1 . 听下面一段独白，回答以下小题。

1. How can frozen food be kept cold at ordinary temperatures?

A．By using bags.

B．By using water.

C．By using paper.

2. What is advised to do when camping?

A．Use special dry foods.

B．Never cook meat or eggs.

C．Keep milk in a cooler box.

3. What is the passage mainly about?

A．How to pick up fresh food.

B．How to eat healthily in different weather.

C．How to keep food from going bad in summer.

2 . It was May 1945 when what would become one of America’s most common home-cooking techniques first entered the English vocabulary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant Chao Yang Buwei described a process common in China, wherein cooks would cut meat and vegetables into small pieces and then tumble (翻) them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao decided, “We shall call it ‘stir-fry’ for short.” The term has since taken on a life of its own. Nowadays, stir-frying isn’t just a method — “stir-fry” has become its own category of recipe.

Chao came to cooking unexpectedly. She moved to America with her husband in 1921 after her husband, the famed linguist Chao Yuenren, was offered a job at Harvard. Bored at home and only able to speak a little English, she turned to cooking dishes that reminded her of China. She eventually agreed when a friend earnestly persuaded her to write a cookbook, which was then translated by Chao’s daughter and polished up by her linguist husband.

Her cookbook succeeded, going into multiple printings by 1945. English-language Chinese cookbooks had been published as far back as 1911 in America, but Chao’s was the first that refused to Westernize Chinese cooking. “I’ll show you how to cook crab dishes with real crabs,” Chao told readers in a passage where she forbade them from-using sea crabs in place of the freshwater variety. Using the former, she reasoned, would result in “a caricature (夸张的描述) of the Chinese dish.” During Chao’s era, it might have been easier for foreign cooks in America to please the American taste with substitutions. She wore her Chinese heritage with pride. She didn’t follow suit.

Chao pioneered a new cooking method in America. Unwilling to compromise, she was a true visionary. Sadly, her death in 1981 didn’t make headlines despite her contributions to American food culture. Shortly thereafter even her name ended up falling through pop culture’s cracks.

1. What can be learned about “chao”?

A．It is a recognized cooking method now.

B．It was accurately translated into “stir-fry” by Chao.

C．It means tumbling many big pieces of ingredients overheat.

D．It was a common term already used in American cooking before 1945.

2. Why did Chao turn to traditional Chinese cooking when moving to America?

A．She happened to take an interest in cooking.

B．She didn’t know any American way of cooking.

C．She was bored to stay at home only to learn English.

D．She missed her homeland and her country’s cuisine.

3. What is special about Chao’s cookbook?

A．It was the first to be faithful to real Chinese cooking and recipes.

B．It was the most successful cookbook published on Chinese cooking.

C．It was the first to emphasize the use of freshwater crabs over sea crabs.

D．It tried to please the American tastes as other similar cookbooks.

4. Which of the following best describes Chao?

A．Academic and unfailingly helpful.	B．Pioneering and culturally proud.
C．Recognized and linguistically talented.	D．Adaptable and technically achieved.

3 . Chocolate is delicious, we all know that. But it isn’t just for eating,as these chocolate works of art clearly show.

Chocolate couch

In 2009, chocolate company Galaxy used 250kg of their own chocolate to make a chocolate couch. The couch was part of their “Irresistible Reads” campaign, which was designed to arouse interest in books. It was put on display in Victoria Embankment Gardens in London. Photos were taken of British TV actress Emilia Fox sitting on the couch reading a book.

Chocolate mailbox

In 2011,seven artists from New York built a chocolate mailbox decorated with white truffle hearts to celebrate Valentine’s Day. The mailbox was on display on Fifth Avenue. People could post their love letters there, and the post office would stamp and mail them for free during the three weeks leading up to February 14.

Chocolate shoes

One of London’s greatest chocolates, Phil Neal once created a collection of high-heeled shoes made of chocolate. Neal used top-quality Venezuelan chocolate, filled the shoes with gauche and strawberries, and decorated them with 22-caratgold. The shoes were on sale at London’s luxury chocolate shop Theobroma Cacao.

Chocolate wall

A wall of chocolate at a railway station in Utrecht, the Netherlands became many food lovers’ new place to mark in 2019. The whole wall was made of chocolate, making it very fun, good-looking, and of course, delicious. Viewers were encouraged to touch, smell and taste it, interpreting the artwork in their own ways.

