Fast Food Eating Points Reading Answers

May 9, 2024

Fast Food Eating Points Reading Answers is an academic reading answers topic. Fast Food Eating Points Reading Answers have a total of 13 IELTS questions in total. In the questions you have to tell whether the statements are true of false or choose the correct options.

Candidates should read the IELTS Reading passage thoroughly to recognize synonyms, identify keywords, and answer the questions below. IELTS Reading practice papers, which feature topics such as Fast Food Eating Points Reading Answers. Candidates can use IELTS reading practice questions and answers to enhance their performance in the reading section.

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Section 1

Read the Passage to Answer the Following Questions

Fast Food Eating Points

A fast food restaurant, also known as a quick service restaurant (QSR) within the industry, is a specific type of restaurant characterized both by its fast food cuisine and by minimal table service. Food served in fast food restaurants typically caters to a "meat-sweet diet" and is offered from a limited menu; is cooked in bulk in advance and kept hot; is finished and packaged to order; and is usually available ready to take away, though seating may be provided. Fast food restaurants are typically part of a restaurant chain or franchise operation, which provisions standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels. The term "fast food" was recognized in a dictionary by Merriam-Webster in 1951.

Arguably, the first fast food restaurants originated in the United States with A&W in 1919 and White Castle in 1921. Today, American -founded fast food chains such as McDonald's and KFC are multinational corporations with outlets across the globe. William Ingram's and Walter Anderson's White Castle System created the first fast food supply chain to provide meat, buns, paper goods, and other supplies to their restaurants, pioneered the concept of the multistate hamburger restaurant chain, standardized the look and construction of the restaurants themselves, and even developed a construction division that manufactured and built the chain's prefabricated restaurant buildings. The McDonalds' Speedee Service System and, much later, Ray Kroc's McDonald's outlets and Hamburger University all built on principles, systems and practices that White Castle had already established between 1923 and 1932.

While fast food restaurants usually have a seating area in which customers can eat the food on the premises, orders are designed to be taken away, and traditional table service is rare. Orders are generally taken and paid for at a wide counter, with the customer waiting by the counter for a tray or container for their food. A "drive- through" service can allow customers to order and pick up food from their cars. Nearly from its inception, fast food has been designed to be eaten "on the go" and often does not require traditional cutlery and is eaten as a finger food. Common menu items at fast food outlets include fish and chips, sandwiches, pitas, hamburgers, fried chicken, French fries, chicken nuggets, tacos, pizza, and ice cream, although many fast food restaurants offer "slower" foods like chili, mashed potatoes, and salads.

Modern commercial fast food is highly processed and prepared on a large scale from bulk ingredients using standardized cooking and production methods and equipment. It is usually rapidly served in cartons or bags or in a plastic wrapping, in a fashion which reduces operating costs by allowing rapid product identification and counting, promoting longer holding time, avoiding transfer of bacteria, and facilitating order fulfillment. In most fast food operations, menu items are generally made from processed ingredients prepared at a central supply facilities and then shipped to individual outlets where they are cooked (usually by grill, microwave, or deep-frying) or assembled in a short amount of time either in anticipation of upcoming orders (i.e., "to stock") or in response to actual orders (I.e., "to order").

Because of commercial emphasis on taste, speed, product safety, uniformity, and low cost, fast food products are made with ingredients formulated to achieve an identifiable flavor, aroma, texture, and "mouth feel" and to preserve freshness and control handling costs during preparation and order fulfillment. This requires a high degree of food engineering. The use of additives, including salt, sugar, flavorings and preservatives, and processing techniques may limit the nutritional value of the final product.

Multinational corporations typically modify their menus to cater to local tastes, and most overseas outlets are owned by native franchisees. McDonald's in India, for example, uses chicken and paneer rather than beef and pork in their burgers because Hinduism traditionally forbids eating beef. In Israel some McDonald's restaurants are kosher and respect the Jewish. Fast food outlets have become popular with consumers for several reasons. One is that through economies of scale in purchasing and producing food, these companies can deliver food to consumers at a very low cost. In addition, although some people dislike fast food for its predictability, it

Section 2

Solution and Explanation

Question 1

Choose the two correct letters from A, B, C or D.

The specific type of restaurants QSR is featured by:

Meat sweet diet and restricted menu
Fast food cuisine and least table service
Cooked in massiveness and preserved hot
Packed to order and accessible to take away.

Answer: B and D
Supporting statement:“.......A fast food restaurant, also known as a quick service restaurant (QSR) within the industry, is a specific type of restaurant characterized both by its fast food cuisine ........”
Keywords: industry, food
Keyword Location: para 1, line 1
Explanation: The specific type of restaurant QSR (Quick Service Restaurant) features by fast food cuisine and the least table service

Questions 2-4

Match the statements with the correct names.
Write the correct letter A, B, or C.

LIST OF NAMES

McDonald's and Ray Koc's McDonald's
Merriam-Webster
William Ingram and Walter Anderson

The bringer of the foremost fast food chain is/are

Answer: C
Supporting statement:“........Arguably, the first fast food restaurants originated in the United States with A&W in 1919 and White Castle in 1921. Today, American -founded fast food chains such as .......”
Keywords:
Keyword Location: para 2, line 1
Explanation: The correct answer is C. William Ingram and Walter Anderson. They were instrumental in establishing one of the earliest fast-food chains in the United States.

