test two jan 21

7/30/2019 Test Two Jan 21

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TEST TWO

LISTENING

Welcome to the Listening Test

The test consists of three tasks.

Each task will begin with the instructions. You can hear the instructions on the tape

and also read them on your Task Sheet.

During the test you can take notes on the Task Sheet.

Write yourfinal answers on the Answer Sheet in blue ink.

Only answers on the Answer Sheet will be accepted.

Corrected answers will not be accepted.

You must not use a dictionary.

The whole Listening Test is 40 minutes long.

The total score is 18 points (100%).

Good luck!

Task 1

In this task you will have to decide if the statements 1-6 are true or false.

After the instructions you will have 1 minute to read the statements.

Then you will hear the text twice. Between the two listenings there will be a one

minute long silent period.

After the second listening you will have 2 minutes to finalise and mark your

answers with an X in the answer box on the separate Answer Sheet.

There is one example (0) at the beginning.

You are going to hear about Jamie Oliver.

0. Everybody knows Jamie, but not everybody likes him.

1. Jamie is the newest cooking star on TV.

2. He has recently published a very succesful cookbook.

3. Jamie uses fresh ingredients in his recipes.

4. He is going to set up a foundation to help ypoung people.

5. Trainees learn in famous restaurants and meet the food producers.

6. Jamie got an award for promoting healthy eating.

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Task 2

In this task you will have to choose the correct answer (A, B, or C).

After the instructions you will have 1 minute to read the questions.


minute long silent period.

After the second listening you will have 2 minutes to finalise and mark youranswers with an X in the answer box on the separate Answer Sheet.


You are going to hear about raising agents

0. Yeast a. produces carbon dioxide and that makes the dough rise.

b. should always be fresh.

c. should be used for all kinds of bread.

1. Fresh yeast a. doesnt keep longer than a week.b. keeps for four weeks in an airtight container.

c. gets stronger as it ages.

2. The batter method a. can be used only to make sponge cake.

b. means adding the yeast right to the flour.

c. means making a soft mixture with yeast and letting it ferment.

3. Sugar a. is needed to activate dried yeast.

b. shouldnt be used in savoury recipes.

c. needs to be let stand for 15 minutes befor using.

4. Dried yeast a. is half as effective as fresh yeast.

b. is best measured by spoonfuls.

c. requires only one rising of the dough.

5. Bicarbonate of soda a. has an unpleasant taste in breads.

b. gives off cream of tartar to make the dough rise.

c. is very effective for making quick breads.

6. Baking powder a. works differently from bicarbonate of soda.

b. cant be used for quick breads.

c. is a mixture of bicarbonate of soda and cream of tartar.

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Task 3

In this task you will have to answer the questions in English in a maximum of FOUR

words.

After the instructions you will have 1 minute to read the questions.


minute long silent period. After the second listening you will have 2 minutes to finalise and write your answers

in the answer box on the separate Answer Sheet.


You are going to hear about the way how to melt chocolate.

0. What happens if chocolate is overheated?

1. When should you stir the chocolate?

2. How can chocolate be melted in the oven?

3. How long should you heat chocolate in a microwawe oven to melt?

4. What can you do to make overheated chocolate right?

5. What should you do before adding melted chocolate to the other ingredients?

6. How to make smooth chocolate sauces or dippings?

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READING

Welcome to the Reading Test

The test consists of three tasks.

Each task begins with the instructions.

During the test you can take notes in this Task Booklet.

Write yourfinal answers on the Answer Sheet in blue ink.


Corrected answers will not be accepted.

You must not use a dictionary.

The whole Reading Test is 70 minutes long.


Good luck!

Task 1

In this task some words are missing from the text.

Choose the most appropriate word from the list (A-O) for each gap (1-12) in the

text.

Each word can be used only once.

Write the letter of the appropriate word in the answer box on the separate Answer

Sheet.

There are two extra words excluding the example that you do not need.


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You are going to read an article about a ban on smoking

Smoking ban to be enforced

The goverment is to put forward a ban on smoking in many public places and a crackdown on

television advertising of "junk food" aimed at children.Last week, the Scottish parliament decided 0_____smoking in public buildings from 2006. It

is 1_____to be implemented in bars, restaurants and other enclosed 2_____spaces.

