金太阳忻州市2023-2024年第二学期八年级期末教学监测(24-CZ277b)英语答案

金太阳忻州市2023-2024年第二学期八年级期末教学监测(24-CZ277b)英语答案正在持续更新，目前2026百师联盟答案网为大家整理了相关试题及答案，供大家查缺补漏，高效提升成绩。

第二部分阅读理解（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和D四个选项中，选出最佳选项。AEvery delicious steak you have ever enjoyed eating started with a good cut of meat.However,picking that perfect cut can be challenging-supermarkets are flooded with options,and it is not asstraightforward as simply choosing the one with the highest price tag.Follow this guide for someadvice.Tenderloin (US),Fillet (UK),Eye Fillet (AUS/NZ)A classic cut,the tenderloin comes from the strip of muscle tucked against the backbone of theanimal.As this muscle does not do much work,this is the tenderest cut of beef-which also makes itthe most expensive,and arguably the most desirable.We say "arguably"because,while thetenderloin is supremely lean and a favorite of those who love their steak to melt in their mouth,it canalso be tasteless.Filet mignon,widely referred to as the creme (dela creme of all steak cuts,is cut from the very tip of the tenderloin.Ribeye (US/UK),Scotch fillet (AUS/NZ)This cut,from the rib section of the animal,comes with an abundance of rich marbling.Theribeye won't give you that same "melt-in-your-mouth"feeling,but it is still one of the tenderest cutsavailable.Differently,the fibexe is cooked with the bone in,while the Scotch fillet is not.Strip (US),Sirloin (UK)Porterhouse (AIS/NZ)Coming from the hindquarter of the anima,thestriir is not quite as tender as the tenderloin,orloaded with quite as much flavor as the ribeye,but ror many steak-Fvers.it is just right.The bestpart is that because this all-rounder has a bit more chew and a bn tess marbling than those cuts,ittends to be less expensive.T-boneCan't decide between the tenderloin and the strip?Why not both?The T-bone is cut with strip onone side of a bone,and tenderloin on the other.With two very different textures (and flavors,the T-bone gets the best of both worlds,but it can also be more difficult to cook.The meat closer tothe bone is slower to cook than the rest of the steak.21.What can we know about the steaks from the passage?A.It usually takes little time to cook T-bone.B.All things considered,Ribeye is the best.C.A good cut only means the most expensive one.D.It's not a piece of cake to pick a perfect cut.22.What makes the tenderloin the most expensive part among the steak?A.Different textures.B.The tenderest cut.C.Rich marbling.D.Much flavor.23.Where can the passage be taken from?A.A science daily.B.An agricultural journal.C.A food magazine.D.A reading website.