choose the correct answers.

1. We always make cheese on toast with boiled / chopped / sliced bread.

choose the correct answers.

2. She only wanted a snack for lunch, so she had a barbecued / poached / toasted sandwich.

choose the correct answers.

3. Sprinkle a little chopped / roast / sliced parsley over the potatoes before serving.

choose the correct answers.

4. I’ll have apple pie with baked / stewed / whipped cream for dessert.

choose the correct answers.

5. We’re having mashed / melted / scrambled eggs and bacon for breakfast.

choose the correct answers.

6. You’ll need some grated / minced / stuffed beef if you’re making spaghetti bolognese for dinner.

choose the correct answers.

7. He really loves having deep-fried / poached / whipped onion rings for a starter.

choose the correct answers.

8. My favourite seafood dish is steamed / mashed / toasted mussels.

choose the correct answers.

9. They’re both trying to lose weight, so they ordered grilled / minced / peeled fish.

choose the vowels which are not pronounced in the words.

1. comfortable

choose the vowels which are not pronounced in the words.

2. medicine

choose the vowels which are not pronounced in the words.

3. different

choose the vowels which are not pronounced in the words.

4. temperature

choose the vowels which are not pronounced in the words.

5. chocolate

choose the vowels which are not pronounced in the words.

6. dictionary

choose the vowels which are not pronounced in the words.

7. vegetables

Right or wrong ? Correct any mistakes in the highlighted phrases.

Right or wrong ? Correct any mistakes in the highlighted phrases.

Right or wrong ? Correct any mistakes in the highlighted phrases.

Right or wrong ? Correct any mistakes in the highlighted phrases.

Right or wrong ? Correct any mistakes in the highlighted phrases.

Right or wrong ? Correct any mistakes in the highlighted phrases.

Right or wrong ? Correct any mistakes in the highlighted phrases.

Right or wrong ? Correct any mistakes in the highlighted phrases.

Complete the sentences with a word from A and a word from B. Add’s, s’, or ’where necessary.

Complete the sentences with a word from A and a word from B. Add’s, s’, or ’where necessary.

Complete the sentences with a word from A and a word from B. Add’s, s’, or ’where necessary.

Complete the sentences with a word from A and a word from B. Add’s, s’, or ’where necessary.

Complete the sentences with a word from A and a word from B. Add’s, s’, or ’where necessary.

Complete the sentences with a word from A and a word from B. Add’s, s’, or ’where necessary.

Complete the sentences with a word from A and a word from B. Add’s, s’, or ’where necessary.

Complete the sentences with a word from A and a word from B. Add’s, s’, or ’where necessary.

Listen to three people describing cooking disasters.

Read the article once and choose the best alternative heading.

________________________________________________________________________________________________________________

The joy of fine food

As London toasts itself as the world s most exciting gastronomic city, it is amazing to remember just how recently it was catapulted to the top table. Even 30 years ago, most Britons presented with a plate of salmon sushi would have sent it back to the kitchen and wondered what possessed the chef to send out the fish so obviously undercooked. Steak tartare, ditto. A Caesar salad? That would presumably have been something that Roman emperors ate.
Yes. you could get something that called itself a curry in most towns. Also sweet-and-sour pork. Italian restaurants still carried an air of exoticism, with their waiters waving pepper mills the size of baseball bats. The stereotypical British holidaymaker abroad was one who, when offered garlic bread would shriek, ‘What? Garlic bread? Garlic? Bread? Am I hearin’ you right? Garlic bread? No, thank you, I’ve got some sliced white in my case; that’ll do me.’
‘Tell me what you eat,’ said the French gastronome Jean- Anthelme Brillat-Savarin, ‘and I will tell you what you are.’ Even two or three decades after the end of the war, when the rigour of rationing was losing its grip, Britons must have been beige. Because the food they ate came in shades of brown, long before paint manufacturers made that a fashionable colour palette.
As recently as 1974, retailers were handing out leaflets explaining that while an avocado pear might sound like a fruit, it was best eaten with lemon juice or vinaigrette. ‘Don’t approach a courgette with fear and trepidation,’ it urged. For your first attempt at cooking them, simply simmer in salted boiling water.’ Dentists must have been able to afford second homes after the introduction of pistachios: so many customers tried to eat them with their shells that eating instructions eventually had to be included.
As travel and trade across Europe became freer, as cheaper air fares brought America and Asia within tourist budgets, British palates grew more adventurous and discerning. Where once it was hard to get a good cup of coffee, now coffee-drinkers demand their beans come not just from a particular country, but from a specific coffee bush. Visit a restaurant today and the waiter will mention, as if it mattered, that the salt on the table is sourced from the Himalayas and the pepper from Madagascar.
The kitchen has become the heart of the middle-class home. Cookery programmes continue to captivate TV audiences, even if we watch them while waiting for our Thai green curry ready-meal in the microwave to ping. Cookbooks are the only books that many people buy. Recipes in newspapers include ingredients that, three decades ago, would have required new trade routes to be introduced to facilitate their import. Now, no supermarket could survive that stocked only one type of tomato. In short, we have become a nation of gourmets celebrating the joy of fine food.

