大学英语四级真题.docx

大学英语四级真题.docx

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大学英语四级真题

2011年6月大学英语四级真题

PartIWriting（30minutes）

Directions:

Forthispart,youareallowed30minutestowriteashortessayonthetopicofOnlineShopping.Youshouldwriteatleast120wordsfollowingtheoutlinegivenbelow:

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

OnlineShopping

PartIIReadingComprehension（SkimmingandScanning）（15minutes）

BritishCuisine:

theBestofOldandNew

Britishcuisine（烹饪）hascomeofageinrecentyearsaschefs（厨师）combinethebestofoldandnew.

WhydoesBritishfoodhaveareputationforbeingsobad?

Becauseitisbad!

ThosearenotthemostencouragingwordstohearjustbeforeeatinglunchatoneofHongKong'ssmartestBritishrestaurants,Alfie'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.

A）        aninadequatesupplyoffood      C）anincreaseinfoodimport

B）        adecreaseofgrainproduction        D）achangeinpeople'seatinghabits

3.  Whycouldn'tBritaincompetewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?

A）  Itsfoodlackedvariety.                    C）Itwasshortofwell-trainedchefs.

B）  Itspeoplecaredmoreforquantity.          D）Itdidn'thaveflavourfulfoodingredients.

4.  Withculinaryimprovementinrecentyears,London'srestaurantsarenowabletoappealtothetastesof  .

A）  mostyoungpeople                          C）allkindsofoverseasvisitors

B）  elderlyBritishdiners                        D）upper-classcustomers

5.  WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?

A）Authenticclassiccuisine.                      C）Newideasandpresentations.

B）  Locallyproducedingredients.                D）Thereturnofhome-styledishes.

6.  Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould________.

A）  benefitpeople'shealth                        C）beofferedatreasonableprices

B）  lookbeautifulandinviting                    D）maintainBritishtraditionaltastes

7.  WhydoesNeilTomessayhelovesfoodingredientsfromBritain?

A）  Theyappealtopeoplefromallovertheworld.

B）  Theyareproducedonexcellentorganicfarms.

C）  Theyareprocessedinascientificway.

D）  Theycomeinagreatvariety.

8.        TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom_______.

9.    ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes______.

10.  YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo_______.

PartIIIListening听力Comprehension （35minutes）

SectionA

Directions:

Inthissection,youwillhear8shortconversationsand2longconversations.

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）  Thewomanshouldseekhelpfromthetutorings