四级英语真题及答案详解.docx

四级英语真题及答案详解.docx

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四级英语真题及答案详解

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）,C）andD）.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'dneverchangeafullEnglishbreakfast."

1.WhatisBritishfoodgenerallyknownfor?

A）Itsuniqueflavor.B）Itsbadtaste.

C）ItsspecialcookingmethodsD）Itsorganicingredients.

2.TheSecondWorldWarledto____inBritain.

A）aninadequatesupplyoffoodB）adecreaseofgrainproduction

C）anincreaseinfoodimportD）achangeinpeople'seatinghabits

3.Whycouldn'tBritaincompetewithsomeofitsneighboringcountriesintermsoffoodinthepost-wardecades?

A）Itsfoodlackedvariety.B）Itspeoplecaredmoreforquantity.

C）Itwasshortofwell-trainedchefs.D）Itdidn'thaveflavorfulfoodingredients.

4.Withculinaryimprovementinrecentyears,London'srestaurantsarenowabletoappealtothetastesof____.

A）mostyoungpeopleB）elderlyBritishdiners

C）allkindsofoverseasvisitorsD）upper-classcustomers

5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?

A）Authenticclassiccuisine.B）Locallyproducedingredients.

C）Newideasandpresentations.D）Thereturnofhome-styledishes.

6.Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould____.

A）benefitpeople'shealthB）lookbeautifulandinviting

C）beofferedatreasonablepricesD）maintainBritishtraditionaltastes

7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?

A）Theyappealtopeoplefromallovertheworld.B）Theyareproducedonexcellentorganicforms.

C）Theyareprocessedinascientificway.D）Theycomeinagreatvariety.

8.TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom____________________.

9.ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes________________.

10.YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo___________________________.

PartIIIListeningComprehension（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）Hehasbeenhavingahardt