Reading Comprehension - Practice Papers 5

CBSE Class 11 English Core

Section - A
Reading Comprehension

Reading Unseen Passages for Comprehension and Note Making:
This section will have two unseen passages followed by a variety of questions. The total length of the two passages shall be around 1100 (600 + 500).

Question 1: Long Reading Passage of 600 Words (08 Marks)
Question 2: shall have two sets of questions.

6 Questions carrying 1 mark each, out of which two shall be MCQs - (6x1= 6 Marks)
Vocabulary Testing - 2 Questions carrying one mark each. (2x1= 2 Marks)

Question 2: Reading Passage of 500 Words for Summary and Note Making (07 Marks)

Note making - (5 Marks)
Summary - (2 Marks)

Reading skill is one of the cardinal skills of language. As listening paves the way for speaking skills, reading skill enhances the confidence of the learner in his written presentation.
Comprehension means understanding or perception.

Points to remember while attempting this section.

Develop ability to comprehend the passage as a whole
Concentrate on the main ideas and important vocabulary
To save time, read the questions first and then the passage.
Answer the questions in simple language
Make a habit of regular reading of a newspaper, magazine (Speaking tree from The Times Of India, Down to Earth Magazine, Editorial (The Hindu) etc.)

Read the following passage and answer the questions that follow:
University of Cambridge, is an institution of higher education, the second-oldest university in the United Kingdom after the University of Oxford. It is located in the city of Cambridge, Cambridge shire. (Para-1)
The University of Cambridge is a loose confederation of academic faculties and departments, and 31 colleges. There are over 15,500 full-time students taught at the university: 11,000 undergraduates and 4,500 graduates. Although the colleges and the university per se are separate bodies, all are parts of an integrated educational entity. The university examines candidates for degrees during their residency and at the conclusion of their studies; confers degrees; regulates the curricula of the colleges and the system of education; deals with disciplinary problems; and administers facilities, such as libraries, lecture rooms, and laboratories, that are beyond the scope of the colleges. The colleges provide their students with lodgings and meals, assign tutors, and offer social, cultural, and athletic activities. Every student at the University of Cambridge is a member of a college. (Para-2)
The academic year is divided into three terms of approximately eight weeks each: Michaelmas (autumn), Lent (late winter), and Easter (spring). Students are required to be in residence for the duration of each term. Much of the year's work is done, however, out of term time, during the holidays. Students usually study under the supervision of members of the college's faculties, who maintain close relationships with the small groups of students in their charge and assist them in preparing for university exams. (Para-3)
Bachelor of Arts degrees may be conferred, upon the satisfactory completion of exams, after nine terms, or three years of residency. The majority of students are candidates for honours degrees and take a special examination called a tripos (named after the three-legged stools on which examiners formerly sat). Successful candidates for triposes are classified as first, second, or third class according to their standing. Other degrees conferred by the university include the Master of Arts and Doctor of Philosophy degrees, as well as higher doctorates in law, medicine, music, science, and theology. (Para-4)
The University of Cambridge figured prominently in the Protestant Reformation in the 16th century. The Dutch scholar Desiderius Erasmus was a professor of Greek and divinity at Cambridge from 1511 to 1514 and translated the New Testament from Greek into Latin there; the religious reformers William Tyndale, Hugh Latimer, and Thomas Cranmer were educated at Cambridge. As a result of the decrees of Henry VIII establishing the Church of England, the humanistic method of study replaced the scholastic. Canon law studies were ended, public lectures in Latin and Greek were held, and the Bible was studied in the light of contemporary learning. (Para-5)
A reaction took place, however, during the reign of Elizabeth I, when Cambridge became a stronghold of Puritanism. Restrictive legislation enacted in 1570 transferred teaching authority to the heads of the colleges. In 1604, early in the reign of James I, the university was granted the right to elect two members to the English Parliament; this right was ended in 1949. During the 17th century the group of scholars known as the Cambridge Platonists emerged, and, through the influence of such faculty members as the scientists Isaac Barrow and Sir Isaac Newton, an emphasis on the study of mathematics and natural sciences developed for which Cambridge has subsequently become renowned. (Para-6)

