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2011年6月cet4真题试卷.doc

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2011年6月cet4真题试卷.doc

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2011年6月cet4真题试卷.doc

文档介绍

文档介绍:Part I Writing (30 minutes)
Directions: For this part, you are allowed 30 minutes to write a short essay entitled 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
【参考范文】
One of the controversial issues today is online shopping. According to a recent survey,a large number of consumers are in favor of online shopping as it has e a trend. In this essay, I will discuss the positive and negative effects of this issue and offer my own view on it.
On the positive aspect, one of the most significant advantages is that online shopping brings customers so much convenience that it is widely recognized as much more time-saving than traditional shopping. Moreover, online customers have access modities of such a huge variety and number. Perhaps the primary advantage is that they have the opportunities pare prices of a product offered by different retailers. On the negative aspect, there is a good chance
of buying a defective product, as they cannot examine the quality when shopping online. What’s more, there exist some dishonest and incredible online retailers who may do further damages to buyers’ interests.
As far as I’m concerned, the benefits of online shopping greatly outweigh its drawbacks. People should make better use of shopping and bypass its negative effects. People can never be too careful when shopping online.
Part II prehension (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) e of age in recent years as chefs(厨师) combine the best of old and does British food have a reputation for being so bad? Because it is bad! Th

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