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TEST TWO
LISTENING
Welcome to the Listening Test
The test consists of three tasks.
Each task will begin with the instructions. You can hear the instructions on the tape
and also read them on your Task Sheet.
During the test you can take notes on the Task Sheet.
Write yourfinal answers on the Answer Sheet in blue ink.
Only answers on the Answer Sheet will be accepted.
Corrected answers will not be accepted.
You must not use a dictionary.
The whole Listening Test is 40 minutes long.
The total score is 18 points (100%).
Good luck!
Task 1
In this task you will have to decide if the statements 1-6 are true or false.
After the instructions you will have 1 minute to read the statements.
Then you will hear the text twice. Between the two listenings there will be a one
minute long silent period.
After the second listening you will have 2 minutes to finalise and mark your
answers with an X in the answer box on the separate Answer Sheet.
There is one example (0) at the beginning.
You are going to hear about Jamie Oliver.
0. Everybody knows Jamie, but not everybody likes him.
1. Jamie is the newest cooking star on TV.
2. He has recently published a very succesful cookbook.
3. Jamie uses fresh ingredients in his recipes.
4. He is going to set up a foundation to help ypoung people.
5. Trainees learn in famous restaurants and meet the food producers.
6. Jamie got an award for promoting healthy eating.
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Task 2
In this task you will have to choose the correct answer (A, B, or C).
After the instructions you will have 1 minute to read the questions.
Then you will hear the text twice. Between the two listenings there will be a one
minute long silent period.
After the second listening you will have 2 minutes to finalise and mark youranswers with an X in the answer box on the separate Answer Sheet.
There is one example (0) at the beginning.
You are going to hear about raising agents
0. Yeast a. produces carbon dioxide and that makes the dough rise.
b. should always be fresh.
c. should be used for all kinds of bread.
1. Fresh yeast a. doesnt keep longer than a week.b. keeps for four weeks in an airtight container.
c. gets stronger as it ages.
2. The batter method a. can be used only to make sponge cake.
b. means adding the yeast right to the flour.
c. means making a soft mixture with yeast and letting it ferment.
3. Sugar a. is needed to activate dried yeast.
b. shouldnt be used in savoury recipes.
c. needs to be let stand for 15 minutes befor using.
4. Dried yeast a. is half as effective as fresh yeast.
b. is best measured by spoonfuls.
c. requires only one rising of the dough.
5. Bicarbonate of soda a. has an unpleasant taste in breads.
b. gives off cream of tartar to make the dough rise.
c. is very effective for making quick breads.
6. Baking powder a. works differently from bicarbonate of soda.
b. cant be used for quick breads.
c. is a mixture of bicarbonate of soda and cream of tartar.
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Task 3
In this task you will have to answer the questions in English in a maximum of FOUR
words.
After the instructions you will have 1 minute to read the questions.
Then you will hear the text twice. Between the two listenings there will be a one
minute long silent period. After the second listening you will have 2 minutes to finalise and write your answers
in the answer box on the separate Answer Sheet.
There is one example (0) at the beginning.
You are going to hear about the way how to melt chocolate.
0. What happens if chocolate is overheated?
1. When should you stir the chocolate?
2. How can chocolate be melted in the oven?
3. How long should you heat chocolate in a microwawe oven to melt?
4. What can you do to make overheated chocolate right?
5. What should you do before adding melted chocolate to the other ingredients?
6. How to make smooth chocolate sauces or dippings?
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READING
Welcome to the Reading Test
The test consists of three tasks.
Each task begins with the instructions.
During the test you can take notes in this Task Booklet.
Write yourfinal answers on the Answer Sheet in blue ink.
Only answers on the Answer Sheet will be accepted.
Corrected answers will not be accepted.
You must not use a dictionary.
The whole Reading Test is 70 minutes long.
The total score is 36 points (100%).
Good luck!
Task 1
In this task some words are missing from the text.
Choose the most appropriate word from the list (A-O) for each gap (1-12) in the
text.
Each word can be used only once.
Write the letter of the appropriate word in the answer box on the separate Answer
Sheet.
There are two extra words excluding the example that you do not need.
There is one example (0) at the beginning.
