2026人教版高中英语选择性必修第二册基础练--UNIT 3 FOOD AND CULTURE（含答案与解析）
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中小学教育资源及组卷应用平台
2026人教版高中英语选择性必修第二册
UNIT 3 FOOD AND CULTURE
全卷满分150分 考试用时120分钟
第一部分 听力(共两节,满分30分)
第一节(共5小题;每小题1.5分,满分7.5分)
听下面5段对话。每段对话后有一个小题,从题中所给的A、B、C三个选项中选出最佳选项。听完每段对话后,你都有10秒钟的时间来回答有关小题和阅读下一小题。每段对话仅读一遍。
1.What are the speakers probably doing
A.Taking a walk. B.Making a film.
C.Adjusting a camera.
2.When will the man get to the station by car
A.At 8:30 am. B.At 8:45 am.
C.At 9:00 am.
3.What are the speakers mainly talking about
A.Tips on making cake.
B.Some different kinds of cake.
C.What Americans have for breakfast.
4.Where does this conversation take place
A.In a hotel. B.In a restaurant.
C.In a supermarket.
5.What does the man probably want to do
A.Do some exercise. B.Get an extra key.
C.Order room service.
第二节(共15小题;每小题1.5分,满分22.5分)
听下面5段对话或独白。每段对话或独白后有几个小题,从题中所给的A、B、C三个选项中选出最佳选项。听每段对话或独白前,你将有时间阅读各个小题,每小题5秒钟;听完后,各小题将给出5秒钟的作答时间。每段对话或独白读两遍。
听第6段材料,回答第6、7题。
6.What's wrong with the woman's room
A.It's a little dark. B.It's not quiet.
C.It's smelly.
7.What is the woman's final decision
A.Moving to another room.
B.Checking into another hotel.
C.Waiting for a non-smoking room.
听第7段材料,回答第8至10题。
8.What is the woman
A.A doctor. B.A nurse. C.A saleswoman.
9.What is wrong with the man
A.He has a bad cough.
B.He has a slight headache.
C.He has an upset stomach.
10.Where is the man going next
A.To the toilet.
B.To the waiting room.
C.To the doctor's room.
听第8段材料,回答第11至13题。
11.What is the woman's concern about the man
A.His idea of honesty.
B.His explanation for the basics.
C.His absence from classes.
12.What does the woman suggest the man do
A.Memorize some tricks.
B.Join a history club.
C.Read up on some books.
13.What's the probable relationship between the speakers
A.Classmates. B.Mother and son.
C.Teacher and student.
听第9段材料,回答第14至17题。
14.Why is the woman listening to books while exercising
A.Multitasking saves time.
B.She hates listening to music.
C.It adds enjoyment to exercise.
15.What can we say about the man
A.He admires the woman.
B.He likes making fun of others.
C.He is good at time management.
16.What does the woman say about texting while driving
A.It is impolite. B.It is illegal.
C.It is acceptable.
17.What will the woman talk about next
A.Behaving well. B.Being efficient.
C.Striking a balance.
听第10段材料,回答第18至20题。
18.What do we know about the restaurant
A.It doesn't have a menu.
B.It is located in Italy.
C.It lets guests make pizza.
19.What pizza is the most popular
A.The seafood pizza.
B.The spicy sausage pizza.
C.The black pepper beef pizza.
20.What does the speaker finally remind the listeners to do
A.Try some new drinks.
B.Raise their hand for pizza.
C.Save room in their stomach for dessert.
第二部分 阅读(共两节,满分50分)
第一节(共15小题;每小题2.5分,满分37.5分)
阅读下列短文,从每题所给的A、B、C、D四个选项中选出最佳选项。
A
Curry is not a single spice, nor is it related to the namesake curry tree. The catch-all umbrella term refers to a “spiced meat, fish or vegetable stew”, either freshly prepared as a powder or spice paste or purchased as a ready-made mixture. If you're a curry lover, follow your desires around the world by heading to these destinations.
Japan
Typically mild and thick, Japanese curry, kare raisu, is eaten across the country. Usually cooked with pre-made mixes, Japan's thick and rich variation usually features pieces of stewed beef, onions and carrots over a bed of rice.
India
It's impossible to sum up India's various “curries” in a few lines. But if there's one dish that can be found on menus across the country, it'd be murgh makhani—better known around the world as butter chicken. This famous dish stars chicken soaked in yogurt, then covered with a rich creamy sauce of tomatoes, onions and spices.
Thailand
Often made with coconut milk, Thai curry dishes vary across the country. Generally speaking, you'll see drier varieties up north and wetter variations in central Thailand and down south, where coconut milk is more common. Thai curries come in a stoplight of colors—red, yellow and green—and strive to strike a balance among sweet, sour, salty and spicy flavours.
Malaysia
Nyonya cuisine—dishes created by the Straits Chinese community—plays an important role in Malaysia's culinary melting pot. One of the best known Nyonya curries is kari ayam (bone-in chicken curry) which features a mix of Chinese techniques and Malaysian ingredients. Another dish that deserves mentioning is chicken curry kapitan, which sees pieces of chicken fried in curry paste, and then cooked at a low heat in coconut milk.
21.Which dish is made of beef
A.Murgh makhani. B.Chicken curry kapitan.
C.Kari ayam. D.Kare raisu.
22.What do Thai and Malaysian curry dishes have in common
A.They contain coconut milk.
B.They use only Chinese techniques.
C.They stress the importance of colors.
D.They are cooked with Malaysian ingredients.
23.Where is the text most probably taken from
A.A street poster. B.A food magazine.
C.A book review. D.A research paper.
B
As I grew up, our shelves were full of cookbooks, each full of my mum's handwriting. Included in the handwriting were dates when dishes had been cooked, who they'd been cooked for, whether or not they were any good, and any alterations that had to be made (“too salty”, “double the dish”, “didn't have this, used that instead”). Where other forms of literature can feel rare, even precious to some, cookbooks permit this kind of writing.
Truth be told, cookbooks I often refer back to are obvious before you even turn to them—wrinkled paper, spotted and marked. I've halved the amount of sugar in a cake recipe from Rukmini Iyers' The Green Roasting Tin. I've added a spicy mix to a carrot salad from Ruby Tandoh's Flavour. For better or worse, the cookbooks I own are owned by nobody else.
If you do this too, and feel guilty about writing through thoroughly tested recipes or messing up beautiful paper, you needn't. The practice of writing in cookbooks is essential to the experience of reading, and indeed, using them. Often these notes can provide a window into the owner's life, which is one of the reasons why cookbooks are often handed down within families. In many cases they are the only written records we have from our loved ones. I think that they are telling stories and inviting conversations. Implied in conversation is talking back, exchanging something with the loved ones, and maybe exchanging something with a version of yourself in the future.
Sometimes I wonder what I'm buying when I buy cookbooks. Is it inspiration to do something I've not done before, or permission to give myself the time to feel addicted to a hobby My friend Ella sums up her own insight into food writing simply with “writing about food is writing about being alive”, so maybe that's what I'm buying, and what we all are.
24.What can we know about the author's mom
A.She was a professional cook.
B.She collected literature works.
C.She wrote popular cookbooks.
D.She often made notes in cookbooks.
25.What does the author think of the writing in cookbooks
A.It improves the quality of life.
B.It carries future dreams.
C.It helps comprehend its writer.
D.It makes recipes easy to read.
26.Why does the author buy cookbooks
A.To cater to her hobby.
B.To gain cooking inspiration.
C.To share ideas with friends.
D.To record her life of cooking.
27.What is the best title for the text
A.Why We Need to Buy Cookbooks
B.Why We Should Be Writing in Cookbooks
C.How We Adjust Recipes in Cookbooks
D.How We Pass Down Cookbooks with Notes
C
A study, published in the Journal of Child Psychology and Psychiatry, compared survey results of parents with their children in England and Wales from the ages of 16 months to 13 years. The research team found that average levels of food fussiness(挑食) were relatively stable during this period, peaking somewhat around the age of 7 and declining slightly after that. They concluded that genetic differences in the population accounted for 60% of the variation in food fussiness at 16 months, rising to 74% and over between the ages of 3 and 13.
