is filled with：固定短语，充满…… enjoying dumplings and ...：现在分词短语作后置定语，修饰 customers（customers 和 enjoy 是主动关系） ) ( 1.diner n. 食客，用餐者 2.cuisine n. 菜肴；菜系（书面） 3.takeout n. 外卖食品 4.delivery n. 外卖配送；递送 5.arguably adv. 可以说，堪称 6.spacious adj. 宽敞的 7.reserve v. 预订；保留 8.destination n. 目的地；热门打卡地 9.co-owner n. 联合店主，共有人 10.patio n. 露台，庭院 ) 【综合实战演练】 语篇 题型 体裁 词数 内容简介 Passage1 阅读理解 说明文 274 方便面是否属于不健康食品的争议 Passage2 阅读理解 议论文 365 小学生学习烹饪的多重价值 Passage3 阅读理解 记叙文 321 沙县小吃从地方特色发展为“国民小吃”并走向国际的历程 Passage4 阅读理解 说明文 318 中餐在英国的发展历程 Passage5 阅读理解 议论文 346 如今美国孩子普遍挑食，零食泛滥、家长放权、超市加工食品增多是主因 Passage6 阅读理解七选五 说明文 254 剩食盲盒售卖临期食品，低价售卖以减少食物浪费 Passage7 阅读理解七选五 说明文 186 烹饪作为重要生活技能的多重益处 Passage8 完形填空 说明文 314 用鸡肉替代牛肉可以大幅减少美国人的饮食碳足迹 Passage9 完形填空 说明文 277 饺子承载的中国饮食文化和中西方对饺子的认知差异 Passage10 语法填空 说明文 202 伦敦中餐从粤菜为主向多元地方菜系转变的趋势 Passage 1 （25-26高一上·广西南宁·开学考试） Instant noodles are a favorite quick meal when people don’t want to cook. Picture eating them while watching TV on a stormy night — pure comfort! But many believe they’re just junk food that harms health. The truth is, whether they’re unhealthy depends entirely on how you prepare them. The main issue isn’t the noodles themselves, but the common way people make them: pouring boiling water over dried noodles and adding all the salty seasoning packets. These flavor packets contain high levels of salt and artificial additives (人工添加剂), making this version unbalanced and unhealthy. Actually, plain instant noodles aren’t terrible. They’re fried during production (which adds some oil and calories), but they fill you up well and provide quick energy when you’re hungry. To make them healthier, cook them properly: boil the noodles first, drain excess starchy (含有淀粉的) water, then use fresh water or broth (肉汤). Crucially, use only half the seasoning packet to reduce salt. Add vegetables like spinach or carrots and protein like an egg or tofu while cooking. This boosts vitamins and protein while cutting sodium (钠). This transforms them into a balanced meal! So, are instant noodles junk food? If prepared lazily with all the seasoning and no extras, yes. But when cooked with less seasoning plus veggies and protein, they become a decent occasional meal. Remember: the secret is variety. Enjoy them once or twice a week as part of a diverse diet, and they won’t harm your health. They’re far less scary than people think — just upgrade your cooking method! 1．What determines if instant noodles are unhealthy? A．Their quick cooking time. B．The time of eating. C．The preparation method. D．The junk food label. 2．What is the major cause of unhealthy instant noodles? A．The dried noodles. B．The flavor packets. C．Using boiling water. D．People avoiding cooking. 3．What is the main purpose of the third paragraph? A．Warn about health dangers. B．Give cooking instructions. C．Argue noodles are harmless. D．List harmful additives. 4．What is the suitable title for the passage? A．Instant Noodles: Not All Waste. B．Instant Noodles: How to Cook? C．Instant Noodles: Eat Sometimes. D．Instant Noodles: What we know? Passage 2 （26-27高一上·甘肃定西·开学考试） Now, primary students learn cooking at school. It has been discussed by teachers and parents. Some think that it is a useful skill for students, while others think it’s a waste of time, and some even think it’s just a show. But do they really understand cooking? It’s been said that good cooking is an art form. The truth is that it’s much more than that. When talking about different foods from all around the world, or cultures and histories of dishes, students are connected to the world and learning history and culture in a new field. When learning cooking, students measure (称量) materials from time to time, or find oil and water don’t usually mix. Students are also learning math and science in practice. The importance of failures in making food is as much as successes. Liu Yu, 11, was crazy about the yummy cakes made by her father and wanted to make one on her own. But when taking her cake out, she was disappointed to find that the cake was hard and black at the bottom. Her father told her that when he was 13, he tried to make cakes, but wasted boxes of eggs. Then, together with her father, Liu Yu found out what had gone wrong and succeeded in making one for the first time. Liu Yu learned from the failure of cooking, and could be braver to face failures. Apart from the practical skills, cooking builds character. It encourages kids to work with others. It also encourages them to be open to foods they might not have tried. Though being good for our health, carrots were hated by 12-year-old Xiao Kun. But he started to love them after he made a salad with them. By cooking, students put down their phones and work together with family members in the kitchen. By cooking, students form the habit of doing labor work. As a part of labor education, cooking is a way to teach kids necessary skills in the 21st century, such as creativity, teamwork and so on. If these skills aren’t taught to today’s students, they might hardly survive (生存) in the future. 1．What does the underlined word “they” in Paragraph 1 refer to? A．Teachers. B．Parents. C．Students. D．Teachers and parents. 2．Paragraph 2 mainly focuses on ________. A．the meaning of learning cooking B．a new field in cultures and histories C．connecting the students to the world in practice D．cooking different foods from all around the world 3．How old was Liu Yu when she first made her own cake? A．11. B．12. C．13. D．21. 4．Why does the writer mention the change of Xiao Kun? A．To show us carrots are good for our health. B．To encourage kids to work with others. C．To teach us how to make a salad with carrots. D．To educate kids to be open to different foods. 5．Which of the following is TRUE? A．Parents all think learning cooking is a waste of time. B．In fact, learning cooking is also learning math and science. C．Liu Yu wasted boxes of eggs when she made her own cake. D．Xiao Kun didn’t like carrots before he was 12 years old. Passage 3 （25-26高一下·重庆·期末） As the first light of dawn filters through the windows, A-Lian Snacks stirs to life. Just after 6 each morning, owner Huang Xiulian weaves through the market stalls, where the scent of fresh pork and vegetables fills the air. She carefully selects the day’s ingredients — pork and freshly made tofu — before returning to her eatery in Shaxian District, Sanming City, Fujian Province, to prepare her signature dishes for the first of her steady stream of regulars. A third-generation member of Shaxian’s small community of traditional snack specialists, Huang is best known for her tofu balls, a delicacy crafted from a closely guarded family recipe. This carefully prepared dish, in which tofu is mixed with ginger, pork belly and mushrooms, bursts with flavor and is packed with nutrients. It is seldom found outside Shaxian. Mindful of changing tastes, Huang has been innovating, with her finely chopped meat filling attracting many diners who line up in front of her shop. Her menu also includes mixed noodles, steamed dumplings, and hearty soups. Their popularity explains why the Shaxian snack is called the “national snack” of China. Not many may know exactly where Shaxian is, but everyone knows its food. Located in central Fujian, the district boasts a 1,600-year history as a busy trading center. Today, it is famous for its cuisine, which has traveled far beyond its borders. In the decades since Shaxian’s humble food stalls first became popular, their snacks have become a nationwide phenomenon. There are more than 80,000 outlets across China, with a presence in dozens of countries and regions worldwide, creating a significant economic force. The Shaxian snack industry has evolved into a powerful driver of both farm incomes and the local economy. This economic impact is achieved through various business forms, ranging from small workshops and street carts to large factories and international operations. This thriving sector now demonstrates how a local specialty can fuel regional prosperity. 1．How does the author start the text? A．With a historical timeline. B．With a menu introduction. C．With a sensory description. D．With a recipe explanation. 2．What can be inferred about Huang’s tofu balls? A．They are the cheapest local snack. B．They are a unique family heritage. C．They focus mainly on nutrition. D．They are designed to attract locals. 3．What has made A-Lian Snacks so popular? A．Large quantities of tastes. B．Extensive chain store networks. C．Long-term trading history. D．Adaptation to customer preferences. 4．What is the best title of the passage? A．Huang Xiulian’s Famous Tofu Balls in Shaxian B．Popular Traditional Recipes of Shaxian Snacks C．Shaxian Snacks: From Local Shop to Global Phenomenon D．