大学英语四级试卷和答案-英语四级

2011年6月大学英语四(CET-4)级真题试卷 Part I Writing (30 minutes) Directions: For this part, you are allowed 30 minutes to write a short essay on the topic of Online Shopping. You should write at least 120 words following the outline given bellow: Online Shopping 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 Part II Reading Comprehension(Skimming and Scanning) (15 minutes) Directions: In this part, you will have 15 minutes to go over the passage quickly and answer the questions on Answer Sheet 1. For questions 1 - 7, choose the best answer from the four choices marked A), B), C) and D). For questions 8-10, complete the sentences with the information given in the passage. British Cuisine: the Best of Old and New British cuisine has come of age in recent years as chefs(厨师) combine the best of old and new. Why does British food have a reputation for being so bad? Because it is bad! Those are not the most encouraging words to hear just before eating lunch at one of Hong Kong's smartest British restaurants, Alfie's by KEE, but head chef Neil Tomes has more to say. "The past 15 years or so have been a noticeable period of improvement for food in England," the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chef such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking - and eating - didn't have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston Blumenthal's molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish. "It's no longer the case that the common man in England is embarrassed to show he knows about food," Tomes says. There was plenty of room for improvement. The problems with the nation's cuisine can be traced back to the Second World War. Before the war, much of Britain's food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations(配给). "As rationing came to an end in the 1950s, technology picked up and was used to mass-produce food," Tomes says. "And by then people were just happy to have a decent quantity of food in their kitchens." They weren't looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn't compete with neighbouring France, Italy, Belgium or Spain. Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9pm. But in recent years the capital's culinary(烹饪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor. With the opening of Alfie's in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. "With British food, I think that Hong Kong restaurant are keeping up," says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. "Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes." Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes(菜谱)of British dishes to breathe new life into the classics, while other are using better quality ingredients but remaining true to British traditional and tastes. Tamlyn is in the second camp. "We select our food very particulary. We use US beef, New Zealand lamb and for our custards(牛奶蛋糊) we use Bird's Custard Powder," Tamlyn says. "Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that." Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. "There are a lot of existing perceptions about British food and so we can't alter these too much. We're a traditional British restaurant so there are some staples(主菜) that will remain essentially unchanged." These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie's, the newest of the British restaurants in town and perhaps the most gentlemen's club-like in design, Neil Tomes explains his passion for provenance(原产地). "Britain has started to become really proud of the food it's producing. It has excellent organic farms, beautifully crafted cheeses, high-quality meats." However, the British don't have a history of exporting their foodstuffs, which makes it difficult for restaurants in Hong Kong to source authentic ingredients. "We can get a lot of our ingredients once a week from the UK," Tamlyn explains. "But there is also pressure to buy local and save on food miles, which means we take our vegetables from the local markets, and there are a lot that work well with British staples." The Phoenix, in Mid-Levels, offers the widest interpretation of "British cuisine", while still trying to maintain its soul. The gastro-pub has existed in various locations in Hong Kong since 2002. Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisine depending on what is available in the local markets. "We use a lot of ingredients that people wouldn't perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, alongside ratatouille, is a very popular dish." Although the ingredients may not strike diners as being traditional, they can be found in dishes across Britain. Even the traditional chefs are aware of the need to adapt to local tastes and customs, while maintaining the Brutishness of their cuisine. At Yorkshire Pudding, Hill says that his staff asks diners whether they would like to share their meals. Small dishes, shared meals and "mixing it up" is not something commonly done in Britain, but Yorkshire Pudding will bring full dished to the table and offer individual plates for each dinner. "That way, people still get the presentation of the dishes as they were designed, but can carve them up however they like," Hill says. This practice is also popular at The Pawn, although largely for rotisseries(烤肉馆), Tamlyn says. "Some tables will arrive on Sunday, order a whole chicken and a shoulder of lamb or a baby pig, and just stay for hours enjoying