The Reading / Listening - Level 6

The job of a lifetime is currently on offer for those with a sweet tooth. Cambridge University in the U.K. has just posted a position on its careers website advertising for a researcher of chocolate. Chocolate lovers with a scientific mind will have the chance to apply for a job as a researcher and study for a PhD. The successful candidate will investigate the properties that make chocolate melt. Their objective will be to stop chocolate melting in warmer climes. The careers post states: "The project will investigate the factors which allow chocolate, which has a melting point close to that of the human body, to remain solid and retain qualities sought by consumers when it is stored and sold in warm climates."



The position involves three-and-a-half years of experimenting with how chocolate melts in the mouth and in different temperatures. The university says applicants require good mathematical skills. There is a lot of science behind the consistency and melting point of chocolate. A variety of oils and fatty acids are used to control how hard or soft chocolate is when we bite into it, and when it melts. Chocolatiers spend a lot of money on research and development to get the blend right so that the chocolate melts in the mouth. The Massachusetts Institute of Technology says: "Melting is especially important because it controls how well the chocolate disperses and releases flavour onto your tongue."

Try the same news story at these easier levels:

    Level 4  or  Level 5

Sources
  • http://www.bbc.co.uk/news/uk-england-cambridgeshire-28787676
  • http://www.jobs.cam.ac.uk/job/4702/
  • http://chocolate.mit.edu/science/


Make sure you try all of the online activities for this reading and listening - There are dictations, multiple choice, drag and drop activities, crosswords, hangman, flash cards, matching activities and a whole lot more. Please enjoy :-)



The 40 Lesson Activities on the PDF Handout

WARM-UPS

1. CHOCOLATE: Students walk around the class and talk to other students about chocolate. Change partners often and share your findings.

2. CHAT: In pairs / groups, talk about these topics or words from the article. What will the article say about them? What can you say about these words and your life?

 

job of a lifetime / sweet tooth / careers / PhD / melting / consumers / warm climates / experimenting / different temperatures / mathematical skills / science / flavour

Have a chat about the topics you liked. Change topics and partners frequently.

3. RESEARCH: What could a university research about chocolate? Complete this table with your partner(s). Change partners often and share what you wrote.

 

Why is this useful?

What do we already know?

Melting point

 

 

Health benefits

 

 

Tooth decay

 

 

Sports training

 

 

Tastiness

 

 

Psychological benefits

 

 

4. MELTING POINT: Students A strongly believe it is important to look into chocolate's melting point ; Students B strongly believe it isn't.  Change partners again and talk about your conversations.

MY e-BOOK
See a sample

5. CHOCOLATE: Rank these with your partner. Put the best at the top. Change partners often and share your rankings.

  • chocolate bars

  • milk shakes

  • chocolate cake

  • hot chocolate drink

  • chocolate ice cream

  • chocolate biscuits (cookies)

  • chocolate spread

  • chocolate milk

6. CAREERS: Spend one minute writing down all of the different words you associate with the word "careers". Share your words with your partner(s) and talk about them. Together, put the words into different categories.





BEFORE READING / LISTENING

1. TRUE / FALSE: Read the headline. Guess if  a-h  below are true (T) or false (F).

a.

A university wants a researcher to make a sweet tooth.

T / F

b.

The research position has been advertised in the 'Chocolate Times'.

T / F

c.

The research will focus on the melting point of chocolate.

T / F

d.

Chocolate melts at a temperature close to that of our body.

T / F

e.

The research position is for 18 months.

T / F

f.

The university wants someone who is good at maths and cooking.

T / F

g.

Fatty acids are an important part of the hardness of chocolate.

T / F

h.

The melting point of chocolate affects its flavour.

T / F

2. SYNONYM MATCH: Match the following synonyms from the article.

1.

posted

a.

job

2.

chance

b.

applicant

3.

candidate

c.

mix

4.

properties

d.

keep

5.

retain

e.

opportunity

6.

position

f.

various

7.

different

g.

regulate

8.

control

h.

advertised

9.

blend

i.

particularly

10.

especially

j.

features

3. PHRASE MATCH:  (Sometimes more than one choice is possible.)

1.

The job

a.

melts in the mouth

2.

for those with a sweet

b.

right

3.

