CET4《英语四级》真题及答案

2024年3月9日发(作者：蓝玉田)

2011年度6月CET四级真题

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2011年6月大学英语四(CET-4)级真题试卷

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 bellow:

Online Shopping

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

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, choo the best answer from the four

choices marked A), B), C) and D). For questions 8-10, complete the ntences 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? Becau it is bad! Tho 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 prentation. Chef such as Delia

Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public reali 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 Blumenthal's molecular gastronomy, a form of cooking

that employs scientific methods to create the perfect dish.

"It's no longer the ca that the common man in England is embarrasd 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 ud to

mass-produce 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 produce or beautiful prentation; 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 plea the

tastes of any international visitor.

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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 restaurant 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 prentations,

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 other are using better quality ingredients but remaining true to British

traditional and tastes.

Tamlyn is in the cond camp. "We lect our food very particulary. We u US beef,

New Zealand lamb and for our custards(牛奶蛋糊) we u 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, nior manager at the two-year-old SoHo restaurant Yorkshire Pudding,

also us better ingredients as a means of improving dishes. "There are a lot of existing

perceptions about British food and so we can't alter the too much. We're a traditional

British restaurant so there are some staples(主菜) that will remain esntially unchanged."

The 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 producing. It has excellent

organic farms, beautifully crafted chees, 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 u a lot of ingredients that people wouldn't perhaps associate as British, but are

prented 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 Brutishness 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 dished to the table and offer individual

plates for each dinner. "That way, people still get the prentation of the dishes as they were

designed, but can carve them up however they like," Hill says.

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This practice is also popular at The Pawn, although largely for rotisries(烤肉馆),

Tamlyn says. "Some tables will arrive on 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."

1. What is British food generally known for?

A) Its unique flavor. B) Its bad taste.

C) Its special cooking methods D) Its organic ingredients.

2. The Second World War led to ____ in Britain.

A) an inadequate supply of food B) a decrea of grain production

C) an increa in food import D) a change in people's eating habits

3. Why couldn't Britain compete with some of its neighboring 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 flavorful 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 B) elderly British diners

C) all kinds of overas visitors D) upper-class customers

5. What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn?

A) Authentic classic cuisine. B) Locally produced ingredients.

C) New ideas and prentations. D) The return of home-style dishes.

6. While using quality ingredients, David Tamlyn insists that the dishes should ____.

A) benefit people's health B) look beautiful and inviting

C) be offered at reasonable prices 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 forms.

C) They are procesd 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 u British ingredients, but prents its dishes

________________.

10. Yorkshire Pudding is a restaurant which will bring full dishes to the table but offer plates

to tho diners who would like to ___________________________.

Part III Listening Comprehension (35 minutes)

Section A

Directions: In this ction, you will hear 8 short conversations and 2 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 pau. During the pau, you must read the four choices marked A), B), C) and D), and

decide which is the best answer. Then mark the corresponding letter on Answer Sheet 2 with

a single line through the centre.

11. A) He is careless about his appearance.

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B) He is ashamed of his prent 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-Atlantic Championships.

B) Making preparations for a trans-Atlantic trip.

C) Collecting information about baball games.

D) Analyzing their rivals' on-field performance.

14. A) He had a narrow escape in a car accident.

B) He is hospitalized for a rious 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 long time.

B) The man had difficulty understanding the lecture.

C) The man is making a fuss about nothing.

D) The woman thinks highly of the speaker.

16. A) He has difficulty making n of logic.

B) Statistics and logic are both challenging subjects.

C) The woman should ek help from the tutoring rvice.

D) Tutoring rvices are very popular with students.

17. A) Her overcoat is as stylish as Jill's.

B) Jill misd her class last week.

C) Jill wore the overcoat last week.

D) She is in the same class as the man.

18. A) A computer game.

B) An imaginary situation.

C) An exciting experience.

D) A vacation by the a.

Questions 19 to 21 are bad on the conversation you have just heard.

19. A) Beautiful scenery in the countryside.

B) Dangers of cross-country skiing.

C) Pain and pleasure in sports.

D) A sport he participates in.

20. A) He can't find good examples to illustrate his point.

B) He can't find a peaceful place to do the assignment.

C) He doesn't know how to describe the beautiful country scenery.