The Economic Impact of Shaxian Snacks on Local People Passage 4 （25-26高一下·陕西渭南·期末） It’s thought that the first Chinese immigrants arrived in the UK in the early 19th century, which is around the time the first ever Chinese restaurant opened (1908) in Piccadilly Circus, London. Although this was a great breakthrough for the cuisine (烹饪), it failed to gain popularity for years. Back in the 1950s the idea of Chinese food in the UK and America was tinned Chinese curries, processed foods and confused flavors, like Chinese food on pizza. Takeout restaurants were few and far between and other cuisines with less experimental flavors were favored by Western palates (味觉). It wasn’t until the 1960s and 1970s that Chinese food began getting the recognition it deserved. More Chinese immigrants arrived on Western soil and Chinatown started development in the 1970s, when chefs began talking about exotic (异国的) flavors. One key figure during this period was Kenneth Lo. He published over 30 books on Chinese cooking from the 1950s to the 1990s, with over one million copies sold in Britain. Lo also opened a cooking school in London during the 1980s, which was known as Europe’s first Chinese cooking school. Alongside this, people began opening up to the idea of varied flavors but dishes had to make the most of the ingredients (原料) available in the West. Chinese chefs began to adapt dishes to use readily available ingredients and also appeal more to Western palates. This ended up with the creation of “Western-style Chinese dishes”, like Chop Suey and fortune cookies — dishes that are rarely found in authentic Chinese cuisine. Nowadays, more frequent travel by Britons to China has exposed consumers to more varieties and both authentic (正宗的) and modern Chinese flavors. No longer do those living in the West fear complex and unfamiliar flavors; instead they try to include them in their diet. 1．What happened to Chinese food after the first Chinese restaurant opened in London? A．It went through great changes. B．It went unnoticed for a long time. C．It was mainly sold as takeout food. D．It started to have a big share of the local market. 2．What did Kenneth Lo do to promote Chinese food? A．He wrote many books on Chinese cooking. B．He worked in a Chinese restaurant in Chinatown. C．He commented on popular books on Chinese food. D．He travelled across China to learn Chinese cooking. 3．Why are Chop Suey and fortune cookies mentioned in paragraph 4? A．To prove many ingredients were needed to make them. B．To prove the ingredients used in Western cuisine were simple. C．To show they were the most popular Chinese dishes in London. D．To show Chinese dishes were adapted to satisfy Westerners’ taste. 4．What is the Britons’ attitude toward Chinese food nowadays? A．Unclear. B．Concerned. C．Acceptable. D．Uninterested. Passage 5 （25-26高一下·江苏常州·期末） In 1915 a worried mother from Maine wrote to the United States Children’s Bureau to ask why her son was refusing a variety of foods. Could it be that he did not like them? The expert disagreed and suggested she take him to a doctor. It must be stomach trouble. After all, voluntary food refusal was almost unheard of in America at the time. Children ate what their parents put in front of them. Today American children have become “the pickiest eaters in history”. Helen Zoe Veit argues that changes in adults’ behavior and thinking over the past century “allowed picky eating to hijack (劫持) American childhood”. Before the 20th century, there was no such thing as “children’s food”. Youngsters had wild, limitless appetites. Mark Twain recalled the “rich” meals of his childhood, which included some freshly produced food. Children, like adults, worked up appetites because they used to eat only at meals. The rise of snacking is one of the modern culprits for children’s picky eating habits at the dinner table. Two other things changed in the past century. One was attitudes concerning children’s independence to make their own food choices and new views on the negative side of forcing children to eat certain things. An influential study popularised in the 1940s-50s advised parents that children should be given with more autonomy (自主权) to choose what and how much to eat. Researchers supposed that children should not be denied cake, because to stop providing tasty treats only made them more appealing. The second thing to change was the rise of supermarkets and processed foods. By the mid-1960s, the average American supermarket stocked 7,000 items — ten times as many as in the 1920s. Advertisers began targeting children directly for the first time. Ms Veit criticizes adults for treating food differently from toothbrushing or seat belts. Kids may say they do not want to brush or buckle up (系安全带), but adults refuse them because they know best. Why not so with vegetables or fish? 1．Why is the worried mother in 1915 mentioned? A．To lead into the topic of kids’ picky eating. B．To stress physical causes of food refusal. C．To show parents’ ignorance of kids’ needs. D．To prove eating problems existed long ago. 2．What does the underlined word “culprits” in Paragraph 3 most probably mean? A．mistakes B．limits C．effects D．causes 3．Which reason for kids’ picky eating is mentioned in the text? A．Lack of traditional home-made food. B．More food options from supermarkets. C．Strict rules on kids’ favourite snacks. D．Experts’ warning against processed food. 4．What will the author probably discuss next? A．Harm of processed food to health. B．Influence of ads on kids’ diet choices. C．Proper ways to deal with picky eating. D．Comparison of old and modern diets. Passage 6 （26-27高一上·浙江绍兴·开学考试） In today’s world, where almost anything can be turned into a “blind box”, even surplus food has joined the trend. 1 This service began in 2015 on a Danish website called Too Good To Go, and was introduced to China a few years later. 2 Packaging it into blind boxes helps reduce food waste and has attracted many young customers. For example, a bread blind box costing 15.9 yuan might include three to four types of bread that would normally cost around 50 yuan. 3 Many people have posted online complaints about food quality. “Although I expected it not to be fresh, can you at least ensure food safety and hygiene (卫生)?” wrote one internet user. After picking up his order and storing it in the fridge, he found the bread filling had turned sour by the next morning. In some cases, bread is simply packed in plastic bags without information like expiration dates, making safety hard to guarantee. There are many platforms offering this service. But most orders must be picked up after 7 or 8 p.m. 4 Although leftover blind boxes help reduce food waste and protect the environment, issues like not being able to choose items, no refunds, and safety concerns raise questions about whether they are truly worth buying. Companies and platforms should take social responsibility by providing more reliable products and support to ensure long-term development. 5 Meanwhile, consumers need to improve their awareness of food resources to better enjoy quality food at a good price. A．However, these blind boxes have also faced criticism. B．Most countries have strict laws to control food waste in daily life. C．A regulatory system should also be set up to ensure food safety. D．The food usually includes bread, freshly made drinks, and fruit. E．If customers fail to pick up on time, they cannot cancel or get a refund (退款). F．Blind boxes have become popular among people of all ages in recent years. G．A leftover blind box contains food close to its expiration date (保质期) and is sold at a very low price. Passage 7 （25-26高一下·四川成都·期末） In an age when fast food options and takeout meals are available at our fingertips, cooking may seem to be less important than before. However, cooking is still an essential life skill that goes far beyond just feeding ourselves. 1 Eating healthily. Cooking at home helps you control the ingredients used in your meals. 2 This level of control makes it easier to reduce sugar, salt, and unhealthy fats, which is good for your health. Building life skills. Cooking is not just about the food itself; the process includes many life skills. Preparing meals requires planning, especially when you are busy. 3 Experimenting with different spices and cooking techniques challenges you to think outside the box. 4 Through cooking, you can explore and appreciate various cultures. Learning new recipes and techniques encourages an understanding of different traditions. This helps broaden your horizons and have a better understanding of the world. In a world where people often prefer convenience rather than quality, cooking remains a valuable life skill. 5 Embrace the art of cooking, and you will enhance not just your plate but your entire life experience. A．It has many benefits. B．Exploring cultural differences. C．Cooking also encourages creativity. D．Reducing anxiety and improving mood. E．You can select fresh and healthy ingredients. F．Cooking together can strengthen relationships and deepen trust. G．Every meal you make is an opportunity to learn and take care of yourself. Passage 8 （25-26高一上·上海浦东新·期末） Simply eating chicken rather than beef could cut the average American’s dietary carbon footprint in half, a new survey of 16,800 United States residents suggests. Unsurprisingly, the findings center on meat, a category known for producing high greenhouse gas emissions. But the forecast for meat lovers isn’t entirely 1 : an individual who choose chicken over beef every day for a year could 2 their emissions by roughly the same amount released by driving a car for 3,700 miles. The National Health and Nutrition Examination Survey asked participants to list the foods they had eaten in the past 24 hours, and researchers 3 the greenhouse gases emitted by producing each item. About 20 percent reported eating beef the previous day. The ten foods with the highest carbon footprints were all cuts of beef. Beef also dominated assessments of 4 foods in randomly selected diets: it was the most carbon-heavy choice in 52 percent of cases, followed by mixed-beef dishes, which were the most environmentally unfriendly in 33 percent of diets. To 5 the benefits of eating less beef, the team created a model. In it, a beef-based dish was replaced with chicken-based option 6 keeping the rest of the meal unchanged. By making such a(n) 7 once a day, an individual can reduce their dietary carbon footprint by around 48 percent, without lowering dietary quality, 8 the chicken-based meals contained the same calories. Several factors 9 beef’s big carbon footprint. Meat products generally produce much higher emissions than plant-based foods. Multiple rounds of agriculture — including growing corn or crops to feed livestock and subsequently raising these animals — are necessary, and cattle, 10 cows, give off large amounts of gas. Importantly, beef production uses 20 times as much land and releases 20 times the emissions as growing beans. The cow-centric process also requires more than 10 times the resources needed to produce chicken. 