历年英语四级真题及答案(完整版)文档格式.doc

历年英语四级真题及答案(完整版)文档格式.doc

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2．网上购物有很多好处，但也有不少问题

3．我的建议

OnlineShopping

注意：

此部分试题在答题卡1上。

PartII ReadingComprehension（SkimmingandScanning） （15minutes）

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.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."

Butthereisalsopressuretobuylocalandsaveonfood