英语视听说Unit 2答案.doc

Unit 2
Outside View
Activity 1
Script
Hi guys, my name is Angel. Ah, I come from China. It’s my third year of the undergraduate study.
And today I’m going to make a Chinese dish, sweet-and-sour spare ribs. It’s very tasty, very Chinese-style, and it’s really ideal for you to have a quick dinner at night when you’re busy preparing your coursework and stuff.
To make this, we’ll need four pork ribs, corn starch, soy sauce, oil, Chinese rice vinegar, sesame oil and sugar, salt, lime and spring onion.
The first thing to do is to marinate the pork ribs with soy sauce … just to make sure that you cover all the ribs. After you’ve done that, just to leave (just leave) it (them) for 20 minutes.
So, this (these) have been marinated for 20 minutes. It’s time to fry them. Make sure your pan is really hot, pour in oil, and put them inside one by one.
Just turn them around, and it takes about three to five minutes to golden brown. Let’s put them aside.
So, we are going to make the sauce, it’s really easy to make … and firstly we pour in some oil.
And sesame oil. So after (we) finish making the sauce, we are going to pour in the spare ribs. And last but not least, we have our Chinese secret weapon, liquid corn starch. And almost every Chinese dish eat (eaten) in Chinese restaurants use (uses) this. It will make the sauce thicker. Takes another three, four minutes. Stir constantly. And we’re good to serve.
Just carefully put them in the plate. There you go. Sweet-and-sour spare ribs.

Activity 2

Activity 3

Listening in
News Report
Activity 1
Script
The US government has released its latest dietary guidelines. The guidelines are revised every five years and serve as the government’s official advice on what to eat.
This year’s update focuses on the importance of a lifelong healthy eating pattern that contains a variety of nutritious foods like fruit and vegetables, grains, fat-free or low-fat dairy products, lean meats and other protein foods and oils.
The biggest change in the guidelines involves added sugar. For the first time, they suggest limiting added sugar to less than 10 per cent of daily calories. That means no more than 12 teaspoons of sugar a day for an average adult. This does not include foods with natural sugar like fruit and vegetables.
Americans are also encouraged to consume less than 2,300 milligrams of sodium per day, equal to a teaspoon of salt. This number reflects the salt already in processed foods and the salt you add to food.

1. What do we learn about the dietary guidelines from the news report?
2. What is the biggest change in the updated guidelines?

Activity 2
Script
A study has found that skipping breakfast can increase the risk of stroke. The findings add to the growing scientific evidence that breakfast is the most important meal of the day and could help in the prevention of stroke.
For the study, 82,772 Japanese men and women aged 45 to 74 years old were monitored from 1985 to 2010. Participants were asked about their daily breakfast habits. They were grouped based on how often they ate breakfast, from zero to seven times each week.
During the 25-year follow-up, there were a total of 3,772 strokes and 870 cases of heart disease.
Analysis showed that those who never ate breakfast had higher risks of stroke compared with those who ate breakfast every day.

1. What are the findings of the study?
2. What do we learn about the study from the news report?

Passage 1
Activity 1
Script
Ben: If it’s a formal meal, maybe Thanksgiving or Christmas, or if you’re with your boss or someone like that, you are being careful about your table manners. So you’d wait until everyone is served before you eat. But most of the time, if you know each other well you would just go ahead and start.
It’s more usual to entertain them at home because it shows your hospitality. We have a lot of barbecues outside, maybe in the garden or maybe at a campsite. But sometimes if you don’t want to cook, you can go to a restaurant.
Oh, well, after dessert you’ll have a little talk, then talk some more, have some coffee. Then you’ll say, “Oh well, it’s time for us, we should get going.” And if you don’t, then you’re probably going to be rude and stay too late.
Michelle: Well, it would be between 8 and 8.30. It is unusual that if somebody is invited for 8 they would be there at 7.30 or 7.45. Probably 8 or 8.30 would be when all the guests would arrive.
It’s OK to refuse something if you don’t like it, but it might be embarrassing. For example, if I’m cooking dinner and I discover one of my guests is a vegetarian, I’ll feel a bit frustrated that I didn’t know before. But usually everyone tries everything.
Tom: Well, usually the host serves the guests, so you should make sure you tell him or her not to give you too much, because yes, it’s quite important to eat everything on your plate. It doesn’t matter if you leave something, but if you leave a lot, it will look as if you don’t like their cooking.
My mother always told me to put my hands on my lap under the table when I wasn’t eating, and I would be in big trouble if I ever put my elbows on the table. But actually I know that in some countries that’s considered rude. So I might rest my hands or my arms on the table, and I suppose it’s a bit more relaxed today than it used to be when I was young.
No, it’s the worst thing you can do if you’re eating. Any strange noises are absolutely forbidden. I mean you can say “mmm, this is good”, but nothing more than that. And even when you drink soup or eat noodles, you have to do it in silence, otherwise it’s considered very bad manners.

