四級英語閱讀理解冰箱

㈠ 求近年的英語四級閱讀理解題的中文翻譯

看那翻譯沒什麼用的 ..
我在考四級之前就只練了一套四級題.
真的不是說平時做題多就好。要找對考試方法.
首先說做題的先後。當然聽力跟快閱沒有辦法,它是在之前的幾十分鍾就要做完交的.
後面的話就要先做分值大的,即閱讀跟作文;像選詞填空,完型和翻譯句子分值小,就後做,如果底子不好的話,這些能有時間做最好,沒時間就放棄.

做題:
聽力的話,首先在聽之前把每個題包括題目和選項裡面重要的單詞劃出來,然後一聽那道題的時候你就有側重了.
你聽到什麼很肯定的回答,就偏選跟它相反的。那些出題的人都喜歡麻痹人,太簡單的了不會放到四級裡面來考你. 有時候一整段實在點都沒聽懂,就根據幾道題的選項來選,因為幾個小題之間都是有連貫性的.
因為聽力都是只念一遍。所以在發了卷子後馬上就要看題。把那些劃出來. 人家讀題乾的時候看一下那些單詞馬上就一目瞭然了。大概就知道它要說什麼..
我舉個例子:
how is teacher Li's class?
A) Extremely tedious.
B) Hard to understand.
C) Lacking a good plot.
D) Not worth seeing twice.
這句就把 class , tedious , understand,good ,not worth劃上。聽的時候就有針對性了. 等等之類..
還有就前8道一定要聽好。首先它在聽力中的分值最高。其次它是四級的開頭,做不好會影響後面做題的質量.
快速閱讀.快閱整篇文章長的要死,而且生詞量很好大。幾乎看不懂。等慢慢看懂了都交卷子了,所以就要反著做.. 根據題目再從文章中找答案,看一道做一道.
還有就是快閱的題一定是嚴格根據先後次序的,比如,第一題一定在開頭那一二段,你找到了這道題的答案,後面那道題就在它後面,決不要往前找.
最後那幾個填空一般在最後那段,而且找得到原句,即使不是原句,要填的也是原句裡面的.
注意:快速閱讀根本就不需要懂得文章的意思,直接從題入手找答案.
還有快閱和閱讀都是。像那些復雜的名詞,比如地點,名字都直接pass,沒見過的單詞也是,根據上下文和生活常識理解全文意思的大概就行了.

閱讀我也不知道怎麼說。有一點很重要,四個選項中有意思相近的選項,就堅決不選..
還有就是養成一種習慣。讀文章的時候把重要的句,尤其是概括和有作者主觀感情的句子化橫線.. 這樣在做題的時候返回去找句子也方便多了.

作文它一般給你一個寫作范圍,或者是話題。只要你是圍繞它寫,隨便寫就對了.
不一定要有好豐富的片語,很重要的是:
書寫工整。錯了的就劃個斜線;
盡量保證單詞的正確性。不會的單詞用其它的幾個單詞代替;
中間內容真的不重要。把開頭和結尾寫好. 用那麼2-3個很有技巧性的短語就顯得你的作文有檔次了. 這是得分點也是亮點.
我又舉個例子:
1.長假給大學生帶來的好處；
2.長假可能給大學生帶來的問題；
3.我應當怎樣利用好長假
這篇作文它已經提示你該寫些什麼了.. 對於1點,就先表述長假給學生帶來了好處。總括.然後分寫有哪些好處..這里就穿插一個短語。on the one hand .好處1.for the second 好處2. 一般閱卷老師會找on the other hand .但是你用其他的代替了,這就是一種技巧...對於2 也是.重起一段。前面不是說好處嗎,現在來個急轉彎..But every coin has two sides. 然後繼續說它產生的問題了.. 記住是在段首用華美的句子,也就是不常見的...一般都是說到三,那現在再換成 at last ,finally .in the end .就更好了,又出乎閱卷老師的意外.
有一點很值得一說的是:因為一般英語作文都是流水式的文章,千篇一律,你還沒有寫,人家老師就知道你要咋個寫了。背都背的出來.如果你跟其他人表達不一樣,老師自然會另眼相看了啊.
英語作文簡單的很,就把你心裏面想的最簡單的小學作文或者是口水話寫進去,在我跟你說的那些地方有亮點就很ok了.

