1.CR
A record label executive suggests that in order to boost album sales, the company should offer free online access to their music catalog, allowing users to download songs for free. This approach, he claims, will help gather data on consumer interests and preferences, ultimately leading to increased sales. What assumption underlies this suggestion?
A) The record label has not previously focused on understanding consumer preferences.
B) Consumers will still purchase albums even after accessing the music for free online.
C) The quality of the music produced will be improved based on the data collected from free downloads.
D) Other record labels are not already using this approach to understand their consumers.
E) The primary reason for declining album sales is the lack of access to music online.
A school is considering replacing its current fuel oil heating system with a more efficient gas heating system, known for its higher heat output per unit. However, the principal is against this change and prefers to keep the fuel oil system. Which of the following reasons best supports the principal's decision?
The shift to a gas heating system requires a significant initial investment that exceeds the school's current financial capacity.
The school's remote location makes gas transportation extremely expensive.
The school is situated in a region with a moderate climate, reducing the overall need for a heating system throughout the year.
Recent improvements in the current fuel oil heating system have significantly increased its efficiency, nearly matching the proposed gas system.
A major portion of the school's budget is allocated to educational programs, leaving limited funds for infrastructure changes like upgrading the heating system.
2.DI
Nestled in the heart of Paris, the French Culinary Institute (FCI) has long been a bastion of gastronomic education, renowned for its unwavering commitment to the preservation and advancement of French culinary traditions. Since its inception in 1984, the institute has produced an illustrious alumni network, boasting the likes of Pierre Hermé, Alain Ducasse, and the inimitable Julia Child, all of whom have left an indelible mark on the global culinary landscape. However, as the institute embarks on an ambitious expansion plan, it finds itself at a crossroads, grappling with the challenges of remaining relevant in an increasingly complex and rapidly evolving culinary world.
The proposed expansion, spearheaded by the FCI's charismatic and visionary president, Jacques Pépin, envisions the establishment of a sprawling new campus in the heart of Paris' 7th arrondissement, a mere stone's throw from the iconic Eiffel Tower. The state-of-the-art facility, designed by the renowned architect Jean Nouvel, is set to encompass a staggering 150,000 square feet and will feature an array of cutting-edge amenities that promise to redefine the very essence of culinary education. Among the most notable features are a dozen professional-grade kitchens, each equipped with the latest in culinary technology, a dedicated sensory analysis laboratory for exploring the intricacies of flavor profiles, and an extensive library housing over 50,000 rare culinary texts and manuscripts, some dating back to the 15th century.
The FCI's leadership firmly believes that this expansion is not merely a luxury, but a necessity, if the institute is to maintain its position as a global leader in culinary education. They argue that the new campus will serve as a magnet for top talent from around the world, fostering a vibrant community of culinary innovators who will push the boundaries of French cuisine and redefine the very notion of gastronomy in the 21st century. Moreover, they emphasize the potential for groundbreaking research and development in the field of culinary science, with the sensory analysis laboratory poised to unravel the mysteries of taste, texture, and olfaction, ushering in a new era of gastronomic enlightenment.
However, the expansion plan has been met with a maelstrom of criticism from various quarters, with detractors arguing that the FCI's steadfast adherence to the tenets of traditional French cuisine is increasingly anachronistic in an era defined by globalization, fusion, and culinary innovation. They point to the steady decline in enrollment for classic French culinary programs across the country, which has seen a staggering 15% drop over the past decade, as evidence of the waning relevance of the FCI's approach. In stark contrast, interest in international and fusion cuisines has skyrocketed, with enrollment in such programs surging by an astonishing 40% over the same period, a testament to the shifting tastes and preferences of the global culinary community.
Moreover, critics raise serious concerns about the financial viability of the expansion project, citing the FCI's recent budget deficits and the exorbitant costs associated with the construction and maintenance of the new facilities. A closer examination of the institute's financial statements reveals a troubling picture, with the FCI operating at a loss for the past three consecutive years, culminating in a staggering €2.5 million deficit in the most recent fiscal year. Skeptics argue that the institute's precarious financial position renders the expansion project an untenable risk, one that could potentially jeopardize the very existence of the FCI.
In response to these criticisms, the FCI's leadership remains resolute in its conviction that the expansion is not only necessary but also financially sound. They point to the institute's robust endowment, which has grown by an impressive 20% over the past five years, now standing at a formidable €50 million, as evidence of the FCI's financial resilience and long-term sustainability. Furthermore, they argue that the institute's recent partnerships with leading restaurants and culinary brands will provide students with invaluable internship and employment opportunities, exposing them to a wide range of culinary styles and techniques and preparing them for success in an increasingly competitive and globalized industry.
