2011年6月大学英语四级真题
PartI Writing (30 minutes)
Directions: For this part, you areallowed 30 minutes to write a short essay on the topic of Online Shopping. You should write at least 120 words following theoutline 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 ReadingComprehension (Skimming and Scanning) (15 minutes)
Directions: In this part, you will have 15 minutes to go over the passagequickly and answer the questions on Answer Sheet 1. For questions1-7, choose the best answer from the fourchoices marked A), B), C) and D). For questions 8-10, complete the sentenceswith 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 reputationfor being so bad? Because it is bad! Those are not the most encouraging words to hear just before eating lunch at one of HongKong s smartest British restaurants, Alfie s by KEE, but head chef NeilTomes has more to say.
The past 15 years or so havebeen a noticeable period of improvement for food in England, the English chef says, citing the trend in British cuisine for betteringredients, preparation and cooking methods, and moreappealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking - andeating - didn t have to be a boring thing. And now, mostof the British public is familiar even with the extremes of Heston BlumenthaPs molecular gastronomy, a form of cooking that employsscientific methods to create the perfect dish.
It s no longer the case that thecommon man in England is embarrassed to show he knows about food, Tomessays.
There wasplenty of room for improvement. The problems with the nation s cuisine can be traced back to the Second World War. Before the War, much ofBritain s food was imported and when GermanU-boats began attacking ships bringing food to the country, Britain went on rations(配给).
As rationing came to an end inthe 1950s, technology picked up and was used to mass-produce food, Tomes says. And by then people were just happy to havea decent quantity of food in their kitchens.
They weren t looking for cured meats,organic produce or beautiful presentation; they were lookingfor whatever they could get their hands on, and this prioritisation of quantityover quality prevailed for decades, meaning a generation was brought up withfood that couldn t compete with neighbouring France, Italy, Belgium or Spain.
Before star chefs such as Oliver beganmaking cooking fashionable, it was hard to find a restaurant in London that wasopen after 9pm. But in recent years the capital s culinary (烹饪的)scene has developed to the point that it is nowconfident 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 Britishfood has made its way to Hong Kong. With British food, I think that HongKong restaurants are keeping up, says David Tamlyn, the Welsh executivechef at The Pawn in Wan Chai. Hong Kong diners areextremely responsive to new ideas or presentations, which is good news for newdishes.
Chefs agree that diners in Hong Kongare embracing the modern British trend. Some restaurantsare 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 toBritish traditions and tastes.
Tamlyn is in the second camp. Weselect our food very particularly. We use US beef, New Zealand lamb and for ourcustards (牛奶蛋糊)we use Bird sCustard Powder, Tamlyn says. Somerestaurants go for custard made fresh with eggs, sugar and cream, but Britishcustard is different, and we stay true to that.
Matthew Hill, senior manager at thetwo-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients asa means of improving dishes. There are a lot of existing perceptionsabout British food and so we can t alter these too much. We re a traditionalBritish restaurant so there are some staples (主菜) that willremain essentially unchanged.
These traditional dishes include fishand chips, steak and kidney pie and large pieces of roasted meats. At Alfie s, the newest of the British restaurants in town andperhaps the most gentlemen s club-like in design, NeilTomes explains his passion for provenance (原产地). Britainhas started to become really proud of the food it s producing. It hasexcellent organic farms, beautifully crafted cheeses, high-qualitymeats.
However, the British don t have ahistory of exporting their foodstuffs, which makes it difficult forrestaurants in Hong Kong to source authentic ingredients.
We can get a lot of ouringredients once a week from the UK, Tamlyn explains. But there is also pressure to buy local and save on food miles, which means we takeour vegetables from the local markets, and there are a lot that workwell with British staples.
The Phoenix, in Mid-Levels, offers thewidest interpretation of British cuisine , while still trying to maintain its soul. The gastro-pub has existed in variouslocations in Hong Kong since 2002. Singaporean headchef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisinedepending on what is available in the local markets.
We use a lot of ingredients thatpeople wouldn t perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, alongsideratatouille, is a very popular dish.