記住要總結做題的方法. 考場就是應用了,而不是現場給你時間總結這道題該如何做,那一道又咋弄..
要有側重點.. 像完形填空耗時間又多分值又不高,實在做不完就眯著眼睛亂選...也許比你讀了再選對的還多些..
最後一個月著重：
練習聽力。注意方法;
閱讀。練習速度;
作文。寫作.

我四級成績505(其中聽力:168 閱讀189 翻譯和作文112,個人覺得綜合分運氣佔得比較大)

㈡ 英語四級考試閱讀題有幾篇

閱讀題總共有三抄篇，包括一篇比較長的快速閱讀和兩篇正常的閱讀理解題，也就是仔細閱讀.

㈢ 英語四級仔細閱讀理解部分

It all depends. And it varies from student to student.First of all, you have to get a clear knowledge of yourself. What kind of type are you fit into? That is to say that you are more customed to reading the whole passage to get the main idea or you can scan the passage to get what you want in a few seconds.Next, once you have an idea of your type, then work out the best strategy for yourself and you will surely benefit from it.After that, do a certain amount of exercises to enhance your comprehension skills and get used to the route of the CET band-4 test.Finally, wish you success.

㈣ 歷年來英語四級真題閱讀理解及翻譯

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㈤ 每年英語四級考試閱讀題有幾篇

閱讀題復總共有三篇，包括一篇制比較長的快速閱讀和兩篇正常的閱讀理解題，也就是仔細閱讀。

四級考試每年的時間都不同，總體來說六月份有一次，十二月份也有一次，英語四級總分為710分，各個題型所佔的百分比如下：聽力理解部分分值比例為35％；其中聽力對話15％，聽力短文20％。閱讀理解部分分值比例為35％。

從05年6月起，記分體制全面進行改變，不可能一部分記分體制變，一部分記分體制不變，記分體制是從05年6月完成，也就是從這一次考試開始，根據高教司的要求，發成績報考單。

(5)四級英語閱讀理解冰箱擴展閱讀：

閱讀理解（考試時間：40分鍾）248．5分

測試內容：詞彙理解；題型：選詞填空；題目數量：10；分值比例：5％；每小題3．55分

測試內容：長篇閱讀；題型：匹配；題目數量：10；分值比例：10％；每小題7．1分。

測試內容：仔細閱讀；題型：選擇題（單選題）；題目數量：10；分值比例：20％；每小題14．2分。

㈥ 有關於寫使用冰箱的英語閱讀理解嘛，大概內容是，沒有冰箱時怎麼怎麼的，有了冰箱後怎麼怎麼的。

The Impact of Refrigeration
IMAGINE LIFE WITHOUT ice cream, fresh fruit, ice cold beer or frozen entrees. Imagine having to go to the grocer every day to make sure your food was fresh. Imagine no flowers to send to that special someone or medicines or computers.
Over the last 150 years or so, refrigeration抯 great strides offered us ways to preserve and cool food, other substances and ourselves. Refrigeration brought distant proction centers and the North American population together. It tore down the barriers of climates and seasons. And while it helped to rev up instrial processes, it became an instry itself.

To look at refrigeration impact on consumers and instry, let us distinguish the refrigeration process from the refrigerator appliance.

Refrigeration is the process of cooling a space or substance below environmental temperature. To accomplish this, the process at first removed heat through evaporation and then later in the 1850s with vapor compression that used air and subsequently ammonia as a coolant. Refrigeration has been around since antiquity. Though its inventor, Maryland farmer Thomas Moore, first introced the term of refrigerator in 1803, the appliance we know today first appeared in the 20th century.

