【高考真题解密】高考英语真题题源——专题02《阅读理解（食物浪费）》母题解密（新高考卷）

这是一份【高考真题解密】高考英语真题题源——专题02《阅读理解（食物浪费）》母题解密（新高考卷），文件包含高考真题解密高考英语真题题源专题02《阅读理解食物浪费》母题解密课件新高考卷pptx、高考真题解密高考英语真题题源专题02《阅读理解食物浪费》母题解密新高考卷docx等2份试卷配套教学资源，其中试卷共9页， 欢迎下载使用。
 专题02 阅读理解（食物浪费） 2023年普通高等学校招生全国统一考试（新高考Ⅰ卷）Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out. In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away—from “ugly”（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans. Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world.”If that’s hard to understand, let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time — but for him, it’s more like 12 bones of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road. Such methods seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat,” Curtin says. 24. What does the author want to show by telling the arugula story? A. We pay little attention to food waste.       B. We waste food unintentionally at times. C. We waste more vegetables than meat.       D. We have good reasons for wasting food. 25. What is a consequence of food waste according to the test?A. Moral decline.             B. Environmental harm.C. Energy shortage.           D. Worldwide starvation. 26. What does Curtin’s company do? A. It produces kitchen equipment.        B. It turns rotten arugula into clean fuel. C. It helps local farmers grow fruits       D. It makes meals out of unwanted food. 27. What does Curtin suggest people do? A. Buy only what is needed.           B. Reduce food consumption. C. Go shopping once a week.          D. Eat in restaurants less often. 一、题源删减Toss Less, Salvage MoreThe arugula tripped me up. Like most of us, I try to be mindful of food that goes to waste. The arugula was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then my husband did. Then friends called with a an impromptu dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad turned to green goop. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out. In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away trashed—from produce left to rot in the fields to “ugly” (but quite edible) vegetables rejected by grocers to massive amounts of uneaten dishes, too big portions thrown scraped into restaurant garbage cans bins. Producing food that no one eats wastes squanders the water, fuel, and other resources used to grow it. That makes food waste an environmental problem issue. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world, after China and the U.S.”If that’s That’s hard to understand get your mind around. So let’s keep it as simple as the arugula that green goop at the back of my refrigerator. Mike Curtin, Jr., sees my arugula story all the time—but for him, it’s more like 12 bones pallets of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which each week recovers about 15,000 pounds of food and turns it into healthy meals. Last year DCCK finds this bounty everywhere. In fiscal year 2014 it recovered more than 807,500 pounds of food by taking donations and, collecting misshapen and blemished produce that, and gleaning at local farms where food otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry dehydrate them for use in meals down the road. Such solutions seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste,” Curtin says, “whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side [dish] you won’t eat.” Curtin says. I certainly can take both of those actions, can’t you?   Thank you for reading National Geographic. 二、母题分析Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out. 主要内容及关键词我们无意间会浪费食物：goes to waste；unthinkingly bought way too much分析利用连词把握篇章、段落结构，注重段首段尾句。第一段落首句话“Like most of us, I try to be mindful of food that goes to waste.”我们大多数人尽量留意浪费掉的食物。紧接着就举芝麻菜的例子。