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)

《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)》由會員分享，可在線閱讀，更多相關(guān)《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)（14頁珍藏版）》請在裝配圖網(wǎng)上搜索。

1、第4講 主旨大意題 【真題達(dá)標(biāo)組】 A (2019全國卷Ⅱ， 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 “me” time. And like more Americans, she's not alone. A new report foun

2、d 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，but tog

3、ether，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. She returns to work fe

4、eling 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. He likes that he can sit and check his phone in peace or chat up the barkeeper with whom he's on a first－name basis if he wants to have a

5、 little interaction(交流). “I reflect on how my day's gone and think about the rest of the week，” he said. “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 like to eat alone. There was a time when people may have felt

6、awkward about asking for a table for one，but those days are over. Now，we have our smartphones to keep us company at the table. “It doesn't feel as alone as it may have before all the advances in technology，” said Laurie Demerit, whose company provided the statistics for the report. (　　)1.What are t

7、he 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 time on her own. D．To collect dat

8、a 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.

9、B．The 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

10、題。根據(jù)文章第四段“He likes 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, l

11、eaving me only two 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 teacher required 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 athletic

12、” stuck with me for 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 fi

13、nd the finish line.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 I stopped to readjust.Not the start I wanted! At mile 3, I passed a sign: “GO FOR IT, RUNNERS！” By mile 17, I became out of breath a

14、nd the once injured ankle hurt badly.Despite the 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

15、 on running. I was one of the final runners to finish.But I 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. 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”． (　　)

16、5.A month before the marathon, the author ________. A．was well trained B．felt scared C．made up his mind to run D．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

17、not talented in sports. D．To share a precious memory. (　　)7.How 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 wit

18、h a great effort of will. C．Failure is the mother of success. D．One is never too 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

19、 informed me that 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)理解題。根據(jù)文章第10段“I was one of the final runners to finish.But I 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

20、。 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 forward, 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 devel

21、opment has made possible machines that print, cook, and serve foods on a mass scale.And the industry isn't stopping there. Food production With 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

22、 years of experience, but a printer makes it easy.A restaurant in Spain uses 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.

23、 Sustainability(可持續(xù)性) The global population is expected to grow to 9.6 billion by 2050, and some analysts estimate that food production will need to be raised by 50 percent to maintain current levels.Sustainability is becoming a necessity.3D food printing could probably contribute to the solution.S

24、ome experts believe printers could use hydrocolloids (水解膠體) from plentiful 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 space and r

25、educing transportation and storage requirements. Nutrition Future 3D food printers could make processed food healthier.Hod Lipson, a professor at Columbia University, said, “Food printing could allow consumers to print food with customized nutritional content, like vitamins.So instead of eating a

26、piece of yesterday's bread from the supermarket, you'd eat something baked just for you on demand.” Challenges Despite recent advancements in 3D food printing, the industry has many challenges to overcome.Currently, most ingredients must be changed to a paste(糊狀物) before a printer can use them, an

27、d the printing process is quite time－consuming, because ingredients interact 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, be

28、lieving they are better suited for fast food restaurants than homes and high－end restaurants. (　　)9.What benefit does 3D printing bring to food production? A．It helps cooks to create new dishes. B．It saves time and effort in cooking. C．It improves the cooking conditions. D．It contributes to res

29、taurant decorations. (　　)10.What can we learn about 3D food printing from Paragraph 3? A．It solves food shortages easily. B．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

30、－printed food ________. A．is more available to consumers B．can meet individual nutritional needs C．is more tasty than food in supermarkets D．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 i

31、s complicated. B．3D food printers are too expensive. C．Food materials have to be dry. D．Some experts doubt 3D food printing. (　　)13.What could be the best title of the passage? A．3D Food Printing: Delicious New Technology B．A New Way to Improve 3D Food Printing C．The Challenges for 3D Food Pr

32、oduction D．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)。 9．B　推理判斷題。根據(jù)文章Food production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B。 10．D　細(xì)節(jié)理解題。根據(jù)文章第三段“Some experts believe printers could use hydrocollo

33、ids (水解膠體) from plentiful renewables like algae(藻類) and grass to replace 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。 11．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

34、人營養(yǎng)需求。故選B。 12．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 easily 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C。 13．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 T

35、echnology，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 U．S., are characterized 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 fortu

36、ne 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－ and 14th－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

37、hidden in mooncakes that would ordinarily have been filled with sweet bean paste. The revolution turned out to be successful and eventually 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 tre

38、ats we know of today as fortune cookies. Another account claims that David Jung, a Chinese immigrant living in Los Angeles, created the fortune 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 contain

39、ed a strip of paper inside with an inspirational quotation on it. However, the more generally accepted story is that the fortune cookie first turned 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 Ha

40、giwara sweetened the recipe to appeal to American tastes. He put thank－you notes in the cookies and served them to his guests with tea. Within a few years, Chinese restaurant owners in San Francisco had copied the recipe and replaced the thank－you notes with fortune notes. Such fortune cookies becam

41、e common in Chinese restaurants in the U．S. after World War Ⅱ. (　　)1.What did the second and third legends have in common? A．The fortune cookies were made to help the poor. B．The fortune cookies were made by immigrants. C．The fortune cookies were totally Chinese. D．The fortune cookies becam

