2018年12月大学英语四级真题完整版（第3套）
Part I Writing (30 minutes)
Directions: For this part，you are allowed 30 minutes to write a short essay on the challenges of studying abroad.Y ou should write at least 120 words but no more than180 words.
PartⅡListening Comprehension (25 minutes)
Part ⅢReading Comprehension ( 40 minutes)
Section A
Directions:In this ction, there is a passage with ten blanks. Y ou are required to lect one word for each blank from a list of choices given in a word bank following the passage. Read the passage through carefully before making your choices. Each choice in the bank is identified by a letter. Plea mark the corresponding letter for each item on Answer Sheet 2 with a single line through the centre. Y ou may not u any of the words in the bank more than once．valintine
Questions 26 to 35 are bad on the following passage.
Have you ever ud email to apologize to a colleague?Delivered a26to a subordinate (下属)with a voice-mail message? Flown by plane across the country just to deliver important news in person?The various communication options at our fingertips today can be good for27and productivity---and at the same time very troublesome. With so many ways to communicate, how should a managerchoo the one that’s best --- 28 when the message to be delivered is bad or unwelcome news forthe recipient? We’ve 29business communication consultants and etiquette (礼仪)experts to comeup with the following guidelines for 30 using the alterative ways of delivering difficult messages.
First of all, choo how personal you want to be. A face-to-face communication is the most 31.Other choices, in descending order of personalization, are: a real-time phone call, a voice-mail message, ahandwritten note, a typewritten letter, and the most 32 is email. Some of the may change orderaccording to the33 situation or your own preferences; for example, a handwritten note mightem more personal than voice mail. How do you decide on the best choice for the difficult messageyou’ve got to deliver? “My34concern is: How can I soften or civilize this message?” says etiquette expert Dana Casperson. “So when I apologize, I usually choo in-person first, or a phoneconversation as my top alternative, and maybe a handwritten note next. Apologizing by email issomething I now totally 35.”
A)avoidE)intimateI)rewardM)unfriendly
B)convenienceF)particularly J)silentN)warning
C)effectivelyG)primaryK)specificO) witnesd
D)escapeH)promptL)surveyed
Section B
Directions:In this ction, you are going to read a passage with ten statements attached to each statement contains information given in one of the paragraphs. Identify the paragraph from which the information is derived. Y ou may choo a paragraph more than once. Each paragraph is marked with a letter. Answer the questions by marking the corresponding letter on Answer Sheet 2.
How a Poor, Abandoned Parisian Boy Became a Top Chef? [A]The busy streets in Paris were uneven and caked in thick mud, but there was always a breathtakingsight to e in the shop windows of Patisrie de la Rue de la Paix. By 1814, people crowdedoutside the bakery, straining for a glimp of the latest sweet food created by the young chef whoworked inside.
[B]His name was Marie-Antoine Careme, and he had appeared, one day, almost out of nowhere. But inhis short lifetime, which ended exactly 181 years ago today, he would forever revolutionize French gourmet food (美食) write best-lling cook books and think up magical dishes for royals and otherimportant people.
[C]Careme’s childhood was one part tragedy, equal part mystery. Born the 16th child to poor parents inParis in either 1783 or 1784, a young Careme was suddenly abandoned at the height of the FrenchRevolution. At 8 years old, he worked as a kitchen boy for a restaurant in Paris in exchange forroom and board. By age 15, he had become an apprentice (学徒) to Sylvain Bailly, a well-knowndesrt chef with a successful bakery in one of Paris’s most fashionable neighborhoods.
[D]Careme was quick at learning in the kitchen. Bailly encouraged his young apprentice to learn to readand write. Careme would often spend his free afternoons at the nearby National Library reading books on art and architecture. In the back room of the little bakery, his interest in design and hisbaking talent combined to work wonders he shaped delicious masterpieces out of flour, butter andsugar.
[E]In his teenage years, Careme fashioned eatable copies of the late 18th century’s most famousbuil
dings---cookies in the shape of ruins of ancient Athens and pies in the shape of ancient Chinepalaces and temples. Sylvain Bailly, his master, displayed the luxuriant creations---often as large as4 feet tall---in his bakery windows.
[F]Careme creations soon captured the discriminating eye of a French diplomat,
Charles Maurice deTalleyrand- Perigord. Around 1804, Talleyrand challenged Careme to produce a full menu for hisPersonal castle, instating e young baker to u local ason fruits and vegetables and to avoidrepeating main dishes over the cour of an entire year. The experiment was a grand success andTalleyrand’s association with French nobility would prove a profitable connection for Careme.
[G]French Emperor Napoleon Bonaparte was known to be unimpresd by the declining taste of early18th century cooking, but under pressure to entertain Paris’s high society, he too called Careme tohis kitchen at Tuileries Palace. In 1810, Careme designed the extraordinary cake for the wedding ofNapoleon and his cond bride, Marie-lui of Austria. He became one of the first modern chefs tofocus on the appearance of his table, not just the flavor of his dishes. “I want order and taste, Awell-displayed meal is enhanced one hundred percent in myeyes,” he later wrote in one of his cookbooks
[H]In 1816, Careme begin a culinary (烹饪的)journey which would forever mark his place as history’s first top chef. He voyaged to England to cook in the modern Great Kitchen of the prince regent(摄政王) George IV, and crosd continents to prepare grand banquets for the tables of TsarAlexander I of Russia. Never afraid to talk up his own accomplishments,boastful Careme made afortune as wealthy families with social ambitions invited him to their kitchens. Later, in his cookbooks, he would often include a sketch of himlf, so that people on the street would be able torecognize---and admire---him.
