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IELTS Reading Practice Test

The Magic of Kefir

A
A. The shepherds 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 enroute, and when the pouches were opened up on 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 health tonic, a naturally-preserved dairy product and a tasty addition to our culinary repertoire.
B
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 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, but what to do with the ones they already have!
C
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 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 sugars, and the final product is then ready for human consumption.
D
D. Nothing compares to a person’s 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 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 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 kefir’s flavour.
E
E. Although it has prevailed largely as a fermented milk drink, over the years kefir has acquired a number 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 cow’s 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
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 probiotics . This trend toward consuming probiotics has engulfed the leisure classes in these countries to the point that it is poised to become, according to some commentators, “the next multivitamin”. These days the word kefir is consequently more likely to bring to mind glamorous, yoga mat-toting women from Los Angeles than austere visions of blustery Eastern Europe.
G
G. Kefir’s rise in popularity has encouraged producers to take short cuts or alter the production process. Some home users have omitted the ripening and culturation process while commercial dealers often add thickeners, stabilisers and sweeteners. But the beauty of kefir is that, at its healthiest and tastiest, it is a remarkably affordable, uncluttered process, as any accidental invention is bound to be. All that is necessary are some grains, milk and a little bit of patience. A return to the unadulterated kefir-making of old is in everyone’s interest.

Paragraph A

VIII

A fortunate accident

Paragraph B

III

The gift that keeps on giving

Paragraph C

VII

Making kefir

Paragraph D

A unique sensory experience

Paragraph E

Culinary applications

Paragraph F

Kefir gets an image makeover

Paragraph G

Getting back to basics

Paragraph A

VIII

A fortunate accident

ĐÁP ÁN & GIẢI THÍCH CÂU 1

Locate

Simplify & Connection

Simplify
﻿ The shepherds   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 occur   and   when   the pouches   were opened up on arrival   they   would no longer contain milk   but a substance instead .
﻿ This unexpected development   was a blessing in disguise . 
﻿ The new drink   turned out to be health tonic, a dairy product and a tasty addition to our culinary repertoire .
Connection 
1 → 2: Những người chăn cừu vô tình phát hiện ra quá trình lên men khi đang vận chuyển sữa.

2 → 3: Đây hóa ra lại là một điều may mắn trong cái rủi.

3 → 4: Loại đồ uống mới trở thành một thức uống bổ dưỡng cho sức khỏe.
Mối liên hệ này thể hiện một chuỗi nguyên nhân – kết quả, trong đó việc vận chuyển sữa của những người chăn cừu đã dẫn đến một khám phá bất ngờ nhưng tích cực về một loại thức uống mới.
﻿

Giải thích chi tiết

Skimming/ scanning ﻿
Nếu thí sinh chỉ đọc lướt hoặc quét từ để tìm các từ khóa trùng khớp giữa đoạn văn và danh sách tiêu đề, họ có thể dễ dàng chọn nhầm các tiêu đề như:
iv. Variations in alcohol content 🍷
Thí sinh có thể chọn tiêu đề này vì thấy cụm từ “chất có cồn (alcoholic substance)” trong đoạn văn, có vẻ giống với “nồng độ cồn (alcohol content)” trong tiêu đề. Tuy nhiên, đây không phải lựa chọn đúng, vì đoạn văn không bàn về sự thay đổi nồng độ cồn, mà chỉ đề cập ngắn gọn một lần duy nhất.
x. Ways to improve taste 🍽️
Một số thí sinh có thể chọn nhầm tiêu đề này vì thấy từ “ngon (tasty)” ở câu cuối của đoạn văn. Tuy nhiên, đây vẫn không phải là tiêu đề phù hợp.
Linearthinking ﻿
Để chọn đúng tiêu đề cho đoạn văn, hãy áp dụng Linearthinking theo hai bước:
Simplify
Read the Connection 🧩
(1) + (2) + (3): Những người chăn cừu phát hiện ra một chất mới khi đang vận chuyển sữa.
(4): Phát hiện này hóa ra lại rất quan trọng vì đã tạo ra một loại đồ uống mới.
Main Idea:
The shepherds accidentally discovered a new drink while transporting milk, and this discovery proved to be very important. 🎉
(Những người chăn cừu vô tình phát hiện ra một loại thức uống mới trong lúc vận chuyển sữa, và phát hiện này chứng tỏ là rất quan trọng.)
=> Điều này tương ứng với tiêu đề viii. A fortunate accident 🍀

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