Early Refrigeration
Ice was harvested and stored in China before the first millennium. Hebrews, Greeks, and Romans placed large amounts of snow into storage pits and covered this cooling agent with insulating material. Need a cool drink? Just mix in melting snow or its resulting water. Or bury your container right into the snow. No snow? Do like the ancient Egyptians: fill your earthen jar with boiled water and stick it on your roof, exposing it to the night抯 cool air.

Cooling drinks was popular particularly in Europe抯 southern climates, especially Italy and Spain. It became en vogue by 1600 in France. By this time, instead of cooling water at night, people rotated long-necked bottles in water in which saltpeter was dissolved. This solution, it was discovered, could be used to proce very low temperatures and to make ice. By the end of the 17th century, iced liquors and frozen juices were popular in French society.

For centuries, people preserved and stored their food， especially milk and butter in cellars, outdoor window boxes or even underwater in nearby lakes, streams or wells. Or perhaps they stored food in a springhouse, where cool running water from a stream trickled under or between shelved pans and crocks. But even these methods could not prevent rapid spoilage, since pasteurization was not yet known and bacterial infestation was rampant. It was not unusual in colonial days to die of ummer complaint， e to spoiled food ring warm weather.

Before 1830, food preservation used time-tested methods: salting, spicing, smoking, pickling and drying. There was little use for refrigeration since the foods it primarily preserved � fresh meat, fish, milk, fruits, and vegetables � did not play as important a role in the North American diet as they do today. In fact, the diet consisted mainly of bread and salted meats.

Consumer demand for fresh food, especially proce, led to diet reform between 1830 and the Civil War, fueled by the dramatic growth of cities and the improvement in economic status of the general populace. And as cities grew, so did the distance between the consumer and the source of the food.

The Ice Revolution
Ice was first shipped commercially out ofCanal Street in New York City, where it was cut, to Charleston, South Carolinain 1799. Unfortunately, there wasn抰 much ice left when the shipment arrived. New Englanders FrederickTudor and Nathaniel Wyeth saw the potential for the ice business andrevolutionized the instry through their efforts in the first half of the1800s. Tudor, who became known as the 揑ce King,� focused on shipping ice to tropicalclimates. He experimented with insulating materials and built ice houses thatdecreased melting losses from 66 percent to less than 8 percent. Wyeth deviseda method of quickly and cheaply cutting uniform blocks of ice that transformedthe ice instry, making it possible to speed handling techniques in storage,transportation and distribution with less waste.

Natural ice supply became an instry untoitself �and a large one at that. More companies entered the business, prices decreased,and refrigeration using ice became more accessible. By 1879 there were 35commercial ice plants in America, more than 200 a decade later, and 2,000 by1909. In 1907, 14-15 million tons of ice were consumed, nearly triple theamount in 1880. No pond was safe from scraping for ice proction, not even Thoreau抯 Walden Pond, where 1,000 tons of ice wereextracted each day in 1847.

But as time went on, ice as a refrigerationagent became a health problem. Says Bern Nagengast, co-author of Heat and Cold:Mastering the Great Indoors (published by the American Society of Heating,Refrigeration and Air-conditioning Engineers), 揋ood sources were harder and harder to find. By the 1890s, naturalice became a problem because of pollution and sewage mping.�Signs of a problem were first evident in the brewing instry. Soon themeat-packing and dairy instries followed with their complaints. Refrigerationtechnology provided the solution: ice mechanically manufactured, giving birthto mechanical refrigeration.