Although the ingredients may not strikediners as being traditional, they can be found in dishes acrossBritain.
Even the traditional chefs are aware ofthe need to adapt to local tastes and customs, while maintaining theBritishness of their cuisine.
At Yorkshire Pudding, Hill says thathis staff asks diners whether they would like to share their meals. Small dishes, shared meals and mixing it up is notsomething commonly done in Britain, but Yorkshire Pudding will bring fulldishes to the table and offer individual plates for each diner. That way, people still get the presentation of the dishes as theywere designed, but can carve them up however they like, Hill says.
This practice is also popular at ThePawn, although largely for rotisseries (烤肉馆),Tamlynsays. Some tables will arrive on a Sunday, order awhole chicken and a shoulder of lamb or a baby pig,and just stay for hours enjoying everything we bring out for them.
Some British traditionsare too sacred (神圣的)tomess with, however, Tomes says. I d never change a full Englishbreakfast.
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 production D)a change in people s eating habits
3. Whycouldn t Britain compete with some of its neighbouring countries in terms offood 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 foodingredients.
4. Withculinary improvement in recent years, London s restaurants are now able toappeal to the tastes of .
A) most young people C) all kinds of overseasvisitors
B) elderly British diners D) upper-class customers
5. What do Hong Kong diners welcome, accordingto Welsh executive chef David Tamlyn?
A)Authentic classic cuisine. C) New ideas andpresentations.
B) Locally produced ingredients. D) The return ofhome-style dishes.
6. While using quality ingredients, David Tamlyninsists that the dishes should________ .
A) benefitpeople s health C)be offered at reasonable prices
B) look beautiful and inviting D) maintain Britishtraditional tastes
7. Why does Neil Tomes say he loves food ingredientsfrom Britain?
A) They appeal to people from all over the world.
B) They are produced on excellent organic farms.
C) They areprocessed in a scientific way.
D) They come in a great variety.
8. Tamlyn says that besides importing ingredientsfrom Britain once a week, his restaurant also buys vegetables from _local makets______.
9. The Phoenix in Mid-Levels may not use Britishingredients, but presents its dishes __in a British way____.
10. YorkshirePudding is a restaurant which will bring full dishes to the table but offerplates to those diners who would like to ___share their meals____.
PartIII ListeningComprehension (35minutes)
Section A
Directions: In this section, youwill hear 8 short conversations and2 long conversations. At the end of eachconversation, one or more questions will be asked about what was said. Both theconversation and the questions will be spoken only once. After each questionthere will be a pause. During the pause, you must read the four choices markedA), B), C) and D), and decide which is the best answer. Then mark thecorresponding letter on Answer Sheet 2 with a single line through thecentre.
注意 此部分试题请在答题卡2上作答。
11. A) He is careless about his appearance.
B) He is ashamed of his present condition.
C) He changes jobs frequently.
D) He shaves every other day.
12. A) Jane may be caught in a traffic jam.
B) Jane should have started a little earlier.
C) He knows what sort of person Jane is.
D)He is irritated at having to wait for Jane.
13. A) Training for the Mid-AtlanticChampionships.
B) Making preparations for a trans-Atlantic trip.
C) Collecting information about baseball games.
D)Analyzing their rivals on-field performance.
14. A) He had a narrow escape in a car accident.
B) He ishospitalized for a serious injury.
C) He lost his mother two weeks ago.
D) He has been having a hard time.
15. A) The woman has known the speaker for a longtime.
B) The man had difficulty understanding thelecture.
C) The man is making a fuss about nothing.
D) The woman thinks highly of the speaker.
16. A) He has difficulty making sense of logic.
B) Statistics and logic are both challengingsubjects.
C) The woman should seek help from the tutoringservice.
D) Tutoring services are very popular withstudents.
17. A) Her overcoat is as stylish as Jill s. C) Jill wore the overcoat lastweek.
B) Jill missed her classlast week. D) She is inthe same class as the man.
18. A) A computergame. C) An exciting experience.
B)An imaginary situation. D) A vacation by the sea.
