单选题The dish ___ terrible!i don't like it at all. 

单选题The human thirst for knowledge is the driving force behind our successful development as a species. But curiosity can also be dangerous, leading to setbacks or even downfalls. Given curiosity’s complexity, scientists have found it hard to define. While pinning down a definition has proven tricky, the general consensus is it’s some means of information gathering. Psychologists also agree curiosity is intrinsically (内在的) motivated. Curiosity covers such a large set of behaviors that there probably isn’t any single "curiosity gene" that makes humans wonder about and explore their environment. That said, curiosity does have a genetic component. Genes and the environment interact in many complex ways to shape individuals and guide their behavior, including their curiosity. Regardless of their genetic makeup, infants have to learn an incredible amount of information in a short time, and curiosity is one of the tools humans have found to accomplish that gigantic task. Hundreds of studies show that infants prefer novelty. It’s what motivates non-human animals, human infants and probably human adults to explore and seek out new things before growing less interested in them after continued exposure. But curiosity often comes with a cost. In some situations, the stakes are low and failure is a healthy part of growth. For instance, many babies are perfectly proficient crawlers, but they decide to try walking because there’s more to see and do when they stand upright. But this milestone comes at a small cost. A study of 12- to 19-month-olds learning how to walk documented that these children fell down a lot. Seventeen times per hour, to be exact. But walking is faster than crawling, so this motivates expert crawlers to transition to walking. Sometimes, however, testing out a new idea can lead to disaster. For instance, the Inuit people of the Arctic regions have created incredible modes to deal with the challenges of living in northern climates, but what we forget about are the tens of thousands of people that tried and failed to make it in those challenging landscapes.

单选题According to the author, the supply curve for labor depends on the ______.

单选题Since April, a new flu named A-H1 Nl(originally called swine flu)has affected over 100,000 people in more than 40 countries. Symptoms of swine flu are similar to those of regular seasonal influenza. People with swine flu often get a fever, headache, cough, sore throat, body aches, vomiting, chills and fatigue. Study has showed, that swine flu is a virus that usually affects pigs but appears to have acquired the ability to pass from person to person, though it' s unclear how easily it can be transmitted this way. Usually, the best way to protect yourself contracting it or other infectious diseases is with a dose of common sense: Wash your hands frequently with soap and warm water, cover your coughs and sneezes and stay home from work or school if you feel ill. These guidelines may seem basic, but they' re effective in preventing the spread of infections. Richard Besser, acting director of the U. S. Centers for Disease Control and Prevention(CDC), said, "Control of an outbreak of infectious disease is a shared responsibility. It' s important that individuals realize they have a key role to play in reducing their own likelihood of getting infected. " If you become sick, stay home for the period of infection, which is typically seven days, although children may be contagious for longer. Once on the mend, don' t return to work or school until at least a day after symptoms have disappeared, Besser said. "Wearing a face mask when out in public isn't warranted(必要)in most cases, "he said. "I know some people feel more comfortable having a mask, and there are certain circumstances where that may be of value, but 1 would rather people really focus on hand-washing, as well as covering coughs and sneezes. /

单选题In the last paragraph, "play down their visibility" refers to ______.

单选题Man: I hope we can see everything from way up here. Woman: Don't worry. You can watch the whole game no matter where you are. Question: What kind of place are the speakers probably at?

单选题How does the author feel about this issue?

单选题下面的短文后列出了10个句子，请根据短文的内容对每个句子作出判断：如果该句提供的是正确信息，选择A；如果该句提供的是错误信息，选择B；如果该句的信息文中没有提及，选择C。在答题卡相应位置上将答案选项涂黑。Finding Paradise 天堂 and Success in Retirement　　Ivy Singh and her husband had their retirement all

单选题When in his rebellious years, that is when he was sixteen or eighteen, Frank Anderson ______ going around with a strange set of people and staying out very late.

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单选题The author of the passage is probably a ______. ( )

单选题— Did you have difficulty finding John's house? —Not really. John had given us good directions and we ______find it.

单选题He______the danger that doesn't exist.