Lead author Dr Zeynep Nas said, “Food fussiness is common among children and can be a major source of anxiety for parents and caregivers, who often blame themselves for this behaviour or are blamed by others. We hope our finding that fussy eating is largely inborn may help to ease parental blame. This behaviour is not a result of parenting.”
Senior author Dr Clare Llewellyn said, “While genetic factors are the major influence for food fussiness, the environment also plays a supporting role. Environmental factors, such as sitting down together as a family to eat meals, may only be significant in toddlerhood(蹒跚学步期); while environmental factors, such as personal experiences (e.g., having different friends) become more influential in later years.” This suggests that interventions (干预) to help children eat a wider range of foods, such as repeatedly exposing children to the same foods regularly and offering a variety of fruits and vegetables, may be most effective in the very early years. Unique environmental factors accounted for about a quarter of individual differences in fussy eating among children between the ages of 7 and 13, the researchers estimated.
Among the study limitations, the researchers noted that there were fewer participants at age 7 compared to other time points and that the study sample(样本) had a large percentage of white British households of higher social-economic backgrounds compared to the general population of England and Wales. In the future, the team said, research should focus on non-Western populations where food culture, parental feeding practices and food security may be quite different.
28.According to paragraph 1, what does the study tell us
A.Teenagers over 13 years old have a balanced diet.
B.Children become more particular about food with age.
C.Children at 7 have the highest level of food fussiness.
D.Variation in food fussiness causes genetic differences.
29.In Dr Zeynep Nas's opinion, .
A.children are born to have certain food preferences
B.children should be ashamed of their picky eating
C.parental anxiety leads to children's food fussiness
D.parents should adopt more effective feeding practices
30.When children reach 12, which of the following influences their food fussiness most
A.Being exposed to various foods.
B.The environment of family dinners.
C.Having meals together with fellows.
D.The closeness of interpersonal relations.
31.What can be inferred from the last paragraph
A.More global samples should be collected.
B.Cultural factors have been taken into account.
C.Food fussiness is unique to Western countries.
D.The study lacks hard evidence for food fussiness.
D
Would you eat less junk food if it costs a little bit more Starting on July 1, the Navajo Nation will charge a 2% tax(税) on junk food sold on its reservation(居留地)—the first tax of its kind in America. The change is part of the Healthy Diné Nation Act, which the tribe's president Ben Shelly approved last November. The law will also eliminate the current 5% sales tax on healthy food from fresh fruits and vegetables.
Denisa Livingston from the Diné Community Advocacy Alliance, a group that helped pass this law, hopes to make people in the community more aware of their food choices. “This is a friendly awareness tax,” she said.
In a press release, Livingston said that by the law, they wanted to improve the health of its population, which inhabits a 27,000-square-mile reservation from Arizona and New Mexico to Utah.
Approximately 24,600 Navajo tribe members face obesity, according to the Navajo Area Indian Health Service. Type 2 diabetes has emerged as a growing public health concern affecting up to 60% of reservation residents in some areas.
Livingston says that the Navajo Nation's status(身份) as a food desert contributes to the health problems the people face. A food desert is an area where fresh, healthy food is expensive and hard to find. Food deserts are especially common in low-income communities, such as the Navajo Nation, where 38% of the population lives at the poverty level.
The money that the government collects from junk food taxes will be put towards projects that encourage people to eat healthy food from community vegetable gardens, greenhouses, and farmers' markets. “This is going to open the door to more opportunities and conversations and ideas about how we move to a food oasis(绿洲) where everyone has access to healthy food,” Livingston said. “Whether you're deep in the reservation or the neighboring towns, healthy food is available for you.”
32.What does the underlined word “eliminate” in paragraph 1 mean
A.Increase. B.Admit. C.Explain. D.Remove.
33.What is the purpose of passing the law
A.To earn much money.
B.To correct the tax policy.
C.To make the people healthier.
D.To make the reservation popular.
34.Why is the Navajo Nation called a food desert
A.Its tax on food is very heavy.
B.There is a lack of healthy food.
C.It is an area far away from towns.
D.Most of the people have a poor life.
35.What message can we find in the last paragraph
A.Doing is better than saying.
B.Where there is a will, there is a way.
C.The longest journey begins with the first step.
D.What's taken from the people is used for the people.
第二节(共5小题;每小题2.5分,满分12.5分)
阅读下面短文,从短文后的选项中选出可以填入空白处的最佳选项。选项中有两项为多余选项。
French Customs Around Eating Meals
France is celebrated globally for its culinary contributions. French food customs are a delightful blend of tradition, etiquette (礼仪), and a genuine passion for quality and pleasure. 36 .
Eating amongst family and friends
Mealtime in France is a special time for family and friends to gather, chat, and enjoy the art of good food. 37 , these moments are rarely rushed. Instead, they are enjoyed as a chance to connect, catch up, and share in the common delight of cooking exploration.
Taking time to enjoy meals
38 . Dining is seen as a joyous celebration of life's flavors. In France, it's common to see lunch breaks extend over an hour, with everyone taking the time to enjoy their meal. This unhurried approach to eating encourages mindful consumption, improved digestion, and a greater appreciation for the food.
The etiquette of dining
It is a blend of manners, customs, and a bit of common sense. 39 . Cutlery(餐具) is typically placed directly on the tablecloth. Leaving food on your plate might be seen as wasteful while finishing everything might imply you're still hungry. Remember, the pace is slow and steady!
40
French meals are as much about conversation as they are about food. The conversation is just as important as the food itself. French people like to share stories and opinions while eating. Topics flow freely around the table, from politics to personal stories. There might even be a good debate at table!
A.The art of conversation at table
B.The food-centered conversation
C.Let's start a journey to explore them together
D.In the French tradition, meals are never a rushed affair
E.Whether it's a simple weekday meal or a grand Sunday lunch
F.It starts with a simple “bon appétit” wishing everyone a good meal
G.Since French cuisine is renowned for its unique flavors and deep culture
36. 37. 38. 39. 40.
第三部分 语言运用(共两节,满分30分)
第一节(共15小题;每小题1分,满分15分)
阅读下面短文,从每题所给的A、B、C、D四个选项中选出最佳选项。
I started cooking when I was thirteen. Both of my parents worked, so I was usually 41 after school. One day, my parents forgot to 42 dinner before they went to work. As we were short of money, eating out was beyond our 43 . So I decided to be the 44 of the day.
A few moments later, I 45 to cook fried rice, the best option out of 46 resources, including my cooking knowledge.After 47 a pan on the stove and turning on the heat, it soon began to sizzle(咝咝作响). I was so hungry that I 48 and threw everything into the pan all together. In went rice, pieces of meat and vegetables. Little did I know that the 49 of ingredients was crucial in cooking. I 50 waited for the meat to be thoroughly cooked, but other ingredients were 51 . At first, I mistook it as steam from cooking, but I soon 52 something went horribly wrong when smoke came out to 53 the kitchen.
Later that day, my mother told me,“You cannot rush yourself when cooking.” Rather, I should take steps, turning to the basics, such as learning about the ingredients and 54 the recipe.
I've learned that the first 55 seems hard but we should just start and let the journey teach us.
41.A.alone B.energetic C.anxious D.excited
42.A.enjoy B.prepare C.serve D.take
43.A.expectations B.control
C.description D.budget
44.A.owner B.ruler C.chef D.researcher
45.A.agreed B.decided C.failed D.switched
46.A.various B.delicious C.pricey D.limited
47.A.placing B.covering C.washing D.breaking
48.A.quit B.slept C.rushed D.collapsed
49.A.standard B.order C.quality D.amount
50.A.proudly B.unconsciously
C.fearfully D.eagerly
51.A.burning B.exploding
C.disappearing D.mixing
52.A.insisted B.declared C.realized D.explained
53.A.decorate B.destroy C.leave D.fill
54.A.working on B.fixing on
C.referring to D.contributing to
55.A.race B.try C.route D.ride
第二节(共10小题;每小题1.5分,满分15分)
阅读下面短文,在空白处填入1个适当的单词或括号内单词的正确形式。
There are four major cooking styles in China: Sichuan, Cantonese, Shandong and Huaiyang, with each having dozens of branches. All styles are represented in Beijing with thousands of restaurants. In addition, recent years have seen the appearance of restaurants 56 (offer) French, Russian and Italian foods as well as American fast food.
