M2U3

Challenge for the HKDSE — Paper 3 [4] Module 2 Unit 3
Contents
Module 2 Cultures of the World
Unit 3 A Square Meal
Vocabulary Listen Up Exam Smart Practice for the Exam
(Part A)
Advanced Vocabulary Identifying and Making inference: Situation for Tasks 1–4
and Expressions paraphrasing main ideas identifying attitudes and (p. 45)
(p. 37) (p. 40) feelings
(p. 43) Task 1 (p. 46)
Sound Familiar?
(p. 37) Task 2 (p. 47)
Task 3 (p. 48)
Task Challenge
Task 4 (p. 49)
Cross Check (p. 51)
Transcripts
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Unit 3 A Square Meal
Vocabular
y
Ã Relevant vocabular
y on ‘Foo
Listening d’
Skill
Ã Identifyin
g and par
main idea aphrasing
s
Exam Skil
l
Ã Making inf
erence: i
attitudes dentifyin
and feeli g
ngs
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Vocabulary and Expressions (Track 8)
This is a blank page.
>À>ìÉ>À>ÌiÛ°®
Sound Familiar? (Track 9)
Thematic words (Examples) Words that sound/spell similarly

cereal serial
dairy diary
dessert desert
feeling
meal
meat meet
sauce source
snack snake
steak stick
37
Exercise 1
Jason and Kim are talking about some popular food and cooking TV shows. Note down their
comments on the shows. Also, rank their popularity among viewers. Write the numbers 1, 2, 3 or
: 02 ( :0 -
Food/Cooking TV show Comments / Viewers’ ranking
! " # Comments:

Homespun Cooking $ a -. -
% b
&' c too many condiments

,i`ÃÌÕìÌÃÌ >Ì
ÌÌiÃvV}Ã ÜÃ>Ài Viewers’ ranking: d 3
«À«iÀÕÃ°
# Comments:
e Favourable Chefs f types of sauces
used in g different cuisines
Viewers’ ranking: h 4
* # Comments:
i Dining with Pleasure j al fresco dining

k popular food trends

and l fad diets
Viewers’ ranking: m 2
+ # Comments:

n +; # ,
Needs
o food allergies
p gluten-free foods/diet(s)
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38
Knowin
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ing
More
Exercise 2
Listen to the conversation with a food expert and complete the information sheet below about
herbs and spices.
; " a medicinal b culinary and

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Herbs Spices
Parts of plants < e Seeds
" c
d Stems f Roots

g Bark
Common uses in i colouring

cooking = h
j For preserving food
+ k — a blend of various ingredients to give

l ? > m salty
n bitter o tangy Ã>ÛÕÀÞ>`°®p}iiÀ>]ÌvÌi
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39
Listen Up
Identifying and Paraphrasing Main Ideas
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To do so, you need to …

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Example
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opinion on the local eatery she has tried during her travels.
Hong Kong Style Café (Cha chaan teng)

Menu:

Service:

Transcript
It was my first time in Hong Kong and I had lunch in a Hong Kong style café or what the locals called ‘cha
chaan teng’. It was a very interesting experience. What struck me most was the menu … gosh … it was a
2-page fully packed menu … I couldn’t believe it! There were too many choices, like hundreds and hundreds …
far too many … you know … from noodles to hamburgers and curries. Unbelievable! I was confused … I think
people like me would find it difficult to understand the menu. I mean the layout, the various types of special
meals, like ‘regular meals’, ‘fast meals’ and so on. It was rather confusing.
40
Main idea 1
a 2-page fully packed Q L U from noodles to

menu * too many '
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Paraphrase main idea 1
Menu:
t Too many choices / Far too many choices
Main idea 2
Q confused Q confusing

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types of special meals
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and so on
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Paraphrase main idea 2
Menu:
t Confusing / The layout and the various types of
meals offered made the menu look confusing
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41
Exercise 3
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and dining habits.
Food Shopping and Dining Habits

of the Millennials
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Eating out
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d +
Food choice and diet

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42
Exam Smart
Making Inference: Identifying Attitudes and Feelings
* " L - - "
'= " '
* " L

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M " [ O'
M '' O'
Examples of adjectives to describe Examples of adjectives to describe

positive attitudes negative attitudes
Approving Disapproving/Critical
Certain Confused/Suspicious
+
Happy Angry
$@ -Q -$ Indifferent/Uninterested
Friendly Unfriendly/Rude/Hostile
Humble Arrogant
[ %[
\ ^ \
Pessimistic
Pleased Annoyed
! @ Stressed
% , -,
Supportive Unsupportive
Understanding/Considerate Q -%
How this skill will be tested in listening tasks

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43
Exercise 4
Simon and Jane are discussing some proposals for a new restaurant. Listen to their discussion
and complete the information in the table below.
Proposal 1 Comments
Restaurant specialising in …
a Seafood *
+ b
c ,

d = "
Q L '*bO @ "'
Simon: Q Supportive Q
e Disapproving Q Uncertain Q \
Jane: Q Supportive Q Disapproving Q Uncertain f Q
\
Q " _ Q Yes Q No Q

g & "
Proposal 2 Comments
Restaurant specialising in …
W h k ; -;

produce l M+O "

i gluten-free m = -* L -Q " "

j
Q L '*bO @ "'
n Simon: Q
Supportive Q Disapproving Q Uncertain Q Indifferent
Jane: Q Supportive Q Disapproving o Q
Uncertain Q Indifferent
Q " _ p Q
Yes Q No Q& "
44
Practice for the Exam
Part A
Situation
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45
Task 1 1226
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# & ?
when dining out. In the second part, rank the other factors in the order of how important most
& ? # - #
example. You now have 30 seconds to study the task. At the end of the task, you will have one
minute to tidy up your answers.
Part 1
Food factors Order of importance
123 4
B3 6
a Type of cuisine (1 mark) 1
Choice on the menuM @ O 2
b (1 mark) 3
c Food presentation (1 mark)

