A
体裁: 应用文
主题: 食物
难度: ★★★★
建议用时: 7 min
正确率: /4
Now I'm going to show you how to work with chocolate. I'll do it in a "bain-marie", or, well, some people call it "water bath". I myself love the name "bain-marie". To make a "bain-marie", you need two pots(锅), one bigger than the other.
First, break the chocolate into small pieces and put them in the smaller pot. Usually when making chocolate desserts, you'll need to mix chocolate with butter and sugar. So if you do, put them in the pot too.
Now, half fill the bigger pot with warm water. Put the smaller pot over the bigger one, and start to slowly mix the chocolate, the butter, and the sugar together. Keep the water under $50\ °\mathrm{C}$, or the chocolate may lose its shine. And make sure that no water goes in the smaller pot, or the chocolate will become hard and cannot be used.
Keep mixing for about five to ten minutes, and the job is done. Easy, right?
1. 新趋势·图示理解 From the reading, which picture best shows the "bain-marie" way of working with chocolate?
(butter)
(sugar)
chocolate
warm water
warm water
(butter)
(sugar)
chocolate
warm water

(butter)
chocolate
(sugar)
warm water
warm water
(butter)
(sugar)
chocolate
2. What does the underlined word "them" in Paragraph 2 refer to(指代)?
A. Bain-marie.
B. Butter and sugar.
C. Chocolate desserts.
D. Small pieces of chocolate.
3. What is the last step(步骤) of making the "bain-marie"?
A. Cutting chocolate.
B. Filling the pot with water.
C. Mixing the "bain-marie" for a few minutes.
D. Heating(加热) the water.
4. From the reading, which is TRUE about working with chocolate?
A. It is better to use a "bain-marie" than a "water bath".
B. The water in the pot should not be warmer than $50\ °\mathrm{C}$.
C. It is better to finish mixing it in less than five minutes.
D. We should not mix butter and sugar together at the same time.

【语篇解读】本文是一篇应用文，主要讲述了如何使用水浴加热法制作巧克力甜点。
1. B 【解析】图示理解题。根据“Now, half fill the bigger pot with warm water. Put the smaller pot over the bigger one, and start to slowly mix the chocolate, the butter, and the sugar together.”和“And make sure that no water goes in the smaller pot”可知，把小锅放在大锅上，开始慢慢混合巧克力、黄油和糖，且确保小锅里没有水，符合内容的是图片B。故选B。
2. B 【解析】代词指代题。根据“Usually when making chocolate desserts, you'll need to mix chocolate with butter and sugar. So if you do, put them in the pot too.”可知，把巧克力与黄油和糖混合在一起，此处them指代“butter and sugar”。故选B。
3. C 【解析】细节理解题。根据“Keep mixing for about five to ten minutes, and the job is done.”可知，搅拌5到10分钟制作就完成了。故选C。
4. B 【解析】细节理解题。根据原文“Keep the water under 50 ℃, or the chocolate may lose its shine.”可以推知，水浴的水温必须控制在不超过50℃的范围内，选项中“not be warmer than 50 ℃”(不高于50℃)是对原文要求的同义理解，因此B项表述正确。故选B。

【分析】
首先通读全文，明确文章核心是介绍水浴法制作巧克力的步骤。逐个分析题目类型：1题是图示理解题，需定位原文中关于“bain-marie”的操作细节，匹配对应图片；2题是代词指代题，需联系前文语境确定指代内容；3题是细节理解题，需定位原文最后步骤的描述；4题是细节判断题，需将选项与原文信息逐一核对判断正误。
【解析】
1. 图示理解题：根据原文“half fill the bigger pot with warm water. Put the smaller pot over the bigger one...mix the chocolate, the butter, and the sugar together”及“no water goes in the smaller pot”，可知小锅置于大锅上方，小锅内为巧克力、黄油、糖且无水进入，符合的是图片B，故选B。
2. 代词指代题：前文提到“mix chocolate with butter and sugar”，此处“put them in the pot too”中，them指代前文的butter and sugar，故选B。
3. 细节理解题：原文最后一句“Keep mixing for about five to ten minutes, and the job is done”，说明制作的最后步骤是搅拌5-10分钟，故选C。
4. 细节理解题：原文明确要求“Keep the water under 50 °C”，即水温不超过50℃，B选项“not be warmer than 50 ℃”是对该要求的同义表述，故选B。
【答案】
1.B 2.B 3.C 4.B
【知识点】
代词指代题、细节理解题、图示理解题
【点评】
本文为介绍巧克力制作方法的应用文，题目涵盖多种阅读理解题型，需学生精准定位原文关键信息，难度适中，能有效考查学生的信息提取与判断能力。
【难度系数】
0.5