Bên cạnh PHÂN TÍCH ĐỀ THI THẬT TASK 2 (dạng advantages & disadvantages) Some students work while studying. Discuss the advantages and disadvantages of this trend and give your opinion?NGÀY 04/8/2020 IELTS WRITING GENERAL MÁY TÍNH (kèm bài được sửa hs đi thi), IELTS TUTOR cung cấp 🔥CLARENCE BIRDSEYE AND THE DEVELOPMENT OF FROZEN FOOD: Đề thi thật IELTS READING (IELTS Reading Recent Actual Test) - Làm bài online format computer-based, , kèm đáp án, dịch & giải thích từ vựng - cấu trúc ngữ pháp khó

You should spend about 20 minutes on Questions 1-13, which are based on Reading Passage I on pages 2 and 3.

CLARENCE BIRDSEYE AND THE DEVELOPMENT OF FROZEN FOOD

Born in 1886 in New York, the American naturalist Clarence Birds Eye had an instinctive curiosity, a love of food, and a strong entrepreneurial streak. At the age of ten, he was hunting, selling live animals, and teaching himself taxidermy, the art of preserving and mounting the skins of animals. He studied science in college but had to drop out because tuition was too expensive. Forced to support himself, he moved west, where he worked in Montana as an assistant naturalist, capturing small mammals to study the parasites that they often carried in their fur. Eventually, partly as a result of this research, the source of a prevalent disease was isolated.

Within a few years, Birdseye moved to the Arctic tundra of Labrador, in what is now northern Canada, where he worked for several years as a fur trader. He spent much of his time among the local trappers who worked year-round in the icy wilderness, and he rode long journeys with a nine-dog sled to purchase goods that were exported to a company in New York. It appeared that Birdseye relished the challenge that came with the cold climate and rugged landscape of Labrador.

However, the food in Labrador left a great deal to be desired. The bleak climate meant that everything he ate during the winter was either from cans or frozen. When the frozen food was thawed, Birdseye found it to be tasteless. What’s more, the texture of the food became mushy and unappealing. Other than fish, there were no fresh sources of food, so the naturalist took up ice fishing with some of the local Inuit people, carving holes in frozen lakes and casting a line for trout. With air temperatures so far below zero, a fish pulled out of the lake would freeze solid in a matter of seconds. But when he thawed out the frozen trout, Birdseye found it tasted far fresher than the usual food he was used to eating.

Unwittingly, the young adventurer had made a powerful discovery. He would come to realize that the dramatic difference in taste was all due to the speed of the freezing process, or what we call flash freezing, and that by recreating the science, he could make high-quality frozen food.

In the first decades of the 20th century, the frozen-food business was considered to be the very bottom of the barrel. Frozen food was terrible. In fact, it was even banned in New York State prisons for being beneath the culinary standard of convicts. A key problem was that the food was being frozen at relatively high temperatures, often just a few degrees below freezing. A slow freeze allowed ice to form larger crystals that broke the membranes surrounding and protecting each of the cells within the food. When the food was defrosted, the ice crystals melted and the juice would leak out. But flash freezing avoided this problem, plus scientific advances had made it possible to artificially produce temperatures that were much like Birdseye had experienced in Labrador. By the early 1920s, Birdseye had created a flash-freezing process using cartons of fish, stacked and frozen at minus 40 degrees Celsius.

Birdseye was also concerned about eliminating the little air pockets that in whole fish could harbor bacteria and lead to decomposition. So a key part of his original 1924 process called for removing the bones, which allowed the fish parts to be tightly packed into rectangular fiberboard boxes. Birdseye had to pioneer almost everything else in his process as well. This included inventing a glue for the packaging boxes to withstand the changes in temperature, as well as a waterproof ink for the labels. He found that just about anything he froze with his method—fruit, meat, vegetables—would be remarkably fresh after thawing.

