大学英语四级考试真题及参考答案Word文档下载推荐.docx
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大学英语四级考试真题及参考答案Word文档下载推荐.docx
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BritishCuisine:
theBestofOldandNew
Britishcuisine(烹饪)hascomeofageinrecentyearsaschefs(厨师)combinethebestofoldandnew.
WhydoesBritishfoodhaveareputationforbeingsobad?
Becauseitisbad!
ThosearenotthemostencouragingwordstohearjustbeforeeatinglunchatoneofHongKong’ssmartestBritishrestaurants,Alfie’sbyKEE,butheadchefNeilTomeshasmoretosay.
“Thepast15yearsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,”theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients,preparationandcookingmethods,andmoreappealingpresentation.ChefssuchasDeliaSmith,NigelSlater,JamieOliverandGordonRamsaymadethepublicrealizethatcooking—andeating—didn’thavetobeaboringthing.Andnow,mostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBlumenthal’smoleculargastronomy,aformofcookingthatemploysscientificmethodstocreatetheperfectdish.
“It’snolongerthecasethatthecommonmaninEnglandisembarrassedtoshowheknowsaboutfood,”Tomessays.
Therewasplentyofroomforimprovement.Theproblemswiththenation’scuisinecanbetracedbacktotheSecondWorldWar.BeforetheWar,muchofBritain’sfoodwasimportedandwhenGermanU-boatsbeganattackingshipsbringingfoodtothecountry,Britainwentonrations(配给).
“Asrationingcametoanendinthe1950s,technologypickedupandwasusedtomass-producefood,”Tomessays.“Andbythenpeoplewerejusthappytohaveadecentquantityoffoodintheirkitchens.”
Theyweren’tlookingforcuredmeats,organicproduceorbeautifulpresentation;
theywerelookingforwhatevertheycouldgettheirhandson,andthisprioritizationofquantityoverqualityprevailedfordecades,meaningagenerationwasbroughtupwithfoodthatcouldn’tcompetewithneighbouringFrance,Italy,BelgiumorSpain.
BeforestarchefssuchasOliverbeganmakingcookingfashionable,itwashardtofindarestaurantinLondonthatwasopenafter9pm.Butinrecentyearsthecapital’sculinary(烹饪的)scenehasdevelopedtothepointthatitisnowconfidentofitsabilitytopleasethetastesofanyinternationalvisitor.
WiththeopeningofAlfie’sinApril,andotherssuchasThePawn,twoyearsago,modernBritishfoodhasmadeitswaytoHongKong.“WithBritishfood,IthinkthatHongKongrestaurantsarekeepingup,”saysDavidTamlyn,theWelshexecutivechefatThePawninWanChai.“HongKongdinersareextremelyresponsivetonewideasorpresentations,whichisgoodnewsfornewdishes.”
ChefsagreethatdinersinHongKongareembracingthemodernBritishtrend.Somerestaurantsaremodifyingtherecipes(菜谱)ofBritishdishestobreathenewlifeintotheclassics,whileothersareusingbetterqualityingredientsbutremainingtruetoBritishtraditionsandtastes.
Tamlynisinthesecondcamp.“Weselectourfoodveryparticularly.WeuseUSbeef,NewZealandlambandforourcustards(牛奶蛋糊)weuseBird’sCustardPowder,”Tamlynsays.“Somerestaurantsgoforcustardmadefreshwitheggs,sugarandcream,butBritishcustardisdifferent,andwestaytruetothat.”
MatthewHill,seniormanageratthetwo-year-oldSoHorestaurantYorkshirePudding,alsousesbetteringredientsasameansofimprovingdishes.“TherearealotofexistingperceptionsaboutBritishfoodandsowecan’talterthesetoomuch.We’reatraditionalBritishrestaurantsotherearesomestaples(主菜)thatwillremainessentiallyunchanged.”
Thesetraditionaldishesincludefishandchips,steakandkidneypieandlargepiecesofroastedmeats.AtAlfie’s,thenewestoftheBritishrestaurantsintownandperhapsthemostgentlemen’sclub-likeindesign,NeilTomesexplainshispassionforprovenance(原产地).“Britainhasstartedtobecomereallyproudofthefoodit’sproducing.Ithasexcellentorganicfarms,beautifullycraftedcheeses,high-qualitymeats.”
However,theBritishdon’thaveahistoryofexportingtheirfoodstuffs,whichmakesitdifficultforrestaurantsinHongKongtosourceauthenticingredients.
“WecangetalotofouringredientsonceaweekfromtheUK,”Tamlynexplains.“Butthereisalsopressuretobuylocalandsaveonfoodmiles,whichmeanswetakeourvegetablesfromthelocalmarkets,andtherearealotthatworkwellwithBritishstaples.”
ThePhoenix,inMid-Levels,offersthewidestinterpretationof“Britishcuisine”,whilestilltryingtomaintainitssoul.Thegastro-pubhasexistedinvariouslocationsinHongKongsince2002.SingaporeanheadchefTommyTehKumChaioffersdailyspecialsonablackboard,ratherthanstickingtoamenu.ThisenableshimtoreinterpretBritishcuisinedependingonwhatisavailableinthelocalmarkets.