Chocolate lovers

c.

by consumers

4.

a melting point close to that

d.

tooth

5.

retain qualities sought

e.

disperses

6.

experimenting with how chocolate

f.

with a scientific mind

7.

melting

g.

of a lifetime

8.

get the blend

h.

onto your tongue

9.

it controls how well the chocolate

i.

point of chocolate

10.

releases flavour

j.

of the human body



 

GAP FILL

The job of a lifetime is (1) ____________ on offer for those with a sweet tooth. Cambridge University in the U.K. has just                (2) ____________ a position on its careers website advertising for a researcher of chocolate. Chocolate lovers with a scientific          (3) ____________ will have the chance to apply for a job as a researcher and study for a PhD. The successful candidate will investigate the (4) ____________ that make chocolate melt. Their objective will be to stop chocolate (5) ____________ in warmer climes. The careers post states: "The project will investigate the factors which allow chocolate, which has a melting                     (6) ____________ close to that of the human body, to remain solid and (7) ____________ qualities sought by consumers when it is (8) ____________ and sold in warm climates."

 

 

point
mind
stored
currently
melting
retain
posted
properties

The position (9) ____________ three-and-a-half years of experimenting with how chocolate melts in the mouth and in different temperatures. The university says (10) ____________ require good mathematical skills. There is a lot of science behind the consistency and melting point of chocolate. A                     (11) ____________ of oils and fatty acids are used to control how hard or soft chocolate is when we (12) ____________ into it, and when it melts. Chocolatiers spend a lot of money on research and development to get the (13) ____________ right so that the chocolate melts in the mouth. The Massachusetts Institute of Technology says: "Melting is (14) ____________ important because it controls how well the chocolate (15) ____________ and releases flavour onto your (16) ____________."

 

blend
tongue
applicants
especially
variety
disperses
involves
bite

 





LISTENING - Guess the answers. Listen to check.

1)

The job of a lifetime is currently on offer for those with ______

 

a.  a sweetness tooth
b.  a sweet toothy
c.  a sweetened tooth
d.  a sweet tooth

2)

Chocolate lovers with a scientific mind will have the ______

 

a.  chance to reapply
b.  chance to applies
c.  chance to apply
d.  chance to applied

3)

The successful candidate will investigate the properties that ______

 

a.  make chocolate malt
b.  make chocolate melt
c.  make chocolate melts
d.  make chocolate malted

4)

chocolate has a melting point close to that of ______

 

a.  the human body
b.  the humane body
c.  the human bodies
d.  the humane bodies

5)

remain solid and retain qualities ______

 

a.  thought by consumers
b.  taught by consumers
c.  sought by consumers
d.  sort by consumers

6)

experimenting with how chocolate melts ______

 

a.  in the south
b.  in the north
c.  in the mouse
d.  in the mouth

7)

There is a lot of science behind the consistency ______

 

a.  and melting pointy
b.  and melting point
c.  and melting points
d.  and melting pointer

8)

A variety of oils and fatty ______

 

a.  acidity are used
b.  acids are used
c.  acid are used
d.  acidic are used

9)

Chocolatiers spend a lot of money on research and development to get ______

 

a.  the bland right
b.  the blend right
c.  the bled right
d.  the bend right

10)

it controls how well the chocolate disperses and ______

 

a.  release is flavour
b.  releases flavour
c.  release his flavour
d.  release this flavour

LISTENING – Listen and fill in the gaps

The (1) ___________________ is currently on offer for those with a sweet tooth. Cambridge University in the U.K. has just (2) ___________________ on its careers website advertising for a researcher of chocolate. Chocolate lovers with a scientific mind will have the (3) ___________________ a job as a researcher and study for a PhD. The successful candidate will investigate the (4) ___________________ chocolate melt. Their objective will be to stop chocolate melting in warmer climes. The careers post states: "The project will (5) ___________________ which allow chocolate, which has a melting point close to that of the human body, to remain (6) ___________________ sought by consumers when it is stored and sold in warm climates."

