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新高考英语时文阅读高二年级专版（含答案解析及原文翻译）

A

Switch up the mealtime routine with lamb, a delicious, healthy alternative to chicken or beef.

We ustralians love lamb. Relatively easy to cook, lamb is succulent and moist when prepared properly and marries well with different flavors and fresh produce. And lamb can really hold its own with spices. While rosemary is a classic seasoning for lamb, oregano and the Moroccan spice harissa are equally great counterparts to pair with different cuts.

When shopping for lamb, look at the color of the meat, which should be rosy. Avoid any cuts

with a brownish tinge. The fat should be creamy white and firm and dry to the touch. It is important to buy the cut suitable for the recipe you have in mind.

During preparation, grilling, broiling, and roasting meat tends to reduce fat; frying anything

is less healthy. Overcooking is the most fatal mistake home chefs make. Dry meat is a buzzkill. Break out your meat thermometer —the perfect temperature for medium rare doneness is 130F.

Always allow the meat to rest after cooking and before serving —30 minutes for a leg of lamb; those precious juices keep the meat moist.

I balance the richness of lamb with fresh seasonal vegetables like fresh peas or a side salad. Roasted Leg of Lamb Encased in Rosemary makes a great presentation at a holiday or dinner party.

Simple and light,Arugula and Shallot Salad is the perfect companion to roasted lamb.

Roasted Leg of Lamb Encased in Rosemary

(Makes 10 servings)

●20 large branches fresh long-stemmed rosemary

●1 4 ?-pound semi-boneless leg of lamb (hip bone removed)

●2 tablespoons olive oil, divided

●4 garlic cloves, finely chopped

●2 tablespoons finely grated lemon zest

●9 24-inch-long strands of kitchen twine

Fresh Mint Sauce:

●1 cup (not packed) fresh mint leaves

●1/2 cup red wine vinegar

●1/2 cup water

●2 tablespoons raw sugar

1. What shouldn’t fresh lamb look like?

A. The color of the meat should be rosy.

B. The fat should be creamy white.

C. The fat should be firm and dry to the touch.

D. Its cuts should be with a brownish tinge.

2. What mistakes professional chefs usually don't make?

A. Broiling lamb.

B. Overcooking lamb.

C. Grilling lamb.

D. Frying lamb.

3. What kind of food does the author usually use to balance the richness of mutton?

A. Dessert.

B. Fresh meat.

C. Pepper.

D. Vegetables or salad.

4. Where is this passage most likely from?

A. Adairy.

B.Aguidebook.

C.A novel.

D.Amagazine.

【答案】1~4 DBDB

【解析】本文是一篇应用文，介绍了做迷迭香烤羊腿所应做的准备。

1. 细节理解题。根据第二段第一句“When shopping for lamb, look at the color of the meat, which should be rosy.”可知，新鲜的羊肉颜色应该是红润的，不选A；根据第二段第三句“The fat should be creamy white...”可知，新鲜的羊肉脂肪应该是乳白色的，不选B；根据第二段第三句“...firm and dry to the touch”可知新鲜的羊肉摸起来结实，且肉是干的，不选C；再根据第二段第二句“Avoid any cuts with a brownish tinge.”可知，买羊肉应避免任何带褐色的切口，说明不新鲜，故选D。

2. 推理判断题。根据第三段第二句“Overcooking is the most fatal mistake home chefs make.”可知，烹调过度是家庭厨师最致命的错误，由此推测，专业厨师一般不会犯这样的错误，故选B。

3. 细节理解题。根据最后一段第一句“I balance the richness of lamb with fresh seasonal vegetables like fresh peas or a side salad.”可知，作者常用新鲜的时令蔬菜来平衡羊肉的肥腻，如新鲜豌豆或沙拉，故选D。

4. 文章来源题。本文主要介绍了选羊肉的注意事项及介绍了迷迭香烤羊腿应做哪些准备工作，再审视选项，可推测本文最有可能来自指导类书籍，故选B。

【词汇积累】

alternative [??l?t??n?t?v] n. 可供选择的事物

succulent [?s?kj?l?nt] adj. 汁多味美的；肉质的；多汁的

counterpart [?ka?nt?pɑ?t] n. 对应的事物；职位(或作用)相当的人

recipe [?res?pi] n. 烹饪法；食谱

broil [br??l] v. 烤，焙(肉或鱼)

【句法剖析】

1. When shopping for lamb, look at the color of the meat, which should be rosy.

句意：买羊肉的时候，看看肉的颜色，应该是红润的。

句子分析：此句中含有when 引导的时间状语从句，省略了主语和be 动词you are。主句是一个祈使句，后面又有一个which 引导的非限定性定语从句，修饰the color of the meat。

2. It is important to buy the cut suitable for the recipe you have in mind.

句意：重要的是买到适合你心中食谱的切法。

句子分析：此句中It 做形式主语，真正的主语为to buy the cut suitable for the recipe you have in mind，其中含有一个定语从句，修饰前面的先行词the recipe，省略关系代词that。积累词组have sth in mind“在考虑；想要”。

B

Woman Reveals How She Lost 4 Stone in 8 Months

Weight loss plans come in various forms. This woman created her own diet plan when she

didn’t see results. How did she lose four stone in eight months?

A woman is telling all about how she created her own diet plan and weight loss ethos ①to

lose four stone.

Karen Daly, an Irish mum to two boys, Aaron, 11, and Jamie, 8, achieved an incredible

weight loss feat ②, creating her own diet plan.

She lost an amazing four stone in eight months back in 2008, creating her own technique for permanent weight loss.

Karen has named herself the “Master of Weight Loss”, and is now teaching her diet plan to

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