How much do you know about chocolate? And how good are you at answering True / False / No information questions? To find out, try this practice activity! (source)
- Skim read the text
- Answer the questions. If a statement corresponds to a matching fact in the text, answer T (True). If it contradicts a fact in the text, answer F (False). If there is not enough information to decide True or False, answer NI (No information).
- Click or touch Check Answers.
- At any time you can click or touch the icon to open the reading passage.
- Click or touch when checking your answers to see the location of the answer highlighted in the reading passage.
- Click or touch Repeat to reload the activity.
- This activity includes 10 questions.
The Mayans and the Aztecs made an alcoholic beverage using chocolate.
There is nothing in the text that says they used alcohol. We only know that it tasted 'bitter'!
The chemicals produced when chocolate beans are roasted smell terrible on their own, but together smell nice.
Cabbage smells bad, but the combination of smells is pleasant.
Chocolate has a narcotic effect.
Anandamides stimulate the brain in much the same way that cannabis does.
There are large amounts of chemicals in chocolate that can stimulate your brain.
'Trace amounts' means 'small amounts'!
When you put a piece of chocolate in your mouth it remains solid until you start chewing it.
Yum yum! ..it rapidly melts on your tongue.
For the best flavour, the best fat content is 25% and the best sugar content is 50%.
We are given ranges - 20-25%, 40-50%, but we are not told which numbers are 'best'.
In formula milk fed to babies, the ratio of fat to sugar is approximately 4% fat and 8% sugars.
Formula milk, which is fed to babies, contains a similar ratio of fats to sugars (i.e. similar to that found in breast milk).
In chocolate ice cream, the ratio of fat to sugar is the same as in chocolate.
We know about ice cream, but nothing is said about chocolate ice cream.
Many of the foods that we most like contain the same ratio of fat to sugar that is found in chocolate.