________ commits the crime shall be sentenced to ten years in prison.

A．Whichever　　　　　　　 B．Who　　

C．Whoever　　　　　　　　 D．Whatever

 

C

 

此題考查名詞性從句。whoever相當(dāng)于anyone who。句意是：任何人犯了此罪都要被判處十年有期徒刑。

 

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科目：高中英語 來源： 題型：閱讀理解

Robert Moody, 52, is an experienced police officer. Much of his work involves dealing with __1__，an gang (團(tuán)伙)problems in the schools of his community. Knowing that many kids often __2__ trouble, he decided to do something about it. So in 1991 he began to invite small groups of kids to go fishing with him on his day __3__.

Those fun trips had a(n) __4__ impact. A chance encounter in 2000 proved that. One day, __5__ working security at a school basketball game, Moody noticed two young guys __6__. He sensed trouble between them. __7__ one of them headed toward Moody and gave him a hug.“I __8__ you. You took me __9__  when I was  in fifth grade. That was one of the __10__ days of my life.”

Deeply touched by the boy's word, Moody decided to create a foundation(基金會)that __11__ teenagers to the basics of fishing in camping programs. “As a policeman, I saw __12__  there was violence, drugs were always behind it. They have a damaging __13__ on the kids，” says Moody.

By turning kids on to fishing, he __14__ to present an alternative way of life, “When you're sitting there waiting for a __15__，”he says, “you can't help but talk to each other, and such __16__ can be pretty deep.”

“Talking about drugs helped prepare me for the peer(同齡人)pressures in high school，” says Michelle,17, who __17__ the first program. “And I was able to help my little brother __18__ drugs.”

Moody faces __19__in three years, when he hopes to run the foundation full－time.“I'm living a happy life and I have a responsibility to my __20__ to give back，” Moody says.“If I teach a kid to fish today, he can teach his brother to fish tomorrow.”

1. A. drinking　     B. drug　 　   C. security　　      D. smoking

2. A. ran into        B. got over     C. left behind         D. looked into

3. A．a(chǎn)head         B. away        C. off           D. out

4. A．immediate     B. damaging    C. limited         D. lasting

5. A．once         B. while               C. since         D. until

6. A．quarreling      B. complaining

C. talking         D. cheering

7. A．Slowly      B. Suddenly     C. Finally         D. Secretly

8. A．understand      B. hear      C.  see         D. remember

9. A．fishing       B. sailing       C. boating        D.  swimming

10. A．quietest       B. longest     C. best          D. busiest

11. A．connects      B. introduces     C. reduces     D. commits

12. A．where       B. unless       C. as           D. whether

13. A．impression     B. burden       C. decision       D. impact

14. A．a(chǎn)sked         B. intended     C. pretended        D. agreed

15. A．solution         B. change       C. bite           D. surprise

16. A. concerns          B. interests  

C. conversations       D. emotions

17. A. participated in     B. worked out

C.  approved of     D. made up

18. A. misuse           B. avoid          C.  tolerate      D. test

19. A. unemployment    B. challenge

C.  competition     D. retirement

20. A. team          B. school  C. family         D. community

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科目：高中英語 來源：2013屆浙江省溫嶺中學(xué)高三沖刺模擬考試英語試卷（帶解析） 題型：閱讀理解

