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2018年12月英语四级真题及答案第二套.doc
2018 年 12 月英语四级真题及答案第二套
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. You should write at least 120 words but no more than
180 words.
Part Ⅱ Listening Comprehension (25 minutes)
Section A
Directions: In this section, you will hear three news reports. At the end of each
news report, you will hear two or three questions. Both the news report and the
questions will 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 1 with a single line through the centre.
Questions 1 and 2 are based on the news report you have just heard.
1.
A) A man was pulled to safety after a building collapse.
B)
A beam about ten feet long collapsed to the ground.
C)
A rescue worker got trapped in the basement.
D)
A deserted 100-year-old building caught fire.
2. A) He suffered a fatal injury in an accident.
materials.
C) He was collecting building
B) He once served in a fire department. D) He moved into his neighbor’s old
house.
Questions 3 and 4 are based on the news report you have just heard.
3.
A) Improve the maths skills of high school teachers.
B)
Change British people’s negative view of maths.
C)
Help British people understand their paychecks.
D)
Launch a campaign to promote maths teaching.
4.
A) Children take maths courses at an earlier age.
B)
The public sees the value of maths in their life.
C)
British people know how to do elementary calculations.
D)
Primary school teachers understand basic maths concepts.
Questions 5 to 7 are based on the news report you have just heard.
5. A) He owns a fleet of aircraft.
C) He regards his royal duties as a burden.
B) He is learning to be a pilot.
D) He held a part-time job for over 20 years.
6.
A) He can demonstrate his superior piloting skills.
B)
He can change his focus of attention and relax.
C)
He can show his difference from other royalty.
D)
He can come into closer contact with his people.
7. A) They enjoyed his company. C) They rarely recognised him.
B) They liked him in his uniform.
D)They were surprised to see him.
Section B
Directions: In this section, you will hear two long conversations. At the end of
each conversation, you will hear four questions. Both the conversation and the
questions will 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 1 with a single line through the centre.
Questions 8 to 11 are based on the conversation you have just heard.
8.
A) They were skilled carpenters themselves.
B)
It didn’t need much capital to start with.
C)
Wood supply was plentiful in Romania.
D)
They saw a business opportunity there.
9.
A) Provide quality furniture at affordable prices.
B)
Attract foreign investment to expand business.
C)
Enlarge their company by hiring more workers.
D)
Open some more branch companies in Germany.
10. A) They are from her hometown.
B)
They are imported from Germany.
C)
They all come from all Romania.
D)
They come from all over the continent
11. A) All across Europe.
B)
Throughout the world.
C)
Mostly in Bucharest.
D)
In Romania only.
Questions 12 to 15 are based on the conversation you have just heard.
12. A) Go to a concert with him and his girlfriend. C) Go with him to choose a
pearl for Susan.
B) Try out a new restaurant together in town.
restaurant.
D) Attend the opening of a local
13. A) It is sponsored by local restaurants.
the young.
C) It is especially popular with
B) It specializes in food advertizing.
events.
D) It provides information on local
14. A) They design a special set of menus for themselves.
B)
They treat themselves to various entertainments.
C)
They go to eat at different stylish restaurants.
D)
They participate in a variety of social events.
15. A) More restaurants will join Restaurant Week.
B)
This year’s Restaurant Week will start soon.
C)
Bigger discounts will be offered this Restaurant Week
D)
More types of food will be served this Restaurant Week.
Section C
Directions: In this section, you will hear three passages. At the end of each passage,
you will hear three or four questions. Both the passage and the questions will 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 1 with a single line through the centre.
Questions 16 to 18 are based on the passage you have just heard.
16. A) Rewarding them for eating vegetables.
B)
Exposing them to vegetables repeatedly.
C)
Improving the taste of vegetable dishes for them.
D)
Explaining the benefits of eating vegetables to them.
17. A) They were disliked most by children. C) They were least used in Belgian
cooking.
B) They were considered most nutritious.
health.
D) They were essential to children’s
18. A) Vegetables differ in their nutritional value.
what children eat.
C) Parents watch closely
B) Children’s eating habits can be changed.
vary greatly.
D) Children’s choices of food
Questions 19 to 21 are based on the passage you have just heard.
19. A) Space exploration has serious consequences.
learn about the moon.
C) There is quite a lot to
B) India has many space exploration programs.
on the moon.
D) A lot of garbage has been left
20. A) It is costly to bring back.
C) It is of no use on Earth.
B) It is risky to destroy.
D) It is damaged by radiation.
21. A) Record details of space exploration.
B)
Monitor the change of lunar weather.
C)
Study the effect of radiation and vacuum on its materials.
D)
Explore the possibility of human settlement on the moon.
Questions 22 to 25 are based on the passage you have just heard.
22. A) It is likely to remain a means of business communication.
B)
It is likely to be a competitor of various messaging apps.
C)
It will gradually be replaced by social media.
D)
It will have to be governed by specific rules.
23. A) Save the message in their file.
C) Examine the information carefully.
B) Make a timely response.
D) See if any action needs to be taken.
24. A) It is to be passed on.
C) It requires no reply.
B) It is mostly junk.
D) It causes no concern.
25. A) Make it as short as possible. B) Use simple and clear language.
C)
Adopt an informal style of writing.
D)
Avoid using capitals for emphasis.
Part Ⅲ Reading Comprehension
(40 minutes)
Section A
Directions: In this section, there is a passage with ten blanks. You are required
to select 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. Please mark the corresponding letter
for each item on Answer Sheet 2 with a single line through the centre. You may not
use any of the words in the bank more than once.
