文档介绍：2011年6月四级英语真题及答案详解
D
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 decrease of grain production
C) an increase 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 overseas 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 presentations. 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 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 Ⅳ Reading Comprehension (Reading