Unit 3 Food and Culture 语法之过去完成时同步巩固练（含答案）-2024-2025学年高中英语人教版（2019）选择性必修第二册
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| 名称 | Unit 3 Food and Culture 语法之过去完成时同步巩固练（含答案）-2024-2025学年高中英语人教版（2019）选择性必修第二册 |  | |
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| 资源类型 | 教案 | ||
| 版本资源 | 人教版（2019） | ||
| 科目 | 英语 | ||
| 更新时间 | 2025-03-12 16:29:18 | ||
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2024-2025学年高二英语选择性必修二unit3 Food and Culture
语法:过去完成时同步巩固练
一、单项选择
1．The children failed to hide their disappointment when they found out the school ______ the party.
A．had cancelled B．will cancel C．has cancelled D．cancels
2．Writing out all the invitations by hand was more time-consuming than we ________.
A．had expected B．expected C．have expected D．expect
3．Before I knew it, the lost dog ______ its way into my house through the hole in the fence.
A．has found B．had found C．has recently D．was finding
4．By the time he got to the cinema, the film ________ for half an hour.
A．had been shown B．will have been shown C．has been shown D．was shown
5．Before the power went out, she ________ to save her work on the computer, preventing any loss of data.
A．was managing B．would manage
C．has managed D．had managed
6．The book ________ into several languages by the time it won the award, increasing its global appeal.
A．was being translated B．has been translated
C．was translating D．had been translated
7．When they returned home, they found that their corn seeds on the roof ________ by a group of wild birds.
A．have stolen B．have been stolen C．were stolen D．had been stolen
8．They _______ the travel plan thoroughly before booking the tickets, making sure that every detail was carefully considered.
A．discuss B．were discussing C．have discussed D．had discussed
9．They became friends again that day. Until then, they ________ to each other for nearly two years.
A．didn’t speak B．hadn’t spoken C．haven’t spoken D．spoke
10．— What was Mary doing when you saw her yesterday
— She ________ on her overcoat and ________ to visit a friend.
A．has just put; had left B．had just put; was leaving
C．was just putting; has left D．just put; left
11．By the end of last month, three novels ______ into five languages.
A．have been translated B．were translated
C．had been translated D．were being translated
12．Dad was frustrated because it was the second time that he his wallet.
A．lost B．loses C．have lost D．had lost
13．By the end of yesterday, most of the preparation for tomorrow’s conference , so we are not in a hurry now.
A．had finished B．had been finished C．was finished D．finished
14．Hardly _____ when she heard someone knocking at the door.
A．did she sit B．had she sat
C．have she sat D．has she sat
15．She said she ______ the proof before.
A．provide B．has provided C．had provided D．provides
16．Three apartments in the project ________ as expected by the end of last month.
A．has been finished B．has finished C．had finished D．had been finished
17．The shy boy ____________ to drop out of school because of loneliness and sadness at the new place, but a small talk with the headmaster helped him out.
A．had planned B．planned C．plans D．has planned
18．The absence of treasure proved again and again that the thieves there before them.
A．were B．would be C．had been D．will be
19．By the time I got to the airport, the plane ______.
A．departed B．has departed C．was departing D．had departed
20．At the awarding ceremony held in Tokyo, the scientists were surprised by what in science and technology.
A．had been discovered B．had discovered
C．has been discovered D．has discovered
二、阅读理解
A
From the food ingredients, the placing on the plate to the background music and much more, chefs and companies in the UK are planning to change our dining experiences, and the trends in dining out. Entomophagy
This is a proper term for eating insects! Numerous people realize that many of our basic food may disappear in the coming decades and insects can offer people good protein (蛋白质) to replace animal meats, so they believe insects are a good choice. It hasn’t quite happened yet because we all think insects are extremely unpleasant. But, many chefs are already experimenting in the field. A number of top chefs in London are using their cooking creativity to turn something unpleasant into something delicious. Tech at the Table
Digital products will probably become a common part of our food and drink experiences in the near future. We’re going to see things like tablets and computer screens that can tell stories around the food we are eating. We’ll be able to change the color of plates digitally, because we know that colors can change the taste of food or make it look better. The Experimental Meal
The experimental meal is liked by a growing number of people interested in finding new connections between their senses. They think that food is not just what goes into the mouth, but a whole experience. They’re seeing dining — music, lighting, staff uniforms, temperature changes — as a whole meal. They are trying to put different things together instead of having dinner and then going to the theatre, why not bring the two together The same goes for cinema and music.
1．What is the reason for some people to turn to insects for food
A．The better taste of protein from insects. B．The popularity of some chefs in London.
C．The possibility of main food disappearing. D．The performance of some chefs’ experiments.
2．Why is the color of plates changed digitally
A．To make the food healthy. B．To make the food attractive.
C．To make the plate funny. D．To make the plate eco-friendly.
3．Why do some people prefer the experimental meal
A．To connect senses in a new way. B．To bring colorful plates together.
C．To combine food with digital products. D．To carry out technology experiments.
B
You probably know better than to eat a strawberry straight from the box without washing it. Fruits and vegetables are often coated in harmful pesticides (农药) to prevent pests when they’re growing. These chemicals are not exactly safe for human either. And while you probably wash off your produce before eating it, even a thorough wash with water isn’t enough to properly get rid of all the pesticides.
