What is IELTS
Reading ?
The reading exam will consist of three reading passages, which may include
pictures, graphs, tables, or diagrams. Each passage will have several different
types of questions. There will be 40 questions, equally 40 marks that will later
be converted into the final score. Students may expect to see nine different
types of questionnaires in the passages namely
-
1. Multiple choice questions
2. Summary completion
3. Sentence completion
4. Short answer questions
5. Matching headings to individual paragraphs
6. Yes / No / Not given or True / False / Not given statements
7. Clarity Classification Questions
, 8. Diagram Labeling
9. Selecting Factors or Phases
. Let’s not spend too much time on theory — instead, let’s dive straight into
solving problems, topic by topic. For each question type, I’ll explain how to find
the answer quickly and accurately, along with helpful techniques.
Reading Passage (for MCQ Practice)
Title: Culinary Traditions of Indigenous Communities in
Bangladesh
The indigenous communities of Bangladesh, such as the Chakma, Marma, and
Mro, have preserved their culinary identity through generations. Unlike
mainstream Bengali cuisine, which is often rich in spices and oil, indigenous
dishes are generally steamed, boiled, or fermented. These methods help retain
nutritional value and natural flavor.
A common staple in their diet is boiled rice served with mashed vegetables,
bamboo shoot curry, and dried fish chutney. Particularly among the Marma
community, “Pezon” — a type of soup made from wild leafy greens — is
considered a healing dish and is often served during illness.
The use of fermentation is especially notable. The Chakma prepare a dish called
“Bamboo shoot pickle,” which is stored for months and consumed with rice. These
fermented dishes not only enhance taste but also contribute to gut health, a fact that
modern nutritionists have begun to recognize.
Food is also deeply tied to social and spiritual life. During festivals like Biju or
Wangala, special meals are prepared using wild meat, forest vegetables, and
traditional herbs. These occasions provide a rare chance for the younger generation
to learn about traditional recipes and techniques from their elders.
,Despite the richness of this culinary heritage, globalization and
economic migration are threatening these traditions. Many young
people are now more accustomed to fast food than to their ancestral
meals. However, there are also signs of revival, as some restaurants
in urban areas are beginning to serve indigenous dishes to raise
awareness and preserve this cultural treasure.
MCQ Questions
Choose the correct letter: A, B, C or D.
1. What is said about the cooking methods used by indigenous
communities?
A. They mostly rely on deep frying.
B. They avoid using vegetables.
C. They use methods that retain nutritional value.
D. They imitate Bengali cuisine.
Answer: C (Paragraph 1: These methods help retain
nutritional value and natural flavor.)
2. What is Pezon according to the passage?
A. A type of fermented bamboo shoot
B. A traditional dish served at festivals
C. A healing soup made from wild greens
D. A rice-based dessert
Answer: C (Paragraph 3: These fermented dishes not
only enhance taste but also contribute to gut health…)
3. Why is fermentation important in indigenous food culture?
A. It makes food less spicy
B. It is used only in times of food scarcity
C. It adds flavor and improves digestion
, D. It reduces the time needed for cooking
C (Paragraph 3: These fermented dishes not only enhance
taste but also contribute to gut health…)
4. What role does food play during indigenous festivals?
A. It is only shared within the family
B. It becomes an opportunity for teaching cultural recipes
C. It is used to welcome foreign guests
D. It is strictly limited to elders
B (Paragraph 4: These occasions provide a rare chance for
the younger generation to learn…)
5. According to the writer, what is a current threat to indigenous food
culture?
A. Lack of forest ingredients
B. Ban on fermented foods
C. Preference for fast food among youth
D. Poor cooking skills among elders
C (Paragraph 5: Many young people are now more
accustomed to fast food…)
6. What positive change has recently been observed?
A. Indigenous food is being exported abroad
B. Urban restaurants are promoting traditional meals
C. School curriculums now include indigenous cooking
D. Government is funding food programs
B (Paragraph 5: …some restaurants in urban areas are
beginning to serve indigenous dishes…)
Reading ?