Frozen food was still more than a decade away from becoming common in the average diet across the United States. This required a critical mass of freezers—in supermarkets and home kitchens—that wouldn’t be available until the late 1940s. But Birdseye’s experiments were so promising that in 1929, his company, General Seafood, was acquired by the Postum Cereal Company. His adventures in ice fishing had made him a multimillionaire.

In our current age of locally sourced food production, frozen food has fallen out of favor with the public. But the advent of flash-frozen food had a positive impact on the American economy and the health of everyday people. It extended distribution across the entire country so that fish caught in the North Atlantic could be eaten in distant cities like Denver or Dallas. And produce harvested in summer could be consumed months later. By the mid-20th century, frozen food was a worldwide phenomenon.

In fact, while nutritionists today would prefer we eat fresh food grown locally, they acknowledge the value of frozen food. And scientists at the University of Chester in England came to the same conclusion after performing tests on the nutritional value of frozen produce. They found in many cases that frozen fruits and vegetables are more nutritious and healthier than the regular unfrozen variety sold in stores. This is because the minute a fruit or vegetable is harvested, it begins to decay. But, as most frozen fruits and vegetables are flash-frozen within hours of their harvest, at their peak of ripeness, this locks in many of the important nutrients. Meanwhile, the unfrozen produce can undergo change while being transported thousands of kilometers over several days. In one report, the vitamin C content in raspberries frozen for a year was compared to that of unfrozen raspberries stored in a refrigerator for three days. Their levels of vitamin C were nearly the same.

Questions 1-7

Complete the notes below.
Choose ONE WORD ONLY from the passage for each answer.
Write your answers in boxes 1-7 on your answer sheet.

Clarence Birdseye and the Frozen Food Industry

Early adventures

1. Birdseye grew up hunting and selling animals; he left __________ for financial reasons.
2. His work in Montana was a factor in finding the cause of a widespread __________.
3. He moved to Labrador, where he bought furs for a New York company; he enjoyed the __________ of living in such a harsh environment.

A better way to freeze food
4. While fishing with the Inuit, he made a __________ that could improve frozen food.
5. In the early 20th century, the quality of frozen food was so poor that even some __________ couldn’t serve it.
6. Birdseye found that when food was flash-frozen, the __________ of the cells were kept intact.
7. Birdseye also created a new kind of __________ and glue for packaging.

Questions 8-13

Do the following statements agree with the information given in Reading Passage I?
In boxes 8-13 on your answer sheet, write:

• TRUE if the statement agrees with the information.
• FALSE if the statement contradicts the information.
• NOT GIVEN if there is no information on this.

1. The public today has a positive view of frozen foods.
2. Most North Atlantic fish are caught during the summer.
3. Nutritionists and university scientists disagree about whether frozen food is beneficial.
4. Produce can lose nutrients soon after being picked.
5. Most produce that is going to be frozen is picked when it's perfectly ripe.
6. Raspberries are among the best sources of vitamin C.

CLARENCE BIRDSEYE VÀ SỰ PHÁT TRIỂN CỦA THỰC PHẨM ĐÔNG LẠNH
Sinh năm 1886 tại New York, nhà tự nhiên học người Mỹ Clarence Birdseye có tính tò mò bản năng (instinctive curiosity), niềm yêu thích ẩm thực và tinh thần kinh doanh mạnh mẽ (entrepreneurial streak). Năm 10 tuổi, ông đã săn bắn, bán động vật sống và tự học nghệ thuật nhồi bông (taxidermy) — kỹ thuật bảo quản và tạo hình da động vật. Ông học khoa học ở đại học (college) nhưng phải bỏ học vì học phí (tuition) quá đắt. Buộc phải tự kiếm sống, ông chuyển đến miền Tây, làm trợ lý nghiên cứu tự nhiên ở Montana, bắt các loài động vật nhỏ để nghiên cứu ký sinh trùng (parasites) trong lông chúng. Cuối cùng, một phần nhờ nghiên cứu này, nguồn gốc của một bệnh phổ biến (prevalent disease) đã được xác định. Vài năm sau, Birdseye chuyển đến vùng lãnh nguyên Bắc Cực (arctic tundra) ở Labrador (nay là phía bắc Canada), nơi ông buôn bán lông thú. Ông dành nhiều thời gian với thợ săn bẫy thú (trappers) địa phương và di chuyển bằng xe trượt tuyết chó kéo (nine-dog sled) để mua hàng hóa xuất khẩu cho công ty ở New York. Có vẻ Birdseye rất thích thử thách (challenge) từ khí hậu lạnh giá và địa hình gồ ghề ở Labrador.>> Form đăng kí giải đề thi thật IELTS 4 kĩ năng kèm bài giải bộ đề 100 đề PART 2 IELTS SPEAKING quý đang thi (update hàng tuần) từ IELTS TUTOR

