大学英语四级考试真题及参考答案.docx

大学英语四级考试真题及参考答案.docx

《大学英语四级考试真题及参考答案.docx》由会员分享，可在线阅读，更多相关《大学英语四级考试真题及参考答案.docx（14页珍藏版）》请在冰豆网上搜索。

大学英语四级考试真题及参考答案

2011年6月18日大学英语四级考试真题

PartⅠWriting（30minutes）

注意：

此部分试题在答题卡1上。

PartⅡReadingComprehension（SkimmingandScanning）（15minutes）

Directions:

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,JamieOliverandGordonRamsaymadethepublicrealizethatcooking—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,andthisprioritizationofquantityoverqualityprevailedfordecades,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.”

注意：

此部分试题请在答题卡1上作答；8-10题在答题卡1上。

1.WhatisBritishfoodgenerallyknownfor?

A）Itsuniqueflavour.C）Itsspecialcookingmethods.

B）Itsbadtaste.D）Itsorganicingredients.

2.TheSecondWorldWarledto________inBritain.

A）aninadequatesupplyoffoodC）anincreaseinfoodimport

B）adecreaseofgrainproductionD）achangeinpeople’seatinghabits

3.Whycouldn’tBritaincompetewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?

A）Becauseitsfoodlackedvariety.

B）Becauseitspeoplecaredmoreforquantity.

C）Becauseitwasshortofwell-trainedchefs.

D）Becauseitdidn’thaveflavourfulfoodingredients.

4.Withculinaryimprovementinrecentyears,London’srestaurantsarenowabletoappealtothetastesof______.

A）mostyoungpeopleC）allkindsofoverseasvisitors

B）elderlyBritishdinersD）upper-classcustomers

5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?

A）Authenticclassiccuisine.C）Newideasandpresentations.

B）Locallyproducedingredients.D）Thereturnofhome-styledishes.

6.Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould________.

A）benefitpeople’shealthC）beofferedatreasonableprices

B）lookbeautifulandinvitingD）maintainBritishtraditionaltastes

7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?

A）Becausetheyappealtopeoplefromallovertheworld.

B）Becausetheyareproducedonexcellentorganicfarms.

C）Becausetheyareprocessedinascientificway.

D）Becausetheycomeinagreatvariety.

PartⅣReadingComprehension（ReadinginDepth）（25minutes）

SectionA

Directions:

Inthissection,thereisapassagewithtenblanks.Youarerequiredtoselectonewordforeachblankfromalistofchoicesgiveninawordbankfollowingthepassage.Readthepassagethroughcarefullybeforemakingyourchoices.Eachchoiceinthebankisidentifiedbyaletter.PleasemarkthecorrespondingletterforeachitemonAnswerSheet2withasinglelinethroughthecentre.Youmanynotuseanyofthewordsinthebankmorethanonce.

Questions47to56arebasedonthefollowingpassage.

Thepopularnotionthatolderpeopleneedlesssleepthanyoungeradultsisamyth,scientistssaidyesterday.

Whileelderlypeople47tosleepforfewerhoursthantheydidwhentheywereyounger,thishasa（n）48effectontheirbrain’sperformanceandtheywouldbenefitfromgettingmore,accordingtoresearch.

SeanDrummond,apsychiatrist（心理医生）attheUniversityofCalifornia,SanDiego,saidthatolderpeoplearemorelikelytosufferfrombrokensleep,whileyoungerpeoplearebetteratsleeping49straightthroughthenight.

Moresleepinoldage,however,is50withbetterhealth,andmostolderpeoplewouldfeelbetterandmore51iftheysleptforlongerperiods,hesaid.

“Theabilitytosleepinonechunk（整块时间）overnightgoesdownasweagebuttheamountofsleepweneedto52welldoesnotchange,”DrDrummondtoldtheAmericanAssociationfortheAdvancementofScienceconferenceinSanDiego.

“It’s53amyththatolderpeopleneedlesssleep.Themorehealthyanolderadultis,themoretheysleepliketheydidwhentheywere54.Ourdatasuggeststhatolderadultswouldbenefitfrom55togetasmu