大学英语四级考试真题.docx
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大学英语四级考试真题.docx
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大学英语四级考试真题
2011年6月大学英语四级考试真题
PartIWriting(30minutes)
Directions:
Forthispart,youareallowed30minutestowriteashortessayentitledOnlineShopping.Youshouldwriteatleast120wordsfollowingtheoutlinegivenbelow:
1.现在网上购物已成为一种时尚
2.网上购物有很多好处,但也有不少问题。
3.我的建议
PartIIReadingComprehension(SkimmingandScanning)(15minutes)
Directions:
Inthispart,youwillhave15minutestogooverthepassagequicklyandanswerthequestionsonAnswerSheet1.Forquestions1-7,choosethebestanswerfromthefourchoicesmarked[A],[B],[C]and[D].Forquestions8-10,completethesentenceswiththeinformationgiveninthepassage.
BritishCuisine:
theBestofOldandNew
Britishcuisine(烹饪)hascomeofageinrecentyearsaschefs(厨师)combinethebestofoldandnew.
WhydoesBritishfoodhaveareputationforbeingsobad?
Becauseitisbad!
ThosearenotthemostencouragingwordstohearjustbeforeeatinglunchatoneofHongKong’ssmartestBritishrestaurants,Alfie’sbyKEE,butheadchefNeilTomeshasmoretosay.
“Thepast15yearsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,”theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients,preparationandcookingmethods,andmoreappealingpresentation.ChefssuchasDeliaSmith,NigelSlater,JamieOliverandGordonRamsaymadethepublicrealisethatcooking—andeating—didn’thavetobeaboringthing.Andnow,mostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBlumenthal’smoleculargastronomy,aformofcookingthatemploysscientificmethodstocreatetheperfectdish.
“It’snolongerthecasethatthecommonmaninEnglandisembarrassedtoshowheknowsaboutfood,”Tomessays.
Therewasplentyofroomforimprovement.Theproblemswiththenation’scuisinecanbetracedbacktotheSecondWorldWar.BeforetheWar,muchofBritain’sfoodwasimportedandwhenGermanU-boatsbeganattackingshipsbringingfoodtothecountry,Britainwentonrations(配给).
“Asrationingcametoanendinthe1950s,technologypickedupandwasusedtomass-producefood,”Tomessays.“Andbythenpeoplewerejusthappytohaveadecentquantityoffoodintheirkitchens.”
Theyweren’tlookingforcuredmeats,organicproduceorbeautifulpresentation;theywerelookingforwhatevertheycouldgettheirhandson,andthisprioritisationofquantityoverqualityprevailedfordecades,meaningagenerationwasbroughtupwithfoodthatcouldn’tcompetewithneighbouringFrance,Italy,BelgiumorSpain.
BeforestarchefssuchasOliverbeganmakingcookingfashionable,itwashardtofindarestaurantinLondonthatwasopenafter9pm.Butinrecentyearsthecapital’sculinary(烹饪的)scenehasdevelopedtothepointthatitisnowconfidentofitsabilitytopleasethetastesofanyinternationalvisitor.
WiththeopeningofAlfie’sinApril,andotherssuchasThePawn,twoyearsago,modernBritishfoodhasmadeitswaytoHongKong.“WithBritishfood,IthinkthatHongKongrestaurantsarekeepingup,”saysDavidTamlyn,theWelshexecutivechefatThePawninWanChai.“HongKongdinersareextremelyresponsivetonewideasorpresentations,whichisgoodnewsfornewdishes.”
ChefsagreethatdinersinHongKongareembracingthemodernBritishtrend.Somerestaurantsaremodifyingtherecipes(菜谱)ofBritishdishestobreathenewlifeintotheclassics,whileothersareusingbetterqualityingredientsbutremainingtruetoBritishtraditionsandtastes.
Tamlynisinthesecondcamp.“Weselectourfoodveryparticularly.WeuseUSbeef,NewZealandlambandforourcustards(牛奶蛋糊)weuseBird’sCustardPowder,”Tamlynsays.“Somerestaurantsgoforcustardmadefreshwitheggs,sugarandcream,butBritishcustardisdifferent,andwestaytruetothat.”
MatthewHill,seniormanageratthetwo-year-oldSoHorestaurantYorkshirePudding,alsousesbetteringredientsasameansofimprovingdishes.“TherearealotofexistingperceptionsaboutBritishfoodandsowecan’talterthesetoomuch.We’reatraditionalBritishrestaurantsotherearesomestaples(主菜)thatwillremainessentiallyunchanged.”
Thesetraditionaldishesincludefishandchips,steakandkidneypieandlargepiecesofroastedmeats.AtAlfie’s,thenewestoftheBritishrestaurantsintownandperhapsthemostgentlemen’sclub-likeindesign,NeilTomesexplainshispassionforprovenance(原产地).“Britainhasstartedtobecomereallyproudofthefoodit’sproducing.Ithasexcellentorganicfarms,beautifullycraftedcheeses,high-qualitymeats.”
However,theBritishdon’thaveahistoryofexportingtheirfoodstuffs,whichmakesitdifficultforrestaurantsinHongKongtosourceauthenticingredients.
