Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

TEST SOMMATIVO - Chapter 1The History of Diners

The word "diners" (deriving from “dining car”) indicates a restaurant in the shape of a railroad car with a counter, stools and a food preparation or service area along the back wall. Decommissioned railroad passenger cars and trolleys were in fact often converted into diners by those who could not afford to purchase a new diner. The origin of the diner can be traced back to 1858 when Walter Scott, a part-time pressman in Rhode Island, decided to supplement his income by selling sandwiches and coffee from a basket to newspaper night workers and patrons of men's club rooms. In a few years his business became so lucrative that Scott quit his printing work and began to sell food at night from a horse-drawn covered express wagon parked outside the Journal newspaper office. In doing so, Walter Scott unknowingly inspired the birth of what would become one of America's most recognized icons. The success of the first diners inspired a few individuals to form companies and manufacture lunch wagons for sale. The lunch wagons became very popular because workers and pedestrians could sit inside, purchase inexpensive meals not only during the day but especially at night when most restaurants closed by 8:00 pm. Because of the attraction to the lucrative trade, lunch wagon vendors became so abundant on the streets that many towns and cities restricted the hours of operation for street vendors. To circumvent the law some owners positioned their wagons on semi-permanent locations. During the Depression most diners remained in business because they offered inexpensive places to eat. After World War II, the demand for diners increased dramatically. Soldiers returning from the war were eager to spend money for the years they had to do without. In the middle of the XX century diners began to lose a share of their market to the new fast food establishments since the newcomers satisfied Americans' desire for affordable food geared to a population on the move and in a hurry. In the late 70s we witnessed a renewed interest in diners; in this time of moral and economic uncertainty Americans were looking at the values of yesterday. This interest continues today with the American Diner Museum that aims at preserving the cultural and historical significance of the American diner, saving the diners in danger of extinction and paying tribute to anyone who worked and still works in the diners.

1. Find the English equivalent in the passage for these Italian words. Score: ..../101. fabbricare ……………………………………………………………………2. risalire a ……………………………………………………………………3. remunerativo ……………………………………………………………………4. i nuovi arrivati ……………………………………………………………………5. permettersi ……………………………………………………………………6. raggirare ……………………………………………………………………7. ubicazione ……………………………………………………………………8. essere ansiosi di ……………………………………………………………………9. intendere (avere lo scopo di) ……………………………………………………………………10. predisposto per ……………………………………………………………………

2. Decide if the following statements are True or False. Correct the false ones. Score: ..../151. A diner is a type of railway catering. T • F •……………………………………………………………………………………………………………………………………2. The first diner was created by Walter Scott. T • F •……………………………………………………………………………………………………………………………………3. Walter Scott was aware of his influence on diners. T • F •……………………………………………………………………………………………………………………………………4. Scott had to sell food from a horse-drawn express wagon because he did not earn much. T • F •……………………………………………………………………………………………………………………………………5. After World War II diners did not increase. T • F •……………………………………………………………………………………………………………………………………6. Diners shared the market with fast food restaurants. T • F •……………………………………………………………………………………………………………………………………7. In the late 70s Americans were looking backwards for fun. T • F •……………………………………………………………………………………………………………………………………8. The American Diner Museum aims at keeping diners in business. T • F •……………………………………………………………………………………………………………………………………

3. Read the passage and answer the following questions. Score: ..../401. What does “diner” stand for? And what is it like?……………………………………………………………………………………………………………………………………2. Who was Walter Scott?……………………………………………………………………………………………………………………………………3. How did Walter Scott influence diners?……………………………………………………………………………………………………………………………………

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

4. What did the success of the first diners bring about?……………………………………………………………………………………………………………………………………5. Why did municipalities pass laws to restrict the hours of operation?……………………………………………………………………………………………………………………………………6. How did vendors react?……………………………………………………………………………………………………………………………………7. Why did diners remain during the Depression?……………………………………………………………………………………………………………………………………8. What happened to diners after World War II?……………………………………………………………………………………………………………………………………9. What modern type of catering threatened diners? Why?……………………………………………………………………………………………………………………………………10. What’s the purpose of the American Diner Museum?……………………………………………………………………………………………………………………………………

4. Summarize the passage (around 250 words). Score: ..../35........................................................................…........................................................................….................................................................................................................................…........................................................................….................................................................................................................................…........................................................................….................................................................................................................................…........................................................................….................................................................................................................................…........................................................................….................................................................................................................................…........................................................................….........................................................