For England and Wales, the Minister wants a ban 3_____all places that serve prepared food,

including 4_____pubs, but stopped short of a total ban on smoking in public places.

Tobacco and alcohol companies, 5_____pub management firms, fear the proposals

6_____cost them trade. Food companies and supermarkets have 7_____reason to be

interested.

Officials 8_____the government wants to stop any adverts pushing unhealthy foods appearing

on television 9______9 p.m.

And supermarkets and food manufacturers will be encouraged to adopt voluntarily a 10_____

labeling system for their goods.The government, conscious of accusations it is running a "nanny state" dictating 11_____

people live their lives, has shied from a complete ban.

Eight months 12_____, Ireland became the first country in the world to ban smoking in

restaurants and pubs. Since then others, including Norway and Malta, have imposed similar

bans and even heavy-smoking Russians face a clampdown on puffing in public.

A report last week found that despite efforts to get people to kick the habit, about 28 percent

of men in England and 26 percent of women smoke. The Health Development Agency

estimated smoking still kills about 106,000 people each year in Britain.

www.thecateringstaffroom.co.uk

a. ago

b. before

c. clearer

d. covering

e. equal

f. except

g. expected

h. how

i. including

j. many

k. public

l. said

m. then

n. to ban

o. will

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Task 2

In this task some sentences are missing from the text.

Choose the most appropriate sentence from the list (A-H) for each gap (1-6) in the

text.

Write the letter of the appropriate sentence in the answer box on the separate

Answer Sheet. There is one extra sentence excluding the example that you do not need.


You are going to read an article about some wine.

A Riesling By Any Other NameOld World versus New? Sweet versus dry? With so many different styles of Rieslings

available, just how do you pick the wine that's right for you?

Perhaps no wine suffers more from an identity crisis than Riesling. 0. ___________________

Should you serve it with dinner or dessert? Do the best versions come from France, Germany,

and Austria or North America, Australia, and New Zealand?

The answer to all of these questions is "yes." With so many different styles on offer, Rieslingcan be an intimidating wine to get to know well. But whether a Riesling is sweet or dry, from

Germany or Australia, most wine drinkers can agree on one point: 1.____________________

Originating in Germany more than 500 years ago, the Riesling grape tends to grow well in

cooler climates, yielding intensely concentrated fruity wines with high acidity, low alcohol,

and pleasant viscosity in other words, it has enough brawn both in terms of body and acid to

stand up to spicy cuisines and fattier meat dishes, which is unusual for a white wine, but it

also has a low enough alcohol content that it doesn't overpower.

Peach, dried apricot, lime peel, and honeysuckle are flavors commonly associated with these

traditionally spicy and floral wines, 2.__________________________________________

It's also a grape that many winemakers believe dramatically and noticeably takes on the

characteristics of the soil it's planted in, perhaps more so than any other white grape varietal.This idea, what the French call terroir, means that the region Old World versus New very

much defines what's in the bottle.

Old World purists have a hard time agreeing on where the great Rieslings of the world come

from. 3. __________________________________________________________________

The sweeter-style Sptlese (late-harvest) wines are full-bodied and often spicy. They are

delicious with fruit-based desserts or gamey dishes like roast goose. Kabinett (dry) Rieslings

from the Mosel region are characterized by fragrant aromas and delicate structure, making

them sublimely elegant food wines. 4. ________________________________________,

these Rieslings tend to be steely and smooth with great aging potential. Also, because the

Mosel's temperatures are cool, these Rieslings tend to have a lower alcohol content

around 8percent making them wonderful matches for Japanese cuisine or pan-roasted trout and

smoked salmon.

Austria produces some spectacularly priced bone-dry Rieslings from the Wachau, Kremstal,

and Kamptal regions in Lower Austria. These clean and sometimes citrusy wines, often

characterized by apple aromas, couldn't be more different than their German counterparts, and

thanks to a warmer climate are typically heavier and more concentrated.