The FCI has also sought to address concerns about its relevance in the modern culinary world by announcing plans to introduce a range of new courses focusing on international and fusion cuisines, demonstrating its commitment to adapting to the changing tastes and preferences of the global culinary community. These courses, designed in collaboration with renowned chefs and culinary experts from around the world, aim to provide students with a comprehensive understanding of the diverse flavors, techniques, and cultural influences that define contemporary cuisine.
As the debate surrounding the FCI's expansion plan reaches a fever pitch, the institute finds itself at a critical juncture in its history. Supporters of the project argue that it represents a bold and necessary step forward, one that will ensure the FCI remains at the forefront of culinary education for generations to come, while also cementing Paris' status as the gastronomic capital of the world. They point to the potential for groundbreaking research and innovation, the creation of new jobs and economic opportunities, and the preservation of France's rich culinary heritage as compelling reasons to embrace the expansion.
On the other hand, critics warn that the FCI's single-minded pursuit of this grandiose vision could ultimately prove to be its undoing. They argue that the institute's failure to adapt to the changing realities of the culinary world, coupled with its precarious financial position, could result in a catastrophic misallocation of resources, ultimately leading to the erosion of the FCI's reputation and the erosion of its ability to fulfill its core mission of providing world-class culinary education.
As the FCI navigates this complex and treacherous terrain, it must grapple with fundamental questions about its identity, its purpose, and its place in the rapidly evolving landscape of 21st-century gastronomy. Can the institute find a way to honor its storied past while embracing the possibilities of the future? Can it successfully navigate the competing demands of tradition and innovation, of local heritage and global diversity? The answers to these questions will ultimately determine the fate of the FCI and, perhaps, the future of French cuisine itself.
In the final analysis, the French Culinary Institute's expansion plan represents a high-stakes gamble, one that could either propel the institute to new heights of gastronomic excellence or plunge it into a quagmire of financial and existential crisis. As the culinary world watches with bated breath, only time will tell whether the FCI's bold vision will prove to be a masterpiece of culinary education or a cautionary tale of hubris and overreach. Regardless of the outcome, one thing is certain: the French Culinary Institute's journey into the uncharted waters of the 21st-century culinary landscape will be a defining moment in the history of gastronomy, one that will be studied and debated for generations to come.
1. Which of the following best encapsulates the central theme of the passage?
A) The French Culinary Institute's expansion plan is a necessary response to the changing dynamics of the global culinary landscape.
B) The French Culinary Institute's adherence to traditional French cuisine is the key to its continued success and relevance.
C) The French Culinary Institute's expansion plan is a financially reckless endeavor that threatens the institute's long-term viability.
D) The French Culinary Institute's expansion plan represents a critical juncture in the institute's history, with significant implications for the future of French cuisine and culinary education.
E) The French Culinary Institute's partnerships with leading restaurants and culinary brands are the most important factor in ensuring the success of its expansion plan.
2. According to the passage, which of the following is NOT presented as a potential benefit of the French Culinary Institute's expansion plan?
A) Attracting top culinary talent from around the world and fostering a community of culinary innovators.
B) Conducting groundbreaking research and development in the field of culinary science through the sensory analysis laboratory.
C) Providing students with exposure to a wide range of culinary styles and techniques through partnerships with leading restaurants and culinary brands.
D) Enhancing the financial stability of the institute by significantly reducing its operating costs and eliminating its budget deficits.
E) Preserving and promoting France's rich culinary heritage while also embracing the possibilities of the future.
3. The passage suggests that the decline in enrollment for classic French culinary programs across the country can be attributed to:
A) The increasing popularity of international and fusion cuisines among culinary students.
B) The French Culinary Institute's failure to adapt its curriculum to the changing tastes and preferences of the culinary world.
C) The high costs associated with attending culinary school, which have made it increasingly inaccessible to many aspiring chefs.
D) The lack of job opportunities for graduates of classic French culinary programs in the modern culinary industry.
E) The perception that traditional French cuisine is outdated and no longer relevant in the contemporary culinary landscape.
4. Which of the following best describes the author's perspective on the French Culinary Institute's expansion plan?
A) Unequivocally supportive
B) Strongly critical
C) Cautiously optimistic
D) Neutral and objective
E) Ambivalent and undecided
5. The passage mentions all of the following as key features of the proposed new campus EXCEPT:
A) A state-of-the-art facility designed by the renowned architect Jean Nouvel
B) A dozen professional-grade kitchens equipped with the latest culinary technology
C) A dedicated sensory analysis laboratory for exploring the intricacies of flavor profiles
D) An extensive library housing over 50,000 rare culinary texts and manuscripts, some dating back to the 15th century
E) A culinary incubator program designed to support and nurture emerging culinary entrepreneurs
6. According to the passage, the French Culinary Institute's leadership cites which of the following as evidence of the institute's financial resilience and long-term sustainability?