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You are going to read an article about a ban on smoking
Smoking ban to be enforced
The goverment is to put forward a ban on smoking in many public places and a crackdown on
television advertising of "junk food" aimed at children.Last week, the Scottish parliament decided 0_____smoking in public buildings from 2006. It
is 1_____to be implemented in bars, restaurants and other enclosed 2_____spaces.
For England and Wales, the Minister wants a ban 3_____all places that serve prepared food,
including 4_____pubs, but stopped short of a total ban on smoking in public places.
Tobacco and alcohol companies, 5_____pub management firms, fear the proposals
6_____cost them trade. Food companies and supermarkets have 7_____reason to be
interested.
Officials 8_____the government wants to stop any adverts pushing unhealthy foods appearing
on television 9______9 p.m.
And supermarkets and food manufacturers will be encouraged to adopt voluntarily a 10_____
labeling system for their goods.The government, conscious of accusations it is running a "nanny state" dictating 11_____
people live their lives, has shied from a complete ban.
Eight months 12_____, Ireland became the first country in the world to ban smoking in
restaurants and pubs. Since then others, including Norway and Malta, have imposed similar
bans and even heavy-smoking Russians face a clampdown on puffing in public.
A report last week found that despite efforts to get people to kick the habit, about 28 percent
of men in England and 26 percent of women smoke. The Health Development Agency
estimated smoking still kills about 106,000 people each year in Britain.
www.thecateringstaffroom.co.uk
a. ago
b. before
c. clearer
d. covering
e. equal
f. except
g. expected
h. how
i. including
j. many
k. public
l. said
m. then
n. to ban
o. will
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Task 2
In this task some sentences are missing from the text.
Choose the most appropriate sentence from the list (A-H) for each gap (1-6) in the
text.
Write the letter of the appropriate sentence in the answer box on the separate
Answer Sheet. There is one extra sentence excluding the example that you do not need.
There is one example (0) at the beginning.
You are going to read an article about some wine.
A Riesling By Any Other NameOld World versus New? Sweet versus dry? With so many different styles of Rieslings
available, just how do you pick the wine that's right for you?
Perhaps no wine suffers more from an identity crisis than Riesling. 0. ___________________
Should you serve it with dinner or dessert? Do the best versions come from France, Germany,
and Austria or North America, Australia, and New Zealand?
The answer to all of these questions is "yes." With so many different styles on offer, Rieslingcan be an intimidating wine to get to know well. But whether a Riesling is sweet or dry, from
Germany or Australia, most wine drinkers can agree on one point: 1.____________________
Originating in Germany more than 500 years ago, the Riesling grape tends to grow well in
cooler climates, yielding intensely concentrated fruity wines with high acidity, low alcohol,
and pleasant viscosity in other words, it has enough brawn both in terms of body and acid to
stand up to spicy cuisines and fattier meat dishes, which is unusual for a white wine, but it
also has a low enough alcohol content that it doesn't overpower.
Peach, dried apricot, lime peel, and honeysuckle are flavors commonly associated with these
traditionally spicy and floral wines, 2.__________________________________________
It's also a grape that many winemakers believe dramatically and noticeably takes on the
characteristics of the soil it's planted in, perhaps more so than any other white grape varietal.This idea, what the French call terroir, means that the region Old World versus New very
much defines what's in the bottle.
Old World purists have a hard time agreeing on where the great Rieslings of the world come
from. 3. __________________________________________________________________
The sweeter-style Sptlese (late-harvest) wines are full-bodied and often spicy. They are
delicious with fruit-based desserts or gamey dishes like roast goose. Kabinett (dry) Rieslings
from the Mosel region are characterized by fragrant aromas and delicate structure, making
them sublimely elegant food wines. 4. ________________________________________,
these Rieslings tend to be steely and smooth with great aging potential. Also, because the
Mosel's temperatures are cool, these Rieslings tend to have a lower alcohol content
around 8percent making them wonderful matches for Japanese cuisine or pan-roasted trout and
smoked salmon.
Austria produces some spectacularly priced bone-dry Rieslings from the Wachau, Kremstal,
and Kamptal regions in Lower Austria. These clean and sometimes citrusy wines, often
characterized by apple aromas, couldn't be more different than their German counterparts, and
thanks to a warmer climate are typically heavier and more concentrated.