1．A．discouraging B．inspiring C．frightening D．amazing 2．A．improve B．quit C．lower D．prevent 3．A．selected B．calculated C．revealed D．established 4．A．high-impact B．high-energy C．high-calorie D．high-quality 5．A．sum up B．check in C．refer to D．figure out 6．A．while B．before C．until D．once 7．A．solution B．substitution C．procedure D．exploration 8．A．unless B．though C．while D．since 9．A．result from B．belong to C．contribute to D．put aside 10．A．particularly B．obviously C．definitely D．creatively Passage 9 （25-26高一上·黑龙江鸡西·期末） “Dumplings are my favourite Chinese food; with pork and scallions as the filling, they’re delicious.” This is the heartfelt statement of James Ashbridge, an Australian who speaks 1 Chinese. This Australian has a friendly Chinese nickname “Aodabai”. Aodabai lived in Beijing for many years, and it was during that time that he first 2 the deliciousness of dumplings. “The first time I ate dumplings was in Beijing, during the Spring Festival. I was 3 Chinese at Beijing Language and Culture University. A Chinese friend who was from Beijing invited me to his home to 4 the Chinese New Year together. Yes, it was a very good 5 ,” he said. In northern China, there is a 6 , “Nothing is better than dumplings; nothing is more comfortable than lying down.” Dumplings 7 a regular dish on the tables of northern families, 8 during the Spring Festival, when the whole family sits together to make dumplings. This is not only a Chinese New Year’s 9 , but also a family activity that carries a strong emotional 10 . In the West, “dumpling” is a broad term used to 11 a variety of dough-wrapped fillings. From dumplings to soup dumplings, from wontons to glutinous (黏的) rice balls... this simple word 12 the rich Chinese food culture. And many Westerners’ understanding of dumplings is mostly 13 potstickers, soup dumplings, or wontons, and they know very little about the subtle (微妙的) 14 between them. Aodabai said, “In China, dumplings have 15 types. They know what the difference is between dumplings and wontons, one is big and the other is small, that’s how it is.” 1．A．native B．beautiful C．fluent D．professional 2．A．suspected B．tasted C．explored D．understood 3．A．practicing B．meeting C．speaking D．studying 4．A．celebrate B．attend C．congratulate D．spend 5．A．flavour B．memory C．invitation D．culture 6．A．tradition B．festival C．ceremony D．saying 7．A．remain B．keep C．prove D．consider 8．A．exceptionally B．fortunately C．especially D．obviously 9．A．signal B．feature C．custom D．greeting 10．A．expression B．bond C．release D．emphasis 11．A．explain B．include C．regulate D．describe 12．A．carries B．spreads C．reveals D．nurtures 13．A．focused on B．originated from C．conveyed in D．filled with 14．A．similarities B．conflicts C．differences D．preferences 15．A．common B．various C．wonderful D．strange Passage 10 （25-26高一下·云南玉溪·期末） London’s Chinese food scene was once centered around Cantonese dishes. However, it 1 (witness) a remarkable transformation over the past decade, from traditional Cantonese restaurants to 2 diverse range of regional Chinese cuisines, driven by Londoners’ 3 (grow) curiosity about real regional flavors. Hotpot restaurants, 4 the diners could enjoy genuine Sichuan cuisine, such as the popular chain “Spice Kingdom”, have become a major trend. These restaurants 5 (skillful) combine traditional recipes with creative cooking techniques, attracting both locals 6 tourists. Meanwhile, noodle shops specializing in hand-pulled varieties and offering convenient services, like “Noodle Master”, are gradually gaining popularity. At “Sichuan Spice House”, a top-rated restaurant, chilies (辣椒) are usually sourced directly from Sichuan’s farmlands 7 (ensure) the original strong fiery flavor. The owner, Ms. Li, explains, “While adapting to local preferences by adjusting spice levels slightly, we focus on keeping the traditional recipes 8 (pass) down from older generations.” She concentrates 9 strict ingredient selection, which ensures quality and sets her restaurant apart from competitors. The 10 (rich) of food choices in London reflects a broader cultural shift, creating more opportunities for cultural exchange. With its diverse offerings, London is becoming a true global hub for Chinese cuisine. $ Unit 1 Food for thought 饮食与健康 单元阅读精练 Healthy eating during adolescence is important as body changes during this time affect an individual's nutritional and dietary needs. Teenagers are becoming more independent and making many food decisions on their own. Many teenagers experience a rapid growth and an increase in appetite (食欲、胃口) and need healthy foods to meet their growth needs. Compared with young kids, teenagers tend to eat more meals outside their homes. They are also greatly influenced by their friends. For most teenagers, the convenience of food matters a lot. So they may eat too much unhealthy food, such as sweet drinks, fast food or processed food (加工食品). These foods are bad for their physical development. Besides, many teenagers worry about their body shape and often go on a diet. Some girls feel pressure from their friends to stay thin and control their food intake. Both boys and girls may choose to eat less to get a proper weight for sports games or social activities. Make Lunch Fun Children, especially younger ones, are easily influenced by the appearance of food. Funny shapes and bright colors can catch their attention and make them willing to eat. Parents do not need to spend much time making complicated food shapes. Instead, they can spend a few minutes arranging the lunch neatly, writing a warm short note, or using a mold to cut sandwiches or cheese into lovely shapes to make the meal more attractive. Avoid Introducing New Foods at Lunch Time It is necessary to let picky eaters (挑食的孩子) try new foods repeatedly. Usually, a child needs to try a food 10 to 20 times before they finally like it. However, school lunch is not the right time for this. Children are easily distracted at school and seldom have enough time to finish all their food. They will choose familiar food first and totally ignore new food. It is better to provide new foods at family dinners, where parents and family members can encourage children to taste new things. Think Outside the Lunch Box When you think of a common school lunch, you may picture a ham and cheese sandwich, a box of milk and an apple. Sandwiches are healthy, but they can be boring if eaten every day. There is no need to only prepare traditional lunch food. You can pack soup, vegetable salad, Mexican pancakes and even breakfast food for lunch. You can also set special theme days, such as "Macaroni and Cheese Monday", to make lunch time fresh and fun. If your child sometimes eats school meals, you can keep a balance between school food and home-packed lunches, and make meal plans with your child together. 【译文欣赏】 青少年时期的健康饮食十分重要，因为这一阶段身体发生的变化会影响一个人的营养与膳食需求。青少年的独立性不断增强，很多饮食选择都由自己决定。许多青少年会经历快速的生长发育，食欲大增，需要健康食物来满足成长所需。和低龄儿童相比，青少年更多在外就餐，同时也很容易受到同伴的影响。 对大多数青少年来说，食物是否方便获取非常关键。所以他们可能摄入过多不健康食品，比如含糖饮料、快餐或者加工食品。这类食物不利于他们的身体发育。 除此之外，不少青少年会在意自己的身材，常常节食。一些女孩会受到同伴带来的压力，为保持苗条而控制进食量。男孩和女孩都可能为了在体育赛事或社交活动中拥有理想体重而选择少吃东西。 让午餐变得有趣 孩子，尤其是年纪较小的孩子，很容易被食物的外观所影响。有趣的造型、鲜亮的色彩能吸引他们的注意力，让他们愿意进食。家长无需花费大量时间制作复杂的食物造型。取而代之，可以花几分钟把午餐摆放整齐，写上一句暖心小纸条，或是用模具把三明治、奶酪压成可爱的形状，让餐食更有吸引力。 不要在午餐时尝试新食物 要让挑食的孩子反复尝试新食物，这一点很有必要。通常，孩子要尝试 10 到 20 次，才会最终喜欢上一种食物。然而，学校午餐并不是尝试新食物的合适时机。孩子在学校容易分心，很少有充足时间吃完所有食物。他们会优先选择熟悉的食物，完全忽略新食物。最好在家中的晚餐时提供新食物，家长和家人可以鼓励孩子去品尝。 跳出午餐盒的固有思维 一想到常见的学校午餐，你脑海里可能会浮现火腿芝士三明治、一盒牛奶加一个苹果。三明治很健康，但如果天天吃就会乏味。不必只准备传统午餐食材。你可以打包汤品、蔬菜沙拉、墨西哥薄饼，甚至早餐食物当作午餐。 你还可以设置特色主题日，例如 “周一通心粉配芝士日”，让午餐时光新鲜有趣。如果孩子有时候吃学校食堂餐，你可以平衡校餐和自带午餐，和孩子一起制定用餐计划。 【词汇积累】 2 原创精品资源学科网独家享有版权，侵权必究！ ( 1 / 29 ) 学科网（北京）股份有限公司 学科网（北京）股份有限公司 学科网（北京）股份有限公司 1.adolescence n. 青少年时期，青春期 2.nutritional adj. 营养的 3.dietary adj. 饮食的 4.independent adj. 独立的 5.appetite n. 食欲，胃口 6.physical development 短语 身体发育 7.intake n. 摄入量 8.complicated adj. 复杂的 9.arrange v. 摆放；安排 10.mold (mould) n. 模具；v. 塑造 【知识拓展】 ✅ 长难句拆解 Healthy eating during adolescence is important as body changes during this time affect an individual's nutritional and dietary needs. 解析：as引导原因状语从句；主句：Healthy eating ... is important；从句主语 body changes。 翻译：青少年时期的健康饮食十分重要，因为这一阶段身体发生的变化会影响一个人的营养与膳食需求。 ✅ 文化小知识 国外自带午餐（packed lunch）文化：欧美很多中小学生自带午餐盒上学，家长很注重搭配。 【词汇延伸】 1. adolescence n. 青春期 adolescent n. 青少年 adj. 青春期的 ✅ 辨析：teenager（13–19 岁青少年）；adolescent（偏学术，青春期少年） 2. nutrition n. 营养；nutritional adj. 营养的；nutritious adj. 有营养的 3. independently adv. 独立地；independence n. 独立 反义词：dependent adj. 