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.
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
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
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
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
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
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
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
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.
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
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
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.
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
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
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