英语四级CET真题文档格式.docx
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英语四级CET真题文档格式.docx
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theBestofOldandNew
Britishcuisine(烹饪)hascomeofageinrecentyearsaschefs(厨师)combine
thebestofoldandnew.
isbad!
WhydoesBritishfoodhaveareputationforbeingsobad?
Becauseit
Thosearenotthemostencouragingwordstohearjustbeforeeatinglunchat
oneofHongKong'
ssmartestBritishrestaurants,Alfie'
sbyKEE,butheadchef
NeilTomeshasmoretosay.
Thepast15yearsorsohavebeenanoticeableperiodofimprovementfor
foodinEngland,theEnglishchefsays,citingthetrendinBritishcuisinefor
betteringredients,preparationandcookingmethods,andmoreappealing
presentation.ChefssuchasDeliaSmith,NigelSlater,JamieOliverandGordon
Ramsaymadethepublicrealisethatcooking-andeating-didn'
thavetobea
boringthing.Andnow,mostoftheBritishpublicisfamiliarevenwiththe
extremesofHestonBlumenthaPsmoleculargastronomy,aformofcooking
thatemploysscientificmethodstocreatetheperfectdish.
It'
snolongerthecasethatthecommonmaninEnglandisembarrassedto
showheknowsaboutfood,Tomessays.
Therewasplentyofroomforimprovement.Theproblemswiththenation'
s
cuisinecanbetracedbacktotheSecondWorldWar.BeforetheWar,muchof
Britain'
sfoodwasimportedandwhenGermanU-boatsbeganattackingships
rations(配给).bringingfoodtothecountry,Britainwenton
Asrationingcametoanendinthe1950s,technologypickedupandwasused
tomass-producefood,Tomessays.Andbythenpeoplewerejusthappyto
慨敶愠搠捥湥?
畱湡楴祴漠?
潦摯椠?
桴楥?
楫捴敨獮尮
Theyweren'
tlookingforcuredmeats,organicproduceorbeautiful
presentation;
theywerelookingforwhatevertheycouldgettheirhandson,
andthisprioritisationofquantityoverqualityprevailedfordecades,meaninga
generationwasbroughtupwithfoodthatcouldn'
tcompetewithneighbouring
France,Italy,BelgiumorSpain.
BeforestarchefssuchasOliverbeganmakingcookingfashionable,itwashard
tofindarestaurantinLondonthatwasopenafter9pm.Butinrecentyearsthe
culinary(烹饪的)scenehasdevelopedtothepointthatcapital'
sitisnow
confidentofitsabilitytopleasethetastesofanyinternationalvisitor.
WiththeopeningofAlfie'
sinApril,andotherssuchasThePawn,twoyears
ago,modernBritishfoodhasmadeitswaytoHongKong.WithBritishfood,I
thinkthatHongKongrestaurantsarekeepingup,saysDavidTamlyn,the
are
dinersKongHongChai.WaninPawnTheatchefexecutiveWelsh
extremelyresponsivetonewideasorpresentations,whichisgoodnewsfor
敮?
楤桳獥尮
ChefsagreethatdinersinHongKongareembracingthemodernBritishtrend.
recipes(菜谱)ofmodifyingrestaurantsaretheBritishdishestoSome
breathenewlifeintotheclassics,whileothersareusingbetterquality
ingredientsbutremainingtruetoBritishtraditionsandtastes.
Tamlynisinthesecondcamp.Weselectourfoodveryparticularly.WeuseUS
custards(牛beef,NewZealandlambandforour奶蛋糊)weuseBird'
sCustard
Powder,Tamlynsays.Somerestaurantsgoforcustardmadefreshwitheggs,
畳慧?
湡?
牣慥?
戠瑵?
楲楴桳挠獵慴摲椠?
楤晦牥湥?
愠摮眠?
瑳祡琠畲?
潴琠慨?
MatthewHill,seniormanageratthetwo-year-oldSoHorestaurantYorkshire
Pudding,alsousesbetteringredientsasameansofimprovingdishes.There
arealotofexistingperceptionsaboutBritishfoodandsowecan'
talterthese
staples(toomuch.We'
reatraditionalBritishrestaurantsotherearesome主菜?
桴瑡眠汩?
敲慭湩攠獳湥楴污祬甠据慨杮摥尮
Thesetraditionaldishesincludefishandchips,steakandkidneypieandlarge
piecesofroastedmeats.AtAlfie'
s,thenewestoftheBritishrestaurantsintown
andperhapsthemostgentlemen'
sclub-likeindesign,NeilTomesexplainshis
provenance).Britainhasstartedtobecomereallyproud
地原产(passionfor
ofthefoodit'
sproducing.Ithasexcellentorganicfarms,beautifullycrafted
档敥敳?
栠杩?
畱污瑩?
敭瑡?
However,theBritishdon'
thaveahistoryofexportingtheirfoodstuffs,which
makesitdifficultforrestaurantsinHongKongtosourceauthenticingredients.