D) He can't decide whether to include the effort part of skiing.

21. A) New ideas come up as you write.

B) Much time is spent on collecting data.

C) A lot of effort is made in vain.

D) The writer's point of view often changes.

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Questions 22 to 25 are bad on the conversation you have just heard.

22. A) Journalist of a local newspaper.

B) Director of evening radio programs.

C) Producer of television commercials.

D) Hostess of the weekly "Business World".

23. A) He ran three restaurants with his wife's help.

B) He and his wife did everything by themlves.

C) He worked both as a cook and a waiter.

D) He hired a cook and two local waitress.

24. A) He hardly needs to do any advertising nowadays.

B) He advertis a lot on radio and in newspapers.

C) He spends huge sums on TV commercials every year.

D) He hires children to distribute ads in shopping centers.

25. A) The restaurant location.

B) The restaurant atmosphere.

C) The food variety.

D) The food price.

Section B

Directions: In this ction, you will hear 3 short passages. At the end of each passage, you

will hear some questions. Both the passage and the questions will be spoken only once. After

you hear a question, you must choo 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.

Passage One

26. A) Its protection is often neglected by children.

B) It cannot be fully restored once damaged.

C) There are many fal notions about it.

D) There are various ways to protect it.

27. A) It may make the wearer feel tired.

B) It will gradually weaken the eyes of adults.

C) It can lead to the loss of vision in children.

D) It can permanently change the eye structure.

28. A) It can never be done with high technology.

B) It is the best way to restore damaged eyesight.

C) It is a major achievement in eye surgery.

D) It can only be partly accomplished now.

Passage Two

29. A) They think they should follow the current trend.

B) Nursing homes are well-equipped and convenient.

C) Adult day-care centers are easily accessible.

D) They have jobs and other commitments.

30. A) They don't want to u up all their life savings.

B) They fear they will regret it afterwards.

C) They would like to spend more time with them.

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D) They don't want to e their husbands poorly treated.

31. A) Provide professional standard care.

B) Be frank and ek help from others.

C) Be affectionate and cooperative.

D) Make u of community facilities.

Passage Three

32. A) Health and safety conditions in the workplace.

B) Rights and responsibilities of company employees.

C) Common complaints made by office workers.

D) Conflicts between labor and management.

33. A) Replace its out-dated equipment.

B) Improve the welfare of affected workers.

C) Follow the government regulations strictly.

D) Provide extra health 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 reprentatives.

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 protect against the poor working conditions.

D) To protect themlves against the cold weather.

Section C

Directions: In this ction, you will 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

for the cond time, you are required to fill in the blanks numbered from 36 to 43 with the

exact words you have just heard. For blanks numbered from 44 to 46 you are required to fill

in the missing information. For the blanks, you can either u the exact words you have

just heard or write down the main points in your own words. Finally, when the passage is

read for the third time, you should check what you have written.

Contrary to the old warning that time waits for no one, time slows down when you are

on the move. It also slows down more as you move faster, which means astronauts(宇航员)

someday may (36)__________ so long in space that they would return to an Earth of the

(37)__________ future. If you could move at the speed of light, your time would stand still.

If you could move faster than light, your time would move (38)__________ .

Although no form of matter yet (39)__________ moves as fast as or faster than light,

(40)__________ experiments have already confirmed that accelerated (41)__________

caus a traveler's time to be stretched. Albert Einstein (42)__________ this in 1905, when

he (43)__________ the concept of relative time as part of his Special Theory of Relativity. A

arch is now under way to confirm the suspected existence of particles of matter

(44)_______________________________________________

__________________________________________ .

An obssion(沉迷)with time-saving, gaining, wasting, losing, and mastering

it-(45)_____________________________________________________________________

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______________________________________________ . Humanity also has been obsd

with trying to capture the meaning of time. Einstein

(46)___________________________________________________________

____________________________________. Thus, time and time's relativity are measurable

by any hourglass, alarm clock, or an atomic clock that can measure a billionth of a cond.

Part Ⅳ Reading Comprehension (Reading in Depth) (25 minutes)

Section A

Directions: In this ction, there is a passage with ten blanks. You 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. You may not u any of the words in the bank more

than once.

The popular notion that older people need less sleep than younger adults is a myth,

scientists said yesterday.

