Anyone for kimchi(韓國泡菜)? Around 2,000 women made the traditional dish last week in Seoul,the capital of the Republic of Korea(ROK). 
Kimchi traditionally has a rosy color. Korea.net says: “The color red wards off (避開) evil spirits. The color represents the spirit of the Korean people and kimchi is more than just a food. It’s a culture.”
A meal without kimchi is unthinkable. So what is kimchi?
Joan Raymond, food writer for US website health.com, writes: “It’s a reddish, fermented (發(fā)酵的) cabbage dish , made with a mix of garlic salt, vinegar, chili peppers and other spices.
It is served at every meal, either along with or mixed with rice and noodles. It is part of a high-fiber, low fat diet, which has kept obesity(肥胖) at bay.”
Kimchi is used in everything from soups to pancakes and as a topping (配料) on pizza and burgers.
Health.com named kimchi in its list of the world’s top five healthiest foods as it is rich in vitamins, aids digestion and may even reduce the risk of cancer.
A study conducted by Seoul National University claimed that chickens infected with the H5N1 virus (bird flu) recovered after eating food containing the same bacteria found in kimchi.
When Koreans pose for photos, they say “kimchi”, instead of “cheese”.
【小題1】According to the article, which of the following statements is TRUE?
| A．Kimchi contains something that can kill the H5N1 virus. |
| B．Kimchi is rated as the healthiest food in the world. |
| C．Kimchi is a cultural treasure for Koreans. |
| D．Each person eats 40 pounds of kimchi per month. |
| A．predict | B．prevent | C．overcome | D．develop |
| A．The nutritional value of kimchi. | B．Ways of making kimchi. |
| C．The origin of kimchi. | D．Kimchi and what it means to Koreans. |
【小題1】C
【小題2】B
【小題3】D
解析【小題1】細(xì)節(jié)題：從文章的第三段的最后一句話：kimchi is more than just a food. It’s a culture.可以看出泡菜不僅僅是食物，也是文化，從而得出C正確。另外文章只說感染了H5N1病毒的孩子吃了有泡菜的食物好了，沒有說泡菜里含有殺死H5N1病毒的東西，所以A不對。文章的句子Health.com named kimchi in its list of the world’s top five healthiest foods as it is rich in vitamins,說明泡菜是最健康的五種食品之一，沒有說它是最健康的，所以B也不對，還有文章提到每年每人吃40磅的泡菜，不是每月，D也不對。
【小題2】猜詞題，根據(jù)前面的：It is part of a high-fiber, low fat diet, 它是富含高纖維，低脂肪的食品，說明能防止肥胖，所以選B。
【小題3】主旨題：文章提到韓國泡菜的種種好處，說明它對韓國人非常重要，選D。
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完型填空（共20小題；每小題1.5分，滿分30分）
閱讀下面短文，掌握其大意，然后從36—55各題所給的四個(gè)選項(xiàng)（A、B、C和D）中，選出最佳選項(xiàng)，并在答題卡上將該項(xiàng)涂黑。
LAST weekend, I helped my friend Alex get money for poor children at Crossroads Mall He 36 needed volunteers, especially of the female. I decided that this was a pretty good 37 , so the next day I got ready to go.
I arrived at Crossroads about five minutes 38 , and helped Alex and 39 of the volunteers. There were only three 40 at first, and we figured we might as well get started 41 just waiting for more to arrive. I held the 42 , and suddenly felt extremely shy. I did not 43 asking people for donations. In fact, I’m usually one of those people who try to 44 those boring stands and ask you for a little contribution. For heaven’s sake, I can contribute to a few, 45 I cannot alone 46 every single cause in the world!
I really didn’t like the idea of asking anyone for donations to our cause. 47 , I watched my friends speak to the strangers, and noticed that they were extra polite to everyone—no matter whether they 48 . I realized that 49 I wasn’t pushy（強(qiáng)求的）, it would be okay, and my conscience could be 50 .
I pasted on a large smile, and started asking people passing by. My mouth tripped over words, and I continually said “um” while I thought of the correct terms. 51 I talked to more and more people. Not only improved, but also started noticing small 52 . Instead of saying “donate”, which made most people walk away 53 .I started suing the word “contribute”. I added the phrase “every little bit counts”, and people started to donate small amounts in larger quantities. As the day went on, I learned how to pull on the hearts of the 54 , and I became a successful fundraiser.
At the end of the day, we all gathered at Alex’s house and 55 how much money we raised. I was so surprised; We raised over $300! We celebrated, and went home tired, but satisfied that we helped a great cause.
