2015年12月英语四级第二套阅读真题答案【完整版】
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For many American, 2013 ended with an unusually bitter cold spell. Late November and December 36 early snow and bone-chilling temperatures in much of the country, part of a year when, for the first time in two 37 , record-cold days will likely turn out to have outnumbered record-warm ones. But the U.S. was the exception: November was the warmest ever 38 , and current data indicates that 2013 is likely to have been the fourth hottest year on record.
Enjoy the snow now, becau 39 are good that 2014 will be even hotter, perhaps the hottest year since records have been kept. That’s becau, scientists are predicting, 2014 will be an El Niño year.
El Niño, Spanish for “the child”,40 when surface ocean waters in the southern Pacific become abnormally warm. So large is the Pacific, covering 30% of the planet’s surface, that the41 energy generated by its warming is enough to touch off a ries of weather changes around the world.El Niño
are 42 with abnormally dry conditions in Southern Asia and Australia. They can lead to extreme rain in parts of North and South America, even as southern Africa 43 dry weather. Marine life maybe affected too: EI Ninos can 44 the rising of the cold,
mutrient-rich(营养丰富的) water that supports large fish 45 , and the unusually warm ocean temperature can destroy coral(珊瑚).
A) additional I) logically
B) associated J) occurs
C) bore K) populations
D) chances L) realize
E) communicated M) reduce
F) decades N) saw
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G) experiences O) specific
H) globally
答案：NFHDJ ABGMK
How to Eat Well
A)Why do so many Americans eat tons of procesd food, the stuff that
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is correctly called junk(垃圾) and should really carry warning labels?
B)I t’s not becau fresh ingredients are hard to come by Supermarkets
offer more variety than ever, and there are over four times as many
famers’ markets in the U.S. as there were 20 years ago. Nor is it for lack of available information. There are plenty of recipes(食谱), how-to videos and cooking class available to anyone who has a
computer, smartphone or television. If anything the information is
overwhelming.
C)And yet we aren’t cooking. If you eat three meals a day and behave
like most Americans, you probably get at least a third of your daily calories(卡路里) outsides the home. Nearly two-thirds of us grab fast food once a week, and we get almost 25% of our daily calories from snacks. So we’re eating out or taking in, and we don’t sit down—or we do, but hurry.
D)Shouldn’t preparing—and consuming—food be a source of comfort,
pride, health, well-being, relaxation, sociability? Something that
connects us to other humans? Why should we want to outsource(外包) this basic task, especially when outsourcing it is so harmful?
E)When I talk about cooking,I’m not talking about creating elaborate
dinner parties or three-day science projects. I’m talking about
simple, easy, everyday meals. My mission is to encourage green
hands and tho lacking time or money to feed themlves. That
means we need modest, realistic expectation, and we need to teach
people to cook food that’s good enough to share with family and friends.
F)Perhaps a return to real cooking needn’t be far off. A recent Harris
poll revealed that 79% of Americans say they enjoy cooking and 30% “love it”; 14% admit to not enjoying kitchen work and just 7%
won’t go near the stove at all. But this doesn’t necessarily translate to real cooking and the result of this survey shouldn’t surpri
anyone; 52% of tho 65 or older cook at home five or more times per week; only a third of young people do.
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G)Back in the 1950s most of us grew up in houholds where Mom
cooked virtually every night. The intention to put a home-cooked meal on the table was pretty much universal. Most p eople couldn’t afford to do otherwi.
H)Although frozen dinners were invented in the 40s, their popularity
didn’t boom until televisions became popular a decade or so later.
Since then packaged, pre-prepared meals have been what’s for
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dinner. The microwave and fast-food chains were the biggest
catalysts(催化剂),but the big food companies—which want to ll
anything except the raw ingredients that go into cooking—made the home cook an endangered species.
I)Still, I find it strange that only a third of young people report
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preparing meals at home regularly. Isn’t this the same crowd that rails against procesd junk and champions craft cooking？And isn’t this the generation who say they’re concerned about their health and the wee-being of the planet? If the are truly the values of many young people, then tier behavior doesn’t match their beliefs.
J)There have been half-hearted but well-publicized efforts by some food campaigns to reduce calories in their procesd foods, but the Standard American Diet is still the polar opposite of the healthy,
mostly plant-bad diet that just about every expert says we should be eating. Considering that the governments standards are not nearly ambitious enough, the picture is clear: by nor cooking at home,
we’re not eating the right t hings, and the conquences are hard to overstate.
K)To help quantify(量化) the costs of a poor diet, I recently tried to estimate this impact in terms of a most famous food, the burger(汉堡包). I concluded that the profit from burgers is more than offt(抵消) by the damage they cau in health problems and environmental harm.
L)Cooking real food is the best defen —not to mention that any meal you’re likely to eat at home contains about 200 fewer calories than one you would cat in a restaurant.
三八多面手M)To tho Americans for whom money is a concern, my advice is simple;
好看的图片风景Buy what you can afford, and cook it yourlf. The common
附子毒性prescription is to primarily shop the grocery store, since that’s where fresh produce, meat and afood, and dairy are. And to save money and still e at well you don’t need local organic ingredients; all you need is real food. I’m not saying local food isn’t better, it is. But there is plenty of decent food in the grocery stores.
N)The other ctions you should get to know are the frozen foods and the canned goods. Frozen produce is still produce; canned tomatoes are still tomatoes. Just make sure you’re getting real food without tons of added salt or sugar. Ask yourlf, Would Grandma consider this food? Does it look like something that might occur in nature?
It’s pretty much common n: you want to buy food, not
unidentifiable hoodlike objects.
O)You don’t have to hit the grocery store daily, nor do you need an abundance of skill. Since fewer than half of Americans say they cook at an intermediate level and only 20% describe their cooking skills as advanced, the crisis is one of confidence. And the only remedy for
