أدب انجليزي 2009

Exclusive to Alaws Educational Network / www.alaws2006.com
English Language Employment Test 2009 Page 1 of 5
Reading Comprehension
Answered by: Mr. Talal N. Slaiman / M.A – Methods of Teaching English / PEDAGOGUE & RESEARCHER
E-mail: talns2005@yahoo.com Website: www.freewebs.com/prof-english Address: West Bank / Palestine
Dried Food
Centuries ago, man discovered that removing moisture from food helps to preserve it,
and that the easiest way to do this is to expose the food to sun and wind. In this way the
North American Indians produce pemmican (dried meat ground into powder and made
into cakes), the Scandinavians make stockfish and the Arabs dried dates and’ apricot
leather’.
All foods contain water - cabbage and other leaf vegetables contain as much as 93%
water, potatoes and other root vegetables 80%, lean meat 75% and fish anything from
80% to 60% depending on how fatty it is. H this water is removed, the activity of the
bacteria which cause food to go bad is checked.
Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and
also in California, South Africa and Australia. The methods used vary, but in general, the
fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening,
pears, peaches and apricots are exposed to the fumes of burning sulphur before drying.
Plums, for making prunes, and certain varieties of grapes for making raisins and
currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly
and remove their wax coating, so increasing the rate of drying.
Nowadays most foods are dried mechanically. The conventional method of such
dehydration is to put food in chambers through which hot air is blown at temperatures
of about 110°C at entry to about 43 °c at exit. This is the usual method for drying such
things as vegetables, minced meat, and fish.
Liquids such as milk; coffee, tea, soups and eggs may be dried by pouring them over a
heated horizontal steel cylinder or by spraying them into a chamber through which a
current of hot air passes. In the first case, the dried material is scraped off the roller as a
thin film which is then broken up into small, though still relatively coarse flakes. In the
second process it falls to the bottom of the chamber as a fine powder. Where
recognizable pieces of meat and vegetables are required, as in soup, the ingredients are
dried separately and then mixed.
Dried foods take up less room and weigh less than the same food packed in cans or
frozen, and they do not need to be stored in special conditions. For these reasons they
are invaluable to climbers, explorers and soldiers in battle, who have little storage space.
They are also popular with housewives because it takes so little time to cook them.
Usually it is just a case of replacing the dried-out moisture with boiling water.
www.freewebs.com/prof-english
www.freewebs.com/prof-english
Exclusive to Alaws Educational Network / www.alaws2006.com
English Language Employment Test 2009 Page 2 of 5
Reading Comprehension
Answered by: Mr. Talal N. Slaiman / M.A – Methods of Teaching English / PEDAGOGUE & RESEARCHER
E-mail: talns2005@yahoo.com Website: www.freewebs.com/prof-english Address: West Bank / Palestine
Questions:
