歷年(2006-2011)全國(guó)英語四級(jí)真題及詳細(xì)答案

1、12011年6月大學(xué)英語四級(jí)真題月大學(xué)英語四級(jí)真題PartIWriting(30minutes)Directions:Fthispartyouareallowed30minutestowriteashtessayonthetopicofOnlineShopping.Youshouldwriteatleast120wdsfollowingtheoutlinegivenbelow:1現(xiàn)在網(wǎng)上購(gòu)物已成為一種時(shí)尚現(xiàn)在網(wǎng)上購(gòu)物已成為一種時(shí)尚2網(wǎng)上

2、購(gòu)物有很多好處，但也有不少問題網(wǎng)上購(gòu)物有很多好處，但也有不少問題3我的建議我的建議OnlineShopping注意：此部分試題在答題卡1上。PartIIReadingComprehension(SkimmingScanning)(15minutes)Directions:Inthispartyouwillhave15minutestogooverthepassagequicklyanswerthequestionsonAnswerShe

3、et1.Fquestions17choosethebestanswerfromthefourchoicesmarkedA)B)C)D).Fquestions810completethesentenceswiththeinfmationgiveninthepassage.BritishCuisine:theBestofOldNewBritishcuisine(烹飪)hascomeofageinrecentyearsaschefs(廚師)c

4、ombinethebestofoldnew.WhydoesBritishfoodhaveareputationfbeingsobadBecauseitisbad!ThosearenotthemostencouragingwdstohearjustbefeeatinglunchatoneofHongKongssmartestBritishrestaurantsAlfiesbyKEEbutheadchefNeilTomeshasmetosa

5、y.“Thepast15yearssohavebeenanoticeableperiodofimprovementffoodinEngl“theEnglishchefsayscitingthetrendinBritishcuisinefbetteringredientspreparationcookingmethodsmeappealingpresentation.ChefssuchasDeliaSmithNigelSlaterJami

6、eOliverGdonRamsaymadethepublicrealisethatcookingeatingdidnthavetobeabingthing.nowmostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBlumenthaPsmoleculargastronomyafmofcookingthatemploysscientificmethodstocreateth

7、eperfectdish.“ItsnolongerthecasethatthecommonmaninEnglisembarrassedtoshowheknowsaboutfood“Tomessays.Therewasplentyofroomfimprovement.TheproblemswiththenationscuisinecanbetracedbacktotheSecondWldWar.BefetheWarmuchofBritai

8、nsfoodwasimptedwhenGermanUboatsbeganattackingshipsbringingfoodtothecountryBritainwentonrations(配給配給).“Asrationingcametoanendinthe1950stechnologypickedupwasusedtomassproducefood“Tomessays.“bythenpeoplewerejusthappytohavea

9、decentquantityoffoodintheirkitchens.“Theywerentlookingfcuredmeatsganicproducebeautifulpresentationtheywerelookingfwhatevertheycouldgettheirhsonthispriitisationofquantityoverqualityprevailedfdecadesmeaningagenerationwasbr

10、oughtupwithfoodthatcouldntcompetewithneighbouringFranceItalyBelgiumSpain.BefestarchefssuchasOliverbeganmakingcookingfashionableitwashardtofindarestaurantinLondonthatwasopenafter9pm.Butinrecentyearsthecapitalsculinary(烹飪的

11、)scenehasdevelopedtothepointthatitisnowconfidentofitsabilitytopleasethetastesofanyinternationalvisit.WiththeopeningofAlfiesinAprilotherssuchasThePawntwoyearsagomodernBritishfoodhasmadeitswaytoHongKong.“WithBritishfoodIth

12、inkthatHongKongrestaurantsarekeepingup“saysDavidTamlyntheWelshexecutivechefatThePawninWanChai.“HongKongdinersareextremelyresponsivetonewideas3B)adecreaseofgrainproductionD)achangeinpeopleseatinghabits3.WhycouldntBritainc

13、ompetewithsomeofitsneighbouringcountriesintermsoffoodinthepostwardecadesA)Itsfoodlackedvariety.C)Itwasshtofwelltrainedchefs.B)Itspeoplecaredmefquantity.D)Itdidnthaveflavourfulfoodingredients.4.Withculinaryimprovementinre

14、centyearsLondonsrestaurantsarenowabletoappealtothetastesof.A)mostyoungpeopleC)allkindsofoverseasvisitsB)elderlyBritishdinersD)upperclasscustomers5.WhatdoHongKongdinerswelcomeaccdingtoWelshexecutivechefDavidTamlynA)Authen

15、ticclassiccuisine.C)Newideaspresentations.B)Locallyproducedingredients.D)Thereturnofhomestyledishes.6.WhileusingqualityingredientsDavidTamlyninsiststhatthedishesshould____________________________________________________.

16、A)benefitpeopleshealthC)beofferedatreasonablepricesB)lookbeautifulinvitingD)maintainBritishtraditionaltastes7.WhydoesNeilTomessayhelovesfoodingredientsfromBritainA)Theyappealtopeoplefromalloverthewld.B)Theyareproducedone

17、xcellentganicfarms.C)Theyareprocessedinascientificway.D)Theycomeinagreatvariety.8.TamlynsaysthatbesidesimptingingredientsfromBritainonceaweekhisrestaurantalsobuysvegetablesfrom_______.9.ThePhoenixinLevelsmaynotuseBritish

18、ingredientsbutpresentsitsdishes______.10.YkshirePuddingisarestaurantwhichwillbringfulldishestothetablebutofferplatestothosedinerswhowouldliketo_______.PartIIIListeningComprehension(35minutes)SectionADirections:Inthissect

19、ionyouwillhear8shtconversations2longconversations.Attheendofeachconversationonemequestionswillbeaskedaboutwhatwassaid.Boththeconversationthequestionswillbespokenonlyonce.Aftereachquestiontherewillbeapause.Duringthepausey

20、oumustreadthefourchoicesmarkedA)B)C)D)decidewhichisthebestanswer.ThenmarkthecrespondingletteronAnswerSheet2withasinglelinethroughthecentre.注意：此部分試題請(qǐng)?jiān)诖痤}卡注意：此部分試題請(qǐng)?jiān)诖痤}卡2上作答。上作答。11.A)Heiscarelessabouthisappearance.B)Heisasha

21、medofhispresentcondition.C)Hechangesjobsfrequently.D)Heshaveseveryotherday.12.A)Janemaybecaughtinatrafficjam.B)Janeshouldhavestartedalittleearlier.C)HeknowswhatstofpersonJaneis.D)HeisirritatedathavingtowaitfJane.13.A)Tra