大學英語最新四級真題書
你好，我是兔兔禿抄90，用襲網路網盤分享給你，點開就可以保存，鏈接永久有效^_^鏈接：https://pan..com/s/10l5r9FXDkpfRCtHdxlAe2Q 提取碼：0000
㈡ 英語四級考試要看什麼書啊
英語四級可以考CFA，cfa考試報考對考生的英語水平無特別要求，不過cfa考試為全英文專考試，cfa考生的英語水平最屬好能夠正確理解試題及正確表達考生觀點的基礎之上。
CFA報考條件：
根據CFA特許金融分析師協會的要求，報考不限定專業，如果你對資產管理、投資研究、咨詢服務或投行感興趣，只要符合下列條件就能報名參加CFA考試：
1. 擁有學士學位或相當的專業水準以上，對專業沒有任何限制；大學學習年限與全職工作經驗合計滿四年；如果申請人不具備學士學位，而是具備相當的專業水準，也可被接受為候選人。 4年制本科學歷（大四在校生） 3年制大專學歷加上1年全職工作經驗 2年制大專學歷加上2年全職工作經驗
2.遵守職業道德規范；
3.完成注冊和報名以及支付費用；
4.能夠用英語參加考試。
㈢ 大學英語四級的參考書
《新要求大學英語詞彙星火式巧記速記（1-4級）》新華出版社(個人覺得很好,每個單詞都有特定版的權記憶方法聯想詞根詞綴等都有加入,配有小圖,我當時用的就是這本,詞彙相對扎實,對考六級奠定很好的詞彙基礎)
星火顛峰聽力/星火大學英語一本全(我當時買的是一本全,聽力只佔一個版塊,但是他介紹的一些聽力技巧挺有幫助的,最重要的是我很喜歡書的設置樣式,而且也有很多練習題;顛峰聽力技巧介紹的絕對是全面,聽力主要還是練習多聽,這本在相對的聽力書還是不錯的)
星火四級歷年真題點評(可能有好幾個版本的,答案都很詳細,有的甚至擴充一些題型)
絕對是經驗總結,這些書我全買過,絕對是貨比三家,當然有個人喜好的王長喜的試卷顏色我不喜歡,華研的試卷答案不是很詳細,不過他的模擬卷十分的詳細,推薦,)
希望對你有所幫助
㈣ 新題型大學英語4級考試的圖書目錄
第一部分 快速閱讀
大綱解讀
制勝妙法
新聞周刊
Passage 1 和你一起工作真愉快
Passage 2 家庭暴力的謬論
Passage 3 減肥妙法
Passage 4 專科學院人學擁擠
Passage 5 誰殺死了海獅
紐約時報
Passage 1 微軟網路全書
Passage 2 如何減少電信消費
Passage 3 關愛家庭,關愛自己
Passage 4 汽車科技生活
Passage 5 旅行建議
新科學家
Passage 1 不幸如何激發韓德爾創作《彌賽亞》
Passage 2 溫室氣體導致全球變曖
Passage 3 人口悖論
Passage 4 低價出售
Passage 5 如果環境如此變化
時代周刊
Passage 1 芝加哥申奧
Passage 2 向日本學習
Passage 3 金融危機下的歸巢現象
Passage 4 如何防止網路惡意攻擊
Passage 5 黑色星期五雪上加霜
華盛頓郵報
Passage 1 小型公司為什麼能盈利
Passage 2 怎樣處理辦公室困境
Passage 3 保持娛樂室的整潔
Passage 4 游覽華府
Passage 5 充分利用網路教育
第二部分 篇章詞彙
大綱解讀
制勝妙法
新聞周刊
Passage 1 睡眠有助記憶
Passage 2 家庭節約指南
Passage 3 領導藝術與批評
Passage 4 SAT寫作指南
Passage 5 美妙午睡的四個秘密
紐約時報
Passage 1 走路訓練
Passage 2 智力開發
Passage 3 流感疫情
Passage 4 員工士氣
Passage 5 意志力的培養
新科學家
Passage 1 公司為破壞環境而做出補償
Passage 2 紅色肉類縮短壽命
Passage 3 熊貓喜歡增甜劑
Passage 4 急劇冷卻的故事
Passage 5 排斥降低溫度
時代周刊
Passage 1 千年餐廳
Passage 2 多變的紋身
Passage 3 經濟蕭條時的求職
Passage 4 海盜
Passage 5 智能葯丸
華盛頓郵報
Passage 1 如何充分利用會議
Passage 2 花錢買優惠券值不值
Passage 3 怎樣充分利用小房間
Passage 4 自己動手建造木柵欄
Passage 5 文明應對不文明行為
第三部分 篇章閱讀
大綱解讀
制勝妙法
新聞周刊 標准篇
Passage 1 美國的槍支管理
Passage 2 申請破產吧
Passage 3 印度的奢侈品消費
Passage 4 電動汽車
Passage 5 互聯網技術大門在關閉
Passage 6 孩子真的能帶來幸福嗎?