The reading exam will consist of three reading passages, which may include
pictures, graphs, tables, or diagrams. Each passage will have several different
types of questions. There will be 40 questions, equally 40 marks that will later
be converted into the final score. Students may expect to see nine different
types of questionnaires in the passages namely
-
1. Multiple choice questions
2. Summary completion
3. Sentence completion
4. Short answer questions
5. Matching headings to individual paragraphs
6. Yes / No / Not given or True / False / Not given statements
7. Clarity Classification Questions
, 8. Diagram Labeling
9. Selecting Factors or Phases
. Let’s not spend too much time on theory — instead, let’s dive straight into
solving problems, topic by topic. For each question type, I’ll explain how to find
the answer quickly and accurately, along with helpful techniques.
Reading Passage (for MCQ Practice)
Title: Culinary Traditions of Indigenous Communities in
Bangladesh
The indigenous communities of Bangladesh, such as the Chakma, Marma, and
Mro, have preserved their culinary identity through generations. Unlike
mainstream Bengali cuisine, which is often rich in spices and oil, indigenous
dishes are generally steamed, boiled, or fermented. These methods help retain
nutritional value and natural flavor.
A common staple in their diet is boiled rice served with mashed vegetables,
bamboo shoot curry, and dried fish chutney. Particularly among the Marma
community, “Pezon” — a type of soup made from wild leafy greens — is
considered a healing dish and is often served during illness.
The use of fermentation is especially notable. The Chakma prepare a dish called
“Bamboo shoot pickle,” which is stored for months and consumed with rice. These
fermented dishes not only enhance taste but also contribute to gut health, a fact that
modern nutritionists have begun to recognize.
Food is also deeply tied to social and spiritual life. During festivals like Biju or
Wangala, special meals are prepared using wild meat, forest vegetables, and
traditional herbs. These occasions provide a rare chance for the younger generation
to learn about traditional recipes and techniques from their elders.
,Despite the richness of this culinary heritage, globalization and
economic migration are threatening these traditions. Many young
people are now more accustomed to fast food than to their ancestral
meals. However, there are also signs of revival, as some restaurants
in urban areas are beginning to serve indigenous dishes to raise
awareness and preserve this cultural treasure.
MCQ Questions
Choose the correct letter: A, B, C or D.
1. What is said about the cooking methods used by indigenous
communities?
A. They mostly rely on deep frying.
B. They avoid using vegetables.
C. They use methods that retain nutritional value.
D. They imitate Bengali cuisine.
Answer: C (Paragraph 1: These methods help retain
nutritional value and natural flavor.)
2. What is Pezon according to the passage?
A. A type of fermented bamboo shoot
B. A traditional dish served at festivals
C. A healing soup made from wild greens
D. A rice-based dessert
Answer: C (Paragraph 3: These fermented dishes not
only enhance taste but also contribute to gut health…)
3. Why is fermentation important in indigenous food culture?
A. It makes food less spicy
B. It is used only in times of food scarcity
C. It adds flavor and improves digestion
, D. It reduces the time needed for cooking
C (Paragraph 3: These fermented dishes not only enhance
taste but also contribute to gut health…)
4. What role does food play during indigenous festivals?
A. It is only shared within the family
B. It becomes an opportunity for teaching cultural recipes
C. It is used to welcome foreign guests
D. It is strictly limited to elders
B (Paragraph 4: These occasions provide a rare chance for
the younger generation to learn…)
5. According to the writer, what is a current threat to indigenous food
culture?
A. Lack of forest ingredients
B. Ban on fermented foods
C. Preference for fast food among youth
D. Poor cooking skills among elders
C (Paragraph 5: Many young people are now more
accustomed to fast food…)
6. What positive change has recently been observed?
A. Indigenous food is being exported abroad
B. Urban restaurants are promoting traditional meals
C. School curriculums now include indigenous cooking
D. Government is funding food programs
B (Paragraph 5: …some restaurants in urban areas are
beginning to serve indigenous dishes…)
