Bhaderganj Coaching Center & Training Institute

JSC Model Test (1) – 2019

Subject: English

Time: 3 hours                                                                                                 Total Marks: 100

Part A: Reading Test (Seen Comprehension)

Read the text and answer the following questions.

Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious and appetizing food, snacks, and sweets. Boiled rice is our staple food. It is served with a variety of vegetables, curry, lentil soups, fish and meat. Fish is the main source of protein. Fishes are now cultivated in ponds. Also we have fresh-water fishes in the lakes and rivers. More than 40 types of fishes are common, Some of them are carp, rui, katla, magur (catfish), chingri (prawn or shrimp), Shutki or dried fishes are popular. Hilsha is very popular among the people of Bangladesh.
Panta-Ilish is a traditional platter of Panta Bhat. It is steamed rice soaked in water and served with fried hilsha slice, often together with dried fish, pickles, lentil soup, green chilies and onion. It is a popular dish on the Pohela Boishakh. The people of Bangladesh are very fond of sweets. Almost all Bangladeshi women prepare some traditional sweets. ‘Pitha’ a type of sweets made from rice, flour, sugar syrup, molasses and sometimes milk, is a traditional food loved by the entire population. During winter Pitha Utsab, meaning pitha festival is organized by different groups of people, weets are distributed among close relatives when there is good news like births, weddings, promotions etc. Sweets of Bangladesh are mostly milk based. The common ones are roshgulla, sandesh, rasamalai, gulap jamun, kaljamun and chom-chom. There are hundreds of different varieties of sweet preparations. Sweets are therefore an important part of the day to day life of Bangladeshi people. (260 words)

1. Guess the meaning of the following words and choose the correct meaning closest to the text.    1 x 5 = 5
(a) cuisine—

(i) cook                        (ii) food                       (iii) cooking                 (iv) cooking process
(b) platter—

(i) a large, flat dish                    (ii) plate                        (iii) utensil                     (iv) pot
(c) molasses—

(i) molecule                   (ii) a thick treacle                      (iii) sugar                      (iv) sweet
(d) staple—

(i) step (ii) measure                   (iii) main                       (iv) steep
(e) traditional—

(i) of trade                    (ii) commercial  (iii) heritage       (iv) conventional

f) The word ‘cusine’ in line 1 of the text means ..
(i) a style of cooking     (ii)a special kind of food            (iii) cooking spicy dishes           d)a combination
g) The words ‘appetizing food ‘ in line 1 of the text means..
(i)expensive food          (ii)food that makes you feel hungry       (iii) food that is cooked with spices       d) food that has good nutritional value   
h) The word ‘’platter in the line 8 of the text means …
(i)a large plate to serve food      (ii)a meal served on a large plate           c) a dish with a variety of food items on it d)all of the above
i) The main source of protein for Bangladeshi people is …
(i)boiled rice     (ii)lentil soup                c) fish               d)meat
j) Panta bhat is usually served with ..
(i)dried fish       (ii)green chili and onion            c) hilsha            b)all of the above

2. Answer the following questions.      2 x 5 = 10
(a) How is our staple food served?
(b) Where are fishes cultivated now?
(c) Are fishes available in our country? how?
(d) How do we prepare panta-Ilish?
(e) What is the traditional and common dish on the Pohela Boishakh?