英语四级真题.docx
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英语四级真题.docx
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英语四级真题
大学英语四级考试(2011.6)
COLLEGEENGLISHTEST
-BANDFOUR-
(4YSH2)
试卷册
注意事项
1.将自己的姓名,校名,准考证号写在答题卡1和答题卡2上。
2.试卷册、答题卡1和答题卡2均不得带出考场。
考试结束,监考员收卷候考生才可离开。
3.仔细读懂题目的说明,
4.在30分钟内做完答题卡1上的作文题。
30分钟候考生按指令启封试卷册,在接着的15分钟内完成快速阅读理解部分的试题。
然后监考员收取答题卡1,考生在答题卡2上完成其余部分的试题。
全部答题时间威125分钟,不得拖延时间。
5.考生必须在答题卡上作答。
凡是写在试卷册上的答案一律无效。
6.多项选择题每题只能选一个答案;如多选,则该题无分。
选定答案候,用HB-2B浓度的铅笔在相应字母的中部划一条横线。
正确方法是:
[A][B][C][D]使用其他符号答题者不给分。
划线要有一定粗度,浓度要盖过字母底色。
7.如果要改动答案,必须先用橡皮擦擦净原来选定的答案,然后再按规定重新答题。
8.在考试过程中要注意对自己的答案保密。
若被他人抄袭,一经发现,后果自负。
PartⅠWriting(30minutes)
注意:
此部分试题在答题卡1上。
Forthispart,youareallowed30minutestowriteashortessayentitledOnlineShopping.Youshouldwriteatleast120wordsfollowingtheoutlinegivenbellow.
1.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
PartⅡReadingComprehension(SkimmingandScanning)(15minutes)
Directions:
Inthispart,youwillhave15minutestogooverthepassagequicklyandanswerthequestiononANSWERSHEET1,Forquestion1-7,choosethebestanswerfromthefourchoicesmarkedA),B),C),D).Forquestion8-10,completethesentenceswiththeinformationgiveninthepassage.
BritishCuisine:
theBestofOldandNew
Britishcuisine(烹饪)hascomeofageinrecentyearsaschefs(厨师)combinethebestofoldandnew.
WhydoesBritishfoodhaveareputationforbeingsobad?
Becauseitisbad!
ThosearenotthemostencouragingwordstohearjustbeforeeatinglunchatoneofHongKong’ssmartestBritishrestaurants,Alfie’sbyKEE,butheadchefNeilTomeshasmoretosay.
“Thepast15yearsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,”theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients.preparationandcookingmethods,andmoreappealingpresentation.ChefssuchasDaliaSmith,NigelSlater.,JamieOliverandGordonRamsaymadethepublicrealizethatcookingandeatingdidn’thavetobeaboringthing.Andnow,mostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBlumenthal’sgastronomy,aformofcookingthatemploysscientificmethodstocreatetheperfectdish.
“It’snolongerthecasethatthecommonmaninEnglandisembarrassedtoshowheknowsaboutfood,”Tomessays.
Therewasplentyofroomforimprovement.Theproblemswiththenation’scuisinecanbetracedbacktotheSecondWorldWar.BeforetheWar,muchofBritain’sfoodwasimportedandwhenGermanU-boatsbeganattackingshipsbringingfoodtothecountry,Britainwentonrations(配给).
“Asrationingcametoanendinthe1950s,technologypickedupandwasusedtomass-producefood,”Tomessays.“Andbythenpeoplewerejusthappytohappytohaveadecentquantityoffoodintheirkitchens.”
Thenweren’tlookingforcuredmeats,organicproduceorbeautifulpresentation;theywerelookingforwhatevertheycouldgettheirhandson,andthisprioritizationofquantityoverqualityprevailedfordecades,meaningagenerationwasbroughtupwithfoodthatcouldn’tcompletewithneighbouringFrance,Italy,BelgiumorSpain.
BeforestarchefssuchasOliverbeganmakingcookingfashionable,itwashardtofindarestaurantinLondonthatwasopenafter9pm.Butinrecentyearsthecapital’sculinary(烹饪的)scenehasdevelopedtothepointthatitisnowconfidentofitsabilitytopleasethetastesofanyinternationalvisitor.
WiththeopeningofAlfie’sinApril,andotherssuchasThePawn,twoyearsago,modernBritishfoodhasmadeitswaytoHongKong.“WithBritishfood,IthinkthatHongKongrestaurantarekeepingup,”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,thenewestoftheBritishrestaurantsintownandperhapsthemostgentleman’sclub-likedesign,NeilTomesexplainshispassionforprovenance(原产地).“Britishhasstartedtobecomereallyproudofthefoodit’sproducing.Ithasexcellentorganicfarms,beautifullycraftedcheeses,high-qualitymeats.”
