[HOT] Đề thi thử VSTEP có đáp án — Cập nhật mới nhất 2026 — Ôn tập VSTEP

[HOT] Đề thi thử VSTEP có đáp án — Cập nhật mới nhất 2026

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#51 B1-B2

Đề thi thử số 13 — Reading 40 câu (có bài đọc)

Đề thi thử VSTEP Reading số 13

Thời gian: 60 phút | Tổng số câu: 40 câu trắc nghiệm

Hướng dẫn: Đọc kỹ các đoạn văn và chọn đáp án đúng nhất (A, B, C hoặc D) cho mỗi câu hỏi.

PASSAGE 1 (Câu 1–10)

The 21st century has witnessed a remarkable transformation in space exploration. What was once the exclusive domain of government agencies like NASA and Roscosmos is now a thriving commercial industry led by companies such as SpaceX, Blue Origin, and Rocket Lab. This shift, often called "NewSpace," has dramatically reduced the cost of reaching orbit, opened space to private investment, and accelerated technological innovation at a pace that would have seemed impossible just two decades ago.

A key driver of the new space race has been the dramatic reduction in launch costs. SpaceX's Falcon 9 rocket, with its reusable first stage, has cut the cost per kilogram to orbit from around $20,000 in the early 2000s to as low as $2,500 today. The company's Starship vehicle, currently in development, promises to reduce costs even further—to potentially under $100 per kilogram. These savings are made possible by vertical integration, rapid iteration, and aggressive use of commercial off-the-shelf components rather than custom-built space-qualified hardware.

The commercialization of space has opened up entirely new industries. Satellite constellations like SpaceX's Starlink now provide broadband internet to remote areas where traditional infrastructure is impractical. Earth observation companies sell high-resolution imagery to farmers, insurers, and governments. In-space manufacturing, asteroid mining, and space tourism are no longer science fiction—they are emerging markets attracting billions in venture capital. Some analysts predict the global space economy could exceed $1 trillion annually by 2040.

However, the rapid expansion of commercial space activity has also raised concerns. Astronomers worry about the impact of thousands of bright satellites on ground-based observations of the cosmos. Environmentalists question the effect of rocket emissions on the upper atmosphere, particularly with the rise of methane-fueled vehicles. National security experts warn of the increasing congestion and competition in orbit, with the risk of conflict over scarce resources like valuable orbits and frequency spectrum. As the new space race accelerates, finding the right balance between commercial innovation and responsible stewardship of the space environment will be one of the defining challenges of our time.

Câu 1. What is the main idea of the passage?

A. Only governments should explore space
B. Commercial space companies have transformed space exploration, bringing both opportunities and challenges
C. Space exploration is too expensive
D. The new space race is a failure

Câu 2. According to the passage, what has been a key driver of the new space race?

A. Government funding increases
B. Dramatic reduction in launch costs through reusability
C. Discovery of new planets
D. International cooperation

Câu 3. The word "aggressive" in paragraph 2 is closest in meaning to:

A. Timid
B. Bold and intensive
C. Casual
D. Slow

Câu 4. How much has the cost per kilogram to orbit been reduced from the early 2000s to today, according to the passage?

A. From $100 to $2,500
B. From $2,500 to $100
C. From about $20,000 to as low as $2,500
D. It has actually increased

Câu 5. What is Starlink mentioned as an example of?

A. A government project
B. A satellite constellation providing broadband internet
C. A space tourism service
D. An asteroid mining operation

Câu 6. The word "scarce" in paragraph 4 is closest in meaning to:

A. Abundant
B. Limited and insufficient
C. Free
D. Valuable

Câu 7. According to the passage, what is one concern raised by astronomers?

A. Stars are getting dimmer
B. Thousands of bright satellites affect ground-based observations
C. Telescopes are too expensive
D. The Moon is moving away from Earth

Câu 8. What might some analysts predict about the global space economy by 2040?

A. It will disappear
B. It could exceed $1 trillion annually
C. It will be limited to governments
D. It will be controlled by a single company

Câu 9. The word "stewardship" in paragraph 4 is closest in meaning to:

A. Neglect
B. Responsible management
C. Ownership
D. Exploitation

Câu 10. What is the author's overall tone regarding the new space race?

A. Entirely negative
B. Entirely positive
C. Balanced, acknowledging both benefits and concerns
D. Dismissive

PASSAGE 2 (Câu 11–20)

Astrobiology, the scientific study of the origin, evolution, and distribution of life in the universe, stands at the frontier of human knowledge. While humans have long wondered whether we are alone in the cosmos, only in recent decades have tools and techniques advanced enough to make this question scientifically tractable. Researchers in this field draw on astronomy, biology, chemistry, geology, and planetary science to investigate the conditions under which life might arise and to identify promising places to look for it.

The search for extraterrestrial life focuses on environments where liquid water—an essential ingredient for life as we know it—exists or once existed. Within our own solar system, the most promising candidates include Mars, where evidence suggests that liquid water once flowed on the surface; Europa, an icy moon of Jupiter believed to harbor a subsurface ocean; and Enceladus, a small moon of Saturn that has been observed venting water vapor from its south polar region. Missions to these worlds are being planned or are already underway, carrying instruments specifically designed to detect biosignatures—chemical or physical indicators of past or present life.

Beyond our solar system, the search has expanded dramatically with the discovery of thousands of exoplanets—planets orbiting other stars. The Kepler Space Telescope and its successor, TESS, have identified thousands of confirmed and candidate exoplanets, some of which orbit within their star's "habitable zone," where conditions might allow liquid water to exist on the surface. Upcoming telescopes, including the James Webb Space Telescope and ground-based observatories with advanced spectrographs, are being used to analyze the atmospheres of these distant worlds, looking for chemical signatures that might indicate biological activity—gases like oxygen, methane, or others that, in certain combinations, are difficult to explain without life.

Despite remarkable progress, astrobiology remains a young science with profound uncertainties. The only example of life we have is life on Earth, which evolved under specific conditions that may not be representative of life elsewhere. Some scientists speculate that life could exist in forms radically different from what we know, perhaps using different chemistry or existing in environments we consider hostile. This uncertainty is both humbling and exciting, reminding us how much we have yet to learn about life, the universe, and our place within it. As technology continues to advance, the question of whether we are alone may move from philosophical speculation to scientific fact within the coming decades.

Câu 11. What is the main idea of the passage?

A. Astrobiology is a failed science
B. Astrobiology is a multidisciplinary field searching for life beyond Earth using advanced tools and methods
C. We have already found alien life
D. Only Earth has life in the universe

Câu 12. According to paragraph 2, why is liquid water important in the search for life?

A. It is the only liquid in the universe
B. It is considered an essential ingredient for life as we know it
C. It is what aliens drink
D. It is the same on every planet

Câu 13. The word "tractable" in paragraph 1 is closest in meaning to:

A. Impossible
B. Manageable and approachable
C. Exciting
D. Boring

Câu 14. Which of the following is NOT mentioned as a promising place to look for life in our solar system?

A. Mars
B. Europa
C. Enceladus
D. Mercury

Câu 15. What does the Kepler Space Telescope primarily do?

A. Study the Sun
B. Identify exoplanets orbiting other stars
C. Take photos of black holes
D. Monitor Earth's climate

Câu 16. The word "hostile" in paragraph 4 is closest in meaning to:

A. Welcoming
B. Unfavorable or dangerous
C. Beautiful
D. Familiar

Câu 17. According to the passage, what gases might indicate biological activity on exoplanets?

A. Only carbon dioxide
B. Oxygen, methane, and other gases in certain combinations
C. Hydrogen only
D. Helium

Câu 18. Why does astrobiology remain uncertain according to the passage?

A. There is no funding for research
B. We only have one example of life (on Earth) to study
C. The tools are not good enough yet
D. Scientists are not interested

Câu 19. The word "humbling" in paragraph 4 is closest in meaning to:

A. Arrogant
B. Making one aware of limitations
C. Exciting
D. Boring

Câu 20. What is the author's view on the future of astrobiology?

A. It will fail to find anything
B. It may answer the question of whether we are alone within decades
C. It is a waste of resources
D. It will be replaced by other fields

PASSAGE 3 (Câu 21–30)

The International Space Station (ISS) is one of humanity's most remarkable achievements—a permanently inhabited microgravity laboratory orbiting Earth at an average altitude of 400 kilometers. Since the first crew arrived in November 2000, the ISS has been continuously occupied, making it the longest continuous human presence in space. The station is a partnership between five space agencies representing 15 countries: NASA (United States), Roscosmos (Russia), JAXA (Japan), ESA (Europe), and CSA (Canada).

Constructing the ISS required more than 40 assembly missions over a span of 13 years, from 1998 to 2011. The station's modular design, with pressurized sections providing living and working space equivalent to a six-bedroom house, allows astronauts from different countries to live and work together. Solar arrays extending from the station generate 120 kilowatts of power—enough to supply approximately 40 average homes. The station travels at a speed of about 28,000 kilometers per hour, completing 16 orbits of Earth every day, which means astronauts witness 16 sunrises and 16 sunsets every 24 hours.

The ISS serves primarily as a microgravity research laboratory, where scientists conduct experiments that would be impossible on Earth. Research areas include biology, biotechnology, physics, astronomy, and materials science. Some notable findings include advances in understanding muscle atrophy and bone loss in microgravity—critical knowledge for long-duration space missions—and the development of new drugs that crystallize more perfectly in space than on Earth. The station has also served as a testbed for technologies needed for future missions to the Moon and Mars, including life support systems, radiation shielding, and human-robot interaction.

However, the ISS is showing its age. Originally planned for retirement around 2015, the station has been kept operational through ongoing maintenance, with NASA extending its planned operational life to 2030. Plans for its eventual deorbit involve using a specially built spacecraft to safely guide the station into a remote area of the Pacific Ocean. Meanwhile, several private companies are developing commercial space stations to take over after the ISS is decommissioned, with the goal of creating a sustainable marketplace in low Earth orbit. The legacy of the ISS, however, will endure: it has proven that humans from diverse nations can work together in space, and it has paved the way for the next generation of space exploration.

Câu 21. What is the main idea of the passage?

A. The ISS is a waste of money
B. The ISS is a remarkable international collaboration that has advanced science but is nearing retirement
C. Only the US operates the ISS
D. The ISS has done nothing useful

Câu 22. How long has the ISS been continuously occupied?

A. Since 1998
B. Since November 2000
C. Since 2011
D. Since 2020

Câu 23. The word "achievements" in paragraph 1 is closest in meaning to:

A. Failures
B. Accomplishments
C. Plans
D. Mistakes

Câu 24. How many space agencies are involved in the ISS partnership?

A. Three
B. Five
C. Ten
D. Fifteen

Câu 25. How long did it take to construct the ISS?

A. 5 years
B. 10 years
C. 13 years
D. 20 years

Câu 26. How many orbits does the ISS complete in a day?

A. 5
B. 10
C. 16
D. 24

Câu 27. According to paragraph 3, what is one notable research area on the ISS?

A. Marine biology on Earth
B. Muscle atrophy and bone loss in microgravity
C. Forest ecology
D. Submarine exploration

Câu 28. The word "decommissioned" in paragraph 4 is closest in meaning to:

A. Upgraded
B. Retired from service
C. Expanded
D. Rebuilt

Câu 29. According to the passage, what will happen to the ISS around 2030?

A. It will be moved to the Moon
B. It will be safely guided to re-enter Earth's atmosphere over a remote ocean area
C. It will be sold to private companies
D. It will be abandoned in orbit

Câu 30. What is the author's view of the ISS legacy?

A. It has no lasting impact
B. It has proven international cooperation is possible and paved the way for future exploration
C. It is overrated
D. It caused more problems than it solved

PASSAGE 4 (Câu 31–40)

The next era of human space exploration promises to be the most exciting yet. After decades of relatively low activity following the Apollo missions, the past 20 years have seen a renaissance in space exploration, driven by a combination of government programs and commercial innovation. NASA's Artemis program aims to return humans to the Moon by the mid-2020s, this time to stay, while private companies and international partners are developing plans for crewed missions to Mars later in the century.

