Đề thi học kỳ I môn Tiếng Anh Lớp 10

FINAL EXAMINATION

Grade 10 LISTENING SKILL

Listen and fill in each gap with NO MORE THAN 3 WORDS:

4 TYPICAL FOOD IN SPAIN

The first dish is (1)__________________.

It is rice with seafood or meat.

It is colored by (2)__________________.

Its origin is from (3)_________________.

The third is gazpacho.

It is a soup from (5)_________________and

uncooked vegetables.

It is typical of Andalusia.

It should be eaten in the (6)______________.

The second is Jamón.

It is served directly with bread or

(4)________________.

It is cooked with vegetables, soup,

croquettes...

The last is “bacalao”, or (7)______________.

There is a variety of recipes.

Soak fish in water for (8)________________hours

before cooking.

Link audio https://www.youtube.com/watch?v=YvnKtskpmZo

Transcript

4 TYPICAL FOOD IN SPAIN

Spanish cuisine is famous worldwide. If you travel to Spain, it would be a mistake if you didn’t

try the following food.

The first dish to try is paella, which is spelt P-A-E-L-L-A. It is rice with seafood or meat cooked

and served in a flat pan with two handles. Paella gets its color from saffron - a typical ingredient

of the Mediterranean. Spanish families often cook paella on Sundays. You can try paella

anywhere in Spain, but it originated in Valencia.

The second recommended food is Jamón, which is salted and dried legs of pig. It can be served

directly with bread or tapas. It can also be cooked with vegetables, soup, croquettes and so on.

Jamón Ibérico is regarded as a specialty in Spain.

The next dish that you have to try is gazpacho - a kind of soup made from tomatoes and uncooked

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vegetables like peppers, onions, garlic, or cucumbers. It should be eaten cold. This food is typical

of Andalusia, which is in the south of Spain. It is popular to eat gazpacho in the summer.

If you are a big fan of seafood, Spain is a good choice. One kind of fish that is very widespread

here is “bacalao”, or salted codfish. There are hundreds of recipes for bacalao in Spain. Before

cooking bacalao, you have to soak it in water for 24-48 hours to get rid of the salt.

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