历年英语四级真题及答案完整版.docx
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历年英语四级真题及答案完整版
2011年6月大学英语四级真题
Paｒｔ IﻩWｒiｔing（30 ｍｉnutes）
Directｉoｎｓ:
Fｏrｔｈispart,yoｕareａlloweｄ30minutｅｓtowｒｉｔｅa shortessaｙon ｔhｅｔoｐｉｃofOnlｉneＳｈopping. Yｏｕshouldwrｉtｅａｔlｅasｔ 120ｗordsｆｏllｏｗiｎg theｏｕtliｎegiｖenbelow:
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
Onｌine Ｓhoｐping
注意:
此部分试题在答题卡１上。
Part IIﻩﻩReadｉng Comprehensｉon（SkimmingandScanniｎg）ﻩﻩ （１5minｕｔes）
Dirｅｃｔionｓ：
Inthisｐart,yｏuwiｌlhaｖe１5ｍinutestogｏoveｒthｅ passaｇeqｕickｌｙandａnｓｗｅr the ｑｕｅｓtionsonＡnsｗeｒSheet1.Ｆorｑｕestｉｏｎｓ 1-7,choｏsetｈebesｔanswerfrｏmthefour ｃｈoｉｃes markedＡ）,B）,C）anｄD）.Foｒｑｕesｔions8-10, coｍｐletetheｓenteｎceswｉthｔhe ｉnfｏrmａtiｏngivenｉnthe passａgｅ.
ＢritｉｓhCｕisiｎｅ:
ｔhｅ Ｂest of OlｄａｎdNｅw
Ｂritiｓhcuisｉne（烹饪）ｈasｃｏmｅofageｉnrecentyearｓas cheｆｓ（厨师）cｏmｂineｔheｂｅst of old ａｎd ｎeｗ.
Why dｏeｓBritiｓhfｏoｄhaｖeareputationfoｒbeｉngso bａｄ?
Beｃaｕseitis bad!
Thｏse ａrenoｔ tｈｅmｏsteｎcouｒagingｗoｒｄstohｅａrjustbeforeeatｉｎgｌunchatoneofHoｎｇKong'ssｍartest Bｒiｔｉshｒestａuｒanｔs, Alfiｅ'sby ＫEE,buｔheadcｈef NeilＴｏｍeshasmoreｔoｓay.
＂Ｔhｅｐaｓt1５yearｓorsｏｈave ｂｅenanｏticeａｂlepｅriod ofiｍprovemｅnt ｆor fｏod inEnglanｄ,"tｈeＥnglｉｓhchｅfsays,ｃiｔiｎgｔｈe trenｄiｎBｒiｔｉshcｕisineforbetteringredｉents，preｐaｒatｉｏn ａndｃookingｍethods，andmoｒe appeaｌiｎg ｐreｓeｎｔaｔioｎ. Chｅfssuchａs DeliaSmiｔh，Nigel Slateｒ, JamieOliverandGordonＲamｓayｍaｄetｈe pｕblicrealisethatcoｏking- andeatinｇ-dｉdn'ｔ hａvetｏbeaboｒing thｉｎｇ．Andnoｗ, moｓtofｔheBｒiｔiｓhｐubliｃｉｓfaｍiliareｖenwitｈｔｈeexｔremｅsoｆHｅstｏnＢlumｅnｔhaPｓ ｍoleculaｒgaｓtronomy，aｆormｏｆcｏokinｇｔｈatempｌｏysｓcientiｆｉc meｔhodstocreate ｔheperfecｔdiｓh.
"Ｉt's ｎolonｇerｔｈecaｓethａttheｃomｍonmanin Eｎｇland isembaｒrａssedｔosｈｏwhekｎｏwsabｏutfooｄ,"Tomessaｙs.
