ΓΡΑΠΤΕΣ ΠΡΟΑΓΩΠΚΕΣ ΕΞΕΤΑΣΕΙΣ ΜΑΪΟΥ / ΙΟΥΝΙΟΥ 2014

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1 ΤΕΧΝΙΚΗ ΣΧΟΛΗ ΜΑΚΑΡΙΟΣ Γ ΣΧΟΛΙΚΗ ΧΡΟΝΙΑ: ΓΡΑΠΤΕΣ ΠΡΟΑΓΩΠΚΕΣ ΕΞΕΤΑΣΕΙΣ ΜΑΪΟΥ / ΙΟΥΝΙΟΥ 2014 Κατεύθυνση: Πρακτική Μάθημα: ΑΓΓΛΙΚΑ Κλάδος: Ξενοδοχειακά Αρ. Μαθητών: 19 Τμήμα: ΒΞ1Α4/1 Ημερομηνία: Ώρα εξέτασης: Εισηγητές: Χρίστος Αχνιώτης Νικολάου Λάμπρος ΟΔΗΓΙΕΣ: Επιτρεπόμενη διάρκεια εξέτασης 2,5 ώρες (150 λεπτά) Αριθμός σελίδων εξεταστικού δοκιμίου 7 (επτά) 1. Να απαντήσετε σε όλες τις ερωτήσεις. 2. Όλες οι ερωτήσεις να απαντηθούν στο εξεταστικό δοκίμιο. 3. Το εξεταστικό δοκίμιο αποτελείται από τρία (3) μέρη (SECTIONS). 4. Το SECTION Ι Composition, που βαθμολογείται με 30 μονάδες. 5. Το SECTION II Reading Comprehension, αποτελείται από τρία (3) μέρη (A,B,C). Το κάθε μέρος βαθμολογείται με 10 μονάδες. 6. Το SECTION III Use of English, αποτελείται από τρία (3) μέρη (A,B,C). Το Α μέρος βαθμολογείται με 20 μονάδες, το B με 10 μονάδες και το C βαθμολογείται με 10 μονάδες. 7. Δεν επιτρέπεται η χρήση διορθωτικού υγρού. 1

2 SECTION I: COMPOSITION Write a composition of about words. (30 marks) 1. Write a dialogue between a waiter and a customer. The customer needs information about the dishes he is going to order. 2

3 SECTION II : READING COMPREHENSION (30 marks) Read the passage below and answer the questions that follow it: Culinary Arts Department Organizes Food Fare The organization of the food fare of the Culinary Arts Department has taken more than two months of preparation. You may wonder why such a short event has taken such a long time, but if you ask the students of the department, they will tell you that this has been necessary as a lot of research has had to be done. Some of the students have been interviewed by our newspaper staff who have presented various articles, based on the tasks which had to be materialized before the event. The article covering the fare itself will appear in tomorrow s edition as our correspondent is still interviewing the food critics who have attended, together with visiting culinary arts teachers from Italy. The preparation period was divided into three different periods as students mentioned a few days ago. The first one lasted two weeks and during that period, students had to do research in order to decide the orientation of the food fare. They studied lots of international cooking books and examined with their teachers the possibility of finding the right ingredients and to assure that their culinary knowledge and skills as well as their equipment were sufficient. A group of students who collected all information from the rest of them, reported to all students the various possibilities they had ahead of them. During the second period which lasted three weeks, all students worked systematically and examined the possibility of combining Cypriot, Middle Eastern and French Cuisine in a single event. After figuring out that the three cuisines necessitated different cooking 3

4 methodologies, they decided to divide themselves into three groups, each of which prepared a plan. That plan enabled them to present each type of cuisine equally, so that they could all be represented fairly. After all this, each group took the responsibility of writing down the final plan which was presented to them all, aiming to coordinate the various tasks. Preparations started a week in advance so that whatever could be prepared days ahead was done without delay. Everything was ready for the final battle during the previous day. In fact, most of the sweets were prepared that day. As for the fresh ingredients, they were ready for use at the proper position in the various fridges of the three kitchens that have been used for this grand fare. As chaos is usually expected when complicated combinations of food are prepared, nothing of this sort has occurred. Student knew exactly what they had to do as all details had been studied in advance. Visitors to the fare expected a great gastronomic experience and indeed it was, however, their surprise left them speechless when they realized that all dishes were not divided into Cypriot, French and Middle Eastern Cuisines, but they were perfectly placed together in a single space. Visitors had to recognize the origin of each dish as there were not any names or other labels to identify them. As a result, the whole evening was spent into endless discussions concerning differences and similarities amongst the three cuisines. A. Answer the following questions according to the information in the passage: (5 x 2 = 10 marks) 1. How long has all the preparation period taken?. 2. What has already been written about the preparation period?. 3. Why isn t the article about the fare itself ready?. 4. Who reported to the rest of the students the various food possibilities they had for the fare?. 4

