揽瓜阁训练营 第124天（含CR，RC和DI题目）

小白斩鸡

之前大家对揽瓜阁精读的反馈很好，就想着自己的时间开始把一些精读的文章根据JJ出题目～ 然后focus上线，IR需求 大家也大。就想着 把揽瓜阁的阅读 逻辑 IR 都放在这贴里打卡

每日的解析在揽瓜阁2024群更新

RC题源：揽瓜阁精读的文章+机经的题目
CR题源：本月中文JJ改编
IR题源： 往届鸡精改编

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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.
BB



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

1. 答案: D
解析:本题考察对文章主旨的把握。文章的中心论点是,法国烹饪学院的扩建计划代表了其发展历程中的一个关键节点,其结果将对法式烹饪和烹饪教育的未来产生深远影响。D选项最准确地概括了这一中心主旨。

2. 答案: D
解析:本题考察对文章细节的理解。文章没有提到扩建计划会通过降低运营成本和消除预算赤字来增强学院的财务稳定性。相反,文章提到学院近年来一直处于财务亏损状态,扩建计划可能会给学院的财务带来进一步的风险。

3. 答案:A
解析:本题考察对文章信息的推断。文章提到,近年来法国传统烹饪课程的招生持续下降,而国际和融合烹饪课程的招生则大幅增长,由此可以推断,传统法式烹饪课程招生下降的原因是国际和融合烹饪在烹饪学生中越来越受欢迎。

4. 答案: D
解析:本题考察对作者态度的判断。作者在文章中并未表现出明显的支持或反对态度,而是比较客观中立地分析了扩建计划的潜在益处和风险。D选项"中立和客观"最准确地描述了作者的态度。

5. 答案:E
解析:本题考察对文章细节的记忆。文章在介绍新校区的主要特色时,没有提到"支持和培育新兴烹饪企业家的烹饪孵化器项目"。

6. 答案:C
解析:本题考察对文章细节的理解。文章提到,学院领导层认为学院50万欧元的可观捐赠基金(过去五年增长了20%)是其财务弹性和长期可持续性的证据。

7. 答案:E
解析:本题考察对文章信息的推断。文章讨论了扩建计划可能导致的一些负面后果,但没有暗示扩建计划可能将法国烹饪学院转变为烹饪研究和创新的全球领导者。

8. 答案:E
解析:本题考察对文章信息的综合分析。文章多次强调,法国烹饪学院要在当代烹饪领域取得成功,需要在传承传统和拥抱创新之间找到平衡,应对21世纪烹饪领域的复杂挑战。E选项最准确地概括了这一观点。

9. 答案:E
解析:本题考察对作者观点的推断。作者认为,扩建计划对法式烹饪的未来影响尚不确定,关键取决于学院能否成功应对21世纪烹饪领域的挑战和机遇。E选项最准确地反映了作者的这一观点。

10. 答案: D
解析:本题考察对文章主题的延伸理解。文章探讨的法国烹饪学院扩建计划引发的争议,反映了烹饪界在"传统烹饪传承"和"全球烹饪多样性的接纳"之间普遍存在的矛盾和张力。D选项最准确地概括了这一矛盾。



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.

1. 答案:C
解析:文章中提到,研究人员在第二个实验中发现,之前接受过活蝎子的猫鼬幼崽能够制服它们的猎物,而之前接受过煮鸡蛋的猫鼬幼崽则大多数不能。这支持了研究人员的假设,即成年猫鼬改变它们的行为来教导幼崽如何杀死猎物。

2. 答案:B
解析:如果没有接触过活猎物的猫鼬幼崽需要更长的时间来学习如何独立捕猎,这将支持研究人员的假设。这意味着成年猫鼬通过将活猎物呈现给幼崽来教它们如何捕猎,从而加快了它们学习独立捕猎的过程。

3. 答案:B
解析:第二个实验旨在测试猫鼬幼崽是否可以通过接触活猎物来学习如何制服猎物。实验比较了两组猫鼬幼崽:一组接受活蝎子(去除了毒刺),另一组接受煮鸡蛋。之后,当两组都接受活蝎子时,之前接受过活蝎子的幼崽表现出更强的制服猎物的能力。