Read the article again and choose a, b, c, or d.

________________________________________________________________________________________________________________

The joy of fine food

As London toasts itself as the world s most exciting gastronomic city, it is amazing to remember just how recently it was catapulted to the top table. Even 30 years ago, most Britons presented with a plate of salmon sushi would have sent it back to the kitchen and wondered what possessed the chef to send out the fish so obviously undercooked. Steak tartare, ditto. A Caesar salad? That would presumably have been something that Roman emperors ate.
Yes. you could get something that called itself a curry in most towns. Also sweet-and-sour pork. Italian restaurants still carried an air of exoticism, with their waiters waving pepper mills the size of baseball bats. The stereotypical British holidaymaker abroad was one who, when offered garlic bread would shriek, ‘What? Garlic bread? Garlic? Bread? Am I hearin’ you right? Garlic bread? No, thank you, I’ve got some sliced white in my case; that’ll do me.’
‘Tell me what you eat,’ said the French gastronome Jean- Anthelme Brillat-Savarin, ‘and I will tell you what you are.’ Even two or three decades after the end of the war, when the rigour of rationing was losing its grip, Britons must have been beige. Because the food they ate came in shades of brown, long before paint manufacturers made that a fashionable colour palette.
As recently as 1974, retailers were handing out leaflets explaining that while an avocado pear might sound like a fruit, it was best eaten with lemon juice or vinaigrette. ‘Don’t approach a courgette with fear and trepidation,’ it urged. For your first attempt at cooking them, simply simmer in salted boiling water.’ Dentists must have been able to afford second homes after the introduction of pistachios: so many customers tried to eat them with their shells that eating instructions eventually had to be included.
As travel and trade across Europe became freer, as cheaper air fares brought America and Asia within tourist budgets, British palates grew more adventurous and discerning. Where once it was hard to get a good cup of coffee, now coffee-drinkers demand their beans come not just from a particular country, but from a specific coffee bush. Visit a restaurant today and the waiter will mention, as if it mattered, that the salt on the table is sourced from the Himalayas and the pepper from Madagascar.
The kitchen has become the heart of the middle-class home. Cookery programmes continue to captivate TV audiences, even if we watch them while waiting for our Thai green curry ready-meal in the microwave to ping. Cookbooks are the only books that many people buy. Recipes in newspapers include ingredients that, three decades ago, would have required new trade routes to be introduced to facilitate their import. Now, no supermarket could survive that stocked only one type of tomato. In short, we have become a nation of gourmets celebrating the joy of fine food.

Question:

In the first paragraph, the writer expresses surprise at…

Read the article again and choose a, b, c, or d.

________________________________________________________________________________________________________________

The joy of fine food

As London toasts itself as the world s most exciting gastronomic city, it is amazing to remember just how recently it was catapulted to the top table. Even 30 years ago, most Britons presented with a plate of salmon sushi would have sent it back to the kitchen and wondered what possessed the chef to send out the fish so obviously undercooked. Steak tartare, ditto. A Caesar salad? That would presumably have been something that Roman emperors ate.
Yes. you could get something that called itself a curry in most towns. Also sweet-and-sour pork. Italian restaurants still carried an air of exoticism, with their waiters waving pepper mills the size of baseball bats. The stereotypical British holidaymaker abroad was one who, when offered garlic bread would shriek, ‘What? Garlic bread? Garlic? Bread? Am I hearin’ you right? Garlic bread? No, thank you, I’ve got some sliced white in my case; that’ll do me.’
‘Tell me what you eat,’ said the French gastronome Jean- Anthelme Brillat-Savarin, ‘and I will tell you what you are.’ Even two or three decades after the end of the war, when the rigour of rationing was losing its grip, Britons must have been beige. Because the food they ate came in shades of brown, long before paint manufacturers made that a fashionable colour palette.
As recently as 1974, retailers were handing out leaflets explaining that while an avocado pear might sound like a fruit, it was best eaten with lemon juice or vinaigrette. ‘Don’t approach a courgette with fear and trepidation,’ it urged. For your first attempt at cooking them, simply simmer in salted boiling water.’ Dentists must have been able to afford second homes after the introduction of pistachios: so many customers tried to eat them with their shells that eating instructions eventually had to be included.
As travel and trade across Europe became freer, as cheaper air fares brought America and Asia within tourist budgets, British palates grew more adventurous and discerning. Where once it was hard to get a good cup of coffee, now coffee-drinkers demand their beans come not just from a particular country, but from a specific coffee bush. Visit a restaurant today and the waiter will mention, as if it mattered, that the salt on the table is sourced from the Himalayas and the pepper from Madagascar.
The kitchen has become the heart of the middle-class home. Cookery programmes continue to captivate TV audiences, even if we watch them while waiting for our Thai green curry ready-meal in the microwave to ping. Cookbooks are the only books that many people buy. Recipes in newspapers include ingredients that, three decades ago, would have required new trade routes to be introduced to facilitate their import. Now, no supermarket could survive that stocked only one type of tomato. In short, we have become a nation of gourmets celebrating the joy of fine food.

