201106英语四级真题.pdf

《201106英语四级真题.pdf》由会员分享，可在线阅读，更多相关《201106英语四级真题.pdf（45页珍藏版）》请在淘文阁 - 分享文档赚钱的网站上搜索。

1、202106202106 英语四级真题英语四级真题LtLtD D20212021 年年 6 6 月大学英语四级考试真题月大学英语四级考试真题 Part PartI I Writing Writing(30 minutes)(30 minutes)Directions Directions：For this part,you are allowed 30 minutes to write For this part,you are allowed 30 minutes to writea short essay entitled Online Shopping.You should write

2、at least 120a short essay entitled Online Shopping.You should write at least 120words following the outline given below:words following the outline given below:1.1.现在网上购物已成为一种时尚现在网上购物已成为一种时尚 2.2.网上购物有很多好处，网上购物有很多好处，但也有不少问题但也有不少问题 3.3.我的建议我的建议 Part II Part II Reading Comprehension Reading Comprehensi

3、onSkimming and ScanningSkimming and Scanning 15 minutes15 minutes Directions:Directions:InIn thisthis part,part,youyou willwill havehave 1515 minutesminutes toto gogo overover thethepassagepassage quicklyquickly andand answeranswer thethe questionsquestions onon AnswerAnswer SheetSheet 1.1.ForFor qu

4、estionsquestions1-7,choose the best answer from the four choices marked1-7,choose the best answer from the four choices markedA A,B B,C C and and D D.For questions 8-10,complete the sentences with the.For questions 8-10,complete the sentences with theinformation given in the passage.information give

5、n in the passage.British Cuisine:the Best of Old and New British Cuisine:the Best of Old and New British British cuisinecuisine 烹饪烹饪 has has comecome ofof ageage inin recentrecent yearsyears asas chefschefs厨师厨师 combine the best of old and bine the best of old and new.Why Why doesdoes BritishBritish

6、foodfood havehave a a reputationreputation forfor beingbeing soso bad?bad?BecauseBecauseit is bad!Those are not the most encouraging words to hear just beforeit is bad!Those are not the most encouraging words to hear just beforeeating lunch at one of Hong Kongs smartest British restaurants,eating lu

7、nch at one of Hong Kongs smartest British restaurants,Alfies by KEE,but head chef Neil Tomes has more to say.Alfies by KEE,but head chef Neil Tomes has more to say.“The past 15 years or so have been a noticeabl“The past 15 years or so have been a noticeable period ofe period ofimprovement for food i

8、n England,improvement for food in England,the English chef says,citing the the English chef says,citing thetrendtrend inin BritishBritish cuisinecuisine forfor betterbetter ingredients,ingredients,preparationpreparation andand cookingcookingmethods,and more appealing presentation.Chefs such as Delia

9、 Smith,methods,and more appealing presentation.Chefs such as Delia Smith,NigelNigel Slater,Slater,JamieJamie OliverOliver andand GordonGordon RamsayRamsay mademade thethe publicpublic realiserealise thatthatcookingcookingand eatingand eatingdidnt have to be a boring thing.And now,mostdidnt have to b

10、e a boring thing.And now,mostof the British public is familiar even with the extremes of Hestonof the British public is familiar even with the extremes of HestonBlumenthals molecular gastronomy,a form of cooking that employsBlumenthals molecular gastronomy,a form of cooking that employsscientific me

11、thods to create the perfect dish.scientific methods to create the perfect dish.“Its no longer the case that the common man in England is“Its no longer the case that the common man in England isembarrassed to show he knows about food,embarrassed to show he knows about food,Tomes says.Tomes says.There

12、 was plenty of room for improvement.The problems with the There was plenty of room for improvement.The problems with thenationsnations cuisinecuisine cancan bebe tracedtraced backback toto thethe SecondSecond WorldWorld War.War.BeforeBefore thetheWar,much of Britains food was imported and when Germa

13、n UWar,much of Britains food was imported and when German U-boats began-boats beganattacking ships bringing food to the country,Britain went on rationsattacking ships bringing food to the country,Britain went on rations配给配给.“As rationing came to an end in the 1950s,technology pick“As rationing came

14、to an end in the 1950s,technology picked uped upand was used to mass-produce food,and was used to mass-produce food,Tomes says.“And by then peopleTomes says.“And by then peoplewere just happy to have a decent quantity of food in their kitchens.were just happy to have a decent quantity of food in the

15、ir kitchens.They werent looking for cured meats,organic produce orThey werent looking for cured meats,organic produce orbeautiful presentation;they were looking for whatever they could getbeautiful presentation;they were looking for whatever they could gettheir hands on,and this prioritisation of qu

16、antity over qualitytheir hands on,and this prioritisation of quantity over qualityprevailedprevailed forfor decades,decades,meaningmeaning a a generationgeneration waswas broughtbrought upup withwith foodfood thatthatcouldnt compete with neighbouring France,Italy,Belgium or Spain.couldnt compete wit

