大学英语最新四级真题书
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㈡ 英语四级考试要看什么书啊
英语四级可以考CFA，cfa考试报考对考生的英语水平无特别要求，不过cfa考试为全英文专考试，cfa考生的英语水平最属好能够正确理解试题及正确表达考生观点的基础之上。
CFA报考条件：
根据CFA特许金融分析师协会的要求，报考不限定专业，如果你对资产管理、投资研究、咨询服务或投行感兴趣，只要符合下列条件就能报名参加CFA考试：
1. 拥有学士学位或相当的专业水准以上，对专业没有任何限制；大学学习年限与全职工作经验合计满四年；如果申请人不具备学士学位，而是具备相当的专业水准，也可被接受为候选人。 4年制本科学历（大四在校生） 3年制大专学历加上1年全职工作经验 2年制大专学历加上2年全职工作经验
2.遵守职业道德规范；
3.完成注册和报名以及支付费用；
4.能够用英语参加考试。
㈢ 大学英语四级的参考书
《新要求大学英语词汇星火式巧记速记（1-4级）》新华出版社(个人觉得很好,每个单词都有特定版的权记忆方法联想词根词缀等都有加入,配有小图,我当时用的就是这本,词汇相对扎实,对考六级奠定很好的词汇基础)
星火颠峰听力/星火大学英语一本全(我当时买的是一本全,听力只占一个版块,但是他介绍的一些听力技巧挺有帮助的,最重要的是我很喜欢书的设置样式,而且也有很多练习题;颠峰听力技巧介绍的绝对是全面,听力主要还是练习多听,这本在相对的听力书还是不错的)
星火四级历年真题点评(可能有好几个版本的,答案都很详细,有的甚至扩充一些题型)
绝对是经验总结,这些书我全买过,绝对是货比三家,当然有个人喜好的王长喜的试卷颜色我不喜欢,华研的试卷答案不是很详细,不过他的模拟卷十分的详细,推荐,)
希望对你有所帮助
㈣ 新题型大学英语4级考试的图书目录
第一部分 快速阅读
大纲解读
制胜妙法
新闻周刊
Passage 1 和你一起工作真愉快
Passage 2 家庭暴力的谬论
Passage 3 减肥妙法
Passage 4 专科学院人学拥挤
Passage 5 谁杀死了海狮
纽约时报
Passage 1 微软网络全书
Passage 2 如何减少电信消费
Passage 3 关爱家庭,关爱自己
Passage 4 汽车科技生活
Passage 5 旅行建议
新科学家
Passage 1 不幸如何激发韩德尔创作《弥赛亚》
Passage 2 温室气体导致全球变暧
Passage 3 人口悖论
Passage 4 低价出售
Passage 5 如果环境如此变化
时代周刊
Passage 1 芝加哥申奥
Passage 2 向日本学习
Passage 3 金融危机下的归巢现象
Passage 4 如何防止网络恶意攻击
Passage 5 黑色星期五雪上加霜
华盛顿邮报
Passage 1 小型公司为什么能盈利
Passage 2 怎样处理办公室困境
Passage 3 保持娱乐室的整洁
Passage 4 游览华府
Passage 5 充分利用网络教育
第二部分 篇章词汇
大纲解读
制胜妙法
新闻周刊
Passage 1 睡眠有助记忆
Passage 2 家庭节约指南
Passage 3 领导艺术与批评
Passage 4 SAT写作指南
Passage 5 美妙午睡的四个秘密
纽约时报
Passage 1 走路训练
Passage 2 智力开发
Passage 3 流感疫情
Passage 4 员工士气
Passage 5 意志力的培养
新科学家
Passage 1 公司为破坏环境而做出补偿
Passage 2 红色肉类缩短寿命
Passage 3 熊猫喜欢增甜剂
Passage 4 急剧冷却的故事
Passage 5 排斥降低温度
时代周刊
Passage 1 千年餐厅
Passage 2 多变的纹身
Passage 3 经济萧条时的求职
Passage 4 海盗
Passage 5 智能药丸
华盛顿邮报
Passage 1 如何充分利用会议
Passage 2 花钱买优惠券值不值
Passage 3 怎样充分利用小房间
Passage 4 自己动手建造木栅栏
Passage 5 文明应对不文明行为
第三部分 篇章阅读
大纲解读
制胜妙法
新闻周刊 标准篇
Passage 1 美国的枪支管理
Passage 2 申请破产吧
Passage 3 印度的奢侈品消费
Passage 4 电动汽车
Passage 5 互联网技术大门在关闭
Passage 6 孩子真的能带来幸福吗?
Passage 7 电子报纸
Passage 8 美食家们的减肥难题
新闻周刊 提升篇
Passage 1 市场经济与石油价格
Passage 2 iPhone新增100项功能
纽约时报 标准篇
Passage 1 吃肉多,身体弱
Passage 2 鸟类歌声的含义
Passage 3 理工科男女差距缩小
Passage 4 大学餐厅的托盘
Passage 5 饮食与全球变暖
Passage 6 美国研究生教育现状
Passage 7 美国政府限制科研成果的公布
Passage 8 新一代的手机铃声
纽约时报 提升篇
Passage 1 政府救助计划,老百姓该买账吗?
Passage 2 睡觉的科学
新科学家 标准篇
Passage 1 美国太空计划预算
Passage 2 声调语言培养音高辨别力
Passage 3 酵母燃料电池
Passage 4 新网络致富路
Passage 5 挽救人类的最后希望
Passage 6 黑洞真的存在吗?