单选题 How a Poor, Abandoned Parisian Boy Became a Top Chef A. The busy streets in Paris were uneven and caked in thick mud, but there was always a breathtaking sight to see in the shop windows of Patisserie de la Rue de la Paix. By 1814, people crowded outside the bakery, straining for a glimpse of the latest sweet food created by the young chef who worked inside. B. His name was Marie-Antoine Carême, and he had appeared, one day, almost out of nowhere. But in his short lifetime, which ended exactly 184 years ago today, he would forever revolutionize French gourmet food (美食), write best-selling cook books and think up magical dishes for royals and other important people. C. Carême's childhood was one part tragedy, equal part mystery. Born the 16th child to poor parents in Paris in either 1783 or 1784, a young Carême was suddenly abandoned at the height of the French Revolution. At 8 years old, he worked as a kitchen boy for a restaurant in Paris in exchange for room and board. By age 15, he had become an apprentice (学徒) to Sylvain Bailly, a well-known dessert chef with a successful bakery in one of Paris's most fashionable neighborhoods. D. Carême was quick at learning in the kitchen. Bailly encouraged his young apprentice to learn to read and write. Carême would often spend his free afternoons at the nearby National Library reading books on art and architecture. In the back room of the little bakery, his interest in design and his baking talent combined to work wonders—he shaped delicious masterpieces out of flour, butter and sugar. E. In his teenage years, Carême fashioned eatable copies of the late 18th century's most famous buildings—cookies in the shape of ruins of ancient Athens and pies in the shape of ancient Chinese palaces and temples. Sylvain Bailly, his master, displayed these luxuriant creations—often as large as 4 feet tall in his bakery windows. F. Carême creations soon captured the discriminating eye of a French diplomat, Charles Maurice de Talleyrand-Périgord. Around 1804, Talleyrand challenged Carême to produce a full menu for his personal castle, instructing the young baker to use local, seasonal fruits and vegetables and to avoid repeating main dishes over the course of an entire year. The experiment was a grand success and G. Talleyrand's association with French nobility would prove a profitable connection for Carême. French Emperor Napoleon Bonaparte was known to be unimpressed by the declining taste of early 18th century cooking, but under pressure to entertain Paris's high society, he too called Carême to his kitchen at Tuileries Palace. In 1810, Carême designed the extraordinary cake for the wedding of Napoleon and his second bride, Marie-Louise of Austria. He became one of the first modern chefs to focus on the appearance of his table, not just the flavor of his dishes. 'I want order and taste. A well-displayed meal is enhanced one hundred percent in my eyes,' he later wrote in one of his cook books. H. In 1816, Carême began a culinary (烹饪的) journey which would forever mark his place as history's first top chef. He voyaged to England to cook in the modern Great Kitchen of the prince regent (摄政王), George IV, and crossed continents to prepare grand banquets for the tables of Tsar Alexander I of Russia. Never afraid to talk up his own accomplishments, a boastful Carême made a fortune as wealthy families with social ambitions invited him to their kitchens. Later, in his cook books, he would often include a sketch of himself, so that people on the street would be able to recognize—and admire—him. I. Carême's cooking displays became the symbol of fine French dining; they were plentiful, beautiful and imposing. Guests would fall silent in wonder as servants carried Carême's fancy creations into the dining hall. For a banquet celebrating the Grand Duke Nicholas of Russia's visit to George IV's Brighton Pavillion on Jan. 18, 1817, the menu featured 120 different dishes, highlighting eight different soups, 40 main courses, and 32 desserts. J. As he traveled through the homes of early 19th century nobility, Carême forged the new art of French gourmet food. Locked in hot kitchens, Carême created his four 'mother sauces.' These sauces béchamel, velouté, espagnole and allemande—formed the central building blocks for many French main courses. He also perfected the soufflé—a baked egg dish, and introduced the standard chef's uniform—the same double-breasted white coat and tall white hat still worn by many chefs today. The white clothing conveyed an image of cleanliness, according to Carême—and in his realm, appearance was everything. K. Between meals, Carême wrote cook books that would be used in European kitchens for the next century. His manuals including The Royal Parisian Baker and the massive five-volume Art of French Cooking Series (1833-1847, completed after his death) first systematized many basic principles of cooking, complete with drawings and step-by-step directions. Long before television cooking shows, Carême walked readers through common kitchen tasks, instructing them to 'try this for yourself, at home' as famous American Chef Julia Child might do, many years later. L. In the end, however, it was the kitchen that did Carême in. Decades of working over coal fires in tight, closed spaces with little fresh air (to ensure his dishes would not get cold) had fatally damaged his lungs. On Jan. 12, 1833, Carême died just before he turned 50. M. But in his lifetime, Carême, ever confident, could see beyond his short domination in the kitchen. He wanted to 'set the standard for beauty in classical and modem cooking, and prove to the distant future that the French chefs of the 19th century were the most famous in the world,' as he wrote in his papers. N. Decades later, chef Auguste Escoffier would build upon Carême's concept of French cuisine (烹饪). But in the very beginning, there was just Carême, the top chef who elevated dining into art.

单选题Don't shout in the meeting room, ______? A. should you B. will you C. can you D. could you

单选题 A recurring criticism of the U. K.'s university sector is its perceived weakness in translating new knowledge into new products and services. Recently, the U. K. National Stem Cell Network warned the U. K. could lose its place among the world leaders in stem cell research unless adequate funding and legislation could be assured. We should take this concern seriously as universities are key in the national innovation system. However, we do have to challenge the unthinking complaint that the sector does not do enough in taking ideas to market. The most recent comparative data on the performance of universities and research institutions in Australia, Canada, U. S.A. and U.K. shows that, from a relatively weak starting position, the U. K. now leads on many indicators of commercialisation activity. When viewed at the national level, the policy interventions of the past decade have helped transform the performance of U. K. universities. Evidence suggests the U. K.'s position is much stronger than in the recent past and is still showing improvement. But national data masks the very large variation in the performance of individual universities. The evidence shows that a large number of universities have fallen off the back of the pack, a few perform strongly and the rest chase the leaders. This type of uneven distribution is not peculiar to the U. K. and is mirrored across other economies. In the U. K., research is concentrated: less than 25% of universities receive 75% of the research funding. These same universities are also the institutions producing the greatest share of PhD graduates, science citations, patents and license income. The effect of policies generating long-term resource concentration has also created a distinctive set of universities which are research-led and commercially active. It seems clear that the concentration of research and commercialisation work creates differences between universities. The core objective for universities which are research-led must be to maximise the impact of their research efforts. These universities should be generating the widest range of social, economic and environmental benefits. In return for the scale of investment, they should share their expertise in order to build greater confidence in the sector. Part of the economic recovery of the U.K. will be driven by the next generation of research commercialisation spilling out of our universities. There are three dozen universities in the U. K. which are actively engaged in advanced research training and commercialisation work. If there was a greater coordination of technology transfer offices within regions and a simultaneous investment in the scale and functions of our graduate schools, universities could, and should, play a key role in positioning the U. K. for the next growth cycle.

单选题We have no time to lose. Let's ______ on the task before us.