“Weusealotofingredientsthatpeoplewouldn’tperhapsassociateasBritish,butarepresentedinaBritishway.Bellpeppersstuffedwithcouscous,alongsideratatouille,isaverypopulardish.”
Althoughtheingredientsmaynotstrikedinersasbeingtraditional,theycanbefoundindishesacrossBritain.
Eventhetraditionalchefsareawareoftheneedtoadapttolocaltastesandcustoms,whilemaintainingtheBritishnessoftheircuisine.
AtYorkshirePudding,Hillsaysthathisstaffasksdinerswhethertheywouldliketosharetheirmeals.Smalldishes,sharedmealsand“mixingitup”isnotsomethingcommonlydoneinBritain,butYorkshirePuddingwillbringfulldishestothetableandofferindividualplatesforeachdiner.“Thatway,peoplestillgetthepresentationofthedishesastheyweredesigned,butcancarvethemuphowevertheylike,”Hillsays.
ThispracticeisalsopopularatThePawn,althoughlargelyforrotisseries(烤肉馆),Tamlynsays,“SometableswillarriveonaSunday,orderawholechickenandashoulderoflamborababypig,andjuststayforhoursenjoyingeverythingwebringoutforthem.”
SomeBritishtraditionsaretoosacred(神圣的)tomesswith,however,Tomessays,“I’dneverchangeafullEnglishbreakfast.”
此部分试题请在答题卡1上作答;
8-10题在答题卡1上。
1.WhatisBritishfoodgenerallyknownfor?
A)Itsuniqueflavour.C)Itsspecialcookingmethods.
B)Itsbadtaste.D)Itsorganicingredients.
2.TheSecondWorldWarledto________inBritain.
A)aninadequatesupplyoffoodC)anincreaseinfoodimport
B)adecreaseofgrainproductionD)achangeinpeople’seatinghabits
3.Whycouldn’tBritaincompetewithsomeofitsneighbouringcountriesintermsoffoodinthepost-wardecades?
A)Becauseitsfoodlackedvariety.
B)Becauseitspeoplecaredmoreforquantity.
C)Becauseitwasshortofwell-trainedchefs.
D)Becauseitdidn’thaveflavourfulfoodingredients.
4.Withculinaryimprovementinrecentyears,London’srestaurantsarenowabletoappealtothetastesof______.
A)mostyoungpeopleC)allkindsofoverseasvisitors
B)elderlyBritishdinersD)upper-classcustomers
5.WhatdoHongKongdinerswelcome,accordingtoWelshexecutivechefDavidTamlyn?
A)Authenticclassiccuisine.C)Newideasandpresentations.
B)Locallyproducedingredients.D)Thereturnofhome-styledishes.
6.Whileusingqualityingredients,DavidTamlyninsiststhatthedishesshould________.
A)benefitpeople’shealthC)beofferedatreasonableprices
B)lookbeautifulandinvitingD)maintainBritishtraditionaltastes
7.WhydoesNeilTomessayhelovesfoodingredientsfromBritain?
A)Becausetheyappealtopeoplefromallovertheworld.
B)Becausetheyareproducedonexcellentorganicfarms.
C)Becausetheyareprocessedinascientificway.
D)Becausetheycomeinagreatvariety.
PartⅢListeningComprehension(35minutes)
SectionA
Inthissection,youwillhear8shortconversationsand2longconversations.Attheendofeachconversation,oneormorequestionswillbeaskedaboutwhatwassaid.Boththeconversationandthequestionswillbespokenonlyonce.Aftereachquestiontherewillbeapause.Duringthepause,youmustreadthefourchoicesmarkedA),B),C)andD),anddecidewhichisthebestanswer.ThenmarkthecorrespondingletteronAnswerSheet2withasinglelinethroughthecentre.
此部分试题请在答题卡2上作答。
11.A)Heiscarelessabouthisappearance.C)Hechangesjobsfrequently.
B)Heisashamedofhispresentcondition.D)Heshaveseveryotherday.
12.A)Janemaybecaughtinatrafficjam.
B)Janeshouldhavestartedalittleearlier.
C)HeknowswhatsortofpersonJaneis.
D)HeisirritatedathavingtowaitforJane.
13.A)TrainingfortheMid-AtlanticChampionships.
B)Makingpreparationsforatrans-Atlantictrip.
C)Collectinginformationaboutbaseballgames.
D)Analyzingtheirrivals’on-fieldperformance.
14.A)Hehadanarrowescapeinacaraccident.
B)Heishospitalizedforaseriousinjury.
C)Helosthismothertwoweeksago.
D)Hehasbeenhavingahardtime.
15.A)Thewomanhasknownthespeakerforalongtime.
B)Themanhaddifficultyunderstandingthelecture.
C)Themanismakingafussaboutnothing.
D)Thewomanthinkshighlyofthespeaker.
16.A)Hehasdifficultymakingsenseoflogic.
B)Statisticsandlogicarebothchallengingsubjects.
C)Thewomanshouldseekhelpfromthetutoringservice.
D)Tutoringservicesareverypopularwithstudents.
17.A)HerovercoatisasstylishasJill’s.C)Ji
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