5. _________________________________________________________________________
Perhaps the most confusing of the Old World regions is Alsace in France. When these
Rieslings are vinified in the classic dry style, they are hands down among the best.
6. ___________________________________________________________________ and
pair well not only with hearty Alsatian fare like tarte flambe and choucroute garnie, but alsowith grilled seafood and shellfish dishes like cioppino. www.epicurious.com
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a.Is it sweet, or is it dry?
b. It's hard to argue that some of the finest examples in the world are German.
c. Riesling is best enjoyed with food.
d. Thanks to the region's mineral-rich and slatey hills
e. There are good quality Rieslings in NewZealand and Australia as well as in North America.
f. They are great paired with pork dishes or traditional Austrian schnitzel.g. which are often described as having mineral or steely characteristics.
h. With a balance of stone fruit and citrus flavors, they are beautiful food wines
Task 3
In this task there are statements about the text.
Choose the best option (A, B, C, or D) for each statement/question (1-6).
There is only one correct answer.
Mark your answers with an X in the answer box on the separate Answer Sheet.
There is one example (0) at the beginning.You are going to read an article about service charges
One in Five Restaurants Automatically Charge Service
Restaurants are confusing customers by failing to stick to a standard approach on service
charges, inspectors say. Although most routinely add a charge to the bill, the rates vary,
according to a survey published today.
Almost one in five restaurants said the charge was automatically added to the final bill. Some
customers complain the practice takes away their choice of whether to pay for service or not.
A spokesman for the AA Restaurant Guide, which carried out the survey, said: "We want to
see a common practice. This will provide clarity and transparency for the customer, and
present the industry in a better light."The guide also says there is a difference between the service charge and a tip. Restaurant
owners may decide to keep all of the service charge or share it with their staff.
A tip, it says, generally goes straight to the waiter or waitress who may then give some to the
kitchen staff. The practice of adding on the service charge varies across the country,
according to the survey of 1,357 restaurants.
Almost two-thirds of restaurants questioned in London said they automatically added a charge
of 10% to 15% for service.
This compares with just 3% of restaurants in Scotland, 4% in Wales and none at all in
Northern Ireland.
The survey found 63% of restaurants across the UK said service was optional and was not
added to the final bill.A further 19% included the charge in the cost of the meal and did not expect customers to
contribute more.
Albert Hampson, business manager at AA Hotel Services, said: "From these figures it appears
that the onus is on the consumer to decide whether they will pay a service charge.
"Many establishments automatically add a service charge to the bill, but tell the customer it is
optional. "Diners find it hard to complain and once a charge is on the bill many prefer just to
pay up and not make a fuss." He added: "The inconsistent way in which service charge is
applied and the different rates used by restaurants is too confusing for the consumer."
Many restaurants automatically add a service charge if a large party comes in for a meal, the
survey found.The practice is commonplace in 17% of restaurants in England and Scotland and
13% of those in Wales.
www.thecateringstaffroom.co.uk
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0. Service charge a. is part of the restaurant bill.
b. rates vary in different restaurants.
c. is confusing for the customers.
d. is routenily added to the bill.
1. Automatically added charge a. takes away the possibility to choose.
b. is a common practice.
c. is an issue to complain about.
d. will help the industry gain better reputation.
2. The service charge and a tip a. are the same.
b. are not the same.
c. both go to the waiters and waitresses.
c. both stay with the owners.
3. The amount of the service charge a. is the same everywhere in the UK.
b. is the lowest in London.
c. is the highest in London.
d. is higher in Scotland than in Wales.
4. More than half of the restaurants a. include the charge in the meal prices.
b. expect customers to give tips.
c. dont add service charge to the bill.
d. dont expect people to give tips.
5. Albert Hampson said a. there should be clear rules about service charge.
b. customers know when to pay.
c. customers often make a fuss about the bill.
d. nobody had ever complained about the charge.
6. Large parties a. have always had to pay service charge in the UK.b. are charged automatically in many restaurants.
c. dont have to pay service charge in Scotland.
d. often go to restaurants in England.
