The dish smells            .      
[      ]
A. as well as mother did      
B. as good as mother  did      
C. as good as what mother did      
D. as well as what mother did
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科目：高中英語(yǔ) 來源：河南省開封高中2011-2012學(xué)年高一上學(xué)期期中考試英語(yǔ)試題 題型：050

閱讀理解

　　The English translations of the names of traditional Chinese dishes on menus across the country have caused public discussion about the precision(準(zhǔn)確)of the translations．

　　Since more and more foreigners come to China every day, many restaurants around China are providing English translations of their menus．They want to make it easier for foreigners to order Chinese dishes when they travel．Some restaurants also hope that the translations will increase foreigners’ knowledge of Chinese cuisine(烹飪)．

　　But an article in China Youth Daily says the English menu translations haven’t live up to public expectation(期望)．It argues most of the English names of Chinese dishes lack the cultural meaning and attraction of the dishes they describe．Instead, the translations only provide a list of each dish’s ingredients, the article notes．For example, one English name of a Chinese dish appears as “stir-fried mutton slice with Chinese onion and green scallion(蔥爆羊肉)”．

　　Because the English translation focuses only on the ingredients, it fails to describe the dish’s rich cultural meaning and charm．The dish’s beautiful Chinese name, “Fo Tiao Qiang(佛跳墻)”, has a story behind it．Buddhist monks(和尚)are required to eat vegetables only, but they can’t resist(忍住)the delicious dish．So they jump over the temple walls to get a taste of the dish．

　　The article suggests that translators provide more beautiful translations of the names of Chinese dishes．It also notes a more vivid(生動(dòng)的)English translation is very important to provide international visitors with a better understanding of Chinese cuisine．

(1)

Why do many restaurants provide English translations of their menu?

[　　]

A．

Because they want to show their ingredients in dishes．

B．

Because the public expect them to do so．

C．

Because Chinese dishes are popular．

D．

Because it is convenient for foreigners to order food．

(2)

According to China Youth Daily, what is the main problem of the English menu translation?

[　　]

A．

They are too long to remember．

B．

Many of them are not correct．

C．

They lack cultural meaning and attraction．

D．

They are difficult to learn．

(3)

What can we infer from the story of “Fo Tiao Qiang” dish?

[　　]

A．

Monks can jump high．

B．

Monks lived a poor life．

C．

Old China had little meat for people．

D．

The dish attracted many people because it’s delicious．

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科目：高中英語(yǔ) 來源：2012-2013學(xué)年山東省聊城市某重點(diǎn)中學(xué)高一第四次模塊檢測(cè)英語(yǔ)試卷（帶解析） 題型：閱讀理解

Every time you go shopping, the vegetables and fruit look so tempting that you wish you could buy all of them. Some people are lucky and can grow the fruit and vegetables in the gardens that they have. While getting fresh vegetables, they can also achieve great cost cutting.
Mushrooms are expensive and can also go bad very quickly. Mushrooms can also be grown easily in a dark environment. In fact it’s better than growing other vegetables since you really don’t need an outdoor space. A special type of soil that is good for growing mushrooms is easily available.
Actually mushrooms aren’t even vegetables; they are fungi(菌類) and for this reason, you don’t even require sunlight to grow them. Well how does one go about growing mushrooms? You could always Google “growing mushrooms” and you will find a number of mushroom growing kits(工具) available online that area effective and not very expensive either.
Mushrooms can be added to any dish that you cook. Simply use them in pizzas, salads and anything that you pretty much fancy. Grow mushrooms in your own house and use them whenever you want. Fresh mushrooms are tastier than the ones that are stored in your refrigerator.
If you have had a really good crop of mushrooms, then you can even store them. Ideally you should use the white variety of the mushrooms. Simply pick them, slice them and put them on a cookie sheet in a freezer. When they area frozen, just put them in a zip lock and you can use them when you want to. They give a really great taste to the dish that you are making. Thaw them before you use them.
You should try growing mushrooms, since it’s cost-effective. Furthermore, you can eat the fresh mushrooms any time that you want.
【小題1】What is an advantage of growing vegetables according to the passage?

A．You can eat all kinds of vegetables
B．You are lucky to eat what you like
C．You can save lots of money
D．You can satisfy your desire
【小題2】Mushrooms are different from other vegetables in that    .
A．they can be grown where there is no light
B．they can grow well in an outdoor space
C．it is easy for them to go bad in a few days
D．they can grow without soil
【小題3】The third paragraph is mainly to tell us that        .
A．mushrooms are not vegetables
B．Internet helps us a lot
C．mushrooms are available online
D．it is easy to grow mushrooms
【小題4】Which of the following is the right order of storing mushrooms?
a. put them on a cookie sheet in the refrigerator
b. place frozen mushrooms in a zip lock
c. cut them into slices
d. choose the white mushrooms
A．a(chǎn)-b-c-dB．d-c-a-bC．a(chǎn)-d-c-bD．d-a-c-b
【小題5】What would be the best title for this passage?
A．It is easy and fun to grow mushrooms
B．We should eat more fruit and vegetables
C．Mushrooms online are very expensive
D．Mushrooms—tasty and healthy vegetables