The position involves three-and-a-half years of experimenting with how chocolate (7) ___________________ and in different temperatures. The university says applicants require good mathematical skills. There is a lot of science (8) ___________________ and melting point of chocolate. A variety of (9) ___________________ are used to control how hard or soft chocolate is when we bite into it, and when it melts. Chocolatiers spend a lot of money on research and development (10) ___________________ right so that the chocolate melts in the mouth. The Massachusetts Institute of Technology says: "Melting (11) ___________________ because it controls how well the chocolate (12) ___________________ flavour onto your tongue."





COMPREHENSION QUESTIONS

1.

What is on offer for those with a sweet tooth?

2.

What kind of mind will chocolate-loving applicants need?

3.

What qualification could the researcher eventually achieve?

4.

What will researchers try to stop chocolate doing in warmer climates?

5.

What temperature is similar to the melting point of chocolate?

6.

How long is the research position for?

7.

What skills do the applicants need?

8.

What controls how hard or soft chocolate is?

9.

What do chocolatiers spend money on getting right?

10.

What controls the dispersal of chocolate's flavour on the tongue?

MULTIPLE CHOICE - QUIZ

1.

What is on offer for those with a sweet tooth?

6.

How long is the research position for?

 

a) the job of a lifetime
b) free chocolate for life
c) free dental care for life
d) a lifetime of chocolate

 

a) 2 years
b) 2 ½ years
c) 3 years
d) 3 ½ years

2.

What kind of mind will chocolate-loving applicants need?

7.

What skills do the applicants need?

 

a) a broad mind
b) a sweet one
c) a scientific mind
d) an open mind

 

a) tasting skills
b) creative skills
c) mathematical skills
d) cooking skills

3.

What qualification could the researcher eventually achieve?

8.

What controls how hard or soft chocolate is?

 

a) A1 Chocolate Taster
b) a Chef de Chocolatier
c) A professor
d) a PhD

 

a) the quality of cocoa beans
b) oils and fatty acids
c) butter
d) sugar

4.

What will researchers try to stop chocolate doing in warmer climates?

9.

What do chocolatiers spend money on getting right?

 

a) going off
b) melting
c) losing taste
d) crystallising

 

a) the crunchiness
b) the marketing
c) the blend of oils and fats
d) the colour of chocolate

5.

What temperature is similar to the melting point of chocolate?

10.

What controls the dispersal of chocolate's flavour on the tongue?

 

a) the human body
b) coffee beans
c) the average temperature in Ghana
d) butter

 

a) the sugar content
b) the melting point
c) saliva
d) the wrapping

ROLE PLAY

Role  A – Melting point of chocolate

You think the melting point of chocolate is most important to research. Tell the others three reasons why. Tell them why their things aren't really research-worthy. Also, tell the others which is the least important of these (and why): the sweetness of sugar, the vitamin content of lemons or the fattiness of meat.

Role  B –Sweetness of sugar

You think the sweetness of sugar is most important to research. Tell the others three reasons why. Tell them why their things aren't really research-worthy. Also, tell the others which is the least important of these (and why): the melting point of chocolate, the vitamin content of lemons or the fattiness of meat.

Role  C – Vitamin content of lemons

You think the vitamin content of lemons is most important to research. Tell the others three reasons why. Tell them why their things aren't really research-worthy. Also, tell the others which is the least important of these (and why): the sweetness of sugar, the melting point of chocolate or the fattiness of meat.

Role  D – Fattiness of meat

You think the fattiness of meat is most important to research. Tell the others three reasons why. Tell them why their things aren't really research-worthy. Also, tell the others which is the least important of these (and why):  the sweetness of sugar, the vitamin content of lemons or the melting point of chocolate.





AFTER READING / LISTENING

1. WORD SEARCH: Look in your dictionary / computer to find collocates, other meanings, information, synonyms … for the words 'sweet' and 'tooth'.

sweet

 

tooth

 

 

  • Share your findings with your partners.
  • Make questions using the words you found.
  • Ask your partner / group your questions.

2. ARTICLE QUESTIONS: Look back at the article and write down some questions you would like to ask the class about the text.

  • Share your questions with other classmates / groups.
  • Ask your partner / group your questions.

3. GAP FILL: In pairs / groups, compare your answers to this exercise. Check your answers. Talk about the words from the activity. Were they new, interesting, worth learning…?