WASHINGTON---Think you’re savvy about food safety? That you wash your hands well, scrub away germs, cook your meat properly?
Guess again.
Scientists put cameras in the kitchens of 100 families in Logan, Utah. What was caught on tape in this middle-class, well-educated college town suggests why food poisoning hits so many Americans.
People skipped soap when hand-washing. Used the same towel to wipe up raw meat juice as to dry their hands. Made a salad without washing the lettuce. Undercooked the meat loaf. One even tasted the marinade in which bacteria-ridden raw fish had soaked.
Not to mention the mom who handled raw chicken and then fixed her infant a bottle without washing her hands.
Or another mom who merely rinsed(沖洗) her baby’s juice bottle after it fell into raw eggs---no soap against the salmonella(沙門氏菌) that can lurk(潛伏) in eggs.
“Shocking,” was Utah State University nutritionist Janet Anderson’s reaction.
Specialists call this typical of the average U.S. household: Everybody commits at least some safety sins(罪惡) when they are hurried, distracted by fussy children or ringing phones, simply not thinking about germs. Even Anderson made changes in her kitchen after watching the tapes.
The Food and Drug Administration funded Anderson’s $50,000 study to detect how cooks slip up. The goal is to improve consumers’ knowledge of how to protect themselves from the food poisoning that strikes 76 million Americans each year.
“One of the great barriers in getting people to change is they think they’re doing such a good job already,” said FDA consumer research chief Alan Levy.
Surveys show most Americans blame restaurants for food-borne illnesses. Asked if they follow basic bacteria-fighting tips---listed on the Internet at www.fightbac.org---most insist they’re careful in their kitchens.
Levy says most food poisonings probably occur at home. The videotapes suggest why. People have no idea that they’re messing up, Anderson said. “You just go in the kitchen, and it’s something you don’t think about.”
She described preliminary(初步的) study results at a food meeting last week. Having promised the families anonymity, she didn’t show the tapes.
For $50 and free groceries, families agreed to be filmed. Their kitchens looked clean and presumably(perhaps) they were on their best behavior, but they didn’t know it was a safety study. Hoping to see real-life hygiene, scientists called the experiment “market research” on how people cooked a special recipe.
Scientists bought ingredients for a salad plus either Mexican meat loaf, marinaded halibut or herb-breaded chicken breasts with mustard sauce---recipes designed to catch safety slip-ups.
Cameras started rolling as the cooks put away the groceries.
There was mistake No. 1: Only a quarter stored raw meat and seafood on the refrigerator’s bottom shelf so other foods don’t get contaminated(污染) by dripping juices.
Mistake No. 2: Before starting to cook, only 45 percent washed their hands. Of those, 16 percent didn’t use soap. You’re supposed to wash hands often while cooking, especially after handling raw meat. But on average, each cook skipped seven times that Anderson said they should have washed. Only a third consistently used soap---many just rinsed and wiped their hands on a dish towel. That dish towel became Anderson’s nightmare. Using paper towels to clean up raw meat juice is safest. But dozens wiped the countertop(臺面板) with that cloth dish towel---further spreading germs the next time they dried their hands.
Thirty percent didn’t wash the lettuce; others placed salad ingredients on meat-contaminated counters.
Scientists checked the finished meal with thermometers, and Anderson found “alarming” results: 35 percent who made the meat loaf undercooked it, 42 percent undercooked the chicken and 17 percent undercooked the fish.
Must you use a thermometer? Anderson says just because the meat isn’t pink doesn’t always mean it got hot enough to kill bacteria.
Anderson’s study found gaps in food-safety campaigns. FDA’s “Fight Bac” antibacterial program doesn’t stress washing vegetables. Levy calls those dirty dish towels troubling; expect more advice stressing paper towels.
Anderson’s main message: “If people would simply wash their hands and clean food surfaces after handling raw meat, so many of the errors would be taken care of.”
【小題1】Where did this article most likely come from?

A．The Internet. B．A newspaper.C．A Textbook.D．A brochure.
【小題2】 What is the purpose of Paragraphs 4 through 6?
A．To present the author’s opinion about the study.
B．To explain how the study was conducted.
C．To state the reason for the food safety study.
D．To describe things observed in the study.
【小題3】 What prevents many Americans practicing better food safety in their kitchen?
A．They don’t trust the Food and Drug Administration.
B．They’ve followed basic bacteria-fighting tips on the Internet.
C．They think they are being careful enough already.
D．They believe they are well-informed and well-educated enough.
【小題4】 Which of the following would prevent most cases of food poisoning in the home?
A．Washing hands and cleaning surfaces after handling raw meat.
B．Strictly following recipes and cooking meat long enough.
C．Storing raw meat on the bottom shelf in the refrigerator.
D．Using paper towels t clean up raw meat juice.
【小題5】 What is the main purpose of this article?
A．To discourage people from cooking so much meat at home.
B．To criticize the families who participated in the study.
C．To introduce the Food and Drug Administration’s food safety campaigns.
D．To report the results of a study about the causes of food poisoning.