[I]Careme’s cooking displays became the symbol of fine French dining; they were plentiful, beautifuland imposing. Guests would fall silent in wonder as rvants carried Careme’s fancy creations into the dining hall. For a banquet celebrating the Grand Duke Nicholas of Russia’s visit to George I V’s Brighton Pavilion on Jan. 18, 1817, the menu featured 120 different dishes, highlighting eight differentsoups40 main cours, and 32 desrts
2012广东高考数学[J]As he traveled through the homes of early 19th century nobility, Careme forged the new art ofFrench gourmet food. Locked in hot kitchens, Careme created his four “mother sauces.” The sauces ---bechamel, veloute, espagnole and allemande---formed the central building blocks for manyFrench main cours. He also perfected the soufflé---a baked egg dish, and introduced the sta
ndardchef’s uniform---the same double-breasted white coat and tall white hat still worn by many chefstoday. The white clothing conveyed an image of cleanliness, according to Careme---and in his realm,appearance was everything.
[K]Between meals, Careme wrote cook books that would be ud in European kitchens for the nextcentury. His manuals including The Royal Parisian Baker and the massive five-volume Art of FrenchCooking Series(1833-1847 completed after his death) first systematized many basic principles ofcooking, complete with drawings and step-by-step directions. Long before television cooking shows,Careme walked readers through common kitchen tasks, instructing them to “try this for yourlf,at home” as famous American Chef Jullia Child might do, many years later,
[L]In the end, however, it was the kitchen that did Careme in. Decades of working over coal fires intight, clod spaces with little fresh air (to ensure his dishes would
not get cold) had fatallydamaged his lungs. On Jan. 12, 1833, Careme died just before he turned 50.
[M]But in his lifetime, Careme, ever confident, could e beyond his short domination in the kitchen. Hewanted to “s et the standard for beauty in classical and modern cooking, and prove to the distantfuture that the French chefs of the 19th century were the most famous in the world,” as he wro
te in his papers
36.Careme was among the first chefs who stresd both the appearance and flavor of dishes.
37.Careme wanted to show to later generationsthat French chefs of his time were most outstanding in the world.
38.Careme benefitedgreatly from rving a French diplomat and his connections.
39.Careme learnedhis trade from a famous desrt chef in Paris.
gre考试费用40.Careme’s creative works were exhibitedin the shop windows by his master..
41.Careme’s knowledge of art and architecture helped him createextraordinarydesrtsout of ordinary ingredient.
42.Many people in Paris were eager to have a look at the latest sweet food made by Careme.
43.Careme become extremely wealthyby cooking for richand socially ambitious families.
44.Careme’s writing dealt with fundamentalcooking principles in a systematicway.
45.Careme’s contribution to French cooking was revolutionary.
Section C
Directions: There are 2 passages in this ction. Each passage is followed by some questions or unfinished statements. For each of them there are four choices marked A), B), C) and D). Y ou should decide on the best choice and mark the corresponding letter on Answer Sheet 2 with a single line through the centre.
Passage One
Questions 46 to 50 are bad on the following passage.
nome
Roughlythe size of a soda can sitting on a bookshelf, a relatively harmless gadget may be turningfriends away from your home. The elephant in your living room is your Internet-connected curitycamera, a device people are increasingly using for peace of mind in their homes. But few stop to thinkabout the effect the devices may have on hou guests. Should you tell your friends, for instance, thatthey’re being recorded while you all watch the big game together?
“It’s certainly new territory, especially as home curity cameras become easier to install,” saysL izzi1998世界杯主题曲
闭上你的嘴blakee Post, president of the Emily Post Institute, America’s foremost manners advisors. “I think it willbe very interesting to e what etiquette (礼仪)emerges in terms of whether you tell people you have acamera or not, and whether guests have a right to ask that it be turned off, if it's not a curity issue.”
Post wants to make clear that shes not talking about legal rights, but rather
personal preferences. She also wants to explain that there are no right or wrong answers regarding manners on this front yet,becau the technology is just now becoming mainstream. Besides, the Emily Post Institute doesn’tdictate manners.
When it comes to curity cameras, Post says it’s a host’s responsibility to make sure guests feelcomfortable within their home. “I’m always a fan of being open and honest.” For instance, if the hostcasually acknowledges that there is a camera in the room by telling a story about it, that may beenough to provide an opening for a guest to say if they are uncomfortable.
However, if a contractor is working in your home, you don’t need to tell them that there arecameras watching. Then again, the air of accountability that the camera generates can also work incontractors’favor, “If anything does go wrong while they’re in the hou, they don’t want to be blam
edfor it,” she says. “In fact, the camera could be the thing that proves that they didn’t steal the $20,or knock the va off the table.”人教版七年级英语
46. For what reason may your friends feel reluctant to visit your home?
A)The curity camera installed may intrude into their privacy.
B)They don’t want their photos to be circulated on the Internet.
C)The curity camera may turn out to be harmful to their health.
D) They may not be willing to interact with your family members
47. What does Lizzie Post say is new territory?
A)The effect of manners advice
B) Cost of applying new technologies at home
C)The increasing u of home curity devices
D)Etiquette around home curity cameras.
48. What is Lizzie Post mainly discussing with regard to the u of home curity cameras?
A) Legal rights
B)Moral issues
C) Likes and dislikes of individuals.
D)The possible impact on manners.
49. What is a host’s responsibility regarding curity cameras, accordingto Lizzie Post?
A)Making their guests feel at ea
B)Indicating where they aresynonym
C) Turning them off in time.
D)Ensuring their guests’ privacy.
50. In what way can the home curity camera benefit visitors to your home?
A) It can satisfy their curiosity.学无止境英文
B)It can prove their innocence.
C)It can help them learn new technology.
