四级阅读理解12篇可供高三使用.docx

四级阅读理解12篇可供高三使用.docx

《四级阅读理解12篇可供高三使用.docx》由会员分享，可在线阅读，更多相关《四级阅读理解12篇可供高三使用.docx（32页珍藏版）》请在冰豆网上搜索。

四级阅读理解12篇可供高三使用

（1）BritishCuisine:

theBestofOldandNew（2011年6月）

Britishcuisine（烹饪）hascomeofageinrecentyearsaschefs（厨师）combinethebestofoldandnew.

WhydoesBritishfoodhaveareputationforbeingsobad?

Becauseitisbad!

ThosearenotthemostencouragingwordstohearjustbeforeeatinglunchatoneofHongKong'ssmartestBritishrestaurants,Alfie'sbyKEE,butheadchefNeilTomeshasmoretosay.

"Thepast15yearsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,"theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients,preparationandcookingmethods,andmoreappealingpresentation.ChefssuchasDeliaSmith,NigelSlater,JamieOliverandGordonRamsaymadethepublicrealisethatcooking-andeating-didn'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."

"I'veexperiencedroommateconflictsbetweeninterracialstudentsthathavebothbrokendownstereotypesandreinforcedstereotypes,"saidonePennresidentadvisor（RA）.TheRAoftwoyearsaddedthatwhilesomeconflicts"providedmoremulticulturalacceptanceandmelding（融合）,"therewerealso"jarringculturalconfrontations."

TheRAsaidthattheseconflictshavealsooccurredamongroommatesofthesamerace.

Kaosaidshecautionsagainstforminganygeneralizationsbasedonanyoneofthestudies,notingthatmorebackgroundcharacteristicsofthestudentsneedtobestudiedandexplained.

57.Whatcanwelearnfromsomerecentstudies?

A）Conflictsbetweenstudentsofdifferent