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

TEST SOMMATIVO - Chapter 2Food Festivals in the UK

Welsh Food festivals are not to be missed, in Wales, food festivals are outpourings of flavours, colours and smells. Visitors can enjoy a myriad of different stalls and activities, but the star attraction is the local produce brought by people with a real passion and talent, that is, Welsh producers. The Abergavenny Food Festival takes place over the third weekend of September. Featuring some of the brightest lights of the culinary world, it occupies the centre of the town across six venues. There are around one hundred and seventy stalls with produce from Wales, the Marches – an area along the border between England and Wales – and further afield, together with a programme of individually ticketed master classes, tutored tastings and chef demonstrations. The Narberth Food Festival. This community event, entirely volunteer-run, takes place at the end of September. Unlike the Abergavenny Food Festival it won't get the biggest names, but it’s still one of the friendliest and most enjoyable food festivals in Wales. Nevertheless, you can expect talks and demonstrations from chef luminaries. The Neath Food Festival takes place at the beginning of October under the guidance of Le Crème Patisserie’s Ian Hindle. Thousands of visitors can enjoy the abundance of food stalls in and outside the Victorian market and taste delicious foods such as goat milk ice cream or apple juice that pastry chefs make to a live audience. They have great ambitions for this event and you can expect it to get bigger and better every year. The Pembrokeshire Fish Week takes place at the end of June. It is one of the most enjoyable festivals. Here you can visit the wonderful Pembrokeshire coast during guided beach walks or boat trips, sample fabulous fish and shellfish at local restaurants, join acookery workshop, or be inspired by celebrity chefs such as Bryn Williams and MitchTonks, as they demonstrate delicious seafood recipes. The Really Wild Festival takes place at the end of May. It is a truly unique event, since it is the only festival in the UK that focuses on food and crafts from the wild. So, visitors can enjoy some wild talks on how to eat foraged foods, go on wild walks in search of wild food and attend chef demonstrations using this food. To make sure things are totally wild, they also have ferret and pig racing!

1. Find the English equivalent in the passage for these Italian words. Score: ..../131. che presenta ………………………………………………………………2. un’infinità ………………………………………………………………3. più lontano ………………………………………………………………4. divertente ………………………………………………………………5. provare ………………………………………………………………6. corsa di furetti ………………………………………………………………7. profusione ………………………………………………………………8. bancarella ………………………………………………………………9. selvatico ………………………………………………………………10. prodotti agricoli ………………………………………………………………11. direzione, guida ………………………………………………………………12. avere luogo ………………………………………………………………13. focalizzare ………………………………………………………………

2. The people below all want to visit a festival. Decide which festival Score: ..../24would be the most suitable for them. Give a reasons.A. Mr Stevens: Well, I live in Scotland, in the Orkneys actually. I love this area, it is so wild! I usually gointo the wild for long walks. I retired last month so I would like to visit a fun festival where I can also dophysical activities and not just eat, eat, eat. My father was a fisherman and we used to eat what hefished. I would like to savour those tastes again and learn how to cook seafood.……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………B. Mrs Rose: I am 84 now… I have always loved cooking… I cooked for my two sons and then for my grandchildren…. It is my passion… I would like to go to a festival with Francine, my neighbour… but we are looking for something familiar and not overcrowded.……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………C. Hugh Highbridge, Pastry chef: I’m looking for inspiration… I would like to meet pastry chefs and learnnew recipes from them.……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………D. Simon, 15: Hi everyone! I’m fond of mushrooms but I do not know how to recognize them or cook them. …………………………………………………………………………………………………………………………………………E. Jasmine Nelson: I’ve just finished my catering studies and I’m applying for a job. I love food festivals…I think they could be an opportunity for me to meet experts and learn what the new food tendencies are.…………………………………………………………………………………………………………………………………………

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

F. Miss Susan Miller: I have just graduated as a Genetic Engineer but I have always dreamt of being a chef, I love Master Chef, I mean the TV programme… Is it possible for me to join a catering course?Even just for one day?…………………………………………………………………………………………………………………………………………

3. Read the passage and answer the following questions. Score: ..../281. How are Welsh Food Festivals defined? …………………………………………………………………………………………………………………………………………………………………………………………………………………………………2. What does this definition suggest? …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………3. What festivals take place in spring and in summer? Does the season influence the festivals?…………………………………………………………………………………………………………………4. What does “They have great ambitions for this event and you can expect it to get bigger and better every year” imply? ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………5. According to you, why do great chefs take active part in these festivals?…………………………………………………………………………………………………………………………………………6. Which festival has the widest range of produce as far as its origin is concerned?…………………………………………………………………………………………………………………………………………7. What food festival would you go to? Why? ………………………………………………………………………………………………………………………………………………………………………………………………………………………………

4. Write a short essay about the Slow Food association and explain what Score: ..../35they could appreciate in the Welsh festivals (max 300 words).................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

