大学英语四级真题及答案精简版Word格式文档下载.docx
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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
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)Themanhaddifficultyunderstandingthelecture.
C)Themanismakingafussaboutnothing.
D)Thewomanthinkshighlyofthespeaker.
16.A)Hehasdifficultymakingsenseoflogic.
B)Statisticsandlogicarebothchallengingsubjects.
C)Thewomanshouldseekhelpfromthetutoringservice.
D)Tutoringservicesareverypopularwithstudents.
17.A)HerovercoatisasstylishasJill'
s.
B)Jillmissedherclasslastweek.
C)Jillworetheovercoatlastweek.
D)Sheisinthesameclassastheman.
18.A)Acomputergame.
B)Animaginarysituation.
C)Anexcitingexperience.
D)Avacationbythesea.
Questions19to21arebasedontheconversationyouhavejustheard.
19.A)Beautifulsceneryinthecountryside.
B)Dangersofcross-countryskiing.
C)Painandpleasureinsports.
D)Asportheparticipatesin.
20.A)Hecan'
tfindgoodexamplestoillustratehispoint.
B)