= '
= '

4
Being able to d accommodate special dietary needs 5

(1 mark)
= = # e Food source (1 mark)
Part 2
Other factors for Order of importance
choosing a restaurant Write the numbers 1, 2, 3, 4 and 5 to indicate how important
-M !O #-
123 4
B3 6
< f 5 (1 mark)
! g 4 (1 mark)
Service h 1 (1 mark)
Price i 3 (1 mark)
Hygiene j 2 (1 mark)
= = # k Comfort (1 mark)
= '
46
END OF TASK 1
Task 2 1256
You are at a meeting discussing the content for a special edition of the magazine. The special
edition will focus on some food issues that a large number of people googled in the last six
- -<
discussion and note down the details of food issues discussed. Then, write the correct letter in the
box provided to indicate which issue is likely to be selected. You now have 30 seconds to study
the task. At the end of the task, you will have one minute to tidy up your answers.
Topic What it is about
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(1 mark)
q' b
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problem
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(1 mark) f " (1 mark)
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h (1 mark)
i Q " -* "

(1 mark)
h _ j B

(1 mark)
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END OF TASK 2
47
Task 3 12:6
You are attending a short talk about some interesting food trends. Listen to the talk and complete
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task. At the end of the task, you will have one and a half minutes to tidy up your answers.
The Past, Present and Future of Food and Diet
First popular diet — Banting

# a 1860s (1 mark) England M @ O
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$ b " (1 mark)
c No pork (1 mark)
d , (1 mark)
; #
q e - " (1 mark) ';
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doctor friend f - -
(1 mark)
The present: Superfoods

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g impressive nutritional content (1 mark)
h " " - "
;
problems (1 mark)
Future of food
_
(1 mark)
i Alternative protein sources j insects (1 mark) and k (1 mark)
l & -< \ (1 mark)
^ m varieties of grains and vegetables (1 mark)

n ? (1 mark)
= '
END OF TASK 3
48
Task Challenge Task 4 1R:6
You are preparing some information on some famous documentaries about food. Listen to the
recorded group discussion about the documentary each group member was assigned to watch.
Fill in the missing information in the table. Then, note down their view on the documentary and
indicate whether they will recommend it to others. You now have 30 seconds to study the task. At
the end of the task, you will have two minutes to tidy up your answers.
Documentary Popularity

ranking
U+ b 1 = c -} "
(1 mark)
for 30 days (1 mark)
` #
a 2004 (1 mark) How unhealthy fast food is M @ O
= '
= '

d X+ f 4 g medicinal properties (1 mark)
(1 mark) (1 mark)
; h eating certain foods and diets (1 mark)
` #
e 2016 (1 mark) could save lives
_____________ ____
Jiro Dreams of Sushi j 2 k ={ L

(1 mark)
(1 mark)
` #
i 2011 (1 mark)
l Sustainable Food 3 n * (1 mark)

(1 mark) (1 mark)
o

` # " (1 mark)
m 2014 (1 mark)
= '
49
Viewer
Jamie = - #(Tick #-6
Q Angry Q Critical Q
p Pleased Q Suspicious
(1 mark)
- _
q Q
Yes
(1 mark)
Q No Q& "
Alicia = - #(Tick #-6
= '
= '

Q Disapppointed Q$@ Q Pleased Q
r Suspicious
(1 mark)
- _
Q Yes Q No s Q
& "
(1 mark)
Fiona = - #(Tick #-6

Q Disappointed Q
t Interested Q Indifferent Q Suspicious
(1 mark)
- _
u Q
Yes Q No Q& "
(1 mark)
Duncan = - #(Tick #-6
v Q
Annoyed Q Disappointed Q Interested Q Uninterested
(1 mark)
- _
Q Yes Q No Q
w & "
(1 mark)
= '
END OF TASK 4
End of Part A
50
Q Make sure you have used capital letters for proper nouns.
Q Make sure you have not missed the plural endings.
Q Make sure you have used a noun phrase/clause for the column ‘What the film is about …’.
Q Make sure you have included ‘quantifiers’, ‘adjectives/adverbs’ and ‘prepositions’ that are essential
to the clarity of your answers.
Vocabulary Box: (Note down words/expressions from this task that you want to
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51
Track 22 Time: 04:19

