主題語境一一飲食與文化專項訓(xùn)練

訓(xùn)練1

I閱讀理解

A

WhatcomesintoyourmindwhenyouthinkofBritishfood?Probablyfishandchips,ora

Sundaydinnerofmeatandtwovegetables.ButisBritishfoodreallysouninteresting?Even

thoughBritainhasareputationforless-than-impressivecuisine,itisproducingmoretop

classchefswhoappearfrequentlyonourtelevisionscreensandwhoserecipebooks

frequentlytopthebestsellerlists.

It'sthankstotheseTVchefsratherthananyadvertisingcampaignthatBritonsareturning

awayfrommeat-and-two-vegandready-mademealsandbecomingmoreadventurousin

theircookinghabits.Itisrecentlyreportedthatthenumberofthosestickingtoatraditional

dietisslowlydecliningandaroundhalfofBritain'sconsumerswouldliketochangeor

improvetheircookinginsomeway.Therehasbeenariseinthenumberofstudentsapplying

forfoodcoursesatUKuniversitiesandcolleges.ItseemsthatTVprogrammeshavehelped

changewhatpeoplethinkaboutcooking.

Accordingtoanewstudyfrommarketanalysts,1in5Britonssaythatwatchingcookery

programmesonTVhasencouragedthemtotrydifferentfood.Almostonethirdsaythey

nowuseawidervarietyofingredienls（酉己第斗）thantheyusedto,andjustunder1in4saythey

nowbuybetterqualityingredientsthanbefore.OneinfouradultssaythatTVchefshave

madethemmuchmoreconfidentaboutexpandingtheircookeryknowledgeandskills,and

youngpeoplearealsogettingmoreinterestedincooking.TheUK'sobsession（癡迷）with

foodisreflectedthroughtelevisionscheduling.Cookeryshowsanddocumentariesabout

foodarebroadcastmoreoftenthanbefore.WithanincreasingnumberofmalechefsonTV,

it'snolonger“uncool“forboystolikecooking.

()1.WhatdopeopleusuallythinkofBritishfood?

A.Itissimpleandplain.

B.Itisrichinnutrition.

C.Itlacksauthentictastes.

D.Ttdeservesahighreputation.

()2.WhichbestdescribescookeryprogrammesonBritishTV?

A.Authoritative.

B.Creative.

C.Profitable.

D.Influential.

()3.Whichisthepercentageofthepeopleusingmorediverseingredientsnow?

A.20%.B.24%.

C.25%.D.33%.

()4.Whatmighttheauthorcontinuetalkingabout?

A.Theartofcookinginothercountries.

B.MalechefsonTVprograniiiies.

C.TablemannersintheUK.

D.Studiesofbigeaters.

B

Eatingultraprocessed（超力口1：的）foodsformorethan20%ofyourdailycalorieintakeevery

daycouldsetyouontheroadtocognitive（認知的）decline,anewstudyrevealed.

Studieshavefoundtheycanraiseourriskofbecomingfat,heartandcirculationproblems,

diabetesandcancer.Theymayevenshortenourlives.

Now,anewstudyhasrevealedeatingmoreultraprocessedfoodsmaycontributetooverall

cognitivedecline,includingtheareasofthebraininvolvedinexecutivefunctioning一the

abilitytoprocessinformationandmakedecisions.

Infact,menandwomenwhoatethemostultraprocessedfoodshada28%fasterrateof

globalcognitivedeclineanda25%fasterrateofexecutivefunctiondeclinecomparedwith

peoplewhoatetheleastamountofoverlyprocessedfood,thestudyfound.

uWhileinneedoffurtherstudyandmoreexperiments,thenewresultsarequitecompelling

andstresstheimportantroleforpropernutritioninpreservingandpromotingbrainhealth

andreducingriskofbraindiseasesaswegetolder,“saidRudyTanzi,professorof

neurologyatHarvardMedicalSchoolanddirectorofthegeneticsandagingresearchunitat

MassachusettsGeneralHospitalinBoston.Hewasnotinvolvedinthestudy.