Questions 19 to 21 are based onthe conversation you have justheard.
19. A) Beautiful scenery inthe countryside. C) Pain and pleasure in sports.
B) Dangers of cross-country skiing. D) A sport he participates in.
20. A) He can t find goodexamples to illustrate his point.
B) He can t find a peacefulplace to do the assignment.
C) He doesn t know how todescribe the beautiful country scenery.
D) He can t decide whether toinclude the effort part of skiing.
21. A) Newideas come up as you write.
B) Much time is spent oncollecting data.
C) A lot of effort is made invain.
D) The writer s point of viewoften changes.
Questions 22 to 25 arebased on the conversation you have just heard.
22. A)Journalist of a local newspaper.
B) Director of evening radioprograms.
C) Producer of televisioncommercials.
D) Hostess of the weekly Business World .
23. A) He ranthree restaurants with his wife s help.
B) He and his wife dideverything by themselves.
C) He worked both as a cookand a waiter.
D) He hired a cook and twolocal waitresses.
24. A) Hehardly needs to do any advertising nowadays.
B) He advertises a lot onradio and in newspapers.
C) He spends huge sums on TVcommercials every year.
D) He hires children todistribute ads in shopping centers.
25. A) The restaurant location. C) The food variety.
B) The restaurant atmosphere. D) The food price.
Section B
Directions: Inthis section, you will hear 3 short passages. At the end of each passage, youwill hear some questions. Both the passage and the questionswill be spoken only once. After you hear a question,you must choose the best answer from the four choices marked A), B), C) and D).Then mark the corresponding letter on Answer Sheet 2 with a single line through the centre.
注意 此部分试题请在答题卡2上作答。
Passage One
Questions 26to 28 are based on the passage you have just heard.
26. A) Its protection isoften neglected by children. B) It cannot be fully restored once damaged.
C) There are many false notions about it. D) There are variousways to protect it.
27.A) It may make the wearer feel tired.
B) It will graduallyweaken the eyes of adults.
C) It can lead to theloss of vision in children.
D) It canpermanently change the eye structure.
28.A) It can never be done even with high technology.
B) It is the bestway to restore damaged eyesight.
C)It is a major achievement in eyesurgery.
D) It can only bepartly accomplished now.
Passage Two
Questions 29to 31 are based on the passage you have just heard.
29.A) They think they should follow the current trend.
B) Nursing homesare well-equipped and convenient.
C) Adult day-care centers are easily accessible.
D) They have jobsand other commitments.
30.A) They don t want to use up all their life savings.
B) They fear theywill regret it afterwards.
C) They would liketo spend more time with them.
D) They don t want to see theirhusbands poorly treated.
31. A) Provideprofessional standard care. C) Be frank and seek help from others.
B)Be affectionate and cooperative. D) Make full use of community facilities.
Passage Three
Questions 32to 35 are based on the passage you have just heard.
32. A) Health and safetyconditions in the workplace.
B) Rights and responsibilities of company employees.
C) Commoncomplaints made by office workers.
D) Conflictsbetween labor and management.
33. A) Replaceits out-dated equipment.
B) Improve the welfare of affected workers.
C) Follow government regulations strictly.
D) Provide extrahealth compensation.
34. A) They requested to transfer to a safer department.
B) They quit work to protect their unborn babies.
C) They sought help from union representatives.
D) They wanted to work shorter hours.
35. A) To show how they love winter sports.
B) To attract the attention from the media.
C) To protest against the poor working conditions.
D) To protect themselves against the cold weather.
Section C
Directions: In this section, youwill hear a passage three times. When the passage is read for the first time,you should listen carefully for its general idea. When the passage is read forthe second time, you are required to fill in the blanks numbered from 36 to 43with the exact words you have just heard. For blanks numbered from 44 to 46 youare required to fill in the missing information. For these blanks, you caneither use the exact words you have just heard or write down the main points inyour own words. Finally, when the passage is read for the third time, youshould check what you have written.
