北语人文CET4模拟(12月11日版).pdf

试卷类型:A 大学英语四级考试北语人文模拟 试题册 Part I Writing (30 minutes) 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, mark Y (for YES) if the statement agrees with the information given in the passage; N (for NO) if the statement contradicts the information given in the passage; NG (for NOT GIVEN) if the information is not given in the passag e. For questions 8-10, complete the sentences with the information given in the passage. How Ice Cream Works The U.S. ice cream industry sells about a million gallons of ice cream each year, dispensing cones, gallons, pints, sundaes and other desserts through grocery stores and ice cream shops. In fact, eight percent of all the milk produced in the U.S. ends up in a frozen dairy product. Ice Cream or Frozen Dessert? Not just any frozen treat can be called ice cream. In fact, the U.S. Department of Agriculture has specific rules that define what can and cant be labeled ice cream. To bear the Meets USDA Ingredient Standard for Ice Cream stamp, it has to contain at least 10 percent milk fat, and a minimum of six percent non-fat milk solids. A gallon has to weigh at least 4.5 pounds. The range of milk fat (sometimes referred to as butter fat) used in ice cream can go from the minimum 10 percent to a maximum of about 16 percent. Most premium ice creams use 14 percent milk fat. Higher fat content leads to better, richer taste and a creamier