Peking duck 57 (have) the fame of being the most delicious food in the world. The Chinese have 58 saying: Visitors to Beijing must do two things: climb the Great Wall and eat Peking duck. Over 800 years when Beijing served 59 the nation's capital, a cooking style catering to the royal court developed into a major school on a par with other national cuisine. Today, ordinary people can taste food of this cooking style, which was 60 (previous) reserved for royals only. 61 (restaurant) specializing in royal court food are not only careful about the quality of raw food selected, but lay great emphasis on the atmosphere and 62 (decorate) of the dining rooms.
One evening in early 1993, 35 Chinese and foreign tourists 63 (dress) in clothes that made them the lookalikes of a Qing emperor, his queen, his concubines and court officials filed into the Fangshan Restaurant. They were the fifth group 64 (experience) Man Han Quan Xi in the 100-year history of the restaurant. A Beijinger 65 has long resided abroad says: What I miss most is the numerous snacks back home.
56. 57. 58. 59. 60.
61. 62. 63. 64. 65.
第四部分 写作(共两节,满分40分)
第一节(满分15分)
假定你是李华,你的英语口语老师David最近要求上课前学生上台做一个题为“My favorite food”的口头汇报。他本周选中你来做汇报,汇报内容包括:
1.最喜欢的食物名称;
2.喜欢的理由。
注意:写作词数应为80个左右。
My favorite food
第二节(满分25分)
阅读下面材料,根据其内容和所给段落开头语续写两段,使之构成一篇完整的短文。
At eleven years old, my main concern was money. Where could I get it How much did I need to buy the new must-have thing my classmates either had or wanted as badly as I did
I went to my mom. “Mom, I need more money,” I said, leaning against the kitchen counter while she cooked dinner. “You think you need a job ”Mom asked with a smile. The next day, she had an answer. “Your grandmother will pay you to help her deliver lunch each day to the elderly.” “Yes!”I pumped my fist into the air.
When my grandmother picked me up, I couldn't wait to start my new job. My grandmother said, “It's simple. We pick up a large container full of hot meals in a nearby town and then we go on our delivery route.” After dozens of meals were arranged in the backseat, my grandmother drove us to our first stop. The first house didn't look nice, but I shrugged and kept going. I didn't have to live there. I just delivered food there. This was how I would make money. I nearly jumped when I glanced over to see a tiny old woman in the corner looking at me. She sat hunched(弓着背) in a rocking chair and had many wrinkles(皱纹). “Who is this nice young lady ” she asked Grandmother. I just stood there holding the food, unsure what to do. My grandmother guided me inside to place it on her kitchen table. The house smelled bad and it was old. It was like the antique store my mom liked to visit, but I never liked that because even breathing in the dusty air made me feel dirty. I held my breath until we went out.
The next stop was much the same and the next. The houses varied in size and shape. Some were nicer than others, but the same wrinkly people waited for their meals. Each person smiled at me and thanked me as I hurried to get out of there. I was sweaty and tired, and my clothes had smelt of the food and old houses.
注意:续写词数应为150个左右。
By the end of the day, it was obvious that I wasn't very comfortable about the job.
My eyes widened, and I turned to her, “Their only meal ”
答案全解全析
1.B 2.A 3.C 4.B 5.A 6.B 7.A 8.B
9.C 10.A 11.C 12.B 13.C 14.A 15.A 16.B
17.B 18.A 19.C 20.C 21.D 22.A 23.B 24.D
25.C 26.D 27.B 28.C 29.A 30.C 31.A 32.D
33.C 34.B 35.D 36.C 37.E 38.D 39.F 40.A
41.A 42.B 43.D 44.C 45.B 46.D 47.A 48.C
49.B 50.D 51.A 52.C 53.D 54.C 55.B
56.offering 57.has 58.a 59.as 60.previously 61.Restaurants 62.decoration 63.dressed 64.to experience 65.who/that
第二部分 阅读
第一节
A
◎语篇解读 本文是一篇应用文。文章主要为咖喱爱好者介绍了几个国家的咖喱菜肴及其特点。
21.D 细节理解题。根据Japan部分中的“kare raisu...usually features pieces of stewed beef, onions and carrots over a bed of rice”可知,kare raisu这种菜肴是由牛肉做的。故选D。
22.A 细节理解题。根据Thailand部分中的“Often made with coconut milk, Thai curry dishes vary across the country.”和Malaysia部分中的“Another dish that deserves mentioning is chicken curry kapitan...and then cooked at a low heat in coconut milk.”可知,泰国和马来西亚的咖喱菜的共同点是它们都含椰奶。故选A。
23.B 推理判断题。通读全文可知,本文为咖喱爱好者介绍了不同国家的咖喱菜肴及其特点。由此推测,这篇文章可能选自一本美食杂志。故选B。
B
◎语篇解读 本文是一篇记叙文。文章主要叙述了作者在成长过程中与烹饪书籍的亲密关系,探讨了在烹饪书籍中写作的重要性并分享了个人体验。
24.D 细节理解题。根据第一段中的“As I grew up, our shelves were full of cookbooks, each full of my mum's handwriting.”可知,作者的妈妈经常在食谱中做笔记。故选D。
25.C 细节理解题。根据第三段中的“Often these notes can provide a window into the owner's life”可知,这些笔记通常可以为了解主人的生活提供一扇窗口,即作者认为食谱中书写的笔记有助于理解做笔记的人。 故选C。
26.D 推理判断题。根据最后一段中的“‘writing about food is writing about being alive’, so maybe that's what I'm buying, and what we all are”可知,作者赞同朋友的见解,即写食物就是写活着,所以作者购买食谱是为了记录她的烹饪生活。故选D。
27.B 主旨大意题。作者通过描述在烹饪书籍上留下的笔记和修改,以及通过这些记载展示生活和传承的意义,表达了对于在书籍上书写的理解和认可。所以本文的关键词是“食谱”“笔记”“目的”,B项“为什么我们应该在食谱中书写”能够体现文章主旨。故选B。
C
◎语篇解读 本文是一篇说明文。文章主要介绍了一项关于孩子挑食的研究,介绍了研究的发现和局限性等。
28.C 细节理解题。根据第一段中的“The research team found that average levels of food fussiness were relatively stable during this period, peaking somewhat around the age of 7”可知,这项研究告诉我们,7岁的孩子对食物的挑剔程度最高。故选C。
29.A 推理判断题。根据第二段中Zeynep Nas博士提到的“We hope our finding that fussy eating is largely inborn may help to ease parental blame. This behaviour is not a result of parenting.”可推测,在Zeynep Nas博士看来,孩子天生就有一定的食物偏好。故选A。
30.C 推理判断题。根据第三段中的“While genetic factors are the major influence for food fussiness, the environment also plays a supporting role...while environmental factors, such as personal experiences (e.g., having different friends) become more influential in later years.”可推测,当孩子12岁时,和同伴一起吃饭对他们挑食影响最大。故选C。