依赖的 4. attract v. 吸引；attractive adj. 吸引人的；attraction n. 吸引力；景点 5. encouragement n. 鼓励；encourage v. 鼓励；discourage v. 使泄气 6. ignore v. 忽视；ignorance n. 无知；ignorant adj. 无知的 【高考真题链接】 （2026·全国二卷·高考真题） The Best Chinese Restaurants Around D．C． The D．C． area is home to many outstanding Chinese restaurants, but diners willing to travel outside the city limits will also be rewarded. Panda Gourmet This not-so-hidden-anymore fine restaurant for Sichuan cuisine is inside the Days Inn off New York Avenue. Dandan noodles and mapo tofu are sure bets. Panda Gourmet offers online ordering for takeout, and delivery is now an option. Open from 11:00 a.m. to 9:45 p.m. Closed on Tuesday. 2700 New York Ave NE, Washington, DC 20002 Shanghai Taste Shanghai Taste offers arguably the best soup dumplings in the area. It also serves a variety of chef’s specials, beef with rice cakes, and more. The restaurant is open from 11:00 a.m. to 9:00 p.m. Tuesday through Sunday, offering call-in orders and pickups. 1121 Nelson St, Rockville, MD 20850 Gourmet Inspirations The spacious dining room is regularly filled with customers enjoying dumplings and a variety of noodle and rice dishes. Customers can also place pickup orders online for lunch or dinner until 8:00 p.m. six days a week. Closed on Tuesday. 2646 University Blvd W, Silver Spring, MD 20902 Queen’s English This nice Cantonese restaurant in Columbia Heights quickly became a destination for chef Henji Cheung’s Hong Kong-style cooking and co-owner Sarah Thompson’s natural wine list that earned her a Michelin nod. Reserve a spot indoors, at its chef’s counter, or covered dog-friendly patio (露台), with creative wine tastings in the mix. Dinner hours: Tuesday through Thursday 5:30 p.m. — 9:00 p.m. (last seating); Friday and Saturday 5:00 p.m. — 9:30 p.m. (last seating). Closed on Sunday and Monday. 3410 11th St NW, Washington, DC 20010 1．What service is available only at Panda Gourmet? A．Call-in orders. B．Free packing. C．Takeout delivery. D．Online pickup orders. 2．Which restaurant can you go to for beef with rice cakes? A．Panda Gourmet. B．Shanghai Taste. C．Gourmet Inspirations. D．Queen’s English. 3．What do we know about the Cantonese restaurant in Columbia Heights? A．It is open only on weekdays. B．It adopts a no-pet policy. C．It takes no reservations. D．It serves only dinner. 【答案】1．C 2．B 3．D 【导语】本文主要介绍华盛顿特区及周边四家知名中餐馆的菜品、订餐方式、营业时间与详细地址信息。 【详解】1．细节理解题。根据Panda Gourmet部分中的“Panda Gourmet offers online ordering for takeout, and delivery is now an option.(熊猫美食家餐厅支持线上点外卖，如今也可以配送。)”可知，该店独有外卖配送服务。 2．细节理解题。根据Shanghai Taste部分中的“It also serves a variety of chef’s specials, beef with rice cakes, and more.(这家店还供应多款主厨特色菜、年糕牛肉以及其他菜品。)”可知，想要吃年糕牛肉可以去Shanghai Taste。 3．细节理解题。根据Queen’s English部分中的“Dinner hours: Tuesday through Thursday 5:30 p.m. — 9:00 p.m. (last seating); Friday and Saturday 5:00 p.m. — 9:30 pm (last seating). Closed on Sunday and Monday.(晚餐营业时间：周二至周四下午5点30分到晚上9点；周五、周六下午5点到晚上9点30分；周日、周一歇业。)”可知，这家餐厅只供应晚餐。 ( 原文 1：This nice Cantonese restaurant in Columbia Heights quickly became a destination for chef Henji Cheung’s Hong Kong-style cooking and co-owner Sarah Thompson’s natural wine list that earned her a Michelin nod. 译文：这家位于哥伦比亚高地的粤菜馆迅速成为打卡胜地，这里有张亨利主厨的港式菜品，还有联合店主萨拉・汤普森的天然葡萄酒单，这份酒单为她赢得了米其林的认可。 ✅ 句子拆分： 主干：This nice Cantonese restaurant quickly became a destination. in Columbia Heights：后置定语修饰 restaurant for chef Henji Cheung’s Hong Kong-style cooking and co-owner Sarah Thompson’s natural wine list：介词短语修饰 destination，说明因何成为打卡地 that earned her a Michelin nod：定语从句，先行词是natural wine list；that 在从句作主语 原文2：Reserve a spot indoors, at its chef’s counter, or covered dog-friendly patio, with creative wine tastings in the mix. 译文：你可以预订室内座位、主厨吧台座位或是带顶的宠物友好露台座位，还可以体验特色葡萄酒品鉴。 主干：Reserve a spot（祈使句） 三个地点状语并列：indoors /at its chef’s counter / (at) covered dog-friendly patio dog-friendly 合成形容词：允许带狗的、宠物友好型 with creative wine tastings in the mix：with 复合结构作伴随状语；in the mix 除此之外、一并包含在内 原文 3：The spacious dining room is regularly filled with customers enjoying dumplings and a variety of noodle and rice dishes. 译文：宽敞的餐厅里常常坐满食客，品尝饺子以及各类米面主食。 主干：The spacious dining room is filled with customers. is filled with：固定短语，充满…… enjoying dumplings and ...：现在分词短语作后置定语，修饰 customers（customers 和 enjoy 是主动关系） ) ( 1.diner n. 食客，用餐者 2.cuisine n. 菜肴；菜系（书面） 3.takeout n. 外卖食品 4.delivery n. 外卖配送；递送 5.arguably adv. 可以说，堪称 6.spacious adj. 宽敞的 7.reserve v. 预订；保留 8.destination n. 目的地；热门打卡地 9.co-owner n. 联合店主，共有人 10.patio n. 露台，庭院 ) 【综合实战演练】 语篇 题型 体裁 词数 内容简介 Passage1 阅读理解 说明文 274 方便面是否属于不健康食品的争议 Passage2 阅读理解 议论文 365 小学生学习烹饪的多重价值 Passage3 阅读理解 记叙文 321 沙县小吃从地方特色发展为“国民小吃”并走向国际的历程 Passage4 阅读理解 说明文 318 中餐在英国的发展历程 Passage5 阅读理解 议论文 346 如今美国孩子普遍挑食，零食泛滥、家长放权、超市加工食品增多是主因 Passage6 阅读理解七选五 说明文 254 剩食盲盒售卖临期食品，低价售卖以减少食物浪费 Passage7 阅读理解七选五 说明文 186 烹饪作为重要生活技能的多重益处 Passage8 完形填空 说明文 314 用鸡肉替代牛肉可以大幅减少美国人的饮食碳足迹 Passage9 完形填空 说明文 277 饺子承载的中国饮食文化和中西方对饺子的认知差异 Passage10 语法填空 说明文 202 伦敦中餐从粤菜为主向多元地方菜系转变的趋势 Passage 1 （25-26高一上·广西南宁·开学考试） Instant noodles are a favorite quick meal when people don’t want to cook. Picture eating them while watching TV on a stormy night — pure comfort! But many believe they’re just junk food that harms health. The truth is, whether they’re unhealthy depends entirely on how you prepare them. The main issue isn’t the noodles themselves, but the common way people make them: pouring boiling water over dried noodles and adding all the salty seasoning packets. These flavor packets contain high levels of salt and artificial additives (人工添加剂), making this version unbalanced and unhealthy. Actually, plain instant noodles aren’t terrible. They’re fried during production (which adds some oil and calories), but they fill you up well and provide quick energy when you’re hungry. To make them healthier, cook them properly: boil the noodles first, drain excess starchy (含有淀粉的) water, then use fresh water or broth (肉汤). Crucially, use only half the seasoning packet to reduce salt. Add vegetables like spinach or carrots and protein like an egg or tofu while cooking. This boosts vitamins and protein while cutting sodium (钠). This transforms them into a balanced meal! So, are instant noodles junk food? If prepared lazily with all the seasoning and no extras, yes. But when cooked with less seasoning plus veggies and protein, they become a decent occasional meal. Remember: the secret is variety. Enjoy them once or twice a week as part of a diverse diet, and they won’t harm your health. They’re far less scary than people think — just upgrade your cooking method! 1．What determines if instant noodles are unhealthy? A．Their quick cooking time. B．The time of eating. C．The preparation method. D．The junk food label. 2．What is the major cause of unhealthy instant noodles? A．The dried noodles. B．The flavor packets. C．Using boiling water. D．People avoiding cooking. 3．What is the main purpose of the third paragraph? A．Warn about health dangers. B．Give cooking instructions. C．Argue noodles are harmless. D．List harmful additives. 4．What is the suitable title for the passage? A．Instant Noodles: Not All Waste. B．Instant Noodles: How to Cook? C．Instant Noodles: Eat Sometimes. D．Instant Noodles: What we know? 【答案】1．C 2．B 3．B 4．A 【导语】文章主要介绍了方便面是否属于不健康食品的争议，指出其健康性取决于烹饪方式。 【解析】 1．细节理解题。根据第一段“The truth is, whether they’re unhealthy depends entirely on how you prepare them.(事实上，它们是否不健康完全取决于你如何准备)”可知，食用方法决定了方便面是否不健康。 2．细节理解题。根据第二段“These flavor packets contain high levels of salt and artificial additives (人工添加剂), making this version unbalanced and unhealthy.(这些调味包含有高盐量和人工添加剂，导致该版本营养失衡且不健康)”可知，不健康方便面的主要成因是调味包中过量的钠盐与人工合成添加剂。 3．推理判断题。根据第三段“Actually, plain instant noodles aren’t terrible. They’re fried during production (which adds some oil and calories), but they fill you up well and provide quick energy when you’re hungry. To make them healthier, cook them properly: boil the noodles first, drain excess starchy (含有淀粉的) water, then use fresh water or broth (肉汤). Crucially, use only half the seasoning packet to reduce salt. Add vegetables like spinach or carrots and protein like an egg or tofu while cooking. This boosts vitamins and protein while cutting sodium (钠). This transforms them into a balanced meal!(实际上，普通的方便面并不算太糟糕。它们在生产过程中会经过油炸（这会增加一些油脂和热量），但能很好地填饱肚子，在饥饿时提供快速能量。为了更健康地食用，应正确煮制：先将面条煮熟，沥干多余的淀粉水，然后用清水或汤底（如肉汤）代替。关键是要只使用一半的调味包，以减少盐分。在烹饪过程中加入菠菜、胡萝卜等蔬菜，以及鸡蛋或豆腐等蛋白质食材，这样既能增加维生素和蛋白质摄入，又能降低钠含量。这样一来，就能把方便面变成一顿营养均衡的餐食！)”可知，第三段的主要目的是提供烹饪说明。 4．主旨大意题。文章开篇直接反驳“方便面=垃圾食品”的普遍认知，提出“健康性取决于准备方式”的转折；随后通过第二段揭示问题根源在于错误烹饪习惯（如使用全部调味包），而非面条本身；第三段以分步操作（减少调味包、添加蔬菜/蛋白质等）证明合理烹饪可将其转化为均衡饮食；末段总结“方便面本身并不可怕，只需升级烹饪方法”的结论。故A选项（方便面：并非全无是处）最能概括文意，适合用作标题。 