3 . 阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。

Dumpling is a Chinese cuisine. Actually, the tradition of eating dumplings during winter solstice has its     1     (originate) in early times.

It is said that dumplings were invented by Zhang Zhongjing, a     2     (fame) physician from the Eastern-Han Dynasty. He was once     3     official in Changsha.When he returned home for private life, he saw people lived an     4    (extreme) hard life and that their ears were red with cold in the snowing winter. He was sad and let his follower cook     5     (drive) out the chill with mutton, hot pepper and some medicine. Zhang let him boil them first and cut them up, then wrap them with flour. After     6     (boil) them, he gave the medicinal food to the people there on the day of the winter solstice. Zhang Zhongjing called it “cold dispelling dumpling soup”. By eating this kind of ear-like food, people’s ears     7     (cure).

Thereafter, every winter solstice Zhang Zhongjing made “cold dispelling dumpling soup” in order to prevent and cure ailments     8     (cause) by the cold. Then there became a saying that     9     you eat dumplings during the winter solstice, then you won’t freeze your ears off.

Afterwards, Zhang Zhongjing died on the day of winter solstice.     10     honor of him, every household makes dumplings every year on the day of the winter solstice.

5 . How colour psychology influences your dinner party guests

After spending hours cooking and preparing the table setting for your guests, you hope that everyone enjoys your recipes. But it’s not all about the quality of the ingredients and the skills of the cook.     1    Whether it is a plate, a glass, a bowl or a cup, colour makes a significant impact on your guests.

    2    After that first impression, the brain integrates the visual information and affects perception(认知), making you think that the same food is excellent, good or average. Thus, the goal for dinner parties is to ensure that the food looks pleasing to the eye, so your guests will think it tastes as good as it looks.

Bowl colour influences the desirability of food for picky eaters, as well as the perception of saltiness. Picky eaters tend to perceive meals in red and blue bowls as saltier compared to white. And they are more unwilling to try new food in a red bowl.     3    

You can never go wrong with a white plate. Just avoid it when the food served is pale. For desserts, white is ideal because it increases flavors and enhances sweetness.     4     Serving food in a black bowl can increase perceptions of its saltiness and portion size.

To bring extra aesthetic(审美的)appeal, creativity and to highlight foods lacking in colour, you can serve your meal on bright plates. But be careful!     5    Similar ingredient colors to the tableware make everything integrate together and your guests think they have less food.

A．It starts with your sight.

B．But the result of dark plates can vary a little.

C．However, the rules of colour may not apply to all.

D．Besides, colourful plates are preferred by choosy eaters.

E．Food should only look more vivid depending on the meal.

F．The tableware is also an essential element, especially the colour.

G．So, for demanding guests, choose the colour of the tableware first.

8 . 阅读下面短文，在空白处填入1个适当的单词或括号内单词的正确形式。

It is obvious that there is no     1     (short) of noodle dishes and noodle soup recipes in China. More than you’ve     2     (possible) ever heard of, their variety is as expansive as China’s territory, and everything is delicious. But     3     the noodle dishes and noodle soups in particular, Lanzhou Beef Noodles stands out.

    4     (consist) of chewy handmade noodles and flavorful and clear soup, shaved beef, deep red chili oil and lots of characteristic ingredients, Lanzhou Beef Noodles has received a large number of votes from Chinese citizens. The fact can     5     (confirm) by a quick search on the Internet. This bowl of hot spicy delight seems simple but has contributed to noodle     6     (chain) across Beijing.

In fact, there is a Lanzhou Beef Noodles restaurant right downstairs,     7     is about 100 yards from our Beijing apartment, My niece Kim came     8     (visit) us in Beijing this summer, and after visiting many fancy restaurants, she declared this bowl of noodles to be the best thing she     9     (eat) in China ever. And guess what? It only costs $3! We made sure to feed her     10     extra bowl before leaving for the airport, and to our surprise, she proposed that we would meet in the Lanzhou Beef Noodles restaurant next summer holiday.

9 . Try Making Them into Treats

It’s fine to shop at farmers’ markets and grocery stores for recipe ingredients（原料）. But what if you could gather some of them by yourselves, and at the same time, help rid your region of non-native plant species that are harming the ecosystems?

