The Magic of Kefir Reading Answers

Dec 13, 2022

The Magic of Kefir Reading Answers has 13 questions to answer in 20 minutes. The Magic of Kefir Reading Answers comprises of question types, namely- choose the correct number, answer each question and choose two letters. Candidates are required to choose the correct number from the given options i-x, answer each question in no more than two words and choose the correct letter on the basis of the information and cue provided and complete the summary using no more than two words for each answer.
Candidates must read the IELTS reading passage, identify keywords, and recognize synonyms to answer the question.

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Section 1

Read the Passage to Answer the Following Questions

The Magic of Kefir Reading Answers

The shepherds of the North Caucasus region of Europe were only trying to transport milk the best way they knew how – in leather pouches strapped to the side of donkeys – when they made a significant discovery. A fermentation process would sometimes inadvertently occur en route, and when the pouches were opened upon arrival they would no longer contain milk but rather a pungent, effervescent, low alcoholic substance instead. This unexpected development was a blessing in disguise. The new drink – which acquired the name kefir – turned out to be a healthy tonic, a naturally-preserved dairy product and a tasty addition to our culinary repertoire.
Although their exact origin remains a mystery, we do know that yeast-based kefir grains have always been at the root of the kefir phenomenon. These grains are capable of a remarkable feat: in contradistinction to most other items you might find in a grocery store, they actually expand and propagate with use. This is because the grains, which are granular to the touch and bear a slight resemblance to cauliflower rosettes, house active cultures that feed on lactose when added to milk. Consequently, a bigger problem for most kefir drinkers is not where to source new kefir grains, but what to do with the ones they already have!
The great thing about kefir is that it does not require a manufacturing line in order to be produced. Grains can be simply thrown in with a batch of milk for ripening to begin. The mixture then requires a cool, dark place to live and grow, with periodic unsettling to prevent clumping (Caucasus inhabitants began storing the concoction in animal-skin satchels on the back of doors – every time someone entered the room the mixture would get lightly shaken). After about 24 hours the yeast cultures in the grains have multiplied and devoured most of the milk sugars, and the final product is then ready for human consumption.
Nothing compares to a person’s first encounter with kefir. The smooth, uniform consistency rolls over the tongue in a manner akin to liquefied yogurt. The sharp, tart pungency of unsweetened yogurt is there too, but there is also a slight hint of effervescence, something most users will have previously associated only with mineral waters, soda, or beer. Kefir also comes with a subtle aroma of yeast, and depending on the type of milk and ripening conditions, ethanol content can reach up to two or three percent – about on par with a decent lager – although you can expect around 0.8 to one percent for a typical day-old preparation. This can bring out a tiny edge of alcohol in the kefir’s flavor.
Although it has prevailed largely as a fermented milk drink, over the years kefir has acquired a number of other uses. Many bakers use it instead of starter yeast in the preparation of sourdough, and the tangy flavor also makes kefir an ideal buttermilk substitute in pancakes. Kefir also accompanies sour cream as one of the main ingredients in cold beetroot soup and can be used in lieu of regular cow’s milk on granola or cereal. As a way to keep their digestive systems fine-tuned, athletes sometimes combine kefir with yogurt in protein shakes.
Associated for centuries with pictures of Slavic babushkas clutching a shawl in one hand and a cup of kefir in the other, the unassuming beverage has become a minor celebrity of the nascent health food movement in the contemporary West. Every day, more studies pour out supporting the benefits of a diet high in probiotics. This trend toward consuming probiotics has engulfed the leisure classes in these countries to the point that it is poised to become, according to some commentators, “the next multivitamin”. These days the word kefir is consequently more likely to bring to mind glamorous, yoga mat-toting women from Los Angeles than austere visions of blustery Eastern Europe.
Kefir’s rise in popularity has encouraged producers to take shortcuts or alter the production process. Some home users have omitted the ripening and culturation process while commercial dealers often add thickeners, stabilisers and sweeteners. But the beauty of kefir is that, at its healthiest and tastiest, it is a remarkably affordable, uncluttered process, as any accidental invention is bound to be. All that is necessary are some grains, milk and a little bit of patience. A return to the unadulterated kefir-making of old is in everyone’s interest.