A) The institute's consistent profitability over the past three years
B) The institute's successful fundraising campaigns, which have generated significant contributions from alumni and donors
C) The institute's robust endowment, which has grown by 20% over the past five years and now stands at €50 million
D) The institute's ability to secure substantial government grants and subsidies to support its expansion plan
E) The institute's partnerships with leading restaurants and culinary brands, which provide a stable source of revenue
7. The author suggests that the French Culinary Institute's expansion plan could potentially result in all of the following EXCEPT:
A) The creation of new jobs and economic opportunities in the culinary sector
B) The erosion of the institute's reputation and its ability to fulfill its core mission of providing world-class culinary education
C) A catastrophic misallocation of resources that could jeopardize the institute's financial stability
D) The institute's failure to adapt to the changing realities of the culinary world and maintain its relevance
E) The transformation of the French Culinary Institute into a global leader in culinary research and innovation
8. The passage implies that the success of the French Culinary Institute's expansion plan will depend on its ability to:
A) Secure significant government funding and support for the project
B) Attract a large number of international students to its new campus
C) Maintain its focus on traditional French cuisine while also embracing culinary innovation and diversity
D) Develop a robust network of partnerships with leading restaurants and culinary brands around the world
E) Navigate the complex challenges of the modern culinary landscape while honoring its heritage and core values
9. Which of the following statements best captures the author's view of the potential impact of the French Culinary Institute's expansion plan on the future of French cuisine?
A) The expansion plan will undoubtedly cement the French Culinary Institute's position as the global leader in French culinary education and innovation.
B) The expansion plan will likely have little impact on the future of French cuisine, which is already well-established and respected around the world.
C) The expansion plan could potentially revolutionize French cuisine by introducing new flavors, techniques, and cultural influences from around the world.
D) The expansion plan risks diluting the essence of French cuisine by embracing global culinary trends at the expense of traditional French techniques and flavors.
E) The impact of the expansion plan on the future of French cuisine is uncertain and will depend on the institute's ability to navigate the challenges and opportunities of the 21st-century culinary landscape.
10. The passage suggests that the debate surrounding the French Culinary Institute's expansion plan reflects a broader tension within the culinary world between:
A) Traditional culinary techniques and modern culinary innovation
B) French cuisine and international culinary influences
C) Culinary education and practical experience in the restaurant industry
D) The preservation of culinary heritage and the embrace of global culinary diversity
E) The pursuit of culinary excellence and the financial realities of running a successful culinary institution
3.RC
Researchers Alex Thornton and Katherine McAuliffe observed populations of meerkats—small African mammals of the mongoose family—in the wild and tallied over 2,000 occasions in which adult meerkats caught prey for pups. The researchers noted that whereas only 65 percent of the prey presented to the youngest pups were alive, nearly 90 percent of the prey given to the oldest pups were still living. They hypothesized that adult meerkats altered their behavior in order to teach the pups through experience to kill their prey.
Thornton and McAuliffe argue that two experiments they performed confirm their hypothesis. In the first, because an adult meerkat will often catch prey to present to pups it hears but that are out of sight, the researchers played recordings of the begging calls of meerkat pups to foraging adults. They found that the adults’ behavior varied with the age of the meerkats whose calls were being played; the younger the sound of the call, the greater the percentage of killed prey they presented. In the second experiment, the researchers gave one group of meerkat pups meals consisting of live scorpions with their stingers removed and gave another group meals of hard-boiled eggs. After three days, all the pups were given live scorpions; those that had earlier been given live scorpions subdued theirs—whereas two-thirds of the pups that had been given eggs did not.
1. The passage suggests that the researchers' hypothesis about adult meerkats altering their behavior to teach pups to kill prey is supported by which of the following?
A) The percentage of live prey presented to pups increases as the pups grow older.
B) Adult meerkats present a higher percentage of killed prey to younger pups than to older pups.
C) Meerkat pups that were given live scorpions were more successful in subduing their prey than those given hard-boiled eggs.
D) Adult meerkats respond to the begging calls of pups by presenting them with a higher percentage of live prey.
E) Meerkat pups learn to subdue their prey through experience and exposure to live prey.
