浙江省宁波市北仑中学2023-2024学年高二上学期期初考试英语试题

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北仑中学 2023 学年第一学期高二年级期初考试英语试卷

（全年级+外高班使用）

选择题部分

第一部分：听力(共两节，满分 30 分)

第一节(共5小题；每小题 1.5 分,满分 7.5 分)

听下面 5段对话。每段对话后有一个小题，从题中所给的 A、B、C三个选项中选出最

佳选项，并标在试卷的相应位置。听完每段对话后，你都有 10 秒钟的时间来回答有关小题

和阅读下一小题。每段对话仅读一遍。

1. What day is it today?

A. Saturday. B. Sunday C. Monday

2. What is Michael?

A. teacher. B. A lawyer. C. An accountant

3. What does the man mean?

A. Ask Sally for the address B. Send the mail to Sally. C. Call Linda directly.

4. What are the speakers probably talking about?

A. A photograph. B. A textbook C. A TV set

5. Where will the speakers meet?

A. At the station. B. At the cinema. C. At the church

第二节（共 15 小题；每小题 1.5 分，满分 22.5 分）

听下面 5段对话或独白。每段对话或独白后有几个小题，从题中所给的 A、B、C 三个

选项中选出最佳选项，并标在试卷的相应位置。听每段对话或独白前，你将有时间阅读各

个小题，每小题 5秒钟；听完后，各小题将给出 5秒钟的作答时间。每段对话或独白读两遍。

听第 6段材料，回答第 6、7题。

6. When will the woman have a class?

A. At 3:00 B. At 3:15 C. At 5:00

7. What will the woman do first after lunch?

A. Go to work. B. Play soccer. C. Study in the library

听第 7段材料，回答第 8 至 9 题。

8. What's the probable relationship between the speakers?

A. Waitress and customer. B. Doctor and patient C. Mother and son

9. What would the boy like to have?

A. Some ice cream. B. Some peas C. Some vegetables

听第 8段材料，回答第 10 至 12 题。

10. What does the woman plan to do?

A. Paint her house. B. Buy a new house C. Expand her house

11. What might Don work as?

A. A singer. B. A dentist C. A pilot

12. Where is the woman going now?

A. Her home. B. A music hall C. A store

听第 9段材料，回答第 13 至16 题。

13. Why didn't the woman go climbing?

A. She was worn out. B. She lost touch with others

C. She loved the scene at the bottom

14. What was the woman doing when she saw a dolphin?

A. Relaxing on the beach. B. Sailing in a boat C. Diving

15. What made the woman give up doing bungee jumping?

A. Her health. B. Her fear C. Equipment problems

16. What did the woman like most about her vacation?

A. Taking photos. B. Visiting the caves C. Playing with the dolphin

听第 10 段材料，回答第 17 至20 题。

17. When is a prom held?

A. At the start of college B. In the middle of the term

C. At the end of high school or college

18. Where did the prom begin in most people's mind?

A. In America. B. In Canada C. In Australia

19. Why is the prom important in the students’ lives?

A. It's the sign of becoming an adult

B. It's an old tradition in many countries

C. It marks the start of living on their own

20. Who will traditionally pay for the tickets for the prom?

A. Schools. B. Students. C. Parents

第二部分阅读理解 (共两节，满分 50 分)

第一节 (共 15 小题；每小题每小题 2.5 分,满分 37.5 分)

阅读下列短文，从每题所给的从每题所给的 A、B、C、D四个选项中出最佳选项。

Skip the West End and discover some exciting, theatrical treasures—maybe in a pub or under

a railway station—in one of London’s many alternative theatres. If you want to experience the

glorious rush of discovering a five-star show in a 50-capacity auditorium, for a £ 10 ticket, off-West

End is the way to go.

Theatre 503

Through the always-buzzing Latchmere Pub, up a very narrow staircase, and beyond a dinky

foyer(门厅), you will find yourself at Theatre 503. It can hold 63 people at a time, which is a tight

squeeze even then. But it’ s well worth the intimacy(亲密感) that you’ll necessarily share with your

neighbour for the outstanding productions.

King’s Head Theatre

Perhaps the perfect example of London pub theatre, the King’s Head has been in business

since the 1970s. The King’s Head is consistent only in its stubborn refusal to be pigeonholed( 归类)

or, indeed to be made into anything else. It feels like London theatre’s uncle who still wears ripped

jeans and listens to cool music, refusing to give up its idealistic integrity for something perhaps

more sensible but far less fun.

