divano2018年12月大学英语四级真题完整版(第3套)

2021年1月13日发(作者：华谭)


2018年12月大学英语四级真题完整版（第3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
than180 words.

PartⅡ Listening Comprehension (25 minutes)


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．
Questions 26 to 35 are based on the following passage.

Have you ever used email to apologize to a colleague?

Delivered a 26 to 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 27 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 --- 28 when 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
alterative 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 32 is email. Some of these may change order according to the 33
situation or your own preferences; for example, a 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 E) intimate I) reward M) unfriendly

B) convenience F) particularly J) silent N) warning

C) effectively G) primary K) specific O) witnessed

D) escape H) prompt L) surveyed



Section B
Directions: In this section, you are going to read a passage with ten statements attached
to 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.
[B] His name was Marie-Antoine Careme, and he had appeared, one day, almost out of
nowhere. But in his short lifetime, which ended exactly 181 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] Careme’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 Careme 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] Careme was quick at learning in the kitchen. Bailly encouraged his young
apprentice to learn to read and write. Careme 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.
[E] In his teenage years, Careme fashioned eatable copies of the late 18th century’s
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]

Careme creations soon captured the discriminating eye of a French diplomat,


Charles Maurice de Talleyrand- Perigord. Around 1804, Talleyrand challenged Careme
to produce a full menu for his Personal castle, instating e young baker to use local
season 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 Careme.
[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 Careme to his kitchen at Tuileries Palace. In 1810, Careme
designed the extraordinary cake for the wedding of Napoleon and his second bride,
Marie-luise 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, Careme begin 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 ) George IV, and crossed continents to prepare
grand banquets for the tables of Tsar Alexander I of Russia. Never afraid to talk up his
own accomplishments, boastful Careme 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.
[I] Careme’s cooking displays became the symbol of fine French dining; they were
plentiful, beautiful and imposing. Guests would fall silent in wonder as servants carried
Careme’s fancy creations into the dining hall. For a banquet celebrating the Grand Duke
Nicholas of Russia’s visit to George IV’s Brighton Pavilion on Jan. 18, 1817, the menu
featured 120 different dishes, highlighting eight different soups 40 main courses, and
32 desserts
[J] As he traveled through the homes of early 19th century nobility, Careme forged the
new art of French gourmet food. Locked in hot kitchens, Careme created his four
“mother sauces.” These sauces --- bechamel, veloute, espagnole and allemande---
formed the central building blocks for many French main courses. He also perfected
the soufflé---a baked egg dish, and introduced the standard chef’s uniform---the same
double-breasted white coat and tall white hat still worn by many chefs today. The white
clothing conveyed an image of cleanliness, according to Careme---and in his realm,
appearance was everything.
[K]

Between meals, Careme 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 (1833-1847 completed after his death) first
systematized many basic principles of cooking, complete with drawings and step-by-
step directions. Long before television cooking shows, Careme walked readers through
common kitchen tasks, instructing them to “try this for yourself, at home” as famous
American Chef Jullia Child might do, many years later,
[L] In the end, however, it was the kitchen that did Careme in. Decades of working over
coal fires in tight, closed spaces with little fresh air (to ensure his dishes would not get