SECTIONI Listening Comprehension
(25 minutes)
1-25略
SECTION ll Use of English(15 minutes)
Directions：
Read the following text．choose the best word or phrasefor each numbered blank and mark A，B，C or D on ANSWER SHEET 1．
Amongst the most popular books writtentoday are those which are usually classified as science fiction．Hundredsof titles are 26 every year and are read by all kinds of people．27，some of the most successful films ofrecent years have been 28 0n science fiction stories．
It is often thought that science fiction is afairly new 29 in literature，but itsancestors can be 30 in books written hundreds of years ago．Thesebooks were often concerned 31 the presentation of some form of ideal society，a 32 which is still often found in modern stories．
Most of the classics of science fiction， 33 ，have been written within thelast one hundred years．Books by writers such as Jules Verne and H．G．Wells，to 34 just two well—known authors，have been translated into many languages．
Modern science fiction writers don’t write about men from Mars or spaceadventure stories．They are more interested in 35 theresults of technical developments on society and the human mind；or in 36 future worlds which are areflection of the world which we live in now． 37 this，their writing has obvious, 38 implications．
In an age where scientific fact frequently 39 science fiction，the writers may find it difficult Itto keep 40 scientific advances．Those whoare 41 clear-sighted to see the way we are going，however，may providea valuable 42 0n how to deal with the problems whichsociet
y will 43 face as it triesto 44 its new technology and come to terms with a continually 45 view of the world．
26.[A]presented
[B]copied
[C]published
[D]concluded
27[A]Therefore
[B]Furthermore
[C]Instead
[D]Nevertheless
28．
[A]based
[B]built
[C]founded
[D]formed
29．
[A]approach
[B]discovery
[C]activity
[D]development
30．
[A]deduced
[B]described
[C]felt
[D]found
31．
[A]about
[B]with
[C]for
[D]through
32．
[A]spirit
[B]story
[C]theme
[D]title
33．
[A]however
[B]moreover
[C]thus
[D]likewise
34．
[A]recall
[B]quote
[C]mention
[D]introduce
35．
[A]analyzing
[B]applying
[C]following
[D]forecasting
36．
[A]imagining
[B]observing
[C]assuming
[D]perceiving
37．
[A]Because of
[B]Contrary to
[C]Regardless of
[D]Similar to
38．
[A] economic
[B]academic
[C]political
[D]literary
39．
[A]overtakes
[B]overestimates
[C]overcomes
[D]overlooks
40．
[A]up with
[B]out of
[C]in with
[D]ahead of
41．
[A]effectively
[B]sufficiently
[C]successfully
[D]efficiently
42．
[A]information
[B]lesson
[C]result
[D]sign
43．
[A]incidentally
[B]incredibly
[C]inevitably
[D]initially
44．
[ A]realize
[B]master
[C]control
[D]accomplish
45．
[A]promising
[B]prevailing
[C]confusing
[D]changing
SECTIONⅢ Reading Comprehension(40 minutes)
Part A
Directions：
Read the following three texts．Answer the questions on eachtext by choosing A，B，C or D．Mark your answers on ANSWER SHEET 1．
Text 1
Karen and Ken Mullin．a youngprofessional couple in Cleveland，own fifty cookbooksand twofull)equipped kitchens in their house．Yet they rarely cook their own meals；instead，on their way home from work they usually stop at a supermarket andchoose two portions of meat loaf and a containerof ready-to-serve potatoes．“My job，〞says Karen，“is to pour the salad from the bag．〞
三级 英语
A half-century after the first TVdinner was born，the food industry is approaching its long—sought dream of relieving people like the Mullins ofunpaid labor in the final，and arguably most profitable，step by which a cow gets turnedinto meat loaf．Increasingly，tables in America’skitchens are used not for cutting orpeeling but for putting takeout food onto plates．For thosewho even bother withplates．According to Harry Balzar，an influential food—industry researcher，American dinners that came from atakeout counter increased by 24 percent in the past decade．“We thought the micro- wave would be acooking device，〞says Harry Balzer，“but we find it reheating takeout pizza．〞
Across the United States，entire business models arebeing transformed．Supermarket takeout
counters，formerly aplace where unsold chickens were coated with sauce，increasingly resemble high-end corporate cafeterias．with sushi bars and stir—fry stations．
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