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1、2022-2023年考博英语-外交学院模拟考试题（含答案解析）1. 单选题What will（ ）lead to?问题1选项A.the policy of the governmentsB.this policy of the governmentsC.this policy of a governmentsD.the policy of a governments【答案】B【解析】考查词组辨析。双重属格的第一个名词不可以使用表示确定特指的the，但可以使用this。第二个名词词组则不可以用表示不确定特指的a，只能用the。句意：政府的这一政策将导致什么？因此B选项正确。2. 单选题This
2、company has now introduced a policy（ ）pay rises are related to performances at work.问题1选项A.whichB.whereC.whetherD.what【答案】B【解析】考查引导词辨析。从语义上分析，后半句应是修饰policy的一个定语从句。 which不可以用来引导该定语从句，因为which总要在从句中充当一定的成分。whether与what不引导定语从句。where相当于in which。当然，与where相比，在从句中我们更常用whereby 来充当关系代词。句意：这家公司现在实行一项新工资政策，加薪与绩
3、效挂钩。因此B选项正确。3. 单选题Legislative success will come if Mr. Obama is skillful politically and is able to wrangle support（ ）key legislators（ ）key moments in the process.问题1选项A.from, atB.between, andC.from, toD.out of, on【答案】A【解析】考查固定短语搭配。support from“来自的支持”，support from key legislators“来自主要议员的支持”；at key m
4、oment“在关键时刻”，因此A选项正确。4. 单选题Olive oil has been one of the staples of the Mediterranean diet for thousands of years and its popularity is growing rapidly in other parts of the world. It is one of the most versatile oils for cooking and it enhances the taste of many foods. Olive oil is the only type of
5、 vegetable/fruit oil that can be obtained from just pressing. Most other types of popular oils (cor, canola, etc.) must be processed in other ways to obtain the oil. Another important bonus is that olive oil has proven health benefits. Three basic grades of olive oil are most often available to the
6、consumer: extra Virgin; Virgin and Olive Oil. In addition to the basic grades, olive oil differs from one country or region to another because of the types of olives that are grown, the harvesting methods, the time of the harvest, and the pressing techniques. These factors all contribute to the indi
7、vidual characteristics of the olive oil.Olive trees must be properly cared for in order to achieve good economic yields, care includes regular irrigation, pruning, fertilizing, and killing pests. Olives will survive on very poor sites with shallow soils but will grow very slowly and yield poorly. De
8、ep soils tend to produce excessively vigorous trees, also with lower yields. The ideal site for olive oil production is a clay loam soil with good internal and surface drainage. Irrigation is necessary to produce heavy crops and avoid alternate bearing. The site must be free of hard winter frosts be
9、cause wood damage will occur at temperatures below 15 F and a lengthy spell of freezing weather can ruin any chances for a decent crop. The growing season also must be warm enough so fruits mature before even light fall frosts (usually by early November) because of potential damage to the fruit and
10、oil quality. Fortunately olive trees are very hardy in hot summer temperatures and they are drought tolerant.The best olive oils hold a certificate by an independent organization that authenticates the stone ground and cold pressed extraction process. In this process, olives are first harvested by h
11、and at the proper stage of ripeness and maturity. Experts feel that hand harvesting, as opposed to mechanical harvesting, eliminates bruising of the fruit which causes tartness and oil acidity. The olives harvested are transferred daily to the mill. This is very important because this daily transfer
12、 minimizes the time spent between picking and pressing. Some extra virgin olive oil producers are known to transfer the olives by multi-ton trucks over long distances that expose the fragile fruit to crushing weight and the hot sun, which causes the olives to begin oxidizing and thus becoming acidic
13、. In addition to the time lapse between harvesting and pressing, olive oil must be obtained using mechanical processes only to be considered virgin or extra virgin. If heat and/or chemical processes are used to produce the olive oil or if the time lapse is too long, it cannot be called virgin or ext
14、ra virgin.Once at the mill, the leaves are sucked away with air fans and the olives are washed with circulating potable water to remove all impurities. The first step of extraction is mashing the olives to create a paste. The oil, comprising 20% to 30% of the olive, is nestled in pockets within the
15、fruits cells. The olives are crushed in a mill with two granite millstones rolling within a metal basin. Crushing and mixing the olives releases the oil from the cells of the olive without heating the paste. A side shutter on the mills basin allows the mixed olive paste to be discharged and applied
16、to round mats. The mats are stacked and placed under the head of a hydraulic press frame that applies downward pressure and extracts the oil. The first pressing yields the superior quality oil, and the second and third pressings produce inferior quality oil. Some single estate producers collect the oil that results from just the initial crushing