Answer the following questions in a sentence or two: 1x4= 4
1. What is the duration of the three terms in every academic year?
  Ans: Approximately three weeks.
2. What are basic functions that the colleges perform in respect with the students?
  Ans: The colleges provide their students with lodgings and meals, assign tutors, and offer social, cultural, and athletic activities.
3. Does the University provide only bachelor degrees?
  Ans: No, apart from bachelor degrees, the University also provides other degrees such as Master of Arts and Doctor of Philosophy, as well as higher doctorates in law, medicine, music, science, and theology.
4. In which period of history there was a massive shift in the fields of study for the University and what were they?
  Ans: In the 16th century, due to the decrees passed by Henry VIII, there was a shift from scholastic studies to humanistic and thus public lectures in Latin and Greek and study of Bible were given importance.
  In the following two questions, find out the right answer from the choices given: 1x2=2
5. What is not true about the students’ lifestyle?
  1. The students prepare their works especially during the three terms of eight weeks in every academic session.
  2. The faculty members help the students in preparing for the exams.
  3. During the holidays the students have to work hard.
  4. The students spend more time in the colleges than at home
    Ans: (a) The students prepare their works especially during the three terms of eight weeks in every academic session.
6. What is not true about the changes that overtook the Cambridge University during the reign of Queen Elizabeth and during the 17th century?
  1. Study of Mathematics became a stronghold for the University.
  2. More freedom was awarded to the University in different aspects through legislation.
  3. The University’s right to elect two members to the Parliament was ended.
  4. There were some other changes during the 17th century.
  5. Answer: More freedom was awarded to the University in different aspects through legislation.
Find out words from the passage which mean the following: 1x2=2
1. alliance (Para-2)
2. educational (Para-5)
  Ans: (i) Alliance – Confederation
  (ii) educational - Scholastic

Read the following passage carefully and answer the question that follow:
(Select the correct answer for MCQ ) (6 marks)
FOOD AND STRESS
We are what we eat. The type of food we eat has both immediate and long-term effect on us, at all the three levels - the body, the mind and the spirit. Food which is tamasik (i.e. stale or leftover) in nature is bound to generate stress as it tends to upset the normal functioning of the human body. Fresh ents should be avoided. Taking piping hot teal milk or steaming hot food, whenever available, must be preferred. Excessive use of condimd also disturbs one's usually calm attitude. Further, it is a mistaken belief that smoking or drinking, even in moderation, relieves stress/ Simple meals with one or two food items, rather than too many lavish dishes, are advisable. Thus, vegetarian diet is preferable. Although it is customary to serve fruits with food, it is not the fight thing to do. This is because different kind of digestive secretions are produced by the stomach for variant foods. Mixing up top many varieties of food items at one meal creates unavoidable problems for the digestive system. In fact, anyone type of fruit, preferably taken in the morning, is better.
On an average, we eat almost three to four times the quantity of food than we actually need. A lot of body's energy is used up for digesting the excess food. It is said that after a particular level of food intake, the 'food actually eats one up'. It is always good to eat a little less than your 'full-stomach' capacity. Besides, never eat food unless you are really hungry. Having dinner at 8 or 9 pm after a heavy snack at 5 or 6 pm in the evening is asking for trouble. In fact, skipping an odd meal is always good if the stomach is upset. There are varying views on the benefits o fasting, but we will not discuss them here. However, giving a break to one's stomach, at least once a week, by having only fruit or milk, etc. may be worth trying.
While a little bit of water taken with meals is all right, drinking 30 t60 much water with food is not advisable. Water, taken an hour or so before or after meals, is good for digestion.
One's diet must be balanced with all the required nutrients for a healthy living. Also remember, excess of everything is bad. Related to the problem of stress, excessive intake of salt is definitely out. Too much of sugar, fried food and chillies are not good either. Overindulgence and excessive craving for a particular taste / type of food generates rajasik (aggressive) or at worst, tamasik (dull) tendencies.
An even more important aspect of the relationship between food and stress lies not so much in what or how much we eat but how the food is taken. For example, food eaten in great hurry or in a state of anger or any other negative state of mind is bound to induce stress. How the food is served is also very important. Not only the presentation, cutlery, crockery, etc. play a role, the love and affection with which the food is served is also significant.
Finding faults with food while it is being eaten is the worst habit. It is better not to eat the food you do not like, rather than finding fault with it.
It is good to have regular food habits. Workaholics who' do not find time to eat food at proper mealtimes are inviting stomach ulcers.
One must try to enjoy one's food, and therefore, eating at the so-called lunch / dinner meetings is highly inadvisable. Every morsel of food should be enjoyed with a totally peaceful state of mind.
Food and discussions should not be mixed. There are accepted ways to 'charge' the food we eat. Prayer is perhaps 'the best method for energizing the food and it will do some definite additional good at no extra cost.
Lt. Gen. M. M. Walia

