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PART 3: Read the following extract from a book about English people. Six sentences have been removed from the text. Fill in gaps 1-5 with the missing sentences from A-G. There is one extra sentence that won’t fit any gaps. (1.5 pts) A. Admittedly, it has nothing to say about taste or texture, which is what people are often interested in. B. Consequently, there was no opportunity to learn about other people’s recipes. C. Here they made them a little bit smaller and slightly less sweet than in rival locations. D. I loved how practical, but at the same time completely useless his idea was. E. It was the perfect opportunity to put these theories to the test. F. Then I'd squeeze out the meat and do the same. G. Visiting restaurants, I'd often seen a sign on the wall boasting about these particular qualities in the dumplings on offer. My mum was an awful cook and perhaps because of that, I was always interested in food. I got my first job as a washer-up aged fifteen, then I spent ten years as a chef in different parts of the world. I came to Asia because I wanted to see Chinese and Japanese food first hand. In 2005 I ended up with a job at a French restaurant in Shanghai; the city was really booming, and I was working up to seventy hours a week. (1) ______ So I started to write about Chinese restaurants instead. Soup dumplings were my starting point. Soup dumplings originated back in the 7th century in central Asia. The idea spread outwards from there, so today you can find something similar almost every where from Turkey eastwards. About 150 years ago, they arrived in the Shanghai area of China. (2) _____ In my experience, every region has its own variant on the standard soup dumpling. I thought I'd try and establish what the characteristics of the ideal Shanghai soup dumpling and then set out to measure those on offer in various city restaurants against that. When you talk to people from Shanghai, however, they'll always argue about what makes a good soup dumpling. Some will say that skin must be thin, others that there should be a lot of tasty meat in the filling, or that there must be a plenty of soup. (3) _____ So clearly, the perfect dumpling wasn’t going to be that easy to find. Meanwhile, a friend had told me about a guide to restaurants “prepared for the convenience of mathematicians, experimental scientists, engineers and explorers”. It was the pet project of an eccentric scientist who ate in hundreds of restaurants in New York and then created, by hand, a spreadsheet of them all, using symbols to show the ethnicity of the cuisine, what the place was like, etc. (4) _____ I thought I'd do the same for Shanghai soup dumplings. I bought a digital scale and a pair of callipers on an internet auction site. With these two tools and a pair of scissors, I went from restaurant to restaurant sampling the soup dumplings. I'd take each one out individually, weigh it and then snip a hole in the side and pour the soup out and weigh that. (5) _____ Using my callipers, I'd then measure the thickness of the skin on the bottom of the dumpling. I went to around fifty restaurants in all and wouldn't say the family-run places were any worse than the fancy ones with posh tablecloths and uniformed waiters. Hopefully, the guide I have produced will make you laugh and think. (6) _____ On the other hand, it is a list of fifty or so restaurants in Shanghai and it does attempt to put them in some sort of order for you. My next project is shallow-fried dumplings, which are cooked two-hundred at a time. They're a local speciality and incredibly popular. Your answers: 1. 2. 3. 4. 5. 6.

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