Dutching Process Reading Answers

Mar 4, 2025

Dutching Process Reading Answers is a generic topic for IELTS Reading Answers. Dutching Process Reading Answers comprise a total of 12 IELTS questions. For the given set of questions (Questions No. 28-33), you have to read the passage carefully and then choose the correct heading for each section from the list of headings below. And, on the remaining set of questions (Questions No. 34-40), select the correct option from the list of options given below.

The IELTS Reading Section is important in assessing a candidate's ability to understand and analyze different texts. IELTS Reading answers test comprehension skills through passages on a variety of topics. Whether preparing for academic or general subjects for the test, practicing IELTS Reading Practice Tests can improve familiarity with the test structure and increase confidence for the actual test. Regular practice allows candidates to gain deeper insight into the passages and develop effective strategies to achieve better results.

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Section 1 Dutching Process Reading Answers

Dark chocolate history goes back at least 3000 years. What began as a bitter drink in the pre-historic tropics of South America has become one of the world's most popular treats.

A. Throughout the tropical areas of Central and South America, a room-temperature drink made from cacao seeds has been enjoyed for several thousand years, with the earliest documented usage between 1400 BC to 1100 BC. Pre-Columbian societies, through the Maya and Aztecs, used the drink for ceremonial and medicinal purposes, and also as a luxury for the elite. This drink was very bitter and was laced with various additions such as vanilla, chili pepper, sometimes alcohol, other spices, and cornmeal. It was served warm, with no sugar or other sweetener, and would not be particularly recognizable today.

B. Columbus was exposed to the native chocolate drink, but was unimpressed. It was not until Hernando Cortez arrived that the value and possibilities in Spain were recognized. The Spanish added cane sugar, or sometimes honey, to the formula and also started serving the drink hot. For almost 100 years, the secrets of chocolate belonged exclusively to the Spanish, but then spread throughout Europe.

It wasn't until 1689 that milk was added to the chocolate drink by Hans Sloan in Jamaica.

C. During the 19th century, the development, and growth of large plantations and markets, and the industrial revolution and mass production techniques, led to chocolate that was inexpensive enough to be available to everyone. In 1828, the Dutch chocolate maker Conrad van Houten invented a hydraulic press to make cocoa powder, an alkalizing process used to mellow the taste, and to make the powder easier to mix with water. This process is now known as the “Dutch process” or “Dutching process”. In 1847. Fry and Sons of England created the first solid-eating chocolate using a process similar to that used today. This product was, of course, a dark chocolate.

D. Cadbury's began business operations in England in 1860. Tobler was making hand-made chocolates in Switzerland in 1864. By 1876 the Swiss were adding dry milk to the formula to make milk chocolate. Lindt invented the conch in 1879. Milton Hershey began operations in 1894. In 1899, Lindt and Sprüngli were formed, and Tobler opened its first factory.

E. Dark chocolate may even go as far as protecting against heart attack and stroke. A large Australian study from 2012 found that daily consumption of dark chocolate could prevent major cardiovascular events in people with risk factors for heart disease. Additionally, a German study published in 2010 tracked 20,000 people over eight years and found that those who ate one square of chocolate a day had a 39 percent less chance of stroke and heart attack. Beyond heart health, dark chocolate may also protect against diabetes. “Some studies have shown that the antioxidants in dark chocolate may help the body use its insulin more efficiently to control blood sugar,” McDaniel says. A British study found that the flavonols in chocolate boost blood flow to the brain, which could aid alertness and cognition. Plus, dark chocolate has a modest amount of caffeine, along with the milder stimulant theobromine, making it a great all-natural pick-me-up.

F. To get all of these health benefits, you have to choose the right kind. “It is a myth that all dark chocolate is good for you,” says McDaniel. “Sugar is often the first ingredient listed on many dark chocolate bars.” Cocoa solids contain the desirable flavonols responsible for heart health protection, so they should hold the number-one spot on the ingredients list.” McDaniel says. “A good rule of thumb is to look for at least 70 percent cocoa solids, which means the chocolate will have a slightly bitter taste. But you can train your taste buds over time to enjoy this less-sweet flavor.” You also want to avoid dark chocolates that have added milk fat or hydrogenated vegetable oils, which are saturated fats.