注意 此部分试题请在答题卡2上作答。
Contrary to the old warning that time waits for no one, timeslows down when you are on the move. It also slows down more as you movefaster, which means astronauts (宇航员) someday may (36) _____ so long in space thatthey would return to an Earth of the (37) _____ future. If you could move atthe speed of light, your time would stand still. If you could move faster than light,your time would move (38) _____.
Although no form ofmatter yet (39) _____ moves as fast as or faster than light, (40) _____ experimentshave already confirmed that accelerated (41) _____ causes a traveler s time tobe stretched. Albert Einstein (42) _____ this in 1905, when he (43) _____ theconcept of relative time as part of his Special Theory of Relativity. A searchis now under way to confirm the suspectedexistence of particles of matter (44)____________________________________.
An obsession (沉迷) with time – saving, gaining, wasting, losing,and mastering it – (45)____________________________________. Humanity also has been obsessed with trying to capture the meaning of time.Einstein (46) ____________________________________. Thus, time andtime s relativity are measurable by any hourglass, alarm clock, or an atomicclock that can measure a billionth of a second.
Part IV Reading Comprehension (Reading inDepth) (25 minutes)
Section A
Directions: In this section, there is apassage with ten blanks. You are required to select one word for each blank from a list of choices given in a word bankfollowing the passage. Read the passage throughcarefully before making your choices. Each choice in the bank is identified by a letter. Please mark the corresponding letter foreach item on Answer Sheet 2 with a singleline through the centre. You may not use any of the words in the bankmore than once.
Questions 47 to 56 arebased on the following passage.
The popular notion that older people need less sleep than younger adultsis a myth, scientists said yesterday.
While elderly people __47(tend)__ to sleep for fewer hours than they did whenthey were younger, this has a(n) __48(negative)__ effect ontheir brain s performance and they would benefit from getting more, according to research.
SeanDrummond, a. psychiatrist (心理医生) at theUniversity of California, San Diego, said olderpeople are more likely to suffer from broken sleep, while younger people arebetter at sleeping __49( sufficient)__ straight through the night.
More sleep in old age, however, is __50(associated)__ with better health, and mostolder people would feel better and more __51(attracting)__ if theyslept for longer periods, he said.
“The ability to sleep in one chunk (整块时间) overnight goes down as weage but the amount of sleep we need to __52(alert)__ welldoes not change,” Dr Drummond told the American Association for the Advancement of Science conference in San Diego.
“It s __53(definitely)__ a myth that older people need less sleep. The more healthyan older adult is, the more they sleep like they didwhen they were __54(younger)__. Our data suggests that older adults would benefit from __55(continuing)__ to get as much sleep as they did in their 30s. That s __56(different)__from person to person, but the amount of sleep we had at 35 is probably thesame amount as we need at 75.”
注意 此部分试题请在答题卡2上作答。
A) alert
I) formally
B) associated
J) function
C) attracting
K) mixed
D) cling
L) negative
E) continuing
M) sufficient
F) definitely
N) tend
G) different
O) younger
Section B
Directions: There are 2 passagesin this section. Each passage is followed by some questions or unfinishedstatements. For each of them there are four choices marked A), B), C) and D).You should decide on the best choice and mark the corresponding letter on AnswerSheet 2 with a single line through the centre.
Passage One
Questions 57 to 61 are based on the following passage.
Several recent studies have found that being randomly (随机地) assigned toa roommate of another race can lead to increased tolerance but also to agreater likelihood (可能性)of conflict.
Recent reports found that lodging with a student of adifferent race may decrease prejudice and compel students to engage in moreethnically diverse friendships.
An Ohio State University study also found that blackstudents living with a white roommate saw higher academic success throughouttheir college careers. Researchers believe this may be caused by socialpressure.
In a New York Times article, Sam Boakye – the onlyblack student on his freshman year floor -said that if you re surroundedby whites, you have something to prove.
Researchers also observed problems resultingfrom pairing interracial students in residences.
According to two recent studies, randomly assigned roommatesof different races are more likely to experience conflicts so strained that oneroommate will move out.
