24．He rose to speak, _________ to with great attention.
A. and was listened B. and listened C. listening D. to be listened
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口算心算速算应用题系列答案科目：高中英语 来源：2013届山东省兖州市高三9月入学诊断检测英语试卷（带解析） 题型：阅读理解
Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（铁匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（学徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.
【小题1】It was his __________ who first influenced Escoffier to be interested in cooking.
| A．father | B．mother | C．uncle | D．grandmother |
| A．a chef | B．a businessman | C．an artist | D．a blacksmith |
| A．was badly treated by his uncle |
| B．showed great interest in writing |
| C．disliked working as an apprentice |
| D．was thankful for the strict training |
| A．Hard-working. | B．Honest. | C．Warm-hearted. | D．Modest. |
| A．How to become a chef in France. |
| B．The influence of Auguste Escoffier. |
| C．What an apprentice is required to do. |
| D．The early life of a famous French chef. |
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科目：高中英语 来源：2013届山东省临沭一中高三10月学情调查英语卷（带解析） 题型：阅读理解
Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（铁匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（学徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.
【小题1】It was his __________ who first influenced Escoffier to be interested in cooking.
| A．father | B．mother | C．uncle | D．grandmother |
| A．a chef | B．a businessman | C．an artist | D．a blacksmith |
| A．was badly treated by his uncle | B．showed great interest in writing |
| C．disliked working as an apprentice | D．was thankful for the strict training |
| A．Hard-working. | B．Honest. | C．Warm-hearted. | D．Modest. |
| A．How to become a chef in France. | B．The influence of Auguste Escoffier. |
| C．What an apprentice is required to do. | D．The early life of a famous French chef. |
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科目：高中英语 来源：2012-2013学年山东省高三10月学情调查英语卷（解析版） 题型：阅读理解
Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（铁匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（学徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.
1.It was his __________ who first influenced Escoffier to be interested in cooking.
A．father B．mother C．uncle D．grandmother
2.We can infer that as a schoolboy, Escoffier might hope to be __________.
A．a chef B．a businessman C．an artist D．a blacksmith
3.According to Paragraph 3, Escoffier __________.
A．was badly treated by his uncle B．showed great interest in writing
C．disliked working as an apprentice D．was thankful for the strict training
4.Which of the following can best describe Escoffier?
A．Hard-working. B．Honest. C．Warm-hearted. D．Modest.
5.What is the text mainly about?
A．How to become a chef in France. B．The influence of Auguste Escoffier.
C．What an apprentice is required to do. D．The early life of a famous French chef.
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科目：高中英语 来源：2012-2013学年山东省兖州市高三9月入学诊断检测英语试卷（解析版） 题型：阅读理解
Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（铁匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（学徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回忆录）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.
1.It was his __________ who first influenced Escoffier to be interested in cooking.
|
A．father |
B．mother |
C．uncle |
D．grandmother |
2.We can infer that as a schoolboy, Escoffier might hope to be __________.
|
A．a chef |
B．a businessman |
C．an artist |
D．a blacksmith |
3.According to Paragraph 3, Escoffier __________.
|
A．was badly treated by his uncle |
|
B．showed great interest in writing |
|
C．disliked working as an apprentice |
|
D．was thankful for the strict training |
4.Which of the following can best describe Escoffier?
|
A．Hard-working. |
B．Honest. |
C．Warm-hearted. |
D．Modest. |
5.What is the text mainly about?
|
A．How to become a chef in France. |
|
B．The influence of Auguste Escoffier. |
|
C．What an apprentice is required to do. |
|
D．The early life of a famous French chef. |
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科目：高中英语 来源：辽宁省月考题 题型：完形填空
| 完形填空。 | ||||
| I always pay attention to the first impression I leave upon strangers. However, I have 1 that no stranger cares much about what you have done. It was Saturday. I was very excited after a week's hard study. What was more, my former classmate and best friend was coming to visit me. When dusk 2 near, my friend appeared on time. We decided to have supper together and went to a restaurant. To my astonishment, many people were 3 at us as if we were monsters from another planet. I looked myself up and down but found nothing was 4 . When I cast my eyes at my friend, suddenly I realized what had happened: I was with a boy 5 . My friend also noticed it. We looked at each other and smiled. 6 , people kept staring at us throughout our meal 7 the strange atmosphere made me uncomfortable. During the meal, I 8 that my friend finish as fast as possible so that we could get out of such an embarrassing situation. Suddenly my friend noticed another classmate passing by the 9 and he rose to his feet to 10 him. But he was in such a hurry that he knocked down the table, leading to the hot soup pouring all over me. What was more, his voice caught people's 11 again. The 12 on their faces showed that they were laughing at us. How embarrassed I was! My face turned red and I wished I could find a hole to 13 in. as quickly as possible, I rushed out of the restaurant. My friend 14 and he caught up with me when I was so tired that I had to stop. But he was so 15 that it surprised me. "Don't be too 16 what people think about you", he said to me."In fact, to many 17 , you are just a passing figure, like a piece of cloud in the sky, which will disappear in no 18 . Nobody knows who you are. You can just be yourself." Yes, he is right. No one in the restaurant actually knew who I was. I should just be myself and 19 others' prejudices aside. Life is a long road and we need not make so much fuss of (大惊小怪) 20 things, or it is too tiring. | ||||
|
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