Reading 10 form I semester

Procedure

Read the text. Match choices (A—G) to (1—6). There is one extra choice.

SCHOOL LIFE IN GREAT BRITAIN: PERSONAL EXPERIENCE

My Personal Experience About School Life in Britain

(1)_______________

At present I am studying History, English Literature, Sociology and General Studies at A level. I enjoy all my A levels but find Sociology particu­larly interesting and challenging. This is because I enjoy reading and writing essays as well as debating issues. My History course involves two European topics: Nazi Germany and Mussolini and Fascist Italy. I find these topics give a very interesting insight into modern history. I am also looking forward to working on my personal study in History; I hope to base it on an aspect of Na­zi Germany. In English Literature I have been studying Wuthering Heights by Emily Bronte, Tess of the d’Urbervilles by Thomas Hardy and Paradise Lost by John Milton. I have found all three texts interesting so far.

(2)_______________

I have found that the style of study at A level is very different to my GCSE courses, and the more in-depth detail and discussions make A levels much more enjoyable. The skill of critical analysis developed in my A level subjects has been very useful in writing essays and studying sources. I have learnt how to carry out research using primary sources and how to construct an argument based on evidence.

(3) _______________

Because of my love of History I hope to do a History degree at Univer­sity. My other subjects have allowed me to develop a structured and discur­sive style of writing which I find extremely useful in my History studies. I also depend on the personal skills learnt to work on my own, only seeking the teacher’s guidance and direction occasionally.

(4) _______________

At the end of year ten I spend one week’s work experience at the school of History at Birmingham University. It was a most interesting, education­al and enjoyable week. I did filing, word processing and general administra­tive work. I particularly enjoyed sending and receiving e-mail. During the week, I discovered that I enjoyed working with people and got a great deal of satisfaction in meeting deadlines and working under pressure. I got on with other extremely well and made good friends with the people I worked with.

(5) _______________

As well as my Sixth Form studies, I play an active part in organizing events to raise money for charity. The most recent was a Talent Contest. I play an active part in college life, and regularly perform in concerts and revues.

(6) _______________

As a hobby, I enjoy both playing and listening to music. I have stud­ied the clarinet but at present I play bass guitar. I have been in a band with friends for about eighteen mouths now, and we have played a number of gigs at the ’Songwriter’s cafe’, a free venue for the public every Sunday. I am also an avid CD and vinyl collector, preferring all types of sixties’ and seventies’ music. I also enjoy reading music biographies on past bands and books on subcultures of the sixties. I enjoy going out and spending time with friends. I also enjoy traveling. My previous trips have been to Ireland, the United States, Turkey and all over Europe. Through this, I have learnt about other cultures and ways of life — something which interests me greatly.

I enjoy sport a lot and love to watch football and cricket and regularly go swimming to keep fit. I enjoy Sixth Form life very much and consider myself well-suited to the way of learning at Sixth Form level. I very much hope to go to university and enjoy university life as much as I have enjoyed my A levels.

Read the text. Match choices (A—G) to (1—6). There is one extra choice.

THE HISTORY OF CHINESE CUISINE

In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider (1) ____. There is an old Chinese saying «Food is the first necessity of the people».

This art has been cultivated and refined over hundreds of years. Le­gend has it that the culture of Chinese cuisine originated in the 15th cen­tury BC during the Shang dynasty and was originally introduced by Yi Yin, it’s first Prime Minister.

The two dominant philosophies of Chinese culture both had extreme in­fluences on the political and economic history of the country but it is less well known (2) _____.

Confucius emphasized the artistic and social aspects of cookery and eating. The Chinese don’t gather together without involving food — it is considered to be poor etiquette (3) ____.

Confucius established standards of cooking and table etiquette, most of which remain to this day. The most obvious example of this is the cutting of bite-sized pieces of meat and vegetables during the course of the food preparation in the kitchen, rather than using a knife at the table which is not considered to be good manners.

Confucius also encouraged the blending of ingredients and flavourings (4) _____ tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasized the importance of presentation and the use of col­our, texture and decoration of a dish. Most importantly, (5) _____ a task to be endured and certainly he was instrumental in promulgating the philosophy of «live to eat» rather than «eat to live».

On the other hand, Tao encouraged research into the nourishment as­pects of food and cookery. Rather than concentrating on taste and appear­ance, Taoists were more interested in the life-giving properties of food.

Centuries on, the Chinese have discovered the health-giving properties of all sorts of roots, herbs, fungus and plants. They have taught the world (6) _____ and in addition have found that things with a great flavour also have medicinal value.

Home cooked Chinese food is extremely healthy, even though much of it is fried. This is due to the use of polyunsaturated oils (used only once and discarded) and the exclusion of dairy products. In addition the inclusion of animal fat is minimal because portions of meat are small.