Question:

According to the writer, in the past, British tourists abroad were renowned for….

Read the article again and choose a, b, c, or d.

________________________________________________________________________________________________________________

The joy of fine food

As London toasts itself as the world s most exciting gastronomic city, it is amazing to remember just how recently it was catapulted to the top table. Even 30 years ago, most Britons presented with a plate of salmon sushi would have sent it back to the kitchen and wondered what possessed the chef to send out the fish so obviously undercooked. Steak tartare, ditto. A Caesar salad? That would presumably have been something that Roman emperors ate.
Yes. you could get something that called itself a curry in most towns. Also sweet-and-sour pork. Italian restaurants still carried an air of exoticism, with their waiters waving pepper mills the size of baseball bats. The stereotypical British holidaymaker abroad was one who, when offered garlic bread would shriek, ‘What? Garlic bread? Garlic? Bread? Am I hearin’ you right? Garlic bread? No, thank you, I’ve got some sliced white in my case; that’ll do me.’
‘Tell me what you eat,’ said the French gastronome Jean- Anthelme Brillat-Savarin, ‘and I will tell you what you are.’ Even two or three decades after the end of the war, when the rigour of rationing was losing its grip, Britons must have been beige. Because the food they ate came in shades of brown, long before paint manufacturers made that a fashionable colour palette.
As recently as 1974, retailers were handing out leaflets explaining that while an avocado pear might sound like a fruit, it was best eaten with lemon juice or vinaigrette. ‘Don’t approach a courgette with fear and trepidation,’ it urged. For your first attempt at cooking them, simply simmer in salted boiling water.’ Dentists must have been able to afford second homes after the introduction of pistachios: so many customers tried to eat them with their shells that eating instructions eventually had to be included.
As travel and trade across Europe became freer, as cheaper air fares brought America and Asia within tourist budgets, British palates grew more adventurous and discerning. Where once it was hard to get a good cup of coffee, now coffee-drinkers demand their beans come not just from a particular country, but from a specific coffee bush. Visit a restaurant today and the waiter will mention, as if it mattered, that the salt on the table is sourced from the Himalayas and the pepper from Madagascar.
The kitchen has become the heart of the middle-class home. Cookery programmes continue to captivate TV audiences, even if we watch them while waiting for our Thai green curry ready-meal in the microwave to ping. Cookbooks are the only books that many people buy. Recipes in newspapers include ingredients that, three decades ago, would have required new trade routes to be introduced to facilitate their import. Now, no supermarket could survive that stocked only one type of tomato. In short, we have become a nation of gourmets celebrating the joy of fine food.

Question:

In the third paragraph, the writer criticizes the British food of the past because….

Read the article again and choose a, b, c, or d.

