PRACTICE TEST

Lưu ý: Trong quá trình chấm bài, nếu có cách trả lời khác so với Đáp án nhưng đúng thì giám khảo vẫn
cho điểm tối đa ý của câu đó.

A. LISTENING (50 points)

Part 1. Listen to part of a discussion between two researchers talking about theories of what makes
a body healthy. For questions 1 – 5, choose the best answer A, B, C, or D according to what you
hear. Write your answers in the corresponding numbered boxes. (10 points)
(02 points for each correct answer)
1. B 2. D 3. C 4. C 5. A

Part 2. Listen to a news report on a form of sport called padel and decide whether the following
statements are True (T), False (F), or Not Given (NG) according to what you hear. Write your
answers in the corresponding numbered boxes provided. (10 points)
(02 points for each correct answer)
6. T 7. NG 8. NG 9. F 10. T

Part 3. Listen to a report on the use of artificial intelligence (AI) in building a more sustainable food
system and answer the following questions with NO MORE THAN FIVE WORDS. Write your
answers in the space provided. (10 points)
(02 points for each correct answer)
11. New nutritional compounds (within plants)
12. Optical sensors, deep learning algorithms
13. Farm robotics (and/,) automation
14. Plant-based meat alternatives
15. Patchy connectivity

Part 4. For questions 16-25, listen to a talk about the history of the modern hamburger and complete
the following sentences. Write NO MORE THAN FOUR WORDS taken from the recording for each
blank. (20 points)
(02 points for each correct answer)
16. quintessentially American invention 21. relish / pickles
17. minced pork 22. pure and hygienically produced
18. high-end cookery 23. rationing
19. the British culinary repertoire 24. barbecue fodder
20. a/the German port 25. cheap offcuts and filler

B. LEXICO & GRAMMAR (30 points)

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Part 1. Choose the answer A, B, C, or D that best completes each of the following sentences. Write
your answers in the corresponding numbered boxes. (10 points)
(01 point for each correct answer)
1. A 2. C 3. A 4. D 5. D 6. C 7. B 8. A 9. B 10. C

Part 2. The passage below contains 5 mistakes. Identify the mistakes and write the corrections in
the corresponding numbered boxes. (5 points)
(01 point for each correct answer)
Number Line Mistake Correction
1 2 in at
2 3 were was
3 6 leaving left
4 11 importantly important
5 12 set put / lay

Part 3. Complete each of the following sentences with a suitable preposition or particle. Write your
answers in the space provided. (5 points)
(01 point for each correct answer)
1. off 2. above / beyond 3. into 4. with 5. of

Part 4. Give the correct form of each bracketed word in the following passage. Write your answers
in the space provided. (10 points)
(01 point for each correct answer)
1. prolonged 6. going-over
2. psychosis 7. unwholesome
3. recounts 8. overtaxing
4. imperturbable 9. unseasonably
5. preposterous 10. mainstay

C. READING (60 points)

Part 1. Read the following passage and decide which answer (A, B, C, or D) best fits each gap.
Write your answers in the corresponding numbered boxes. (10 points)
(01 point for each correct answer)
1. C 2. B 3. A 4. C 5. B 6. D 7. B 8. D 9. A 10. A

Part 2. Read the text below and think of the word which best fits each space. Use only ONE word
in each space. Write your answers in the corresponding numbered boxes provided. (15 points)
(1,5 points for each correct answer)
1. storm 2. tie 3. gained 4. better 5. others
6. to 7. jumping 8. balance 9. forces / hands 10. precedence

Part 3. Read the following passage and choose the best answer. Write your answers in the
corresponding numbered boxes. (10 points)
(01 point for each correct answer)
1. C 2. B 3. D 4. B 5. C 6. C 7. A 8. A 9. A 10. B

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Part 4. Read the passage and do the tasks that follow. Write your answers in the corresponding
numbered boxes. (10 points)
For questions 1-5, decide whether the following statements are True (T), False (F) or Not Given
(NG). Write your answers in the corresponding numbered boxes provided.
(01 point for each correct answer)
1. F 2. F 3. NG 4. T 5. NG

For questions 6-10, read the following summary and fill in each blank with NO MORE THAN THREE
WORDS taken from the passage. Write your answers in the corresponding numbered boxes
provided.
(01 point for each correct answer)
6. object permanence 7. rudimentary programming
8. social cognition skills 9. primitive reflexes
10. resolving mismatches

Part 5. Read the text and identify which section A – G each of the following is mentioned. Write
ONE letter A – G in the corresponding numbered space provided. Each letter may be used more
than once. (15 points)
(1,5 points for each correct answer)
1. C 2. G 3. B 4. A 5. E 6. F 7. D 8. A 9. F 10. G

