四级阅读理解12篇可供高三使用Word格式.docx
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四级阅读理解12篇可供高三使用Word格式.docx
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thavetobeaboringthing.Andnow,mostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBlumenthaPsmoleculargastronomy,aformofcookingthatemploysscientificmethodstocreatetheperfectdish.
It'
snolongerthecasethatthecommonmaninEnglandisembarrassedtoshowheknowsaboutfood,"
Tomessays.
Therewasplentyofroomforimprovement.Theproblemswiththenation'
scuisinecanbetracedbacktotheSecondWorldWar.BeforetheWar,muchofBritain'
sfoodwasimportedandwhenGermanU-boatsbeganattackingshipsbringingfoodtothecountry,Britainwentonrations(配给).
Asrationingcametoanendinthe1950s,technologypickedupandwasusedtomass-producefood,"
Tomessays."
Andbythenpeoplewerejusthappytohaveadecentquantityoffoodintheirkitchens."
Theyweren'
tlookingforcuredmeats,organicproduceorbeautifulpresentation;
theywerelookingforwhatevertheycouldgettheirhandson,andthisprioritisationofquantityoverqualityprevailedfordecades,meaningagenerationwasbroughtupwithfoodthatcouldn'
tcompetewithneighbouringFrance,Italy,BelgiumorSpain.
BeforestarchefssuchasOliverbeganmakingcookingfashionable,itwashardtofindarestaurantinLondonthatwasopenafter9pm.Butinrecentyearsthecapital'
sculinary(烹饪的)scenehasdevelopedtothepointthatitisnowconfidentofitsabilitytopleasethetastesofanyinternationalvisitor.
WiththeopeningofAlfie'
sinApril,andotherssuchasThePawn,twoyearsago,modernBritishfoodhasmadeitswaytoHongKong."
WithBritishfood,IthinkthatHongKongrestaurantsarekeepingup,"
saysDavidTamlyn,theWelshexecutivechefatThePawninWanChai."
HongKongdinersareextremelyresponsivetonewideasorpresentations,whichisgoodnewsfornewdishes."
ChefsagreethatdinersinHongKongareembracingthemodernBritishtrend.Somerestaurantsaremodifyingtherecipes(菜谱)ofBritishdishestobreathenewlifeintotheclassics,whileothersareusingbetterqualityingredientsbutremainingtruetoBritishtraditionsandtastes.
Tamlynisinthesecondcamp."
Weselectourfoodveryparticularly.WeuseUSbeef,NewZealandlambandforourcustards(牛奶蛋糊)weuseBird'
sCustardPowder,"
Tamlynsays."
Somerestaurantsgoforcustardmadefreshwitheggs,sugarandcream,butBritishcustardisdifferent,andwestaytruetothat."
MatthewHill,seniormanageratthetwo-year-oldSoHorestaurantYorkshirePudding,alsousesbetteringredientsasameansofimprovingdishes."
TherearealotofexistingperceptionsaboutBritishfoodandsowecan'
talterthesetoomuch.We'
reatraditionalBritishrestaurantsotherearesomestaples(主菜)thatwillremainessentiallyunchanged."
Thesetraditionaldishesincludefishandchips,steakandkidneypieandlargepiecesofroastedmeats.AtAlfie'
s,thenewestoftheBritishrestaurantsintownandperhapsthemostgentlemen'
sclub-likeindesign,NeilTomesexplainshispassionforprovenance(原产地)."
Britainhasstartedtobecomereallyproudofthefoodit'
sproducing.Ithasexcellentorganicfarms,beautifullycraftedcheeses,high-qualitymeats."
However,theBritishdon'
thaveahistoryofexportingtheirfoodstuffs,whichmakesitdifficultforrestaurantsinHongKongtosourceauthenticingredients.
WecangetalotofouringredientsonceaweekfromtheUK,"
Tamlynexplains."
Butthereisalsopressuretobuylocalandsaveonfoodmiles,whichmeanswetakeourvegetablesfromthelocalmarkets,andtherearealotthatworkwellwithBritishstaples."
ThePhoenix,inMid-Levels,offersthewidestinterpretationof"
Britishcuisine"
whilestilltryingtomaintainitssoul.Thegastro-pubhasexistedinvariouslocationsinHongKongsince2002.SingaporeanheadchefTommyTehKumChaioffersdailyspecialsonablackboard,ratherthanstickingtoamenu.ThisenableshimtoreinterpretBritishcuisinedependingonwhatisavailableinthelocalmarkets.
Weusealotofingredientsthatpeoplewouldn'
tperhapsassociateasBritish,butarepresentedinaBritishway.Bellpeppersstuffedwithcouscous,alongsideratatouille,isaverypopulardish."
Althoughtheingredientsmaynotstrikedinersasbeingtraditional,theycanbefoundindishesacrossBritain.
Eventhetraditionalchefsareawareoftheneedtoadapttolocaltastesandcustoms,whilemaintainingtheBritishnessoftheircuisine.
