He also learns to be brave and to do things he used to be afraid.
口算题卡北京妇女儿童出版社系列答案科目：高中英语 来源：河南省鹤壁高中2010届高三下学期第一次压轴卷 题型：阅读理解
B
“There is nothing more rewarding than taking a pack of 40 dogs to the beach for a pack walk,” says Millan.
Cesar Millan, star of the National Geographic Channel’s show Dog whisperer and author of the best—selling book Cesar’s way, has a special gift for working with these animals.
Growing up on a farm in Mexico, Millan knew he wanted to work with dogs. His first job, at age 15, was helping a veterinarian(兽医) . He was so good at calming scared dogs and handling all kinds of situations, so people started calling him le perrero, Spanish for “the dog boy.” Since then, he has built a rewarding career around his favorite animal.
“My grandfather taught me at an early age not to work against nature,” he explains. In nature,dogs are pack animals. They form a group and follow one leader. Millan’s specialty is teaching people to be pack leaders for their dogs. Everyone in the family should lead, he says.
He says a lot of people get it backwards because they don’t realize what dogs really need. So the Dog Whisperer doesn’t just train dogs; he trains owners to understand that their pets need rules. At his Dog psychology Center in Los Angeles, California, Millan also works with dogs whose dangerous behavior has prevented them from finding homes. He teaches them to be loving, gentle pets.
Through dog whisperer, viewers can actually see the change in dogs with troublesome behavior. Some dogs go crazy when visitors arrive, for example, while some have more unusual problems.
To find the right career, Millan encourages his kids to do what they enjoy. “A lot of people don’t realize I’ve been working with dogs for more than 20 years ——long before my TV show of book. Success followed me because I was following my dream of being the best dog trainer in the world.”
60． Dog whisperer is .
A. a best —selling book B. a TV show
C. a dog psychology center D. Millan’s nickname
61． Cesar Millan’s being called el perrero suggests that__________.
A. he was a successful veterinarian B. he was popular with people
C. he liked dogs very much D. his work was fully recognized
62． The key to Millan’s success as a dog trainer is that__________
A. he follows the habits of dogs B. he walks dogs every day
C.he likes working with dogs D. he makes rules for dogs
63． What advice does Millan give on his kids’ career?
A. To become the best dog trainer in the world.
B. To choose what they like and stick to it.
C. Not to work against mature.
D. Not to be influenced by others.
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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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