2011年6月英语四级真题

按标准分710分满分：Grades-Calculating Method For CET-4 Exam:Part 1 Writing ( points) 给你算上一半50Part 2 Reading Comprehension （×10=71 points) 得分 7* 3 Listening Comprehension Section A、B (Question11-35：×25= points ) 得分 *13= Section C (Question36- 43：×8= points ） 得分*5= Question44-46：×3= points)这个是听写中的句子，不知道你写上没，给你算上10分，这个不好拿分Part 4 Reading Comprehension ( Reading in Depth ) Section A(×10=71 points) 得分 *5= Section B(×10= points) 得分*4= 5 Cloze(×20=71 points) 得分*10= 6 Translation(×5= points)只要你写的大致意思差不多能得一半左右16算一下总分350左右····过不了，不要灰心，下次努力哦

Part III Listening Comprehension Section A 8 Short Conversations11. is careless about his appearance. 12. maybe caught in a traffic . for the Mid-Atlantic Championship. 14. has been having a hard . DThe woman thinks highly of the speaker 16. woman should seek help from tutoring . wore the overcoat last week. 18. imaginary Conversation One19. C. Pain and pleasure in sports 20. D. He can’t decide whether to include the effort part of . A. New ideas come up as you Conversation Two22. D. Hostess of the weekly “Business World” 23. B. He and his wife did everything by . B. He advertises a lot on radio and in newspapers. 25. B. The restaurant atmosphereSection B Passage One 26. C There are many false notions about it. 27. C. It can lead to the loss of vision in children. 28. D. It can only be partly accomplished now. Passage Two 29. D. They have jobs and other commitments. 30. A. They don't want to use up all their life savings. 31. C. Be frank and seek help from Three 32. A. Health and safety conditions in workplace. 33. A. Replace its out-dated equipments. 34. A. They requested to transfer to a safer . C. To protest against the poor working condition Section C Compound Dictation36. survive 37. distant 38. backward 39. discovered 40. scientific 41. motion 42. predicted 43. introduced44. that move at a speed greater than light, and therefore, might serve as our passports to the . seems to have been a part of humanity for as long as human have . used a definition of time for experimental purposes, as that which is measured by a clock.

2011年6月的英语四级考试，对了快速8个，听力13个，听力填空的词对2个，选词7个，深入阅读9个，完形填空17个，作文正好准备了online shopping，翻译差不多。你说我能得多少分？

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2011年6月大学英语四级真题Part I Writing (30 minutes) Directions: For this part, you are allowed 30 minutes to write a short essay on the topic of Online Shopping. You should write at least 120 words following the outline given 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 Shopping注意：此部分试题在答题卡1上。Part II Reading Comprehension (Skimming and Scanning) (15 minutes) Directions: In this part, you will have 15 minutes to go over the passage quickly and answer the questions on Answer Sheet 1. For questions 1-7, choose the best answer from the four choices marked A), B), C) and D). For questions 8-10, complete the sentences with the information given in the Cuisine: the Best of Old and New British 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! Those are not the most encouraging words to hear just before eating lunch at one of Hong Kong's smartest British restaurants, Alfie's 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, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking - and eating - didn't have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston BlumenthaPs molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish. "It's no longer the case that the common man in England is embarrassed to show he knows about food," Tomes says. There was plenty of room for improvement. The problems with the nation's cuisine can be traced back to the Second World War. Before the War, much of Britain's 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, 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 weren't looking for cured meats, organic produce 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 couldn't 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 that was open after 9pm. But in recent years the capital's 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 Alfie's 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 restaurants 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 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 others are using better quality ingredients but remaining true to British traditions and tastes. Tamlyn is in the second camp. "We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋糊) we use Bird's 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 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 can't alter these too much. We're a 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 Alfie's, the newest of the British restaurants in town and perhaps the most gentlemen's club-like in design, Neil Tomes explains his passion for provenance (原产地). "Britain has started to become really proud of the food it's producing. It has excellent organic farms, beautifully crafted cheeses, high-quality meats." However, the British don't 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 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. 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 cuisine depending on what is available in the local markets. "We use a lot of ingredients that people wouldn't perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, alongside 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 Britishness of their cuisine. At Yorkshire 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 dishes to the table and offer individual plates for each diner. "That way, people 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 a Sunday, order a whole chicken and a shoulder of lamb or 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. "I'd never change a full English breakfast."注意：此部分试题请在答题卡1上作答。1. What is British food generally known for?Its unique flavour. C) Its special cooking bad taste. D) Its organic . The Second World War led to in inadequate supply of food C) an increase in food importa decrease of grain production D) a change in people's eating habits 3. Why couldn't Britain compete with some of its neighbouring countries in terms of food in the post-war decades?Its food lacked variety. C) It was short of well-trained people cared more for quantity. D) It didn't have flavourful food ingredients. 4. With culinary improvement in recent years, London's restaurants are now able to appeal to the tastes of .most young people C) all kinds of overseas visitorselderly British diners D) upper-class customers5. What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn?Authentic classic cuisine. C) New ideas and produced ingredients. D) The return of home-style . While using quality ingredients, David Tamlyn insists that the dishes should .benefit people's health C) be offered at reasonable priceslook beautiful and inviting D) maintain British traditional tastes7. Why does Neil Tomes say he loves food ingredients from Britain?They appeal to people from all over the are produced on excellent organic are processed in a scientific come in a great variety. Tamlyn says that besides importing ingredients from Britain once a week, his restaurant also buys vegetables from Phoenix in Mid-Levels may not use British ingredients, but presents its dishes ______. Yorkshire Pudding is a restaurant which will bring full dishes to the table but offer plates to those diners who would like to _______.

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快速7个分 + 听力13个分 + 听力填空5个 + 选词5个 + 深度阅读4个分 + 完型10个分 + 翻译20分 + 写作60分 = 分 就是350分了你这次是过不了了 好好学习英语 准备下次考试吧！