31.A 推理判断题。根据最后一段可知,本次研究具有局限性,参加人员和区域代表性窄,所以未来的研究应该关注非西方人口,其饮食文化、父母的喂养方式和食品安全可能与西方人大不相同。由此推测,未来的研究应该收集更多的全球样本。故选A。
D
◎语篇解读 本文是一篇说明文。文章介绍了纳瓦霍族在他们的居留地通过了一项对垃圾食品进行收税的法律,以唤起人们食用健康食物的意识。
32.D 词义猜测题。根据第五段中的“A food desert is an area where fresh, healthy food is expensive and hard to find.”可知,在纳瓦霍族的居留地,新鲜健康的食物价格昂贵。所以这项法律会对垃圾食品征收2%的税,同时取消目前对健康食品(新鲜的水果和蔬菜)实行的5%的销售税。由此推测,画线词eliminate意为“消除”,与remove同义。故选D。
33.C 细节理解题。根据第三段中的“by the law, they wanted to improve the health of its population”可知,制定这项法律的目的是提高当地人的健康水平。故选C。
34.B 细节理解题。根据第五段中的“A food desert is an area where fresh, healthy food is expensive and hard to find.”可知,纳瓦霍族因缺乏健康食品而被称为食物沙漠。故选B。
35.D 推理判断题。根据最后一段的内容可知,当地政府将把征收垃圾食品税得来的钱用于鼓励当地人去吃健康食品的项目。由此我们能得出“取之于民,用之于民”的道理。故选D。
第二节
◎语篇解读 本文是一篇说明文。文章主要介绍了法国的饮食习俗。
36.C 根据上文“French food customs are a delightful blend of tradition, etiquette, and a genuine passion for quality and pleasure.”和下文对法国饮食习惯的详细介绍可推测,设空处应该引出下文内容,呼吁大家一起去了解。C项“让我们一起踏上探索之旅吧”符合语境,其中的them指代上文中的French food customs。故选C。
37.E 根据上文“Mealtime in France is a special time for family and friends to gather, chat, and enjoy the art of good food.”可知,法国的用餐时间是一个重要的时刻;结合下文“these moments are rarely rushed”可推测,设空处承接上文,并与下文构成让步关系,说明“不管什么情况都不能草率”。E项“无论是简单的工作日餐还是丰盛的周日午餐”符合语境。故选E。
38.D 根据下文内容可知,法国的用餐时间比较长,人们把这当成一个享受的时间。所以设空处应该概括此内容,说明在法国吃饭不能太匆忙。D项“在法国传统中,吃饭从来不是一件匆忙的事情”是对下文的概括,符合语境。故选D。
39.F 根据本段小标题“The etiquette of dining”和下文“Cutlery is typically placed directly on the tablecloth...Remember, the pace is slow and steady!”可知,本段主要讲餐桌上的礼仪、风俗和常识等用餐注意事项。 F项“它以一个简单的祝大家用餐愉快的‘bon appétit’开始”符合语境,与下文列举的具体礼仪和常识并列。故选F。
40.A 根据文章结构可知,设空处是段落小标题。根据下文可知,本段主要讲法国餐桌上的谈话习俗。A项“就餐时的交谈艺术”能够起到小标题的作用,其中的conversation为复现词。故选A。
第三部分 语言运用
第一节
◎语篇解读 本文是一篇记叙文。作者讲述了自己第一次做饭时,将全部的食材一起放进去,结果肉还没熟,其他的食材已经烧焦了,导致厨房满是烟。在妈妈的教导下,作者明白了做事情要按步骤来,第一次尝试虽然很难,但一定要开始。
41.A 根据上文“Both of my parents worked”可知父母都工作,所以放学后“我”通常独自在家。故选A。
42.B 根据下文“cook fried rice”可知,“我”做了炒饭,说明父母去上班前忘记准备晚饭了。故选B。
43.D 根据上文“As we were short of money”可知,“我们”缺钱,即外出吃饭超出“我们”的预算。故选D。
44.C 根据下文“cook fried rice”可知,那天“我”要做炒饭,所以“我”那天做厨师。故选C。
45.B 根据下文“the best option”可知,做炒饭是“我”的决定。故选B。
46.D 根据下文“including my cooking knowledge”可知,第一次做饭,“我”的烹饪知识和家里的食材一样有限。故选D。
47.A 根据下文“a pan on the stove and turning on the heat”可知,“我”先把锅放置在炉子上,然后打开炉火。故选A。
48.C 根据上文“I was so hungry”可知“我”太饿了,所以快速地把所有食材放进锅里,表示“我”急着吃饭,呼应下文妈妈教“我”的话“You cannot rush yourself when cooking.”。故选C。
49.B 根据上文“threw everything into the pan all together”和“In went rice, pieces of meat and vegetables.”可知,“我”一次性把所有食材——米、肉、菜,同时放进去,根本不知道食材的添加顺序很重要。故选B。
50.D 根据上文“I was so hungry”和下文“waited for the meat to be thoroughly cooked”可知,“我”很饿,急切等待着肉变熟。故选D。
51.A 根据上文“but other ingredients”可知,“我”等待的肉还没有熟,但是其他食材已经开始变糊了,呼应下文的“smoke”。故选A。
52.C 根据下文“something went horribly wrong”可知,“我”意识到出错了。故选C。
53.D 根据上文的“smoke”和下文的“the kitchen”可知,烟开始弥漫,充满了整个厨房。故选D。
54.C 根据上文“learning about the ingredients”和下文“the recipe”可知,“我”应该一步一步地学习做饭,要参考食谱。故选C。
55.B 根据上文“the first”和下文“seems hard”可知,第一次尝试是困难的。故选B。
第二节
◎语篇解读 本文是一篇说明文。文章主要介绍了中国的主要菜系、北京烤鸭的声誉与特色以及宫廷菜肴在现代餐馆中的呈现等。
56.offering 考查动词-ing形式。分析句子可知,设空处作后置定语,修饰名词restaurants,两者之间是主动关系,应用动词-ing形式。故填offering。
57.has 考查动词的时态和主谓一致。分析句子可知,设空处作谓语,此处陈述事实,应用一般现在时;主语Peking duck是不可数名词,谓语动词应用单数。故填has。
58.a 考查冠词。设空处修饰单数名词,表示泛指,且saying的发音以辅音音素开头,所以应用不定冠词a。
59.as 考查介词。serve as意为“作为”,为固定短语。故填as。
60.previously 考查副词。设空处作状语修饰谓语was reserved,应用副词。故填previously。
61.Restaurants 考查名词复数。设空处作主语,谓语动词为are,所以应用名词复数。故填Restaurants。
62.decoration 考查名词。根据空前的the和空后的of可知设空处应用名词。故填decoration。
63.dressed 考查动词-ed形式。分析句子可知,设空处作后置定语,修饰35 Chinese and foreign tourists,两者之间是被动关系,应用动词-ed形式。故填dressed。
64.to experience 考查动词不定式。分析句子可知,设空处作后置定语;空前的名词group被序数词fifth修饰,所以应用动词不定式。故填to experience。
65.who/that 考查定语从句。分析句子可知,设空处引导定语从句,修饰指人的先行词A Beijinger,关系词在从句中作主语,所以应用关系代词who或that引导定语从句。
第四部分 写作
第一节
One possible version:
My favorite food
When it comes to my favorite food, my answer is fried fish, which is a dish that you can see everywhere in China.
I love fried fish very much because that's my father's specialty! My father isn't good at cooking, but he would like to cook for me. I especially like to let him cook this dish—fried fish. When he makes the dish, anyone can feel his care and attention. So the dish has a different meaning to me. I love fried fish because it is a special dish that my father always makes for me! It is my father's love.
第二节
One possible version:
By the end of the day, it was obvious that I wasn't very comfortable about the job. “You don't have to help me,” my grandmother said. “I understand that the job isn't what you want to do.” I swallowed hard, thinking of money. Did I want to be comfortable, or did I want the money “No, Grandma. It's okay. I'll get used to it.” But I was not convinced of my words. “If you're sure, dear...” A moment of silence settled over the car before she spoke again. “For a lot of the people we deliver to... this is their only meal of the day.”
My eyes widened, and I turned to her, “Their only meal ” She nodded seriously. “For some of them we're the only people they see. Many of them are alone.” I thought about that. I couldn't imagine not having my mom, my grandmother or my friends. When we were back at the house, my grandmother handed me the money I'd earned. It didn't seem quite exciting anymore. I'd like to say that I did something incredible with the efforts I made. What matters is that those people with smiles sinking in to their wrinkled faces brought unexpected joy to my life while I brought them only a simple gift.
