2011年6月大學(xué)英語(yǔ)四級(jí)真題

1、專碩網(wǎng)專碩網(wǎng)專碩考研社區(qū)專碩考研社區(qū)合理利用合理利用切勿成為資料下載狂切勿成為資料下載狂?。。。。?！考研同學(xué)專業(yè)碩士社區(qū)不定期更新復(fù)習(xí)資料、真題??！2011年6月大學(xué)英語(yǔ)四級(jí)真題月大學(xué)英語(yǔ)四級(jí)真題PartIWriting(30minutes)Directions:Fthispartyouareallowed30minutestowriteashtessayonthetopicofOnlineShopping.Youshouldwrite

2、atleast120wdsfollowingtheoutlinegivenbelow:1現(xiàn)在網(wǎng)上購(gòu)物已成為一種時(shí)尚2網(wǎng)上購(gòu)物有很多好處，但也有不少問(wèn)題3我的建議OnlineShopping注意：此部分試題在答題卡1上。PartIIReadingComprehension(SkimmingScanning)(15minutes)Directions:Inthispartyouwillhave15minutestogooverthepass

3、agequicklyanswerthequestionsonAnswerSheet1.Fquestions17choosethebestanswerfromthefourchoicesmarkedA)B)C)D).Fquestions810completethesentenceswiththeinfmationgiveninthepassage.BritishCuisine:theBestofOldNewBritishcuisine(烹

4、飪)hascomeofageinrecentyearsaschefs(廚師)combinethebestofoldnew.WhydoesBritishfoodhaveareputationfbeingsobadBecauseitisbad!ThosearenotthemostencouragingwdstohearjustbefeeatinglunchatoneofHongKongssmartestBritishrestaurantsA

5、lfiesbyKEEbutheadchefNeilTomeshasmetosay.“Thepast15yearssohavebeenanoticeableperiodofimprovementffoodinEngl“theEnglishchefsayscitingthetrendinBritishcuisinefbetteringredientspreparationcookingmethodsmeappealingpresentati

6、on.ChefssuchasDeliaSmithNigelSlaterJamieOliverGdonRamsaymadethepublicrealisethatcookingeatingdidnthavetobeabingthing.nowmostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBlumenthaPsmoleculargastronomyafmofcookin

7、gthatemploysscientificmethodstocreatetheperfectdish.“ItsnolongerthecasethatthecommonmaninEnglisembarrassedtoshowheknowsaboutfood“Tomessays.Therewasplentyofroomfimprovement.Theproblemswiththenationscuisinecanbetracedbackt

8、otheSecondWldWar.BefetheWarmuchofBritainsfoodwasimptedwhenGermanUboatsbeganattackingshipsbringingfoodtothecountryBritainwentonrations(配給).“Asrationingcametoanendinthe1950stechnologypickedupwasusedtomassproducefood“Tomess

9、ays.“bythenpeoplewerejusthappytohaveadecentquantityoffoodintheirkitchens.“Theywerentlookingfcuredmeatsganicproducebeautifulpresentationtheywerelookingfwhatevertheycouldgettheirhsonthispriitisationofquantityoverqualitypre

10、vailedfdecadesmeaningagenerationwasbroughtupwithfoodthatcouldntcompetewithneighbouringFranceItalyBelgiumSpain.BefestarchefssuchasOliverbeganmakingcookingfashionableitwashardtofindarestaurantinLondonthatwasopenafter9pm.Bu

11、tinrecentyearsthecapitalsculinary(烹飪的)scenehasdevelopedtothepointthatitisnowconfidentofitsabilitytopleasethetastesofanyinternationalvisit.WiththeopeningofAlfiesinAprilotherssuchasThePawntwoyearsagomodernBritishfoodhasmad

12、eitswaytoHongKong.“WithBritishfoodIthinkthatHongKongrestaurantsarekeepingup“saysDavidTamlyntheWelshexecutivechefatThePawninWanChai.“HongKongdinersareextremelyresponsivetonewideaspresentationswhichisgoodnewsfnewdishes.“Ch

13、efsagreethatdinersinHongKongareembracingthemodernBritishtrend.Somerestaurantsaremodifyingtherecipes(菜譜)ofBritishdishestobreathenewlifeintotheclassicswhileothersareusingbetterqualityingredientsbut專碩網(wǎng)專碩網(wǎng)專碩考研社區(qū)專碩考研社區(qū)合理利用合理利

14、用切勿成為資料下載狂切勿成為資料下載狂?。。。。?！考研同學(xué)專業(yè)碩士社區(qū)不定期更新復(fù)習(xí)資料、真題??！5.WhatdoHongKongdinerswelcomeaccdingtoWelshexecutivechefDavidTamlynA)Authenticclassiccuisine.C)Newideaspresentations.B)Locallyproducedingredients.D)Thereturnofhomestyledis

15、hes.6.WhileusingqualityingredientsDavidTamlyninsiststhatthedishesshould________.A)benefitpeopleshealthC)beofferedatreasonablepricesB)lookbeautifulinvitingD)maintainBritishtraditionaltastes7.WhydoesNeilTomessayhelovesfood

16、ingredientsfromBritainA)Theyappealtopeoplefromalloverthewld.B)Theyareproducedonexcellentganicfarms.C)Theyareprocessedinascientificway.D)Theycomeinagreatvariety.8.TamlynsaysthatbesidesimptingingredientsfromBritainonceawee

17、khisrestaurantalsobuysvegetablesfrom_______.9.ThePhoenixinLevelsmaynotuseBritishingredientsbutpresentsitsdishes______.10.YkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldlik

18、eto_______.PartIIIListeningComprehension(35minutes)SectionADirections:Inthissectionyouwillhear8shtconversations2longconversations.Attheendofeachconversationonemequestionswillbeaskedaboutwhatwassaid.Boththeconversationthe

19、questionswillbespokenonlyonce.Aftereachquestiontherewillbeapause.DuringthepauseyoumustreadthefourchoicesmarkedA)B)C)D)decidewhichisthebestanswer.ThenmarkthecrespondingletteronAnswerSheet2withasinglelinethroughthecentre.注

20、意：此部分試題請(qǐng)?jiān)诖痤}卡答題卡2上作答。11.A)Heiscarelessabouthisappearance.B)Heisashamedofhispresentcondition.C)Hechangesjobsfrequently.D)Heshaveseveryotherday.12.A)Janemaybecaughtinatrafficjam.B)Janeshouldhavestartedalittleearlier.C)Hekno

21、wswhatstofpersonJaneis.D)HeisirritatedathavingtowaitfJane.13.A)TrainingftheAtlanticChampionships.B)MakingpreparationsfatransAtlantictrip.C)Collectinginfmationaboutbaseballgames.D)Analyzingtheirrivalsonfieldperfmance.14.A

22、)Hehadanarrowescapeinacaraccident.B)Heishospitalizedfaseriousinjury.C)Helosthismothertwoweeksago.D)Hehasbeenhavingahardtime.15.A)Thewomanhasknownthespeakerfalongtime.B)Themanhaddifficultyunderstingthelecture.C)Themanisma