zip code and Passage: Basic Bread making Steps

( Zip Code)

Zip codes were introduced by the U.S. Postal Service on July 1, 1963. The term ZIP, which

stands for Zone Improvement Plan, suggests that the mail will "zip along" more efficiently if

postal customers use the code. The basic code consists of five digits, in 1983 the ZIP+4 code

was introduced to direct mail to a more specific location within a ZIP code. The ZIP+4 code

added a hyphen and four digits to the basic code.

( Zip Code)

9. A student reads the above passage in an encyclopedia and wants to learn more about

the U.S. Postal Service. In which of the following magazine articles would the student

most likely find relevant information about ZIP codes?

a. "Postal Service in the Age of Digital Communication"

b. "The Pony Express Postal Service of the American Frontier"

c. "Postmasters General of the U.S. Postal Service"

d. "Postal Code Zones of the U.S. Postal Service"

d. "Postal Code Zones of the U.S. Postal Service"

(Zip code)

10. A manager asks an employee at a local coffeehouse to clean the restrooms before

clocking out for lunch, wipe the counters before cleaning the restrooms, and deliver

used coffee grounds to their community garden for compost after lunch. Which of the

following steps should the employee perform third?

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a. Eat lunch

b. Clock out

c. Clean the restrooms

d. Deliver used coffee grounds

b. Clock out

( Basic Bread-making Steps )

First, the ingredients are mixed and kneaded to create a smooth springy dough. Next comes the first rising stage, or bulk fermentation. The once-fermented dough is then cut and shaped before a second rising step, called proofing. This can take as little as an hour or as long as several hours. Finally, the proofed dough is baked until a crispy golden crust forms and the interior is cooked through.

( Basic Bread-making Steps )

11. As used in the passage, which of the following phrases clarifies the order of the steps in basic bread making?

a. Until a crispy golden crust forms

b. Once-fermented dough is then cut

c. To create a smooth, springy dough

d. As little as an hour

b. Once-fermented dough is then cut

( Basic Bread-making Steps )

12. Which of the following areas of a textbook includes supplemental materials and

additional information to the text?

a. Index

b. Glossary

c. Appendix

d. Bibliography

c. Appendix

( Basic Bread-making Steps )

13. Which of the following is the best source to consult the information about the famous

jazz saxophonist Charlie "Yardbird" Parker's childhood in Kansas City in the 1940s?

a. The "Arts" section of a 1940 issue of a Kansas City newspaper

b. A greatest hits album of Charlie Parker's most popular songs

c. Photographs of jazz clubs in Kansas City from 1941

d. A published magazine interview with Charlie Parker

d. A published magazine interview with Charlie Parker