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2026人教版高中英语选择性必修第二册
UNIT 3 FOOD AND CULTURE
全卷满分150分 考试用时120分钟
第一部分 听力(共两节,满分30分)
第一节(共5小题;每小题1.5分,满分7.5分)
听下面5段对话。每段对话后有一个小题,从题中所给的A、B、C三个选项中选出最佳选项。听完每段对话后,你都有10秒钟的时间来回答有关小题和阅读下一小题。每段对话仅读一遍。
1.What are the speakers probably doing
A.Taking a walk. B.Making a film.
C.Adjusting a camera.
2.When will the man get to the station by car
A.At 8:30 am. B.At 8:45 am.
C.At 9:00 am.
3.What are the speakers mainly talking about
A.Tips on making cake.
B.Some different kinds of cake.
C.What Americans have for breakfast.
4.Where does this conversation take place
A.In a hotel. B.In a restaurant.
C.In a supermarket.
5.What does the man probably want to do
A.Do some exercise. B.Get an extra key.
C.Order room service.
第二节(共15小题;每小题1.5分,满分22.5分)
听下面5段对话或独白。每段对话或独白后有几个小题,从题中所给的A、B、C三个选项中选出最佳选项。听每段对话或独白前,你将有时间阅读各个小题,每小题5秒钟;听完后,各小题将给出5秒钟的作答时间。每段对话或独白读两遍。
听第6段材料,回答第6、7题。
6.What's wrong with the woman's room
A.It's a little dark. B.It's not quiet.
C.It's smelly.
7.What is the woman's final decision
A.Moving to another room.
B.Checking into another hotel.
C.Waiting for a non-smoking room.
听第7段材料,回答第8至10题。
8.What is the woman
A.A doctor. B.A nurse. C.A saleswoman.
9.What is wrong with the man
A.He has a bad cough.
B.He has a slight headache.
C.He has an upset stomach.
10.Where is the man going next
A.To the toilet.
B.To the waiting room.
C.To the doctor's room.
听第8段材料,回答第11至13题。
11.What is the woman's concern about the man
A.His idea of honesty.
B.His explanation for the basics.
C.His absence from classes.
12.What does the woman suggest the man do
A.Memorize some tricks.
B.Join a history club.
C.Read up on some books.
13.What's the probable relationship between the speakers
A.Classmates. B.Mother and son.
C.Teacher and student.
听第9段材料,回答第14至17题。
14.Why is the woman listening to books while exercising
A.Multitasking saves time.
B.She hates listening to music.
C.It adds enjoyment to exercise.
15.What can we say about the man
A.He admires the woman.
B.He likes making fun of others.
C.He is good at time management.
16.What does the woman say about texting while driving
A.It is impolite. B.It is illegal.
C.It is acceptable.
17.What will the woman talk about next
A.Behaving well. B.Being efficient.
C.Striking a balance.
听第10段材料,回答第18至20题。
18.What do we know about the restaurant
A.It doesn't have a menu.
B.It is located in Italy.
C.It lets guests make pizza.
19.What pizza is the most popular
A.The seafood pizza.
B.The spicy sausage pizza.
C.The black pepper beef pizza.
20.What does the speaker finally remind the listeners to do
A.Try some new drinks.
B.Raise their hand for pizza.
C.Save room in their stomach for dessert.
第二部分 阅读(共两节,满分50分)
第一节(共15小题;每小题2.5分,满分37.5分)
阅读下列短文,从每题所给的A、B、C、D四个选项中选出最佳选项。
A
Curry is not a single spice, nor is it related to the namesake curry tree. The catch-all umbrella term refers to a “spiced meat, fish or vegetable stew”, either freshly prepared as a powder or spice paste or purchased as a ready-made mixture. If you're a curry lover, follow your desires around the world by heading to these destinations.
Japan
Typically mild and thick, Japanese curry, kare raisu, is eaten across the country. Usually cooked with pre-made mixes, Japan's thick and rich variation usually features pieces of stewed beef, onions and carrots over a bed of rice.
India
It's impossible to sum up India's various “curries” in a few lines. But if there's one dish that can be found on menus across the country, it'd be murgh makhani—better known around the world as butter chicken. This famous dish stars chicken soaked in yogurt, then covered with a rich creamy sauce of tomatoes, onions and spices.
Thailand
Often made with coconut milk, Thai curry dishes vary across the country. Generally speaking, you'll see drier varieties up north and wetter variations in central Thailand and down south, where coconut milk is more common. Thai curries come in a stoplight of colors—red, yellow and green—and strive to strike a balance among sweet, sour, salty and spicy flavours.
Malaysia
Nyonya cuisine—dishes created by the Straits Chinese community—plays an important role in Malaysia's culinary melting pot. One of the best known Nyonya curries is kari ayam (bone-in chicken curry) which features a mix of Chinese techniques and Malaysian ingredients. Another dish that deserves mentioning is chicken curry kapitan, which sees pieces of chicken fried in curry paste, and then cooked at a low heat in coconut milk.
21.Which dish is made of beef
A.Murgh makhani. B.Chicken curry kapitan.
C.Kari ayam. D.Kare raisu.
22.What do Thai and Malaysian curry dishes have in common
A.They contain coconut milk.
B.They use only Chinese techniques.
C.They stress the importance of colors.
D.They are cooked with Malaysian ingredients.
23.Where is the text most probably taken from
A.A street poster. B.A food magazine.
C.A book review. D.A research paper.
B
As I grew up, our shelves were full of cookbooks, each full of my mum's handwriting. Included in the handwriting were dates when dishes had been cooked, who they'd been cooked for, whether or not they were any good, and any alterations that had to be made (“too salty”, “double the dish”, “didn't have this, used that instead”). Where other forms of literature can feel rare, even precious to some, cookbooks permit this kind of writing.
Truth be told, cookbooks I often refer back to are obvious before you even turn to them—wrinkled paper, spotted and marked. I've halved the amount of sugar in a cake recipe from Rukmini Iyers' The Green Roasting Tin. I've added a spicy mix to a carrot salad from Ruby Tandoh's Flavour. For better or worse, the cookbooks I own are owned by nobody else.
If you do this too, and feel guilty about writing through thoroughly tested recipes or messing up beautiful paper, you needn't. The practice of writing in cookbooks is essential to the experience of reading, and indeed, using them. Often these notes can provide a window into the owner's life, which is one of the reasons why cookbooks are often handed down within families. In many cases they are the only written records we have from our loved ones. I think that they are telling stories and inviting conversations. Implied in conversation is talking back, exchanging something with the loved ones, and maybe exchanging something with a version of yourself in the future.
Sometimes I wonder what I'm buying when I buy cookbooks. Is it inspiration to do something I've not done before, or permission to give myself the time to feel addicted to a hobby My friend Ella sums up her own insight into food writing simply with “writing about food is writing about being alive”, so maybe that's what I'm buying, and what we all are.
24.What can we know about the author's mom
A.She was a professional cook.
B.She collected literature works.
C.She wrote popular cookbooks.
D.She often made notes in cookbooks.
25.What does the author think of the writing in cookbooks
A.It improves the quality of life.
B.It carries future dreams.
C.It helps comprehend its writer.
D.It makes recipes easy to read.
26.Why does the author buy cookbooks
A.To cater to her hobby.
B.To gain cooking inspiration.
C.To share ideas with friends.
D.To record her life of cooking.
27.What is the best title for the text
A.Why We Need to Buy Cookbooks
B.Why We Should Be Writing in Cookbooks
C.How We Adjust Recipes in Cookbooks
D.How We Pass Down Cookbooks with Notes
C
A study, published in the Journal of Child Psychology and Psychiatry, compared survey results of parents with their children in England and Wales from the ages of 16 months to 13 years. The research team found that average levels of food fussiness(挑食) were relatively stable during this period, peaking somewhat around the age of 7 and declining slightly after that. They concluded that genetic differences in the population accounted for 60% of the variation in food fussiness at 16 months, rising to 74% and over between the ages of 3 and 13.
