大学英语四级真题及答案精简版Word格式文档下载.docx

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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3.我的建议。

PartIIReadingComprehension（SkimmingandScanning）（15minutes）

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.ThisenableshimtoreinterpretBritishcuisinedependingonw