2011年6案详解
月四级英语真题及答
2011年6月大学英语四级真题试卷及答案
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)
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.\"
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 ____________________.
9. The Phoenix in Mid-Levels may not use British ingredients, but presents its dishes ________________.
10. Yorkshire Pudding is a restaurant which will bring full dishes to the table but offer plates to those diners who would like to ___________________________. Part Ⅳ Reading Comprehension (Reading in Depth) (25 minutes) Section A
The popular notion that older people need less sleep than younger adults is a myth, scientists said yesterday.
While elderly people 47 to sleep for fewer hours than they did when they were younger, this has a(n) 48 effect on their brain's performance and they would benefit from getting more, according to research.
Sean Drummond, a psychiatrist (心理医生) at the University of California, San Diego, said that older people are more likely to suffer from broken sleep, while younger people are better at sleeping 49 straight through the night.
More sleep in old age, however, is 50 with better health, and most older people would feel better and more 51 if they slept for longer periods, he said.
\"The ability to sleep in one chunk (整块时间) overnight goes down as we age but the amount of sleep we need to 52 well does not change,\" Dr Drummond told the American Association for the Advancement of Science conference in San Diego.
\"It's 53 a myth that older people need less sleep. The more healthy an older adult is, the more they sleep like they did when they were 54 . Our data suggests that older adults would benefit from 55 to get as much sleep as they did in their 30s. That's 56 from person to person, but the amount of sleep we had at 35 is probably the same amount we need at 75.\" A) alert B) associated C) attracting D) cling E) continuing F) definitely G) different H) efficiently I) formally J) function K) mixed L) negative M) sufficient N) tend O) younger Section B Passage One
Several recent studies have found that being randomly (随机地) assigned to a roommate of another race can lead to increased tolerance but also to a greater likelihood (可能性) of conflict.
Recent reports found that lodging with a student of a different race may decrease prejudice and compel students to engage in more ethnically diverse friendships.
An Ohio State University study also found that black students living with a white roommate saw higher academic success throughout their college careers. Researchers believe this may be caused by social pressure.
In a New York Times article, Sam Roakye-the only black student on his freshman year floor-said that \"if you're surrounded by whites, you have something to prove.\"
Researchers also observed problems resulting from pairing interracial students in residences. According to two recent studies, randomly assigned roommates of different race are more likely to experience conflicts so strained that one roommate will move out.
An Indiana University study found that interracial roommates were three times as likely as two white roommates to no longer live together by the end of the semester.
Grace Kao, a professor at Penn said she was not surprised by the findings. \"This may be the first time that some of these students have interacted, and lived, with someone of a different race,\" she said.
At Penn, students are not asked to indicate race when applying for housing.
\"One of the great things about freshman housing is that, with some exceptions, the process throws you together randomly,\" said Undergraduate Assembly chairman Alec Webley. \"This is the definition of integration.\"
\"I've experienced roommate conflicts between interracial students that have both broken down stereotypes and reinforced stereotypes,\" said one Penn resident advisor (RA). The RA of two years added that while some conflicts \"provided more multicultural acceptance and melding (融合),\" there were also \"jarring cultural confrontations.\"
The RA said that these conflicts have also occurred among roommates of the same race.
Kao said she cautions against forming any generalizations based on any one of the studies, noting that more background characteristics of the students need to be studies and explained. 57. What can we learn from some recent studies?
A) Conflicts between studies of different races are unavoidable. B) Students of different races are prejudiced against each other. C) Interracial lodging does more harm than good. D) Interracial lodging may have diverse outcomes. 58. What does Sam Boakye's remark mean?
A) White students tend to look down upon their black peers.
B) Black students can compete with their white peers academically.
C) Black students feel somewhat embarrassed among white peers during the freshman year. D) Being surrounded by white peers motivates a black student to work harder to succeed. 59. What does the Indians Univerisity study show? A) Interracial roommates are more likely to fall out.
B) Few white students like sharing a room with a black peer. C) Roommates of different races just don't get along.
D) Assigning students' lodging randomly is not a good policy.