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TAPESCRIPTS
Part 1:
(P = Presenter; C = Charlotte de Witte; L = Luke Slater)
P: The microbiome, just another health fad? A bit of scientific jargon to feed the need for knowledge in our
body-conscious zeitgeist? Here to discuss this are two researchers from the university biology department,
Charlotte de Witte and Luke Slater. So, Charlotte, is the microbiome such a big deal?
C: Well, yes, it's certainly a term which is growing in currency, but I think that 'fad' is a bit of a pejorative.
Your microbiome technically refers to the genetic map of all the microbes that inhabit a human body. [Q1]
In popular discourse, that technical meaning has been conflated with a broader definition to refer to the
collection of microbes in general. It is a fascinating area of study, and one which could provide a rich seam
of solutions to common ailments. Luke?
L: I'd thoroughly concur with that. We're looking at an area of science still very much in its infancy, so
castigating it for making headline news is a bit unfair. It wasn't until 2007 that the initial Human Microbiome
Project began, by taking samples from roughly 300 volunteers. [Q2] That came to an end in 2013, so it
was short lived as studies go, but the data gathered was truly remarkable in those intervening years. That
all contributed to the widely accepted idea that many varieties of bacteria in our lower intestine have a
considerable impact on our general health.
C: And [Q3] the technology for sequencing bacteria is fine-tuning research all the time. Recent studies
have provided concrete evidence that microbial groupings carry out specific jobs within the body. Some
groups found in the mouth help break down sugars and nitrates, while others synthesise vitamin B. There
are others which break down short-chain fatty acids from typically high-fibre foods like fruit and vegetables.
P: So what sort of research is likely to get the most support?
L: Something that the scientific community is getting fired up about is studies into the interaction patterns
between microbial groups. There seems to be a certain amount of symbiosis which, if we understand
better, can be used to help address issues such as obesity, diabetes, even depression. [Q4] I think
educating the public about maintaining a healthy microbiome is key to this, though. Charlotte?
C: [Q4] I agree. For some people there's this assumption that the microbiome you have is stable, and you
can do little to change it. That isn't the case at all. Lots of factors lead to their biodiversity - what you eat,
drink, the air you breathe, even exercise. In dietary terms, prebiotics are essential. Fermented foods, like
sauerkraut and kimchi, contain these in high numbers. They'll help regulate a lot of the biological processes
in digestion to ensure you get the most nutrition from your intake, and burn off excess calories.
P: Right, so the microbiome is a way to approach dieting?
L: It's not just about weight loss though, as important as that is. Gut bacteria is a fundamental building-
block in immune system regulation. Changing the balance of your microbiome can address autoimmune
and allergic diseases like asthma or eczema. [Q5] We're exploring a whole range of different areas where
the health of our gut can make profound differences to general health. People can make conscious
decisions to affect this.
C: Absolutely. A study being conducted here is still in an inchoate stage, but early indications are that a
co-abundance of bacteria and fungi are greater in volunteers with low-fat diets. As yet we haven't drawn
any conclusions, [Q5] but there's a strong enough correlation to suggest a number of health conditions
could be addressed just by limiting fat intake.

Part 2:
It's lunchtime in Sweden, and the courts in Malmo and Helsingborg are fully booked. [Q6] Most sports
have struggled during the pandemic but padel has bucked the trend, with Sweden's relatively few
restrictions meaning that 2020 was its best year yet.
Marcus Eriander: This place opened up between 2014, 2015, so then it was really easy to [inaudible]
and it was completely empty. In the last two years, it's been absolutely booming. [Q7] Padel is a sport on

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everyone's lips and it's insane. (Here, the man only says padel is talked about by a lot of people. There is
no mention of what led the sport to become publicly known)
[Q8] 450 new courts were built around the country last year and bookings hit the one million mark
five times higher than in 2018. (The reporter did not specify what caused fewer bookings in 2018).
Footballers including Zlatan Ibrahimović have invested in padel and recorded instant profits. Former tennis
world number four Jonas Björkman is involved in PDL group - now the sport's biggest operator worldwide.
The top men's players these days with a different racquet are Daniel Windahl and Carl Knutsson, although
padel is so dominated by Spain and Argentina that the two best Swedish men are at number 142 and 147
in the world.
Daniel Windahl: Padel is so big in Spain that it's like … it's football, then it's padel and then it's
basketball. But Sweden has been developing really fast and we see exactly the same thing happen in
Sweden now.
It's still at the amateur level, but the sport is really thriving. [Q9] The basics are easy to pick up,
especially when there's the chance to learn from the best, straight off the bat.
Paul Rhys: The Swedish padel scene has become so strong it's now attracting players and coaches
from Spain, [Q9] meaning even beginners can get top-level, one-on-one training.
It's a give-and-take relationship. For Spanish players like world number 87 Jose Carlos Gaspar, being
in Sweden gives him the chance to up his game.
Jose Carlos Gaspar: Here now the padel is like growing a lot. Here, there are, like, best opportunities
for players. I can notice in the physique trainings, because in Spain, I was one of the best and here, we
have three and I am the worst.’
The lack of lockdown in Sweden has helped the sport thrive here. [Q10] Once the pandemic ends, it
should mean padel gets a relaunch in the rest of the world as well.
Paul Rhys, Al Jazeera, Malmo, Sweden.
Part 3:
About 11 million deaths a year can be blamed on dietary factors, but developments in artificial
intelligence for food production could alleviate the problem, and make the food sector more sustainable.
[Q11] Brightseed, a San Francisco company, uses AI to discover new nutritional compounds within
plants that offer health benefits to both humans and animals. Less than one per cent of these compounds
are currently known. So far, the company has raised over $50 million in funding.
[Q12] In Canada, start-up SomaDetect uses optical sensors and deep learning algorithms to
provide dairy farmers with real-time information about herd health and milk quality. The company believes
that increased milk production per cow, thanks to better management, will lead to lower greenhouse gas
emissions, since fewer cows will be needed.
[Q13] The coronavirus pandemic and a shortage of agricultural workers has led to a spike in
investment in farm robotics and automation to improve efficiency and reduce wastage. California’s
Abundant Robotics has created a robot that can scan apples and use deep learning to determine when
they’re ripe for picking. A robotic arm with a vacuum then sucks the apples off the tree. [Q14] Last October,
Swiss company Firmenich, in collaboration with Microsoft, created the first ever AI-generated flavour, a
lightly grilled beef taste for use in plant-based meat alternatives. The AI technology essentially looks for
the most promising taste combinations through its database. As the product becomes more sophisticated,
the company says it’ll be able to better enhance flavours, as well as optimise raw material usage, producing
less waste.
Food sorting technologies are also embracing AI. Belgium’s Tomra Food combines sensors with
machine learning and big data analysis to analyse harvested foods, and sort them based on their best final
use. Again, the idea is to reduce waste, and maximise output.
The cost of implementing and maintaining AI can be high, which may limit the opportunities for smaller
businesses, [Q15] and in farming, the variety of ecosystems and patchy connectivity can also be