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科目：高中英語(yǔ) 來源：2012-2013學(xué)年四川省宜賓市南溪二中高一下學(xué)期半期考試英語(yǔ)卷（帶解析） 題型：完型填空

The English translations of the names of traditional Chinese dishes on menus(菜單) across the country have caused public discussion about the precision(準(zhǔn)確) of the translations.
Since more and more foreigners come to China every day, many restaurants around China are providing English translations of their menus. They want to make it easier for foreigners to order Chinese dishes when they travel. Some restaurants also hope that the translations will increase foreigners’ knowledge of Chinese cuisine(烹飪).
But an article in China Youth Daily says the English menu translations haven’t live up to public expectation（期望）. It argues most of the English names of Chinese dishes lack the cultural meaning and attraction of the dishes they describe. Instead, the translations only provide a list of each dish’s ingredients（配方）, the article notes. For example, one English name of a Chinese dish appears as “stir-fried mutton slice with Chinese onion and green scallion(蔥爆羊肉)”.
Because the English translation focuses only on the ingredients, it fails to describe the dish’s rich cultural meaning and charm(魅力). The dish’s beautiful Chinese name, “Fo Tiao Qiang(佛跳墻)”, has a story behind it. Buddhist monks (和尚) are required to eat vegetables only , but they can’t resist(忍住)the delicious dish. So they jump over the temple walls to get a taste of the dish.
The article suggests that translators provide more beautiful translations of the names of Chinese dishes. It also notes a more vivid(生動(dòng)的) English translation is very important to provide international visitors with a better understanding of Chinese cuisine.
【小題1】Why do many restaurants provide English translations of their menu ?

A．Because they want to show their ingredients in dishes.
B．Because the public expect them to do so.
C．Because Chinese dishes are popular.
D．Because it is convenient for foreigners to order food.
【小題2】According to China Youth Daily, what is the main problem of the English menu translation?
A．They are too long to remember.
B．Many of them are not correct.
C．They lack cultural meaning and attraction.
D．They are difficult to learn.
【小題3】What can we infer from the story of “Fo Tiao Qiang” dish?
A．Monks can jump high.
B．Monks lived a poor life.
C．Old China had little meat for people.
D．The dish attracted many people because it’s delicious.

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科目：高中英語(yǔ) 來源：2013屆浙江省溫嶺中學(xué)高三沖刺模擬考試英語(yǔ)試卷（帶解析） 題型：閱讀理解

WASHINGTON---Think you’re savvy about food safety? That you wash your hands well, scrub away germs, cook your meat properly?
Guess again.
Scientists put cameras in the kitchens of 100 families in Logan, Utah. What was caught on tape in this middle-class, well-educated college town suggests why food poisoning hits so many Americans.
People skipped soap when hand-washing. Used the same towel to wipe up raw meat juice as to dry their hands. Made a salad without washing the lettuce. Undercooked the meat loaf. One even tasted the marinade in which bacteria-ridden raw fish had soaked.
Not to mention the mom who handled raw chicken and then fixed her infant a bottle without washing her hands.
Or another mom who merely rinsed(沖洗) her baby’s juice bottle after it fell into raw eggs---no soap against the salmonella(沙門氏菌) that can lurk(潛伏) in eggs.
“Shocking,” was Utah State University nutritionist Janet Anderson’s reaction.
Specialists call this typical of the average U.S. household: Everybody commits at least some safety sins(罪惡) when they are hurried, distracted by fussy children or ringing phones, simply not thinking about germs. Even Anderson made changes in her kitchen after watching the tapes.
The Food and Drug Administration funded Anderson’s $50,000 study to detect how cooks slip up. The goal is to improve consumers’ knowledge of how to protect themselves from the food poisoning that strikes 76 million Americans each year.
“One of the great barriers in getting people to change is they think they’re doing such a good job already,” said FDA consumer research chief Alan Levy.
Surveys show most Americans blame restaurants for food-borne illnesses. Asked if they follow basic bacteria-fighting tips---listed on the Internet at www.fightbac.org---most insist they’re careful in their kitchens.
Levy says most food poisonings probably occur at home. The videotapes suggest why. People have no idea that they’re messing up, Anderson said. “You just go in the kitchen, and it’s something you don’t think about.”
She described preliminary(初步的) study results at a food meeting last week. Having promised the families anonymity, she didn’t show the tapes.
For $50 and free groceries, families agreed to be filmed. Their kitchens looked clean and presumably(perhaps) they were on their best behavior, but they didn’t know it was a safety study. Hoping to see real-life hygiene, scientists called the experiment “market research” on how people cooked a special recipe.
Scientists bought ingredients for a salad plus either Mexican meat loaf, marinaded halibut or herb-breaded chicken breasts with mustard sauce---recipes designed to catch safety slip-ups.
Cameras started rolling as the cooks put away the groceries.
There was mistake No. 1: Only a quarter stored raw meat and seafood on the refrigerator’s bottom shelf so other foods don’t get contaminated(污染) by dripping juices.
Mistake No. 2: Before starting to cook, only 45 percent washed their hands. Of those, 16 percent didn’t use soap. You’re supposed to wash hands often while cooking, especially after handling raw meat. But on average, each cook skipped seven times that Anderson said they should have washed. Only a third consistently used soap---many just rinsed and wiped their hands on a dish towel. That dish towel became Anderson’s nightmare. Using paper towels to clean up raw meat juice is safest. But dozens wiped the countertop(臺(tái)面板) with that cloth dish towel---further spreading germs the next time they dried their hands.
Thirty percent didn’t wash the lettuce; others placed salad ingredients on meat-contaminated counters.
Scientists checked the finished meal with thermometers, and Anderson found “alarming” results: 35 percent who made the meat loaf undercooked it, 42 percent undercooked the chicken and 17 percent undercooked the fish.
Must you use a thermometer? Anderson says just because the meat isn’t pink doesn’t always mean it got hot enough to kill bacteria.
Anderson’s study found gaps in food-safety campaigns. FDA’s “Fight Bac” antibacterial program doesn’t stress washing vegetables. Levy calls those dirty dish towels troubling; expect more advice stressing paper towels.
Anderson’s main message: “If people would simply wash their hands and clean food surfaces after handling raw meat, so many of the errors would be taken care of.”
【小題1】Where did this article most likely come from?

