本试卷共10页，满分120分。考试用时120分钟。
注意事项：1. 答卷前，考生务必用黑字迹例笔或签字笔将自己的姓名、考生号、考场号和座位号填写在答题卡上。用2B铅笔将试卷类型（A）填涂在答题卡相应位置上。将条形码横贴在答题卡右上角“条形码粘贴处”。因笔试不考听力，选择题从第二部分的“阅读”开始，试题序号从“21”开始。
2. 作答选择题时，选出每小题答案后，用2B船笔把答题卡上对应题目选项的答案信息点涂黑；如需改动，用像皮擦干净后，再选涂其他答案，答案不能答在试卷上。
3. 非选择题必须用黑字迹钢笔或签字笔作答，答案必须写在答题卡各题目指定区域内相应位置上：如而改动，先则掉原来的答案，然后再写上新的答案；不准使用铅笔和涂改液。不按以上要求作答的答案无效。
4. 考生必须保持答题卡的整洁。考试结束后，将试卷和答题卡一并交回。
第二部分 阅读（共两节，满分50分）
第一节（共15小题：每小题2.5分，满分37.5分）
阅读下列短文，从每题所给的A、B、C、D四个选项中选出最佳选项。
A
Grading Policies for Introduction to Literature
Grading Scale
90-100, A; 80-89, B; 70-79, C; 60-69, D; Below 60, E.
Essays (60%)
Your four major essays will combine to form the main part of the grade for this course: Essay 1 = 10%; Essay 2-15%; Essay 3= 15%; Essay 4 = 20%.
Group Assignments (30%)
Students will work in groups to complete four assignments (作业) during the course. All the
assignments will be submitted by the assigned date through Blackboard, our online learning and course management system.
Daily Work/In-Class Writings and Test/Group Work/Homework (10%)
Class activities will vary from day to day, but students must be ready to complete short in-class writings or tests drawn directly from assigned readings or notes from the previous class’ lecture/discussion, so it is important to take careful notes during class. Additionally, from time to time I will assign group work to be completed in class or short assignments to be completed at home, both of which will be graded.
Late Work
An essay not submitted in class on the due date will lose a letter grade for each class period it is late. If it is not turned in by the 4th day after the due date, it will earn a zero. Daily assignments not completed during class will get a zero. Short writings missed as a result of an excused absence will be accepted.
21. Where is this text probably taken from?
A. A textbook.
B. An exam paper.
C. A course plan.
D. An academic article.
22. How many parts is a student’s final grade made up of?
A. Two. B. Three.
C. Four. D. Five.
23. What will happen if you submit an essay one week after the due date?
A. You will receive a zero.
B. You will lose a letter grade.
C. You will be given a test.
D. You will have to rewrite it.
B
Like most of us, I try to be mindful of food that goes to waste. The arugula (芝麻菜) was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.
In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away -- from “ugly” (but quite eatable) vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.
Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world.”
If that’s hard to understand, let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time -- but for him, it’s more like 12 boxes of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington. D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished (有瑕疵的) produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.
Such methods seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat.” Curtin says.
24. What does the author want to show by telling the arugula story?
A. We pay little attention to food waste.
B. We waste food unintentionally at times.
C. We waste more vegetables than meat.
D. We have good reasons for wasting food.
25. What is a consequence of food waste according to the text?
A. Moral decline.
B. Environmental harm.
C. Energy shortage.
D. Worldwide starvation.
26. What does Curtin’s company do?
A. It produces kitchen equipment.
江苏高考满分多少B. It turns rotten arugula into clean fuel.
C. It helps local farmers grow fruits.
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