Unit 1 Food matters Period 5 Extended reading 习题-2026-2027学年高中英语译林版（2020）选择性必修第一册

高中英语译林版 2019 选择性必修第一册 Unit 1 Food matters Period 5 Extended reading习题 一、单词拼写 1.Local cooks still praise the __________ (独特的) taste of vinegar made in that riverside town. 2.The lamb is cooked slowly in a sealed pot so that none of its fine __________ (香气) escapes. 3.Hakka cooks __________ (填塞) dried tofu with pork and herbs before boiling it gently. 4.On festival evenings whole families sit down to a meal that has been prepared since __________ (黎明). 5.The story goes that a poor scholar invented the dish while preparing for an imperial __________ (考试). 6.These thin wrappers are rolled by hand, so no two pieces are exactly __________ (相同的). 7.The noodles are pulled by hand again and again until they are as thin as a __________ (线). 8.In the north, wheat is turned into __________ (面粉) for noodles and steamed buns. 9.Learning proper table __________ (礼仪) is also part of understanding a food culture. 10.The old cook keeps the tools his grandfather used, though modern equipment is far more __________ (方便的). 二、词性转化 1.history (n. 历史) → __________ (adj.) 历史上著名的 2.origin (n. 起源) → __________ (adj.) 原先的；最初的 3.value (n. 价值) → __________ (adj.) 有价值的 4.fame (n. 名声) → __________ (adj.) 著名的 5.wealth (n. 财富) → __________ (adj.) 富裕的 6.occasion (n. 场合) → __________ (adj.) 偶尔的 7.ceremony (n. 仪式) → __________ (adj.) 礼仪的；正式的 8.symbol (n. 象征) → __________ (v.) 象征 9.deep (adj. 深的) → __________ (n.) 深度 10.long (adj. 长的) → __________ (n.) 长度 三、选词填空（从下列所给词中选择合适的单词并用其正确形式填空） dynasty, chef, legend, banquet, ancient, symbol, heritage, harvest 1.The soup was first served at court during the Northern Song __________, nearly nine hundred years ago. 2.The head __________ of the hotel spent two years travelling around Sichuan before opening the restaurant. 3.According to local __________, the noodles were invented by a boatman who dropped his supper into the water. 4.Eight cold dishes and twelve hot ones were laid out for the wedding __________ held that evening. 5.In __________ times families along the river salted fish in winter so that nothing would go to waste. 6.A whole fish served at the New Year table stands as a __________ of plenty for the year ahead. 7.The city is trying to protect the cooking __________ that families have handed down for generations. 8.Every autumn the villagers cook rice with chestnuts and share it to mark a good __________. 四、七选五 根据短文内容，从短文后的选项中选出能填入空白处的最佳选项。选项中有两项为多余选项。 Every old dish carries a story, and most of those stories are surprisingly practical. Poor households made tough meat eatable by cooking it for hours; river families salted whatever they could not sell quickly. 1________ Climate shapes the next chapter. Where the weather is damp and cold, cooks reach for chilli and pepper; where summers are long and burning, people turn to light soups and slightly bitter greens. 2________ Trade adds a third layer. Caravans and boats carried salt, tea and dried fish thousands of miles, leaving new ideas behind at every port they touched. 3________ Custom gives food its deepest meaning. A whole fish arrives with the head pointing towards the guest of honour, and noodles are served uncut because cutting them would seem to shorten something precious. 