PTE Academic writing summarize written text practice passages 17

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PTE Academic writing summarize written text practice passages

PTE Academic writing summarize written text practice passages.Read the passage below and summarize it using one sentence. Type your response in the comment section at the bottom of the screen. You have 10 minutes to finish this task. Your response will be judged on the quality of your writing and on how well your response presents the key points in the passage.

PTE Academic writing summarize written text practice passages, food and beverage samples

1.Food adulteration, act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. The Greek and Roman classics contain allusions to wine makers and dealers who colored and flavored their wine. In England as early as the 13th cent., bakers cheapened their wares or scanted the weight, and lawmakers for the first time made an effort to prevent fraudulent dealings on the part of butchers and brewers. In Great Britain in the 18th and early 19th cent., coffee, tea, and cocoa were placed under protection laws by Parliament, passed not so much in the interest of the consumer as to keep up internal revenues.

2.Cigar and cigarette, tubular rolls of tobacco designed for smoking. Cigars consist of filler leaves held together by binder leaves and covered with a wrapper leaf, which is rolled spirally around the binder. Cigarettes consist of finely shredded tobacco enclosed in a paper wrapper, and they often have a filter tip at the end. They are usually shorter and narrower than cigars. In pre-Columbian times, indigenous peoples of the West Indies and of parts of Central and South America smoked tobacco and other plant products in a similar form. Spanish travelers to the Americas introduced the cigar to Spain by the late 1500s, whence it spread to other European countries. Most cigars have been made by machine since about 1902; cigarettes, since the last quarter of the 19th cent. The cigarette industry increased phenomenally in the 20th cent., especially after World War I.

3.Food preservation, methods of preparing food so that it can be stored for future use. Because most foods remain edible for only a brief period of time, people since the earliest ages have experimented with methods for successful food preservation. Among the products of early food conservation were cheese and butter, raisins, pemmican, sausage, bacon, and grain.

As scientific investigations regarding the causes of food spoilage were undertaken, they pointed the way to a wider application of methods already in use and to the discovery of new ones. Before 1860 changes in food were explained on the theory of spontaneous generation. Pasteur demonstrated that ferments, molds, and some forms of putrefaction were caused by the presence of microorganisms widely distributed in the environment. Since these microorganisms are the main cause of food spoilage, food preservation depends on rendering conditions unfavorable for their growth. Processes of preservation may be generally classified as drying, heating, refrigeration , and the use of chemicals or other particular agencies.

4.Flash freezing, commercially begun in Germany in the early 20th cent., rapid chilling gives less time for the diffusion of salts and water for micro organic action. Methods of quick freezing include direct contact with refrigeration, indirect cooling by contact of the product with refrigerated shelves, cold blasts, or a combination of these methods. The frozen food industry has expanded rapidly because of the labor-saving and space-saving advantages of frozen foods and because the freezing process generally involves less loss of taste, flavor, and appearance than do other methods; it has been paralleled by the development of suitable containers and of specialized methods of transportation, storage, and retailing.

PTE Academic writing summarize written text practice passages

5.Vegetarianism, theory and practice of eating only fruits and vegetables, thus excluding animal flesh, fish, or fowl and often butter, eggs, and milk. In a strict vegetarian, or vegan, diet (i.e., one that excludes all animal products), the nine amino acids that must be supplied by the diet can be obtained by eating foods that include both grains and legumes (e.g., beans or tofu) at any point during the day. Vitamins B12 and D can be obtained through supplements or the addition of a cup of nonfat milk or yogurt to the daily diet.

6.Cooking, the process of using heat to prepare foods for consumption.Many common cooking methods involve the use of oil. Frying is cooking in hot oil; sauteing is cooking in a small amount of oil; stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok; deep frying is completely submerging the food in large amounts of fat. As cooks become more health conscious, preparing foods in oil has become less desirable. With the advent of nonstick cookware, sauteing can be done at lower heats using vegetable broth and fruit juices instead of oil.

7.Confectionery, delicacies or sweetmeats that have sugar as a principal ingredient, combined with coloring matter and flavoring and often with fruit or nuts. In the United States it is usually called candy, in Great Britain, sweets or boiled sweets. Non chocolate candy is roughly divided into two classes, hard and soft; the distinction is based on the fact that sugar when boiled passes through definite stages during the process of crystallization. Fondant, or sugar cooked to the soft stage, is the basis of most fancy candies, such as chocolate creams.