“WecangetalotofouringredientsonceaweekfromtheUK,”Tamlynexplains.“Butthereisalsopressuretobuylocalandsaveonfoodmiles,whichmeanswetakeourvegetablesfromthelocalmarkets,andtherearealotthatworkwellwithBritishstaples.”
ThePhoenix,inMid-Levels,offersthewidestinterpretationof“Britishcuisine”,whilestilltryingtomaintainitssoul.Thegastro-pubhasexistedinvariouslocationsinHongKongsince2002.SingaporeanheadchefTommyTehKumChaioffersdailyspecialsonablackboard,ratherthanstickingtoamenu.ThisenableshimtoreinterpretBritishcuisinedependingonwhatisavailableinthelocalmarkets.
“Weusealotofingredientsthatpeoplewouldn’tperhapsassociateasBritish,butarepresentedinaBritishway.Bellpeppersstuffedwithcouscous,alongsideratatouille,isaverypopulardish.”
Althoughtheingredientsmaynotstrikedinersasbeingtraditional,theycanbefoundindishesacrossBritain.
Eventhetraditionalchefsareawareoftheneedtoadapttolocaltastesandcustoms,whilemaintainingtheBritishnessoftheircuisine.
AtYorkshirePudding,Hillsaysthathisstaffasksdinerswhethertheywouldliketosharetheirmeals.Smalldishes,sharedmealsand“mixingitup”isnotsomethingcommonlydoneinBritain,butYorkshirePuddingwillbringfulldishestothetableandofferindividualplatesforeachdiner.“Thatway,peoplestillgetthepresentationofthedishesastheyweredesigned,butcancarvethemuphowevertheylike,”Hillsays.
ThispracticeisalsopopularatThePawn,althoughlargelyforrotisseries(烤肉馆),Tamlynsays.“SometableswillarriveonaSunday,orderawholechickenandashoulderoflamborababypig,andjuststayforhoursenjoyingeverythingwebringoutforthem.”
SomeBritishtraditionsaretoosacred(神圣的)tomesswith,however,Tomessays.“I’dneverchangeafullEnglishbreakfast.”
注意:
此部分试题请在答题卡1上作答;8-10题在答题卡1上。
1.WhatisBritishfoodgenerallyknownfor?
[A]Itsuniqueflavour.[C]Itsspecialcookingmethods.
[B]Itsbadtaste.[D]Itsorganicingredients.
2.TheSecondWorldWarledto______inBritain.
[A]aninadequatesupplyoffood[C]anincreaseinfoodimport
[B]adecreaseofgrainproduction[D]achangeinpeople’seatinghabits
3.Whycouldn’tBritaincompetewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?
[A]Itsfoodlackedvariety.[C]Itwasshortofwell-trainedchefs.
[B]Itspeoplecaredmoreforquantity.[D]Itdidn’thaveflavourfulfoodingredients.
4.Withculinaryimprovementinrecentyears,London’srestaurantsarenowabletoappealtothetastesof______.
[A]mostyoungpeople[C]allkindsofoverseasvisitors
[B]elderlyBritishdiners[D]upper-classcustomers
5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?
[A]Authenticclassiccuisine.[C]Newideasandpresentations.
[B]Locallyproducedingredients.[D]Thereturnofhome-styledishes.
6.Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould______.
[A]benefitpeople’shealth[C]beofferedatreasonableprices
[B]lookbeautifulandinviting[D]maintainBritishtraditionaltastes
7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?
[A]Theyappealtopeoplefromallovertheworld.[C]Theyareprocessedinascientificway.
[B]Theyareproducedonexcellentorganicfarms.[D]Theycomeinagreatvariety.
8.TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom_____________________________________________.
9.ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes______________________________.
10.YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo__________________________________________________.
PartIIIListeningComprehension(35minutes)
SectionA
Directions:
Inthissection,youwillhear8shortconversationsand2longconversations.Attheendofeachconversation,oneormorequestionswillbeaskedaboutwhatwassaid.Boththeconversationandthequestionswillbespokenonlyonce.Aftereachquestiontherewillbeapause.Duringthepause,youmustreadthefourchoicesmarked[A],[B],[C]and[D],anddecidewhichisthebestanswer.ThenmarkthecorrespondingletteronAnswerSheet2withasinglelinethroughthecentre.
注意:
此部分试题请在答题卡2上作答。
11.[A]Heiscarelessabouthisappearance.[C]Hechangesjobsfrequently.
[B]Heisashamedofhispresentcondition.[D]Heshaveseveryotherday.
12.[A]Janemaybecaughtinatrafficjam.[C]HeknowswhatsortofpersonJaneis.
[B]Janeshouldhavestartedalittleearlier.[D]HeisirritatedathavingtowaitforJane.
13.[A]TrainingfortheMid-AtlanticChampionships.[C]Collectinginformationaboutbaseballgames.
[B]Makingpreparationsforatrans-Atlantictrip.[D]Analyzingtheirrivals’on-fieldperformance.
14.[A]Hehadanarr
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