4________ Cooks of the younger generation now face a difficult balance. They want to honour these old customs and at the same time to create something that is recognisably their own. 5________ Perhaps that is one reason why food remains the easiest way into another culture. Long before a visitor finishes the first bowl, he has already met the weather, the history and the quiet hopes of an entire region. A. Not surprisingly, the richest cooking grows along rivers and beside busy harbours. B. Modern kitchen equipment has made traditional food far faster to prepare than ever before. C. A map of local tastes is therefore also a map of wind, rain and yearly temperature. D. The most interesting restaurants solve this by keeping the old method and telling a new story. E. Most travellers prefer hotels that serve the familiar dishes of their own countries. F. Necessity, in other words, was the first cookery writer in almost every region. G. Nobody asks whether such customs are logical, since their purpose is simply to express a wish. 五、阅读理解 （一） The shop has no sign at all. In the old quarter of Xitang people simply say "the second door after the stone bridge", and everyone knows exactly which door they mean. Inside, Mr Zhou has been making the same little cakes for thirty-one years: wheat flour, sesame, a spoon of sugar, and a heavy iron plate whose shape has never changed. The locals call them qiao bing, "bridge cakes". The name belongs to a story rather than to a recipe. Two centuries ago a seller is said to have set his stove at the end of the bridge so that workers crossing at dawn could warm their hands and buy something cheap before a long day in the fields. Nobody can prove the tale, but the whole town repeats it, and every shop along the river has kept the shape and the price close to the original. Mr Zhou learned his trade from his father, who had learned it from his mother, and the family has one serious disagreement: how long should the dough rest? His father insisted on one hour and no more. A food writer who visited three summers ago suggested three hours and produced a softer centre. Mr Zhou tried it, agreed that it tasted excellent, and then went quietly back to sixty minutes. "One hour is what my hands remember," he says. Visitors usually ask why he refuses to make the cakes larger. "A cake this size fits the hand of a child walking home from school," he answers, and indeed half of his customers are under fourteen. Last year his daughter came back from university and designed a paper box for the cakes, the first change her father has accepted in thirty years. Nothing about the cake itself was touched. The recipe, he explained afterwards, is not his to improve; it belongs to whoever crosses the bridge next. 1.What does the first paragraph tell us about the shop? A. It advertises itself heavily on the internet. B. It has moved three times over thirty years. C. It is well known locally although it has no sign. D. It offers many kinds of foreign bread. 2.According to the passage, why are the cakes called "bridge cakes"? A. They were first sold beside a bridge long ago. B. They are shaped like the old stone bridge. C. Mr Zhou’s family paid for the bridge to be built. D. The price has not changed for two hundred years. 3.What has caused a disagreement in Mr Zhou’s family? A. Whether sugar should be used in the cakes at all. B. How long the dough should be left to rest. C. Whether the shop should open on Sundays. D. Who should own the heavy iron plate. 