四级考试试题及答案Word文件下载.docx
- 文档编号:20254971
- 上传时间:2023-01-21
- 格式:DOCX
- 页数:30
- 大小:51.29KB
四级考试试题及答案Word文件下载.docx
《四级考试试题及答案Word文件下载.docx》由会员分享,可在线阅读,更多相关《四级考试试题及答案Word文件下载.docx(30页珍藏版)》请在冰豆网上搜索。
Inthispart,youwillhave15minutestogooverthepassagequicklyandanswerthequestionsonAnswerSheet1.Forquestions1-7,choosethebestanswerfromthefourchoicesmarkedA),B),C)andD).Forquestions8-10,completethesentenceswiththeinformationgiveninthepassage.
BritishCuisine:
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."
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.
aninadequatesupplyoffood
C)anincreaseinfoodimport
adecreaseofgrainproduction
D)achangeinpeople'
seatinghabits
3.
Whycouldn'
tBritaincompetewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?
Itsfoodlackedvariety.
C)Itwasshortofwell-trainedchefs.
Itspeoplecaredmoreforquantity.
D)Itdidn'
thaveflavourfulfoodingredients.
4.
Withculinaryimprovementinrecentyears,London'
srestaurantsarenowabletoappealtothetastesof
.
mostyoungpeople
C)allkindsofoverseasvisitors
elderlyBritishdiners
D)upper-classcustomers
5.
WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?
A)Authenticclassiccuisine.
C)Newideasandpresentations.
Locallyproducedingredients.
D)Thereturnofhome-styledishes.
6.
Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould________.
benefitpeople'
shealth
C)beofferedatreasonableprices
lookbeautifulandinviting
D)maintainBritishtraditionaltastes
7.
WhydoesNeilTomessayhelovesfoodingredientsfromBritain?
Theyappealtopeoplefromallovertheworld.
Theyareproducedonexcellentorganicfarms.
C)
Theyareprocessedinascientificway.
D)
Theycomeinagreatvariety.
8.
TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom_______.
9.
ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes______.
10.
YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo_______.
PartIII
ListeningComprehension
(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.
Heisashamedofhispresentcondition.
Hechangesjobsfrequently.
Heshaveseveryotherday.
12.
A)Janemaybecaughtinatrafficjam.
Janeshouldhavestartedalittleearlier.
HeknowswhatsortofpersonJaneis.
D)Heisirritatedathavingt
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- 考试 试题 答案