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(1)..................
A.The British Queen Elizabeth was famous for her fashionable clothes.
B.The truth is most people don’t want to look unfashionable.
C.There are adverts everywhere: on TV, on the Internet and in magazines.
D.Some people say they don’t care what they wear.
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VI. Read the following passage and mark the letter A, B , C , or D on your answer sheet to indicate the correct answer to each of the questions.
People have been hunting whales for at least a thousand years, and there were no real problems until 20th century. What happened was that fishing technology became much more efficient and the ships were much faster, so more and more whales were caught. In the 1960s the main whaling countries were killing more than sixty thousand whales a year, and everyone began to realize that something had to be done.
It was environmental groups like Greenpeace that really made things change. They set out to make people aware of the fact that whales were fast becoming extinct. But even now we don’t know if all this interest has become too late. Let’s take the great blue whale for example, which at thirty to forty metres long is the biggest animal there has ever been – now there are perhaps about two thousand or so left. In fact they have been protected for quite a long time, but there is no sign that the population is growing.
How long have people been hunting whales?
A.for over 1000 years     
B. since the 20th century
C.for nearly 200 years 
D.since the 1960s

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.
In seventeenth-century colonial North America, all day-to-day cooking was done in the fireplace. By and 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.
It can be inferred from paragraph 3 that, compared to other firewood, "oven wood" produced _____.
A.fewer embers    
B. more heat
C.lower flames  
D.less smoke

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.
In seventeenth-century colonial North America, all day-to-day cooking was done in the fireplace. By and 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.
According to the passage, how was food usually cooked in a pot in the seventeenth century?
A.By filling the pot with hot water         
B.By placing the pot directly into the fire
C.By putting the pot in the oven 
D.By hanging the pot on a pole over the fire

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct word or phrase that best fits each of the numbered blanks.
CRITICISM
It can take a long time to become successful in your chosen field, no matter how talented you are. One thing you have to be aware of is that you will face criticism along the way. The world is full of people who would rather say something negative than positive. If you’ve made up your (15) ______ to achieve a certain goal, such as writing a novel, don’t let the negative criticism of others (16) ______ you from reaching your target, and let the constructive criticism have a positive (17) ______ on your work. If someone says you’re totally in the lack of talent, ignore them. That’s negative criticism. If, (18)______ , someone advises you to revise your work and gives you a good reason for doing so, you should consider their suggestions carefully. There are many film stars who were once out of work . There are many famous novelists (19) _____ made a complete mess of their first novel – or who didn’t, but had to keep on approaching hundreds of publishers before they could get it published. Being successful does depend on luck, to a certain extent. But things are more likely to turn out well if you persevere and stay positive.
(15) 
A.mind                
B.idea                 
C.thought                 
D.brain

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