新高考英语时文阅读高一专版特训(含答案解析及原文翻译)

新高考英语时文阅读高一专版特训（含答案解析及原文翻译）

A

Switch up the mealtime routine with lamb, a delicious, healthy alternative to chicken or beef.

We ustralians love lamb. Relatively easy to cook, lamb is succulent and moist when prepared

properly and marries well with different flavors and fresh produce. And lamb can really hold its

own with spices. While rosemary is a classic seasoning for lamb, oregano and the Moroccan spice

harissa are equally great counterparts to pair with different cuts.

When shopping for lamb, look at the color of the meat, which should be rosy. Avoid any cuts

with a brownish tinge. The fat should be creamy white and firm and dry to the touch. It is

important to buy the cut suitable for the recipe you have in mind.

During preparation, grilling, broiling, and roasting meat tends to reduce fat; frying anything

is less healthy. Overcooking is the most fatal mistake home chefs make. Dry meat is a buzzkill.

Break

out

your

meat

thermometer

—

the

perfect

temperature

for

medium

rare

doneness

is

130F.

Always allow the meat to rest after cooking and before serving

—

30 minutes for a leg of lamb;

those precious juices keep the meat moist.

I balance the richness of lamb with fresh seasonal vegetables like fresh peas or a side salad.

Roasted

Leg

of

Lamb

Encased

in

Rosemary

makes

a

great

presentation

at

a

holiday

or

dinner

party.

Simple and light,Arugula and Shallot Salad is the perfect companion to roasted lamb.

Roasted Leg of Lamb Encased in Rosemary

(Makes 10 servings)

●

20 large branches fresh long

-

stemmed rosemary

●

1 4

?

-

pound semi

-

boneless leg of lamb (hip bone removed)

●

2 tablespoons olive oil, divided

●

4 garlic cloves, finely chopped

●

2 tablespoons finely grated lemon zest

●

9 24< /p>

-

inch

-

l ong strands of kitchen twine

Fresh Mint Sauce:

●

1 cup (not packed) fresh mint leaves

●

1/2 cup red wine vinegar

●

1/2 cup water

●

2 tablespoons raw sugar

1. What shouldn

’

t fresh lamb look like?

A. The color of the meat should be rosy.

B. The fat should be creamy white.

C. The fat should be firm and dry to the touch.

D. Its cuts should be with a brownish tinge.

2. What mistakes professional chefs usually don't make?

A. Broiling lamb.

B. Overcooking lamb.

C. Grilling lamb.

D. Frying lamb.

3. What kind of food does the author usually use to balance the richness of mutton?

A. Dessert.

B. Fresh meat.

C. Pepper.

D. Vegetables or salad.

4. Where is this passage most likely from?

A. Adairy.

book.

C.A novel.

ine.

B

Woman Reveals How She Lost 4 Stone in 8 Months

Weight loss plans come in various forms. This woman created her own diet plan when she

didn

’

t see results. How did she lose four stone in eight months?

A woman is telling all about how she created her own diet plan and weight loss ethos

①

to

lose four stone.

Karen Daly, an Irish mum to two boys, Aaron, 11, and Jamie, 8, achieved an incredible

weight loss feat

②

, creating her own diet plan.

She lost an amazing four stone in eight months back in 2008, creating her own technique for

permanent weight loss.

Karen has named herself the

“

Master of Weight Loss

”

, and is now teaching her diet plan to

celebrities

③

such at The Only Way is Essex

’

sAmy Childs.

The mum put on four stone after having her first child Aaron.

She noticed her weight gain after attending a friends wedding and walking by a mirror at the

event. Karen saw her reflection and decided something had to change.

After putting her mind to it she lost four stone in eight months and now teaches other women

to do the same. Karen teaches fans of the plan how to make low calorie meals that keep them

satisfied.

This is how she manages to keep the pounds off, and helps others by offering a shopping list

and exercise plan.

Her diet tips include bulking up

④

meals with salad to help feel full.

She also advocates eating more vegetables and making your own pasta sauces from scratch

(

抓

). Karen told :

“

When you begin to feel amazing and 100 per cent comfortable in

your

own

skin

then

amazing

things

start

to

happen

and

that

’

s

my

goal

for

men

and

women

across the nation and beyond!

“

Life can be tough for so many of us but when you feel good in

yourself then you feel ready to take on

⑤

the world!

”

Karen has achieved a Master

’

s Degree in Weight Management, graduating in 2017.

Amy Childs weight loss of five stone in recent weeks was achieved thanks to Karen

’

s plan.

In her cooking demos Karen teaches those on the plan to cook the likes of Thai curries, nachos,

chicken pie and pancakes to suit a healthy diet.

Amy told the Sun:

“

I lost a stone in five weeks. I'm an ambassador for the Academy Plan

-

and stick to it religiously. Their meal plans are brilliant.

”

She added that a lot of exercise has gone to her new body shape, which has shrunk from a size 14

to a size 10.

C

I was one of the lucky ones

—

and trust me, you don

’

t want to get this. Battling coronavirus

is an experience that will forever be etched in my mind. I had what

’

s considered a mild case, but

even in its weakest form, this virus is brutal. Now that I

’

ve recovered, I

’

m sharing my story

because

I

want

people

to

take

this

situation

seriously.

Others

won

’

t

be

so

lucky

to

face

coronavirus head

-

on and come out the other side alive. To turn things around, we have to stay

home. We have to fight this battle together

—

and we have to win.

Where it all began

My boyfriend and I have been trying to trace our steps back to where we first came into contact

with coronavirus, and we think it was the night we went out to celebrate his sist er

-

in

-

law

’

s 40th

birthday in early March. We went to a Mexican restaurant on Long Island that Friday night, and

we shared lots of laughs and food. We took turns placing our straws into this mega margarita,

passing it around the table.