1 Probiotic = substance containing beneficial and intestine-friendly microorganisms

Section 2

Solution with Explanation
Questions 1-7:
Reading Passage has seven paragraphs, A–G.
Choose the correct heading for each paragraph from the list of headings below.
Write the correct number, i–x, in boxes 1–7 on your answer sheet.

List of Headings A unique sensory experience Getting back to basics The gift that keeps on giving Variations in alcohol content Old methods of transportation Culinary applications Making kefir A fortunate accident Kefir gets an image makeover Ways to improve taste

Section A

Answer: viii
Supporting Sentence: This unexpected development was a blessing in disguise.
Keywords: unexpected, blessing, development
Keywords Location: Paragraph A, 2nd last line
Explanation: Paragraph A describes how, on occasion, the fermentation process would occur accidentally en transit, and when the pouches were opened upon arrival, they would no longer contain milk, but rather a smelly, effervescent, mild alcoholic fluid. The new beverage, which was given the name kefir, turned out to be a nutritious tonic. A dairy item that is organically preserved, and a delectable addition to our menu.

Section B

Answer: iii
Supporting Sentence: These grains are capable of a remarkable feat: in contradistinction to most other items you might find in a grocery store, they actually expand and propagate with use.
Keywords: grains, propagate, expand
Keywords Location: Paragraph B, 2nd line
Explanation: According to paragraph B's second line, these grains are capable of a surprising feat: unlike the majority of other goods you might purchase at a grocery shop, they actually expand and spread when used. So, the answer is the gift that keeps on giving.

Section C

Answer: vii
Supporting Sentence: The great thing about kefir is that it does not require a manufacturing line in order to be produced. Grains can be simply thrown in with a batch of milk for ripening to begin
Keywords: manufacturing, produced, grains, ripening, milk
Keywords Location: Paragraph C, 2nd line
Explanation: The process of manufacturing kefir is explained in paragraph C. To start the ripening process, simply add grains to a batch of milk. So, the answer is making the kefir.

Section D

Answer: i
Supporting Sentence: The smooth, uniform consistency rolls over the tongue in a manner akin to liquefied yoghurt.
Keywords: consistency, smooth, uniform, tongue
Keywords Location: Paragraph D, 2nd line
Explanation: The first sensory impression of kefir is described in paragraph D. Nothing beats a person's initial taste of kefir. The consistent smooth texture feels like yoghurt that has been liquefied as it rolls over the tongue.

Section E

Answer: vi
Supporting Sentence: Although it has prevailed largely as a fermented milk drink, over the years kefir has acquired a number of other uses.
Keywords: kefir, other uses, milk drink
Keywords Location: Paragraph E, 1st line
Explanation: According to paragraph E, many bakers use it in place of starting yeast when making sourdough, and the tangy flavour makes kefir a great substitute for buttermilk in pancakes. In addition, kefir can be used on granola or cereal in place of conventional cow's milk. It also pairs well with sour cream in cold beetroot soup. Athletes use kefir and yoghurt in protein smoothies to keep their digestive systems in tip-top shape.

Section F

Answer: ix
Supporting Sentence: These days the word kefir is consequently more likely to bring to mind glamorous, yoga mat-toting women from Los Angeles than austere visions of blustery Eastern Europe.
Keywords: kefir, glamorous, mat-toting, austere visions
Keywords Location: Paragraph F, last line
Explanation: According to paragraph F, the simple beverage has become a minor celebrity of the nascent health food movement in the modern West, having been associated for centuries with images of Slavic babushkas clutching a shawl in one hand and a cup of kefir in the other. But things have changed. Nowadays, the idea of kefir is more likely to conjure up images of glitzy Los Angeles. These are women carrying yoga mats than dreary images of windswept Eastern Europe.

