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IELTS 유형 읽기: 문장 완성

이름:날짜:

공식 시험이 아닌, IELTS 읽기 유형을 따른 독립 연습입니다. 빵에 관한 짧은 과학 기사를 읽고 글에 나온 단어로 문장을 완성한 뒤 객관식 문제에 답합니다.

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.

문장 완성

글에 나온 단어로 각 문장을 완성하세요. 각 답은 두 단어 이하(NO MORE THAN TWO WORDS)로 쓰세요.

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

객관식

글에 따라 정답을 고르세요.

  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

정답

문장 완성

  1. crumb / the crumb지문에 따르면 부드럽고 탄력 있는 속 부분을 제빵사들은 crumb이라고 부릅니다.
  2. dried out지문에 따르면 대부분의 사람들은 빵이 그저 말랐을 뿐이라고 말하겠지만, 이는 부분적으로만 맞습니다.
  3. starch전분은 밀가루의 대부분을 이루는 물질이며, 전분의 변화가 빵이 굳는 주된 이유입니다.
  4. ordered지문에 따르면 전분이 다시 정렬되어 더 질서 있는 구조를 이루기 시작합니다.
  5. leathery껍질은 바삭함을 잃고 부드럽고 질겨집니다.
  6. fridge전분의 변화는 냉장고 온도에서 가장 빠르게 일어나므로, 냉장고에 보관한 빵은 더 빨리 굳습니다.
  7. freezer냉동하면 굳는 현상이 거의 멈추므로, 슬라이스한 빵은 냉동실에서 몇 주 동안 보관할 수 있습니다.
  8. breadcrumbs / bread crumbs마지막 문장에 따르면 오래된 빵은 요리용 빵가루로 만들 수 있습니다.

객관식

  1. c) to explain why bread goes stale and how storage affects it지문은 빵이 굳는 원인과, 포장, 온도, 가열이 그 현상에 미치는 영향을 설명합니다.
  2. b) The starch keeps changing even when no water escapes.포장하면 수분이 빠져나가는 것은 막지만, 전분이 서서히 변하는 것은 막지 못합니다.
  3. d) Much of it stays in the loaf but is held less tightly.수분의 상당 부분이 여전히 안에 남아 있어도, 전분이 수분을 덜 단단히 붙잡고 있기 때문에 빵 속이 건조하게 느껴집니다.
  4. a) The crust gets softer while the crumb gets firmer.빵 속은 단단해지고 부스러지기 쉬워지는 반면 껍질은 바삭함을 잃습니다. 지문에 따르면 이 둘은 서로 반대 방향으로 변합니다.
  5. c) It makes the crumb soft, but only for a short time.가열하면 전분이 느슨해져 빵 속이 부드러워지지만 그 효과는 오래가지 않으므로, 빵은 바로 먹어야 합니다.
  6. b) bread made with some fat or sugar지문에 따르면 지방이나 설탕이 들어간 빵은 일반적으로 단순한 빵보다 더 오래 부드러운 상태를 유지합니다.

Joy English · 무료 영어 연습 · https://joy-english.com/ko/exam-practice/ielts-reading-stale-bread