大学英语四级考试书籍推荐准备在大一过四级 想问问和高中英语有什么区别 该怎么复习应该买什么书看或者是做什么题?
给你推荐一套题吧2011年6月大学英语四级真题 Part I
(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 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Online Shopping注意：此部分试题在答题卡1上.
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, choose the best answer from the four choices marked A), B), C) and D). For questions 8-10, complete the sen&tences with the information given in the passage.British Cuisine: the Best of Old and NewBritish 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? Because it is bad! Those 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 presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise 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 BlumenthaPs molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish."It's no longer the case that the common man in England is embarrassed 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 used 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 be 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 please the tastes of any international visitor.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 restaurants 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 presentations, which is good news for new dishes."Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restau&rants are modifying the recipes (菜谱) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes.Tamlyn is in the second camp. "We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋糊) we use 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, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. "There are a lot of existing perceptions about British food and so we can't alter these too much. We're a traditional British restaurant so there are some staples (主菜) that will remain essentially unchanged."These 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 cheeses, 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 avail&able in the local markets."We use a lot of ingredients that people wouldn't perhaps associate as British, but are pre&sented 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 Britishness 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 dishes to the table and offer individual plates for each diner. "That way, people still get the presentation of the dishes as they were designed, but can carve them up however they like," Hill says.This practice is also popular at The Pawn, although largely for rotisseries (烤肉馆), Tamlyn says. "Some tables will arrive on a 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."注意：此部分试题请在答题卡1上作答.1.
What is British food generally known for?A)
Its unique flavour.
C) Its special cooking methods.B)
Its bad taste.
D) Its organic ingredients.2.
The Second World War led to________ in Britain.A)
an inadequate supply of food
C) an increase in food importB)
