24．He rose to speak, _________ to with great attention.

A. and was listened      B. and listened      C. listening    D. to be listened

練習(xí)冊(cè)系列答案
相關(guān)習(xí)題

科目：高中英語(yǔ) 來(lái)源：2013屆山東省兗州市高三9月入學(xué)診斷檢測(cè)英語(yǔ)試卷（帶解析） 題型：閱讀理解

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（鐵匠）. 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（學(xué)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（回憶錄）, 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.
【小題1】It was his __________ who first influenced Escoffier to be interested in cooking.

A．fatherB．motherC．uncleD．grandmother
【小題2】We can infer that as a schoolboy, Escoffier might hope to be __________.
A．a(chǎn) chefB．a(chǎn) businessman C．a(chǎn)n artistD．a(chǎn) blacksmith
【小題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
【小題4】Which of the following can best describe Escoffier?
A．Hard-working.B．Honest.C．Warm-hearted. D．Modest.
【小題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.

查看答案和解析>>

科目：高中英語(yǔ) 來(lái)源：2013屆山東省臨沭一中高三10月學(xué)情調(diào)查英語(yǔ)卷（帶解析） 題型：閱讀理解

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（鐵匠）. 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（學(xué)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（回憶錄）, 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.
【小題1】It was his __________ who first influenced Escoffier to be interested in cooking.

A．fatherB．motherC．uncleD．grandmother
【小題2】We can infer that as a schoolboy, Escoffier might hope to be __________.
A．a(chǎn) chefB．a(chǎn) businessman C．a(chǎn)n artistD．a(chǎn) blacksmith
【小題3】According to Paragraph 3, Escoffier __________.
A．was badly treated by his uncleB．showed great interest in writing
C．disliked working as an apprenticeD．was thankful for the strict training
【小題4】Which of the following can best describe Escoffier?
A．Hard-working.B．Honest.C．Warm-hearted. D．Modest.
【小題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.

查看答案和解析>>

科目：高中英語(yǔ) 來(lái)源：2012-2013學(xué)年山東省高三10月學(xué)情調(diào)查英語(yǔ)卷（解析版） 題型：閱讀理解

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（鐵匠）. 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（學(xué)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（回憶錄）, 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(chǎn) chef            B．a(chǎn) businessman      C．a(chǎn)n artist           D．a(chǎn) 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.

 

查看答案和解析>>

科目：高中英語(yǔ) 來(lái)源：2012-2013學(xué)年山東省兗州市高三9月入學(xué)診斷檢測(cè)英語(yǔ)試卷（解析版） 題型：閱讀理解

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（鐵匠）. 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（學(xué)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（回憶錄）, 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(chǎn) chef

B．a(chǎn) businessman

C．a(chǎn)n artist

D．a(chǎn) 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.

 

查看答案和解析>>

科目：高中英語(yǔ) 來(lái)源：遼寧省月考題 題型：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 (大驚小怪)  20  things, or it is too tiring.
(      )1. A. recognized  
(      )2. A. ended   
(      )3. A. staring   
(      )4. A. new    
(      )5. A. completely  
(      )6. A. Meaningfully
(      )7. A. but    
(      )8. A. called    
(      )9. A. shop    
(      )10. A. stop    
(      )11. A. laugh    
(      )12. A. joy    
(      )13. A. live    
(      )14. A. finished   
(      )15. A. calm    
(      )16. A. curious abou
(      )17. A. customers  
(      )18. A. time    
(      )19. A. manage   
(      )20. A. tiny     		B. realized   
B. fell     
B. smiling   
B. lost     
B. separately  
B. Therefore  
B. while    
B. suggested  
B. bank     
B. join     
B. worry    
B. expression  
B. sleep    
B. followed   
B. excited   
B. surprised at 
B. strangers  
B. hurry    
B. gather    
B. incredible  		 C. guessed    
C. stood     
C. speaking    
C. wrong     
C. lonely     
C. However    
C. or         
C. thought    
C. restaurant   
C. prevent    
C. thought    
C. disappointment 
C. hide       
C. completed   
C. pleased    
C. nervous about 
C. classmates   
C. wait       
C. make       
C. additional   		 D. predicted     
D. drew          
D. aiming        
D. fresh         
D. alone        
D. Similarly     
D. and           
D. whispered     
D. school        
D. hold          
D. attention     
D. appearance    
D. wait          
D. stopped       
D. angry         
D. interested in 
D. waiters       
D. line          
D. leave         
D. interesting   

查看答案和解析>>

同步練習(xí)冊(cè)答案