IELTS General Training Reading: Cambridge 13 Test 3 Section 3; Vanilla - the most wonderful flavour in the world; with top solutions and best explanations

IELTS General Training Reading: Cambridge 13 Test 3 Section 3; Vanilla – the most wonderful flavour in the world; with top solutions and best explanations

This General Training IELTS Reading post focuses on solutions to Cambridge 13 Reading Test 3 Section 3 that has a passage titled Vanilla – the most wonderful flavour in the world’. This is a targeted post for GT IELTS candidates who have big problems finding out and understanding Reading Answers in the GT module. This post can guide you the best to understand every Reading answer without much trouble. Finding out IELTS Reading answers is a steady process, and this post will assist you in this respect.

Cambridge IELTS 13 Test 3: GT Reading Module 

Section 3: Question 28-40

The headline of the passage: Vanilla – the most wonderful flavour in the world    

Questions 28-31: Matching statements with correct countries

[The rules for finding answers to this sort of question are simple. Just find the keywords and read around different countries carefully. Then, give a quick look to check whether there is another statement or idea provided by the same nationality in the text. If there is, check the reference carefully and decide your answer. Remember, the questions will not follow any sequential order.] 

Question 28: The vanilla that is grown here was created from more than one type of vanilla plant.  

Keywords for this question: vanilla, grown here, created from, more than one type of vanilla plant,  

In the ‘Tahiti’ section of the text, the writer says in lines 3-6 of the first paragraph, “ … .. . However, Tahiti differs in the species of vanilla that is most common: Vanilla tahitensis Moore. This is the hybrid of two vanilla species introduced in the 1800s. . .. .. ..” 

Here, hybrid of two vanilla species = created from more than one type of vanilla plant,  

So, the answer is: C (Tahiti) 

Question 29: This vanilla is often mixed with other types of vanilla. 

Keywords for this question: often, mixed with, other types,  

In the ‘Indonesia’ section of the text, the writer says in the final lines of the final paragraph, “ … .. . Indonesian vanilla works well when blended with vanillas from other regions and, because it’s more economical, it makes the end product more affordable.” 

Here, blended with vanillas from other regions = mixed with other types of vanilla, 

So, the answer is: D (Indonesia)  

Question 30: Some people claim that this country produces the finest vanilla. 

Keywords for this question: some people claim, this country, produces, finest vanilla,   

In the ‘Madagascar’ section of the text, the writer says in the final lines of the second paragraph, “ … . .. . .. Assisted by the climate and rich soil, hand pollination by the country’s skilled farmers has enabled Madagascar to become the world’s top vanilla producer in quantity and, many would argue, quality.

Here, to become the world’s top vanilla producer in quantity and, many would argue, quality = some people claim that this country produces the largest amount and finest quality of vanilla,  

So, the answer is: B (Madagascar)  

Question 31: This vanilla goes well with both sweet and savoury ingredients.

Keywords for this question: goes well with, both, sweet, savoury ingredients,   

In the ‘Mexico’ section of the text, the writer says in the final paragraph, “Vanilla from Mexico has a flavor that combines creamy tones with a deep, spicy character, making it a delicious complement to chocolate, cinnamon and other warm spices. It also works wonderfully in tomato sauces.” 

Here, chocolate = sweet ingredients, 

cinnamon and other warm spices tomato sauces = savory ingredients, 

So, the answer is: A (Mexico) 

Questions 32-34: Multiple choice questions 

[This type of question asks you to choose a suitable answer from the options using the knowledge you gained from the passage. Generally, this question set is found as the last question set in most passages so you should not worry much about it. Finding all the answers for previous questions gives you a good idea about these questions.]

Question 32: What prevented countries, apart from Mexico, from growing vanilla in the 17th and 18th centuries?

Keywords for this question: what, prevented countries, apart from Mexico, growing vanilla, in, 17th and 18th centuries, 

In the ‘Mexico’ section of the text, the writer says in the second paragraph, “However, Mexico remained the sole grower of vanilla for another 300 years. The particular relationship between the vanilla orchid and an indigenous bee called the Melipone was crucial. It was responsible for pollinating the flowers, resulting in fruit production.” 

Here, Mexico remained the sole grower of vanilla for another 300 years = prevented countries, apart from Mexico from growing vanilla in the 17th and 18th centuries, an indigenous bee called the Melipone was crucial. It was responsible for pollinating the flowers = Melipone bee could only be found in Mexico, this bee could not be found in other countries, 

So, the answer is: B (the lack of the most suitable pollinating insect)

Question 33:  What does the writer suggest was the main reason for the success of vanilla cultivation on Madagascar?

Keywords for this question: what, was the main reason, success of vanilla cultivation, Madagascar, 

In the ‘Madagascar’ section of the text, the writer describes the ‘hand pollination technique’ in the first paragraph, “ . . …. . . . For almost 50 years, the production of vanilla struggled. The vines grew successfully with beautiful blossoms but vanilla pods were infrequent. Without the Melipone bee, the flowers weren’t being fertilized beyond occasional pollination by other insects. It wasn’t until 1836 that Charles Morren, a Belgian botanist, discovered the pollination link between bee and plant. And then in 1841, Edmond Albius of Reunion developed an efficient method for fertilizing the flower by hand. Now, growers could choose the best flowers to pollinate, resulting in a healthier and higher quality vanilla pod.” 