The Moon is a critical stepping stone for deeper space exploration. NASA's Artemis program plans to establish a permanent lunar base at the Moon's south pole, where water ice has been detected in permanently shadowed craters. This ice can be converted into drinking water, oxygen for breathing, and even hydrogen and oxygen for rocket fuel—essentially creating a gas station in space. A lunar base would also allow scientists to study the long-term effects of low gravity on the human body and test technologies needed for the much longer journey to Mars, which takes six to nine months each way.

Mars remains the ultimate goal for human exploration in the coming decades. Unlike the Moon, Mars has a day length similar to Earth (about 24.5 hours), seasons, and an atmosphere that, while thin and mostly carbon dioxide, provides some protection from radiation. Multiple robotic missions have confirmed that Mars once had abundant liquid water and may still have subsurface ice, raising the possibility that microbial life could have evolved there in the past—or perhaps still exists. Human missions to Mars would address fundamental questions about life beyond Earth and could eventually lead to permanent human settlement, making humanity a multiplanetary species.

The challenges of sending humans to Mars are immense. The long travel time means astronauts would be exposed to cosmic radiation and the psychological effects of isolation. Landing heavy payloads on Mars is technically difficult due to its thin atmosphere. Building habitats that can withstand the harsh environment, including dust storms that can last for weeks, requires innovation in materials and engineering. Despite these obstacles, multiple organizations—including NASA, the European Space Agency, and private companies like SpaceX—are actively working on solutions. As Elon Musk has often said, becoming a multiplanetary species is essential for the long-term survival of humanity, providing insurance against existential risks that could affect a single planet. The dream of walking on Mars, once confined to science fiction, is steadily becoming a real possibility within the lifetimes of people alive today.

Câu 31. What is the main idea of the passage?

A. Space exploration is too expensive
B. The future of human space exploration includes returning to the Moon and eventually going to Mars, despite significant challenges
C. Humans have already reached Mars
D. Only robots should explore space

Câu 32. According to paragraph 2, why is the Moon's south pole particularly valuable?

A. It has the best view of Earth
B. Water ice has been detected in permanently shadowed craters there
C. It is the warmest place on the Moon
D. It has active volcanoes

Câu 33. The word "renaissance" in paragraph 1 is closest in meaning to:

A. Decline
B. Revival and renewed interest
C. End
D. Beginning of decline

Câu 34. How long does a trip to Mars typically take each way?

A. One month
B. Three months
C. Six to nine months
D. Two years

Câu 35. According to paragraph 3, why is Mars considered a good candidate for human exploration?

A. It has abundant plant life
B. It has a day length similar to Earth, seasons, and an atmosphere with some radiation protection
C. It is the closest planet to the Sun
D. It is identical to Earth

Câu 36. The word "abundant" in paragraph 3 is closest in meaning to:

A. Scarce
B. Plentiful
C. Toxic
D. Frozen

Câu 37. According to paragraph 4, what is one challenge of sending humans to Mars?

A. The language barrier with aliens
B. Long travel time exposing astronauts to cosmic radiation and isolation
C. The high cost of rockets
D. The lack of oxygen on Earth

Câu 38. Why is landing on Mars technically difficult?

A. There are no landing sites
B. Its thin atmosphere makes landing heavy payloads challenging
C. It is too far away
D. There is too much sand

Câu 39. The word "existential" in paragraph 4 is closest in meaning to:

A. Minor
B. Related to existence or survival
C. Financial
D. Political

Câu 40. What is the author's overall view on the future of human Mars exploration?

A. It is impossible
B. It is a real possibility within the lifetimes of people alive today, despite challenges
C. It is a waste of resources
D. It will be canceled soon

#52 B1-B2

Đáp án Đề 13 — Reading

Đáp án Đề thi thử VSTEP Reading số 13 + Giải thích chi tiết

Hướng dẫn: Đáp án được highlight bằng chữ đậm. Phần giải thích phân tích kỹ thuật suy luận và từ vựng.

Câu	Đáp án	Giải thích
1	B	Ý chính: các công ty vũ trụ thương mại đã chuyển đổi thám hiểm không gian, mang lại cả cơ hội và thách thức.
2	B	Động lực chính: giảm chi phí phóng đáng kể nhờ khả năng tái sử dụng.
3	B	"Aggressive" = táo bạo và tích cực → bold and intensive.
4	C	Chi phí giảm: từ khoảng 20.000 USD xuống còn 2.500 USD.
5	B	Starlink: chòm sao vệ tinh cung cấp internet băng thông rộng.
6	B	"Scarce" = hạn chế và không đủ → limited and insufficient.
7	B	Lo ngại của nhà thiên văn học: hàng nghìn vệ tinh sáng ảnh hưởng quan sát từ mặt đất.
8	B	Dự đoán: nền kinh tế vũ trụ toàn cầu có thể vượt 1 nghìn tỷ USD mỗi năm vào 2040.
9	B	"Stewardship" = quản lý có trách nhiệm → responsible management.
10	C	Tông giọng: cân bằng, thừa nhận cả lợi ích và lo ngại.
11	B	Ý chính: thiên sinh học là lĩnh vực đa ngành tìm kiếm sự sống ngoài Trái Đất bằng công cụ tiên tiến.
12	B	Nước lỏng quan trọng: được coi là thành phần thiết yếu cho sự sống như ta biết.
13	B	"Tractable" = có thể quản lý và tiếp cận → manageable and approachable.
14	D	Không được đề cập là nơi hứa hẹn: Sao Thủy (Mercury).
15	B	Kepler: xác định ngoại hành tinh quay quanh các ngôi sao khác.
16	B	"Hostile" = bất lợi hoặc nguy hiểm → unfavorable or dangerous.
17	B	Khí có thể chỉ ra hoạt động sinh học: oxy, methane, và các khí khác trong tổ hợp nhất định.
18	B	Bất định: chỉ có một ví dụ về sự sống (trên Trái Đất) để nghiên cứu.
19	B	"Humbling" = khiến người ta nhận ra giới hạn → making one aware of limitations.
20	B	Quan điểm: có thể trả lời câu hỏi liệu chúng ta có đơn độc trong vài thập kỷ.
21	B	Ý chính: ISS là sự hợp tác quốc tế đáng chú ý đã thúc đẩy khoa học nhưng sắp về hưu.
22	B	ISS có người ở liên tục từ: tháng 11 năm 2000.
23	B	"Achievements" = thành tựu → accomplishments.
24	B	Số cơ quan vũ trụ: 5.
25	C	Thời gian xây dựng: 13 năm (1998-2011).
26	C	Số quỹ đạo mỗi ngày: 16.
27	B	Lĩnh vực nghiên cứu đáng chú ý: teo cơ và mất xương trong vi trọng lực.
28	B	"Decommissioned" = ngừng hoạt động → retired from service.
29	B	ISS sẽ: được dẫn an toàn vào khí quyển Trái Đất trên một vùng đại dương xa xôi.
30	B	Di sản: chứng minh hợp tác quốc tế là khả thi và mở đường cho thám hiểm tương lai.
31	B	Ý chính: tương lai thám hiểm không gian của con người bao gồm quay lại Mặt Trăng và cuối cùng đến sao Hỏa, bất chấp thách thức đáng kể.
32	B	Cực nam Mặt Trăng có giá trị: băng nước được phát hiện trong các miệng núi lửa luôn tối.
33	B	"Renaissance" = sự hồi sinh và quan tâm mới → revival and renewed interest.
34	C	Thời gian đi đến sao Hỏa: 6-9 tháng mỗi chiều.
35	B	Sao Hỏa phù hợp: thời gian ban ngày tương tự Trái Đất, có mùa, và khí quyển bảo vệ bức xạ ở mức độ nào đó.
36	B	"Abundant" = dồi dào → plentiful.
37	B	Thách thức: thời gian di chuyển dài khiến phi hành gia tiếp xúc bức xạ vũ trụ và sự cô lập.
38	B	Khó hạ cánh: khí quyển mỏng khiến việc hạ cánh tải trọng nặng trở nên khó khăn.
39	B	"Existential" = liên quan đến sự tồn tại hoặc sinh tồn → related to existence or survival.
40	B	Quan điểm: đây là khả năng thực sự trong vòng đời của những người đang sống, bất chấp thách thức.

Phân tích dạng câu hỏi

Mỗi bài đọc gồm 10 câu hỏi thuộc 6 dạng:

Main Idea (1 câu): Ý chính đoạn văn
Detail/Fact (3-4 câu): Chi tiết trong bài
Vocabulary-in-Context (1-2 câu): Đoán nghĩa từ qua ngữ cảnh
Inference (1-2 câu): Suy luận từ thông tin ngầm
Reference (1 câu): Đại từ chỉ về đâu
Author's Purpose (1 câu): Mục đích tác giả

Tính điểm Reading

Điểm = (Số câu đúng / 40) × 10. Làm tròn 0.5.

Số câu đúng	Điểm quy đổi	Bậc VSTEP
12–20	3.0–4.5	Bậc 2 (A2)
21–28	5.0–6.0	Bậc 3 (B1)
29–34	6.5–8.0	Bậc 4 (B2)
35–40	8.5–10.0	Bậc 5 (C1)

#53 B1-B2

Đề thi thử số 14 — Listening 35 câu

Đề thi thử VSTEP Listening số 14

Thời gian: 40 phút | Tổng số câu: 35 câu trắc nghiệm

Hướng dẫn: Chọn đáp án đúng nhất (A, B, C hoặc D) cho mỗi câu hỏi. Bạn chỉ được nghe MỘT lần.

PART 1 — Short Announcements (Câu 1–8)

Nghe 8 đoạn thông báo ngắn. Mỗi đoạn có 1 câu hỏi.

Đoạn 1: [Context: Thông báo tại cửa hàng tạp hóa về bao bì mới]

Câu 1. What change is the store announcing?

A. Discontinuing all plastic packaging immediately
B. Switching to compostable packaging for fresh produce starting next month
C. Raising prices to cover environmental costs
D. Closing the store for renovations

Đoạn 2: [Context: Thông báo từ công ty tái chế địa phương]

Câu 2. What is the new service being offered?

A. Free pickup of large electronics and appliances from homes
B. Cash rewards for bringing in sorted recyclables
C. Extended opening hours for the recycling center
D. New types of plastics accepted for recycling

Đoạn 3: [Context: Thông báo tại hội chợ thời trang bền vững]

Câu 3. What is the main theme of the fair?

A. Promoting the latest fast fashion trends at low prices
B. Showcasing sustainable and ethical fashion brands
C. A clearance sale for end-of-season clothing
D. A vintage clothing exchange program

Đoạn 4: [Context: Thông báo từ nhà hàng về thực đơn mới]

Câu 4. What is the restaurant doing differently?

A. Sourcing all ingredients from local farms within 50 kilometers
B. Adding more meat options to appeal to customers
C. Reducing menu choices to lower costs
D. Extending opening hours during weekends

Đoạn 5: [Context: Thông báo từ công ty sản xuất ô tô]

Câu 5. What environmental initiative is the company announcing?

A. A new line of electric vehicles with longer range
B. A program to recycle old car batteries
C. A partnership with oil companies for cleaner fuel
D. A discount for customers who keep cars longer

Đoạn 6: [Context: Thông báo từ chính quyền thành phố về rác thải]

Câu 6. What change is being introduced for waste collection?

A. Weekly collection of all types of waste
B. A new sorting system with separate bins for organics, recyclables, and general waste
C. Elimination of all public waste bins
D. Higher fines for littering in public spaces

Đoạn 7: [Context: Thông báo từ cửa hàng đồ gia dụng]

Câu 7. What repair service is being launched?

A. Free repairs for all customers regardless of purchase
B. A "repair café" offering affordable fixes for small appliances and furniture
C. A buy-back program for used furniture
D. A subscription service for replacement parts

Đoạn 8: [Context: Thông báo từ công ty công nghệ]

Câu 8. What commitment is the company making?