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problematic, but the technology is constantly improving, and with it, the potential to create a healthier,
more sustainable food system.

Part 4:
[Q16] We tend to think of the hamburger as a quintessentially American invention, the fastest of
fast food, and a relatively recent innovation. But the idea of grinding up leftover meat and forming it into a
handy patty, goes back hundreds of years.
[Q17] The Romans were the first to write their version down, in the shape of Isicia Omentata, a mixture
of minced pork, wine, pepper and garum - an umami-rich fish sauce, ubiquitous in Roman cuisine. Each
was wrapped in caul fat - the delicate, tasteless inner lining of the thorax of cows, sheep and pigs. [Q18]
This was high-end cookery, and it survived the collapse of the Roman Empire, with these proto-burgers
finding their way into medieval recipe collections under various names. There were rissoles, patties and
pompeys, and they could be flat or round, more like modern meatballs. They could also contain anything
from fish to meat, and occasionally fruit and vegetables. Variations on the theme were also found in the
Middle East and beyond, some of which, such as kebobs, were brought back by travellers to join the
European repertoire.
[Q19] By around 1700, the fried, flavoured, minced meat concept had become established as part of
the British culinary repertoire. As oval or round balls, they were very popular for garnishing large,
spectacular dishes such as roast meats. The Georgians also came up with a thing called the Hamburg
Sausage, which was based on minced beef, and isn’t a million miles distant in flavour from its eventual
successor. And they decided to use tomatoes to make catsup – later called ketchup – another fundamental
element of the modern dish.
By the end of the 19th century all of the elements were in place, but it was in the US that they finally
came together. [Q20] By the 1870s American restaurants were serving ‘Hamburg steaks’, named, after
the German port from where high-quality beef was shipped across the world. This version was a dish of
fried flattened meatballs though, made from offcuts from the more prized, and expensive, actual steaks.
By now the mincing machine had been invented, making it easier than ever before to turn bits of random
meat into tasty and cheap meals. [Q21] By the 1890s the flat meatballs were being served in bread rolls
to hungry workers at factory gates across the US, with relish an optional addition and pickles on one side.
The hamburger steak was shortened to the simple hamburger, and a classic was born.
Of course, it could have simply stayed as an urban curiosity, and died out like other street foods such
as dried apples and pickled oysters. But it was very practical, very easy, and very popular. [Q22] In 1921
the White Castle fast food chain was founded, marketing their hamburgers as pure and hygienically
produced – something somewhat lacking from the average street version. By the 1930s, hamburgers had
become simply burgers, and White Castle had competition from the first Wimpy, and then McDonald’s.
[Q23] In 1954 the first Wimpy reached the UK, tucked into a Lyons Corner House, injecting some American
glamour into a Britain just released from rationing. They were initially served on a nice plate, with knife
and fork. Things changed rapidly, however, and [Q24] burgers gained a dual purpose as a cheap,
forgettable takeout and barbecue fodder.
[Q25] In 2013, the UK’s horsemeat scandal revealed just how much bad burgers relied on cheap
offcuts and filler to keep the price down, and posh burgers boomed, along with the brioche bun, and
homemade sauces. Worldwide, despite slowly decreasing beef consumption in the West, burger
consumption is going up, and while Australia, the UK and the US lead the pack, France and Russia are
catching up.
Le Hamburger, anyone?

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