选择性必修第1册 UNIT 3　CONSERVATION提高练--2027北师版高考英语第一轮(含答案与解析)

中小学教育资源及组卷应用平台
2027北师版高考英语第一轮
UNIT 3　CONSERVATION(二)
Ⅰ.阅读理解
A(2025浙江金华义乌三模)
Italian cuisine may be one of the most recognized and loved in the world—often imagined as a collection of ancient recipes and local traditions preserved by skillful grandmothers over centuries.But now,a food historian is exposing common myths and false stories,arguing that Italian cuisine as we know it is barely a few decades old.
In his latest book,Italian Cuisine Doesn’t Exist,Grandi claims that the idea that many beloved recipes and products,such as cheeses or cured meats,have hundreds of years of history is pure fantasy.Most dishes have a shorter history than most people imagine.
Migration is what made Italian cuisine what it is today.In the 19th and 20th centuries,millions of people left Italy,a poverty-stricken country with limited dietary options,emigrating to South America,North America and European countries.The Italians who landed on New York’s Ellis Island left hunger and misery behind.And it was in the “new world”,Grandi argues,that Italian immigrants found the wealth and ingredients to create the recipes that eventually popularized Italian food worldwide.
However,many Italians are not familiar with this history.They might imagine that their beloved recipes were born in Italy,passed down,unchanged,from generation to generation,and eventually exported abroad by Italian migrants.
Pizza is the most famous example of this.Born as a cheap street food in Naples in the 19th century,it was synonymous with poverty and dirt.It was in America,says Grandi,that pizza became “red”.While fresh tomatoes were among the original toppings,Italian immigrants to the US popularized pizza prepared with tomato sauce,a product that industrialization made easy to access and store.And it was in the US that pizzerias really started to take off.Scholars call this process “the pizza effect”:when a product leaves its place of origin,gets profoundly transformed,and then returns to its place of origin to be fully embraced in a completely different form.
1.What does Grandi challenge in his book
A.The role of Italian chefs.
B.The history of Italian cuisine.
C.The recipe for cured meats.
D.The process of cheese production.
2.How did Italian immigrants contribute to the spread of Italian cuisine
A.By running Italian restaurants worldwide.
B.By promoting food industrialization in Italy.
C.By creating new recipes with local ingredients.
D.By preserving ancient recipes through generations.
3.What does the underlined phrase in the last paragraph mean
A.Equaled.　　　 B.Removed.
C.Caused. D.Exposed.
4.Which of the following can be a suitable title for the text
A.The Migration of Italian Cuisine
B.The Origin of the Pizza Effect
C.The Secret of Traditional Recipes
D.The Truths Behind Italian Cuisine
B(2026湖南长沙雅礼中学月考)
The world is drowning in plastic,and one can hardly buy anything in the supermarket without encountering wrapping and other packaging made of this oil-based polluter that accounts for a major proportion of waste in landfills.
Now,scientists at the Chinese University of Hong Kong have developed an edible,transparent and biodegradable material with considerable potential for use as food packaging.
In a recent paper,published in the Journal of the Science of Food and Agriculture,the team members have turned their attention to bacterial cellulose(BC)—an organic compound derived from certain types of bacteria that has gained attention as a sustainable,easily available and harmless solution to the pervasive use of plastics.
Unlike the cellulose found in the cell walls of plants,BC can be produced through microbial fermentation(发酵) that avoids the need for harvesting trees or crops.Prof.To Ngai from the chemistry department noted that “as a result,this production method does not contribute to deforestation or habitat loss,making BC a more sustainable and environmentally friendly material alternative to plant cellulose”.
Ngai noted that this approach has high potential for scale-up.It doesn’t need specific conditions like chemical reactions,but rather a simple and practical method with mixing and coating.“This approach offers a promising solution to the challenge of developing sustainable and environmentally friendly packaging materials that can replace single-use plastics on a large scale,” he added.