While elderly people 47 to sleep for fewer hours than they did when they were

younger, this has a(n) 48 effect on their brain's performance and they would benefit

from getting more, according to rearch.

Sean Drummond, a psychiatrist (心理医生) at the University of California, San Diego,

said that older people are more likely to suffer from broken sleep, while younger people are

better at sleeping 49 straight through the night.

More sleep in old age, however, is 50 with better health, and most older people

would feel better and more 51 if they slept for longer periods, he said.

"The ability to sleep in one chunk (整块时间) overnight goes down as we age but the

amount of sleep we need to 52 well does not change," Dr Drummond told the

American Association for the Advancement of Science conference in San Diego.

"It's 53 a myth that older people need less sleep. The more healthy an older adult

is, the more they sleep like they did when they were 54 . Our data suggests that older

adults would benefit from 55 to get as much sleep as they did in their 30s. That's

56 from person to person, but the amount of sleep we had at 35 is probably the same

amount we need at 75."

A) alert B) associated C) attracting D) cling E)

continuing

F) definitely G) different H) efficiently I) formally J)

function

K) mixed L) negative M) sufficient N) tend O) younger

Section B

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). You should decide on the best choice and mark the corresponding letter on Answer

Sheet 2 with a single line through the centre.

Passage One

Several recent studies have found that being randomly (随机地) assigned to a

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roommate of another race can lead to incread tolerance but also to a greater likelihood (可能性) of conflict.

Recent reports found that lodging with a student of a different race may decrea

prejudice and compel students to engage in more ethnically diver friendships.

An Ohio State University study also found that black students living with a white

roommate saw higher academic success throughout their college careers. Rearchers

believe this may be caud by social pressure.

In a New York Times article, Sam Roakye-the only black student on his freshman year

floor-said that "if you're surrounded by whites, you have something to prove."

Rearchers also obrved problems resulting from pairing interracial students in

residences.

According to two recent studies, randomly assigned roommates of different race are

more likely to experience conflicts so strained that one roommate will move out.

An Indiana University study found that interracial roommates were three times as likely

as two white roommates to no longer live together by the end of the mester.

Grace Kao, a professor at Penn said she was not surprid by the findings. "This may

be the first time that some of the students have interacted, and lived, with someone of a

different race," she said.

At Penn, students are not asked to indicate race when applying for housing.

"One of the great things about freshman housing is that, with some exceptions, the

process throws you together randomly," said Undergraduate Asmbly chairman Alec

Webley. "This is the definition of integration."

"I've experienced roommate conflicts between interracial students that have both

broken down stereotypes and reinforced stereotypes," said one Penn resident advisor (RA).

The RA of two years added that while some conflicts "provided more multicultural

acceptance and melding (融合)," there were also "jarring cultural confrontations."

The RA said that the conflicts have also occurred among roommates of the same race.

Kao said she cautions against forming any generalizations bad on any one of the

studies, noting that more background characteristics of the students need to be studies and

explained.

57. What can we learn from some recent studies?

A) Conflicts between studies of different races are unavoidable.

B) Students of different races are prejudiced against each other.

C) Interracial lodging does more harm than good.

D) Interracial lodging may have diver outcomes.

58. What does Sam Boakye's remark mean?

A) White students tend to look down upon their black peers.

B) Black students can compete with their white peers academically.

C) Black students feel somewhat embarrasd among white peers during the freshman year.

D) Being surrounded by white peers motivates a black student to work harder to succeed.

59. What does the Indians Univerisity study show?

A) Interracial roommates are more likely to fall out.

B) Few white students like sharing a room with a black peer.

C) Roommates of different races just don't get along.

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D) Assigning students' 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 to share room.

B) Interracial lodging is arranged by the school for freshmen.

C) Lodging is assigned to students of different races without exception.

D) The school randomly assigns roommates without regard to race.

61. What does Grace Kao say about interracial lodging?

A) It is unscientific to make generalizations about it without further study.

B) Schools should be cautious when making decisions about student lodging.

C) Students' racial background should be considered before lodging is assigned.

D) Experienced resident advisors should be assigned to handle the problems.

Passage Two

Global warming is causing more than 300,000 deaths and about $125 billion in

economic loss each year, according to a report by the Global Humanitarian Forum, an

organization led by Kofi Annan, the former United Nations cretary general.