Looking

back

now,

I

think

that

must

have

been

the

start

of

it

all.

My

boyfriend,

Luis,

began

showing symptoms on Monday, but we assumed it was a typical cold. He works from home, so

we figured it would just blow over. He had body aches and a minor fever for five days, but it didn

’

t seem a cause for concern. Then it took me down.

Working in the midst of chaos

Even though news about coronavirus was all around us, we continued to work as usual.

People in the office began to get something that seemed like a cold virus, but most of them still

kept coming to work. My symptoms began on Monday, March 16. It had been a week since Luis

had been sick. It all began with a low fever, about 99 to 100 degrees. I felt really weak, but I still

went to work.

1. What does the underlined word

“

this

”

refer to in the first paragraph?

A. Cold virus.

B. My experience.

C. The battle.

D. Novel coronavirus.

2. What should people do to change the current situation according to the author?

A. They must work together.

B. They need to believe in themselves.

C. They think they are lucky to avoid coronavirus.

D. They are forbidden to go out and need to have a team spirit.

3. What is the most likely cause of the author and her boyfriend's coronavirus?

A. Laughing and eating food.

B. Gathering and sharing food.

C. Drinking the mega margarita.

D. Placing their straws into the mega margarita.

4. Why did people have symptoms and still went to work?

A. Because they

’

re not afraid to die.

B. Because they just had a low fever.

C. Because they thought it was a typical cold.

e they never heard about news about coronavirus.

D

Brazil Bans Legal Burning for 60 Days to FightAmazon Fires

In response to fires scorching the Amazon rainforest, Brazil on Thursday banned legal fires

for 60 days as the country

’

s president, Jair Bolsonaro, faces international outrage for his handling

of the environmental crisis.

·

All man

-

made fires in theAmazon are banned under the new decree

①

signed by Bolsonaro.

·

There is an exception for fires that help the life of plants and subsistence farming practices

performed by indigenous

②

populations.

·

Scientists agree that the fires were likely caused by cattle ranchers (

牧场主

) and farmers

both legally and illegally burning brush and trees to make way for agricultural development.

·

Environmentalists claim that Bolsonaro encouraged illegal deforestation

③

and NASA data

shows that there has been an uptick

④

in fire activity in 2019, the most since 2010.

Warning: The fire ban may provide some relief to the area, but it is unclear if those already

setting illegal fires will simply ignore the decree.

Key Background: The fires have caused a bitter personal feud

⑤

between Bolsonaro and

French president Emmanuel Macron, which culminated in Bolsonaro refusing $$20 million in

foreign aid from France and other non

-

South American nations while accepting help from Chile.

Tangent

⑥

: Contrary to an unfounded

⑦

statistic being spread by users on social media, the

Amazon isn

’

t responsible for producing 20% of the world

’

s oxygen. Instead, scientists say a more

important function of theAmazon is its ability to store carbon.

E

A few pioneering establishments are up for the challenge. The idea of a zero

-

waste restaurant

sounds impossible at first.

Many of us can

’

t live a zero

-

waste lifestyle in our own homes, let

alone a commercial kitchen that pumps out hundreds of meals and beverages a day. And it

’

s not

just

the

food

waste;

think

about

how

many

containers

and

packages

arrive

weekly

through

distributors, what it takes to clean a high

-

traffic restroom every day, and even the simple act of

keeping food fresh without plastic wrap.

If it sounds like a daunting challenge, that

’

s because it is. But a few enterprising restaurants

around the world are trying to tackle an industry that is infamous for producing so much waste.

ReFED, a nonprofit focused on food waste reduction, recently reported that U.S. restaurants

generate 11.4 million tons of food waste annually

—

the full cost of which is about $$25 billion.

The Environmental Protection Agency (EPA) has reported similar shocking numbers: Food waste

and packaging account for nearly 45% of the materials sent to landfills in the U.S.

When you consider that food costs can represent 28

-

35% of a restaurant's sales, reducing

waste isn

’

t just good for the environment, it

’

s good for business, too.

“

We

’

re in the business

of serving people,

”

Henry Rich, a co

-

owner of Rhodora, told The New York Times. Their

waste

-

reduction

efforts

run

the

gamut

from

miniscule

to

all

-

encompassing:

they

use

beeswax

wrap

instead

of

plastic,

ask

distributors

to

deliver

in

reusable

plastic

bins

(by

bicycle!),

donate

wine corks, and, of course, use a commercial composter for any leftover food.

To be sure, this is a painstaking process, and one that seems out of reach for corporate chains

and franchise owners. But reducing waste is a win

-

win for everyone. ReFED announced that the

“

benefit

-

t o

-

cost ratio of food waste reduction efforts in the restaurant industry is compelling:

for every dollar invested in food waste reduction, restaurants can realize approximately $$8 of cost

savings.

”

The EPA reports that wasted food costs the commercial food service industry around

$$100 billion annually.

1. Why is the idea of a zero

-

waste restaurant impossible at first?

A. Because many people don

’

t want to live a zero

-

waste lifestyle.

B. Because a few pioneering establishments think it is a big challenge.

C. Because many people don

’

t support the idea of a zero

-

waste restaurant.

D. Because there is too much food waste and packaging for restaurants to deal with every day.

2. What have recent reports shown?

A. Some restaurants begin to focus on food waste reduction.

B. The full cost of food waste accounts for nearly 45% of landfills.

C. U.S. restaurants produce too much food waste every year, which wastes a lot of money.

D. Landfills in the United States are almost filled with food waste and packaging.

3. Why did Henry Rich make great efforts to reduce waste?

A. Because he thinks people should be served.