60. What does Alec Webley consider to be the \"definition of integration\"? A) Students of different races are required to share room. B) Interracial lodging is arranged by the school for freshmen.
C) Lodging is assigned to students of different races without exception. D) The school randomly assigns roommates without regard to race. 61. What does Grace Kao say about interracial lodging?
A) It is unscientific to make generalizations about it without further study. B) Schools should be cautious when making decisions about student lodging. C) Students' racial background should be considered before lodging is assigned. D) Experienced resident advisors should be assigned to handle the problems. Passage Two
Global warming is causing more than 300,000 deaths and about $125 billion in economic losses each year, according to a report by the Global Humanitarian Forum, an organization led by Kofi Annan, the former United Nations secretary general.
The report, to be released Friday, analyzed data and existing studies of health, disaster, population and economic trends. It found that human-influenced climate change was raising the global death rates from illnesses including malnutrition (营养不良) and heat-related health problems. But even before its release, the report drew criticism from some experts on climate and risk, who questioned its methods and conclusions.
Along with the deaths, the report said that the lives of 325 million people, primarily in poor countries, were being seriously affected by climate change. It projected that the number would double by 2030.
Roger Pielke Jr., a political scientist at the University of Colorado, Boulder, who studies disaster trends, said the Forum's report was \" a methodological embarrassment\" because there was no way to distinguish deaths or economic losses related to human driven global warming amid the much larger losses resulting from the growth in populations and economic development in vulnerable (易受伤害的) regions. Dr. Pielke said that \"climate change is an important problem requiring our utmost attention.\" But the report, he said, \"will harm the cause for action on both climate change and disasters because it is so deeply flawed (有瑕疵的)\"
However, Soren Anderasen, a social scientist at Dalberg Global Development Partners who supervised the writing of the report, defended it, saying that it was clear that the numbers were rough estimates. He said the report was aimed at world leaders, who will meet in Copenhagen in December to negotiate a new international climate treaty.
In a press release describing the report, Mr. Annan stressed the need for the negotiations to focus on increasing the flow of money from rich to poor regions to help reduce their vulnerability to climate hazards, while still curbing the emissions of the heat-trapping gases. More than 90% of the
human and economic losses from climate change are occurring in poor countries, according to the report.
62. What is the finding of the Global Humanitarian Forum?
A) Global temperatures affect the rate of economic development. B) Rates of death from illness have risen due to global warming.
C) Malnutrition has caused serious health problems in poor countries. D) Economic trends have to do with population and natural disasters. 63. What do we learn about the Forum's report from the passage? A) It was challenged by some climate and risk experts. B) It aroused a lot of interest in the scientific circles. C) It was warmly received by environmentalists. D) It caused a big stir in developing countries.
64. What does Dr. Pielke say about the Forum's report? A) Its statistics look embarrassing. B) It is invalid in terms of methodology. C) It deserves our closest attention. D) Its conclusion is purposely exaggerated.
65. What is Soren Andreasen's view of the report?
A) Its conclusions are based on carefully collected data.
B) It is vulnerable to criticism if the statistics are closely examined. C) It will give rise to heated discussions at the Copenhagen conference. D) Its rough estimates are meant to draw the attention of world leaders.
66. What does Kofi Annan say should be the focus of the Copenhagen conference? A) How rich and poor regions can share responsibility in curbing global warming. B) How human and economic losses from climate change can be reduced. C) How emissions of heat-trapping gases can be reduced on a global scale. D) How rich countries can better help poor regions reduce climate hazards. Part Ⅴ Cloze (15 minutes)
When it comes to eating amart for your heart, stop thinking about short-term fixes and simplify your life with a straightforward approach that will serve you well for years to come.
Smart eating goes beyond analyzing every bite of food you lift 67 your mouth. \"In the past we used to believe that 68 amounts of individual nutrients (营养物) were the 69 to good health,\" says Linda Van Horn, chair of the American Heart Association's Nutrition Committee. \"But now we have a 70 understanding of healthy eating and the kinds of food necessary to 71 not only heart disease but disease 72 general,\" she adds.
