单选题When he opened the tin, it ______ a bad smell.

单选题The author mentions the example of SBC to demonstrate that ______.

单选题This is the most important respect ______ civilized man can be distinguished from primitive communities.

单选题 How Do You See Diversity? A. As a manager, Tiffany is responsible for interviewing applicants for some of the positions with her company. During one interview, she noticed that the candidate never made direct eye contact. She was puzzled and somewhat disappointed because she liked the individual otherwise. B. He had a perfect resume and gave good responses to her questions, but the fact that he never looked her in the eye said 'untrustworthy,' so she decided to offer the job to her second choice. C. 'It wasn't until I attended a diversity workshop that I realized the person we passed over was the perfect person,' Tiffany confesses. What she hadn't known at the time of the interview was that the candidate's 'different' behavior was simply a cultural misunderstanding. He was an Asian-American raised in a household where respect for those in authority was shown by averting (避开) your eyes. D. 'I was just thrown off by the lack of eye contact; not realizing it was cultural,' Tiffany says. 'I missed out, but will not miss that opportunity again.' E. Many of us have had similar encounters with behaviors we perceive as different. As the world becomes smaller and our workplaces more diverse, it is becoming essential to expand our understanding of others and to reexamine some of our false assumptions. Hire Advantage F. At a time when hiring qualified people is becoming more difficult, employers who can eliminate invalid biases (偏爱) from the process have a distinct advantage. My company, Mindsets LLC, helps organizations and individuals see their own blind spots. A real estate recruiter we worked with illustrates the positive difference such training can make. G. 'During my Mindsets coaching session, I was taught how to recruit a diversified workforce. I recruited people from different cultures and skill sets. The agents were able to utilize their full potential and experiences to build up the company. When the real estate market began to change, it was because we had a diverse agent pool that we were able to stay in the real estate market much longer than others in the same profession.' Blinded by Gender H. Dale is an account executive who attended one of my workshops on supervising a diverse workforce. 'Through one of the sessions, I discovered my personal bias,' he recalls. 'I learned I had not been looking at a person as a whole person, and being open to differences.' In his case, the blindness was not about culture but rather gender. I. 'I had a management position opened in my department, and the two finalists were a man and a woman. Had I not attended this workshop, I would have automatically assumed the man was the best candidate because the position required quite a bit of extensive travel. My reasoning would have been that even though both candidates were great and could have been successful in the position, I assumed the woman would have wanted to be home with her children and not travel.' Dale's assumptions are another example of the well-intentioned but incorrect thinking that limits an organization's ability to tap into the full potential of a diverse workforce. J. 'I learned from the class that instead of imposing my gender biases into the situation, I needed to present the full range of duties, responsibilities and expectations to all candidates and allow them to make an informed decision.' Dale credits the workshop, 'because it helped me make decisions based on fairness.' Year of the Know-It-All K. Doug is another supervisor who attended one of my workshops. He recalls a major lesson learned from his own employee. L. 'One of my most embarrassing moments was when I had a Chinese-American employee put in a request to take time off to celebrate Chinese New Year. In my ignorance, I assumed he had his dates wrong, as the first of January had just passed. When I advised him of this, I gave him a long talking-to about turning in requests early with the proper dates. M. 'He patiently waited, then when I was done, he said he would like Chinese New Year did not begin January first, and that Chinese New Year ,which is tied to the lunar cycle, is one of the most celebrated holidays on the Chinese calendar. Needless to say, I felt very embarrassed in assuming he had his dates mixed up. But I learned a great deal about assumptions, and that the timing of holidays varies considerably from culture to culture. N. 'Attending the diversity workshop helped me realize how much I could learn by simply asking questions and creating dialogues with my employees, rather than making assumptions and trying to be a know-it-all,' Doug admits. 'The biggest thing I took away from the workshop is learning how to be more 'inclusive' to differences.' A better Bottom Line O. An open mind about diversity not only improves organizations internally, it is profitable as well. These comments from a customer service representative show how an inclusive attitude can improve sales.' Most of my customers speak English as a second language. One of the best things my company has done is to contract with a language service that offers translations over the phone. It wasn't until my boss received Mindsets' training that she was able to understand how important inclusiveness was to customer service. As result, our customer base has increased.' P. Once we start to see people as individuals, and discard the stereotypes, we can move positively toward inclusiveness for everyone. Diversity is about coming together and taking advantage of our differences and similarities. It is about building better communities and organizations that enhance us as individuals and reinforce our shared humanity. Q. When we begin to question our assumptions and challenge what we think we have learned from our past, from the media, peers, family, friends, etc, we begin to realize that some of our conclusions are flawed (有缺陷的) or contrary to our fundamental values. We need to train ourselves to think differently, shift our mindsets and realize that diversity opens doors for all of us, creating opportunities in organizations and communities that benefit everyone.

单选题According to the periodic table, ______ still some elements undiscovered.

单选题Applicant will be asked to provide information on how they will ______information to other students at their university or college.

单选题(Hard) (as) he worked, (but) Mr. Brown couldn't (keep) the shop properly.A. HardB. asC. butD. keep

单选题(Those of us) who work in chemical (laboratories), should have (their) lungs (checked) quite regularly.A. Those of usB. laboratoriesC. theirD. checked

单选题I'd rather ______ care of the stomaches of the living than the glory of the dead in the form of stone memorials.

单选题The price of vegetables ______ according to the weather. A. formulates B. flourishes C. fluctuates D. frames

单选题A: Would you mind sending champagne and strawberries to my room at 1 a.m. please? B: __________________ A. Yes, but the kitchen staff will leave at that time. B. I'll try, ma'am. But on Wednesday the kitchen staff will leave at midnight. C. Not at all. But we only have apples. D. Sorry, I can't help you because it's too late.