Here, developed an efficient method for fertilizing the flower by hand = adoption of a particular agricultural technique (hand pollination method),  

So, the answer is: A (the adoption of a particular agricultural technique)

Question 34: The writer believes that Madagascan vanilla is so popular because

Keywords for this answer: the writer believes, Madagascan vanilla, so popular, because, 

In the ‘Madagascar’ section of the text, the writer says in the second paragraph, “ . . … .. . Assisted by the climate and rich soil, hand pollination by the country’s skilled farmers has enabled Madagascar to become the world’s top vanilla producer in quantity and, many would argue, quality.” 

Here, Madagascar to become the world’s top vanilla producer in quantity and, many would argue, quality = the taste of Madagascan vanilla is widely considered to be the best quality / the standard taste of vanilla, 

So, the answer is: C (its taste is widely considered to be the standard taste of vanilla.) 

Questions 35-40:  Summary completion

[In this kind of questions candidates are given a summary for one, two or three paragraphs with some fill in the blanks questions. Candidates need to find out the related paragraphs by correctly studying the keywords from the questions. Then, they should follow the steps of finding answers to fill in the gaps.]

Title of the summary: How vanilla pods are cured in Tahiti

Question 35: Tahitian farmers start by leaving the pods to turn __________ all over. They then wash them quickly before the main stage of the curing process begins.

Keywords for this answer: Tahitian farmers, start by leaving the pods, turn, all over, then, wash, quickly, before, main stage, curing process 

The second paragraph of the ‘Tahiti’ section talks about the curing process of vanilla pods. Let’s  have a look there. 

Here, lines 1-6 say, “The curing process also differs from other countries’. Mature pods are first stacked in a cool place until they are completely brown (five to ten days) and then rinsed briefly in clear water, a unique characteristic of the method used in Tahiti. 

Here, Mature pods are first stacked in a cool place until = leaving the pods, are completely brown = turn brown all over, 

So, the answer is: brown

Question 36: They place the pods in the ___________ during the early part of the day.

Keywords for this question: they place the pods, during, early part of the day, 

In lines 7-8 of the second paragraph in the ‘Tahiti’ section, the writer says, “ . .. . . .. For the next month, growers expose the pods to the gentle morning sunlight. . .. . . ..” 

Here, growers expose the pods  = they place the pods, morning = early part of the day, 

So, the answer is: sunlight   

Question 37: Cloths are then wrapped round them and they are left in boxes overnight. This procedure encourages ______________.  

Keywords for this question: cloths, wrapped round them, left in boxes, overnight, this procedure encourages, 

In lines 9-11 of the second paragraph in the ‘Tahiti’ section, the writer explains, “ . .. .. . .. In the afternoon, they bind the pods in cloths and store them in crates until the next morning, to promote transpiration. .. . . .” 

Here, store them in crates = left in boxes, until the next morning = overnight, promote = encourages, 

So, the answer is: transpiration   

Question 38: Gradually, the __________ of the individual pods starts to decrease.

Keywords for this question: gradually, of the individual pods, start to decrease, 

In lines 11-13 of the second paragraph in the ‘Tahiti’ section, the writer goes on explaining, “ . .. .. . .. Little by little, the vanilla pods lose weight and shrink. . .. ..” 

Here, Little by little = gradually, lose .. .. and shrink = starts to decrease, 

So, the answer is: weight   

Question 39: While this is happening, the farmers continue to work on the pods. They use their ____________ to flatten them out.

Keywords for this question: while this is happening, farmers, continue, work on the pods, they use, their, to flatten them out,  

In lines 13-15 of the second paragraph in the ‘Tahiti’ section, the writer keeps explaining, “ . .. .. . .. Throughout this phase, the workers carefully smooth and even out the pods with their fingers. . . .. ..” 

Here, Throughout this phase = while this is happening, the workers = the farmers, smooth and even out the pods = flatten them out, 

So, the answer is: fingers   

Question 40: For the last stage in the curing process, the pods are kept in a cool place which is open to the air, so that the amount of ___________ within them is reduced.

Keywords for this question: last stage, curing process, the pods, are kept in, cool place, open to the air, so that, amount of, within them, reduced,     

The answer to this question can be found in the final lines of paragraph no. 2 in the ‘Tahiti’ section, “ . .. . . Then after a month, the final step is to leave the pods in a shaded and well-ventilated spot for 40 days to lower their moisture content.”  

Here, the final step = the last stage, leave the pods in a shaded and well-ventilated spot = the pods are kept in a cool place which is open to the air, lower = reduced, 

So, the answer is: moisture   

© All the texts with inverted commas used in this post are taken from Cambridge IELTS Series 13 GT Test book

Click here for solutions to Cambridge 13 GT Test 3 Reading Section 1

Click here for solutions to Cambridge 13 GT Test 3 Reading Section 2

 

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