HỘI CÁC TRƯỜNG CHUYÊN VÙNG DUYÊN HẢI VÀ ĐỒNG BẰNG BẮC BỘ TRƯỜNG THPT CHUYÊN HƯNG YÊN ĐỀ THI ĐỀ XUẤT ĐÁP ÁN ĐỀ THI MÔN TIẾNG ANH KHỐI 11 LẦN IX 2016 (Thời gian làm bài 180 phút ) SECTION I LISTENING (4[.]
HỘI CÁC TRƯỜNG CHUYÊN ĐÁP ÁN VÙNG DUYÊN HẢI VÀ ĐỒNG BẰNG BẮC BỘ ĐỀ THI MÔN TIẾNG ANH TRƯỜNG THPT CHUYÊN HƯNG YÊN KHỐI 11-LẦN IX-2016 (Thời gian làm 180 phút ) ĐỀ THI ĐỀ XUẤT SECTION I LISTENING (40 points) Part (10pts) 1.D B Part (10pts) T A T C F B F T Part (20pts) stop German (too) (tree) branches water (white ) ear female 30 kg speed boat noisy 10 hands SECTION II GRAMMAR & VOCABULARY( 40pts) Part (10pts) A B C C B A D B C 10 C 11 B 12 C 13 A 14 A 15 D 16 B 17 A 18 A 19 A 20 B Part (10 pts) massive → mass reflections → reflection assured → assuredly making → make what → that economical →economic with → whose hundreds → hundred equipment → equipping 10.work → works Part (10 pts) Up To On Over through 6.On Out On Out 10 on Part (10 pts) Undoing Obscurity Exhaustion Standstill Fearless stardom Applause Endurance Punishing 10 regardless SECTION III READING(60pts) Part (15pts) D A C D A B D B A 10 D 11 C 12 C 13 D 14 A 15 C Part (15pts) than tend long those play puts another on reverse 10 term Part (15pts) C C B 4A C C B B 9.A 10 D Part (15pts) TRUE NOT GIVEN FALSE FALSE TRUE C C B A 10 D SECTION IV (60pts) Part (5 pts) He’s got foot in both camps The minister is in the firing line The money was released in dribs and drabs We’re forging ahead with the project I don’t want to leave the situation hanging Part (20 pts) Part (25pts) Notes: The mark given to parts and is based on the following scheme: Content: (35% of total mark) a Providing all main ideas and details as required b Communicating intentions sufficiently and effectively Organization & Presentation: (30% of total mark) a Ideas are well organized and presented with coherence, cohesion, and clarity b The essay is well-structured Language: (30% of total mark) a Demonstration of a variety of vocabulary and structures appropriate to the level of English language gifted upper-secondary school students b Good use and control of grammatical structures Handwriting, punctuation, and spelling (5% of total mark) a Intelligible handwriting b Good punctuation and no spelling mistakes Markers should discuss the suggested answers and the marking scale thoroughly before marking the paper LISTENING SCRIPTS Part Greg: Serving more than 200,000 meals a year would be a challenge for any chef, but step up constraints of time, space and a demand for culinary excellence and you have the life of a railway chef Chris and Jane, the idea of having to cook in cramped surroundings, with limited ingredients and a very tight schedule, as you did in the recent competition, must have been a terrifying prospect… Chris: Well hardly – I actually operate under those restrictions every day! Jane: That’s true, of course, we both do- but there ‘s always the added danger that things can go wrong, and the challenge of preparing a top-quality, three-course meal for four – which costs no more than £ 50m – and in front of all those judges! Greg: Well, Jane, you were a runner up and Chris came first I gather you faced some stiff competition form the other finalists Jane: No doubt about that All the chefs who entered the competition were brilliant in their own way – but someone has to win! But the real problem is trying to be creative, as the train hurtles through the countryside at over 100 miles an hour – there’s little room for mistakes- and you have to be able to keep your balance! Chris: Actually, I’d only been a railway chef for three months And I can tell you that life on board is no easy ride There ‘s no nipping out to get the extra bunch of parsley, or a lemon Greg: But you ‘re used to working under pressure all the same, aren’t you? How you set about being organized? Chris: You’ve just got to make sure you’re focused on the job Being able to keep an eye on a dozen things at once is also an advantage! Greg: But you actually enjoy what you ‘re doing? Jane : There’s plenty of scope to express yourself as a chef in the job – and the open kitchen means that customers will often compliment you personally on the food That’s one of the biggest highlights of the job Chris: I’d certainly go along with tat Very few restaurant chefs have the chance to experience that Greg: And what about the menus, who decides what to cook? Jane: They ‘re decided in advance for the whole railway network by two extremely famous chefs, who are actually brothers I suppose we both find it restricting Chris: Hmm, I get a bit frustrated form time to time – think I could be a little more adventurous – but it’s all a question of adaptability – which I suspect Jane is better at than I am! Jane: Not at all – I can be quite inflexible when the mood takes me! Greg: So what would be a typical routine for you both? Chris: You have to start at around 5.30 in the morning – check that all the ingredients have been delivered – then it’s a mad rush to get everything ready Jane: And precious little time to rest any other time during the day, as you often have to set tables ob other trains and help other staff Timing ‘s particularly tight, you see In other restaurants orders come in and go out over two or three hours, but we have to turn round before the passengers reach their stations It’s all a bit nerve –racking Greg: So what motivated you to this in the first place? Chris: I’ve been on the move ever since I left college So when I got engaged, I decided it was time to settle down So when I saw this job, it seemed a reasonable compromise between personal commitments any my reluctance to stay in one place Jane: for me it was something that just caught my eye – not just ordinary run of the mill stuff And, if you get the time, you get a good view out of the windows! Greg: And how you stop things form spilling over when the train moves? Chris: It’s not a problem for me I was a chef on a liner, so I’ve got plenty of experience if cookery in motion! Jane: Yes, but I think it helps if you only half fill saucepans with boiling water – even so, they often spill over and you start saying nasty things to yourself about the driver – and it’s not