四级英语真题及答案详解教程.docx

四级英语真题及答案详解教程.docx

《四级英语真题及答案详解教程.docx》由会员分享，可在线阅读，更多相关《四级英语真题及答案详解教程.docx（19页珍藏版）》请在冰点文库上搜索。

四级英语真题及答案详解教程

2011年6月大学英语四级真题试卷及答案

PartIWriting（30minutes

Directions:

Forthispart,youareallowed30minutestowriteashortessayonthetopicofOnlineShopping.Youshouldwriteatleast120wordsfollowingtheoutlinegivenbellow:

OnlineShopping

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,choosethebestanswerfromthefourchoicesmarkedA,B,CandD.Forquestions8-10,completethesentenceswiththeinformationgiveninthepassage.

BritishCuisine:

theBestofOldandNew

Britishcuisine（烹饪hascomeofageinrecentyearsaschefs（厨师combinethebestofoldandnew.

WhydoesBritishfoodhaveareputationforbeingsobad?

Becauseitisbad!

ThosearenotthemostencouragingwordstohearjustbeforeeatinglunchatoneofHongKong'ssmartestBritishrestaurants,Alfie'sbyKEE,butheadchefNeilTomeshasmoretosay.

"Thepast15yearsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,"theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients,preparationandcookingmethods,andmoreappealingpresentation.ChefsuchasDeliaSmith,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,IthinkthatHongKongrestaurantarekeepingup,"saysDavidTamlyn,theWelshexecutivechefatThePawninWanChai."HongKongdinersareextremelyresponsivetonewideasorpresentations,whichisgoodnewsfornewdishes."

ChefsagreethatdinersinHongKongareembracingthemodernBritishtrend.Somerestaurantsaremodifyingtherecipes（菜谱ofBritishdishestobreathenewlifeintotheclassics,whileotherareusingbetterqualityingredientsbutremainingtruetoBritishtraditionalandtastes.

Tamlynisinthesecondcamp."Weselectourfoodveryparticulary.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,whilemaintainingtheBrutishnessoftheircuisine.

AtYorkshirePudding,Hillsaysthathisstaffasksdinerswhethertheywouldliketosharetheirmeals.Smalldishes,sharedmealsand"mixingitup"isnotsomethingcommonlydoneinBritain,butYorkshirePuddingwillbringfulldishedtothetableandofferindividualplatesforeachdinner."Thatway,peoplestillgetthepresentationofthedishesastheyweredesigned,butcancarvethemuphowevertheylike,"Hillsays.

ThispracticeisalsopopularatThePawn,althoughlargelyforrotisseries（烤肉馆,Tamlynsays."SometableswillarriveonSunday,orderawholechickenandashoulderoflamborababypig,andjuststayforhoursenjoyingeverythingwebringoutforthem."

SomeBritishtraditionsaretoosacred（神圣的tomesswith,however,Tomessays."I'dneverchange

afullEnglishbreakfast."

1.WhatisBritishfoodgenerallyknownfor?

AItsuniqueflavor.BItsbadtaste.

CItsspecialcookingmethodsDItsorganicingredients.

2.TheSecondWorldWarledto____inBritain.

AaninadequatesupplyoffoodBadecreaseofgrainproduction

CanincreaseinfoodimportDachangeinpeople'seatinghabits

3.Whycouldn'tBritaincompetewithsomeofitsneighboringcountriesintermsoffoodinthepost-wardecades?

AItsfoodlackedvariety.BItspeoplecaredmoreforquantity.

CItwasshortofwell-trainedchefs.DItdidn'thaveflavorfulfoodingredients.

4.Withculinaryimprovementinrecentyears,London'srestaurantsarenowabletoappealtothetastesof____.

AmostyoungpeopleBelderlyBritishdiners

CallkindsofoverseasvisitorsDupper-classcustomers

5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?

AAuthenticclassiccuisine.BLocallyproducedingredients.

CNewideasandpresentations.DThereturnofhome-styledishes.

6.Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould____.

Abenefitpeople'shealthBlookbeautifulandinviting

CbeofferedatreasonablepricesDmaintainBritishtraditionaltastes

7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?

ATheyappealtopeoplefromallovertheworld.BTheyareproducedonexcellentorganicforms.

CTheyareprocessedinascientificway.DTheycomeinagreatvariety.

8.TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom____________________.

9.ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes________________.

10.YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo___________________________.

PartIIIListeningComprehension（35minutes

SectionA

Directions:

Inthissection,youwillhear8shortconversationsand2longconversations.Attheendofeachconversation,oneormorequestionswillbeaskedaboutwhatwassaid.Boththeconversationandthequestionswillbespokenonlyonce.Aftereachquestiontherewillbeapause.Duringthepause,youmustreadthefourchoicesmarkedA,B,CandD,anddecidewhichisthebestanswer.ThenmarkthecorrespondingletteronAnswerSheet2withasinglelinethroughthecentre.

11.AHeiscarelessabouthisappearance.

BHeisashamedofhispresentcondition.

CHechangesjobsfrequently.

DHeshaveseveryotherday.

12.AJanemaybecaughtinatrafficjam.

BJaneshouldhavestartedalittleearlier.

CHeknowswhatsortofpersonJaneis.

DHeisirritatedathavingtowaitforJane.

13.ATrainingfortheMid-AtlanticChampionships.

BMakingpreparationsforatrans-Atlantictrip.

CCollectinginformationaboutbaseballgames.

DAnalyzingtheirrivals'on-fieldperformance.

14.AHehadanarrowescapeinacaraccident.

BHeishospitalizedforaseriousinjury.

CHelosthismothertwoweeksago.

DHehasbeenhavingahardtime.

15.AThewomanhasknownthespeakerforalongtime.

BThemanhaddifficultyunderstandingthelecture.

CT