2015年英语四级阅读模拟试题及答案解析(精品二)

2015年英语四级阅读模拟试题及答案

（精品试卷二）

Section C

Directions: There are 2 passages in this section. Each passage is followed by some questions or unfinished statements. For each of them there are four choices marked A．,B．, C． and D．. You should decide on the best choice and mark the corresponding letter on Answer Sheet 2 with a single line through the centre.

Passage One

Questions 56 to 60 are based on the following passage.

Fried foods have long been frowned upon. Nevertheless, the skillet (长柄平底煎锅) is about our handiest and most useful piece of kitchen equipment. Strong woodcutters and others engaged in active labor requiring 4,000calories per day or more will take approximately one-third of their rations prepared in this fashion. Meat, eggs, and French toast cooked in this way are served in millions of homes daily. Apparently the consumers are not beset with more signs of indigestion than afflicted by those who insist upon broiling, roasting, or boiling. Some years ago one of our most eminent physiologists investigated the digestibility of fried potatoes. He found that the pan variety was more easily broken down for assimilation than when deep fat was employed. The latter, however, dissolved within the alimentary tract ( 消化道 ) more readily than the boiled type. Furthermore, he learned, by watching the progress of the contents of the stomach by means of the fluoroscope (荧光检查仪), that fat actually accelerated the rate of digestion. Now all this is quite in contrast with "authority". Volumes have been written on nutrition, and everywhere the dictum ( 权威意见) has been accepted--no fried edibles of any sort for children. A few will go so tar as to forbid this style of cooking wholly. Now and then an expert will be bold enough to admit that he uses them himself, the absence of discomfort being explained on the ground that he possesses a powerful gastric ( 胃的 )apparatus. We can of course sizzle perfectly good articles to death so that they will be leathery and tough. But thorough heating, in the presence of shortening, is not the awful crime that it has been labeled. Such dishes stimulate rather than retard contractions of the gall bladder. Thus it is that bile ( 胆汁 ) mixes with the nutriment shortly after it leaves the stomach.

We don't need to allow our foodstuffs to become oil soaked, but other than that, there seems to be no basis for the widely heralded prohibition against this method. But notions become fixed. The first condemnation probably rose because an "oracle" ( 圣贤) suffered from dyspepsia (消

化不良) which he ascribed to some fried item on the menu. The theory spread. Others agreed with him, and after a time the doctrine became incorporated in our textbooks. The belief is now tradition rather than proved fact. It should have been refuted long since, as experience has demonstrated its falsity.

56. This passage focuses on__________.

A． why the skillet is a handy piece of kitchen equipment

B． the digestibility of fried foods

C． how the experts can mislead the public in the area of food preparation D． why fried foods have long been frowned upon

57. People engaged in active labor eat fried foods because __________. A． they are healthful

B． they are much cheaper

C． they can be easily digested

D． they can provide the calories the workers need

58. The author implies that the public should__________.

A． prepare some foods by frying

B． avoid fried foods if possible

C． fry foods for adults but not for children

D． prepare all foods by frying

59. When the author says that "an 'oracle' suffered from dyspepsia which he ascribed to some fried item on the menu" he is being__________. A． grateful

B． factual

C． sarcastic

D． humorous

60. The passage was probably taken from__________.

A． a medical journal

B． a publication addressed to the general public

C． a speech at a medical convention

D． an advertisement for cooking oil

Passage Two

Questions 61 to 65 are based on the following passage.

In the second half of the twentieth century, many countries of the South ( 发展中国家) began to send students to the industrialized countries for further education. They urgently needed supplies of highly trained personnel to implement a concept of development based on modernization.

But many of these students decided to stay on in the developed countries when they had finished their training. At the same time, many professionals who did return home but no longer felt at ease there also decided to go back to the countries where they had studied.