2011年6月英语四级真题（推荐打印）❤.pdf

2011 年年 6 月英语四级考试真题月英语四级考试真题Part IWriting（30 minutes）Directions:For this part,you are allowed 30 minutes to write a short essay on the topic of DueAttention Should Be Given To Spelling.You should write at least 120 words following the outlinegiven below: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Online ShoppingPart II Reading Comprehension(Skimming and Scanning)(15 minutes)Directions:In this part,you will have 15 minutes to go over the passage quickly andanswer the questions on Answer Sheet 1.For questions 1-7,choose the best answerfrom the four choices marked A),B),C)and D).For questions 8-10,complete thesentences with the information given in the passage.British Cuisine:the Best of Old and NewBritish cuisine(烹饪)has come of age in recent years as chefs(厨师)combine the bestof 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 ofHong Kongs smartest British restaurants,Alfies by KEE,but head chef Neil Tomeshas more to say.The past 15 years or so have been a noticeable period of improvement for foodin England,the English chef says,citing the trend in British cuisine for betteringredients,preparation and cooking methods,and more appealing presentation.Chefsuch as Delia Smith,Nigel Slater,Jamie Oliver and Gordon Ramsay made the publicrealise that cooking-and eating-didnt have to be a boring thing.And now,most ofthe British public is familiar even with the extremes of Heston Blumenthalsmolecular gastronomy,a form of cooking that employs scientific methods to createthe perfect dish.Its no longer the case that the common man in England is embarrassed to showhe knows about food,Tomes says.There was plenty of room for improvement.The problems with the nations cuisinecan be traced back to the Second World War.Before the war,much of Britains foodwas imported and when German U-boats began attacking ships bringing food to thecountry,Britain went on rations(配给).As rationing came to an end in the 1950s,technology picked up and was used tomass-produce food,Tomes says.And by then people were just happy to have adecent 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,and this prioritisation ofquantity over quality prevailed for decades,meaning a generation was brought upwith food that couldnt compete with neighbouring France,Italy,Belgium or Spain.Before star chefs such as Oliver began making cooking fashionable,it was hardto find a restaurant in London that was open after 9pm.But in recent years thecapitals culinary(烹饪的)scene has developed to the point that it is now confident ofits 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 made its way to Hong Kong.With British food,I think thatHong Kong restaurant are keeping up,says David Tamlyn,the Welsh executive chefat The Pawn in Wan Chai.Hong Kong diners are extremely responsive to new ideasor 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 lifeinto the classics,while other are using better quality ingredients but remaining true toBritish 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 British custard is different,and we stay true to that.Matthew Hill,senior manager at the two-year-old SoHo restaurant YorkshirePudding,also uses better ingredients as a means of improving dishes.There are a lotof existing perceptions about British food and so we cant alter these too much.Werea traditional British restaurant so there are some staples(主 菜)that will remainessentially unchanged.These traditional dishes include fish and chips,steak and kidney pie and largepieces of roasted meats.At Alfies,the newest of the British restaurants in town andperhaps the most gentlemens club-like in design,Neil Tomes explains his passion forprovenance(原产地).Britain has started to become really proud of the food itsproducing.It has excellent organic farms,beautifully crafted cheeses,high-qualitymeats.However,the British dont have a history of exporting their foodstuffs,whichmakes 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 takeour vegetables from the local markets,and there are a lot that work well with Britishstaples.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 locationsin Hong Kong since 2002.Singaporean head chef Tommy Teh Kum Chai offers dailyspecials on a blackboard,rather than sticking to a menu.This enables him toreinterpret British cuisine depending on what is available in the local markets.We use a lot of ingredients that people wouldnt perhaps associate as British,butare presented in a British way.Bell peppers stuffed with couscous,alongsideratatouille,is a very popular dish.Although the ingredients may not strike diners as being traditional,they can be foundin dishes across Britain.Even the traditional chefs are aware of the need to adapt to local tastes andcustoms,while maintaining the Brutishness of their cuisine.At Yorkshire Pudding,Hill says that his staff asks diners whether they would liketo share their meals.Small dishes,shared meals and mixing it up is not somethingcommonly done in Britain,but Yorkshire Pudding will bring full dished to the tableand offer individual plates for each dinner.That way,people still get the presentationof the dishes as they were designed,but can carve them up however they like,Hillsays.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 ashoulder of lamb or a baby pig,and just stay for hours enjoying everything we bringout for them.Some British traditions are too sacred(神圣的)to mess with,however,Tomessays.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 cooking methodsD)Its organic ingredients.2.The Second World War led to _ in Britain.A)an inadequate supply of foodB)a decrease of grain productionC)an increase in food importD)a change in peoples eating habits3.Why couldnt Britain compete with some of its neighboring countries in terms offood 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 foodingredients.4.With culinary improvement in recent years,Londons restaurants are now able toappeal to the tastes of _.A)most young peopleB)elderly British dinersC)all kinds of overseas visitorsD)upper-class customers5.What do Hong Kong diners welcome,according to Welsh executive chef DavidTamlyn?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 peoples healthB)look beautiful and invitingC)be offered at reasonable pricesD)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 onexcellent organic forms.C)They are processed in a scientific way.D)They come in a greatvariety.8.Tamlyn says that besides importing ingredients from Britain once a week,hisrestaurant 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 offerplates to those diners who would like to _.Part IIIListening Comprehension(35 minutes)SectionADirections:In this section,you will hear 8 short conversations and 2 longconversations.At the end of each conversation,one or more questions will be askedabout what was said.Both the conversation and the questions will be spoken onlyonce.After each question there will be a pause.During the pause,you must read thefour choices marked A),B),C)and D),and decide which is the best answer.Thenmark the corresponding letter onAnswer 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 Jills.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)Acomputer game.B)An imaginary situation.C)An exciting experience.D)Avacation 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)Asport he 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)Much time is spent on collecting data.C)Alot 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 commercials.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 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 BDirections: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 will be spoken onlyonce.After you hear a question,you must choose the best answer from the fourchoices marked A),B),C)and D).Then mark the corresponding letter on AnswerSheet 2 with a single line through the centre.Passage One26.A)Its protection is often 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 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)Nursing 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 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 employees.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 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 protect themselves against the cold weather.Section CDirections:In this section,you will hear a passage three times.When the passage isread for the first time,you should listen carefully for its general idea.When thepassage is read for the second time,you are required to fill in the blanks numberedfrom 36 to 43 with the exact words you have just heard.For blanks numbered from 44to 46 you are required to fill in the missing information.For these blanks,you caneither use the exact words you have just heard or write down the main points in yourown words.Finally,when the passage is read for the third time,you should checkwhat you have written.Contrary to the old warning that time waits for no one,time slows down when you areon 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 anEarth of the(37)_ future.If you could move at the speed of light,yourtime 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 thanlight,(40)_experimentshavealreadyconfirmedthataccelerated(41)_causesatravelerstimetobestretched.AlbertEinstein(42)_ this in 1905,when he(43)_ the concept of relative timeas part of his Special Theory of Relativity.A search is now under way to confirm thesuspectedexistenceofparticlesofmatter(44)_.An obsession(沉迷)with time-saving,gaining,wasting,losing,and masteringit-(45)_.Humanity also hasbeenobsessedwithtryingtocapturethemeaningoftime.Ei