READING 2
I/Read the following passage and choose the option (A, B, C or D) that best answers each question.
Monash University is a public university located in Melbourne, Australia. It was established in 1958 by an Act of the State Parliament of Victoriandis the second oldest university in the State of Victoria. The university was named after the prominent Australian general Sir John Monash. This was the first time in Australia that a university had been named after a person, rather than a city or state. IT was originally intended to have an emphasis on science and technology. However, it quickly expanded beyond this. In its early years, it offered undergraduate and postgraduate degrees in engineering, medicine, science, arts, economics and politics, education and law. Initially, it was best known for its strong research capacity in the sciences and for its innovative teaching in law and medicine.
(Adapted from https://en.wikipedia.org/wiki/Monash_University)
1. Monash University was named after _____.
A. a city
B. a state
C. a man
D. a woman
2. Monash University is _____.
A. over 100 years old
B. 50 years old
C. about 60 years old
D. over 70 years old
3. The university originally focused on _____.
A. engineering and science
B. science and technology
C. law and education
D. economic and politics
4. The university was famous for its _____.
A. research capacity in sciences
B. innovative teaching in law and medicine
C. postgraduate degrees
D. both A and B
5. Monash University is the _____.
A. oldest city in Australia
B. second oldest university in Australia
C. second oldest university in the state of Victoria
D. oldest university in Victoria
II/Read the passage and then decide whether the sentences are True (A) or False (B).
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://epicureandcultrure.com/vietnamese-cuisine-french-influence/)
1. Which number is important in Vietnamese cuisine?
A. Three B. Four C. Five D. Six
2. Duck meat is often eaten with ginger because it is …..
A. delicious B. warm C. cool D. hot
3. In winter, Vietnamese people usually eat chicken with sour sauce because chicken is considered …..
A. cool B. warm C. nutritious D. good
4. Which colour is NOT usually include in Vietnamese food
A. Black B. Red C. Blue D. Yellow
5. Why do cooks include different tastes, colours and nutrients in Vietnamese food?
A. To make it pleasing to the eye. B. To make it good for health
C. To make it attractive to the tongue D. All of the above.
1. D
2. D
1 B
2 D