2. Which of the following, if true, would most strengthen the researchers' hypothesis?
A) Adult meerkats present a higher percentage of live prey to pups when food is scarce.
B) Meerkat pups that are not exposed to live prey take longer to learn how to hunt independently.
C) The percentage of live prey presented to pups varies depending on the individual adult meerkat.
D) Meerkat pups that are given live prey with their stingers intact learn to subdue their prey more quickly.
E) Adult meerkats present a similar percentage of live prey to pups regardless of the pups' age.
3. The passage implies that the researchers' second experiment was designed to test which of the following?
A) Whether adult meerkats alter their behavior based on the age of the pups they are feeding.
B) Whether meerkat pups can learn to subdue their prey through exposure to live prey.
C) Whether the type of prey presented to meerkat pups affects their ability to subdue their prey.
D) Whether adult meerkats present a higher percentage of live prey to younger pups than to older pups.
E) Whether the begging calls of meerkat pups vary depending on their age.
4. The researchers' first experiment supports their hypothesis by showing that:
A) Adult meerkats present a higher percentage of live prey to pups when they hear the begging calls of younger pups.
B) The percentage of live prey presented to pups increases as the pups grow older.
C) Meerkat pups learn to subdue their prey through exposure to live prey.
D) Adult meerkats alter their behavior based on the age of the pups they are feeding.
E) The begging calls of meerkat pups vary depending on their age.
5. Which of the following, if true, would most weaken the researchers' hypothesis?
A) Adult meerkats present a higher percentage of live prey to pups when the pups are in sight.
B) Meerkat pups that are given live prey with their stingers intact are less successful in subduing their prey than those given prey with their stingers removed.
C) The percentage of live prey presented to pups varies depending on the individual adult meerkat.
D) Adult meerkats present a similar percentage of live prey to pups regardless of the pups' age.
E) Meerkat pups that are not exposed to live prey are still able to learn how to hunt independently.
RC
P1: M alter behavior in order to teach pups to kill prey.
P2: two experiments: 1) play sound of different age of pup 2) pups were given different food - confirm the hypothesis.
A(C)BBDD 作者: 浅麦ss 时间: 2024-5-12 22:04
3:RC 错的有点多 之后仔细看一下。
P1：两个人AT和KM观察到由成年meerkat把食物给小孩的，90%的小孩都活着。他们猜测是大人想教小孩杀生。
P2：做了两个实验 实验1：播放了不同年龄段的声音；实验2：两种不同的食物。活着的和死的。
BDBDD 正确答案：CBBAD作者: Yeelin椰林 时间: 2024-5-12 23:26
【CR】
1、 C：收集数据用于提高品质，才能促进销量。
2、 D：改进后二者功效几乎一致，就没必要换了。 作者: CHEyun 时间: 2024-5-13 11:12
1作者: 狗熊要吃肉 时间: 2024-5-13 19:56
BD作者: Katelynns 时间: 2024-5-16 10:37
CR：1.B 确保free download不耽误后期sales
2.D 为什么不切换到gas
A 投入成本极高，学校无法承受
B 学校地址让gas运输成本死贵
C 学校在气候moderate的地方，减少全年供暖的需求
D 当前fuel系统改善，产热性能几乎和gas系统无差
E 学校大部分预算已经分配到教育项目上，能用来升级系统的钱很有限。
ABE均是成本的问题，C指出全年供暖需求下降，选了D ，D指出目前fuel系统和燃气系统效率相近，没必要换。
RC： BBCBD 本篇阅读做起来更像CR作者: 薯片家的 时间: 2024-5-18 20:42
CR: C B
RC:ADBBD
P1- 非洲有个小动物，他爹给最大的儿子90%是活的吃的，就有预测说是爹为了教学扑食
P2-根据叫声来分辨给生的还是不生的，另一个实验是一组给蝎子一组给鸡蛋作者: Grapey 时间: 2024-5-20 22:18
CR1:
goal：bost sales
plan：free online access，gather info
问Assumption-加强plan和goal的关系
选C （❌C错在和题干主观点是不够相关的，且只提供了indirect path）B
E primary，作者没有强调哪个是primary，且decline sales不是主要话题
CR2
fuel heating 换成 gas heating，因为产能大
主任不同意，找一个支持主任的premise
AB 都在说钱，但是题干中根本没有提到钱
C 减少能耗并不代表要换，增加能耗并不代表不换（没有特别好的理由）
选D （❌D错在考虑的点不够长远和持续，在现实生活中确实会被进一步challenge）
E budget不是主要考虑的问题且谁用谁不用也不是主要讨论的