In the new study published in the American Chemical Society’s journal Nano Letters, experts find that simply washing your fruits and vegetables “cannot wholly remove pesticides” because they can actually “enter inside of fruit through the skin.” The pesticides left behind on the skin of produce are fat-soluble (溶脂的), which basically just means they aren’t as easy to get rid of.
That doesn’t, however, mean you have a life of pesticide-full apples and oranges. “The research suggests that peeling (削皮) can effectively remove nearly all pesticide remains, contrasted with the frequently recommended practice of washing,” study co-author Professor Ye said.
If you’re not planning to peel your fruit and vegetables, Professor Ye suggests soaking (浸泡) the produce in a solution (溶液) of salt, a solution of soda, or a solution of vinegar. “This will help to remove many of the pesticides found in produce.”
“The waxy layers (蜡质层) of produce hold on to pesticides and are very difficult to remove using water alone,” said Dr. Bryan, food scientist and author of 150 Food Science Questions Answered. He stressed, “Chemical treatments are needed to effectively remove the waxy layers. However, peeling remains the most effective way to remove a large concentration of pesticides.”
While you’re not going to die over one unwashed blueberry, long-term pesticide consumption can increase your risk of cancer and cause birth problems, immune system disease, and other diseases, according to Dr. Bryan.
4．What can we learn about fruits and vegetables according to the text
A．They go bad easily. B．They have harmful chemicals.
C．They are ruined by pests. D．They can be eaten without washing.
5．What is paragraph 2 mainly about
A．What pesticides are. B．How the new study is conducted.
C．Why pesticides are hard to remove. D．Where the new study is published.
6．What is the most effective way to deal with apples with pesticides
A．To peel them. B．To clear the waxy layers.
C．To have a thorough wash. D．To soak them in a solution of salt.
7．What is the main idea of the text
A．The ways to wash fruits and vegetables.
B．The differences between organic fruits and chemical fruits.
C．The long-term risks caused by eating fruits with pesticides.
D．The suggestions to kill off pesticides in fruits and vegetables.
C
When Ahouansou was a kid growing up in the West African country of Benin, he loved eating a traditional dish called pirou. Now a chef, Ahouansou serves the dish at his restaurant in Cotonou, Benin’s largest city. He is part of a movement of chefs and restaurateurs in Benin who are celebrating and elevating the country’s traditional cuisine. There’s also an emphasis on cooking with ingredients from local farmers and sellers.
Chefs like Ahouansou can make a real impact on local food systems, according to Paul Newnham, founder of the Chefs’ Manifesto, a chef-led project. “Chefs are uniquely placed in our food system to lead and inspire change - change in their kitchens, in their communities where they work and in their countries,” he says. Valerie Vinakpon, another Beninese chef and cookbook author, hopes their slight adjustments will get Beninese excited about their own food. At her new restaurant in Cotonou, she focuses on the novel presentation of Beninese dishes using local ingredients. “We encourage people to accept Beninese cuisine because people have abandoned our traditional plates in favor of modern Western dishes,” she says.
The tweaks also serve a deeper purpose, says Vinakpon. When chefs, food sellers, restaurateurs and home cooks buy native ingredients, they are supporting the people in the region who harvest, process and distribute these foods. “Beninese cuisine is linked to the local economy. The more locally produced foods we consume, the better the economy will be,” she says. For this reason, sweet potatoes and cassava (木薯), two of Benin's biggest trade articles, are star players on Vinakpon’s restaurant menu.
Pierre Thiam, a Senegalese chef and cookbook author, has seen firsthand what can happen when restaurateurs put traditional ingredients on their menus. His company, Yolele Foods, now sells bags of locally-produced grain to Western retailers like Whole Foods and Amazon. And his business is growing. Ahouansou sees potential for similar success in Benin. “It would be great,” he says, “if Beninese prepared foods that are currently imported from other countries could be produced ourselves. Many items which we could produce ourselves are not yet made in Benin.”
8．What did Ahouansou like when he was a child
A．Making Beninese cuisine. B．Visiting new restaurants in Cotonou.
C．Eating a traditional dish called pirou. D．Celebrating traditional dishes in his family.
9．According to Paul Newnham, what role can chefs play
A．They have no influence on local communities. B．They can only change the food in their kitchens.
C．They are only responsible for cooking good food. D．They can lead and inspire changes in various aspects.
10．What do we know about Beninese cuisine from the passage
A．It is not popular among Beninese people anymore.
B．It is completely replaced by modern Western dishes.
C．It is difficult to find local ingredients for Beninese cuisine.
D．It is helpful to boost the local economy by using local ingredients.
11．What is the main idea of the last paragraph
A．The success of Pierre Thiam's business.
B．The potential for Benin to produce its own foods.
C．The influence of Western retailers on local cuisine.
D．The comparison between Benin and Senegal in cuisine.
D
Human beings eat a lot of fish. Globally, seafood is a $500 billion industry and consumption has more than doubled in the last half a century. But the oceans are not an unlimited resource, and seafood consumers are increasingly concerned about overfishing, marine pollution, and the fishing industry’s poor human rights record.
