2020屆高考英語二輪復(fù)習(xí)專題一閱讀第4講主旨大意題練習(xí)

1、第4講主旨大意題展園昨4I【真題達(dá)標(biāo)組】A(2019全國卷n, C)Marian Bechtel sits at West Palm Beach's Bar Louie counter by herself, quietly reading her e book as she waits for her salad. What is she reading? None of your business! Lunch is Bechtel's ame time. And like more Americ ans, she's not alone.A new report

2、found 46 percent of meals are eaten alone in America. More than half(53 percent)have breakfast alone and nearly half (46 percent) have lunch by themselves. Only at dinnertime are we eating together anymore,74 percent , according to statistics from the report.“I prefer to go out and be out. Alone , b

3、ut together , you know ? ” Bechtel said , looking up from her book. Bechtel , who works in downtown West Palm Beach , has lunch with coworkers sometimes , but like many of us , too often works through lunch at her desk. A lunchtime escape allows her to keep a boss from tapping her on the shoulder. S

4、he returns to work feeling energized."Today, I just wanted some time to myself ,”she said.Just two seats over , Andrew Mazoleny , a local videographer , is finishing his lunch at the bar. Helikes that he can sit and check his phone in peace or chat up the barkeeper with whom he's on a first

5、 name basis if he wants to have a little interaction(交流)."I reflect on how my day's gone and think about the rest of the week , " hesaid. "It's a chance for self reflection. You return to work recharged and with a plan."That freedom to choose is one reason more people lik

6、e to eat alone. There was a time when people may have felt awkward about asking for a table for one, but thosedays are over. Now , we have our smartphones to keep us company at the table."Itdoesn't feel as alone as it may have before all the advances in technology, " saidLaurie Demerit

7、, whose company provided the statistics for the report.( )1.What are the statistics in paragraph 2 about?A. Food variety.B. Eating habits.C. Table manners.D Restaurant service.( )2.Why does Bechtel prefer to go out for lunch?A To meet with her coworkers.B To catch up with her work.C To have some tim

8、e on her own.D To collect data for her report.( )3.What do we know about Mazoleny?A He makes videos for the bar.B He's fond of the food at the bar.C He interviews customers at the bar.D He's familiar with the barkeeper.()4. What is the text mainly about?A The trend of having meals alone.B Th

9、e importance of self reflection.C The stress from working overtime.D The advantage of wireless technology.【語篇解讀】這是一篇說明文，列舉了越來越多人喜歡單獨(dú)吃飯的現(xiàn)象，并解釋了原因。1 B 細(xì)節(jié)理解題。文章第二段主要是一篇關(guān)于各種飲食習(xí)慣的比例分析報告，故選B。2 . C 推理判斷題。根據(jù)文章第三段"Today, I just wanted some time to myself ” 可知出去吃午餐是為了有點(diǎn)兒自己的時間，故選C。3 D 細(xì)節(jié)理解題。根據(jù)文章第四段“ He li

10、kes that he can sit and check his phone in peace or chat up the barkeeper ”可知他與酒吧老板相熟，故選D。4 A 主旨大意題。本文主要反映了現(xiàn)在越來越多的人習(xí)慣于獨(dú)自用餐，形成一種趨勢， 故選A。B(2018 ，北京卷， A)My First Marathon ( 馬拉松 )A month before my first marathon, one of my ankles was injured and this meant not running for two weeks, leaving me only two

11、weeks to train.Yet, I was determined to go ahead.I remember back to my 7th year in school.In my first P E.class, the teacherrequired us to run laps and then hit a softball.I didn't do either well.He later informed me that I was “ not athletic ”The idea that I was “ not athleticstuck with me for

12、years.When I started running in my 30s, I realized running was a battle against myself, not about competition or whether or not I was athletic.It was all about the battle against my own body and mind.A test of wills!The night before my marathon, I dreamt that I couldn't even find the finish line

