英语六级快速阅读专项训练(真题版附答案和详解).doc

1.Why Integrity Matters
　　What Is Integrity?
　　The key to integrity is consistency- not only setting high personal standards for oneself (honesty, responsibility, respect for others, fairness) but also living up to those standards each and every day. One who has integrity is bound by and follows moral and ethical (道德上的) standards even when making life's hard choices, choices which may be clouded by stress, pressure to succeed, or temptation.
　　What happens if we lie, cheat, steal, or violate other ethical standards? We feel disappointed in ourselves and ashamed. But a lapse (缺失) of integrity also affects our relationships with others. Trust is essential in any important relationship, whether personal or professional. Who can trust someone who is dishonest or unfair? Thus integrity must be one of our most important goals.
　　Risky Business
　　We are each responsible for our own decisions, even if the decision, making process has been undermined by stress or peer pressure. The real test of character is whether we can learn from our mistake, by understanding why we acted as we did and then exploring ways to avoid similar problems in the future.
　　Making ethical decisions is a critical part of avoiding future problems. We must learn to recognize risks, because if we can't see the risks we're taking, we can't make responsible choices. To identify risks, we need to know the rules and be aware of the facts. For example, one who doesn't know the rules a about plagiarism (剽窃) may accidentally use words or ideas without giving proper credit or one who fails to keep careful research notes may unintentionally fail to quote and cite sources as required. But the fact that such a violation is "unintentional" does not excuse the misconduct, Ignorance is not a defense.
　　"But Everybody Does It"
　　Most people who get in trouble do know the rules and facts but manage to fool themselves about the risks they're taking by using excuses: "Everyone else does it." "I'm not hurting anyone", or "I really need this grade." Excuses can get very elaborate: "I know I'm look at another's exam, even though I'm supposed to keep my eyes on my own paper, but that's not cheating because I’m just checking my answers, not copying." We must be honest about our actions and avoid excuses, if we fool ourselves into believing we're not doing anything wrong, we can't see the real choice we're making - and that leads to bad decisions.
To avoid fooling yourself, watch out for excuses and try this test: Ask how you would feel if your actions were public and anyone could be watching over yore shoulder. If you'd rather hide your actions, that's an indication that you're taking a risk and rationalizing it to yourself.
Evaluating Risks
To decide whether a risk is worth taking, you must examine the consequences, in the future as well as right now, negative as well as positive, and to others as well as to yourself. Those who take risks they later regret usually focus on immolate benefits and simply haven't considered what might go wrong. The consequences of getting caught are serious and may include a "O" on a test or assignment, an "F" in the class, suspension (暂令停学) or dismissal from school and a ruined reputation. In fact, when you break a role or law, you lose control over your life and give others the power to impose punishment that you have no control over. This is an extremely vulnerable (脆弱的) position. There may be some matters of life and death or highest principle, which might justify such a risk, but there aren't many things that fall in this category.
Getting Away with it - Or Not
Those who don't get caught pay an even higher price. A cheater doesn't learn from the test, which deprives (剥夺) him her of an education. Cheating undermines confidence and independence: the cheater is a fraud, and knows that without dishonesty, he/she would have failed. Cheating destroys self-respect and integrity, leaving the cheater ashamed, guilty and afraid of getting caught.
Worst of all, a cheater who doesn't get caught the first time usually cheats again, not only because he/she is farther behind, but also because it seems "easier." This slippery slope of eroding ethics and bigger risks leads only to disaster. Eventually, the cheater gets caught, and the later he/she gets caught, the worse the consequences.
Cheating Hurts Other, Too
Cheaters often feel invisible, as if their actions "don't count" and don't really hurt anyone. But individual choices have an intense cumulative (累积的) effect. Cheating can spread like a disease. Recent statistics suggest 30％ or more of college students cheat. If a class is graded on a curve, cheating hurts others' grades. Even if there is no curve, cheating "poisons" the classroom, and others may feel pressured to join in. ("If I don't cheat I can't compete with those who do") Cheating also has a destructive impact on teachers. The real reward of goof teaching is seeing students learn. But a cheater says. "I'm not interested in what you're trying to teach, all I care about is stealing a grade, regardless of the effect on others." The end result is a destructive attack on the quality of your education. Finally, cheating can hurt the reputation of the university and harm those who worked hard for their degree.
Why Integrity Marten
If cheating becomes the norm, then we are in big trouble. We must rely on the honesty and good faith of others, if not, we couldn't put money in the bank, buy food, clothing, or medicine from others, drive across a bridge, get on a plane, go to the dentist--the list is endless. There are many examples of the vast harm that is caused when individuals forget or ignore the effect their dishonesty can have. The savings and loan scandal, the stock market and junk bond swindles, and, of course, Watergate, have undermined the faith of many Americans in the integrity of political and economic leaders and society as a whole. Such incidents take a tremendous toll on our nation's economy and our individual well-being. For example, but for the savings and loan debacle, there might be funds available to reduce the national debt and pay for education.
In sum, we all have a common stake in our school, our community, and our society. Our actions do matter. It is essential that we act with integrity in order to build the kind of world in which we want to live.
1. A person of integrity not only sets high moral and ethical standards but also _______.
A) sticks to them in their daily life　　B) makes them known to others
C) understands their true values　　　D) sees that others also follow them
2. What role does integrity play in personal and professional relationships?
A) It helps to create team spirit　　　B) It facilitates communication
C) It is the basis of mutual trust　　　D) It inspires mutual respect
3. why must we learn to identify the risks we are going to take？
A. To ensure we make responsible choices.　　B. To avoid being overwhelmed by stress.
C. so that we don’t break any rules.　　D. so that we don’t run into trouble.
4. Violation of a rule is misconduct even if _______?
A. it has caused no harm.　　B. it is claimed to be unintentional.
C. it has gone unnoticed.　　D. it is committed with good intentions.
5. What should one do if he doesn’t wish to fool himself?
A. Avoid making excuses.　　B. Listen to other people’s advice.
C. Make his intensions public.　　D. Have others watch over his shoulder.
6. Those who take risks they regret later on _______.
A. will often become more cautious　B. are usually very aggressive
C. value immediate benefits most.　D. may lose everything in the end
7. According to the author, a cheater who doesn’t get caught right away will _______.
A) pay more dearly　　B) become more confident
C) be widely admired　　D) feel somewhat lucky
8. Cheaters at exam don’t care about their education, all they care about is how to _____________________________.
9. Integrity matters in that all social activities rely on people’s _________________________.
10. Many Americans lost faith in the integrity of their political leaders as a result of ________________________________.
2.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-produce 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 produce 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 producing. 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 individual 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 production 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 ar