CAE :: Lesson 9

LOS CURSOS DE INGLES GRATIS PREFERIDOS POR LOS HISPANOHABLANTES

 

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Reading

Para que este curso CAE ADVANCED te resulte efectivo, trata de cumplir estos pasos: 

1.

Lee aquí las instrucciones de este curso y conoce aquí los símbolos que lo componen.

2.

Lee aquí si no ves las consolas de audio o no escuchas el sonido de las lecciones.

3.

Realiza todas las actividades de cada unidad de estudio y consulta las respuestas.

4.

Puedes consultar el diccionario Babylon ubicado en la parte superior de la columna derecha.

5.

Solicita aquí tu examen final cuando termines las 40 lecciones y el test parcial de este curso.

 
 

Comprehension

ACTIVITY 32: You are to read the following newspaper article carefully. When answering the questions 1-7 below, you are allowed to refer back to the article. The questions are based on what is stated or implied in the text. Finally check the correct answers.

Questions 1-7

1.

Tick the thing that went wrong at the dinner party.

 

A. The dinner guests didn't get on with each other.
B.
 The starter was stone cold.
C.
 The main course was overcooked.
D.
 The dessert was inedible.

2.

The writer describes the meal as 'the dinner party from hell' because...

 

A. he had underestimated the number of guests.
B.
 he hadn't made a dessert.
C.
 he had invited people who were cooking experts.
D.
 he hadn't prepared enough food.

3.

The peaches were inedible because...

 

A. they didn't taste right.
B.
 they were unripe, so didn't cook.
C.
 they were raw.
D.
 they'd been overcooked.

4.

The writer organized the dinner party...

 

A. to prove to his friends he could cook.
B.
 to try out some new dishes he'd discovered.
C.
 to celebrate his 100th restaurant review.
D.
 to find out how it felt to be criticized.

5.

Which of these does he not mention as a reason for choosing to cook a French onion tart?

 

A. It was a dish he knew how to cook.
B.
 It provided an element of challenge.
C.
 It was relatively easy to prepare.
D.
 It's a famous and popular dish.

6.

The key to the success of the lamb dish was...

 

A. to get the cooking time right.
B.
 to obtain the right ingredients.
C.
 to mix the stuffing correctly.
D.
 to season the lamb sufficiently.

7.

The guest chef's main criticism of the writer was...

 

A. he had served the food on hot plates.
B.
 he had missed out an important stage in the meal.
C.
 he had purchased fruit out of season.
D.
 he hadn't presented the meal properly.

 
 

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