Passage 2 （26-27高一上·甘肃定西·开学考试） Now, primary students learn cooking at school. It has been discussed by teachers and parents. Some think that it is a useful skill for students, while others think it’s a waste of time, and some even think it’s just a show. But do they really understand cooking? It’s been said that good cooking is an art form. The truth is that it’s much more than that. When talking about different foods from all around the world, or cultures and histories of dishes, students are connected to the world and learning history and culture in a new field. When learning cooking, students measure (称量) materials from time to time, or find oil and water don’t usually mix. Students are also learning math and science in practice. The importance of failures in making food is as much as successes. Liu Yu, 11, was crazy about the yummy cakes made by her father and wanted to make one on her own. But when taking her cake out, she was disappointed to find that the cake was hard and black at the bottom. Her father told her that when he was 13, he tried to make cakes, but wasted boxes of eggs. Then, together with her father, Liu Yu found out what had gone wrong and succeeded in making one for the first time. Liu Yu learned from the failure of cooking, and could be braver to face failures. Apart from the practical skills, cooking builds character. It encourages kids to work with others. It also encourages them to be open to foods they might not have tried. Though being good for our health, carrots were hated by 12-year-old Xiao Kun. But he started to love them after he made a salad with them. By cooking, students put down their phones and work together with family members in the kitchen. By cooking, students form the habit of doing labor work. As a part of labor education, cooking is a way to teach kids necessary skills in the 21st century, such as creativity, teamwork and so on. If these skills aren’t taught to today’s students, they might hardly survive (生存) in the future. 1．What does the underlined word “they” in Paragraph 1 refer to? A．Teachers. B．Parents. C．Students. D．Teachers and parents. 2．Paragraph 2 mainly focuses on ________. A．the meaning of learning cooking B．a new field in cultures and histories C．connecting the students to the world in practice D．cooking different foods from all around the world 3．How old was Liu Yu when she first made her own cake? A．11. B．12. C．13. D．21. 4．Why does the writer mention the change of Xiao Kun? A．To show us carrots are good for our health. B．To encourage kids to work with others. C．To teach us how to make a salad with carrots. D．To educate kids to be open to different foods. 5．Which of the following is TRUE? A．Parents all think learning cooking is a waste of time. B．In fact, learning cooking is also learning math and science. C．Liu Yu wasted boxes of eggs when she made her own cake. D．Xiao Kun didn’t like carrots before he was 12 years old. 【答案】1．D 2．A 3．A 4．D 5．B 【导语】本文主要介绍了小学生学习烹饪的多重价值，它不仅是学习数学、科学等学科知识的实践途径，还能帮助学生从失败中成长，并培养创造力、团队合作等21世纪必备技能。 【解析】 1．词句猜测题。根据第一段“It has been discussed by teachers and parents. Some think that it is a useful skill for students, while others think it’s a waste of time, and some even think it’s just a show. But do they really understand cooking? (老师和家长们对此进行了讨论。一些人认为这对学生来说是一项有用的技能，而另一些人认为这是在浪费时间，甚至有人认为这只是在作秀。但他们真的理解烹饪吗？)”可知，本段提到teachers and parents对小学生学烹饪有不同的看法，接着用But do they really understand cooking?提问，这里的they指代前文提到的teachers and parents。 2．主旨大意题。根据第二段“When learning cooking, students measure (称量) materials from time to time, or find oil and water don’t usually mix. Students are also learning math and science in practice. (在学习烹饪时，学生们不时地称量材料，或者发现油和水通常不会混合。学生们也在实践中学习数学和科学。)”可知，第二段指出烹饪不仅是艺术形式，还能让学生在学习食物、文化、历史时联系世界，以及在称量材料、观察油水混合时学习数学和科学，整体强调学习烹饪的多重意义。 3．细节理解题。根据第三段“Liu Yu, 11, was crazy about the yummy cakes made by her father and wanted to make one on her own.  (11岁的刘宇对她父亲做的美味蛋糕非常着迷，想要自己做一个。)”可知，刘宇第一次自己做蛋糕时是11岁。 4．推理判断题。根据最后一段“It also encourages them to be open to foods they might not have tried. Though being good for our health, carrots were hated by 12-year-old Xiao Kun. But he started to love them after he made a salad with them. (这也鼓励他们去接受他们可能从未尝试过的食物。尽管胡萝卜对我们的健康有益，但12岁的小坤讨厌胡萝卜。但在他用胡萝卜做了一道沙拉后，他开始喜欢上它们了。)”可知，小坤原本讨厌胡萝卜，但通过烹饪沙拉后开始喜欢，以此说明烹饪能鼓励孩子接受原本不喜欢的食物。 5．细节理解题。根据第二段“When learning cooking, students measure (称量) materials from time to time, or find oil and water don’t usually mix. Students are also learning math and science in practice. (在学习烹饪时，学生们不时地称量材料，或者发现油和水通常不会混合。学生们也在实践中学习数学和科学。)”可知，学习烹饪实际上也是在学数学和科学。 Passage 3 （25-26高一下·重庆·期末） As the first light of dawn filters through the windows, A-Lian Snacks stirs to life. Just after 6 each morning, owner Huang Xiulian weaves through the market stalls, where the scent of fresh pork and vegetables fills the air. She carefully selects the day’s ingredients — pork and freshly made tofu — before returning to her eatery in Shaxian District, Sanming City, Fujian Province, to prepare her signature dishes for the first of her steady stream of regulars. A third-generation member of Shaxian’s small community of traditional snack specialists, Huang is best known for her tofu balls, a delicacy crafted from a closely guarded family recipe. This carefully prepared dish, in which tofu is mixed with ginger, pork belly and mushrooms, bursts with flavor and is packed with nutrients. It is seldom found outside Shaxian. Mindful of changing tastes, Huang has been innovating, with her finely chopped meat filling attracting many diners who line up in front of her shop. Her menu also includes mixed noodles, steamed dumplings, and hearty soups. Their popularity explains why the Shaxian snack is called the “national snack” of China. Not many may know exactly where Shaxian is, but everyone knows its food. Located in central Fujian, the district boasts a 1,600-year history as a busy trading center. Today, it is famous for its cuisine, which has traveled far beyond its borders. In the decades since Shaxian’s humble food stalls first became popular, their snacks have become a nationwide phenomenon. There are more than 80,000 outlets across China, with a presence in dozens of countries and regions worldwide, creating a significant economic force. The Shaxian snack industry has evolved into a powerful driver of both farm incomes and the local economy. This economic impact is achieved through various business forms, ranging from small workshops and street carts to large factories and international operations. This thriving sector now demonstrates how a local specialty can fuel regional prosperity. 1．How does the author start the text? A．With a historical timeline. B．With a menu introduction. C．With a sensory description. D．With a recipe explanation. 2．What can be inferred about Huang’s tofu balls? A．They are the cheapest local snack. B．They are a unique family heritage. C．They focus mainly on nutrition. D．They are designed to attract locals. 3．What has made A-Lian Snacks so popular? A．Large quantities of tastes. B．Extensive chain store networks. C．Long-term trading history. D．Adaptation to customer preferences. 4．What is the best title of the passage? A．Huang Xiulian’s Famous Tofu Balls in Shaxian B．Popular Traditional Recipes of Shaxian Snacks C．Shaxian Snacks: From Local Shop to Global Phenomenon D．The Economic Impact of Shaxian Snacks on Local People 【答案】1．C 2．B 3．D 4．C 【导语】文章通过描述黄秀莲的日常经营、祖传技艺与创新实践，展现了沙县小吃从地方特色发展为“国民小吃”并走向国际的历程，同时揭示了其成功与沙县悠久商贸历史之间的内在联系。 【解析】 1．推理判断题。根据第一段“As the first light of dawn filters through the windows, A-Lian Snacks stirs to life. Just after 6 each morning, owner Huang Xiulian weaves through the market stalls, where the scent of fresh pork and vegetables fills the air.(黎明第一缕晨光透过窗户洒进来，阿莲小吃店苏醒过来。每天清晨六点刚过，店主黄秀莲穿梭在菜市场摊位间，空气中满是新鲜猪肉与蔬菜的香气)”可知，文章开篇描写晨光、集市气味、人物动作，运用视觉、嗅觉等感官描写引入故事。 2．推理判断题。根据第二段“A third-generation member of Shaxian’s small community of traditional snack specialists, Huang is best known for her tofu balls, a delicacy crafted from a closely guarded family recipe.(沙县小吃传统小吃专家小团体的第三代成员，黄秀莲最出名的是豆腐丸，这道特色小吃依靠不外传的家传秘方制作而成)”，以及“It is seldom found outside Shaxian.(沙县之外很少能吃到)”可推断，豆腐丸是独特的家族传承美食。 3．细节理解题。根据第三段“Mindful of changing tastes, Huang has been innovating, with her finely chopped meat filling attracting many diners who line up in front of her shop.(黄秀莲留意到大众口味不断变化，不断创新，她调配的细肉馅吸引大量食客排队到店)”可知，店铺受欢迎的原因是顺应、适配顾客的口味偏好。 4．主旨大意题。通读全文可知第一段至第三段讲述本地小吃店黄秀莲的经营故事，第四段介绍沙县历史底蕴，第五段“In the decades since Shaxian’s humble food stalls first became popular, their snacks have become a nationwide phenomenon. There are more than 80,000 outlets across China, with a presence in dozens of countries and regions worldwide.(数十年间，不起眼的沙县小吃摊风靡全国，国内门店超八万家，遍布全球数十个国家和地区)”描述沙县小吃的发展，全文主线是沙县小吃从地方小店发展为全球知名特色美食。所以C项“Shaxian Snacks: From Local Shop to Global Phenomenon(沙县小吃：从本土小店到风靡全球的现象级美食)”符合文意，适合作为标题。 Passage 4 （25-26高一下·陕西渭南·期末） It’s thought that the first Chinese immigrants arrived in the UK in the early 19th century, which is around the time the first ever Chinese restaurant opened (1908) in Piccadilly Circus, London. Although this was a great breakthrough for the cuisine (烹饪), it failed to gain popularity for years. Back in the 1950s the idea of Chinese food in the UK and America was tinned Chinese curries, processed foods and confused flavors, like Chinese food on pizza. Takeout restaurants were few and far between and other cuisines with less experimental flavors were favored by Western palates (味觉). It wasn’t until the 1960s and 1970s that Chinese food began getting the recognition it deserved. More Chinese immigrants arrived on Western soil and Chinatown started development in the 1970s, when chefs began talking about exotic (异国的) flavors. One key figure during this period was Kenneth Lo. He published over 30 books on Chinese cooking from the 1950s to the 1990s, with over one million copies sold in Britain. Lo also opened a cooking school in London during the 1980s, which was known as Europe’s first Chinese cooking school. Alongside this, people began opening up to the idea of varied flavors but dishes had to make the most of the ingredients (原料) available in the West. Chinese chefs began to adapt dishes to use readily available ingredients and also appeal more to Western palates. This ended up with the creation of “Western-style Chinese dishes”, like Chop Suey and fortune cookies — dishes that are rarely found in authentic Chinese cuisine. Nowadays, more frequent travel by Britons to China has exposed consumers to more varieties and both authentic (正宗的) and modern Chinese flavors. No longer do those living in the West fear complex and unfamiliar flavors; instead they try to include them in their diet. 1．