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1、历年四级真题及答案串讲 英语专题飞鹰编辑部 云南农业大学 12011 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 S
2、hopping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
3、), B), C) and D). For questions 8-10, complete the sen-tences 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 best of old and new.Why does British food have a reputation for being so
4、bad? Because it is 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 E
5、nglish 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 - didnt have to be a boring thing.
6、 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.Its no longer the case that the common man in England is embarrassed to show he knows about food, Tomes say
7、s.There was plenty 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
8、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 werent looking for cured meats, organic produce or beautiful presentation; they were looking for whatever they could
9、 get their hands 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 r
10、estaurant in London 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,
11、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 历年四级真题及答案串讲 英语专题飞鹰编辑部 云
12、南农业大学 2news 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 tradition
13、s 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 Birds Custard Powder, Tamlyn says. Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we sta
14、y 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 cant alter these too much. Were a traditional British restaurant so the
15、re 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 Alfies, the newest of the British restaurants in town and perhaps the most gentlemens club-like in design, Neil Tomes explains h
16、is passion for provenance (原 产 地 ). Britain has started 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 get a lot of our ingredients once a week from the UK, Tamlyn explains. But there is also pressu
