第三部分：概括段落大意和补全句子（第16~25题，每题1分，共10分）阅读下面短文，请完成短文后的2项测试任务：（1）从第16~20题后所给的6个选项中为第circled(1)~circled(5)段每段选择1个正确的段落大意；（2）从第21~25题后所给的6个选项中选择5个正确选项，分别完成每个句子。在答题纸相应位置上将答案送进汤匙。Secrets About Professional Chocolate Tasterscircled(1) People's faces light up when I say I taste chocolate for a living,but it's not always delicious.I also have to taste bad chocolate.I'm usually in a small room and sit in front of a computer to record information.Sometimes the room has red lighting.So I can evaluate chocolate only by taste,not appearance.circled(2) I can sample as many as 30 chocolates per day.To taste them professionally,Ispit the sweets back out.That's another not-so-sweet part of the job.Between samples,I wait 30 seconds to let my senses rest,and I chew half an unsalted biscuit and drink plain warm water.circled(3) First I smell the chocolate and record it.I also listen Old chocolate doesn't make a clear and sharp sound when broken.Then I put a tiny piece in my mouth and leave it there for a few seconds.I let it melt and record the four basic tastes-sweet,sour,bitter and salty.circled(4) I love chocolate.The bottom part of my refrigerator is filled with chocolate from different parts of the world.My favorite types are very high in cocoa(可可粉).Before I started tasting chocolate professionally,I ate a lot.But now I don't eat so much.circled(5) Many people don't know how to appreciate the taste of chocolate.As a taster,I want to help others do what I do.To retrain your taste buds to enjoy better quality chocolate,.simple kinds that aren't filled with ingredients like nuts.Look at food with curiosity and love.Notice its color,smell and taste.Then you'll know good quality.

第三部分：概括段落大意和补全句子（第16~25题，每题1分，共10分）阅读下面短文，请完成短文后的2项测试任务：（1）从第16~20题后所给的6个选项中为第\circled{1}~\circled{5}段每段选择1个正确的段落大意；（2）从第21~25题后所给的6个选项中选择5个正确选项，分别完成每个句子。在答题纸相应位置上将答案送进汤匙。Secrets About Professional Chocolate Tasters\circled{1} People's faces light up when I say I taste chocolate for a living,but it's not always delicious.I also have to taste bad chocolate.I'm usually in a small room and sit in front of a computer to record information.Sometimes the room has red lighting.So I can evaluate chocolate only by taste,not appearance.\circled{2} I can sample as many as 30 chocolates per day.To taste them professionally,Ispit the sweets back out.That's another not-so-sweet part of the job.Between samples,I wait 30 seconds to let my senses rest,and I chew half an unsalted biscuit and drink plain warm water.\circled{3} First I smell the chocolate and record it.I also listen Old chocolate doesn't make a clear and sharp sound when broken.Then I put a tiny piece in my mouth and leave it there for a few seconds.I let it melt and record the four basic tastes-sweet,sour,bitter and salty.\circled{4} I love chocolate.The bottom part of my refrigerator is filled with chocolate from different parts of the world.My favorite types are very high in cocoa(可可粉).Before I started tasting chocolate professionally,I ate a lot.But now I don't eat so much.\circled{5} Many people don't know how to appreciate the taste of chocolate.As a taster,I want to help others do what I do.To retrain your taste buds to enjoy better quality chocolate,.simple kinds that aren't filled with ingredients like nuts.Look at food with curiosity and love.Notice its color,smell and taste.Then you'll know good quality.