Announcer: Exercise 1.
Jason and Kim are talking about some popular food and cooking TV
shows. Note down their comments on the shows. Also, rank their
popularity among viewers. Write the numbers 1, 2, 3 or 4 to indicate
their ranking, 1 having the highest viewers’ rating and 4, the lowest.
Kim: e h Jason, I can’t believe it, my favourite cooking show only ranks the
fourth in the viewers’ ranking list.
Jason: You mean the show ‘Favourable Chefs’?
Kim: Yes, it’s a wonderful cooking show. I find what the chefs teach very
f g useful. You know, in each episode, they show us how to use different
types of sauces in different cuisines.
Jason: Yes, I like the show. It’s quite amazing to see that one main difference
between different cuisines is the sauces they use. But, I must say that
the chefs in the show are not the best presenters. They may be very
good chefs but not good showmen. That would explain the show’s
lower viewer ranking.
Kim: n q Oh well … but what about the show ‘Meals for Special Dietary Needs’
then? The presenters aren’t very good either! But it ranks number one!
Jason: Kim, it’s the show itself … Meals for Special Dietary Needs! It’s the
only show that gives us dinner ideas for people with chronic health
conditions, like diabetes and other common chronic health conditions.
Kim: Yes, that’s very true! I really like the show myself.
Jason: o I’ve got so many ideas from the show and now I can cook for my
friends who have food allergies or who are on a gluten-free diet.
Kim: p Yes, in each episode, they always make a gluten-free dish. And I do get
some wonderful cooking ideas about what to make for people who
prefer gluten-free foods.
Jason: Yes and that’s why I am not surprised at all with the show’s success!
Kim: Hmm … what do you think about the reality cooking show ‘Homespun
Cooking’? Do you like it?
Jason: Well, sometimes. It’s just another reality cooking show … there are too
d many of them. Anyway, it still ranks the third in the viewers’ ranking!
Kim: I think there’re two reasons why it can attract a large number of
viewers.
Jason: Oh really, what are they?
Kim: a First, the show emphasises that each dish only has five or fewer
ingredients.
© Pilot Publishing Company Ltd. 2017 All rights reserved. 1

Jason: Ah … I didn’t think of that. That’s right.

Kim: People don’t like having too many ingredients in a dish. It’s too
b complicated! Also, the nutrition information of each dish is shown. So,
people know how nutritious the food is.
Jason: Yes, that’s right.
Kim: I think the producers of this show are very clever! They know what
viewers want.
Jason: c Yes, I agree. But don’t you find Mrs. Fong, one of the cooks, uses too
many condiments in her cooking?
Kim: Yes, I do and I have reservations about using so many condiments. I
believe in the natural taste of fresh food. There is no need to use so
many different condiments.
Jason: i m Oh … by the way, which show comes second on the viewers’ ranking?
Kim: ‘Dining with Pleasure’.
Jason: j Of course … Dining with Pleasure, a great show! I like the show’s idea
of taking us to different countries and showing al fresco dining! You
know Kim, I really like al fresco dining, it’s so relaxing.
Kim: Yes, especially the places the show takes us to … they are so beautiful!
k I also think that the show’s popularity is due to the popular food trends
it features.
Jason: Yes, correct! Again the producers are very clever to catch on to popular
food trends.
Kim: l And fad diets!
Jason: Yes, that’s right … the fad diets the show features in each episode! It’s
indeed a very interesting and enjoyable travel and food programme!


Announcer: Knowing More. Exercise 2.
Listen to the conversation with a food expert and complete the
information sheet below about herbs and spices.
Jasmine: Mr. Yan, thanks for coming on to our show ‘Food Safari’.
Mr. Yan: Good to be here Jasmine! And good afternoon everyone!
Jasmine: Mr. Yan, today I’d like to talk about one special characteristic of Asian
cuisine — the use of herbs and spices.
Mr. Yan: That’s a very good idea, Jasmine, Asian cuisines like Chinese, Indian,
and South Asian cuisines all share one thing — the extensive use of
herbs and spices.
Jasmine: Good! I’ve got some questions to ask you about herbs and spices. The a b
first one is … are herbs and spices used in other areas other than food?
Mr. Yan: Oh, yes, besides culinary uses, herbs and spices are also used for
medicinal and spiritual purposes in Asia!
Jasmine: Interesting! Well, I know that herbs and spices like ginger and garlic
are used for medicinal purposes, but herbs and spices for spiritual uses,
really?
Mr. Yan: Yes, for spiritual uses as well, although we know much of it is
superstition! There is no scientific evidence to prove … for example,
garlic can ward off evils.
Jasmine: Right … Mr. Yan, I think many of us want to know what the
differences are between herbs and spices? Are they the same thing?
Mr. Yan: No, they are not, Jasmine. Herbs refer to the leaves, flowers and stems c d
of a plant.
Jasmine: Oh … leaves, flowers and the stems of a plant.
Mr. Yan: And spices are made from the seeds, fruit, roots and bark of plants. e f g
Jasmine: Ah, I see … spices are seeds, fruit, roots and bark of plants … well, Mr.
Yan, I’ve found one thing in common with herbs and spices. They all
come from plants.
Mr. Yan: Oh yes … that’s true. A very good point, Jasmine!
Jasmine: Thanks. Now, about their common uses in cooking … Mr. Yan, are
there any differences? I mean do they function differently?
Mr. Yan: Yes, they do. In general, herbs are used for enhancing the aroma of
food, like coriander, basil and bay leaves. Also, they are used for h
garnishing … like the very popular parsley we often use to garnish a
dish.
Jasmine: I see … but we still can eat them right?

