Pre-reading questions:
I will read each question. Then, please answer them.
講師がそれぞれの質問を読むので答えましょう。
- Do you like chocolate?
- Do you know what cocoa is?
Vocabulary:
I will read the words, meanings, and sample sentences. Then, repeat after me.
単語、意味、例文を読みます。講師に続いて音読しましょう。
- flavor /FLEY-ver/
- region /REE-juhn/
- develop /dih-VEL-uhp/
- method /METH-uhd/
- fermentation /fur-men-TEY-shuhn/
[noun] – how food or drink tastes, or a particular taste itself
The flavor of this wine is fruity.
[REE-juhn] – an area of a country, especially one that has a particular characteristic or is known for something
The warm region is crowded with birds.
[verb] – to invent something or bring something into existence
Researchers are working together to develop the vaccine.
[noun] – a particular way of doing something
The new method encourages children to think for themselves.
[noun] – a process of chemical change in food or drink because of the action of yeast or bacteria, which may cause it to produce bubbles or heat
Alcohol, known as ethanol, is created by the fermentation of sugars.
Article reading:
Please read the whole article. Then, I will check your pronunciation and intonation.
記事を音読しましょう。講師はあなたの発音とイントネーションを確認します。
Scientists are working to understand where they come from to exactly recreate the unique flavors of chocolate. A huge proportion of the chocolate we eat is created from a blend of cacao from several farms, regions, or even nations. According to Nottingham-based artisan chocolatier Luisa Vicinanza-Bedi, the flavor of the chocolate is unique since only one type of bean from one farm is used. Prof. Irene Chetschik, head of the Research Group for Food Chemistry at Zurich University of Applied Sciences (ZHAW), is developing new technical methods that can modify the flavor of cocoa at the molecular level to maximize each harvest and create consistently excellent quality. Dr. David Goupaulchan, an international research fellow at the University of Nottingham, has been researching the bacteria that are present during fermentation, how their development dynamics are affected by their environment, and how they aid in the formation of flavors. He stressed the significance of fermentation in the flavor and excellence of chocolate.
True or False:
Read the sentences and identify if they are true or false based on the article.
文章を読んで、記事に基づいて正誤を答えましょう。
- A huge proportion of the chocolate we eat is created from a blend of cacao from several farms.
- The flavor of the chocolate is unique since only one type of bean from one farm is used.
- Prof. Irene Chetschik is the head of the Research Group for Food Chemistry at Zurich University of Applied Sciences.
- Scientists are developing new technical methods that can modify the flavor of cocoa.
- Dr. David Goupaulchan stressed the significance of fermentation in the flavor and excellence of chocolate.
Fill in the blanks:
Choose the correct word from the table then fill in the blanks.
適切な言葉を選んで空欄を埋めましょう。
| flavor | region | develop | method | fermentation |
- The US is sending additional help to the __________.
- To handle the problem, a new policy or plan must be __________
- We have tried this _________ out many times.
- What __________ of ice cream do you like?
- Milk becomes cheese by __________.