everything we bring out for them." Some British traditions are too sacred(神圣的) to mess with, however, Tomes says. "I'd never change a full English breakfast."1. What is British food generally known for? A) Its unique flavor. B) Its bad taste. C) Its special cooking methods D) Its organic ingredients.2. The Second World War led to ____ in Britain. A) an inadequate supply of food B) a decrease of grain production C) an increase in food import D) a change in people's eating habits3. Why couldn't Britain compete with some of its neighboring countries in terms of food in the post-war decades? A) Its food lacked variety. B) Its people cared more for quantity. C) It was short of well-trained chefs. D) It didn't have flavorful food ingredients.4. With culinary improvement in recent years, London's restaurants are now able to appeal to the tastes of ____. A) most young people B) elderly British diners C) all kinds of overseas visitors D) upper-class customers5. What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn? A) Authentic classic cuisine. B) Locally produced ingredients. C) New ideas and presentations. D) The return of home-style dishes.6. While using quality ingredients, David Tamlyn insists that the dishes should ____. A) benefit people's health B) look beautiful and inviting C) be offered at reasonable prices D) maintain British traditional tastes7. Why does Neil Tomes say he loves food ingredients from Britain? A) They appeal to people from all over the world. B) They are produced on excellent organic forms. C) They are processed in a scientific way. D) They come in a great variety. 8. Tamlyn says that besides importing ingredients from Britain once a week, his restaurant also buys vegetables from ____________________.9. The Phoenix in Mid-Levels may not use British ingredients, but presents its dishes ________________.10. Yorkshire Pudding is a restaurant which will bring full dishes to the table but offer plates to those diners who would like to ___________________________. Part III Listening Comprehension (35 minutes) Section A Directions: In this section, you will hear 8 short conversations and 2 long conversations. At the end of each conversation, one or more questions will be asked about what was said. Both the conversation and the questions will be spoken only once. After each question there will be a pause. During the pause, you must read the four choices marked A), B), C) and D), and decide which is the best answer. Then mark the corresponding letter on Answer Sheet 2 with a single line through the centre.11. A) He is careless about his appearance. B) He is ashamed of his present condition. C) He changes jobs frequently. D) He shaves every other day.12. A) Jane may be caught in a traffic jam. B) Jane should have started a little earlier. C) He knows what sort of person Jane is. D) He is irritated at having to wait for Jane.13. A) Training for the Mid-Atlantic Championships. B) Making preparations for a trans-Atlantic trip. C) Collecting information about baseball games. D) Analyzing their rivals' on-field performance.14. A) He had a narrow escape in a car accident. B) He is hospitalized for a serious injury. C) He lost his mother two weeks ago. D) He has been having a hard time.15. A) The woman has known the speaker for a long time. B) The man had difficulty understanding the lecture. C) The man is making a fuss about nothing. D) The woman thinks highly of the speaker.16. A) He has difficulty making sense of logic. B) Statistics and logic are both challenging subjects. C) The woman should seek help from the tutoring service. D) Tutoring services are very popular with students.17. A) Her overcoat is as stylish as Jill's. B) Jill missed her class last week. C) Jill wore the overcoat last week. D) She is in the same class as the man.18. A) A computer game. B) An imaginary situation. C) An exciting experience. D) A vacation by the sea.Questions 19 to 21 are based on the conversation you have just heard. 19. A) Beautiful scenery in the countryside. B) Dangers of cross-country skiing. C) Pain and pleasure in sports. D) A sport he participates in.20. A) He can't find good examples to illustrate his point. B) He can't find a peaceful place to do the assignment. C) He doesn't know how to describe the beautiful country scenery. D) He can't decide whether to include the effort part of skiing.21. A) New ideas come up as you write. B) Much time is spent on collecting data. C) A lot of effort is made in vain. D) The writer's point of view often changes. Questions 22 to 25 are based on the conversation you have just heard. 22. A) Journalist of a local newspaper. B) Director of evening radio programs. C) Producer of television commercials. D) Hostess of the weekly "Business World".23. A) He ran three restaurants with his wife's help. B) He and his wife did everything by themselves. C) He worked both as a cook and a waiter. D) He hired a cook and two local waitresses.24. A) He hardly needs to do any advertising nowadays. B) He advertises a lot on radio and in newspapers. C) He spends huge sums on TV commercials every year. D) He hires children to distribute ads in shopping centers.25. A) The restaurant location. B) The restaurant atmosphere. C) The food variety. D) The food price. Section B Directions: In this section, you will hear 3 short passages. At the end of each passage, you will hear some questions. Both the passage and the questions