Lead author Dr Zeynep Nas said, “Food fussiness is common among children and can be a major source of anxiety for parents and caregivers, who often blame themselves for this behaviour or are blamed by others. We hope our finding that fussy eating is largely inborn may help to ease parental blame. This behaviour is not a result of parenting.”
Senior author Dr Clare Llewellyn said, “While genetic factors are the major influence for food fussiness, the environment also plays a supporting role. Environmental factors, such as sitting down together as a family to eat meals, may only be significant in toddlerhood(蹒跚学步期); while environmental factors, such as personal experiences (e.g., having different friends) become more influential in later years.” This suggests that interventions (干预) to help children eat a wider range of foods, such as repeatedly exposing children to the same foods regularly and offering a variety of fruits and vegetables, may be most effective in the very early years. Unique environmental factors accounted for about a quarter of individual differences in fussy eating among children between the ages of 7 and 13, the researchers estimated.
Among the study limitations, the researchers noted that there were fewer participants at age 7 compared to other time points and that the study sample(样本) had a large percentage of white British households of higher social-economic backgrounds compared to the general population of England and Wales. In the future, the team said, research should focus on non-Western populations where food culture, parental feeding practices and food security may be quite different.
28.According to paragraph 1, what does the study tell us
A.Teenagers over 13 years old have a balanced diet.
B.Children become more particular about food with age.
C.Children at 7 have the highest level of food fussiness.
D.Variation in food fussiness causes genetic differences.
29.In Dr Zeynep Nas's opinion, .
A.children are born to have certain food preferences
B.children should be ashamed of their picky eating
C.parental anxiety leads to children's food fussiness
D.parents should adopt more effective feeding practices
30.When children reach 12, which of the following influences their food fussiness most
A.Being exposed to various foods.
B.The environment of family dinners.
C.Having meals together with fellows.
D.The closeness of interpersonal relations.
31.What can be inferred from the last paragraph
A.More global samples should be collected.
B.Cultural factors have been taken into account.
C.Food fussiness is unique to Western countries.
D.The study lacks hard evidence for food fussiness.
D
Would you eat less junk food if it costs a little bit more Starting on July 1, the Navajo Nation will charge a 2% tax(税) on junk food sold on its reservation(居留地)—the first tax of its kind in America. The change is part of the Healthy Diné Nation Act, which the tribe's president Ben Shelly approved last November. The law will also eliminate the current 5% sales tax on healthy food from fresh fruits and vegetables.
Denisa Livingston from the Diné Community Advocacy Alliance, a group that helped pass this law, hopes to make people in the community more aware of their food choices. “This is a friendly awareness tax,” she said.
In a press release, Livingston said that by the law, they wanted to improve the health of its population, which inhabits a 27,000-square-mile reservation from Arizona and New Mexico to Utah.
Approximately 24,600 Navajo tribe members face obesity, according to the Navajo Area Indian Health Service. Type 2 diabetes has emerged as a growing public health concern affecting up to 60% of reservation residents in some areas.
Livingston says that the Navajo Nation's status(身份) as a food desert contributes to the health problems the people face. A food desert is an area where fresh, healthy food is expensive and hard to find. Food deserts are especially common in low-income communities, such as the Navajo Nation, where 38% of the population lives at the poverty level.
The money that the government collects from junk food taxes will be put towards projects that encourage people to eat healthy food from community vegetable gardens, greenhouses, and farmers' markets. “This is going to open the door to more opportunities and conversations and ideas about how we move to a food oasis(绿洲) where everyone has access to healthy food,” Livingston said. “Whether you're deep in the reservation or the neighboring towns, healthy food is available for you.”
32.What does the underlined word “eliminate” in paragraph 1 mean
A.Increase. B.Admit. C.Explain. D.Remove.
33.What is the purpose of passing the law
A.To earn much money.
B.To correct the tax policy.
C.To make the people healthier.
D.To make the reservation popular.
34.Why is the Navajo Nation called a food desert
A.Its tax on food is very heavy.
B.There is a lack of healthy food.
C.It is an area far away from towns.
D.Most of the people have a poor life.
35.What message can we find in the last paragraph
A.Doing is better than saying.
B.Where there is a will, there is a way.
C.The longest journey begins with the first step.
D.What's taken from the people is used for the people.
第二节(共5小题;每小题2.5分,满分12.5分)
阅读下面短文,从短文后的选项中选出可以填入空白处的最佳选项。选项中有两项为多余选项。
French Customs Around Eating Meals
France is celebrated globally for its culinary contributions. French food customs are a delightful blend of tradition, etiquette (礼仪), and a genuine passion for quality and pleasure. 36 .
Eating amongst family and friends
Mealtime in France is a special time for family and friends to gather, chat, and enjoy the art of good food. 37 , these moments are rarely rushed. Instead, they are enjoyed as a chance to connect, catch up, and share in the common delight of cooking exploration.
Taking time to enjoy meals
38 . Dining is seen as a joyous celebration of life's flavors. In France, it's common to see lunch breaks extend over an hour, with everyone taking the time to enjoy their meal. This unhurried approach to eating encourages mindful consumption, improved digestion, and a greater appreciation for the food.
The etiquette of dining
It is a blend of manners, customs, and a bit of common sense. 39 . Cutlery(餐具) is typically placed directly on the tablecloth. Leaving food on your plate might be seen as wasteful while finishing everything might imply you're still hungry. Remember, the pace is slow and steady!
40
French meals are as much about conversation as they are about food. The conversation is just as important as the food itself. French people like to share stories and opinions while eating. Topics flow freely around the table, from politics to personal stories. There might even be a good debate at table!
A.The art of conversation at table
B.The food-centered conversation
C.Let's start a journey to explore them together
D.In the French tradition, meals are never a rushed affair
E.Whether it's a simple weekday meal or a grand Sunday lunch
F.It starts with a simple “bon appétit” wishing everyone a good meal
G.Since French cuisine is renowned for its unique flavors and deep culture
36. 37. 38. 39. 40.
第三部分 语言运用(共两节,满分30分)
第一节(共15小题;每小题1分,满分15分)
阅读下面短文,从每题所给的A、B、C、D四个选项中选出最佳选项。
I started cooking when I was thirteen. Both of my parents worked, so I was usually 41 after school. One day, my parents forgot to 42 dinner before they went to work. As we were short of money, eating out was beyond our 43 . So I decided to be the 44 of the day.
A few moments later, I 45 to cook fried rice, the best option out of 46 resources, including my cooking knowledge.After 47 a pan on the stove and turning on the heat, it soon began to sizzle(咝咝作响). I was so hungry that I 48 and threw everything into the pan all together. In went rice, pieces of meat and vegetables. Little did I know that the 49 of ingredients was crucial in cooking. I 50 waited for the meat to be thoroughly cooked, but other ingredients were 51 . At first, I mistook it as steam from cooking, but I soon 52 something went horribly wrong when smoke came out to 53 the kitchen.
Later that day, my mother told me,“You cannot rush yourself when cooking.” Rather, I should take steps, turning to the basics, such as learning about the ingredients and 54 the recipe.
I've learned that the first 55 seems hard but we should just start and let the journey teach us.
41.A.alone B.energetic C.anxious D.excited
42.A.enjoy B.prepare C.serve D.take
43.A.expectations B.control
C.description D.budget
44.A.owner B.ruler C.chef D.researcher
45.A.agreed B.decided C.failed D.switched
46.A.various B.delicious C.pricey D.limited
47.A.placing B.covering C.washing D.breaking
48.A.quit B.slept C.rushed D.collapsed
49.A.standard B.order C.quality D.amount
50.A.proudly B.unconsciously
C.fearfully D.eagerly
51.A.burning B.exploding
C.disappearing D.mixing
52.A.insisted B.declared C.realized D.explained
53.A.decorate B.destroy C.leave D.fill
54.A.working on B.fixing on
C.referring to D.contributing to
55.A.race B.try C.route D.ride
第二节(共10小题;每小题1.5分,满分15分)
阅读下面短文,在空白处填入1个适当的单词或括号内单词的正确形式。
There are four major cooking styles in China: Sichuan, Cantonese, Shandong and Huaiyang, with each having dozens of branches. All styles are represented in Beijing with thousands of restaurants. In addition, recent years have seen the appearance of restaurants 56 (offer) French, Russian and Italian foods as well as American fast food.
