Candidate Number Candidate Name______________________________________________
多希望你在INTERNATIONAL ENGLISH LANGUAGE TESTING SYSTEM
Academic Reading
PRACTICE TEST 2 1 hour
Time 1 hour
INSTRUCTIONS TO CANDIDATES
Do not open this question paper until you are told to do so.
Write your name and candidate number in the spaces at the top of this page. Read the instructions for each part of the paper carefully.
Answer all the questions.
Write your answers on the answer sheet. U a pencil.
You must complete the answer sheet within the time limit.
At the end of the test, hand in both this question paper and your answer sheet.
INFORMATION FOR CANDIDATES
There are 40 questions on this question paper.
Each question carries one mark.雪的诗句有哪些
READING PASSAGE 1
平菇煮多久能熟You should spend about 20 minutes on Questions 1–13, which are bad on Reading Passage 1 on the following pages.
Questions 1–7
Reading Passage 1 has ven paragraphs, A–G.
Choo the correct heading for each paragraph from the list of headings below. Write the correct number, i–x, in boxes 1–7 on your answer sheet.
List of Headings
i A unique nsory experience
ii Getting back to basics
iii The gift that keeps on giving
iv Variations in alcohol content
v Old methods of transportation周用
vi Culinary applications
vii Making kefir
viii A fortunate accident
ix Kefir gets an image makeover
x Ways to improve taste
1Section A
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2Section B
3Section C
4Section D
5Section E
6Section F
7Section G
T he M AGIC o f K EFIR
A The shepherds of the North Caucasus region of Europe were only trying to transport milk the best way they knew how – in leather pouches strapped to the side of donkeys – when they made a significant discovery. A fermentation process would sometimes inadvertently occur en route, and when the pouches were opened up on arrival they would no longer contain milk but rather a pungent, effervescent, low-alcoholic substance instead. This unexpected development was a blessing in disgui. The new drink – which acquired the name kefir – turned out to be a health tonic, a naturally-prerved dairy product and a tasty addition to our culinary repertoire.
一个入一个水B Although their exact origin remains a mystery, we do know that yeast-bad kefir grains have always been at the root of the kefir phenomenon. The grains are capable of a remarkable feat: in contradistinction to most other items you might find in a grocery store, they actually expand and propagate with u. This is becau the grains, which are granular to the touch and bear a slight remblance to cauliflower rottes, hou active cultures that feed on lacto when added to milk. Conquently, a bigger problem for most kefir drinkers is not where to source new kefir grains, but what to do with the ones they already have!
C The great thing about kefir is that it does not require a manufacturing line in order to be produced. Grains can be simply thrown in with a batch of milk for ripening to begin. The mixture then requires a
cool, dark place to live and grow, with periodic unttling to prevent clumping (Caucasus inhabitants began storing the concoction in animal-skin satchels on the back of doors – every time someone entered the room the mixture would get lightly shaken). After about 24 hours the yeast cultures in the grains have multiplied and devoured most of the milk sugars, and the final product is then ready for human consumption.中国十大元帅排名
D Nothing compares to a person’s first encounter with kefir. The smooth, uniform consistency rolls over the tongue in a manner akin to liquefied yogurt. The sharp, tart pungency of unsweetened yogurt is there too, but there is also a slight hint of effervescence, something most urs will have previously associated only with mineral waters, soda or beer. Kefir also comes with a subtle aroma of yeast, and depending on the type of milk and ripening conditions, ethanol content can reach up to two or three percent – about on par with a decent lager – although you can expect around 0.8 to one per cent for a typical day-old preparation. This can bring out a tiny edge of alcohol in the kefir’s flavour.
E Although it has prevailed largely as a fermented milk drink, over the years kefir has acquired a number of other us. Many bakers u it instead of starter yeast in the preparation of sourdough, and the tangy flavour also makes kefir an ideal buttermilk substitute in pancakes. Kefir also accompa
nies sour cream as one of the main ingredients in cold beetroot soup and can be ud in lieu of regular cow’s milk on granola or cereal. As a way to keep their digestive systems fine-tuned, athletes sometimes combine kefir with yoghurt in protein shakes.
F Associated for centuries with pictures of Slavic babushkas clutching a shawl in one hand and a cup of kefir in the other, the unassuming beverage has become a minor celebrity of the nascent health food movement in the contemporary West. Every day, more studies pour out supporting the benefits of a diet high in probiotics1. This trend toward consuming probiotics has engulfed the leisure class in the countries to the point that it is poid to become, according to some commentators, “the next multivitamin”. The days the word kefir is conquently more likely to bring to mind glamorous, yoga mat-toting women from Los Angeles than austere visions of blustery Eastern Europe.
蔓越莓曲奇饼干G Kefir’s ri in popularity has encouraged producers to take short cuts or alter the production process. Some home urs have omitted the ripening and culturation process while commercial dealers often add thickeners, stabilirs and sweeteners.
1 Probiotic = substance containing beneficial and intestine-friendly microorganisms
