雅思之路阅读真题.pdf

雅思之路阅读真题.pdf

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CandidateNumberCandidateName_INTERNATIONALENGLISHLANGUAGETESTINGSYSTEMAcademicReadingPRACTICETEST21hourTime1hourINSTRUCTIONSTOCANDIDATESDonotopenthisquestionpaperuntilyouaretoldtodoso.Writeyournameandcandidatenumberinthespacesatthetopofthispage.Readtheinstructionsforeachpartofthepapercarefully.Answerallthequestions.Writeyouranswersontheanswersheet.Useapencil.Youmustcompletetheanswersheetwithinthetimelimit.Attheendofthetest,handinboththisquestionpaperandyouranswersheet.INFORMATIONFORCANDIDATESThereare40questionsonthisquestionpaper.Eachquestioncarriesonemark.TheBritishCouncil2012.Allrightsreserved.1READINGPASSAGE1Youshouldspendabout20minutesonQuestions113,whicharebasedonReadingPassage1onthefollowingpages.Questions17ReadingPassage1hassevenparagraphs,AG.Choosethecorrectheadingforeachparagraphfromthelistofheadingsbelow.Writethecorrectnumber,ix,inboxes17onyouranswersheet.ListofHeadingsiAuniquesensoryexperienceiiGettingbacktobasicsiiiThegiftthatkeepsongivingivVariationsinalcoholcontentvOldmethodsoftransportationviCulinaryapplicationsviiMakingkefirviiiAfortunateaccidentixKefirgetsanimagemakeoverxWaystoimprovetaste1SectionA2SectionB3SectionC4SectionD5SectionE6SectionF7SectionGTheBritishCouncil2012.Allrightsreserved.2TheMAGICofKEFIRATheshepherdsoftheNorthCaucasusregionofEuropewereonlytryingtotransportmilkthebestwaytheyknewhowinleatherpouchesstrappedtothesideofdonkeyswhentheymadeasignificantdiscovery.Afermentationprocesswouldsometimesinadvertentlyoccurenroute,andwhenthepoucheswereopeneduponarrivaltheywouldnolongercontainmilkbutratherapungent,effervescent,low-alcoholicsubstanceinstead.Thisunexpecteddevelopmentwasablessingindisguise.Thenewdrinkwhichacquiredthenamekefirturnedouttobeahealthtonic,anaturally-preserveddairyproductandatastyadditiontoourculinaryrepertoire.BAlthoughtheirexactoriginremainsamystery,wedoknowthatyeast-basedkefirgrainshavealwaysbeenattherootofthekefirphenomenon.Thesegrainsarecapableofaremarkablefeat:

incontradistinctiontomostotheritemsyoumightfindinagrocerystore,theyactuallyexpandandpropagatewithuse.Thisisbecausethegrains,whicharegranulartothetouchandbearaslightresemblancetocauliflowerrosettes,houseactiveculturesthatfeedonlactosewhenaddedtomilk.Consequently,abiggerproblemformostkefirdrinkersisnotwheretosourcenewkefirgrains,butwhattodowiththeonestheyalreadyhave!

CThegreatthingaboutkefiristhatitdoesnotrequireamanufacturinglineinordertobeproduced.Grainscanbesimplythrowninwithabatchofmilkforripeningtobegin.Themixturethenrequiresacool,darkplacetoliveandgrow,withperiodicunsettlingtopreventclumping（Caucasusinhabitantsbeganstoringtheconcoctioninanimal-skinsatchelsonthebackofdoorseverytimesomeoneenteredtheroomthemixturewouldgetlightlyshaken）.Afterabout24hourstheyeastculturesinthegrainshavemultipliedanddevouredmostofthemilksugars,andthefinalproductisthenreadyforhumanconsumption.TheBritishCouncil2012.Allrightsreserved.3DNothingcomparestoapersonsfirstencounterwithkefir.Thesmooth,uniformconsistencyrollsoverthetongueinamannerakintoliquefiedyogurt.Thesharp,tartpungencyofunsweetenedyogurtistheretoo,butthereisalsoaslighthintofeffervescence,somethingmostuserswillhavepreviouslyassociatedonlywithmineralwaters,sodaorbeer.Kefiralsocomeswithasubtlearomaofyeast,anddependingonthetypeofmilkandripeningconditions,ethanolcontentcanreachuptotwoorthreepercentaboutonparwithadecentlageralthoughyoucanexpectaround0.8toonepercentforatypicalday-oldpreparation.Thiscanbringoutatinyedgeofalcoholinthekefirsflavour.EAlthoughithasprevailedlargelyasafermentedmilkdrink,overtheyearskefirhasacquiredanumberofotheruses.Manybakersuseitinsteadofstarteryeastinthepreparationofsourdough,andthetangyflavouralsomakeskefiranidealbuttermilksubstituteinpancakes.Kefiralsoaccompaniessourcreamasoneofthemainingredientsincoldbeetrootsoupandcanbeusedinlieuofregularcowsmilkongranolaorcereal.Asawaytokeeptheirdigestivesystemsfine-tuned,athletessometimescombinekefirwithyoghurtinproteinshakes.FAssociatedforcenturieswithpicturesofSlavicbabushkasclutchingashawlinonehandandacupofkefirintheother,theunassumingbeveragehasbecomeaminorcelebrityofthenascenthealthfoodmovementinthecontemporaryWest.Everyday,morestudiespouroutsupportingthebenefitsofadiethighinprobiotics1.Thistrendtowardconsumingprobioticshasengulfedtheleisureclassesinthesecountriestothepointthatitispoisedtobecome,accordingtosomecommentators,“thenextmultivitamin”.Thesedaysthewordkefirisconsequentlymorelikelytobringtomindglamorous,yogamat-totingwomenfromLosAngelesthanausterevisionsofblusteryEasternEurope.GKefirsriseinpopularityhasencouragedproducerstotakeshortcutsoraltertheproductionprocess.Somehomeusershaveomittedtheripeningandculturationprocesswhilecommercialdealersoftenaddthickeners,stabilisersandsweeteners.1Probiotic=substancecontainingbeneficialandintestine-friendlymicroorganismsTheBritishCouncil2012.Allrightsreserved.4Butthebeautyofkefiristhat,atitshealthiestandtastiest,itisaremarkablyaffordable,unclutteredprocess,asanyaccidentalinventionisboundtobe.Allthatisnecessaryaresomegrains,milkandalittlebitofpatience.Areturntotheunadulteratedkefir-makingofoldisineveryonesinterest.TheBritishCouncil2012.Allrightsreserved.5Questions811AnswerthequestionsbelowusingNOMORETHANTWOWORDSfromthepassageforeachanswer.Writeyouranswersinboxes811onyouranswersheet.8Whatdokefirgrainslooklike?