42、e popular World War Ⅱ. (　　)2.Which word can replace the underlined word “overthrow” in Paragraph 2? A．defeat B．help C．evolve D．expand (　　)3.Which of the following statements about the first legend is NOT true? A．Mongols dominated from 1300 to 1400 in China. B．The revolution witnessed the arriv

43、al 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.What is the main idea about article? A．The fortune cookie is gaining more and more popularity after World War Ⅱ. B．There are vario

44、us 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 human 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

45、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“occupied by the Mongols”“notes of secret plans for a revolution” “The revolution turned out to be 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

46、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

47、 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 only a few hours 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

48、' shelf life. Scientists at the University of Warwick in England were inspired by proteins in some species of Arctic fish，wood frogs and other organisms that prevent blood from freezing，allowing them to flourish in extreme cold.Previous research had shown these natural antifreeze molecules(分子) coul

49、d preserve rat hearts at－1.3 degrees Celsius for up to 24 hours.But these proteins are expensive to extract(提取) and highly poisonous to some species.“For a long time everyone assumed you had to make synthetic(人造的) alternatives that looked exactly like antifreeze proteins to solve this problem，” says

50、 Matthew Gibson，a chemist at Warwick who coauthored the new research.“But we found that you can design new molecules that function like antifreeze proteins but do not necessarily look like them.” Most natural antifreeze molecules have a mixture of regions that either attract or repel water.Scientis

51、ts do not know exactly how this process prevents ice crystal formation，but Gibson thinks it might throw water molecules into push－pull chaos that prevents them from turning into ice.To copy this mechanism，he and his colleagues synthesized spiral－shaped molecules that were mostly water－repellent－but

52、had iron atoms at their centers that made them hydrophilic，or water－loving.The resulting compounds were surprisingly effective at stopping ice crystals from forming.Some were also harmless to the roundworm Caenorhabditis elegans(線蟲)，indicating they might be safe for other animals. “These compounds

53、are really cool because they are not proteins－they are other types of molecules that nonetheless can do at least part of what natural antifreeze 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

54、need to be tested in humans，however，and may be only part of a solution.“We don't have the whole picture yet，” do Amaral adds.“It'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

55、 in temperatures below zero? A．They will have ice crystal formation inside. B．They will not suffer permanent damage. C．They will 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 compo

56、unds. B．They are composed of antifreeze molecules harmless to other species. C．They are spiral－shaped and have iron atoms at their centers. 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 b

57、oth water－repellent and water－loving. B．By extracting the proteins from some hardy animals. C．By making synthetic alternatives like antifreeze proteins. 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

58、molecules from turning into ice. B．The final solution to preserving donor organs has been found recently. C．Chemicals inspired by Arctic animals could 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?？茖W(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

59、質(zhì)中獲得靈感，成功研制出新型防凍化合物。 5．A　推理判斷題。根據(jù)第一段前兩句“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.”可知，長期保存在零攝氏度以下的器官內(nèi)會形成冰晶體。 6．D　推理判斷題。根據(jù)第二段第一句“…proteins i

60、n some species of Arctic fish，wood frogs and other organisms that prevent blood from freezing，allowing them to flourish in extreme cold.”可知，這種天然的防凍蛋白可以在一些生活在嚴(yán)寒氣候中的生物體中找到。 7．A　推理判斷題。根據(jù)第三段第一句“Most natural antifreeze molecules have a mixture of regions that either attract or repel water.”可知，防凍分子通過形成既吸

61、水又防水的化合物防止結(jié)晶體的形成。 8．C　主旨大意題。根據(jù)第一段最后一句“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.”可知，本文主要介紹了科學(xué)家受到耐寒動物的啟發(fā)，研制出可延長器官保存期限的化合物。 C (長春市普通高中2019年高三質(zhì)量監(jiān)測二) Next time you go shopping, keep in mind that ther

62、e may be hidden cameras analyzing your habits.According to a 2015 survey of 150 managers from Computer Services Corporation, a quarter of British shops use facial recognition software to collect data on shopper behavior. With concerns that face－recognition cameras “are kind of invasive(冒犯的)”， Briti

63、sh analysis firm Hoxton Analytics has come up with a new way of measuring footfall (客流)—by filming people's shoes.The technology can collect a large amount of personal information.“We have cameras at 50cm off the ground and they point down so they are less invasive than facial recognition，” Duncan M

64、ann, Hoxton's officer said. As modern cities get fuller—70 percent of the population will live in urban areas by 2050—cameras and other technologies are taking over public spaces and collecting our data.Their purpose is to keep people safe, provide efficient services and prevent disasters and crime

65、s. But some are not happy with the cameras as far as their privacy(隱私) is concerned.“Very few of us have any real concept of what data smart cities are gathering，” said Renate Samson. We begin giving away data as soon as we wake up.When we enter the transport system, we are giving away even more d

66、etails about ourselves through smart cards, mobile phones or credit cards. Nick Millman, director at a consulting firm thinks statistics are the key to the privacy concern.He used the example of Google Maps, which is to monitor the flow of traffic in Stockholm.He explained, “It is basically adding privacy controls to statistics so that you only see the data you need to know about.” In this case, Google gets enough data to improve traffic but not so much that it shows individual journey patterns