4.Why does Mr Zhou refuse to make his cakes larger? A. Larger cakes cost far too much to produce. B. Tourists have complained about big cakes. C. His iron plate cannot hold larger pieces. D. He wants the size to suit a child’s hand. 5.What can we infer about Mr Zhou’s daughter? A. She plans to open a restaurant in a big city. B. She modernises the business without changing the food. C. She disagrees with her father about almost everything. D. She has stopped eating her father’s cakes entirely. （二） In much of China, what arrives on the table during a celebration is chosen for what it suggests rather than for how it tastes. A whole fish is served because its name sounds like the word for having more than enough. Uncut noodles promise a long life, while dumplings shaped like little boats of silver are said to call wealth into the house. Very little of this has anything to do with nutrition. Much of the power of these dishes comes from simple repetition. A child who eats the same long noodles on every birthday seldom stops to ask for an explanation. By the time he is old enough to question the custom, the taste has already become bound up with the feeling of being cared for, and to give it up would feel like losing the people who once cooked it. Regional food writers are fond of pointing out that the habit is not uniquely Chinese. In several countries along the Mediterranean, twelve grapes are eaten at midnight for the coming year. In parts of northern Europe a round cake is cut so that everyone at the table shares the same piece of luck. The details differ completely, but the grammar of the idea is identical: something ordinary is eaten so that something hoped for may arrive. Anthropologists sometimes put it more plainly, suggesting that food of this kind feeds the imagination rather than the body. It also travels well. Families who move thousands of miles often manage to carry very little with them, yet almost always they reproduce one dish from their former kitchen, sometimes with substitutions that would horrify their grandmothers. The wish behind it, however, needs no translation anywhere in the world. 6.According to Paragraph 1, why are certain foods served at celebrations? A. They are the cheapest dishes available locally. B. Their names suggest hopes for the future. C. Guests have grown used to ordering them. D. They can be prepared well in advance. 7.How does a child come to accept these customs, according to Paragraph 2? A. By cooking the dishes at school every week. B. By reading detailed explanations in textbooks. C. By eating them year after year without questioning. D. By watching programmes made in other countries. 8.What does the writer say about similar customs abroad? A. They have almost disappeared in other countries. B. They were all borrowed from Chinese practice. C. They are now considered unhealthy everywhere. D. Very similar customs exist in many other cultures. 9.What do anthropologists suggest about this kind of food? A. It feeds the imagination rather than the body. B. It has been proved highly nutritious by science. C. It should be replaced by plainer everyday food. D. It costs far more than an ordinary family meal. 10.Which statement best expresses the main idea of the passage? A. Chinese festival food is healthier than foreign food. B. Celebration dishes carry wishes rather than nutrients alone. C. Young people today have stopped celebrating festivals. D. Modern cooking methods have improved very quickly. 习题答案解析 一、单词拼写 1.“独特的”，定冠词 the 与名词 taste 之间需形容词作定语；unique 意为“独特的、独一无二的”，注意其音标以辅音开头，用不定冠词 a，故填 unique。 2.