13、.I woke up sweating and nervous, but ready to prove something to myself.Shortly after crossing the start line, my shoe laces(鞋帶 ) became untied.So Istopped to readjust.Not the start I wanted!At mile 3, I passed a sign:“ GO FOR IT, RUNNER！” SBy mile 17, I became out of breath and the once injured ank

14、le hurt badly.Despitethe pain, I stayed the course walking a bit and then running again.By mile 21, I was starving!As I approached mile 23, I could see my wife waving a sign.She is my biggest fan.She never minded the alarm clock sounding at 4 a m.or questioned my expenses on running.I was one of the

15、 final runners to finish.But I finished! And I got a medal.Infact, I got the same medal as the one that the guy who came in first place had.Determined to be myself, move forward, free of shame and worldly labels(世俗標(biāo)簽 ), I can now call myself a “marathon winner ”()5.A month before the marathon, the a

16、uthor .A was well trainedB felt scaredC made up his mind to runD lost hope( )6.Why did the author mention the P E.class in his 7th year?A To acknowledge the support of his teacher.B To amuse the readers with a funny story.C To show he was not talented in sports.D To share a precious memory.( )7.How

17、was the author's first marathon?A He made it.B He quit halfway.C He got the first prize.D He walked to the end.()8. What does the story mainly tell us?A A man owes his success to his family support.B A winner is one with a great effort of will.C Failure is the mother of success.D One is never to

18、o old to learn.【語篇解讀】本文為一篇記敘文。講述了自己第一次跑馬拉松，憑借自己的意志力成功跑完全程的勵志故事。5 C 細(xì)節(jié)理解題。根據(jù)文章第一段最后一句“ Yet, I was determined to go ahead. ”可知，馬拉松賽前一個月盡管作者腳踝受傷使得訓(xùn)練時間縮短，但作者仍下定決心參賽。故選C。6 C 細(xì)節(jié)理解題。根據(jù)文章第二段“ I didn't do either well.He later informed methat I was not athletic ”可知，作者提到 7 年級的事情是為了證明自己真的沒有運(yùn)動天賦。故選 C。7 A 細(xì)節(jié)理

19、解題。根據(jù)文章第 10 段“ I was one of the final runners to finish.ButI finished! And I got a medal.In fact, I got the same medal as the one that the guy who came in first place had. ”可知，作者堅持到了最后，而且得到了一塊獎牌，雖然不 是第一名，由此可見他成功地跑完了馬拉松。故選 A。8 B 主旨大意題。通讀全文可知，作者在講述自己跑馬拉松的經(jīng)歷，再根據(jù)最后一段“Determined to be myself, move forwar

20、d, free of shame and worldly labels（世俗標(biāo)簽 ）, I can now call myself a marathon winner ”可知，作者成功跑完馬拉松源于 自己的意志。故選 B。C（2018 ，天津卷， C）There's a new frontier in 3D printing that's beginning to come into focus: food.Recent development has made possible machines that print, cook, and serve foods on a m

21、ass scale.And the industry isn't stopping there.Food productionWith a 3D printer, a cook can print complicated chocolate sculptures and beautiful pieces for decoration on a wedding cake.Not everybody can do that it takes yearsof experience, but a printer makes it easy.A restaurant in Spain uses

22、a Foodini to“ re create forms and pieces ” of food that are “ exactly the same，” freeing cooks to complete other tasks.In another restaurant, all of the dishes and desserts it serves are 3D printed ， rather than farm to table.Sustainability （ 可持續(xù)性 ）The global population is expected to grow to 9.6 bi

23、llion by 2050, and some analysts estimate that food production will need to be raised by 50 percent to maintain currentlevels.Sustainability is becoming a necessity.3D food printing could probably contribute to the solution.Some experts believe printers could use hydrocolloids （ 水 解膠體 ） from plentif

