Marie And Colin’s Final Year Project - IELTS Listening Answers & Explanations
From Cambridge IELTS 19 Academic Listening Test 1 · Part 3 · Questions 21–30
Audio
Questions
Questions 21–22 Multiple Choice (Two Answers)
Choose TWO letters, A-E.
Questions 23–24 Multiple Choice (Two Answers)
Choose TWO letters, A-E.
Questions 25–30 Matching
What is the students’ opinion about each of the following food trends?
Choose SIX answers from the box and write the correct letter, A-H, next to
Opinions
A. This is only relevant to young people.
B. This may have disappointing results.
C. This already seems to be widespread.
D. Retailers should do more to encourage this.
E. More financial support is needed for this.
F. Most people know little about this.
G. There should be stricter regulations about this.
H. This could be dangerous.
Answers & Explanations Summary
| # | Answer | Evidence | Explanation |
|---|---|---|---|
| Q21 | — | — | |
| Q22 | B / D | It must’ve been a great feeling to make something appetising out of bits of old bread that would’ve been thrown away otherwise. in this project, I had time to play around with different patterns for the biscuits and finding how I could add fruit and vegetables to make them a more appetising colour, and I was really pleased with what I managed to produce. |
Excerpt/Transcript Explanation: The transcript says that Colin enjoyed making tasty biscuits from old bread that would have been wasted. He also liked trying out different patterns for the biscuits and adding fruits and vegetables to make them look nice. He felt happy with what he created. Answer Explanation: The answer is B and D. This means Colin found support from local restaurants and liked trying out different designs and colors. Reason For Correctness: The correct answer is B and D because Colin was pleased with experimenting with patterns and colors for the biscuits. He also mentioned receiving support, which shows that both B and D were satisfying parts of his project. |
| Q23 | — | — | |
| Q24 | A / E | But actually, I thought it might be really good for drug storage in hospitals and pharmacies. coming back to food, maybe it’d be possible to use it for other things besides freshness. Like how many kilograms a joint of meat is, for example. |
Excerpt/Transcript Explanation: The transcript talks about using touch-sensitive sensors for storing drugs in hospitals and pharmacies. It also mentions that these sensors could be used for other things like checking the weight of meat. Answer Explanation: The answer shows two ways the students think touch-sensitive sensors can be used in the future: for medical products and to indicate the weight of certain foods. Reason For Correctness: The correct answer is A and E because the excerpt mentions using touch-sensitive sensors for drug storage (medical products) and also talks about how they could be used to see how many kilograms a piece of meat weighs (indicate the weight of foods). |
| Q25 | D | Oh things like more focus on local products? That seems so obvious, but the shops are still full of imported foods. | Excerpt/Transcript Explanation: The transcript shows that the speaker believes there is a need to focus more on local products. They think it's obvious that local foods are important, but they notice that many shops still sell imported foods instead. Answer Explanation: The answer 'D' means that the speaker thinks shops should do more to support the sale of local products. Reason For Correctness: The correct answer is 'D' because the speaker expresses that shops are not doing enough to promote local products, which suggests that retailers should encourage more local food sales. |
| Q26 | G | One thing everyone’s aware of is the need for a reduction in unnecessary packaging-but just about everything you buy in supermarkets is still covered in plastic. The government needs to do something about it. | Excerpt/Transcript Explanation: The transcript talks about how everyone knows we should use less packaging, especially plastic, but most products in supermarkets still have a lot of plastic around them. It mentions that the government needs to take action. Answer Explanation: The answer is G, which means there should be stricter regulations about this. It suggests that there should be rules to limit how much packaging is used. Reason For Correctness: The correct answer is G because the transcript explains that while people understand the need to reduce packaging, there is still a lot of plastic being used. It suggests that the government should create rules to help solve this problem. |
| Q27 | C | Do you think there’ll be more interest in gluten and lactose-free food? | Excerpt/Transcript Explanation: The transcript is asking if people believe there will be more interest in gluten-free and lactose-free food. Answer Explanation: The answer is 'C', which means that gluten-free and lactose-free food is already popular and being used by many people now. Reason For Correctness: The correct answer is 'C' because the question is about the increase in interest, and it suggests that this type of food is already common among people. |
| Q28 | B | One thing I ’ve noticed is the number of branded products related to celebrity chefs – people watch them cooking on TV and then buy things like spice mixes or frozen foods with the chef’s name on. I bought something like that once, but I won’t again. | Excerpt/Transcript Explanation: The transcript talks about how many people buy cooking products that are related to famous chefs from TV. The person speaking tried one of these products before but didn’t like it and said they wouldn't buy it again. Answer Explanation: The answer B means that the person thinks using these celebrity chef products might not give good results, meaning they might not taste good or be worth buying. Reason For Correctness: The correct answer B is true because the speaker had a bad experience with the product and thought it was disappointing enough not to buy it again. |
| Q29 | F | Did the article mention ‘ghost kitchens’ used to produce takeaway food? | Excerpt/Transcript Explanation: The transcript asks if there was a mention of 'ghost kitchens' that make takeaway food in the article. This means they want to know if the article talked about these kitchens. Answer Explanation: The answer is 'F', which means most people know little about ghost kitchens. This suggests that many people are not familiar with these kitchens. Reason For Correctness: The correct answer is 'F' because the question shows that the topic of ghost kitchens is not well known. It indicates that not many people understand what ghost kitchens are. |
| Q30 | H | Did you know more and more people are using all sorts of different mushrooms now, to treat different health concerns? Things like heart problems? | Excerpt/Transcript Explanation: The transcript says that many people are using different kinds of mushrooms to help with health problems, like heart issues. Answer Explanation: The answer says 'H,' which means this could be dangerous. Reason For Correctness: The correct answer is 'H' because using mushrooms for health problems can be risky. Some mushrooms might not be safe, and taking them without proper knowledge could cause harm. |
Transcript
COLIN: I haven’t seen you for a bit, Marie.
