Unit 1 Period 1Starting & Understanding ideas同步课时练习 原卷
2021-2022 学年上学期高一英语同步精品课堂(外研版新教材必修第二册)
Unit 1 Period 1Starting out & Understanding ideas 同步课时练习原卷版
一、单句语法填空
1.Plowing the field is the conventional means to grow crops in China, typical _______ the
Chinese farming for thousands of years.
2.Roast food may make us suffer _______ heat, according _______ traditional Chinese
medicine.
3.The injured ___________(suffer) from the traffic accident are lying in the hospital at the
moment.
4. Life seemed ____________ (horrible) unfair.
5.Having a glass of water first in the morning helps rid our body of __________ (poison)
substances that have been stored overnight.
6. As a war reporter, Jenny went through a lot of _____________ (adventure) experiences, which
contributed to her rich experience in her job.
7.Known ______ a writer, Jin Yong, whose real name is Zha Liangyong, is well-known ______
Chinese people ______ his wonderful works.
8. We encourage students ________________ (participate) fully in the running of the college.
9.Hangzhou is such an impressive city that it often makes a strong ___________(impress) on
visitors and its sights never fail to attract many tourists.
10.Jack failed in the exam. _________ my opinion, he is more lazy than stupid.
二、完成句子
1.他开会常迟到,这使我们很生气。(typical)
______________________________________________________ , which makes us very angry.
2.自去年以来,为当地人建造了许多新房子。
________________________________________________ for the local people since last year.
3.所有的学生都坐在教室里,等候着他们的新老师。(非谓语作状语)
All the students sat in the classroom, _____________________________________________.
4.每次看到这张老照片,它总是让我想起我的童年。(remind)
Every time I see this old photo, ______________________________________________.
5.我想在这个世界上没有什么比健康更重要了。
In my opinion, nothing is ______________________ in the world. (比较级)
三、阅读理解
A
Cecilia Chiang, whose San Francisco restaurant, the Mandarin, introduced American
diners in the 1960s to the richness and variety of authentic Chinese cuisine, died on Wednesday at
her home in San Francisco.
Ms. Chiang was not a chef, nor was she a likely candidate to run a restaurant. She was born
near Shanghai in 1920 as the seventh daughter in a wealthy family. After her parents died, Cecilia
managed the businesses' finances while still in her teens.
Ms. Chiang came to the United States from China to flee the Japanese during World War Ⅱ,
traveling nearly 700 miles on foot. Once in San Francisco, she met two Chinese acquaintances
who wanted to open a restaurant. Ms. Chiang agreed to put up a huge deposit. But when the two
women quit, Ms. Chiang found to her honor that the deposit was not refundable(可退还的).
She took a deep breath and decided to open the restaurant herself. "I began to think that if I could
create a restaurant with Western-style service and the dishes that I was most familiar with -the
delicious food of northern China — maybe my little restaurant would succeed," she wrote in her
book.
The Mandarin , which was opened in 1962 as a 65 -seat restaurant, introduced customers to
mainly Sichuan9 Shanghai and Canton dishes. The early days were difficult. But little by little,
Chinese diners, and a few Americans, came regularly. Overnight the tables filled and became a
huge success.
Ms. Chiang continued to work as a restaurant consultant into her 90s. " I think I changed
what average people know about Chinese food," Mrs. Chiang wrote. "They didn't know China was
such a big country. "
1.When did Ms. Chiang start to manage the businesses' finances?
A.In the 1920s. B.In the 1930s. C.In the 1950s. D.In the 1960s.
2.What does paragraph 3 mainly talk about?
A.When Ms. Chiang came to the US. B.How Ms. Chiang earned her deposit.
C.What Ms. Chiang wrote in her book. D.Why Ms. Chiang opened her restaurant.
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