1.

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be
made from milk or cream and is flavoured with a sweetener, either sugar or an
alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or
peaches. It can also be made by whisking a flavoured cream base and liquid nitrogen
together. Food coloring is sometimes added, in addition to stabilizers. The mixture is
cooled below the freezing point of water and stirred to incorporate air spaces and to
prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that
is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as
its temperature increases. Which part is the general classification?
A. Ice cream is a sweetened frozen food typically eaten as a snack or dessert.
B. Ice cream may be made from milk or cream and is flavoured with a sweetener,
either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit
such as strawberries or peaches.
C. Ice cream can also be made by whisking a flavoured cream base and liquid
nitrogen together.
D. The result is a smooth, semi-solid foam that is solid at very low temperatures
(below 2 °C or 35 °F).
E. The semi-solid foam becomes more malleable as its temperature increases.
.
2. Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be
made from milk or cream and is flavoured with a sweetener, either sugar or an
alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or
peaches. It can also be made by whisking a flavoured cream base and liquid nitrogen
together. Food coloring is sometimes added, in addition to stabilizers. The mixture is
cooled below the freezing point of water and stirred to incorporate air spaces and to
prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that
is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as
its temperature increases. These facts are true, except…
A. Ice cream gets its sweet taste from sugar or alternating product.
B. Ice cream can be served as snack or desert.
C. Other way to make ice cream is by whisking a flavored cream base and liquid
nitrogen together.
D. Food coloring is sometimes added, but not stabilizers.
E. The flavour is from sweetener, spice, or fruit.
3. Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be
made from milk or cream and is flavoured with a sweetener, either sugar or an
alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or
peaches. It can also be made by whisking a flavoured cream base and liquid nitrogen
together. Food coloring is sometimes added, in addition to stabilizers. The mixture is
cooled below the freezing point of water and stirred to incorporate air spaces and to
prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that
is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as
its temperature increases. Why is the cooled mixture stirred?
A. To add the flavour.
B. To add the sweetness.
C. To avoid the forming of ice crystal.
D. To maintain the temperature.
E. To stabilize the flavour.

4. Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be
made from milk or cream and is flavoured with a sweetener, either sugar or an
alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or
peaches. It can also be made by whisking a flavoured cream base and liquid nitrogen
together. Food coloring is sometimes added, in addition to stabilizers. The mixture is
cooled below the freezing point of water and stirred to incorporate air spaces and to
 prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that
is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as
its temperature increases. The word ‘it’ in “It becomes more malleable…” refers to …
A. The flavoured base
B. The food coloring
C. The stabilizer
D. The detectable ice crystal
E. The semi-solid foam
5. The meaning of the name "ice cream" varies from one country to another. In some
countries, such as the United States, "ice cream" applies only to a specific variety, and
most governments regulate the commercial use of the various terms according to the
relative quantities of the main ingredients, notably the amount of cream. Products that do
not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert"
instead. In other countries, such as Italy and Argentina, one word is used for all variants.
Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk
substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those
who are lactose intolerant, allergic to dairy protein, or vegan. How does US government
regulate the ice cream term?
A. By regulating the quantities of the main ingredients
B. By selecting only specific varieties
C. By differentiating the variety of ice cream and other dessert
D. By using different dairy alternatives
E. By using different milk substitutes
6. The meaning of the name "ice cream" varies from one country to another. In some
countries, such as the United States, "ice cream" applies only to a specific variety, and
most governments regulate the commercial use of the various terms according to the
relative quantities of the main ingredients, notably the amount of cream. Products that do
not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert"
instead. In other countries, such as Italy and Argentina, one word is used for all variants.
Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk
substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those
who are lactose intolerant, allergic to dairy protein, or vegan. Those having lactose
intolerant can consume ice cream with the following ingredients, except …
A. goat's milk
B. sheep's milk
C. cow’s milk
D. soy milk
E. almond milk
7. Read the text carefully and answer the question!
Sneakers (also called trainers, athletic shoes, tennis shoes, gym-
shoes, kicks, sport shoes, flats, running shoes, or runners) are shoes primarily
designed for sports or other forms of physical exercise, but which are now also widely
used for everyday casual wear.
Since their popularization by companies such
as Converse, Nike and Spalding in the mid-20th century, they have become attire, with
variety growing in many global markets exponentially. Like other parts of the global
clothing industry, manufacture of shoes is heavily concentrated in Asia with nine in ten
shoes produced in that region.
Contemporary sneakers are largely made from synthetic materials, and the
materials and manufacturing process produce, on average, about 14 kg (31 lb)
of CO2 emissions. Some companies are trying to substitute more sustainable materials
in their manufacture.
The last paragraph is parts of …
A. General Classification
B. Identification
 C. Orientation
D. Conclusion
E. Description
8. Read the text carefully and answer the question!
Sneakers (also called trainers, athletic shoes, tennis shoes, gym-
shoes, kicks, sport shoes, flats, running shoes, or runners) are shoes primarily
designed for sports or other forms of physical exercise, but which are now also widely
used for everyday casual wear.
Since their popularization by companies such
as Converse, Nike and Spalding in the mid-20th century, they have become attire, with
variety growing in many global markets exponentially. Like other parts of the global
clothing industry, manufacture of shoes is heavily concentrated in Asia with nine in ten
shoes produced in that region.
Contemporary sneakers are largely made from synthetic materials, and the
materials and manufacturing process produce, on average, about 14 kg (31 lb)
of CO2 emissions. Some companies are trying to substitute more sustainable materials
in their manufacture.
The correct statements are…
A. Trainers are the other term for sneakers.
B. Sneakers are now common to be worn on daily basis.
C. Nike, Splading and converse
9. S
10. S
11. S
12. S
13. S
14.
1 The mixture is cooled below the freezing point of water and A. To avoid
stirred to incorporate air spaces and to prevent detectable B. To give out
ice crystals from forming. The result is a smooth, semi-solid
foam that is solid at very low temperatures (below 2 °C or
35 °F). It becomes more malleable as its temperature
increases.
The synonym of ‘to prevent’ in the above sentence is …

2 Ice cream may be served in dishes, for eating with a

spoon, or licked from edible wafer cones. Ice cream may be
served with other desserts, such as apple pie, or as an
ingredient in ice cream floats, sundaes, milkshakes, ice
cream cakes and even baked items, such as Baked
Alaska.
The synonym of ‘to serve’ in the above sentence is …