tailieunhanh - IELTS Academic Reading Sample 63

Để đạt kết quả cao trong kì thi sắp tới, các bạn có thể tham khảo và tải về IELTS Academic Reading Sample 63 được chia sẻ dưới đây để có thêm tư liệu ôn tập, luyện tập giải đề thi nhanh và chính xác giúp các bạn tự tin đạt điểm cao trong kì thi này. Chúc các bạn thi tốt! | Question 27-33 Reading Passage 63 has nine paragraphs labelled A I. Which paragraphs contain the following information 27. an example of a food which particularly benefits from the addition of spices. a . 28. a range of methods for making food safer to eat. a . 29. a comparison between countries with different climate types. a . 30. an explanation of how people first learned to select appropriate spices. a . 31. a method of enhancing the effectiveness of individual spices. a . 32. the relative effectiveness of certain spices against harmful organisms. a . 33. the possible origins of a dislike for unspiced foods. a . Question 34-39 Answer the questions below with words taken from Reading Passage 63. Use NO MORE THAN TWO WORDS for each answer 34. According to the writers what might the use of spices in cooking help people to avoid a . 35. What proportion of bacteria in food do four of the spices tested destroy a . 36. Which food often contains a spice known as quatre epices a . 5 37. Which types of country use the fewest number of spices in cooking a . 38. What might food aversions often be associated with ZIM ACADEMY Room 2501 Ocean Group Building 19 Nguyen Trai Thanh Xuan Dist Hanoi a . 39. Apart from spices which substance is used in all countries to preserve food a . Question 40 Choose the correct letter A B C or D. 40. Which is the best title for Reading Passage 63 A. The function of spices in food preparation B. A history of food preservation techniques C. Traditional recipes from around the world D. An analysis of the chemical properties of spice plants A. Spice plants such as coriander cardamom or ginger contain compounds which when added to food give it a distinctive flavour. Spices have been used for centuries in the preparation of both meat dishes for consumption and meat dishes for long-term storage. However an initial analysis of traditional meat-based recipes indicated that spices are not used equally in different countries and regions so we set about