Refrigeration Redefines Brewing AndMeat-Packing
There抯 no question that the brewing instry was one of the first torealize the significant benefits that refrigeration offered. German lager beercame to America with the German immigrants in the 1840s, tasting a lot betterthan American ale. Refrigeration enabled the breweries to make a uniformproct all year round. Brewing was the first activity in the northern statesto use mechanical refrigeration extensively, beginning with an absorptionmachine used by S. Liebmann抯 SonsBrewing Company in Brooklyn, New York in 1870. Commercial refrigeration wasprimarily directed at breweries in the 1870s and by 1891, nearly every brewerywas equipped with refrigerating machines.

A decade later, refrigeration was introcedin Chicago to the meat-packing instry. Though meat-packers were slower toadopt refrigeration than the breweries, they ultimately used refrigerationpervasively. By 1914 the machinery installed in almost all American packingplants was the ammonia compression system, which had a refrigeration capacityof well over 90,000 tons/day.

The five big packers �Armour, Swift, Morris, Wilson, and Cudahy � owned the expensive equipment extensively,using it in refrigeration cars, branch houses, and other cold storagefacilities. This was essential for the distribution of perishable foods on alarge scale.

Within the packing plant itself, space formeat chilling and storage was usually cooled by ice in overhead lofts,connected to the area by flues that helped the natural circulation of cold air.With refrigeration, curing became a year-round activity and because animalscould be brought to market at any time, not just in winter, meat qualityimproved.

未完。

㈦ 英語四級閱讀理解分值佔多少

英語四級閱讀理解分值是262.5。閱讀理解部分分值比例為35%；其中仔細閱讀部分（Reading in Depth）25%，快速閱讀部分（Skimming and Scanning）10%。

仔細閱讀部分分為：a）選擇題型的篇章閱讀理解；b）篇章層次的詞彙理解（Banked Cloze）或短句問答（Short Answer Questions）。快速閱讀理解部分測試的是瀏覽閱讀和查讀能力。

(7)四級英語閱讀理解冰箱擴展閱讀

報名條件

1、考試對象限制在普通高校內部四年制或以上根據教育大綱修完大學英語四級的在校大學本科生或研究生；

2、同等程度的大專生或碩士研究生經所在學校同意，可在本校報名參加考試；

3、同等程度的夜大或函授大學學生經所在學校同意，可在本校報名參加考試；

從2007年1月的考試開始，大學英語四六級考試將不再對社會考生開放，只對在校大學生開放。

㈧ 一道 大學英語四級 的 閱讀理解題

Companies in such instries as forestry and fisheries depend heavily on guest workers這一抄句只是說林業和漁業非常的依賴於外來的勞動力，但是這並不能說明能夠帶動這兩個行業

㈨ 英語閱讀理解4

一般來說，英語四級閱讀理解分值是四級各題型中相對較高的，可大多數同學對四級各題型分值分配並不清楚，今天北外網課就給大家科普一下。
四六級考試改革後，四級試卷由寫作、聽力理解、閱讀理解和翻譯四個部分組成，分值比例為：寫作15%，聽力35%，閱讀35%，翻譯15%。考試時間為130分鍾。四級試卷結構、測試內容、測試題型、分值比例和考試時間如下所示：
聽力部分：總分248.5。
短對話：1~8（8x7.1）滿分56.8；
長對話：9~15（7x7.1）滿分49.7；
短文理解：16~25（10x7.1）滿分71；
聽寫片語：26~35（10x7.1）滿分71。
閱讀讀解部分：總分248.5。
詞彙填寫：36~45（10x3.55）滿分35.5（最低分，可有選擇舍棄……）
匹配題：46~55（10x7.1）滿分71（最易得分，但做題時間不可超過15分鍾）
仔細閱讀：56~65（10x14.2）滿分142（最高分值，每題可佔14.2分，大部分是細節題，應仔細審題！）
其餘就是寫作和翻譯分值都是各佔15%，滿分106.5。
一般只要聽力與閱讀能各佔149分都能考過，大家可以做試題的時候參照每題分值給自己打打分，根據重點進行復習！