英语四级真题适合打印.docx

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英语四级真题适合打印.docx

英语四级真题适合打印

2011年6月全国大学英语四级考试试题

PartⅠWriting(30minutes)

注意:

此部分试题在答题卡1上。

Forthispart,youareallowed30minutestowriteashortessayentitledOnlineShopping.Youshouldwriteatleast120wordsfollowingtheoutlinegivenbellow.

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,youwillhave15minutestogooverthepassagequicklyandanswerthequestiononANSWERSHEET1,Forquestion1-7,choosethebestanswerfromthefourchoicesmarkedA),B),C),D).Forquestion8-10,completethesentenceswiththeinformationgiveninthepassage.

BritishCuisine:

theBestofOldandNew

Britishcuisine(烹饪)hascomeofageinrecentyearsaschefs(厨师)combinethebestofoldandnew.

WhydoesBritishfoodhaveareputationforbeingsobad?

Becauseitisbad!

ThosearenotthemostencouragingwordstohearjustbeforeeatinglunchatoneofHongKong’ssmartestBritishrestaurants,Alfie’sbyKEE,butheadchefNeilTomeshasmoretosay.

“Thepast15yearsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,”theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients.preparationandcookingmethods,andmoreappealingpresentation.ChefssuchasDaliaSmith,NigelSlater.,JamieOliverandGordonRamsaymadethepublicrealizethatcookingandeatingdidn’thavetobeaboringthing.Andnow,mostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBlumenthal’sgastronomy,aformofcookingthatemploysscientificmethodstocreatetheperfectdish.

“It’snolongerthecasethatthecommonmaninEnglandisembarrassedtoshowheknowsaboutfood,”Tomessays.

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

“Asrationingcametoanendinthe1950s,technologypickedupandwasusedtomass-producefood,”Tomessays.“Andbythenpeoplewerejusthappytohappytohaveadecentquantityoffoodintheirkitchens.”

Thenweren’tlookingforcuredmeats,organicproduceorbeautifulpresentation;theywerelookingforwhatevertheycouldgettheirhandson,andthisprioritizationofquantityoverqualityprevailedfordecades,meaningagenerationwasbroughtupwithfoodthatcouldn’tcompletewithneighbouringFrance,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,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,thenewestoftheBritishrestaurantsintownandperhapsthemostgentleman’sclub-likedesign,NeilTomesexplainshispassionforprovenance(原产地).“Britishhasstartedtobecomereallyproudofthefoodit’sproducing.Ithasexcellentorganicfarms,beautifullycraftedcheeses,high-qualitymeats.”

However,theBritishdon’thaveahistoryofexportingtheirfoodstuffs,whichmakesitdifficultforrestaurantsinHongKongtosourceauthenticingredients.

“WecangetalotofouringredientsonceaweekfromtheUK,”Tamlynexplains.“Butthereisalsopressuretobuylocalandsaveonfoodmiles,whichmeanswetakeourtakeourvegetablesfromthelocalmarkets,andtherearealotthatworkwellwithBritishstaples.”

ThePhoenix,inMid-Levels,offersthewidestinterpretationof“Britishcuisine”,whilestilltryingtomaintainitssoul.Thegastro-pubhasexistedinvariouslocationsinHongKongsince2002.SingaporeanheadchefTommyTehKumChaioffersdailyspecialsonablackboard,ratherthanstickingtoamenu.ThisenableshimtoreinterpretBritishcuisinedependingonwhatisavailableinthelocalmarkets.

“Weusealotofingredientsthatpeoplewould’tperhapsassociateasBritish,butarepresentedinaBritishway.Bellpeppersstuffedwithcouscous,alongsideratatouille,isaverypopulardish.”

Althoughtheingredientsmaynotstrikedinersasbeingtraditional,theycanbefoundindishesacrossBritain.

Eventhetraditionalchefsareawareoftheneedtoadapttolocaltastesandcustoms.whilemaintainingtheBritishnessoftheircuisine.

AtYortshirePudding,Hillsaysthathisstaffasksdinerswhethertheywouldliketosharetheirmeals.Smalldishes,sharedmealsand“mixingitup”isnotsomethingcommonlydoneinBritain,butYorkshirePuddingwillbringfulldishestothetableandofferindividualplatesforeachdiner.“Thatway,peplestillgetthepresentationofthedishesastheyweredesigned,butcancarvethemuphowevertheylike,”Hillsays.

ThispracticeisalsopopularatThePawn,althoughlargelyforrotisseries(烤肉馆),Tamlynsays.“SometableswillarriveonaSunday,orderawholechickenandshoulderoflamborababypig,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。

1.WhatisBritishfoodgenerallyknownfor?

A)ItsuniqueflavourC)Itsspecialcookingmethods.

B)Itsbadtaste.D)Itsorganicingredients.

2.TheSecondWorldWarledtoinBritain.

A)aninadequatesupplyoffoodC)anincreaseinfoodimport

B)adecreaseofgrainproductionD)achangeinpeople’seatinghabits

3.Whycould’tBritaincompletewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?

A)Itsfoodlackedvariety.C)Itwasshortofwell-trainedchefs.

B)Itspeoplecaredmoreforquantity.D)Itdidn’thaveflavourfulfoodingredients.

4.Withculinaryimprovementnrecentyears,London’srestaurantsarenowabletoappealtothetastesof[].

A)mostyoungpeopleC)allkindsofoverseasvisitors

B)elderlyBritishdinersD)upper-classcustomers

5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?

A)Authenticclassiccuisine.C)Newideasandpresentation.

B)Locallyproducedingredient.D)Thereturnofhome-styledishes.

6.Whileusingqualityingredient,DavidTamlyninsistedthatdishesshould[].

A)benefitpeople’shealthC)beofferedatreasonableprices

B)lookbeautifulandinvitingD)maintainingBritishtraditionaltastes

7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?

A)Theyappealtopeoplefromallovertheworld.

B)Theyareproducedonexcellentorganicfarms.

C)Theyareprocessedinascientificway.

D)Theycomeinagreatvariety.

8.TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom[].

9.ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes[].

10.YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo[].

PartⅢ

ListeningComprehension(35minutes)

SectionA

Directions:

Inthissection,youwillhear8shortconversationsand2longconversations.Attheendofeachconversation,oneormorequestionswillbeaskedaboutwhatwassaid.Boththeconversationandthequestionswillbespokenonlyonce.Aftereachquestiontherewillbeapause.Duringthepause,youmustreadthefourchoicesmarkedA),B),C)andD),anddecidewhichisthebestanswer.ThenmarkthecorrespondingletteronAnswerSheet2withasinglelinethroughthecentre.

11.A)Heiscarelessabouthisappearance.

B)Heisashamedofhispresentcondition.

C)Hechangesjobsfrequently.

D)Heshaveseveryotherday.

12.A)Janemaybecaughtinatrafficjam.

B)Janeshouldhavestartedalittleearlier.

C)HeknowswhatsortofpersonJaneis.

D)HeisirritatedathavingtowaitforJane.

13.A)TrainingfortheMid-AtlanticChampionships.

B)Makingpreparationsforatrans-Atlantictrip.

C)Collectinginformationaboutbaseballgames.

D)Analyzingtheirrivals'on-fieldperformance.

14.A)Hehadanarrowescapeinacaraccident.

B)Heishospitalizedforaseriousinjury.

C)Helosthismothertwoweeksago.

D)Hehasbeenhavingahardtime.

15.A)Thewomanhasknownthespeakerforalongtime.

B)Themanhaddifficultyunderstandingthel

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