TEST SOMMATIVO - Chapter 3The Gluten-Free Diet

Coeliac disease, also known as gluten intolerance, is a genetic disorder that occurs in people of all ages from middle infancy onward. Its symptoms can range from the classic features, such as diarrhoea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies. Coeliac disease damages the small intestine and interferes with absorption of nutrients from food. People who suffer from it cannot tolerate gluten, a protein found mainly in foods such as wheat, rye, and barley, but also in everyday products such as medicines, vitamins, and lip balms. The only known effective treatment is a lifelong gluten-free diet which excludes foods containing gluten, along with anything that could have come in contact with them. Following a gluten-free diet helps people with coeliac disease control their signs and symptoms and prevent complications. The most common products which are not harmful for people with coeliac disease are corn, rice, buckwheat, millet, quinoa, sorghum and soy, milk, butter, margarine, and vegetable oils including canola; plain fruits, spices, vegetables (fresh, frozen and canned), meat, eggs, seafood, nuts, beans and legumes and flours made from them. Besides these, distilled vinegar and distilled alcoholic beverages are gluten-free. They can be found almost these everywhere or bought on the Internet. Many health food stores and some major supermarkets now sell gluten-free products, including an assortment of breads, often made with rice or potato flour instead of wheat products. Due to an increase in people being diagnosed with coeliac disease and gluten sensitivity, specialists from all sides of the nutritional spectrum have recently investigated the gluten-free diet, drawing attention to its health benefits, although most people are still in the dark about them. A gluten-free diet lowers cholesterol levels, helps digestion, and increases energy levels in individuals, affected by gluten intolerance. Avoiding a variety of unhealthy foods, such as fried preparations, processed food or desserts high in sugar and fat, can reduce the risk of diabetes, heart disease and certain cancers. Antioxidants contained in fruits and vegetables – which are non-starchy and almost completely gluten-free – will protect your body from viruses and germs. On the other hand, as Peter Green – director of the Celiac Disease Centre at Columbia University – says, while such a diet is essential for people with coeliac disease, for others it can bring to deficiencies due to the lack of important nutrients, including B vitamins, calcium, iron, zinc, magnesium, and fibre. Therefore eating a healthy gluten-free diet isn’t something that anyone should do casually. It is a big change and, like anything new, it takes some getting used to, since the restrictions might initially make you feel deprived. For this reason, in the case of people without any intolerance to gluten, a personalized healthy diet must be designed, discussing choices with a dietician to meet the individual's own dietary needs.

1. Find the English equivalent in the passage for these Italian words. Score: ..../121. verificarsi ……………………………………………………………………2. non evidenti ……………………………………………………………………3. privato di ……………………………………………………………………4. segale ……………………………………………………………………5. carenza ……………………………………………………………………6. brancolare nel buio ……………………………………………………………………7. terapia, cura ……………………………………………………………………8. non amidaceo ……………………………………………………………………9. lucidalabbra ……………………………………………………………………10. variare ……………………………………………………………………11. cibo trattato ……………………………………………………………………12. colpiti da ……………………………………………………………………

2. Decide if the following statements are True or False. Correct the false ones. Score: ..../131. Coeliac disease affects only adults. T • F •…………………………………………………………………………………………………………………………………………2. Coeliac people cannot even eat something that could have come in contact with gluten. T • F •…………………………………………………………………………………………………………………………………………3. Starchy foods are a good protection against germs and viruses. T • F •…………………………………………………………………………………………………………………………………………4. Everyone can follow a gluten-free diet without any risks. T • F •…………………………………………………………………………………………………………………………………………5. Tinned vegetables are among the foods allowed to people with coeliac disease. T • F •…………………………………………………………………………………………………………………………………………6. People are well informed about pros and cons of a gluten-free diet. T • F •…………………………………………………………………………………………………………………………………………7. Nowadays there are many more people with gluten intolerance than in the past. T • F •…………………………………………………………………………………………………………………………………………8. When beginning a gluten-free diet you could feel depressed. T • F •…………………………………………………………………………………………………………………………………………

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

3. Read the passage and answer the following questions. Score: ..../401. Which problems does coeliac disease cause? ………………………………………………………………………………………………………………………………………………………………………………………………………………………………2. How can a gluten-free diet help coeliac people? ……………………………………………………………………………………………………………………………………………………………………………………………………………………………3. Which are the two opposite opinions in the passage about the gluten-free diet?…………………………………………………………………………………………………………………………………………4. What advice is given to people who want to follow a gluten-free diet?…………………………………………………………………………………………………………………………………………5. Where are gluten-free products available? Are they easily found?…………………………………………………………………………………………………………………………………………6. Why isn't a gluten-free diet suggested for people without an intolerance to gluten?…………………………………………………………………………………………………………………………………………7. List the advantages of avoiding gluten. ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………8. Would you follow a gluten-free diet? Why? …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………9. How long do people with a gluten intolerance have to follow a gluten-free diet?…………………………………………………………………………………………………………………………………………10. What type of bread is included in the gluten-free diet?…………………………………………………………………………………………………………………………………………4. Write a short essay about coeliac people's everyday problems and difficulties. Score: ..../35Describe an experience of your own (max 300 words).......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

