CELPIP Reading for Information Maple Syrup
CELPIP Reading for Information Maple Syrup
This Reading Module has 9 questions similar to the kinds of questions that you can expect to find on an actual CELPIP Test. Practice Celpip Test Reading for Information “Maple Syrup” with answers.
Time: 10 minutes
Part 1
Directions: Read the following information passage.
A. Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the exuded sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup.
B. Maple syrup was first collected and used by the indigenous peoples of North America, and the practice was adopted by European settlers, who gradually refined production methods. Technological improvements in the 1970s further refined syrup processing. The Canadian province of Quebec is by far the largest producer, responsible for 70 percent of the world’s output; Canadian exports of maple syrup in 2016 were C$ 487 million (about US$ 360 million), with Quebec accounting for some 90 percent of this total. Vermont is the largest producer in the United States, generating about six percent of the global supply.
C. Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 percent sugar. In the United States, a syrup must be made almost entirely from maple sap to be labelled as “maple”, though states such as Vermont and New York have more restrictive definitions.
D. Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal or porridge. It is also used as an ingredient in baking and as a sweetener or flavouring agent. Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood.
E. Not in any of the paragraphs
Part 2
Directions: Decide which paragraph (A, B, C, or D) contains the information in each of the following statements. If the information is not discussed in any of the paragraphs, choose “E”.
1. The maple leaf is a national symbol of Canada.
A B C D E
2. Several types of maple trees produce the sap to make maple syrup.
A B C D E
3. The taste of maple syrup is greatly admired even though its composition has not been completely ascertained.
A B C D E
4. In order to be classified as maple syrup in Canada, the syrup must be made only from maple sap.
A B C D E
5. Many people put maple syrup on their breakfast foods.
A B C D E
6. Maple syrup is heated which results in a thick syrup.
A B C D E
7. Canada exported nearly half a billion dollars of maple syrup in 2016.
A B C D E
8. The state of Vermont produces the most maple syrup in the United States.
A B C D E
9. Maple sap is starch which has been converted to sugar
A B C D E
CELPIP Reading for Information Maple Syrup Vocabulary
Ascertained (understood)
Sap (a thick, sticky liquid)
Trunk (bottom part of tree)
Exude (release, emit)
Gradually (slowly)
Refine (improve)
Density (thickness)
Translucency (degree of clearness)
Prevalent (commonly occurring)
Exclusively (only)
Condiment (a sauce you put on food, such as ketchup)
Culinary (food, cooking)
Unique (special)
CELPIP Reading for Information Maple Syrup Answers
1. E
2. A
3. D
4. C
5. D
6. A
7. B
8. B
9. A
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