2023年郫县考研《英语一》押题密卷含解析.docx
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1、3. B 3、1. C2. B3. C4. D4、1. B2. D3. A5、1. C2. A3. A4. D6、1 . a2. watching3. By 或 for4. However5. yearly6. them7. delayed8. punctuality9. which10. before7、1. coming2. was listening3. . before4. who5. , when6. memorized7. nothing8. . the youngestSection III Translation8、1. D2. E3. G4. A5. F9、1. E2. B3
2、. D4. A5. G11、A. gratefulB.surprisedC , angryD. noisy12、A. wayB.processC. operationD. life13、A. watchB.smileC. listenD. understand14、 A. classB.goalC. abilityD. reason15、A. beganB.agreedC. foundD. shared16、A. arguedB.attendedC. witnessedD. accepted17、A. found outB.thrown awayC. brought upD. held out
3、18、A. giveB.accomplishC. spendD. accompany19、A. completeB.necessaryC. enoughD. typical20 A. calledB.carriedC. searchedD. createdSection II Reading ComprehensionPart ADirections:Read the following four texts. Answer the questions below each text by choosing A, B, C or D. Mark your answers on the ANSW
4、ER SHEET. (40 points)Text 1Jeremy Baras remembers the first time he ever saw a pop-up restaurant. The 26-year-old entrepreneur was on vacation in England four years ago and had to look up at the London Eye Ferries wheel to see it. Hanging above him was a capsule(航天舱) full of diners who were served a
5、 new course each time a revolution was made. “I thought that was the coolest thing ever”, he says. Baras, who founded PopUpR in 2012 to promote the idea of pop-up restaurants in the USA, has been studying them ever since.Pop-ups, which have been around since at least the early 2000s, are open anywhe
6、re from a few hours to several months, but their defining feature is that they are temporary. They may be only a tiny part of the $709 billion U.S. restaurant industry, but pop-ups have gotten a boost in recent years as a lower-cost, lower-risk way for entrepreneurs to test the waters. Some restaura
7、nt owners see them as a way to renew interest in existing locations. And some struggling cities, like Oakland, California, have turned to them to help revitalize local economies impacted by the recession(衰退).The concept has been especially popular with up-and-coming chefs who want to test-drive as a
8、 menu concept without investing a fortune in a permanent space. Your cooks and chefs are really talented, but they,re stuck in the back of somebody elses kitchen cooking somebody else9s menu, says Zach Kupperman, chief businessman officer and co-founder of Dinner Lab.Chefs in Dinner Lab cook in the
9、middle of space, give a brief introduction about the menu and themselves - and then bravely listen to diner feedback afterward. Pop-ups5 temporary nature also allows restaurateurs to charge a deposit to make sure the diners will show up.Of course, trends in the food industry come and go quickly, and
10、 there is no guarantee that diners wont tire of the concept. Some entrepreneurs have resorted to even weirder locations - in a former limestone mine, say, or at the top of a crane 一 to keep customers interested. “Its not quite part of the mainstream economy yet. says Baras.1、What does the underlined
11、 part “a revolution was made“ in Paragraph One possibly mean?A. Chefs designed creative dishes.B. Diners tasted food in a new and creative way.C. The capsule containing diners made a circle.D. Great changes were made in the food industry.2、Perspective chefs are drawn to pop-ups due to the fact that.
12、A. pop-ups are becoming increasingly popular with diners worldwideB. they have the desire to explore a safer way to make a livingC. their investment in pop-ups will bring them a long-lasting fortuneD. pop-ups provide a changeable test field for talented chefs9 creativity3、 The writers purpose of wri
13、ting the passenger is.A. to appeal to people to dine out in pop-up restaurantsB. to give a brief introduction of pop-up restaurantsC. to warn business owners of the appearance of pop-up restaurantsD. to foresee the future of pop-up restaurants9 developmentText 2An image is worth a thousand kilos? Ok
14、ay, so maybe not a thousand kilos, exactly, but a study shows how a photo diary can keep dieters motivated, making them more likely to achieve their target weight.Elias Kuzmar Daza, a medical professional from Colombia, studied the motivation levels of patients on weight loss programs at a nutrition
15、 clinic.Different measurements were taken of the patients each week, including body mass index (指标)food and exercise diaries, etc. to record their progress. In addition, full-body photographs were taken each week, which proved to be very motivating and a key factor in patients completing the full pr
16、ogram.Over the course of the sixteen-week program, a full ninety percent of patients, aged between 16 and 72, saw the treatment through to the end, with seventy percent successfully meeting their weight loss aims. Among those monitored, one measurement proved particularly motivating: waistline.This
17、finding indicates that the majority of the patients who attended the clinic did so motivated by image, rather than any underlying condition. It should be pointed out that eighty percent of them were female.Another useful finding of this study was that patients did not necessarily need to attend the
18、clinic in person for the program to be effective. A support line was set up, which patients could call to submit their measurements. They also took and sent their own full-body photographs to the researcher. Fifty percent of patients completed the program in this way.Summarizing the findings, Kuzmar
19、 says: “What patients want is a photo, rather than cold numbers.These photos serve as visual confirmation that all their hard work is paying off, encouraging them on to further weight loss.1、What is the purpose of the study?A. To show losing weight is very easy.B , To compare several ways to lose we
20、ight.C. To prove the effect of images in weight losing.D. To see how many people can lose weight successfully.2、How many patients in the clinic reached their weight-loss goals?A. 50%.B. 70%.C. 80%,D. 90%.3、What can give people most motivation when they are trying to lose weight?A. Friends9 encourage
21、ment.B. Others9 strong muscles.C Their slimmer waistline.D. Their standard blood pressure.4、What must the patients do to complete the weight-loss program?A. Go to the clinic every week.B , Call to submit their measurements.C , Report to the professional every day.D. Take full-body photographs each w
22、eek.Text 3Freelance writers WantedAssociated Content is an online publishing platform that enables anyone to earn money by writing articles on the Web.Writing for AC is a great work opportunity for students, stay-at-home parents and freelance writers -you can work on your own time and submit papers,
23、 reviews, essays, etc. on any topic that you have interest in. This is a job you can do from anywhereall you need is access to the Internet.Heres how you get started:1) Go to .2) Follow the instructions to register.3) Fill in your profile(简介),making note of your previous experience and your areas of
24、 experience (if any).4) Start submitting articles. Youll begin earning money as soon as your articles are published and the amount is based on the page views it receives.In addition to our own library of content, we have hundreds of partners (Partner Content Team) who work with AC to obtain high-qua
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