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Following a Technical Explanation is a free printable Grade 3 English worksheet on holding a chain of causes together while reading, aligned to Common Core standard RI.3.10. It prints 2 questions with an answer key on its own sheet of paper, in 25 versions that each ask different questions, so no two pupils in the class work from the same page. Print it from the browser or download it as a PDF — no account, no email.

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Set 1 has all 25 in a single PDF. All 25 sets ask different questions.

Following a Technical Explanation

RI.3.10

NameDate

Read the text, then answer the questions.

1.Read the text, then answer the questions.

How Braille Was Invented

Louis Braille was blinded in an accident at the age of three. At his school, blind pupils read by tracing raised letters pressed into paper. It worked, slowly — a fingertip cannot take in a whole letter shape at once — and nobody could write that way at all. When Braille was twelve, a soldier visited the school with a code of raised dots that soldiers used to read messages in the dark. It was too complicated, but the idea of dots was right. Braille spent three years simplifying it. He settled on a cell of six dots, small enough to sit under one fingertip. He was fifteen when he finished. He was forty-three when he died, and the system was not widely accepted until after that.

  1. 1. Why did the size of the cell matter so much?
  2. 2. Explain the cause and effect between the soldier's visit and braille.
  3. 3. Put these in order: he settles on six dots, a soldier visits, he loses his sight.
2.Read the text, then answer the questions.

Why Bread Rises

Yeast is alive. It is a fungus, and each grain of dried yeast holds millions of cells waiting for water. Add warm water and the cells wake up. They begin to feed on the sugars in the flour. As they feed, they give off carbon dioxide gas. The gas cannot escape, because kneading the dough has built a stretchy web of gluten that traps it. Thousands of tiny bubbles form, and the dough swells. In the oven, two things happen. The trapped gas expands in the heat, so the loaf rises further. Then the heat kills the yeast and sets the gluten, and the bubbles are locked in place. That is why bread has holes in it.

  1. 1. What would happen to dough with no gluten in it?
  2. 2. Explain the cause and effect between kneading and the holes in bread.
  3. 3. Put these in order: the gluten sets, the yeast feeds, the gas expands.

LessonPrint · RI.3.10 · Set 5 · free to copy for classroom use

Answer key — Following a Technical Explanation

Set 5. Prints on its own sheet.

  1. 1.1. It had to sit under one fingertip so a whole character could be felt at once. 2. The soldier's dot code was too complicated, but it gave Braille the idea of dots, which he spent three years simplifying. 3. He loses his sight, a soldier visits, he settles on six dots.
  2. 2.1. The gas would escape, so the dough would not swell and the bread would be flat. 2. Kneading builds the gluten web, which traps the gas in bubbles, and the heat locks those bubbles in as holes. 3. The yeast feeds, the gas expands, the gluten sets.

Last reviewed 2026-09-05. Aligned to RI.3.10 of the Common Core State Standards for English language arts.