An Indiana University study found that interracial roommateswere three times as likely as two white roommates to no longer live together bythe end of the semester.
Grace Kao, a professor at Penn said she was not surprised bythe findings. This may be the first time that some of these students haveinteracted, and lived, with someone of a different race, she said.
At Penn, students are not asked to indicate racewhen applying for housing.
One of the great things about freshman housing isthat, with some exceptions, the process throws you together randomly, said Undergraduate Assembly chairman Alec Webley. This is the definitionof integration.
I ve experienced roommate conflicts betweeninterracial students that have both broken down stereotypes and reinforcedstereotypes, said one Penn resident advisor (RA). The RA of two yearsadded that while some conflicts provided more multicultural acceptanceand melding (融合), there were also jarring cultural confrontations.
The RA said that these conflicts have also occurred amongroommates of the same race.
Kao said she cautions against forming any generalizationsbased on any one of the studies, noting that more background characteristics ofthe students need to be studied and explained.
注意 此部分试题请在答题卡2上作答。
57. What can we learn from some recent studies?
A) Conflictsbetween students of different races are unavoidable.
B) Students of different races are prejudicedagainst each other.
C) Interracial lodging does more harm than good.
D) Interracial lodging may have diverse outcomes.
58. What does Sam Boakye s remark mean?
A) White students tend to look down upon their blackpeers.
B) Black students can compete with their whitepeers academically.
C) Black students feel somewhat embarrassed amongwhite peers during the freshman year.
D) Being surrounded by white peers motivates ablack student to work harder to succeed.
59. What does the Indiana University study show?
A) Interracial roommates are more likely to fallout.
B) Few white students like sharing a room with ablack peer.
C) Roommates of different races just don t getalong.
D) Assigningstudents lodging randomly is not a good policy.
60. What does Alec Webley consider to be the definition of integration ?
A) Students of different races are required toshare a room.
B) Interracial lodging is arranged by the schoolfor freshmen.
C) Lodging is assigned to students of differentraces without exception.
D) The school randomly assigns roommates withoutregard to race.
61. What does Grace Kao say about interraciallodging?
A) It is unscientific to make generalizations aboutit without further study.
B) Schools should be cautious when making decisionsabout student lodging.
C) Students racial background should be consideredbefore lodging is assigned.
D) Experienced resident advisors should be assignedto handle the problems.
Passage Two
Questions 62 to 66 are based on the following passage.
Global warming is causing more than300,000 deaths and about $125 billion in economic losses each year, accordingto a report by the Global Humanitarian Forum, an organization led by Annan, theformer United Nations secretary general.
The report, to be released Friday,analyzed data and existing studies of health, disaster, population and economictrends. It found that human-influenced climate change was raising the globaldeath rates from illnesses including malnutrition (营养不良)and heat-related health problems.
But even before its release, the reportdrew criticism from some experts on climate and risk, who questioned itsmethods and conclusions.
Alongwith the deaths, the report said that the lives of 325 million people,primarily in poor countries, were being seriously affected by climate change.It projected that the number would double by 2030.
Roger Pielke Jr., a political scientistat the University of Colorado, Boulder, who studies disaster trends, said theForum s report was a methodological embarrassment because there wasno way to distinguish deaths or economic losses related to human-driven globalwarming amid the much larger losses resulting from the growth in populationsand economic development in vulnerable(易受伤害的) regions. Dr. Pielke said that “climate changeis an important problem requiring our utmostattention.” But the report, he said, will harm the cause for action onboth climate change and disasters because it is so deeply flawed (有瑕疵的).
However, Soren Andreasen, a socialscientist at Dalberg Global Development Partners who supervisedthe writing of the report, defended it, saying that it was clear that thenumbers were rough estimates. He said the report was aimed at world leaders,who will meet in Copenhagen in December to negotiate a new internationalclimate treaty.
In a press release describing thereport, Mr. Annan stressed the need for the negotiations to focus on increasing the flow of money from rich to poor regions to helpreduce their vulnerability to climate hazards while still curbing the emissionsof the heat-trapping gases. More than 90% of thehuman and economic losses from climate change are occurring in poor countries,according to thereport.