Tuy nhiên, thức ăn ở Labrador rất tệ. Khí hậu khắc nghiệt khiến mọi thứ ông ăn vào mùa đông đều từ đồ hộp (cans) hoặc đông lạnh (frozen). Khi rã đông (thawed), thức ăn mất vị và nhão (mushy). Không có nguồn thực phẩm tươi ngoài cá, Birdseye học câu cá trên băng (ice fishing) với người Inuit (Inuit), đục lỗ trên mặt hồ đóng băng và câu cá hồi (trout). Nhiệt độ cực thấp khiến cá vừa kéo lên đã đông cứng (freeze solid) trong vài giây. Khi rã đông, cá vẫn tươi ngon. Birdseye vô tình phát hiện ra đông lạnh nhanh (flash freezing) — tốc độ đông quyết định chất lượng thực phẩm.

Đầu thế kỷ 20, thực phẩm đông lạnh bị coi là kém chất lượng nhất (bottom of the barrel), thậm chí bị cấm trong nhà tù (prisons) New York vì dưới tiêu chuẩn ẩm thực (culinary standard) của tù nhân. Vấn đề nằm ở việc đông chậm ở nhiệt độ cao, tạo tinh thể băng lớn (ice crystals) phá vỡ màng tế bào (membranes), khiến nước chảy ra khi rã đông (defrosted). Birdseye tạo ra quy trình đông lạnh nhanh (flash-freezing process) ở -40°C, sử dụng hộp cá xếp chồng.

Ông cũng loại bỏ xương để giảm khoảng trống chứa vi khuẩn (air pockets) gây phân hủy (decomposition), đóng gói cá vào hộp bìa cứng (fiberboard boxes). Ông phát minh keo dán (glue) chịu nhiệt và mực không thấm nước (waterproof ink) cho nhãn. Thực phẩm đông lạnh của ông — từ trái cây, thịt đến rau — đều tươi ngon sau rã đông.

Đến cuối thập niên 1940, khi tủ đông (freezers) phổ biến ở siêu thị và gia đình, thực phẩm đông lạnh mới trở nên thông dụng. Năm 1929, công ty General Seafood của Birdseye được mua lại (acquired), biến ông thành triệu phú (multimillionaire).

Ngày nay, dù thực phẩm nguồn gốc địa phương (locally sourced) được ưa chuộng hơn, đông lạnh nhanh đã giúp phân phối thực phẩm toàn cầu. Nghiên cứu từ Đại học Chester (Anh) cho thấy rau quả đông lạnh (frozen produce) thậm chí giàu dưỡng chất (nutrients) hơn loại tươi, do được đông lạnh nhanh (flash-frozen) ngay sau thu hoạch, trong khi thực phẩm tươi phân hủy (decay) dần khi vận chuyển. Ví dụ, quả mâm xôi (raspberries) đông lạnh một năm vẫn giữ hàm lượng vitamin C (vitamin C content) tương tự loại tươi bảo quản tủ lạnh ba ngày.

Answers:

1. college

2. disease

3. challenge

4. discovery

5. prisons

6. membranes

7. ink

8. FALSE

9. NOT GIVEN

10. FALSE

11. TRUE

12. FALSE

13. NOT GIVEN

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