大学英语四级真题Word格式.docx
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sbyKEE,butheadchefNeilTomeshasmoretosay.
"
Thepast15yearsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,"
theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients,preparationandcookingmethods,andmoreappealingpresentation.ChefssuchasDeliaSmith,NigelSlater,JamieOliverandGordonRamsaymadethepublicrealisethatcooking-andeating-didn'
thavetobeaboringthing.Andnow,mostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBlumenthaPsmoleculargastronomy,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."
1.
WhatisBritishfoodgenerallyknownfor?
A）
Itsuniqueflavour.
C）Itsspecialcookingmethods.
B）
Itsbadtaste.
D）Itsorganicingredients.
2.
TheSecondWorldWarledto________inBritain.
aninadequatesupplyoffood
C）anincreaseinfoodimport
adecreaseofgrainproduction
D）achangeinpeople'
seatinghabits
3.
Whycouldn'
tBritaincompetewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?
Itsfoodlackedvariety.
C）Itwasshortofwell-trainedchefs.
Itspeoplecaredmoreforquantity.
D）Itdidn'
thaveflavourfulfoodingredients.
4.
Withculinaryimprovementinrecentyears,London'
srestaurantsarenowabletoappealtothetastesof
.
mostyoungpeople
C）allkindsofoverseasvisitors
elderlyBritishdiners
D）upper-classcustomers
5.
WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?
A）Authenticclassiccuisine.
C）Newideasandpresentations.
Locallyproducedingredients.
D）Thereturnofhome-styledishes.
6.
Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould________.
benefitpeople'
shealth
C）beofferedatreasonableprices
lookbeautifulandinviting
D）maintainBritishtraditionaltastes
7.
WhydoesNeilTomessayhelovesfoodingredientsfromBritain?
Theyappealtopeoplefromallovertheworld.
Theyareproducedonexcellentorganicfarms.
C）
Theyareprocessedinascientificway.
D）
Theycomeinagreatvariety.
8.
TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom_______.
9.
ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes______.
10.
YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo_______.
PartIIIListening听力Comprehension
（35minutes）
SectionA
Inthissection,youwillhear8shortconversationsand2longconversations.
11.
A）Heiscarelessabouthisappearance.
Heisashamedofhispresentcondition.
Hechangesjobsfrequently.
Heshaveseveryotherday.
12.
A）Janemaybecaughtinatrafficjam.
Janeshouldhavestartedalittleearlier.
HeknowswhatsortofpersonJaneis.
D）HeisirritatedathavingtowaitforJane.
13.
A）TrainingfortheMid-AtlanticChampionships.
Makingpreparationsforatrans-Atlantictrip.
Collectinginformationaboutbaseballgames.
D）Analyzingtheirrivals'
on-fieldperformance.
14.
A）Hehadanarrowescapeinacaraccident.
Heishospitalizedforaseriousinjury.
Helosthismothertwoweeksago.
Hehasbeenhavingahardtime.
15.
A）Thewomanhasknownthespeakerforalongtime.
Themanhaddifficultyunderstandingthelecture.
Themanismakingafussaboutnothing.
Thewomanthinkshighlyofthespeaker.
16.
A）Hehasdifficultymakingsenseoflogic.
Statisticsandlogicarebothchallengingsubjects.
Thewomanshouldseekhelpfromthetutorings
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