________________________________________________________________________________________________________________

The joy of fine food

As London toasts itself as the world s most exciting gastronomic city, it is amazing to remember just how recently it was catapulted to the top table. Even 30 years ago, most Britons presented with a plate of salmon sushi would have sent it back to the kitchen and wondered what possessed the chef to send out the fish so obviously undercooked. Steak tartare, ditto. A Caesar salad? That would presumably have been something that Roman emperors ate.
Yes. you could get something that called itself a curry in most towns. Also sweet-and-sour pork. Italian restaurants still carried an air of exoticism, with their waiters waving pepper mills the size of baseball bats. The stereotypical British holidaymaker abroad was one who, when offered garlic bread would shriek, ‘What? Garlic bread? Garlic? Bread? Am I hearin’ you right? Garlic bread? No, thank you, I’ve got some sliced white in my case; that’ll do me.’
‘Tell me what you eat,’ said the French gastronome Jean- Anthelme Brillat-Savarin, ‘and I will tell you what you are.’ Even two or three decades after the end of the war, when the rigour of rationing was losing its grip, Britons must have been beige. Because the food they ate came in shades of brown, long before paint manufacturers made that a fashionable colour palette.
As recently as 1974, retailers were handing out leaflets explaining that while an avocado pear might sound like a fruit, it was best eaten with lemon juice or vinaigrette. ‘Don’t approach a courgette with fear and trepidation,’ it urged. For your first attempt at cooking them, simply simmer in salted boiling water.’ Dentists must have been able to afford second homes after the introduction of pistachios: so many customers tried to eat them with their shells that eating instructions eventually had to be included.
As travel and trade across Europe became freer, as cheaper air fares brought America and Asia within tourist budgets, British palates grew more adventurous and discerning. Where once it was hard to get a good cup of coffee, now coffee-drinkers demand their beans come not just from a particular country, but from a specific coffee bush. Visit a restaurant today and the waiter will mention, as if it mattered, that the salt on the table is sourced from the Himalayas and the pepper from Madagascar.
The kitchen has become the heart of the middle-class home. Cookery programmes continue to captivate TV audiences, even if we watch them while waiting for our Thai green curry ready-meal in the microwave to ping. Cookbooks are the only books that many people buy. Recipes in newspapers include ingredients that, three decades ago, would have required new trade routes to be introduced to facilitate their import. Now, no supermarket could survive that stocked only one type of tomato. In short, we have become a nation of gourmets celebrating the joy of fine food.

Question:

The stories in the fourth paragraph illustrate that when new food products became available in the 1970s Britain, people….

Read the article again and choose a, b, c, or d.

________________________________________________________________________________________________________________

The joy of fine food

As London toasts itself as the world s most exciting gastronomic city, it is amazing to remember just how recently it was catapulted to the top table. Even 30 years ago, most Britons presented with a plate of salmon sushi would have sent it back to the kitchen and wondered what possessed the chef to send out the fish so obviously undercooked. Steak tartare, ditto. A Caesar salad? That would presumably have been something that Roman emperors ate.
Yes. you could get something that called itself a curry in most towns. Also sweet-and-sour pork. Italian restaurants still carried an air of exoticism, with their waiters waving pepper mills the size of baseball bats. The stereotypical British holidaymaker abroad was one who, when offered garlic bread would shriek, ‘What? Garlic bread? Garlic? Bread? Am I hearin’ you right? Garlic bread? No, thank you, I’ve got some sliced white in my case; that’ll do me.’
‘Tell me what you eat,’ said the French gastronome Jean- Anthelme Brillat-Savarin, ‘and I will tell you what you are.’ Even two or three decades after the end of the war, when the rigour of rationing was losing its grip, Britons must have been beige. Because the food they ate came in shades of brown, long before paint manufacturers made that a fashionable colour palette.
As recently as 1974, retailers were handing out leaflets explaining that while an avocado pear might sound like a fruit, it was best eaten with lemon juice or vinaigrette. ‘Don’t approach a courgette with fear and trepidation,’ it urged. For your first attempt at cooking them, simply simmer in salted boiling water.’ Dentists must have been able to afford second homes after the introduction of pistachios: so many customers tried to eat them with their shells that eating instructions eventually had to be included.
As travel and trade across Europe became freer, as cheaper air fares brought America and Asia within tourist budgets, British palates grew more adventurous and discerning. Where once it was hard to get a good cup of coffee, now coffee-drinkers demand their beans come not just from a particular country, but from a specific coffee bush. Visit a restaurant today and the waiter will mention, as if it mattered, that the salt on the table is sourced from the Himalayas and the pepper from Madagascar.
The kitchen has become the heart of the middle-class home. Cookery programmes continue to captivate TV audiences, even if we watch them while waiting for our Thai green curry ready-meal in the microwave to ping. Cookbooks are the only books that many people buy. Recipes in newspapers include ingredients that, three decades ago, would have required new trade routes to be introduced to facilitate their import. Now, no supermarket could survive that stocked only one type of tomato. In short, we have become a nation of gourmets celebrating the joy of fine food.

Question:

According to the writer, with the expansion of international travel, the British have become more interested in….

Read the article again and choose a, b, c, or d.

