McDonalds and KFC Reading Answers

Nov 12, 2024

McDonalds and KFC Reading Answers is an academic reading answers topic. McDonalds and KFC Reading Answers has a total of 14 IELTS questions in total. In the questions set,you have to choose the correct option from given passages. In the next section you have to tell whether the statement is true or false.

The IELTS Reading section is a crucial component of the IELTS exam, designed to assess a candidate's ability to comprehend and analyze different types of passages. In this passage, you will engage with a series of IELTS reading practice questions that simulate real test scenarios. These questions are aimed at improving your skills in identifying key ideas, extracting specific information, and making inferences. Whether you are preparing for the Academic or General Training module, practicing these IELTS reading questions will help you become familiar with the format and boost your confidence for the actual test.

Section 1

MCDONALD'S AND KFC

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 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 can be reassuring to a hungry person in a hurry or far from home.

Question 1

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

1. The specific type of restaurants QSR is featured by:

A. Meat sweet diet and restricted menu

B. Fast food cuisine and least table service

C. Cooked in massiveness and preserved hot

D. Packed to order and accessible to take away.

Answer: B

Supporting statement: “........A fast food restaurant...is characterized both by its fast food cuisine and by minimal table service.......”

Keywords: cuisine, minimal

Keyword Location: para 1, Line 2

Explanation: This statement confirms that fast food (QSR) is characterized by fast food cuisine and minimal table service, aligning directly with the description in the text.

Questions 2-4

Match the statements with the correct names.

Write the correct letter A, B, or C.

LIST OF NAMES

A. McDonald's and Ray Koc's McDonald's

B. Merriam-Webster

C. William Ingram and Walter Anderson

2. The bringer of the foremost fast food chain is/are

Answer: C

Supporting statement: “........William Ingram's and Walter Anderson's White Castle System created the first fast food supply chain.......”

Keywords: chain, White

Keyword Location: para 2, Line 4

Explanation: William Ingram and Walter Anderson were pioneers of the first fast food chain, White Castle, and established the initial supply chain for fast food, making them the correct answer for this question.

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

Answer: A

Supporting statement: “.......The McDonald's 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........”

Keywords: principles, systems

Keyword Location: para 2, Line 8

Explanation: This statement highlights that McDonald's, led by Ray Kroc, adopted and expanded upon the systems originally established by White Castle, supporting their role as successors in the fast-food industry.

4. 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: Merriam-Webster is cited as the first dictionary to include "fast food," officially defining it in 1951. This verifies answer B, as Merriam-Webster recognized and legitimized the term.

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.

A. Conventional table service

B. Munch 'on the go'

C. Finger food

D. Usual cutlery

E. Stumpy cost

F. Famished people can enjoy food away from home.

G. On the spot order and payment.

Answer: B

Supporting statement: “........Nearly from its inception, fast food has been designed to be eaten 'on the go'.......”

Keywords: inception, designed

Keyword Location: para 3, Line 4

Explanation: Fast food is optimized for quick consumption, allowing people to eat conveniently while moving. This aligns with "on the go," affirming B.

Answer: C

Supporting statement: “........often does not require traditional cutlery and is eaten as a finger food........”

Keywords: require, cutlery

Keyword Location: para 3, Line 5

Explanation: Fast food is intended to be eaten by hand, without utensils, directly supporting answer C.

Answer: E

Supporting statement: “.......Because of commercial emphasis on taste, speed, product safety, uniformity, and low cost........”

Keywords: commercial, uniformity

Keyword Location: para 5, Line 1

Explanation: The text emphasizes that cost is a key factor in fast food’s commercial appeal, validating E.

Answer: G

Supporting statement: “........Orders are generally taken and paid for at a wide counter.......”

Keywords: Orders, wide

Keyword Location: para 3, Line 2

Explanation: Fast food setups allow customers to order and pay quickly, all at the counter, supporting answer G.

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 information

NOT GIVEN - if there is no information on this at all

9. 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: “.......prepared on a large scale from bulk ingredients using standardized cooking and production methods and equipment........”

Keywords: scale, standardized

Keyword Location: para 4, Line 1

Explanation: The statement in question implies an "honored" or time-tested process, but the passage describes a "highly processed" fast food model. The discrepancy in descriptors between "time-honored" and "highly processed" confirms a contradiction.

10. Processed components used to make menu items 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: “........menu items are generally made from processed ingredients prepared at a central supply facilities and then shipped to individual outlets where they are cooked........”

Keywords: ingredients, central

Keyword Location: para 4, Line 5

Explanation: This description verifies that fast food items are centrally prepared, shipped, and then finished at individual outlets. This process matches the question statement, making it TRUE.

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

Answer: NOT GIVEN

Explanation: The passage does not explicitly state that fast food companies prioritize quantity over quality due to profit motives, so there is no direct information to support or refute this claim.

12. Nutritional value of the concluding product is limited to use of flavors, preservatives and processing techniques.

Answer: TRUE

Supporting statement: “.......use of additives, including salt, sugar, flavorings and preservatives, and processing techniques may limit the nutritional value of the final product........”

Keywords: nutritional, value

Keyword Location: para 5, Line 4

Explanation: The passage confirms that additives used in processing impact fast food’s nutritional quality. This aligns with the statement, making it TRUE.

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

Answer: NOT GIVEN

Explanation: The text does mention that overseas outlets are often run by local franchisees, but it doesn’t state that this is specifically for generating local revenue or extra profit.

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

Answer: TRUE

Supporting statement: “.......McDonald's in India, for example, uses chicken and paneer rather than beef and pork in their burgers because Hinduism traditionally forbids eating beef........”

Keywords:Hinduism, forbids

Keyword Location: para 6, Line 3

Explanation: The passage notes that McDonald's adapts its menu in India to respect religious dietary customs, using chicken and paneer instead of beef or pork. This makes the statement TRUE.

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