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Questions About the Facts is a free printable Grade 3 English worksheet on answering across an information text, aligned to Common Core standard RI.3.1. 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.

Questions About the Facts

RI.3.1

NameDate

Read the text, then answer the questions.

1.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. 1. What is added first?
  2. 2. What are the two parts the milk splits into?
  3. 3. What is milk mostly made of?
2.Read the text, then answer the questions.

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. 1. What is a lock?
  2. 2. Which gate does a boat going uphill enter through?
  3. 3. What are opened to let the water in?

LessonPrint · RI.3.1 · Set 5 · free to copy for classroom use

Answer key — Questions About the Facts

Set 5. Prints on its own sheet.

  1. 1.1. A starter culture of bacteria. 2. Solid curds and watery whey. 3. Water, with fat and protein in it.
  2. 2.1. A chamber with a gate at each end, built where the land rises. 2. The lower gate. 3. Sluices in the upper gate.

Last reviewed 2026-09-05. Aligned to RI.3.1 of the Common Core State Standards for English language arts.