2011年6月英语四级考试真题Part IWriting(30 minutes)Directions:For this part,you are allowed 30 minutes to write a short essay on the topic of DueAttention Should Be Given To Spelling.You should write at least 120 words following the outlinegiven below:1.现在网上购物己成为一种时尚2网上购物有很多好处，但也有不少问题3.我的建议Online ShoppingPart II Reading Comprehension (Skimming and Scanning)(15 minutes)Directions:In this part,you will have 15 minutes to go over the passage quickly andanswer the questions on Answer Sheet 1.For questions 1-7,choose the best answerfrom the four choices marked A),B),C)and D).For questions 8-10,complete thesentences with the information given in the passage.British Cuisine:the Best of Old and NewBritish cuisine(烹饪)has come of age in recent years as chefs(厨师)combine the bestof 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 ofHong Kong's smartest British restaurants,Alfie's by KEE,but head chef Neil Tomeshas more to say."The past 15 years or so have been a noticeable period of improvement for foodin England,"the English chef says,citing the trend in British cuisine for betteringredients,preparation and cooking methods,and more appealing presentation.Chefsuch as Delia Smith,Nigel Slater,Jamie Oliver and Gordon Ramsay made the publicrealise that cooking -and eating-didn't have to be a boring thing.And now,most ofthe British public is familiar even with the extremes of Heston Blumenthal'smolecular gastronomy,a form of cooking that employs scientific methods to createthe perfect dish."It's no longer the case that the common man in England is embarrassed to showhe knows about food,"Tomes says.There was plenty of room for improvement.The problems with the nation's cuisinecan be traced back to the Second World War.Before the war,much of Britain's foodwas imported and when German U-boats began attacking ships bringing food to thecountry,Britain went on rations(配给)."As rationing came to an end in the 1950s,technology picked up and was used tomass-produce food,"Tomes says."And by then people were just happy to have adecent 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 ofquantity over quality prevailed for decades,meaning a generation was brought upwith food that couldn't compete with neighbouring France,Italy,Belgium or Spain.Before star chefs such as Oliver began making cooking fashionable,it was hardto find a restaurant in London that was open after 9pm.But in recent years thecapital's culinary(scene has developed to the point that it is now confident ofits 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 thatHong Kong restaurant are keeping up,"says David Tamlyn,the Welsh executive chefat The Pawn in Wan Chai."Hong Kong diners are extremely responsive to new ideasor 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()of British dishes to breathe new lifeinto the classics,while other are using better quality ingredients but remaining true toBritish 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 YorkshirePudding,also uses better ingredients as a means of improving dishes."There are a lotof existing perceptions about British food and so we can't alter these too much.We'rea traditional British restaurant so there are some staples()that will remainessentially unchanged."These traditional dishes include fish and chips,steak and kidney pie and largepieces of roasted meats.At Alfie's,the newest of the British restaurants in town andperhaps the most gentlemen's club-like in design,Neil Tomes explains his passion forprovenance()."Britain has started to become really proud of the food it'sproducing.It has excellent organic farms,beautifully crafted cheeses,high-qualitymeats."However,the British don't have a history of exporting their foodstuffs,whichmakes 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 takeour vegetables from the local markets,and there are a lot that work well with Britishstaples."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 locationsin Hong Kong since 2002.Singaporean head chef Tommy Teh Kum Chai offers dailyspecials on a blackboard,rather than sticking to a menu.This enables him toreinterpret 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,butare presented in a British way.Bell peppers stuffed with couscous,alongsideratatouille,is a very popular dish."Although the ingredients may not strike diners as being traditional,they can be foundin dishes across Britain.Even the traditional chefs are aware of the need to adapt to local tastes andcustoms,while maintaining the Brutishness of their cuisine.At Yorkshire Pudding,Hill says that his staff asks diners whether they would liketo share their meals.Small dishes,shared meals and "mixing it up"is not somethingcommonly done in Britain,but Yorkshire Pudding will bring full dished to the tableand offer individual plates for each dinner."That way,people still get the presentationof the dishes as they were designed,but can carve them up however they like,"HillsaysThis practice is also popular at The Pawn,although largely for rotisseries()Tamlyn says."Some tables will arrive on Sunday,order a whole chicken and ashoulder of lamb or a baby pig,and just stay for hours enjoying everything we bringout for them."Some British traditions are too sacred()to mess with,however,Tomessays."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 ingredients2.The Second World War led to in Britain.A)an inadequate supply of food B)a decrease of grain productionC)an increase in food import D)a change in people's eating habits3.Why couldn't Britain compete with some of its neighboring countries in terms offood 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 foodingredients.4.With culinary improvement in recent years,London's restaurants are now able toappeal to the tastes ofA)most young peopleB)elderly British diners