________________________________________________________________________________________________________________

The joy of fine food

As London toasts itself as the world s most exciting gastronomic city, it is amazing to remember just how recently it was catapulted to the top table. Even 30 years ago, most Britons presented with a plate of salmon sushi would have sent it back to the kitchen and wondered what possessed the chef to send out the fish so obviously undercooked. Steak tartare, ditto. A Caesar salad? That would presumably have been something that Roman emperors ate.
Yes. you could get something that called itself a curry in most towns. Also sweet-and-sour pork. Italian restaurants still carried an air of exoticism, with their waiters waving pepper mills the size of baseball bats. The stereotypical British holidaymaker abroad was one who, when offered garlic bread would shriek, ‘What? Garlic bread? Garlic? Bread? Am I hearin’ you right? Garlic bread? No, thank you, I’ve got some sliced white in my case; that’ll do me.’
‘Tell me what you eat,’ said the French gastronome Jean- Anthelme Brillat-Savarin, ‘and I will tell you what you are.’ Even two or three decades after the end of the war, when the rigour of rationing was losing its grip, Britons must have been beige. Because the food they ate came in shades of brown, long before paint manufacturers made that a fashionable colour palette.
As recently as 1974, retailers were handing out leaflets explaining that while an avocado pear might sound like a fruit, it was best eaten with lemon juice or vinaigrette. ‘Don’t approach a courgette with fear and trepidation,’ it urged. For your first attempt at cooking them, simply simmer in salted boiling water.’ Dentists must have been able to afford second homes after the introduction of pistachios: so many customers tried to eat them with their shells that eating instructions eventually had to be included.
As travel and trade across Europe became freer, as cheaper air fares brought America and Asia within tourist budgets, British palates grew more adventurous and discerning. Where once it was hard to get a good cup of coffee, now coffee-drinkers demand their beans come not just from a particular country, but from a specific coffee bush. Visit a restaurant today and the waiter will mention, as if it mattered, that the salt on the table is sourced from the Himalayas and the pepper from Madagascar.
The kitchen has become the heart of the middle-class home. Cookery programmes continue to captivate TV audiences, even if we watch them while waiting for our Thai green curry ready-meal in the microwave to ping. Cookbooks are the only books that many people buy. Recipes in newspapers include ingredients that, three decades ago, would have required new trade routes to be introduced to facilitate their import. Now, no supermarket could survive that stocked only one type of tomato. In short, we have become a nation of gourmets celebrating the joy of fine food.

Question:

The writer concludes that the British today are….

Read the article and choose the sentences T (true) or F (false).

________________________________________________________________________________________________________________

US student Camren Brantley-Rios is clearing away the dinner dishes. Nothing unusual, you might think, until you find out what he has just eaten. On tonight’s menu was fried rice with mealworms – the larva stage of an insect that is usually fed to canaries. What Camren did was to season the mealworms with soy sauce and add them to the rice he was frying. Apparently, the concoction tasted pretty good.
Camren hasn’t always had such a strange diet. In fact, he used to be one of the many Americans who find the idea of eating grubs and insects quite repulsive. That is, until he realized how much damage consuming traditional meats is doing to the environment. It has been discovered that keeping livestock, such as cattle, causes unacceptably high emissions of greenhouse gases, such as methane and ammonia. At the same time, insects consume fewer resources than cows to produce a similar amount of protein: there are 19 g of protein in 100 g of meat, while the same weight of grasshoppers contains 13 g. Seeing that the current meat industry is unsustainable, Camren decided to try out what could be the food of the future: a bug diet. Since then, 30 days have passed, and Camren has been eating insects three times a day: for breakfast, lunch, and dinner.
Mealworms are just one of the species he’s been ingesting. Together with waxworms and crickets, these form the bulk of his diet. Everyday meals include scrambled eggs with waxworms, bug- burgers with cheese, and creole crickets, a dish with an extra-spicy sauce.
Every so often, he tries to incorporate something different into his cooking – with varying degrees of success. He got a pleasant surprise as a result of sauteing orange-spotted cockroaches with herbs, mushrooms and onions, but was unable to finish the dish he had prepared with silkworm pupae because of its unpleasant smell.
According to the UN Food and Agriculture Organization, more than two billion people worldwide include insects in their regular diet, but this does not mean they are readily available for purchasing in the US. For this reason, Camren has had to turn to the internet to find his ingredients. The insects he procures have been fed on an organic diet, and he only buys species he knows are safe to eat. One of his main suppliers is a farm that supplies zoos with bugs to feed to reptiles. Once Camren has placed an order, the insects are sent to him by post.
Camren is fully aware that one person eating insects won’t have a real environmental impact and that it would take millions of people following his example to make a difference. Right now, however, this is unlikely as there is not much pressure for Americans to eat bugs because of the finer meats still available, albeit at a cost. What Camren hopes is that eating insects will become a little more marketable in the future, so that people will slowly come round to the idea. Meanwhile, his experiment is having an unexpected effect on the people around him, as some of his friends are asking him to cook for them. Perhaps in the not-so-distant future, we may all be having bug-burgers for dinner.