5. _________________________________________________________________________

Perhaps the most confusing of the Old World regions is Alsace in France. When these

Rieslings are vinified in the classic dry style, they are hands down among the best.

6. ___________________________________________________________________ and

pair well not only with hearty Alsatian fare like tarte flambe and choucroute garnie, but alsowith grilled seafood and shellfish dishes like cioppino. www.epicurious.com

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a.Is it sweet, or is it dry?

b. It's hard to argue that some of the finest examples in the world are German.

c. Riesling is best enjoyed with food.

d. Thanks to the region's mineral-rich and slatey hills

e. There are good quality Rieslings in NewZealand and Australia as well as in North America.

f. They are great paired with pork dishes or traditional Austrian schnitzel.g. which are often described as having mineral or steely characteristics.

h. With a balance of stone fruit and citrus flavors, they are beautiful food wines

Task 3

In this task there are statements about the text.

Choose the best option (A, B, C, or D) for each statement/question (1-6).

There is only one correct answer.

Mark your answers with an X in the answer box on the separate Answer Sheet.

There is one example (0) at the beginning.You are going to read an article about service charges

One in Five Restaurants Automatically Charge Service

Restaurants are confusing customers by failing to stick to a standard approach on service

charges, inspectors say. Although most routinely add a charge to the bill, the rates vary,

according to a survey published today.

Almost one in five restaurants said the charge was automatically added to the final bill. Some

customers complain the practice takes away their choice of whether to pay for service or not.

A spokesman for the AA Restaurant Guide, which carried out the survey, said: "We want to

see a common practice. This will provide clarity and transparency for the customer, and

present the industry in a better light."The guide also says there is a difference between the service charge and a tip. Restaurant

owners may decide to keep all of the service charge or share it with their staff.

A tip, it says, generally goes straight to the waiter or waitress who may then give some to the

kitchen staff. The practice of adding on the service charge varies across the country,

according to the survey of 1,357 restaurants.

Almost two-thirds of restaurants questioned in London said they automatically added a charge

of 10% to 15% for service.

This compares with just 3% of restaurants in Scotland, 4% in Wales and none at all in

Northern Ireland.

The survey found 63% of restaurants across the UK said service was optional and was not

added to the final bill.A further 19% included the charge in the cost of the meal and did not expect customers to

contribute more.

Albert Hampson, business manager at AA Hotel Services, said: "From these figures it appears

that the onus is on the consumer to decide whether they will pay a service charge.

"Many establishments automatically add a service charge to the bill, but tell the customer it is

optional. "Diners find it hard to complain and once a charge is on the bill many prefer just to

pay up and not make a fuss." He added: "The inconsistent way in which service charge is

applied and the different rates used by restaurants is too confusing for the consumer."

Many restaurants automatically add a service charge if a large party comes in for a meal, the

survey found.The practice is commonplace in 17% of restaurants in England and Scotland and

13% of those in Wales.

www.thecateringstaffroom.co.uk

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0. Service charge a. is part of the restaurant bill.

b. rates vary in different restaurants.

c. is confusing for the customers.

d. is routenily added to the bill.

1. Automatically added charge a. takes away the possibility to choose.

b. is a common practice.

c. is an issue to complain about.

d. will help the industry gain better reputation.

2. The service charge and a tip a. are the same.

b. are not the same.

c. both go to the waiters and waitresses.

c. both stay with the owners.

3. The amount of the service charge a. is the same everywhere in the UK.

b. is the lowest in London.

c. is the highest in London.

d. is higher in Scotland than in Wales.

4. More than half of the restaurants a. include the charge in the meal prices.

b. expect customers to give tips.

c. dont add service charge to the bill.

d. dont expect people to give tips.

5. Albert Hampson said a. there should be clear rules about service charge.

b. customers know when to pay.

c. customers often make a fuss about the bill.

d. nobody had ever complained about the charge.

6. Large parties a. have always had to pay service charge in the UK.b. are charged automatically in many restaurants.

c. dont have to pay service charge in Scotland.

d. often go to restaurants in England.

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WRITING

Welcome to the Writing Test.