后根据连词“but”和“even worse”后的内容才是作者重点想表达的观念：unthinkingly bought way too much。In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away—from “ugly”（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans. 主要内容及关键词继续讲述食物浪费的现象：go hungry；goes against the moral grain；ugly；uneaten dishes分析全世界有跟多人在忍饥挨饿，食物浪费主要集中在餐馆、商店；食物浪费违背了道德准则。 Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world.”主要内容及关键词食物浪费的影响：wastes the water, fuel, and other resources；environmental problem分析浪费水、燃料以及其他的资源；导致环境问题。 If that’s hard to understand, let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time — but for him, it’s more like 12 bones of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road. 主要内容及关键词采取的对应措施：recovers food and turns it into healthy meals；taking donations and collecting blemished produce；wash, cut, and freeze or dry分析回收食物，将其转化为健康食品；接受捐款和收集有瑕疵的农产品；清洗、切割、冷冻或干燥这些食物。 Such methods seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat,” Curtin says. 主要内容及关键词号召及建议：Everyone can play a part in reducing waste；not purchasing more food；asking restaurants to not include the side dish you won’t eat分析每个人都要为减少浪费贡献自己的力量：少买不必要的食物；让餐馆不要上不吃的配菜。 三、命题规律Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out. 24. What does the author want to show by telling the arugula story? A. We pay little attention to food waste.       B. We waste food unintentionally at times. C. We waste more vegetables than meat.       D. We have good reasons for wasting food. 命题规律及备考建议命题规律1. 考察段落大意。也就是之前分析的文章主要内容和关键词：我们无意间会浪费食物：goes to waste；unthinkingly bought way too much2. 正确选项B设置：段落关键词的重组和同义转换。goes to waste；unthinkingly bought way too much→waste food unintentionally3. 错误选项设置①原文重点词汇的误解。原文用“try to be mindful of（尽量注意不浪费食物）”，选项用“pay little attention to（几乎不关注食物浪费）”，二者语义相差甚远。②原文语句的错误解读。原文用“I stuck the chicken in the freezer. But as days passed, the arugula went bad.（鸡肉放进冰箱，但是芝麻菜却坏掉了）”，选项用“waste more vegetables than meat”，这个并非是作者举例芝麻菜的用意，具体用意还是要从段落主要内容和关键词来把握，即无意识地浪费食物。③原文信息的错误挖掘。原文用“Then friends called with a dinner invitation.”，选项用“have good reasons for wasting food”。原文用受到朋友的邀请从而浪费了食物，想表达我们并非有意浪费食物，但是选项看似深度挖掘，实则挖掘错了。备考建议答题时时刻抓住段落或文章的中心句，围绕中心句和关键词来锁定答案。如本题，只要锁定关键词“goes to waste；unthinkingly bought way too much”，找出它的同义转换即可得出答案。 In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away—from “ugly”（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans. Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world.”25. What is a consequence of food waste according to the test?A. Moral decline.             B. Environmental harm.C. Energy shortage.           D. Worldwide starvation. 命题规律及备考建议命题规律1. 考察文章细节。食物浪费的影响：wastes the water, fuel, and other resources；environmental problem2. 正确选项B设置：段落关键词的重组和同义转换。wastes the water, fuel, and other resources；environmental problem→Environmental harm.3. 错误选项设置①原文重点词汇的误解。原文用“goes against the moral grain（违背道德）”，选项用“Moral decline（道德下降）”，两者语义相差甚远。②原文重点词汇的误解。原文用“wastes the water, fuel, and other resources（浪费水、燃料以及其他的资源）”，选项用“Energy shortage（资源短缺）”，两者语义相差甚远。③原文信息的错误挖掘。原文用“nearly 800 million people a year go hungry”，选项用“Worldwide starvation”。原文用8亿人挨饿这个数据来做对比，告诉读者浪费食物有违道德，而非浪费食物的后果。备考建议答题抓住题干关键词，如本题题干是“consequence”，首先学生要认识这个常见的表示因果的词汇，其次根据这个关键词定位到原文“Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem.”，即可找到和本句话的同义改写B选项。 If that’s hard to understand, let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time — but for him, it’s more like 12 bones of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road. 26. What does Curtin’s company do? A. It produces kitchen equipment.        B. It turns rotten arugula into clean fuel. C. It helps local farmers grow fruits.       D. It makes meals out of unwanted food. 命题规律及备考建议命题规律1. 考察段落细节。避免食物浪费大家都采取的对应措施：recovers food and turns it into healthy meals；taking donations and collecting blemished produce；wash, cut, and freeze or dry，其中措施之一就是Curtin的公司的做法。