【文章內(nèi)容簡介】 d the __55__ that was unavoidable for them some ten years ago.41. A. reviews B. locations C. rehearsals D. similarities42. A. genuinely B. generously C. particularly D. finally43. A. domestic B. physical C. imaginary D. parallel44. A. superior B. pulsory C. routine D. rewarding45. A. cornered B. messed C. overlooked D. refunded46. A. exclusive B. alternative C. renewed D. seasonal47. A. criticized B. publicized C. exploited D. executed48. A. pursue B. neglect C. question D. pare49. A. assist B. prohibit C. monitor D. expose50. A. out of stock B. on the spot C. within reach D. at random51. A. reputation B. greed C. priority D. devotion52. A. attention B. deposit C. honor D. extra53. A. disorder B. gap C. split D. deadline54. A. accessible B. multiple C. loyal D. concrete55. A. suspicion B. effort G. panic D. guiltSection BDirections: Read the following three passages. Each passage is followed by several questions or unfinished statements. For each of them there are four choices marked A, B, C and D. Choose the one that fits best according to the information given in the passage you have just read.(A)When Chef Enrique Olvera opened his restaurant, Pujol, 13 years ago, his only goal was to have the best restaurant in the neighborhood. Olvera39。s budget was so small that he had to do all the things himself. But Pujol is now widely thought of as Mexico39。s finest restaurant and the 36th best in the world. He reached his position by making his cuisine 39。fancier and fancier, and more plex39。 over time. Pujol now serves a tasting menu of sophisticated food that wouldn39。t look out of place even at New York39。s Momofuku Ko. To decode his rocket soar in world cuisine circus, Olvera insists on mixing elaborate, cuttingedge techniques with a strong emphasis on local ingredients to create a cosmopolitan cuisine that39。s at once international yet unmistakably Mexican, matching the direction of Mexico City itself.A visit to the 48seat Pujol reveals a spaceage kitchen containing 27 cooks, with one making his fifth attempt to reshape the egg liquid and another coloring potatoes. Pujol tolerates any grotesque attempt a chef could imagine and the restaurant is the trial site for its staff. That makes Pujol a hot place to attract free labor. The chef has also thought more about bringing Mexican cooks home from the . Many are returning to move past the glass ceiling that exists in America. “Despite the number of Mexicans working in . restaurants, you rarely see a Mexican head chef in a New York kitchen,” said Olvera. “Then why not e back here to attract diners here for the most local but also novel dishes?”And for foreign diners, Mexican restaurants have another wonder to offer. Just think that merely 30 dollars can sustain you for a 4course feast in an ordinary Mexican restaurant and no one could resist the temptation. To achieve such high cost performance, Olvera states that you have to keep looking for and exploring with the simple ingredients from which to acplish amazing dishes. “You always cherish where you e from, but there’s also the need for new sensations. Keep exploring with new ideas until you get a better dish.” After all, it’s the soul of modem cuisine.56. Why has Pujol bee so successful?A. Because Olvera aimed low in the first place.B. Because Olvera forms the habit of doing things by himself.C. Because Olvera attracts excellent cooks from the .D. Because Olvera bines cooking skills with local characteristics.57. The underlined word grotesque is closest in meaning to _____.A. forceful B. weird C. abstract D. painful58. Why would many Mexican chefs e back to the country?A. Because Pujol provides them with high titles and salaries.B. Because they find it hard to rise to senior positions in . restaurants.C. Because they cook Mexican food better than American food.D. Because they refer to the high cost performance of the restaurants.59. Which of the following statements is TRUE according to the passage?A. Momofuku Ko is a famous food critic.B. Olvera relies totally on foreign cuttingedge cooking techniques.C. Eating in ordinary Mexican restaurants is expensive.D. One key to success in today’s restaurant business is continuous innovation.(B)These animal dads have some seriously strange ideas about fatherhood.Barbary macaqueUnlike human dads boasting of their kids39。 winning contests or college acceptances, barbary macaques, monkeys that are native to North Africa, show off babies as a way to impress each other and build social networks. These monkeys live in troops of about 30 members, and life centers around the babies born each spring.During baby season, males carry the infants, even picking up little ones that aren’t their own offspring (后代). However, there are status symbols, used to build male social networks and connections within the group. The infants can serve as a social passport, to approach other males and hang out with them. After all, it’s much simpler to break the ice if you have a cute baby in hand.Sand grouseLots of dads bring home the bacon. But for young sand grouses living in Namibia’s dry deserts, water is the essential resource. Sand grouse fathers are the frequent flyers that travel almost 125 miles each day to fill up for the family at a watering hole.With no other way to transport water, male sand grouses settle in the pool, rocking back and forth to bathe their belly feathers. Filling up can take 15 minutes, leaving them exposed to killers like falcons (獵鷹). But it all pays off. The dads return home after a long day and are able to provide their babies with few precious tablespoons of liquid.PipefishPregnant pipefish males—yes, males—give birth to live young from eggs that females deposit in their brood pouches (育兒袋). This mothering act has earned them praise as devoted animal dads.But it turns out that the pregnant pipefish also has a wandering eye. If he sees a bigger fema