Mr. Yan: Yes. All herbs and spices are edible. Otherwise, we won’t use them in
cooking.
Jasmine: Of course! How silly of me …
Mr. Yan: i Anyway, the use of spices is more wide-ranging. You can use them to
colour foods like in curries, the yellow colour is from turmeric. Besides
colouring, we use spices to enhance the taste of food … like ginger,
pepper, cinnamon and chilli.
Jasmine: Ah yes.
Mr. Yan: j And they are used to preserve food too.
Jasmine: For preserving food? You mean they can be used as food preservatives?
Mr. Yan: Yes, that’s correct! Garlic and cinnamon have been used to preserve
food for hundreds of years. And it’s found that they do have
anti-microbial properties. That’s why they are used as natural
preservatives.
Jasmine: Wow! I didn’t know these humble herbs and spices were so useful!
Mr. Yan: Yes … speaking of being humble, I’m afraid that there may be one
exception — saffron.
Jasmine: Saffron, you mean the red-coloured powder that is used in Indian food?
Mr. Yan: p Yes. Jasmine, saffron is amongst the most expensive spices in the
world!
Jasmine: Oh really! How expensive?
Mr. Yan: q According to a recent report, one gram of good quality saffron can cost
about HK$500!
Jasmine: That means it costs about half a million dollars for a kilo!
Mr. Yan: Yes, its high price is due to the fact that it takes more than 150 000
flowers to make one kilogram suitable for sale.
Jasmine: Wow …
Mr. Yan: And the harvesting process is a laborious one.
Jasmine: Hmm … I’m not sure if I will use it often in cooking! It’s too
expensive for me!
Mr. Yan: k Well, you can use the Chinese five spice. It’s a very versatile spice mix.
Jasmine: Yes, my mum and grandmum use it a lot in cooking. Mr. Yan, does
Chinese five spice contain five different spices?
Mr. Yan: Well … it is a blend of different herbs and spices. The number ‘five’ l m n o
refers to the five flavours it gives — a mixed taste of being sour, sweet,
bitter, salty and tangy.
Jasmine: Tangy …
Mr. Yan: Yes, that distinct sharp, strong but very pleasant taste.

Jasmine: I see … Mr. Yan, how do you spell ‘tangy’?

Mr. Yan: It’s spelt T-A-N-G-Y.
Jasmine: I see. So, that means if we like strong flavours, we could use Chinese
five spice.
Mr. Yan: That’s correct!
Jasmine: Right … Mr. Yan, thanks very much for giving us such interesting
information about herbs and spices.
Mr. Yan: My pleasure.


Listen to the conversation between Jessica and her friend about young
people’s food shopping and dining habits.
Lucas: Well, well, well … Jessica …
Jessica: What Lucas?
Lucas: I’ve just read a long newspaper article and some survey results about
young people’s food shopping habits. And some of the findings are
very interesting!
Jessica: What a coincidence! I read a report yesterday about millennials’ food
shopping and eating habits.
Lucas: Millennials … what a term!
Jessica: Yes, many people use this term now to refer to young people who are
between 18 and 35 years of age. So do the findings say bad things
about us again? You know, everyone seems to blame us for something.
Lucas: No, it’s about young people’s different food shopping and eating habits.
Jessica: Okay, good! Tell me more.
Lucas: a Firstly, young people like us tend to choose ready meals, meals that are
pre-cooked and only require reheating. Not only that, they want the
healthy types, not the greasy type or meals made with lots of processed
meat.
Jessica: Interesting! The report I’ve read mentioned a similar point. We want
the convenience of a ready meal, but we also want healthy food.
Lucas: Well, health is wealth.
Jessica: b True! One of the conclusions from the report is that young people are
concerned about how food is grown or produced.
Lucas: Right, so what it means is young people want to know about whether
food like fruit and vegetables are grown organically or whether
pesticide or other chemicals are used.
Jessica: Yes, that’s right. They take an interest in the food that they eat,
especially how it is grown or produced, and what is involved in the
production process.
Lucas: I think it’s a good thing to be concerned, and to be a responsible
consumer!
Jessica: Yes, I agree totally.
Lucas: According to the report’s findings, millennials eat out more often, I
mean more frequently!
Jessica: Yes, I noticed that … because we make eating out a social occasion,

like catching up with friends.

Lucas: c Also, it’s found that young people tend to splurge on a nice meal.
Jessica: You mean, they spend more money on having nice food.
Lucas: That’s right.
Jessica: I can totally relate to that. You know I’d rather pay more to enjoy a nice
meal than eating something that is not tasty.
Lucas: d Me too. Another interesting finding is that, young people often choose
restaurants that are fun, and interesting for them, instead of the
traditional ones.
Jessica: Well, if young people are spending more money eating out, then it’s
natural they want restaurants that are more interesting in terms of the
food offered and the atmosphere.
Lucas: I suppose so!
Jessica: e Speaking of food, the report that I’ve read says millennials are not fans
of highly processed food!
Lucas: There is a similar point in the article. It says that we like fresh food. I
think this is natural, isn’t it? I think regardless of people’s age or
background, we like fresh food!
Jessica: Well, who doesn’t like fresh food?
Lucas: f And another thing that the article has pointed out is that millennials are
not big meat eaters. We eat less meat than other age groups.
Jessica: Hmm … I’ve noticed that myself. A lot of my friends and classmates
intentionally reduce their meat consumption. Some even eat only
vegetarian food at least one or two days a week!
Lucas: Yes, I’ve noticed that too … it’s quite different from my mum and
dad’s generation.
Jessica: g And we, millennials according to the report consider food an adventure.
We seek out different, ethnic foods. We eat Indian, Japanese, Korean,
Vietnamese, Thai, Middle-eastern and even African foods.
Lucas: It’s wonderful, isn’t it! Diversity and variety is a good thing. It’s good
to be more adventurous. My grandmother still refuses to try Indian
curries and turns her nose up when we present her a bowl of miso
soup!
Jessica: Oh really! Hahaha …
Lucas: Yes.
Jessica: h Lastly, the report also says that many of us, I mean many millennials
are eating an alternative diet, like paleo diet, raw food diet, vegan diet,
Mediterranean diet, gluten-free diet …

Lucas: Well, I call them fad diets!