Tanzisaidthekeyproblemwithultraprocessedfoodsisthattheyareusuallyveryhighin

sugar,saltandfat,allofwhichpromotesystemicinflammation（炎癥），perhapsthemost

majorthreattohealthyaginginthebodyandbrain.

“Meanwhile,sincetheyareconvenientasaquickmeal,theyalsoreplaceeatingfoodthatis

highinplantfibrethatisimportantformaintainingthehealthandbalanceofthetrillionsof

bacteriainyourbody,”headded,“whichisparticularlyimportantforbrainhealthand

reducingriskofage-relatedbraindiseases.v

“InBrazil,ultraprocessedfoodsmakeup24%to30%oftotalcalorieintake.Wehave

McDonald's,BurgerKingandweeatalotofchocolateandwhitebread.It'snotvery

different,unfortunately,frommanyotherWesterncountries,“saidco-authorDrClaudia

Suemoto,anassistantprofessorinthedivisionofgeriatricsattheUniversityofSaoPaulo

MedicalSchool.

()5.Whatisthenewfindingabouteatingultraprocessedfoods?

A.Itspeedsuppeople'saging.

B.Itmakespeoplegainweighteasily.

C.Itmayreducepeople'scognitiveability.

D.Itwillcertainlycausealotofbraindiseases.

()6.Whatdoestheunderlinedword“compelling“inParagraph5probablymean?

A.Attractive.B.Convincing.

C.Interesting.D.Doubtful.

()7.WhatcanweknowaboutRudyTanzi?

A.Hewasinfavourofthestudy.

B.Hewastheco-authorofthestudy.

C.HegraduatedfromHarvardMedicalSchool.

D.Headvisesreplacingeatingfoodhighinplantfibre.

()8.What,sDrClaudia'sattitudetowardscalorieintakeinWesterncountries?

A.Doubtful.B.Worried.

C.Unconcerned.D.Approving.

II閱讀七選五

Eatingtoomuchsaltisoneofthecausesofcardiovascular（心血管的）disease,whichkills

anestimated17.9millionpeopleeachyear,accordingtotheWHO.1.

Mostpeopleintheworldconsumeabout10.8gramsofsaltaday,morethandoublethelevel

recommendedbyboththeWHOandtheCentresforDiseaseControlandPrevention.While

saltisanessentialnutrient,sodium（鈉）,accountingfor40percentofit,narrowsandhardens

bloodvessels（血管）.2.Infact,manyhealthorganizationssuggestthatconsumers

dramaticallyreducetheirsodiumintake.

Ratherthansaltfromashakerinthekitchen,themajorityofsodiumconsumedbymost

Americanscomesfrompackagedandpreparedfoods.3.Partofthereasonisthat

yearsofaddingtoomuchsalttofoodshasreducedpeople'stastesensitivity."Theydon't

wanttotaketheinitiativetoreducesodiumifthere9sacompetitorthathasahighercontent

ofsail,“theWHO'sBrancasaid.

4.Theyaredemandedtoimprovepublicawarenessaroundthedangersofan

overlysaltydietandforcefoodproducerstoreducesaltlevelsthroughlegalstandards.The

FDAalsoannouncesthatitplanstochangetherulesfornutritionlabelsonfoodpackagesto

indicatethattheyare“healthy”.

Thebenefitsofreducingsaltintakebeginrelativelyrapidly.Bloodpressurestartsfalling

withinweeksformostpeople.5."Yourtongueswilladjusttoareductioninsalt,

andyou'llbeabletobettertaste（heotherflavours,nsaidBranca.

A.Sensitivitytosaltreturnssoon.

B.Thafswhytheyexpectacertainamountofsalt.

C.Justconsumenomorethanateaspoonofsaltaday.

D.TheUN'shealthagencyiscallingongovernmentstotakeaction.

E.Ifmoresaltiskeptinthebody,itslowlyputsupthebloodpressure.