After white castle in early 20th century the other openings on the identical standard

Answer: A
Supporting statement:“.......Today, American -founded fast food chains such as McDonald's and KFC are multinational corporations with outlets across the globe. ........”
Keywords: multinational, corporations
Keyword Location: para 2, line 3
Explanation: McDonald's and Ray Kroc's McDonald's. They followed a similar standard set by White Castle in terms of fast food operations.

Acknowledged the term fast food in the dictionary

Answer: B
Supporting statement:“.......The term "fast food" was recognized in a dictionary by Merriam-Webster in 1951.........”
Keywords: recognized, dictionary
Keyword Location: para 1, line 9
Explanation: The term "fast food" was officially recognized and included in the dictionary by this organization.

Questions 5-8

Which of the following four mentioned by the writer are related to fast food services.

Write the correct letters A, B, C, D, E or F.

Conventional table service
Munch 'on the go'
Finger food
Usual cutlery
Stumpy cost
Famished person can enjoy food away from hor 1!
On the spot order and payment

Ques 5:

Answer: B
Supporting statement:“.....Nearly from its inception, fast food has been designed to be eaten "on the go" and often does not require traditional cutlery and is eaten as a finger food. Common ..........”
Keywords: often, Common
Keyword Location: para 2, line 6
Explanation: Fast food is designed to be consumed quickly, often while on the move, without requiring traditional cutlery.

Ques 6:

Answer: C
Supporting statement:“.....Nearly from its inception, fast food has been designed to be eaten "on the go" and often does not require traditional cutlery and is eaten as a finger food. Common ..........”
Keywords: often, Common
Keyword Location: para 2, line 6
Explanation: Fast food is often consumed as finger food, without the need for utensils, enhancing its convenience.

Ques 7:

Answer: E
Supporting statement:“...... Fast food outlets have become popular with consumers for several reasons. One is that through economies of scal.........”
Keywords: reasons, economies
Keyword Location: para 6, line 5
Explanation: Fast food is popular due to its low cost, achieved through economies of scale in purchasing and producing food.

Ques 8:

Answer: G
Supporting statement:“........Orders are generally taken and paid for at a wide counter, with the customer waiting by the counter for a tray or container for their food. A "drive- .......”
Keywords: customer, counter
Keyword Location: para 3, line 3
Explanation: Orders at fast food restaurants are typically taken and paid for immediately at the counter, facilitating quick service.

Questions 9-14

Write TRUE, FALSE OR NOT GIVEN for the following statements in boxes 9-14 on your answer sheet.
TRUE - if the statement agrees with the information
FALSE - if the statement contradicts the given informatior
NOT GIVEN - if there is no information on this at all

Processing and preparation on a large scale from volume ingredients use consistent cooking and production techniques and appliances in time -honored profitable fast food.

Answer: FALSE
Supporting statement:“.......Modern commercial fast food is highly processed and prepared on a large scale from bulk ingredients using standardized cooking and production methods and equipment. ........”
Keywords: ingredients, methods
Keyword Location: para 4, line 1
Explanation: While fast food involves large-scale processing and preparation, profitability is not explicitly mentioned in relation to consistent cooking and production techniques.

Processed components used to make menu stuffs are primed at a central supply facility and then shipped to individual outlets where they are cooked or accumulated as per the order.

Answer: TRUE
Supporting statement:“...... In most fast food operations, menu items are generally made from processed ingredients prepared at a central supply facilities and then shipped to .........”
Keywords: ingredients, shipped
Keyword Location: para 4, line 6
Explanation: Fast food menu items are often prepared from processed ingredients at a central facility and then shipped to individual outlets for final cooking or assembly.

Due to profit-making prominence more attention is on magnitude rather than excellence.

Answer: NOT GIVEN
Explanation: The passage discusses the profitability of fast food but does not explicitly state whether more attention is placed on magnitude over excellence.

Nutritional value of the concluding product is limitec to use of flavours, preservatives and processing techniques.

Answer: TRUE
Supporting statement:“........The use of additives, including salt, sugar, flavorings and preservatives, and processing techniques may limit the nutritional value of the final product........”
Keywords: processing, product
Keyword Location: para 5, line 6
Explanation: The use of additives and processing techniques in fast food can limit the nutritional value of the final product.

Overseas outlets are possessed by indigenous franchisees to make local revenue and supplementary profit.

Answer: NOT GIVEN
Explanation: The passage mentions multinational corporations modifying menus for local tastes but does not specify ownership of overseas outlets.

Indian McDonald's use chicken and paneer rather than beef and pork because of religion customary values.

Answer: TRUE
Supporting statement:“.......The use of additives, including salt, sugar, flavorings and preservatives, and processing techniques may limit the nutritional value of the final product.........”
Keywords: techniques, product
Keyword Location: para 5, line 5
Explanation: McDonald's in India adapts its menu to local cultural norms, such as avoiding beef due to religious dietary restrictions.

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