17、h neighbouring France,Italy,Belgium or Spain.Before Before starstar chefschefs suchsuch asas OliverOliver beganbegan makingmaking cookingcooking fashionable,fashionable,it was hard to find a restaurant in London that was open after 9pm.Butit was hard to find a restaurant in London that was open afte

18、r 9pm.Butin recent years the capitals culinary 烹饪的in recent years the capitals culinary 烹饪的 scene has developed scene has developedtoto thethe pointpoint thatthat itit isis nownow confidentconfident ofof itsits abilityability toto pleaseplease thethe tastestastesof any international visitor.of any i

19、nternational visitor.WithWith thethe openingopening ofof AlfiesAlfies inin April,April,andand othersothers suchsuch asas TheThe Pawn,Pawn,two years ago,modern British food has made its way to Hong Kong.“Withtwo years ago,modern British food has made its way to Hong Kong.“WithBritish food,I think tha

20、tBritish food,I think thatHong KongHong Kong restaurants are keeping up,restaurants are keeping up,says saysDaDavid Tamlyn,the Welsh executive chef at The Pawn in Wan Chai.“Hongvid Tamlyn,the Welsh executive chef at The Pawn in Wan Chai.“HongKongKong dinersdiners areare extremelyextremely responsive

21、responsive toto newnew ideasideas oror presentations,presentations,whichwhichis good news for new dishes.is good news for new dishes.Chefs agree that diners in Hong Kong are embracing the modern Chefs agree that diners in Hong Kong are embracing the modernBritish trend.Some restaurants are modifying

22、 the recipesBritish trend.Some restaurants are modifying the recipes 菜谱菜谱 of ofBritish dishes to breathe new life into the classics,while others areBritish dishes to breathe new life into the classics,while others areusingusing betterbetter qualityquality ingredientsingredients butbut remainingremai

23、ning truetrue toto BritishBritish traditionstraditionsand tastes.and tastes.Tamlyn is in the second camp.“We selecTamlyn is in the second camp.“We select our food veryt our food veryparticularly.particularly.WeWe useuse USUS beef,beef,NewNew ZealandZealand lamblamb andand forfor ourour custardscusta

24、rds 牛牛奶蛋糊奶蛋糊 wewe useuse BirdsBirds CustardCustard Powder,Powder,TamlynTamlyn says.“Somesays.“Some restaurantsrestaurantsgogo forfor custardcustard mademade freshfresh withwith eggs,eggs,sugarsugar andand cream,cream,butbut BritishBritish custardcustardis different,and we stay true to that.is differ

25、ent,and we stay true to that.Matthew Matthew Hill,Hill,seniorsenior managermanager atat thethe two-year-oldtwo-year-old SoHoSoHo restaurantrestaurantYorkshire Pudding,alsoYorkshire Pudding,also uses better ingredients as auses better ingredients as ameans of improvingmeans of improvingdishes.“There

26、are adishes.“There are a lot of existing perceptions about British food andlot of existing perceptions about British food andsoso wewe cantcant alteralter thesethese tootoo much.much.WereWere a a traditionaltraditional BritishBritish restaurantrestaurantso there are some staplesso there are some sta

27、ples 主菜主菜 that will remain essentially that will remain essentiallyunchanged.unchanged.These These traditionaltraditional dishesdishes includeinclude fishfish andand chips,chips,steaksteak andand kidneykidneypie and large pieces of roasted meats.At Alfies,the newest ofpie and large pieces of roasted

28、 meats.At Alfies,the newest of the theBritish restaurantsBritish restaurants inin town andtown and perhapsperhaps the most gentlemensthe most gentlemensclubclub-like-likein design,Neil Tomes explains his passion for provenancein design,Neil Tomes explains his passion for provenance 原产原产地.“Britain ha

29、s started to become really proud of the food its地.“Britain has started to become really proud of the food itsproducing.producing.ItIt hashas excellentexcellent organicorganic farms,farms,beautifullybeautifully craftedcrafted cheeses,cheeses,high-quality meats.high-quality meats.However,the British d

30、ont have a history of exporting theirHowever,the British dont have a history of exporting theirfoodstuffs,which makes it difficult for restaurants in Hong Kong tofoodstuffs,which makes it difficult for restaurants in Hong Kong tosource authentic ingredients.source authentic ingredients.“We can get a

31、 lot of our ingredients once“We can get a lot of our ingredients once a week from the UK,a week from the UK,Tamlyn explains.“But there is also pressure to buy local and save onTamlyn explains.“But there is also pressure to buy local and save onfood miles,which means we take our vegetables from the l

32、ocal markets,food miles,which means we take our vegetables from the local markets,and there are a lot that work well with British staples.and there are a lot that work well with British staples.The Phoenix,in Mid-Levels,offers the widest interpretation of The Phoenix,in Mid-Levels,offers the widest

33、interpretation of“British cuisine“British cuisine,while still trying to maintain its soul.The,while still trying to maintain its soul.Thegastro-pub has existed in various locations in Hong Kong since 2002.gastro-pub has existed in various locations in Hong Kong since 2002.Singaporean head chef Tommy