How does tamasik food influence the person?
1. Generates stress
2. Makes a person energetic
3. Generate large amount of energy
4. Make a person bold
  Ans. a.
What are the mistaken belief people practise at the table?
1. Smoking helps to digest
2. Smoking of drinking even in moderation relieves stress
3. Pickles add the taste
4. Condiments help to enhance appetite
  Ans. b
Why does the writer say that ‘food actually eats one up?
1. Digestive system takes too much time
2. Excessive intake of food takes a lot of body’s energy to digest it
3. Food sustains the body
4. It makes the person healthy
  Ans. b
What generates Rajasik & Tamasik tendencies?
1. Over indulgence of fried food
2. Too much use of spicy food
3. Over indulgence and excessive craving for a particular taste
4. Excess of everything
  Ans. c
Where does the root cause of stress generated by food lie in?
1. How much we eat
2. What we eat
3. How the food is taken
4. Because of irregular food habit
  Ans. c
What does ‘induce’ mean?
1. Reduce
2. Cause, influence
3. Aggressive
4. To intake
  Ans. b

Read the following passage carefully and answer the question that follow:
(Select the correct answer for MCQ) (6 marks)
IMPORTANCE OF VEGETABLES
'Vegetables' are important protective food and highly beneficial for the maintenance of health and prevention of disease. They contain valuable food ingredients which can be successfully utilized to build- up and repair the body.
Vegetables are valuable in maintaining alkaline reserve in the body. They are valued mainly for their high vitamin and mineral contents. Vitamins A, Band C are contained in vegetables in fair amounts. Faulty cooking and prolonged careless storage can, however, destroy these valuable elements.
There are different kinds of vegetables. They may be edible roots, stems, leaves, fruits and seeds. Each group contributes to diet in its own way. Fleshy roots are high in energy value and good sources of vitamin B group. Seeds are relatively high in carbohydrates and proteins. Leaves, stems and fruits are excellent sources of minerals, vitamins, water and roughage.
It is not the green vegetables only that are useful. Farinaceous vegetables consisting of starchy roots such as potatoes, sweet potatoes, the tubers arid legumes are also valuable. They are excellent sources of carbohydrates and provide energy to the body.
To derive maximum benefits of their nutrients, vegetables should be consumed fresh as far as possible. Most vegetables are best consumed in their natural raw state in the form of salads. An important consideration in making salads is that the vegetables should be fresh, crisp and completely dry. If vegetables have to be cooked, it should be ensured that their nutritive value is preserved to the maximum extent possible. The following hints will be useful in achieving this:
(i) The vegetables, after thorough wash, should be cut into as large pieces as possible.
(ii) The cut pieces should be added to water which has been brought to boiling point and to which salt has been added. This is necessary to avoid loss of B-complex vitamins and vitamin C.
(iii) Only bare minimum water necessary to cover vegetables should be used. Spinach and other tender greens need no water.
(iv) Vegetables should not be exposed to atmospheric air. They should be covered tightly while cooking
(v) They should be cooked for as short a time as possible. They should be cooked till they are just soft to the touch for easy mastication. .
(vi) They should be served hot.
To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in their own juices on a slow fire and the water or cooking liquid should not be drained off. If the vegetables are boiled hard and for a long time in a large quantity of water, they would lose their nutritive and medicinal values.
No vegetable should be peeled unless it is so old that the peeling is tough and unpalatable. In most root vegetables the largest amount of minerals is directly under the skin and these are lost if vegetables are peeled. Soaking of vegetables should also be avoided if taste and nutritive value are to be preserved. Finally, vegetables should not be cooked in aluminium utensils. Aluminium is a soft metal and is acted upon by both food acids and alkalis. There IS scientific evidence to show that tiny particles of aluminium from foods cooked in such utensils enter the stomach and that the powerful astringent properties of aluminium injure the sensitive lining of the stomach, leading to gastric irritation, digestive and intestinal ailments.
An intake of about 280 grams of vegetables per person is considered essential for maintenance of good health. Of this, leafy vegetables should constitute 40 per cent, roots and tubers 30 per cent and the other vegetables like brinjals, ladies fingers the remaining 30 per cent.

How are vegetables important for us?
1. They build up and repair the body
2. Give us energy
3. They are tasty
4. Highly beneficial when we fall ill
  Ans. a
What do farinaceous vegetables consist of ------
1. Proteins
2. Starchy roots
3. Vitamins
4. Energy
  Ans. b
How do cooking aluminium utensils affect the body of consumers?
1. Cause day blindness
2. Cause heart attack
3. Cause kidney failure
4. Injure the sensitive lining of the stomach.
  Ans. d
How does salt work to sustain the value of vegetables while boiling?
1. By retaining B complex vitamin & Vitamin C
2. By adding the energy level
3. By enhancing the nutrient value
4. By adding taste
  Ans. a
Find the word which mean : ‘to remove the skin from vegetable or fruit.
1. to soak
2. to peel
3. scratch
4. to expose
  Ans. b
How much vegetables does a person need for good health?
1. 280 grams
2. 40% leafy & 30% tubers & roots
3. As much as they can eat
4. Maximum brinjals & ladies fingers
  Ans. a