Therewas ｐlenty ofrooｍfor ｉｍpｒoveｍeｎt.Tｈｅ ｐrｏｂｌemｓwith ｔhｅnａtｉon'scuisiｎｅcanbetraced backtothｅSecondWoｒlｄWaｒ．Before tｈeWａｒ,muｃｈ oｆBriｔaｉn＇s foｏdwasｉmported ａnｄ wｈｅn Gerｍａn Ｕ-boaｔs bｅgａｎatｔackｉngshipsbｒingｉnｇｆood tothｅcouｎtry,Bｒitaｉnwenton ｒaｔｉons（配给）．
"Asratioｎinｇcameｔo anｅｎdin ｔhｅ1950ｓ,teｃhｎology ｐｉcｋeｄ uｐａｎｄwａsｕｓeｄtｏｍass-producefｏｏｄ,"Tomes saｙｓ. "Andbｙtｈenｐeoplｅwerｅ jｕｓthａppytoｈaveaｄeｃeｎt ｑuaｎtｉtyｏｆ food inthｅirkｉtｃhｅnｓ．"
Theｙwｅreｎ'ｔ lｏｏkingfｏr cuｒedmeａts，ｏｒganic producｅoｒbeａｕtｉｆulpreseｎｔaｔiｏn；they wereloｏkinｇfor whatevertｈeｙ cｏuld gettheirhａndson,anｄthis priorｉｔｉsationoｆｑｕantityovｅｒqｕaliｔyprevaiｌeｄfｏr deｃades,meaninｇageｎeｒａtiｏn ｗａｓbrought ｕp wｉｔhｆoodthａｔ coulｄn＇tｃoｍpetewｉthneighbouｒｉngFrance, Ｉtaｌy,ＢelgｉumorSpain．
Ｂeｆoｒe ｓtarｃhefssuchasOｌiver begaｎmakingcookiｎｇfasｈiｏnａble,itwａs hardtofindａreｓtaurantｉn Lonｄon ｔhatｗasopｅnafteｒ9ｐm.Bｕｔinｒecenｔyeaｒsｔhecapiｔal＇sculｉnary（烹饪的）scene ｈas ｄevｅlopｅdto thepｏintthatitisｎowconfiｄｅntｏfiｔsabiｌitytｏ plｅasethe tasｔｅsofany ｉｎternaｔiｏnalvｉsitｏr.
Ｗith theopeniｎg of Alfie＇sinＡｐril，anｄothｅrｓｓｕchasThｅPaｗn，twoｙeaｒsago,ｍodｅrn Briｔiｓｈ foｏdhasｍａｄeｉtｓ waｙtoHonｇ Konｇ. "WithBritｉshfｏod，I thｉnkthaｔHongKoｎg ｒｅstaurantｓ are keepｉnｇｕｐ,"sａysDavidTamlｙn，thｅWelshexecｕtive cｈefａtThｅPaｗnｉnWａnChａｉ."HongKｏｎgｄｉｎeｒsarｅ extｒｅｍelｙrespoｎsｉｖe tonｅwideasorpresentations,whicｈ ｉsｇooｄnews forｎｅwdisｈes."
Cｈefsａgreethat dinersinHonｇKongareeｍbracingtｈｅ moｄern Britiｓhtｒend.Somerｅstaｕｒants aｒｅmｏdiｆyiｎg thｅreciｐｅs （菜谱） ｏｆBritｉｓh dishes toｂreaｔｈenｅｗｌｉfeｉntotheｃｌassics,whiｌeotｈｅrｓ areusinｇbettｅrｑｕalityingｒedｉentsｂuｔrｅmaｉningtruetoBｒitishtｒａdiｔｉoｎsaｎdｔastｅs．
Tａｍｌyｎ iｓinthesecｏnd caｍp.＂Ｗeseｌectourｆoｏｄverypａrｔｉｃｕlａrly.WeuseUＳbeef，NewZealaｎｄｌaｍbａnｄ foｒoｕrcustaｒdｓ（牛奶蛋糊）weuｓeBiｒd'sＣustaｒdＰowdｅr,"Taｍlyｎsays."Ｓｏｍerｅstaｕrantｓｇoforｃｕstard mａdｅfｒesh witheｇgs,sugar andcream，ｂｕｔ Bｒitisｈcustard isdifｆeｒent，andwestａyｔrｕetoｔhａt.＂
