Question

【題目】 A. appealing B. please C. embarrassed D. presentation E. reputation F. tracked G. encouraging H. preference I. willing J. compete K. trend

British cuisine(烹飪) has come of age in recent years as chefs combine the best of old and new. Why does British food have a(n) 【1】 for being so bad? Because it is bad! Those are not the most 【2】 words to hear just before eating lunch at one of the smartest British restaurants, but head chef Neil Tomes has more to say.

“The past 15 years or so have been a noticeable period of improvement for food in England,” the English chef says, citing the 【3】 in British cuisine towards better ingredients, preparation and cooking methods, and more 【4】 presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realize that cooking and eating didn’t have to be a boring thing. “It’s no longer the case that the common man in England is 【5】 to show he knows about food,” Tomes says.

There was plenty of room for improvement. The problems with the nation’s cuisine can be 【6】 back to the Second World War. Before the War, much of Britain’s food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations (配給). “As rationing came to an end in the 1950s, technology picked up and was used to mass-produce food,” Tomes says. “And by then people were just happy to have a decent quantity of food in their kitchens.”

They weren’t looking for cured meats, organic produce or beautiful 【7】; they were looking for whatever they could get their hands on, and this 【8】 for quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn’t 【9】 with neighboring France, Italy, Belgium or Spain.

Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9 p.m. But in recent years the capital’s culinary (烹飪的) scene has developed to the point that it is now confident of its ability to 【10】 the tastes of any international visitor.

Answer 1

【答案】

【1】E

【2】G

【3】K

【4】A

【5】C

【6】F

【7】D

【8】H

【9】J

【10】B

【解析】

本文是說(shuō)明文。文章介紹了英國(guó)烹飪技術(shù)——近幾年來(lái)，由于廚師們結(jié)合了老式和新式做法的精華，英國(guó)烹飪已經(jīng)日趨成熟。

【1】考查名詞。句意：為什么英國(guó)食物有這么壞的名聲？根據(jù)句意可知，可推出是名詞reputation“聲譽(yù)，名聲”，由空前a(n)可知，此處使用名詞單數(shù)。故選E。

【2】考查形容詞。句意：在英國(guó)最時(shí)尚的餐館之一吃午飯前聽(tīng)到這些話并不是最鼓舞人心的，但主廚尼爾·托馬斯還有更多要說(shuō)的。根據(jù)句意可知，可推出是形容詞encouraging“鼓舞人心的”，修飾words。故選G。

【3】考查名詞。句意：“過(guò)去15年左右是英國(guó)食品質(zhì)量顯著提高的時(shí)期。”這位英國(guó)廚師說(shuō)，他提到了英國(guó)烹飪的一個(gè)趨勢(shì)，那就是配料、準(zhǔn)備和烹飪方法越來(lái)越好，外觀也越來(lái)越吸引人。根據(jù)句意可知，可推出是名詞trend“趨勢(shì)”。故選K。

【4】考查形容詞。句意：“過(guò)去15年左右是英國(guó)食品質(zhì)量顯著提高的時(shí)期�！边@位英國(guó)廚師說(shuō)，他提到了英國(guó)烹飪的一個(gè)趨勢(shì)，那就是配料、準(zhǔn)備和烹飪方法越來(lái)越好，外觀也越來(lái)越吸引人。根據(jù)句意可知，可推出是形容詞appealing“吸引人的”，修飾presentation。故選A。

【5】考查形容詞。句意：托姆斯說(shuō)：“英國(guó)的普通人不再羞于表明自己對(duì)食物的了解�！备鶕�(jù)句意可知，可推出是形容詞embarrassed“尷尬的，害羞的”，修飾人的感情。故選C。

【6】考查動(dòng)詞。句意：這個(gè)國(guó)家的烹飪問(wèn)題可以追溯到第二次世界大戰(zhàn)。根據(jù)句意可知，可推出是動(dòng)詞track“追蹤，追溯”，be tracked back to“被追溯到”。故選F。

【7】考查名詞。句意：他們不是在尋找腌肉、有機(jī)食品或漂亮外觀的食物，而是在尋找他們能得到的一切。根據(jù)句意可知，可推出是名詞presentation“外觀，外貌”，其后省略了food。故選D。

【8】考查名詞。句意：幾十年來(lái)，人們對(duì)數(shù)量的偏愛(ài)勝過(guò)對(duì)質(zhì)量的偏愛(ài)，這意味著一代人的食物無(wú)法與鄰國(guó)法國(guó)、意大利、比利時(shí)或西班牙競(jìng)爭(zhēng)。根據(jù)句意可知，可推出是名詞preference“偏愛(ài)”，由空前this可知，此處使用名詞單數(shù)。故選H。

【9】考查動(dòng)詞。句意：幾十年來(lái)，人們對(duì)數(shù)量的偏愛(ài)勝過(guò)對(duì)質(zhì)量的偏愛(ài)，這意味著一代人的食物無(wú)法與鄰國(guó)法國(guó)、意大利、比利時(shí)或西班牙競(jìng)爭(zhēng)。根據(jù)句意可知，可推出是動(dòng)詞compete“競(jìng)爭(zhēng)”，由空前couldn’t可知，此處使用動(dòng)詞原形。故選J。

【10】考查動(dòng)詞。句意：但近年來(lái)，首都的烹飪業(yè)已經(jīng)發(fā)展到現(xiàn)在有信心滿足任何國(guó)際游客的口味。根據(jù)句意可知，可推出是動(dòng)詞please“使?jié)M意”。故選B。