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WRITING
Welcome to the Writing Test.
The test consists of two tasks: a business letter and a composition.
Each task includes the instructions.
You can take notes on the Task Sheet titled Notes.
Write yourfinal version on the Answer Sheet in blue ink.
Only answers on the Answer Sheet will be accepted.
Your corrections must be clear.
You may use a printed dictionary.
The whole Writing Test is 80 minutes long.
The total score is 40 points (100%).
Good luck!
Task 1 A BUSINESS LETTER
You have heard about a free course aimed at people who plan to launch their own food or
drink businesses in Derbyshire in the New Year. As you would like to participate you write an
e-mail to the project manager Paul Sheppard at www.foodanddrinkforum.co.uk.
Your e-mail should be 150-200 words long.
Include the following points:
o where you have found the advertisement and why you are writing.
o why you think the course will useful for you.
o ask about details. (subjects, length of course, when the lessons take place, etc.)
o
ask about details of application.
Use the English layout of formal letters.
Your name is: Andrea/Andrs Fekete
At the moment you are staying in the UK and plan to open your own establishment there.
Score: 20 points
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Task 2 A COMPOSITION
You work at the marketing department of a cheese-making company. The company is aboutto launch a new product and you are responsible for the marketing campaign. You decide to
publish an article in the local paper as part of the campaign.
Write an article in 150-200 words about your new product.
Include the following points:
o the taste and texture of the product
o how healthy it is.
o it can be consumed by people on diets as well.
o use the products fancy name, create its image and slogan.
Score: 20 points
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ORAL TEST
Bevezet beszlgets (nem rtkelt rsz)
Good morning/afternoon. Please take a seat. My names. My colleague is just going to
listen. Whats your name?Can I see your proof of identification?
Thank you. Could you sign this next to your name, please?
Thank you. Could you please read this to see if everythings correct? If not, please
correct it and then sign it on the line in the middle of the page.
Good, thank you.
Did you have to wait long?
And how are you?
(A vizsgt innentl kezdve rtkeljk!)
1. Irnytott prbeszd (4-5 perc)
Well, lets start the exam now. First, Im going to ask you a few questions. If you cant
understand me, I can repeat the question once.
(A vizsgz a vizsgztat krdseire vlaszol, gondolkodsi id nlkl. A krdsek szma
fgg a vlaszok hosszsgtl, de legalbb 4 krds hangzik el, legalbb 3 tmakrt rintve.)
Do you study or do you work?
What is a typical day at work like?I see. Lets talk about something else.
How important are films in your life?
Could you tell me about something youve seen lately?
I see. Lets move on to another topic.
Do you sometimes go on holiday? Where? How?
OK. Thank you.
Lets move on to the second task.
2. Szitucis prbeszd (kb. 6-7 perc)
You will have to act out a situation with me. Could you draw two cards, please?
Look at the titles and choose the situation you would like to act out.
What number is it?
OK. Heres your situation. You have a minute to read it and think about what you want
to say.
Is it clear what you have to do?
Are you ready to start?
OK. We have about 6 minutes for this task. Try to cover all the points but dont worry if
I stop you. Lets start then.
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3.JOB INTERVIEW
Candidates card
You are a cook applying for a job
The examiner is the restaurant manager
You have been shortlisted for a job interview. Now you are talking to the restaurant
manager about your previous experiences. You have had a few years of experience in
different world-class restaurants and are well-trained and have clear ideas about culinary
trends.
Answer questions about your previous experiences.
Tell him/her about your education and training courses you have taken part in.
Discuss culinary trends you think are important.
Ask some questions about the job.
The examiner will start the conversation.
4. EXHIBITION
Candidates card
You are the manager of a wine shop
The examiner is the Event Manager of a hotel
Every year there is a conference at a local hotel where the local businesses can exhibit their
goods. You would like to take part as it is a good opportunity to advertise the excellent
wines you have. You are discussing the details with the hotels Events Manager.
Answer the Events Managers questions about your shop.
Tell him/her what goods you would like to show.
Discuss the exhibition area and the possibility of sampling.
Say what equipment you will need and why.
Ask some questions about details.
