大学英语四级真题及答案精简版.docx

1、大学英语四级真题及答案精简版2016-2017年6月大学英语四级真题Part I Writing (30 minutes) Online Shopping1.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。Part II Reading Comprehension(Skimming and Scanning) (15 minutes)British Cuisine: the Best of Old and NewBritish cuisine(烹饪) has come of age in recent years as chefs(厨师) combine

2、the best of old and new. Why does British food have a reputation for being so bad? Because it is bad! Those are not the most encouraging words to hear just before eating lunch at one of Hong Kongs smartest British restaurants, Alfies by KEE, but head chef Neil Tomes has more to say. The past 15 year

3、s or so have been a noticeable period of improvement for food in England, the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chef such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made t

4、he public realise that cooking - and eating - didnt have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston Blumenthals molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish. Its no longer the case that

5、the common man in England is embarrassed to show he knows about food, Tomes says.There was plenty of room for improvement. The problems with the nations cuisine can be traced back to the Second World War. Before the war, much of Britains food was imported and when German U-boats began attacking ship

6、s bringing food to the country, Britain went on rations(配给). As rationing came to an end in the 1950s, technology picked up and was used to mass-produce food, Tomes says. And by then people were just happy to have a decent quantity of food in their kitchens. They werent looking for cured meats, orga

7、nic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldnt compete with neighbouring France, Italy, Belgium or Spain. Before st

8、ar chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9pm. But in recent years the capitals culinary(烹饪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor. Wit

9、h the opening of Alfies in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. With British food, I think that Hong Kong restaurant are keeping up, says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. Hong Kong diners are extremely re

10、sponsive to new ideas or presentations, which is good news for new dishes. Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes(菜谱)of British dishes to breathe new life into the classics, while other are using better quality ingredie

11、nts but remaining true to British traditional and tastes. Tamlyn is in the second camp. We select our food very particulary. We use US beef, New Zealand lamb and for our custards(牛奶蛋糊) we use Birds Custard Powder, Tamlyn says. Some restaurants go for custard made fresh with eggs, sugar and cream, bu

12、t British custard is different, and we stay true to that. Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. There are a lot of existing perceptions about British food and so we cant alter these too much. W

13、ere a traditional British restaurant so there are some staples(主菜) that will remain essentially unchanged. These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfies, the newest of the British restaurants in town and perhaps the most gentlemens

14、 club-like in design, Neil Tomes explains his passion for provenance(原产地). Britain has started to become really proud of the food its producing. It has excellent organic farms, beautifully crafted cheeses, high-quality meats. However, the British dont have a history of exporting their foodstuffs, wh

15、ich makes it difficult for restaurants in Hong Kong to source authentic ingredients. We can get a lot of our ingredients once a week from the UK, Tamlyn explains. But there is also pressure to buy local and save on food miles, which means we take our vegetables from the local markets, and there are

16、a lot that work well with British staples. The Phoenix, in Mid-Levels, offers the widest interpretation of British cuisine, while still trying to maintain its soul. The gastro-pub has existed in various locations in Hong Kong since 2002. Singaporean head chef Tommy Teh Kum Chai offers daily specials

17、 on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisine depending on what is available in the local markets. We use a lot of ingredients that people wouldnt perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous,

18、 alongside ratatouille, is a very popular dish. Although the ingredients may not strike diners as being traditional, they can be found in dishes across Britain. Even the traditional chefs are aware of the need to adapt to local tastes and customs, while maintaining the Brutishness of their cuisine.

19、At Yorkshire Pudding, Hill says that his staff asks diners whether they would like to share their meals. Small dishes, shared meals and mixing it up is not something commonly done in Britain, but Yorkshire Pudding will bring full dished to the table and offer individual plates for each dinner. That

20、way, people still get the presentation of the dishes as they were designed, but can carve them up however they like, Hill says. This practice is also popular at The Pawn, although largely for rotisseries(烤肉馆), Tamlyn says. Some tables will arrive on Sunday, order a whole chicken and a shoulder of la

21、mb or a baby pig, and just stay for hours enjoying everything we bring out for them. Some British traditions are too sacred(神圣的) to mess with, however, Tomes says. Id never change a full English breakfast.1. What is British food generally known for? A) Its unique flavor. B) Its bad taste. C) Its spe

22、cial cooking methods D) Its organic ingredients.2. The Second World War led to _ in Britain. A) an inadequate supply of food B) a decrease of grain production C) an increase in food import D) a change in peoples eating habits3. Why couldnt Britain compete with some of its neighboring countries in te

23、rms of food in the post-war decades? A) Its food lacked variety. B) Its people cared more for quantity. C) It was short of well-trained chefs. D) It didnt have flavorful food ingredients.4. With culinary improvement in recent years, Londons restaurants are now able to appeal to the tastes of _. A) m

24、ost young people B) elderly British diners C) all kinds of overseas visitors D) upper-class customers5. What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn? A) Authentic classic cuisine. B) Locally produced ingredients. C) New ideas and presentations. D) The return of ho

25、me-style dishes.6. While using quality ingredients, David Tamlyn insists that the dishes should _. A) benefit peoples health B) look beautiful and inviting C) be offered at reasonable prices D) maintain British traditional tastes7. Why does Neil Tomes say he loves food ingredients from Britain? A) T

26、hey appeal to people from all over the world. B) They are produced on excellent organic forms. C) They are processed in a scientific way. D) They come in a great variety.8. Tamlyn says that besides importing ingredients from Britain once a week, his restaurant also buys vegetables from _.9. The Phoe

27、nix in Mid-Levels may not use British ingredients, but presents its dishes _.10. Yorkshire Pudding is a restaurant which will bring full dishes to the table but offer plates to those diners who would like to _.Part III Listening Comprehension (35 minutes) Section A 11. A) He is careless about his ap

28、pearance. B) He is ashamed of his present condition. C) He changes jobs frequently. D) He shaves every other day.12. A) Jane may be caught in a traffic jam. B) Jane should have started a little earlier. C) He knows what sort of person Jane is. D) He is irritated at having to wait for Jane.13. A) Tra

29、ining for the Mid-Atlantic Championships. B) Making preparations for a trans-Atlantic trip.C) Collecting information about baseball games. D) Analyzing their rivals on-field performance.14. A) He had a narrow escape in a car accident. B) He is hospitalized for a serious injury. C) He lost his mother

30、 two weeks ago. D) He has been having a hard time.15. A) The woman has known the speaker for a long time. B) The man had difficulty understanding the lecture.C) The man is making a fuss about nothing. D) The woman thinks highly of the speaker.16. A) He has difficulty making sense of logic. B) Statis

31、tics and logic are both challenging subjects.C) The woman should seek help from the tutoring service.D) Tutoring services are very popular with students.17. A) Her overcoat is as stylish as Jills. B) Jill missed her class last week. C) Jill wore the overcoat last week. D) She is in the same class as

32、 the man.18. A) A computer game. B) An imaginary situation. C) An exciting experience. D) A vacation by the sea.Questions 19 to 21 are based on the conversation you have just heard. 19. A) Beautiful scenery in the countryside. B) Dangers of cross-country skiing.C) Pain and pleasure in sports. D) A sport he participates in.20. A) He cant find good examples to illustrate his point.