Netflix’s hit anti-fishing documentary Seaspiracy shocked many people into rethinking their seafood consumption. Although some marine scientists question the film’s claims that there is no such thing as a sustainable fishing industry and we could run out of fish in 2048, there is no denying that the film does have its impact, with quite a few viewers cutting down on fish or cutting it out altogether.
With more people than ever turning vegan, meat-free meat is now big business. Fish-free fish seems to follow. Vegan seafood products are found on supermarket shelves mimicking dishes from fish and chips to canned tuna. Fake fish currently accounts for only about 1% of the entire alternative-meat industry. But what began as a tiny cottage industry serving a booming market is expanding rapidly. In 2018, London’s Sutton & Sons became the first UK chippy to offer vegan fish and chips. Since then, the world has seen a surge in demand for fish-free foodstuffs. In 2017, only 29 companies in the world produced alt-seafood products. Now there are more than 80, with seafood giants and multinationals moving in to claim their territory.
Most of the fake marine life on sale now is vegetable or fungi-based. Seafoods’ unique structures and distinctive flavors are difficult to veganize convincingly. But by experimenting with new recipes and technologies, it is possible to simulate its tastes and textures with varying degrees of success. Much of the innovation involves repurposing plants in unexpected ways. For instance, Ahimi, made by US firm Ocean Hugger Food are tomato-based sashimi (生鱼片) substitutes. Meanwhile, California’s Sophie’s Kitchen uses a fibrous Asian root vegetable to create “tuna”, French manufacturer Odontella SAS offers artificial smoked salmon made from tofu and peas and Swedish retailer Ikea sells vegan caviar (鱼子酱) made from seaweed.
Most fake fish products, of course, are unlikely to fool anyone. For those who never mind their smelling and tasting like no creature that ever swims in any sea, they are great. But for some consumers, only genuine fish flesh will do. Luckily, technology promises to offer an ocean-friendly alternative. Lab-grown fish meat, cultivated in a vessel called a bioreactor, promises the real thing without animal cruelty or the environmental toll of industrial fishing. Some agriculture companies are already producing lab-grown salmon, bluefin tuna, shrimp, lobster and crab. But it’s a slow, expensive process and businesses are still figuring out how to produce seafood profitably.
12．What do we know about Seaspiracy
A．It has aroused a heated debate among marine scientists.
B．It’s a popular documentary advocating seafood consumption.
C．It calls for a sustainable fishing industry as fish is running out.
D．It has noticeable effects on the viewers’ consuming habits.
13．What’s the main idea of the third paragraph
A．The popularity of fake fish is limited to a tiny part of the world.
B．Fake fish industry is developing fast globally due to growing demand.
C．Meat-free meat is now big business with more people turning vegan.
D．Seafood giants and multinationals are producing fish-free foodstuffs.
14．What does the underlined word “simulate” in the fourth paragraph probably mean
A．replace B．imitate C．uncover D．increase
15．According to the passage, who is most likely to buy lab-grown salmon
A．A millionaire who enjoys fish-free foodstuffs.
B．A vegan who is in favor of alt-seafood products.
C．A fish-flesh lover who cares for the environment.
D．An environmentalist who is picky about his diet.
三．七选五
As a result of trade, travel and migration, different cuisines have spread across the world. Many recipes, chefs and restaurants try to claim that their example of a particular cooking tradition is the most authentic (地道的). 16
People care about authenticity because food traditions are closely linked to identity. 17 There home cooking is often the last way to show their identity, British celebrity chef Jamie Oliver was accused of trying to take advantage of positive feelings about Jamaica. His meal product had a Jamaican name, but was unlike genuine Jamaican cooking.
However, food consultant Sara Kay argues that there are problems with the idea of authenticity. 18 It’s common for majority cultures to have wild fantasies about minority cultures and their food. These expectations can be restricting — restaurant owners have complained that people expect Asian food to be cheaper than that from European cultures.
19 while large cities are full of restaurants representing different countries — China, India, Italy, Mexico and more — these labels can oversimplify the reality of food from these countries. For instance, regional specialties in Mexico are assumed quite different from what people eat in America. But in essence, they can both be authentic examples of Mexican food.
A more controversial view of authenticity was stated by American Chef Andrew Zimmern, who claimed that he could present Chinese dishes in a more authentic way than existing restaurants. Writer and food podcaster Ruth Tam points out that while these restaurants change their recipes to suit local tastes. so does Zimmern. 20 So, while food and identity are closely linked, it makes sense to give a second thought about the whole idea of authenticity.
A．But is this a good thing
B．It’s a symbol of cultural diversity,
C．That means adaptation is unavoidable.
D．They can generate severe consequences.
E．And unreasonable expectations are the core.
F．It’s particularly true for migrant communities.
G．Expectations can also give a false idea of authenticity.
三、完形填空
As cicadas (蝉) emerge in parts of the United States in 2024, Josh Wicker, a biology enthusiast from South Carolina, is advocating for a different approach to these insects: 1 them, which is not an American dietary habit. Wicker sees cicadas as a culinary (烹饪的) 2 rather than an annoyance. Inspired by other 3 worldwide that include insects in their diets, Wicker decided to host an insectthemed dinner party to challenge American 4 .
