Cefr practice reading tests complete the text true or false

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CEFR READING PART PRACTICE – MATCHING HEADINGS 
Read the text and put headings from the statements A-H.
There is 
one
 extra heading that you do not need.
 
 
 
TASK 17 
HEADINGS: 
A) New food choices
B) Seafood
C) Confusing name
D) New word in English
E) Iconic dish
F) Change in quality
G) Increase in popularity
H) Origin of the meal 
1. The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the 
housewife’s practice of performing the weekly wash on a Monday, when the cold remains of the roast made an 
easily assembled meal. Sunday was once the only rest day after a six-day working week; it was also a demonstration 
that the household was prosperous enough to afford the cost of a better than normal meal.
 
2. Great Britain is surrounded by seas on all sides. No wonder that sea foods such as fried scampi or fishcakes are 
usually on offer. However, England is internationally famous for its fish and chips, which may be the most popular 
and identifiable English dish. There are a lot of restaurants
 
and take-away shops selling this dish. The quality can 
vary drastically from the mass produced product to a homemade variety using more carefully chosen ingredients.
 
3. Many seaside towns have shellfish stalls located near the beach. Traditionally they sell snack-sized pots of 
cockles, mussels, prawns, crab meat and oysters. The shellfish are served cold and the customer adds condiments to 
taste. Shellfish is best eaten as fresh as possible, and certainly on the day of purchase. Some shellfish such as 
octopus and prawns can be frozen successfully; others like mussels and oysters need to be live when cooked. 
4. Most large supermarkets in England offer at least a dozen types of English sausage. English sausages, 
colloquially known as ‘bangers’, are usually made from fresh meat such as pork or beef. Following the post World 
War II period, sausages tended to contain low;quality meat and fat. However, there has been a backlash in recent 
years, with most butchers and supermarkets now also selling premium varieties that may contain venison or wild 
boar. 
5. In the 1950s some British pubs would offer ‘a pie and a pint’, with ale pies made easily on the premises by the 
landlord’s wife. Since then ‘pub grub’ has expanded to include British food items such as shepherd’s pie, fish and 
chips, bangers and mash, Sunday roast, ploughman’s lunch, and pasties. Food has become more important in a 
pub’s trade, and today most pubs serve lunches and dinners in addition to snacks consumed at the bar. 
6. English sandwiches are made with two slices of bread. Common types of filling are roast beef, cheese and pickle, 
tuna, marmite and jam. A dainty form of sandwich, cut into small squares and often filled with cucumber, is served 
at genteel gatherings, such as Royal Garden parties. England can claim to have given the world the word 
‘sandwich’, al; though John Montagu, 4th Earl of Sandwich, was not the first to add a filling to bread. 
7. In the USA, a ‘pudding’ is a dairy dessert, made with sugar and a couple of other ingredients. However, the 
British seem to call a lot of other things ‘pudding’. ‘Apple pudding’ has a layer of apple covered with a cake 
topping, which looks just like apple pie. ‘Yorkshire pudding’ includes chicken or beef cooked in a crispy batter. 
‘Black pudding’ is a kind of dark sausage made from animal blood and fat. What makes the British call this a 
‘pudding’?