Passage 7 電子報紙
Passage 8 美食家們的減肥難題
新聞周刊 提升篇
Passage 1 市場經濟與石油價格
Passage 2 iPhone新增100項功能
紐約時報 標准篇
Passage 1 吃肉多,身體弱
Passage 2 鳥類歌聲的含義
Passage 3 理工科男女差距縮小
Passage 4 大學餐廳的托盤
Passage 5 飲食與全球變暖
Passage 6 美國研究生教育現狀
Passage 7 美國政府限制科研成果的公布
Passage 8 新一代的手機鈴聲
紐約時報 提升篇
Passage 1 政府救助計劃,老百姓該買賬嗎?
Passage 2 睡覺的科學
新科學家 標准篇
Passage 1 美國太空計劃預算
Passage 2 聲調語言培養音高辨別力
Passage 3 酵母燃料電池
Passage 4 新網路致富路
Passage 5 挽救人類的最後希望
Passage 6 黑洞真的存在嗎?
Passage 7 未來建築的顏色
Passage 8 環境與人:2006年綜述
新科學家 提升篇
Passage 1 教育是專家們的事,特創論者靠邊站
Passage 2 2005,最溫暖的一年
時代周刊 標准篇
Passage 1 英國最新經濟援助計劃
Passage 2 盲人攝影展
Passage 3 越南博物館盜版成災
Passage 4 如何應對豬流感
Passage 5 谷歌公司建立自我搜索
Passage 6 美國整容手術年輕化
Passage 7 租輛自行車游巴黎
Passage 8 掌上服裝店
時代周刊 提升篇
Passage 1 馬達加斯加生態游
Passage 2 能幫你減肥的脂肪
華盛頓郵報 標准篇
Passage 1 電子郵件軟體前景黯淡
Passage 2 智能型電網
Passage 3 網路成為警察的好幫手
Passage 4 正確看待風能和太陽能
Passage 5 殘疾兒童的私立教育
Passage 6 美國政府減免學生貸款
Passage 7 食品垃圾處理
Passage 8 兒童受傷風險調查
華盛頓郵報 提升篇
Passage 1 人造血管
Passage 2 購買綠色紙張
㈤ 英語四級考試需要買哪些書
如果是考公共四級的話買一本歷年真題，認真做，反復推敲，吃透裡面的知識要點也差不多了
㈥ 大學英語四級考試真題的書
你好，我是來兔兔禿90，用網路網自盤分享給你，點開就可以保存，鏈接永久有效^_^鏈接：https://pan..com/s/10l5r9FXDkpfRCtHdxlAe2Q 提取碼：0000
㈦ 大學英語四級用書
推薦星火的題，其實有那個就足夠了。建議做真題之前先做一些准備。譬如背專好單詞，練習好聽力等，真題要在屬考前再做。一天一套，記得按時間來做，那樣才有效。單詞書推薦新東方的紅皮，止於有序的還是亂序的要看你個人了，你可以去書單看看哪個更適合你你在買。語法書其實不用買，只要你有一定的語感就足夠了。
一定要練聽力，推薦一本綠皮的中級聽力，那本書一開始可能覺得有點難，但是一定要有耐心和毅力，慢慢來，最開始可以一天只做一小部分，但是一定要聽，而不是看原文，聽幾遍實在不會再看原文。然後慢慢跟進。希望以上對親有用，預祝考個好成績。
㈧ 大學英語4級要看什麼書
你好,【persistence】 很高興為你答疑解惑!