4. VOCABULARY: Circle any words you do not understand. In groups, pool unknown words and use dictionaries to find their meanings.

5. TEST EACH OTHER: Look at the words below. With your partner, try to recall how they were used in the text:

  • lifetime
  • careers
  • chance
  • warmer
  • close
  • consumers
  • half
  • require
  • behind
  • control
  • spend
  • controls

CHOCOLATE SURVEY

Write five GOOD questions about chocolate in the table. Do this in pairs. Each student must write the questions on his / her own paper.

When you have finished, interview other students. Write down their answers.

 

STUDENT 1

_____________

STUDENT 2

_____________

STUDENT 3

_____________

Q.1.

 

 

 

 

Q.2.

 

 

 

 

Q.3.

 

 

 

 

Q.4.

 

 

 

 

Q.5.

 

 

 

 

  • Now return to your original partner and share and talk about what you found out. Change partners often.
  • Make mini-presentations to other groups on your findings.

CHOCOLATE DISCUSSION

STUDENT A's QUESTIONS (Do not show these to student B)

a)

What did you think when you read the headline?

b)

What springs to mind when you hear the word 'chocolate'?

c)

Would you be a good chocolate researcher? Why do you think so?

d)

What do you know about chocolate?

e)

What is the job of a lifetime for you?

f)

What are the good and bad things about being a chocolate researcher?

g)

What do you think the researcher will do every day?

h)

How important is chocolate in your life?

i)

Do you have problems with chocolate melting?

j)

Which is better, white, milk or dark chocolate?

----------------------------------------------------------------------------

STUDENT B's QUESTIONS (Do not show these to student A)

a)

Did you like reading this article? Why/not?

b)

What kind of chocolate do you like best?

c)

What are the best things to eat or drink with chocolate?

d)

What do you know about chocolate and health?

e)

How would your life be different without chocolate?

f)

Would you like this research position?

g)

Which company or country makes the best chocolate?

h)

How would you describe the feeling of chocolate melting in your mouth?

i)

Why do people love chocolate so much?

j)

What questions would you like to ask a chocolate expert?





DISCUSSION (Write your own questions)

STUDENT A's QUESTIONS (Do not show these to student B)

1.

________________________________________________________

2.

________________________________________________________

3.

________________________________________________________

4.

________________________________________________________

5.

________________________________________________________

6.

________________________________________________________

---------------------------------------------------------------------------

STUDENT B's QUESTIONS (Do not show these to student A)

1.

________________________________________________________

2.

________________________________________________________

3.

________________________________________________________

4.

________________________________________________________

5.

________________________________________________________

6.

________________________________________________________

LANGUAGE - CLOZE

The job of a lifetime is (1) ____ on offer for those with a sweet tooth. Cambridge University in the U.K. has just posted a position on its (2) ____ website advertising for a researcher of chocolate. Chocolate (3) ____ with a scientific mind will have the chance to apply for a job as a researcher and study for a PhD. The successful candidate will investigate the (4) ____ that make chocolate melt. Their objective will be to stop chocolate melting in warmer climes. The careers post states: "The project will investigate the factors which allow chocolate, which has a melting point close to that (5) ____ the human body, to remain solid and retain qualities sought (6) ____ consumers when it is stored and sold in warm climates."

The position involves three-and-a-half years of experimenting (7) ____ how chocolate melts in the mouth and in different temperatures. The university says applicants require good mathematical skills. There is a lot of science (8) ____ the consistency and melting point of chocolate. A (9) ____ of oils and fatty acids are used to control how hard or soft chocolate is when we bite into it, and when it melts. Chocolatiers spend a lot of money (10) ____ research and development to get the blend (11) ____ so that the chocolate melts in the mouth. The Massachusetts Institute of Technology says: "Melting is especially important because it controls how well the chocolate disperses and releases flavour (12) ____ your tongue."

Put the correct words from the table below in the above article.

1.

(a)

current

(b)

currency

(c)

currently

(d)

currant

2.

(a)

careers

(b)

careering

(c)

careered

(d)

career

3.

(a)

lovers

(b)

loves

(c)

lovelies

(d)

love-ins

4.

(a)

properties

(b)

properly

(c)

prosperously

(d)

proprietary

5.