Scientists now 73 on the broader picture of the balance of food eaten 74 several days or a week 75 than on the number of milligrams (毫克) of this or that 76 at each meal. Fruits, vegetables and whole grains, for example, provide nutrients and plant-based compounds 77 for good health. \"The more we learn, the more 78 we are by the wealth of essential substances they 79 ,\" Van Horn continues, \"and how they 80 with each other to keep us healthy.\"
You'll automatically be 81 the right heart-healthy track if vegetables, fruits and whole grains make 82 three quarters of the food on your dinner plate. 83 in the restaurant one quarter with lean meat or chicken, fish or eggs.
The foods you choose to eat as well as those you choose to 84 clearly contribute to your well-being. Without a 85 , each of the small decisions you make in this realm can make a big 86 on your health in the years to come.
67. A) between B) through C) inside D) to 68. A) serious B) splendid C) specific D) separate
69. A) key B) point C) lead D) center 70. A) strict B) different C) typical D) natural 71. A) rescue B) prevent C) forbid D) offend 72. A) in B) upon C) for D) by
73. A) turn B) put C) focus D) carry 74. A) over B) along C) with D) beyond
75. A) other B) better C) rather D) sooner 76. A) conveyed B) consumed C) entered D) exhausted
77. A) vital B) initial C) valid D) radical 78. A) disturbed B) depressed C) amazed D) amused
79. A) retain B) contain C) attain D) maintain 80. A) interfere B) interact C) reckon D) rest
81. A) at B) of C) on D) within 82. A) out B) into C) off D) up
83. A) Engage B) Fill C) Insert D) Pack 84. A) delete B) hinder C) avoid D) spoil
85. A) notion B) hesitation C) reason D) doubt 86. A) outcome B) function C) impact D) commitment Part VI Translation (5 minutes) 87.The university authorities did not approve the regulation, ____________________________________ (也没有解释为什么).
88. Jane is tired of dealing with customer complaints and wishes that she __________________________
__________________ (能被分配做另一项工作).
89.John rescued the drowning child _____________________________________ (冒着自己生命危险). 90.George called his boss from the airport but it _______________________________________ (接电话的却是他的助手).
91.Although he was interested in philosophy, _______________________________ (他的父亲说服他) majoring in law.
答案
Part I Writing 略
Part II Reading Comprehension (Skimming and Scanning) 1. B. Its bad taste 2. A. an inadequate supply of production 3. B. Its people cared more for quantity 4. C. all kinds of overseas visitors
5. C. New ideas and presentations 6. D. maintain British traditional tastes 7. B. They are produced on excellent organic farms 8. the local markets 9. in a British way 10. share their meals
Part IV Reading Comprehension (Reading in depth)
Section A 47. N) tend 48. L) negative 49. H) efficiently 50. B) associated 51. A) alert
52. J) function 53. F) definitely 54. O) younger 55. E) continuing 56. G) different
Passage One 57. D. Interracial lodging may have diverse outcomes. 58. D. Being surrounded by white peers motivates a black student to work harder to succeed. 59. A. Interracial roommates are more likely to fall out.
60. D. The school randomly assigns roommates without regard to race.
61. A. It is unscientific to make generalizations about it without further study.
Passage Two 62. B. Rates of death from illnesses have risen due to global warming. 63. A. It was challenged by some climate and risk experts. 64. B. It is invalid in terms of methodology.
65. D. Its rough estimates are meant to draw the attention of world leaders. 66. D. How rich countries can better help poor regions reduce climate hazards.
Part V Cloze 67. to 68. specific 69. key 70. different 71. prevent 72. in 73. focus 74. over 75. rather 76. consumed 77. vital 78. amazed 79. contain80. interact 81. on 82. up 83. fill 84. avoid 85. doubt 86. impact; Part VI Translation 87. ① nor did they make any explanation；② nor did they give the reason for doing so；③ and didn’t explain the reasons either
88.① could be assigned to another job；② could be assigned to do another job 89. at the risk of his own life
90. ① was his assistant who answered / picked up the phone；② turned out that his assistant answered / picked up the phone；③ turned out to be his assistant 91. his father persuaded him into / talked him into
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