81.
【答案】if
【解析】这里考查考生对前后两个完整的句子的关系的理解，主句中的would是一个虚拟语气的标志词，据此代入选项if，通读上下文，符合题意之后确定。
82.
【答案】rate
【解析】词义辨析题。rate评定某人、某事物的价值；order 命令，整理；discuss 讨论，论述，observe 观察，遵守。根据文意，雇主们认为A-levels中价值最低的学科是心理学和社会学，因此选rate。
83.
【答案】particular
【解析】文章指出现在雇主们需要的是具备Stem四方面素质的人才，因此许多雇主们不赞成对某一特殊学科的专业学位，而非typical典型的，general一般的，或者是积极的positive。
84.
【答案】highlighted
【解析】词义辨析题。根据最后一句，该研究“强调” 对?的担忧, focus一般和on连用，其余两项意义不符。
85.
【答案】workforce
【解析】词义辨析题。“提高英国劳动力的基本技能”，masses 民众，faculty 全体教员，community 社区，团体；整篇文章都在讨论就业和雇佣，显然选workforce。
86.
【答案】where
【解析】考查定语关系副词。这个定语从句完整，由此判断缺少关系副词，首先排除A,B两个关系代词,再根据意思排除why。
Part VI Translation
87. Charity groups organized various activities to raise money for the survivors of the earthquake. (为地震幸存者筹款)
【解析】本题考察动词raise的用法。raise money 表示“筹款”。同时考生要注意survivor （幸存者）的拼写。
88. Linda couldn’t have received my e-mail (不可能收到我的电子邮件), otherwise, she could have replied.
【解析】本题考察混合型虚拟语气。otherwise提示我们句子后半句是与过去事实相反（事实是Linda没有回复），因此用could+have+过去分词。句子前半句是在陈述一种事实，从句子后半句could have +过去分词我们可以推断前面“没有收到我的电子邮件”也是在发生在过去，且对现在产生了影响（还没有收到回信），因此这里用现在完成时，could have +过去分词。
89. It’s my mother who/that keeps encouraging me not to lose heart (一直鼓励我不要灰心) when I have difficulties in my study.
【解析】本题考察了强调句型和动词encourage的搭配。①强调句型it’s ? that/who? ②encourage sb. (not) to do sth. 鼓励某人（不）做某事。
90. The publishing house has to consider the popularity of this novel. (考虑这本小说的受欢迎程度)。
【解析】本题考察了“考虑”的表达，可以用动词consider，也可以用词组take? into consideration。同时考生要注意名词popularity (受欢迎程度) 的拼写。
91. It’s wrong to define happiness only by money.(仅仅以金钱来定义幸福)
【解析】本题考察了“定义”的表达，为define。
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 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. \food,\
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).
\an end in the 1950s, technology picked up and was used to mass-produce food,\\by then people were just happy to have a decent quantity of food in their kitchens.\
They weren't looking for cured meats, organic produce 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. \are keeping up,\David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. \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. \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. \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. \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). \to become really proud of the food it's producing. 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.
\ot of our ingredients once a week from the UK,\ Tamlyn explains. \s 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 \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.
\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 individual 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,\
This practice is also popular at The Pawn, although largely for rotisseries (烤肉馆), Tamlyn says. \ 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. \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. B) Its bad taste. A) B)
an inadequate supply of food a decrease of grain production
C) Its special cooking methods. D) Its organic ingredients. C) an increase in food import D) a change in people's eating habits
2. The Second World War led to________ in Britain.
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.
B) Its people cared more for quantity.
C) It was short of well-trained chefs.
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 produced 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 produced 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 _______.
Part III Section A
Directions: In this section, you will hear 8 short conversations and2 long conversations. At the
end of each conversation, one or more questions will be asked about what was said. Both the conversation and the questions will be spoken only once. After each question there will be a pause. During the pause, you must read the four choices marked A), B),
Listening Comprehension
(35 minutes)