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1、2022天津大学英语考试模拟卷（4）本卷共分为1大题50小题，作答时间为180分钟，总分100分，60分及格。一、单项选择题（共50题，每题2分。每题的备选项中，只有一个最符合题意） 1.British Cuisine: the Best of Old and NewBritish cuisine(烹饪) 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 i
2、s 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 so have been a noticeable period of improvement for food in England,” the English chef say
3、s, 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 didnt have to be a boring thing. And now, most of th
4、e 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 common man in England is embarrassed to show he knows about food,” Tomes says.There was plenty
5、 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 bringing food to the country, Britain went on rations(配给).“As rationing came to an end in the 1
6、950s, 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 produce or beautiful presentation; they were looking for whatever they could get their hand
7、s 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 chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in Lo
8、ndon 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 opening of Alfies in April, and others such as The Pawn, two years ago, modern British food
9、 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 din
10、ers in Hong Kong are embracing the modern British trend. Somerestaurants 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
11、 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 British custard is different,and we stay true to that.”Matthew Hill, senior manager at the tw
12、o-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 traditional British restaurant so there are some staples(主菜) that will remain essentially
13、 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-like in design, Neil Tomes explains his passion for provenance(原产地). “Britain has started
14、 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 makes it difficult for restaurants in Hong Kong to source authentic ingredients.“We can ge
15、t 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 int
16、erpretation 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 c
17、uisine 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, alongside ratatouille, is a very popular dish.”Although theAAuthentic classic cuisine.BLoc
18、ally produced ingredients.CNew ideas and presentations.DThe return of home-style dishes 2.British Cuisine: the Best of Old and NewBritish cuisine(烹饪) 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 ba
19、d! 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 so have been a noticeable period of improvement for food in England,” the English chef says, c
20、iting 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 didnt have to be a boring thing. And now, most of the Br
21、itish 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 common man in England is embarrassed to show he knows about food,” Tomes says.There was plenty of
22、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 bringing food to the country, Britain went on rations(配给).“As rationing came to an end in the 1950s
23、, 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 produce or beautiful presentation; they were looking for whatever they could get their hands on
24、, 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 chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London
25、 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 opening of Alfies in April, and others such as The Pawn, two years ago, modern British food has
26、 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
27、in Hong Kong are embracing the modern British trend. Somerestaurants 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
28、 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 British custard is different,and we stay true to that.”Matthew Hill, senior manager at the two-ye
29、ar-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 traditional British restaurant so there are some staples(主菜) that will remain essentially unc
30、hanged.”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-like in design, Neil Tomes explains his passion for provenance(原产地). “Britain has started to
31、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 makes it difficult for restaurants in Hong Kong to source authentic ingredients.“We can get a
32、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 interpr
33、etation 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 cuisi
34、ne 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, alongside ratatouille, is a very popular dish.”Although theAbenefit peoples healthBlook beauti
35、ful and invitingCbe offered at reasonable pricesDmaintain British traditional tastes 3.British Cuisine: the Best of Old and NewBritish cuisine(烹饪) 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!
36、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 so have been a noticeable period of improvement for food in England,” the English chef says, citi
37、ng 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 didnt have to be a boring thing. And now, most of the Briti
38、sh 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 common man in England is embarrassed to show he knows about food,” Tomes says.There was plenty of roo
39、m 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 bringing food to the country, Britain went on rations(配给).“As rationing came to an end in the 1950s, t
40、echnology 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 produce or beautiful presentation; they were looking for whatever they could get their hands on, a
41、nd 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 chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London th
42、at 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 opening of Alfies in April, and others such as The Pawn, two years ago, modern British food has ma
43、de 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
44、Hong Kong are embracing the modern British trend. Somerestaurants 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 fo
45、od 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 British custard is different,and we stay true to that.”Matthew Hill, senior manager at the two-year-
46、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 traditional British restaurant so there are some staples(主菜) that will remain essentially unchan
47、ged.”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-like in design, Neil Tomes explains his passion for provenance(原产地). “Britain has started to bec
48、ome 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 makes it difficult for restaurants in Hong Kong to source authentic ingredients.“We can get a lot
49、 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.Sing