1_____?

Read the text. Match choices (A—G) to (1—6). There is one extra choice.

THE HISTORY OF CHINESE CUISINE

In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider (1) ____. There is an old Chinese saying «Food is the first necessity of the people».

This art has been cultivated and refined over hundreds of years. Le­gend has it that the culture of Chinese cuisine originated in the 15th cen­tury BC during the Shang dynasty and was originally introduced by Yi Yin, it’s first Prime Minister.

The two dominant philosophies of Chinese culture both had extreme in­fluences on the political and economic history of the country but it is less well known (2) _____.

Confucius emphasized the artistic and social aspects of cookery and eating. The Chinese don’t gather together without involving food — it is considered to be poor etiquette (3) ____.

Confucius established standards of cooking and table etiquette, most of which remain to this day. The most obvious example of this is the cutting of bite-sized pieces of meat and vegetables during the course of the food preparation in the kitchen, rather than using a knife at the table which is not considered to be good manners.

Confucius also encouraged the blending of ingredients and flavourings (4) _____ tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasized the importance of presentation and the use of col­our, texture and decoration of a dish. Most importantly, (5) _____ a task to be endured and certainly he was instrumental in promulgating the philosophy of «live to eat» rather than «eat to live».

On the other hand, Tao encouraged research into the nourishment as­pects of food and cookery. Rather than concentrating on taste and appear­ance, Taoists were more interested in the life-giving properties of food.

Centuries on, the Chinese have discovered the health-giving properties of all sorts of roots, herbs, fungus and plants. They have taught the world (6) _____ and in addition have found that things with a great flavour also have medicinal value.

Home cooked Chinese food is extremely healthy, even though much of it is fried. This is due to the use of polyunsaturated oils (used only once and discarded) and the exclusion of dairy products. In addition the inclusion of animal fat is minimal because portions of meat are small.

A to become a cohesive dish, rather than

B that the nutritional value of vegetables is destroyed by over-cooking (particularly boiling)

C that they also influenced the development of the culinary arts.

D that delicious and nutritious food is a basic necessity.

E as extremely sweet cuisine

F to invite friends to your home without providing appropriate food.

G cooking became an art rather than

2__________?

Read the text. Match choices (A—G) to (1—6). There is one extra choice.

THE HISTORY OF CHINESE CUISINE

In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider (1) ____. There is an old Chinese saying «Food is the first necessity of the people».

This art has been cultivated and refined over hundreds of years. Le­gend has it that the culture of Chinese cuisine originated in the 15th cen­tury BC during the Shang dynasty and was originally introduced by Yi Yin, it’s first Prime Minister.

The two dominant philosophies of Chinese culture both had extreme in­fluences on the political and economic history of the country but it is less well known (2) _____.

Confucius emphasized the artistic and social aspects of cookery and eating. The Chinese don’t gather together without involving food — it is considered to be poor etiquette (3) ____.

Confucius established standards of cooking and table etiquette, most of which remain to this day. The most obvious example of this is the cutting of bite-sized pieces of meat and vegetables during the course of the food preparation in the kitchen, rather than using a knife at the table which is not considered to be good manners.

Confucius also encouraged the blending of ingredients and flavourings (4) _____ tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasized the importance of presentation and the use of col­our, texture and decoration of a dish. Most importantly, (5) _____ a task to be endured and certainly he was instrumental in promulgating the philosophy of «live to eat» rather than «eat to live».

On the other hand, Tao encouraged research into the nourishment as­pects of food and cookery. Rather than concentrating on taste and appear­ance, Taoists were more interested in the life-giving properties of food.

Centuries on, the Chinese have discovered the health-giving properties of all sorts of roots, herbs, fungus and plants. They have taught the world (6) _____ and in addition have found that things with a great flavour also have medicinal value.

Home cooked Chinese food is extremely healthy, even though much of it is fried. This is due to the use of polyunsaturated oils (used only once and discarded) and the exclusion of dairy products. In addition the inclusion of animal fat is minimal because portions of meat are small.

3_____________?

Read the text. Match choices (A—G) to (1—6). There is one extra choice.

THE HISTORY OF CHINESE CUISINE

In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider (1) ____. There is an old Chinese saying «Food is the first necessity of the people».

This art has been cultivated and refined over hundreds of years. Le­gend has it that the culture of Chinese cuisine originated in the 15th cen­tury BC during the Shang dynasty and was originally introduced by Yi Yin, it’s first Prime Minister.

The two dominant philosophies of Chinese culture both had extreme in­fluences on the political and economic history of the country but it is less well known (2) _____.

Confucius emphasized the artistic and social aspects of cookery and eating. The Chinese don’t gather together without involving food — it is considered to be poor etiquette (3) ____.