The test consists of two tasks: a business letter and a composition.

Each task includes the instructions.

You can take notes on the Task Sheet titled Notes.

Write yourfinal version on the Answer Sheet in blue ink.


Your corrections must be clear.

You may use a printed dictionary.

The whole Writing Test is 80 minutes long.


Good luck!

Task 1 A BUSINESS LETTER

You have heard about a free course aimed at people who plan to launch their own food or

drink businesses in Derbyshire in the New Year. As you would like to participate you write an

e-mail to the project manager Paul Sheppard at www.foodanddrinkforum.co.uk.

Your e-mail should be 150-200 words long.

Include the following points:

o where you have found the advertisement and why you are writing.

o why you think the course will useful for you.

o ask about details. (subjects, length of course, when the lessons take place, etc.)

o

ask about details of application.

Use the English layout of formal letters.

Your name is: Andrea/Andrs Fekete

At the moment you are staying in the UK and plan to open your own establishment there.

Score: 20 points

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Task 2 A COMPOSITION

You work at the marketing department of a cheese-making company. The company is aboutto launch a new product and you are responsible for the marketing campaign. You decide to

publish an article in the local paper as part of the campaign.

Write an article in 150-200 words about your new product.

Include the following points:

o the taste and texture of the product

o how healthy it is.

o it can be consumed by people on diets as well.

o use the products fancy name, create its image and slogan.

Score: 20 points

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ORAL TEST

Bevezet beszlgets (nem rtkelt rsz)

Good morning/afternoon. Please take a seat. My names. My colleague is just going to

listen. Whats your name?Can I see your proof of identification?

Thank you. Could you sign this next to your name, please?

Thank you. Could you please read this to see if everythings correct? If not, please

correct it and then sign it on the line in the middle of the page.

Good, thank you.

Did you have to wait long?

And how are you?

(A vizsgt innentl kezdve rtkeljk!)

1. Irnytott prbeszd (4-5 perc)

Well, lets start the exam now. First, Im going to ask you a few questions. If you cant

understand me, I can repeat the question once.

(A vizsgz a vizsgztat krdseire vlaszol, gondolkodsi id nlkl. A krdsek szma

fgg a vlaszok hosszsgtl, de legalbb 4 krds hangzik el, legalbb 3 tmakrt rintve.)

Do you study or do you work?

What is a typical day at work like?I see. Lets talk about something else.

How important are films in your life?

Could you tell me about something youve seen lately?

I see. Lets move on to another topic.

Do you sometimes go on holiday? Where? How?

OK. Thank you.

Lets move on to the second task.

2. Szitucis prbeszd (kb. 6-7 perc)

You will have to act out a situation with me. Could you draw two cards, please?

Look at the titles and choose the situation you would like to act out.

What number is it?

OK. Heres your situation. You have a minute to read it and think about what you want

to say.

Is it clear what you have to do?

Are you ready to start?

OK. We have about 6 minutes for this task. Try to cover all the points but dont worry if

I stop you. Lets start then.

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3.JOB INTERVIEW

Candidates card

You are a cook applying for a job

The examiner is the restaurant manager

You have been shortlisted for a job interview. Now you are talking to the restaurant

manager about your previous experiences. You have had a few years of experience in

different world-class restaurants and are well-trained and have clear ideas about culinary

trends.

Answer questions about your previous experiences.

Tell him/her about your education and training courses you have taken part in.

Discuss culinary trends you think are important.

Ask some questions about the job.

The examiner will start the conversation.

4. EXHIBITION

Candidates card

You are the manager of a wine shop

The examiner is the Event Manager of a hotel

Every year there is a conference at a local hotel where the local businesses can exhibit their

goods. You would like to take part as it is a good opportunity to advertise the excellent

wines you have. You are discussing the details with the hotels Events Manager.

Answer the Events Managers questions about your shop.

Tell him/her what goods you would like to show.

Discuss the exhibition area and the possibility of sampling.

Say what equipment you will need and why.

Ask some questions about details.

The examiner will start the conversation.

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Now, lets move on to the third task.

