Author's purpose 6th Grade Quiz

1.

MULTIPLE CHOICE QUESTION

15 mins • 1 pt

How to Make Chocolate

Chocolate can come in a variety of forms, including powders, syrups, and bars. The total consumption of chocolate worldwide is estimated to be over 7.2 million tons every year. The process of making chocolate to meet all of this demand is quite intensive.

Preparation
The first step in making chocolate is to harvest cacao beans. Cacao beans are the seeds of the cacao fruit, which grows in tropical regions near the equator. Once the cacao pods are collected, they are split open, and the beans are scooped out from a white pulp. The beans and the pulp are then put into large wooden containers to ferment for a few days. After that, the beans are removed from the containers and spread out to dry in the sun. Once they are completely dry, the beans are ready to be shipped to chocolate makers around the world.

After receiving the cacao beans, a chocolate maker will clean them by removing any leftover pulp, pod parts, or dust. Cleaned of any debris, the beans are now ready to move onto the next step in the process: roasting. The beans are roasted in large rotating cylinders anywhere from half an hour to two hours at around 250°F. It is during roasting that the beans are further dried and darkened. The characteristic chocolate flavor and scent also begin to develop during this time.

With the roasting complete, the beans now have thin shells around them that will be cracked open and removed. This process is called winnowing, which is done through a combination of mechanical sieves and fans. Without the shell, pieces of pure cacao beans, known as nibs, are left behind. The nibs can be eaten on their own, but they are more likely to be used to make other chocolate products.

Chocolate Products
Next, the extracted cacao nibs are ground to a paste with heavy stone rollers. This paste is called cocoa mass or cocoa liquor. The cocoa liquor is then put into hydraulic presses, and intense pressure is applied. This removes the fat, called cocoa butter, from the liquor. What is left of the cocoa liquor is crushed into cocoa powder, which can be used in cooking and baking. The extracted cocoa butter will be used in candy and other products.

To make the sweet chocolate that people are most familiar with, cocoa liquor, cocoa butter, milk, sugar, and other ingredients are blended together to make a paste-like mixture. At this point, there is a sweet taste, but the texture is still gritty. To get a smoother consistency, the mixture is added to large machines called conches, which have steel rollers that further mix and add in air to the chocolate. This process can take a few hours to a few days to complete. The chocolate is then tempered by raising and lowering the temperature to form crystals before being poured into candy molds.

Some words in the passage above are bolded and underlined. What purpose does this feature serve in the text?

The text is used to show important terms in the chocolate making process.

The text tells readers the order they should read the information.

The text refers to the sources that the author used to find the information in the passage.

The text links to explanatory notes about topics the readers may be unclear about.

Tags

CCSS.RI.6.5

2.

MULTIPLE CHOICE QUESTION

15 mins • 1 pt

How to Make Chocolate

Chocolate can come in a variety of forms, including powders, syrups, and bars. The total consumption of chocolate worldwide is estimated to be over 7.2 million tons every year. The process of making chocolate to meet all of this demand is quite intensive.

Preparation

The first step in making chocolate is to harvest cacao beans. Cacao beans are the seeds of the cacao fruit, which grows in tropical regions near the equator. Once the cacao pods are collected, they are split open, and the beans are scooped out from a white pulp. The beans and the pulp are then put into large wooden containers to ferment for a few days. After that, the beans are removed from the containers and spread out to dry in the sun. Once they are completely dry, the beans are ready to be shipped to chocolate makers around the world.

After receiving the cacao beans, a chocolate maker will clean them by removing any leftover pulp, pod parts, or dust. Cleaned of any debris, the beans are now ready to move onto the next step in the process: roasting. The beans are roasted in large rotating cylinders anywhere from half an hour to two hours at around 250°F. It is during roasting that the beans are further dried and darkened. The characteristic chocolate flavor and scent also begin to develop during this time.

With the roasting complete, the beans now have thin shells around them that will be cracked open and removed. This process is called winnowing, which is done through a combination of mechanical sieves and fans. Without the shell, pieces of pure cacao beans, known as nibs, are left behind. The nibs can be eaten on their own, but they are more likely to be used to make other chocolate products.

Chocolate Products

Next, the extracted cacao nibs are ground to a paste with heavy stone rollers. This paste is called cocoa mass or cocoa liquor. The cocoa liquor is then put into hydraulic presses, and intense pressure is applied. This removes the fat, called cocoa butter, from the liquor. What is left of the cocoa liquor is crushed into cocoa powder, which can be used in cooking and baking. The extracted cocoa butter will be used in candy and other products.

