Title ĐÁP ÁN ĐỀ THI HSG ANH 12 NGHỆ AN BẢNG A 2024-2025.pdf ✅

1 SỞ GIÁO DỤC VÀ ĐÀO TẠO NGHỆ AN ĐỀ CHÍNH THỨC (Đề gồm 17 trang) KỲ THI CHỌN HỌC SINH GIỎI TỈNH LỚP 12 NĂM HỌC 2024 - 2025 Môn thi: TIẾNG ANH - BẢNG A Thời gian: 150 phút (không kể thời gian giao đề) SECTION A. LISTENING (50 points) Part 1. You are going to hear a talk. As you listen, fill in the missing information. For questions 1-15, write NO MORE THAN THREE WORDS in the spaces provided. You will listen twice. Write your answers in the boxes provided. How humanity got hooked on coffee One day around 850 CE, a (1) _______ goatherd ______ named Kaldi observed that, after nibbling on some berries, his goats started acting abnormally. Kaldi tried them himself, and soon enough he was just as (2) ______ hyper _______. When exactly people began (3) _______ consuming ______ coffee is unclear but at some point before the 1400s, in what’s now Ethiopia, people began foraging for wild coffee in the forest undergrowth. People caught on to coffee’s advantages and began making tea from its (4) ______ leaves _______; combining its berries with butter and salt for a sustaining snack; and drying, roasting, and simmering its cherries into an energizing elixir. Coffee (5) ______ rode trade routes _______ into the Middle East, and its widespread popularity began brewing in earnest in the 1450s. Upon returning from a visit to Ethiopia, a Sufi leader recommended that worshippers in Yemen use coffee during ritual chants and dances. But authorities grew concerned about whether coffee’s influence was (6) _______ innocent or intoxicating ______, and if Muslims should be allowed to drink it. Indeed, in 1511, a religious court in Mecca put coffee on trial. Scholars finally deemed it (7) ______ permissible _______, so coffeehouses sprang up in Damascus, Istanbul, and beyond, where clientele could sip coffee, smoke, and enjoy a variety of entertainment. Meanwhile, the Ottoman Empire introduced the (8) _______ stimulating substance ______ to Europe. Central London’s first coffeehouses opened in the (9) ______ 1650s _______. By 1663 there were more than 80. And despite King Charles II’s attempt to ban them in 1675, coffeehouses kept (10) _______ simmering ______ as social and intellectual hotbeds. In 1679, for instance, patrons of Garraway’s coffeehouse had the pleasure of watching Robert Hooke, the scientist who coined the term “cell,” publicly (11) ______ dissect a porpoise _______. Granted, these were likely small servings of comparatively weak coffee but still, impressive.
2 Meanwhile, (12) ______ European empires _______ began profiting off coffee-growing, establishing enslaved or exploited workforces in Asia, Latin America, and the Caribbean. As cultivation boomed in Latin America, fueled by slavery, growers displaced (13) _______ indigenous ______ populations and burned forests to establish ever-expanding plantations. Yet coffee workers worldwide continued to endure inhumane conditions and insufficient compensation. This motivated certification efforts for coffee production that met (14) _______ ethical standards ______, including minimum wage and sustainable farming. But issues still loom over the industry. Scientists are investigating possibilities like resilient coffee hybrids that might help weather the unpredictable future all to protect the beverage that’s become a cherished part of (15) _______ daily rituals ______ worldwide. TRANSCRIPT One day around 850 CE, a goatherd named Khaldi observed that after nibbling on some berries, his goats started acting abnormally. Khaldi tried them himself and soon enough, he was just as hyper. This was humanity's first run-in with coffee, or so the story goes. Even exactly when people began consuming coffee is unclear, but at some point before the 1400s in what's now Ethiopia, people began foraging for wild coffee in the forest undergrowth. The reason coffee plants are equipped with lots of caffeine might be that it makes them unattractive to herbivores or more attractive to pollinators. But either way, people caught on to coffee's advantages and began making tea from its leaves, combining its berries with butter and salt for a sustaining snack, and drying, roasting, and simmering its cherries into an energizing elixir. Coffee rode trade routes into the Middle East, and its widespread popularity began brewing in earnest in the 1450s. Upon returning from a visit to Ethiopia, a Sufi leader recommended that worshippers in Yemen use coffee during ritual chants and dances. Before long, people within the Ottoman Empire began roasting and grinding the beans to yield a darker, bolder beverage. Many gathered in guesthouses and outside mosques to partake in coffee's comforts, but authorities grew concerned about whether coffee's influence was innocent or intoxicating and if Muslims should be allowed to drink it. Indeed, in 1511, a religious court in Mecca put coffee on trial. Scholars finally deemed it permissible, so coffee houses sprang up in Damascus, Istanbul, and beyond, where clientele could sip coffee, smoke, and enjoy a variety of entertainment. By the late 1500s, people in Yemen were farming coffee and exporting it from the port of Al-Maha, which became known in other parts of the world as mocha. But coffee was eventually transported or smuggled into India and soon took root in Java and beyond. Meanwhile, the Ottoman Empire introduced the stimulating substance to Europe. In central London, the first coffee houses opened in the 1650s. By 1663, there were more than 80, and despite King Charles II's attempt to ban them in 1675, coffee houses kept simmering as social and intellectual hotbeds. In 1679, for instance, patrons of Garaway's Coffee House had the pleasure of watching Robert Hook, the
