In “Brazil used to be one of the most unequal countries in the world”, the underlined words are closest in meaning to
In “Believe that evil does exist in many forms, ...”, (line 22), the underlined word was used
Read Text I and answer questions 01 to 10:
The following statements reflect some interesting observations the author makes:
I. Non?native English speakers tend to find interaction with other non?natives less difficult than carrying out conversational exchanges with natives.
II. Native English speakers have a lot to gain if they practice ways in which they may communicate more easily with non-native speakers.
III. Native speakers of English are always ready to put up with mistakes in grammar and pronunciation that non?natives may make. Choose the correct answer:
Read Text III and answer questions 16 to 30:
According to Text III, it is assumed that reflective practice demands some decisions which include
Read Text III and answer questions 16 to 30:
As regards the conclusion the author arrives at, analyse the assertions below.
I. Adopting reflective teaching skilfully is quite useless.
II. In sum, practicing reflective teaching is not easy.
III. After all, reflective teaching will remain an impossible utopia.
Choose the correct answer.
Read Text III and answer questions 16 to 30:
Amid in “ has been achieved amid the profusion“ (lines 16 and 17) has the same meaning as
Read Text III and answer questions 16 to 30:
In the sentence “ would?be practitioners may also find it testing“ (line 36), the author means they may find it
Read the text below to answer questions 13–15.
Margarine vs. butter: are synthetic spreads toast?
Sales of margarine are in decline, due to a combination of
reformulated recipes, price, health and taste. Do you defend
margarine, or is butter simply better?
Butter vs. margarine: it’s a fight that has gone on for
decades. On one side, there’s butter — rich, creamy, defiantly
full–fat and made for millennia by churning the milk or cream
from cattle. On the other, there’s margarine: the arriviste spread
invented in the 1860s. It might not taste delicious, and it doesn’t
sink into your toast like butter, but for decades margarine has
ridden a wave of success as the “healthy” alternative.
No longer. Sales of margarine have plummeted in the last
year, according to Kantar, with “health” spreads dropping 7.4%
in sales. Flora has been particularly badly hit, losing £24m in
sales, partly due to reformulating its recipe.
Meanwhile, butter is back in vogue. Brits bought 8.7%
more blocks of butter last year, and 6% more spreadable tubs.
This is partly due to the “narrowing price gap between butter and
margarine”, Tim Eales of IRI told The Grocer, but also to the
home baking revival led by Mary Berry, Paul Hollywood and co.
We’re all sticking unsalted butter in our sponges these days.
A yen for natural, unprocessed produce could also be a
factor. “Since all the food scandals of the last 10 years, people
are thinking about where their food comes from — butter is
perceived as ‘pure’”, says food writer Signe Johansen. But is
margarine really out for the count? Big brands are owned by
powerful multinationals such as Unilever, with huge marketing
budgets. Don’t rule spreads out just yet.
Margarine was invented in 1869 by a French food scientist,
Hippolyte Mège–Mouriès, who responded to a challenge by
Napoleon III. Napoleon wanted to find a long–life alternative to
butter to feed troops in the Franco–Prussian war. Mège–Mouriès
mixed skimmed milk, water and beef fat to create a substance
similar to butter in texture, if not in taste. He called it
“oleomargarine” after margarites, the Greek word for pearls — a
reference to its pearly sheen. In 1871 he sold the patent to
Jurgens, a Dutch firm now part of Unilever.
Beef fat was soon replaced by cheaper hydrogenated and
non–hydrogenated vegetable oils. “Margarine gained a foothold
during the first world war”, says food writer and historian Bee
Wilson. “George Orwell wrote of the ‘great war’ that what he
remembered most was not all the deaths but all the margarine.
But at this stage people recognized it was an inferior substitute
for butter: an ersatz food, like drinking chicory instead of coffee.”
In the second world war, British margarine brands were
legally required to add vitamins to their recipes. “The move in
status to margarine as a health food, marketing itself as a
superior alternative, happened after the war”, says Wilson.
Added “healthy” extras — vitamins, omega–3s, unpronounceables
that lower your cholesterol — are still a mainstay of the market.
But while margarine has spent decades fighting butter on
the health front, what about taste? “Margarine has never been
able to replicate the flavour of true butter”, says Johansen. This
despite the fact many brands add milk and cream to their
spreads. “I Can’t Believe It’s Not Butter”? Really? I can.
Unsurprisingly, it’s hard to find a defendant of margarine
among food writers and chefs. One of the few exceptions is
Marguerite Patten, who is a fan of baking with Stork® . Indeed, Stork®
does make for wonderfully crisp shortcrust pastry.
Margarine has taken a bashing on the health front in
recent years, too. Negative press about trans fats in the 00s saw
many brands remove hydrogenated fats from their spreads and
reformulate their recipes. Growing suspicion of processed foods
has led many consumers to return to butter. As Johansen puts it:
“If you want a healthy heart, eat more vegetables.”
And yet, and yet. I’m looking at a tub of Pure Dairy–Free
Soya Spread. It contains 14g saturated fat per 100g, compared
to butter’s 54%. For many consumers, such stats still outweigh
taste when it comes to deciding what’s on their toast. And what
about vegans, and those with lactose intolerance? Margarine
can fulfill needs that butter can’t.
It will never win any taste awards, but there is still a place
for margarine on the supermarket shelves — even if there isn’t
one for it in most food lovers’ fridges.
Margarine vs. butter: are synthetic spreads toast? Adapted.
Available in:http://www.guardian.co.uk
Read the sentence below taken from the text and analyze
the assertions below.
“Sales of margarine have plummeted in the last year,
according to Kantar, with ‘health’ spreads dropping 7.4% in
sales. Flora has been particularly badly hit, losing £24m in
sales, partly due to reformulating its recipe.”
I. The possessive pronoun “its” refers to Flora’s new
recipe.
II. “Due to” establishes a relation of cause to the
situation exposed.
III. “Badly” has the same gramar classification as
“wooly”.
The correct assertion(s) is(are)
Read the text below and choose the alternative that fills in
correctly and respectively the blanks.
Treatment & Managing Reactions
Currently, the only way to prevent a food–allergic reaction
is to ___________ the problem food. Once you have been
diagnosed _________ a food allergy, talk to your doctor
___________ how allergic reactions should be treated. Have
your doctor created a written “Food Allergy Action
Plan”__________ that you and ___________ will know what to
do in the event of a reaction? Mild to moderate symptoms (e.g.,
itching, sneezing, hives and rashes) are _____________ treated
with antihistamines and oral or topical steroids. For patients at
risk ____________ experiencing a severe reaction
(anaphylaxis), epinephrine is prescribed. Epinephrine is the
_____________ medication that can reverse the symptoms of
anaphylaxis. It is available in an auto–injector (Auvi–Q™,
EpiPen® or Adrenaclick®). If prescribed, use Epinephrine at the
first sign of an allergic reaction and call 911. Request an
ambulance and tell the dispatchers that you have just used
Epinephrine for a suspected food–induced anaphylactic reaction.
Patients should always go to the emergency room for further
treatment, _____________ if symptoms appear to resolve after
Epinephrine is administered.
Treatment & Managing Reactions.
Available in: http://www.foodallergy.org
Questions 31 to 38 address both the teaching of English as a foreign language and the Parâmetros Curriculares Nacionais (PCNs)
Theories, assumptions and beliefs about the nature of language and language learning are defi ned at a specifi c level, which encompasses a number of:
