A
Now I'm going to show you how to work with chocolate. I'll do it in a "bain-marie", or, well, some people call it a "water bath". I myself love the name "bain-marie". To make a "bain-marie", you need two pots, one bigger than the other.
First, break the chocolate into small pieces and put them in the smaller pot. Usually when making chocolate desserts, you'll need to mix chocolate with butter and sugar. So if you do, put them in the pot too.
Now, fill the bigger pot half full of warm water. Put the smaller pot over the bigger one, and start to slowly mix the chocolate, the butter, and the sugar together. Keep the water under $50\ °\mathrm{C}$, or the chocolate may lose its shine. And make sure that no water goes into the smaller pot, or the chocolate will become hard and cannot be used. Keep mixing for about five to ten minutes, and the job is done. Easy, right?
(
(
A. Cutting chocolate.
B. Filling the pot with water.
C. Mixing the chocolate, the butter, and the sugar for a few minutes.
D. Heating(加热) the water.
(
A. It is better to use a "bain-marie" than a "water bath".
B. The water in the pot should not be warmer than $50\ °\mathrm{C}$.
C. It is better to finish mixing it in less than five minutes.
D. We should not mix butter and sugar together at the same time.
Now I'm going to show you how to work with chocolate. I'll do it in a "bain-marie", or, well, some people call it a "water bath". I myself love the name "bain-marie". To make a "bain-marie", you need two pots, one bigger than the other.
First, break the chocolate into small pieces and put them in the smaller pot. Usually when making chocolate desserts, you'll need to mix chocolate with butter and sugar. So if you do, put them in the pot too.
Now, fill the bigger pot half full of warm water. Put the smaller pot over the bigger one, and start to slowly mix the chocolate, the butter, and the sugar together. Keep the water under $50\ °\mathrm{C}$, or the chocolate may lose its shine. And make sure that no water goes into the smaller pot, or the chocolate will become hard and cannot be used. Keep mixing for about five to ten minutes, and the job is done. Easy, right?
(
B
)26. (创新考法·图片理解)Which picture can best show the "bain-marie" way of working with chocolate?(
C
)27. What is the last step of making the "bain-marie"?A. Cutting chocolate.
B. Filling the pot with water.
C. Mixing the chocolate, the butter, and the sugar for a few minutes.
D. Heating(加热) the water.
(
B
)28. According to the text, which is true about working with chocolate?A. It is better to use a "bain-marie" than a "water bath".
B. The water in the pot should not be warmer than $50\ °\mathrm{C}$.
C. It is better to finish mixing it in less than five minutes.
D. We should not mix butter and sugar together at the same time.
答案：A[语篇解读] 本文主要介绍了如何使用水浴法来融化巧克力，并介绍了具体的操作步骤和注意事项。
26. B 推理判断题。根据“Now, fill the bigger pot half full of warm water. Put the smaller pot over the bigger one, and start to slowly mix the chocolate, the butter, and the sugar together. ”和 And make sure that no water goes into the smaller pot 可知，在大锅里装一半的温水，把小锅放在大锅上，开始慢慢混合巧克力、黄油和糖，且小锅里没有水，符合内容的是图片 B。
27. C 28. B
26. B 推理判断题。根据“Now, fill the bigger pot half full of warm water. Put the smaller pot over the bigger one, and start to slowly mix the chocolate, the butter, and the sugar together. ”和 And make sure that no water goes into the smaller pot 可知，在大锅里装一半的温水，把小锅放在大锅上，开始慢慢混合巧克力、黄油和糖，且小锅里没有水，符合内容的是图片 B。
27. C 28. B
解析：
【分析】
26题需根据原文对“bain-marie（水浴法）”的操作描述，匹配符合的图片：原文明确大锅中装半锅温水，小锅置于大锅上，小锅内放巧克力、黄油、糖，且小锅内不能进水。27题需定位制作“bain-marie”的最后步骤，28题需逐一核对选项与原文细节是否一致。
【解析】
26题：根据原文“fill the bigger pot half full of warm water. Put the smaller pot over the bigger one... make sure that no water goes into the smaller pot”，可知水浴法要求大锅内为温水，小锅在上方，小锅内是巧克力、黄油、糖且无水。图片A小锅内有温水，不符合；图片B符合描述；图片C、D为倾倒操作，不符合，故选B。
27题：原文最后步骤提到“Keep mixing for about five to ten minutes”，即最后一步是混合巧克力、黄油和糖几分钟，对应选项C。
28题：A项原文未比较“bain-marie”和“water bath”的优劣，错误；B项原文“Keep the water under 50 °C”，说明水温不超过50℃，正确；C项原文混合时间为5-10分钟，错误；D项原文提到需将黄油、糖与巧克力一起混合，错误，故选B。
【答案】
26.B 27.C 28.B
【知识点】
阅读理解（细节理解、推理判断）
【点评】
本题围绕巧克力的水浴制作法展开，考查学生对语篇细节的理解、图片信息的匹配能力，需精准定位原文关键信息，结合选项逐一分析，难度适中。
【难度系数】
0.6
26题需根据原文对“bain-marie（水浴法）”的操作描述，匹配符合的图片：原文明确大锅中装半锅温水，小锅置于大锅上，小锅内放巧克力、黄油、糖，且小锅内不能进水。27题需定位制作“bain-marie”的最后步骤，28题需逐一核对选项与原文细节是否一致。
【解析】
26题：根据原文“fill the bigger pot half full of warm water. Put the smaller pot over the bigger one... make sure that no water goes into the smaller pot”，可知水浴法要求大锅内为温水，小锅在上方，小锅内是巧克力、黄油、糖且无水。图片A小锅内有温水，不符合；图片B符合描述；图片C、D为倾倒操作，不符合，故选B。
27题：原文最后步骤提到“Keep mixing for about five to ten minutes”，即最后一步是混合巧克力、黄油和糖几分钟，对应选项C。
28题：A项原文未比较“bain-marie”和“water bath”的优劣，错误；B项原文“Keep the water under 50 °C”，说明水温不超过50℃，正确；C项原文混合时间为5-10分钟，错误；D项原文提到需将黄油、糖与巧克力一起混合，错误，故选B。
【答案】
26.B 27.C 28.B
【知识点】
阅读理解（细节理解、推理判断）
【点评】
本题围绕巧克力的水浴制作法展开，考查学生对语篇细节的理解、图片信息的匹配能力，需精准定位原文关键信息，结合选项逐一分析，难度适中。
【难度系数】
0.6