The researchers are now exploring the directions for future research,hoping to increase the versatility(多功能性) of modified BC films(薄膜),making them suitable for a wider range of applications.They hope that their study will help reduce the excessive use of single-use plastics that can persist for hundreds of years after only a few days of being displayed on supermarket shelves.
5.What can be concluded about bacterial cellulose
A.It is mainly sourced from plants like trees and crops.
B.Its production does not cause forest or wildlife destruction.
C.It has been widely used as the primary alternative to plastics.
D.Its fermentation process is more complicated than plant cellulose.
6.What makes this new method easily scalable
A.It doesn’t require expensive materials.
B.It depends on specialized reaction settings.
C.It involves basic and workable operations.
D.It uses precise mixing and coating techniques.
7.What’s Ngai’s attitude toward the research
A.Unclear.　　　 B.Cautious.
C.Doubtful. D.Optimistic.
8.What will the future study focus on
A.Improving the strength of BC films.
B.Reducing the cost of BC film production.
C.Expanding the uses of BC films.
D.Replacing supermarket display plastics.
Ⅱ.完形填空
(2025浙江宁波二模)
While her French classmates ate salads,Li Mei took out a package of steamed rice.When she transferred to a high school in Paris,her lunch became a daily 　9　.One Monday,one boy,Pierre,pointed at her lunch and whispered,“That looks 　10　!” Li Mei flushed,quietly avoiding the cafeteria.
Everything 　11　 when her history teacher,Mr.Dupont,　12　 a project called “Food & Culture Week”.Each student was to 　13　 a traditional dish and present its cultural significance.Li Mei 　14　,wondering whether anyone here would care about Chinese food.Eventually,she decided on jianbing,a flavor from her hometown.
On presentation day,she 　15　 the materials with trembling hands.To her surprise,Pierre volunteered to help cook.As they spread the batter(面糊),he 　16　,“I made fun of your food at first,but now I see it’s part of your 　17　.” When the crispy jianbing was served,classmates crowded around,asking questions about Chinese New Year traditions.
The event made everyone 　18　.Students who once 　19　 her now greeted her warmly.A girl named Sophie even proposed 　20　 a French-Chinese cookbook together for the school fair and suggested including family dishes passed down through generations.
On the final day,　21　 filled a book titled Bites Beyond Borders.Holding it,Li Mei realized that cultural gaps weren’t about walls but doors—waiting to be unlocked.A simple 　22　 had taught her more about belonging than any textbook.
“Food is the 　23　 foreign policy,” Mr.Dupont said,biting into a red bean croissant.
9.A.adventure B.struggle
C.routine D.necessity
10.A.messy B.ordinary
C.strange D.special
11.A.recommended B.worked
C.rested D.changed
12.A.praised B.postponed
C.concluded D.launched
13.A.purchase B.review
C.prepare D.receive
14.A.joked B.hesitated
C.insisted D.protested
15.A.laid out B.held back
C.heated up D.gave away
16.A.argued B.denied
C.admitted D.added
17.A.identity B.interest
C.personality D.quality
18.A.freed B.relaxed
C.amused D.connected
19.A.betrayed B.overlooked
C.envied D.misled
20.A.borrowing B.authoring
C.promoting D.sponsoring
21.A.stories B.photos
C.recipes D.quotes
22.A.game B.question
C.gift D.lunch
23.A.tastiest B.heaviest
C.oldest D.fastest
Ⅲ.语法填空
(2025广东广州二模)
Once a little-known dish from China’s northwest,Lanzhou beef noodle soup is now winning hearts globally.A recent article describes 24.　　　　　　 this surprisingly simple meal has become popular in 25.　　　　　　(city) like New York,London,and Sydney.
Appealing online photos and videos of the dish stimulate local people’s appetite and arouse their curiosity,driving them to give 26.　　　　　　 a try.Diners appreciate both its taste and the experience it offers.In a Manhattan eatery,cooks stretch dough(面团) into noodles right 27.　　　　　　　　 customers’ eyes.“It’s like magic,” said one diner.Diners are also amazed by the unique and 28.(impressive) chewy texture of Lanzhou noodles,which offers a distinct mouthfeel unlike any other.