24、ul renewables like algae（ 藻類 ） and grass to replace the familiar ingredients（ 烹飪原料 ）.3D printing can reduce fuel use and emissions.Grocery stores of the future might stock“ food ” that lasts years on end, freeing up shelf spaceand reducing transportation and storage requirements.NutritionFuture 3D f

25、ood printers could make processed food healthier.Hod Lipson, a professor at Columbia University,said, “ Food printing could allow consumers to printfood with customized nutritionalcontent, like vitamins.So instead of eating a pieceof yesterday's bread from the supermarket, you'd eat somethin

26、g baked just for you on demand.”ChallengesDespite recent advancements in 3D food printing, the industry has manychallenges to overcome.Currently, most ingredients must be changed to a paste（糊狀物 ） beforea printer can use them, and the printing process is quite time consuming, becauseingredients inter

27、act with each other in very complex ways.On top of that, most of the 3D food printers now are restricted to dry ingredients, because meat and milk products may easily go bad.Some experts are skeptical about 3D food printers, believing they are better suited for fast food restaurants than homes and h

28、ighend restaurants.（ ）9.What benefit does 3D printing bring to food production?A It helps cooks to create new dishes.8 It saves time and effort in cooking.C It improves the cooking conditions.D It contributes to restaurant decorations.（ ）10.What can we learn about 3D food printing from Paragraph 3?A

29、 It solves food shortages easily.9 It quickens the transportation of food.C It needs no space for the storage of food.D It uses renewable materials as sources of food.（ ）11.According to Paragraph 4, 3D printed food .A is more available to consumers10 can meet individual nutritional needsC is more ta

30、sty than food in supermarketsD can keep all the nutrition in raw materials（ ）12.What is the main factor that prevents 3D food printing from spreading widely?A The printing process is complicated.11 3D food printers are too expensive.C Food materials have to be dry.D Some experts doubt 3D food printi

31、ng.（）13. What could be the best title of the passage?A 3D Food Printing: Delicious New Technology12 A New Way to Improve 3D Food PrintingC The Challenges for 3D Food ProductionD 3D Food Printing: From Farm to Table【語篇解讀】本文是一篇科普類短文。文章主要介紹了3D打印技術(shù)在食物上的應(yīng)用取得的進(jìn)展，但目前仍面臨著許多方面的挑戰(zhàn)。13 B推理判斷題。根據(jù)文章 Food producti

32、on中敘述了沒有經(jīng)驗的人可以用3D打印機(jī)做出復(fù)雜的巧克力雕塑和美麗的婚禮蛋糕，以及餐廳能夠用3D打印出所有的菜肴和甜點(diǎn)，從而可以推斷出：3D打印的優(yōu)勢是節(jié)省了做飯的時間和精力。故選Bo14 D 細(xì)節(jié)理解題。根據(jù)文章第三段“ Some experts believe printers could use hydrocolloids （ 水解膠體 ） from plentiful renewables like algae（藻類 ） and grass toreplace the familiar ingredients （烹飪原料）.”可知，3D打印機(jī)可以使用可再生材料作為食物來源。故選D。15

33、 B 推理判斷題。根據(jù)文章第四段“ Food printing could allow consumers to print food with customized nutritional content, like vitamins（食品打印可以讓消費(fèi)者打印定制營養(yǎng)的食物）. ”從而可以推斷出，3D打印出來的食物可以滿足個人營養(yǎng)需求。故選 B16 C 細(xì)節(jié)理解題。根據(jù)文章最后一段“ most of the 3D food printers now are restricted to dry ingredients, because meat and milk products may ea

34、sily go bad.”可知，阻止3D打印食物進(jìn)一步廣泛使用的原因是原料必須是干的，含水多的肉和牛奶不能應(yīng) 用于3D打印因為很容易壞。故選 G17 A 主旨大意題。文章主要介紹了 3D 打印技術(shù)在食物上的應(yīng)用取得了進(jìn)展，但目前仍面臨著許多方面的挑戰(zhàn)。所以用標(biāo)題 3D Food Printing: Delicious New Technology ，故 選 A。【模擬提能組】A(2020屆湖北名師聯(lián)盟6月份內(nèi)部特供卷)Fortune cookies, commonly served after meals at Chinese restaurants in the UI. S., are ch