The examiner will start the conversation.
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Now, lets move on to the third task.
3. Ler szvegalkots (kb. 5-6 perc)
Now you will get two sheets with pictures and you can choose one of them. You will have
to say what you can see and what your thoughts are in connection with it. Please
remember that you will have to speak on your own and from a professional point ofview. Could you draw two sheets, please?
Look at the pictures and choose the sheet you would like to talk about.
What number is it?
Right, now you have half a minute to think about what you want to say.
OK, lets start.
1. kp kv
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2. kp. Gyorstterem
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(A vizsgz nllan beszl a kprl, a vizsgztat hallgat.)
(Ha a vizsgz befejezte a beszdet, a vizsgztat 1-5 krdst tesz fel a kppel
kapcsolatban. A krdsek s szmuk attl fgg, mirl nem beszlt mg a vizsgz, illetve
mennyi id maradt htra.
Pl.
What do you know about the history of coffee-drinking?How is coffee made and what are the different coffee drinking habits?
Why is coffee so popular?
What are the different types of restaurants like?
What is the concept of fast food?
What are the advantages and disadvantages of this type of restaurants?)
Thats enough, thank you. And thats the end of the test for you. Thank you very much.
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ANSWER SHEET
LISTENING
Answer box 1: Jamie Oliver
0 1 2 3 4 5 6
TRUE
FALSE
Score:
6Answer box 2: Raising Agents
0 1 2 3 4 5 6
A
B
C X
Score:
6Answer box 3: How to Melt Chocolate
lumps are formed
1
2
3
4
5
6
Score:
6
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ANSWER SHEET
TRADE
READING
Answer box 1: Smoking ban to be enforced
0 1 2 3 4 5 6 7 8 9 10 11 12
N
Score:
12Answer box 2: A Riesling By Any Other Name
0 1 2 3 4 5 6
B
Score:
12
Answer box 3: One in Five Restaurants Automatically Charge Service
0 1 2 3 4 5 6
A
B X
C
D
Score:
12
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TAPESCRIPT
1.
Jamie Oliver
Jamie Oliver is young vibrant and bursting with energy and enthusiasm and the celebrity chef
everyone knows (even if you dont like him). All attributes that make Jamie Oliver a firm TVfavourite. Jamie Olivers three UK Channel 4, TV series literally saved a generation from
ready meals and launched him as the UKs street credible young chef.
Although Jamie has been on our screens awhile now, he is still the brightest young star of TV
cookery, Jamie Oliver has wowed all generations of food lovers with his no-nonsense, easy-
to-make and of course ultra-tasty recipes.
His latest best selling book is really flying off the shelves; Jamies Dinners With over 100
brand new recipes, Jamies Dinners is all about making cooking inspiring and accessible.
This is the perfect cookbook for every kitchen. If you love simple fresh ingredients and
healthy cooking youll love Jamies work.
The Fifteen Foundation provides unique opportunities for young people to learn about the
hospitality and catering industry through training and practical experience.College learning is supplemented by real-world experience in top restaurants such as The Ivy,
the River Caf and finally, of course, in Fifteen. The Fifteen Foundation also takes its trainees
out to meet food producers, farmers, vineyard owners, and salt makers, to inspire in them a
passion for great food and respect for the environment.
Jamie Oliver is also the successful champion of English school dinners. Drawing attention to
deficiencies and creating wholesome recipes for hungry English children to lure them away
from fast food. Well done Jamie you are a Champion! And he was awarded an MBE for his
outstanding efforts. A whole generation of British children will now grow up on healthy
school dinners thanks in no small part to Jamie Olivers crusade.
www.itscooking.com
2.
Raising Agents
Yeast is a living plant available fresh or dried. When mixed with flour and liquid it gives off
carbon dioxide, which expands, making the dough rise. Fresh yeast is rather like putty in
colour and texture, and should have a soft faint smell of wine.
There should be no discoloration and it should crumble easily when broken. Although it will
store for up to a month in a screw-topped jar, the best results are obtained when it is
absolutely fresh, so buy it in small quantities when required.