4. 答案

5. 答案: D
解析:如果成年猫鼬呈现给幼崽的活猎物比例与幼崽的年龄无关,这将削弱研究人员的假设。研究人员认为,成年猫鼬通过根据幼崽的年龄调整呈现活猎物的比例来教导幼崽捕猎技能。如果成年猫鼬呈现活猎物的比例与幼崽的年龄无关,这将表明它们并没有根据幼崽的年龄调整行为。

徐公子~

CR1
我的答案：B
正确答案：B
P：管理层建议开放线上免费下载以促进唱片销售
C：该方案有助于获取用户数据，最终提高销售
任务类型：前提
选项分析
A：过去的聚焦点——不必需
B：免费线上下载的用户仍愿意购买唱片——取非不成立，可以是前提
C：音质可提升——不必需
D：竞对的策略——不必需
E：销售下降的原因——不必需

CR2
我的答案：B
正确答案：B
P：学校计划用gas heating system替代fuel oil heating system，前者供热更高
C：校长反对
任务类型：解释原因
选项分析
A：gas heating system初始投资超过学校预算——不能比较两者优劣，后续节约得可能更多
B：学校距离远，使得燃气传输成本昂贵——是原因，gas不如fuel oil
C：学校在温暖地带，整体对暖气需求量减少——不能比较两者优劣
D：fuel oil系统性能最近有大幅提升，已经和计划更新的gas系统一样——不能比较两者优劣
E：学校预算的大部分用于教育，留给基建的预算有限——不能比较两者优劣

RC
我的答案：EDBDD
正确答案：CBBAD
文章主旨：根据现象提出假设，通过两个实验论证假设

文章结构：
现象：Mongoose给年纪大的幼崽的活的猎物比例远高于给年轻幼崽的
假设：成年mongoose会根据不同幼崽年龄而改变行为，通过给年纪大的幼崽更多活物来帮助他们学死杀死猎物
实验1：播放不同年纪幼崽叫声的录音，发现成年mongoose根据声音年纪大小调整喂食，给年纪大的更多活物——说明成年mongoose的行为变化
实验2：分组实验，给第一组幼崽活蝎子，给第二组煮蛋；给全部幼崽活蝎子，发现之前接触过活蝎子的幼崽更容易制服活蝎子——说明幼崽通过与活物接触来学习杀死猎物

setmefree1

DAY124
CR
BB
RC
- 观察m，给65%年轻的幼崽的是活的，90%年长的幼崽是活的，通过经验教幼崽杀猎物
- 两个实验证明假设。播放幼崽声音，越年轻声音，m捕获的猎物死的比例越大；一组给幼崽喂活s，一组煮鸡蛋，三天后都给活s，之前有过活s的幼崽驯服了，2/3之前吃蛋的没有

maryyy1019

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豆奶

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Eunice12

D124
我的选项：ABBBD
正确选项：CBBAD
文章结构
P1
1、研究者观测M动物，观测的情况——给最小幼崽的猎物只有65%是活的，但是给最年长幼崽的猎物几乎90%都是活的
2、提出假设：成年M会改变行为来教幼崽通过经验来杀死猎物
P2
1、实验的结果验证了假设
2、实验1
3、实验2

时间哪

CR：ba
第一题：假设>>取非削弱>>接触线上音乐后，消费者不购买实体专辑，则导致销量下降
第二题：现象解释>>没钱自然没法换加热系统

jeilham

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hyjsamantha

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Perilla

124
1.CR
B
P：free online access➡️gather interests➡️increase sales
假设
A. 唱片公司之前不关注消费者偏好（与逻辑链无关）
B. 即使获得免费音乐之后消费者仍会购买唱片（取非，不会增加销售）
C. 音乐质量，与increase sales的逻辑和目的无关
D. 与竞争无关
E. 并不是必要的前提