The report, to be relead Friday, analyzed data and existing studies of health, disaster,

population and economic trends. It found that human-influenced climate change was raising

the global death rates from illness including malnutrition (营养不良) and heat-related

health problems.

But even before its relea, the report drew criticism from some experts on climate and

risk, who questioned its methods and conclusions.

Along with the deaths, the report said that the lives of 325 million people, primarily in

poor countries, were being riously affected by climate change. It projected that the number

would double by 2030.

Roger Pielke Jr., a political scientist at the University of Colorado, Boulder, who

studies disaster trends, said the Forum's report was " a methodological embarrassment"

becau there was no way to distinguish deaths or economic loss related to human driven

global warming amid the much larger loss resulting from the growth in populations and

economic development in vulnerable (易受伤害的) regions. Dr. Pielke said that "climate

change is an important problem requiring our utmost attention." But the report, he said, "will

harm the cau for action on both climate change and disasters becau it is so deeply flawed

(有瑕疵的)"

However, Soren Anderan, a social scientist at Dalberg Global Development Partners

who supervid the writing of the report, defended it, saying that it was clear that the

numbers were rough estimates. He said the report was aimed at world leaders, who will meet

in Copenhagen in December to negotiate a new international climate treaty.

In a press relea describing the report, Mr. Annan stresd the need for the negotiations

to focus on increasing the flow of money from rich to poor regions to help reduce their

vulnerability to climate hazards, while still curbing the emissions of the heat-trapping gas.

More than 90% of the human and economic loss from climate change are occurring in

poor countries, according to the report.

62. What is the finding of the Global Humanitarian Forum?

A) Global temperatures affect the rate of economic development.

B) Rates of death from illness have rin due to global warming.

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C) Malnutrition has caud rious health problems in poor countries.

D) Economic trends have to do with population and natural disasters.

63. What do we learn about the Forum's report from the passage?

A) It was challenged by some climate and risk experts.

B) It aroud a lot of interest in the scientific circles.

C) It was warmly received by environmentalists.

D) It caud a big stir in developing countries.

64. What does Dr. Pielke say about the Forum's report?

A) Its statistics look embarrassing.

B) It is invalid in terms of methodology.

C) It derves our clost attention.

D) Its conclusion is purpoly exaggerated.

65. What is Soren Andrean's view of the report?

A) Its conclusions are bad on carefully collected data.

B) It is vulnerable to criticism if the statistics are cloly examined.

C) It will give ri to heated discussions at the Copenhagen conference.

D) Its rough estimates are meant to draw the attention of world leaders.

66. What does Kofi Annan say should be the focus of the Copenhagen conference?

A) How rich and poor regions can share responsibility in curbing global warming.

B) How human and economic loss from climate change can be reduced.

C) How emissions of heat-trapping gas can be reduced on a global scale.

D) How rich countries can better help poor regions reduce climate hazards.

Part Ⅴ Cloze (15 minutes)

Directions: There are 20 blanks in 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 choo the ONE

that best fits into the passage. Then mark the corresponding letter on Answer Sheet 2 with a

single line through the centre

When it comes to eating amart for your heart, stop thinking about short-term fixes and

simplify your life with a straightforward approach that will rve you well for years to come.

Smart eating goes beyond analyzing every bite of food you lift 67 your mouth.

"In the past we ud to believe that 68 amounts of individual nutrients (营养物) were

the 69 to good health," says Linda Van Horn, chair of the American Heart

Association's Nutrition Committee. "But now we have a 70 understanding of healthy

eating and the kinds of food necessary to 71 not only heart dia but dia 72

general," she adds.

Scientists now 73 on the broader picture of the balance of food eaten 74

veral days or a week 75 than on the number of milligrams (毫克) of this or that

76 at each meal. Fruits, vegetables and whole grains, for example, provide nutrients and

plant-bad compounds 77 for good health. "The more we learn, the more 78 we

are by the wealth of esntial substances they 79 ," Van Horn continues, "and how

they 80 with each other to keep us healthy."

You'll automatically be 81 the right heart-healthy track if vegetables, fruits and

whole grains make 82 three quarters of the food on your dinner plate. 83 in the

restaurant one quarter with lean meat or chicken, fish or eggs.

