Read the following passage and mark the letter A, B, C, or D to indicate the correct answer to each of the questions
----- Nội dung ảnh -----
Read the following passage and mark the letter A, B, C, or D to indicate the correct answer to each of the questions.
Vietnamese cuisine is unique. It balances five tastes: spice, sour, bitter, salt and sweet. According to Vietnamese tradition, each of the tastes corresponds with an organ of the body. Cooks also try to include five types of nutrients – powder, water, minerals, protein and fat, as well as five colors – white, green, yellow, red and black – in each dish. Therefore, the dishes are balanced and colorful, attractive to both the eye and the tongue. There is also a balance between “heating” and “cooling”. Duck meat, for example, is considered cool, and is thus served in summer with ginger, which is considered warm. Chicken, on the other hand, is a warm food, so it’s usually eaten in the winter, and served with a sour sauce, which is considered cool.
(Source: http://epicureandculture.com/vietnamese-cuisine-french-influence/)
28. Which number is vital to Vietnamese cuisine?
A. Five B. Six C. Seven D. Eight
29. Duck meat is often eaten with ginger because it is ...
A. delicious B. warm
C. cool D. hot
30. In winter, Vietnamese people usually eat chicken with sour sauce because chicken is considered .....
A. cold B. bland
C. warm D. good
31. Which colour is NOT usually included in Vietnamese food?
A. Black B. Red
C. Blue D. Yellow
32. Why do cooks include different tastes, colours and nutrients in Vietnamese food?
A. To make it good for health
B. To make it pleasing to the eye.
C. To make it attractive to the tongue
D. All of the above.
Read the following passage and mark the letter A, B, C, or D to indicate the correct answer to each of the questions.
Vietnamese cuisine is unique. It balances five tastes: spice, sour, bitter, salt and sweet. According to Vietnamese tradition, each of the tastes corresponds with an organ of the body. Cooks also try to include five types of nutrients – powder, water, minerals, protein and fat, as well as five colors – white, green, yellow, red and black – in each dish. Therefore, the dishes are balanced and colorful, attractive to both the eye and the tongue. There is also a balance between “heating” and “cooling”. Duck meat, for example, is considered cool, and is thus served in summer with ginger, which is considered warm. Chicken, on the other hand, is a warm food, so it’s usually eaten in the winter, and served with a sour sauce, which is considered cool.
(Source: http://epicureandculture.com/vietnamese-cuisine-french-influence/)
28. Which number is vital to Vietnamese cuisine?
A. Five B. Six C. Seven D. Eight
29. Duck meat is often eaten with ginger because it is ...
A. delicious B. warm
C. cool D. hot
30. In winter, Vietnamese people usually eat chicken with sour sauce because chicken is considered .....
A. cold B. bland
C. warm D. good
31. Which colour is NOT usually included in Vietnamese food?
A. Black B. Red
C. Blue D. Yellow
32. Why do cooks include different tastes, colours and nutrients in Vietnamese food?
A. To make it good for health
B. To make it pleasing to the eye.
C. To make it attractive to the tongue
D. All of the above.