MaｔthｅwHilｌ, seniｏrmaｎaｇｅr at ｔｈｅtwo-ｙear-oldSoHｏ restaurａnｔYorkshire Pudding,also usesbｅtterｉngｒｅdiｅｎtｓ aｓａmeansofｉmprovingdiｓhes. "Thｅｒeare alｏｔ of ｅxistingperｃepｔionｓaboutＢritｉsh foｏdａnd soｗe can＇talｔeｒtｈesetｏo ｍuch.Ｗe＇rea traｄｉtionalBrｉtiｓhｒestaurantｓｏtherearesomesｔaples（主菜）thatwｉllremainessenｔｉａllyunｃｈanged．"
Thesｅtraditioｎａldisｈes incｌudｅｆiｓhanｄcｈｉps，ｓteakanｄkidney ｐie andｌaｒgｅpｉecesofrｏasteｄ meatｓ.Ａt Alfiｅ＇s,thｅnｅwestofthｅBｒitisｈｒesｔaurants inｔownand ｐerhapsthｅmostｇｅntleｍen＇ｓ cｌub-ｌikeindeｓiｇn， Neil Tomesexplains hiｓpassiｏｎ ｆoｒpｒｏvenancｅ（原产地）."Britａinhas stａｒｔedｔobecoｍｅ realｌyｐrｏudofthefooｄ ｉt'spｒoducinｇ．Ｉthasexｃellentoｒganｉｃｆarｍs, beａutifullｙcｒafｔedｃheesｅs,high－quａｌｉty meatｓ.＂
Hｏｗeveｒ,ｔｈeBｒｉtisｈ don＇thaveａhｉstｏryofexpoｒting ｔｈeiｒｆoodｓtuffs, ｗhiｃhmakｅsitdifficulｔfｏｒ restaurａntsin HongＫonｇ ｔo sｏｕrｃeauthenticｉngredｉenｔs.
"Weｃａnｇetａｌot oｆourinｇredienｔsｏnｃｅaｗeekｆｒomtheUK，"Tamlynexplaｉnｓ."Buttｈereisalso ｐreｓsｕreto buｙｌｏcalandsave onfood miｌｅs,ｗhiｃhmeａnswetakeour vｅgetａbｌesｆｒomｔheｌｏcaｌmarketｓ,ａnｄthere aｒe aｌotthatwｏｒkｗellwｉthBｒitｉsh sｔａples."
TｈeＰｈoｅnix， in Ｍiｄ-Leveｌs,offｅrstｈewidestinterpretation oｆ"Bｒｉtｉshcuisine"，ｗhile ｓtｉlltryingto maintａin ｉts soul．Theｇastro-pｕｂhaseｘiｓtｅd inｖariｏuｓlocatioｎsｉnHoｎgKoｎgsince ２00２.Ｓiｎｇaporｅan head ｃhefTommyTehKum Chａｉoffersdａilyｓpｅｃials onａblaｃkboaｒｄ,raｔherｔhａnｓticking toa ｍｅｎu.Thisenａbleshimtｏreinteｒpret Briｔish ｃuiｓｉｎｅ dependinｇ onwhａt isａｖailabｌeiｎthelocａlmａrｋets.
＂Weuse ａ ｌｏtｏｆｉｎｇredientｓ ｔhａtpeｏplewｏuldn＇tperhaｐｓassｏciａteasBrｉtish,butareprｅseｎtedin aＢritiｓhway.Bell pepperｓstｕｆfeｄwｉｔh couｓｃous, aloｎgsideｒaｔａtｏuilｌe, isaｖerypｏpularｄｉｓｈ．"
Alｔｈｏugｈtheingｒedienｔｓmａynotｓtriｋedinerｓaｓ ｂeｉｎgtｒadiｔional， theyｃaｎbefoｕｎdindisheｓaｃroｓsＢｒitaｉｎ.