1. Why was the chocolate couch made?

A．To promote reading.

B．To display a product.

C．To celebrate an occasion.

D．To recommend gardening.

2. On which day could a letter be posted free via the chocolate mailbox?

A．January 5.

B．January 29.

C．February 18.

D．February 25.

3. Which of the following was for sale?

A．The chocolate couch.

B．The chocolate mailbox.

C．The chocolate shoes.

D．The chocolate wall.

4 . I’m a chef and there are some Starbucks drinks I love ordering and others I never do. I prefer hot drinks to iced beverages, and I'm a big fan of the chai latte and plain green tea. I’m not into sugary drinks like the crème-brûlée latte or the chain's version of a match a latte. As a chef who often needs a caffeine boost, I’m a regular at Starbucks. But I don’t like every drink the chain has to offer. Here are the things I love to order, plus the drinks I tend to avoid.

Nothing beats an English-breakfast tea latte.

It’s about time that some other teas got the royal treatment that Earl Grey has had in a London Fog for far too long. English breakfast is a bolder, stronger, and more flavorful tea. It’s also delicious when topped with steamed milk and foam (I get extra).

I’ve grown to really enjoy the honey flat white with almond (杏仁) milk.

Honey and coffee is an under-appreciated pairing that works really well in a flat-white drink. It's light, with just a bit of sweetness that's not over-powering. Since almond milk doesn’t foam as well as regular milk, a smooth flat white is a good way to do it justice in a steamed coffee drink.

When I need an afternoon boost, I get a chai latte.

I love a chai latte, especially as an afternoon pick-me-up on a chilly day. I find that Starbucks’ chai concentrate can be a little sweet, so I like to ask for one less pump of chai syrup (糖浆) . If I’m looking for an extra wake-up, I’ll add a shot of espresso (浓缩咖啡) for some bitterness (also called a “dirty chai”).

I never order a plain espresso from Starbucks.

For me, a plain shot of espresso is too bitter, too short-lived, and too caffeinated. The toasted white-chocolate mocha Frappuccino is too sweet for me. I tend to avoid anything with white chocolate, and Starbucks’ frosty drink is no exception. If the toasted white-chocolate mocha wasn’t enough to send me into sleepiness, the seasonal drink comes topped with cream and sugar.

1. What is the writer’s recommendation for the replacement of Earl Grey?

A．A London Fog.	B．Plain green tea.
C．English-breakfast tea latte.	D．Any iced beverage.

2. Which Starbucks drink might the writer choose when feeling low-spirited?

A．Dirty chai latte.

B．Crème-brûlée latte.

C．Plain espresso.

D．Match a latte.

3. What might be the writer’s least favorite Starbucks drink?

A．Any steamed coffee drink.	B．Honey flat white with almond milk.
C．Toasted white-chocolate mocha Frappuccino.	D．Any seasonal drink topped with cream and sugar.

5 . 听下面一段较长对话，回答以下小题。
1. How does the woman feel about Miriam’s request?

A．Anxious.

B．Cheerful.

C．Confident.

2. Why has the woman been asked to make a wedding cake?

A．Because she is good at it.

B．Because she’s made it before.

C．Because she’s trusted by her customer.

3. What does the man think matters most for a wedding cake?

A．The taste.

B．The recipe.

C．The look.

4. What does the man do to help the woman?

A．Buy her a cake.

B．Make soup for her.

C．Say something cheerful.

6 .

“What is your favorite Chinese dish?” Ask any foreigner this question, and most answers you get must be Kung Pao chicken! But how much do you know this foreigner’s favorite Chinese dish?

What is the meaning of Kung Pao? We need to look at the four Chinese words. ”gong“ means ”palace”; “bǎo” means guard “(保卫)”; “jī” means chicken; “dīng” means small pieces. If we put them together, it can be understood as “palace guards” chicken pieces“.

