国家四六级英语模拟考卷.doc

2011年12月英语四级冲刺预测试题　　art I Writing (30 minute) 　　注意：此部分试题在答题卡1上。 　　Directions:For this part ,you are allowed 30minute to write a short essay on the topic of students selecting their 　　fectures.You should write at least 120 words following the outline when bellow: 　　1.有些大学允许学生自由选择某些课程的任课教师 　　2.学生选择教师时所考虑的主要因素 　　3.学生自选任课教师的益处和可能产生的问题 　　On Students Selecting Lecturers 　 　　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 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 texture. Ice cream makers dont go higher than 16 percent because it would be costly and very high in calories. An ice cream with this much milk fat would also taste so rich that people would probably eat it i