However,theBritishdon’thaveahistoryofexportingtheirfoodstuffs,whichmakesitdifficultforrestaurantsinHongKongtosourceauthenticingredients.
“WecangetalotofouringredientsonceaweekfromtheUK,”Tamlynexplains.“Butthereisalsopressuretobuylocalandsaveonfoodmiles,whichmeanswetakeourtakeourvegetablesfromthelocalmarkets,andtherearealotthatworkwellwithBritishstaples.”
ThePhoenix,inMid-Levels,offersthewidestinterpretationof“Britishcuisine”,whilestilltryingtomaintainitssoul.Thegastro-pubhasexistedinvariouslocationsinHongKongsince2002.SingaporeanheadchefTommyTehKumChaioffersdailyspecialsonablackboard,ratherthanstickingtoamenu.ThisenableshimtoreinterpretBritishcuisinedependingonwhatisavailableinthelocalmarkets.
“Weusealotofingredientsthatpeoplewould’tperhapsassociateasBritish,butarepresentedinaBritishway.Bellpeppersstuffedwithcouscous,alongsideratatouille,isaverypopulardish.”
Althoughtheingredientsmaynotstrikedinersasbeingtraditional,theycanbefoundindishesacrossBritain.
Eventhetraditionalchefsareawareoftheneedtoadapttolocaltastesandcustoms.whilemaintainingtheBritishnessoftheircuisine.
AtYortshirePudding,Hillsaysthathisstaffasksdinerswhethertheywouldliketosharetheirmeals.Smalldishes,sharedmealsand“mixingitup”isnotsomethingcommonlydoneinBritain,butYorkshirePuddingwillbringfulldishestothetableandofferindividualplatesforeachdiner.“Thatway,peplestillgetthepresentationofthedishesastheyweredesigned,butcancarvethemuphowevertheylike,”Hillsays.
ThispracticeisalsopopularatThePawn,althoughlargelyforrotisseries(烤肉馆),Tamlynsays.“SometableswillarriveonaSunday,orderawholechickenandshoulderoflamborababypig,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)ItsuniqueflavourC)Itsspecialcookingmethods.
B)Itsbadtaste.D)Itsorganicingredients.
2.TheSecondWorldWarledto[]inBritain.
A)aninadequatesupplyoffoodC)anincreaseinfoodimport
B)adecreaseofgrainproductionD)achangeinpeople’seatinghabits
3.Whycould’tBritaincompletewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?
A)Itsfoodlackedvariety.C)Itwasshortofwell-trainedchefs.
B)Itspeoplecaredmoreforquantity.D)Itdidn’thaveflavourfulfoodingredients.
4.Withculinaryimprovementnrecentyears,London’srestaurantsarenowabletoappealtothetastesof[].
A)mostyoungpeopleC)allkindsofoverseasvisitors
B)elderlyBritishdinersD)upper-classcustomers
5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?
A)Authenticclassiccuisine.C)Newideasandpresentation.
B)Locallyproducedingredient.D)Thereturnofhome-styledishes.
6.Whileusingqualityingredient,DavidTamlyninsistedthatdishesshould[].
A)benefitpeople’shealthC)beofferedatreasonableprices
B)lookbeautifulandinvitingD)maintainingBritishtraditionaltastes
7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?
A)Theyappealtopeoplefromallovertheworld.
B)Theyareproducedonexcellentorganicfarms.
C)Theyareprocessedinascientificway.
D)Theycomeinagreatvariety.
8.TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalsobuysvegetablesfrom[].
9.ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes[].
10.YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo[].
PartⅢListeningComprehension(35minutes)
(略)
PartⅣReadingComprehension(ReadinginDepth)(25minutes)
SectionA
Directions:
Inthissection,thereisapassagewithtenblanks.Youarerequiredtoselectonewordforeachblankfromalistofchoicesgiveninawordbankfollowingthepassage.Readthepassagethroughcarefullybeforemakingyourchoices.Eachchoiceinthebankisidentifiedbyaletter.PleasemarkthecorrespondingletterforeachitemonAnswerSheet2withasinglelinethroughthecentre.Youmaynotuseanyofthewordsinthebankmorethanonce.
Questions47to56arebasedonthefollowingpassage.
Thepopularnotionthatolderpeopleneedlesssleepthanyoungeradultsisamyths,scientistssaidyesterday.
Whileelderlypeople[47]tosleepforfewerhoursthantheydidwhentheywereyounger,thishasa(n)[48]effect
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