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Membaca gaya IELTS: melengkapi kalimat

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Latihan mandiri bergaya bacaan IELTS, bukan tes resmi: baca artikel sains singkat tentang roti dan lengkapi kalimat dengan kata dari teks, lalu jawab soal pilihan ganda.

Why does bread go stale?

Fresh bread is one of life's simple pleasures: a crisp crust on the outside and a soft, springy inside, which bakers call the crumb. Yet after only a day or two on the kitchen counter, the same loaf can become firm, crumbly and far less pleasant to eat. Most people would say that the bread has simply dried out. Surprisingly, that explanation is only partly correct.

The main reason bread goes stale is a change in starch, the substance that makes up most of the flour. When dough is baked, heat and water cause tiny grains of starch to swell and lose their neat internal pattern, and this gives fresh bread its soft texture. As the loaf cools, however, the starch slowly begins to line up again into a more ordered structure. As this happens, the starch holds water less tightly, and the crumb feels hard and dry, even though much of the water is still inside the loaf.

This explains why bread that is tightly wrapped in plastic still goes stale. Wrapping stops the loaf from losing water to the air, but it cannot stop the starch from slowly changing.

The crust changes too, but in the opposite direction. Over time, moisture moves outwards from the crumb into the crust, so the crust loses its crunch and becomes soft and leathery.

Temperature also matters. Perhaps surprisingly, the starch changes happen fastest at the cool temperatures found inside a fridge. A fridge helps to stop mould, but a loaf kept there usually goes stale sooner than one kept in a bread bin at room temperature. Freezing, on the other hand, almost stops the process, which is why sliced bread can be kept in the freezer for weeks and toasted straight from frozen.

Stale bread can also be partly rescued. Heating it in a hot oven for a few minutes loosens the starch again, and the crumb becomes soft for a while. The effect does not last, though, so the bread should be eaten immediately. Loaves made with some fat or sugar generally stay soft for longer than simple ones made only from flour, water, yeast and salt. And bread that is past its best need not be wasted: it makes excellent toast, and it can be turned into breadcrumbs for cooking.

Melengkapi kalimat

Lengkapi setiap kalimat dengan kata dari bacaan. Tulis NO MORE THAN TWO WORDS untuk setiap jawaban.

Bakers use the word ___ for the soft inside part of a loaf.
Most people think that stale bread has simply ___.
Bread goes stale mainly because of a change in the ___ that makes up most of the flour.
As the loaf cools, the starch slowly forms a more ___ structure.
When moisture moves into the crust, the crust becomes soft and ___.
A loaf usually goes stale more quickly in a ___ than in a bread bin.
Sliced bread can be stored for weeks in the ___.
Bread that is past its best can be made into toast or ___ for cooking.

Pilihan ganda

Pilih jawaban yang benar menurut bacaan.

What is the writer's main purpose?
- a) to give a recipe for homemade bread
- b) to compare bread from different countries
- c) to explain why bread goes stale and how storage affects it
- d) to persuade readers to eat less bread
Why does bread go stale even when it is tightly wrapped?
- a) The wrapping lets air in.
- b) The starch keeps changing even when no water escapes.
- c) Bread contains too much salt.
- d) The wrapping makes the crust too dry.
What happens to the water in the crumb as bread goes stale?
- a) Most of it disappears into the air.
- b) It turns into starch.
- c) It moves out of the crust.
- d) Much of it stays in the loaf but is held less tightly.
How do the crust and the crumb change over time?
- a) The crust gets softer while the crumb gets firmer.
- b) Both get harder.
- c) Both get softer.
- d) The crust gets harder while the crumb gets softer.
What does the writer say about warming stale bread in a hot oven?
- a) It makes the bread fresh for several days.
- b) It should never be done.
- c) It makes the crumb soft, but only for a short time.
- d) It works only with frozen bread.
Which kind of bread generally stays soft for longer?
- a) bread made only from flour, water, yeast and salt
- b) bread made with some fat or sugar
- c) bread with a very thick crust
- d) bread that has been toasted

Kunci jawaban

Melengkapi kalimat

crumb / the crumbBacaan menyatakan bagian dalam yang lembut dan kenyal itulah yang disebut crumb oleh para pembuat roti.
dried outBacaan menyatakan bahwa kebanyakan orang akan mengatakan roti itu sekadar mengering, tetapi ini hanya sebagian benar.
starchPati adalah zat yang menyusun sebagian besar tepung, dan perubahan pada pati adalah alasan utama roti menjadi basi.
orderedBacaan menyatakan bahwa pati mulai tersusun kembali menjadi struktur yang lebih teratur.
leatheryKerak kehilangan kerenyahannya dan menjadi lembek serta alot.
fridgePerubahan pati terjadi paling cepat pada suhu kulkas, jadi roti yang disimpan di kulkas lebih cepat basi.
freezerPembekuan hampir menghentikan proses basi, jadi roti iris bisa disimpan di freezer selama berminggu-minggu.
breadcrumbs / bread crumbsKalimat terakhir menyatakan bahwa roti lama bisa dijadikan remah roti untuk memasak.

Pilihan ganda

c) to explain why bread goes stale and how storage affects itBacaan menjelaskan penyebab roti menjadi basi dan bagaimana pembungkusan, suhu, dan pemanasan memengaruhinya.
b) The starch keeps changing even when no water escapes.Pembungkusan mencegah air keluar, tetapi tidak bisa menghentikan pati berubah secara perlahan.
d) Much of it stays in the loaf but is held less tightly.Bagian dalam roti terasa kering karena pati menahan air dengan kurang kuat, meskipun banyak air yang masih ada di dalamnya.
a) The crust gets softer while the crumb gets firmer.Bagian dalam roti menjadi keras dan rapuh, sedangkan kerak kehilangan kerenyahannya: bacaan menyatakan keduanya berubah ke arah yang berlawanan.
c) It makes the crumb soft, but only for a short time.Pemanasan melonggarkan pati dan melembutkan bagian dalam roti, tetapi efeknya tidak bertahan lama, jadi roti sebaiknya segera dimakan.
b) bread made with some fat or sugarBacaan menyatakan bahwa roti yang dibuat dengan sedikit lemak atau gula umumnya tetap lembut lebih lama daripada roti sederhana.