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The foods you choo to eat as well as tho you choo to 84 clearly contribute

to your well-being. Without a 85 , each of the small decisions you make in this realm

can make a big 86 on your health in the years to come.

67. A) between B) through C) inside D) to

68. A) rious B) splendid C) specific D) parate

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) depresd C) amazed D) amud

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) Inrt 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)

university authorities did not approve the regulation,

____________________________________ (也没有解释为什么).

88. Jane is tired of dealing with customer complaints and wishes that she

__________________________

__________________ (能被分配做另一项工作).

rescued the drowning child _____________________________________ (冒着自己生命危险).

called his boss from the airport but it

_______________________________________ (接电话的却是他的助手).

答案

Part I Writing 略

Part II Reading Comprehension (Skimming and Scanning)

1. B. Its bad taste 2. A. an inadequate supply of

production

3. B. Its people cared more for quantity 4. C. all kinds of overas visitors

5. C. New ideas and prentations 6. D. maintain British traditional

tastes

7. B. They are produced on excellent organic farms 8. the local markets

9. in a British way 10. share their meals

11

2011年度6月CET四级真题

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Part III Listening Comprehension Section A 8 Short Conversations

11. is careless about his appearance. 12. maybe caught in a traffic jam.

13. ng for the Mid-Atlantic Championship. 14. has been having a hard

time.

15. DThe woman thinks highly of the speaker 16. woman should ek help from

tutoring rvices.

17. wore the overcoat last week. 18. imaginary situation.

Long Conversation One

19. C. Pain and pleasure in sports 20. D. He can’t decide whether to include the effort

part of skiing.

21. A. New ideas come up as you write.

Long Conversation Two

22. D. Hostess of the weekly “Business World” 23. B. He and his wife did everything

by themlves.

24. B. He advertis a lot on radio and in newspapers. 25. B. The restaurant atmosphere

Section B Passage One 26. C There are many fal notions about it.

27. C. It can lead to the loss of vision in children. 28. D. It can only be partly

accomplished now.

Passage Two 29. D. They have jobs and other commitments.

30. A. They don't want to u up all their life savings. 31. C. Be frank and ek help from

others.

Passage Three 32. A. Health and safety conditions in workplace.

33. A. Replace its out-dated equipments. 34. A. They requested to transfer to a safer

department.

35. C. To protest against the poor working condition

Section C Compound Dictation

36. survive 37. distant 38. backward 39. discovered 40. scientific 41. motion 42. predicted

43. introduced

44. that move at a speed greater than light, and therefore, might rve as our passports to the

past.

45. ems to have been a part of humanity for as long as human have existed.

46. ud a definition of time for experimental purpos, as that which is measured by a clock.

Part IV Reading Comprehension (Reading in depth) Section A

47. N) tend 48. L) negative 49. H) efficiently 50. B) associated 51. A) alert

52. J) function 53. F) definitely 54. O) younger 55. E) continuing 56. G)

different

Passage One

57. D. Interracial lodging may have diver outcomes.

58. D. Being surrounded by white peers motivates a black student to work harder to succeed.

59. A. Interracial roommates are more likely to fall out.

60. D. The school randomly assigns roommates without regard to race.

61. A. It is unscientific to make generalizations about it without further study.

Passage Two

62. B. Rates of death from illness have rin due to global warming.

63. A. It was challenged by some climate and risk experts. 64. B. It is invalid in terms of

methodology.

65. D. Its rough estimates are meant to draw the attention of world leaders.

66. D. How rich countries can better help poor regions reduce climate hazards.

Part V Cloze

67. to 68. specific 69. key 70. different 71. prevent 72. in 73. focus 74. over 75. rather 76.

consumed

77. vital 78. amazed 79. contain80. interact 81. on 82. up 83. fill 84. avoid 85. doubt 86.

impact;

Part VI Translation

87. ① nor did they make any explanation；② nor did they give the reason for doing so；③ and didn’t explain the reasons either

12

2011年度6月CET四级真题

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88. ① could be assigned to another job；② could be assigned to do another job

89. at the risk of his own life

90. ① was his assistant who answered / picked up the phone；② turned out that his

assistant answered / picked up the phone；③ turned out to be his assistant

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