Jessica: Hmm … many of them are but some are not just a fad, they have been
around for a long time, like the Mediterranean diet … I think more
young people choose to eat an alternative diet because they want to be
different, or to try something new, probably for good reason.
Lucas: Yes, that’s true.


Simon and Jane are discussing some proposals for a new restaurant.
Listen to their discussion and complete the information in the table
below.
Simon: Jane, shall we take a look at some of these proposals?
Jane: a Yes, sure. Okay, let’s start with the first one … it proposes that the new
restaurant should specialise in seafood!
Simon: In other words, a seafood restaurant … seriously? Another seafood
restaurant? They’re so common.
Jane: Simon, I don’t care what kind as long as the restaurant makes money.
d It’s a fact that seafood is always popular with Hong Kong people.
Simon: b Yes, but the cost of running one is too high. It is very expensive to
import fresh and safe seafood from other countries.
Jane: Well, you’ve got a good point. But people in Hong Kong will pay a
premium for seafood. As I said, seafood is popular with Hong Kong
people.
Simon: Well, still price is a deciding factor. When it’s too expensive, people
will think twice!
Jane: Hmm … well, okay.
Simon: c Also Jane, I’m sure you understand how difficult it is to secure a good
source, I mean a good seafood supplier. It’s very difficult and even if
e we could secure a source, the cost would be prohibitive. I’m afraid I
can’t support this proposal.
Jane: f Hmm … well, you’re probably right! But if other seafood restaurants
could find good and reasonably priced sources, we could do the same.
g Perhaps, we should explore a bit more before saying no to it.
(3 seconds)
Jane: Okay, let’s have a look at the second proposal … interesting …

Simon: Yes, it is.
Jane: h It proposes that the restaurant should specialise in using fresh, local
and organic produce.
Simon: i Yes, and offering gluten-free dishes. Also, it says the restaurant should j
not use artificial flavour enhancers in cooking.
Jane: Artificial flavour enhancers … like MSG?
Simon: Yes, that’s right.

Jane: What do you think about the proposal? A restaurant that only uses
fresh, local and organic produce, offers, offers … what? … right,
gluten-free dishes, and does not use artificial flavour enhancers in
cooking.
Simon: k Well, I like the idea! In the last couple of years, there has been a high
l demand in the market for this kind of dining experience. You know, we
could promote healthy eating through the use of fresh and organic
produce.
Jane: m Hmm … yes but I think this type of restaurant won’t last. It’s a fad …
you know … it may be popular for a year or two, but it won’t last.
Simon: Well, I beg to differ. I think it will. We’re talking about healthy eating
and quality ingredients!
Jane: o Hmm … yes … anyway, it may be nice to be able to promote healthy
eating, but it won’t be easy. We’re talking about changing Hong Kong
people’s habits.
Simon: n I believe the idea will work. I think we should give it a shot!
Jane: p We should look into it a bit more … but I have the feeling that there’s a
good chance the board of directors will jump on the bandwagon of the
idea of using local and organic produce.


Announcer: Practice for the Exam. Part A. Situation.
You are Selina Leung. You are working for a well-renowned online
food magazine.
In Part A, you will have a total of four tasks to do. Follow the
instructions in the Question-Answer Book and on the recording to
complete the tasks. You will find all the information you need in the
Question-Answer Book and on the recording. You now have two
minutes to familiarise yourself with Tasks 1 to 4.
(2 minutes)
(beep)


Announcer: Task 1.
You are interviewing a famous food blogger Angela Lee. In the first
part, note down the factors that Angela found in a survey about the
important factors that Hong Kong people consider when dining out. In
the second part, rank the other factors in the order of how important
most Hong Kong people think they are when choosing a restaurant.
One has been done for you as an example. You now have 30 seconds to
study the task. At the end of the task, you will have one minute to tidy
up your answers.
(30 seconds)
(beep)
Selina: Hello Angela, thanks very much for talking to us today.

Angela: Always good to be here, Selina.
Selina: Angela, the other day when we were talking on the phone, you
mentioned you’d like to share some survey results with our audience.
Angela: Yes, results about factors that Hong Kong people consider when dining
out.
Selina: Right, do you think the results are what one would expect?
Angela: Well, some of them. But I do find some of the findings quite interesting.
All right, let me tell you a bit more about the survey. The survey was
divided into two parts, the first part was about food factors, that is when
choosing a restaurant, how food factors play a role in the decision
making process for Hong Kong people. Five factors were identified as
important by the interviewees.
Selina: Well, I suppose food choice, I mean choice on the menu will be a
deciding factor. Hong Kong people like a lot of choices on the menu.
Angela: a Yes, but that’s not the first and foremost factor they consider.
Selina: Oh … so what is?
Angela: Type of cuisine!
Selina: Oh … of course, the type of food they want …
Angela: Yes, choice on the menu comes second.
Selina: Apart from that, what other food factors do people consider important?
Food safety? To me, that’s important!
Angela: e Well, you know what Selina, food source is an important factor to me.
When I eat out, I often ask where the ingredients come from.
Selina: Oh, really?

