1 . Yoga originated in ancient India some 5,000 years ago. It has since spread across the world to many cultures. In the last few years, yoga has been offering classes aiming at the hearing impaired(听障者).

Most yoga classes are based on a model in which students learn by listening to their teacher's statements. As many yoga positions limit the ability to see the teacher, hearing-impaired participants who rely on lipreading (唇读) or sign language are left on their own during a class.

Recognizing the hearing -impaired are eager to attend yoga classes, one British yoga studio determined to fill the lack. Bethaney Mouzer, a yoga instructor launched Sign Yoga in 2019, with the goal of bringing yoga to people for whom the practice may have previously been forbidden.

Mouzer, who was born to non-hearing parents, is used to existing two worlds. After becoming a yoga teacher in 2015, she fielded requests from many people who were interested in yoga, but struggled to find teachers to accommodate their needs.

At first Mouzer started out small, holding single-day workshops at local studios in Birmingham and Worcester, where she signed continuously throughout the classes. The sessions were an immediate hit, and Mouzer began posting classes online via a Facebook page called Sign Yoga. Finally, once there was enough demand, Mouzer also started teaching in London.

Today, Sign Yoga is a mostly online company, with live Zoom classes and pre - recorded lessons accessible to students, as well as occasional in-person classes held in local parks. Mouzer ran a Deaf Accessible Yoga Teacher Training workshop in May.

1. How are most yoga classes carried out?

A．By following teachers' instructions.

B．By adjusting yoga positions frequently.

C．By encouraging students to participate.

D．By ignoring the needs of disabled learners.

2. Why did Bethaney Mouzer create Sign Yoga?

A．To satisfy the needs of sign language.

B．To make a fortune by teaching Yoga.

C．To compensate for her suffering while learning Yoga.

D．To make Yoga accessible to the hearing-impaired.

3. What does the underlined word “fielded” in Paragraph 4 probably mean?

A．Refused.

B．Answered.

C．Presented.

D．Repeated.

4. Which word can best describe Mouzer according to the last two paragraphs?

A．Kind.

B．Romantic.

C．Grateful.

D．Good-tempered.

2 . When Chef Enrique Olvera opened his restaurant, Pujol, 13 years ago, his only goal was to have the best restaurant in the neighborhood. Olvera's budget was so small that he had to do all the things himself. But Pujol is now widely thought of as Mexico's finest restaurant and the 36th best in the world. He reached his position by making his cuisine 'fancier and fancier, and more complex' over time. Pujol now serves a tasting menu of sophisticated food that wouldn't look out of place even at New York's Momofuku Ko. To decode his rocket soar in world cuisine circus, Olvera insists on mixing elaborate, cutting-edge techniques with a strong emphasis on local ingredients to create a cosmopolitan cuisine that's at once international yet unmistakably Mexican, matching the direction of Mexico City itself.

A visit to the 48-seat Pujol reveals a space-age kitchen containing 27 cooks, with one making his fifth attempt to reshape the egg liquid and another coloring potatoes. Pujol tolerates any grotesque attempt a chef could imagine and the restaurant is the trial site for its staff. That makes Pujol a hot place to attract free labor. The chef has also thought more about bringing Mexican cooks home from the U.S. Many are returning to move past the glass ceiling that exists in America. “Despite the number of Mexicans working in U.S. restaurants, you rarely see a Mexican head chef in a New York kitchen,” said Olvera. “Then why not come back here to attract diners here for the most local but also novel dishes?”

And for foreign diners, Mexican restaurants have another wonder to offer. Just think that merely 30 dollars can sustain you for a 4-course feast in an ordinary Mexican restaurant and no one could resist the temptation. To achieve such high cost performance, Olvera states that you have to keep looking for and exploring with the simple ingredients from which to accomplish amazing dishes. “You always cherish where you come from, but there’s also the need for new sensations. Keep exploring with new ideas until you get a better dish.” After all, it’s the soul of modern cuisine.

1. Why has Pujol become so successful?

A．Because Olvera aimed low in the first place.

B．Because Olvera forms the habit of doing things by himself.

C．Because Olvera attracts excellent cooks from the U.S.

D．Because Olvera combines cooking skills with local characteristics.

2. The underlined word grotesque is closest in meaning to _____.

A．forceful.

B．weird.

C．abstract.

D．painful.

3. Why would many Mexican chefs come back to the country?

A．Because Pujol provides them with high titles and salaries.

B．Because they find it hard to rise to senior positions in U.S. restaurants.

C．Because they cook Mexican food better than American food.

D．Because they refer to the high cost performance of the restaurants.

4. Which of the following statements is TRUE according to the passage?

A．Momofuku Ko is a famous food critic.

B．Olvera relies totally on foreign cutting-edge cooking techniques.

C．Eating in ordinary Mexican restaurants is expensive.

D．One key to success in today’s restaurant business is continuous innovation.