人手一套的大學英語四級資料書

⑴ 大學考英語四級准備什麼資料書不知道哪一個大家推薦下吧！

大綱規定的詞彙量是4000+，但是考試真正用到的只有2000來個，所以建議用閃內過英語《四級詞彙容閃過》重點記憶一下頻考詞，其他單詞過一遍就行，既節省時間又能記得牢，有時間還能看看其它詞。還有真題書是一定要有的，這個推薦巨微英語《四級真題逐句精解》，一詞一句詳細講解真題文章，重點詞彙有釋義，句子有語法講解，特別是長難句的語法圖解，特別適合英語基礎薄弱的人用。

⑵ 請推薦幾本大學英語四級輔導書，謝謝。

認為王長喜系列比較好可以先用《王長喜聽力90分突破》專項練習聽力，《標准內閱讀100篇》容，《巔峰訓練》
《作文模板》做完四本後，一定要做真題，建議使用「交通大學出版」的。解釋要詳細。之後就應該能過了，記得我用這幾本書只用了三個月就搞定四級，我小弟也用此方法四級也過了，關鍵是時間的分配和能否堅持住。
四級主要是單詞量但建議不要專門背單詞而是從閱讀中總結生單詞進行背誦，且不要在做閱讀時直接查詞義，要先猜，做完之後在查，總結在小本上進行背誦，每天背40左右個即可，背到考試前一周。能背什麼程度到什麼程度。
注意：王長喜系列比真題要簡單，但是其方法特別好，只要掌握之後，真題依其方法便可迎刃而解。如繼續咨詢請發我郵箱[email protected]

⑶ 大學英語四級考試書籍推薦

給你推薦一套題吧
2011年6月大學英語四級真題

Part I Writing (30 minutes)
Directions: For this part, you are allowed 30 minutes to write a short essay on the topic of Online Shopping. You should write at least 120 words following the outline given below:
1．現在網上購物已成為一種時尚
2．網上購物有很多好處，但也有不少問題
3．我的建議
Online Shopping
注意：此部分試題在答題卡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, choose the best answer from the four choices marked A), B), C) and D). For questions 8-10, complete the sen­tences with the information given in the passage.
British Cuisine: the Best of Old and New
British cuisine (烹飪) has come of age in recent years as chefs (廚師) 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 (配給).
"As rationing came to an end in the 1950s, technology picked up and was used to mass-proce 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 proce 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 (烹飪的) 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 (菜譜) 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 (原產地). "Britain has started to become really proud of the food it's procing. 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 indivial 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 (烤肉館), 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 (神聖的) to mess with, however, Tomes says. "I'd never change a full English breakfast."
注意：此部分試題請在答題卡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 proction 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 are now able to appeal to the tastes of .
A) most young people C) all kinds of overseas visitors
B) elderly British diners D) upper-class customers
5. What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn?
A) Authentic classic cuisine. C) New ideas and presentations.
B) Locally proced ingredients. D) The return of home-style dishes.
6. While using quality ingredients, David Tamlyn insists that the dishes should________ .
A) benefit people's health C) be offered at reasonable prices
B) look beautiful and inviting D) maintain British traditional tastes
7. Why does Neil Tomes say he loves food ingredients from Britain?
A) They appeal to people from all over the world.
B) They are proced on excellent organic farms.
C) They are processed in a scientific way.
D) They come in a great variety.
8. Tamlyn says that besides importing ingredients from Britain once a week, his restaurant also buys vegetables from _______.
9. The Phoenix in Mid-Levels may not use British ingredients, but presents its dishes ______.
10. Yorkshire Pudding is a restaurant which will bring full dishes to the table but offer plates to those diners who would like to _______.

⑷ 大學英語4級買什麼書和聽力材料

《星火》和《王長喜》或者封面那是大青蛙的那個這幾個系列的四六級的輔專導書吧。這三個是目前大學屬四六級輔導里最權威的。

首先，你要買本四級英語單詞，不是一味的要你背，放在床頭就好，不必每天使勁背，每天晚上睡覺之前，剛躺到床上一定睡不著，看幾個單詞正好睏了。推薦，你買新東方的詞根記憶那本，很容易記。

英語四級CET4考試入場前須知：

1、考試前，請各位考生務必檢查自己的耳機，以確保其能正常使用，並准備好足夠的電池!考場不提供無線耳機和電池。

2、請各位考生妥善保管好准考證，遺失不補!

3、准考證、學生證和身份證三證齊全方可進入考場。有遺失學生證或身份證者，請到所在系行政秘書兼輔導員處開具證明。無准考證或學生證、身份證兩證均遺失者不得參加考試。

⑸ 大學英語四級要選擇哪一種的復習資料星火還是華研外語參加過的來說一下

作為過來人建議你復習四級的資料是買一套歷年的真題來做，有時間的話要做3--4遍的。聽力什麼的都練習歷年的真題。

⑹ 大學英語四級考試，買什麼練習書好

買一套星火的真來題，認認源真真刷完裡面的10套歷年真題。做真題，不要去做模擬題。幫助過的很多同學都說真題是考過了的東西，做真題還有什麼用？這種想法可以說是大錯特錯，原題當然不會重新出現在你的試卷上。
但是你要知道，真題上的生詞和知識點都是通的，就像你雅思拿了7分，去考托福也很難下100分一樣。真題才是經典，模擬題不建議去做，因為編寫的人並不是四級出題人，質量比真題差太多了。
考前一個月瘋狂刷題。不用多，就一個月剛好。如果你覺得自己基礎實在太差！甚至說是完全沒有基礎！那就拉長戰線至2個月！足矣！三個月以上有些長了，後期會十分疲累。細水長流不如集中猛攻！

⑺ 大學英語四級用書

推薦星火的題，其實有那個就足夠了。建議做真題之前先做一些准備。譬版如背好單詞權，練習好聽力等，真題要在考前再做。一天一套，記得按時間來做，那樣才有效。單詞書推薦新東方的紅皮，止於有序的還是亂序的要看你個人了，你可以去書單看看哪個更適合你你在買。語法書其實不用買，只要你有一定的語感就足夠了。
一定要練聽力，推薦一本綠皮的中級聽力，那本書一開始可能覺得有點難，但是一定要有耐心和毅力，慢慢來，最開始可以一天只做一小部分，但是一定要聽，而不是看原文，聽幾遍實在不會再看原文。然後慢慢跟進。希望以上對親有用，預祝考個好成績。

⑻ 英語四級考試用什麼資料書才好

首先要看你的英語基礎好不好。假如你高中英語基礎比較好，你只需要把大學英回語課本知識答點掌握，新詞彙掌握就可以了。然後針對與高中不一樣的題型多加練習，比如快速閱讀抓問題關鍵詞等技巧，練習的過程主要做歷年的真題。英語聽力很重要，多聽，習慣語音出題目的方式，多聽，熟悉提問的幾種類型，進而學會聽對話和文章的關鍵詞，最重要的聽力要多模擬考試狀態練習。我當年就是猛聽聽力考過的。