Mock Test 115
Mock Test 115
Mock Test 115
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Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate
the correct answer to each of the following the questions.
Centuries ago, man discovered that removing moisture from food helped to preserve it,
and that the easiest way to do it was to expose the food to sun and wind. In this way the North
American Indians produced pemmican (dried meat ground into powder and made into cakes), the
Scandinavians made stock fish and the Arabs dried dates and apricots.
All foods contain water – cabbage and other leaf vegetables contain as much as 93% wave,
potatoes and other root vegetables 80%, lean meat 75% and fish anything from 80% to 60%
depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food
to 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 carry, 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 of 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
1100C at entry to about 45 0C at exit. This is usual method for drying such things as vegetables,
minced meat, and fish.
(From Practical Faster Reading by Gerald Mosback and Vivien Mosback, CUP)
Question 41. What is the main idea of the passage?
A. Water: the main component of food. B. Advantages of dried foods.
C. Mechanization of drying foods. D. Different methods of drying foods.
Question 42. The phrase “do it” in the first paragraph mostly means .
A. moisten foods B. expose foods to sun and wind
C. produce pemmican D. remove moisture from foods
Question 43. The word “checked” in the second paragraph is closest in meaning to .
A. motivated to develop B. reduced considerably
C. put a tick D. examined carefully
Question 44. What does the word “which” in the fourth paragraph refer to?
A. Foods B. Things C. Vegetables D. Chambers
Question 45. This passage is mainly .
A. analytical B. fictional C. argumentative D. informative
Mark the letter A, B, C, or D to indicate the sentence that is closest in meaning to the sentence
given:
Question 46. Their dog was so fierce that nobody would visit them.
A. Their dog was too fierce to visit.
B. They had so fierce a dog that nobody would visit them.
C. They had a such fierce dog that nobody would visit them.
D. They had a so fierce dog that nobody would visit them.
Question 47. My mother had the house decorated.
A. The house was decorated by my mother. B. My mother had someone decorate the house.
C. My mother had to decorate the house. D. My mother has just decorated the house.
Question 48. The noise next door did not stop until after midnight.
A. It was not until after midnight that the noise next door stopped.
B. It was midnight that the noise next door stopped.
C. Not until after midnight did the noise next door stopped.
D. The noise next door stopped at midnight.
Question 49. I'd prefer him not to have said all those embarrassing things about me.
A. I'd prefer him not saying all those embarrassing things about me.
B. I'd sooner he hadn't said all those embarrassing things about me.
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C. I'd rather he didn't say all those embarrassing things about me.
D. I'd not prefer his saying all those embarrassing things about me.
Question 50. Nobody at all came to the meeting.
A. Not many people came to the meeting. B. Not a single person came to the meeting.
C. There was almost nobody at the meeting. D. Only a few people came to the meeting.
_________THE END_________
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