Wicker’s love for nature led him to 5 the idea of adding cicadas to his diet. He was motivated by the global 6 of eating cicadas. He 7 on social media to find interested diners, and the response was so 8 that he had to stop 9 attendees due to the great interest.
For dinner, Wicker 10 a menu filled with insect delicacies, presented as hors d’oeuvres (开胃菜). The menu included innovative dishes such as pigs in a blanket with cicada heads and bacon-wrapped cicadas.
The 11 from his friends were a mix of curiosity and fear. While some were eager to try the 12 dishes, others were more 13 . Wicker’s experiment not only provided a unique dining experience but also offered a new view on the 14 between humans and the natural world. It encourages people to 15 their comfort zones of food and consider insects as a sustainable and nutritious food source.
1．A．charting B．consuming C．ignoring D．protecting
2．A．accident B．business C．entertainment D．opportunity
3．A．suggestions B．issues C．alarms D．cultures
4．A．ideas B．strategies C．dreams D．promises
5．A．explain B．abandon C．explore D．reform
6．A．order B．market C．level D．practice
7．A．reached out B．showed off C．profited off D．led out
8．A．enthusiastic B．careful C．special D．clear
9．A．naming B．mentioning C．accepting D．applauding
10．A．evaluated B．created C．recognized D．claimed
11．A．reactions B．inspirations C．resources D．comparisons
12．A．appetizing B．typical C．strange D．disappointing
13．A．excited B．hesitant C．confused D．confident
14．A．difference B．conflict C．separation D．relationship
15．A．look up to B．step out of C．make use of D．give way to
四、语法填空
阅读下面材料，在空白处填入适当的内容（1个单词）或括号内单词的正确形式。
Having Zao Cha, or morning tea, is a typical morning activity for people in Guangdong. Whether rich or poor, young or old, locals go to morning tea houses to drink tea or enjoy dim sum (点心) for breakfast. For 1 (they), having Zao Cha is more than just a daily habit but also 2 important way of social communication.
Guangdong morning tea dates back to the Qing Dynasty. It began with a small restaurant in Guangzhou 3 (call) “Yi Li Guan”, which served tea and dim sum. Over time, more and more similar tea houses appeared, and since then, Cantonese (广州的) people 4 (develop) the habit of drinking morning tea in tea houses.
Today, on weekends or holidays, the whole family or good friends often get together for morning tea, 5 is considered an enjoyable way to pass time and relax 6 (complete).
In morning tea, tea is a necessary part. The Cantonese have a 7 (prefer) for black tea because it warms the stomach and helps digestion. Although a little bitter and less clear than green tea, it pairs perfectly 8 dim sum during morning tea. Oolong tea, Tieguanyin tea and pu’er tea are also popular choices.
The morning tea culture is not only popular in Guangdong, but has also become a 9 (globe) trend, thanks to the increasing number of overseas Chinese. Cantonese morning tea 10 (restaurant) can now be found easily in big cities like New York and even on some small islands in the South Pacific Ocean.
五．根据所给词的适当形式填空。
1．Among varied recipes, Chinese exceptional cuisine (consist) of quantities of categories is popular all over the world.
2．My monitor stood at the door with his hands (stuff) into the pockets.
3．Alcohol can damage the liver if (consume) in large quantities.
4． （work） for two days, Steve managed to finish his report on schedule.
5．It was foolish of him （refer） to his notes during that important test, and as a result, he got punished.
6． (terrify) by the scene in front of him, he was rooted to the spot.
7．When Karina saw it, she hugged it tightly with tears (fill) her eyes.
8． (delight) to know you have a passion for painting, I would like to invite you to join us.
9．Thank goodness! She (persuade) to see the doctor in time so that her advanced cancer was prevented form developing.
10．It was the second time that Jim (annoy) his mother because of his rudeness.
六、书信写作
假定你是李华，你的加拿大网友Henry喜欢中国美食，他打算尝试学做中国美食。他给你发来电子邮件寻求建议，内容包括：
1.美食名称;
2.推荐原因;
3.表示愿望。
注意：1.写作词数应为80左右;
2.请按如下格式在答题卡的相应位置作答。
Dear Henry,
How are things going with you
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Yours,
Li Hua
参考答案
一．单选题
1-5AABAD 6-10DDDBB 11-15CDBBC 16-20DACDA
阅读理解
1-5CBABC 6-10ADCDD 11-15BDBBC 16-20AFEGC
完形填空
1-5BDDAC 6-10DAACB 11-15ACBDB
语法填空
1．them 2．an 3．called 4．have developed 5．which 6．completely 7．preference 8．with 9．global 10．restaurants
五．根据所给词的适当形式填空。
1．consisting2．stuffed3．consumed4．Having worked5．to refer
6．Terrified7．filling8．Delighted9．had been persuaded/was persuaded10．had annoyed
六．书面表达
Dear Henry,
How are things going with you I’m pleased to know you intend to learn to cook Chinese cuisine. I think fried rice is your best choice.