62. What is thefinding of the Global Humanitarian Forum?
A) Global temperatures affectthe rate of economic development.
B) Rates of death fromillnesses have risen due to global warming.
C) Malnutrition has causedserious health problems in poor countries.
D) Economic trends have to dowith population and natural disasters.
63. What do welearn about the Forum s report from the passage?
A) It was challenged by someclimate and risk experts.
B) It aroused a lot ofinterest in the scientific circles.
C) It was warmly received byenvironmentalists.
D) It caused a big stir indeveloping countries.
64. What doesDr. Pielke say about the Forum s report?
A) Its statistics lookembarrassing. C) It deserves our closest attention.
B) It is invalid in terms ofmethodology. D) Its conclusion ispurposely exaggerated.
65. What isSoren Andreasen s view of the report?
A) Its conclusions are basedon carefully collected data.
B) It is vulnerable tocriticism if the statistics are closely examined.
C) It will give rise to heateddiscussions at the Copenhagen conference.
D) Its rough estimates aremeant to draw the attention of world leaders.
66. What doesKofi Annan say should be the focus of the Copenhagen conference?
A) How rich and poor regionscan share responsibility in curbing global warming.
B) How human and economiclosses from climate change can be reduced.
C) How emissions ofheat-trapping gases can be reduced on a global scale.
D) How rich countries canbetter help poor regions reduce climate hazards.
PartV Cloze (15 minutes)
Directions: There are 20 blanksin the following passage. For each blank there are four choices marked A), B),C) and D) on the right side of the paper. You should choose the ONE that bestfits into the passage. Then mark the corresponding letter on Answer Sheet 2 witha single line through the centre.
注意 此部分试题请在答题卡2上作答。
When it comes to eating smart for yourheart, thinking about short-term fixes and simplify life with a straightforwardapproach that will serve you well for years to come.
Smart eating goes beyond analyzing everybite ad you lift __67__ your mouth. In the past we used to believe that __68__amounts of individual nutrients (营养物) were the __69__to good health, Linda Van Horn, chair of the American Heart Association sNutrition Committee. But now we have a __70__ understanding of healthy eatingand the kinds of food necessary to __71__ not only heart disease but disease __72__general, she adds.
Scientists now __73__ on the broaderpicture of the balance of food eaten __74__ several days or a week __75__ thanon the number of milligrams (毫克) of this orthat __76__ at each meal.
Fruits, vegetables and whole grains, forexample, provide nutrients and plant-based compounds __77__ for good health. “Themore we learn, the more __78__ we are by thewealth of essential substances they __79__, Van Horn continues, and howthey __80__ with each other to keep us healthy.
You llautomatically be __81__ the right heart-healthytrack if vegetables, fruits and whole grains make__82__ three quarters of the food on your dinnerplate. __83__ in the remaining one quarter withlean meat or chicken, fish or eggs.
The foods youchoose to eat as well as those you choose to __84__ clearly contribute toyour well-being. Without a __85__, each ofthe small decisions you make in thisrealm can make a big __86__ on your health in the years to come.
67. A) between B) through C) inside D)to
68. A) serious B) splendid C) specific D) separate
69. A) key B) point C) lead D) center
70. A) strict B) different C) typical D) natural
71. A) rescue B) prevent C) forbid D)offend
72. A) in B) upon C)for D)by
73. A) turn B)put C) focus D) carry
74. A) over B) along C) with D)beyond
75. A) other B) better C) rather D)sooner
76. A) conveyed B) consumed C) entered D) exhausted
77 A) vital B) initial C) valid D)radical
78. A) disturbed B)depressed C) amazed D) amused
79. A) retain B) contain C) attain D)maintain
80. A) interfere B)interact C) reckon D) rest
81. A) at B)of C) on D) within
82. A) out B)into C) off D) up
83. A) Engage B)Fill C) Insert D) Pack
84. A) delete B) hinder C) avoid D)spoil
85. A) notion B)hesitation C) reason D) doubt
86. A) outcome B)function C) impact D) commitment
Part VI Translation (5 minutes)
Directions: Completethe sentences by translating into English the Chinese given in brackets. Please writeyour translation on Answer Sheet 2.