TEST SOMMATIVO - Chapter 4Food after Flood

If you have been affected by flooding, either because your home has been flooded, or your water supply has been cut off, you should follow some simple hygiene practices to handle food and protect yourself from getting ill. In fact, waste and sewage can contaminate water, increasing the risks of harmful bacteria or chemicals. First of all, no food touched by floodwater must be eaten. Before preparing food, wash your hands, clean the equipment and surfaces with a disinfectant, and wash all utensils in the dishwasher, which is a very effective way of sanitizing. If floodwater has reached the fridge and the cupboard, they must be completely disinfected inside. Get rid of frozen fish, meat, dairy products that have become soft, if your freezer has stopped working. An air-tight container would be suitable to store opened food. You'd better throw away anything badly chipped or broken. Make sure that water isn't contaminated before cooking or washing fruit or raw vegetables. If you have a catering business and have been affected by flooding, ask for advice from the environmental health service at your local authority. Don't eat any produce grown above ground and covered by floodwater, such as lettuce or strawberries, whereas there are no risks for fruits still on trees. As concerns the polluted land, you should leave it uncultivated for at least six months, after which new fruits and vegetables can be harvested again. The only way of eating food that has been contaminated by floodwater, is cooking it in order to kill harmful bacteria. As regards babies, you should be as scrupulous as possible with the water used, for example for their formula feed, if your water supply is dirty due to a flood. You can use water from a tank or boil bottled water that you leave covered to cool for thirty minutes before preparing the feed. An alternative could certainly be the ready-to-feed products. If you don't have either gas or electricity for boiling, bottled water can be used, but the prepared feed should then be eaten immediately. Some bottled water labelled as "natural mineral water" may have high levels of sodium or sulphate. When buying bottles of natural mineral water, look at the label and check the sodium and sulphate contents, that shouldn't be more than 200 mg a litre and 250 mg a litre respectively. Otherwise, use some other water or this one for as short a time as possible.

1. Find the English equivalent in the passage for these Italian words. Score: ..../131. colpito ……………………………………………………………………………………2. alluvione ……………………………………………………………………………………3. liquami ……………………………………………………………………………………4. sterilizzare ……………………………………………………………………………………5. scheggiato ……………………………………………………………………………………6. inquinato ……………………………………………………………………………………7. liberarsi di ……………………………………………………………………………………8. nocivo ……………………………………………………………………………………9. serbatoio ……………………………………………………………………………………10. latte in polvere ……………………………………………………………………………………11. acque alluvionali ……………………………………………………………………………………12. mietere, raccogliere ……………………………………………………………………………………13. preconfezionato ……………………………………………………………………………………

2. Read the passage and complete the sentences. Score: ..../121. Flooding could occur if ........................................................................2. Water pollution is due to ........................................................................3. One of the best ways of hygienizing is ........................................................................4. If the freezer doesn't work properly, defrosted food ........................................................................5. The local authority should be ........................................................................6. To prepare baby food, if the water supply is contaminated, ........................................................................

3. Read the passage and answer the following questions. Score: ..../401. Why is hygiene necessary in the case of floods?........................................................................………………………………………………………………………………………………………………………………………………………………………………2. What can contaminated water cause? ………........................................................................………………………………………………………………………………………………………………………………………………………………………………3. What measures should you take with food stores if your house has been flooded?........................................................................……………………………………………………………………………………………………………………………………………………………………………………………………………………………………4. What should you do with chilled or frozen food?........................................................................…………………………………………………………………………………………5. Which products do you have to avoid eating if the land is soaked with floodwater? Which ones can you eat? ........................................................................……………………………………………………………………………………………………………………………………………………………………………………………………………………………………

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

6. What is it advisable to do with flooded land? ........................................................................……………………………………………………………………………………………………………………………………………………………………………7. How can baby food be prepared without the risk of contamination?........................................................................……………………………………………………………………………………………………………………………………………………………………………………………………………………………………8. Is bottled water safe to prepare a formula feed? ……........................................................................……………………………………………………………………………………………………………………………………………………………………9. Why do you have to look carefully at the label of bottled water?........................................................................……………………………………………………………………………………………………………………………………………………………………………………………………………………………………10. Which further advice would you give when flooding happens?........................................................................……………………………………………………………………………………………………………………………………………………………………………………………………………………………………

4. Write a passage about the risks of food contamination in a catering Score: ..../35establishment suggesting solutions to avoid them (max 300 words).......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