Confucius established standards of cooking and table etiquette, most of which remain to this day. The most obvious example of this is the cutting of bite-sized pieces of meat and vegetables during the course of the food preparation in the kitchen, rather than using a knife at the table which is not considered to be good manners.

Confucius also encouraged the blending of ingredients and flavourings (4) _____ tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasized the importance of presentation and the use of col­our, texture and decoration of a dish. Most importantly, (5) _____ a task to be endured and certainly he was instrumental in promulgating the philosophy of «live to eat» rather than «eat to live».

On the other hand, Tao encouraged research into the nourishment as­pects of food and cookery. Rather than concentrating on taste and appear­ance, Taoists were more interested in the life-giving properties of food.

Centuries on, the Chinese have discovered the health-giving properties of all sorts of roots, herbs, fungus and plants. They have taught the world (6) _____ and in addition have found that things with a great flavour also have medicinal value.

Home cooked Chinese food is extremely healthy, even though much of it is fried. This is due to the use of polyunsaturated oils (used only once and discarded) and the exclusion of dairy products. In addition the inclusion of animal fat is minimal because portions of meat are small.

4_________?

Read the text. Match choices (A—G) to (1—6). There is one extra choice.

THE HISTORY OF CHINESE CUISINE

In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider (1) ____. There is an old Chinese saying «Food is the first necessity of the people».

This art has been cultivated and refined over hundreds of years. Le­gend has it that the culture of Chinese cuisine originated in the 15th cen­tury BC during the Shang dynasty and was originally introduced by Yi Yin, it’s first Prime Minister.

The two dominant philosophies of Chinese culture both had extreme in­fluences on the political and economic history of the country but it is less well known (2) _____.

Confucius emphasized the artistic and social aspects of cookery and eating. The Chinese don’t gather together without involving food — it is considered to be poor etiquette (3) ____.

Confucius established standards of cooking and table etiquette, most of which remain to this day. The most obvious example of this is the cutting of bite-sized pieces of meat and vegetables during the course of the food preparation in the kitchen, rather than using a knife at the table which is not considered to be good manners.

Confucius also encouraged the blending of ingredients and flavourings (4) _____ tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasized the importance of presentation and the use of col­our, texture and decoration of a dish. Most importantly, (5) _____ a task to be endured and certainly he was instrumental in promulgating the philosophy of «live to eat» rather than «eat to live».

On the other hand, Tao encouraged research into the nourishment as­pects of food and cookery. Rather than concentrating on taste and appear­ance, Taoists were more interested in the life-giving properties of food.

Centuries on, the Chinese have discovered the health-giving properties of all sorts of roots, herbs, fungus and plants. They have taught the world (6) _____ and in addition have found that things with a great flavour also have medicinal value.

Home cooked Chinese food is extremely healthy, even though much of it is fried. This is due to the use of polyunsaturated oils (used only once and discarded) and the exclusion of dairy products. In addition the inclusion of animal fat is minimal because portions of meat are small.

5_________?

Read the text. Match choices (A—G) to (1—6). There is one extra choice.

THE HISTORY OF CHINESE CUISINE

In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider (1) ____. There is an old Chinese saying «Food is the first necessity of the people».

This art has been cultivated and refined over hundreds of years. Le­gend has it that the culture of Chinese cuisine originated in the 15th cen­tury BC during the Shang dynasty and was originally introduced by Yi Yin, it’s first Prime Minister.

The two dominant philosophies of Chinese culture both had extreme in­fluences on the political and economic history of the country but it is less well known (2) _____.

Confucius emphasized the artistic and social aspects of cookery and eating. The Chinese don’t gather together without involving food — it is considered to be poor etiquette (3) ____.

Confucius established standards of cooking and table etiquette, most of which remain to this day. The most obvious example of this is the cutting of bite-sized pieces of meat and vegetables during the course of the food preparation in the kitchen, rather than using a knife at the table which is not considered to be good manners.

Confucius also encouraged the blending of ingredients and flavourings (4) _____ tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasized the importance of presentation and the use of col­our, texture and decoration of a dish. Most importantly, (5) _____ a task to be endured and certainly he was instrumental in promulgating the philosophy of «live to eat» rather than «eat to live».

On the other hand, Tao encouraged research into the nourishment as­pects of food and cookery. Rather than concentrating on taste and appear­ance, Taoists were more interested in the life-giving properties of food.

Centuries on, the Chinese have discovered the health-giving properties of all sorts of roots, herbs, fungus and plants. They have taught the world (6) _____ and in addition have found that things with a great flavour also have medicinal value.

Home cooked Chinese food is extremely healthy, even though much of it is fried. This is due to the use of polyunsaturated oils (used only once and discarded) and the exclusion of dairy products. In addition the inclusion of animal fat is minimal because portions of meat are small.

6__________?