1 . 假定英语课上老师要求同桌之间交换修改作文，请你修改你同桌的以下作文。文中共有10处语言错误，每句中最多有两处：每处错误仅涉及一个单词的增减、删除或修改。
增加:在缺词处加一个漏字符号(∧)并在英下面写出该加的词。
删除:把多余的词用斜线(\)划掉。
修改:在错的词下划一横线，并在该词下面写出修改后的词。
注意：1.每处错误及其修改均仅限一词；
2.只允许修改10处，多者(从第11处起)不计分。

I believe anyone can make themselves something good to eat. Cooking is a lot of easier for us than most of us think. Last Sunday my parent were away on business. I left alone, with no one to cook for me, as I had a good chance to cook myself a wonderful meal. Early in the morning I went to the market, buying some beefsteak and tomatoes and then came back. Before cooking, I put a few oil, salt and sugar on the steak and mixed it together. When the pot was hotter enough, I began to fry the steak. Then I cooked some tomato soup with the egg in it. The food tasted deliciously!

2 . Craziest Food Festivals sounds like a joke topic, but once you start looking into it, you’ll realize they’re everywhere — the crazier, the better.

1. Bibimbap Festival

In the South Korean town of Jeonjuloves, their “mixed rice” dish is a hearty serve of rice topped with raw beef, a rainbow of vegetables, a raw egg and gochujang sauce so much. They take four days out of October to celebrate it.

Like any festival there’s music, entertainment and magic, but making it that little bit different is the bibimbap that’s whipped (搅拌) up in a big bowl by dozens of chefs and served to over 400 people.

2. Waikiki Spam Jam

Who knew this canned meat had so much love? Well, it turns out that a can of Spam is the go-to item in Hawaii, along with a grass skirt and garland (花环). The people of Hawaii love Spam so much that they even spend a day in May giving out the best Spam, a type of cheap canned meat made mainly from pork.

3. Bessieres Easter Egg Festival

At Easter time, for those in the French town of Bessieres it’s all about an egg far less sweet.

Here they celebrate the holiday by getting dozens of chefs to make one large omelette (煎蛋卷) — 15,000 eggs strong — for the townsfolk (市民).

4. Potato Days Festival

This festival actually takes place in Barnesville, Minnesota, the US. Over the last Friday and Saturday in August the town celebrates its potato-growing skills by hosting potato picking and peeling contests, as well as a Miss Tater Tot pageant (盛典) for five- and six-year-old girls.

1. What makes Bibimbap festival special?

A．They take four days to celebrate it.

B．The mixed rice is rich in many vegetables.

C．There’s music, entertainment and magic during the festival.

D．The rice dish needs to be mixed in one big bowl by dozens of chefs together.

2. What do we know about Waikiki Spam Jam ?

A．The spam is the most favorite for Hawii people.

B．People spend one day to prepare the Jam.

C．The Jam isn’t affordable for the plain townsfolk.

D．The Jam is mainly made from raw beef.

3. If you have time in August, you can go to ______.

A．Bibimbap Festival	B．Waikiki Spam Jam
C．Bessieres Easter Egg Festival	D．Potato Days Festival

3 . Many of us put real effort in when we cook for others but when we are alone, we reach for the takeaway menu. Somehow it just doesn’t seem worth bothering if no one else is going to eat it.

That’s the attitude Signe Johansen wants to change and it’s the inspiration behind her new book Solo: The Joy of Cooking for One.

“Cooking for yourself is an acceptance of your self-worth, ” Signe says. “I think it’s important that you recognize your worth all the time, not just if you live alone, but on the weekend if your partner is away or whatever. If you take the time to look after yourself, you are essentially saying you are worth the effort. ”

With nearly a third of UK households containing just one person, Signe believes it’s time to overturn the idea for solo dining. “When I’ve told people I’m writing a book on solo cooking, they’ve interpreted it as recipes for sad people, ”she says. “But for me , and for many, some of the happiest times I’ve had cooking have been when I’ve been by myself.”

Food has always been a big part of Signe’s life. Growing up in Norway, much of her childhood was spent on her grandparents’ farm, picking produce and learning to cook, before going on to study at Leiths School of Food and Wine in London.

But it’s the recent trend for self-sufficiency that motivates her to champion the idea of enjoying a more selfish approach to food preparation. “You can just make whatever you want, which is really liberating.” Besides, cooking for yourself is one of the fundamental things we should start with in life.

1. What attitude does Signe want to change in her new book?

A．Cooking only for others.	B．Being selfish in the kitchen.
C．Willingness to cook when alone.	D．Hesitation to order takeout food.

2. How do British people find solo dining in a traditional way?

A．It offers a way of self-care.	B．It communicates a sense of joy.
C．It means recognition of self-worth.	D．It indicates a feeling of unhappiness.

3. According to Signe, which of the following benefits does solo cooking include?

A．No food going to waste.	B．Sadness coming to an end.
C．Enjoying the sense of freedom.	D．Cooking meals with separate tastes.

4. Who would like Signe’s new book most?

A．A hostess.	B．A single lady.
C．A housekeeper.	D．A travelling salesperson.

4 . What is the woman probably going to do?

A．Make a list.

B．Do some shopping.

C．Make a chocolate pie.

5 . What fruit does the woman use?

A．Pears.

B．Oranges.

C．Bananas.

6 . What are the speakers mainly talking about?

A．Cooking.

B．Traditions.

C．Experiments.

7 . What meal is the man going to eat?

A．Breakfast.

B．Lunch.

C．Dinner.