Angela: Yes. But apparently, that’s not among the top five factors in the survey
results.
Selina: That’s interesting.
Angela: I suppose it’s a good thing because it means people trust restaurants
regarding food safety.
Selina: Yes, that’s true.
Angela: But Hong Kong people regard fresh ingredients and food presentation b c
important.
Selina: And I believe they rank fresh ingredients higher?
Angela: Yes, correct!
Selina: So, what is the last factor on the top five list?
Angela: Would you like to make a guess?
Selina: Okay … hmm … we already know that it’s not food safety or food
source … oh, it must be portion sizes!
Angela: d Sorry Selina, no … it came as a surprise to me that people think it is
important for a restaurant to be able to accommodate special dietary
needs!
Selina: Really! I would have never thought of that … accommodating special
dietary needs!
Angela: I found it a bit strange at first, so I did a bit of research. The number of
people with diabetes or other diet related health issues has increased a
lot over the years. For example, there are about 600 000 people in
Hong Kong who have diabetes. When people with health problems eat
out, they often have some special dietary requests.
Selina: Ah, I see … and restaurants that are able to meet these requests will
gain an advantage. Right, Angela, it’s time for a short break. After the
break, we’ll continue with the second part of the survey results.
Angela: Okay.
(3 seconds)
Selina: Welcome back! Angela, what is the second part of the survey about?
Angela: The second part is about other factors that Hong Kong people will
consider when dining out. Again the five top factors were listed.
Selina: Are there any interesting results?
Angela: Well, I’d say the factors are the ones we would normally consider, like
h prices, service, hygiene and location. But what is interesting is that
j more people rank services as their number one priority. They also think

that hygiene is very important. Services and hygiene are the two most
important factors.
Selina: Well, I believe people have learnt. Poor service and hygiene could ruin
the best food experience.
Angela: f Oh yes, I can’t agree more. The results also show that while people still
consider restaurants in convenient locations preferable, location is the
least important among the top five factors.
Selina: Why is that so?
Angela: I’ve talked to many food experts and they’ve all pointed out that
convenient locations come with a higher price tag. What it means is, a
same dish of the same quality will cost a lot more in a restaurant that is
in a convenient location because of much higher rent.
Selina: And if the restaurant doesn’t want to put up the prices, it has to cut cost
in other areas.
Angela: g That’s right. Back to the factors, restaurant reviews don’t seem
important. They only sit at the fourth position. I think people are
getting smarter. People realise that many reviews are paid by
restaurants in order to pump up bookings.
Selina: i True. Angela, is price one of the top five factors?
Angela: Oh yes. It sits in the middle of the ranking.
Selina: k Angela, if you are to add another factor to the top five, what factor will
you add?
Angela: Comfort, without a doubt!
Selina: Why?
Angela: To me, if I can’t sit comfortably or I have to eat in a very cramped or
noisy environment, I won’t enjoy it. I want dining out to be a pleasant
experience, from food quality to the environment.
Selina: Very true! Right, thanks very much for talking to us today Angela!
Angela: My pleasure.
Announcer: That is the end of Task 1. You now have one minute to tidy up your
answers.
(1 minute)
(beep)


Announcer: Task 2.
You are at a meeting discussing the content for a special edition of the
magazine. The special edition will focus on some food issues that a
large number of people googled in the last six months. One purpose of
the meeting is to choose an issue as the cover article. Listen to the
discussion and note down the details of food issues discussed. Then,
write the correct letter in the box provided to indicate which issue is
likely to be selected. You now have 30 seconds to study the task. At the
end of the task, you will have one minute to tidy up your answers.
(30 seconds)
(beep)
Larry: Okay everyone, topics for the cover article of our special edition of
Food Matters.
Emma: Well, I have the feeling that it’s going to be a sell-out edition, covering
the five food issues that people have googled most in the last six
months.
Selina: Yes, and I think they are all very interesting. By the way, do we need
to feature the issues according to their popularity?
Larry: No, no need. But we do need to choose one as the cover article.
Anyway, let’s have a look at the issues. Well, the dangers of junk food
will be featured again.
Selina: Oh really, junk food dangers … we’ve talked about that three or four
times already in the last nine months!
Emma: Yes, I know but if people still google the topic so much, it means they
still want to know about it. But I very much doubt if we should choose
this issue as our cover story.
Selina: Yes, I feel the same.
Emma: a So Larry, what other dangers of junk food can we talk about?
Larry: Well, this time we will look at the new findings from various scientific
studies about junk food. I hope this will interest our readers instead of
saying the same old things about how junk food harms our health.
Selina: I’ve had a look at the findings, they are quite interesting! Also, the
findings are from proper scientific studies so they are credible results.
Emma: b Very good. Okay, what’s the next food issue?
Selina: I think it’s about food intolerance.

Larry: No, Selina, it’s food allergy, not intolerance. They are two different
things. Food allergy is a serious medical condition. One common
example is being allergic to peanuts.
Emma: Well, it seems that more and more people are having allergy problems
with food. I wonder what the reasons are and how come more people
are suffering from it.
Larry: That’s what we are going to explore, reasons why more people are
having food allergy problems.
Selina: I think people will be very interested in this topic. I myself want to
know more.
Larry: This topic, as the cover story will attract a lot of attention. What do you
think, Emma?
Emma: c It’s interesting but let’s wait till we go over all the other food issues. So,
what’s the next issue that people google a lot?
Selina: Snacks!
Emma: Snacks?
Larry: Not just any snacks, but inexpensive healthy snacks. Snacks that you
won’t feel guilty after eating them, and won’t cost you an arm and a
leg.
Selina: So, are we going to feature recipes of cheap and healthy snacks?
Larry: d No, there are so many out there. My idea is to explore the health
benefits of these cheap but healthy snacks.
Emma: But we will have to mention some examples, right?
Larry: True. But we will use the examples to illustrate how eating these
snacks benefits health.
Selina: I like it, I think it’s a good angle to explore this topic.
Emma: e Yes, I agree. Larry, what’s the fourth issue?
Larry: Ah, next is chemicals in processed food!
Selina: I like this topic! I’m sure a lot of people would love to know what all
those numbers mean on the food label and how they may affect our
health.
Emma: I’ve heard that not all the chemicals used in processed food are bad.
Larry: f That’s true and that’s why we will only focus on the problematic ones.
Selina: The problematic chemicals … hmm … will we talk about the problems
they may cause?
Larry: Yes, definitely. I think that the whole point of informing readers about
the problematic ones is to explain how they affect our health.
Emma: Great! Hmm, I think this topic will make a good cover story.

