托福阅读辅导:老托福阅读真题及答案passage20
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老托福阅读原文 passage20
In seventeenth-century colonial North America, all day-to-day cooking was done in the fireplace. Generally large, fireplaces were planned for cooking as well as for warmth. Those in the Northeast were usually four or five feet high, and in the South, they were often high enough for a person to walk into. A heavy timber called the mantel tree was used as a lintel to support the stonework above the fireplace opening. This timber might be scorched occasionally, but it was far enough in front of the rising column of heat to be safe from catching fire.
Two ledges were built across from each other on the inside of the chimney. On these rested the ends of a "lug pole" from which pots were suspended when cooking. Wood from a freshly cut tree was used for the lug pole, so it would resist heat, but it had to be replaced frequently because it dried out and charred, and was thus weakened. Sometimes the pole broke and the dinner fell into the fire. When iron became easier to obtain, it was used instead of wood for lug poles, and later fireplaces had pivoting metal rods to hang pots from.
Beside the fireplace and built as part of it was the oven. It was made like a small, secondary fireplace with a flue leading into the main chimney to draw out smoke. Sometimes the door of the oven faced the room, but most ovens were built with the opening facing into the fireplace. On baking days (usually once or twice a week) a roaring fire of "oven wood," consisting of brown maple sticks, was maintained in the oven until its walls were extremely hot. The embers were later removed, bread dough was put into the oven, and the oven was sealed shut until the bread was fully baked.
Not all baking was done in a big oven, however. Also used was an iron "bake kettle," which looked like a stewpot on legs and which had an iron lid. This is said to have worked well when it was placed in the fireplace, surrounded by glowing wood embers, with more embers piled on its lid.
老托福阅读题目 passage20
1. Which of the following aspects of domestic life in colonial North America does the passage mainly discuss?
(A) methods of baking bread
(B) fireplace cooking
(C) the use of iron kettles in a typical kitchen
(D) the types of wood used in preparing meals
2. The author mentions the fireplaces built in the South to illustrate
(A) how the materials used were similar to the materials used in northeastern fireplaces
(B) that they served diverse functions
(C) that they were usually larger than northeastern fireplaces
(D) how they were safer than northeastern fireplaces
3. The word "scorched" in line 6 is closest in meaning to
(A) burned
(B) cut
(C) enlarged
(D) bent
4. The word "it" in line 6 refers to
(A) the stonework
(B) the fireplace opening
(C) the mantel tree
(D) the rising column of heat
5. According to the passage , how was food usually cooked in a pot in the seventeenth century?
(A) By placing the pot directly into the fire
(B) By putting the pot in the oven
(C) By filling the pot with hot water
(D) By hanging the pot on a pole over the fire
6. The word "obtain" in line 12 is closest in meaning to
(A) maintain
(B) reinforce
(C) manufacture
(D) acquire
7. Which of the following is mentioned in paragraph 2 as a disadvantage of using a wooden lug pole?
(A) It was made of wood not readily available.
(B) It was difficult to move or rotate.
(C) It occasionally broke.
(D) It became too hot to touch.
8. It can be inferred from paragraph 3 that, compared to other firewood, "oven wood" produced
(A) less smoke
(B) more heat
(C) fewer embers
(D) lower flames
9. According to paragraph 3, all of the following were true of a colonial oven EXCEPT:
(A) It was used to heat the kitchen every day.
(B) It was built as part of the main fireplace.
(C) The smoke it generated went out through the main chimney.
(D) It was heated with maple sticks.
10. According to the passage , which of the following was an advantage of a "bake kettle"?
(A) It did not take up a lot of space in the fireplace.
(B) It did not need to be tightly closed.
(C) It could be used in addition to or instead of the oven.
(D) It could be used to cook several foods at one time.