Eventhetradiｔioｎalｃheｆｓ ａrｅａwaｒeoftheneeｄ toａｄaptto locaｌ tasteｓ andcｕstomｓ， wｈilemaintａininｇthe Brｉｔisｈneｓｓofthｅir cuisｉne．
AtYorkshｉrePuddinｇ,Hillsaysthａtｈiｓ staffaｓkｓdinerswhether theywｏuldｌiｋｅ toｓhareｔhｅｉｒ ｍｅａls．Smalldiｓhes，sharｅdmｅalsand "mixinｇit ｕp＂ isnotsomethingｃｏmmonlyｄoneinBrｉtaｉn,bｕt Yorkshire Puddiｎgwill bringｆｕlldishes totheｔａbleandoｆferｉnｄivｉｄuａlｐlaｔeｓｆoreaｃｈdｉnｅr."Ｔｈａtway,peｏplｅｓtill ｇｅｔ ｔhｅpresentationoｆ theｄｉｓhes ａｓtｈeywere desｉｇned, bｕtcaｎcarvethemuphｏwｅvｅr thｅylｉkｅ，"Ｈilｌsays.
Thｉｓprａcticeisalsｏpｏｐulａr aｔTｈePａwｎ， aｌthoughlaｒgｅlyfoｒ roｔｉssｅriｅs（烤肉馆）,Tamlｙnｓayｓ."Sｏmetableswillａrriveon ａSundａy，oｒｄｅraｗhole chｉckeｎaｎｄashoｕｌderｏf lａmb oｒaｂabypig，ａnｄjustｓtayforhouｒs enjoｙingeｖｅｒｙthinｇ webringoｕｔ for ｔｈem.＂
Sｏme Brｉtishtraditiｏnsarｅ tｏosａcｒed（神圣的）tomesswｉth, hｏｗeｖer, Tomes sａys. ＂I'ｄnｅveｒ chaｎgｅafull Eｎglishbreakfａsｔ."
注意：
此部分试题请在答题卡１上作答。
1.ﻩWhaｔiｓBｒitisｈ food geｎｅralｌｙ knownfor?
A）Iｔs ｕniqｕeflaｖoｕｒ.ﻩC）Itsspeciaｌ coｏkｉｎgmethods．
B）Iｔsbａdｔａstｅ.ﻩD）Itsorgａnｉc ingrediｅnts．
2.ＴheSecoｎdWorldWarleｄ toﻩiｎ Bｒitain.
A）aniｎａdequａte sｕpｐly ofｆoｏdﻩﻩC）aniｎｃreaseinfoodimｐoｒt
B）adeｃｒease ofｇrainpｒodｕctiｏnﻩＤ）a chanｇein peｏple＇ｓ eaｔiｎghabits
3．ﻩＷhycｏｕｌｄn'tBｒｉtaincompetｅ wｉtｈ ｓoｍｅｏf ｉtｓ nｅiｇhｂｏurｉngcounｔｒiｅｓinｔeｒｍｓ ｏf ｆoodinthｅ ｐosｔ-wardecades?
A）Iｔｓｆooｄlａcｋｅdvarｉety.C）Iｔwassｈorｔofwell-trａｉnｅdcheｆs.
B）Itsｐeopｌｅ caｒｅd morｅforquａｎtitｙ．ﻩD）Itdiｄn'thavｅflavouｒfulｆｏodingｒeｄientｓ．
4.ﻩＷｉthculｉnaｒyimｐｒｏvｅｍeｎｔ in ｒecｅnｔｙears， Londoｎ'srestauｒaｎts arｅnoｗａbｌe ｔｏappeａｌtoｔhetaｓtesｏｆ.
A）mostyoｕngｐｅopleC）ａｌlｋindsofoverseaｓ visitｏｒｓ
B）elderlyBrｉtiｓhdinersD）upper-ｃlａsscustomeｒs
5.ﻩWhａtdｏHonｇＫongdｉnerswｅｌcoｍe，accorｄiｎgtoWelshｅxecutiｖeｃｈeｆDaviｄ Tamlｙn？
A）Aｕｔhenticclaｓsic cuisine．C） New ideas andpresentatｉons.
B）Locａllｙ producediｎｇrｅdieｎts.D）Tｈerｅturnof homｅ-stylｅdishes．
6．Wｈileｕsingqualitｙ iｎgrediｅnts, Ｄａvｉｄ Tａmlynｉnsｉsｔsthａt ｔｈe disheｓshoulｄﻩ.
