Listen to a guide at a small chocolate workshop talking to visitors. – Luyện nghe VSTEP Part 3 – Bài nói, bài giảng

1. Where do the workshop's cacao beans come from?

A. several countries in AfricaB. a company in EuropeC. a farm next to the workshopD. a farm in the south of Vietnam

2. Why is fermenting the beans important?

A. Without it, the chocolate flavour would not develop.B. It keeps insects away.C. It makes the beans dry faster.D. It removes the shells.

3. What happens at the workshop after the beans are roasted?

A. Milk is added.B. The beans are dried in the sun.C. The shells are removed.D. The beans are fermented.

4. What is the difference between dark and milk chocolate at the workshop?

A. Dark chocolate uses different beans.B. Milk chocolate also contains milk powder.C. Milk chocolate is ground for longer.D. Dark chocolate contains no sugar.

5. What does the guide say about keeping chocolate in the fridge?

A. It makes chocolate taste bitter.B. It makes chocolate unsafe to eat.C. It causes a white layer on the surface.D. It is the best way to store it.