Peking duck 57 (have) the fame of being the most delicious food in the world. The Chinese have 58 saying: Visitors to Beijing must do two things: climb the Great Wall and eat Peking duck. Over 800 years when Beijing served 59 the nation's capital, a cooking style catering to the royal court developed into a major school on a par with other national cuisine. Today, ordinary people can taste food of this cooking style, which was 60 (previous) reserved for royals only. 61 (restaurant) specializing in royal court food are not only careful about the quality of raw food selected, but lay great emphasis on the atmosphere and 62 (decorate) of the dining rooms.
One evening in early 1993, 35 Chinese and foreign tourists 63 (dress) in clothes that made them the lookalikes of a Qing emperor, his queen, his concubines and court officials filed into the Fangshan Restaurant. They were the fifth group 64 (experience) Man Han Quan Xi in the 100-year history of the restaurant. A Beijinger 65 has long resided abroad says: What I miss most is the numerous snacks back home.
56. 57. 58. 59. 60.
61. 62. 63. 64. 65.
第四部分 写作(共两节,满分40分)
第一节(满分15分)
假定你是李华,你的英语口语老师David最近要求上课前学生上台做一个题为“My favorite food”的口头汇报。他本周选中你来做汇报,汇报内容包括:
1.最喜欢的食物名称;
2.喜欢的理由。
注意:写作词数应为80个左右。
My favorite food
第二节(满分25分)
阅读下面材料,根据其内容和所给段落开头语续写两段,使之构成一篇完整的短文。
At eleven years old, my main concern was money. Where could I get it How much did I need to buy the new must-have thing my classmates either had or wanted as badly as I did
I went to my mom. “Mom, I need more money,” I said, leaning against the kitchen counter while she cooked dinner. “You think you need a job ”Mom asked with a smile. The next day, she had an answer. “Your grandmother will pay you to help her deliver lunch each day to the elderly.” “Yes!”I pumped my fist into the air.
When my grandmother picked me up, I couldn't wait to start my new job. My grandmother said, “It's simple. We pick up a large container full of hot meals in a nearby town and then we go on our delivery route.” After dozens of meals were arranged in the backseat, my grandmother drove us to our first stop. The first house didn't look nice, but I shrugged and kept going. I didn't have to live there. I just delivered food there. This was how I would make money. I nearly jumped when I glanced over to see a tiny old woman in the corner looking at me. She sat hunched(弓着背) in a rocking chair and had many wrinkles(皱纹). “Who is this nice young lady ” she asked Grandmother. I just stood there holding the food, unsure what to do. My grandmother guided me inside to place it on her kitchen table. The house smelled bad and it was old. It was like the antique store my mom liked to visit, but I never liked that because even breathing in the dusty air made me feel dirty. I held my breath until we went out.
The next stop was much the same and the next. The houses varied in size and shape. Some were nicer than others, but the same wrinkly people waited for their meals. Each person smiled at me and thanked me as I hurried to get out of there. I was sweaty and tired, and my clothes had smelt of the food and old houses.
注意:续写词数应为150个左右。
By the end of the day, it was obvious that I wasn't very comfortable about the job.
My eyes widened, and I turned to her, “Their only meal ”
答案全解全析
1.B 2.A 3.C 4.B 5.A 6.B 7.A 8.B
9.C 10.A 11.C 12.B 13.C 14.A 15.A 16.B
17.B 18.A 19.C 20.C 21.D 22.A 23.B 24.D
25.C 26.D 27.B 28.C 29.A 30.C 31.A 32.D
33.C 34.B 35.D 36.C 37.E 38.D 39.F 40.A
41.A 42.B 43.D 44.C 45.B 46.D 47.A 48.C
49.B 50.D 51.A 52.C 53.D 54.C 55.B
56.offering 57.has 58.a 59.as 60.previously 61.Restaurants 62.decoration 63.dressed 64.to experience 65.who/that
第二部分 阅读
第一节
A
◎语篇解读 本文是一篇应用文。文章主要为咖喱爱好者介绍了几个国家的咖喱菜肴及其特点。
21.D 细节理解题。根据Japan部分中的“kare raisu...usually features pieces of stewed beef, onions and carrots over a bed of rice”可知,kare raisu这种菜肴是由牛肉做的。故选D。
22.A 细节理解题。根据Thailand部分中的“Often made with coconut milk, Thai curry dishes vary across the country.”和Malaysia部分中的“Another dish that deserves mentioning is chicken curry kapitan...and then cooked at a low heat in coconut milk.”可知,泰国和马来西亚的咖喱菜的共同点是它们都含椰奶。故选A。
23.B 推理判断题。通读全文可知,本文为咖喱爱好者介绍了不同国家的咖喱菜肴及其特点。由此推测,这篇文章可能选自一本美食杂志。故选B。
B
◎语篇解读 本文是一篇记叙文。文章主要叙述了作者在成长过程中与烹饪书籍的亲密关系,探讨了在烹饪书籍中写作的重要性并分享了个人体验。
24.D 细节理解题。根据第一段中的“As I grew up, our shelves were full of cookbooks, each full of my mum's handwriting.”可知,作者的妈妈经常在食谱中做笔记。故选D。
25.C 细节理解题。根据第三段中的“Often these notes can provide a window into the owner's life”可知,这些笔记通常可以为了解主人的生活提供一扇窗口,即作者认为食谱中书写的笔记有助于理解做笔记的人。 故选C。
26.D 推理判断题。根据最后一段中的“‘writing about food is writing about being alive’, so maybe that's what I'm buying, and what we all are”可知,作者赞同朋友的见解,即写食物就是写活着,所以作者购买食谱是为了记录她的烹饪生活。故选D。
27.B 主旨大意题。作者通过描述在烹饪书籍上留下的笔记和修改,以及通过这些记载展示生活和传承的意义,表达了对于在书籍上书写的理解和认可。所以本文的关键词是“食谱”“笔记”“目的”,B项“为什么我们应该在食谱中书写”能够体现文章主旨。故选B。
C
◎语篇解读 本文是一篇说明文。文章主要介绍了一项关于孩子挑食的研究,介绍了研究的发现和局限性等。
28.C 细节理解题。根据第一段中的“The research team found that average levels of food fussiness were relatively stable during this period, peaking somewhat around the age of 7”可知,这项研究告诉我们,7岁的孩子对食物的挑剔程度最高。故选C。
29.A 推理判断题。根据第二段中Zeynep Nas博士提到的“We hope our finding that fussy eating is largely inborn may help to ease parental blame. This behaviour is not a result of parenting.”可推测,在Zeynep Nas博士看来,孩子天生就有一定的食物偏好。故选A。
30.C 推理判断题。根据第三段中的“While genetic factors are the major influence for food fussiness, the environment also plays a supporting role...while environmental factors, such as personal experiences (e.g., having different friends) become more influential in later years.”可推测,当孩子12岁时,和同伴一起吃饭对他们挑食影响最大。故选C。
