英语四级CET4真题Word格式文档下载.docx
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英语四级CET4真题Word格式文档下载.docx
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theBestofOldandNew
Britishcuisine(烹饪)hascomeofageinrecentyearsaschefs(厨师)combinethebestofoldandnew.
WhydoesBritishfoodhaveareputationforbeingsobad?
Becauseitisbad!
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,Britainwentonrations(配给).
Asrationingcametoanendinthe1950s,technologypickedupandwasusedtomass-producefood,"
Tomessays."
Andbythenpeoplewerejusthappytohaveadecentquantityoffoodintheirkitchens."
Theyweren'
tlookingforcuredmeats,organicproduceorbeautifulpresentation;
theywerelookingforwhatevertheycouldgettheirhandson,andthisprioritisationofquantityoverqualityprevailedfordecades,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。
1.WhatisBritishfoodgenerallyknownfor?
A)Itsuniqueflavour.C)Itsspecialcookingmethods.
B)Itsbadtaste.D)Itsorganicingredients.
2.TheSecondWorldWarledtoinBritain.
A)aninadequatesupplyoffoodC)anincreaseinfoodimport
B)adecreaseofgrainproductionD)achangeinpeople'
seatinghabits
3.Whycouldn'
tBritaincompetewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?
A)Itsfoodlackedvariety.C)Itwasshortofwell-trainedchefs.
B)Itspeoplecaredmoreforquantity.D)Itdidn'
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)Theyappealtopeoplefromallovertheworld.
B)Theyareproducedonexcellentorganicfarms.
C)Theyareprocessedinascientificway.
D)Theycomeinagreatvariety.
8.TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom_______.
9.ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes______.
10.YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo_______.
PartIIIListeningComprehension(35minutes)
SectionA
Inthissection,youwillhear8shortconversationsand2longconversations.Attheendofeachconversation,oneormorequestionswillbeaskedaboutwhatwassaid.Boththeconversationandthequestionswillbespokenonlyonce.Aftereachquestiontherewillbeapause.Duringthepause,youmustreadthefourchoicesmarkedA),B),C)andD),anddecidewhichisthebestanswer.ThenmarkthecorrespondingletteronAnswerSheet2withasinglelinethroughthecentre.
此部分试题请在答题卡2上作答。
11.A)Heiscarelessabouthisappearance.
B)Heisashamedofhispresentcondition.
C)Hechangesjobsfrequently.
D)Heshaveseveryotherday.
12.A)Janemaybecaughtinatrafficjam.
B)Janeshouldhavestartedalittleearlier.
C)HeknowswhatsortofpersonJaneis.
D)HeisirritatedathavingtowaitforJane.
13.A)TrainingfortheMid-AtlanticChampionships.
B)Makingpreparationsforatrans-Atlantictrip.
C)Collectinginformationaboutbaseballgames.
D)Analyzingtheirrivals'
on-fieldperformance.
14.A)Hehadanarrowescapeinacaraccident.
B)Heishospitalizedforaseriousinjury.
C)Helosthismothertwoweeksago.
D)Hehasbeenhavingahardtime.
15.A)Thewomanhasknownthespeakerfor
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