Fried rice is eaten as a main dish. It is flavorful and is easy to learn to cook. Fried rice is made with rice and many other ingredients that you can choose to suit your preferences, such as pork, beef, chicken, eggs, or vegetables. It is a fast meal because it can not only be ready quickly, but also requires a minimal amount of preparation.
I hope my recommendation will be helpful. May you have a good time learning it!
Yours,
Li Hua
语法:过去完成时同步巩固练
一、单项选择
1．The children failed to hide their disappointment when they found out the school ______ the party.
A．had cancelled B．will cancel C．has cancelled D．cancels
2．Writing out all the invitations by hand was more time-consuming than we ________.
A．had expected B．expected C．have expected D．expect
3．Before I knew it, the lost dog ______ its way into my house through the hole in the fence.
A．has found B．had found C．has recently D．was finding
4．By the time he got to the cinema, the film ________ for half an hour.
A．had been shown B．will have been shown C．has been shown D．was shown
5．Before the power went out, she ________ to save her work on the computer, preventing any loss of data.
A．was managing B．would manage
C．has managed D．had managed
6．The book ________ into several languages by the time it won the award, increasing its global appeal.
A．was being translated B．has been translated
C．was translating D．had been translated
7．When they returned home, they found that their corn seeds on the roof ________ by a group of wild birds.
A．have stolen B．have been stolen C．were stolen D．had been stolen
8．They _______ the travel plan thoroughly before booking the tickets, making sure that every detail was carefully considered.
A．discuss B．were discussing C．have discussed D．had discussed
9．They became friends again that day. Until then, they ________ to each other for nearly two years.
A．didn’t speak B．hadn’t spoken C．haven’t spoken D．spoke
10．— What was Mary doing when you saw her yesterday
— She ________ on her overcoat and ________ to visit a friend.
A．has just put; had left B．had just put; was leaving
C．was just putting; has left D．just put; left
11．By the end of last month, three novels ______ into five languages.
A．have been translated B．were translated
C．had been translated D．were being translated
12．Dad was frustrated because it was the second time that he his wallet.
A．lost B．loses C．have lost D．had lost
13．By the end of yesterday, most of the preparation for tomorrow’s conference , so we are not in a hurry now.
A．had finished B．had been finished C．was finished D．finished
14．Hardly _____ when she heard someone knocking at the door.
A．did she sit B．had she sat
C．have she sat D．has she sat
15．She said she ______ the proof before.
A．provide B．has provided C．had provided D．provides
16．Three apartments in the project ________ as expected by the end of last month.
A．has been finished B．has finished C．had finished D．had been finished
17．The shy boy ____________ to drop out of school because of loneliness and sadness at the new place, but a small talk with the headmaster helped him out.
A．had planned B．planned C．plans D．has planned
18．The absence of treasure proved again and again that the thieves there before them.
A．were B．would be C．had been D．will be
19．By the time I got to the airport, the plane ______.
A．departed B．has departed C．was departing D．had departed
20．At the awarding ceremony held in Tokyo, the scientists were surprised by what in science and technology.
A．had been discovered B．had discovered
C．has been discovered D．has discovered
二、阅读理解
A
From the food ingredients, the placing on the plate to the background music and much more, chefs and companies in the UK are planning to change our dining experiences, and the trends in dining out. Entomophagy
This is a proper term for eating insects! Numerous people realize that many of our basic food may disappear in the coming decades and insects can offer people good protein (蛋白质) to replace animal meats, so they believe insects are a good choice. It hasn’t quite happened yet because we all think insects are extremely unpleasant. But, many chefs are already experimenting in the field. A number of top chefs in London are using their cooking creativity to turn something unpleasant into something delicious. Tech at the Table
Digital products will probably become a common part of our food and drink experiences in the near future. We’re going to see things like tablets and computer screens that can tell stories around the food we are eating. We’ll be able to change the color of plates digitally, because we know that colors can change the taste of food or make it look better. The Experimental Meal
The experimental meal is liked by a growing number of people interested in finding new connections between their senses. They think that food is not just what goes into the mouth, but a whole experience. They’re seeing dining — music, lighting, staff uniforms, temperature changes — as a whole meal. They are trying to put different things together instead of having dinner and then going to the theatre, why not bring the two together The same goes for cinema and music.
1．What is the reason for some people to turn to insects for food
A．The better taste of protein from insects. B．The popularity of some chefs in London.
C．The possibility of main food disappearing. D．The performance of some chefs’ experiments.
2．Why is the color of plates changed digitally
A．To make the food healthy. B．To make the food attractive.
C．To make the plate funny. D．To make the plate eco-friendly.
3．Why do some people prefer the experimental meal
A．To connect senses in a new way. B．To bring colorful plates together.
C．To combine food with digital products. D．To carry out technology experiments.
B
You probably know better than to eat a strawberry straight from the box without washing it. Fruits and vegetables are often coated in harmful pesticides (农药) to prevent pests when they’re growing. These chemicals are not exactly safe for human either. And while you probably wash off your produce before eating it, even a thorough wash with water isn’t enough to properly get rid of all the pesticides.
In the new study published in the American Chemical Society’s journal Nano Letters, experts find that simply washing your fruits and vegetables “cannot wholly remove pesticides” because they can actually “enter inside of fruit through the skin.” The pesticides left behind on the skin of produce are fat-soluble (溶脂的), which basically just means they aren’t as easy to get rid of.