Section 2

Solutions and Explanations

Questions 28-33

The text has six sections, A-F. Pick the correct heading for each section from the list of headings below.

Write the correct number, i-vill, in spaces 28-33.

LIST OF HEADINGS

i. Spanish Discovery

ii. Healthy ingredients in chocolate

iii. Native American Drink

iv. Industrial Business of chocolate

v. Bitter taste chocolate

vi. 19th-Century Change and Innovation

vii. Health benefits of chocolate

viii. McDaniel's inventions

28. Section A

Answer: iii (Native American Drink)

Supporting statement: “.......Throughout the tropical areas of Central and South America, a room-temperature drink made from cacao seeds has been enjoyed for several thousand years, with the earliest documented usage between 1400 BC to 1100 BC.........”

Keywords: America, Drink, Tropical, Central

Keyword Location: para 1, Line 1-3

Explanation: Section A describes the origins of chocolate as a bitter, room-temperature beverage consumed in Central and South America. This highlights its ceremonial and medicinal use by pre-Columbian societies such as the Maya and Aztecs.

29. Section B

Answer: i (Spanish Discovery)

Supporting statement: “.......The Spanish added cane sugar, or sometimes honey, to the formula and also started serving the drink hot. For almost 100 years, the secrets of chocolate belonged exclusively to the Spanish, but then spread throughout Europe. ........”

Keywords: Spanish, Sugar, Honey, Formula

Keyword Location: para 2, Line 3-5

Explanation: Section B discusses how the Spanish discovered chocolate, modified it by adding sugar, and kept it secret for nearly a century before spreading it throughout Europe.

30. Section C

Answer: vi (19th-Century Change and Innovation)

Supporting statement: “........During the 19th century, the development, and growth of large plantations and markets, and the industrial revolution and mass production techniques, led to chocolate that was inexpensive enough to be available to everyone........”

Keywords: Century, Revolution, Plantations, Production

Keyword Location: para 3, Line 1-3

Explanation: Section C discusses 19th-century advances in chocolate production, including mass production, the Dutch process, and the first solid chocolate. These innovations made chocolate widely accessible.

31. Section D

Answer: iv (Industrial Business of Chocolate)

Supporting statement: “........Cadbury's began business operations in England in 1860. Tobler was making hand-made chocolates in Switzerland in 1864. By 1876 the Swiss were adding dry milk to the formula to make milk chocolate.........”

Keywords: Cadbury, Business, Operations, England

Keyword Location: para 4, Line 1-3

Explanation: Section D discusses the expansion of the chocolate industry, noting major companies such as Cadbury, Tobler, Lindt, and Hershey, as well as advances in chocolate production.

32. Section E

Answer: vii (Health benefits of chocolate)

Supporting statement: “........Dark chocolate may even go as far as protecting against heart attack and stroke. A large Australian study from 2012 found that daily consumption of dark chocolate could prevent major cardiovascular events in people with risk factors for heart disease..........”

Keywords: Chocolate, Dark, Stroke, Disease

Keyword Location: para 5, Line 1-4

Explanation: Section E discusses the various health benefits of dark chocolate, including its ability to improve brain function and alertness as well as reduce the risks of heart disease, stroke, and diabetes.

33. Section F

Answer: ii (Healthy ingredients in chocolate)

Supporting statement: “........It is a myth that all dark chocolate is good for you, says McDaniel. “Sugar is often the first ingredient listed on many dark chocolate bars.” Cocoa solids contain the desirable flavonols responsible for heart health protection, so they should hold the number-one spot on the ingredients list.” McDaniel says...........”

Keywords: Myth, Ingredient, Sugar, Cocoa

Keyword Location: para 6, Line 1-5

Explanation: Section F discusses the importance of choosing the right dark chocolate for health benefits. It emphasizes cocoa solids and warns against added sugars and unhealthy fats.

Questions 34-40

Select the correct letter.