1. The open-air method of drying food
A. is the one most commonly used today.
B. was invented by the American Indians.
C. has been known for hundreds of years.
D. tends to be unhygienic.
2. The water content
A. does not vary from food to food.
B. is greater in green vegetables than in lean meat.
C. is greater in fish than in vegetables.
D. has never been accurately calculated.
3. Bacteria which cause food to go bad
A. cannot live in sunlight.
B. are killed by drying.
C. are in no way dependent on the water content.
D. have their activity greatly reduced by drying.
4. Fruit is sun dried
A. always by the same method.
B. generally on trays.
C. in every country in the world.
D. by spreading it out under glass panels.
5. Sulphur fumes are used before drying some fruits
A. to dry them more quickly.
B. to preserve their color.
C. to prevent the skin from cracking.
D. to kill off bacteria.
6. Nowadays vegetables are most commonly dried
A. on horizontal cylinders.
B. in hot-air chambers.
C. in the sun and wind.
D. using the open tray method.
7. Powdered coffee is made
A. by spraying the liquid over a cylinder.
B. in one of two different ways.
C. in the same way as minced meat.
D. by passing through a grinding machine.
www.freewebs.com/prof-english
www.freewebs.com/prof-english
Exclusive to Alaws Educational Network / www.alaws2006.com
English Language Employment Test 2009 Page 3 of 5
Reading Comprehension
Answered by: Mr. Talal N. Slaiman / M.A – Methods of Teaching English / PEDAGOGUE & RESEARCHER
E-mail: talns2005@yahoo.com Website: www.freewebs.com/prof-english Address: West Bank / Palestine
8. If soup requires recognizable pieces of meat, they are
A. treated separately.
B. allowed to fall to the bottom of the drying chamber.
C. mixed in later as a fine powder.
D. sold separately in sealed plastic bags.
9. Dried foods
A. are often packed in cans or frozen.
B. are used by soldiers and climbers.
C. need more storage space than soldiers usually have available.
D. are much cheaper than canned or frozen products.
10.Housewives like dried foods because they
A. are quick to prepare.
B. taste better.
C. can be preserved by boiling in water.
D. look fresh and appetizing when cooked.
11.expose to (line 2)
A. leave out in
B. protect from
C. open out
D. demonstrate to
12.stockfish (line 5)
A. dried fish
B. salted fish
C. cooked fish
D. stored fish
13.apricot leather (line 5)
A. dried dates
B. dried apricots
C. dried leather
D. cloth made from dried fruit skins
14.checked (line 10)
A. looked over
B. supervised
C. stopped
D. verified
15.prunes (line 16)
www.freewebs.com/prof-english
www.freewebs.com/prof-english
Exclusive to Alaws Educational Network / www.alaws2006.com
English Language Employment Test 2009 Page 4 of 5
Reading Comprehension
Answered by: Mr. Talal N. Slaiman / M.A – Methods of Teaching English / PEDAGOGUE & RESEARCHER
E-mail: talns2005@yahoo.com Website: www.freewebs.com/prof-english Address: West Bank / Palestine
A. dried plums
B. dried sulphur
C. types of grape
D. fruit cuttings
16.conventional (line 20)
A. most common
B. old-fashioned
C. hygienic
D. obsolete
17.dehydration (line 21)
A. heating
B. airing
C. mechanization
D. drying
18. relatively (line 29)
A. in the same way
B. fairly
C. similarly
D. extremely
19. invaluable (line 35)
A. worthless
B. inexpensive
C. very useful
D. free of charge
20.case (line 37)
A. box
B. matter
C. cooking container v
D. Example
21.Para. (lines 1-5)
A. Drying fruit.
B. Different methods of preserving things.
C. Preserving food by drying.
22.Para. 2 (lines 6-10)
A. The relationship between water content and food decay.
B. The relative water content of different types of food.
C. The water content of vegetables.
23.Para. 3 (lines 11-19)
www.freewebs.com/prof-english
www.freewebs.com/prof-english
Exclusive to Alaws Educational Network /
English Language Employment Test 2009
Reading Comprehension
Answered by: Mr. Talal N. Slaiman
E-mail: talns2005@yahoo.com
A. The use of sulphur in preserving food.
B. The sun-drying method of preserving fruit.
C. The relative geographical distribution of food preservation techniques.
24.Para. 4 and 5 (lines 20
A. Heat drying of liquids and minced meat.
B. Hot-air chamber drying of
C. The three principal methods of
25.Para. 6 (lines 33-38)
A. The general convenience
B. Why housewives like
C. The advantages of canned, frozen and
Key Answers
1 2 3 4 5 6 7 8 9
C B D B B B B A B
With best regards,
Mr. Talal N. Slaiman
M.A – Methods of Teaching English
PEDAGOGUE & RESEARCHER
E-mail: talns2005@yahoo.com
Website: www.freewebs.com/prof
Address: West Bank / Palestine
www.alaws2006.com
Page
/ M.A – Methods of Teaching English / PEDAGOGUE & RESEARCHER
Website: www.freewebs.com/prof-english Address: West Bank / Palestine
20-32)
food.
mechanical food drying.
of dried foods.
dried foods.
dried foods
10 11 12 13 14 15 16 17 18 19
A A A B C A A D B C
prof-english
5 of 5
20 21 22 23 24 25
B C A B C A
www.freewebs.com/prof-english
www.freewebs.com/prof-english[b]