That doesn’t, however, mean you have a life of pesticide-full apples and oranges. “The research suggests that peeling (削皮) can effectively remove nearly all pesticide remains, contrasted with the frequently recommended practice of washing,” study co-author Professor Ye said.
If you’re not planning to peel your fruit and vegetables, Professor Ye suggests soaking (浸泡) the produce in a solution (溶液) of salt, a solution of soda, or a solution of vinegar. “This will help to remove many of the pesticides found in produce.”
“The waxy layers (蜡质层) of produce hold on to pesticides and are very difficult to remove using water alone,” said Dr. Bryan, food scientist and author of 150 Food Science Questions Answered. He stressed, “Chemical treatments are needed to effectively remove the waxy layers. However, peeling remains the most effective way to remove a large concentration of pesticides.”
While you’re not going to die over one unwashed blueberry, long-term pesticide consumption can increase your risk of cancer and cause birth problems, immune system disease, and other diseases, according to Dr. Bryan.
4．What can we learn about fruits and vegetables according to the text
A．They go bad easily. B．They have harmful chemicals.
C．They are ruined by pests. D．They can be eaten without washing.
5．What is paragraph 2 mainly about
A．What pesticides are. B．How the new study is conducted.
C．Why pesticides are hard to remove. D．Where the new study is published.
6．What is the most effective way to deal with apples with pesticides
A．To peel them. B．To clear the waxy layers.
C．To have a thorough wash. D．To soak them in a solution of salt.
7．What is the main idea of the text
A．The ways to wash fruits and vegetables.
B．The differences between organic fruits and chemical fruits.
C．The long-term risks caused by eating fruits with pesticides.
D．The suggestions to kill off pesticides in fruits and vegetables.
C
When Ahouansou was a kid growing up in the West African country of Benin, he loved eating a traditional dish called pirou. Now a chef, Ahouansou serves the dish at his restaurant in Cotonou, Benin’s largest city. He is part of a movement of chefs and restaurateurs in Benin who are celebrating and elevating the country’s traditional cuisine. There’s also an emphasis on cooking with ingredients from local farmers and sellers.
Chefs like Ahouansou can make a real impact on local food systems, according to Paul Newnham, founder of the Chefs’ Manifesto, a chef-led project. “Chefs are uniquely placed in our food system to lead and inspire change - change in their kitchens, in their communities where they work and in their countries,” he says. Valerie Vinakpon, another Beninese chef and cookbook author, hopes their slight adjustments will get Beninese excited about their own food. At her new restaurant in Cotonou, she focuses on the novel presentation of Beninese dishes using local ingredients. “We encourage people to accept Beninese cuisine because people have abandoned our traditional plates in favor of modern Western dishes,” she says.
The tweaks also serve a deeper purpose, says Vinakpon. When chefs, food sellers, restaurateurs and home cooks buy native ingredients, they are supporting the people in the region who harvest, process and distribute these foods. “Beninese cuisine is linked to the local economy. The more locally produced foods we consume, the better the economy will be,” she says. For this reason, sweet potatoes and cassava (木薯), two of Benin's biggest trade articles, are star players on Vinakpon’s restaurant menu.
Pierre Thiam, a Senegalese chef and cookbook author, has seen firsthand what can happen when restaurateurs put traditional ingredients on their menus. His company, Yolele Foods, now sells bags of locally-produced grain to Western retailers like Whole Foods and Amazon. And his business is growing. Ahouansou sees potential for similar success in Benin. “It would be great,” he says, “if Beninese prepared foods that are currently imported from other countries could be produced ourselves. Many items which we could produce ourselves are not yet made in Benin.”
8．What did Ahouansou like when he was a child
A．Making Beninese cuisine. B．Visiting new restaurants in Cotonou.
C．Eating a traditional dish called pirou. D．Celebrating traditional dishes in his family.
9．According to Paul Newnham, what role can chefs play
A．They have no influence on local communities. B．They can only change the food in their kitchens.
C．They are only responsible for cooking good food. D．They can lead and inspire changes in various aspects.
10．What do we know about Beninese cuisine from the passage
A．It is not popular among Beninese people anymore.
B．It is completely replaced by modern Western dishes.
C．It is difficult to find local ingredients for Beninese cuisine.
D．It is helpful to boost the local economy by using local ingredients.
11．What is the main idea of the last paragraph
A．The success of Pierre Thiam's business.
B．The potential for Benin to produce its own foods.
C．The influence of Western retailers on local cuisine.
D．The comparison between Benin and Senegal in cuisine.
D
Human beings eat a lot of fish. Globally, seafood is a $500 billion industry and consumption has more than doubled in the last half a century. But the oceans are not an unlimited resource, and seafood consumers are increasingly concerned about overfishing, marine pollution, and the fishing industry’s poor human rights record.
Netflix’s hit anti-fishing documentary Seaspiracy shocked many people into rethinking their seafood consumption. Although some marine scientists question the film’s claims that there is no such thing as a sustainable fishing industry and we could run out of fish in 2048, there is no denying that the film does have its impact, with quite a few viewers cutting down on fish or cutting it out altogether.