F.Itcanalsoleadtobrainattacksandotherseriousmedicalconditions.

G.Foodproducerscontinuetoaddsomuchsaltdespitetheknownhealthrisks.

IH應(yīng)用文寫作

假定你是李華，你市電視臺今年七月將舉辦“學(xué)做中餐,樂享中國菜”外國人才藝大賽。

你的外教Peter非常喜歡中國烹飪，你建議他去試一試。請按以下要點給他寫信告知此事,

并表示可以提供幫助。

1.比賽時間:7月150;

2.報名時間:截止到6月30日；

3.報名地點:市電視臺。

注意：1.詞數(shù)80個左右;

2.可以適當(dāng)增加細節(jié)，以使行文連貫。

訓(xùn)練2

I完形填空

KishwarChowdhury,whohaswonmillionsofheartswithhernativefood,camealongway

frombeingahomecheftoaMasterchefAustralia(Australia'scookingshow)finalist,

winningthejudgeswithBengalifood.

The38-year-oldhasquitea]backgroundtothecookingindustry.Kishwarwasborn

andbroughtupinMelbourne.Accordingtohereducation,shecompletedhergraduationin

Australia,andafterthat,she2herpost-graduationdegreeinLondon.Thenshetookup

apart-timejobinGermanyfollowedbywhichshe3sixyearsinBangladesh4

herownbusinessthereandbecameasuccessfulbusinessowner.Becauseofher5in

cooking,herfamilyencouragedhertotakepartintheMasterchefAustraliacompetitionand

shebecamethe6.

Shehadcookeda7rangeofBengalidishes,leavingtherecipesontheworldmapby_

8world-classjudges.Inherfinale,Kishwar9PantaBhatandAlooBhartawhichis

basicallyapoorman'sfoodmadeof1()riceandneverfoundinanyrestaurant.This

verychoicehasmadeeveryBengaliacrosstheborders11Kishwardreamstowritea

cookbookonBengali12,Shehopesto13Bengalifoodtothecoming14.

Sheishereto15BengalicuisineandbringlighttoitintheAustralianaudienceand

alsoaroundtheworld.

()l.A.constantB.contrastingC.connectiveD.common

()2.A.pursuedB.succeededC.containedD.searched

()3.A.wastedB.squeezedC.spentD.spared

()4.A.establishingB.examiningC.completingD.copying

()5.A.patienceB.experienceC.fundD.talent

()6.A.leaderB.partnerC.audienceD.finalist

()7.A.casualB.wideC.freeD.relevant

()8.A.impressingB.inspiringC.remindingD.awarding

()9.A.possessedB.boughtC.presentedD.promised

()10.A.preciousB.leftoverC.occasionalD.fresh

()11.A.emotionalB.sensitiveC.scaredD.conscious

()12.A.customerB.cultuieC.cuisineD.literature

()13.A.takeoverB.giveupC.passdownD.setup

()14.A.activitiesB.themesC.populationD.generations

()15.A.shiftB.honourC.affectD.equal

II語法填空

Xiaolongbao(soupdumplings),thoseamazingconstructionsofdelicatedumplingwrappers

encasinghot,1.(taste)soupandsweet,freshmeat,arefarandawaymy

favouriteChinesestreetfood.Thedumplingsarrivesteaminganddangerouslyhot.Toeat

one,youhavetodecidewhether2.(bite)asmallholeinitfirst,releasingthe

steamandriskingaspill(溢出),3.toputthewholedumplinginyourmouth,

lettingthehotsoupexplodeonyourtongue(舌頭).

Shanghaimaybethe4.(recognize)homeofthesoupdumpling,butfood

historianswillactuallypointyoutotheneighbouringancientcanaltownofNanxiangasxiao

longban'sbirthplace.There,you'llfindthemprepareddifferently-moredumplingandless

soup一andthewrappersarepressed5.handratherthanrolled.

Nanxiangaside,thebestxiaolongbaohaveafineskin,allowingthem6.(lift)

outofthesteamerbasketwithouttearingorspillinganyof7.(they)contents.

