托福閱讀做好筆記4個(gè)方法講解
托福閱讀做好筆記4個(gè)方法講解, 記下這些要點(diǎn)做題更輕松。今天小編給大家?guī)?lái)了托福閱讀做好筆記4個(gè)方法講解,希望能夠幫助到大家，下面小編就和大家分享，來(lái)欣賞一下吧。
托福閱讀做好筆記4個(gè)方法講解 記下這些要點(diǎn)做題更輕松
托福閱讀做筆記要點(diǎn)：注重重要的邏輯關(guān)系
很多考生在閱讀文章的時(shí)候只注意到了文章所闡述的重要內(nèi)容，但是忽略了信息之間的邏輯關(guān)系，因而對(duì)信息關(guān)聯(lián)理解不準(zhǔn)確，這也是一種嚴(yán)重的錯(cuò)誤。因此，在閱讀過(guò)程中記錄下信息之間所產(chǎn)生的邏輯關(guān)系可以避免考生丟失信息之間的關(guān)聯(lián)信息。
托福閱讀做筆記要點(diǎn)：抓住主題段和主題句的關(guān)鍵詞
托福閱讀文章中的主題段和主題句都是參與搭建文章結(jié)構(gòu)的主要部分，因此記錄幾個(gè)關(guān)鍵詞對(duì)于把握全文的結(jié)構(gòu)非常重要。同時(shí)，文章中有很多的重要信息也會(huì)包含在這部分內(nèi)容中。
托福閱讀做筆記要點(diǎn)：關(guān)注時(shí)間和數(shù)字
通常來(lái)講，出現(xiàn)時(shí)間概念的文章或段落通常和時(shí)間順序有關(guān)，作者會(huì)用不同的時(shí)間點(diǎn)串出一條時(shí)間線(xiàn)索。而個(gè)別數(shù)字的出現(xiàn)則意味著這個(gè)數(shù)字所闡述概念的重要性是不容忽視的，因此，除非文章中出現(xiàn)了數(shù)據(jù)堆積的現(xiàn)象，考生都需要把數(shù)字記錄下來(lái)。在記錄時(shí)間和數(shù)字時(shí)需要注意兩個(gè)問(wèn)題，一是在記錄時(shí)間的同時(shí)要同步記錄下該時(shí)間點(diǎn)所發(fā)生事件的關(guān)鍵詞，二是無(wú)論文章中的時(shí)間和數(shù)字是什么形式，考生在記錄的時(shí)候都一律記錄成阿拉伯?dāng)?shù)字，以便于之后做題時(shí)的查詢(xún)。
托福閱讀做筆記要點(diǎn)：注意人名、地名和專(zhuān)有名詞
這些概念在文章中出現(xiàn)的時(shí)候，一般都會(huì)出現(xiàn)大寫(xiě)字母或引號(hào)等標(biāo)記，非常有利于信息索引和定位。此外，當(dāng)提到這幾個(gè)具體的概念時(shí)，文章通常是在用這些概念說(shuō)明某個(gè)理論或者觀(guān)點(diǎn)，因此記錄下這些概念對(duì)于理解相關(guān)理論和觀(guān)點(diǎn)可以起到一定的輔助作用。
托福閱讀背景之“牛角面包的歷史”
牛角面包這種法國(guó)美食是很多人的心頭愛(ài)。它的法語(yǔ)名字croissant是“新月”的意思。新月形是牛角面包的經(jīng)典造型，這其中的緣故，就要牽扯到奧地利與土耳其之間的一場(chǎng)戰(zhàn)爭(zhēng)……
The croissant is a widely known and enjoyed kind of pastry made from leavened laminated dough and baked plain or with some sort of filling or topping, most commonly chocolate.
The word itself is translated as “crescent” into English, which is the shape most typically associated with this flaky pastry, although it can be found in other forms as well.
There are countless stories and legends about where this pastry originated and how it was made. In 1683, Vienna (the capital of Austria) was under siege by over a hundred thousand Ottoman Turks. After several months of trying to starve the city into submission, the Turks attempted to tunnel underneath the walls of the city. Fortunately for the entire city, some bakers hard at work in the middle of the night heard the sounds of the Turks digging and alerted the city’s defenders. This advance warning gave the defenders enough time to do something about the tunnel before it was completed. Soon, King John III of Poland arrived at the head of an army that defeated the Turks and forced them to retreat.