Question:

Camren fed his mealworm dinner to canaries.

Read the article and choose the sentences T (true) or F (false).

________________________________________________________________________________________________________________

US student Camren Brantley-Rios is clearing away the dinner dishes. Nothing unusual, you might think, until you find out what he has just eaten. On tonight’s menu was fried rice with mealworms – the larva stage of an insect that is usually fed to canaries. What Camren did was to season the mealworms with soy sauce and add them to the rice he was frying. Apparently, the concoction tasted pretty good.
Camren hasn’t always had such a strange diet. In fact, he used to be one of the many Americans who find the idea of eating grubs and insects quite repulsive. That is, until he realized how much damage consuming traditional meats is doing to the environment. It has been discovered that keeping livestock, such as cattle, causes unacceptably high emissions of greenhouse gases, such as methane and ammonia. At the same time, insects consume fewer resources than cows to produce a similar amount of protein: there are 19 g of protein in 100 g of meat, while the same weight of grasshoppers contains 13 g. Seeing that the current meat industry is unsustainable, Camren decided to try out what could be the food of the future: a bug diet. Since then, 30 days have passed, and Camren has been eating insects three times a day: for breakfast, lunch, and dinner.
Mealworms are just one of the species he’s been ingesting. Together with waxworms and crickets, these form the bulk of his diet. Everyday meals include scrambled eggs with waxworms, bug- burgers with cheese, and creole crickets, a dish with an extra-spicy sauce.
Every so often, he tries to incorporate something different into his cooking – with varying degrees of success. He got a pleasant surprise as a result of sauteing orange-spotted cockroaches with herbs, mushrooms and onions, but was unable to finish the dish he had prepared with silkworm pupae because of its unpleasant smell.
According to the UN Food and Agriculture Organization, more than two billion people worldwide include insects in their regular diet, but this does not mean they are readily available for purchasing in the US. For this reason, Camren has had to turn to the internet to find his ingredients. The insects he procures have been fed on an organic diet, and he only buys species he knows are safe to eat. One of his main suppliers is a farm that supplies zoos with bugs to feed to reptiles. Once Camren has placed an order, the insects are sent to him by post.
Camren is fully aware that one person eating insects won’t have a real environmental impact and that it would take millions of people following his example to make a difference. Right now, however, this is unlikely as there is not much pressure for Americans to eat bugs because of the finer meats still available, albeit at a cost. What Camren hopes is that eating insects will become a little more marketable in the future, so that people will slowly come round to the idea. Meanwhile, his experiment is having an unexpected effect on the people around him, as some of his friends are asking him to cook for them. Perhaps in the not-so-distant future, we may all be having bug-burgers for dinner.

Question:

He was disgusted by the idea of eating insects until fairly recently.

Read the article and choose the sentences T (true) or F (false).

________________________________________________________________________________________________________________

US student Camren Brantley-Rios is clearing away the dinner dishes. Nothing unusual, you might think, until you find out what he has just eaten. On tonight’s menu was fried rice with mealworms – the larva stage of an insect that is usually fed to canaries. What Camren did was to season the mealworms with soy sauce and add them to the rice he was frying. Apparently, the concoction tasted pretty good.
Camren hasn’t always had such a strange diet. In fact, he used to be one of the many Americans who find the idea of eating grubs and insects quite repulsive. That is, until he realized how much damage consuming traditional meats is doing to the environment. It has been discovered that keeping livestock, such as cattle, causes unacceptably high emissions of greenhouse gases, such as methane and ammonia. At the same time, insects consume fewer resources than cows to produce a similar amount of protein: there are 19 g of protein in 100 g of meat, while the same weight of grasshoppers contains 13 g. Seeing that the current meat industry is unsustainable, Camren decided to try out what could be the food of the future: a bug diet. Since then, 30 days have passed, and Camren has been eating insects three times a day: for breakfast, lunch, and dinner.
Mealworms are just one of the species he’s been ingesting. Together with waxworms and crickets, these form the bulk of his diet. Everyday meals include scrambled eggs with waxworms, bug- burgers with cheese, and creole crickets, a dish with an extra-spicy sauce.
Every so often, he tries to incorporate something different into his cooking – with varying degrees of success. He got a pleasant surprise as a result of sauteing orange-spotted cockroaches with herbs, mushrooms and onions, but was unable to finish the dish he had prepared with silkworm pupae because of its unpleasant smell.
According to the UN Food and Agriculture Organization, more than two billion people worldwide include insects in their regular diet, but this does not mean they are readily available for purchasing in the US. For this reason, Camren has had to turn to the internet to find his ingredients. The insects he procures have been fed on an organic diet, and he only buys species he knows are safe to eat. One of his main suppliers is a farm that supplies zoos with bugs to feed to reptiles. Once Camren has placed an order, the insects are sent to him by post.
Camren is fully aware that one person eating insects won’t have a real environmental impact and that it would take millions of people following his example to make a difference. Right now, however, this is unlikely as there is not much pressure for Americans to eat bugs because of the finer meats still available, albeit at a cost. What Camren hopes is that eating insects will become a little more marketable in the future, so that people will slowly come round to the idea. Meanwhile, his experiment is having an unexpected effect on the people around him, as some of his friends are asking him to cook for them. Perhaps in the not-so-distant future, we may all be having bug-burgers for dinner.