What happened to Chinese food after the first Chinese restaurant opened in London? A．It went through great changes. B．It went unnoticed for a long time. C．It was mainly sold as takeout food. D．It started to have a big share of the local market. 2．What did Kenneth Lo do to promote Chinese food? A．He wrote many books on Chinese cooking. B．He worked in a Chinese restaurant in Chinatown. C．He commented on popular books on Chinese food. D．He travelled across China to learn Chinese cooking. 3．Why are Chop Suey and fortune cookies mentioned in paragraph 4? A．To prove many ingredients were needed to make them. B．To prove the ingredients used in Western cuisine were simple. C．To show they were the most popular Chinese dishes in London. D．To show Chinese dishes were adapted to satisfy Westerners’ taste. 4．What is the Britons’ attitude toward Chinese food nowadays? A．Unclear. B．Concerned. C．Acceptable. D．Uninterested. 【答案】1．B 2．A 3．D 4．C 【导语】本文讲述中餐在英国的发展历程，早期无人问津，经移民与罗孝建推广后改良出西式中餐，如今英国人频繁赴华，愿意接受各类正宗中式风味。 【解析】 1．细节理解题。根据第一段“Although this was a great breakthrough for the cuisine (烹饪), it failed to gain popularity for years.(尽管这在烹饪领域是一项重大突破，但多年来它始终未能流行开来。)”可知，伦敦第一家中餐馆开业后，中餐长期不受关注。 2．细节理解题。根据第三段“One key figure during this period was Kenneth Lo. He published over 30 books on Chinese cooking from the 1950s to the 1990s, with over one million copies sold in Britain.(这一时期的关键人物是罗孝建。20世纪50至90年代，他出版了三十多本中餐烹饪书籍，在英国销量超一百万册。)”可知，罗孝建撰写大量中餐相关书籍推广中餐。 3．推理判断题。根据第四段“Chinese chefs began to adapt dishes to use readily available ingredients and also appeal more to Western palates. This ended up with the creation of “Western-style Chinese dishes”, like Chop Suey and fortune cookies — dishes that are rarely found in authentic Chinese cuisine.(中国厨师开始改良菜品，选用容易获取的食材，同时迎合西方人的口味。最终，“西式中餐”应运而生，例如炒杂碎和幸运饼干，这类菜品在正宗中餐里几乎见不到。)”可知，列举这两种食物，是为说明中餐为迎合西方人的口味做出了改良。 4．推理判断题。根据最后一段“No longer do those living in the West fear complex and unfamiliar flavors; instead they try to include them in their diet.(西方人不再惧怕复杂陌生的中式风味，反而愿意把中餐纳入日常饮食。)”可推断，如今英国人对中餐持接纳、认可的态度。 Passage 5 （25-26高一下·江苏常州·期末） In 1915 a worried mother from Maine wrote to the United States Children’s Bureau to ask why her son was refusing a variety of foods. Could it be that he did not like them? The expert disagreed and suggested she take him to a doctor. It must be stomach trouble. After all, voluntary food refusal was almost unheard of in America at the time. Children ate what their parents put in front of them. Today American children have become “the pickiest eaters in history”. Helen Zoe Veit argues that changes in adults’ behavior and thinking over the past century “allowed picky eating to hijack (劫持) American childhood”. Before the 20th century, there was no such thing as “children’s food”. Youngsters had wild, limitless appetites. Mark Twain recalled the “rich” meals of his childhood, which included some freshly produced food. Children, like adults, worked up appetites because they used to eat only at meals. The rise of snacking is one of the modern culprits for children’s picky eating habits at the dinner table. Two other things changed in the past century. One was attitudes concerning children’s independence to make their own food choices and new views on the negative side of forcing children to eat certain things. An influential study popularised in the 1940s-50s advised parents that children should be given with more autonomy (自主权) to choose what and how much to eat. Researchers supposed that children should not be denied cake, because to stop providing tasty treats only made them more appealing. The second thing to change was the rise of supermarkets and processed foods. By the mid-1960s, the average American supermarket stocked 7,000 items — ten times as many as in the 1920s. Advertisers began targeting children directly for the first time. Ms Veit criticizes adults for treating food differently from toothbrushing or seat belts. Kids may say they do not want to brush or buckle up (系安全带), but adults refuse them because they know best. Why not so with vegetables or fish? 1．Why is the worried mother in 1915 mentioned? A．To lead into the topic of kids’ picky eating. B．To stress physical causes of food refusal. C．To show parents’ ignorance of kids’ needs. D．To prove eating problems existed long ago. 2．What does the underlined word “culprits” in Paragraph 3 most probably mean? A．mistakes B．limits C．effects D．causes 3．Which reason for kids’ picky eating is mentioned in the text? A．Lack of traditional home-made food. B．More food options from supermarkets. C．Strict rules on kids’ favourite snacks. D．Experts’ warning against processed food. 4．What will the author probably discuss next? A．Harm of processed food to health. B．Influence of ads on kids’ diet choices. C．Proper ways to deal with picky eating. D．Comparison of old and modern diets. 【答案】1．A 2．D 3．B 4．C 【导语】这篇文章对比今昔，指出如今美国孩子普遍挑食，零食泛滥、家长放权、超市加工食品增多是主因，作者批评家长纵容孩子抗拒蔬菜。 【解析】 1．推理判断题。根据第一段“In 1915 a worried mother from Maine wrote to the United States Children’s Bureau to ask why her son was refusing a variety of foods. Could it be that he did not like them? The expert disagreed and suggested she take him to a doctor. It must be stomach trouble. After all, voluntary food refusal was almost unheard of in America at the time. Children ate what their parents put in front of them.(1915年，一位来自缅因州的忧心母亲给美国儿童局写信，询问儿子为何拒绝吃各种食物。难道是他不喜欢这些食物吗？专家却不同意她的看法，建议她带孩子去看医生，认为这可能是胃部不适所致。毕竟，在当时美国几乎从未出现过孩子主动拒绝进食的情况，孩子们会吃父母摆在面前的食物。)”可知，首段以1915年一位母亲的求助为例，说明当时儿童主动拒食几乎闻所未闻，孩子都会听从父母的饮食安排；第二段随即转折，引出“如今美国儿童成为历史上最挑食的群体”这一核心话题。因此该例子的作用是引出儿童挑食的主题，通过古今对比凸显问题的变化。 2．词句猜测题。根据第三段中“Youngsters had wild, limitless appetites. Mark Twain recalled the “rich” meals of his childhood, which included some freshly produced food. Children, like adults, worked up appetites because they used to eat only at meals.( 青少年有着狂野而无限的食欲。马克·吐温回忆起自己童年时的“丰盛”餐食，其中包含一些新鲜制作的食物。与成人一样，孩子们也因为只在正餐时进食而逐渐产生食欲。)”可知，前文说明过去孩子只在正餐进食、胃口很好，本句指出“零食的兴起是造成孩子正餐挑食的现代……之一”。结合上下文逻辑，此处是在分析挑食现象的成因，culprit本义为“罪魁祸首、起因”，与D选项causes“原因”含义最接近。 3．细节理解题。根据第五段“The second thing to change was the rise of supermarkets and processed foods. By the mid-1960s, the average American supermarket stocked 7,000 items — ten times as many as in the 1920s. Advertisers began targeting children directly for the first time.( 第二点变化是超市和加工食品的兴起。到1960年代中期，美国普通超市的商品种类已达到7000种，是1920年代的十倍。广告商也开始首次直接针对儿童投放广告。)”可知，超市兴起、食物选择大幅增多是儿童挑食的原因之一。 4．推理判断题。根据最后一段“Ms Veit criticizes adults for treating food differently from toothbrushing or seat belts. Kids may say they do not want to brush or buckle up (系安全带), but adults refuse them because they know best. Why not so with vegetables or fish?( 维特女士批评成年人将食物与牙刷或安全带等行为相比较。孩子们可能说不想刷牙或系安全带，但成年人却以“最了解情况”为由拒绝他们。那么，蔬菜或鱼类呢？)”可知，文章前半部分分析了儿童挑食的三大成因，尾段通过反问批评成年人对待孩子饮食的错误态度。按照行文逻辑，提出问题、分析原因后，下文最可能给出应对儿童挑食的正确方法。 Passage 6 （26-27高一上·浙江绍兴·开学考试） In today’s world, where almost anything can be turned into a “blind box”, even surplus food has joined the trend. 1 This service began in 2015 on a Danish website called Too Good To Go, and was introduced to China a few years later. 2 Packaging it into blind boxes helps reduce food waste and has attracted many young customers. For example, a bread blind box costing 15.9 yuan might include three to four types of bread that would normally cost around 50 yuan. 3 Many people have posted online complaints about food quality. “Although I expected it not to be fresh, can you at least ensure food safety and hygiene (卫生)?” wrote one internet user. After picking up his order and storing it in the fridge, he found the bread filling had turned sour by the next morning. In some cases, bread is simply packed in plastic bags without information like expiration dates, making safety hard to guarantee. There are many platforms offering this service. But most orders must be picked up after 7 or 8 p.m. 4 Although leftover blind boxes help reduce food waste and protect the environment, issues like not being able to choose items, no refunds, and safety concerns raise questions about whether they are truly worth buying. Companies and platforms should take social responsibility by providing more reliable products and support to ensure long-term development. 5 Meanwhile, consumers need to improve their awareness of food resources to better enjoy quality food at a good price. A．However, these blind boxes have also faced criticism. B．Most countries have strict laws to control food waste in daily life. C．A regulatory system should also be set up to ensure food safety. D．The food usually includes bread, freshly made drinks, and fruit. E．If customers fail to pick up on time, they cannot cancel or get a refund (退款). F．Blind boxes have become popular among people of all ages in recent years. G．A leftover blind box contains food close to its expiration date (保质期) and is sold at a very low price. 【答案】1．G 2．D 3．A 4．E 5．C 【导语】主要说明了如今剩食盲盒售卖临期食品，低价售卖以减少食物浪费，却遭遇食品安全与售后问题，需要建立监管体系，消费者也应增强食物资源意识。 【解析】 1．根据后文“This service began in 2015 on a Danish website called Too Good To Go, and was introduced to China a few years later.