注意 此部分试题请在答题卡2上作答 只需写出译文部分。
87. The university authorities did not approve the regulation, nor did they make any explanation (也没有解释为什么).
88. Jane is tired of dealing with customer complaintsand wishes that she could be assigned to another job (能被分配做另一项工作).
89. John rescued thedrowning child at the risk of his own life (冒着自己生命危险).
90. George called his boss from the airport but it was his assistant who answer the phone (接电话的却是他的助手).
91. Although he was interested in philosophy, his father persuaded him into (他的父亲说服他) majoringin law.
2011.6.18英语四级作文 网络购物
参考范文
Nowadays with the ever rapid development and increasing popularity of the information technology , shopping on the internet has been a fashion especially among the youngsters.
Online shopping has made our daily life ![\"cet4v.com\"](\"http://www.cet4v.com/im2/9749_4.gif\")
and comfortable. For example , shopping on the internet can save students a great deal of time on the way between home and store, so they would be able to concentrate more time and energy on their academic work. The internet has shorten the distance between manufacturers and consumers and thus we can even buy goods in other countries .On the other hand , lack of the face to face deal makes online shopping less ![\"cet4v.com\"](\"http://www.cet4v.com/im2/9749_5.gif\")
. What’ s more the delivery will increase the risk of items’ damage.
In my opinion, shopping on the internet is a irreversible trend. More and more people will be accustomed to it. It will be much more popular in the near future. And at the same time we should take some measures to make it perfect.
2011.6.18 英语四级真题答案 - 快速阅读部分
1. Its bad
2. an indequate supply
3. Its people
4. all kind
5. new ideal
6. maintain
7. they are produced
8 local mukets
9. in a British way
10. share their meals
2011.6.18 英语四级真题答案 - 听力部分
11. D louis repaired it
12. C hard to judge
13. D present at the
14. A poss promotional
15. A approval towards
16. C bottom of the
17. C hardly believe that
18. B A clearance item
19. D haven’t seen any of it
20. C talk to the manager
21. C happy to
22. D some thirty feet wide in
23. A oceans will rise
24. A important
25. C consultant before two
26. D hard to play
27. D program computers
28. B TV children are famous
29. B Preserve
30. A Investigate practical
31. C Warriors
32. C the efforts made by
33. D A reduction of vehicle
34. C Reducing car use by
35. C ![\"cet4v.com\"](\"http://www.cet4v.com/im2/9749_6.gif\")
36. modern
37. machinery
38. consumer
39. immediately
40. rebuilding
41. roadmanship
42. citizens
43. natural
44. the list make sure so well but her boss used it as the role for herself performance points
45. read your oral speaking. which most large firems provide. and make sure the two or four most important tasks it mentions
46. point out the difficult you have choose and ask if they accurately common what the point considers important
2011.6.18 英语四级真题答案 - 阅读部分
47. tend
48. sufficient
49. efficiently
50. associated
51. attracting
52. alert
53. definitely
54. younger
55. continuing
56. different
57. interracial .... outcomes
58. being
59. interracial
60. the school
61. schools
2011.6.18 英语四级真题答案 - 完型填空部分
62. Rates of
63. It was challenged
64. Its statistics
65. Its rough
66. How rich
67. to
68. specific
69. key
70. different
71. prevent
72. in
73. focus
74. along
75. rather
76. consumed
77. initial
78. amazed
79. contian
80. interact
81. at
82. up
83. fill
84. aviod
85. hesitation
86. impact
2011.6.18 英语四级真题答案 - 翻译部分
87. and didn’t the reasons either
88. could be assigned to do another job
89. at the risk of his own life
90. turned out to be his assistant to answer the call
91. his father persuaded him
转载于:https://www.cnblogs.com/springside5/archive/2011/11/29/2486324.html
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