四级英语真题及答案详解教程.docx
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四级英语真题及答案详解教程
2011年6月大学英语四级真题试卷及答案
PartIWriting(30minutes
Directions:
Forthispart,youareallowed30minutestowriteashortessayonthetopicofOnlineShopping.Youshouldwriteatleast120wordsfollowingtheoutlinegivenbellow:
OnlineShopping
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
PartIIReadingComprehension(SkimmingandScanning(15minutes
Directions:
Inthispart,youwillhave15minutestogooverthepassagequicklyandanswerthequestionsonAnswerSheet1.Forquestions1-7,choosethebestanswerfromthefourchoicesmarkedA,B,CandD.Forquestions8-10,completethesentenceswiththeinformationgiveninthepassage.
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.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'dneverchange
afullEnglishbreakfast."
1.WhatisBritishfoodgenerallyknownfor?
AItsuniqueflavor.BItsbadtaste.
CItsspecialcookingmethodsDItsorganicingredients.
2.TheSecondWorldWarledto____inBritain.
AaninadequatesupplyoffoodBadecreaseofgrainproduction
CanincreaseinfoodimportDachangeinpeople'seatinghabits
3.Whycouldn'tBritaincompetewithsomeofitsneighboringcountriesintermsoffoodinthepost-wardecades?
AItsfoodlackedvariety.BItspeoplecaredmoreforquantity.
CItwasshortofwell-trainedchefs.DItdidn'thaveflavorfulfoodingredients.
4.Withculinaryimprovementinrecentyears,London'srestaurantsarenowabletoappealtothetastesof____.
AmostyoungpeopleBelderlyBritishdiners
CallkindsofoverseasvisitorsDupper-classcustomers
5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?
AAuthenticclassiccuisine.BLocallyproducedingredients.
CNewideasandpresentations.DThereturnofhome-styledishes.
6.Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould____.
Abenefitpeople'shealthBlookbeautifulandinviting
CbeofferedatreasonablepricesDmaintainBritishtraditionaltastes
7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?
ATheyappealtopeoplefromallovertheworld.BTheyareproducedonexcellentorganicforms.
CTheyareprocessedinascientificway.DTheycomeinagreatvariety.
8.TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom____________________.
9.ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes________________.
10.YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo___________________________.
PartIIIListeningComprehension(35minutes
SectionA
Directions:
Inthissection,youwillhear8shortconversationsand2longconversations.Attheendofeachconversation,oneormorequestionswillbeaskedaboutwhatwassaid.Boththeconversationandthequestionswillbespokenonlyonce.Aftereachquestiontherewillbeapause.Duringthepause,youmustreadthefourchoicesmarkedA,B,CandD,anddecidewhichisthebestanswer.ThenmarkthecorrespondingletteronAnswerSheet2withasinglelinethroughthecentre.
11.AHeiscarelessabouthisappearance.
BHeisashamedofhispresentcondition.
CHechangesjobsfrequently.
DHeshaveseveryotherday.
12.AJanemaybecaughtinatrafficjam.
BJaneshouldhavestartedalittleearlier.
CHeknowswhatsortofpersonJaneis.
DHeisirritatedathavingtowaitforJane.
13.ATrainingfortheMid-AtlanticChampionships.
BMakingpreparationsforatrans-Atlantictrip.
CCollectinginformationaboutbaseballgames.
DAnalyzingtheirrivals'on-fieldperformance.
14.AHehadanarrowescapeinacaraccident.
BHeishospitalizedforaseriousinjury.
CHelosthismothertwoweeksago.
DHehasbeenhavingahardtime.
15.AThewomanhasknownthespeakerforalongtime.
BThemanhaddifficultyunderstandingthelecture.
CT