英语四级CET4真题.docx

英语四级CET4真题.docx

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英语四级CET4真题

2011年6月英语四级（CET4）真题

2011年6月大学英语四级真题

PartI                                  Writing                            （30minutes）

Directions:

 Forthispart,youareallowed30minutestowriteashortessayonthetopicof OnlineShopping.Youshouldwriteatleast120wordsfollowingtheoutlinegivenbelow:

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

OnlineShopping

注意：

此部分试题在答题卡1上。

PartII            ReadingComprehension（SkimmingandScanning）            （15minutes）

Directions:

 Inthispart,youwillhave15minutestogooverthepassagequicklyandanswerthe questionson AnswerSheet1. Forquestions1-7,choosethebestanswerfromthefourchoicesmarkedA）,B）,C）andD）.Forquestions8-10,completethesentenceswiththeinformationgiveninthepassage.

BritishCuisine:

theBestofOldandNew

Britishcuisine（烹饪）hascomeofageinrecentyearsaschefs（厨师）combinethebestofold andnew.

WhydoesBritishfoodhaveareputationforbeingsobad?

Becauseit is bad!

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,Britainwenton rations （配给）.

"Asrationingcametoanendinthe1950s,technologypickedupandwasusedtomass-producefood,"Tomessays."Andbythenpeoplewerejusthappytohaveadecentquantityoffoodintheirkitchens."

Theyweren'tlookingforcuredmeats,organicproduceorbeautifulpresentation;theywerelookingforwhatevertheycouldgettheirhandson,andthisprioritisationofquantityoverqualityprevailedfordecades,meaningagenerationwasbroughtupwithfoodthatcouldn'tcompetewithneighbouringFrance,Italy,BelgiumorSpain.

BeforestarchefssuchasOliverbeganmakingcookingfashionable,itwashardtofindarestaurantinLondonthatwasopenafter9pm.Butinrecentyearsthecapital's culinary （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'reatraditionalBritishrestaurantsotherearesome staples （主菜）thatwillremainessentiallyunchanged."

Thesetraditionaldishesincludefishandchips,steakandkidneypieandlargepiecesofroastedmeats.AtAlfie's,thenewestoftheBritishrestaurantsintownandperhapsthemostgentlemen'sclub-likeindesign,NeilTomesexplainshispassionfor provenance （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,althoughlargelyfor rotisseries （烤肉馆）,Tamlynsays."SometableswillarriveonaSunday,orderawholechickenandashoulderoflamborababypig,andjuststayforhoursenjoyingeverythingwebringoutforthem."

SomeBritishtraditionsaretoo sacred （神圣的）tomesswith,however,Tomessays."I'dneverchangeafullEnglishbreakfast."

注意：

此部分试题请在答题卡1上作答。

1.  WhatisBritishfoodgenerallyknownfor?

A）  Itsuniqueflavour.                        C）Itsspecialcookingmethods.

B）  Itsbadtaste.                              D）Itsorganicingredients.

2.  TheSecondWorldWarledto________inBritain.

A）        aninadequatesupplyoffood      C）anincreaseinfoodimport

B）        adecreaseofgrainproduction        D）achangeinpeople'seatinghabits

3.  Whycouldn'tBritaincompetewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?

A）  Itsfoodlackedvariety.                    C）Itwasshortofwell-trainedchefs.

B）  Itspeoplecaredmoreforquantity.          D）Itdidn'thaveflavourfulfoodingredients.

4.  Withculinaryimprovementinrecentyears,London'srestaurantsarenowabletoappealtothetastesof  .

A）  mostyoungpeople                          C）allkindsofoverseasvisitors

B）  elderlyBritishdiners                        D）upper-classcustomers

5.  WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?

A）Authenticclassiccuisine.                      C）Newideasandpresentations.

B）  Locallyproducedingredients.                D）Thereturnofhome-styledishes.

6.  Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould________.

A）  benefitpeople'shealth                        C）beofferedatreasonableprices

B）  lookbeautifulandinviting                    D）maintainBritishtraditionaltastes

7.  WhydoesNeilTomessayhelovesfoodingredientsfromBritain?

A）  Theyappealtopeoplefromallovertheworld.

B）  Theyareproducedonexcellentorganicfarms.

C）  Theyareprocessedinascientificway.

D）  Theycomeinagreatvariety.

8.        TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom_______.

9.    ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes______.

10.  YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo_______.

PartIII                  ListeningComprehension                        （35minutes）

SectionA

Directions:

 Inthissection,youwillhear8shortconversationsand2longconversations.Attheendofeachconversation,oneormorequestionswillbeaskedaboutwhatwassaid.Boththeconversationandthequestionswillbespokenonlyonce.Aftereachquestiontherewillbeapause.Duringthepause,youmustreadthefourchoicesmarkedA）,B）,C）andD）,anddecidewhichisthebestanswer.Thenmarkthecorrespondingletteron AnswerSheet2 withasinglelinethroughthecentre.

注意：

此部分试题请在答题卡2上作答。

11.  A）Heiscarelessabouthisappearance.

B）  Heisashamedofhispresentcondition.

C）  Hechangesjobs