(这项服务始于2015年，最初在一家名为Too Good To Go的丹麦网站上推出，几年后引入中国)”可知，空后介绍该服务2015年起源于丹麦平台后引入中国，空处需要先明确“剩余食品盲盒”的定义，G项“剩食盲盒内含有接近保质期的食物，并以极低的价格出售”解释了这类盲盒是临近保质期的低价食品，可引出下文对其发展历程的介绍，符合语境。 2．根据后文“Packaging it into blind boxes helps reduce food waste and has attracted many young customers. For example, a bread blind box costing 15.9 yuan might include three to four types of bread that would normally cost around 50 yuan.(将产品装入盲盒有助于减少食物浪费，并吸引了许多年轻消费者。例如，一个售价15.9元的面包盲盒可能包含三到四种面包，而这些面包通常需要约50元)”可知，空后提到将这类食品打包成盲盒能减少食物浪费，还举例了面包盲盒，空处应介绍盲盒内的食品品类，D项“食物通常包括面包、现做的饮品和水果”说明盲盒食品通常包含面包、现制饮品和水果，衔接后文举例，逻辑通顺。 3．根据后文“Many people have posted online complaints about food quality. “Although I expected it not to be fresh, can you at least ensure food safety and hygiene (卫生)?” wrote one internet user. After picking up his order and storing it in the fridge, he found the bread filling had turned sour by the next morning. In some cases, bread is simply packed in plastic bags without information like expiration dates, making safety hard to guarantee.(许多人在网上抱怨食品质量。“虽然我本以为不会很新鲜，但至少能否确保食品安全和卫生？”一位网友写道。他取走订单后将面包放入冰箱冷藏，第二天早上却发现面包内馅已经发酸。在某些情况下，面包只是被装进塑料袋中，却没有任何保质期等信息，难以保证安全)”可知，空后列举了大量网友投诉食品质量、安全无保障的内容，空处需要起到转折引出负面评价的作用，A项“然而，这些盲盒也受到了批评”指出这类盲盒也遭到了批评，总领本段内容。 4．根据上文“There are many platforms offering this service. But most orders must be picked up after 7 or 8 p.m.(有许多平台提供这项服务，但大多数订单必须在晚上7点或8点之后取货)”可知，空前说明多数订单要求晚上七八点后自提，E项“如果顾客未能按时取货，则无法取消订单或获得退款”承接该规则，说明消费者若未按时取货无法取消订单或退款，和后文提到的“不支持退款”的问题呼应。 5．根据上文“Although leftover blind boxes help reduce food waste and protect the environment, issues like not being able to choose items, no refunds, and safety concerns raise questions about whether they are truly worth buying. Companies and platforms should take social responsibility by providing more reliable products and support to ensure long-term development.(尽管剩余盲盒有助于减少食物浪费并保护环境，但无法选择商品、不退款以及安全问题等种种困扰，引发了人们对其是否真正值得购买的疑问。企业与平台应承担社会责任，提供更可靠的产品和配套服务，以确保长期发展)”以及后文“Meanwhile, consumers need to improve their awareness of food resources to better enjoy quality food at a good price.(与此同时，消费者需要提高对食品资源的认识，以便以合理的价格更好地享受优质食品)”可知，空前提到企业和平台应当承担社会责任保障行业长期发展，空后说明同时消费者也要提升食物资源保护意识，C项“应建立监管体系以确保食品安全”指出还应当建立监管体系保障食品安全，衔接前后不同主体的规范要求，逻辑连贯。 Passage 7 （25-26高一下·四川成都·期末） In an age when fast food options and takeout meals are available at our fingertips, cooking may seem to be less important than before. However, cooking is still an essential life skill that goes far beyond just feeding ourselves. 1 Eating healthily. Cooking at home helps you control the ingredients used in your meals. 2 This level of control makes it easier to reduce sugar, salt, and unhealthy fats, which is good for your health. Building life skills. Cooking is not just about the food itself; the process includes many life skills. Preparing meals requires planning, especially when you are busy. 3 Experimenting with different spices and cooking techniques challenges you to think outside the box. 4 Through cooking, you can explore and appreciate various cultures. Learning new recipes and techniques encourages an understanding of different traditions. This helps broaden your horizons and have a better understanding of the world. In a world where people often prefer convenience rather than quality, cooking remains a valuable life skill. 5 Embrace the art of cooking, and you will enhance not just your plate but your entire life experience. A．It has many benefits. B．Exploring cultural differences. C．Cooking also encourages creativity. D．Reducing anxiety and improving mood. E．You can select fresh and healthy ingredients. F．Cooking together can strengthen relationships and deepen trust. G．Every meal you make is an opportunity to learn and take care of yourself. 【答案】1．A 2．E 3．C 4．B 5．G 【导语】文章主要介绍了烹饪作为重要生活技能的多重益处，呼吁人们重视并掌握这一技能。 【解析】 1．上文“However, cooking is still an essential life skill that goes far beyond just feeding ourselves.(然而，烹饪仍然是一项必不可少的生活技能，其意义远不止于填饱肚子)”说明烹饪具有重要价值，空处需引出下文对其具体益处的阐述。A项“它有很多好处。”承上启下，自然引出后文分点论述的健康、技能培养等益处，符合语境。 2．上文“Cooking at home helps you control the ingredients used in your meals.(在家做饭有助于你控制饭菜所用的食材)”说明自制餐食能掌控原料，下文“This level of control makes it easier to reduce sugar, salt, and unhealthy fats, which is good for your health.(这种控制水平可以更容易地减少糖、盐和不健康的脂肪，这对你的健康有益)”介绍把控食材可减少不健康调料。空处承接上文，说明可以自主挑选健康食材。E项“你可以挑选新鲜健康的食材。”是对“控制食材”的具体解释，语义紧密衔接。 3．上文“Preparing meals requires planning, especially when you are busy.(准备餐食需要规划，尤其是在忙碌的时候)”以及下文“Experimenting with different spices and cooking techniques challenges you to think outside the box.(尝试不同的香料和烹饪技巧会促使你跳出固有思维模式)”分别从规划能力和创新思维两方面说明烹饪培养的技能。C项“烹饪还能激发创造力。”中的also承接上文，“creativity”与下文“think outside the box”相呼应，符合逻辑。 4．下文“Through cooking, you can explore and appreciate various cultures.(通过烹饪，你可以探索和欣赏不同的文化)”说明本段核心论点为烹饪与文化探索的关系。B项“探索文化差异。”精准概括段落主旨，作为小标题统领全段。 5．上文“In a world where people often prefer convenience rather than quality, cooking remains a valuable life skill.(在一个人们往往重便利而非品质的世界里，烹饪依然是一项宝贵的生活技能)”强调烹饪的价值，下文“Embrace the art of cooking, and you will enhance not just your plate but your entire life experience.(拥抱烹饪艺术，你提升的将不仅是餐桌，更是整个人生体验)”呼吁践行烹饪。空处承上启下，升华烹饪的意义。G项“你做的每一顿饭都是学习和照顾自己的机会。”既总结了烹饪的积极意义，又自然引出下文的号召，衔接流畅。 Passage 8 （25-26高一上·上海浦东新·期末） Simply eating chicken rather than beef could cut the average American’s dietary carbon footprint in half, a new survey of 16,800 United States residents suggests. Unsurprisingly, the findings center on meat, a category known for producing high greenhouse gas emissions. But the forecast for meat lovers isn’t entirely 1 : an individual who choose chicken over beef every day for a year could 2 their emissions by roughly the same amount released by driving a car for 3,700 miles. The National Health and Nutrition Examination Survey asked participants to list the foods they had eaten in the past 24 hours, and researchers 3 the greenhouse gases emitted by producing each item. About 20 percent reported eating beef the previous day. The ten foods with the highest carbon footprints were all cuts of beef. Beef also dominated assessments of 4 foods in randomly selected diets: it was the most carbon-heavy choice in 52 percent of cases, followed by mixed-beef dishes, which were the most environmentally unfriendly in 33 percent of diets. To 5 the benefits of eating less beef, the team created a model. In it, a beef-based dish was replaced with chicken-based option 6 keeping the rest of the meal unchanged. By making such a(n) 7 once a day, an individual can reduce their dietary carbon footprint by around 48 percent, without lowering dietary quality, 8 the chicken-based meals contained the same calories. Several factors 9 beef’s big carbon footprint. Meat products generally produce much higher emissions than plant-based foods. Multiple rounds of agriculture — including growing corn or crops to feed livestock and subsequently raising these animals — are necessary, and cattle, 10 cows, give off large amounts of gas. Importantly, beef production uses 20 times as much land and releases 20 times the emissions as growing beans. The cow-centric process also requires more than 10 times the resources needed to produce chicken. 1．A．discouraging B．inspiring C．frightening D．amazing 2．A．improve B．quit C．lower D．prevent 3．A．selected B．calculated C．revealed D．established 4．A．high-impact B．high-energy C．high-calorie D．high-quality 5．A．sum up B．check in C．refer to D．figure out 6．A．while B．before C．until D．once 7．A．solution B．substitution C．procedure D．exploration 8．A．unless B．though C．while D．since 9．A．result from B．belong to C．contribute to D．put aside 10．A．particularly B．obviously C．definitely D．creatively 【答案】 1．A 2．C 3．B 4．A 5．D 6．A 7．B 8．D 9．C 10．A 【导语】这是一篇说明文。介绍了一项研究发现：用鸡肉替代牛肉可以大幅减少美国人的饮食碳足迹，并解释了背后的原因。 【解析】 1．考查形容词词义辨析。句意：但对于肉食爱好者来说，这一研究结果也并非完全令人泄气：一个人如果一年里每天都选择吃鸡肉而非牛肉，减少的碳排放总量大致相当于开汽车行驶3700英里所产生的排放量。A. discouraging令人气馁的；B. inspiring鼓舞人心的；C. frightening令人害怕的；D. amazing令人惊讶的。根据上文“Unsurprisingly, the findings center on meat, a category known for producing high greenhouse gas emissions”及下文“an individual who choose chicken over beef every day for a year could ____ their emissions by roughly the same amount released by driving a car for 3,700 miles”可推知，前文指出肉类碳排放高，而本句转折说明用鸡肉替代牛肉能大幅减排，说明结果并非让肉食爱好者“感到泄气”，discouraging符合语境。故选A。 2．考查动词词义辨析。句意：但对于肉食爱好者来说，这一研究结果也并非完全令人泄气：一个人如果一年里每天都选择吃鸡肉而非牛肉，减少的碳排放总量大致相当于开汽车行驶3700英里所产生的排放量。A. improve改善；B. quit放弃；C. lower降低；D. prevent阻止。根据上文“Simply eating chicken rather than beef could cut the average American’s dietary carbon footprint in half”、“who choose chicken over beef every day for a year could”可知，此处指吃鸡肉而非牛肉，能减少的碳排放总量，lower后可接排放量，表示“降低排放”。故选C。 3．考查动词词义辨析。句意：全国健康与营养状况调查要求参与者列出过去24小时内所食用的食物种类，并且研究人员计算了每种食物生产过程中排放的温室气体。A. selected选择；B. calculated计算；C. revealed揭示；D. established建立。根据下文“the greenhouse gases emitted by producing each item”可推知，研究人员需要量化每种食物的碳排放量，calculated符合语境。故选B。 4．考查形容词短语辨析。句意：牛肉在随机选取的饮食中，也主导了高碳食物的评估：在52%的案例中，它是碳足迹最高的选择。A. high-impact高影响力的；B. high-energy高能量的；C. high-calorie高热量的；D. high-quality高质量的。根据下文“it was the most carbon-heavy choice in 52 percent of cases”可知，此处评价的是食物对“环境的影响”，high-impact符合语境。故选A。 5．考查动词短语辨析。句意：为了弄清楚少吃牛肉的益处，研究团队创建了一个模型。A. sum up总结；B. check in登记入住；C. refer to参考；D. figure out弄清楚。根据下文“the team created a model”及“can reduce their dietary carbon footprint by around 48 percent”可推知，创建模型是为了弄明白少吃牛肉的好处，figure out符合语境。故选D。 6．考查时间状语从句。句意：在这个模型中，牛肉菜品被替换为鸡肉菜品，同时保持餐食的其他部分不变。A. while同时；B. before在……之前；C. until直到；D. once 一旦。