3. Ler szvegalkots (kb. 5-6 perc)

Now you will get two sheets with pictures and you can choose one of them. You will have

to say what you can see and what your thoughts are in connection with it. Please

remember that you will have to speak on your own and from a professional point ofview. Could you draw two sheets, please?

Look at the pictures and choose the sheet you would like to talk about.

What number is it?

Right, now you have half a minute to think about what you want to say.

OK, lets start.

1. kp kv

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2. kp. Gyorstterem

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(A vizsgz nllan beszl a kprl, a vizsgztat hallgat.)

(Ha a vizsgz befejezte a beszdet, a vizsgztat 1-5 krdst tesz fel a kppel

kapcsolatban. A krdsek s szmuk attl fgg, mirl nem beszlt mg a vizsgz, illetve

mennyi id maradt htra.

Pl.

What do you know about the history of coffee-drinking?How is coffee made and what are the different coffee drinking habits?

Why is coffee so popular?

What are the different types of restaurants like?

What is the concept of fast food?

What are the advantages and disadvantages of this type of restaurants?)

Thats enough, thank you. And thats the end of the test for you. Thank you very much.

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ANSWER SHEET

LISTENING

Answer box 1: Jamie Oliver

0 1 2 3 4 5 6

TRUE

FALSE

Score:

6Answer box 2: Raising Agents

0 1 2 3 4 5 6

A

B

C X

Score:

6Answer box 3: How to Melt Chocolate

lumps are formed

1

2

3

4

5

6

Score:

6

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ANSWER SHEET

TRADE

READING

Answer box 1: Smoking ban to be enforced

0 1 2 3 4 5 6 7 8 9 10 11 12

N

Score:

12Answer box 2: A Riesling By Any Other Name

0 1 2 3 4 5 6

B

Score:

12

Answer box 3: One in Five Restaurants Automatically Charge Service

0 1 2 3 4 5 6

A

B X

C

D

Score:

12

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TAPESCRIPT

1.

Jamie Oliver

Jamie Oliver is young vibrant and bursting with energy and enthusiasm and the celebrity chef

everyone knows (even if you dont like him). All attributes that make Jamie Oliver a firm TVfavourite. Jamie Olivers three UK Channel 4, TV series literally saved a generation from

ready meals and launched him as the UKs street credible young chef.

Although Jamie has been on our screens awhile now, he is still the brightest young star of TV

cookery, Jamie Oliver has wowed all generations of food lovers with his no-nonsense, easy-

to-make and of course ultra-tasty recipes.

His latest best selling book is really flying off the shelves; Jamies Dinners With over 100

brand new recipes, Jamies Dinners is all about making cooking inspiring and accessible.

This is the perfect cookbook for every kitchen. If you love simple fresh ingredients and

healthy cooking youll love Jamies work.

The Fifteen Foundation provides unique opportunities for young people to learn about the

hospitality and catering industry through training and practical experience.College learning is supplemented by real-world experience in top restaurants such as The Ivy,

the River Caf and finally, of course, in Fifteen. The Fifteen Foundation also takes its trainees

out to meet food producers, farmers, vineyard owners, and salt makers, to inspire in them a

passion for great food and respect for the environment.

Jamie Oliver is also the successful champion of English school dinners. Drawing attention to

deficiencies and creating wholesome recipes for hungry English children to lure them away

from fast food. Well done Jamie you are a Champion! And he was awarded an MBE for his

outstanding efforts. A whole generation of British children will now grow up on healthy

school dinners thanks in no small part to Jamie Olivers crusade.

www.itscooking.com

2.

Raising Agents

Yeast is a living plant available fresh or dried. When mixed with flour and liquid it gives off

carbon dioxide, which expands, making the dough rise. Fresh yeast is rather like putty in

colour and texture, and should have a soft faint smell of wine.

There should be no discoloration and it should crumble easily when broken. Although it will

store for up to a month in a screw-topped jar, the best results are obtained when it is

absolutely fresh, so buy it in small quantities when required.

