Put a chopstick into the middle of the glass with water and see what will happen. Choose the right picture.

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科目：初中英語 來源：考前百天點拔與千題解答（中考閱讀） 題型：050

Banana Eskimo Pops

6 bananas

1 package (6 ounces) semi-sweet chocolate pieces

1 cup chopped(磨碎的) peanuts(花生)

12 wooden popsicle(冰棒) sticks

　　Peel(剝皮) the bananas. Cut them in half the long way. Put a wooden stick in an end of each banana half . Put the bananas in a low pan. Freeze them for 2 to 3 hours.

　　Melt(熔化) the chocolate pieces slowly in a pot over hot water. Use a knife to spread the melted chocolate over all the bananas. Sprinkle(撒) with the nuts quickly, before the chocolate gets hard.

　　Wrap(裹) each pop in foil or plastic wrap. Keep them in the freezer. Serves 12.

1．The foods you need are in a list at the top so you can ________ .

[　　]

A．taste them
B．have them ready
C．chop them
D．freeze them

2．The wooden stick in the banana is for ________ .

[　　]

A．holding the pop
B．cutting the pop
C．peeling the banana
D．freezing the banana

3．The reason you melt the chocolate is to ________ .

[　　]

A．cut it
B．wrap it
C．eat it
D．spread it

4．What will happen if the chocolate gets hard too fast?

[　　]

A．The chocolate will melt.
B．The peanuts will not stick.
C．The bananas will not freeze.
D．The hot water won't boil .

5．Six bananas can make 12 pops because ________ .

[　　]

A．the bananas are cut in small pieces

B．the bananas are large

C．each pop is made of half a banana

D．the chocolate makes the bananas bigger

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科目：初中英語 來源： 題型：閱讀理解

My interest in Chinese food started many years ago, when I had my first job. I was a young reporter for the Daily Journal in San Francisco. Our office wasn’t far from Chinatown. I usually managed to arrange my time so that I could go there at least two or three times a week for a good meal.
The first time I ever ate Chinese food I loved it. And since then, it just tastes better and better to me. The first thing I noticed was the fresh tastes of the meat and vegetable. When I learned more about the food, I began to understand why it has this special feature.
About 5000 years ago, China lost much of its wood because of over population and poor management of its forest. This loss was very bad for the country, of course, but it turned out to be very good for the food. Wood became very expensive and hard to get, so the Chinese had to learn how to use it better.
In order to use less wood in cooking, they started to cut their meat and vegetables into small pieces before they put them in the hot oil. That way, the food cooked faster and they saved their fuel. The food prepared in this manner kept its fresh flavor(風(fēng)味)—and it’s this flavor that attracts people to the art of Chinese cooking.
I often wonder if the Chinese appreciated their solution to that ancient energy problem as much as I do now –whenever I eat Chinese food

  1. 1.

    This passage is mainly about _________

    1. A.
      why Chinese food tastes fresh
    2. B.
      what Chinese food tastes like
    3. C.
      how Chinese food is cooked
    4. D.
      what makes Chinese food special
  2. 2.

    The author got to know Chinese food __________

    1. A.
      when he worked as a reporter in China
    2. B.
      from a news story in the Daily Journal
    3. C.
      after he got a taste of it in the Chinatown
    4. D.
      before he got his first job in San Francisco
  3. 3.

    The author thought the Chinese chop their meat and vegetable into small pieces in order to ________

    1. A.
      keeping its fresh flavor
    2. B.
      saving their hard-to-get wood
    3. C.
      producing a different kind of food
    4. D.
      attracting westerners to their food
  4. 4.

    The word “fuel” in the 4th paragraph most probably means ______

    1. A.
      fresh flavor
    2. B.
      meat and vegetable
    3. C.
      hot oil
    4. D.
      firewood
  5. 5.

    According to the passage, the special freshness of Chinese food is the result of _______

    1. A.
      the wood used to make the cooking fire
    2. B.
      the fast speed (速度) at the cooking
    3. C.
      the high quality of Chinese meat and vegetable
    4. D.
      the well-developed art of Chinese cooking

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