Main Ideas from What You Heard
SL.3.2
Read the text, then answer the questions.
Turning Milk into Cheese
Cheese begins as an accident that people learned to repeat. Milk is mostly water with fat and protein in it. To make cheese, the protein has to be separated out. A starter culture of bacteria is added first. The bacteria turn some of the milk sugar into acid, and the acid begins to make the protein clump together. Then rennet is added, which finishes the job. The milk splits into solid curds and watery whey. The whey is drained off. The curds are pressed, salted, and left to age. Time does the rest: a cheese aged for two years tastes nothing like the same cheese at two weeks.
- 1. Summarise this text in one sentence.
- 2. What is milk mostly made of?
- 3. What is added first?
How a Canal Lock Works
A canal cannot run uphill. Where the land rises, engineers build a lock: a chamber with a gate at each end. A boat going uphill enters the lock through the lower gate. The gate closes behind it. Sluices in the upper gate are opened. Water flows in from the higher stretch of canal, and the boat rises with it. No pump is needed, because the water comes down by gravity. When the water inside matches the level above, the upper gate can be opened and the boat moves on. Going downhill, everything runs the other way: the water is let out, and the boat sinks with it.
- 1. Which gate does a boat going uphill enter through?
- 2. What is a lock?
- 3. What is the main idea of this text, and which details support it?
LessonPrint · SL.3.2 · Set 19 · free to copy for classroom use