A. Using only new materials in all future products
B. Achieving 100 percent recycled or renewable materials in packaging by 2025
C. Discontinuing all hardware products
D. Switching to paper-only packaging

PART 2 — Conversations (Câu 9–20)

Nghe 3 đoạn hội thoại. Mỗi đoạn có 4 câu hỏi.

Conversation 1 (Câu 9–12): [Hai sinh viên thảo luận về dự án tái chế ở trường]

Câu 9. What problem are the students trying to solve?

A. The school cafeteria produces too much food waste
B. The school library needs new books
C. Classrooms are too crowded
D. The school sports field needs renovation

Câu 10. What solution does the woman suggest?

A. Throwing food waste in regular trash
B. Setting up a composting system that the school garden can use
C. Donating leftover food to a nearby farm
D. Stopping the sale of food in the cafeteria

Câu 11. What does the man worry about?

A. The cost of the composting system
B. Whether the school will agree to the proposal
C. The smell bothering other students
D. The time required to maintain it

Câu 12. What do they decide to do next?

A. Drop the project
B. Draft a proposal and present it to the school administration
C. Start collecting waste immediately without permission
D. Wait until next year to begin

Conversation 2 (Câu 13–16): [Khách hàng và nhân viên cửa hàng quần áo thảo luận về mua sắm bền vững]

Câu 13. What is the customer looking for?

A. The cheapest possible clothing
B. A durable jacket made from recycled materials
C. Designer brands on sale
D. A specific trendy item

Câu 14. What does the staff member explain about the jacket?

A. It is on clearance for a limited time
B. It is made entirely from recycled plastic bottles and is fully recyclable at end of life
C. It comes with a free accessory
D. It is part of a famous luxury brand

Câu 15. How does the customer react to the price?

A. They think it is too expensive compared to fast fashion
B. They are willing to pay more because of the sustainability and quality
C. They ask for a discount immediately
D. They leave without buying

Câu 16. What additional service does the staff member offer?

A. Free tailoring for the perfect fit
B. A free trial of the product for a month
C. A trade-in program for the customer's old jacket when it wears out
D. A loyalty card for future purchases

Conversation 3 (Câu 17–20): [Hai đồng nghiệp thảo luận về chiến lược kinh tế tuần hoàn của công ty]

Câu 17. What is the circular economy strategy the company is adopting?

A. Producing more single-use products
B. Designing products for durability, repairability, and eventual recycling
C. Reducing product quality to save costs
D. Expanding to new markets overseas

Câu 18. What challenge do they face in implementing it?

A. Lack of customer interest
B. Suppliers are not yet set up to provide recycled materials at the required scale
C. Government regulations prohibit it
D. Employees are resistant to change

Câu 19. What does the man suggest doing in the short term?

A. Cancel the project until conditions improve
B. Start with one product line and use a mix of recycled and new materials
C. Wait for competitors to act first
D. Switch to a different industry entirely

Câu 20. What does the woman agree to do?

A. Lead the pilot project for one product
B. Research competitors' strategies
C. Negotiate with new suppliers
D. Present the strategy to the board of directors

PART 3 — Lectures (Câu 21–35)

Nghe 3 bài giảng. Mỗi bài có 5 câu hỏi.

Lecture 1 (Câu 21–25): [Bài giảng về nguyên tắc kinh tế tuần hoàn]

Câu 21. How does the traditional "take-make-dispose" economy work?

A. Products are designed to last for generations
B. Raw materials are extracted, made into products, used briefly, then thrown away
C. Materials are continuously reused in a closed loop
D. All products are recycled automatically

Câu 22. What is the main goal of a circular economy?

A. To maximize waste production
B. To eliminate waste by keeping products and materials in use for as long as possible
C. To increase the speed of consumption
D. To replace all natural materials with synthetic ones

Câu 23. According to the speaker, what percentage of global economic activity could be circular by 2030?

A. Less than 5 percent
B. About 10 percent
C. Up to 50 percent with the right policies
D. Exactly 100 percent

Câu 24. What are the two main cycles in a circular economy, according to the speaker?

A. Day and night cycles
B. Biological cycles (for renewable materials) and technical cycles (for non-renewable materials)
C. Fast and slow cycles
D. Local and global cycles

Câu 25. What economic benefit does the speaker highlight?

A. Higher prices for consumers
B. Cost savings from using recycled materials and creating new business opportunities
C. Lower quality of life
D. Reduced job opportunities

Lecture 2 (Câu 26–30): [Bài giảng về ngành công nghiệp thời trang nhanh (fast fashion)]

Câu 26. How many clothing items are produced globally each year, according to the speaker?

A. Around 1 billion
B. About 50 billion
C. Over 100 billion
D. Less than 100 million

Câu 27. What is "fast fashion"?

A. A type of athletic wear
B. A business model producing cheap, trendy clothing quickly, encouraging frequent buying and disposal
C. High-end couture from luxury brands
D. Vintage and second-hand clothing

Câu 28. How often does the average fast fashion consumer discard clothing?

A. Every 10 years
B. After wearing an item only seven times on average
C. Only when completely destroyed
D. Once per month

Câu 29. What environmental impact does the speaker mention?

A. Fast fashion reduces pollution
B. It is responsible for about 10 percent of global carbon emissions and significant water pollution
C. It has no environmental impact
D. It improves biodiversity

Câu 30. According to the speaker, what are some solutions to fast fashion?

A. Producing even more clothes
B. Renting clothing, buying second-hand, choosing quality over quantity, and supporting sustainable brands
C. Banning all clothing production
D. Using more synthetic materials

Lecture 3 (Câu 31–35): [Bài giảng về tái chế nhựa và thách thức]

Câu 31. How much plastic is produced globally each year, according to the speaker?

A. About 1 million tons
B. Around 100 million tons
C. Over 400 million tons
D. Less than 10 million tons

Câu 32. What percentage of all plastic ever produced has been recycled, according to recent estimates?

A. Around 50 percent
B. About 25 percent
C. Less than 10 percent
D. Almost 100 percent

Câu 33. Why is recycling plastic particularly challenging?

A. Plastic cannot be physically melted
B. There are many types of plastic, contamination is common, and recycled plastic often loses quality
C. It is too expensive to transport
D. There are no recycling facilities

Câu 34. What is the speaker's view on the "reduce and reuse" approach?

A. It is less important than recycling
B. It is more effective than recycling alone and should be prioritized
C. It does not work
D. It is too inconvenient for consumers

Câu 35. What innovative solution does the speaker mention?

A. Burning plastic for energy
B. Chemical recycling that can break plastic back into its original building blocks
C. Shipping plastic to other countries
D. Dumping plastic in the ocean

#54 B1-B2

Đáp án Đề 14 — Listening

Đáp án Đề thi thử VSTEP Listening số 14 + Giải thích chi tiết

Hướng dẫn: Đáp án được highlight bằng chữ đậm. Đọc kỹ phần giải thích để hiểu logic đáp án.

Câu	Đáp án	Giải thích
1	B	Cửa hàng chuyển sang bao bì phân hủy sinh học cho sản phẩm tươi từ tháng sau.
2	A	Dịch vụ mới: thu gom miễn phí thiết bị điện tử lớn và đồ gia dụng tại nhà.
3	B	Chủ đề chính: trưng bày các thương hiệu thời trang bền vững và có đạo đức.
4	A	Nhà hàng nguồn nguyên liệu từ trang trại địa phương trong bán kính 50 km.
5	A	Sáng kiến: dòng xe điện mới với phạm vi hoạt động xa hơn.
6	B	Thay đổi: hệ thống phân loại mới với thùng riêng cho chất hữu cơ, có thể tái chế và rác thải chung.
7	B	Dịch vụ: "quán cà phê sửa chữa" cung cấp sửa chữa giá rẻ cho đồ gia dụng và đồ nội thất nhỏ.
8	B	Cam kết: đạt 100% vật liệu tái chế hoặc tái tạo trong bao bì vào năm 2025.
9	A	Vấn đề: căn tin trường tạo quá nhiều thức ăn thừa.
10	B	Giải pháp: thiết lập hệ thống ủ phân mà vườn trường có thể sử dụng.
11	B	Lo lắng: liệu trường có đồng ý với đề xuất hay không.
12	B	Quyết định: soạn đề xuất và trình bày cho ban giám hiệu.
13	B	Khách tìm: áo khoác bền làm từ vật liệu tái chế.
14	B	Áo khoác: làm hoàn toàn từ chai nhựa tái chế và có thể tái chế khi hết vòng đời.
15	B	Phản ứng: sẵn sàng trả nhiều hơn vì tính bền vững và chất lượng.
16	C	Dịch vụ thêm: chương trình đổi cũ lấy áo khoác cũ khi mòn.
17	B	Chiến lược: thiết kế sản phẩm cho độ bền, khả năng sửa chữa và tái chế cuối cùng.
18	B	Thách thức: nhà cung cấp chưa sẵn sàng cung cấp vật liệu tái chế ở quy mô yêu cầu.
19	B	Gợi ý: bắt đầu với một dòng sản phẩm và dùng hỗn hợp vật liệu tái chế và mới.
20	A	Đồng ý: dẫn đầu dự án thí điểm cho một sản phẩm.
21	B	Nền kinh tế truyền thống: nguyên liệu thô được khai thác, sản xuất thành sản phẩm, sử dụng ngắn hạn, rồi vứt bỏ.
22	B	Mục tiêu chính: loại bỏ chất thải bằng cách giữ sản phẩm và vật liệu được sử dụng lâu nhất có thể.
23	C	Tỷ lệ: lên đến 50% hoạt động kinh tế toàn cầu có thể là tuần hoàn vào 2030 với chính sách phù hợp.
24	B	Hai chu trình: chu trình sinh học (vật liệu tái tạo) và chu trình kỹ thuật (vật liệu không tái tạo).
25	B	Lợi ích kinh tế: tiết kiệm chi phí từ việc dùng vật liệu tái chế và tạo cơ hội kinh doanh mới.
26	C	Sản lượng quần áo: hơn 100 tỷ món mỗi năm.
27	B	Fast fashion: mô hình kinh doanh sản xuất quần áo rẻ, hợp thời trang nhanh chóng, khuyến khích mua và vứt bỏ thường xuyên.
28	B	Tần suất vứt bỏ: trung bình chỉ mặc một món bảy lần trước khi vứt.
29	B	Tác động môi trường: chịu trách nhiệm khoảng 10% phát thải carbon toàn cầu và ô nhiễm nước đáng kể.
30	B	Giải pháp: thuê quần áo, mua đồ cũ, chọn chất lượng hơn số lượng, và hỗ trợ thương hiệu bền vững.
31	C	Sản lượng nhựa: hơn 400 triệu tấn mỗi năm.
32	C	Tỷ lệ tái chế: dưới 10% tổng lượng nhựa từng sản xuất.
33	B	Thách thức: có nhiều loại nhựa, ô nhiễm phổ biến, và nhựa tái chế thường mất chất lượng.
34	B	Quan điểm về "giảm và tái sử dụng": hiệu quả hơn chỉ tái chế và nên được ưu tiên.
35	B	Giải pháp sáng tạo: tái chế hóa học có thể phá vỡ nhựa trở lại thành các khối xây dựng ban đầu.

Mẹo làm bài Listening VSTEP

Đọc câu hỏi trước khi nghe: Dùng thời gian hướng dẫn (10-15 giây) để đọc trước câu hỏi Part 1, đoán chủ đề
Ghi chú nhanh keywords: Đặc biệt với tên riêng, số, địa điểm trong Part 2-3
Loại trừ đáp án sai: Dùng process of elimination khi không chắc chắn
Đừng hoảng nếu miss 1 câu: Tập trung câu tiếp theo, không pause lại

Tính điểm Listening

Điểm = (Số câu đúng / 35) × 10. Làm tròn 0.5.