3 scientist who coined the term "cell," publicly dissect a porpoise. In France, people began mixing coffee with milk and sugar, and throughout the 1700s, Paris's coffee houses hosted enlightenment figures like Diderot and Voltaire, who allegedly drank 50 cups of coffee a day. Granted, these were likely small servings of comparatively weak coffee, but still impressive. Meanwhile, European empires began profiting off coffee growing, establishing enslaved or exploited workforces in Asia, Latin America, and the Caribbean. As cultivation boomed in Latin America, fueled by slavery, growers displaced indigenous populations and burned forests to establish ever-expanding plantations. By 1906, Brazil was exporting over 80% of the world's coffee. That same year, the Milan World's Fair showcased the first commercial espresso machine, and alongside the development of industrial roasting equipment, came various coffee brands. By the mid-1950s, about 60% of U.S. factories incorporated coffee breaks. As African countries cut colonial ties, many ramped up coffee production, and coffee drinking also later made inroads in East Asia, especially as canned, pre-prepared beverages. In more recent decades, specialty coffees with an emphasis on quality beans and brewing methods grew popular and propelled farms in Central America and East Africa. Yet, coffee workers worldwide continued to endure inhumane conditions and insufficient compensation. This motivated certification efforts for coffee production that met ethical standards, including minimum wage and sustainable farming, but issues still loom over the industry. And because of climate change, the equatorial bean belt where coffee thrives is projected to shrink in upcoming decades. It's unclear exactly what this might look like, but scientists are investigating possibilities like resilient coffee hybrids that might help weather the unpredictable future, all to protect the beverage that's become a cherished part of daily rituals worldwide. So why does caffeine have that special effect on us? Find out with this video, or trace the complex, globe- spanning journey of your everyday cup of joe with this one. Part 2. You will hear part of an interview with two sports psychologists called Sheila Forbes and Peter Maxton. (WHILE LISTENING TO THE INTERVIEW, YOU MUST COMPLETE BOTH TASKS, TASK 1 AND TASK 2 AT THE SAME TIME). You will listen twice. Task 1: For questions 16-20, decide whether the following statements are true (T) or false (F). Write your answers in the corresponding numbered boxes provided. 16. Sheila trains players to be more confident themselves on the pitch and not be frightened by the apparent confidence of their opponents. T 17. Sheila has never worked in any other sports except for football during her career. F 18. In Sheila’s opinion, a sport psychologist should understand the mental demands of the sports, and be able to adapt his or her work so that it becomes suitable to the performance environment. T 19. Peter used to be a professional sportsperson when he was a student. F
4 20. Peter hopes the use of psychology will become more popular in the world of sport. T TRANSCRIPT Interviewer: Today I’m with Peter Maxton and Sheila Forbes, both sports psychologists helping professional footballers prepare mentally for their performances. Welcome, both of you. Peter & Sheila: Thank you. Interviewer: So Sheila, how would you define your role? Sheila: It can vary depending on the individual I’m working with, but basically, I equip players with techniques to improve their performance. Initially, though, I have to make sure they understand what I do and show them what they’ ll get out of it, so that they’re properly on board from the outset. In my experience, players generally don’t have tangible strategies to deal with the ups and downs that the game bombards them with, so I train them how to ‘think’ on the pitch – how to structure their thinking, be more confident themselves, and not be intimidated by the apparent confidence of others. Interviewer: So how do you set about achieving your goals? Sheila: Well, through a range of different approaches. I might set up a simulation of a performance, say, during which I’ll be observing players for signs of repetitive patterns in behaviour and thought processes that can have a damaging effect on what happens on the pitch. Then I’ll set about seeing where they’re coming from, and begin the process of slowly breaking these patterns, using imagery or anxiety control. But players have to feel I’ll respect confidentiality. After all, they’re almost admitting to what might be interpreted by others as weaknesses in their mental approach, which in turn might raise questions about their suitability as a team member. Interviewer: So what does a sports psychologist need to bring to the job? Sheila: Well, during my career I’ve worked in a number of sports, such as boxing and horse riding. None of them are sports I’ve ever performed in, and in any case that’s not demanded. What needed though is that you understand the mental demands of those sports, and are able to adapt your work so that it can be integrated into the performance environment. But if you’re not honest to your clients about what you realistically can and can’t do, you won’t progress very far. Interviewer: Peter, would you agree with Sheila? Peter: Well, my experience as a psychologist has been limited to football. But I’d add that you also have to be independent as you often have to make key decisions about an athlete on your own. But I’d certainly go along with Sheila’s point about frankness. That’s paramount, I’d say. Interviewer: But you played sport as a student, didn’t you Peter? Peter: Well, I’ve never been a professional sportsperson, but I did play a lot of golf and tennis as a student, and was quite promising, although I don’t think I took either of them terribly seriously. Then I hit what I can only describe as a stale patch and couldn’t figure out why I was no longer up to standard. It eventually turned