9. Sınıf İngilizce Life in the City & Country Yerel ve Uluslararası Yemek Kültürü - Zor Test | İngilizce | Hoca ile Öğren

Ders: İngilizce
Ünite: Life in the City & Country
Konu: Yerel ve Uluslararası Yemek Kültürü
Test türü: Zor Test

Test Soruları

Testi çözmek için sayfa etkileşimli olarak hazırlandığında şıklarını seçebilirsin.

Soru 1 / 20

Four dishes are described: I. crispy skin and tender meat II. sour lentil-vegetable stew III. chewy noodles with vegetables and beef IV. sweetcorn with coconut milk. Which mapping is correct?

Soru 2 / 20

A student creates these country links: China→mooncake, India→avial, Korea→manduguk, Brazil→pamonha. Which evaluation is correct?

Soru 3 / 20

Which option contains exactly one incorrect detail?

Soru 4 / 20

Which option contains exactly one incorrect detail about Adana kebab?

Soru 5 / 20

A chef says, 'I use lamb and beef with red pepper flakes, then cook the mixture over charcoal.' Which two later clues would confirm the dish most strongly?

Soru 6 / 20

Which comparison correctly separates cooking method from serving method for Adana kebab?

Soru 7 / 20

Which conclusion is supported when Peking duck and Adana kebab are compared?

Soru 8 / 20

Which conclusion is supported when sambar and japchae are compared?

Soru 9 / 20

A learner matches each question to its purpose: I. What are the ingredients?→materials II. How do you cook it?→method III. How do you serve it?→presentation. Which option is correct?

Soru 10 / 20

Which question is best if a student wants to distinguish two possible tastes?

Soru 11 / 20

Which question is best if a student wants to distinguish two cooking methods?

Soru 12 / 20

Read the two sentences: 'They usually cook stuffed meatballs for family gatherings.' / 'Today, they are preparing a lot for visitors.' Which analysis is correct?

Soru 13 / 20

Which sentence pair shows the same tense contrast as the stuffed-meatballs example?

Soru 14 / 20

Which statement about local food culture in Gaziantep can be inferred from the text?

Soru 15 / 20

Which evidence best supports the idea that food can reflect cultural identity?

Soru 16 / 20

Which option correctly matches mooncake with its country/context and key feature?

Soru 17 / 20

Which option correctly matches japchae with its country/context and key feature?

Soru 18 / 20

Which option correctly matches pamonha with its country/context and key feature?

Soru 19 / 20

Which four-part chain is fully consistent with the book?

Soru 20 / 20

A student summarizes four dishes: 'Peking duck is crispy/tender; sambar is sour/bitter; japchae is chewy; sütlaç is creamy.' Which evaluation is correct?