(a)

from

(b)

for

(c)

by

(d)

of

6.

(a)

with

(b)

at

(c)

on

(d)

by

7.

(a)

with

(b)

on

(c)

as

(d)

to

8.

(a)

below

(b)

beyond

(c)

beneath

(d)

behind

9.

(a)

variety

(b)

varied

(c)

various

(d)

varies

10.

(a)

by

(b)

on

(c)

at

(d)

of

11.

(a)

on

(b)

right

(c)

mixture

(d)

good

12.

(a)

onto

(b)

into

(c)

unto

(d)

as to

SPELLING

Paragraph 1

1.

asercre website

2.

The successful dtnciaead

3.

Their jctvoibee will be to stop chocolate melting

4.

The project will anstevegtii the factors

5.

retain lsuitaiqe sought by consumers

6.

stored and sold in warm lsmtieac

Paragraph 2

7.

in different eertmprusaet

8.

aitnsalpcp require good mathematical skills

9.

the tescnciynso and melting point of chocolate

10.

Melting is saicleelpy important

11.

how well the chocolate srspdsiee

12.

releases flavour onto your nuetgo

PUT THE TEXT BACK TOGETHER

Number these lines in the correct order.

(    )

factors which allow chocolate, which has a melting point close to that of the human body, to remain

(    )

The position involves three-and-a-half years of experimenting with how chocolate melts

1  )

The job of a lifetime is currently on offer for those with a sweet tooth. Cambridge University in the U.K. has just posted

(    )

solid and retain qualities sought by consumers when it is stored and sold in warm climates."

(    )

of oils and fatty acids are used to control how hard or soft chocolate is when we

(    )

a PhD. The successful candidate will investigate the properties that make chocolate melt. Their objective will be to stop chocolate

(    )

in the mouth and in different temperatures. The university says applicants require good mathematical

(    )

a position on its careers website advertising for a researcher of chocolate. Chocolate

(    )

melting in warmer climes. The careers post states: "The project will investigate the

(    )

skills. There is a lot of science behind the consistency and melting point of chocolate. A variety

(    )

lovers with a scientific mind will have the chance to apply for a job as a researcher and study for

(    )

especially important because it controls how well the chocolate disperses and releases flavour onto your tongue."

(    )

bite into it, and when it melts. Chocolatiers spend a lot of money on research and development to get the

(    )

blend right so that the chocolate melts in the mouth. The Massachusetts Institute of Technology says: "Melting is

PUT THE WORDS IN THE RIGHT ORDER

1.

with     tooth     on     those     sweet     Currently     for     a     offer.    

2.

will   have   the   chance   Chocolate with   lovers   a   scientific   mind.

3.

to     Their     stop     objective     chocolate     will     melting     be.    

4.

close     of     body     point     that     human     melting    to    the    A.

5.

solid     by     and     consumers    retain    qualities    Remain    sought.

6.

chocolate     melts     Experimenting     in     with    the    how    mouth.

7.

skills     require     mathematical     Applicants     good.    

8.

used     variety     and     are     A     oils     acids     of     fatty.    

9.

blend     that     melts     the     so     chocolate     Get     right     the.    

10.

tongue     your     onto     flavour     releases     and     Disperses.    

CIRCLE THE CORRECT WORD (20 PAIRS)

The job of a lifetime / lifeline is currently on offer for those with a sweet / sour tooth. Cambridge University in the U.K. has just posted / mailed a position on its careers website advertisement / advertising for a researcher of chocolate. Chocolate lovers with a scientific mind / mindless will have the chance to apply for a job as a researcher and study for a PhD. The successful candidacy / candidate will investigate the proprietaries / properties that make chocolate melt. Their objective / subjective will be to stop chocolate melting in warmer chimes / climes. The careers post states: "The project will investigate the factors which allow chocolate, which has a melting point close to that of the human body, to remain solid and retain qualities sought / thought by consumers when it is stored and sold in warm climates."

The position involvement / involves three-and-a-half years of experimenting with how chocolate melts in the mouth and in different temperaments / temperatures. The university says applicants requiring / require good mathematical skills. There is a lot of science behind the constituency / consistency and melting point / pointing of chocolate. A variety of oils and fatty acids / acidity are used to control how hard or soft chocolate is when we bite / bit into it, and when it melts. Chocolatiers spend a lot of money on research and development to get the bland / blend right so that the chocolate melts on / in the mouth. The Massachusetts Institute of Technology says: "Melting is especially important because it controls how well the chocolate dispenses / disperses and releases flavour onto your tongue."