Fresh yeast is usually blended with a liquid and then added to the flour all at once. It can alsobe rubbed directly into the flour or added as a batter. The batter method is known as the

'sponge dough process'; some ingredients are mixed to form a sponge, which is allowed to

ferment, then mixed with remaining ingredients to form a dough. Fresh yeast is measured by

weight. The amount of yeast required varies according to the richness of the dough and the

type of flour used.

Dried yeast is sold in-granulated form and is very convenient as it can be stored in an airtight

container in a cool place for up to 6 months. Ordinary dried yeast requires sugar to activate it;

the yeast granules are sprinkled over tepid liquid with the sugar and the mixture is then left to

froth for about 15 minutes before using. The sugar used to activate the yeast loses its

sweetness in the frothing process so dried yeast can be used in savoury recipes.

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However, there are now several new varieties of dried yeast available. Some require only one

rising of the dough, while others can be added directly to the flour without having to first mix

with water and sugar. Dried yeast is easiest measured in 5 ml (1level tsp) or 15 ml (level tbsp)

spoonfuls. As it is more concentrated than fresh yeast, generally half the amount of dried

yeast is required, so that 15 ml (1 level tbsp) dried yeast has the same effect as 25 g (l oz)

fresh yeast.Bicarbonate of soda is the main raising agent for quick breads. When added to liquid and

heated, it gives off carbon dioxide which expands and makes the dough rise.

Cream of tartar is often used with bicarbonate of soda as it reacts with it to help produce

carbon dioxide. It also helps to neutralise the slightly soapy taste often given by bicarbonate

of soda.

Baking powder is a ready-made mixture of bicarbonate of soda and acid (often cream of

tartar) which produces carbon dioxide when it comes in contact with moisture. This is also

used for quick breads.

www.itscooking.com

3.

How to Melt Chocolate

Chocolate is very sensitive to overheating and will develop into hard, grain lumps if heated

above 44 degrees Centigrade or 111 degrees Fahrenheit. This can also happen if hot liquid or

steam comes into contact with the chocolate whilst melting. White chocolate is the most

sensitive type of chocolate to overheating.

Our recommended method for melting chocolate is by boiling. To do this you need to break it

into small lumps and then put it into a heatproof bowl within a gently simmering saucepan of

water. The chocolate should not be stirred until it has completely melted and even then should

only be stirred gently.

Chocolate can also be melted in the oven if placed in a shallow ovenproof dish and then putinto an oven pre-heated to 110 degrees Centigrade or 225 degrees Fahrenheit until the

chocolate has completely melted.

Microwaves can be used to melt chocolate and is very quick, but it is quite a harsh form of

heating and so we would recommend boiling or melting in the oven if possible. To melt

chocolate in a microwave heat on full power in a microwave dish for about 1-2 minutes. The

exact amount of time will depend on the quantity and type of chocolate being used. You will

need to stop the microwave every so often to gently stir the chocolate to ensure that it heats

evenly.

If chocolate does overheat and develop into lumps then it is very difficult to reverse, although

adding a little oil can sometimes help restore it.

Once chocolate has melted you should leave it to cool slightly before adding to other

ingredients and for best results the chocolate should always be added to the ingredients and

not vice-versa.

Adding butter or oil to the melted chocolate can help to make it smoother for sauces or

dipping.

www.chocolate-source.co.uk

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KEY

LISTENING

Answer box 1: Jamie Oliver

0 1 2 3 4 5 6

TRUE X X X X X

FALSE X X

Score:

6Answer box 2: Raising Agents

0 1 2 3 4 5 6A X X

B X X

C X X X

Score:

6Answer box 3: How to Melt Chocolate

lumps are formed

1 after its melted completely

2 in a shallow dish

3 for about 1-2 minutes

4 add a little oil

5 let it cool

6 by adding butter or oil

Score:

6

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READING

Answer box 1: Smoking ban to be enforced

0 1 2 3 4 5 6 7 8 9 10 11 12

N G K D J I O E L B C H A

Answer box 2: A Riesling By Any Other Name

0 1 2 3 4 5 6

A C G B D F H

Answer box 3: One in Five Restaurants Automatically Charge Service

0 1 2 3 4 5 6

A X

B X X X

C X X

D X

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test two jan 21

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