2. 正确选项D设置：段落关键词的重组和同义转换。recovers food and turns it into healthy meals→makes meals out of unwanted food3. 错误选项设置①原文信息的错误推断。原文用“at the back of my refrigerator”，选项用“produces kitchen equipment”，错误选项都是原文其他处某个单词拼凑以及错误解读而来。②原文信息的东拼西凑。原文用“recovers food and turns it into healthy meals”以及“turns rotten arugula into clean fuel”，选项用“turns rotten arugula into clean fuel”，错误选项将原文两处信息删减重新整合，使语义看似有逻辑却干扰十足。③原文信息的错误挖掘。原文用“donated strawberries”以及“Volunteers will wash, cut, and freeze or dry them”，选项用“helps local farmers grow fruits”，此处错误选项进行了一定的推断，但是也是将原文处信息进行错误的解读。备考建议答题时注意抓住题干关键词，和题干无关的原文信息大部分都是干扰项。如本题，只要锁定题干关键词“Curtin’s company”，就可以快速定位到原文“recovers food and turns it into healthy meals；taking donations and collecting blemished produce”，再从选项中找出它的同义转换即可得出答案。 Such methods seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat,” Curtin says. 27. What does Curtin suggest people do? A. Buy only what is needed.           B. Reduce food consumption. C. Go shopping once a week.          D. Eat in restaurants less often. 命题规律及备考建议命题规律1. 考察段落细节。号召及建议：Everyone can play a part in reducing waste；not purchasing more food than necessary；asking restaurants to not include the side dish you won’t eat2. 正确选项A设置：段落关键词的重组和同义转换。not purchasing more food than necessary→Buy only what is needed3. 错误选项设置①原文重点词汇的误解。原文用“reducing waste”，选项用“Reduce food consumption”，选项本身就是错误的观念，原文讲述少买不必要的食物，需要的食物还是要购买的，而选项直接就是减少食物消耗，这是曲解原文的语义。②原文语句的错误解读。原文用“not purchasing more food than necessary in your weekly shopping”，选项用“Go shopping once a week”，选项对原文的“weekly shopping”进行错误的解读。③原文信息的错误挖掘。原文用“asking restaurants to not include the side dish you won’t eat”，选项用“Eat in restaurants less often”。原文说在餐馆吃饭，不吃的配菜可以要求不上桌，这样可以减少食物浪费，但是选项直接夸大成少去餐馆吃饭，也是过度解读原文。备考建议答题时要准确理解原文的词汇、短语以及句子，善于分析长难句，培养敏锐察觉选项中的过度夸大表达的能力。 综上可知，新高考英语的正确选项都是原关键信息的信息整理和转换，而错误选项已经不是直接摘选原文的某些信息，而是利用原文的某些信息适当地夸大或者曲解其意，这就给学生造成一定的困扰。所以养成良好的做题方法很重要。 四、外刊赏析Toss Less, Salvage MoreThe arugula tripped me up. Like most of us, I try to be mindful of food that goes to waste. The arugula was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then my husband did. Then friends called with an impromptu dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula turned to green goop. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out. In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is trashed—from produce left to rot in the fields to “ugly” (but quite edible) vegetables rejected by grocers to massive amounts of uneaten, too big portions scraped into restaurant garbage bins. Producing food that no one eats squanders the water, fuel, and other resources used to grow it. That makes food waste an environmental issue. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world, after China and the U.S.” That’s hard to get your mind around. So let’s keep it as simple as that green goop at the back of my refrigerator. Mike Curtin, Jr., sees my arugula story all the time—but for him, it’s more like 12 pallets of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which each week recovers about 15,000 pounds of food and turns it into healthy meals. DCCK finds this bounty everywhere. In fiscal year 2014 it recovered more than 807,500 pounds of food by taking donations, collecting misshapen and blemished produce, and gleaning at local farms where food otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dehydrate them for use in meals down the road. Such solutions seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste,” Curtin says, “whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side [dish] you won’t eat.” I certainly can take both of those actions, can’t you? Thank you for reading National Geographic.