“香气”，fine 后需名词作主语中心词；aroma 意为“（食物等的）香气、芳香”，为可数名词，此处表单数概念，故填 aroma。 3.“填塞”，句子缺少谓语动词，主语 cooks 为复数且整句为一般现在时，故用动词原形；stuff ... with ... 表示“用……填充……”，故填 stuff。 4.“黎明”，since 后需名词作介词宾语；dawn 意为“黎明、拂晓”，at dawn / since dawn 均为常见搭配，故填 dawn。 5.“考试”，不定冠词 an 后需以元音音素开头的单数名词；examination 意为“考试”，比 exam 更正式，符合“科举”的历史语境，故填 examination。 6.“相同的”，位于 exactly 之后、补充说明主语，需形容词作表语；identical 意为“完全相同的”，be identical to 表示“与……完全相同”，故填 identical。 7.“线”，不定冠词 a 后需单数名词作 as 的比较对象；thread 意为“线、细丝”，as thin as a thread 表示“细如发丝”，故填 thread。 8.“面粉”，turn into 后需名词作宾语；flour 意为“面粉”，为不可数名词；注意与 flower（花）拼写不同，故填 flour。 9.“礼仪”，table manners 为固定搭配，意为“餐桌礼仪”，manner 表示“礼貌、规矩”时习惯用复数形式，故填 manners。 10.“方便的”，more 构成比较级，其后需形容词原级；convenient 意为“方便的、便利的”，其比较级为 more convenient，故填 convenient。 二、词性转化 1.history 为名词“历史”，去 y 加 -ic 构成形容词 historic，意为“历史上著名的、有历史意义的”；注意 historical 意为“历史的”。 2.origin 为名词“起源”，加后缀 -al 构成形容词 original，意为“原先的、最初的、原创的”，如 the original recipe。 3.value 为名词“价值”，去 e 加 -able 构成形容词 valuable，意为“有价值的、宝贵的”，也可作名词表示“贵重物品”。 4.fame 为名词“名声”，去 e 加 -ous 构成形容词 famous，意为“著名的”，常用于 be famous for（因……而闻名）。 5.wealth 为名词“财富”，加后缀 -y 构成形容词 wealthy，意为“富裕的”，相当于 rich，但语气更正式。 6.occasion 为名词“场合”，加后缀 -al 构成形容词 occasional，意为“偶尔的、偶然的”，如 an occasional visitor。 7.ceremony 为名词“仪式”，变 y 为 i 加 -al 构成形容词 ceremonial，意为“礼仪的、用于仪式的”，如 ceremonial dress。 8.symbol 为名词“象征”，加后缀 -ize 构成动词 symbolize，意为“象征、代表”，后可接宾语或 that 从句。 9.deep 为形容词“深的”，变元音并加 -th 构成名词 depth，意为“深度”，注意拼写为 d-e-p-t-h；类似变化还有 wide → width。 10.long 为形容词“长的”，去 ng 加 -th 构成名词 length，意为“长度”；注意形容词变为名词后读音发生变化。 三、选词填空 1.“朝代”，介词 during 后需名词作宾语，且有专有名词 Northern Song 修饰；dynasty 意为“朝代”，the Northern Song dynasty 即“北宋”，故填 dynasty。 2.“厨师”，句子缺少主语中心词，需名词；chef 意为“（餐厅的）主厨、厨师长”，the head chef 表示“行政总厨”，故填 chef。 3.“传说”，According to 后需名词，形容词 local 作定语；legend 意为“传说、传奇故事”，与句意相符，故填 legend。 4.“宴会”，介词 for 后需名词作宾语；banquet 意为“盛大的宴会”，a wedding banquet 表示“婚宴”，故填 banquet。 5.“古代的”，名词 times（时代）前需形容词作定语；ancient 意为“古代的、古老的”，in ancient times 表示“在古代”，故填 ancient。 6.“象征”，不定冠词 a 后需单数名词作介词 as 的宾语；symbol 意为“象征、标志”，a symbol of plenty 表示“富足的象征”，故填 symbol。 7.“传统，遗产”，protect 后需名词作宾语；heritage 意为“（文化）遗产、传统”，cooking heritage 表示“烹饪传统”，故填 heritage。 8.“收成”，不定冠词 a 后有形容词 good，需单数名词；harvest 意为“收获、收成”，a good harvest 表示“好收成”，与 autumn 呼应，故填 harvest。 四、七选五 1.F：第一段举穷人把粗硬的肉久炖、水上人家把卖不掉的鱼腌起来的例子，说明饮食传统往往源于生活需要。F 项“换言之，在几乎每个地区，需要都是第一位食谱作者”总结上文，故选 F。B 项讲现代厨具，与第一段不合。 2.C：第二段讲气候与口味的关系：湿冷处嗜辣好椒，酷暑地带爱清淡汤水与微苦的青菜。C 项“一张地方口味的地图其实就是一张风雨与气温的地图”是对本段的形象概括，故选 C。 3.A：第三段讲商路与船队把盐、茶、鱼干带到千里之外，每个港口都留下了新想法。A 项“难怪最丰富的烹饪出现在河流沿岸和繁忙海港边”承接上文，符合因果关系，故选 A。E 项讲游客偏好，脱离本段。 4.G：第四段讲鱼头朝向贵客、面条不切断等礼俗。G 项总结指出没人追问这些习俗是否合乎逻辑，因为它们的意义在于表达一种祝愿，与本段紧密呼应，故选 G。 5.D：第五段说年轻厨师既想尊重传统又想有所创新。D 项“最有趣的餐馆通过保留老做法、讲述新故事来解决这一矛盾”给出了答案，其中 keeping 与 new story 正对应文中的两难，故选 D。 五、阅读理解 1.C：第一段说这家店完全没有招牌，但当地人只要说“石桥后的第二扇门”就都知道是哪一家，说明它虽然没有招牌却在当地非常有名。故选 C。A 项说网上大做广告，恰恰相反。 2.A：第二段交代名字来历：据说两百年前有个小贩把炉子架在桥头，让清早过桥干活的人能取暖并能买到便宜的东西。故选 A。B、C 两项属于望文生义，D 项是价格细节而非得名原因。 3.B：第三段明确指出这个家庭有一个严重分歧：面团要静置多久。父亲主张一小时，而三年前来访的一位美食作者建议三小时。故选 B。A、C、D 三项均非文中所说的分歧。 4.D：最后一段顾客问为何不做大些，周师傅回答“这么大的饼正好适合放学路上孩子的手”。故选 D。A、B、C 三项都是无关或未提及的理由。 5.B：女儿设计了纸盒，这是三十年来父亲接受的第一次改变，而饼本身一点没动，说明她在不改变食物的前提下让经营方式更现代。故选 B。A、C、D 三项均无文本依据。 6.B：第一段说节庆餐桌上的食物被选中是因为它“寓意什么”而不是“味道如何”，并列举鱼（年年有余）、面条（长寿）、饺子（招财）等例子。故选 B。A、C、D 三项在本段均无依据。 7.C：第二段明确指出这种力量的大部分来自简单的重复：孩子每个生日都吃同样的长寿面，很少停下来追问原因。故选 C。A、B、D 三项均非文中所说的方式。 8.D：第三段说这个习惯并非中国独有，接着举了地中海岸国家吃十二颗葡萄、北欧分食圆形蛋糕的例子，说明许多其他文化里也有极其相似的习俗。故选 D。A、B、C 三项都与原文不符。 9.A：第四段开头写道，人类学家有时更直白地说这类食物“滋养的是想象力而不是身体”。故选 A。B、C、D 三项都是无中生有或与原文相反。 10.B：全文围绕“节庆食物寄托愿望而非仅仅提供营养”展开：第一段讲寓意，第二段讲重复形成的情感纽带，第三段讲其他文化中的同类现象，第四段讲其跨越地域的生命力。故选 B。A、C、D 三项均不能概括全文。 学科网（北京）股份有限公司 $