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聽力部分，選擇題形式，四篇內(nèi)容中的兩篇
第一篇，男女說話份量基本相等，第三篇，采訪的形式，一問一答
出題選材較難，2007年3月，第一篇，本身是lecture的內(nèi)容，比較生硬地拆成男女對話形式
昂立摸擬考試中多次命中對話類內(nèi)容
對話類內(nèi)容，兩種可能性：
1. 同一問題，雙方觀點(diǎn)不同，例03年9月Q1-5，男女對一份報紙“Community News”有不同看法
2. 采訪類內(nèi)容，往往是記者提問，嘉賓回答問題，信息集中于嘉賓的身份，特殊的經(jīng)歷、職業(yè)背景等。例06年3月Q11-15，對肥皂劇演員的采訪，05年3月，對環(huán)保組織負(fù)責(zé)人的采訪。
考生在此題型總體得分情況不錯。
考點(diǎn)主要集中在以下的信息：
一、 在男女對話的內(nèi)容中，往往會考到說話者雙方的身份，他們討論的問題，他們各自的觀點(diǎn)；
二、 在采訪類的內(nèi)容中，往往會考到被采訪嘉賓的身份，他的職業(yè)特點(diǎn)或者他特殊經(jīng)歷中的細(xì)節(jié)；
難點(diǎn)主要出現(xiàn)在三種可能性中：
一、 說話者的職業(yè)背景比較特殊，或者他們所談?wù)摰脑掝}對大多數(shù)考生比較陌生；
二、 由于出題的材料盡量追求現(xiàn)實(shí)生活中采訪的真實(shí)感，因此speaker說話的過程中隨意性比較大；
三、 出題者經(jīng)常會在采訪類型的題目中，針對說話者所說的內(nèi)容中一個小細(xì)節(jié)出題，而這些小細(xì)節(jié)容易是讓我們忽視的。
200609Q11-15
Questions 11 to 15 are based on the following interview.
11. (A) A wine taster.
(B) A master water taster.
(C) The host of the show.
(D) The engineer who works on the water treatment plant.
12. (A) Berkeley Springs.
(B) Santa Barbara.
(C) Atlantic City.
(D) Sacramento.
13. (A) Being saucy and piquant.
(B) Tasting sweet.
(C) A certain amount of minerals.
(D) An absence of taste.
14. (A) Looking—smelling—tasting.
(B) Tasting—smelling—looking.
(C) Smelling—looking—tasting.
(D) Tasting—looking—smelling.
15. (A) Baking.
(B) Boiling pasta in.
(C) Swimming.
(D) Making tea.
參考答案：BCDAC
參考原文：
Questions 11 to 15 are based on the following interview.
W: “Flinty, insouciant, aggressive.” The fine, sometimes funny, language of wine-tasting. “Saucy, a bit piquant.” Last weekend in Berkeley Springs, West Virginia, words like these were spoken about municipal tap water. At the annual Toast to the Tap, water drawn straight from the faucets of thirty-one municipalities competed to see which was best. One criterion, an absence of taste(Question 13). On the line to discuss the Zen (中國文化中的“禪宗”，引申為“精妙、復(fù)雜、高超的技術(shù)”。)of water tasting, the water master for Toast to the Tap, Arthur Von (Question 11) tell us who the winner was this year; we’re dying to know.
M: Well, actually, this year was amazing because this is the sixth annual event, and every year there’s been different municipal waters that have been submitted. One that has been consistently successful has been Atlantic City, and it did again this year, (Question 12) it came in first place. It’s the third time it’s come in first place.
W: What explains that?
M: I spoke to the engineer out there who works on the water treatment plant, and he said that he runs the water through a very large amount of activated carbon filters, which remove almost all chlorine and other chemical tastes from the water.
W: How did the judges describe the Atlantic City water? Did they say, “Nothing, nothing, nothing; here’s the winner”?
M: Actually, they went a little bit better than that. They said, you know, “This is very decent water. I could use this as my daily drinking water.”
W: Wow.
M: Some people found it to be lively and fresh tasting; they said it had a good balance. It seemed to be a very pleasing water, compared to the ones that were high in chlorine, that tasted like jumping in the swimming pool with your mouth open.
W: You train the judges in these contests. Tell the main thing that a water taster needs to know.