9Whatneedstohappentokefirwhileitisripening?

10Whatwilltheyeastcultureshaveconsumedbeforekefirisreadytodrink?

11Thetextureofkefirinthemouthissimilartowhat?

Questions12and13ChooseTWOletters,AE.Writethecorrectlettersinboxes12and13onyouranswersheet.WhichTWOproductsareNOTmentionedasthingswhichkefircanreplace?

AOrdinarycowsmilkBButtermilkCSourcreamDStarteryeastEYoghurtTheBritishCouncil2012.Allrightsreserved.6READINGPASSAGE2Youshouldspendabout20minutesonQuestions1426,whicharebasedonReadingPassage2onthefollowingpages.Questions1421ReadingPassage2hasnineparagraphs,AI.ChoosethecorrectheadingforparagraphsAHfromthelistofheadingsbelow.Writethecorrectnumber,ixi,inboxes1421onyouranswersheet.ListofHeadingsiAhistoricaldelicacyiiThepoormaybenefitiiiPresentationiskeytochangingattitudesivEnvironmentallyfriendlyproductionvTraditionmeetstechnologyviAculturalpioneerviiWesternpracticesharmlocalsviiiGoodsourceofnutrientsixGrowingpopularityxAhealthychoicexiAsafetyrisk14SectionA15SectionB16SectionC17SectionD18SectionE19SectionF20SectionG21SectionHTheBritishCouncil2012.Allrightsreserved.7FOODFORTHOUGHTAWhynoteatinsects?

SoaskedBritishentomologistVincentM.Holtinthetitleofhis1885treatiseonthebenefitsofwhathenamedentomophagytheconsumptionofinsects（andsimilarcreatures）asafoodsource.Theprospectofeatingdishessuchas“wirewormsauce”and“slugsoup”failedtogarnerfavouramongstthoseinthestuffy,proper,Victoriansocialmilieuofhistime,however,andHoltsvisionaryideaswereconsideredatbesteccentric,atworstanoffensetoeveryrefinedpalate.Anticipatingsuchareaction,Holtacknowledgedthedifficultyinunseatingdeep-rootedprejudicesagainstinsectcuisine,butquietlyassertedhisconfidencethat“weshallsomedayquitegladlycookandeatthem”.BIthastakennearly150yearsbutaneclecticWestern-drivenmovementhasfinallymountedaroundtheentomophagiccause.InLosAngelesandothercosmopolitanWesterncities,insectshavebeencaughtupintheendlesspursuitofnovelandauthenticdelicacies.“Eatinggrasshoppersisathingyoudohere”,bug-supplierBriciaLopezhasexplained.“Theresmoreofacoolfactorinvolved.”Meanwhile,theFoodandAgriculturalOrganizationhasconsideredapolicypaperonthesubject,initiatedfarmingprojectsinLaos,andsetdownplansforaworldcongressoninsectfarmingin2013.CEatinginsectsisnotanewphenomenon.Infact,insectsandothersuchcreaturesarealreadyeatenin80percentoftheworldscountries,preparedincustomarydishesrangingfromdeep-friedtarantulainCambodiatobowlsofbabybeesinChina.WiththespecialistknowledgethatWesterncompaniesandorganisationscanbringtothetable,however,thesehand-prepareddelicacieshavethepotentialtobeproducedonascalelargeenoughtolowercostsandopenupmassmarkets.AnewAmericancompany,forexample,isattemptingtodeveloppressurisationmachinesthatwouldde-shellinsectsandmakethemavailableintheformofcutlets.Accordingtotheentrepreneurbehindthecompany,MatthewKrisiloff,thiswillbethekeytopleasingtheuninitiatedpalate.DInsectscertainlypossesssomekeyadvantagesovertraditionalWesternmeatsources.AccordingtoresearchfindingsfromProfessorArnoldvanHuis,aDutchentomologist,breedinginsectsresultsinfarfewernoxiousby-products.Insectsproducelessammoniathanpigandpoultryfarming,tentimeslessmethanethanlivestock,and300timeslessnitrousoxide.Huisalsonotesthatinsectsbeingcold-bloodedcreaturescanconvertfoo