According to the National Wildlife Federation, about 42 percent of today’s threatened or endangered species are at risk because of invasive（有侵略性的）species. Here are four invasive plants and ideas for serving them up.

KUDZU

Brought to the US from Japan, the kudau vine can grow a foot a day, robbing other plants of sunlight. Its beautiful flowers bloom from July to September, but its leaves, roots, and vine tips are more readily available. Pick flowers to use in making drinks.

HIMALAYAN BLACKBERRY

Native to Armenia, the plant has threatened other species. It blocks access through woods and affects livestock. Its fruit starts to ripen in midsummer and the berries can be added to hake goods such as muffins.

SOW THISTLE

Its roots crowd out useful crops and suck water and nitrogen from the soil. Native to Europe and western Asia, it grows all over North America in spring and summer. Try coking the leaves in olive oil and adding them to a cake.

WATERCRESS

European settlers brought this leafy green to the Colonies. It spreads along waterways, crowding out native plants.

Harvest it from the edge of a running stream in spring and fall to make sandwiches.

1. Which species will you choose if you want to make drinks?

A．KUDZU.

B．SOW THISTLE.

C．WATERCRESS.

D．HIMALAYAN BLACKBERRY.

2. What do the listed species have in common?

A．They are harvested in autumn.

B．They are all invasive species.

C．They can grow a foot per day.

D．They are picked to make sandwiches.

3. What is the purpose of the text?

A．To introduce the harms of the four species.

B．To advertise some recipe ingredients for readers.

C．To prove the findings of National Wildlife Federation.

D．To provide ideas to make the invasive species into treats.

10 . Summer marks the middle of green tea season, which runs from late spring to fall. While it may seem _________ to drink hot liquids in the heat, many Asian cultures believe that doing so will increase sweating and help _________ yourself off.

“But preparing green tea is a _________ process that most people get wrong,” says Rona Tison, senior vice president of corporate relations for a Japanese tea company that sells bottled tea as well as loose leaf tea from its Manhattan store. Green tea, _________ black tea, has not been oxidized (氧化) and can easily turn bitter if not made _________.

“A good cup of green tea _________ with a fresh, high-quality leaf. Green tea is _________ to having a fresh vegetable. It goes bad easily and has a shelf life,” Ms. Tison says.

Tea leaves produce the best _________ when used within two months of purchasing. Six months is the maximum time to store green tea. The leaves _________ smells so they should be stored in an airtight, moisture-free metal or tin __________ that is away from light. Out-of-date tea leaves will be brittle (易碎的) and dry, __________ good taste and smell.

She uses mineral or spring water for brewing. One of the most common __________ people make when brewing tea is __________ boiling water, which burns the leaves and __________ them bitter.

She __________ about one teaspoon of leaves per teacup into a pot and __________ in the warm water, letting it steep for a minute, but no more than two. __________ loose in a teapot or placed in an infuser, leaves should never be excessive. “You want the leaves to unfurl to really __________ the flavor out of the tea,” she says.

She gently __________ the teapot around and around quickly while the tea is steeping to make sure she __________ all the tea with the water. If she is serving more than one cup, she pours a little at a time in each cup to balance out the flavor.

1.

A．uncomfortable

B．unreasonable

C．unrealistic

D．unacceptable

2.

A．cool

B．take

C．get

D．put

3.

A．scientific

B．serious

C．delicate

D．elegant

4.

A．like

B．as

C．with

D．unlike

5.

A．thoroughly

B．differently

C．properly

D．directly

6.

A．needs

B．begins

C．prepares

D．comes

7.

A．similar

B．familiar

C．same

D．relative

8.

A．substance

B．smell

C．flavor

D．function

9.

A．include

B．produce

C．reserve

D．absorb

10.

A．cup

B．bottle

C．box

D．container

11.

A．as well as

B．other than

C．rather than

D．along with

12.

A．methods

B．mistakes

C．factors

D．questions

13.

A．gathering

B．adding

C．raising

D．increasing

14.

A．changes

B．transforms

C．turns

D．remains

15.

A．compares

B．thinks

C．takes

D．measures

16.

A．pulls

B．pours

C．pushes

D．falls

17.

A．Whether

B．If

C．While

D．Either

18.

A．run

B．get

C．make

D．kick

19.

A．moves

B．swings

C．shakes

D．shifts

20.

A．unites

B．combines

C．mixes

D．connects