M: Primarily what they do is, they want to look for, as you said, the absence of things. You don’t want to see color in your water, to begin with, or anything floating in your water. Then they’ll do an aroma check. They’ll take three short sniffs, at the top of the glass of the water sample, and they’re looking for any kind of aromas.(Question 14) Of course, some that are usually common are chlorine, which is from the chemicals used in water treatment…sometimes you can smell iron or sulfur that can come into water. Again, if you have anything, if you detect anything, then those would be off-marks, and then they go into the taste evaluation process.
W: Is good drinking water also good water to take baths in? And another question—and this one is dear to my editor’s heart—is it good for boiling pasta in?
M: Water does have a big impact in things like baking, and, sure, boiling pasta…(Question 15) anything could influence the quality of your end product. Certainly tea is another example. One lady who lives here in Santa Barbara part-time, once said that her Santa Barbara tap water turns her Chinese tea into mud.
W: Wow. If you have some water in front of you, take a sip and describe it to us, will you?
M: The taste, unfortunately, is not what you’d hope for in a glass of water. I’m getting a mustiness, a swampiness, coming through right away.
Question 11. Who is the man being interviewed in the program?
Question 12: Who was the winner in the municipal tap water competition this year?
Question 13: What’s the criterion for testing the tap water mentioned in the interview?
Question 14: What is the sequence of tasting the tap water in the competition?
Question 15: According to the interviewee, water does have an impact on several things, which of the following is not one of the things he mentions?
參考答案：
BCDAC
文本：
Questions 11 to 15 are based on the following interview.
W: “Flinty, insouciant, aggressive.” The fine, sometimes funny, language of wine-tasting. “Saucy, a bit piquant.” Last weekend in Berkeley Springs, West Virginia, words like these were spoken about municipal tap water. At the annual Toast to the Tap, water drawn straight from the faucets of thirty-one municipalities competed to see which was best. One criterion, an absence of taste. On the line to discuss the Zen of water tasting, the water master for Toast to the Tap, Arthur Von tell us who the winner was this year; we’re dying to know.
M: Well, actually, this year was amazing because this is the sixth annual event, and every year there’s been different municipal waters that have been submitted. One that has been consistently successful has been Atlantic City, and it did again this year, it came in first place. It’s the third time it’s come in first place.
W: What explains that?
M: I spoke to the engineer out there who works on the water treatment plant, and he said that he runs the water through a very large amount of activated carbon filters, which remove almost all chlorine and other chemical tastes from the water.
W: How did the judges describe the Atlantic City water? Did they say, “Nothing, nothing, nothing; here’s the winner”?
M: Actually, they went a little bit better than that. They said, you know, “This is very decent water. I could use this as my daily drinking water.”
W: Wow.
M: Some people found it to be lively and fresh tasting; they said it had a good balance. It seemed to be a very pleasing water, compared to the ones that were high in chlorine, that tasted like jumping in the swimming pool with your mouth open.
W: You train the judges in these contests. Tell the main thing that a water taster needs to know.
M: Primarily what they do is, they want to look for, as you said, the absence of things. You don’t want to see color in your water, to begin with, or anything floating in your water. Then they’ll do an aroma check. They’ll take three short sniffs, at the top of the glass of the water sample, and they’re looking for any kind of aromas. Of course, some that are usually common are chlorine, which is from the chemicals used in water treatment…sometimes you can smell iron or sulfur that can come into water. Again, if you have anything, if you detect anything, then those would be off-marks, and then they go into the taste evaluation process.
W: Is good drinking water also good water to take baths in? And another question—and this one is dear to my editor’s heart—is it good for boiling pasta in?
M: Water does have a big impact in things like baking, and, sure, boiling pasta… anything could influence the quality of your end product. Certainly tea is another example. One lady who lives here in Santa Barbara part-time, once said that her Santa Barbara tap water turns her Chinese tea into mud.
W: Wow. If you have some water in front of you, take a sip and describe it to us, will you?
M: The taste, unfortunately, is not what you’d hope for in a glass of water. I’m getting a mustiness, a swampiness, coming through right away.
Question 11. Who is the man being interviewed in the program?
Question 12: Who was the winner in the municipal tap water competition this year?
Question 13: What’s the criterion for testing the tap water mentioned in the interview?
Question 14: What is the sequence of tasting the tap water in the competition?
Question 15: According to the interviewee, water does have an impact on several things, which of the following is not one of the things he mentions?
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