单选题The language experts believe that the ______ age for learning a foreign language is 6 years old. A. conceptual B. considerate C. optimal D. component

单选题Please ______ yourself from smoking and spitting in public places, since the law forbids them.

单选题The factors which would influence the learning will______with each other.

单选题 British Cuisine: The Best of Old and New British cuisine (烹饪) has come of age in recent years as chefs (厨师) combine the best of old and new. A. Why does British food have a reputation for being so bad? Because it is bad! Those are not the most encouraging words to hear just before eating lunch at one of Hong Kong's smartest British restaurants, Alfie's by KEE, but head chef Nell Tomes has more to say. B. 'The past 15 years or so have been a noticeable period of improvement for food in England,' the English chef says, citing the trend in British cuisine for better ingredients, preparation and Cooking methods, and more appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking—and eating—didn't have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston Blumenthaps molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish. C. 'It's no longer the case that the common man in England is embarrassed to show he knows about food,' Tomes says. D. There was plenty of room for improvement. The problems with the nation's cuisine can be traced back to the Second World War. Before the War, much of Britain's food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations (配给). E. 'As rationing came to an end in the 1950s, technology picked up and was used to mass-produce food,' Tomes says. 'And by then people were just happy to have a decent quantity of food in their kitchens.' F. They weren't looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn't compete with neighbouring France, Italy, Belgium or Spain. G. Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9 pm. But in recent years the capital's culinary(烹饪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor. H. With the opening of Alfie's in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. 'With British food, I think that Hong Kong restaurants are keeping up,' says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. 'Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes.' I. Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes (菜谱) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes. J. Tamlyn is in the second camp. 'We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋糊) we use Bird's Custard Powder,' Tamlyn says. 'Some restaurants go for custard made flesh with eggs, sugar and cream, but British custard is different, and we stay true to that.' K. Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. 'There are a lot of existing perceptions about British food and so we can't alter these too much. We're a traditional British restaurant so there are some staples (主菜) that will remain essentially unchanged.' L. These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie's, the newest of the British restaurants in town and perhaps the most gentlemen's club-like in design, Neil Tomes explains his passion for provenance (原产地). 'Britain has started to become really proud of the food it's producing. It 'has excellent organic farms, beautifully crafted cheeses, high-quality meats.' M. However, the British don't have a history of exporting their foodstuffs, which makes it difficult for restaurants in Hong Kong to source authentic ingredients. N. 'We can get a lot of our ingredients once a week from the UK,' Tamlyn explains. 'But there is also pressure to buy local and save on food miles, which means we take our vegetables from the local markets, and there are a lot that work well with British staples.' O. The Phoenix, in Mid-Levels, offers the widest interpretation of 'British cuisine', while still trying to maintain its soul. The gastro-pub has existed in various locations in Hong Kong since 2002. Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisine depending on what is avail □ able in the local markets. P. 'We use a lot of ingredients that people wouldn't perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, alongside ratatouille, is a very popular dish.' Q. Although the ingredients may not strike diners as being traditional, they can be found in dishes across Britain. R. Even the traditional chefs are aware of the need to adapt to local tastes and customs, while maintaining the Britishness of their cuisine. At Yorkshire Pudding, Hill says that his staff asks diners whether they would like to share their meals. Small dishes, shared meals and 'mixing it up' is not something commonly done in Britain, but Yorkshire Pudding will bring full dishes to the table and offer individual plates for each diner. 'That way, people still get the presentation of the dishes as they were designed, but can carve them up however they like,' Hill says. S. This practice is also popular at The Pawn, although largely for rotisseries (烤肉馆), Tamlyn says. 'Some tables will arrive on a Sunday, order a whole chicken and a shoulder of lamb or a baby pig, and just stay for hours enjoying everything we bring out for them.' Some British traditions are too sacred (神圣的) to mess with, however, Tomes says. 'I'd never change a full English breakfast.'

单选题It's easier to dismiss reports of low employee morale than face the facts and act A. consequently B. accordingly C. successfully D. excessively

单选题The American economic system is organized around a basically private-enterprise, market-oriented economy in which consumers largely determine what shall be produced by spending their money in the marketplace for those goods and services that they want most. Private businessmen, striving to make profits, produce these goods and services in competition with other businessmen; and the profit motive, operating under competitive pressures, largely determines how these goods and services are produced. Thus, in the American economic system it is the demand of individual consumers, coupled with the desire of businessmen to maximize profits and the desire of individuals to maximize their incomes, that together determine what shall be produced and how resources are used to produce it. An important factor in a market-oriented economy is the mechanism by which consumer demands can be expressed and responded to by producers. In the American economy, this mechanism is provided by a price system, a process in which prices rise and fall in response to relative demands of consumers and supplies offered by seller-producers. If the product is in short supply relative to the demand, the price will be bid up and some consumers will be eliminated from the market. If, on the other hand, producing more of a commodity results in reducing its cost, this will tend to increase the supply offered by seller-producers, which in turn will lower the price and permit more consumers to buy the product. Thus, price is the regulating mechanism in the American economic system. The important factor in a private enterprise economy is that individuals are allowed to own productive resources(private property), and they are permitted to hire labor, gain control over natural resources, and produce goods and services for sale at a profit. In the American economy, the concept of private property embraces not only the ownership of productive resources but also certain rights, including the right to determine the price of a product or to make a free contract with another private individual.

单选题The pop music ______.

单选题There are a few small things that I don't like about my job, but ______ it's very enjoyable.

单选题Advancement in the army is often given to the person who ______.