#2021考研英语#考研阅览的根柢解题思路

??考研阅览的根柢解题思路

舒洋

?

考研英语中,阅览占有的比重是最大的,当自个阅览的分数可以抵达一半以上的成果时,那么考研英语的全体成果就是及格以上的,可是最为重要的就是拿来一篇文章之后大约怎么做,掌控杰出的解题思路便可抵达事半功倍的作用。

第一有些?? 考研阅览根柢解题思路

?

第一步:通览全局:

1)标清期间:

1.??? 考研阅览的解题进程

拿来文章,先看有几段,做到心中稀有

2)通读各段首句

作者写文章,为了将自个的观念第一时刻标明,会在最醒意图方位阐明自个的观念,那么各段首句就是要点,考生在读文章的时分可用笔将每一段的第一句话标示,起到提示自个的作用。

第二步:通览各题标题

通览每一道题的意图:首要可以大体的断定期间,除此之外也可以恰当的判别题型。

第三步:依照次序做题

做一道题的次序大体次序为:读题--回到原文找条理--对应选项

坏处:一切的考生,包括笔者在内,大体的次序都大约如此,可是考研阅览的查询视点是注重细节,不只是是做题进程的疑问,还有更为重要的细节,所以考生在大致掌控根柢的做题思路之外,还大约在以上三个环节中留心细节

?

环节一:细心阅览标题:可以将翻译的内容写在周围

标题是最简略方案圈套的当地,时刻、程度、否定词在此都可以让考生不留心,所以这个时分停下脚步,翻译整个标题会变成一道标题的重中之重。

?

环节二:回来对应期间通读,找到了定位句(标题发问的内容)全体做符号,一向到通读结束

?

环节三:通读后不要马上回来选项,要细心分析期间与标题有关的定位句,看哪一个选项与此有关

?

一般:一道题正确选项的方位一般会在:定位句、段首尾、转机句中呈现。

2. 例题分析:

?

例题一:

?

british food has a good reputation, but english cooking has a bad one. it is difficult to explain the reason for this. unfortunately, however, superb raw ingredients are often mined from the kitchen so that they come to the table without any of the natural flavor and goodness.

this bad reputation discourages a lot of people from eating in an english restaurant. if they do go to one, they are usually full of prejudice against the food. it is a pity, because there are excellent cooks in england, excellent restaurants, and excellent home-cooking. how, then, has the bad reputation been built up?

perhaps one reason is that britain’s industrial revolution occurred very early, in the middle of the nineteenth century. as a result, the quality of food changed too. this was because britain stopped being a largely agricultural country. the population of the towns increased enormously between 1840 and 1870, and people could no longer grow their own food, or buy it flesh from a farm. huge quantities of food had to be taken to the towns, and a lot of it lost its freshness on the way.

this lack of freshness was disguised by “dressing up” the food. the rich middle classes ate long elaborate meals which were cooked for them by french chefs. french became, and has remained, the official language of the dining room. out-of-season delicacies were served in spite of their expense, for there were a large number of extremely wealthy people who wanted to establish themselves socially. the “look” of the food was more important than its taste.

in the 1930s, the supply of servant began to decrease. people still tried to produce complicated dishes, however, but they economized on the preparation time. the second world war made things even worse by making raw ingredients extremely scarce. as a result, there were many women who never had the opportunity to choose a piece of meat from a well-stocked butcher’s shop, but were content and grateful to accept anything that was offered to them.

food rationing continued in britain until the early 1950s. it was only after this had stopped, and butter, eggs and cream became more plentiful, and it was possible to travel abroad again and taste other ways of preparing food, that the english difference to eating became replaced by a new enthusiasm for it.

