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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.

Set 8 of 25 · the same problems every time you open this link.

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

How a Windmill Grinds Flour

A windmill turns moving air into turning stone. The sails are set at a slight angle. Because of that angle, wind pushing on them cannot pass straight through, so it pushes them round instead. The sails turn a horizontal shaft. A large wooden gear on that shaft meshes with a smaller one on an upright shaft, which turns the millstones below. Because the smaller gear has fewer teeth, it spins faster than the sails do. Four turns of the sails can mean twenty turns of the stone. The grain falls between two stones. The top stone turns; the bottom one does not. The grain is crushed between them, and flour comes out at the edge.

  1. 1. Which millstone turns?
  2. 2. How are the sails set?
  3. 3. Where does the flour come out?

LessonPrint · RI.3.1 · Set 8 · free to copy for classroom use

Answer key — Questions About the Facts

Set 8. Prints on its own sheet.

  1. 1.1. A starter culture of bacteria. 2. Water, with fat and protein in it. 3. Solid curds and watery whey.
  2. 2.1. The top one. 2. At a slight angle. 3. At the edge of the stones.

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