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1、精选优质文档-倾情为你奉上2011年6月大学英语四级真题Part I Writing (30 minutes) Online Shopping1.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)British Cuisine: the Best of Old and NewBritish cuisine(烹饪) has come of age in recent years as chefs(厨师) combine the be
2、st 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 Kongs smartest British restaurants, Alfies by KEE, but head chef Neil Tomes has more to say. The past 15 years or s
3、o 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 pub
4、lic realise that cooking - and eating - didnt have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston Blumenthals molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish. Its no longer the case that the co
5、mmon man in England is embarrassed to show he knows about food, Tomes says.There was plenty of room for improvement. The problems with the nations cuisine can be traced back to the Second World War. Before the war, much of Britains food was imported and when German U-boats began attacking ships brin
6、ging 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 werent looking for cured meats, organic pr
7、oduce 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 couldnt compete with neighbouring France, Italy, Belgium or Spain. Before star che
8、fs 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 capitals 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
9、opening of Alfies 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 responsi
10、ve 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 bu
11、t 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 Birds Custard Powder, Tamlyn says. Some restaurants go for custard made fresh with eggs, sugar and cream, but Brit
12、ish 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 cant alter these too much. Were a
13、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 Alfies, the newest of the British restaurants in town and perhaps the most gentlemens club-
14、like in design, Neil Tomes explains his passion for provenance(原产地). Britain has started to become really proud of the food its producing. It has excellent organic farms, beautifully crafted cheeses, high-quality meats. However, the British dont have a history of exporting their foodstuffs, which ma
15、kes 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
16、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
17、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 wouldnt perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, along
18、side 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 Yor
19、kshire 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, p
20、eople 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
21、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. Id 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 c
22、ooking 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 peoples eating habits3. Why couldnt Britain compete with some of its neighboring countries in terms of
23、 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 didnt have flavorful food ingredients.4. With culinary improvement in recent years, Londons restaurants are now able to appeal to the tastes of _. A) most yo
24、ung 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-sty
25、le dishes.6. While using quality ingredients, David Tamlyn insists that the dishes should _. A) benefit peoples 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 ap
26、peal 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
27、 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 11. A) He is careless about his appearan
28、ce. 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
29、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 w
30、eeks 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 a
31、nd 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 Jills. B) Jill missed her class last week. C) Jill wore the overcoat last week. D) She is in the same class as the m
32、an.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 h
33、e participates in.20. A) He cant find good examples to illustrate his point. B) He cant find a peaceful place to do the assignment. C) He doesnt know how to describe the beautiful country scenery. D) He cant decide whether to include the effort part of skiing.21. A) New ideas come up as you write. B
34、) Much time is spent on collecting data. C) A lot of effort is made in vain. D) The writers 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 commer
35、cials. D) Hostess of the weekly Business World.23. A) He ran three restaurants with his wifes 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 advert
36、ises 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 Passage One26. A) Its protection is ofte
37、n neglected by children. B) It cannot be fully restored once damaged.C) There are many false notions about it. D) There are various ways to protect it.27. A) It may make the wearer feel tired. B) It will gradually weaken the eyes of adults. C) It can lead to the loss of vision in children. D) It can
38、 permanently change the eye structure.28. A) It can never be done with high technology. B) It is the best way to restore damaged eyesight. C) It is a major achievement in eye surgery. D) It can only be partly accomplished now.Passage Two29. A) They think they should follow the current trend.B) Nursi
39、ng homes are well-equipped and convenient.C) Adult day-care centers are easily accessible. D) They have jobs and other commitments.30. A) They dont want to use up all their life savings. B) They fear they will regret it afterwards.C) They would like to spend more time with them.D) They dont want to
40、see their husbands poorly treated.31. A) Provide professional standard care. B) Be frank and seek help from others. C) Be affectionate and cooperative. D) Make use of community facilities.Passage Three32. A) Health and safety conditions in the workplace. B) Rights and responsibilities of company emp
41、loyees.C) Common complaints made by office workers. D) Conflicts between labor and management.33. A) Replace its out-dated equipment. B) Improve the welfare of affected workers. C) Follow the government regulations strictly. D) Provide extra health compensation.34. A) They requested to transfer to a
42、 safer department. B) They quit work to protect their unborn babies.C) They sought help from union representatives. D) They wanted to work shorter hours.35. A) To show how they love winter sports. B) To attract the attention from the media.C) To protect against the poor working conditions. D) To pro
43、tect themselves against the cold weather.Section CContrary to the old warning that time waits for no one, time slows down when you are on the move. It also slows down more as you move faster, which means astronauts(宇航员) someday may (36)_ so long in space that they would return to an Earth of the (37
44、)_ future. If you could move at the speed of light, your time would stand still. If you could move faster than light, your time would move (38)_ . Although no form of matter yet (39)_ moves as fast as or faster than light, (40)_ experiments have already confirmed that accelerated (41)_ causes a trav
45、elers time to be stretched. Albert Einstein (42)_ this in 1905, when he (43)_ the concept of relative time as part of his Special Theory of Relativity. A search is now under way to confirm the suspected existence of particles of matter (44)_ . An obsession(沉迷)with time-saving, gaining, wasting, losi
46、ng, and mastering it-(45)_ . Humanity also has been obsessed with trying to capture the meaning of time. Einstein (46)_. Thus, time and times relativity are measurable by any hourglass, alarm clock, or an atomic clock that can measure a billionth of a second.Part Reading Comprehension (Reading in Depth) (25 minutes)Section AThe popular notion that older people need less sleep than younger adults is a myth, scientists said yesterday. While elderly people 47 to sleep for fewer hours