To make the sweet chocolate that people are most familiar with, cocoa liquor, cocoa butter, milk, sugar, and other ingredients are blended together to make a paste-like mixture. At this point, there is a sweet taste, but the texture is still gritty. To get a smoother consistency, the mixture is added to large machines called conches, which have steel rollers that further mix and add in air to the chocolate. This process can take a few hours to a few days to complete. The chocolate is then tempered by raising and lowering the temperature to form crystals before being poured into candy molds.

The passage above uses a sequential structure. How does this structure contribute to the author's purpose?

The sequential structure helps support the claim that the author makes about the chocolate making process.

The sequential structure helps the author explain the different steps in the chocolate making process.

The sequential structure helps the author entertain readers with a story about how chocolate is made.

The sequential structure helps the author explain the relationship between cacao beans and chocolate candy.

Tags

CCSS.RI.6.5

3.

MULTIPLE CHOICE QUESTION

15 mins • 1 pt

How to Make Chocolate

Chocolate can come in a variety of forms, including powders, syrups, and bars. The total consumption of chocolate worldwide is estimated to be over 7.2 million tons every year. The process of making chocolate to meet all of this demand is quite intensive.

Preparation

The first step in making chocolate is to harvest cacao beans. Cacao beans are the seeds of the cacao fruit, which grows in tropical regions near the equator. Once the cacao pods are collected, they are split open, and the beans are scooped out from a white pulp. The beans and the pulp are then put into large wooden containers to ferment for a few days. After that, the beans are removed from the containers and spread out to dry in the sun. Once they are completely dry, the beans are ready to be shipped to chocolate makers around the world.

After receiving the cacao beans, a chocolate maker will clean them by removing any leftover pulp, pod parts, or dust. Cleaned of any debris, the beans are now ready to move onto the next step in the process: roasting. The beans are roasted in large rotating cylinders anywhere from half an hour to two hours at around 250°F. It is during roasting that the beans are further dried and darkened. The characteristic chocolate flavor and scent also begin to develop during this time.

With the roasting complete, the beans now have thin shells around them that will be cracked open and removed. This process is called winnowing, which is done through a combination of mechanical sieves and fans. Without the shell, pieces of pure cacao beans, known as nibs, are left behind. The nibs can be eaten on their own, but they are more likely to be used to make other chocolate products.

Chocolate Products

Next, the extracted cacao nibs are ground to a paste with heavy stone rollers. This paste is called cocoa mass or cocoa liquor. The cocoa liquor is then put into hydraulic presses, and intense pressure is applied. This removes the fat, called cocoa butter, from the liquor. What is left of the cocoa liquor is crushed into cocoa powder, which can be used in cooking and baking. The extracted cocoa butter will be used in candy and other products.

To make the sweet chocolate that people are most familiar with, cocoa liquor, cocoa butter, milk, sugar, and other ingredients are blended together to make a paste-like mixture. At this point, there is a sweet taste, but the texture is still gritty. To get a smoother consistency, the mixture is added to large machines called conches, which have steel rollers that further mix and add in air to the chocolate. This process can take a few hours to a few days to complete. The chocolate is then tempered by raising and lowering the temperature to form crystals before being poured into candy molds.

What is the author's message in the passage above?

Chocolate is made from the seeds of a fruit called the cacao fruit, which only grows in tropical areas.

To get cocoa butter to make chocolate candy, chocolate liquor is subjected to high pressure to remove the cocoa butter.

Chocolate is a popular food all over the world, with over 7 billion tons of it eaten every year.

There are many steps that go into making chocolate products that people eat and enjoy every year.

Tags

CCSS.RI.6.1

CCSS.RI.6.2

CCSS.RI.6.6

4.

MULTIPLE CHOICE QUESTION

15 mins • 1 pt

How to Make Chocolate

Chocolate can come in a variety of forms, including powders, syrups, and bars. The total consumption of chocolate worldwide is estimated to be over 7.2 million tons every year. The process of making chocolate to meet all of this demand is quite intensive.

