6 | Bonus Soal Tryout UN SMPMTs 2014
process of collecting pollen. Female bees periodically stop foraging and groom themselves to pack the pollen into the scopa, which is in the legs in most bees,
and on the ventral abdomen on others, and modified into specialized pollen baskets on the legs of honey bees and their relatives.
Many bees are opportunistic foragers and will gather pollen from a variety of plants, while others are oligolectic, gathering pollen from only one or a few
types of plant. A small number of plants produce nutritious floral oils rather than pollen, which are gathered and used by oligolectic bees. One small subgroup
of stingless bees, called „vulture bees‟, is specialized to feed on carrion, and these are the only bees that do not use plant products as food.
Source: http:en.wikipedia.orgwikiBee
17. What is the text about?
A. Bees. B. Bee pollen.
C. Bee food production. D. Pollen and nectar.
18. What is the main idea of the third paragraph?
A. Bees play important role in pollinating flowering plants. B. Bees gather nectar depending on demand.
C. Bees gather pollen from a variety of plants. D. Electrostatic charge aids bees in collecting pollen.
19. From the text, we can infer that . . . .
A. bees produce pollen B. female bees and male bees have different role
C. bees only eat nectar D. vulture bees are the only bee that do not eat plant products.
20.
“. . . and these are the only bees that do not use plant products as food.” Paragraph 3
The underlined word refers to . . . . A. bees gathering pollen
B. bees gathering nectar C. subgroup of stingless bees
D. male bees
The following text is for questions 21 to 24. Chocolate Filling Macaroons
Ingredients: For the macaroon
125 g of ground almonds 200 g of icing sugar
3 egg whites 2 tablespoons of caster sugar
1 2
tablespoon of tartar cream A pinch of red powdered food coloring
7 | Bonus Soal Tryout UN SMPMTs 2014
For the chocolate filling
200 g of dark chocolate, chopped 200 ml of double cream
15 g of unsalted butter Steps:
1. Blend the ground almonds and icing sugar until well combined. Set aside. 2. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low
speed until stiff peaks form. Slowly whisk in the tartar cream and caster sugar until smooth and glossy, increasing the speed of the whisk as the mixture
stiffens.
3. Gently fold in the food coloring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
4. Spoon the macaroon mixture into a piping bag fitted with a 1 cm round nozzle. Pipe 5 cm circles onto the baking tray lined with greaseproof paper,
and then set aside for 60 minutes. 5. Meanwhile, preheat the oven to 160°C.
6. Bake the macaroons in the oven for 10 to 15 minutes. Set aside to cool for 5 minutes, then carefully peel away the greaseproof paper.
7. For the chocolate filling, heat the double cream and dark chocolate in a saucepan over a low heat, stirring occasionally until smooth and well
combined, then add butter and stir well. Set aside to cool completely. 8. Use the filling to sandwich the macaroons together, then chill in the fridge for
30 minutes.
Source: http:www.bbc.co.ukfoodrecipesmacaroons_16105
21. What do we use for the color?