Question:

He mixes the insects with everyday ingredients.

Read the article and choose the sentences T (true) or F (false).

________________________________________________________________________________________________________________

US student Camren Brantley-Rios is clearing away the dinner dishes. Nothing unusual, you might think, until you find out what he has just eaten. On tonight’s menu was fried rice with mealworms – the larva stage of an insect that is usually fed to canaries. What Camren did was to season the mealworms with soy sauce and add them to the rice he was frying. Apparently, the concoction tasted pretty good.
Camren hasn’t always had such a strange diet. In fact, he used to be one of the many Americans who find the idea of eating grubs and insects quite repulsive. That is, until he realized how much damage consuming traditional meats is doing to the environment. It has been discovered that keeping livestock, such as cattle, causes unacceptably high emissions of greenhouse gases, such as methane and ammonia. At the same time, insects consume fewer resources than cows to produce a similar amount of protein: there are 19 g of protein in 100 g of meat, while the same weight of grasshoppers contains 13 g. Seeing that the current meat industry is unsustainable, Camren decided to try out what could be the food of the future: a bug diet. Since then, 30 days have passed, and Camren has been eating insects three times a day: for breakfast, lunch, and dinner.
Mealworms are just one of the species he’s been ingesting. Together with waxworms and crickets, these form the bulk of his diet. Everyday meals include scrambled eggs with waxworms, bug- burgers with cheese, and creole crickets, a dish with an extra-spicy sauce.
Every so often, he tries to incorporate something different into his cooking – with varying degrees of success. He got a pleasant surprise as a result of sauteing orange-spotted cockroaches with herbs, mushrooms and onions, but was unable to finish the dish he had prepared with silkworm pupae because of its unpleasant smell.
According to the UN Food and Agriculture Organization, more than two billion people worldwide include insects in their regular diet, but this does not mean they are readily available for purchasing in the US. For this reason, Camren has had to turn to the internet to find his ingredients. The insects he procures have been fed on an organic diet, and he only buys species he knows are safe to eat. One of his main suppliers is a farm that supplies zoos with bugs to feed to reptiles. Once Camren has placed an order, the insects are sent to him by post.
Camren is fully aware that one person eating insects won’t have a real environmental impact and that it would take millions of people following his example to make a difference. Right now, however, this is unlikely as there is not much pressure for Americans to eat bugs because of the finer meats still available, albeit at a cost. What Camren hopes is that eating insects will become a little more marketable in the future, so that people will slowly come round to the idea. Meanwhile, his experiment is having an unexpected effect on the people around him, as some of his friends are asking him to cook for them. Perhaps in the not-so-distant future, we may all be having bug-burgers for dinner.

Question:

All of the dishes he’s tried on the diet have been a hit.

Read the article and choose the sentences T (true) or F (false).

