2023年6月四级真题及其答案(详细版)word版.docx

2023年6月高校英语四级真题PartIWriting(30minutes)Directions:Forthispart,youareallowed30minutestowriteashortessayonthetopicofOnlineShopping.Youshouldwriteatleast120wordsfollowingtheoutlinegivenbelow:1 .现在网上购物已成为一种时尚2 .网上购物有许多好处，但也有不少问题3 .我的建议OnlineShopping留意：此部分试题在答题卡1上。PartIIReadingComprehension(SkimmingandScanning)(15minutes)Directions:Inthispart,youwillhave15minutestogooverthepassagequicklyandanswerthequestionsonAnswerSheet1.Forquestions1-7,choosethebestanswerfromthefourchoicesmarkedA),B),C)andD).Forquestions8-10,completethesentenceswiththeinformationgiveninthepassage.BritishCuisine:theBestofOldandNewBritishcuisine(烹饪)hascomeofageinrecentyearsaschefs(厨师)combinethebestofoldandnew.WhydoesBritishfoodhaveareputationforbeingsobad?Becauseitisbad!ThosearenotthemostencouragingwordstohearjustbeforeeatinglunchatoneofHongKong'ssmartestBritishrestaurants,Alfie'sbyKEE,butheadchefNeilTomeshasmoretosay.'Thepast15yearsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,"theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients,preparationandcookingmethods,andmoreappealingpresentation.ChefssuchasDeliaSmith,NigelSlater;JamieOliverandGordonRamsaymadethepublicrealisethatcooking-andeating-didn'thavetobeaboringthing.AndnowzmostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBIumenthaPsmoleculargastronomy,aformofcookingthatemploysscientificmethodstocreatetheperfectdish."It'snolongerthecasethatthecommonmaninEnglandisembarrassedtoshowheknowsaboutfood/'Tomessays.Therewasplentyofroomforimprovement.Theproblemswiththenation'scuisinecanbetracedbacktotheSecondWorldWanBeforetheWar;muchofBritain'sfoodwasimportedandwhenGermanU-boatsbeganattackingshipsbringingfoodtothecountry,Britainwentonrations（配给）"Asrationingcametoanendinthe1950s,technologypickedupandwasusedtomass-producefood,"Tomessays."Andbythenpeoplewerejusthappytohaveadecentquantityoffoodintheirkitchens."Theyweren'tlookingforcuredmeats,organicproduceorbeautifulpresentation;theywerelookingforwhatevertheycouldgettheirhandson,andthisprioritisationofquantityoverqualityprevailedfordecadeszmeaningagenerationwasbroughtupwithfoodthatcouldn'tcompetewithneighbouringFrance,Italy,BelgiumorSpain.BeforestarchefssuchasOliverbeganmakingcookingfashionable,itwashardtofindarestaurantinLondonthatwasopenafter9pm.Butinrecentyearsthecapital'sculinary（烹饪的）scenehasdevelopedtothepointthatitisnowconfidentofitsabilitytopleasethetastesofanyinternationalvisitor.WiththeopeningofAlfie'sinApril,andotherssuchasThePawn,twoyearsago,modernBritishfoodhasmadeitswaytoHongKong."WithBritishfood,IthinkthatHongKongrestaurantsarekeepingup,"saysDavidTamlynztheWelshexecutivechefatThePawninWanChai."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,szthenewestoftheBritishrestaurantsintownandperhapsthemostgentlemen'sclub-likeindesign,NeilTomesexplainshispassionforprovenance（原产地）."Britainhasstartedtobecomereallyproudofthefoodit'sproducing.Ithasexcellentorganicfarmszbeautifullycraftedcheeses,high-qualitymeats."However;theBritishdon'thaveahistoryofexportingtheirfoodstuffs,whichmakesitdifficultforrestaurantsinHongKongtosourceauthenticingredients."WecangetalotofouringredientsonceaweekfromtheUKz"Tarnlynexplains."Butthereisalsopressuretobuylocalandsaveonfoodmiles,whichmeanswetakeourvegetablesfromthelocalmarkets,andtherearealotthatworkwellwithBritishstaples."ThePhoenixzinMid-Levelszoffersthewidestinterpretationof"Britishcuisine",whilestilltryingtomaintainitssoul.Thegastro-pubhasexistedinvariouslocationsinHongKongsince2023.SingaporeanheadCheflbmmyTehKumChaioffersdailyspecialsonablackboard,ratherthanstickingtoamenu.ThisenableshimtoreinterpretBritishcuisinedependingonwhatisavailableinthelocalmarkets."Weusealotofingredientsthatpeoplewouldn'tperhapsassociateasBritish,butarepresentedinaBritishway.Bellpeppersstuffedwithcouscous,alongsideratatouille,isaverypopulardish."Althoughtheingredientsmaynotstrikedinersasbeingtraditional,theycanbefoundindishesacrossBritain.Eventhetraditionalchefsareawareoftheneedtoadapttolocaltastesandcustoms,whilemaintainingtheBriti