1 . Many of us love July because it’s the month when nature’s berries and stone fruits are in abundance. These colourful and sweet jewels form British Columbia’s fields are little powerhouses of nutritional protection.

Of the common berries, strawberries are highest in vitamin C, although, because of their seeds, raspberries contain a little more protein (蛋白质), iron and zinc (not that fruits have much protein). Blueberries are particularly high in antioxidants (抗氧化物质). The yellow and orange stone fruits such as peaches are high in the carotenoids we turn into vitamin A and which are antioxidants. As for cherries (樱桃), they are so delicious who cares? However, they are rich in vitamin C.

When combined with berries of slices of other fruits, frozen bananas make an excellent base for thick, cooling fruit shakes and low fat “ice cream”. For this purpose, select ripe bananas for freezing as they are much sweeter. Remove the skin and place them in plastic bags or containers and freeze. If you like, a squeeze of fresh lemon juice on the bananas will prevent them turning brown. Frozen bananas will last several weeks, depending on their ripeness and the temperature of the freezer.

If you have a juicer, you can simply feed in frozen bananas and some berries or sliced fruit. Out comes a “soft-serve” creamy dessert, to be eaten right away. This makes a fun activity for a children’s party; they love feeding the fruit and frozen bananas into the top of the machine and watching the ice cream come out below.

1. What does the author seem to like about cherries?

A．They contain protein.	B．They are high in vitamin A.
C．They have a pleasant taste.	D．They are rich in antioxidants.

2. Why is fresh lemon juice used in freezing bananas?

A．To make them smell better.	B．To keep their colour.
C．To speed up their ripening.	D．To improve their nutrition.

3. What is “a juicer” in the last paragraph?

A．A dessert.	B．A drink.
C．A container.	D．A machine.

4. From which is the text probably taken?

A．A biology textbook.	B．A health magazine.
C．A research paper.	D．A travel brochure.

2 . By now, most people know they should be eating more vegetables. But are there ways to get more from the vegetables you already eat? A research shows that when it comes to vegetables, it’s not only how much we eat, but also how we prepare them, that decides the vitamins and other nutrients that enter our body.

Many studies show that people who eat lots of vegetables have less heart disease, and eye problems and even cancer. But raw vegetables are not always best. The researchers found that 198 Germans who eat raw food were short of lycopene, the matter found in tomatoes and other red vegetables. “There is an idea that raw foods are always going to be better,” says Steven K. Clinton, a professor at Ohi o State University. “For fruits and vegetables, sometimes a little bit of cooking can be helpful.”

A number of factors decide how the vegetables do good to people’s health before they reach the table, including where and how they were grown and stored before being bought. No single cooking way is best. Some nutrients are easily lost in cooking if they are cooked in different ways.

Vitamins C and B are often lost. In January, another report said that boiling was better for carrots than frying or serving them raw. Frying was the worst way to cook.

What cooked with the vegetables can also be important? When the vegetables were cooked with fat, the diners can get more nutrients. Fat can also make the taste of vegetables better, meaning that people will eat more of them. Putting on some other things that make it taste better—a little salt—can make the food taste better.

1. The writer mainly wants to tell us that ________.

A．people should eat more vegetables

B．the way people eat vegetables is important

C．eating vegetables is good for us

D．how much vegetables one should eat

2. The people who eat the raw vegetables for a long time will ________.

A．have the eyes problems	B．have heart disease
C．be in need of lycopene	D．hate eating tomatoes

3. The following decide how the vegetables do good to people EXCEPT ________.

A．the place where the vegetables are grown

B．the way how the vegetables are stored

C．the way how the vegetables are prepared

D．the price at which the vegetable are sold

4. From the last paragraph, we can know ________.

A．It’s better to cook vegetables with fat

B．the more fat in the cooking, the fewer vegetables people will eat

C．It’s better to cook the vegetables without salt

D．the fat will increase the nutrition of the vegetables

3 . Advice for Cooking on a Tight Schedule

From my experience, there are three main reasons why people don’t cook more often: ability, money, and time.

    1    Money is a topic that I’ll talk about another day. So today I want to give you some advice about how to make the most of the time in the kitchen. Here are three tips for great cooking on a tight schedule:

Think ahead. I usually think cooking is a pain when I’m already hungry and there is nothing ready to eat. So think ahead of the coming week. When will you have time to cook? Do you have the right materials already?    2    

Make your time worth it. When you do find time to cook a meal, make the most of it and save yourself time later on. Are you making one loaf of bread?    3    It takes around the same amount of time to make more of something. So save yourself the effort for a future meal.

    4    This may surprise you, but one of the best ways to make cooking worth your time is experimentation. It gives you the chance to hit upon new ideas and recipes that can work well. The more you learn and the more you try, the more ability you have to take control of your food and your schedule.

Hopefully that gives you a good start.    5    And don’t let a busy schedule disappoint you and stop you from making some great changes in your life!

A．Try new things.

B．Ability is easily improved.

C．Make three or four instead.

D．Understand your food better.

E．Cooking is a burden for many people.

F．Let cooking and living simply be a joy rather than a burden.

G．A little time planning ahead can save a lot of work later on.

4 . 某英语报以My Experience of Cooking为题向中学生征文，请你结合内容要求用英语写一篇短文应征，内容包括：
1.简述过程；
2.实践成效；
3.感想体会。
注意：1.写作词数应为80左右；
2.请按如下格式在答题卡的相应位置作答。

My Experience of Cooking

I learned cooking a few years ago.

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5 . 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。

The two features of life in England that possibly give visitors the worst impressions are the English weather and English cooking.     1     former is a natural phenomenon that nobody can do anything about. But, cooking is something that can be learned. English food has often been described as       2     (taste). Recently, the situation has changed somewhat because many people have been spending their holidays abroad and     3     (learn) to appreciate unfamiliar dishes. One of the traditional complaints about English food is the way that vegetables     4     (cook). The only way that many British     5     (housewife) know to cook green vegetables is     6     (boil) them for long and then to throw the water away so that all the vitamins are lost. To make matters     7     (bad), they do not strain the vegetables sufficiently so that     8     appear as a wet mass on the plate. However, it would be unfair to say that all English food is bad. Indeed not only the raw ingredients are usually     9     high quality, especially the meat and the fish,     10     many traditional British dishes are as good as anything you can get anywhere. A visitor who is invited to an English home may well enjoy steak and kidney pudding or all sorts of smoked fish.

10 . 假定你是某国际学校学生会主席李华，学校为增强学生劳动意识将举办烹饪比赛，请用英文写一则通知。内容包括：
1.时间及地点;
2.比赛方式;
3.注意事项。
注意：
1.写作词数应为 80 左右;
2.请按如下格式在答题卡的相应位置作答。

NOTICE

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