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1、2011 年学位英语考试试题年学位英语考试试题Passage 2 Question 56 to 60 are based on the following passage:A few weeks ago I was talking to a school inspector in one of the more fashionable districts of Paris. She astonished me by saying that if she had young children today, shed probably send them to a private school.
2、She had devoted 25 years of her life to the ideal of free public education, she said, but the truth was the state system was in a mess. There are two main problems: State schools in France have to accept whatever teachers are assigned to them by the Ministry of Education. As my school inspector frie
3、nd put it, “one year a school may be excellent; three or four years later, half the teachers may be incapable!“ That is not very reassuring if youre a parent. Private schools can choose their own teachers. The other problem is discipline or, rather, the lack of it. Not long ago a school in Birmingha
4、m made headlines in Britain because the teachers were being terrorized by their pupils. In the desolate suburbs of low-cost apartment blocks, thrown together in the 1960s on the outskirts of most big French cities, such stories are commonplace. Vandalism(破坏他人财产的行为), drug- taking and extortion arent
5、limited to schools in poor areas either. A recent poll found that 88 per cent of French children rate as the biggest problem of their school lives the prevalence (流行, 猖 獗)of factions and gangs which spend all their time fighting one another. Small wonder, then, that the private schools, with their e
6、mphasis on traditional values, are undergoing a new surge of popularity (despite disapproval from Frances new socialist leaders), and competition to get into the best of them has now become intense. 56The French school inspector has long been a supporter of _. A) compulsory education B) free private
7、 education C) private schools D) the state school system 57The French state education system _. A) does not guarantee the competence of teachers B) seems to have no serious difficulties C) is running smoothly D) promises to maintain high standards 58Private schools in France today _. A) are generall
8、y undergoing changes for the worse B) enjoy the prestige(声望) of becoming the place to send ones children to C) have become victims of vandalism D) never hire teachers who stress traditional values 59Lack of discipline among students is rampant in state schools _. A) in the Paris slums, but not in ot
9、her areas B) noticeably and solely in the poorer areas in French cities C) almost everywhere in France D) rather restricted to Birmingham 60France children who wish to go to the best private schools can do so by _. A) taking highly competitive examinations B) simply sending in applications C) joinin
10、g factions and gangs D) drawing lots Part Cloze ( 10 points, 15 minutes ) Directions: There are 20 blanks in the following passage. For each blank there are four choices marked A), B), C) and D). You should choose the One that the best fits into the passage. Then mark the corresponding letter on the
11、 Answer Sheet with a single line through the cettre.Today vegetables, fish, fruit, meat and beer are canned in enormous quantities. Within three generations the 81 habits of millions have been revolutionized. Foods that were previously 82 may now be eaten at any time, and strange foods are 83 far fr
12、om the countries where they are 84 . The crops many farmers now produce often depend on the nearness of a canning factory. The first stage in the canning 85 is the preparation of the raw food. Diseased and waste portions are thrown 86 ; meat and fish are cleaned and trimmed; fruit and vegetables was
13、hed and graded for 87 . The jobs are principally 88 by machine. The next stage, for vegetables only, is soak in very 89 or boiling water for a short time to remove air and 90 the vegetable. This makes 91 easier to pack into cans for sterilization (free from living germs).Some packing machines fill 9
14、2 to 400 cans a minute. Fruit, fish and meat are packed raw and cold into cans, and then all the air is removed. 93 the cans are sealed, the pressure inside each can is only about half the pressure of the outside air. The sterilization process which follows the cans are subjected 94 steam or boiling
15、 water, with the temperature and time 95 according to the type of food. Cans of fruit, for example, 96 only 5-10 minutes in boiling water, 97 meat and fish are cooked at higher temperatures for 98 period. After sterilization, the cans are cooled quickly to 32 degree to prevent the contents 99 becomi
16、ng too soft. The final stage before sending off to the grocer is labeling, and packing the tins into boxes. Nowadays, however, labeling is often printed on in 100 by the can-maker and no paper labels are then required. 81A) eat B) eatable C) eaten D) eating 82A) monthly B) year-round C) seasonal D) quarterly 83A) accessible B) obtained C) available D) usable 84A) planting B) grown C) growing D) pro