From my point of view:四級重語法,六級重單詞(這僅是我個人的觀點) 【persistence 版權所有】
1、學英語要有一種瘋狂的勁頭,想當年高三的時候為了背單詞,什麼課都不聽,拿著單詞就背。六級之前我也就是復習了一下單詞,(三天背下一本單詞本,你信嗎?我就是這樣的,不過我背單詞僅僅限於認得卻很多寫不出來,這是為了閱讀的提高,背單詞對我來說是一種享受) 【persistence 版權所有】
2、四級重語法,主要體現在15分的單項選擇(新題型裡面單選已經廢除了)、完形填空、作文等等包括聽力都是有很大一部分語法,我在考四級前,專心看過幾本語法書,你可以到圖書館去找那些語法、詞彙專項指導書,我這里需要指出的是新題型雖然不直接考詞彙題,但是以前真題中的詞彙題還是很有簡直的它可以幫助我們來鞏固單詞,熟悉語法
【persistence 版權所有】
3、背單詞:不要僅僅局限於背單詞本,那很容易使人產生厭倦心理。千萬不要背以字母順序排列的單詞表,人往往會對同樣的事物會產生反感,最讓人頭疼的是很多以字母排列的單詞表前兩個字母竟然是:a ,abandon 剛開始就讓人放棄(不知道大家平時有沒有留意過)我的經驗是多種方法的結合,包括看重要單詞總結,多做單項選擇題,多看英文雜志(最好帶中方對譯的,把你認為經典的文章多多的朗讀,這樣你很容易找到語感)、多查單詞,把經常出現的遇到的單詞記到小本子中便於復習。 【persistence 版權所有】
4、閱讀:閱讀的提高少不了多讀,精讀,泛讀。就是我在3中說的那樣找好的文章多讀就行。還有就是要養成好的閱讀習慣,我的經驗是不要邊讀邊翻譯!要瀏覽的看,即用眼睛掃著看,我不知如何表達,你自己去找找感覺吧。 我建議大家最好是先看題目再去看文章,通過題目中的選項可以大致了解文章意思【persistence 版權所有】
5、至於聽力,我是沒有辦法教大家的,我高考聽力打了滿分,這次估計不會少於200分。我的方法平時多聽,要天天練!權威四六級專家李勇全曾今說過,聽力要聽真題,要精聽!聽的時候也要注意寫,這樣有助於第三部分的單詞,句子的聽寫!【persistence 版權所有】
6、 對於作文,我感覺是四六級中最簡單的部分,我的方法很簡單,就是考前幾天背範文,背模板,背套話!
【persistence 版權所有】
7、 最後有一點我想提出來,就是大家普遍存在的問題就是四六級考試,時間不夠問題。拒不完全統計百分之八十以上的考生在四六級中都答不完題。所以在平時的訓練當中大家一定要注意自己的答題速度,考場上時間就是生命!(閱讀理解切勿通篇閱讀)
以上是我的經驗,是我一個字一個字地打上去的,希望對你有所幫助!
【persistence All rights reserved】
本帖原創請勿抄襲,違者提交管理員處理!
㈨ 大學英語四級考試書籍推薦
給你推薦一套題吧
2011年6月大學英語四級真題
Part I Writing (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．現在網上購物已成為一種時尚
2．網上購物有很多好處，但也有不少問題
3．我的建議
Online Shopping
注意：此部分試題在答題卡1上。
Part II 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 sentences with the information given in the passage.
British Cuisine: the Best of Old and New
British cuisine (烹飪) has come of age in recent years as chefs (廚師) 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 (配給).
"As rationing came to an end in the 1950s, technology picked up and was used to mass-proce 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 proce or beautiful presentation; 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 (烹飪的) 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 restaurants are modifying the recipes (菜譜) 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 (原產地). "Britain has started to become really proud of the food it's procing. 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 available in the local markets.
"We use a lot of ingredients that people wouldn't perhaps associate as British, but are presented 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 indivial 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 (烤肉館), 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 (神聖的) to mess with, however, Tomes says. "I'd never change a full English breakfast."
注意：此部分試題請在答題卡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 import
B) a decrease of grain proction D) a change in people's eating habits
3. 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 .
A) most young people C) all kinds of overseas visitors
B) elderly British diners D) upper-class customers
5. What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn?
A) Authentic classic cuisine. C) New ideas and presentations.
B) Locally proced 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 prices
B) look beautiful and inviting 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 proced 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 _______.