2011年6月英语四级真题

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2011 年6月英语四级考试真题

Part I Writing （30 minutes）

Directions: For this part, you are allowed 30 minutes to write a short essay on the topic of Due

Attention Should Be Given To Spelling. 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 Shopping

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

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2011年6月英语四级考试真题PartIWriting（30minutes）Directions:Forthispart,youareallowed30minutestowriteashortessayonthetopicofDueAttentionShouldBeGivenToSpelling.Youshouldwriteatleast120wordsfollowingtheoutlinegivenbelow:　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OnlineShopping　　　　PartIIReadingComprehension(Skimmi...

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2011年6月英语四级真题

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