34. For what purpose the drink was used by Pre-Columbian society?

A. As sumptuousness

B. As a remedial measure

C. As a ceremonial

D. As a herbal drink

Answer: B & C (As a remedial measure & As a ceremonial)

Supporting statement: “........Pre-Columbian societies, through the Maya and Aztecs, used the drink for ceremonial and medicinal purposes, and also as a luxury for the elite...........”

Keywords: Pre-Columbian, Maya, Aztecs

Keyword Location: para 1, Line 4-5

Explanation: Pre-Columbian societies, including the Maya and Aztecs, used chocolate drinks for both medicinal and ceremonial purposes, making options B and C correct.

35. Who was unconvinced when opened to the indigenous chocolate drink?

A. Hernando Cortez

B. Hans Sloan

C. Columbus

D. Maya and Aztec

Answer: C (Columbus)

Supporting statement: “..........Columbus was exposed to the native chocolate drink, but was unimpressed. It was not until Hernando Cortez arrived that the value and possibilities in Spain were recognized..........”

Keywords: Columbus, Native, Drink, Spain

Keyword Location: para 2, Line 1-3

Explanation: Columbus encountered the indigenous chocolate drink, but was not impressed by it. It was Hernando Cortés who recognized its value in Spain.

36. Which product is the pioneer product of Fry and Sons, used today also?

A. Drinking chocolate.

B. Dark chocolate

C. Liquid chocolate

D. Cocoa chocolate

Answer: B (Dark chocolate)

Supporting statement: “..........In 1847. Fry and Sons of England created the first solid-eating chocolate using a process similar to that used today. This product was, of course, a dark chocolate...........”

Keywords: Columbus, Native, Drink, Spain

Keyword Location: para 3, Line 7-9

Explanation: Fry & Sons created the first solid-eating chocolate in 1847 using the method still used today. This product was dark chocolate.

37. According to German studies, which ailment is suspected to be cured by the routine of less intake of dark chocolate?

A. Cardiovascular disease.

B. Diabetes

C. Blood pressure

D. Thyroid

Answer: A (Cardiovascular disease)

Supporting statement: “..........Additionally, a German study published in 2010 tracked 20,000 people over eight years and found that those who ate one square of chocolate a day had a 39 percent less chance of stroke and heart attack............”

Keywords: German, People, Study, Stroke

Keyword Location: para 5, Line 4-6

Explanation: A German study found that consuming one square of dark chocolate daily reduced the risk of stroke and heart attack by 39%, indicating its potential benefits for heart health.

38. According to McDaniel, what should be controlled to relish cocoa solids?

A. Tongue

B. Taste Buds

C. Eyes

D. Hands

Answer: B (Taste Buds)

Supporting statement: “..........A good rule of thumb is to look for at least 70 percent cocoa solids, which means the chocolate will have a slightly bitter taste.............”

Keywords: Rule, Thumb, Cocoa, Bitter

Keyword Location: para 6, Line 5-7

Explanation: According to McDaniel, a person must train their taste buds over time to enjoy the slightly bitter taste of the cocoa solids in dark chocolate.

39. Which component in chocolate according to a British study boosts blood flow to the brain, which could support attentiveness and cognition?

A. Antioxidants

B. Theobromine

C. Caffeine

D. Flavonols

Answer: D (Flavonols)

Supporting statement: “..........A British study found that the flavonols in chocolate boost blood flow to the brain, which could aid alertness and cognition.............”

Keywords: British, Flavonols, Boost, Brain

Keyword Location: para 5, Line 9-11

Explanation: According to a British study, flavonoids in chocolate promote blood flow to the brain, which may aid alertness and cognition.

40. Why did chocolate become available to everyone in the 19th century?

A. Large plantation

B. Industrial revolution

C. Mass production

D. All of the above

Answer: D (All of the Above)

Supporting statement: “..........During the 19th century, the development, and growth of large plantations and markets, and the industrial revolution and mass production techniques, led to chocolate that was inexpensive enough to be available to everyone..............”

Keywords: Development, Plantations, Markets, Production

Keyword Location: para 3, Line 1-3

Explanation: Chocolate became available to everyone due to large plantations, the Industrial Revolution, and mass production techniques, making chocolate affordable.

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