Themeatshouldbefreshwith8.touchofsweetness,andthesurrounding

souphot,clearanddelicious.

NomatterwhereIbuythem,though,onesteamerbasketis9.(rare)enough,

yettwoseemsgreedy,andso1amalwaysleft10.(want)morenexttime,

in讀后續(xù)寫

閱讀下面材料，根據(jù)其內(nèi)容和所給段落開頭語續(xù)寫兩段，使之構(gòu)成?篇完整的短文。

WhenSydneyRaleyheadedintoherweekendshiftonSaturday,December18,shelikely

expectedtodomoreofthesame:standatthedrive-throughwindow,takeordersoverthe

headset,andhandeachcustomertheirmealwithasmile.

Infact,that'sexactlyhowitstarted.SydneyRaleyhasbeenworkingatMcDonald'sfor

aboutsevenmonthsandsofar,it'sbeenhertypicalafter-schooljob.Thedayhadbeen

mostlynormal-makingcoffee,makingdrinks,andgoingintothelunchrush.

Butafewhoursintohershift,thingstookadramaticturn.Afterhandingacustomersomeof

herfood,Sydneyletherknowthatmorewouldbecomingassoonasitwasready.Butjust

secondslater,shenoticedaternblelookofpanicspreadacrossthewoman'sface.Then

camethecoughing.Shewascoughinglikecrazyandwasspeechless.Herdaughterwasin

thepassengerseatandlookedextremelyconfusedandfrightened.

Sydneyimmediatelyknewshewaschoking.Thefirst-aidtrainingSydneyreceivedmore

thanfouryearsagohither.Most15-year-oldsmightpanicatthesightofthis.Butnot

Sydney.Instead,theteenremainedcalmandquicklyshoutedtobothhermanagerandthe

woman'sdaughtertodial911.Then,shedovethroughthedrive-throughwindowandcame

totherescue.

Theteenpushedthedriver'ssidedoorforcefullyopenandgotthechokingwomantoherfeet.

Thenshedugdowndeepintohermemorybanktorecalleverythingshelearnedfromher

RedCrossbabysitterclass-whichshe'dtakenfouryearsearlier.Allthattrainingofhowto

usetheHeimlichmaneuver（海姆里克急救法）immediatelykickedin.Still,shehadnever

actuallyhadtousethelife-savingtechniquebefore,andafterafewtries,itwasn'tquite

working.Luckily,anothercustomerwasjustafewfeetawayintheparkinglot.

注意:續(xù)寫詞數(shù)應(yīng)為150個左右。

Paragraph1:

Sheshoutedtothatmanforassistance.___________________________________________

Paragraph2:

Thestoryhasmadeheadlinesthroughoutthecountiy.

