Page 48 - index

2020 ‫מועד סתיו‬ - 47 - ‫ פרק שני‬- ‫אנגלית‬

Reading Comprehension

This part consists of two passages, each followed by several related questions. For each
question, choose the most appropriate answer based on the text.

Text I (Questions 13-17)

(1) The cereal grain Eragrostis tef, commonly known as teff, is cultivated primarily in
Ethiopia, where it is believed to have originated between 4000 and 1000 BCE. Teff is
most often ground into flour, which is used to make a flat bread called enjera, a staple
food of Ethiopians. Teff is also eaten in the form of porridge and fermented to make

(5) home-brewed alcoholic drinks. Furthermore, the stalks of the teff plant are used as feed
for cattle and in the building of mudbrick houses.

Teff is the smallest grain in the world. The name "teff" is thought to have come
from the Amharic word teffa, which means "lost", because the grains are so tiny that
they are easy to lose. In fact, 150 grains of teff are equal in weight to just one kernel of

(10) wheat. These minute grains are surprisingly packed with nutrients. Teff has a higher
calcium and iron content than wheat, rice, oats, or millet. It is also an excellent source
of fiber and protein: there is as much protein in a fifty-gram serving of teff as in an
extra-large egg. Moreover, teff does not contain gluten and is hence suitable for people
who are gluten intolerant.

(15) The tremendous success of Ethiopian athletes has been attributed to the nutritional
benefits of teff. Olympic and world champion marathon runner Gezahegne Abera says:
"In Ethiopia, every athlete eats teff. We believe our ancient grain helps us train harder
than athletes from any other country. That is why we are champions." Another
acclaimed Ethiopian athlete, Haile Gebrselassie, agrees. He credits Ethiopians'

(20) prowess in running to their genes, their lifestyle, and the food they eat.

Questions

13. The main purpose of the text is to discuss -

(1) the remarkable success of Ethiopian athletes
(2) the characteristics of teff and its importance in Ethiopia
(3) the nutritional value of teff compared to other cereal grains
(4) enjera and other products made from teff

)‫© כל הזכויות שמורות למרכז ארצי לבחינות ולהערכה (ע"ר‬
.‫ בלא אישור בכתב מהמרכז הארצי לבחינות ולהערכה‬- ‫ כולה או חלקים ממנה‬- ‫ או ללמדה‬,‫אין להעתיק או להפיץ בחינה זו או קטעים ממנה בכל צורה ובכל אמצעי‬