35、aracterized by a fortune, which is written on a small piece of paper tucked inside the cookie. There are several competing stories about the origin of the fortune cookie. None of them, however, has been proven to be entirely true.One of these stories traces( 追溯)the cookie's origin back to 13th a

36、nd 14th一century China, which was then occupied by the Mongols. According to the legend(傳說),notes of secret plans for a revolution to overthrow the Mongols were hidden in mooncakes that would ordinarily have been filled with sweet bean paste. The revolution turned out to be successful and eventually

37、led to the formation of the Ming Dynasty. This story may sound highly credible, but there seems to be no solid evidence that it inspired the creation of the treats we know of today as fortune cookies.Another account claims that David Jung, a Chinese immigrant living in Los Angeles, created the fortu

38、ne cookie in 1918.Concerned about the poor people he saw wandering near his shop, he made cookies and passed them out free on the streets. Each cookie contained a strip of paper inside with an inspirational quotation on it.However, the more generally accepted story is that the fortune cookie first t

39、urned up in either 1907 or 1914 in San Francisco, created by a Japanese immigrant, Makoto Hagiwara. The fortune cookie was based on a Japanese snack, but Hagiwara sweetened the recipe to appeal to American tastes. He put thank you notes in the cookies andserved them to his guests with tea. Within a

40、few years, Chinese restaurant owners in San Francisco had copied the recipe and replaced the thank you notes with fortune notes. Such fortune cookies became common in Chinese restaurants in the U. S. afterWorld War n .( )1.What did the second and third legends have in common?A. The fortune cookies w

41、ere made to help the poor.B. The fortune cookies were made by immigrants.C. The fortune cookies were totally Chinese.D. The fortune cookies became popular World War n .E. )2.Which word can replace the underlined wordaoverthrow " in Paragraph2?A. defeatB. helpC. evolveD. expand( )3.Which of the

42、following statements about the first legend is NOT true?A Mongols dominated from 1300 to 1400 in China.8 The revolution witnessed the arrival of the Ming Dynasty.C It seems that no specific evidence can be found to prove the legend.D It is one of the half false stories about the fortune cookie.（）4.

43、What is the main idea about article?A. The fortune cookie is gaining more and more popularity after World Warn .8 There are various stories about the fortune cookie after it appeared.C Some interesting legends about the origin of the fortune cookie.D The stories between the fortune cookie and the hu

44、man beings.【語篇解讀】本文介紹了在美國中式餐館里福餅的幾個傳說。1 B 細(xì)節(jié)理解題。由第三段中的內(nèi)容可知，第二個關(guān)于福餅的傳說是David Jung 發(fā)明的，他是“ a Chinese immigrant living in Los Angeles ”；根據(jù)第四段可知，第三個傳說 是一個日本移民 Makoto Hagiwara 發(fā)明的，故選 B項。2 A詞義 猜測題 。 根據(jù) 第二段 的 大意 ， 及文 中 的 關(guān)鍵 信 息 “occupiedby theMongols”“ notes of secret plans for a revolution”“ The revolutio

45、n turned out tobe successful and eventually led to the formation of the Ming Dynasty. ”可推斷， overthrow 的意思是“推翻；打倒”，與defeat 接近。3 A 細(xì)節(jié)理解題。根據(jù)第二段中的第一句“ One of these stories traces（ 追溯 ） the cookie's origin back to 13th and 14th century China. ”可知，蒙古人統(tǒng)治中原的時 候應(yīng)該是 1200 to 1400 ，故 A 項符合題意。4 C 主旨大意題。通讀全文可