34、 Teh Kum Chai offers daily specials on aSingaporean head chef Tommy Teh Kum Chai offers daily specials on ablackboard,rather than sticking to a menu.This enables him toblackboard,rather than sticking to a menu.This enables him toreinterpret British cuisine depending onreinterpret British cuisine dep

35、ending onwhat is availablewhat is available in the localin the localmarkets.markets.“We use a lot of ingredients that people wouldnt perhaps“We use a lot of ingredients that people wouldnt perhapsassociate as British,but are presented in a British way.Bell peppersassociate as British,but are present

36、ed in a British way.Bell peppersstuffed with couscous,alongside ratatouille,isstuffed with couscous,alongside ratatouille,isa a veryvery popular dish.popular dish.Although the ingredients may not strike diners as being Although the ingredients may not strike diners as beingtraditional,they can be fo

37、und in dishes across Britain.traditional,they can be found in dishes across Britain.Even Even thethe traditionaltraditional chefschefs areare awareaware ofof thethe needneed toto adaptadapt toto locallocaltastestastes and customs,and customs,whilewhile maintainingmaintaining thethe BritishnessBritis

38、hness ofof theirtheir cuisine.cuisine.At At YorkshireYorkshire Pudding,Pudding,HillHill sayssays thatthat hishis staffstaff asksasks dinersdiners whetherwhetherthey would like to share their meals.Small dishes,shared mealsthey would like to share their meals.Small dishes,shared mealsand“mixing it up

39、and“mixing it up is not something commonly done in Britain,but is not something commonly done in Britain,butYorkshireYorkshire PuddingPudding willwill bringbring fullfull dishesdishes toto thethe tabletable andand offeroffer individualindividualplates for each diner.“That way,people still get the pr

40、esentation ofplates for each diner.“That way,people still get the presentation ofthe dishes as they were designed,but can carve them up however theythe dishes as they were designed,but can carve them up however theylike,like,Hill says.Hill says.This practice is also popular at The Pawn,although larg

41、ely for This practice is also popular at The Pawn,although largely forrotisseriesrotisseries烤肉馆,烤肉馆,TamlynTamlyn says.“Somesays.“Some tablestables willwill arrivearrive onon a a Sunday,Sunday,orderorder a a wholewhole chickenchicken andand a a shouldershoulder ofof lamblamb oror a a babybaby pig,pig

42、,andand justjust staystayfor hours enjoying everything we bring out for them.for hours enjoying everything we bring out for them.Some British traditions are too sacred Some British traditions are too sacred神圣的神圣的 to mess with,to mess with,however,Tomes says.“Id never change a full English breakfast.

43、however,Tomes says.“Id never change a full English breakfast.注意：此局部试题请在答题卡注意：此局部试题请在答题卡 1 1 上作答；上作答；8-10 8-10 题在答题卡题在答题卡 1 1 上。上。1 1What is British food generally known for?What is British food generally known for?A A Its unique Its unique flavour.flavour.C C Its special cooking methods.Its special

44、cooking methods.B B Its bad taste.Its bad taste.D D Its organic ingredients.Its organic ingredients.2 2The Second World War led to _ in Britain.The Second World War led to _ in Britain.A A an inadequate supply of food an inadequate supply of foodC C an increase in food an increase in foodimportimpor

45、tB B a a decreasedecrease ofof graingrain productionproductionD D a a changechange inin peoplespeopleseating habitseating habits 3 3WhyWhy couldntcouldnt BritainBritain competecompete withwith somesome ofof itsits neighbouringneighbouringcountries in terms of food in the post-war decades?countries i

46、n terms of food in the post-war decades?A A Its Its foodfood lackedlacked variety.variety.C C It It waswas shortshort ofof well-trainedwell-trainedchefs.chefs.B B Its Its peoplepeople caredcared moremore forfor quantity.quantity.D D ItIt didntdidnt havehaveflavourful food ingredients.flavourful food

47、 ingredients.4 4With culinary improvement in recent years,LondonsWith culinary improvement in recent years,Londonsrestaurants are now able to appeal to the tastes of _.restaurants are now able to appeal to the tastes of _.A A most young people most young peopleC C all kinds of overseas visitors all

48、kinds of overseas visitorsB B elderly British diners elderly British dinersD D upper-class customers upper-class customers 5 5 WhatWhat dodo HongHong KongKong dinersdiners welcome,welcome,accordingaccording toto WelshWelsh executiveexecutivechef David Tamlyn?chef David Tamlyn?A A Authentic Authentic

49、 classicclassic cuisine.cuisine.C C New New ideasideas andand presentations.presentations.B B Locally Locally producedproduced ingredients.ingredients.D D The The returnreturn ofof home-stylehome-styledishes.dishes.6 6While using quality ingredients,David Tamlyn insists thatWhile using quality ingre

50、dients,David Tamlyn insists thatthe dishes should _.the dishes should _.A A benefitbenefit peoplespeoples healthhealthC C be be offeredoffered atat reasonablereasonablepricespricesB B look beautiful and inviting look beautiful and invitingD D maintain British maintain Britishtraditional tastestradit