usually his fault! Chris: Let’s just say that you quickly learn not to put thins under the grill without keeping an eye on them ! Greg: Has either of you had any major disasters? Chris: I’d only been in the job for three days and I had this huge roast in the oven I opened the door, turned around for a moment, distracted, I suppose and it just flew out Fortunately it landed in the sink, so it was okay Greg: And what qualities would you say it was necessary for a railway chef to have ? Jane: From my point of view, dedication and determination – you won’t get anywhere without these! Chris: And, let ‘s admit it – a sense of humour There have been times when I would have resigned long ago if I hadn’t that! Greg: And what of the future? Chris: Who knows? – perhaps the first chef on a trip to the Moon? Jane : Now, that would be a challenge! But somehow, I doubt I’ll be with you on that one I’m terrified of flying! Greg: Well, now if you don’ mind, we thought our listeners might be interested in the recipes for your prize-winning meals… Part Kaesong is one of the few historical sites open to tourists that's not specifically linked to the Kim family that has ruled North Korea since independence The city is held up in the North as a symbol of national reunification as it was the capital of the 10th Century Koryo dynasty that united the entire peninsula North Korean officials attending the UNESCO ceremony stood and clapped the decision to give the sites World Heritage status The North has always used its interpretation of history to boost its case in the struggle for national sovereignty against South Korea The South maintains that an earlier southern-based dynasty was the first to unify the country But even the legacy of Kaesong is a sensitive one for the North's historians The dynasty marked a high water mark for Buddhism on the peninsula - a culture that was all but eradicated, along with other religions, after independence The city was initially in South Korea after the division of the peninsula in 1945 but was conquered by northern forces during the Korean War It later came to be seen as a symbol of reconciliation - being near the site of a joint industrial zone established by the two sides after the year 2000 But the southern-owned factories currently lie idle closed by the North Koreans during a recent bout of tension over its rocket and nuclear tests Part Interviewer: My guest today is the actor and film director Charles Martin Welcome, Charles Now let’s start at the beginning You played a part in the American TV series Cowboys for about six years Charles: That’s right I never dreamed I’d work steadily for six years, and in the same part - that’s unusual in the acting profession I managed to save a little money during that time, figuring I’d maybe get to a low period without work; but as it happened, something always turned up Interviewer: It certainly did - you were discovered by the film-maker Mario Urresti and starred in some very popular films What attracted you to the first one? Charles: Well, Mario came up with this idea of reinterpreting an ancient legend and setting it in nineteenth-century Mexico, which was quite adventurous in itself, and then, because of Mario’s contacts, it was easier to make the movie in Spain My part wasn’t so different from my TV work, but the film had a definite Spanish flavour, with all the local actors as well as guys from Italy - very exotic for a young American guy! Interviewer: Now, your style of acting was very quiet, almost silent Did people understand what you were doing? Charles: I think the producers were concerned initially I had this image of how my character, Miguel, should be and I persuaded them to cut a lot of dialogue from the original screenplay In movies today there are so many close-ups that you can a lot without having to say much, if you know what I mean, unlike the old silent movies, where actors felt obliged to overplay everything Perhaps they figured audiences wouldn’t understand unless they used exaggerated gestures and expressions Interviewer: In your next big film, The Good Cop, you played a very angry young man How much of that was acting? Charles: People suggested all sorts of reasons for my anger, which I found rather surprising I certainly have an ability to express anger - that’s part of my job It was an exciting detective story which was making some relevant points, and it was a welcome change from what I’d been doing Interviewer: Later you turned to directing Was that something you’d wanted to for a long time? Charles: Yeah, but I had to wait for the right opportunity with the film Just for a Laugh Interviewer: You got your friend John Dawson, who’d directed you in several films, to act in Just fora Laugh Was it because you were nervous about directing? Charles: That was what everyone said What I felt, though, was that he’d become a better director if he had to be an actor for a change, just as I became a better actor by getting behind the camera I used to joke with John that if I got stuck when I was telling the actors what to do, he’d be there to help out Interviewer: You’re said to be a very dynamic and lively director Where does that come from? Charles: I what’s necessary If it’s quick, that’s fine If there are problems, then I’ll stay until I get what I want Great actors will come loaded with ideas Part of the joy of shooting a movie is seeing how they it It’s like conducting an orchestra The first time you hear the music that you’ve just seen as notes on a page, some sections surprise you Interviewer: Everyone’s surprised that your movies are completed on time and within budget How you it? Charles: I’ve been around a lot of movie sets as an actor where so much time was wasted from having to repeat scenes so many times My way is everybody comes prepared, with their lines learned, and they know there’ll only be one or two takes of a scene, not fifteen or twenty That way they remember how they acted - so that leads on smoothly to the next section That gives everyone in front of, and behind, the cameras more belief in the project They work hard but they have more time for themselves Interviewer: So, what’s next [pause] [The recording is repeated.]