TEST SOMMATIVO - Chapter 5Kosher Wine

Kosher wine is produced just like other table wine, but has special rules and regulations that make it consistent with Kashruth, the Jewish dietary law. Since wine is considered a holy beverage and fulfils an important role in many religious ceremonies, the whole winemaking process – from the harvesting of the grapes through fermentation to bottling – must be supervised by a rabbi in order for a wine to be deemed kosher (meaning "proper" or "fit"). The Torah requires a sabbatical year (only in the Land of Israel) in which vineyards lie fallow and no harvest is made once every seven years; otherwise a symbolic tithe is paid to the Temple and the priests by pouring away a small portion of wine. Vineyards do not have to be owned by Jews in order to be kosher. Kosher winemaking laws are only applied from the moment of picking and crushing the grapes and the process of making juice begins. Apart from one important exception mentioned below, kosher wines must be made, bottled, opened, handled, and poured only by strictly Sabbath-observant Jews, otherwise they become "not kosher". The wine must contain only kosher ingredients (including yeast and fining agents), and it must be processed using equipment rabbinically certified to make kosher wines. No preservatives or artificial colours may be added and no animal products may be allowed to taint the wine. Kosher wine makers can, however, use natural, indigenous yeasts, such as those favoured by many top winemakers in the U.S. and Europe. Physical cleanliness, in addition to religious purity, is mandatory. All equipment must be cleaned three times by modern steam cleaning. All barrels must be brand new and/or used exclusively for kosher wines. The exception is the Mevushal wine (the Hebrew word for "cooked"), heated to near boiling, which can be handled and served by non-Jews. Since extended exposure to high temperatures can threaten a wine's character, altering its tannins and flavours, great care is taken to satisfy the legal requirements while exposing the wine to as little heat as necessary, without harming it. Producers have developed flash pasteurization techniques that minimize the effect on the wine's flavour, heating it rapidly to the desired temperature and immediately chilling it back to room temperature. There is a large use of Mevushal by Kosher restaurants, where the wine would be handled by non-Jewish and non-observant waiters. A Mevushal wine retains its religious purity no matter who opens or pours or drinks it. Like any other foods, the bottle of wine will be labelled with a trademarked symbol of a reliable kosher certifying organization, such as OU (Orthodox Union) or the OK in the United States. Orthodox Jews drink some red wine at Passover and some robust white wine on the holiday of Tabernacles, while no champagne is drunk on Jewish New Year, which is a time of reflection and repentance.

1. Find the English equivalent in the passage for these Italian words. Score: ..../101. versare ………………………………………………………………………………2. minacciare ………………………………………………………………………………3. ricoprire (un ruolo) ………………………………………………………………………………4. tributo ………………………………………………………………………………5. raccolto ………………………………………………………………………………6. obbligatorio ………………………………………………………………………………7. conservanti ………………………………………………………………………………8. lievito ………………………………………………………………………………9. incolto ………………………………………………………………………………10. ritenuto ………………………………………………………………………………

2. Decide if the following statements are True or False. Correct the false ones. Score: ..../151. Kosher winemaking must be supervised by an observant Jew only during the production. T • F •..……………………………………………………………………………………………………………………………………2. In Israel the land shouldn't be cultivated every year. T • F •..……………………………………………………………………………………………………………………………………3. Kosher wine bottles can be handled by anyone. T • F •..……………………………………………………………………………………………………………………………………4. Kosher winemaking allows the use of animal ingredients. T • F •..……………………………………………………………………………………………………………………………………5. During the kosher wine production the equipment is treated by kosher cleansers. T • F •..……………………………………………………………………………………………………………………………………6. There is no yeast at all in a Kosher wine. T • F •..……………………………………………………………………………………………………………………………………7. Cold temperatures can spoil the Mevushal wine. T • F •..……………………………………………………………………………………………………………………………………8. A tribute is given to religious authorities by saving a small part of wine for poor people. T • F •..……………………………………………………………………………………………………………………………………

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

3. Read the passage and answer the following questions. Score: ..../401. Why does Kosher wine differ from other wines?………………………………………………………………………………………………………………………………………………………………………………………………………………………………2. Who is in charge of the kosher winemaking process? …………………………………………………………………………………………………………………………………………………………………………………………………………………………3. What is meant by "sabbatical year" in the passage?……………………………………………………………………………………………………………………………………………………………………………………………………………………………4. Which features should a kosher wine have? …………………………………………………………………………………………………………………………………………………………………………………………………………………………………5. How is hygiene guaranteed while making a kosher wine? …………………………………………………………………………6. Are Kosher wines only produced from Jewish vineyards? ……………………………………………………………………………………………………………………………………………………………………………………………………………………7. How does a Mevushal wine differ from a Kosher wine? …………………………………………………………………………8. What is the advantage of flash pasteurization? ………………………………………………………………………………………………………………………………………………………………………………………………………………………………9. Why are Mevushal wines frequently used in restaurants? …………………………………………………………………………10. On which occasions do Jews not drink wine? Why? …………………………………………………………………………………………………………………………………………………………………………………………………………………………