31.A 推理判断题。根据最后一段可知,本次研究具有局限性,参加人员和区域代表性窄,所以未来的研究应该关注非西方人口,其饮食文化、父母的喂养方式和食品安全可能与西方人大不相同。由此推测,未来的研究应该收集更多的全球样本。故选A。
D
◎语篇解读 本文是一篇说明文。文章介绍了纳瓦霍族在他们的居留地通过了一项对垃圾食品进行收税的法律,以唤起人们食用健康食物的意识。
32.D 词义猜测题。根据第五段中的“A food desert is an area where fresh, healthy food is expensive and hard to find.”可知,在纳瓦霍族的居留地,新鲜健康的食物价格昂贵。所以这项法律会对垃圾食品征收2%的税,同时取消目前对健康食品(新鲜的水果和蔬菜)实行的5%的销售税。由此推测,画线词eliminate意为“消除”,与remove同义。故选D。
33.C 细节理解题。根据第三段中的“by the law, they wanted to improve the health of its population”可知,制定这项法律的目的是提高当地人的健康水平。故选C。
34.B 细节理解题。根据第五段中的“A food desert is an area where fresh, healthy food is expensive and hard to find.”可知,纳瓦霍族因缺乏健康食品而被称为食物沙漠。故选B。
35.D 推理判断题。根据最后一段的内容可知,当地政府将把征收垃圾食品税得来的钱用于鼓励当地人去吃健康食品的项目。由此我们能得出“取之于民,用之于民”的道理。故选D。
第二节
◎语篇解读 本文是一篇说明文。文章主要介绍了法国的饮食习俗。
36.C 根据上文“French food customs are a delightful blend of tradition, etiquette, and a genuine passion for quality and pleasure.”和下文对法国饮食习惯的详细介绍可推测,设空处应该引出下文内容,呼吁大家一起去了解。C项“让我们一起踏上探索之旅吧”符合语境,其中的them指代上文中的French food customs。故选C。
37.E 根据上文“Mealtime in France is a special time for family and friends to gather, chat, and enjoy the art of good food.”可知,法国的用餐时间是一个重要的时刻;结合下文“these moments are rarely rushed”可推测,设空处承接上文,并与下文构成让步关系,说明“不管什么情况都不能草率”。E项“无论是简单的工作日餐还是丰盛的周日午餐”符合语境。故选E。
38.D 根据下文内容可知,法国的用餐时间比较长,人们把这当成一个享受的时间。所以设空处应该概括此内容,说明在法国吃饭不能太匆忙。D项“在法国传统中,吃饭从来不是一件匆忙的事情”是对下文的概括,符合语境。故选D。
39.F 根据本段小标题“The etiquette of dining”和下文“Cutlery is typically placed directly on the tablecloth...Remember, the pace is slow and steady!”可知,本段主要讲餐桌上的礼仪、风俗和常识等用餐注意事项。 F项“它以一个简单的祝大家用餐愉快的‘bon appétit’开始”符合语境,与下文列举的具体礼仪和常识并列。故选F。
40.A 根据文章结构可知,设空处是段落小标题。根据下文可知,本段主要讲法国餐桌上的谈话习俗。A项“就餐时的交谈艺术”能够起到小标题的作用,其中的conversation为复现词。故选A。
第三部分 语言运用
第一节
◎语篇解读 本文是一篇记叙文。作者讲述了自己第一次做饭时,将全部的食材一起放进去,结果肉还没熟,其他的食材已经烧焦了,导致厨房满是烟。在妈妈的教导下,作者明白了做事情要按步骤来,第一次尝试虽然很难,但一定要开始。
41.A 根据上文“Both of my parents worked”可知父母都工作,所以放学后“我”通常独自在家。故选A。
42.B 根据下文“cook fried rice”可知,“我”做了炒饭,说明父母去上班前忘记准备晚饭了。故选B。
43.D 根据上文“As we were short of money”可知,“我们”缺钱,即外出吃饭超出“我们”的预算。故选D。
44.C 根据下文“cook fried rice”可知,那天“我”要做炒饭,所以“我”那天做厨师。故选C。
45.B 根据下文“the best option”可知,做炒饭是“我”的决定。故选B。
46.D 根据下文“including my cooking knowledge”可知,第一次做饭,“我”的烹饪知识和家里的食材一样有限。故选D。
47.A 根据下文“a pan on the stove and turning on the heat”可知,“我”先把锅放置在炉子上,然后打开炉火。故选A。
48.C 根据上文“I was so hungry”可知“我”太饿了,所以快速地把所有食材放进锅里,表示“我”急着吃饭,呼应下文妈妈教“我”的话“You cannot rush yourself when cooking.”。故选C。
49.B 根据上文“threw everything into the pan all together”和“In went rice, pieces of meat and vegetables.”可知,“我”一次性把所有食材——米、肉、菜,同时放进去,根本不知道食材的添加顺序很重要。故选B。
50.D 根据上文“I was so hungry”和下文“waited for the meat to be thoroughly cooked”可知,“我”很饿,急切等待着肉变熟。故选D。
51.A 根据上文“but other ingredients”可知,“我”等待的肉还没有熟,但是其他食材已经开始变糊了,呼应下文的“smoke”。故选A。
52.C 根据下文“something went horribly wrong”可知,“我”意识到出错了。故选C。
53.D 根据上文的“smoke”和下文的“the kitchen”可知,烟开始弥漫,充满了整个厨房。故选D。
54.C 根据上文“learning about the ingredients”和下文“the recipe”可知,“我”应该一步一步地学习做饭,要参考食谱。故选C。
55.B 根据上文“the first”和下文“seems hard”可知,第一次尝试是困难的。故选B。
第二节
◎语篇解读 本文是一篇说明文。文章主要介绍了中国的主要菜系、北京烤鸭的声誉与特色以及宫廷菜肴在现代餐馆中的呈现等。
56.offering 考查动词-ing形式。分析句子可知,设空处作后置定语,修饰名词restaurants,两者之间是主动关系,应用动词-ing形式。故填offering。
57.has 考查动词的时态和主谓一致。分析句子可知,设空处作谓语,此处陈述事实,应用一般现在时;主语Peking duck是不可数名词,谓语动词应用单数。故填has。
58.a 考查冠词。设空处修饰单数名词,表示泛指,且saying的发音以辅音音素开头,所以应用不定冠词a。
59.as 考查介词。serve as意为“作为”,为固定短语。故填as。
60.previously 考查副词。设空处作状语修饰谓语was reserved,应用副词。故填previously。
61.Restaurants 考查名词复数。设空处作主语,谓语动词为are,所以应用名词复数。故填Restaurants。
62.decoration 考查名词。根据空前的the和空后的of可知设空处应用名词。故填decoration。
63.dressed 考查动词-ed形式。分析句子可知,设空处作后置定语,修饰35 Chinese and foreign tourists,两者之间是被动关系,应用动词-ed形式。故填dressed。
64.to experience 考查动词不定式。分析句子可知,设空处作后置定语;空前的名词group被序数词fifth修饰,所以应用动词不定式。故填to experience。
65.who/that 考查定语从句。分析句子可知,设空处引导定语从句,修饰指人的先行词A Beijinger,关系词在从句中作主语,所以应用关系代词who或that引导定语从句。
第四部分 写作
第一节
One possible version:
My favorite food
When it comes to my favorite food, my answer is fried fish, which is a dish that you can see everywhere in China.
I love fried fish very much because that's my father's specialty! My father isn't good at cooking, but he would like to cook for me. I especially like to let him cook this dish—fried fish. When he makes the dish, anyone can feel his care and attention. So the dish has a different meaning to me. I love fried fish because it is a special dish that my father always makes for me! It is my father's love.
第二节
One possible version:
By the end of the day, it was obvious that I wasn't very comfortable about the job. “You don't have to help me,” my grandmother said. “I understand that the job isn't what you want to do.” I swallowed hard, thinking of money. Did I want to be comfortable, or did I want the money “No, Grandma. It's okay. I'll get used to it.” But I was not convinced of my words. “If you're sure, dear...” A moment of silence settled over the car before she spoke again. “For a lot of the people we deliver to... this is their only meal of the day.”
My eyes widened, and I turned to her, “Their only meal ” She nodded seriously. “For some of them we're the only people they see. Many of them are alone.” I thought about that. I couldn't imagine not having my mom, my grandmother or my friends. When we were back at the house, my grandmother handed me the money I'd earned. It didn't seem quite exciting anymore. I'd like to say that I did something incredible with the efforts I made. What matters is that those people with smiles sinking in to their wrinkled faces brought unexpected joy to my life while I brought them only a simple gift.
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