Activity 2

Passage 2
Activity 1
Script
News-reader: The government announced today that they are going to ban advertisements for junk food during TV programmes for children under the age of 16. The rules will include any foods that are high in fat, salt and sugar. There will be a total ban on ads during children’s programmes and on children’s channels, as well as adult programmes watched by a large number of children. But there will not be a total ban on all ads for junk food which are shown on television before 9 pm. This was thought to be “over the top” by representatives of the food industry. The new rules will come into effect before the end of December this year, and mean that television channels will lose about £39 million in revenue for advertising. So why has the government introduced this ban? We asked leading food and nutrition expert, Neil Bennett.
Neil: Well, we all know that over the last 30 years, what we call junk food, bad food with too much fat and salt, has become easily available and eating habits have changed. However, in recent years many of us have become aware of the importance of keeping fit and eating healthily, and this means people are not going to fast-food restaurants so often. So, the result is that the fast-food business has increased the number of ads in order to recover some of the business it’s lost.
News-reader: And how do the fast-food restaurants do this?
Neil: The biggest problem is that they aim their ads at young people. One well-known fast-food restaurant chain sells hamburgers which come with a free gift, usually a toy which is linked to a new children’s film. Other fast-food restaurants aim their ads at teenage and college-age men, trying to make their food trendy and, you know, kind of masculine food.
News-reader: So a ban on junk food ads will stop the sales of junk food?
Neil: Almost certainly not, but it might reduce the growth of the fast-food industry.
News-reader: So you’re in favour of the ban?
Neil: As a nutritionist, I am. As a father of two young children, I’m not sure.
News-reader: Why not?
Neil: Because less money from advertising will mean less money for children’s TV programmes. So we’re likely to see more cheap and violent cartoons, and fewer programmes produced specially for children.
News-reader: So the choice is between junk food and junk television?
Neil: Yes, that just about sums it up.
News-reader: Neil Bennett, thank you.

Activity 2

Unit Test
Section A
Script
1.
M: How about sushi for lunch?
W: Oh, yummy! Where do you want to go?
Q: Based on this exchange, what does the woman feel about sushi?

2.
W: I’d like to order a kilo of chocolate, please. It’s for my friend.
M: What kind would you like, Milk, dark, or white?
W: Oh ... I don’t know. She was non-specific and just asked for chocolate.
Q: Why does the woman not know what kind of chocolate to buy?

3.
W: Ice-cream always makes me feel homesick for some reason.
M: It must remind you of some wonderful memories from the past.
Q: What does the woman feel after eating ice-cream?

4.
W: Would you like to come to dinner with my family tomorrow evening?
M: I’d love to. Where are you going?
W: We’re going to try that new seafood place by the bay.
M: Oh ... I can’t. I’m allergic to seafood.
Q: Which of the following is the man not able to eat?

5.
M: What’s wrong, Madelin? You don’t look so hot.
W: I feel sick. I think it was the hot dog I ate from the vender at the corner.
Q: What type of food does Madelin think made her sick?
Answer AADCB

Section B
Script
M: Have you decided what you would like this evening?
W: I think so, but what are your specials?
M: We have a lovely sirloin steak and fresh prawns.
W: Oh ... Fresh prawns have such an incredible flavor, do they come with any sides?
M: Yes, of course. You have your choice of any two sides.
W: Are fresh steamed vegetables one of the choices?
M: Yes, we have green beans, broccoli and squash this evening.
W: What about mashed potatoes?
M: I’m sorry, we don’t have any. We have baked potatoes though.
W: Alright, I think I’ll have the prawns with the fresh vegetables and a baked potato.
M: Excellent choice, would you like an appetizer to begin with?
W: I’d better not. I want to save room for dessert. I’m a total chocoholic and the chocolate cake on the menu looks amazing.
M: Yes. It’s really delicious. I can’t recommend it highly enough.

Q6: What probably is the man in this conversation?
Q7: Which of the following does the woman want to make sure she eats?
Q8: According to the woman, what is incredible about fresh prawns?
Answer DCB

Section C
Script
Have you ever wanted to make the perfect cheese burger, but don’t know how? Well, if you follow these instructions, you will be the envy of all your friends and making delicious burgers in no time.
First, you need to start with the right kind of meat, choose ground beef that doesn’t have too much fat. Form the beef into patties that aren’t too big or too small. If they are too big, they won’t cook properly. If they are too small, they’ll burn easily. Cook the meat thoroughly until there is no pink in the middle. Uncooked meat might make you sick. You will probably get the best tasting burger if you cook it over an open barbecue. Just before we moving the burger from the heat, add a slice of your favorite cheese to the top and let it melt a little. Once the burger is cooked, place it on a lightly toasted bun and then pile on the lettuce, tomatoes, pickles and onions. Finally, bite into your juicy burger and enjoy.

Q9: What would the instructions be classified as?
Q10: What should you do just before we moving the burger from the heat?
Q11: Which of the following would be the best title for this passage?
Answer ADB

Section D
Script
The American seafood staple of Maine lobster, or “lobsta” as they say in Maine, is becoming very popular on Asian dining tables.
Maine lobsters were a featured course at last year’s state dinner when Chinese President Xi Jinping visited the White House. Now, the creatures with claws are becoming a big export to Asia.
The lobster’s home is in the Atlantic Ocean, anywhere from Newfoundland in Canada to North Carolina in the United States. But nearly 90 % of the fishery activity happens in the state of Maine.
During one morning, a lobster order was being prepared for shipment to Hong Kong. The biggest challenge in shipping was logistics. Shippers have only 36 hours from the time lobsters are packed until arrival in China. Any lobster arriving after that time loses quality.
American shellfish exports have grown rapidly in recent years. More than 23,000 kilograms of that type of seafood is exported to Asia every week via air. Probably about 80% of export lobsters are sent to China and the other 20 % to some other Asian countries.

Q12: What is the news mainly about?
Q13: What is the main difficulty of lobster shipment?
Q14: What percentage of export lobsters is sent to China?
Answer BBC