答案

訓(xùn)練1

IA

文章大意本文是一篇說明文,介紹了英國的電視烹飪節(jié)目對英國人的飲食習(xí)慣產(chǎn)生了

巨大的影響，很多人開始擺脫過去的飲食習(xí)慣，而且它也改變了人們對烹飪的看法。

1.A推理判斷題。根據(jù)第一段中uProbablyfishandchips,oraSundaydinnerofmeatand

twovegetables.ButisBritishfoodreallysouninteresting?EventhoughBritainhasa

reputationforless-than-impressivecuisine…”可知，提到英國食物人們想到的可能是炸魚

薯條，或者是周日的肉和兩種蔬菜晚餐。人們通常認為英國食物不太讓人感興趣,給人的

印象不那么深刻,即簡單和普通。故選A項。

2.D推理判斷題。根據(jù)第二段中“It'sthankstotheseTVchefsratherthananyadvertising

campaignthatBritonsareturningawayfrommeat-and-two-vegandready-mademealsand

becomingmoreadventurousintheircookinghabits.”及“ItseemsthatTVprogrammeshave

helpedchangewhatpeoplethinkaboutcooking.n可知，電視烹飪節(jié)目上的廚師們讓英國人

遠離傳統(tǒng)的“一葷兩素”和現(xiàn)成餐食，并開始在烹飪習(xí)慣上變得更加冒險,電視節(jié)目似乎

幫助改變了人們對烹飪的看法。由此可推知，英國電視上的烹飪節(jié)目很有影響力。故選

D項。

3.D細節(jié)理解題。根據(jù)最后一段中uAlmostonethirdsaytheynowuseawidervarietyof

ingredients（配料）thantheyusedto…”可知，近三分之一的人表示，他們現(xiàn)在使用的配料比

過去的種類更多。故選D項。

4.B推理判斷題。根據(jù)文章尾句"WithanincreasingnumberofmalechefsonTV,it'sno

longer'uncool'forboystolikecooking.w可知，隨著越來越多的男廚師出現(xiàn)在電視上,

男孩喜歡烹飪己經(jīng)不再是“不酷”的事了。由此可推知，接下來作者可能會接著討論電

視節(jié)目上的男廚師們。故選B項。

B

文章大意本文是一篇說明文。文章介紹了超加工食品雖然好吃又方便，但卻會損害身體

健康，提高患肥胖、心臟病、糖尿病和癌癥的風(fēng)險，而且新研究發(fā)現(xiàn),如果每日攝入的超加

工食品超過卡路里總量的20%,就會導(dǎo)致你的認知能力下降。

5.C細節(jié)理解題。根據(jù)第一段"Eatingultraprocessed（超加I工的）foodsformorethan20%

ofyourdailycalorieintakeeverydaycouldsetyouontheroadtocognitive（認知的）decline,

anewstudyrevealed."（一項新研究顯示，每天食用超加工食品超過每日卡路里攝入量的

20%可能會導(dǎo)致認知能力下降。）可知,吃超加工食品可能會降低人們的認知能力。故選

C項。

6.B詞義猜測題。根據(jù)第五段中“Whileinneedoffurtherstudyandmoreexperiments***J

以及“,??andstresstheimportantroleforpropernutritioninpreservingandpromotingbrain

healthandreducingriskofbraindiseasesaswegetolder…”可猜測，新的結(jié)果非常令人信

服，畫線單詞compelling意為“令人信服的，有說服力的"，故選B項。

7.A推理判斷題。根據(jù)第五段中RudyTanzi說的話“Whileinneedoffurtherstudyand

moreexperiments,thenewresultsarequitecompellingandstresstheimportantrolefor

propernutritioninpreservingandpromotingbrainhealthandreducingriskofbraindiseases

aswegetolder…”（雖然還需要進一步的研究和更多的實驗,但新的研究結(jié)果相當(dāng)有說服

力，并強調(diào)了適當(dāng)?shù)臓I養(yǎng)在保護和促進大腦健康、降低隨著年齡增長患大腦疾病的風(fēng)險

