① 大学英语四级考试书籍推荐
给你推荐一套题吧
2011年6月大学英语四级真题
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．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
Online Shopping
注意：此部分试题在答题卡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. 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 (配给).
"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 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 (菜谱) 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 (原产地). "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 (烤肉馆), 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 (神圣的) to mess with, however, Tomes says. "I'd never change a full English breakfast."
注意：此部分试题请在答题卡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 大学英语四级考试书籍推荐
有些学校是大二才让考CET的。。。
如果你是湖北的孩纸，那么区别不大。分为听力、阅读、写作、综合四大板块。。。单词薄弱的话买本新东方四级单词背背，基本功扎实的话直接做真题集就可以了
③ 英语四级考试推荐书目
词汇上可以选择新东方四级词汇，真题就选王长喜的历年真题。
④ 考英语四级推荐什么复习书籍
您好
这个答案别人给不了，只能你自己给出！
我给你分析一下：
你能通过四级考试的方法：专
1.词汇
可以说属你现在的英语很差，词汇量太少了！
你可以制定一个计划，大学英语四级词汇总计多少个，你除以现在距离考试的天数，然后得出你每天要记住的单词量，当然每天要多记，因为你总会有那一天有别的事情没有背单词。
2.语法
每天抽出一定的时间学语法。
3.模拟题
每周做一套模拟题，看看你能得多少分，错题马上检查。
4.听力
听力占得比重也很大，每天联系听力很重要。
5.最重要的一点，毅力，你必须能坚持住。
如果以上这些你能通过，那么你可以通过四级考试。
⑤ 英语四级考试买什么书好
考英语四级买什么书好_
买四级词汇
四级真题
四级精品解析
反复做三遍
然后把不会和易错的
抄写下来
找出易错点
⑥ 英语四级书籍推荐
我是英语专业学生，其实你要是准备12月份的考试现在开始有空就看看词汇，星火的词汇就行的，上面也有一些语法，至于真题你可以做星火的，也可以做王长喜的，不过我建议你在考试前三周左右开始做真题，留下一两套最新的，然后做王长喜的预测题，他的这套难度和真题相当，也要背一下最后的完成句子那题，在考前一两天把留得真题做完，当然这期间你要把做过的真题反复的研究。做题时千万不要断，要一鼓作气按时间做，作文也要写。你买真题或是预测题一般都会有作文的赠品，要有空晨读背一下开头结尾，一些固定的用法。就这些，我也是根据自己的经验给你说了这些。
你们学校附近应该有卖《星火》和《王长喜》或者封面那是大青蛙的那个这几个系列的四六级的辅导书吧~~
这三个是目前大学四六级辅导里最权威的~
首先，你要买本四级英语单词，不是一味的要你背，放在床头就好，不必每天使劲背，每天晚上睡觉之前，刚躺到床上一定睡不着，看几个单词正好困了~~
推荐，你买新东方的词根记忆那本，很容易记
其次，培养听力和语感，买本星火的四级晨读英语美文，存到MP3里，每天从寝室到教室这段路程应该可以听2篇美文，开始可能你大部分会听不懂，没关系坚持听下去，等听4-5编后对照书看，然后在听，你会发现85%都听懂了~~
预感听力OK 了
还有必须做题，开始的时候研究真题，星火 王长喜的都可以，十年的真题，都要研究透，楼上的同学说的很对，不认识的单词，挑出来，记在本子上~~背下来~真题看过后，买本模拟题，按照正规考试时间做，看看正确率，通常王长喜的比真题略难，星火的比真题略简单，你自己选择，买模拟题，一般都赠送高频词汇 （这个必须要看，因为这都是精华单词呀，不背你就傻了）押题的作文，这个也得看，不是要背，而是明白给你一个话题，你该怎么去写，开头结尾，一定要注意~应试锦囊，这个是告诉你答题的方法，简单看看既可
语法，看看高中的重要语法，足够了~语法题相对教少的~
改错 完形 翻译没有时间不必专项练习，做好真题及模拟题，应该够用了~其实都有规律的，做完10套题你自己就能总结规律了 ~
作文要被一些好的开头结尾，和连词部分，一般都没有问题的~~
⑦ 英语四级考试要看什么书啊
英语四级可以考CFA，cfa考试报考对考生的英语水平无特别要求，不过cfa考试为全专英文考试，cfa考生的属英语水平最好能够正确理解试题及正确表达考生观点的基础之上。
CFA报考条件：
根据CFA特许金融分析师协会的要求，报考不限定专业，如果你对资产管理、投资研究、咨询服务或投行感兴趣，只要符合下列条件就能报名参加CFA考试：
1. 拥有学士学位或相当的专业水准以上，对专业没有任何限制；大学学习年限与全职工作经验合计满四年；如果申请人不具备学士学位，而是具备相当的专业水准，也可被接受为候选人。 4年制本科学历（大四在校生） 3年制大专学历加上1年全职工作经验 2年制大专学历加上2年全职工作经验
2.遵守职业道德规范；
3.完成注册和报名以及支付费用；
4.能够用英语参加考试。
⑧ 英语四级考试书籍推荐一下，谢谢
1、四级词汇宝典类的书籍，可以选择一本。
2、近五年或十年的四级考试真题，内选一本。把真容题做几遍，真正弄清楚每个题目的问题所在，特别是做错了的题目，一定要清楚。把不认识的词汇全部查清楚，基本上就能学的差不多得了。
3、每天坚持学习至少3个小时的英语，加大阅读量，培养语感。
祝你学习进步！
⑨ 英语四级考试书籍推荐
新东方的书，非常有用，我已经实践过了。
至于新概念，你可以把它当做一个很好的阅读材料；如果是充电的话，它就是不二人选，当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，作文参考书上都有。
⑩ 请推荐几本大学英语四级辅导书，谢谢。
认为王长喜系列比较好可以先用《王长喜听力90分突破》专项练习听力，《标准版阅读100篇》，权《巅峰训练》
《作文模板》做完四本后，一定要做真题，建议使用“交通大学出版”的。解释要详细。之后就应该能过了，记得我用这几本书只用了三个月就搞定四级，我小弟也用此方法四级也过了，关键是时间的分配和能否坚持住。
四级主要是单词量但建议不要专门背单词而是从阅读中总结生单词进行背诵，且不要在做阅读时直接查词义，要先猜，做完之后在查，总结在小本上进行背诵，每天背40左右个即可，背到考试前一周。能背什么程度到什么程度。
注意：王长喜系列比真题要简单，但是其方法特别好，只要掌握之后，真题依其方法便可迎刃而解。如继续咨询请发我邮箱[email protected]