大学英语四级真题及答案精简版Word格式.docx

大学英语四级真题及答案精简版Word格式.docx

《大学英语四级真题及答案精简版Word格式.docx》由会员分享，可在线阅读，更多相关《大学英语四级真题及答案精简版Word格式.docx（16页珍藏版）》请在冰点文库上搜索。

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

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.