方面的重要作用……）可推知,RudyTanzi是贊成這項研究的。故選A項。

8.B推理判斷題。根據(jù)最后一段中“InBrazil,ultraprocessedfoodsmakeup24%to30%

oftotalcalorieintake.WehaveMcDonald's,BurgerKingandweeatalotofchocolateand

whitebread.It'snotverydifferent,unfortunately,frommanyotherWesterncountries.（在

巴西,超加工食品占總熱量攝入的24%至30%。我們有麥當(dāng)勞、漢堡王，我們吃很多巧克

力和白面包。不幸的是，它與許多其他西方國家并沒有太大的不同。）可推知,DrClaudia

對西方國家的卡路里攝入持擔(dān)憂的態(tài)度。故選R項。

II文章大意本文是一篇說明文。文章主要介紹了食鹽過多對健康的危害及聯(lián)合國衛(wèi)生

機構(gòu)呼吁各國政府針對減少鹽攝入量采取措施。

1.F根據(jù)上文“Eatingtoomuchsaltisoneofthecausesofcardiovascular（心血管的）

disease,whichkillsanestimated17.9millionpeopleeachyear,accordingtotheWHO.“可

知，上文說明了食用食鹽過多的危害，會導(dǎo)致心血管疾病,F項（它還可能導(dǎo)致中風(fēng)和其他

嚴重的醫(yī)療狀況。）能夠承接上文，介紹了食鹽過多會導(dǎo)致的其他疾病。故選F。

2.E根據(jù)上文“Whilesaltisanessentialnutrient,sodium（鈉）,accountingfor40percentof

it,narrowsandhardensbloodvessels（血管）可知，上文表明鹽中的鈉會使血管變窄和硬

化,E項（如果體內(nèi)攝入更多的鹽，就會慢慢JI高血壓。）能夠承接上文，鹽中的鈉會使血管

變窄和硬化，如果攝入更多的鹽，血管變窄和硬化的情況加重,就會慢慢升高血壓。故選Eo

3.G根據(jù)上文“Ratherthansaltfromashakerinthekitchen,themajorityofsodium

consumedbymostAmericanscomesfrompackagedandpreparedfoods.“可知，美國人攝入

的大部分鈉來自包裝和預(yù)制食品,G項（盡管存在已知的健康風(fēng)險，食品生產(chǎn)商仍繼續(xù)添

加如比多的鹽。）能夠承接上文，且能引起下文,下文介紹了為什么食品生產(chǎn)商要添加大量

的鹽。故選G。

4.D根據(jù)卜文“Theyaredemandedtoimprovepublicawarenessaroundthedangersofan

overlysaltydietandforcefoodproducerstoreducesaltlevelsthroughlegalstandards.“可知,

下文告訴我們有關(guān)部門對減少鹽攝入量采取的一些措施,D項（聯(lián)合國衛(wèi)生機構(gòu)呼吁各

國政府采取行動。）能夠引起下文，下文介紹的正是各國政府采取的措施。故選D。

5.A根據(jù)上文“Thebenefitsofreducingsaltintakebeginrelativelyrapidly.Bloodpressure

startsfallingwithinweeksformostpeople.”可知，上文介紹的是減少鹽攝入量的好處,A項

（對鹽的敏感性很快就會恢復(fù)。）能夠承接上文，介紹的也是減少鹽攝入量的好處，這會讓

你很快恢復(fù)對鹽的敏感性。故選A。

niO〃epossibleversion'.

DearPeter,

A“LearnChineseCuisine,EnjoyChineseFood"Foreigners5TalentShowwillbeheldin

thecitytelevisionstationonJuly15th.KnowingyoulikeChinesecooking,andthatyouare

freeduringthatperiod,!thinkitisagoodchanceforyoutoshowyourcookingtalent,and

howwellyou'velearnedChinesecooking.Providedthatyouwouldliketotry,you,llhave

togototheTVstationtosignupbeforetheendofJune.IfthereisanythingIcandoforyou,

1wouldbemorethangladtohelp.