老托福阅读答案 passage20
BCACD DCBAA
新托福阅读真题训练技巧
福阅读要高分策略相比口语写作而言相对简单，但是也是一大挑战。下面，天道小编就来和大家谈谈要拿到托福阅读高分策略28+都有哪些需要了解的呢?
托福阅读高分策略
想得28分以上，一般就是错3个左右，也就是不含加试一篇一个。给自己的要求：不能错词汇题以外的任何题
托福阅读时间：
15分钟一篇，一篇13/14道题。(官方要求是20分钟一篇)
13道题中除了4道词汇题(30‘’)1道多选题(1’30‘’)之外，其他题目基本(1‘)一般是在第三段/第四段，大概第8题/第9题的样子，是一段会出2道理解题的段落。题目编排，近几年的TPO一般第一篇第二篇文章偏难，生词多，第三篇简单难度类似早期TPO。
在题目上一般是(细节 词汇，细节 作用， 细节 词汇， 细节 词汇 改写， 细节 词汇， 黑点 大意)规律就是每一段都会出细节题(In paragraph n...)再加一道其他题，早期一段只有一道题的情况几乎不存在了。
简单的文章可能会出比较难的大意题，尤其是对比型的简单文章。用上面的标准控制时间，用下面的方法去读的话，20分钟一般都是够用的。
托福阅读障碍：
速度：1’大概150-170字，生词量一般而且前后不出现感觉自相矛盾需要停下来想的情况下。
选项：词汇量一般，有时词汇题的相似词汇不造句都感觉不出区别。
新托福阅读真题训练技巧：
1，粗看下文章的段数，对每段大概几道题有个预期。(比如只有5段，那长段肯定是3道题)粗看每段第一句话，对文章的整体意思心中有数。
2，每段段首变成中文理解，以迅速的进入状态，并记忆主要意思。(就算只有一道词汇题，这段的段首也要读)
3，每读一段整理一次逻辑，A支持的观点是，A的观点的问题是B的观点是。(记忆法，图像帮助理解，逻辑帮助记忆，生成图像来理解含义，对逻辑部分用色彩记忆红黄绿记忆法，每一段的第一句作为逻辑中心标记黄色。
这段如果讲倒推如原因，在脑中的逻辑框架就在红色的区域生成记忆，如果正推将后果等就在绿色区域生成图像，读完全文留下来的会是每一排都是红黄绿三色的逻辑关系，每一段都纵向罗列，如下)红——黄——绿
4，鉴于每段都会出细节题，如果有词汇题等先只看一句话，做完了要看到细节题问的什么再看文章，鉴于有四个选项，选一个对的或者不对的，看的时候自己要边看边总结，比如总结出三个步骤， 解释了三个方面的问题，或者其他。5，要检查，每个不确定的题都标上guess回来看，我不确定的题错的概率还是非常高的。如果不走神的理解全文，一般15分钟是够的，还能剩下几分钟检查。
新托福阅读真题做题策略：
词汇题、句子改写题——只读该句不读完整段(30‘ _ + 1’_1)耗时3分钟
词汇题看好单词的词性、发出者(是人，是物)，保持一致的最对，看这一句即可。
In the past,whole cities grew from the arduoustask of cutting and piling stone upon. Some of the world’s finest stonearchitecture can be seen in the ruins of the ancient Inca city of Machu Picchu high in the eastern Andes
Mountains
of Peru.猜词是保证不了完全准了，根据意思，这道题排除BD，剩下AC很是纠结，但是看task本身，skilled task这种说法小奇怪，一般是skilled workers，所以选A
The word “arduous” in the passage is closest inmeaning to
○Difficult○Necessary○Skilled○Shared
词汇题一直是难点超爱错，猜出来的，如果有时间检查一定要再看一下，从ETS出题的角度考虑。
要拿托福阅读高分就需要付出艰辛的努力，坚持到底就是胜利，虽不能确保一定成功，但是收获是必须的，祝大家都能学会托福阅读高分策略的做法，争取到高分。
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