The soup,29.　　　　　　(cook) for hours with beef bones and spices,has a rich flavor.In Queens,a restaurant prepares a version 30.　　　　　　 respects the dishes’ cultural roots and combines 20 spices to produce a hearty soup.The owner even video-calls her grandparents in China for recipes.In Flushing,the owner of a noodle shop adapts the soup based on customer feedback,making it thicker and spicier 31.　　　　　　　　　(suit) local preferences.As food expert C.Doyle notes,“There’s no single ‘correct’ version—it keeps evolving.”
From street food to global star,Lanzhou beef noodle soup shows that sharing food 32.　　　　　　(bridge) cultural differences,with each bowl 33.(tell) a story of tradition,creativity,and the delight of flavor discovery.
参考答案
UNIT 3　CONSERVATION(二)
Ⅰ.【语篇解读】本文是一篇说明文。文章主要讲述了一位食品历史学家揭露了关于意大利美食的常见神话和虚假故事,指出我们所知道的意大利美食只有几十年的历史,并介绍了意大利美食的发展历程以及比萨这一经典食物的起源和演变过程。
1.B　细节理解题。根据第二段“In his latest book,Italian Cuisine Doesn’t Exist,Grandi claims that the idea that many beloved recipes and products,such as cheeses or cured meats,have hundreds of years of history is pure fantasy.Most dishes have a shorter history than most people imagine.”可知,Grandi在他的书中对意大利美食的历史提出了质疑。
2.C　细节理解题。根据第三段中的“And it was in the ‘new world’,Grandi argues,that Italian immigrants found the wealth and ingredients to create the recipes that eventually popularized Italian food worldwide.”可知,意大利移民通过使用当地食材创造新食谱来促进意大利美食的传播。
3.A　词句猜测题。根据最后一段中的“Pizza is the most famous example of this.Born as a cheap street food in Naples in the 19th century,it was synonymous with poverty and dirt.”可知,比萨在19世纪诞生于那不勒斯,是一种廉价的街头食品,结合常识可知,廉价的街头食品与贫困和肮脏是等同的概念。由此可推知,was synonymous with意思是“等同于”,与A项“Equaled(等同于)”意思一致。
4.D　主旨大意题。文章第一段提到“But now,a food historian is exposing common myths and false stories,arguing that Italian cuisine as we know it is barely a few decades old.”,接着下文详细介绍了意大利美食的历史以及比萨这一经典食物的起源和演变过程,由此可推知,本文主要讲述了意大利美食背后的真相,所以D项“The Truths Behind Italian Cuisine”是合适的标题。
【语篇解读】这是一篇说明文。本文介绍了香港中文大学研发出一种以细菌纤维素为原料的可食用、可生物降解的食品包装材料。该材料生产过程环保简单,有望大规模替代一次性塑料,未来将致力于拓展其应用范围。
5.B　推理判断题。根据第四段中的“this production method does not contribute to deforestation or habitat loss,making BC a more sustainable and environmentally friendly material alternative to plant cellulose”可知,细菌纤维素的生产不会对森林或野生动物造成破坏。
6.C　细节理解题。根据第五段中的“It doesn’t need specific conditions like chemical reactions,but rather a simple and practical method with mixing and coating.”可知,采用了简单且可行的操作步骤使得这种新方法易于扩展应用。
7.D　推理判断题。根据第五段中的“‘This approach offers a promising solution to the challenge of developing sustainable and environmentally friendly packaging materials that can replace single-use plastics on a large scale,’ he added.”可知,Ngai对这项研究持乐观态度。