Section G

Answer: ii
Supporting Sentence: All that is necessary are some grains, milk and a little bit of patience. A return to the unadulterated kefir-making of old is in everyone’s interest.
Keywords: grains, patience, kefir making
Keywords Location: Paragraph G, last two lines
Explanation: The beauty of kefir, as noted in paragraph G, is that, at its healthiest and tastiest, it is a surprisingly inexpensive, uncomplicated procedure, as any accidental innovation is destined to be. All that is required is a few grains, some milk, and some patience. It would be in everyone's best interest to resume making kefir the way we used to.

Questions 8–11:
Answer the questions below using NO MORE THAN TWO WORDS from the passage for each answer.
Write your answers in boxes 8–11 on your answer sheet.

What do kefir grains look like?

Answer: Cauliflower Rosettes
Supporting Sentence: This is because the grains, which are granular to the touch and bear a slight resemblance to cauliflower rosettes, house active cultures that feed on lactose when added to milk.
Keywords: grains, touch, active culture, lactose, granular
Keywords Location: Paragraph B, 3rd line
Explanation: According to paragraph B, the grains, which feel grainy to the touch and vaguely resemble cauliflower rosettes, contain live cultures that, when introduced to milk, feed on lactose. Thus the answer is cauliflower rosettes.

What needs to happen to kefir while it is ripening?

Answer: Periodic Unsettling
Supporting Sentence: The mixture then requires a cool, dark place to live and grow, with periodic unsettling to prevent clumping (Caucasus inhabitants began storing the concoction in animal-skin satchels on the back of doors – every time someone entered the room the mixture would get lightly shaken).
Keywords: mixture, clumping, mixture
Keywords Location: Paragraph C, 3rd line
Explanation: According to paragraph C, the combination then requires a cold, dark area to dwell and thrive, with periodic upsetting to prevent clumping (Caucasus inhabitants began storing the concoction in animal-skin satchels on the back of doors – every time someone entered the room the mixture would get lightly shaken).

What will the yeast cultures have consumed before kefir is ready to drink?

Answer: Milk Sugar
Supporting Sentence: After about 24 hours the yeast cultures in the grains have multiplied and devoured most of the milk sugars, and the final product is then ready for human consumption.
Keywords: 24 hours, yeast culture, grains, final product
Keywords Location: Paragraph C, last line
Explanation: The last sentence of paragraph C claims that the final product is then ready for human consumption once the yeast cultures in the grains have proliferated and eaten the majority of the milk sugars after roughly 24 hours.

The texture of kefir in the mouth is similar to what?

Answer: Liquefied Yoghourt
Supporting Sentence: The smooth, uniform consistency rolls over the tongue in a manner akin to liquefied yoghurt.
Keywords: smooth, consistency, uniform , tongue
Keywords Location: Paragraph D, 1st line
Explanation: The first sentence of paragraph D states that the smooth, homogeneous consistency slides over the tongue like liquid yoghurt. So, the answer is liquefied yoghurt.

Questions 12 and 13:
Choose TWO letters, A–E.
Write the correct letters in boxes 12 and 13 on your answer sheet.
Which TWO products are NOT mentioned as things which kefir can replace?

Ordinary cow’s milk
Buttermilk
Sour cream
Starter yeast
Yogurt

Question 12:

Answer: C
Supporting Sentence: Kefir also accompanies sour cream as one of the main ingredients in cold beetroot soup and can be used in lieu of regular cow’s milk on granola or cereal.
Keywords: kefir, accompanies, main ingredient, cold beetroot soup
Keywords Location: Paragraph E, 2nd last line
Explanation: In the second-to-last sentence of paragraph E, it is claimed that kefir can replace conventional cow's milk on granola or cereal and is one of the primary ingredients in cold beetroot soup, along with sour cream.

Question 13:

Answer: E
Supporting Sentence: As a way to keep their digestive systems fine-tuned, athletes sometimes combine kefir with yoghurt in protein shakes
Keywords: kefir, combine, protein shakes
Keywords Location: Paragraph E, last line
Explanation: According to the last sentence of paragraph E, athletes occasionally combine kefir with yoghurt in protein smoothies to keep their digestive systems in tip-top shape. So, the answer is E, yoghurt.

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