Soho Theatre

An institution that hardly needs introducing, Soho Theatre has been at the forefront for new

writing and comedy for decades, producing some of the most exciting new talent on the scene

today. As the name suggests, the theatre sits in the centre of Soho, and its bar has become a hub for

artists and audiences alike.

Vaults Theatre

A truly unique place made up of eleven disused train tunnels below Waterloo station, with an

atmosphere all of its own. Not only is Vaults Theatre home to some of the most thrilling immersive

and alternative theatre, it’s also leading the way in accessibility, offering a pay-what-you-can ticket

price on Wednesdays and Sundays as of Autumn 2022.

21．What is mentioned about Theatre 503?

A. Its creator. B. Its history. C. Its capacity. D. Its popularity.

22．What does King’s Head Theatre feature?

A. Keeping itself. B. Reasonable price.

C. Being more sensible. D. Beauty in appearance.

23．Which of the following made use of abandoned railways?

A. Theatre 503. B. King’s Head Theatre. C. Soho Theatre. D. Vaults Theatre.

Kyra Peralte thought keeping a diary during the pandemic might help her sort out her

complicated feeling. In April 2020, the mother of two in Montclair, New Jersey, started writing

frankly about the challenges of balancing work, marriage and motherhood during a global crisis.

Peralte wanted to know how other women were doing. “I wanted an interaction that felt

human,” so she invited women from near and far to fill the remaining lined pages of her black-and-

white marbled composition notebook with their own pandemic tales. She named the project The

Traveling Diary. She came up with a system: Each person gets to keep the diary for three days and

fills as many pages as she wishes. Then she is responsible for mailing it to the next person, whose

address Peralte provides.

So far, more than 2,000 women from 30 countries have participated, some as far away as

South Africa and Australia. More than 50 of these notebooks are currently in circulation, and about

20 completed ones are back in Peralte’s possession.

It felt meaningful to pass on something so personal. It felt like these were women that they had

known even though they didn’t know them at all. Some did get to meet the women whose stories

they read, through a virtual get-together that Peralte organized. Peralte often hosts Zoom events so

the women get the chance to get to know one another more, share stories and connect more closely.

Some of the women have even become close friends.

Peralte feels a strong bond with the people who filled its pages, none of whom she would have

otherwise known. Her spontaneous ( 自发的) idea has had a profound effect on her and the other

women who were part of it. “The Traveling Diary,” she says, “is making sisters out of strangers.”

24．Why did Peralte start The Traveling Diary?

A. To help sort out her feeling. B. To finish her pages of notebook.

C．To have an interaction with other women. D. To write a book covering pandemic tales.

25．What do we know about the project?

A. It has become popular across the world.

B. Each woman keeps the diary at least three days.

C. Each person fills pages based on Peralte’s wishes.

D. It requires Peralte to post the diary to the next person.

26．What can be inferred about participants from the last two paragraphs?

A. They are totally strangers before. B. They often hold parties themselves.

C. They have met each other in real life. D. They have been known to Peralte before.

27．Which of the following best describes Kyra Peralte?

A. Generous and tolerant. B. Creative and helpful.

C. Romantic and imaginative. D. Demanding and adventurous.

While for many a chef, serving up the fanciest and most delicious meals is the final aim,

Rudolf Brand has an extra mission: fighting food waste. He believes that with his dishes, he can

have a big impact: not just on people’s taste buds ( 味蕾), but also on their way of thinking about

food and food waste.

With 22 years of experience, including Michelin-starred restaurants in London and

Amsterdam, he has seen a lot of food wasted in his career. So what is the best way to prevent this?

For him, it really comes down to one essential thing: “Rather than thinking about what new meals

you want to cook, look at the remnants—what’s available, and then make a menu. This is what

every chef should do.”

He’s clear on his solution: “Lose that fanciness, and look at the quality of the product and the

flavor,” Rudolf explains. “There are too many chefs who are trying to be too fancy. They want to

have only the biggest sea fish no matter what. Or they make a dish with only the heart of the

cabbage, only using the most delicate leaves and then they throw away the rest.” He shakes his

head at the idea of such waste.

He knows that one of his suppliers—a local farm—is left with a growing food mountain when

top Michelin-starred chefs only buy the prized cuts of meat instead of ordering the entire leg. In

just three or four weeks, the farm is left with 1,000 legs of lamb in the freezer. “And that’s just one

supplier,” he says.

While other chefs will only accept the best from their suppliers, if something is smaller or

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