Talk about the connection between each pair of words in italics, and why the correct word is correct.





INSERT THE VOWELS (a, e, i, o, u)

Th_ j_b _f _ l_f_t_m_ _s c_rr_ntly _n _ff_r f_r th_s_ w_th _ sw__t t__th. C_mbr_dg_ _n_v_rs_ty _n th_ _.K. h_s j_st p_st_d _ p_s_t__n _n _ts c_r__rs w_bs_t_ _dv_rt_s_ng f_r _ r_s__rch_r _f ch_c_l_t_. Ch_c_l_t_ l_v_rs w_th _ sc__nt_f_c m_nd w_ll h_v_ th_ ch_nc_ t_ _pply f_r _ j_b _s _ r_s__rch_r _nd st_dy f_r _ PhD. Th_ s_cc_ssf_l c_nd_d_t_ w_ll _nv_st_g_t_ th_ pr_p_rt__s th_t m_k_ ch_c_l_t_ m_lt. Th__r _bj_ct_v_ w_ll b_ t_ st_p ch_c_l_t_ m_lt_ng _n w_rm_r cl_m_s. Th_ c_r__rs p_st st_t_s: "Th_ pr_j_ct w_ll _nv_st_g_t_ th_ f_ct_rs wh_ch _ll_w ch_c_l_t_, wh_ch h_s _ m_lt_ng p__nt cl_s_ t_ th_t _f th_ h_m_n b_dy, t_ r_m__n s_l_d _nd r_t__n q__l_t__s s__ght by c_ns_m_rs wh_n _t _s st_r_d _nd s_ld _n w_rm cl_m_t_s."

Th_ p_s_t__n _nv_lv_s thr__-_nd-_-h_lf y__rs _f _xp_r_m_nt_ng w_th h_w ch_c_l_t_ m_lts _n th_ m__th _nd _n d_ff_r_nt t_mp_r_t_r_s. Th_ _n_v_rs_ty s_ys _ppl_c_nts r_q__r_ g__d m_th_m_t_c_l sk_lls. Th_r_ _s _ l_t _f sc__nc_ b_h_nd th_ c_ns_st_ncy _nd m_lt_ng p__nt _f ch_c_l_t_. _ v_r__ty _f __ls _nd f_tty _c_ds _r_ _s_d t_ c_ntr_l h_w h_rd _r s_ft ch_c_l_t_ _s wh_n w_ b_t_ _nt_ _t, _nd wh_n _t m_lts. Ch_c_l_t__rs sp_nd _ l_t _f m_n_y _n r_s__rch _nd d_v_l_pm_nt t_ g_t th_ bl_nd r_ght s_ th_t th_ ch_c_l_t_ m_lts _n th_ m__th. Th_ M_ss_ch_s_tts _nst_t_t_ _f T_chn_l_gy s_ys: "M_lt_ng _s _sp_c__lly _mp_rt_nt b_c__s_ _t c_ntr_ls h_w w_ll th_ ch_c_l_t_ d_sp_rs_s _nd r_l__s_s fl_v__r _nt_ y__r t_ng__."

PUNCTUATE THE TEXT AND ADD CAPITALS

the job of a lifetime is currently on offer for those with a sweet tooth cambridge university in the uk has just posted a position on its careers website advertising for a researcher of chocolate chocolate lovers with a scientific mind will have the chance to apply for a job as a researcher and study for a phd the successful candidate will investigate the properties that make chocolate melt their objective will be to stop chocolate melting in warmer climes the careers post states "the project will investigate the factors which allow chocolate which has a melting point close to that of the human body to remain solid and retain qualities sought by consumers when it is stored and sold in warm climates"

the position involves three-and-a-half years of experimenting with how chocolate melts in the mouth and in different temperatures the university says applicants require good mathematical skills there is a lot of science behind the consistency and melting point of chocolate a variety of oils and fatty acids are used to control how hard or soft chocolate is when we bite into it and when it melts chocolatiers spend a lot of money on research and development to get the blend right so that the chocolate melts in the mouth the massachusetts institute of technology says "melting is especially important because it controls how well the chocolate disperses and releases flavour onto your tongue"