AtYorkshirePudding,Hillsaysthathisstaffasksdinerswhethertheywouldliketosharetheirmeals.Smalldishes,sharedmealsand"
mixingitup"
isnotsomethingcommonlydoneinBritain,butYorkshirePuddingwillbringfulldishestothetableandofferindividualplatesforeachdiner."
Thatway,peoplestillgetthepresentationofthedishesastheyweredesigned,butcancarvethemuphowevertheylike,"
Hillsays.
ThispracticeisalsopopularatThePawn,althoughlargelyforrotisseries(烤肉馆),Tamlynsays."
SometableswillarriveonaSunday,orderawholechickenandashoulderoflamborababypig,andjuststayforhoursenjoyingeverythingwebringoutforthem."
SomeBritishtraditionsaretoosacred(神圣的)tomesswith,however,Tomessays."
I'
dneverchangeafullEnglishbreakfast."
1.WhatisBritishfoodgenerallyknownfor?
A)Itsuniqueflavour.C)Itsspecialcookingmethods.
B)Itsbadtaste.D)Itsorganicingredients.
2.TheSecondWorldWarledtoinBritain.
A)aninadequatesupplyoffoodC)anincreaseinfoodimport
B)adecreaseofgrainproductionD)achangeinpeople'
seatinghabits
3.Whycouldn'
tBritaincompetewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?
A)Itsfoodlackedvariety.C)Itwasshortofwell-trainedchefs.
B)Itspeoplecaredmoreforquantity.D)Itdidn'
thaveflavourfulfoodingredients.
4.Withculinaryimprovementinrecentyears,London'
srestaurantsarenowabletoappealtothetastesof_.
A)mostyoungpeopleC)allkindsofoverseasvisitors
B)elderlyBritishdinersD)upper-classcustomers
5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?
A)Authenticclassiccuisine.C)Newideasandpresentations.
B)Locallyproducedingredients.D)Thereturnofhome-styledishes.
6.Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould.
A)benefitpeople'
shealthC)beofferedatreasonableprices
B)lookbeautifulandinvitingD)maintainBritishtraditionaltastes
7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?
A)Theyappealtopeoplefromallovertheworld.B)Theyareproducedonexcellentorganicfarms.
C)Theyareprocessedinascientificway.D)Theycomeinagreatvariety.
(2)
Severalrecentstudieshavefoundthatbeingrandomly(随机地)assignedtoaroommateofanotherracecanleadtoincreasedtolerancebutalsotoagreaterlikelihood(可能性)ofconflict.
Recentreportsfoundthatlodgingwithastudentofadifferentracemaydecreaseprejudiceandcompelstudentstoengageinmoreethnicallydiversefriendships.
AnOhioStateUniversitystudyalsofoundthatblackstudentslivingwithawhiteroommatesawhigheracademicsuccessthroughouttheircollegecareers.Researchersbelievethismaybecausedbysocialpressure.
InaNewYorkTimesarticle,SamBoakye–theonlyblackstudentonhisfreshmanyearfloor-saidthat"
ifyou'
resurroundedbywhites,youhavesomethingtoprove."
Researchersalsoobservedproblemsresultingfrompairinginterracialstudentsinresidences.
Accordingtotworecentstudies,randomlyassignedroommatesofdifferentracesaremorelikelytoexperienceconflictssostrainedthatoneroommatewillmoveout.
AnIndianaUniversitystudyfoundthatinterracialroommateswerethreetimesaslikelyastwowhiteroommatestonolongerlivetogetherbytheendofthesemester.
GraceKao,aprofessoratPennsaidshewasnotsurprisedbythefindings."
Thismaybethefirsttimethatsomeofthesestudentshaveinteracted,andlived,withsomeoneofadifferentrace,"
shesaid.
AtPenn,studentsarenotaskedtoindicateracewhenapplyingforhousing.
Oneofthegreatthingsaboutfreshmanhousingisthat,withsomeexceptions,theprocessthrowsyoutogetherrandomly,"
saidUndergraduateAssemblychairmanAlecWebley."
Thisisthedefinitionofintegration."
veexperiencedroommateconflictsbetweeninterracialstudentsthathavebothbrokendownstereotypesandreinforcedstereotypes,"
saidonePennresidentadvisor(RA).TheRAoftwoyearsaddedthatwhilesomeconflicts"
providedmoremulticulturalacceptanceandmelding(融合),"
therewerealso"
jarringculturalconfrontations."
TheRAsaidthattheseconflictshavealsooccurredamongroommatesofthesamerace.
Kaosaidshecautionsagainstforminganygeneralizationsbasedonanyoneofthestudies,notingthatmorebackgroundcharacteristicsofthestudentsneedtobestudiedandexplained.
57.Whatcanwelearnfromsomerecentstudies?
A)Conflictsbetweenstudentsofdifferent
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