A．The Internet. B．A newspaper.C．A Textbook.D．A brochure.
【小題2】 What is the purpose of Paragraphs 4 through 6?
A．To present the author’s opinion about the study.
B．To explain how the study was conducted.
C．To state the reason for the food safety study.
D．To describe things observed in the study.
【小題3】 What prevents many Americans practicing better food safety in their kitchen?
A．They don’t trust the Food and Drug Administration.
B．They’ve followed basic bacteria-fighting tips on the Internet.
C．They think they are being careful enough already.
D．They believe they are well-informed and well-educated enough.
【小題4】 Which of the following would prevent most cases of food poisoning in the home?
A．Washing hands and cleaning surfaces after handling raw meat.
B．Strictly following recipes and cooking meat long enough.
C．Storing raw meat on the bottom shelf in the refrigerator.
D．Using paper towels t clean up raw meat juice.
【小題5】 What is the main purpose of this article?
A．To discourage people from cooking so much meat at home.
B．To criticize the families who participated in the study.
C．To introduce the Food and Drug Administration’s food safety campaigns.
D．To report the results of a study about the causes of food poisoning.

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科目：高中英語(yǔ) 來源：2015屆四川省宜賓市高一下學(xué)期半期考試英語(yǔ)卷（解析版） 題型：完型填空

The English translations of the names of traditional Chinese dishes on menus(菜單) across the country have caused public discussion about the precision(準(zhǔn)確) of the translations.

Since more and more foreigners come to China every day, many restaurants around China are providing English translations of their menus. They want to make it easier for foreigners to order Chinese dishes when they travel. Some restaurants also hope that the translations will increase foreigners’ knowledge of Chinese cuisine(烹飪).

But an article in China Youth Daily says the English menu translations haven’t live up to public expectation（期望）. It argues most of the English names of Chinese dishes lack the cultural meaning and attraction of the dishes they describe. Instead, the translations only provide a list of each dish’s ingredients（配方）, the article notes. For example, one English name of a Chinese dish appears as “stir-fried mutton slice with Chinese onion and green scallion(蔥爆羊肉)”.

Because the English translation focuses only on the ingredients, it fails to describe the dish’s rich cultural meaning and charm(魅力). The dish’s beautiful Chinese name, “Fo Tiao Qiang(佛跳墻)”, has a story behind it. Buddhist monks (和尚) are required to eat vegetables only , but they can’t resist(忍住)the delicious dish. So they jump over the temple walls to get a taste of the dish.

The article suggests that translators provide more beautiful translations of the names of Chinese dishes. It also notes a more vivid(生動(dòng)的) English translation is very important to provide international visitors with a better understanding of Chinese cuisine.

1.Why do many restaurants provide English translations of their menu ?

A．Because they want to show their ingredients in dishes.

B．Because the public expect them to do so.

C．Because Chinese dishes are popular.

D．Because it is convenient for foreigners to order food.

2.According to China Youth Daily, what is the main problem of the English menu translation?

A．They are too long to remember.

B．Many of them are not correct.

C．They lack cultural meaning and attraction.

D．They are difficult to learn.

3.What can we infer from the story of “Fo Tiao Qiang” dish?

A．Monks can jump high.

B．Monks lived a poor life.

C．Old China had little meat for people.

D．The dish attracted many people because it’s delicious.

 

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