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US student Camren Brantley-Rios is clearing away the dinner dishes. Nothing unusual, you might think, until you find out what he has just eaten. On tonight’s menu was fried rice with mealworms – the larva stage of an insect that is usually fed to canaries. What Camren did was to season the mealworms with soy sauce and add them to the rice he was frying. Apparently, the concoction tasted pretty good.
Camren hasn’t always had such a strange diet. In fact, he used to be one of the many Americans who find the idea of eating grubs and insects quite repulsive. That is, until he realized how much damage consuming traditional meats is doing to the environment. It has been discovered that keeping livestock, such as cattle, causes unacceptably high emissions of greenhouse gases, such as methane and ammonia. At the same time, insects consume fewer resources than cows to produce a similar amount of protein: there are 19 g of protein in 100 g of meat, while the same weight of grasshoppers contains 13 g. Seeing that the current meat industry is unsustainable, Camren decided to try out what could be the food of the future: a bug diet. Since then, 30 days have passed, and Camren has been eating insects three times a day: for breakfast, lunch, and dinner.
Mealworms are just one of the species he’s been ingesting. Together with waxworms and crickets, these form the bulk of his diet. Everyday meals include scrambled eggs with waxworms, bug- burgers with cheese, and creole crickets, a dish with an extra-spicy sauce.
Every so often, he tries to incorporate something different into his cooking – with varying degrees of success. He got a pleasant surprise as a result of sauteing orange-spotted cockroaches with herbs, mushrooms and onions, but was unable to finish the dish he had prepared with silkworm pupae because of its unpleasant smell.
According to the UN Food and Agriculture Organization, more than two billion people worldwide include insects in their regular diet, but this does not mean they are readily available for purchasing in the US. For this reason, Camren has had to turn to the internet to find his ingredients. The insects he procures have been fed on an organic diet, and he only buys species he knows are safe to eat. One of his main suppliers is a farm that supplies zoos with bugs to feed to reptiles. Once Camren has placed an order, the insects are sent to him by post.
Camren is fully aware that one person eating insects won’t have a real environmental impact and that it would take millions of people following his example to make a difference. Right now, however, this is unlikely as there is not much pressure for Americans to eat bugs because of the finer meats still available, albeit at a cost. What Camren hopes is that eating insects will become a little more marketable in the future, so that people will slowly come round to the idea. Meanwhile, his experiment is having an unexpected effect on the people around him, as some of his friends are asking him to cook for them. Perhaps in the not-so-distant future, we may all be having bug-burgers for dinner.

Question:

He used the same supplier as many zoos to get the insects he needed for his diet.

Read the article and choose the sentences T (true) or F (false).

________________________________________________________________________________________________________________

US student Camren Brantley-Rios is clearing away the dinner dishes. Nothing unusual, you might think, until you find out what he has just eaten. On tonight’s menu was fried rice with mealworms – the larva stage of an insect that is usually fed to canaries. What Camren did was to season the mealworms with soy sauce and add them to the rice he was frying. Apparently, the concoction tasted pretty good.
Camren hasn’t always had such a strange diet. In fact, he used to be one of the many Americans who find the idea of eating grubs and insects quite repulsive. That is, until he realized how much damage consuming traditional meats is doing to the environment. It has been discovered that keeping livestock, such as cattle, causes unacceptably high emissions of greenhouse gases, such as methane and ammonia. At the same time, insects consume fewer resources than cows to produce a similar amount of protein: there are 19 g of protein in 100 g of meat, while the same weight of grasshoppers contains 13 g. Seeing that the current meat industry is unsustainable, Camren decided to try out what could be the food of the future: a bug diet. Since then, 30 days have passed, and Camren has been eating insects three times a day: for breakfast, lunch, and dinner.
Mealworms are just one of the species he’s been ingesting. Together with waxworms and crickets, these form the bulk of his diet. Everyday meals include scrambled eggs with waxworms, bug- burgers with cheese, and creole crickets, a dish with an extra-spicy sauce.
Every so often, he tries to incorporate something different into his cooking – with varying degrees of success. He got a pleasant surprise as a result of sauteing orange-spotted cockroaches with herbs, mushrooms and onions, but was unable to finish the dish he had prepared with silkworm pupae because of its unpleasant smell.
According to the UN Food and Agriculture Organization, more than two billion people worldwide include insects in their regular diet, but this does not mean they are readily available for purchasing in the US. For this reason, Camren has had to turn to the internet to find his ingredients. The insects he procures have been fed on an organic diet, and he only buys species he knows are safe to eat. One of his main suppliers is a farm that supplies zoos with bugs to feed to reptiles. Once Camren has placed an order, the insects are sent to him by post.
Camren is fully aware that one person eating insects won’t have a real environmental impact and that it would take millions of people following his example to make a difference. Right now, however, this is unlikely as there is not much pressure for Americans to eat bugs because of the finer meats still available, albeit at a cost. What Camren hopes is that eating insects will become a little more marketable in the future, so that people will slowly come round to the idea. Meanwhile, his experiment is having an unexpected effect on the people around him, as some of his friends are asking him to cook for them. Perhaps in the not-so-distant future, we may all be having bug-burgers for dinner.

Question:

He is not expecting a quick change in attitudes.