With more people than ever turning vegan, meat-free meat is now big business. Fish-free fish seems to follow. Vegan seafood products are found on supermarket shelves mimicking dishes from fish and chips to canned tuna. Fake fish currently accounts for only about 1% of the entire alternative-meat industry. But what began as a tiny cottage industry serving a booming market is expanding rapidly. In 2018, London’s Sutton & Sons became the first UK chippy to offer vegan fish and chips. Since then, the world has seen a surge in demand for fish-free foodstuffs. In 2017, only 29 companies in the world produced alt-seafood products. Now there are more than 80, with seafood giants and multinationals moving in to claim their territory.
Most of the fake marine life on sale now is vegetable or fungi-based. Seafoods’ unique structures and distinctive flavors are difficult to veganize convincingly. But by experimenting with new recipes and technologies, it is possible to simulate its tastes and textures with varying degrees of success. Much of the innovation involves repurposing plants in unexpected ways. For instance, Ahimi, made by US firm Ocean Hugger Food are tomato-based sashimi (生鱼片) substitutes. Meanwhile, California’s Sophie’s Kitchen uses a fibrous Asian root vegetable to create “tuna”, French manufacturer Odontella SAS offers artificial smoked salmon made from tofu and peas and Swedish retailer Ikea sells vegan caviar (鱼子酱) made from seaweed.
Most fake fish products, of course, are unlikely to fool anyone. For those who never mind their smelling and tasting like no creature that ever swims in any sea, they are great. But for some consumers, only genuine fish flesh will do. Luckily, technology promises to offer an ocean-friendly alternative. Lab-grown fish meat, cultivated in a vessel called a bioreactor, promises the real thing without animal cruelty or the environmental toll of industrial fishing. Some agriculture companies are already producing lab-grown salmon, bluefin tuna, shrimp, lobster and crab. But it’s a slow, expensive process and businesses are still figuring out how to produce seafood profitably.
12．What do we know about Seaspiracy
A．It has aroused a heated debate among marine scientists.
B．It’s a popular documentary advocating seafood consumption.
C．It calls for a sustainable fishing industry as fish is running out.
D．It has noticeable effects on the viewers’ consuming habits.
13．What’s the main idea of the third paragraph
A．The popularity of fake fish is limited to a tiny part of the world.
B．Fake fish industry is developing fast globally due to growing demand.
C．Meat-free meat is now big business with more people turning vegan.
D．Seafood giants and multinationals are producing fish-free foodstuffs.
14．What does the underlined word “simulate” in the fourth paragraph probably mean
A．replace B．imitate C．uncover D．increase
15．According to the passage, who is most likely to buy lab-grown salmon
A．A millionaire who enjoys fish-free foodstuffs.
B．A vegan who is in favor of alt-seafood products.
C．A fish-flesh lover who cares for the environment.
D．An environmentalist who is picky about his diet.
三．七选五
As a result of trade, travel and migration, different cuisines have spread across the world. Many recipes, chefs and restaurants try to claim that their example of a particular cooking tradition is the most authentic (地道的). 16
People care about authenticity because food traditions are closely linked to identity. 17 There home cooking is often the last way to show their identity, British celebrity chef Jamie Oliver was accused of trying to take advantage of positive feelings about Jamaica. His meal product had a Jamaican name, but was unlike genuine Jamaican cooking.
However, food consultant Sara Kay argues that there are problems with the idea of authenticity. 18 It’s common for majority cultures to have wild fantasies about minority cultures and their food. These expectations can be restricting — restaurant owners have complained that people expect Asian food to be cheaper than that from European cultures.
19 while large cities are full of restaurants representing different countries — China, India, Italy, Mexico and more — these labels can oversimplify the reality of food from these countries. For instance, regional specialties in Mexico are assumed quite different from what people eat in America. But in essence, they can both be authentic examples of Mexican food.
A more controversial view of authenticity was stated by American Chef Andrew Zimmern, who claimed that he could present Chinese dishes in a more authentic way than existing restaurants. Writer and food podcaster Ruth Tam points out that while these restaurants change their recipes to suit local tastes. so does Zimmern. 20 So, while food and identity are closely linked, it makes sense to give a second thought about the whole idea of authenticity.
A．But is this a good thing
B．It’s a symbol of cultural diversity,
C．That means adaptation is unavoidable.
D．They can generate severe consequences.
E．And unreasonable expectations are the core.
F．It’s particularly true for migrant communities.
G．Expectations can also give a false idea of authenticity.
三、完形填空
As cicadas (蝉) emerge in parts of the United States in 2024, Josh Wicker, a biology enthusiast from South Carolina, is advocating for a different approach to these insects: 1 them, which is not an American dietary habit. Wicker sees cicadas as a culinary (烹饪的) 2 rather than an annoyance. Inspired by other 3 worldwide that include insects in their diets, Wicker decided to host an insectthemed dinner party to challenge American 4 .
Wicker’s love for nature led him to 5 the idea of adding cicadas to his diet. He was motivated by the global 6 of eating cicadas. He 7 on social media to find interested diners, and the response was so 8 that he had to stop 9 attendees due to the great interest.