1. according to the author, it is difficult to explain ________.

a. why excellent ingredients are spoiled in the process of cooking

b. why people do not like english cooking

c. why british food often has a natural flavor

d. why people prefer home-cooking to ready made food4

2. the negative effect of britain’s industrial revolution on english cooking is that ________.

a. the population in the countryside decreased dramatically

b. people no longer grew their own food on their own farms

c. the freshness of food was lost on the way to the cities

d. britain was no longer an agricultural country

3. as a result of the industrial revolution, ________.

a. more attention was given to the look of the food

b. french became the official language in english restaurants

c. a large number of extremely wealthy people ate in french restaurants

d. out-of-season delicacies became very expensive

4. the second world war worsened the problem because ________.

a. there was an increasing demand for servants

b. there was a lack of raw ingredient supply

c. many women refused to choose meat from butcher’s shops

d. french chefs dominated english restaurants

5. a new enthusiasm for eating emerged in britain ________.

a. when many women finally had the opportunity to purchase flesh meat from a well-stocked butcher’s shop

b. when butter, eggs and cream became available

c. when people started traveling to other cities

d. after the early 1950s

一、文章粗心:

第一段:british food has a good reputation, but english cooking has a bad one

译文:英国的食物有一个极好的名声,可是英国的烹调名声很差。

第二段: this bad reputation discourages a lot of people from eating in an english restaurant.

译文:这个不好的名声就使得大大都的人不去英国饭馆吃饭

第三段:perhaps one reason is that britain’s industrial revolution occurred very early, in the middle of the nineteenth century

译文:或许,其间的一个缘由是英国的工业改造初步的很早,十九世纪的中期就初步了。

第四段: this lack of freshness was disguised by “dressing up” the food.

译文:短少新鲜度被被食物的打扮所掩盖。

第五段: in the 1930s, the supply of servant began to decrease.

译文:在20世纪的30年代,家丁的供给初步削减。

第六段: food rationing continued in britain until the early 1950s.

译文:在英国,食物的配给制一向持续到20世纪的50年代。

文章粗心总结:从工业改造到20世纪的50年代英国烹调名声不好的缘由。

二、标题阅读:

标题

解析(要害词,以及期间断定)

1. according to the author, ? it is difficult to explain

根据作者,--说明起来很难

该标题的信息只能全体了解,要害词不好画

2. the negative effect of ? britain’s industrial revolution on english cooking is that

要害词: the negative effect of britain’s industrial ? revolution on english cooking

3. as a result of the ? industrial revolution

要害词: industrial revolution

4. the second world war ? worsened the problem because

要害词: the second world war

5. a new enthusiasm for ? eating emerged in britain

要害词: a new enthusiasm… in britain

?

?

?

三、标题解析:用一道题来举比方:

1. according to the author, it is difficult to explain ________.

a. why excellent ingredients are spoiled in the process of cooking

b. why people do not like english cooking

c. why british food often has a natural flavor

d. why people prefer home-cooking to ready made food

要害词: it is difficult to explain

翻译:根据作者的观念,___说明起来很困难

解题思路:

???

???????? 根据题干所描绘的信息可定位到文章的第一段,第二句话中有要害词的内容,即: it is difficult to explain the reason for this(这个说明起来很困难)其间的代词“this”应是标题横线中的信息,而刚好大约指代上文,所以,第一段的第一句应当是正确答案的方位,即“british food has a good reputation, but english cooking has a bad one”译文为:英国的食物有极好的名声,可是英国的烹调名声不好。与该信息相对应的选项为:b. why people do not like english cooking. 其间的do not like恰当于文中的bad one

?

差错分析

选项a. why excellent
#2021考研英语#考研阅览的根柢解题思路插图
ingredients are spoiled in the process of cooking(为啥超卓的原材料在烹饪进程中被损坏)以及选项c. why british food often has a natural flavor(为啥英国的食物有初始的风味)都与第一段的尾句有关,即: unfortunately, however, superb raw ingredients are often mined from the kitchen so that they come to the table without any of the natural flavor and goodness.(非常意外的是,超卓的原材料一般在厨房中被烹饪,致使于端到餐桌的时分失掉了原有的风味)两个选项本身与文章的内容是相符的,可是转机后必定不是说明的缘由了,逻辑的视点应当打扫,差错的原因为答非所问。选项d. why people prefer home-cooking to ready made food(为啥比起现成的时分,我们甘愿选择家庭烹饪)不但在该期间没有体现,甚至与标题也毫无联络,该选项的差错原因为惹是生非。

?

?

?

?

?

?

?

?

?

????

Related Posts

发表回复

您的电子邮箱地址不会被公开。 必填项已用 * 标注

|京ICP备18012533号-372