Số câu đúng	Điểm quy đổi	Bậc VSTEP
10–17	3.0–4.5	Bậc 2 (A2)
18–24	5.0–6.0	Bậc 3 (B1)
25–30	6.5–8.0	Bậc 4 (B2)
31–35	8.5–10.0	Bậc 5 (C1)

#55 B1-B2

Đề thi thử số 14 — Reading 40 câu (có bài đọc)

Đề thi thử VSTEP Reading số 14

Thời gian: 60 phút | Tổng số câu: 40 câu trắc nghiệm

Hướng dẫn: Đọc kỹ các đoạn văn và chọn đáp án đúng nhất (A, B, C hoặc D) cho mỗi câu hỏi.

PASSAGE 1 (Câu 1–10)

The concept of a circular economy has gained significant traction in recent years as a sustainable alternative to the traditional linear economic model. In a linear economy, raw materials are extracted, manufactured into products, used briefly, and then discarded as waste—a "take-make-dispose" approach that is fundamentally unsustainable. The circular economy, by contrast, is designed to eliminate waste and keep products, components, and materials in use for as long as possible through reuse, repair, refurbishment, remanufacturing, and recycling.

The European Union has been at the forefront of circular economy policies, with its Circular Economy Action Plan adopted in 2020 setting ambitious targets for sustainability. The plan includes measures to make products more durable, improve reparability, increase recycled content, and reduce single-use packaging. Other countries, including China, Japan, and Canada, have also implemented national circular economy strategies, recognizing the economic and environmental benefits of moving away from a purely linear model.

Businesses are increasingly recognizing the opportunities in circular models. Major companies like Patagonia, IKEA, and Rolls-Royce have built successful business models around circular principles. Patagonia's "Worn Wear" program encourages customers to repair and resell used clothing, while IKEA has pledged to become "climate positive" by 2030, in part through using only renewable or recycled materials. Rolls-Royce's "Power by the Hour" program sells jet engine availability rather than the engines themselves, incentivizing durability and continuous maintenance. These examples demonstrate that circularity can be both environmentally responsible and economically profitable.

However, transitioning to a circular economy is not without challenges. Many existing products were not designed with circularity in mind, making them difficult or impossible to repair or recycle. Consumer habits, built around convenience and disposability, can be slow to change. Infrastructure for collection, sorting, and processing of used products is often inadequate. Perhaps most fundamentally, transitioning to circularity requires rethinking business models, supply chains, and even the relationship between producers and consumers. Despite these challenges, the circular economy represents a promising path toward a more sustainable future, and momentum is building across governments, businesses, and civil society.

Câu 1. What is the main idea of paragraph 1?

A. The linear economy is the best model
B. The circular economy is a sustainable alternative designed to eliminate waste and keep resources in use
C. Recycling alone will solve the waste problem
D. The circular economy is just a passing trend

Câu 2. According to the passage, when did the EU adopt its Circular Economy Action Plan?

A. In 2010
B. In 2020
C. In 2015
D. In 2025

Câu 3. The word "ambitious" in paragraph 2 is closest in meaning to:

A. Modest
B. Bold and demanding
C. Easy
D. Forgettable

Câu 4. What is Patagonia's "Worn Wear" program designed to do?

A. Sell new clothing at lower prices
B. Encourage customers to repair and resell used clothing
C. Donate clothes to charity
D. Create a fashion line for celebrities

Câu 5. How does Rolls-Royce's "Power by the Hour" program work?

A. It sells jet engines at a discount
B. It sells engine availability rather than the engines themselves, incentivizing durability
C. It rents airplanes to customers
D. It offers free maintenance for life

Câu 6. The word "inadequate" in paragraph 4 is closest in meaning to:

A. More than enough
B. Not sufficient
C. Expensive
D. Modern

Câu 7. According to paragraph 4, what is one challenge of transitioning to a circular economy?

A. There is no interest in sustainability
B. Many existing products were not designed for circularity
C. There are too many regulations
D. Technology does not exist

Câu 8. Why is changing consumer habits difficult, according to the passage?

A. Consumers are not interested in sustainability
B. Habits are built around convenience and disposability and are slow to change
C. There are no sustainable products available
D. The government has banned sustainability

Câu 9. The word "momentum" in paragraph 4 is closest in meaning to:

A. Slowdown
B. Increasing force or speed of progress
C. Stagnation
D. Confusion

Câu 10. What is the author's view on the future of the circular economy?

A. It will fail completely
B. It is a promising path with growing momentum despite challenges
C. It is already fully implemented
D. Only large companies can participate

PASSAGE 2 (Câu 11–20)

Globally, approximately one-third of all food produced for human consumption is lost or wasted—a staggering figure that translates to about 1.3 billion tons per year according to the United Nations. This waste occurs at every stage of the food supply chain, from harvesting and storage to processing, distribution, and consumption. In developed countries, the majority of food waste occurs at the consumer level, with households throwing away food that is still perfectly edible. In developing countries, by contrast, most food loss happens earlier in the supply chain due to inadequate storage, poor infrastructure, and limited market access for small farmers.

The environmental impact of food waste is profound. When food is discarded in landfills, it decomposes and produces methane, a greenhouse gas roughly 25 times more potent than carbon dioxide in trapping heat in the atmosphere. The resources used to produce food that is never eaten—land, water, energy, fertilizers—are also wasted. The carbon footprint of food waste, if it were a country, would rank as the third-largest emitter of greenhouse gases globally, behind only the United States and China. Additionally, food waste represents a massive waste of the freshwater resources used in agriculture.

The economic costs of food waste are equally significant. In the United States alone, an estimated $408 billion is spent on food that is never eaten. For an average family of four, this translates to roughly $1,500 per year thrown in the trash. Globally, the economic value of food waste exceeds $1 trillion annually, a figure that includes both the cost of the wasted food and the resources used to produce it. These numbers are particularly troubling given that an estimated 828 million people worldwide go hungry, suggesting that solving food waste could significantly alleviate global hunger.

Addressing food waste requires action at multiple levels. Individual consumers can reduce waste by planning meals, storing food properly, using leftovers creatively, and composting organic waste. Businesses can improve inventory management, donate surplus food to charities, and redesign packaging to extend shelf life. Governments can implement policies that standardize date labels, provide tax incentives for food donations, and invest in cold chain infrastructure to reduce losses in developing countries. Some innovative solutions are also emerging, including apps that connect consumers with surplus food from restaurants and grocery stores at reduced prices, turning what would be waste into affordable meals while reducing environmental impact.

Câu 11. What is the main idea of the passage?

A. Food waste is a minor issue
B. Food waste is a massive global problem with environmental, economic, and social consequences, requiring action at multiple levels
C. Only developing countries have food waste problems
D. Food waste is impossible to solve

Câu 12. How much food produced for human consumption is lost or wasted globally, according to the UN?

A. About 5 percent
B. Around 10 percent
C. Approximately one-third
D. Less than 1 percent

Câu 13. The word "staggering" in paragraph 1 is closest in meaning to:

A. Minor
B. Surprisingly large or shocking
C. Predictable
D. Boring

Câu 14. According to paragraph 2, how does food waste in landfills affect the environment?

A. It has no effect
B. It produces methane, a greenhouse gas about 25 times more potent than CO2
C. It cleans the air
D. It improves soil quality

Câu 15. How much do American families of four throw away on average per year, according to the passage?

A. $150
B. $1,500
C. $15,000
D. $150,000

Câu 16. The word "alleviate" in paragraph 3 is closest in meaning to:

A. Worsen
B. Reduce or relieve
C. Ignore
D. Cause

Câu 17. According to paragraph 4, what is one individual action to reduce food waste?

A. Buying more food than needed
B. Planning meals, storing food properly, and using leftovers creatively
C. Avoiding grocery stores
D. Discarding all food scraps in the trash

Câu 18. What innovative solution does the passage mention?

A. Building more landfills
B. Apps that connect consumers with surplus food at reduced prices
C. Banning all food sales
D. Increasing food prices

Câu 19. The word "surplus" in paragraph 4 is closest in meaning to:

A. Scarce
B. Excess or extra
C. Spoiled
D. Imported

Câu 20. How many people worldwide are estimated to go hungry, according to the passage?

A. 100 million
B. 300 million
C. 828 million
D. 1.5 billion

PASSAGE 3 (Câu 21–30)

The transition from fossil-fuel-based materials to renewable alternatives represents one of the most important sustainability challenges of our time. For over a century, industrial production has relied heavily on materials derived from petroleum—plastics, synthetic fibers, chemical fertilizers, and many others. While these materials have enabled extraordinary technological progress, their environmental costs—from carbon emissions to plastic pollution—are increasingly unsustainable. Renewable materials, derived from plants, algae, fungi, bacteria, or waste streams, offer a promising path toward a more sustainable materials economy.

Bio-based plastics, made from sources like corn starch, sugarcane, or cellulose, are among the most well-known renewable materials. Unlike conventional plastics, which can take hundreds of years to break down, many bio-based plastics are biodegradable or compostable under the right conditions. They also have a smaller carbon footprint during production, as the plants used to make them absorb CO2 from the atmosphere as they grow. However, bio-based plastics are not without controversy—their production can compete with food crops for agricultural land, and not all bio-based plastics are actually biodegradable in real-world conditions.

Beyond plastics, scientists and engineers are developing renewable alternatives across many industries. Mycelium—the root structure of mushrooms—can be grown into packaging materials, building insulation, and even leather-like textiles. Algae is being used to produce everything from biofuels to food supplements to bioplastics. Agricultural waste, such as rice husks, sugarcane bagasse, and corn stover, is being converted into building materials, paper, and bioplastics. These innovations demonstrate that waste streams can be transformed into valuable resources, embodying the principles of a circular economy.

Despite significant progress, the widespread adoption of renewable materials faces barriers. Production costs are often higher than for conventional materials, although this gap is narrowing as technology improves and economies of scale are achieved. Performance characteristics can differ—some renewable materials may not yet match the durability or versatility of their fossil-fuel counterparts. Consumer awareness and acceptance vary, and infrastructure for processing and recycling renewable materials is still developing in many places. Government policies, including incentives for renewable material production and regulations limiting single-use plastics, are helping to level the playing field. As research continues and markets mature, renewable materials are likely to play an increasingly important role in building a sustainable future.

Câu 21. What is the main idea of the passage?

A. Fossil fuels are the best materials
B. Renewable materials offer a promising path toward a more sustainable materials economy, despite existing challenges
C. Renewable materials are perfect replacements for all conventional materials
D. Only one type of renewable material is viable

Câu 22. According to paragraph 2, what is a benefit of bio-based plastics over conventional plastics?

A. They never break down
B. They are biodegradable and have a smaller carbon footprint during production
C. They are made from petroleum
D. They cannot be produced at scale

Câu 23. The word "controversy" in paragraph 2 is closest in meaning to:

A. Agreement
B. Public disagreement or debate
C. Celebration
D. Certainty

Câu 24. According to paragraph 3, what can mycelium be grown into?

A. Only food
B. Packaging materials, building insulation, and leather-like textiles
C. Solar panels
D. Computer chips

Câu 25. What does the passage say about agricultural waste?

A. It must be burned
B. It can be converted into building materials, paper, and bioplastics
C. It has no value
D. It is always harmful

Câu 26. The word "versatility" in paragraph 4 is closest in meaning to:

A. Limitations
B. Ability to be used in many ways
C. Expense
D. Fragility

Câu 27. What is one barrier to widespread adoption of renewable materials mentioned in paragraph 4?

A. Lack of interest from anyone
B. Production costs are often higher than for conventional materials
C. They are illegal in most countries
D. They do not exist

Câu 28. Why is the cost gap between renewable and conventional materials narrowing?

A. Technology is improving and economies of scale are being achieved
B. Renewable materials are getting worse
C. Governments are banning conventional materials
D. Consumer demand is decreasing

Câu 29. The word "incentives" in paragraph 4 is closest in meaning to:

A. Penalties
B. Motivators or rewards
C. Restrictions
D. Criticisms

Câu 30. What is the author's overall tone toward renewable materials?

