Objective Proficiency Unit 4/5 Use of English 1

TEXT 1 - TOO MUCH ON YOUR PLATE?
Recent research _____ in Ireland amongst chefs and consumers found that 48% of people admitted to regularly over-ordering in restaurants.

• carried out
• put across
• taken over
• caught up

A campaign has been launched as a result, calling for the food-service industry to join _____ with chefs and consumers to address the issue of food waste.

• arms
• parts
• forces
• roles

To bring the research findings to _____, the owner of a restaurant in Dublin is creating a "Great Irish Waste" menu, reconsidering food ingredients that have been thrown away, rejected...

• fruition
• life
• action
• book

...food ingredients that have been thrown away, rejected or _____ inedible and turning them into imaginative dishes...

• held
• deemed
• said
• regarded

...turning them into imaginative dishes that are both appetising and of a suitable _____ to serve his customers.

• model
• equivalent
• measure
• standard

He says that while there will always be some _____ of waste in the kitchen, due to elements such as bones or fat trimmings,

• degree
• scale
• margin
• quantity

there's an opportunity to _____ wastage in the restaurant itself through better communication.

• shorten
• discount
• minimise
• abbreviate

"Even though so much food comes back on customers' plates and goes in the bin, the majority of diners aren't aware of the environmental or cost _____ of that waste.

• expectations
• associations
• regulations
• implications

Without consumers shifting their mindset, restaurants will struggle to reduce food waste significantly."
Tackling this problem as a consumer is straightforward. Ultimately, it _____ smart shopping, clever cooking, and shrewd storage.

• comes down to
• sets off against
• lives up to
• gets over with

TEXT 2 - A BRIEF HISTORY OF THE MALL
Standardized shopping malls have become the new Main Streets of the USA according to one _____ on the subject.

• scholar
• master
• body
• authority