Day reading Passage (Australian culture and culture shock)

1 
..............
early 1810
• 
Appert preserves food in glass jars - using 
2 ..............
• 
Durand adapts Appert’s process for containers made of 3 ..............
D ealing w ith p ro b le m s o f canned fo o d g o in g bad
1870s
• 
development of steam-retort technology in which 
4
.............. helps achieve high
temperature
1890s
• 
Heinz company introduces regulations to reduce risk of 
5
.............. entering the
product
1913
• 
companies from across the US set up organisation for the purpose of 
6
..............
into bacteriology
1960s
• 
technology developed for use with 
7
.............. is adapted for the sterilisation of
cans
P reserving the appearance o f fo o d
• 
8 .............. was used in 20th century to avoid loss of colour during cooking process
Day 10
Questions 1-8
Complete the notes below.

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Reading Passage 1
In boxes 9-13 on your answer sheet, write
TRUE 
if the statement agrees with the information
FALSE 
if the statement contradicts the information
N O T GIVEN 
if there is no information on this
9
Peter Durand based his food preservation methods on a process that had recently 
won a cash prize from the French government.
10 
The first canned food products were aimed at the general public.
11 
Canned food producers often denied responsibility for cases of food poisoning.
12
The Heinz Company’s regulations regarding employees’ personal hygiene led to an 
increase in sales of their products.
13
The use of chemical additives was abandoned following the adoption of steam tech­
niques.
Questions 9 -1 3
Do the following statements agree with the information given in Reading Passage 1?

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