Yours,

LiHua

訓(xùn)練2

I文章大意本文是一篇記敘文。文章講述了Kishwar在烹飪行業(yè)努力學(xué)習(xí)，在澳大利亞

名廚大賽中以拿手的孟加拉菜進入了決賽并給評委留下了深刻的印象。

1.B根據(jù)上文“…camealongwayfrombeingahomecheftoaMasterchefAustralia

(Australia'scookingshow)finalist,--"可知KishwarChowdhury在烹飪行業(yè)有著截然不同

的背景，故選B項。constant持續(xù)不斷的;contrasling迥異的;connective聯(lián)結(jié)的;common

共同的。

2.A根據(jù)下文herpost-graduationdegreeinLondon可知,KishwarChowdhury在澳大利

亞完成了學(xué)業(yè)之后,致力于攻讀碩士學(xué)位，故選A項cpursue致力于;succeed成功;contain

包含;search搜尋。

3.C根據(jù)下文sixyearsinBangladesh可知,她用了六年時間在孟加拉國建立企業(yè)，故選

C項。waste浪費;squeeze壓榨;spend花費時間;spare節(jié)省。

4.A根據(jù)下文”…h(huán)erownbusinessthereandbecameasuccessfulbusinessowner.n可知,

空白處應(yīng)填表示“建立”含義的詞，故選A項。establish建立;examine考試;complete完

成；copy仿造。

5.D根據(jù)下文“,,,herfamilyencouragedhertotakepartintheMasterchefAustralia

competition---可知，家人認為她在烹飪方面有天賦，故選D項。patience耐■心;experience

經(jīng)驗;fund資金;talent天賦。

6.D根據(jù)下文inherfinale可知，她進入了決賽成了決賽選手，故選D項。leader領(lǐng)

導(dǎo);partnei伙伴;audience觀眾;finalist決賽選手。

7.B根據(jù)下文leavingtherecipesontheworldmap可知，她做的孟加拉菜種類很多，故選

B項。casual隨便的;wide廣泛的;free自由的;relevant相關(guān)的。

8.A根據(jù)上文“Shehadcookeda…rangeofBengalidishes…”可知，她做的菜種類繁多,

給評委留下了深刻的印象，故選A項。impress給……留下了深刻印象;inspire激勵;remind

提醒;award獎勵。

9.C根據(jù)上文inherfinale可知，她在比賽中展示自己的作品，故選C項?possess擁有;buy

買;present展示;promise承諾。

10.B根據(jù)上文“…whichisbasicallyapoorman'sfood…”可知,B項“l(fā)eftover（剩下的）”

表達的含義符合語境，表示剩米飯，故選B項。precious寶貴的;leftover剩下的;occasional

偶爾的;fresh新鮮的。

11.A根據(jù)上文“…neverfoundinanyrestaurant.”可知,她展示出的作品別具一格，她做

的孟加拉菜讓每個跨過邊界的孟加拉國人情緒激動，故選A項。emotional情緒激動

的;sensitive敏感的;scared害怕的;conscious自覺的。

12.C根據(jù)下文“Shehopeslo…Bengalifoodtothecoming---"可知,Kishwar夢想要寫一

本關(guān)于美食的書，故選C項。customer顧客;culture文化;cuisine美食;literature文學(xué)。

13.C根據(jù)上文"KishwardreamstowriteacookbookonBengali,??v可知,Kishwar打算

通過寫書的方式將美食傳遞下去，故選C項。takeover接手;giveup放棄;passdown傳

給...;setup建立。

14.D根據(jù)上文“Shehopesto…Bengalifoodtothecoming…”可知，她是要把美食知識

傳給即將到來的下一代，故選D項。activity活動;theme主題;population人口;generation

.代。

15.B根據(jù)下文“??,bringlighttoitintheAustralianaudienceandalsoaroundtheworld.”

可知,Kishwar很重視孟加拉美食,B項“honour（致敬）”表達的含義與句子表達的含義一

致,honourBengalicuisine意為“向孟加拉美食致敬”，故選B項。shift轉(zhuǎn)移,改變；honour

致敬;affect影響;equal比得上。

II文章大意本文是一篇說明文。文章介紹了中國美食一一小籠包，講述了小籠包的特點、

發(fā)源地以及制作方法等。

1.tasty考查形容詞。句意:小籠包（湯包），那些精致的面皮包裹著熱騰騰的美味湯汁和甜

甜的鮮肉,無疑是我最喜歡的中國街頭小吃。形容詞修飾后面的名詞soup作定語，故空

處需用tasty“美味的”。

2.tobite考查動詞不定式。句意:吃小籠包的時候，你必須要決定是先咬一個小口，釋放

蒸汽,讓里面的湯汁流出來還是把整個小籠包放進嘴里，讓熱湯在舌頭上爆開?？仗幣c后

面toput并列，充當(dāng)decide的賓語。

3.or考查連詞。句意:吃小籠包的時候，你必須要決定是先咬一個小口，釋放蒸汽,讓里面

的湯