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Section A
Directions：In this section，there is a passage with ten are required to select one word for each blankfrom a list ofchoices given in a word bankfollowing the the passage through carefully before making your choice in the bank is identified by a se mark the corresponding letter for each item on Answer Sheet 2 with a single line through the may not use any ofthe words in the bank more than once.
Questions 36 t0 45 are based on thefollowingpassage. Judges at last weekend’s Pizza World Championship held in Parma，Italy,(36)__________the world’s top marghefita pizza title to Australian chef Johnny Di Francesco，owner of the 400 Gradi restaurant in Brunswick，a Melbourne suburb.
Di Francesco，36，beat more than 600 competitors from 35 countries to take ,home the Specialita Traditionale Garantita pizza prize in the(37)__________competition.
The win and subsequent publicity has made the small restaurant he owns in his hornetown all(38)__________sensation(知名人物).
“It’s been all amazing reaction，”Di Francesco tells CNN.“Honestly,I just went to Naples to do what I love.I didn’t think it was going to make such a(39)__________.”
“A lot ofpeople think it is easy to(40)__________a margherita but it is one ofthe hardest(pizzas)to make，”Di Francesco told Australian website Good Food.
“With a lot of other pizzas it’s easy to mask the(41)__________with toppings(配料)so you don’t really get the flavor out of the a margherita there is no hiding anything that isn’t right.”
Competition rules are(42)__________0n what ingredients can top the dough(麵糰)on the margherita：only peeled tomatoes，certain types of mozzarella，garlic，olive oil，salt and fresh basil leaves are used.
Di Francesco，who says he’s been making pizza(43)__________1 2 years old and studied pizza-making at the highly regarded Associazione Verace Pizza Napoletana in Naples，Italy,calls himself a(44)__________when it comes to making pizza.
“It’s an honor to be part of what(Verace Pizza Napoletanaldoes，striving to(45)__________a traditionalway of making pizza the way they’ve done it in Naples for hundreds of years.”
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上週在義大利帕爾馬舉行的披薩世界冠軍比賽中，評委們將世界頂級瑪格麗特披薩冠軍(36)獎給了澳大利亞廚師約翰尼•迪•弗朗西斯科，約翰尼•迪•弗朗西斯科是墨爾本近郊不倫瑞克省400梯度餐廳的主人。
36歲的迪•弗朗西斯科在(37)生度比賽中打敗了來自35個國家的600多個對手贏得了傳統特色代表披薩獎。
這次的勝利以及隨後的宣傳使得他在家鄉擁有的小餐廳(38)一夜成名。
“這是個驚人的反響，”迪•弗朗西斯科對CNN說，“坦白說，.我只是去那不勒斯做了我喜歡做的事情而已。我並沒想到會造成這樣的(39)轟動。”
迪•弗朗西斯科告訴澳大利亞美食網(Good Food)：“很多人會認為(40)做一份瑪格麗特很容易，但是它是最難做的(披薩)之一。”
“其他披薩的(41)味道可以很容易地被配料掩蓋，所以你不能真正品出面團的味道。而瑪格麗特絕不會掩蓋任何不對的味道。”
比賽規則對瑪格麗特披薩麵糰上的用料要求(42)很嚴格：只有去皮番茄、某些型別的.馬蘇裡拉乳酪、大蒜、橄欖油、鹽和新鮮的紫蘇葉才可以用。
迪•弗朗西斯科說他(43)從12歲起就開始做披薩並曾在義大利那不勒斯備受推崇的真正的披薩餅協會學習做披薩，說到做披薩，他自稱是一個(44)傳統豐義者。
“很榮幸能夠成為(真正的披薩餅協會的)一部分，並努力(45)堅持那不勒斯幾百年以來一直在用的做披薩的傳統方法。”