4. Summarize the passage (around 250 words). Score: ..../35......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

TEST SOMMATIVO - Chapter 6The Healthy Benefits Hidden in a Cuppa

A healthy diet helps us feel at our best. But eating and drinking well is made so much easier when we can include tasty pleasures that we really enjoy. So it’s great news that a drink enjoyed by millions is the focus of new research into its potential health benefits. More than 168,000,000 cups of tea are drunk every day in the UK – usually taken with a dash of milk. Now tea lovers can savour the fact that scientists say the revived drink is rich in antioxidants, just like fresh fruit and vegetables have long been known to protect our health. That means tea may have many special health benefits western citizens have not fully realized before – though most tea drinkers instinctively feel their favourite cuppa must be doing them good. However, the Chinese got wise to the healthy properties of tea around 5,000 years ago when, a legend says, Emperor Chen-Nung was cured of pain by a tea-leaf infusion. It has been regarded as a healthy drink there ever since. Tea's helpful antioxidants do a good job, it’s thought, of mopping up unwanted, highly reactive “free radicals” in our bodies, triggered by pollution and other causes. And researchers now suggest that the antioxidant flavonoids in tea play a special part in this vital defence system, believed to prevent free radicals from causing damage. The friendly flavonoids include tannin, which when released, gives flavour, strength and body to Britain’s favourite drink. Flavonoids are found in red wine too, and in vitamin-rich fresh fruits like grapes, oranges and apples. Tea is a healthy brew in other ways, too. It is a great fluid provider. And when served with a dash of milk, tea contains just 14 calories and 0.4 g of fat in a sugar-free cup. It gives you less caffeine than brewed coffee, too, though many people value tea as a pick-me-up. Six cups provide what is a moderate intake for an adult, but the average number of cups of tea drank daily in Britain is three. That means all the family, including school-age children, can happily make tea a favourite drink or enjoy it alongside casseroles, fruit compotes and cakes. So enjoy the refreshing lift your next cuppa gives you. Savour it in the new-found knowledge that this much loved drink, enjoyed by generations, may well be doing our nation of tea-lovers better than we ever thought.

1. Find the English equivalent in the passage for each definition. Score: ..../101. Existing qualities that can develop further. ……………………………………2. Acting without thinking. ……………………………………3. Something that makes you happy or satisfied. ……………………………………4. Something that has become conscious or healthy again. ……………………………………5. Tending to show chemical change when mixed with another substance. ……………………………………6. Molecules that inhibit the oxidation of other molecules. ……………………………………7. Get pleasure from something. ……………………………………8. To remove. ……………………………………9. Not desired. ……………………………………10. Advantages, helpful or useful effects. ……………………………………

2. Decide if the following statements are True or False. Correct the false ones. Score: ..../151. You may feel better if you follow a healthy diet. T • F •.................................................................................................................................................................................................................2. A healthy diet does not include tasty pleasures. T • F •.................................................................................................................................................................................................................3. Flavonoids trigger free radicals. T • F •.................................................................................................................................................................................................................4. In the West we have always realized tea protects our health. T • F •.................................................................................................................................................................................................................5. No alcoholic drink contains flavonoids. T • F •.................................................................................................................................................................................................................6. Tea doesn’t contain as much caffeine as coffee. T • F •.................................................................................................................................................................................................................7. Flavonoids help other molecules to oxidate. T • F •.................................................................................................................................................................................................................8. A cup of sugar-free tea contains 14 calories. T • F •.................................................................................................................................................................................................................

3. Read the passage and answer the following questions. Score: ..../401. How can we transform a healthy diet into pleasure?………………………………………………………………………………………………………………………………………………………………………………………………………………………2. What have researchers recently pointed out?………………………………………………………………………………………………………………………………………………………………………………………………………………………………3. When did the Chinese first view tea as a healthy drink? What happened? ……………………………………………………………………………………………………………………………………………………………………………………………

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

4. What is tea rich in? ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………5. What is the job of tea flavonoids? …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………6. What impact does tannin have on tea once released? ……………………………………………………………………………………………………………………………………………………………………………………………………………………7. Where else can we find flavonoids? …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………8. How do many people consider tea? Why? ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………9. In your opinion, where is the passage taken from? Why? ……………………………………………………………………………………………………………………………………………………………………………………………………………………10. What does the passage aim to do? …………………………………………………………………………………………………

4. Choose one of the two activities to develop in max 250 words. Score: ..../35A. Summarize the passage.B. Write an article about beer.......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

