2011年6月英语四级真题及答案

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2011 年 6 月英语四级真题及答案

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 bellow:

Online Shopping

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

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 passage.

British 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. Chef

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 Blumenthal's

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 restaurant 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 other are using better quality ingredients but remaining true to

British traditional and tastes.

Tamlyn is in the second camp. "We select our food very particulary. 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 Brutishness 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 dished to

the table and offer individual plates for each dinner. "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 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."

1. What is British food generally known for?

A) Its unique flavor. B) Its bad taste.

C) Its special cooking methods D) Its organic ingredients.

2. The Second World War led to ____ in Britain.

A) an inadequate supply of food B) a decrease of grain production

C) an increase in food import D) a change in people's eating habits

3. Why couldn't Britain compete with some of its neighboring countries in terms of

food in the post-war decades?

A) Its food lacked variety. B) Its people cared more for quantity.

C) It was short of well-trained chefs. D) It didn't have flavorful food

ingredients.

4. With culinary improvement in recent years, London's restaurants are now able to

appeal to the tastes of ____.

A) most young people B) elderly British diners

C) all kinds of overseas visitors D) upper-class customers

5. What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn?

A) Authentic classic cuisine. B) Locally produced ingredients.

C) New ideas and presentations. D) The return of home-style dishes.

6. While using quality ingredients, David Tamlyn insists that the dishes should ____.

A) benefit people's health B) look beautiful and inviting

C) be offered at reasonable prices D) maintain British traditional tastes

7. Why does Neil Tomes say he loves food ingredients from Britain?

A) They appeal to people from all over the world. B) They are produced on excellent

organic forms.

C) They are processed in a scientific way. D) They come in a great variety.

8. Tamlyn says that besides importing ingredients from Britain once a week, his

restaurant also buys vegetables from ____________________.

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