PUT A SLASH ( / ) WHERE THE SPACES ARE

Thejobofalifetimeiscurrentlyonofferforthosewithasweettooth.Ca
mbridgeUniversityintheU.K.hasjustpostedapositiononitscareersw
ebsiteadvertisingforaresearcherofchocolate.Chocolateloverswith
ascientificmindwillhavethechancetoapplyforajobasaresearcheran
dstudyforaPhD.Thesuccessfulcandidatewillinvestigatetheproperti
esthatmakechocolatemelt.Theirobjectivewillbetostopchocolatem
eltinginwarmerclimes.Thecareerspoststates:"Theprojectwillinves
tigatethefactorswhichallowchocolate,whichhasameltingpointclos
etothatofthehumanbody,toremainsolidandretainqualitiessoughtb
yconsumerswhenitisstoredandsoldinwarmclimates."Thepositioni
nvolvesthree-and-a-halfyearsofexperimentingwithhowchocolat
emeltsinthemouthandindifferenttemperatures.Theuniversitysays
applicantsrequiregoodmathematicalskills.Thereisalotofsciencebe
hindtheconsistencyandmeltingpointofchocolate.Avarietyofoilsan
dfattyacidsareusedtocontrolhowhardorsoftchocolateiswhenwebit
eintoit,andwhenitmelts.Chocolatiersspendalotofmoneyonresearc
handdevelopmenttogettheblendrightsothatthechocolatemeltsint
hemouth.TheMassachusettsInstituteofTechnologysays:"Meltingi
sespeciallyimportantbecauseitcontrolshowwellthechocolatedispe
rsesandreleasesflavourontoyourtongue."

FREE WRITING

Write about chocolate for 10 minutes. Comment on your partner's paper.

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ACADEMIC WRITING

Chocolate is the most satisfying thing we can eat. Discuss.

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HOMEWORK

1. VOCABULARY EXTENSION: Choose several of the words from the text. Use a dictionary or Google's search field (or another search engine) to build up more associations / collocations of each word.

2. INTERNET: Search the Internet and find out more about chocolate and how it melts. Share what you discover with your partner(s) in the next lesson.

3. CHOCOLATE: Make a poster about chocolate. Show your work to your classmates in the next lesson. Did you all have similar things?

4. RESEARCHER: Write a magazine article about being a chocolate researcher. Include imaginary interviews with a chocolate researcher and someone who wants to be a researcher.

Read what you wrote to your classmates in the next lesson. Write down any new words and expressions you hear from your partner(s).

5. WHAT HAPPENED NEXT? Write a newspaper article about the next stage in this news story. Read what you wrote to your classmates in the next lesson. Give each other feedback on your articles.

6. LETTER: Write a letter to a chocolate researcher. Ask him/her three questions about chocolate. Give him/her three of your opinions on it. Read your letter to your partner(s) in your next lesson. Your partner(s) will answer your questions.

ANSWERS

TRUE / FALSE (p.4)

a

F

b

F

c

T

d

T

e

F

f

F

g

T

h

T

SYNONYM MATCH (p.4)

1.

posted

a.

advertised

2.

chance

b.

opportunity

3.

candidate

c.

applicant

4.

properties

d.

features

5.

retain

e.

keep

6.

position

f.

job

7.

different

g.

various

8.

control

h.

regulate

9.

blend

i.

mix

10.

especially

j.

particularly

COMPREHENSION QUESTIONS (p.8)

1.

The job of a lifetime

2.

A scientific mind

3.

A PhD

4.

Melting

5.

The human body

6.

3 1/2 years

7.

Mathematical skills

8.

Oils and fatty acids

9.

The blend

10.

The melting point

MULTIPLE CHOICE - QUIZ (p.9)

1.

a

2.

c

3.

d

4.

b

5.

a

6.

d

7.

c

8.

b

9.

c

10.

b

ALL OTHER EXERCISES

Please check for yourself by looking at the Article on page 2.
(It's good for your English ;-)

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