① 大學英語四級考試書籍推薦
給你推薦一套題吧
2011年6月大學英語四級真題
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 below:
1．現在網上購物已成為一種時尚
2．網上購物有很多好處，但也有不少問題
3．我的建議
Online Shopping
注意：此部分試題在答題卡1上。
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 (烹飪) has come of age in recent years as chefs (廚師) 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. Chefs 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 BlumenthaPs 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 (配給).
"As rationing came to an end in the 1950s, technology picked up and was used to mass-proce 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 proce 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 (烹飪的) 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 restaurants 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 (菜譜) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes.
Tamlyn is in the second camp. "We select our food very particularly. 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 (原產地). "Britain has started to become really proud of the food it's procing. 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 Britishness 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 dishes to the table and offer indivial plates for each diner. "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 (烤肉館), Tamlyn says. "Some tables will arrive on a 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 (神聖的) to mess with, however, Tomes says. "I'd never change a full English breakfast."
注意：此部分試題請在答題卡1上作答。
1. What is British food generally known for?
A) Its unique flavour. C) Its special cooking methods.
B) Its bad taste. D) Its organic ingredients.
2. The Second World War led to________ in Britain.
A) an inadequate supply of food C) an increase in food import
B) a decrease of grain proction D) a change in people's eating habits
3. Why couldn't Britain compete with some of its neighbouring countries in terms of food in the post-war decades?
A) Its food lacked variety. C) It was short of well-trained chefs.
B) Its people cared more for quantity. D) It didn't have flavourful 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 C) all kinds of overseas visitors
B) elderly British diners D) upper-class customers
5. What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn?
A) Authentic classic cuisine. C) New ideas and presentations.
B) Locally proced ingredients. D) The return of home-style dishes.
6. While using quality ingredients, David Tamlyn insists that the dishes should________ .
A) benefit people's health C) be offered at reasonable prices