To celebrate the end of the siege and the part they had played in lifting it, several bakers in Vienna made a pastry in the shape of the crescents they had seen on the battle standards of the enemy. They called this new pastry the “Kipfel” which is the German word for “crescent” and continued baking if for many years to commemorate the Austrian victory over the Turks in 1683. It was not until 1770 that the pastry came to be known as the croissant.
In that year, Marie Antoinette, a 15-year-old Austrian Princess, married King Louis XVI of France. To honor their new queen, the bakers in Paris made some “kipfels” of their own. The only difference was that they called it by the French word for crescent, “croissant”. The pastry proved as popular in Paris as it had in Vienna and Parisian bakers have been making it ever since as have bakers around the world who learned it from the Parisians.
The flavor of a croissant should be intensely butterywith a natural dairy sweetness. It should not taste like added sugar or be cloying. It should be well-seasoned, but not so salty that you can’t imagine eating it with jam or preserves. The ideal crust should be distinct from the softer interior. It should be extremely flaky and shatter when torn or bitten into. It should be extremely crisp, but not crunchy or tough. Each layer of flaky pastry should virtually melt on the tongue, but not feel greasy in your hands. It should be an even, golden brown color all around.
The interior should be feather-light with many layers. It should be tender and moist but not gummy ordoughy. The layers of dough should show plenty of stretch and separate gently from each other when you pull at them with your fingers.
Today, the croissant is both a symbol of French culture and tradition.牛角面包這種廣受歡迎的糕點(diǎn)是對(duì)搟成薄片的發(fā)酵面團(tuán)進(jìn)行烘烤制成，或者是純面團(tuán)，或者配上餡料和裝飾配料，通常是巧克力。
croissant這個(gè)詞在英語(yǔ)中譯為“新月”，新月形是這種酥餅最普遍的形狀，不過(guò)也有做成其他形狀的牛角面包。
關(guān)于這種面包的起源和做法有數(shù)不清的故事和傳說(shuō)。1683年，維也納(奧地利的首都)被一萬(wàn)多名奧斯曼土耳其人圍困。他們先是截?cái)嗉Z食來(lái)源，逼迫這座城市屈服，幾個(gè)月后，他們又嘗試從城墻下挖地道進(jìn)行偷襲。幸運(yùn)的是，一些在夜里工作的面包師聽(tīng)到了地下的動(dòng)靜，并通知了城市的守軍。這個(gè)情報(bào)讓守軍有足夠的時(shí)間在隧道完工前挫敗了敵人的陰謀。不久，波蘭的國(guó)王約翰三世帶領(lǐng)部隊(duì)趕到，擊敗了土耳其人，迫使他們撤退。
為慶祝城市的解圍以及他們所起的作用，維也納的幾位面包師制作了一種新月形糕點(diǎn)，這是他們?cè)跀橙塑娖焐峡吹降膱D案。他們將這種新糕點(diǎn)命名為“Kipfel”，這是“新月”德語(yǔ)的叫法，之后許多年，它一直被用來(lái)慶祝1683年奧地利對(duì)土耳其人的勝利。直到1770年，這種糕點(diǎn)才以牛角面包的名字流傳開(kāi)來(lái)。
在那一年，15歲的奧地利帝國(guó)公主瑪麗?安托瓦內(nèi)特嫁給了法國(guó)國(guó)王路易十六。為了向新王后致敬，巴黎的面包師制作了他們自己的“新月形面包”。唯一的區(qū)別是，他們用“新月”的法語(yǔ)來(lái)為之命名，那就是“croissant”。這種糕點(diǎn)在巴黎和在維也納一樣受到歡迎。從此，巴黎的面包師就一直做這種糕點(diǎn)，而全世界的面包師都是從巴黎學(xué)會(huì)了制作牛角面包的方法。
