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BEST IELTS Academic Reading Test 468
IELTS ACADEMIC READING TEST 468 – PASSAGE – 3
IELTS ACADEMIC READING TEST – 468
READING PASSAGE – 3
Dark Chocolate
Dark chocolate history goes back at least 3000 years. What began as a bitter drink in the pre-historic tropics of South America has become one of the world’s most popular treats.
A. Throughout the tropical areas of Central and South America, a room-temperature drink made from cacao seeds has been enjoyed for several thousand years, with the earliest documented usage between 1400 BC to 1100 BC. Pre-Columbian societies, through the Maya and Aztec, used the drink for ceremonial and medicinal purposes, and also as a luxury for the elite. This drink was very bitter, and was laced with various additions such as vanilla, chili pepper, sometimes alcohol, other spices, and corn meal. It was served warm, with no sugar or other sweetener, and would not be particularly recognizable today.
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B. Columbus was exposed to the native chocolate drink, but was unimpressed. It was not until Hernando Cortez arrived that the value and possibilities in Spain were recognized. The Spanish added cane sugar, or sometimes honey to the formula and also started serving the drink hot. For almost 100 years the secrets of chocolate belonged exclusively to the Spanish, but then spread throughout Europe.
It wasn’t until 1689 that milk was added to the chocolate drink by Hans Sloan in Jamaica.
C. During the 19th century, the development and growth of large plantations and markets, and the industrial revolution and mass production techniques, led to chocolate that was inexpensive enough to be available to everyone. In 1828, the Dutch chocolate maker Conrad van Houten invented a hydraulic press to make cocoa powder, and an alkalizing process used to mellow the taste, and to make the powder easier to mix with water. This process is now known as the “Dutch process” or “dutching process”. In 1847. Fry and Sons of England created the first solid eating chocolate using a process similar to that used today. This product was, of course, a dark chocolate.
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D. Cadbury’s began business operations in England in 1860. Tobler was making hand-made chocolates in Switzerland in 1864. By 1876 the Swiss were adding dry milk to the formula to make milk chocolate. Lindt invented the conch in 1879. Milton Hershey began operations in 1894. And in 1899, Lindt and Sprüngli were formed, and Tobler opened its first factory.
E. Dark chocolate may even go as far as protecting against heart attack and stroke. A large Australian study from 2012 found that daily consumption of dark chocolate could prevent major cardiovascular events in people with risk factors for heart disease. Additionally, a German study published in 2010 tracked 20,000 people over eight years and found that those who ate one square of chocolate a day had 39 percent less chance of stroke and heart attack.
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Beyond heart health, dark chocolate may also protect against diabetes. “Some studies have shown that the antioxidants in dark chocolate may help the body use its insulin more efficiently to control blood sugar.” McDaniel says. A British study found that the flavonols in chocolate boost blood flow to brain, which could aid alertness and cognition. Plus, dark chocolate has a modest amount of caffeine, along with the milder stimulant theobromine, making it a great all-natural pick-me-up.
F. To get all of these health benefits, you have to choose the right kind. “It is a myth that all dark chocolate is good for you.” says McDaniel. “Sugar is often the first ingredient listed on many dark chocolate bars.” Cocoa solids contain the desirable flavonols responsible for heart health protection, so they should hold the number-one spot on the ingredients list.”
McDaniel says. “A good rule of thumb is to look for at least 70 percent cocoa solids, which means the chocolate will have a slightly bitter taste. But you can train your taste buds over time to enjoy this less-sweet flavor.” You also want to avoid dark chocolates that have added milk fat or hydrogenated vegetable oils – both of which are saturated fats.
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Questions 28-33
The text has six sections, A-F.
Choose the correct heading for each section from the list of headings below.
Write the correct number, i-viii, in spaces 28-33
28. Section A
29. Section B
30. Section C
31. Section D
32. Section E
33. Section F
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LIST OF HEADINGS
i. Spanish Discovery
ii. Healthy ingredients in chocolate
iii. Native American Drink
iv. Industrial Business of chocolate
v. Bitter taste chocolate
vi. 19th Century Change and Innovation
vii. Health benefits of chocolate
viii. McDaniel’s inventions
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Questions 34-40
Choose the correct letter.
34. For what purpose the drink was used by Pre-Columbian society influential?
A. As sumptuousness
B. As a remedial measure
C. As a ceremonial
D. As herbal drink
35. Who was unconvinced when opened to the indigenous chocolate drink?
A. Hernando Cortez
B. Hans Sloan
C. Columbus
D. Maya and Aztec
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36. Which product is the pioneer product of Fry and Sons used today also?
A. Drinking chocolate
B. Dark chocolate
C. Liquid chocolate
D. Cocoa chocolate
37. According to German studies, which ailment is suspected to be cured by routine of less intake of dark chocolate?
A. Cardiovascular disease.
B. Diabetes
C. Blood pressure
D. Thyroid
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38. According to McDaniel, what should be controlled in order to relish cocoa solids?
A. Tongue
B. Taste buds
C. Eyes
D. Hands
39. Which component in chocolate according to a British study boost blood flow to brain, which could support attentiveness and cognition?
A. Antioxidants
B. Theobromine
C. Caffeine
D. Flavonols
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40. Why did chocolate become available to everyone in 19th century?
A. Large plantation
B. Industrial revolution
C. Mass production
D. All of the above
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ANSWERS
28. III
29. I
30. VI
31. IV
32. VII
33. II
34. A
35. C
36. B
37. A
38. B
39. D
40. D
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