Đọc đoạn văn và trả lời Vietnamese cuisine is unique. It balances five tastes: spice, sour, bitter, salt and sweet. According to Vietnamese tradition, each of the tastes corresponds with an organ of the body. Cooks also try to include five types of nutrients – powder, water, minerals, protein and fat, as well as five colors – white, green, yellow, red and black – in each dish. Therefore, the dishes are balanced and colorful, attractive to both the eye and the tongue. There is also a balance between “heating” and “cooling”. Duck meat, for example, is considered cool, and is thus served in summer with ginger, which is considered warm. Chicken, on the other hand, is a warm food, so it’s usually eaten in the winter, and served with a sour sauce, which is considered cool. 36 Which number is important in Vietnamese cuisine? Câu trả lời của bạn: Five Four Six Three 37 Duck meat is often eaten with ginger because it is ________. Câu trả lời của bạn: cool delicious hot warm 38 In winter, Vietnamese people usually eat chicken with sour sauce because chicken is considered ________. Câu trả lời của bạn: nutritious cool warm good 39 Which colour is NOT usually include in Vietnamese food Câu trả lời của bạn: Black Red Yellow Blue 40 Why do cooks include different tastes, colors and nutrients in Vietnamese food? Câu trả lời của bạn: To make it attractive to the tongue All of the above To make it good for health To make it pleasing to the eye. Choose the sentence that is CLOSEST in meaning to each of the following questions. 41 Who will take care of the house while you are away? Câu trả lời của bạn: Who will look at the house while you are away? Who will look for the house while you are away? Who will look after the house while you are away? Who will look up the house while you are away?