4. Free talk (2 points)
SPEAKING CARD 17
1. Introduce yourself (2 points)
2. Read out loud the following paragraph and answer examiner’s questions (3 points)
In addition (ơ đi sừn) to providing energy, fats have other functions (phăng sừn) in the body (ba đi). The fat-soluble (so li a bờ) vitamins (vai đơ men), A, D, E, and K, are dissolved (đít so) in fats, as their name implies (im plai). Good source (sors) of these vitamins (vai đơ men) have high oil or fat content (kon ten), and the vitamins are stored in the body’s fatty tissues (ti siu). In the diet (đai ợt) , fats cause food to remain longer in the stomach (sto mệch), thus (dợt s) increasing (in cri sing) the feeling of fullness for some time after a meal is eaten. Fats add variety (vơ rai ơ ty), taste and texture (tếch chờ) to foods, which accounts for the popularity (po piu rơ lơ ti) of fried (phrai) foods. Fatty deposits (đi po dịt) in body have an insulating (in sua lây ting) and protective(p rô tác típ) value (va liu). Most nutritionists (niu tri sừn nịt) consider linoleic (li nô ni ịch) fatty acid (a xịt) an essential (ơ sen sồ) nutrient (nu tri ừn) for humans (hiu mừn).
Example:
1. Does the passage probably appear in a scientific book, a book on basic nutrition or a cookery book?
It probably appears in a book on basic nutrition.
Chia sẻ với bạn bè của bạn: |