Selina: But the word ‘chemicals’… may sound a bit too scientific to readers.
Larry: Yes, that’s what I think as well.
Selina: Anyway, what’s the last food issue we will cover in Food Matters?
Larry: A good meal.
Emma: Sorry, did you say ‘a good meal’?
Larry: g Yes. Believe it or not, it’s one of the five topic issues. Anyway, I have
thought of a better topic for that — A meal full of joy. What do you
think?
Selina: A meal full of joy … yes, I like it, a very eye-catching topic.
Emma: h Okay, what are we going to write about it?
Selina: We could talk about the most popular dish in different countries.
Larry: Yes, I like the idea. I think every country or culture has its beloved or
most popular dishes.
Emma: That’s right and it will be fun to know which one is the most popular in
i different countries. Oh, I have an idea. I think we should include the
history and origin of these popular dishes.
Selina: Yes, that’s a great idea, Emma.
Larry: j Yes, we can definitely do that. Now, does anyone want to have this
topic as our cover story? Emma, you couldn’t make up your mind
before. So …
Emma: Well, the last issue about popular dishes is fun but I think readers will
find the topic on food allergy more relevant.
Larry: Yes, I agree.
Announcer: That is the end of Task 2. You now have one minute to tidy up your
answers.
(1 minute)
(beep)


Announcer: Task 3.
You are attending a short talk about some interesting food trends.
Listen to the talk and complete the notes below. One has been done for
you as an example. You now have 30 seconds to study the task. At the
end of the task, you will have one and a half minutes to tidy up your
answers.
(30 seconds)
(beep)
Louise: Good morning everyone, welcome to our talk — The Past, Present, and
Future of Food and Diet. This activity is part of this year’s Asian Food
Festival. I have two guest speakers today, Holly Wu and Chris Taylor.
Holly is the chief editor of a food magazine; and Chris is the executive
chef of the famous Bauhinia Restaurant. Holly, would you like to start
first?
Holly: Thanks Louise and hello everyone. I’m going to talk about a diet that
was very popular a long time ago — about 150 years ago in England.
a This diet was first started in the 1860s by an Englishman called
William Banting, and the diet was named after him — the Banting diet.
e Well, Mr. Banting was obese, hugely overweight. He was worried f
about his weight and desperately wanted to lose some. For many years,
he had tried many methods but all failed. Anyway, as a last resort, he
went to see a doctor and a good friend to seek some suggestions. One
of the suggestions he got was to reduce carbohydrate intake. Mr.
Banting took the advice and followed the diet closely. And he did lose
a lot of weight. He was so happy about the results that he shared his
experience and eating plan with the public.
Well, so now you’re probably very interested to know what’s in the diet.
b As I’ve mentioned earlier, it includes eating less carbohydrates or
starchy foods, such as potatoes, bread, rice and noodles. Now, diets that
aim to help people lose weight all advocate eating less carbohydrates.
c But the Banting diet has more than just eating less carbohydrates. It
also has other rather strange rules. One of them is not to eat pork! You
d could eat any meat but pork. Also, people are encouraged to drink red
wine with food. The funny thing is it has to be red wine. Of course,
there is no scientific evidence as to how not eating pork or drinking red

wine helps weight loss. But back then, with Mr. Banting’s remarkable
weight loss results, the diet became very popular.
Chris: Thanks Holly, that’s very interesting indeed! Hello everyone, I’m Chris.
I’m pretty sure many of you have heard of ‘superfoods’. Some common
examples include blueberries, goji berries, kale and quinoa.
These foods, of course, are healthy foods. But why have they become
the centre of attention all of a sudden? I’ve talked to people in the food
industry about that. They said the rising popularity of superfoods is due
to two reasons — clever marketing and our human nature. Marketing
experts are very clever. They know that people like good stories. So,
instead of focusing on the taste of these healthy foods, they created the
term ‘superfoods’ and talk about their origins, compiling fascinating
g stories about the origin of these foods. Also, they emphasise the
impressive nutritional content of these foods.
h Another reason for the rising popularity has to do with human nature.
We always want quick and easy ways to solve problems. That’s why
many people fall for slimming scams that promise weight loss without
exercising or eating less. Similarly, we want to find easy solutions to
health problems. So, people fall for claims that superfoods could easily
cure certain health problems.
What I’d like to remind you is … eating superfoods won’t cure any
diseases. And it is not healthy to eat too much of them. A balanced diet
is always the best.
Louise: Thanks Holly and Chris. Now, we’ve talked about a popular diet in the
past, and the present superfood trend, what do you think about the
future of food? With a growing population and environmental
i j problems, food shortage could be an issue. So, what is the future of our
food? What are we going to eat? Insects as a source of protein, for
example?
Holly: k Louise, insects are very likely to be an alternative protein source. Many
countries are already looking at insects and seaweed as alternative
protein sources.