牛角面包應(yīng)該是奶油味濃郁，有一種天然奶制品的甜味。它吃起來(lái)不應(yīng)該是感覺(jué)加了糖或者甜得膩人。它的味道應(yīng)該均衡，但不會(huì)太咸，無(wú)法配著果醬或者蜜餞來(lái)吃。理想的牛角面包應(yīng)該是外焦里嫩。面包皮應(yīng)該非常酥脆，但是不會(huì)嘎吱作響或太硬。面包的每一層應(yīng)該是入口即化，但是拿在手里又不會(huì)覺(jué)得太油膩。面包在整體上應(yīng)呈現(xiàn)一種均勻的金褐色。
面包心應(yīng)該很輕盈，有很多層。它應(yīng)該很柔軟潮濕，不黏也不軟稠。面包的各層應(yīng)該有足夠的延展性，用手去拉時(shí)，能夠很容易分開(kāi)。
如今，牛角面包已經(jīng)成了法國(guó)文化也是法國(guó)傳統(tǒng)的一種象征。
Vocabulary:
leavened 發(fā)酵的
laminated 薄片的，層壓的
filling 餡料
topping 裝飾配料
flaky pastry 酥餅
siege 圍攻，圍困，圍城
advance 預(yù)先的，事先的
lift 撤銷(xiāo)，解除;結(jié)束，停止
buttery 涂有黃油的，有黃油性質(zhì)的
cloying 倒胃口的，使人感到膩煩的
crunchy 嘎吱作響的
gummy 黏性的
doughy 又軟又稠的
托福閱讀背景“Borscht羅宋湯”
Borscht, which is sometimes also spelled borsch andborshch, is a lovely vegetable soup that is almost always made with beets. The use of beets in this soup lend the dish a vibrant red color. There are some versions of borscht made without beets. There is an orange borscht, which is made with tomatoes, and a green borscht, which has a sorrel base. However, beet borscht is the most common form of this soup.
Borscht is a very common dish in Germany and Eastern Europe. It is believed that the soup was originally created in the Ukraine and then shared with nearby countries. Jewish immigrants from Eastern Europe brought borscht to the United States. Although it is not as popular as chicken noodle or tomato soups, borscht is common in the United States, especially in areas with large Jewish communities.
Beet borscht can be prepared and served in two distinct ways: hot and cold. Hot borscht is a veryhearty soup that includes many vegetables in addition to beets. Vegetables in hot borscht may include cabbage, cucumber, beans, mushrooms, onions, potatoes, and tomatoes. Hot borscht might also be made with meats such as chicken, pork, or beef. Of course, in the Jewish tradition, borscht is never made with pork. Hot borscht is generally more like stew than soup and is often served with dark bread.
Cold borscht is common to the culinary traditions of Ashkenazi Jews. Cold borscht is much thinner than hot borscht and is almost always vegetarian. It is a sweet soup made of beets, onion, a bit of sugar, and lemon juice. Cold borscht is often garnished with adollop of sour cream at the center of the bowl.
Cold borscht is the most common type of borscht served in the United States, because it was this type of borscht that Jewish immigrants brought with them. Borscht is most common on the east coast, especially in New York. In fact, in New York City, there are dozens of diners that serve homemade borscht. If you happen to find yourself in the Big Apple with ahankering for delicious borscht, be sure to take yourself to the Carnegie Deli. While the Carnegie Deli is famous for its triple-decker sandwiches and celebrity clientele, it also serves some of the best borscht in the country.
