What is learned in books cannot have the same deep effect on a child's character is learned through experience.A.whatB.asC.as whatD.when that 题目和参考答案——青夏教育精英家教网—

I hated dinner parties .But I decided to give them another shot because I’m in London. And my friend Mallery invited me . And because dinner parties in London are very different from those in New York, “I’m having a dinner party ” means : “I’m booking a table for 12 at a restaurant you can’t afford ang we’ll be sharing the cheque evenly , no matter what you eat.” Wors , in Manhattan there is always someone who leaves before the bill arrives .They’ll throw down cash, half of what they owe, and then people like me, who don’t drink, end up paying even more . But if try to use the same trick , the hostess will shout; “Where are you going ?” And it’s not like I can say I have somewhere to go : everyone knows I have nowhere to go.

But in London, dinner patise are in people’s homes . Not only that, the guests are an interesting mix .The last time I went to one , the guests were from France , India ,Denmark and Nigeria; it was like a gathering at the United Nations . In New York ,the mix is less striking . It’s like a gathering at Bloomingdat=le’s , a well-known de partment store.

For New Yorkers, talking ,talking about other parts of the world means Brooklyn and Queens in New Yorkers.But at Mallery’s ,when I side that I had been to Myanmar recently, peo ple knew where it was , In New Yorkers people would think it was a usual culb.

1.What does the word “shot” in Paragraph I pro baly mean?

A. Choice B. Try C. Style D.Goal

2. What does the writer dislike most about dinner parties in New Yorkers

A. There is a stange mix of people.

B. The restaurants are expensive.

C. The bill is not fairly shared.

D. People have to pay cash

3.What does the author think of the parties in London?

A. A bit unusual B. Full of tricks C.Less costly D. More interesting

4.What is the author’s opininon of some New Yorkers from her experience?

A.Easy-going B. Self-centred. C.Generous D.Conservative

Le Trung,33，has spent ￡14,000 creating Aiko，who he describes as“in her 20s”with a 32,23,33 figure，shiny hair and delicate features.

　　 She can speak English and Japanese and is so good at mathematics that she can do Mr.Trung's accounts.

　　 Mr.Trung，from Brampton in Ontario，Canada，said he has never had time to find a real partner，so he designed and created his ideal woman using the latest technology.

　　 The former software programmer has taken out credit cards and loans，sold his car and spent his life savings on perfecting his“fem?bot”．

　　 Now he is desperate to find a corporate sponsor(资助者)to help him complete and perfect Aiko.

　　 He said，“Aiko is what happens when science meets beauty.”

　 “I want to make her look，feel and act as human as possible so she can be the perfect companion.”

　 “I talk to her a lot，and hope to improve her knowledge.”

　 “So far she can understand and speak 13,000 different sentences in English and Japanese，so she's already fairly intelligent.”

　 “Aiko recognize faces and says hello when any of my family come around to visit.She helps me pick what to have for dinner and knows what drinks I like.”

　 “She even helps me with directions when we're going somewhere.”

　 “When I need to do my accounts，Aiko does all the maths.She is very patient and never complains.”

　 “She doesn't need holidays，food or rest and she will work almost 24?hours a day.She is the perfect woman.”

　　 Mr.Trung has designed Aiko with a touch?sensitive face and body so she reacts in a natural way if she is shown affection or hurt.

　　 He said，“She has all senses except for smell.”

1．Why did Le Trung spend much money creating Aiko?

A．Because he prefers Aiko to a real person.

B．Because he is too busy to find a partner.

C．Because he thinks Aiko is very beautiful.

D．Because he thinks Aiko is worth much money.

2．According to the passage，what is Aiko?

A．Aiko is a female person.

B．Aiko is Mr.Trung's girl friend.

C．Aiko is a robot that looks like a beautiful woman.

D．Aiko is a perfect woman.

3．Aiko can do the following things EXCEPT ________.

A．that she can understand and speak English and Japanese

B．that she can do maths questions very well

C．that she can smell the strange smell

D．that she can help to receive some familiar guests

4．What is the main idea of the passage?

A．The reason for Le Trung creating Aiko.

B．The introduction to a new scientific product－Aiko.

C．Aiko's ability or functions.

D．The process of making Aiko.

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.

【小题2】We can infer that as a schoolboy, Escoffier might hope to be __________.

【小题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

【小题4】Which of the following can best describe Escoffier?

【小题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.

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.

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 chef

B．a businessman

C．an artist

D．a 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.

I hated dinner parties .But I decided to give them another shot because I’m in London. And my friend Mallery invited me . And because dinner parties in London are very different from those in New York, “I’m having a dinner party ” means : “I’m booking a table for 12 at a restaurant you can’t afford ang we’ll be sharing the cheque evenly , no matter what you eat.” Wors , in Manhattan there is always someone who leaves before the bill arrives .They’ll throw down cash, half of what they owe, and then people like me, who don’t drink, end up paying even more . But if try to use the same trick , the hostess will shout; “Where are you going ?” And it’s not like I can say I have somewhere to go : everyone knows I have nowhere to go.

But in London, dinner patise are in people’s homes . Not only that, the guests are an interesting mix .The last time I went to one , the guests were from France , India ,Denmark and Nigeria; it was like a gathering at the United Nations . In New York ,the mix is less striking . It’s like a gathering at Bloomingdat="le’s" , a well-known de partment store.