8 . Over the centuries the French have lost a number of famous battles with the British. However, they’ve always felt superior in the kitchen. France has for centuries had a reputation for cooking excellence, and Britain for some of the worst cooking in the world. But according to a recent survey, that reputation may no longer reflect reality.

In the survey, 71% of the Britons said they cook at home every day, while only 59% of the French said they cook daily. British home cooks spend more time cooking each week and also produce a greater variety of dishes than French home cooks.

The reaction in London was predictably enthusiastic. British food has greatly improved since the 1990s. Once upon a time, the menu for many family meals would have been roast beef, potatoes and over-cooked vegetables, but not now. Home cooks are experimenting with the huge range of ingredients now available in British supermarkets and are preparing all kinds of new dishes, using the cookbooks that sell millions of copies every year. As a result, there’s much more diversity in British food now, compared to French food, which tends to be very traditional.

Some French people say that the survey did not show the whole picture. They agree that during the week French women don’t cook as much as they used to because most of them work and don’t have much time. They tend to buy ready-made or frozen dishes, but many of them make up for it on the weekend. There’s also a difference between Paris and the countryside. It’s true that people in Paris don’t cook much, but elsewhere, cooking is still at the heart of daily life.

For many French people, opinions about British food have not changed. When Bernard Blier, the food editor at a magazine, was asked about British food, he replied: “I don’t go out of my way to try it. It is not very refined. You can say that I’m not a fan at all.”

1. According to the passage, nowadays British people ______.

A．cook less at home than the French every day.

B．no longer eat roast beef and over-cooked vegetables.

C．are more willing to try cooking all kinds of new foods.

D．buy more cookbooks than French people do.

2. What can we infer from the fourth paragraph?

A．French women cook less often now.

B．The French prefer ready-made dishes.

C．French women seldom cook on the weekend.

D．Cooking is at the heart of people’s life in Paris.

3. What is Bernard’s attitude towards British food?

A．He would love to try it.	B．He shows no interest in it.
C．He considers it worse than before.	D．He considers it better than before.

4. What does the passage mainly talk about?

A．The history of British food.	B．The history of French food.
C．The change in British food.	D．The change in French food.

9 . 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。

Beijing roast duck, which is honored as by far     1     (delicious) dish in the world, has won fame both at home and abroad. Nowadays, an increasing number of     2     (foreigner) traveling to Beijing fall in love with     3     .

Preparing quality roast duck     4     (be) a long, complicated process of many steps, from selecting the duck at the beginning to     5     (serve) it to the diners at the end. Each setp is carefully taken to guarantee the roast duck is attractive in     6     (appear), red in color, fragrant, and hot with thin steam when served. In the restaurant, ducks are roasted upon the order of the diners. After a roast duck is ready, it is brought to the diners, in front of     7     a chief will skillfully slice the juicy meat, each piece with well-cooked skin     8     (attach). You can dip the slices of duck into sweet sauce (酱), and wrap the meat with some spring onions inside a thin pancake, and only then does one finally take a bite! Normally, the remaining bones of the duck     9     (cook) slowly in a closed dish for making delicious, cream-white soup. All goes well with wine, thus making the dinner     10     unforgettable “full-duck banquet(宴会).”

10 . Directions: Read the following passage. Fill in each blank with a proper sentence given in the box. Each sentence can be used only once. Note that there is one sentence more than you need.

Chengdu, the capital of Sichuan province, has an ancient rivalry with Chongqing, a city to its south-east. Residents of Chongqing accuse their Chengdu cousins of being pompous(自大的).    1    . Both cities share a love of spice-laden Sichuan cuisine, which in recent decades has conquered Chinese palates(味觉). But they are at war over which has the best Sichuan hotpot—a type of DIY-cooking that involves boiling vegetables and slices of meat in a communal broth with chillies and numbing peppercorns.

    2    It describes how it developed from a method used to make cheap offcuts of meat taste delicious. But Chengdu is playing catch-up. In January the city sold a plot of land on condition that the developer build a hotpot museum on part of it. Such presumptuous behaviour will test the famous fiery tempers of Chongqing-ites. Chengdu may be the capital of Sichuan cuisine’s eponymous province, but Chongqing was part of Sichuan for long periods of history until 1997. It is now the capital of its own province-sized region, which is also called Chongqing.

The two cities are among many in China with their own styles of hotpot. The stories behind these dishes reveal how different regions like to see themselves. Chongqing’s is said to highlight the ingenuity(心灵手巧) of the proletariat(工人阶级). Other places describe their hotpots as the sophisticated food of emperors. Some say theirs have military origins: warriors on the march boiling scraps in their helmets. Hotpot contents are equally diverse. To keep warm in winter, Beijingers boil fatty lamb in a berry broth.     3    

    4    Some older Sichuanese disown it altogether. They complain that it is causing an escalation of chilli-use in other dishes that drowns out subtle flavours. Chua Lam, a celebrity food critic based in Hong Kong, caused a stir in December when he wished hotpot would disappear from the face of the Earth. He dismissed it as “the most uncultured form of cooking”, requiring no real culinary knowledge.

A．A private museum in Chongqing, opened several years ago, makes the case for Chongqing-style hotpot.

B．But Chengdu’s plans for a museum suggest that Sichuan hotpot is not only growing in popularity, but is also becoming iconic.

C．Not all Chinese warm to hotpot.

D．The people of Chongqing are hotheads, Chengdu dwellers shoot back

E．Because Sichuan-style broths are the most commonly savoured in China.

F．Mint-suffused Yunnanese hotpot reflects the province’s links with South-East Asia.