27
33
32
26
to
Have you ever used email to apologize to a colleague? Delivered a
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 for
and productivity – and at the same time
very troublesome. With so many ways to communicate, how should a manager choose the
one that’s best – 28when the message to be delivered is bad or unwelcome news for
the recipient? We’ve
29 business communication consultants and etiquette(礼仪)
experts to come up with the following guidelines for 30 using the alternative ways
of delivering difficult messages. First of all, choose 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, a handwritten
note, a typewritten letter, and the most
is email. Some of these may change
situation or your own preferences; for example, a
order according to the
handwritten note might seem more personal than voice-mail. How do you decide on the
best choice for the difficult message you’ve got to deliver? “My 34 concern is:
How can I soften or civilize this message?” says etiquette expert Dana Casperson.
“So when I apologize, I usually choose in-person first, or a phone conversation
as my top alternative, and maybe a handwritten note next. Apologizing by email is
something I now totally 35
A) avoid
I) reward
.”
B) convenience
J) silent
C) effectively
K) specific
D) escape
E) intimate
L) surveyed
M) unfriendly
F) particularly
N) warning
G) primary
H) prompt
O) witnessed
Section B
Directions: In this section, you are going to read a passage with ten statements
attached to it. Each statement contains information given in one of the paragraphs.
Identify the paragraph from which the information is derived. You may choose 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 breathtaking sight to see in the shop windows of Patisserie de la Rue de la Paix.
By 1814, people crowded outside the bakery, straining for a glimpse of the latest
sweet food created by the young chef who worked inside.
His name was Marie-Antoine Carême, and he had appeared, one day, almost out of
B)
nowhere. But
in his short lifetime, which ended exactly 184 years ago today, he would forever
revolutionize French gourmet food (美食), write best-selling cook books and think
up magical dishes for royals and other important people.
C)
Carême’s childhood was one part tragedy, equal part mystery. Born the 16th child
to poor parents in Paris in either 1783 or 1784, a young Carême was suddenly abandoned
at the height of the French Revolution. At 8 years old, he worked as a kitchen boy
for a restaurant in Paris in exchange for room and board. By age 15, he had become
an apprentice (学徒) to Sylvain Bailly, a well-known dessert chef with a successful
bakery in one of Paris’s most fashionable neighborhoods.
D)
Carême was quick at learning in the kitchen. Bailly encouraged his young
apprentice to learn to read and write. Carême 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 his baking talent combined
to work wonders – he shaped delicious masterpieces out of flour, butter and sugar.
In his teenage years, Carême fashioned eatable copies of the late 18th century’s
E)
most famous
buildings – cookies in the shape of ruins of ancient Athens and pies in the shape
of ancient Chinese palaces and temples. Sylvain Bailly, his master, displayed these
luxuriant creations – often as large as 4 feet tall – in his bakery windows.
F)
Carême’s creations soon captured the discriminating eye of a French diplomat,
Charles Maurice de Talleyrand-Pêrigord. Around 1804, Talleyrand challenged Carême
to produce a full menu for his personal castle, instructing the young baker to use
local, seasonal fruits and vegetables and to avoid repeating main dishes over the
course of an entire year. The experiment was a grand success and Talleyrand’s
association with French nobility would prove a profitable connection for Carême.
G)
French Emperor Napoleon Bonaparte was known to be unimpressed by the declining
taste of early 18th century cooking, but under pressure to entertain Paris’s high
society, he too called Carême to his kitchen at Tuileries Palace. In 1810, Carême
designed the extraordinary cake for the wedding of Napoleon and his second bride,
Marie-Louise of Austria. He became one of the first modern chefs to focus on the
appearance of his table, not just the flavor of his dishes. “I want order and taste.
A well-displayed meal is enhanced one hundred percent in my eyes,” he later wrote
in one of his cook books.
H) In 1816, Carême began 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), GeorgeⅣ, and crossed continents to prepare
grand banquets for the tables of Tsar Alexander I of Russia. Never afraid to talk
up his own accomplishments, a boastful Carême made a fortune as wealthy families
with social ambitions invited him to their kitchens. Later, in his cook books, he
would often include a sketch of himself, so that people on the street would be able
to recognize – and admire – him.
Carême’s cooking displays became the symbol of fine French dining, they were
I)
plentiful, beautiful and imposing. Guests would fall silent in wonder as servants
carried Carême’s fancy creations into the dining hall. For a banquet celebrating
the Grand Duke Nicholas of Russia’s visit to George IV’s Brighton Pavillion on
Jan. 18, 1817, the menu featured 120 different dishes, highlighting eight different
soups, 40 main courses and 32 desserts.
As he traveled through the homes of early 19th century nobility, Carême forged
J)
the new art of
French gourmet food. Locked in hot kitchens, Carême created his four “mother
sauces”. These sauces – bêchamel, veloutê espagnole and allemande – formed the
central building blocks for many French main courses. He also perfected the soufflê
– a baked egg dish, and introduced the standard chef’s uniform – the same
double-breasted white coat and tall white hat still won by many chefs today. The
white clothing conveyed an image of cleanliness, according to Carême – and in his
realm, appearance was everything.
K)
Between meals, Carême wrote cook books that would be used in European kitchens
for the next century. His manuals including The Royal Parisian Baker and the massive
five-volume Art of French Cooking Series (1883-1847, completed after his death)
first systematized many basic principles of cooking, complete with drawings and
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