WecangetalotofouringredientsonceaweekfromtheUK,Tamlyn
explains.Butthereisalsopressuretobuylocalandsaveonfoodmiles,which
meanswetakeourvegetablesfromthelocalmarkets,andtherearealotthat
潷歲眠汥?
楷桴?
楲楴桳猠慴汰獥尮
ThePhoenix,inMid-Levels,offersthewidestinterpretationofBritishcuisine,
whilestilltryingtomaintainitssoul.Thegastro-pubhasexistedinvarious
locationsinHongKongsince2002.SingaporeanheadchefTommyTehKum
Chaioffersdailyspecialsonablackboard,ratherthanstickingtoamenu.This
enableshimtoreinterpretBritishcuisinedependingonwhatisavailableinthe
localmarkets.
Weusealotofingredientsthatpeoplewouldn'
tperhapsassociateasBritish,
butarepresentedinaBritishway.Bellpeppersstuffedwithcouscous,
污湯獧摩?
慲慴潴極汬?
椠?
?
敶祲瀠灯汵牡搠獩?
Althoughtheingredientsmaynotstrikedinersasbeingtraditional,theycanbe
foundindishesacrossBritain.
Eventhetraditionalchefsareawareoftheneedtoadapttolocaltastesand
customs,whilemaintainingtheBritishnessoftheircuisine.
AtYorkshirePudding,Hillsaysthathisstaffasksdinerswhethertheywould
liketosharetheirmeals.Smalldishes,sharedmealsandmixingitupisnot
somethingcommonlydoneinBritain,butYorkshirePuddingwillbringfull
dishestothetableandofferindividualplatesforeachdiner.Thatway,people
stillgetthepresentationofthedishesastheyweredesigned,butcancarve
themuphowevertheylike,Hillsays.
rotisseries(烤ThispracticeisalsopopularatThePawn,althoughlargelyfor
肉馆),Tamlynsays.SometableswillarriveonaSunday,orderawhole
chickenandashoulderoflamborababypig,andjuststayforhoursenjoying
癥牥瑹楨杮眠?
牢湩?
畯?
潦?
桴浥尮
sacred(神圣的SomeBritishtraditionsaretoo)tomesswith,however,Tomes
慳獹?
敮敶?
档湡敧愠映汵?
湅汧獩?
牢慥晫獡?
此部分试题请在答题卡1上作答。
1.WhatisBritishfoodgenerallyknownfor?
A)Itsuniqueflavour.C)Itsspecialcooking
methods.
B)Itsbadtaste.D)Itsorganic
ingredients.
2.TheSecondWorldWarledto________inBritain.
A)aninadequatesupplyoffoodC)anincreaseinfoodimport
B)adecreaseofgrainproductionD)achangeinpeople'
eatinghabits
3.Whycouldn'
tBritaincompetewithsomeofitsneighbouringcountriesin
termsoffoodinthepost-wardecades?
A)Itsfoodlackedvariety.C)Itwasshortof
well-trainedchefs.
B)Itspeoplecaredmoreforquantity.D)Itdidn'
thaveflavourful
foodingredients.
4.Withculinaryimprovementinrecentyears,London'
srestaurantsarenow
abletoappealtothetastesof.
A)mostyoungpeopleC)allkindsof
overseasvisitors
B)elderlyBritishdinersD)upper-class
customers
5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechef
DavidTamlyn?
A)Authenticclassiccuisine.C)Newideasand
presentations.
B)Locallyproducedingredients.D)Thereturnof
home-styledishes.
6.Whileusingqualityingredients,DavidTamlyninsiststhatthedishes
should________.
A)benefitpeople'
shealthC)beofferedat
reasonableprices
B)lookbeautifulandinvitingD)maintainBritish
traditionaltastes
7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?
A)Theyappealtopeoplefromallovertheworld.
B)Theyareproducedonexcellentorganicfarms.
C)Theyareprocessedinascientificway.
D)Theycomeinagreatvariety.
8.TamlynsaysthatbesidesimportingingredientsfromBritainonce
aweek,hisrestaurantalsobuysvegetablesfrom_______.
9.ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresents
itsdishes______.
10.YorkshirePuddingisarestaurantwhichwillbringfulldishestothetable
butofferplatestothosedinerswhowouldliketo_______.
III
Listening
Comprehension(35minutes)
SectionA
Inthissection,youwillhear8shortconversationsand2long
conversations.Attheendofeachconversation,oneormorequestionswillbe
askedaboutwhatwassaid.Boththeconversationandthequestionswillbe
spokenonlyonce.Aftereachquestiontherewillbeapause.Duringthepause,
youmustreadthefourchoicesmarkedA),B),C)andD),anddecidewhichis
thebestanswer.ThenmarkthecorrespondingletteronAnswerSheet2
withasinglelinethroughthecentre.
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)Helosth
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