A. Dismissive
B. Cautiously optimistic
C. Highly skeptical
D. Completely negative

PASSAGE 4 (Câu 31–40)

Sustainable architecture, also known as green building or eco-architecture, refers to the design, construction, and operation of buildings in ways that reduce their environmental impact. As buildings account for approximately 40 percent of global energy consumption and 33 percent of greenhouse gas emissions, the way we design and construct our built environment has profound implications for climate change and resource use. Sustainable architecture seeks to minimize this impact through energy efficiency, use of renewable materials, water conservation, and creation of healthy indoor environments.

Several key strategies define sustainable architecture. Passive design strategies take advantage of the local climate and site conditions to reduce the need for mechanical heating, cooling, and lighting—for example, orienting a building to maximize natural daylight, using thermal mass to regulate indoor temperatures, and designing natural ventilation pathways. Active systems like solar panels, geothermal heat pumps, and high-efficiency HVAC systems further reduce energy use. Water-saving fixtures, rainwater harvesting, and greywater recycling help conserve water. Using locally sourced, recycled, or rapidly renewable materials reduces the embodied carbon of a building—the emissions associated with manufacturing and transporting construction materials.

The benefits of sustainable buildings extend beyond environmental impact. Occupants of green buildings often report better health, comfort, and productivity. Improved indoor air quality, abundant natural light, and thermal comfort contribute to well-being and can reduce absenteeism and increase cognitive performance. While green buildings can have higher upfront costs—typically 1 to 5 percent more than conventional construction—these costs are often recouped through lower operating expenses, with many green buildings achieving energy savings of 30 to 50 percent or more over their lifetimes. As energy prices rise and the cost of sustainable technologies continues to fall, the financial case for green buildings is becoming increasingly compelling.

Certification systems like LEED (Leadership in Energy and Environmental Design) and BREEAM (Building Research Establishment Environmental Assessment Method) have helped standardize and promote sustainable building practices worldwide. These systems award points for various sustainability features, with buildings receiving ratings from certified to platinum based on the total points achieved. Many countries now have their own green building certification programs adapted to local conditions. As awareness of climate change grows and the urgency of reducing carbon emissions intensifies, sustainable architecture is moving from a niche concern to a mainstream expectation. The buildings of the future will not only shelter us—they will actively contribute to a healthier planet.

Câu 31. What is the main idea of the passage?

A. Sustainable architecture is too expensive
B. Sustainable architecture is essential for reducing environmental impact and offers multiple benefits beyond ecology
C. Traditional architecture is the best
D. Only governments can build green buildings

Câu 32. What percentage of global energy consumption do buildings account for, according to the passage?

A. About 10 percent
B. Approximately 40 percent
C. Around 70 percent
D. Less than 5 percent

Câu 33. The word "profound" in paragraph 1 is closest in meaning to:

A. Superficial
B. Deep and significant
C. Temporary
D. Slight

Câu 34. According to paragraph 2, what is "passive design"?

A. Building without any materials
B. Strategies that take advantage of local climate and site conditions to reduce mechanical system needs
C. Using only active solar panels
D. Building very small structures

Câu 35. What is "embodied carbon"?

A. The carbon footprint of building occupants
B. The emissions associated with manufacturing and transporting construction materials
C. The carbon absorbed by plants around a building
D. The carbon in fossil fuel reserves

Câu 36. The word "abundant" in paragraph 3 is closest in meaning to:

A. Scarce
B. Plentiful
C. Limited
D. Expensive

Câu 37. According to paragraph 3, what is one benefit of green buildings for occupants?

A. Higher energy bills
B. Better health, comfort, and productivity due to improved air quality and natural light
C. Less natural light
D. Higher absenteeism

Câu 38. How much more do green buildings typically cost upfront compared to conventional construction?

A. They are free
B. 1 to 5 percent more
C. 50 percent more
D. Twice as much

Câu 39. The word "compelling" in paragraph 3 is closest in meaning to:

A. Weak
B. Convincing and persuasive
C. Boring
D. Forgettable

Câu 40. According to the passage, what role do certification systems like LEED play?

A. They make building more expensive
B. They help standardize and promote sustainable building practices worldwide
C. They are only used in the United States
D. They are not widely recognized

#56 B1-B2

Đáp án Đề 14 — Reading

Đáp án Đề thi thử VSTEP Reading số 14 + Giải thích chi tiết

Hướng dẫn: Đáp án được highlight bằng chữ đậm. Phần giải thích phân tích kỹ thuật suy luận và từ vựng.

Câu	Đáp án	Giải thích
1	B	Ý chính: kinh tế tuần hoàn là giải pháp bền vững được thiết kế để loại bỏ chất thải và giữ tài nguyên được sử dụng.
2	B	EU thông qua Kế hoạch Hành động Kinh tế Tuần hoàn: năm 2020.
3	B	"Ambitious" = táo bạo và đòi hỏi cao → bold and demanding.
4	B	Chương trình Worn Wear: khuyến khích khách hàng sửa chữa và bán lại quần áo đã qua sử dụng.
5	B	Power by the Hour: bán khả năng sử dụng động cơ thay vì chính động cơ, khuyến khích độ bền.
6	B	"Inadequate" = không đủ → not sufficient.
7	B	Thách thức: nhiều sản phẩm hiện tại không được thiết kế cho tính tuần hoàn.
8	B	Khó thay đổi thói quen: xây dựng quanh sự tiện lợi và khả năng vứt bỏ, thay đổi chậm.
9	B	"Momentum" = lực hoặc tốc độ tiến bộ đang tăng → increasing force or speed of progress.
10	B	Quan điểm: con đường đầy hứa hẹn với đà phát triển ngày càng tăng bất chấp thách thức.
11	B	Ý chính: lãng phí thực phẩm là vấn đề toàn cầu lớn với hậu quả môi trường, kinh tế, xã hội, đòi hỏi hành động ở nhiều cấp độ.
12	C	Tỷ lệ: khoảng một phần ba.
13	B	"Staggering" = đáng kinh ngạc lớn hoặc gây sốc → surprisingly large or shocking.
14	B	Tác động môi trường: tạo ra methane, khí nhà kính mạnh gấp 25 lần CO2.
15	B	Chi phí: khoảng 1.500 USD mỗi năm cho gia đình 4 người.
16	B	"Alleviate" = giảm bớt hoặc làm nhẹ → reduce or relieve.
17	B	Hành động cá nhân: lên kế hoạch bữa ăn, bảo quản đúng cách, và sáng tạo với thức ăn thừa.
18	B	Giải pháp sáng tạo: ứng dụng kết nối người tiêu dùng với thực phẩm thừa với giá giảm.
19	B	"Surplus" = dư thừa hoặc thêm → excess or extra.
20	C	Số người đói: 828 triệu.
21	B	Ý chính: vật liệu tái tạo cung cấp con đường đầy hứa hẹn hướng tới nền kinh tế vật liệu bền vững hơn, bất chấp thách thức hiện tại.
22	B	Lợi ích: phân hủy sinh học và có lượng khí thải carbon nhỏ hơn trong sản xuất.
23	B	"Controversy" = bất đồng công khai hoặc tranh luận → public disagreement or debate.
24	B	Mycelium có thể phát triển thành: vật liệu đóng gói, vật liệu cách nhiệt, và dạng vải giống da.
25	B	Phế phẩm nông nghiệp: có thể chuyển đổi thành vật liệu xây dựng, giấy, và nhựa sinh học.
26	B	"Versatility" = khả năng được sử dụng theo nhiều cách → ability to be used in many ways.
27	B	Rào cản: chi phí sản xuất thường cao hơn so với vật liệu truyền thống.
28	A	Khoảng cách chi phí thu hẹp: công nghệ đang cải thiện và đạt được kinh tế theo quy mô.
29	B	"Incentives" = động lực hoặc phần thưởng → motivators or rewards.
30	B	Tông giọng: thận trọng lạc quan — cautiously optimistic.
31	B	Ý chính: kiến trúc bền vững thiết yếu để giảm tác động môi trường và mang lại nhiều lợi ích ngoài sinh thái.
32	B	Tỷ lệ: khoảng 40% tiêu thụ năng lượng toàn cầu.
33	B	"Profound" = sâu sắc và quan trọng → deep and significant.
34	B	Thiết kế thụ động: chiến lược tận dụng điều kiện khí hậu và vị trí địa phương để giảm nhu cầu hệ thống cơ khí.
35	B	Carbon hàm lượng: phát thải liên quan đến sản xuất và vận chuyển vật liệu xây dựng.
36	B	"Abundant" = dồi dào → plentiful.
37	B	Lợi ích: sức khỏe, sự thoải mái và năng suất tốt hơn nhờ chất lượng không khí và ánh sáng tự nhiên cải thiện.
38	B	Chi phí trả trước: 1-5% nhiều hơn so với xây dựng truyền thống.
39	B	"Compelling" = thuyết phục → convincing and persuasive.
40	B	Hệ thống chứng nhận: giúp tiêu chuẩn hóa và thúc đẩy thực hành xây dựng bền vững trên toàn thế giới.

Phân tích dạng câu hỏi

Mỗi bài đọc gồm 10 câu hỏi thuộc 6 dạng:

Main Idea (1 câu): Ý chính đoạn văn
Detail/Fact (3-4 câu): Chi tiết trong bài
Vocabulary-in-Context (1-2 câu): Đoán nghĩa từ qua ngữ cảnh
Inference (1-2 câu): Suy luận từ thông tin ngầm
Reference (1 câu): Đại từ chỉ về đâu
Author's Purpose (1 câu): Mục đích tác giả

Tính điểm Reading

Điểm = (Số câu đúng / 40) × 10. Làm tròn 0.5.

Số câu đúng	Điểm quy đổi	Bậc VSTEP
12–20	3.0–4.5	Bậc 2 (A2)
21–28	5.0–6.0	Bậc 3 (B1)
29–34	6.5–8.0	Bậc 4 (B2)
35–40	8.5–10.0	Bậc 5 (C1)

#57 B1-B2

Đề thi thử số 15 — Listening 35 câu

Đề thi thử VSTEP Listening số 15

Thời gian: 40 phút | Tổng số câu: 35 câu trắc nghiệm

Hướng dẫn: Chọn đáp án đúng nhất (A, B, C hoặc D) cho mỗi câu hỏi. Bạn chỉ được nghe MỘT lần.

PART 1 — Short Announcements (Câu 1–8)

Nghe 8 đoạn thông báo ngắn. Mỗi đoạn có 1 câu hỏi.

Đoạn 1: [Context: Thông báo tại nhà hàng về thực đơn mùa]

Câu 1. What is the restaurant announcing?

A. A new seasonal menu featuring local autumn ingredients
B. Permanent closure of the restaurant
C. A discount on all existing menu items
D. Extended hours during the holiday season

Đoạn 2: [Context: Thông báo tại lễ hội ẩm thực đường phố]

Câu 2. What is the main attraction of the festival?

A. Live music performances by international artists
B. Food stalls from over 30 countries with tastings and cooking demonstrations
C. A technology expo featuring kitchen gadgets
D. A book fair with author signings

Đoạn 3: [Context: Thông báo từ hiệp hội nấu ăn địa phương]

Câu 3. What event is being organized?

A. A national cooking competition for professional chefs
B. A community cooking class teaching traditional recipes to beginners
C. A wine tasting evening for adults only
D. A baking contest for children

Đoạn 4: [Context: Thông báo tại chợ nông sản]

Câu 4. What new vendor is joining the market?

A. A vendor selling imported exotic fruits
B. A family farm offering organic vegetables and free-range eggs
C. A new clothing boutique
D. A fast food chain opening a stand

Đoạn 5: [Context: Thông báo từ trường dạy nấu ăn]

Câu 5. What new course is being introduced?

A. A basic course on microwave cooking
B. A workshop on plant-based cooking techniques and nutrition
C. A class on molecular gastronomy for experts
D. A wine pairing certification program

Đoạn 6: [Context: Thông báo từ quán cà phê]

Câu 6. What change is the café implementing?

