《2023年6月四级真题及其答案(详细版)word版.docx》由会员分享，可在线阅读，更多相关《2023年6月四级真题及其答案(详细版)word版.docx（23页珍藏版）》请在第壹文秘上搜索。
1、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(SkimmingandSca
2、nning)(15minutes)Directions:Inthispart,youwillhave15minutestogooverthepassagequicklyandanswerthequestionsonAnswerSheet1.Forquestions1-7,choosethebestanswerfromthefourchoicesmarkedA),B),C)andD).Forquestions8-10,completethesentenceswiththeinformationgiveninthepassage.BritishCuisine:theBestofOldandNewB
3、ritishcuisine(烹饪)hascomeofageinrecentyearsaschefs(厨师)combinethebestofoldandnew.WhydoesBritishfoodhaveareputationforbeingsobad?Becauseitisbad!ThosearenotthemostencouragingwordstohearjustbeforeeatinglunchatoneofHongKongssmartestBritishrestaurants,AlfiesbyKEE,butheadchefNeilTomeshasmoretosay.Thepast15y
4、earsorsohavebeenanoticeableperiodofimprovementforfoodinEngland,theEnglishchefsays,citingthetrendinBritishcuisineforbetteringredients,preparationandcookingmethods,andmoreappealingpresentation.ChefssuchasDeliaSmith,NigelSlater;JamieOliverandGordonRamsaymadethepublicrealisethatcooking-andeating-didntha
5、vetobeaboringthing.AndnowzmostoftheBritishpublicisfamiliarevenwiththeextremesofHestonBIumenthaPsmoleculargastronomy,aformofcookingthatemploysscientificmethodstocreatetheperfectdish.ItsnolongerthecasethatthecommonmaninEnglandisembarrassedtoshowheknowsaboutfood/Tomessays.Therewasplentyofroomforimprove
6、ment.TheproblemswiththenationscuisinecanbetracedbacktotheSecondWorldWanBeforetheWar;muchofBritainsfoodwasimportedandwhenGermanU-boatsbeganattackingshipsbringingfoodtothecountry,Britainwentonrations（配给）Asrationingcametoanendinthe1950s,technologypickedupandwasusedtomass-producefood,Tomessays.Andbythen
7、peoplewerejusthappytohaveadecentquantityoffoodintheirkitchens.Theywerentlookingforcuredmeats,organicproduceorbeautifulpresentation;theywerelookingforwhatevertheycouldgettheirhandson,andthisprioritisationofquantityoverqualityprevailedfordecadeszmeaningagenerationwasbroughtupwithfoodthatcouldntcompete
8、withneighbouringFrance,Italy,BelgiumorSpain.BeforestarchefssuchasOliverbeganmakingcookingfashionable,itwashardtofindarestaurantinLondonthatwasopenafter9pm.Butinrecentyearsthecapitalsculinary（烹饪的）scenehasdevelopedtothepointthatitisnowconfidentofitsabilitytopleasethetastesofanyinternationalvisitor.Wit
9、htheopeningofAlfiesinApril,andotherssuchasThePawn,twoyearsago,modernBritishfoodhasmadeitswaytoHongKong.WithBritishfood,IthinkthatHongKongrestaurantsarekeepingup,saysDavidTamlynztheWelshexecutivechefatThePawninWanChai.HongKongdinersareextremelyresponsivetonewideasorpresentations,whichisgoodnewsfornew
10、dishes.ChefsagreethatdinersinHongKongareembracingthemodernBritishtrend.Somerestaurantsaremodifyingtherecipes（菜谱）OfBritishdishestobreathenewlifeintotheclassics,whileothersareusingbetterqualityingredientsbutremainingtruetoBritishtraditionsandtastes.Tamlynisinthesecondcamp.Weselectourfoodveryparticular
11、ly.WeuseUSbeef,NewZealandlambandforourcustards（牛奶蛋糊）weuseBirdsCustardPowder;Tamlynsays.Somerestaurantsgoforcustardmadefreshwitheggs,sugarandcream,butBritishcustardisdifferent,andwestaytruetothat.MatthewHill,seniormanageratthetwo-year-oldSoHorestaurantYorkshirePudding,alsousesbetteringredientsasamean
12、sOfimprovingdishes.TherearealotofexistingperceptionsaboutBritishfoodandsowecantalterthesetoomuch.WereatraditionalBritishrestaurantsotherearesomestaples（主菜）thatwillremainessentiallyunchanged.Thesetraditionaldishesincludefishandchips,steakandkidneypieandlargepiecesofroastedmeats.AtAlfie,szthenewestoft
13、heBritishrestaurantsintownandperhapsthemostgentlemensclub-likeindesign,NeilTomesexplainshispassionforprovenance（原产地）.Britainhasstartedtobecomereallyproudofthefooditsproducing.Ithasexcellentorganicfarmszbeautifullycraftedcheeses,high-qualitymeats.However;theBritishdonthaveahistoryofexportingtheirfood
14、stuffs,whichmakesitdifficultforrestaurantsinHongKongtosourceauthenticingredients.WecangetalotofouringredientsonceaweekfromtheUKzTarnlynexplains.Butthereisalsopressuretobuylocalandsaveonfoodmiles,whichmeanswetakeourvegetablesfromthelocalmarkets,andtherearealotthatworkwellwithBritishstaples.ThePhoenix
15、zinMid-LevelszoffersthewidestinterpretationofBritishcuisine,whilestilltryingtomaintainitssoul.Thegastro-pubhasexistedinvariouslocationsinHongKongsince2023.SingaporeanheadCheflbmmyTehKumChaioffersdailyspecialsonablackboard,ratherthanstickingtoamenu.ThisenableshimtoreinterpretBritishcuisinedependingon
16、whatisavailableinthelocalmarkets.WeusealotofingredientsthatpeoplewouldntperhapsassociateasBritish,butarepresentedinaBritishway.Bellpeppersstuffedwithcouscous,alongsideratatouille,isaverypopulardish.Althoughtheingredientsmaynotstrikedinersasbeingtraditional,theycanbefoundindishesacrossBritain.Eventhetraditionalchefsareawareoftheneedtoadapttolocaltastesandcustoms,whilemaintainingtheBriti