B) look beautiful and inviting 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 proced on excellent organic farms.
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 _______.
② 大學英語四級考試書籍推薦
有些學校是大二才讓考CET的。。。
如果你是湖北的孩紙，那麼區別不大。分為聽力、閱讀、寫作、綜合四大板塊。。。單詞薄弱的話買本新東方四級單詞背背，基本功扎實的話直接做真題集就可以了
③ 英語四級考試推薦書目
詞彙上可以選擇新東方四級詞彙，真題就選王長喜的歷年真題。
④ 考英語四級推薦什麼復習書籍
您好
這個答案別人給不了，只能你自己給出！
我給你分析一下：
你能通過四級考試的方法：專
1.詞彙
可以說屬你現在的英語很差，詞彙量太少了！
你可以制定一個計劃，大學英語四級詞彙總計多少個，你除以現在距離考試的天數，然後得出你每天要記住的單詞量，當然每天要多記，因為你總會有那一天有別的事情沒有背單詞。
2.語法
每天抽出一定的時間學語法。
3.模擬題
每周做一套模擬題，看看你能得多少分，錯題馬上檢查。
4.聽力
聽力佔得比重也很大，每天聯系聽力很重要。
5.最重要的一點，毅力，你必須能堅持住。
如果以上這些你能通過，那麼你可以通過四級考試。
⑤ 英語四級考試買什麼書好
考英語四級買什麼書好_
買四級詞彙
四級真題
四級精品解析
反復做三遍
然後把不會和易錯的
抄寫下來
找出易錯點
⑥ 英語四級書籍推薦
我是英語專業學生，其實你要是准備12月份的考試現在開始有空就看看詞彙，星火的詞彙就行的，上面也有一些語法，至於真題你可以做星火的，也可以做王長喜的，不過我建議你在考試前三周左右開始做真題，留下一兩套最新的，然後做王長喜的預測題，他的這套難度和真題相當，也要背一下最後的完成句子那題，在考前一兩天把留得真題做完，當然這期間你要把做過的真題反復的研究。做題時千萬不要斷，要一鼓作氣按時間做，作文也要寫。你買真題或是預測題一般都會有作文的贈品，要有空晨讀背一下開頭結尾，一些固定的用法。就這些，我也是根據自己的經驗給你說了這些。
你們學校附近應該有賣《星火》和《王長喜》或者封面那是大青蛙的那個這幾個系列的四六級的輔導書吧~~
這三個是目前大學四六級輔導里最權威的~
首先，你要買本四級英語單詞，不是一味的要你背，放在床頭就好，不必每天使勁背，每天晚上睡覺之前，剛躺到床上一定睡不著，看幾個單詞正好睏了~~
推薦，你買新東方的詞根記憶那本，很容易記
其次，培養聽力和語感，買本星火的四級晨讀英語美文，存到MP3里，每天從寢室到教室這段路程應該可以聽2篇美文，開始可能你大部分會聽不懂，沒關系堅持聽下去，等聽4-5編後對照書看，然後在聽，你會發現85%都聽懂了~~
預感聽力OK 了
還有必須做題，開始的時候研究真題，星火 王長喜的都可以，十年的真題，都要研究透，樓上的同學說的很對，不認識的單詞，挑出來，記在本子上~~背下來~真題看過後，買本模擬題，按照正規考試時間做，看看正確率，通常王長喜的比真題略難，星火的比真題略簡單，你自己選擇，買模擬題，一般都贈送高頻詞彙 （這個必須要看，因為這都是精華單詞呀，不背你就傻了）押題的作文，這個也得看，不是要背，而是明白給你一個話題，你該怎麼去寫，開頭結尾，一定要注意~應試錦囊，這個是告訴你答題的方法，簡單看看既可
語法，看看高中的重要語法，足夠了~語法題相對教少的~
改錯 完形 翻譯沒有時間不必專項練習，做好真題及模擬題，應該夠用了~其實都有規律的，做完10套題你自己就能總結規律了 ~
作文要被一些好的開頭結尾，和連詞部分，一般都沒有問題的~~
⑦ 英語四級考試要看什麼書啊
英語四級可以考CFA，cfa考試報考對考生的英語水平無特別要求，不過cfa考試為全專英文考試，cfa考生的屬英語水平最好能夠正確理解試題及正確表達考生觀點的基礎之上。
CFA報考條件：
根據CFA特許金融分析師協會的要求，報考不限定專業，如果你對資產管理、投資研究、咨詢服務或投行感興趣，只要符合下列條件就能報名參加CFA考試：
1. 擁有學士學位或相當的專業水準以上，對專業沒有任何限制；大學學習年限與全職工作經驗合計滿四年；如果申請人不具備學士學位，而是具備相當的專業水準，也可被接受為候選人。 4年制本科學歷（大四在校生） 3年制大專學歷加上1年全職工作經驗 2年制大專學歷加上2年全職工作經驗
2.遵守職業道德規范；
3.完成注冊和報名以及支付費用；
4.能夠用英語參加考試。
⑧ 英語四級考試書籍推薦一下，謝謝
1、四級詞彙寶典類的書籍，可以選擇一本。
2、近五年或十年的四級考試真題，內選一本。把真容題做幾遍，真正弄清楚每個題目的問題所在，特別是做錯了的題目，一定要清楚。把不認識的詞彙全部查清楚，基本上就能學的差不多得了。
3、每天堅持學習至少3個小時的英語，加大閱讀量，培養語感。
祝你學習進步！
⑨ 英語四級考試書籍推薦
新東方的書，非常有用，我已經實踐過了。
至於新概念，你可以把它當做一個很好的閱讀材料；如果是充電的話，它就是不二人選，當然可以提高作文水平。但作文速成的方法最快的就是背模板了，作文參考書上都有。
⑩ 請推薦幾本大學英語四級輔導書，謝謝。
認為王長喜系列比較好可以先用《王長喜聽力90分突破》專項練習聽力，《標准版閱讀100篇》，權《巔峰訓練》
《作文模板》做完四本後，一定要做真題，建議使用「交通大學出版」的。解釋要詳細。之後就應該能過了，記得我用這幾本書只用了三個月就搞定四級，我小弟也用此方法四級也過了，關鍵是時間的分配和能否堅持住。
四級主要是單詞量但建議不要專門背單詞而是從閱讀中總結生單詞進行背誦，且不要在做閱讀時直接查詞義，要先猜，做完之後在查，總結在小本上進行背誦，每天背40左右個即可，背到考試前一周。能背什麼程度到什麼程度。
注意：王長喜系列比真題要簡單，但是其方法特別好，只要掌握之後，真題依其方法便可迎刃而解。如繼續咨詢請發我郵箱[email protected]