A. Switching to disposable cups for faster service
B. Introducing compostable cups and a discount for customers who bring their own
C. Raising all prices significantly
D. Closing the outdoor seating area

Đoạn 7: [Context: Thông báo từ bảo tàng văn hóa]

Câu 7. What exhibition is opening?

A. A retrospective of modern art
B. An interactive exhibition on the history and cultural significance of food around the world
C. A photography show about landscapes
D. A display of ancient weapons

Đoạn 8: [Context: Thông báo từ dịch vụ giao đồ ăn]

Câu 8. What is the company asking customers to do?

A. Order only during peak hours
B. Provide feedback on delivery drivers to improve service
C. Avoid ordering from certain restaurants
D. Subscribe to a monthly meal kit service

PART 2 — Conversations (Câu 9–20)

Nghe 3 đoạn hội thoại. Mỗi đoạn có 4 câu hỏi.

Conversation 1 (Câu 9–12): [Hai người bạn thảo luận về kế hoạch nấu ăn cho bữa tiệc]

Câu 9. What type of party is the woman planning?

A. A formal business dinner
B. A casual dinner party for close friends
C. A children's birthday party
D. A wedding reception

Câu 10. What challenge does she mention about cooking for many guests?

A. She cannot find the right ingredients
B. Different guests have different dietary restrictions and preferences
C. She does not have enough time to shop
D. Her kitchen is too small

Câu 11. What does the man suggest?

A. Hiring a professional caterer for the entire event
B. Asking each guest to bring a dish that suits their dietary needs
C. Ordering takeout from a restaurant
D. Canceling the party

Câu 12. How does the woman react to the suggestion?

A. She thinks it is a great idea and decides to implement it
B. She refuses because she wants to cook everything herself
C. She worries about the quality of food others bring
D. She prefers to invite fewer guests

Conversation 2 (Câu 13–16): [Khách du lịch và hướng dẫn viên địa phương thảo luận về ẩm thực truyền thống]

Câu 13. What does the tourist want to learn about?

A. Modern fusion cuisine in the city
B. Authentic local dishes and where to find them
C. International restaurant chains
D. How to open a restaurant in the area

Câu 14. What does the guide recommend first?

A. Visiting expensive fine-dining restaurants
B. Trying street food from vendors with long lines of locals
C. Eating only at the hotel restaurant
D. Cooking all meals in the hotel room

Câu 15. What does the guide warn about?

A. All street food is unsafe
B. Some vendors cater to tourists with modified recipes that may not be authentic
C. Local food is always very spicy
D. Restaurants are closed on weekends

Câu 16. What does the tourist decide to do?

A. Stick to familiar international food
B. Follow the guide's recommendations and try a popular local dish
C. Cancel the food tour
D. Visit only fast food restaurants

Conversation 3 (Câu 17–20): [Đầu bếp và quản lý nhà hàng thảo luận về thực đơn mới]

Câu 17. What is the chef proposing for the new menu?

A. Adding more meat-based dishes to appeal to customers
B. Incorporating more plant-based options to attract health-conscious diners
C. Increasing prices across the menu
D. Removing all appetizers from the menu

Câu 18. What concern does the manager raise?

A. The chef does not have enough experience
B. Will the new dishes fit with the restaurant's overall concept and customer base
C. The kitchen equipment is outdated
D. There are not enough local ingredients

Câu 19. What does the chef suggest to test the new items?

A. Immediately add all new dishes to the regular menu
B. Start with a special tasting menu for a limited time to gather feedback
C. Wait until next year
D. Test the dishes only with family members

Câu 20. What is the final decision?

A. Abandon the new menu ideas
B. Launch the tasting menu for two months and decide based on results
C. Hire a new chef
D. Switch the restaurant concept entirely

PART 3 — Lectures (Câu 21–35)

Nghe 3 bài giảng. Mỗi bài có 5 câu hỏi.

Lecture 1 (Câu 21–25): [Bài giảng về lên men trong ẩm thực]

Câu 21. What is fermentation, according to the speaker?

A. A modern cooking technique from the 20th century
B. An ancient process where microorganisms break down sugars in food, creating new flavors and preserving it
C. A method of freezing food
D. A type of industrial chemical process

Câu 22. How long has fermentation been used in food production, according to the speaker?

A. Less than 100 years
B. About 1,000 years
C. Several thousand years across many cultures
D. Only since the 19th century

Câu 23. What health benefit does the speaker mention about fermented foods?

A. They are always high in sugar
B. They contain beneficial probiotics that support gut health and the immune system
C. They have no health benefits
D. They cause digestive problems

Câu 24. Which example of a fermented food does the speaker mention?

A. White bread
B. Kimchi from Korea, sauerkraut from Germany, and yogurt from many cultures
C. Fresh fruit juice
D. Roasted meat

Câu 25. According to the speaker, what is one reason fermented foods have become popular again?

A. They are cheaper than other foods
B. Growing scientific evidence of health benefits has increased consumer interest
C. They are easier to make than other foods
D. They last only a short time

Lecture 2 (Câu 26–30): [Bài giảng về ẩm thực đường phố trên thế giới]

Câu 26. How much of the world's population regularly eats street food, according to estimates?

A. Less than 10 percent
B. About 25 percent
C. Around 2.5 billion people
D. Only urban residents

Câu 27. What are some advantages of street food mentioned by the speaker?

A. It is always expensive
B. It is affordable, accessible, often authentic, and provides livelihoods for millions
C. It is identical in every country
D. It is only available at night

Câu 28. What concern does the speaker raise about street food?

A. It is always unsafe
B. Hygiene standards can vary, posing risks in some locations
C. It is too expensive
D. It is banned in most countries

Câu 29. According to the speaker, what role does street food play in cultural identity?

A. It has no cultural significance
B. It is a vital expression of local culture, often passed down through generations
C. It is only for tourists
D. It is the same everywhere

Câu 30. What trend does the speaker note in recent years?

A. Street food is disappearing globally
B. Street food is gaining recognition through food tourism, TV shows, and social media
C. Governments are banning all street food
D. Only wealthy people can afford it

Lecture 3 (Câu 31–35): [Bài giảng về bảo tồn ẩm thực truyền thống]

Câu 31. Why is traditional cuisine at risk of disappearing, according to the speaker?

A. It is not popular anywhere
B. Industrialization, globalization, and changing lifestyles are replacing traditional foodways
C. Governments are banning traditional foods
D. People no longer need to eat

Câu 32. What is the UNESCO Intangible Cultural Heritage list mentioned in connection with?

A. Modern art
B. Efforts to preserve and recognize traditional food cultures around the world
C. Industrial manufacturing
D. Sports events

Câu 33. What example does the speaker give of an effort to preserve traditional cuisine?

A. Banning traditional foods
B. Documenting recipes, training new chefs in traditional methods, and creating food museums
C. Forcing everyone to eat traditional food
D. Replacing traditional restaurants with fast food chains

Câu 34. Why is preserving traditional food culture important, according to the speaker?

A. It is not important
B. It maintains cultural identity, biodiversity, and traditional knowledge
C. It is just about nostalgia
D. It prevents economic development

Câu 35. What role can consumers play in preservation, according to the speaker?

A. Avoid traditional food
B. Support local traditional restaurants and seek out authentic food experiences
C. Only eat fast food
D. Refuse to learn about food traditions

#58 B1-B2

Đáp án Đề 15 — Listening

Đáp án Đề thi thử VSTEP Listening số 15 + Giải thích chi tiết

Hướng dẫn: Đáp án được highlight bằng chữ đậm. Đọc kỹ phần giải thích để hiểu logic đáp án.

Câu	Đáp án	Giải thích
1	A	Thực đơn theo mùa mới với nguyên liệu mùa thu địa phương.
2	B	Điểm hấp dẫn chính: gian hàng ẩm thực từ hơn 30 quốc gia với nếm thử và biểu diễn nấu ăn.
3	B	Sự kiện: lớp học nấu ăn cộng đồng dạy công thức truyền thống cho người mới bắt đầu.
4	B	Nhà cung cấp mới: trang trại gia đình cung cấp rau hữu cơ và trứng gà thả vườn.
5	B	Khóa học mới: hội thảo về kỹ thuật nấu ăn thực vật và dinh dưỡng.
6	B	Thay đổi: giới thiệu cốc phân hủy sinh học và giảm giá cho khách mang cốc riêng.
7	B	Triển lãm: tương tác về lịch sử và ý nghĩa văn hóa của thực phẩm trên thế giới.
8	B	Yêu cầu: cung cấp phản hồi về tài xế giao hàng để cải thiện dịch vụ.
9	B	Bữa tiệc: bữa tối thân mật cho bạn bè thân thiết.
10	B	Thách thức: khách khác nhau có hạn chế và sở thích ăn uống khác nhau.
11	B	Gợi ý: yêu cầu mỗi khách mang một món phù hợp nhu cầu ăn uống của họ.
12	A	Phản ứng: thấy ý hay và quyết định thực hiện.
13	B	Du khách muốn tìm hiểu: các món địa phương chính gốc và nơi tìm.
14	B	Khuyến nghị: thử đồ ăn đường phố từ các quầy có hàng dài người địa phương.
15	B	Cảnh báo: một số quầy phục vụ khách du lịch với công thức sửa đổi có thể không chính gốc.
16	B	Quyết định: theo khuyến nghị của hướng dẫn viên và thử một món địa phương phổ biến.
17	B	Đề xuất: kết hợp thêm các lựa chọn thực vật để thu hút thực khách quan tâm sức khỏe.
18	B	Lo ngại: liệu các món mới có phù hợp với khái niệm tổng thể và cơ sở khách hàng của nhà hàng.
19	B	Gợi ý: bắt đầu với thực đơn nếm thử đặc biệt trong thời gian giới hạn để thu thập phản hồi.
20	B	Quyết định: ra mắt thực đơn nếm thử trong hai tháng và quyết định dựa trên kết quả.
21	B	Lên men: quá trình cổ đại vi sinh vật phân hủy đường trong thực phẩm, tạo hương vị mới và bảo quản.
22	C	Thời gian: hàng nghìn năm qua nhiều nền văn hóa.
23	B	Lợi ích sức khỏe: chứa probiotics có lợi hỗ trợ sức khỏe đường ruột và hệ miễn dịch.
24	B	Ví dụ: kimchi từ Hàn Quốc, dưa bắp cải Đức, và sữa chua từ nhiều nền văn hóa.
25	B	Lý do phổ biến trở lại: bằng chứng khoa học ngày càng tăng về lợi ích sức khỏe đã tăng sự quan tâm của người tiêu dùng.
26	C	Dân số ăn đồ ăn đường phố: khoảng 2,5 tỷ người.
27	B	Lợi thế: giá cả phải chăng, dễ tiếp cận, thường chính gốc, và cung cấp sinh kế cho hàng triệu người.
28	B	Lo ngại: tiêu chuẩn vệ sinh có thể khác nhau, gây rủi ro ở một số địa điểm.
29	B	Vai trò văn hóa: biểu hiện quan trọng của văn hóa địa phương, thường được truyền qua nhiều thế hệ.
30	B	Xu hướng: đồ ăn đường phố được công nhận qua du lịch ẩm thực, chương trình TV, và mạng xã hội.
31	B	Lý do biến mất: công nghiệp hóa, toàn cầu hóa, và thay đổi lối sống đang thay thế cách ăn truyền thống.
32	B	Danh sách Di sản Văn hóa Phi vật thể: nỗ lực bảo tồn và công nhận các nền văn hóa ẩm thực truyền thống trên thế giới.
33	B	Nỗ lực bảo tồn: ghi chép công thức, đào tạo đầu bếp mới về phương pháp truyền thống, và tạo bảo tàng ẩm thực.
34	B	Tầm quan trọng: duy trì bản sắc văn hóa, đa dạng sinh học, và tri thức truyền thống.
35	B	Vai trò người tiêu dùng: hỗ trợ nhà hàng truyền thống địa phương và tìm kiếm trải nghiệm ẩm thực chính gốc.

