2015年电大开放英语1形考册作业1-4答案参考资料.doc

开放英语(1)形考册参考答案

作业1

第一部分 交际用语（每题2分，共10分）
1. B 2. B 3. B 4. A 5. C

第二部分 词汇与结构（每题2分，共40分）
6. B 7. A 8. C 9. C 10. C
11. B 12. B 13. C 14. C 15. C
16. B 17. A 18. B 19. B 20. A
21. B 22. A 23. B 24. A 25. B

第三部分 阅读理解（每题2分，共20分）
26. B 27. C 28. B 29. A 30. A
31. C 32. A 33. B 34. A 35. C

第四部分 翻译（每题3分，共30分）
以下答案供参考
36. a quarter past seven (o’clock ) / seven fifteen
37. from 8 (o’clock ) in the morning to 3 (o’clock ) in the afternoon / from 8 pm to 3 am
38. works in insurance
39. that’s a good idea
40. Why don’t you

41. 明天下午去踢足球怎么样？
42. 我想找一套一楼的公寓。
43. 你喜欢看英文报纸吗？
44．他不是程序员, 他是工程师。
45．她正在和客户谈话。

作业2

第一部分 交际用语（每题2分，共10分）
1. C 2. B 3. B 4. C 5. C

第二部分 词汇与结构（每题2分，共40分）
6. B 7. C 8. B 9. A 10. C
11. C 12. A 13. A 14. A 15. A
16. B 17. A 18. B 19. A 20. A
21. A 22. C 23. A 24. B 25. C

第三部分 阅读理解（每题2分，共20分）
26. B 27. A 28. C 29. A 30. C
31. C 32. A 33. A 34. B 35. B

第四部分 翻译（每题3分，共30分）
以下答案供参考
36. What’s the weather like today
37. not comfortable enough
38. opposite the supermarket
39. Would you like to leave a message
40. is bad at / isn’t good at

41. 她不喜欢向别人借东西。
42. 伦敦是个热闹、嘈杂、拥挤而又令人兴奋的地方，但生活费用太高。
43. 我和朋友们每周去两次健身中心。我们在那里游泳或做其它运动。
44．他一头短短的棕色卷发，蓝色的眼睛，留着短胡须。
45．从机场到市中心坐出租车大约需要四十分钟。

作业3

第一部分 交际用语（每题2分，共10分）
1. A 2. A 3. C 4. C 5. B

第二部分 词汇与结构（每题2分，共40分）
6. B 7. B 8. B 9. A 10. A
11. B 12. A 13. C 14. B 15. A
16. A 17. C 18. B 19. A 20. B
21. C 22. C 23. B 24. A 25. B

第三部分 阅读理解（每题2分，共20分）
26. C 27. B 28. B 29. A 30. B
31. A 32. C 33. A 34. B 35. C

第四部分 翻译（每题3分，共30分）
以下答案供参考
36. Are you free / Will you be free
37. What does he look like?
38. I’ve got a cold. / I’ve caught a cold
39. is bad at/ isn’t good at
40. How are you feeling today?

41. 你在北京呆了多少天？
42. 再下个月，我每周练两次体操。
43. 他擅长于网页设计，比她强很多。
44．我们冰箱里的奶酪多的是
45．我觉得很难受，头疼，背痛，嗓子疼。

作业4

第一部分 交际用语（每题2分，共10分）
1. B 2. A 3. B 4. C 5. C

第二部分 词汇与结构（每题2分，共40分）
6. B 7. B 8. B 9. A 10. A
11. B 12. A 13. B 14. B 15. C
16. B 17. B 18. A 19. C 20. C
21. B 22. B 23. A 24. B 25. A

第三部分 阅读理解（每题2分，共20分）
26. B 27. C 28. A 29. B 30. A
31. A 32. B 33. B 34. C 35. B

第四部分 翻译（每题3分，共30分）
以下答案供参考
36. call me before seven
37. not as exciting as London
38. Who is responsible for
39. I’m not feeling well
40. do you prefer / do you like better

41. 他个子不太高，带着眼睛。
42. 我不喜欢这套公寓。它离公路太近了。
43. 明天下午去踢足球怎么样？
44．银行在拐角处。对面是报刊亭。
45．简比玛丽更擅长于网页设计，但是玛丽在培训方面更富有经验。

请您删除一下内容，O(∩_∩)O谢谢！！！2015年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansions'stalwart.  "It’s certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well," the 31-year-old tells Enjoy Shanghai. "In hotels, for example, these jobs are strictly demarcated, so it’s a great opportunity to learn how a business operates across the board."  It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPK’s China debut.  "For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with," says Simpson.  Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based 'brand ambassador’ on hand to ensure the business adheres to its ethos of creating "innovative, hearth-baked pizzas", a slice of PR blurb that Simpson insists lives up to the hype.  "They are very innovative," he says. "The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly."  The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road.  The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better; as good, in fact, as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong.  "Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasn’t been easy for any of the tenants here," adds Simpson. "We’re planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic." The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of "Belle Epoque". The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner; and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as L’Africain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. It’s sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the world’s most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, "a hub of many cultures" and takes in "a mix of different styles of French cuisines", according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. It’s generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you don’t actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles — what’s not to love? His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat you’ll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and bird’s nest – made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast. The bird’s nest — it’s the ingredient that gilds the lily, since it is supposed to nourish and nurture a perfect complexion. For those unfamiliar with this exotic ingredient, the bird’s nest is not a bundle of twigs, but is, instead, the dried secretion that cave swifts use to build their nest. Technically, it’s bird saliva, but the Chinese believe that it has collagen-boosting properties essential to beauty. To me, it just tastes good, adding a slight gelatinous crunch to the back of the teeth. There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom. You also get a choice of teas, but I strongly recommend the aged Pu’er from Yunnan province. It is a mellow tea that will go perfectly with the rich little nuggets, and will warm you up on a cold afternoon. Incidentally, the general guide is green tea such as Longjing or Dragonwell for the hot season, semi-fermented teas like Wu-long or Iron Buddha for autumn, and more warming teas like Pu’er for winter. The Shang-Xi afternoon tea costs 228 yuan ($37) per person, and 388 yuan for the more opulent selection which includes abalone and bird’s nest.

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