A）beｎefｉt pｅopｌｅ'ｓhealtｈﻩＣ）ｂeofferedatｒeａｓoｎableｐｒiｃes
B）ｌoｏkbeautifｕｌandinvｉtingﻩD）maintaｉnBriｔisｈtｒaｄｉtｉonal tastes
7.ＷhydoeｓNeilToｍessay he ｌovｅs foodingredieｎtｓ ｆrｏｍ Brｉtaiｎ?
A）Theyａppealtopeoｐlefｒoｍalｌ overthe world.
B）Ｔｈeyａrｅ produced onｅxcellenｔｏrgａnｉc farms.
C）Theyａrｅ ｐrocｅｓsｅdin ascｉｅntificway．
D）Theycomeｉｎ ａgrｅaｔvaｒietｙ.
8.Tamｌynsaｙsｔｈatｂｅsｉdeｓimpoｒting ｉnｇrediｅntsfromBｒitainonｃeaweeｋ,hisｒestauraｎｔ ａlsobuｙs vegｅtabｌｅｓfrｏｍ＿_＿＿＿__．
9.TheＰhoenix iｎMｉｄ-Leｖelsmａy ｎot useＢritｉｓh ingredｉents, buｔpｒesents itsdｉｓhes_＿____.
10.YｏｒksｈirｅＰuddinｇisａ ｒesｔauraｎｔwhiｃhwilｌｂriｎgfｕlｌdiｓｈes tothｅ tａblｅbutoffｅｒplaｔeｓｔothｏsedinｅrswｈo wouldliketo＿______.
ＰａrtIIILiｓｔenｉnｇCoｍpｒehensｉoｎ（35 minutes）
SeｃtionA
Direｃtｉonｓ:
In thissection，yｏuwillhear 8ｓhoｒt cｏnvｅｒsatiｏns anｄ2ｌｏnｇcoｎｖｅrｓaｔｉｏns.Ａttｈeend oｆｅachconvｅｒｓatioｎ,onｅｏrmorｅquestioｎｓwiｌlｂｅaskedabout whａtｗasｓaid.Ｂｏｔｈtｈeconverｓation aｎdtheｑuｅstioｎｓｗｉlｌbespokenonlyonce. Aｆtereacｈqueｓtioｎｔｈerｅwillbｅapａｕｓe. Ｄuｒiｎg thｅpause, you mｕstreaｄ tｈefouｒchｏices mａｒkedA）,B）,Ｃ）aｎdD）,aｎｄdeciｄewhich isｔhebesｔａｎswer.Ｔhｅｎmaｒkthe cｏrrespondｉnglｅｔterｏnAｎｓｗｅr Sheｅｔ2 witha singlｅlinethrｏughｔheceｎｔre.
注意:
此部分试题请在答题卡２上作答。
11．A）Heiscａreｌesｓabouｔhisapｐearａncｅ.
B）Heｉsashamedof hispresｅnt condｉｔｉoｎ.
C）Hecｈａngｅsjobsfrｅｑuently.
D）Heshavｅs ｅvery otｈerｄay．
12.Ａ） Jaｎemaｙbecａugｈｔinatraｆｆic jam．
B）Janeshｏｕlｄhave staｒｔedalittleearｌier.
C）HeknoｗｓｗｈaｔsoｒtｏfpersoｎＪaｎeiｓ.
D）Heｉsｉrriｔａtedat ｈａｖｉngｔoｗaｉｔforJａｎe.
13.ﻩA） Tｒaining foｒthｅMid-AtlantｉcChamｐｉoｎsｈipｓ.
B）Makingpreｐaratiｏns foｒatｒａns-Ａｔlａntiｃｔrｉｐ．
C）Colｌｅctinginforｍatiｏnabouｔbaｓｅballｇａmes．
D）Analｙzｉngtheiｒ rivalｓ' on-ｆiｅldperfｏrmance.
14．Ａ）Heｈａdanarroweｓｃapein ａｃaracｃｉdeｎt．
25.Hｅ iｓ hospｉtａliｚeｄｆoraseｒious injury.
26.Ｈe loｓthismｏthertｗoｗｅｅkｓago.
27.Hehasｂeenhａvingahａrd ｔimｅ.
15.ﻩA）Ｔhewｏmanhasknｏwnthesｐe
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