Mẹo làm bài Listening VSTEP

Đọc câu hỏi trước khi nghe: Dùng thời gian hướng dẫn (10-15 giây) để đọc trước câu hỏi Part 1, đoán chủ đề
Ghi chú nhanh keywords: Đặc biệt với tên riêng, số, địa điểm trong Part 2-3
Loại trừ đáp án sai: Dùng process of elimination khi không chắc chắn
Đừng hoảng nếu miss 1 câu: Tập trung câu tiếp theo, không pause lại

Tính điểm Listening

Điểm = (Số câu đúng / 35) × 10. Làm tròn 0.5.

Số câu đúng	Điểm quy đổi	Bậc VSTEP
10–17	3.0–4.5	Bậc 2 (A2)
18–24	5.0–6.0	Bậc 3 (B1)
25–30	6.5–8.0	Bậc 4 (B2)
31–35	8.5–10.0	Bậc 5 (C1)

#59 B1-B2

Đề thi thử số 15 — Reading 40 câu (có bài đọc)

Đề thi thử VSTEP Reading số 15

Thời gian: 60 phút | Tổng số câu: 40 câu trắc nghiệm

Hướng dẫn: Đọc kỹ các đoạn văn và chọn đáp án đúng nhất (A, B, C hoặc D) cho mỗi câu hỏi.

PASSAGE 1 (Câu 1–10)

Food is far more than mere sustenance—it is a powerful cultural symbol that reflects the values, beliefs, geography, and history of a society. The anthropology of food, also known as food anthropology or gastroanthropology, is a subfield of cultural anthropology that examines the complex relationships between humans and what they eat. This field explores how food production, preparation, distribution, and consumption are shaped by—and in turn shape—social structures, identities, and power dynamics.

One of the foundational concepts in food anthropology is that of "foodways"—the cultural, social, and economic practices related to the production and consumption of food. Foodways encompass everything from how a society obtains its food (hunting, gathering, agriculture, or trade) to the rituals and taboos surrounding eating. For example, the Hindu reverence for cows in India is not just a religious belief but shapes the entire agricultural system, the economy, and daily dietary practices of over a billion people. Similarly, the Japanese concept of "itadakimasu" (a phrase said before meals expressing gratitude) reflects deep cultural values around respect for food and the lives that provided it.

Food also plays a central role in identity formation, both individual and collective. People often identify strongly with their national, regional, or ethnic cuisines—Italian pasta, Mexican tacos, Indian curry, and Japanese sushi are not just foods but symbols of cultural heritage. The phrase "you are what you eat" takes on a deeper meaning in this context: cuisine is an expression of who we are and where we come from. When people migrate, they often bring their food traditions with them, creating diaspora communities centered around restaurants, markets, and home cooking that maintain ties to their homeland.

The globalization of food has created both opportunities and challenges. On one hand, people around the world now have access to a wider variety of cuisines than ever before, fostering cross-cultural understanding and appreciation. International restaurants, cooking shows, and social media have made foreign cuisines familiar to millions. On the other hand, the spread of global fast food and Western dietary patterns has contributed to the decline of traditional cuisines and the homogenization of food culture. Indigenous ingredients, techniques, and recipes are being lost as younger generations embrace convenience foods. Anthropologists studying these changes are working to document disappearing food traditions and to understand the complex dynamics of cultural exchange, power, and identity in an increasingly connected world.

Câu 1. What is the main idea of the passage?

A. Food is just for nutrition
B. Food is a powerful cultural symbol that reflects and shapes societies, and the anthropology of food studies these complex relationships
C. All cuisines are the same
D. Only traditional foods matter

Câu 2. According to paragraph 2, what are "foodways"?

A. Types of restaurants
B. The cultural, social, and economic practices related to food production and consumption
C. Cooking methods only
D. A type of cuisine

Câu 3. The word "encompass" in paragraph 2 is closest in meaning to:

A. Exclude
B. Include or cover
C. Reject
D. Simplify

Câu 4. What does the Japanese phrase "itadakimasu" reflect according to the passage?

A. A greeting to friends
B. Cultural values around respect for food and the lives that provided it
C. A celebration of wealth
D. A type of cooking technique

Câu 5. The word "diaspora" in paragraph 3 is closest in meaning to:

A. A type of food
B. People from a particular group who have spread to other places
C. A cooking method
D. A type of restaurant

Câu 6. According to paragraph 4, what is one negative effect of food globalization?

A. Increased cultural understanding
B. Decline of traditional cuisines and homogenization of food culture
C. More variety for everyone
D. Lower food prices

Câu 7. Why are anthropologists working to document disappearing food traditions, according to the passage?

A. To sell them to companies
B. To understand the complex dynamics of cultural exchange, power, and identity
C. To ban foreign foods
D. To promote fast food

Câu 8. The word "homogenization" in paragraph 4 is closest in meaning to:

A. Diversification
B. Making uniform or the same
C. Improving
D. Reducing

Câu 9. What is the role of cuisine in identity formation according to the passage?

A. It has no role
B. It is an expression of who we are and where we come from
C. It is only for special occasions
D. It is unimportant

Câu 10. What is the author's overall view of food globalization?

A. It is entirely positive
B. It is entirely negative
C. It has created both opportunities for cross-cultural understanding and challenges to traditional cuisines
D. It has not changed anything

PASSAGE 2 (Câu 11–20)

Cooking is both an art and a science, and understanding the underlying chemistry and physics can transform even a casual home cook into a more confident and creative one. The science of cooking, sometimes called "molecular gastronomy" or "culinary science," explores the chemical and physical transformations that occur when food is prepared. By understanding these processes, cooks can better predict outcomes, troubleshoot problems, and even innovate new techniques and dishes.

Heat transfer is one of the most fundamental concepts in cooking. There are three main methods: conduction (direct contact, like a pan on a stove), convection (heat carried by a moving fluid like air or water), and radiation (heat transferred through electromagnetic waves, like in an oven or grill). Different cooking methods—frying, boiling, baking, grilling—use these heat transfer mechanisms in different combinations. Understanding which method to use for which food can dramatically improve results. For example, searing a steak at high heat creates the Maillard reaction—a chemical reaction between amino acids and sugars that produces hundreds of flavor compounds and the appealing brown crust we associate with a perfectly cooked steak.

The role of ingredients goes beyond flavor. Each ingredient contains proteins, fats, carbohydrates, water, and various other compounds, and how these components behave under different conditions determines the final dish. Eggs are a perfect example: the proteins in egg whites unfold and bond together when heated, transforming a clear liquid into an opaque solid in a process called denaturation. Understanding this is why gentle heat produces a tender scrambled egg while high heat makes a rubbery one. Similarly, the ratio of flour to liquid to fat in a dough determines whether the result is a flaky pastry, a tender cake, or a chewy bread.

Modern culinary science has produced innovations that would have seemed like magic a generation ago. Techniques like sous vide (cooking vacuum-sealed food in precisely temperature-controlled water), spherification (turning liquids into caviar-like spheres), and flash freezing with liquid nitrogen have moved from high-end restaurants into home kitchens. While not every home cook needs to use these techniques, understanding the science behind traditional cooking methods can elevate everyday meals. The next time you boil an egg, sauté vegetables, or bake bread, remember that you are conducting a delicious experiment in applied chemistry and physics.

Câu 11. What is the main idea of the passage?

A. Cooking is purely an art
B. Cooking involves chemical and physical processes that, when understood, can improve results and inspire innovation
C. Only professional chefs need to understand cooking science
D. Cooking is too complex to learn

Câu 12. According to paragraph 2, how many main methods of heat transfer are there?

A. One
B. Two
C. Three
D. Five

Câu 13. The word "transformations" in paragraph 1 is closest in meaning to:

A. Stagnation
B. Changes
C. Repeat
D. Disappearance

Câu 14. What is the Maillard reaction, according to the passage?

A. A type of cooking oil
B. A chemical reaction between amino acids and sugars that produces flavor compounds and browning
C. A French cooking technique
D. A kitchen tool

Câu 15. The word "denaturation" in paragraph 3 is closest in meaning to:

A. A type of seasoning
B. A change in protein structure when heated
C. A cooking oil
D. A recipe ingredient

Câu 16. According to paragraph 3, why does gentle heat produce a tender scrambled egg while high heat makes it rubbery?

A. The pan is different
B. The proteins in egg whites unfold and bond together differently at different temperatures
C. The egg is older
D. More salt is used

Câu 17. What is sous vide, according to paragraph 4?

A. A French chef
B. A technique of cooking vacuum-sealed food in precisely temperature-controlled water
C. A type of seasoning
D. A kitchen appliance

Câu 18. The word "innovations" in paragraph 4 is closest in meaning to:

A. Old techniques
B. New ideas or methods
C. Mistakes
D. Traditional recipes

Câu 19. What is the author's view on culinary science for home cooks?

A. It is unnecessary
B. Understanding the science behind traditional cooking methods can elevate everyday meals
C. It is too complicated
D. Only experts should learn it

Câu 20. According to the passage, what is the relationship between cooking and chemistry?

A. None
B. Cooking is essentially applied chemistry and physics
C. Cooking replaces chemistry
D. Chemistry makes cooking impossible

PASSAGE 3 (Câu 21–30)

Cuisine is one of the most powerful expressions of cultural identity, serving as a tangible link to heritage, history, and community. Around the world, traditional dishes and cooking methods carry stories of migration, conquest, trade, and adaptation. When people share a meal, they are not only nourishing their bodies but also participating in a cultural ritual that connects them to their ancestors and their community. The phrase "to break bread together" captures this universal truth: food has the unique ability to bring people together across differences of language, religion, and nationality.

National cuisines often reflect the geography and history of a country. Coastal nations tend to feature seafood prominently, while landlocked countries develop cuisines based on whatever can be grown or raised locally. The spices of India, the noodles of China, the cheeses of France, the grilled meats of Argentina—each tells a story of climate, agriculture, and cultural exchange. Colonialism, trade routes, and migration have all left their marks on national cuisines, with ingredients like chili peppers spreading from the Americas to Asia, and coffee traveling from Ethiopia to become a global commodity through European trade.

In an era of rapid globalization, traditional cuisines face both threats and opportunities. The spread of fast food, the standardization of ingredients, and the disappearance of small farms threaten the diversity of global food cultures. UNESCO's Intangible Cultural Heritage list now recognizes several traditional cuisines, including French gastronomy, Japanese washoku, and Mexican traditional cuisine, as worthy of protection. At the same time, food has become a powerful tool for cultural diplomacy, with countries promoting their cuisines abroad as part of soft power strategies. Korean kimchi, Thai pad thai, and Peruvian ceviche have all gained international recognition, partly through deliberate government efforts.

The future of cultural cuisines will depend on the choices we make today. Younger generations in many countries are showing renewed interest in learning traditional cooking methods, often driven by concerns about health, sustainability, and a desire to connect with their roots. Social media has created new platforms for sharing recipes and food stories, allowing traditional cuisines to reach global audiences in ways unimaginable a generation ago. As the world becomes more interconnected, the cuisines that survive and thrive will likely be those that can adapt to changing times while preserving the core elements that make them meaningful. The kitchen, in this sense, is a powerful arena where tradition and innovation meet, and where the future of culture is being shaped one dish at a time.

Câu 21. What is the main idea of the passage?

A. Cuisine has no cultural significance
B. Cuisine is a powerful expression of cultural identity that connects people to their heritage, faces threats from globalization, but also finds new opportunities
C. All cuisines are the same
D. Only French cuisine matters

Câu 22. According to paragraph 2, what do coastal nations tend to feature in their cuisine?

A. Lots of meat
B. Seafood prominently
C. Dairy products
D. Spicy sauces

Câu 23. The word "tangible" in paragraph 1 is closest in meaning to:

A. Abstract
B. Real and physical
C. Imaginary
D. Expensive

Câu 24. According to paragraph 2, how did chili peppers spread from the Americas to Asia?