For dinner, Wicker 10 a menu filled with insect delicacies, presented as hors d’oeuvres (开胃菜). The menu included innovative dishes such as pigs in a blanket with cicada heads and bacon-wrapped cicadas.
The 11 from his friends were a mix of curiosity and fear. While some were eager to try the 12 dishes, others were more 13 . Wicker’s experiment not only provided a unique dining experience but also offered a new view on the 14 between humans and the natural world. It encourages people to 15 their comfort zones of food and consider insects as a sustainable and nutritious food source.
1．A．charting B．consuming C．ignoring D．protecting
2．A．accident B．business C．entertainment D．opportunity
3．A．suggestions B．issues C．alarms D．cultures
4．A．ideas B．strategies C．dreams D．promises
5．A．explain B．abandon C．explore D．reform
6．A．order B．market C．level D．practice
7．A．reached out B．showed off C．profited off D．led out
8．A．enthusiastic B．careful C．special D．clear
9．A．naming B．mentioning C．accepting D．applauding
10．A．evaluated B．created C．recognized D．claimed
11．A．reactions B．inspirations C．resources D．comparisons
12．A．appetizing B．typical C．strange D．disappointing
13．A．excited B．hesitant C．confused D．confident
14．A．difference B．conflict C．separation D．relationship
15．A．look up to B．step out of C．make use of D．give way to
四、语法填空
阅读下面材料，在空白处填入适当的内容（1个单词）或括号内单词的正确形式。
Having Zao Cha, or morning tea, is a typical morning activity for people in Guangdong. Whether rich or poor, young or old, locals go to morning tea houses to drink tea or enjoy dim sum (点心) for breakfast. For 1 (they), having Zao Cha is more than just a daily habit but also 2 important way of social communication.
Guangdong morning tea dates back to the Qing Dynasty. It began with a small restaurant in Guangzhou 3 (call) “Yi Li Guan”, which served tea and dim sum. Over time, more and more similar tea houses appeared, and since then, Cantonese (广州的) people 4 (develop) the habit of drinking morning tea in tea houses.
Today, on weekends or holidays, the whole family or good friends often get together for morning tea, 5 is considered an enjoyable way to pass time and relax 6 (complete).
In morning tea, tea is a necessary part. The Cantonese have a 7 (prefer) for black tea because it warms the stomach and helps digestion. Although a little bitter and less clear than green tea, it pairs perfectly 8 dim sum during morning tea. Oolong tea, Tieguanyin tea and pu’er tea are also popular choices.
The morning tea culture is not only popular in Guangdong, but has also become a 9 (globe) trend, thanks to the increasing number of overseas Chinese. Cantonese morning tea 10 (restaurant) can now be found easily in big cities like New York and even on some small islands in the South Pacific Ocean.
五．根据所给词的适当形式填空。
1．Among varied recipes, Chinese exceptional cuisine (consist) of quantities of categories is popular all over the world.
2．My monitor stood at the door with his hands (stuff) into the pockets.
3．Alcohol can damage the liver if (consume) in large quantities.
4． （work） for two days, Steve managed to finish his report on schedule.
5．It was foolish of him （refer） to his notes during that important test, and as a result, he got punished.
6． (terrify) by the scene in front of him, he was rooted to the spot.
7．When Karina saw it, she hugged it tightly with tears (fill) her eyes.
8． (delight) to know you have a passion for painting, I would like to invite you to join us.
9．Thank goodness! She (persuade) to see the doctor in time so that her advanced cancer was prevented form developing.
10．It was the second time that Jim (annoy) his mother because of his rudeness.
六、书信写作
假定你是李华，你的加拿大网友Henry喜欢中国美食，他打算尝试学做中国美食。他给你发来电子邮件寻求建议，内容包括：
1.美食名称;
2.推荐原因;
3.表示愿望。
注意：1.写作词数应为80左右;
2.请按如下格式在答题卡的相应位置作答。
Dear Henry,
How are things going with you
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Yours,
Li Hua
参考答案
一．单选题
1-5AABAD 6-10DDDBB 11-15CDBBC 16-20DACDA
阅读理解
1-5CBABC 6-10ADCDD 11-15BDBBC 16-20AFEGC
完形填空
1-5BDDAC 6-10DAACB 11-15ACBDB
语法填空
1．them 2．an 3．called 4．have developed 5．which 6．completely 7．preference 8．with 9．global 10．restaurants
五．根据所给词的适当形式填空。
1．consisting2．stuffed3．consumed4．Having worked5．to refer
6．Terrified7．filling8．Delighted9．had been persuaded/was persuaded10．had annoyed
六．书面表达
Dear Henry,
How are things going with you I’m pleased to know you intend to learn to cook Chinese cuisine. I think fried rice is your best choice.
Fried rice is eaten as a main dish. It is flavorful and is easy to learn to cook. Fried rice is made with rice and many other ingredients that you can choose to suit your preferences, such as pork, beef, chicken, eggs, or vegetables. It is a fast meal because it can not only be ready quickly, but also requires a minimal amount of preparation.
I hope my recommendation will be helpful. May you have a good time learning it!
Yours,
Li Hua