全国大学英语四级试题.docx
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全国大学英语四级试题.docx
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全国大学英语四级试题
PartI2011年6月18日大学英语四级(CET-4)考试试卷
Writing(30minutes)
注意:
此部分试题在答题卡1上。
Directions:
Forthispart,youareallowed30minutestowriteashortessayonthetopicofOnline
Shoping.Youshouldwriteatleast120wordsfollowingtheoutlinegivenbelow:
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
PartII
ReadingComprehension(SkimmingandScanning)(15minutes)
Directions:
Inthispart,youwillhave15minutestogooverthepassagequicklyandanswerthe
questionsonAnswerSheet1.Forquestions1-7,choosethebestanswerfromthe
fourchoicesmarkedA),B),C)andD).Forquestions8-10,completethesentenceswith
theinformationgiveninthepassage.
BritishCuisine:
theBestofOldandNew
Britishcuisine(烹饪)hascomeofageinrecentyearsaschefs(厨师)combinethebestofold
andnew.
WhydoesBritishfoodhaveareputationforbeingsobad?
Becauseitisbad!
Thosearenotthe
mostencouragingwordstohearjustbeforeeatinglunchatoneofHongKong’ssmartestBritish
restaurants,Alfie’sbyKEE,butheadchefNeilTomeshasmoretosay.
“Thepast15yearsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,”
theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients,preparationand
cookingmethods,andmoreappealingpresentation.ChefsuchasDeliaSmith,NigelSlater,Jamie
OliverandGordonRamsaymadethepublicrealisethatcooking–andeating–didn’thavetobea
boringthing.Andnow,mostoftheBritishpublicisfamiliarevenwiththeextremesofHeston
Blumenthal’smoleculargastronomy,aformofcookingthatemploysscientificmethodstocreate
theperfectdish.
“It’snolongerthecasethatthecommonmaninEnglandisembarrassedtoshowheknows
aboutfood,”Tomessays.
Therewasplentyofroomforimprovement.Theproblemswiththenation’scuisinecanbe
tracedbacktotheSecondWorldWar.Beforethewar,muchofBritain’sfoodwasimportedand
whenGermanU-boatsbeganattackingshipsbringingfoodtothecountry,Britainwenton
rations(配给).
“Asrationingcametoanendinthe1950s,technologypickedupandwasusedto
mass-producefood,”Tomessays.“Andbythenpeoplewerejusthappytohaveadecentquantityof
foodintheirkitchens.”
Theyweren’tlookingforcuredmeats,organicproduceorbeautifulpresentation;theywere
lookingforwhatevertheycouldgettheirhandson,andthisprioritisationofquantityoverquality
prevailedfordecades,meaningagenerationwasbroughtupwithfoodthatcouldn’tcompetewith
neighbouringFrance,Italy,BelgiumorSpain.
BeforestarchefssuchasOliverbeganmakingcookingfashionable,itwashardtofinda
restaurantinLondonthatwasopenafter9pm.Butinrecentyearsthecapital’sculinary(烹饪的)
scenehasdevelopedtothepointthatitisnowconfidentofitsabilitytopleasethetastesofany
internationalvisitor.
WiththeopeningofAlfie’sinApril,andotherssuchasThePawn,twoyearsago,modern
BritishfoodhasmadeitswaytoHongKong.“WithBritishfood,IthinkthatHongKongrestaurant
arekeepingup,”saysDavidTamlyn,theWelshexecutivechefatThePawninWanChai.
“HongKongdinersareextremelyresponsivetonewideasorpresentations,whichisgood
newsfornewdishes.”
ChefsagreethatdinersinHongKongareembracingthemodernBritishtrend.Some
restaurantsaremodifyingtherecipes(菜谱)ofBritishdishestobreathenewlifeintotheclassics,
whileotherareusingbetterqualityingredientsbutremainingtruetoBritishtraditionalandtastes.
Tamlynisinthesecondcamp.“Weselectourfoodveryparticulary.WeuseUSbeef,New
Zealandlambandforourcustards(牛奶蛋糊)weuseBird’sCustardPowder,”Tamlynsays.“Some
restaurantsgoforcustardmadefreshwitheggs,sugarandcream,butBritishcustardisdifferent,
andwestaytruetothat.”
MatthewHill,seniormanageratthetwo-year-oldSoHorestaurantYorkshirePudding,also
usesbetteringredientsasameansofimprovingdishes.“Therearealotofexistingperceptions
aboutBritishfoodandsowecan’talterthesetoomuch.We’reatraditionalBritishrestaurantso
therearesomestaples(主菜)thatwillremainessentiallyunchanged.”
Thesetraditionaldishesincludefishandchips,steakandkidneypieandlargepiecesofroasted
meats.AtAlfie’s,thenewestoftheBritishrestaurantsintownandperhapsthemostgentlemen’s
club-likeindesign,NeilTomesexplainshispassionforprovenance(原产地).“Britainhasstartedto
becomereallyproudofthefoodit’sproducing.Ithasexcellentorganicfarms,beautifullycrafted
cheeses,high-qualitymeats.”
