Skip to content
LessonPrint

Reread to Understand is a free printable Grade 3 English worksheet on going back over a text to pin down the meaning, aligned to Common Core standard RF.3.4. 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 15 of 25 · the same problems every time you open this link.

Next set

One paper per pupil

12345678910111213141516171819202122232425

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

Reread to Understand

RF.3.4

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. How old was he when he finished the system?
  2. 2. What does "simplifying" mean?
  3. 3. What is a "cell" in braille?
  4. 4. How many dots are in a braille cell?
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. 1. What are the two parts the milk splits into?
  2. 2. What are "curds"?
  3. 3. What does "age" mean when talking about cheese?
  4. 4. What is added first?

LessonPrint · RF.3.4 · Set 15 · free to copy for classroom use

Answer key — Reread to Understand

Set 15. Prints on its own sheet.

  1. 1.1. Fifteen. 2. Making something less complicated. 3. The group of six dot positions that make up one character. 4. Six.
  2. 2.1. Solid curds and watery whey. 2. The solid part of the milk after it splits. 3. To be left for a long time so its taste develops. 4. A starter culture of bacteria.

Last reviewed 2026-09-05. Aligned to RF.3.4 of the Common Core State Standards for English language arts.