Preparation

The first step in making chocolate is to harvest cacao beans. Cacao beans are the seeds of the cacao fruit, which grows in tropical regions near the equator. Once the cacao pods are collected, they are split open, and the beans are scooped out from a white pulp. The beans and the pulp are then put into large wooden containers to ferment for a few days. After that, the beans are removed from the containers and spread out to dry in the sun. Once they are completely dry, the beans are ready to be shipped to chocolate makers around the world.

After receiving the cacao beans, a chocolate maker will clean them by removing any leftover pulp, pod parts, or dust. Cleaned of any debris, the beans are now ready to move onto the next step in the process: roasting. The beans are roasted in large rotating cylinders anywhere from half an hour to two hours at around 250°F. It is during roasting that the beans are further dried and darkened. The characteristic chocolate flavor and scent also begin to develop during this time.

With the roasting complete, the beans now have thin shells around them that will be cracked open and removed. This process is called winnowing, which is done through a combination of mechanical sieves and fans. Without the shell, pieces of pure cacao beans, known as nibs, are left behind. The nibs can be eaten on their own, but they are more likely to be used to make other chocolate products.

Chocolate Products

Next, the extracted cacao nibs are ground to a paste with heavy stone rollers. This paste is called cocoa mass or cocoa liquor. The cocoa liquor is then put into hydraulic presses, and intense pressure is applied. This removes the fat, called cocoa butter, from the liquor. What is left of the cocoa liquor is crushed into cocoa powder, which can be used in cooking and baking. The extracted cocoa butter will be used in candy and other products.

To make the sweet chocolate that people are most familiar with, cocoa liquor, cocoa butter, milk, sugar, and other ingredients are blended together to make a paste-like mixture. At this point, there is a sweet taste, but the texture is still gritty. To get a smoother consistency, the mixture is added to large machines called conches, which have steel rollers that further mix and add in air to the chocolate. This process can take a few hours to a few days to complete. The chocolate is then tempered by raising and lowering the temperature to form crystals before being poured into candy molds.

What is the author's purpose in the text above?

To inform

To persuade

To entertain

Tags

CCSS.RI.6.6

5.

MULTIPLE CHOICE QUESTION

15 mins • 1 pt

A Rocket Adventure

When she finally reached the wing where the new outer space exhibit was, Leonora rushed eagerly to the main attraction, a life-size rocket that visitors could explore. It was still early in the day, so there wasn't anyone else at the exhibit.

Inside the rocket was a cockpit with control buttons that seemed to cover almost every available surface. At the front of the cockpit was a large blank screen and a few chairs. Excited, Leonora rushed to sit in the captain’s seat. Straightening her back, she imagined being an astronaut sent off on a mission to a far-off planet. She pushed as many buttons on the control panel as possible, making up their uses as she went along.

Glancing up, Leonora spied a row of bright red switches above her head. A sign beside them read, “Please do not touch.” Leonora looked back at the entrance to the rocket. She was alone in here, and it didn't seem like anyone was coming in any time soon. Mind made up, she climbed up on the captain’s seat and flipped one of the switches.

Suddenly, the entrance to the rocket slammed shut behind her, and the walls began to shake like an earthquake! Startled, Leonora nearly fell over and scrambled back into a sitting position. The screen in front of her, which had been blank, flashed, “Fasten Seatbelts." She obeyed as quickly as possible.

The rocket continued to shake, and Leonora thought she felt it lifting off from the ground. She didn't know what was happening, but she hung on to the arms of the captain's chair as tightly as possible. After what felt like an eternity, the rocket finally stopped.

Leonora went to peek out of the windows on the sides of the rocket, expecting to see angry museum guards. Much to her surprise, she didn't see the museum at all. Outside the window was Earth surrounded by the darkness of space.

Her mouth dropped open in shock. Was she actually in outer space now? The screen at the front of the rocket beeped, and Leonora looked over to see the words "Beginning Orbit of Earth" before the rocket started moving again. She watched in awe as the rocket began to circle around the planet.

When the orbit was finished, the screen instructed Leonora to fasten her seatbelt again before it started shaking. She sat through the return in a state of barely contained excitement. She couldn't wait to tell her parents about her adventure!

When the rocket was still again, the entrance opened with a hiss, and Leonora rushed out to find her parents. She was probably in a mountain of trouble, but it was worth it for what she had experienced.

What is the author's purpose in the passage above?

To inform

To persuade

To entertain

Tags

CCSS.RI.6.2

CCSS.RI.6.6

CCSS.RL.6.2

6.