Switzerland's Culinary Traditions Reading Answers

Jan 4, 2025

Switzerland's Culinary TraditionsReading Answers is an academic reading answers topic. Switzerland's Culinary TraditionsReading Answers has a total of 7 IELTS questions in total.

In the questions set you have to Look at the information given in the text and the names marked with letters A-G. Match the description given below appropriately to the names of letters A-G.

The IELTS Reading section is an important part of the exam that assesses a candidate's ability to understand and evaluate various kinds of texts. Candidates should read the IELTS Reading passage thoroughly to recognize synonyms, identify keywords, and answer the questions below. IELTS Reading practice papers feature topics such as Switzerland's Culinary Traditions Reading Answers. Candidate’s ability to recognize important concepts, obtain precise information, and draw conclusions will be strengthened by answering these questions. Practicing these reading practice questions can help you get comfortable with the structure and increase their confidence for the exam, regardless of whether you are studying for the Academic or General Training module.

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Section 1

SWITZERLAND’S CULINARY TRADITIONS

Switzerland's culinary traditions developed out of necessity. Every single town has their own delicious specialty. Swiss cuisine combines influences from the German, French and North Italian cuisine. However, it varies greatly from region to region with the language divisions constituting a rough boundary outline.

Cheese fondue- The bread cubes are picked up on the fork and swivelled in the melted cheese, which is served in a traditional ceramic fondue pot called 'caquelon'.

Raclette- Melted cheese served with "Gschwellti" (jacket potatoes), cocktail gherkins and onions as well as pickled fruit.

Birchermüesli- Developed around about 1900 by the Swiss doctor Maximilian Oskar Bircher- Brenner, it contains oat flakes, lemon juice, condensed milk, grated apples, hazelnuts or almonds.

Swiss chocolate- Chocolate came to Europe in the course of the 16th century. In the second half of the 19th century Swiss chocolate started to gain a reputation abroad. The invention of milk chocolate by Daniel Peter as well as the development of conching (fondant chocolate) by Rodolphe Lindt was closely connected with the rise of Swiss chocolate's renown. But Switzerland not only exported chocolate, its chocolatiers went abroad as well and their names remain well-known to this day- the Josty brothers, who opened their famous chocolate shop in Berlin. The Cloetta brothers opened chocolate factories in Scandinavia. Karl Fazer established the first confectionary shop in Helsinki which later developed into the Cloetta-Fazer brand. Even Belgian chocolate has Swiss roots as Jean Neuhaus opened a confectionary shop in Brussels and his son Frédéric in 1912 invented the praline chocolate.

Swiss cheese- One could quite easily explore Switzerland travelling from cheese dairy to cheese dairy. Each area of the country, each region has its own types of cheese. The diversity of products created from one single base ingredient, 'good Swiss milk', is quite astonishing! Such as the soft and melting Vacherin cheese; The aromatic Appenzeller; The full-flavoured Sbrinz; The Emmentaler - famous for its big holes; The world-famous Gruyere; the Tete de Moine which is shaved into decorative rosettes. All of these and their 450 other cheese siblings make a fondue, a raclette, a culinary experience. The stalls of farmers and cheese merchants at the weekly markets are a true treasure trove. Many of the cheeses sold there come straight from the Alpine pastures and are cut from the wheel. The many demonstration cheese

dairies and Alpine cheese cellars are also well worth a visit.

Questions 21-27

Look at the information given in the above text and the names marked with letters A-G. Match the description given below appropriately to the name of letters A-G. Write the appropriate letter from A-G.

A. Caquelon

B. Frederic

C. The Cloetta brothers

D. Daniel Peter

E. Cheese fondue

F. Appenzeller

G. Emmentaler

21. Bread cubes with cheese

Answer: E

Supporting statement:“........Cheese fondue-The bread cubes are picked up on the fork and swivelled in the melted cheese.......”

Keywords: cheese, fondue

Keyword Location: Para 2, Lines 1- 2

Explanation: Cheese fondue is a dish in which bread cubes are picked on a fork and swivelled in melted cheese.

22. Cheese famous for its big holes

Answer: G

Supporting statement:“........The Emmentaler - famous for its big holes.......”

Keywords: big, hole

Keyword Location: Para 6, Line 5

Explanation: Cheese with big holes is called Emmentaler. It is a yellow, medium-hard cheese that originated in the Emme valley, Switzerland. It is classified as a Swiss-type cheese

23. Traditional ceramic pot

Answer: A

Supporting statement: “........The bread cubes are picked up on the fork and swivelled in the melted cheese, which is served in a traditional ceramic fondue pot called 'caquelon'.......”

Keywords: ceramic, traditional

Keyword Location: Para 2 , Line 2

Explanation: A Caquelon is a ceramic vessel traditionally used for the preparation of fondue. Bread crumbs are picked on a fork and swiveled in melted cheese heated in the caquelon.

24. Chocolate factories in Scandinavia

Answer: C

Supporting statement: “........The Cloetta brothers opened chocolate factories in Scandinavia.......”

Keywords: chocolate, brothers

Keyword Location:Para 5, Line 7

Explanation: chocolate factories in scandinavia were opened by the Cloetta brothers

25. Aromatic cheese

Answer: F

Supporting statement:“........Such as the soft and melting Vacherin cheese; The aromatic Appenzeller.......”

Keywords: aromatic

Keyword Location: Para 6, Line 4

Explanation: Appenzeller is a Swiss cheese with a strong smell and a nutty or fruity flavor that can range from mild to tangy

26. Inventor of milk Chocolate

Answer:D

Supporting statement:“........The invention of milk chocolate by Daniel Peter as well as the development of conching (fondant chocolate).......”

Keywords: Milk, Chocolate

Keyword Location: Para 5 , Lines 2-3

Explanation: Milk chocolate was first invited by Daniel Peter

27. Inventor of praline chocolate

Answer: B

Supporting statement: “........Even Belgian chocolate has Swiss roots as Jean Neuhaus opened a confectionary shop in Brussels and his son Frédéric in 1912 invented the praline chocolate........”

Keywords: Praline, invented

Keyword Location: Para 5, Line 10

Explanation: Jean Neuhaus' son Frédéric invented the Praline chocolate in 1912. Which made belgian chocolate have swiss roots

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