8.C　细节理解题。根据最后一段中的“The researchers are now exploring the directions for future research,hoping to increase the versatility(多功能性) of modified BC films(薄膜),making them suitable for a wider range of applications.”可知,未来的研究将聚焦扩展薄层晶体薄膜的应用范围。
Ⅱ.【语篇解读】本文是一篇记叙文。文章主要讲述了中国女孩李梅在法国上学时,因午餐文化差异受到同学嘲笑,后来在历史老师杜邦先生发起的 “食物与文化周” 项目中,她通过介绍家乡美食煎饼,成功拉近了与同学们的距离,打破了文化隔阂的故事。
9.B　根据下文“Li Mei flushed,quietly avoiding the cafeteria.”可知,李梅的午餐在同学眼里很奇怪,这让她很尴尬,所以吃午饭成了挣扎的事情。
10.C　根据下文“Li Mei flushed,quietly avoiding the cafeteria.”可知,李梅的午餐在同学眼里很奇怪,这让她很尴尬。
11.D　根据下文“The event made everyone 　　　.Students who once 　　　her now greeted her warmly.”可知,事情发生了改变。
12.D　根据下文“Each student was to 　　　a traditional dish and present its cultural significance.”可知,这是老师发起的一个项目。
13.C　根据下文“Eventually,she decided on jianbing,a flavor from her hometown.”可知,每个学生都要准备一道传统菜肴。
14.B　根据下文“wondering whether anyone here would care about Chinese food”可知,李梅不确定同学是否对中国菜感兴趣,所以犹豫了。
15.A　根据下文“with trembling hands”可知,她用颤抖的手摆好材料。
16.C　根据下文“‘I made fun of your food at first,but now I see it’s part of your 　　　’”可知,皮埃尔承认一开始取笑李梅的食物。
17.A　根据下文“When the crispy jianbing was served,classmates crowded around,asking questions about Chinese New Year traditions.”可知,食物也是身份的一部分,同学们通过食物了解中国新年的传统,所以皮埃尔说食物是李梅身份的一部分。
18.D　根据下文“Students who once 　　　her now greeted her warmly.”可知,通过这次活动,同学们对李梅更加了解了,也联系在了一起。
19.B　根据上文“One Monday,one boy,Pierre,pointed at her lunch and whispered,‘That looks 　　　!’ Li Mei flushed,quietly avoiding the cafeteria.”可知,曾经同学们忽视李梅。
20.B　根据下文“a French-Chinese cookbook together for the school fair”可知,此处指一起撰写食谱。
21.C　根据上文“a French-Chinese cookbook together for the school fair”可知,食谱填满了一本书。
22.D　根据语境和上文内容可知,此处指一顿简单的午餐教会她的比任何教科书都多。
23.A　根据语境和上文内容可知,李梅通过食物促进了文化交流,让同学们之间的关系更融洽,由此可推知,食物是很美味且吸引人的交流方式。
Ⅲ.【语篇解读】本文是一篇说明文。文章主要介绍了兰州牛肉面这一原本在中国西北鲜为人知的菜肴,如今如何在全球范围内赢得人们的喜爱。
24.how　考查名词性从句。空处为宾语从句的引导词,宾语从句中缺少方式状语。故填how。
25.cities　考查名词的数。空处为名词作宾语,根据“like New York,London,and Sydney”可知,空处为名词的复数形式。故填cities。
26.it　考查代词。空处为代词作宾语,指代上文的“the dish”。故填it。
27.before　考查介词。空处为介词,意为“在……面前”,用before。故填before。
28.impressively　考查词性转换。空处为副词修饰形容词“chewy”。故填impressively。
29.cooked　考查非谓语动词。空处为非谓语动词作后置定语,被修饰词“The soup”和动词“cook”之间为被动关系,用过去分词形式。故填cooked。
30.which/that　考查定语从句。空处为定语从句的关系词,先行词为“a version”,在定语从句中作主语,用关系代词which/that引导。故填which/that。
31.to suit　考查非谓语动词。空处为非谓语动词作目的状语,用动词不定式形式。故填to suit。
32.bridges　考查动词的时态、语态和主谓一致。空处为从句谓语,根据主句时态可知,从句时态为一般现在时,且从句主语“sharing food”为第三人称单数,和动词“bridge”之间为主动关系。故填bridges。
33.telling　考查非谓语动词。空处为非谓语动词作宾语补足语,宾语“each bowl”和动词“tell”之间为主动关系,用现在分词形式。故填telling。
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