8.Fermented milk, whole or skim milk curdled to beverage or custard like consistency by lactic-acid-producing microorganisms. Many forms of fermented milk were used by early nomadic herders, especially in Asia and S and E Europe, Scandinavia, Africa, and South America. Such milks are believed to have medicinal value in the control of intestinal fermentation by contributing bacteria that aid in digestion. Fermented milks include acidophilus milk; cultured buttermilk; kumiss , probably originated from mare’s milk by western Mongols, effervescent and of acrid flavor and containing alcohol produced by yeasts; the similar kefir of Central Asia; yogurt, similar to the Armenian matzoon; and the Scandinavian beverages,kaeldermaelk and filbunke.

PTE Academic writing summarize written text practice passages

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11 thoughts on “PTE Academic writing summarize written text practice passages 17

  1. 1. Food Adulteration might increase the sale but degraded the quality of food and therefore in Britain a law passed although it’s not much in the interest of daily commodities but internal revenues kept intact.

    2. Spanish travelers revolutionized the way West Indies and Americans been smoking the tobacco plants by introducing machine made cigarettes and cigars, which later turned into a huge industry in 19th century after World War 1.

    3. Flash freezing, rapidly freezing the food items method by direct-indirect refrigeration in order to give everlasting flavor and appearance, being proven efficient in terms of labor and space to the food as well as to other industries alongside.

  2. 1) Food adulteration is a process of adding external substances or removing valuable components from food to achieve a desirable look and taste, but this degrades the quality and this has caught the attention of British government.

    2) Cigars are filler leaves of tobacco bind inside a wrapping leave, while cigarettes are finely shredded tobacco leave wrapped in a paper with a filter, and of these two the cigarette became immensely popular after world war 1.

    3) Food preservation is a process to prevent food spoilage and is achieved by stopping the growth of microorganisms, which is done by methods like drying, heating, refrigeration or using chemicals.

  3. 1. Since some wine makers and dealers in Greek and Roman and some backers in England involved in food adulteration, lawmakers placed coffee, tea, and cocoa under protection law which is not so much interest of the consumer as to keep up internal revenues.

    2.Even though the cigarette industry increased phenomenally in the 20th century especially after World War I, initially in pre-Columbian times Cigar and cigarette were used by indigenous peoples of the West Indies and of parts of Central and South America, and it was spread to whole Europe via Spain by some Spanish travelers.

    3. As part of food preservation scientific investigations, since Pasteur demonstrated that ferments, molds, and some forms of putrefaction were caused by the presence of microorganisms widely distributed in the environment, the changes in food were explained on the theory of spontaneous generation.

  4. 4. As soon as the flash freezing has begun in Germany commercially in the early 20th century, the frozen food industry has expanded rapidly because of the labor-saving, space-saving, less loss of taste, flavor, and appearance.

    5. A strict vegetarian who follows vegetarianism the theory and practice of eating only fruits and vegetables must take the nine amino acids which are supplied by both grains and legumes along with vitamins B12 and D which are supplied by a cup of nonfat milk or yogurt.

    6. Since cooks become more health conscious, the oily food preparations such as Frying, sauteing, stir-frying and deep frying has become less desirable by using nonstick cookware which helps to prepare the foods without oil.

  5. Food contamination increase the sale ,but spoil the quality of food offered therefore Britain have taken the beverage under protection law which kept revenues stable internally.

  6. Spanish traveller replaced the tobacco plant into the cigar and cigarette in America and many European countries which has becomes a giant industry in 19th century after World war 1.

  7. Food preservation is process of prevent the food spoilage and is achieved by controlling the micro organism in the environment by heating, drying ,and using chemical.

  8. The frozen industry started burgeoning because it reduce the labour cost and space without losing the taste ,flavour and look of product ,but it require proper storage container for transportation and retail trading .

  9. Food preservation is a process of making the conditions as unfavorable to the development of microorganisms which is considered as the main cause of food spoilage; it is worth mentioning that there are various methods to support this process.

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