雅思之路阅读真题资料下载.pdf

1、 Candidate Number Candidate Name _ INTERNATIONAL ENGLISH LANGUAGE TESTING SYSTEM Academic Reading PRACTICE TEST 2 1 hour Time 1 hour INSTRUCTIONS TO CANDIDATES Do not open this question paper until you are told to do so.Write your name and candidate number in the spaces at the top of this page.Read

2、the instructions for each part of the paper carefully.Answer all the questions.Write your answers on the answer sheet.Use a pencil.You must complete the answer sheet within the time limit.At the end of the test,hand in both this question paper and your answer sheet.INFORMATION FOR CANDIDATES There a

3、re 40 questions on this question paper.Each question carries one mark.The British Council 2012.All rights reserved.1 READING PASSAGE 1 You should spend about 20 minutes on Questions 113,which are based on Reading Passage 1 on the following pages.Questions 17 Reading Passage 1 has seven paragraphs,AG

4、.Choose the correct heading for each paragraph from the list of headings below.Write the correct number,ix,in boxes 17 on your answer sheet.List of Headings i A unique sensory experience ii Getting back to basics iii The gift that keeps on giving iv Variations in alcohol content v Old methods of tra

5、nsportation vi Culinary applications vii Making kefir viii A fortunate accident ix Kefir gets an image makeover x Ways to improve taste 1 Section A 2 Section B 3 Section C 4 Section D 5 Section E 6 Section F 7 Section G The British Council 2012.All rights reserved.2 The MAGIC of KEFIR A The shepherd

6、s of the North Caucasus region of Europe were only trying to transport milk the best way they knew how in leather pouches strapped to the side of donkeys when they made a significant discovery.A fermentation process would sometimes inadvertently occur en route,and when the pouches were opened up on

7、arrival they would no longer contain milk but rather a pungent,effervescent,low-alcoholic substance instead.This unexpected development was a blessing in disguise.The new drink which acquired the name kefir turned out to be a health tonic,a naturally-preserved dairy product and a tasty addition to o

8、ur culinary repertoire.B Although their exact origin remains a mystery,we do know that yeast-based kefir grains have always been at the root of the kefir phenomenon.These grains are capable of a remarkable feat:#in contradistinction to most other items you might find in a grocery store,they actually

9、 expand and propagate with use.This is because the grains,which are granular to the touch and bear a slight resemblance to cauliflower rosettes,house active cultures that feed on lactose when added to milk.Consequently,a bigger problem for most kefir drinkers is not where to source new kefir grains,

10、but what to do with the ones they already have!#C The great thing about kefir is that it does not require a manufacturing line in order to be produced.Grains can be simply thrown in with a batch of milk for ripening to begin.The mixture then requires a cool,dark place to live and grow,with periodic

11、unsettling to prevent clumping（Caucasus inhabitants began storing the concoction in animal-skin satchels on the back of doors every time someone entered the room the mixture would get lightly shaken）.After about 24 hours the yeast cultures in the grains have multiplied and devoured most of the milk

12、sugars,and the final product is then ready for human consumption.The British Council 2012.All rights reserved.3 D Nothing compares to a persons first encounter with kefir.The smooth,uniform consistency rolls over the tongue in a manner akin to liquefied yogurt.The sharp,tart pungency of unsweetened

13、yogurt is there too,but there is also a slight hint of effervescence,something most users will have previously associated only with mineral waters,soda or beer.Kefir also comes with a subtle aroma of yeast,and depending on the type of milk and ripening conditions,ethanol content can reach up to two

14、or three percent about on par with a decent lager although you can expect around 0.8 to one per cent for a typical day-old preparation.This can bring out a tiny edge of alcohol in the kefirs flavour.E Although it has prevailed largely as a fermented milk drink,over the years kefir has acquired a num

15、ber of other uses.Many bakers use it instead of starter yeast in the preparation of sourdough,and the tangy flavour also makes kefir an ideal buttermilk substitute in pancakes.Kefir also accompanies sour cream as one of the main ingredients in cold beetroot soup and can be used in lieu of regular co

16、ws milk on granola or cereal.As a way to keep their digestive systems fine-tuned,athletes sometimes combine kefir with yoghurt in protein shakes.F Associated for centuries with pictures of Slavic babushkas clutching a shawl in one hand and a cup of kefir in the other,the unassuming beverage has become a minor celebrity of the nascent health food movement in the contemporary West.Every day,more studies pour out supporting the benefits of a diet high in probiotics1.This trend toward consuming probio