TEST SOMMATIVO - Chapter 7Brandy

The word brandy derives from the Dutch word brandewijn ("burned wine") and it refers to the application of heat during distillation. The term used alone generally refers to the grape product; brandies made from the wines or fermented mashes of other fruits are commonly identified by the specific fruit name. Brandies are usually aged, with the exception of certain fruit types, known as "white types". Ageing in wooden containers deepens its colour to amber, whereas the use of paraffin-lined or earthenware casks maintains its original clear colour, while the addition of a caramel solution darkens its colour. Like other distilled liquor, brandy does not improve after bottling. Most brandy is 80 proof (40% alcohol/volume), though brandy used to fortify sherry, Madeira, and other dessert wines, contains about 80-95 percent alcohol by volume. Brandy labels may carry the following terms: VS (Very Superior), VSOP (Very Superior Old Pale), and XO (Extra Old). Brandy is served in a brandy snifter either neat or with soda as an after dinner drink. Brandy is also used to flavour mixed drinks and various dessert dishes and as fuel to produce the flame in flamed dishes such as crêpes suzette and cherries jubilee. Brandy is also used as a base spirit in the production of another type of distilled liquor, the liqueur. Tasters often speak of body, intensity and clarity when evaluating a brandy. Cognac is a grape brandy made in France. To bear the name of Cognac the distilled brandy must be produced following legal requirements. It must be made from specific grapes (Ugni Blanc is the most widely used), distilled twice in copper or pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac is mainly produced in the Département of Charente and Charente Maritime in France. Cognac has very strong aromas, which are often described in floral or fruit terms.Tasters also talk about impressions of elegance, delicacy and power. One of the secrets for a good brandy is to pick the grapes before they are fully ripe, so that their acidity point makes the perfect wine for distilling. Cognac is distilled during the winter, as soon as the wine has stopped fermentation. Fruit brandies are made by distilling the wine or fermented mash of any fruit other than grapes. They differ from fruit-flavoured brandy-liqueurs because they are actually distilled from the fruit of choice, instead of simply having the fruit flavour added to an existing grape brandy. They are often characterized by a bitter-almond flavour contributed by the release of oil from the fruit pits during mashing. They include Slivovitz, a golden-brown plum brandy produced in various Balkan countries; Barack Palinka, from Hungary, the best known of apricot brandies and Kirsch, mainly produced in Alsace from cherries. The Alsatian area of France is also known for Framboise, distilled from raspberries, and Fraise, distilled from strawberries. Apple brandies produced from fermented cider, include Calvados, from the Calvados region of France, and the American Applejack.

1. Find the English equivalent in the passage for these Italian words. Score: ..../131. alambicchi ………………………………………………………………………………………………2. fermentato di frutta ……………………………………………………………………………………3. invecchiamento …………………………………………………………………………………………4. terracotta ………………………………………………………………………………………………5. botti di rovere ……………………………………………………………………………………………6. punto di acidità …………………………………………………………………………………………7. piatti alla fiamma ………………………………………………………………………………………8. foderato di paraffina ……………………………………………………………………………………9. migliorare ………………………………………………………………………………………………10. requisiti di legge ………………………………………………………………………………………11. sapore delicato …………………………………………………………………………………………12. completamente maturo ………………………………………………………………………………13. diversi da ………………………………………………………………………………………………

2. Decide if the following statements are True or False. Correct the false ones. Score: ..../121. Brandy is a Dutch spirit. T • F •.................................................................................................................................................................................................................2. All brandies are aged. T • F •.................................................................................................................................................................................................................3. Brandy is usually served as a before dinner aperitif. T • F •.................................................................................................................................................................................................................4. Cognac is produced only from the Ugni Blanc grape. T • F •.................................................................................................................................................................................................................5. Cognac is distilled in October. T • F •.................................................................................................................................................................................................................6. Fruit brandies are made from existing grape brandies. T • F •.................................................................................................................................................................................................................

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

3. Read the passage and answer the following questions. Score: ..../401. What does the word brandy refer to? …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………2. How can we distinguish a grape product from a fermented fruit product?…………………………………………………………………………………………………………………………………………………………………………………………………3. What legal requirement must a Cognac producer follow?……………………………………………………………………………………………………………………………………………………………………………………………………………………4. What should a Cognac grape be like to obtain a good brandy ?……………………………………………………………………………………………………………………………………………………………………………………………………………5. What should Cognac be like according to tasters? ……………………………………………………………………………………………………………………………………………………………………………………………………………………………6. What flavour often characterizes fruit brandies? Why? ………………………………………………………………………………………………………………………………………………………………………………………………………………………7. What is the difference between fruit brandies and fruit-flavoured brandies?…………………………………………………………………………………………………………………………………………………………………………………………………8. List down the typical fruit brandies from Alsace and give details for each of them.………………………………………………………………………………………………………………………………………9. What is brandy often used for? ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………10. What are the distinguishing visual features of brandy? How are they obtained?……………………………………………………………………………………………………………………………………………………………………………………………

4. Write a passage about a spirit or a cocktail you studied (max 300 words). Score: ..../35......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

