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听力部分，选择题形式，四篇内容中的两篇
第一篇，男女说话份量基本相等，第三篇，采访的形式，一问一答
出题选材较难，2007年3月，第一篇，本身是lecture的内容，比较生硬地拆成男女对话形式
昂立摸拟考试中多次命中对话类内容
对话类内容，两种可能性：
1. 同一问题，双方观点不同，例03年9月Q1-5，男女对一份报纸“Community News”有不同看法
2. 采访类内容，往往是记者提问，嘉宾回答问题，信息集中于嘉宾的身份，特殊的经历、职业背景等。例06年3月Q11-15，对肥皂剧演员的采访，05年3月，对环保组织负责人的采访。
考生在此题型总体得分情况不错。
考点主要集中在以下的信息：
一、 在男女对话的内容中，往往会考到说话者双方的身份，他们讨论的问题，他们各自的观点；
二、 在采访类的内容中，往往会考到被采访嘉宾的身份，他的职业特点或者他特殊经历中的细节；
难点主要出现在三种可能性中：
一、 说话者的职业背景比较特殊，或者他们所谈论的话题对大多数考生比较陌生；
二、 由于出题的材料尽量追求现实生活中采访的真实感，因此speaker说话的过程中随意性比较大；
三、 出题者经常会在采访类型的题目中，针对说话者所说的内容中一个小细节出题，而这些小细节容易是让我们忽视的。
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.
参考答案：BCDAC
参考原文：
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 (中国文化中的“禅宗”，引申为“精妙、复杂、高超的技术”。)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?
参考答案：
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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