Chris: l And it won’t be too distant in the future that we will eat meat grown in
laboratories.
Louise: Meat grown in laboratories?
Chris: Yes, in fact scientists and businesses are working full steam to produce
lab-grown meat. I think it won’t take too long for us to be able to
purchase it in supermarkets.
Louise: m Okay, we have new protein sources, but what about vegetables?
Holly: Well, there will be new varieties of grains and vegetables. In fact,
many farmers have started growing them as trials.
Chris: n Yes, these new varieties are said to have improved flavour and
nutrition.
Louise: Sounds great! Okay, Holly and Chris, I’ve got a few questions from the
audience and they’d like to hear your opinions …
Announcer: That is the end of Task 3. You now have one and a half minutes to tidy
up your answers.
(1 minute 30 seconds)
(beep)


Announcer: Task Challenge. Task 4.
You are preparing some information on some famous documentaries
about food. Listen to the recorded group discussion about the
documentary each group member was assigned to watch. Fill in the
missing information in the table. Then, note down their view on the
documentary and indicate whether they will recommend it to others.
You now have 30 seconds to study the task. At the end of the task, you
will have two minutes to tidy up your answers.
(30 seconds)
(beep)
Alicia: Okay, before we talk about each of the four documentaries, I’ve got
b some results from our online poll about their popularity. More than
6000 people took part in the poll and ‘Super Size Me’ won.
Jamie: a I’m not surprised! It was a hit when it was released in 2004. Everyone
was talking about it. It attracted a lot of media attention.
Fiona: c Jamie, you were assigned to watch it, right? So tell us what it is about
and why you liked it.
Jamie: Okay, the film was about a man having three meals of fast food every
day for 30 days. I will spare you the details, but he gained a lot of
weight and his health suffered. In short, the film was about how
unhealthy fast food is. Before I watched it, I knew fast food wasn’t
great, but I had no idea how bad it was. The documentary was … how
should I put it … quite dramatic. I think it’s a clever way to tell us the
p dangers of eating too much fast food. I’m glad that I was assigned to
q watch it and learnt about how fast food could harm our health. And I
d definitely think we should all watch it. So, Alicia, which one did you
watch?
Alicia: e The one called ‘Food as Medicine’. It’s a rather recent one, only
released a few years ago in 2016.
Fiona: g ‘Food as Medicine’ … sounds quite interesting! So, is the film what the
title suggests?
Alicia: Well, in a way yes, it talks about the medicinal properties of certain
h foods. But the film is more than that. It shows cases of how eating
certain foods and diets could heal certain chronic diseases and save
lives. Overall, I think the film sends the right message about how
changing our diets could make a difference to our health. But, I have

some reservations about a couple of diets featured in the film, such as

the highly controversial Paleo diet, which many doctors and
r nutritionists warn against. So … I have a lot of questions after
s watching it. And I’m not sure if I’ll recommend it to my friends or
family, especially when it is about advocating diets as medicine.
Fiona: f Fair enough! And of all the four documentaries, it ranked last on the
online poll.
Alicia: Well, I’m not surprised … it’s not too different from the usual current
i affairs programmes you see on tele. So Fiona, what about the
documentary you saw? Which one did you watch?
Fiona: It’s called ‘Jiro Dreams of Sushi’, released in 2011.
Jamie: k Oh, so it’s about sushi, no doubt. Maybe the Japanese people’s love of
sushi or the popularity of sushi?
Fiona: No, no, no … it’s about a Japanese chef’s quest to make the best sushi,
I mean his lifelong search to find ways to make the best sushi. It’s a
very interesting documentary. And what is so inspiring is that the chef
is an 85-year-old man and already a very famous sushi master. But his
t love for sushi and for perfecting it never fades. It’s truly amazing. I
think I will watch it again.
Jamie: u Wow! It must be a very good film.
Fiona: j Oh yes … highly recommended. I think it will rank quite high in the
poll, right?
Jamie: Yes, it came second, I think it only just lost to ‘Super Size Me’ by
about 10 votes. Very close! So, Duncan, you must have watched l m
‘Sustainable Food’, right?
Duncan: n Yes, ‘Sustainable Food’ it is … the film was released in 2014. It’s
about the rise of the local food movement.
Fiona: The rise of the local food movement? What is that?
Duncan: It’s similar to promoting locally grown food and encouraging
o consumers to support it. The documentary also features farmers and
chefs who are passionate about healthy food. It’s good to know that
there are so many people who really care about food and health, but I
think people who produce this type of film need to avoid lecturing,
preaching, or telling people what they should or shouldn’t do, like
v treating us as children. It becomes annoying when people do that no
matter how good the intention is. I think that’s exactly the problem
w with this film. I’m not sure if I’ll recommend this film to other people,
though there is good information in it.

Announcer: That is the end of Task 4. You now have two minutes to complete your
answers to Task 4 and to tidy up all your other answers.
(2 minutes)
(beep)
That is the end of Module 2, Unit 3.

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Challenge for the HKDSE — Paper 3 [4] Module 2 Unit 3

Task 3 (p. 48)

Unit 3 A Square Meal

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Vocabulary and Expressions (Track 8)

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Sound Familiar? (Track 9)

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Hong Kong Style Café (Cha chaan teng)

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Food Shopping and Dining Habits

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Food choice and diet

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How this skill will be tested in listening tasks

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c Food presentation (1 mark)

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Topic What it is about

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The Past, Present and Future of Food and Diet

First popular diet — Banting

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The present: Superfoods

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k popular food trends

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