a decrease of grain production
D) a change in people's eating habits3.
Why couldn't Britain compete with some of its neighbouring countries in terms of food in the post-war decades?A)
Its food lacked variety.
C) It was short of well-trained chefs.B)
Its people cared more for quantity.
D) It didn't have flavourful food ingredients.4.
With culinary improvement in recent years, London's restaurants are now able to appeal to the tastes of
most young people
C) all kinds of overseas visitorsB)
elderly British diners
D) upper-class customers5.
What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn?A) Authentic classic cuisine.
C) New ideas and presentations.B)
Locally produced ingredients.
D) The return of home-style dishes.6.
While using quality ingredients, David Tamlyn insists that the dishes should________ .A)
benefit people's health
C) be offered at reasonable pricesB)
look beautiful and inviting
D) maintain British traditional tastes7.
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 farms.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 _______.
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扫描下载二维码想考英语四级应该买什么版本的书？
 我今年刚警校毕业，是大专文凭。很惭愧的说，英语四级考了两次，都没过。今年公务员刚考上，在等待面试。总觉 的英语没学好是个遗憾，虽说毕业了，但还是想再次冲击，但不知买什么样的书，有经验的介绍一下。
09-10-12 &
那我就建议你不要背四级词汇了   现在很多省份的高考英语大纲要求词汇量还是2500  但是有不少省份已经提到3500了  所以试卷难度在词汇量上是呈逐年上升之势   建议你买星火的3500词汇  里边同样也收录了四级词汇  把这本书里的看完   高考就不会遇生词   另外 说说高考英语对词汇的考察考试不是只看你的词汇认识的多少   对于 近义词辨析  介词搭配  习惯表达等侧重考点   所以 不能只顾埋头记新单词  对于已经认识的单词的用法极其近义词之间的差别要掌握  而我推荐的这本星火3500词汇在这方面做的很好   还有疑问可以给我留言祝你好运 ！！
请登录后再发表评论!&&&特别感谢 : 银川新航道 11:15:491141目前基本情况分析之优点　　1，学习能力较好　　2，文化取向无误差　　3，有积极向上的心　　4，有充足的时间2目前基本情况分析之缺点　　1，语法差　　2，词汇量达不到要求　　3，听力没有专门训练，特别是标准口音的听和说　　4，阅读速度达不到考试要求　　5，单选，填空缺少一个逻辑训练过程　　6，写作靠语法，翻译靠语法，有语法还要训练语法技术在语句情景表达的合理运用。这方面缺少训练。　　理念：大学四级是得听力和阅读者得天下 　　考前方案：有针对性，四级考什么，我练什么，我缺什么，我补什么 　　 难度：比高考要求，加大了听力部分，阅读速度，能力要求，逻辑判断，汉译英部分。　　 基本策略：先不要看太多的资料，一定要买一本四级历年真题，真正把近十年的真题研究透了，肯定没问题。因为四级是比较成熟的标准化考试，出题套路比较相像，对真题深入细致的研究对实战有很大帮助。3四级考试内容细节
英语4级考试内容，包括五个部分：听力理解、阅读理解、词语用法与语法结构、短文写作。全部题目按顺序统一编号。
　　第一部分：听力理解（Part 1：Listening Comprehension）：　　共20题，考试时间20分钟。这一部分包括两节：A节（Section A）有10题，每题含一组对话，对话后有一个问句。
B节（Section
B）有10题，分别安排在若干篇听力材料之后，每篇后有二至四道题，每题为一个问句。听力部分的每个问句后有约15秒的间隙，要求考生从试卷所给出的每题
四个选择项中选出一个最佳答案。录音的语速为每分钟约120词，念一遍。 选材的原则是：　　1、话部分为日常生活中的一般对话，句子结构和内容不太复杂；　　2、短篇听力材料为题材熟悉、情节不太复杂的故事、讲话、叙述等；　　3、所用词语不超出教学大纲词汇表四级规定的范围。听力理解部分的目的是测试学生获取口头信息的能力。　　第二部分：阅读理解（Part Ⅱ：Reading Comprehension）：　　共20题，考试时间35分。要求考生阅读若干篇短文，总阅读量不超过1000词。每篇短文后有若干个问题。考生应根据文章内容从每题四个选择项中选出一个最佳答案。
选材的原则是：　　1、题材广泛，可以包括人物传记、社会、文化、日常知识、科普常识等，但是所涉及的背景知识应能为学生所理解；　　2、体裁多样，可以包括叙述文、说明文、议论文等；　　3、文章的语言难度中等，无法猜测而又影响理解的关键词，如超出教学大纲词汇表四级的范围，用汉语注明词义。　　阅读理解部分主要测试下述能力：　　1、 掌握所读材料的主旨和大意；　　2、 了解说明主旨和大意的事实和细节；　　3、既理解字面的意思，也能根据所读材料进行一定的判断和推论； 4、既理解个别句子的意义，也理解上下文的逻辑关系。 阅读理解部分的目的是测试学生通过阅读获取信息的能力，既要求准确，也要求有一定速度。　　第三部分：词语用法和语法结构（Part Ⅲ：Vocabulary and Structure）：　　共30题，考试时间20分钟。题目中40%为词和短语的用法，60%为语法结构。要求考生从每题四个选择项中选出一个最佳答案。　　词语用法和语法结构部分的目的是测试学生运用词汇、短语及语法结构的能力。考试范围包括教学大纲词汇表及语法结构表一级至四级的全部内容　　第五部分：写作（Part Ⅴ：Writing）：　　共1题，考试时间30分钟。要求考生写出一篇100-120词的短文，试卷上可能给出题目，或规定情景，或要求看图作文，或给出段首句要求续写;或给
