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A38. The difference between lying and imagination





1) is not defined by psychologists.

2) can hardly be grasped by a child.

3) disappears as one grows up.

 

A39. In the text the author


1) explains that children are taught to lie by adults.

2) proves that lying is something people are born with.

3) puts lying into different categories.


 

A40. When you lie for self-protection


1) your lie can be detected ().

2) nobody is harmed.

3) you try to find someone else to be punished for your faults.

 

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A41. affection (5)


1) protection

2) pretence

3) love


 

A42. a clue (6)


1) an offer

2) a key

3) reaction


 

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When I graduated from cookery school, I could have applied for jobs in ski chalets or on board ships sailing around the Caribbean. Instead, I applied to work in a fashionable fast-food restaurant and suddenly found myself working very long hours in hot, sweaty kitchens full of completely crazy characters.

 

I thought that starting at the bottom of the food chain, as opposed to the high life of skiing and sailing, would be good training. (A43) ____

 

At 7.45 each morning I stagger into the kitchen with all the other cooks, exhausted from working a 10-hour shift the night before. (A44) ____ Nothing is where it should be. Vegetables have been left on the floor and raw fish has been left uncovered in the fridge. A couple of dustbins have not been emptied and everything has to be cleaned before we can begin the days work.

 

(A45) ____ I fill a sink with water, throw in several box loads of the stuff and wash each leaf separately. My hands are so cold I can hardly feel them.

Between 9 and 10, the line chefs start arriving. These are the people who get all the glory. They swan around the kitchens shouting orders at the poor cooks like me whose job it is to prepare all the ingredients.

 

But if anything goes wrong once the customers orders start coming in, you can guess who gets the blame. If they run out of sauce, then its the cooks fault for not preparing enough in the first place. (A46) ____

 

The chefs are only under pressure at particular points in the day. The cooks are under pressure all the time.

 

(A47) ____ This is when the waiters get told what the days special menus are. Then, no sooner are we back in the kitchen to start the lunch service than three deliveries of food and drink arrive all at the same time. (A48) ____ I am faced with carrying boxes of frozen chips or bottles of fruit juice from the lorries down two flights of stairs to the store rooms.

 

4345 (14). .

1) I arrive home twelve hours after I left.

2) I couldnt have been more wrong.

3) Theres been a break of just about four hours and the kitchen has not been tidied from last night.

4) My first job of the day is hopping and shredding leaves and lettuces for salads.

 

4648 (14). .

1) Before we open at midday, all the staff meet in the restaurant.

2) If the chicken goes cold, then its the cooks fault for not keeping it in the oven longer.

3) This is why I like lunch time most.

4) This means I get sent to sort them out.

 

 

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