根据上文“was replaced with”及下文“keeping the rest of the meal unchanged”可知，这两个动作是同时发生的，用while引导时间状语从句。故选A。 7．考查名词词义辨析。句意：通过每天进行一次这样的替换，一个人可以将其饮食碳足迹减少约48%，而不会降低饮食质量，因为鸡肉餐含有相同的热量。A. solution解决方案；B. substitution替换；C. procedure程序；D. exploration探索。根据上文“a beef-based dish was replaced with chicken-based option”可知，此处指这种替换行为，substitution符合语境。故选B。 8．考查原因状语从句。句意：通过每天进行一次这样的替换，一个人可以将其饮食碳足迹减少约48%，而不会降低饮食质量，因为鸡肉餐含有相同的热量。A. unless除非；B. though尽管；C. while当……时；D. since因为。根据上文“without lowering dietary quality”及下文“the chicken-based meals contained the same calories”的因果关系可知，此处指不会降低饮食质量的原因，用since引导原因状语从句。故选D。 9．考查动词短语辨析。句意：有几个因素导致了牛肉的高碳足迹。A. result from由……导致；B. belong to属于；C. contribute to导致；D. put aside把……放在一边。根据下文“Multiple rounds of agriculture — including growing corn or crops to feed livestock and subsequently raising these animals — are necessary”及“give off large amounts of gas”可知，这些因素共同导致了牛肉的高碳足迹，contribute to符合语境。故选C。 10．考查副词词义辨析。句意：农业过程需要多次循环——包括种植玉米或农作物来喂养牲畜，然后饲养这些动物——而且牛、尤其是奶牛会排放大量的气体。A. particularly尤其；B. obviously明显地；C. definitely肯定地；D. creatively创造性地。前文提到“cattle(牛)”，后文单独指出“cows(奶牛)”，是对牛的具体类别进行强调，particularly表示“尤其，特别”，符合语境。故选A。 Passage 9 （25-26高一上·黑龙江鸡西·期末） “Dumplings are my favourite Chinese food; with pork and scallions as the filling, they’re delicious.” This is the heartfelt statement of James Ashbridge, an Australian who speaks 1 Chinese. This Australian has a friendly Chinese nickname “Aodabai”. Aodabai lived in Beijing for many years, and it was during that time that he first 2 the deliciousness of dumplings. “The first time I ate dumplings was in Beijing, during the Spring Festival. I was 3 Chinese at Beijing Language and Culture University. A Chinese friend who was from Beijing invited me to his home to 4 the Chinese New Year together. Yes, it was a very good 5 ,” he said. In northern China, there is a 6 , “Nothing is better than dumplings; nothing is more comfortable than lying down.” Dumplings 7 a regular dish on the tables of northern families, 8 during the Spring Festival, when the whole family sits together to make dumplings. This is not only a Chinese New Year’s 9 , but also a family activity that carries a strong emotional 10 . In the West, “dumpling” is a broad term used to 11 a variety of dough-wrapped fillings. From dumplings to soup dumplings, from wontons to glutinous (黏的) rice balls... this simple word 12 the rich Chinese food culture. And many Westerners’ understanding of dumplings is mostly 13 potstickers, soup dumplings, or wontons, and they know very little about the subtle (微妙的) 14 between them. Aodabai said, “In China, dumplings have 15 types. They know what the difference is between dumplings and wontons, one is big and the other is small, that’s how it is.” 1．A．native B．beautiful C．fluent D．professional 2．A．suspected B．tasted C．explored D．understood 3．A．practicing B．meeting C．speaking D．studying 4．A．celebrate B．attend C．congratulate D．spend 5．A．flavour B．memory C．invitation D．culture 6．A．tradition B．festival C．ceremony D．saying 7．A．remain B．keep C．prove D．consider 8．A．exceptionally B．fortunately C．especially D．obviously 9．A．signal B．feature C．custom D．greeting 10．A．expression B．bond C．release D．emphasis 11．A．explain B．include C．regulate D．describe 12．A．carries B．spreads C．reveals D．nurtures 13．A．focused on B．originated from C．conveyed in D．filled with 14．A．similarities B．conflicts C．differences D．preferences 15．A．common B．various C．wonderful D．strange 【答案】 1．C 2．B 3．D 4．A 5．B 6．D 7．A 8．C 9．C 10．B 11．D 12．A 13．A 14．C 15．B 【导语】本文是一篇说明文。主要介绍澳大利亚人Aodabai喜爱饺子，以及饺子承载的中国饮食文化和中西方对饺子的认知差异。 【解析】 1．考查形容词词义辨析。句意：“饺子是我最喜欢的中国食物，用猪肉和大葱做馅，非常美味。”这是说着一口流利中文的澳大利亚人詹姆斯·阿什布里奇发自内心的表述。A. native本国的；B. beautiful美丽的；C. fluent流利的；D. professional专业的。根据后文“Aodabai lived in Beijing for many years”可知，他在北京生活多年，能够说出关于饺子的中文表述，因此可判断他中文流利。故选C项。 2．考查动词词义辨析。句意：澳大白在北京生活了很多年，正是在那段时间，他第一次尝到了饺子的美味。A. suspected怀疑；B. tasted品尝；C. explored探索；D. understood理解。根据后文“The first time I ate dumplings was in Beijing”可知，此处是指他第一次吃饺子，也就是第一次品尝到饺子的美味。故选B项。 3．考查动词词义辨析。句意：我当时正在北京语言大学学习中文。A. practicing练习；B. meeting遇见；C. speaking说；D. studying学习。根据后文“Beijing Language and Culture University”可知，这是一所语言类院校，由此可判断他当时在这所学校学习中文。故选D项。 4．考查动词词义辨析。句意：一位北京的中国朋友邀请我去他家一起过春节。A. celebrate庆祝；B. attend参加；C. congratulate祝贺；D. spend度过。根据后文“the Chinese New Year”可知，这里是指庆祝春节这一节日，celebrate后可直接接节日名称。故选A项。 5．考查名词词义辨析。句意：是的，那是一段非常美好的回忆。A. flavour味道；B. memory回忆；C. invitation邀请；D. culture文化。根据前文“The first time I ate dumplings was in Beijing, during the Spring Festival. I was ____3____ Chinese at Beijing Language and Culture University. A Chinese friend who was from Beijing invited me to his home to ____4____ the Chinese New Year together.”可知，这段文字是Aodabai在回忆自己第一次吃饺子的经历，因此这对他来说是一段美好的回忆。故选B项。 6．考查名词词义辨析。句意：在中国北方，有一句俗语：“好吃不过饺子，舒服不过倒着。”A. tradition传统；B. festival节日；C. ceremony仪式；D. saying俗语。根据后文的“Nothing is better than dumplings; nothing is more comfortable than lying down.”可知，这是一句民间流传的俗语。故选D项。 7．考查动词词义辨析。句意：饺子一直是北方家庭餐桌上的家常菜，尤其是在春节期间，全家人围坐在一起包饺子。A. remain保持，依然；B. keep保留；C. prove证明；D. consider认为。根据前文提到的北方关于饺子的俗语，以及后文“during the Spring Festival, when the whole family sits together to make dumplings”可知，饺子一直都是北方家庭餐桌上的常规菜品。故选A项。 8．考查副词词义辨析。句意：饺子一直是北方家庭餐桌上的家常菜，尤其是在春节期间，全家人围坐在一起包饺子。A. exceptionally异常地；B. fortunately幸运地；C. especially尤其，特别；D. obviously明显地。根据后文“during the Spring Festival, when the whole family sits together to make dumplings”可知，春节期间全家一起包饺子是饺子在北方家庭餐桌上的一个特别体现，是对前文内容的进一步强调。故选C项。 9．考查名词词义辨析。句意：这不仅是中国新年的习俗，也是一项承载着浓厚情感纽带的家庭活动。A. signal信号；B. feature特征；C. custom习俗；D. greeting问候。根据前文“during the Spring Festival, when the whole family sits together to make dumplings”可知，春节期间全家一起包饺子是中国新年的一种传统习俗。故选C项。 10．考查名词词义辨析。句意：这不仅是中国新年的习俗，也是一项承载着浓厚情感纽带的家庭活动。A. expression表达；B. bond纽带；C. release释放；D. emphasis强调。根据前文“the whole family sits together to make dumplings”可知，全家人一起包饺子的过程能够增进家人之间的感情，承载着情感纽带。故选B项。 11．考查动词词义辨析。句意：在西方，“饺子”是一个广义的术语，用来描述各种各样的带馅面食。A. explain解释；B. include包括；C. regulate规范；D. describe描述。根据后文“From dumplings to soup dumplings, from wontons to glutinous rice balls...”可知，这些都是“dumpling”这个术语所描述的带馅面食种类。故选D项。 12．考查动词词义辨析。句意：从水饺到汤包，从馄饨到汤圆……这个简单的词汇承载着丰富的中国饮食文化。A. carries承载；B. spreads传播；C. reveals揭示；D. nurtures培育。根据前文列举的多种带馅面食，以及后文“the rich Chinese food culture”可知，这个词汇承载了丰富的中国饮食文化内涵。故选A项。 13．考查动词短语辨析。句意：许多西方人对饺子的理解大多集中在锅贴、汤包或馄饨上，他们对它们之间微妙的差别知之甚少。A. focused on集中于；B. originated from起源于；C. conveyed in在……中传达；D. filled with充满。根据后文“they know very little about the subtle (微妙的) ____14____ between them.”可知，西方人对饺子的认知范围较窄，只集中在锅贴、汤包、馄饨这几种类型上。故选A项。 14．考查名词词义辨析。句意：许多西方人对饺子的理解大多集中在锅贴、汤包或馄饨上，他们对它们之间微妙的差别知之甚少。A. similarities相似性；B. conflicts冲突；C. differences差别；D. preferences偏好。根据后文“They know what the difference is between dumplings and wontons, one is big and the other is small”可知，这里是指西方人不了解这些带馅面食之间的微妙差别。故选C项。 15．考查形容词词义辨析。句意：澳大白说：“在中国，饺子有各种各样的种类。”A. common普通的；B. various各种各样的；C. wonderful极好的；D. strange奇怪的。根据后文“They know what the difference is between dumplings and wontons, one is big and the other is small, that’s how it is.”可知，中国的饺子有不同的种类，存在大小等各方面的差别。故选B项。 Passage 10 （25-26高一下·云南玉溪·期末） London’s Chinese food scene was once centered around Cantonese dishes. However, it 1 (witness) a remarkable transformation over the past decade, from traditional Cantonese restaurants to 2 diverse range of regional Chinese cuisines, driven by Londoners’ 3 (grow) curiosity about real regional flavors. Hotpot restaurants, 4 the diners could enjoy genuine Sichuan cuisine, such as the popular chain “Spice Kingdom”, have become a major trend. These restaurants 5 (skillful) combine traditional recipes with creative cooking techniques, attracting both locals 6 tourists. Meanwhile, noodle shops specializing in hand-pulled varieties and offering convenient services, like “Noodle Master”, are gradually gaining popularity. At “Sichuan Spice House”, a top-rated restaurant, chilies (辣椒) are usually sourced directly from Sichuan’s farmlands 7 (ensure) the original strong fiery flavor. The owner, Ms. Li, explains, “While adapting to local preferences by adjusting spice levels slightly, we focus on keeping the traditional recipes 8 (pass) down from older generations.” She concentrates 9 strict ingredient selection, which ensures quality and sets her restaurant apart from competitors. The 10 (rich) of food choices in London reflects a broader cultural shift, creating more opportunities for cultural exchange. With its diverse offerings, London is becoming a true global hub for Chinese cuisine. 【答案】 1．has witnessed 2．a 3．growing 4．where 5．skillfully/skilfully 6．and 7．to ensure 8．passed 9．on 10．richness 【导语】文章主要介绍了伦敦中餐从粤菜为主向多元地方菜系转变的趋势。 【解析】 1．考查时态。句意：然而，在过去的十年里，它见证了一场显著的变革，从传统的粤菜餐馆转向了多样化的中国地方菜系，这得益于伦敦市民对正宗地方风味日益增长的兴趣。空处为句子的谓语动词，根据时间状语over the past decade可知，此处描述从过去持续到现在的变化，应用现在完成时；主语it为第三人称单数，助动词用has。 2．考查冠词。句意：同上。此处为固定搭配a range of，意为“一系列，各种各样的”。 3．考查形容词。句意：同上。根据空后名词curiosity可知，空处需用形容词作定语，growing为形容词“增长的”。 4．考查定语从句。句意：火锅店已成为一大潮流，食客们可以在店内享用正宗川菜，比如颇受欢迎的连锁店“辣味王国”。此处引导非限制性定语从句，先行词为Hotpot restaurants，关系词在从句中作地点状语，应用关系副词where引导该从句。 5．考查副词。句意：这些餐厅巧妙地将传统食谱与创意烹饪技法相结合，吸引了本地人和游客。根据空后动词combine可知，空处需用副词skillfully或skilfully修饰动词作状语。 6．考查连词。句意：同上。根据空前locals和空后tourists可知，此处为固定搭配both...and...，意为“既……又……”。 7．考查非谓语动词。句意：在备受好评的“川味轩”餐厅，辣椒通常直接采购自四川农田，以确保原汁原味的浓烈辛香。此处作目的状语，应用动词不定式to ensure。 8．考查非谓语动词。句意：店主李解释说：“我们在略微调整辣度以适应本地口味的同时，更注重保留老一辈传承下来的传统食谱。”recipes与pass down之间为被动关系，应用过去分词passed作后置定语。 9．考查介词。句意：她专注于严格的食材甄选，这不仅保证了品质，也使她的餐厅在竞争中脱颖而出。此处为固定搭配concentrate on，意为“集中精力于，专注于”。 10．考查名词。句意：伦敦丰富的美食选择反映了更广泛的文化变迁，为文化交流创造了更多契机。根据空前定冠词The和空后介词of可知，空处需填名词richness作主语，表示“丰富性”。 $