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Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（鐵匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（學(xué)徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回憶錄）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
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【小題1】It was his __________ who first influenced Escoffier to be interested in cooking.
| A．father | B．mother | C．uncle | D．grandmother |
| A．a(chǎn) chef | B．a(chǎn) businessman | C．a(chǎn)n artist | D．a(chǎn) blacksmith |
| A．was badly treated by his uncle |
| B．showed great interest in writing |
| C．disliked working as an apprentice |
| D．was thankful for the strict training |
| A．Hard-working. | B．Honest. | C．Warm-hearted. | D．Modest. |
| A．How to become a chef in France. |
| B．The influence of Auguste Escoffier. |
| C．What an apprentice is required to do. |
| D．The early life of a famous French chef. |
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Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（鐵匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（學(xué)徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回憶錄）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.
1.It was his __________ who first influenced Escoffier to be interested in cooking.
|
A．father |
B．mother |
C．uncle |
D．grandmother |
2.We can infer that as a schoolboy, Escoffier might hope to be __________.
|
A．a(chǎn) chef |
B．a(chǎn) businessman |
C．a(chǎn)n artist |
D．a(chǎn) blacksmith |
3.According to Paragraph 3, Escoffier __________.
|
A．was badly treated by his uncle |
|
B．showed great interest in writing |
|
C．disliked working as an apprentice |
|
D．was thankful for the strict training |
4.Which of the following can best describe Escoffier?
|
A．Hard-working. |
B．Honest. |
C．Warm-hearted. |
D．Modest. |
5.What is the text mainly about?
|
A．How to become a chef in France. |
|
B．The influence of Auguste Escoffier. |
|
C．What an apprentice is required to do. |
|
D．The early life of a famous French chef. |
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請閱讀下列短文，從每題所給的四個(gè)選項(xiàng)（A, B, C和D）中，選出最佳選項(xiàng)，并在答題卡上將該選項(xiàng)的標(biāo)號涂黑。
When I get off the bus, I’m usually greeted by the sounds of news on CNN. My father welcomes me, and I help him with the usual things—changing the channel and some other tasks. My father has a disease that makes him unable to walk. Despite his disability, my father has always been my role model.
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I’ve always found it strange that people pity me because of my father’s condition. He’s not inferior(次于) to anyone. His disease doesn’t hold him back. He’s normal person.
When I see disabled people out in public, I consider them equal to any other individual. No one is superior to anyone for any physical reason. I’ve known that from that day on, thanks to my dad.
“Anything else?”I’ll ask.
“No, that’s fine.”
As I walk to my room, I think my dad who teaches me the most important things I’ll ever need to know. My father is in no way inferior to anyone else. If anything, he’s even better.
1.
According to the passage,we learn that the author’s father is_________.
A.kind but sort of strict B.disabled but optimistic
C.independent but violent D.full of love but lacks confidence
2.
It can be learned from Paragraph 3 that the author’s father gives him some advice on
_________.
A.how to make friends B.how to help the disabled
C.how to learn from failure D.how to improve his studies
3.
.When the author sees disabled people in public,he feels_________.
A.embarrassed B.sorry C.natural D.uncomfortable
4.
What can we learn from the passage?
A.The author is proud of his father.
B.The author is likely to be taken in by his friends.
C.The author encourages his father to do things himself.
D.The author is looked down upon because of him disabled father.
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Anyone for kimchi(韓國泡菜)? Around 2,000 women made the traditional dish last week in Seoul,the capital of the Republic of Korea(ROK).
Kimchi traditionally has a rosy color. Korea.net says: “The color red wards off (避開) evil spirits. The color represents the spirit of the Korean people and kimchi is more than just a food. It’s a culture.”
A meal without kimchi is unthinkable. So what is kimchi?
Joan Raymond, food writer for US website health.com, writes: “It’s a reddish, fermented (發(fā)酵的) cabbage dish , made with a mix of garlic salt, vinegar, chili peppers and other spices.
It is served at every meal, either along with or mixed with rice and noodles. It is part of a high-fiber, low fat diet, which has kept obesity(肥胖) at bay.”
Kimchi is used in everything from soups to pancakes and as a topping (配料) on pizza and burgers.
Health.com named kimchi in its list of the world’s top five healthiest foods as it is rich in vitamins, aids digestion and may even reduce the risk of cancer.
A study conducted by Seoul National University claimed that chickens infected with the H5N1 virus (bird flu) recovered after eating food containing the same bacteria found in kimchi.
When Koreans pose for photos, they say “kimchi”, instead of “cheese”.
1.According to the article, which of the following statements is TRUE?
A. Kimchi contains something that can kill the H5N1 virus.
B. Kimchi is rated as the healthiest food in the world.
C. Kimchi is a cultural treasure for Koreans.
D. Each person eats 40 pounds of kimchi per month.
2.What does the underlined phrase “keep... at bay” mean?
A. predict B. prevent C. overcome D. develop
3.What does the article mainly talk about?
A. The nutritional value of kimchi. B. Ways of making kimchi.
C. The origin of kimchi. D. Kimchi and what it means to Koreans.
查看答案和解析>>
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