Passage 7 未来建筑的颜色
Passage 8 环境与人:2006年综述
新科学家 提升篇
Passage 1 教育是专家们的事,特创论者靠边站
Passage 2 2005,最温暖的一年
时代周刊 标准篇
Passage 1 英国最新经济援助计划
Passage 2 盲人摄影展
Passage 3 越南博物馆盗版成灾
Passage 4 如何应对猪流感
Passage 5 谷歌公司建立自我搜索
Passage 6 美国整容手术年轻化
Passage 7 租辆自行车游巴黎
Passage 8 掌上服装店
时代周刊 提升篇
Passage 1 马达加斯加生态游
Passage 2 能帮你减肥的脂肪
华盛顿邮报 标准篇
Passage 1 电子邮件软件前景黯淡
Passage 2 智能型电网
Passage 3 网络成为警察的好帮手
Passage 4 正确看待风能和太阳能
Passage 5 残疾儿童的私立教育
Passage 6 美国政府减免学生贷款
Passage 7 食品垃圾处理
Passage 8 儿童受伤风险调查
华盛顿邮报 提升篇
Passage 1 人造血管
Passage 2 购买绿色纸张
㈤ 英语四级考试需要买哪些书
如果是考公共四级的话买一本历年真题，认真做，反复推敲，吃透里面的知识要点也差不多了
㈥ 大学英语四级考试真题的书
你好，我是来兔兔秃90，用网络网自盘分享给你，点开就可以保存，链接永久有效^_^链接：https://pan..com/s/10l5r9FXDkpfRCtHdxlAe2Q 提取码：0000
㈦ 大学英语四级用书
推荐星火的题，其实有那个就足够了。建议做真题之前先做一些准备。譬如背专好单词，练习好听力等，真题要在属考前再做。一天一套，记得按时间来做，那样才有效。单词书推荐新东方的红皮，止于有序的还是乱序的要看你个人了，你可以去书单看看哪个更适合你你在买。语法书其实不用买，只要你有一定的语感就足够了。
一定要练听力，推荐一本绿皮的中级听力，那本书一开始可能觉得有点难，但是一定要有耐心和毅力，慢慢来，最开始可以一天只做一小部分，但是一定要听，而不是看原文，听几遍实在不会再看原文。然后慢慢跟进。希望以上对亲有用，预祝考个好成绩。
㈧ 大学英语4级要看什么书
你好,【persistence】 很高兴为你答疑解惑!
From my point of view:四级重语法,六级重单词(这仅是我个人的观点) 【persistence 版权所有】
1、学英语要有一种疯狂的劲头,想当年高三的时候为了背单词,什么课都不听,拿着单词就背。六级之前我也就是复习了一下单词,(三天背下一本单词本,你信吗?我就是这样的,不过我背单词仅仅限于认得却很多写不出来,这是为了阅读的提高,背单词对我来说是一种享受) 【persistence 版权所有】
2、四级重语法,主要体现在15分的单项选择(新题型里面单选已经废除了)、完形填空、作文等等包括听力都是有很大一部分语法,我在考四级前,专心看过几本语法书,你可以到图书馆去找那些语法、词汇专项指导书,我这里需要指出的是新题型虽然不直接考词汇题,但是以前真题中的词汇题还是很有简直的它可以帮助我们来巩固单词,熟悉语法
【persistence 版权所有】
3、背单词:不要仅仅局限于背单词本,那很容易使人产生厌倦心理。千万不要背以字母顺序排列的单词表,人往往会对同样的事物会产生反感,最让人头疼的是很多以字母排列的单词表前两个字母竟然是:a ,abandon 刚开始就让人放弃(不知道大家平时有没有留意过)我的经验是多种方法的结合,包括看重要单词总结,多做单项选择题,多看英文杂志(最好带中方对译的,把你认为经典的文章多多的朗读,这样你很容易找到语感)、多查单词,把经常出现的遇到的单词记到小本子中便于复习。 【persistence 版权所有】
4、阅读:阅读的提高少不了多读,精读,泛读。就是我在3中说的那样找好的文章多读就行。还有就是要养成好的阅读习惯,我的经验是不要边读边翻译!要浏览的看,即用眼睛扫着看,我不知如何表达,你自己去找找感觉吧。 我建议大家最好是先看题目再去看文章,通过题目中的选项可以大致了解文章意思【persistence 版权所有】
5、至于听力,我是没有办法教大家的,我高考听力打了满分,这次估计不会少于200分。我的方法平时多听,要天天练!权威四六级专家李勇全曾今说过,听力要听真题,要精听!听的时候也要注意写,这样有助于第三部分的单词,句子的听写!【persistence 版权所有】
6、 对于作文,我感觉是四六级中最简单的部分,我的方法很简单,就是考前几天背范文,背模板,背套话!
【persistence 版权所有】
7、 最后有一点我想提出来,就是大家普遍存在的问题就是四六级考试,时间不够问题。拒不完全统计百分之八十以上的考生在四六级中都答不完题。所以在平时的训练当中大家一定要注意自己的答题速度,考场上时间就是生命!(阅读理解切勿通篇阅读)
以上是我的经验,是我一个字一个字地打上去的,希望对你有所帮助!
【persistence All rights reserved】
本帖原创请勿抄袭,违者提交管理员处理!
㈨ 大学英语四级考试书籍推荐
给你推荐一套题吧
2011年6月大学英语四级真题
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．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。
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-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 restaurants 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 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 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 _______.