出关键词要求写成短文。要求能够正确表达思想，意义连贯，无重大语法错误。写作的内容包括日常生活和一般常识。短文写作部分的目的是测试学生运用英语书面
表达思想的初步能力。　4复习重点
传统阅读+作文+听力 第一部分：传统阅读的复习　　步骤：（两个层面：从题目层面和文章本身）　　1、从题目层面；首先把阅读理解按照规定时间做一遍，一般是8---10分钟一篇。关于做题顺序，每个人的习惯不同，我建议是先看一下题干，然后回到原文中进行查找，定位与替换；
2、核对答案；　　3、对5道题目进行超精分析，从正确选项的获得，到出题人干扰项的设计，都要做到了如指掌，这样可以提高你的抗干扰能力。　　对于正确选项的分析，应该是定位与替换，把答案中与原文的替换词和同义转述的句子仔细体会，并做好笔记，烂熟于心；　　，要研究出题人，而对于其他3个干扰项，一定要找出命题人是通过什么手段进行干扰的，出题人干扰技术一般是；　　a.与原文偷换概念、b，扩大范围、c，缩小范围、d，绝对化。 等等干扰项设计方式。对干扰项的分析和对正确选项的同义替换分析决定了你的四级级考试阅读理解的得分，因为定位与替换是阅读理解的精髓所在。
4、对文章本身的超精分析：　　阅读理解的文章的选择都是经过命题专家精选的，具有较强的可读性、示范性，因此我们除了题目分析之外，还必须对文章本身进行分析，从宏观和微观层面熟悉和掌握英美文章的行文特点、常用词汇、文章题材以及感情色彩的表达，　　虽然我们下一次以及以后的四级考试不可能碰到原文，但是英美人写作的特点、习惯和题材都差不多，可以起到触类旁通、举一反三的效果，因此对文章的分析绝对不能忽视。5方案　　1,单词：毫无疑问是第一关。大纲标准是4500左右，一定要一鼓作气，拿出多一点的时间一次攻克。　　2，语法：语法就不要系统地学一遍了，一来没时间，二来也没必要。只要对照语法书把语法选择题进行句子成分的分析就行了，先找句子主干，再找出每一个
修饰成分，它们之间的关系，分析几十个句子之后语法就基本上清楚了。
3，阅读：词汇量是基础，一定要做到第一步。
4，听力：每天至少15分钟的时间，集中注意力，并意识的记忆好的句子。从special english做起。每天听写一篇。贵在坚持。6阅读方法　　五层递进学习法，即从五个层面上把握阅读文章与试题。　　1．把握中心思想层2．概括段落大意层3．深入剖析文章层4．摘录背诵佳句层5．换位思考命题层7阅读训练时注意事项　　1）不要在复习时放过生词　　文章中不能出现一个不认识的词汇、短语和句型（专业词汇除外），在这个过程中也是对单词的复习，　　词汇是活的，四级考试词汇的考查点是词汇的运用，并不是你的背诵，因此只有在阅读中的词汇才是活的，才有其具体语境中的用法，重点掌握词汇的搭配、由词汇所构成的句型，词汇的形象用法等。　　我们的一个理念的就是四级复习不分家，也就是说你一定要积极复习，当你精读阅读文章的时候，如果你碰到一个词汇的搭配，句型，你就要主动的去运用它，利
用它造个句子，这才说明了你掌握了。这就等于你在复习阅读的时候，词汇、作文一起复习了，能起到一石二鸟，甚至一石三鸟的功效。
2）复习要注意深层含义　　要注意句与句之间、段与段之间的衔接关系，尤其是衔接词的运用，不要忽视小词对文章的作用和影响。　　理解文章、分清层次以及分清意群有很大的的好处，最好能对文章的段落进行分层次，每层甚至每一段能用一句话表达出来，加强你对文章的深层次理解，这有助于对文章主题类的题目的解题。　　一篇文章只有一个主题，任何段落的阐述都是围绕这个主题来进行的，或者用正面论证、或者反面论证、或采用引证等等手段。除此之外，有些段落和篇章结构还可以用在你的写作中，我认为一篇真题中的阅读理解就是一篇写作范文，里面有很多的养分值得我们去吸收和运用。　　3）注意作者观点的表达方式以及作者观点与专家观点的区分。
在一般的英美文章中，尤其是四级考试所选的文章中，作者的观点表达方式基本上都是比较直白
的，隐藏在字面意思背后的并不是很多，通常通过形容词、副词、以及特定的观点词和特定句型来表达，这些词汇和句型必须通过已考试题来把握和总结，熟记，对
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加关注有惊喜哦!求推荐大学英语四级复习用书,和练习题,要实用些的.都要在书店可以买到的.请大家帮忙介绍一些实用的大学英语四级的书和题,本人高中英语还可以,但上大学以来一直都没这么学,现在手里有一本四级的单词书,但我是属于当时记得很好,过后很爱忘的类型,希望大家能帮我推荐一些题,能在习题里记住单词和语法的.听说新东方和王长喜的题都可以,能不能有谁做过,告诉我哪个更适合我一些.我完形是最不好的一项,听力现在也很弱了.最好能在帮我介绍点学习的技巧和方法,
托尼粉丝团TL6
找五套左右的真题练习,记住：不在于量,在于质!然后再找两三套预测题检验!关于词汇,星火的词汇书不错,我以前就是用的星火,不过是六级的,它能让你学会联想记忆法,不容易忘记,另外它上面的词组很全,对提高你的完形填空有帮助!关于听力,首先要知道题型；然后是培养感觉,可以先通过慢听或重复听,一定要让自己听清楚,这样不仅能培养感觉还能提高自信心,还有助你朋友做最后的填空题；另外,要总结,听力的情境无非就是些旅游、时事、自传之类的,每一个主题几乎都有几个固定的重点,比如自传的重点就是他以前做什么了、时间、地点、原因、现在的情况等.考试的时候,首先要浏览听力题目,知道自己要听什么,集中注意力听重点,稍微做点笔记,每一题听力如果前面没有听清楚就仔细听后面,不要影响后面的听力!后面文章性的听力第一遍要听大意,第二遍就是重点细节,但是不管哪题都一定要围绕中心.最后一题填空,也是要浏览了解大意,做好笔记,听完了检查有没有拼写错误,不会的可以根据上下问猜,绝不能留空!完形填空,同样要研究,它也就涉及到故事、广告、技术等,只要掌握方法不管什么文章都很简单：先快速浏览了解文章大意,再看每一题的选项,通常会考固定词组、介词、单复数、动词时态等,多总结总结,很简单的,但是记住无论做哪一题都一定要扣住文章的中心!加油!祝你能顺利通过!还有,如果过了考六级,六级也是这样,“万变不离方法”,方法掌握了就OK啦!
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