Fresh yeast is usually blended with a liquid and then added to the flour all at once. It can alsobe rubbed directly into the flour or added as a batter. The batter method is known as the
'sponge dough process'; some ingredients are mixed to form a sponge, which is allowed to
ferment, then mixed with remaining ingredients to form a dough. Fresh yeast is measured by
weight. The amount of yeast required varies according to the richness of the dough and the
type of flour used.
Dried yeast is sold in-granulated form and is very convenient as it can be stored in an airtight
container in a cool place for up to 6 months. Ordinary dried yeast requires sugar to activate it;
the yeast granules are sprinkled over tepid liquid with the sugar and the mixture is then left to
froth for about 15 minutes before using. The sugar used to activate the yeast loses its
sweetness in the frothing process so dried yeast can be used in savoury recipes.
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However, there are now several new varieties of dried yeast available. Some require only one
rising of the dough, while others can be added directly to the flour without having to first mix
with water and sugar. Dried yeast is easiest measured in 5 ml (1level tsp) or 15 ml (level tbsp)
spoonfuls. As it is more concentrated than fresh yeast, generally half the amount of dried
yeast is required, so that 15 ml (1 level tbsp) dried yeast has the same effect as 25 g (l oz)
fresh yeast.Bicarbonate of soda is the main raising agent for quick breads. When added to liquid and
heated, it gives off carbon dioxide which expands and makes the dough rise.
Cream of tartar is often used with bicarbonate of soda as it reacts with it to help produce
carbon dioxide. It also helps to neutralise the slightly soapy taste often given by bicarbonate
of soda.
Baking powder is a ready-made mixture of bicarbonate of soda and acid (often cream of
tartar) which produces carbon dioxide when it comes in contact with moisture. This is also
used for quick breads.
www.itscooking.com
3.
How to Melt Chocolate
Chocolate is very sensitive to overheating and will develop into hard, grain lumps if heated
above 44 degrees Centigrade or 111 degrees Fahrenheit. This can also happen if hot liquid or
steam comes into contact with the chocolate whilst melting. White chocolate is the most
sensitive type of chocolate to overheating.
Our recommended method for melting chocolate is by boiling. To do this you need to break it
into small lumps and then put it into a heatproof bowl within a gently simmering saucepan of
water. The chocolate should not be stirred until it has completely melted and even then should
only be stirred gently.
Chocolate can also be melted in the oven if placed in a shallow ovenproof dish and then putinto an oven pre-heated to 110 degrees Centigrade or 225 degrees Fahrenheit until the
chocolate has completely melted.
Microwaves can be used to melt chocolate and is very quick, but it is quite a harsh form of
heating and so we would recommend boiling or melting in the oven if possible. To melt
chocolate in a microwave heat on full power in a microwave dish for about 1-2 minutes. The
exact amount of time will depend on the quantity and type of chocolate being used. You will
need to stop the microwave every so often to gently stir the chocolate to ensure that it heats
evenly.
If chocolate does overheat and develop into lumps then it is very difficult to reverse, although
adding a little oil can sometimes help restore it.
Once chocolate has melted you should leave it to cool slightly before adding to other
ingredients and for best results the chocolate should always be added to the ingredients and
not vice-versa.
Adding butter or oil to the melted chocolate can help to make it smoother for sauces or
dipping.
www.chocolate-source.co.uk
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KEY
LISTENING
Answer box 1: Jamie Oliver
0 1 2 3 4 5 6
TRUE X X X X X
FALSE X X
Score:
6Answer box 2: Raising Agents
0 1 2 3 4 5 6A X X
B X X
C X X X
Score:
6Answer box 3: How to Melt Chocolate
lumps are formed
1 after its melted completely
2 in a shallow dish
3 for about 1-2 minutes
4 add a little oil
5 let it cool
6 by adding butter or oil
Score:
6
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READING
Answer box 1: Smoking ban to be enforced
0 1 2 3 4 5 6 7 8 9 10 11 12
N G K D J I O E L B C H A
Answer box 2: A Riesling By Any Other Name
0 1 2 3 4 5 6
A C G B D F H
Answer box 3: One in Five Restaurants Automatically Charge Service
0 1 2 3 4 5 6
A X
B X X X
C X X
D X
21
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