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科目：高中英語 來源：2013-2014學(xué)年湖北省荊州市畢業(yè)班質(zhì)量檢查（一）英語試卷（解析版） 題型：閱讀理解

When Marilynne Robinson published her first novel, Housekeeping, in 1980, she was unknown in the literary world. But an early review in The New York Times ensured that the book would be noticed. “It’s as if, in writing it, she broke through the ordinary human condition with all its dissatisfactions, and achieved a kind of transfiguration（美化）,” wrote Anatole Broyard, with an enthusiasm and amazement that was shared by many critics and readers. The book became a classic, and Robinson was recognized as one of the outstanding American writers of our time. Yet it would be more than twenty years before she wrote another novel. 

During the period, Robinson devoted herself to writing nonfiction. Her essays and book reviews appeared in Harper’s and The New York Times Book Review, and in 1989 she published Mother Country: Britain, the Welfare State, and Nuclear Pollution, criticizing severely the environmental and public health dangers caused by the Sellafield nuclear reprocessing plant in England—and the political and moral corruption(腐敗). In 1998, Robinson published a collection of her critical and theological writings, The Death of Adam: Essays on Modern Thought, which featured reassessments of such figures as Charles Darwin, John Calvin, and Friedrich Nietzsche. Aside from a single short story—“Connie Bronson,” published in The Paris Review in 1986—it wasn’t until 2004 that she returned to fiction with the novel Gilead, which won the National Book Critics Circle Award and the Pulitzer Prize. Her third novel, Home, came out this fall.

Her novels could be described as celebrations of the human—the characters in them are unforgettable creations. Housekeeping is the story of Ruth and her sister Lucille, who are cared for by their eccentric（古怪的）Aunt Sylvie after their mother commits suicide. Robinson writes a lot about how each of the three is changed by their new life together. Gilead is an even more close exploration of personality: the book centres on John Ames, a seventy-seven-year-old pastor(牧師) who is writing an account of his life and his family history to leave to his young son after he dies. Home borrows characters from Gilead but centers on Ames’s friend Reverend Robert Boughton and his troubled son Jack. Robinson returned to the same territory as Gilead because, she said, “after I write a novel or a story, I miss the characters—I feel like losing some close friends.”

1.Robinson’s second novel came out ____.

A. in 1980                         B. in 1986                          C. in 1998                          D. in 2004

2.What is Paragraph 2 mainly about?

A. Robinson’s achievements in fiction.

B. Robinson’s achievements in nonfiction.

C. Robinson’s influence on the literary world.

D. Robinson’s contributions to the environment.

3.According to Paragraph 3, who is John Ames?

A. He is Robinson’s close friend.

B. He is a character in Gilead. 

C. He is a figure in The Death of Adam.

D. He is a historian writing family stories.

4.From which section of a newspaper can you read this passage?

A. Career.                        B. Lifestyle.     　   C. Music.                           D. Culture.

 

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科目：高中英語 來源：2012-2013學(xué)年浙江省高三沖刺模擬考試英語試卷（解析版） 題型：閱讀理解

WASHINGTON---Think you’re savvy about food safety? That you wash your hands well, scrub away germs, cook your meat properly?

Guess again.

Scientists put cameras in the kitchens of 100 families in Logan, Utah. What was caught on tape in this middle-class, well-educated college town suggests why food poisoning hits so many Americans.

People skipped soap when hand-washing. Used the same towel to wipe up raw meat juice as to dry their hands. Made a salad without washing the lettuce. Undercooked the meat loaf. One even tasted the marinade in which bacteria-ridden raw fish had soaked.

Not to mention the mom who handled raw chicken and then fixed her infant a bottle without washing her hands.

Or another mom who merely rinsed(沖洗) her baby’s juice bottle after it fell into raw eggs---no soap against the salmonella(沙門氏菌) that can lurk(潛伏) in eggs.

“Shocking,” was Utah State University nutritionist Janet Anderson’s reaction.

