CELPIP Reading Part 4 Practice Test: Seasonal Eating vs. Year-Round Foods
By Iris
A free Reading Part 4 practice test in the CELPIP format: 10 questions with the answer key. Choose your answers, then check them at the bottom of the page.
In Saskatoon, the debate over seasonal eating versus year-round food access has locals rethinking their plates. Opinions differ on balancing flavor, cost, and sustainability.
Tara Finn, a farmer, champions seasonal eating. “Fresh berries in summer taste alive,” she says. “It supports locals, but winter limits variety.” She values quality over availability.
Ryan Cole, a chef, prefers year-round foods. “Imported avocados keep my menu steady,” he explains. “It’s costly, but customers want options.” He prioritizes consistency despite expenses.
Sana Lee, a dietitian, mixes both. “I buy local peaches in season, but stock canned goods off-season,” she notes. “Each fits my goals.” She seeks practical balance.
Ed Vance, a retiree, sticks to seasonal. “Spring greens are enough,” he says. “Imports feel wasteful, even if they’re convenient.” He cherishes simplicity.
Food policy expert Clara Moss reflects. “Seasonal eating boosts farms, but year-round access meets demands,” she says. “More local storage and fair trade could align both.” She calls for innovation.
Tara Finn favors seasonal eating because it:
Ryan Cole chooses year-round foods for their:
Sana Lee’s approach differs from Tara’s and Ed’s because she:
Ed Vance prefers seasonal eating for its:
Clara Moss suggests:
The following is a comment by a reader. Complete the comment by choosing the best option to fill in each blank.
As a Saskatoon foodie, I’ve cooked with both summer harvests and winter imports, and each has its place. Seasonal eating because, like Tara, I love biting into just-picked apples, though slim winter markets frustrate me. Ryan’s year-round foods since I can whip up guacamole anytime, even if shipping costs nag my conscience. Sana’s mix by proving you can savor local corn in August and still use frozen peas in January, keeping meals varied. Ed’s seasonal focus as it reminds me how a simple carrot stew feels right, unlike far-flung produce. I think we should while ensuring imports are ethical, so our tables stay fresh and fair.
This is Part 4 of CELPIP Reading Practice Test 22. Take all 4 parts (38 questions) for a score and an estimated CLB.
Answer key
Show all 10 answers
- Tara Finn favors seasonal eating because it: B. delivers fresh, local flavor
- Ryan Cole chooses year-round foods for their: D. consistent menu availability
- Sana Lee’s approach differs from Tara’s and Ed’s because she: C. blends seasonal and year-round choices
- Ed Vance prefers seasonal eating for its: B. simplicity and low waste
- Clara Moss suggests: C. enhancing local storage and trade
- D. bursts with taste but limits options
- D. ensures steady menus
- C. balances fresh and practical
- D. highlights minimal waste
- D. boost local food systems and trade
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All 40 Part 4 sample tests · Part 4 format, tips and FAQs · Full-length Reading practice tests
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