MARIE: No. I’ve been busy with my project.
COLIN: You’re making a vegan alternative to eggs, aren’t you? Something that doesn’t use animal products?
MARIE: Yes. I’m using chickpeas. I had two main aims when I first started looking for an alternative to eggs, but actually I’ve found chickpeas have got more advantages.
COLIN: Right.
MARIE: But how about your project on reusing waste food – you were looking at bread, weren’t you?
COLIN: Yes. It’s been hard work, but I’ve enjoyed it. The basic process was quite straightforward -breaking the stale bread down to a paste then reforming it.
MARIE: But you were using 3-D printing, weren’t you, to make the paste into biscuits?
COLIN: Yeah, I’d used that before, but in this project, I had time to play around with different patterns for the biscuits and finding how I could add fruit and vegetables to make them a more appetising colour, and I was really pleased with what I managed to produce.
MARIE: It must’ve been a great feeling to make something appetising out of bits of old bread that would’ve been thrown away otherwise.
COLIN: It was. And I’m hoping that some of the restaurants in town will be interested in the biscuits. I’m going to send them some samples.
MARIE: I came across something on the internet yesterday that might interest you. It was a company that’s developed touch-sensitive sensors for food labels.
COLIN: Mmm?
MARIE: It’s a special sort of label on the food package. When the label’s smooth, the food is fresh and then when you can feel bumps on the label, that means the food’s gone bad. It started off as a project to help visually impaired people know whether food was fit to eat or not.
COLIN: Interesting. So just solid food?
MARIE: No, things like milk and juice as well. But actually, I thought it might be really good for drug storage in hospitals and pharmacies.
COLIN: Right. And coming back to food, maybe it’d be possible to use it for other things besides freshness. Like how many kilograms a joint of meat is, for example.
MARIE: Yes, there’s all sorts of possibilities.
COLIN: I was reading an article about food trends predicting how eating habits might change in the next few years.
MARIE: Oh things like more focus on local products? That seems so obvious, but the shops are still full of imported foods.
COLIN: Yes, they need to be more proactive to address that.
MARIE: And somehow motivate consumers to change, yes.
COLIN: One thing everyone’s aware of is the need for a reduction in unnecessary packaging-but just about everything you buy in supermarkets is still covered in plastic. The government needs to do something about it.
MARIE: Absolutely. It’s got to change.
COLIN: Do you think there’ll be more interest in gluten and lactose-free food?
MARIE: For people with allergies or food intolerances? I don’t know. Lots of people I know have been buying that type of food for years now.
COLIN: Yes, even if they haven’t been diagnosed with an allergy.
MARIE: That’s right. One thing I ’ve noticed is the number of branded products related to celebrity chefs – people watch them cooking on TV and then buy things like spice mixes or frozen foods with the chef’s name on. I bought something like that once, but I won’t again.
COLIN: Yeah – I bought a ready-made spice mix for chicken which was supposed to be used by a chef I’d seen on television, and it didn’t actually taste of anything.
MARIE: Mm. Did the article mention ‘ghost kitchens’ used to produce takeaway food?
COLIN: No. What are they?
MARIE: Well, they might have the name of a restaurant, but actually they’re a cooking facility just for delivery meals – the public don’t ever go there. But people aren’t aware of that – it’s all kept very quiet.
COLIN: So people don’t realise the food’s not actually from the restaurant?
MARIE: Right.
COLIN: Did you know more and more people are using all sorts of different mushrooms now, to treat different health concerns? Things like heart problems?
MARIE: Hmm. They might be taking a big risk there.
COLIN: Yes, it’s hard to know which varieties are safe to eat. Anyway maybe now…