A. Through natural bird migration
B. Through colonialism, trade routes, and migration
C. Through modern air travel
D. They originated in Asia

Câu 25. What has UNESCO recognized, according to paragraph 3?

A. Fast food chains
B. Several traditional cuisines as Intangible Cultural Heritage
C. Only European cuisines
D. Modern fusion cuisine

Câu 26. The word "diplomacy" in paragraph 3 is closest in meaning to:

A. Military action
B. Negotiation and cultural exchange
C. Trade restrictions
D. Cooking techniques

Câu 27. What role is food playing in cultural diplomacy, according to paragraph 3?

A. None
B. Countries promote their cuisines abroad as part of soft power strategies
C. It is used as a weapon
D. It is irrelevant

Câu 28. According to paragraph 4, why are younger generations showing renewed interest in traditional cooking?

A. It is trendy on social media
B. Concerns about health, sustainability, and a desire to connect with their roots
C. Government requirements
D. Cheaper than fast food

Câu 29. The word "interconnected" in paragraph 4 is closest in meaning to:

A. Isolated
B. Mutually connected
C. Disconnected
D. Distant

Câu 30. What is the author's view on the future of traditional cuisines?

A. They will all disappear
B. They can survive and thrive by adapting to changing times while preserving meaningful core elements
C. They will become identical worldwide
D. They are not worth preserving

PASSAGE 4 (Câu 31–40)

The Mediterranean diet, inspired by the traditional eating patterns of countries bordering the Mediterranean Sea, has been recognized as one of the world's healthiest dietary patterns. While there is no single "Mediterranean diet" (the actual eating habits vary by country, region, and even family), the common elements include abundant consumption of vegetables, fruits, whole grains, legumes, nuts, and olive oil; moderate consumption of fish, poultry, eggs, and dairy; and limited consumption of red meat and sweets. Wine, particularly red wine, is often consumed in moderation with meals, although this is not a requirement for the health benefits.

The health benefits of the Mediterranean diet have been extensively studied. One landmark study, the PREDIMED trial published in 2013, found that a Mediterranean diet supplemented with extra-virgin olive oil or nuts reduced the incidence of major cardiovascular events by approximately 30 percent compared to a low-fat diet. Subsequent research has linked the diet to numerous other health benefits, including reduced risk of type 2 diabetes, certain cancers, neurodegenerative diseases like Alzheimer's and Parkinson's, and even depression. The diet's emphasis on whole, minimally processed foods, healthy fats, and plant-based proteins is thought to be responsible for many of these benefits.

Beyond health, the Mediterranean diet embodies a broader lifestyle and cultural philosophy. Traditional Mediterranean meals are social occasions, often enjoyed slowly with family and friends. The French say "joie de vivre" (joy of living), the Italians speak of "la dolce vita" (the sweet life), and the Spanish practice "sobremesa" (the time spent chatting at the table after a meal). This emphasis on mindful eating, social connection, and the enjoyment of food as more than mere fuel is increasingly recognized by health experts as a crucial component of healthy eating—perhaps as important as the specific foods consumed.

The Mediterranean diet has faced some criticism and challenges in recent years. As global fast food chains have spread throughout Mediterranean countries, particularly among younger generations, traditional eating patterns have been eroding. A 2017 study found that fewer than half of children in some Mediterranean countries were eating a traditional Mediterranean diet. The economic recession of the late 2000s also pushed some families toward cheaper, processed foods. Climate change poses additional challenges, as the agricultural systems that produce the diet's key ingredients—olive oil, wine, vegetables, and seafood—are increasingly threatened by rising temperatures, drought, and shifting ecosystems. Preserving the Mediterranean diet, therefore, requires not just dietary choices but broader efforts to protect traditional foods, sustainable agriculture, and the cultural practices that have sustained it for generations.

Câu 31. What is the main idea of the passage?

A. The Mediterranean diet is unhealthy
B. The Mediterranean diet is a healthy and culturally rich eating pattern that faces modern challenges
C. Only Italians eat the Mediterranean diet
D. The Mediterranean diet is too expensive

Câu 32. According to the passage, what is a common element of the Mediterranean diet?

A. High red meat consumption
B. Abundant consumption of vegetables, fruits, whole grains, legumes, nuts, and olive oil
C. No fish or seafood
D. Lots of processed foods

Câu 33. The word "abundant" in paragraph 1 is closest in meaning to:

A. Scarce
B. Plentiful
C. Limited
D. Expensive

Câu 34. What did the PREDIMED trial published in 2013 find?

A. The Mediterranean diet had no health benefits
B. A Mediterranean diet supplemented with olive oil or nuts reduced major cardiovascular events by about 30 percent
C. Only olive oil helps health
D. Low-fat diets are best

Câu 35. What is "sobremesa" in Spanish culture?

A. A type of food
B. The time spent chatting at the table after a meal
C. A cooking technique
D. A type of restaurant

Câu 36. The word "eroding" in paragraph 4 is closest in meaning to:

A. Building up
B. Gradually wearing away
C. Improving
D. Expanding

Câu 37. According to paragraph 4, what is one challenge facing the Mediterranean diet?

A. Lack of food
B. Spread of fast food chains and erosion of traditional eating patterns
C. Too much government support
D. Too much olive oil production

Câu 38. What does the passage say about climate change and the Mediterranean diet?

A. It has no effect
B. It threatens the agricultural systems that produce key ingredients like olive oil and wine
C. It improves growing conditions
D. It makes the diet more popular

Câu 39. The word "sustained" in paragraph 4 is closest in meaning to:

A. Destroyed
B. Maintained over time
C. Created
D. Forgotten

Câu 40. According to the author, what is needed to preserve the Mediterranean diet?

A. Government bans on other foods
B. Broader efforts to protect traditional foods, sustainable agriculture, and cultural practices
C. Free olive oil for everyone
D. Nothing, it will survive on its own

#60 B1-B2

Đáp án Đề 15 — Reading

Đáp án Đề thi thử VSTEP Reading số 15 + Giải thích chi tiết

Hướng dẫn: Đáp án được highlight bằng chữ đậm. Phần giải thích phân tích kỹ thuật suy luận và từ vựng.

Câu	Đáp án	Giải thích
1	B	Ý chính: thực phẩm là biểu tượng văn hóa mạnh mẽ phản ánh và định hình xã hội, và nhân học thực phẩm nghiên cứu các mối quan hệ phức tạp này.
2	B	Foodways: các thực hành văn hóa, xã hội, và kinh tế liên quan đến sản xuất và tiêu thụ thực phẩm.
3	B	"Encompass" = bao gồm → include or cover.
4	B	Itadakimasu: giá trị văn hóa về sự tôn trọng thực phẩm và sự sống đã cung cấp nó.
5	B	"Diaspora" = người từ một nhóm cụ thể đã lan rộng đến nơi khác.
6	B	Tác động tiêu cực: suy giảm các nền ẩm thực truyền thống và đồng nhất hóa văn hóa ẩm thực.
7	B	Lý do: hiểu các động lực phức tạp của trao đổi văn hóa, quyền lực, và bản sắc.
8	B	"Homogenization" = làm đồng nhất hoặc giống nhau → making uniform or the same.
9	B	Vai trò: biểu hiện của chúng ta là ai và đến từ đâu.
10	B	Quan điểm: tạo ra cả cơ hội hiểu biết liên văn hóa và thách thức cho ẩm thực truyền thống.
11	B	Ý chính: nấu ăn liên quan đến các quá trình hóa học và vật lý, khi hiểu có thể cải thiện kết quả và truyền cảm hứng đổi mới.
12	C	Số phương pháp truyền nhiệt chính: ba.
13	B	"Transformations" = thay đổi → changes.
14	B	Phản ứng Maillard: phản ứng hóa học giữa axit amin và đường tạo ra hợp chất hương vị và sự cháy.
15	B	"Denaturation" = thay đổi cấu trúc protein khi gặp nhiệt.
16	B	Lý do: protein trong lòng trắng trứng gấp và liên kết khác nhau ở nhiệt độ khác nhau.
17	B	Sous vide: kỹ thuật nấu thực phẩm hút chân không trong nước được kiểm soát nhiệt độ chính xác.
18	B	"Innovations" = ý tưởng hoặc phương pháp mới → new ideas or methods.
19	B	Quan điểm: hiểu khoa học đằng sau các phương pháp nấu ăn truyền thống có thể nâng tầm bữa ăn hàng ngày.
20	B	Mối quan hệ: nấu ăn về cơ bản là hóa học và vật lý ứng dụng.
21	B	Ý chính: ẩm thực là biểu hiện mạnh mẽ của bản sắc văn hóa kết nối con người với di sản, đối mặt với đe dọa từ toàn cầu hóa, nhưng cũng tìm thấy cơ hội mới.
22	B	Quốc gia ven biển: nổi bật với hải sản.
23	B	"Tangible" = thực và vật lý → real and physical.
24	B	Ớt lan sang châu Á: thông qua chủ nghĩa thực dân, tuyến thương mại, và di cư.
25	B	UNESCO công nhận: một số ẩm thực truyền thống là Di sản Văn hóa Phi vật thể.
26	B	"Diplomacy" = đàm phán và trao đổi văn hóa → negotiation and cultural exchange.
27	B	Vai trò: các quốc gia quảng bá ẩm thực của họ ở nước ngoài như một phần của chiến lược quyền lực mềm.
28	B	Lý do: lo ngại về sức khỏe, tính bền vững, và mong muốn kết nối với nguồn cội.
29	B	"Interconnected" = kết nối lẫn nhau → mutually connected.
30	B	Quan điểm: có thể tồn tại và phát triển bằng cách thích nghi với thời đại thay đổi trong khi bảo tồn các yếu tố cốt lõi có ý nghĩa.
31	B	Ý chính: chế độ ăn Địa Trung Hải là mô hình ăn uống lành mạnh và giàu văn hóa đang đối mặt với thách thức hiện đại.
32	B	Yếu tố chung: tiêu thụ dồi dào rau, trái cây, ngũ cốc nguyên hạt, các loại đậu, hạt, và dầu ô liu.
33	B	"Abundant" = dồi dào → plentiful.
34	B	Phát hiện PREDIMED: giảm khoảng 30% sự cố tim mạch lớn với chế độ ăn bổ sung dầu ô liu hoặc hạt.
35	B	Sobremesa: thời gian trò chuyện tại bàn sau bữa ăn.
36	B	"Eroding" = dần dần mòn đi → gradually wearing away.
37	B	Thách thức: sự lan rộng của chuỗi thức ăn nhanh và xói mòn các mô hình ăn uống truyền thống.
38	B	Biến đổi khí hậu: đe dọa hệ thống nông nghiệp sản xuất các thành phần chính như dầu ô liu và rượu vang.
39	B	"Sustained" = duy trì theo thời gian → maintained over time.
40	B	Cần: các nỗ lực rộng hơn để bảo vệ thực phẩm truyền thống, nông nghiệp bền vững, và thực hành văn hóa.

Phân tích dạng câu hỏi

Mỗi bài đọc gồm 10 câu hỏi thuộc 6 dạng:

Main Idea (1 câu): Ý chính đoạn văn
Detail/Fact (3-4 câu): Chi tiết trong bài
Vocabulary-in-Context (1-2 câu): Đoán nghĩa từ qua ngữ cảnh
Inference (1-2 câu): Suy luận từ thông tin ngầm
Reference (1 câu): Đại từ chỉ về đâu
Author's Purpose (1 câu): Mục đích tác giả

Tính điểm Reading

Điểm = (Số câu đúng / 40) × 10. Làm tròn 0.5.

Số câu đúng	Điểm quy đổi	Bậc VSTEP
12–20	3.0–4.5	Bậc 2 (A2)
21–28	5.0–6.0	Bậc 3 (B1)
29–34	6.5–8.0	Bậc 4 (B2)
35–40	8.5–10.0	Bậc 5 (C1)

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