Specialists call this typical of the average U.S. household: Everybody commits at least some safety sins(罪惡) when they are hurried, distracted by fussy children or ringing phones, simply not thinking about germs. Even Anderson made changes in her kitchen after watching the tapes.

The Food and Drug Administration funded Anderson’s $50,000 study to detect how cooks slip up. The goal is to improve consumers’ knowledge of how to protect themselves from the food poisoning that strikes 76 million Americans each year.

“One of the great barriers in getting people to change is they think they’re doing such a good job already,” said FDA consumer research chief Alan Levy.

Surveys show most Americans blame restaurants for food-borne illnesses. Asked if they follow basic bacteria-fighting tips---listed on the Internet at www.fightbac.org---most insist they’re careful in their kitchens.

Levy says most food poisonings probably occur at home. The videotapes suggest why. People have no idea that they’re messing up, Anderson said. “You just go in the kitchen, and it’s something you don’t think about.”

She described preliminary(初步的) study results at a food meeting last week. Having promised the families anonymity, she didn’t show the tapes.

For $50 and free groceries, families agreed to be filmed. Their kitchens looked clean and presumably(perhaps) they were on their best behavior, but they didn’t know it was a safety study. Hoping to see real-life hygiene, scientists called the experiment “market research” on how people cooked a special recipe.

Scientists bought ingredients for a salad plus either Mexican meat loaf, marinaded halibut or herb-breaded chicken breasts with mustard sauce---recipes designed to catch safety slip-ups.

Cameras started rolling as the cooks put away the groceries.

There was mistake No. 1: Only a quarter stored raw meat and seafood on the refrigerator’s bottom shelf so other foods don’t get contaminated(污染) by dripping juices.

Mistake No. 2: Before starting to cook, only 45 percent washed their hands. Of those, 16 percent didn’t use soap. You’re supposed to wash hands often while cooking, especially after handling raw meat. But on average, each cook skipped seven times that Anderson said they should have washed. Only a third consistently used soap---many just rinsed and wiped their hands on a dish towel. That dish towel became Anderson’s nightmare. Using paper towels to clean up raw meat juice is safest. But dozens wiped the countertop(臺面板) with that cloth dish towel---further spreading germs the next time they dried their hands.

Thirty percent didn’t wash the lettuce; others placed salad ingredients on meat-contaminated counters.

Scientists checked the finished meal with thermometers, and Anderson found “alarming” results: 35 percent who made the meat loaf undercooked it, 42 percent undercooked the chicken and 17 percent undercooked the fish.

Must you use a thermometer? Anderson says just because the meat isn’t pink doesn’t always mean it got hot enough to kill bacteria.

Anderson’s study found gaps in food-safety campaigns. FDA’s “Fight Bac” antibacterial program doesn’t stress washing vegetables. Levy calls those dirty dish towels troubling; expect more advice stressing paper towels.

Anderson’s main message: “If people would simply wash their hands and clean food surfaces after handling raw meat, so many of the errors would be taken care of.”

1.Where did this article most likely come from?

A．The Internet.       B．A newspaper.       C．A Textbook.        D．A brochure.

2. What is the purpose of Paragraphs 4 through 6?

A．To present the author’s opinion about the study.

B．To explain how the study was conducted.

C．To state the reason for the food safety study.

D．To describe things observed in the study.

3. What prevents many Americans practicing better food safety in their kitchen?

A．They don’t trust the Food and Drug Administration.

B．They’ve followed basic bacteria-fighting tips on the Internet.

C．They think they are being careful enough already.

D．They believe they are well-informed and well-educated enough.

4. Which of the following would prevent most cases of food poisoning in the home?

A．Washing hands and cleaning surfaces after handling raw meat.

B．Strictly following recipes and cooking meat long enough.

C．Storing raw meat on the bottom shelf in the refrigerator.

D．Using paper towels t clean up raw meat juice.

5. What is the main purpose of this article?

A．To discourage people from cooking so much meat at home.

B．To criticize the families who participated in the study.

C．To introduce the Food and Drug Administration’s food safety campaigns.

D．To report the results of a study about the causes of food poisoning.

 

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