5 5. When did they prepare the sweets?. B. Choose the best answer a, b or c. Your answer should be based on the text. (5 x 2 = 10 marks) 1. Why was such a long time necessary in order to prepare the food fare? a) They needed a long time to order the ingredients. b) They needed a long time to do the research and make plans. c) They needed a lot of money and could not find it early enough. 2. Why did each group write down a plan? a) To make everything run smoothly. b) To read the plans later. c) To include other cuisines. 3. They prepared some things in advance a) in order to avoid chaos later on. b) so that they could finish early. c) None of the above 4. Which one is correct? a) They preserved the fresh ingredients by putting them on counters. b) They preserved the fresh ingredients in fridges. c) They preserved the fresh ingredients in safety boxes. 6. Visitors to the fare did not know exactly what cuisine each food item belonged to because a. they did not know anything about these cuisines. b. the organizers did not put any labels next to the various foods. c. the letters on the labels were not visible. C. Find words in the passage which mean the same as the following: (5 x 2 = 10 marks) 1. a paper with news (par. 1) = 2. things we put in food (par. 2) = 3. enough (par2) 4. the name of a foreign cuisine (par. 3) = 5. Pieces of paper with words that identify something (par. 5) = 5

6 SECTION III: USE OF ENGLISH (40 marks) A. Choose the correct alternative to complete the sentences. (10 x 2 = 20 marks) 1. Where did Emily last year? a) works b) work c) worked 2. John at a restaurant these days. a) work B) working c) is working 3. While Mary was ironing her clothes, her father dinner. a) was cooking b) cooking c) cooks 4. I wish I more books to read now. a) have b) had c) had had 5. The chef does not need sugar for the cake. a) many b) much c) bit 6. The vegetables by the cooks yesterday. a) are washed b) were washed c) washed 7. The meat yesterday afternoon. a) serve b) serving c) was served 8. If I work this month I will money for the purchase of a mobile phone. a) have b) had c) had had 9. If I finished early, I to the cinema but it seems that there is not enough time to go there. a) will go b) went c) would go 10. Jonathan his branch and many hour later he went to the cinema. a) eat b) ate c) had eaten B. Write the correct derivative. (10 x 1 = 10 marks) 1. Food is going to take a few hours. (prepare) 6

7 2. The got very angry when he saw the student cheating at the exam. (teach) 3. The of the restaurant is 22 years old. (cooking) 4. The for dolmadakia is very easy to make. (stuff) 5. My of French cuisine is not good enough. (know) 6. There are some between Cypriot and Greek cuisines. (similar) 7. The attention which the woman has given to her children seems to be. (satisfy) 8. The between Cyprus and Greece is that Cyprus is an island and Greece is not. (differ) 9. Mary works very shifts. (length) 10. He hasn t seen the who was standing behind the front desk. (reception) C. Complete the text with one of the following words: (10 x 1 = 10 marks) people, speakers, moved, produce, students, conference, waiting, supposed, local, discussion All the people who were for a to take place had to get their cards from the lady behind the desk. Most of the people were from the Culinary Arts Department of Makarios C Technical School. The conference was on the subject of healthy food preparation. It was nine in the morning and the event was to start at nine thirty. All attendees had their cards with them and soon to the lobby, just outside the room which was ready to accept all participants. At nine twenty-five, the speakers were ready and the panel was about to start. The spoke about the need of healthy food in all places where food was sold, especially in hotels where mostly older eat. One speaker referred to the fresh vegetables and fruits that Cypriot farmers can in great quantities if more effort is made in agriculture. In conclusion, all speakers agreed on strengthening food production, especially healthy stuff which is necessary in order to promote healthy eating all over the island. Η Συντονίστρια Ροδοθέα Αρμοστή Ο Διευθυντής Γιώργος Χατζημιχαήλ 7

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