羅宋湯(Borscht)，有時(shí)也拼作borsch和borshch，是一種美味的蔬菜湯，大多數(shù)情況下是用甜菜煮成。甜菜讓這種湯呈現(xiàn)出一種鮮亮的紅色。也有一些版本的羅宋湯不使用甜菜：比如用番茄可以做出橙色的羅宋湯，還有一種綠色的用酸模做成的羅宋湯。但甜菜羅宋湯是最常見(jiàn)的一種。
羅宋湯在德國(guó)和東歐很常見(jiàn)的菜肴。據(jù)說(shuō)這種湯起源于烏克蘭，后來(lái)傳到鄰國(guó)，來(lái)自東歐的猶太移民又將它帶到了美國(guó)。盡管羅宋湯在美國(guó)不像雞湯面條和番茄湯一樣受歡迎，但它很常見(jiàn)，尤其是在猶太人聚居的大型社區(qū)。
甜菜羅宋湯有冷、熱兩種不同的烹飪裝盤(pán)方式。熱羅宋湯很是豐盛美味，除了甜菜外，還會(huì)加入許多蔬菜，包洋括白菜、黃瓜、豆類(lèi)、蘑菇、洋蔥、土豆和番茄。熱羅宋湯也可以加入諸如雞肉、豬肉或牛肉等肉類(lèi)。當(dāng)然，在猶太人的傳統(tǒng)中，羅宋湯是從來(lái)不放豬肉的。熱羅宋湯通?？雌饋?lái)更像燉菜而不是湯，而且常和黑面包一起搭配食用。
冷羅宋湯在德系猶太人的烹飪傳統(tǒng)中較常見(jiàn)。冷羅宋湯比熱羅宋湯更清淡，而且?guī)缀踔挥惺卟?。它是用甜菜、洋蔥、少許糖和檸檬汁做成的一種甜湯，通常會(huì)在碗中間放一塊酸奶油作裝飾。
冷羅宋湯是美國(guó)最常見(jiàn)的一種羅宋湯，因?yàn)樽畛酹q太移民帶來(lái)的就是這種。羅宋湯在東海岸很普遍，尤其在紐約。事實(shí)上，在紐約市，有幾十家餐館供應(yīng)自家所制的羅宋湯。如果你恰好在大蘋(píng)果(紐約的別稱(chēng))尋覓美味的羅宋湯，一定要去卡內(nèi)基熟食店?？▋?nèi)基熟食店以它的三層三明治和名人主顧而聞名遐邇，那里也供應(yīng)全美最美味的羅宋湯。
冬天是喝湯的季節(jié)，在寒冷的冬夜，喝一碗熱乎乎的羅宋湯是保暖的好方法。它會(huì)溫暖你的心靈和身體，帶來(lái)更多樂(lè)觀(guān)向上的勁頭。
Vocabulary:
dollop: 一團(tuán)，一塊
garnish: 加飾菜于(菜肴)
hankering: 渴望，切望
hearty: 豐盛的，營(yíng)養(yǎng)豐富的
sorrel: 酸模，屬植物
托福閱讀背景之“虛擬現(xiàn)實(shí)法治療抑郁癥”
阿凡達(dá)療法，是科學(xué)家受阿凡達(dá)的“化身”技術(shù)啟發(fā)，將虛擬現(xiàn)實(shí)用在抑郁癥治療上的一種新型技術(shù)。技術(shù)的關(guān)鍵是讓患者把一個(gè)虛擬的自己當(dāng)成自己的“化身”，讓虛擬成人安慰自己，從而擺脫抑郁癥的困擾。
Patients wore a virtual reality headset to see from the perspective of a life-size 'avatar' or virtual body. Seeing this virtual body in a mirror moving in the same way as their own body typically produces the illusion that this is their own body. This is called 'embodiment'.
患者頭戴一個(gè)虛擬現(xiàn)實(shí)頭盔后， 可看到一個(gè)與自己大小一樣并動(dòng)作同步的虛擬形象，會(huì)把這個(gè)形象看做自己的“化身”，以他/她的視角來(lái)看待外物。
While embodied in an adult avatar, participants were trained to express compassion towards a distressed virtual child.
在“化身”為成人阿凡達(dá)后，。研究人員讓患者通過(guò)這個(gè)“化身”安慰一個(gè)虛擬出來(lái)的悲傷男孩，
As they talked to the child it appeared to gradually stop crying and respond positively to the compassion.
在患者與這名男孩交談后，男孩逐漸不再哭泣，對(duì)安慰作出積極回應(yīng)。
After a few minutes the patients were embodied in the virtual child and saw the adult avatar deliver their own compassionate words and gestures to them.
幾分鐘后，研究人員讓患者把這個(gè)虛擬男孩當(dāng)做自己的“化身”，讓虛擬成人安慰虛擬男孩。
This brief eight-minute scenario was repeated three times at weekly intervals, and patients were followed up a month later. Of the 15 participants, nine reported reduced depressive symptoms a month after the therapy.
這個(gè)過(guò)程持續(xù)8分鐘，每星期重復(fù)3次。一個(gè)月后，9名患者癥狀減輕，其中4名顯著減輕。
Virtual reality has also previously been used to treat psychological disorders including phobias and post-traumatic stress disorder, but this research focused on a new application for promoting emotional well-being.
虛擬現(xiàn)實(shí)技術(shù)此前已被用于治療多種心理障礙，如恐懼癥、創(chuàng)傷后應(yīng)激障礙等，但此次研究聚焦于改善患者心理健康這一新領(lǐng)域。
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