大学英语四级分类模拟题438.docx

大学英语四级分类模拟题438.docx

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大学英语四级分类模拟题438

大学英语四级分类模拟题438

PartⅠWriting

1、Directions:

Forthispart,youareaskedtowriteanessaybasedonthefollowingchart.Inyourwriting,youshouldinterpretthechart,andgiveyourcomments.Youshouldwriteatleast120wordsbutnomorethan180words.

  全球电子商务成交额统计图

  （Unit:

$billion/单位:

亿美元）

PartⅡReadingComprehension

SectionA

Directions:

Inthissection,thereisapassagewithtenblanks.Youarerequiredtoselectonewordforeachblankfromalistofchoicesgiveninawordbankfollowingthepassage.Readthepassagethroughcarefullybeforemakingyourchoices.Eachchoiceinthebankisidentifiedbyaletter.Youmaynotuseanyofthewordsinthebankmorethanonce.

Moneyisakeyelementineconomicandbusinessactivitiesandhasbeenthethemeofmanywittyremarks.BenjaminFranklinoncewrote,"Moneymakesmoney,andthemoneyitmakes,makesmoremoney."

  Tomostofus,moneyis 2 butthecurrencyofacountry.Buttosomepeople,moneyiseitherthebestfriendortheworstdemon.To 3 ,however,moneyisasubjectforstudyandforsomethingtobemoney,itmustatleasthavethefollowingcharacteristics:

portable,divisibility,stability,durabilityandacceptability.

  Thus,nowadays,moneyhasgotalotof 4 :

creditcards,debitcards,accesscards,ICcards,etc.,butareusually 5 plasticmoneyorelectronicmoney,becausetheyareusedlike 6 .Withacreditcard,forexample,youcanbuybooksandties,payyourrestaurantbillsandtaxi 7 .Youcanevenmakeasmalloverdraftifyoucannotmakeyour 8 meetthismonth."Don't 9 homewithoutit,"AmericanExpress,oneoftheleadingcreditcardissuersonce 10 us.Formany,suchareminderisno 11 necessary,becausetheplasticmoneyissosafeandsoconvenientthatmanypeoplemayleavehomewithoutcashbutneverwithoutacreditcard.

  A.nothing

  B.economist

  C.names

  D.especially

  E.called

  F.developed

  G.money

  H.fortunately

  I.qualify

  J.fares

  K.desperate

  L.ends

  M.leave

  N.reminded

  O.longer

SectionB

Directions:

Inthissection,youaregoingtoreadapassagewithtenstatementsattachedtoit.Eachstatementcontainsinformationgiveninoneoftheparagraphs.Identifytheparagraphfromwhichtheinformationisderived.Youmaychooseaparagraphmorethanonce.Eachparagraphismarkedwithaletter.

BritishCuisine:

theBestofOldandNew

  Britishcuisine（烹饪）hascomeofageinrecentyearsaschefs（厨师）combinethebestofoldandnew.

  A．WhydoesBritishfoodhaveareputationtotbeingsobad?

Becauseitisbad!

ThosearenotthemostencouragingwordstohearjustbeforeeatinglunchatoneofHongKong'ssmartestBritishrestaurants,Alfie'sbyKEE,butheadchefNellTomeshasmoretosay.

  B."'Filepast15yearsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,"theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients,preparationandcookingmethods,andmoreappealingpresentation.ChefssuchasDeliaSmith,NigelSlater,JamieOliverandGordonRamsaymadethepublicrealisethatcooking-andeating-didn'thavetobeaboringthing.Andnow,mostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBlumentha'smoleculargastronomy,aformofcookingthatemploysscientificmethodstocreatetheperfectdish.

  "It'snolongerthecasethatthecommonmaninEnglandisembarrassedtoshowheknowsaboutfood,"Tomessays.

  C.Therewasplentyofroomforimprovement.Theproblemswiththenation'scuisinecanbetracedbacktotheSecondWorldWar.BeforetheWar,muchofBritain'sfoodwasimportedandwhenGermanU-boatsbeganattackingshipsbringingfoodtothecountry,Britainwentonrations（配给）.