46、知，本文介紹了三個關(guān)于福餅來源的傳說，因此應(yīng)該選 C 項。B（2019 年蘇錫常鎮(zhèn)一調(diào) ）Exposing living tissue to subfreezing temperatures for long can cause permanent damage.Microscopic ice crystals（ 結(jié)晶體 ） cut cells and seize moisture（ 潮氣 ） ， making donor organs unsuitable for transplantation.Thus， organs can be made cold for onlya few hour

47、s ahead of a procedure.But a set of lasting new antifreeze compounds（化合物 ） similar to those found in particularly hardy（ 耐寒的 ） animals could lengthen organs' shelf life.Scientists at the University of Warwick in England were inspired by proteins in some species of Arctic fish ， wood frogs and ot

48、her organisms that prevent blood from freezing ， allowingthem to flourish in extreme cold.Previousresearch had shown thesenaturalantifreezemolecules（ 分子 ） could preserve rat hearts at 1.3 degrees Celsiusfor up to 24 hours.But these proteins are expensive to extract(提取 ) and highlypoisonous to some s

49、pecies. “ For a long time everyoneassumed you had to makesynthetic(人造的) alternativesthat looked exactly like antifreeze proteins to solvethis problem ，” says Matthew Gibson ， a chemist at Warwick who coauthored the new research. “ Butwe found thatyou can design new molecules that function likeantifr

50、eeze proteins but do not necessarily look like them. ”Most natural antifreeze molecules have a mixture of regions that either attract or repel water.Scientists do not know exactly how this process prevents ice crystal formation ， but Gibson thinks it might throw water molecules into push pull chaost

51、hat prevents them from turning into ice.To copy this mechanism， he and his colleagues synthesized spiral shaped molecules that were mostly water repellent but had iron atoms at their centers that made them hydrophilic， or water loving.The resultingcompounds were surprisingly effective at stopping ic

52、e crystals from forming.Some were also harmless to the roundworm Caenorhabditis elegans(線蟲 ) ， indicating they mightbe safe for other animals.“These compounds are really cool because they are not proteins they are othertypes of molecules that nonetheless can do at least part of what natural antifree

53、ze proteins do ，” says Clara do Amaral ， a biologist at Mount St.Joseph University，who was not involved in the research.Gibson's antifreeze compounds will still needto be tested in humans ， however ， and may be only part of a solution.“We don't havethe whole picture yet ，” do Amaral adds. “I

54、t's not just one magical compound that helps freeze tolerant organisms survive.It's a whole suite of adaptations.”( )5.What will happen if organs are kept for a long time in temperatures below zero?A They will have ice crystal formation inside.B They will not suffer permanent damage.C They w

55、ill have longer shelf life.D They will be fit for transplantation.( )6.What can we learn about natural antifreeze proteins?A They look like Gibson's antifreeze compounds.B They are composed of antifreeze molecules harmless to other species.C They are spiral shaped and have iron atoms at their ce

56、nters.D They can be found in organisms living in freezing cold weather.( )7.How are antifreeze molecules prevented from ice crystals?A By creating compounds both water repellent and water loving.8 By extracting the proteins from some hardy animals.C By making synthetic alternatives like antifreeze p

57、roteins.D By copying spiral shaped molecules mostly water resistant.（）8. What's the main idea of the passage?A Push pull chaos might prevent water molecules from turning into ice.8 The final solution to preserving donor organs has been found recently.C Chemicals inspired by Arctic animals could

58、lengthen organs' shelf life.D Gibson's antifreeze compounds can do what natural antifreeze proteins do.【語篇解讀】本文是一篇說明文。科學(xué)家通過在北極的一些動物身上發(fā)現(xiàn)的一種天然防凍物質(zhì)中獲得靈感，成功研制出新型防凍化合物。9 A 推理判斷題。根據(jù)第一段前兩句“ Exposing liv ing tissue to subfreezing temperatures for long can cause permanent damage.Microscopic ice crystals（結(jié)晶體 ）cut cells and seize moisture（ 潮 氣 ） ， making