TEST SOMMATIVO - Chapter 8Buddhism: Faith in Food

I do not eat in the evening and thus I am free from illness and affliction and enjoy health, strength and ease. (Buddha) Buddhism hasn’t any set eating rules, and dietary practice varies enormously according to tradition. Only monks and nuns are subject to some restrictions due to practical reasons. There is no clear distinction about pure and impure foods, as in Judaism or Islam, but there are some common rituals concerning eating, offering and receiving food which is a gift seen with gratitude and reverence. Offering food is one of the oldest Buddhist rituals and alms are not considered a sort of charity, but a spiritual connection between lay people and monasteries. In some areas monks still live from whatever is offered, even rotten food, and can only cook on special occasions. Most of them eat once or twice a day and are not allowed to collect and consume solid food after noon nor to store it overnight. They meditate before each meal, eat in silence and have always a moment of gratitude for the food they have got. When alms are offered, all eatables and drinkables must be given directly to monks or placed on something next to them, as in the case of donations by women with whom contact is forbidden. Since the Buddha taught not to be greedy, monks must have a moderate relationship with food, which is generally served in simple preparations with expert attention to its quality, wholesomeness and flavour. They are permitted fish and meat consumption except when animals have been killed to feed the alms-seeker and would have a negative karma. Fruit or vegetables containing fertile seeds are prohibited. East Asian Buddhist monks and nuns are expected not to harm plants, and therefore avoid roots vegetables such as potatoes, carrots and onion. Mango and garlic, as well as shallot, are not allowed as they are thought to excite the senses. Intoxicants and drugs are banned, because they may interfere with concentration. To purify their body and free their mind, monks fast on days of new and full moon. The Five Precepts, which are the basis of Buddhist morality, can be identified in the observants' eating behaviours and in their relation with food. As a matter of fact, following the tenets of non-violence and of reincarnation, many Buddhists do not kill animals, preferring a vegetarian diet, although in countries such as Tibet the scarcity of food makes eating meat necessary. The habit of eating plain or bland food and of mixing different types and ingredients can be understood as cultivating a pure and clear mind, which is the Fifth Precept. The aim of mixing food is to obliterate the flavour of any individual part of the meal, so everything on your plate or in your bowl (used by monks while begging) becomes simple food. Although dietary laws apply more strictly to Buddhist monks and nuns, even those who live in monasteries can adapt their specific food practices, depending on conditions such as a food availability and personal need. The origin of "Buddhist food" – rice as a staple, soy, wheat gluten as a mock-meat, curry, dashi – as a distinct cooking style, is tied to monastic life, in which one member of the community would supply meals for the others. Some Buddhist vegetarian chefs are nowadays in temples and monasteries, offering their creativity to monks, laypeople and non-Buddhists who stay overnight for anywhere up to weeks or months.

1. Find the English equivalent in the passage for each definition. Score: ..../101. Decayed and no longer able to be eaten. …………………………………………………………………2. Money, clothes, food, and other things given to poor people. ……………………………………………3. Non religious people. …………………………………………………………4. Food without added salt, spices or strong flavours. ………………………………………………………5. To collect and put (something) into one location for future use. …………………………………………6. Women belonging to a religious order ………………………………………………………7. A belief or idea that is very important to a group. …………………………………………………………8. To remove utterly from recognition or memory. ……………………………………………………………9. People who are careful in following rites, laws, or customs .………………………………………………10. Having or showing a selfish desire to have more of something. …………………………………………

2. Decide if the following statements are True or False. Correct the false ones. Score: ..../151. Buddhists have to follow a fixed dietary code. T • F •.................................................................................................................................................................................................................2. Monks don't usually accept festering food while begging. T • F •.................................................................................................................................................................................................................3. Religious Buddhists are sometimes allowed to prepare food. T • F •.................................................................................................................................................................................................................4. There are no fasting habits in the Buddhist practice. T • F •.................................................................................................................................................................................................................5. Meat is not included in the Buddhist diet. T • F •.................................................................................................................................................................................................................6. Buddhists eat simple food to remind people of reincarnation. T • F •.................................................................................................................................................................................................................7. It is not allowed for non-Buddhist people to take part in the Buddhist monastic life. T • F •.................................................................................................................................................................................................................8. Buddhist monks can harvest crops. T • F •.................................................................................................................................................................................................................

Student’ Name : ………………………………… Class: .........… Date: .........… Total score: ......../100

3. Read the passage and answer the following questions. Score: ..../401. Which differences are there between Buddhists and other religious groups such as Jews?…………………………………………………………………………………………………………………………………………………………………………………2. What is the Buddhists' attitude towards food?…………………………………………………………………………………………………………………………………………………………………………………………………………………………………3. Why does food donation have a great importance in Buddhism? …………………………………………………………………………………………………………………………………………………………………………………………………………4. To which dietary restrictions are Buddhist religious people subject? …………………………………………………………………………………………………………………………………………………………………………………………………………5. How do Buddhist chefs replace meat in monasteries? ………………………………………………………………………………………………………………………………………………………………………………………………………………………6. What prevents monks from eating meat?………………………………………………………………………………………………………………………………………………………………………………………………………………………………………7. Why do Buddhist religious people follow the practice of fasting? ……………………………………………………………………………………………………………………………………………………………………………………………………………8. How can female observant people give food and drinks to monks? …………………………………………………………………………………………………………………………………………………………………………………………………………9. Which habits characterize monks during meals? ………………………………………………………………………………………………………………………………………………………………………………………………………………………………10. What do monks take care of in their relationship with food? ………………………………………………………………………………………………………………………………………………………………………………………………………………

4. Write a short essay comparing the eating habits Score: ..../35and practices of some different religious groups (max 300 words)......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................