  D."Asrationingcametoanendinthe1950s,technologypickedupandwasusedtomass-producefood,"Tomessays."Andbythenpeoplewerejusthappytohaveadecentquantityoffoodintheirkitchens."Theyweren'tlookingforcuredmeats,organicproduceorbeautifulpresentation;theywerelookingforwhatevertheycouldgettheirhandson,andthisprioritisationofquantityoverqualityprevailedfordecades,meaningagenerationwasbroughtupwithfoodthatcouldn'tcompetewithneighbouringFrance,Italy,BelgiumorSpain.

  E.BeforestarchefssuchasOliverbeganmakingcookingfashionable,itwashardtofindarestaurantinLondonthatwasopenafter9pm.Butinrecentyearsthecapital'sculinary（烹饪的）scenehasdevelopedtothepointthatitisnowconfidentofitsabilitytopleasethetastesofanyinternationalvisitor.WiththeopeningofAlfie'sinApril,andotherssuchasThePawn,twoyearsago,modernBritishfoodhasmadeitswaytoHongKong."WithBritishfood,IthinkthatHongKongrestaurantsarekeepingup,"saysDavidTamlyn,theWelshexecutivechefatThePawninWanChai."HongKongdinersareextremelyresponsivetonewideasorpresentations,whichisgoodnewsfornewdishes."

  F.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."

  G.Thesetraditionaldishesincludefishandchips,steakandkidneypieandlargepiecesofroastedmeats.AtAlfie's,thenewestoftheBritishrestaurantsintownandperhapsthemostgentlemen'sclub-likeindesign,NellTomesexplainshispassionforprovenance（原产地）."Britainhasstartedtobecomereallyproudofthefoodit'sproducing.Ithasexcellentorganicfarms,beautifullycraftedcheeses,high-qualitymeats."

  H.However,theBritishdon'thaveahistoryofexportingtheirfoodstuffs,whichmakesitdifficultforrestaurantsinHongKongtosourceauthenticingredients."WecangetalotofouringredientsonceaweekfromtheUK,"Tamlynexplains."Butthereisalsopressuretobuylocalandsaveonfoodmiles,whichmeanswetakeourvegetablesfromthelocalmarkets,andtherearealotthatworkwellwithBritishstaples."

  I.ThePhoenix,inMid-Levels,offersthewidestinterpretationof"Britishcuisine",whilestilltryingtomaintainitssoul.Thegastro-pubhasexistedinvariouslocationsinHongKongsince2002.SingaporeanheadchefTommyTehKumChaioffersdailyspecialsonablackboard,ratherthanstickingtoamenu.ThisenableshimtoreinterpretBritishcuisinedependingonwhatisavailableinthelocalmarkets."Weusealotofingredientsthatpeoplewouldn'tperhapsassociateasBritish,hutarepresentedinaBritishway.Bellpeppersstuffedwithcouscous,alongsideratatouille,isaverypopulardish."Althoughtheingredientsmaynotstrikedinersasbeingtraditional,theycanbefoundindishesacrossBritain.Eventhetraditionalchefsareawareoftheneedtoadapttolocaltastesandcustoms,whilemaintainingtheBritishnessoftheircuisine.

  J.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."

12、Whileusingqualityingredients.DavidTamlyninsiststhatthedishesshouldmaintainBritishtraditionaltastes.

13、Britishfoodisgenerallyknownforitsbadtaste.

14、NeilTomeslovesfoodingredientsfromBritainfortheyareproducedonexcellentorganicfarms.

15、TheSecondWorldWarledtoaninadequatesupplyoffoodinBritain.

16、BesidesimportingingredientsfromBritainonceaweek,thePawnalsobuysvegetablesfromtheglobalmarkets.

17、Inthepost-wardecades,peopleinBritaincaredmoreforquantitythanqualityintermsoffood.

18、ThePhoenixinMid-LevelsmaynotuseBritishingredient,butpresentsitsdishesinaBritishway.

19、Withculinaryimprovementinrecentyears,London'srestaurantsarenowabletoappealtothetastesofallkindsofoverseasvisitors.

20、YorkshirePuddingwillbringfulldishestothetablebutofferplatestodinerswhowouldliketosharetheirmeal.

21、AccordingtoWelshexecutivechefDavidTamlyn,HongKongdinerswelcomenewideasandpresentations.

SectionC

Directions:

Thereare2passagesinthissection.Eachpassageisfollowedbysomequestionsorunfinishedstatements.ForeachofthemtherearefourchoicesmarkedA,B,CandD.

PassageOne

Istheresomethingseriouslywrongwithmarriagetoday?

Duringt