But where did the name come from? We need to talk about Ding Baozhen-the man who gave us Kung Pao chicken. Ding was a governor of Sichuan during Qing Dynasty. When Ding was a child, be fell into a river. He could not swim, but a family passing by saved him and brought him home. At their home, they served Ding a delicious chicken dish(the earliest Kung Pao chicken). Ding loved it very much and always remembered it. Years later, when Ding became a rich and powerful man, he invited that family to his house. The family cooked him the same dish and Ding soon made this dish popular all over Sichuan. In the late 1800s, Ding was given the title of ”gōng bǎo“(the person who guards the palace). Soon, people started calling him Ding Gongbao, and giving his favorite dish a name after him-Gongbao chicken. The English name Kung Pao sounds just the same as Chinese.

This dish appears on the menus almost everywhere in the world. Different countries and even cities in China have different ways to cook it. ▲ You have to ask some old cooks in Sichuan. They think three things-dried Sichuan peppers, sugar and vinegar—are the key to the most traditional Kung Pao chicken. The Sichuan pepper is the most important one. It is hard to buy it for many people outside Sichuan. That is probably why they cannot get the best taste.

Next time, when you are eating Kung Pao chicken with others, you can tell them many fun facts about this dish!

1. The writer starts this passage by__________.

A．giving numbers

B．asking questions

C．chowing a report

D．telling a story

2. Which of the following sentences can be put in ▲ ?

A．But where you can eat the most traditional Kung Pao chicken?

B．So it is impossible to get the most traditional taste of this dish.

C．But how can we cook the most traditional Kung Pao chicken?

D．And people in different places have different ideas about this.

3. According to the passage, which of the following is TRUE?

A．Sichuan pepper is the most important to make good Kung Pao chicken.

B．The words ”gōng bǎo“ mean the strong and rich person in Qing Dynasty.

C．Ding created this dish by himself when he was the governor of Sichuan.

D．At first Ding did not like Kung Pao chicken but later he really missed it.

4. Which of the following can be the best title for the passage?

A．A Stony of the Great Palace Guard, Ding Baozhen	B．The Way to Make the Best Kung Pao Chicken
C．Different Opinions on Making Kung Pao Chicken	D．The Delicious History of Kung Pao Chicken

7 . 阅读下面材料，在空白处填入1个适当的单词或括号内单词的正确形式。

“Swiss cheese is always described     1     the cheese with holes,” says Mark Johnson, PhD, a     2     (distinguish) scientist at the Center for Dairy Research at the University of Wisconsin. “It has a firm body and has a sweet flavor.”

Given its name, the cheese’s origin shouldn’t be too tough to guess. Known as Emmenthal cheese, it’s thought     3     (appear) for the first time in Switzerland in the 14th century. “It     4     (be) a hard cheese that had a long shelf life and that could easily be transported down the mountains where it was made,” adds Johnson.

Everyone knows Swiss cheese is the holey-est cheese,     5     why does Swiss cheese have holes? It comes down to how it’s made —     6     (specific), the bacteria that is used in the     7     (produce) of Swiss cheese. “Cheesemakers add a special bacteria     8     (call) Propionibacterium shermanii. This bacteria ferments lactic acid (发酵乳酸) and produces carbon dioxide,” explains Johnson. “Carbon dioxide collects in certain spots in the cheese and produces     9     large bubble, or eye. No other cheese uses this culture.”

Keep in mind that in grocery stores today, you’ll see different kinds of Swiss cheese, all of     10     share this signature characteristic.

8 . What is “couscous”?

A．A new hotel.

B．A kind of food.

C．A close relative.

9 . 听下面一段较长对话，回答以下小题。
1. Where does Mark usually read news now?

A．In a newspaper.

B．In a magazine.

C．On the Internet.

2. What makes the woman surprised about the machine?

A．It has a small glass window.

B．It can make a pizza in a short time.

C．It offers four types of pizzas at a time.

3. What does the woman think of the machine?

A．It is quite necessary.

B．It might not be popular.

C．It will certainly succeed.

4. What is an advantage of the machine?

A．The 24-hour service.

B．Tasty pizza made by it.

C．The low production cost.

10 . 听下面一段较长对话，回答以下小题。
1. When will the man go to the restaurant?

A．On Tuesday.

B．On Wednesday.

C．On Thursday.

2. Who will have dinner with the man?

A．A couple.

B．Some friends.

C．His family.

3. What will the man do next?

A．Provide personal information.

B．Tell the waitress his arriving time.

C．Ask for a table at the non-smoking area.