However,theBritishdon’thaveahistoryofexportingtheirfoodstuffs,whichmakesitdifficult
forrestaurantsinHongKongtosourceauthenticingredients.
“WecangetalotofouringredientsonceaweekfromtheUK,”Tamlynexplains.“Butthereis
alsopressuretobuylocalandsaveonfoodmiles,whichmeanswetakeourvegetablesfromthe
localmarkets,andtherearealotthatworkwellwithBritishstaples.”
ThePhoenix,inMid-Levels,offersthewidestinterpretationof“Britishcuisine”,whilestill
tryingtomaintainitssoul.Thegastro-pubhasexistedinvariouslocationsinHongKongsince2002.
SingaporeanheadchefTommyTehKumChaioffersdailyspecialsonablackboard,ratherthan
stickingtoamenu.ThisenableshimtoreinterpretBritishcuisinedependingonwhatisavailablein
thelocalmarkets.
“Weusealotofingredientsthatpeoplewouldn’tperhapsassociateasBritish,butarepresented
inaBritishway.Bellpeppersstuffedwithcouscous,alongsideratatouille,isaverypopulardish.”
Althoughtheingredientsmaynotstrikedinersasbeingtraditional,theycanbefoundindishes
acrossBritain.
Eventhetraditionalchefsareawareoftheneedtoadapttolocaltastesandcustoms,while
maintainingtheBrutishnessoftheircuisine.
AtYorkshirePudding,Hillsaysthathisstaffasksdinerswhethertheywouldliketosharetheir
meals.Smalldishes,sharedmealsand“mixingitup”isnotsomethingcommonlydoneinBritain,
butYorkshirePuddingwillbringfulldishedtothetableandofferindividualplatesforeachdinner.
“Thatway,peoplestillgetthepresentationofthedishesastheyweredesigned,butcancarvethem
uphowevertheylike,”Hillsays.
ThispracticeisalsopopularatThePawn,althoughlargelyforrotisseries(烤肉馆),Tamlyn
says.“SometableswillarriveonSunday,orderawholechickenandashoulderoflamborababy
pig,andjuststayforhoursenjoyingeverythingwebringoutforthem.”
SomeBritishtraditionsaretoosacred(神圣的)tomesswith,however,Tomessays.“I’dnever
changeafullEnglishbreakfast.”
注意:
此部分试题请在答题卡1上作答。
1.WhatisBritishfoodgenerallyknownfor?
A)Itsuniqueflavor.
B)Itsbadtaste.
C)Itsspecialcookingmethods.
D)Itsorganicingredients.
2.TheSecondWorldWarledto____inBritain.
A)aninadequatesupplyoffood
B)adecreaseofgrainproduction
C)anincreaseinfoodimport
D)achangeinpeople’seatinghabits
3.Whycouldn’tBritaincompetewithsomeofitsneighboringcountriesintermsoffoodinthe
post-wardecades?
A)Itsfoodlackedvariety.
B)Itspeoplecaredmoreforquantity.
C)Itwasshortofwell-trainedchefs.
D)Itdidn’thaveflavorfulfoodingredients.
4.Withculinaryimprovementinrecentyears,London’srestaurantsarenowabletoappealtothe
tastesof____.
A)mostyoungpeople
B)elderlyBritishdiners
C)allkindsofoverseasvisitors
D)upper-classcustomers
5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?
A)Authenticclassiccuisine.
B)Locallyproducedingredients.
C)Newideasandpresentations.
D)Thereturnofhome-styledishes.
6.Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould____.
A)benefitpeople’shealth
B)lookbeautifulandinviting
C)beofferedatreasonableprices
D)maintainBritishtraditionaltastes
7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?
A)Theyappealtopeoplefromallovertheworld.
B)Theyareproducedonexcellentorganicforms.
C)Theyareprocessedinascientificway.
D)Theycomeinagreatvariety.
8.TamlynsaysthatbesidesimportingingredientsfromBritainonceaweek,hisrestaurantalso
buysvegetablesfrom____.
9.ThePhoenixinMid-LevelsmaynotuseBritishingredients,butpresentsitsdishes____.
10.YorkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatesto
thosedinerswhowouldliketo____.
PartIII
SectionA
ListeningComprehension
(35minutes)
Directions:
Inthissection,youwillhear8shortconversationsand2longconversations.Atthe
endofeachconversation,oneormorequestionswillbeaskedaboutwhatwassaid.
Boththeconversationandthequestionswillbespokenonlyonce.Aftereachquestion
therewillbeapause.Duringthepause,youmustreadthefourchoicesmarkedA),B),
C)andD),anddecidewhichisthebestanswer.Thenmarkthecorrespondingletter
onAnswerSheet2withasinglelinethroughthecentre.
注意:
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-fieldpe
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