大学英语四级考试真题及参考答案.docx

1、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Part Writing (30 minutes)注意：此部分试题在答题卡1上。Part Reading Comprehension (Skimming and Scanning) (15 minutes)Directions: In this part, you will have 15 minutes to go over the passage quickly and answer the questions on Answer Sheet 1. For questions 1-7, choose the best a

2、nswer from the four choices marked A), B), C) and D). For questions 8-10, complete the sentences with the information given in the passage.British Cuisine: the Best of Old and NewBritish cuisine (烹饪) has come of age in recent years as chefs (厨师) combine the best of old and new.Why does British food

3、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 years or so have been a noticeable period of improv

4、ement 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. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realize that cooking and eating did

5、nt 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 the common man in England is embarrassed to show

6、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 ships bringing food to the country, Britain went on

7、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, organic produce or beautiful presentation; they w

8、ere looking for whatever they could get their hands on, and this prioritization 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 star chefs such as Oliver began making cooking f

9、ashionable, 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.With the opening of Alfies in April, and others s

10、uch as The Pawn, two years ago, modern British food has made its way to Hong Kong. “With British food, I think that Hong Kong restaurants are keeping up,” says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. “Hong Kong diners are extremely responsive to new ideas or presentations, wh

11、ich 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 others are using better quality ingredients but remaining true to British tradi

12、tions and tastes.Tamlyn is in the second camp. “We select our food very particularly. 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, but British custard is different, and

13、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. Were a traditional British restauran

14、t 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 club-like in design, Neil Tomes e

15、xplains 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, which makes it difficult for resta

16、urants 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 a lot that work well with Brit

17、ish 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 on a blackboard, rather tha

18、n 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, alongside ratatouille, is a

19、 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 Britishness of their cuisine.At Yorkshire Pudding, Hill say

20、s 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 dishes to the table and offer individual plates for each diner. “That way, people still get the pr

21、esentation 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 a Sunday, order a whole chicken and a shoulder of lamb or a baby pig, and ju

22、st 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.”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. What is British food generally known for? A) Its unique flavour. C) Its special coo

23、king methods. B) Its bad taste. D) Its organic ingredients.2. The Second World War led to _ in Britain. A) an inadequate supply of food C) an increase in food import B) a decrease of grain production D) a change in peoples eating habits3. Why couldnt Britain compete with some of its neighbouring cou

24、ntries in terms of food in the post-war decades? A) Because its food lacked variety. B) Because its people cared more for quantity. C) Because it was short of well-trained chefs.D) Because it didnt have flavourful food ingredients.4. With culinary improvement in recent years, Londons restaurants are

25、 now able to appeal to the tastes of _. A) most young people C) all kinds of overseas visitors B) elderly British diners D) upper-class customers5. What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn? A) Authentic classic cuisine. C) New ideas and presentations. B) Local

26、ly produced ingredients. D) The return of home-style dishes.6. While using quality ingredients, David Tamlyn insists that the dishes should _. A) benefit peoples health C) be offered at reasonable prices B) look beautiful and inviting D) maintain British traditional tastes7. Why does Neil Tomes say

27、he loves food ingredients from Britain? A) Because they appeal to people from all over the world. B) Because they are produced on excellent organic farms. C) Because they are processed in a scientific way. D) Because they come in a great variety.Part Reading Comprehension (Reading in Depth) (25 minu

28、tes)Section ADirections: In this section, there is a passage with ten blanks. You are required to select one word for each blank from a list of choices given in a word bank following the passage. Read the passage through carefully before making your choices. Each choice in the bank is identified by

29、a letter. Please mark the corresponding letter for each item on Answer Sheet 2 with a single line through the centre. You many not use any of the words in the bank more than once.Questions 47 to 56 are based on the following passage.The popular notion that older people need less sleep than younger a

30、dults is a myth, scientists said yesterday.While elderly people 47 to sleep for fewer hours than they did when they were younger, this has a(n) 48 effect on their brains performance and they would benefit from getting more, according to research.Sean Drummond, a psychiatrist (心理医生) at the University

31、 of California, San Diego, said that older people are more likely to suffer from broken sleep, while younger people are better at sleeping 49 straight through the night.More sleep in old age, however, is 50 with better health, and most older people would feel better and more 51 if they slept for lon

32、ger periods, he said.“The ability to sleep in one chunk (整块时间) overnight goes down as we age but the amount of sleep we need to 52 well does not change,” Dr Drummond told the American Association for the Advancement of Science conference in San Diego.“Its 53 a myth that older people need less sleep. The more healthy an older adult is, the more they sleep like they did when they were 54 . Our data suggests that older adults would benefit from 55 to get as mu