Please be informed that this sample EPE is shorter than the real EPE as the sample only
aims to raise your awareness on the content of the exam.
A. LANGUAGE USE
PART I – MULTIPLE CHOICE CLOZE TEST
Circle the best alternative. (1 pt each)
London, which is the largest metropolitan area in the United Kingdom and the largest
urban zone in the European Union by most measures, is a leading global city with
strengths in the arts, commerce, education, entertainment, fashion, finance, healthcare,
media, professional services, research and development, tourism and transport all
contributing to its prominence. However, (1) ________
moving to live near London a
few years ago, the London Underground, the oldest and one of the busiest
underground railway networks in the world, has been one of my interests. Although
I'm (2) _______
a train spotter, the history of London's subterranean railway has
always made me (3) ____________
One of the things I find (4) __________
fascinating is the changing history of the
railway, (5) _________
there is still much hidden evidence. For example, look through
the window as you travel (6) _________
Tottenham Court Road and Holborn on the
Central Line and you'll see an abandoned station where (7) ___________
have landed since 1932. This (8) _______
British Museum Station. Or perhaps you
may notice the tunnel wall change from iron tubing to bricks (9) _________
on the Piccadilly Line between Green Park and Hyde Park Corner, which was also a
station. Down Street, another disused one, was closed in the same year
__________ British Museum. These stations are often referred (11)
ghost stations since they have lost their original appearance and do not offer service
1. a) until b) since c) from d) by 2. a) by no means b) by means of c) by other means d) by far 3. a) to feel b) feeling c) feel d) have felt 4. a) more b) less c)most d) least 5. a) which b) of which c) that d) for which 6. a) along b) between c) to d) from 7. a) every b) all c) no d) most 8. a)would be b) is c) used to be d) is used to being 9. a) though b) so that c) in case d) as 10. a) as b) on c) with d) of 11. a) by b) to c) same d) such
PART II – WORD FORMATION
Use the word at the end of each gap to form a new word with which to fill the gap. (1 pt
When one is preparing a presentation, there are certain things that he/she should pay attention
to. In order to achieve the (12) ________________ (desire)
outcome, you must know your
audience, the purpose of your presentation, what type of (13) ________________ (visualize)
to use, and also the equipment that you need. But most important of all is your aim. If you
start off to make a (14) ________________ (persuade)
presentation, you need to convince
your audience that your point of view is the right one and so you have to make sure that your
data, examples, and ideas are (15) ________________ (convince).
If your aim is to entertain,
then you should include a lot of anecdotes, visuals, etc. that would make your audience laugh.
So probably what is of utmost (16) ________________ (significant)
is your goal.
PART III – VOCABULARY
Circle the best alternative. (1 pt each)
Researchers have (17) ____________
a lot of studies as to what kind of causes contribute to
committing crime. One of the causes mostly dwelt upon is the low social status of the
individual. It has been argued by most researchers that (18) ____________
is one of the most
important reasons that makes a person break the law. People who do not have the financial
means to live well have a(n) (19) ____________
to commit crime because they do not have
much to lose either. These people are ruining their society by the crimes they commit,
however this phenomena needs further looking into. If the reality is interrogated, what most
will happen to find in the end is that such people are still (20) ______________
deep inside, who have received very little love and care from their families.
PART IV – CLOZE TEST (0.5 pt each)
Fill in the gap with the most appropriate word that fits in there. You can only use ONE
It is known (21) ____________
in London approximately 40 abandoned or relocated stations
exist on the Underground network along its entire 255 miles of track way which are (22) ____________
subsurface or above ground. Some have vanished leaving (23) ____________
traces of the past behind them whereas others are almost untouched,
remaining (24) ____________
time capsules of the era (25) ____________
they were closed.
B. READING SECTION
Coffee is a daily ritual for many of us and a way to start our day off. The smell, the aroma, the
warmth of the cup in our hands and the smooth feeling in our throat as it goes down bring us
pleasure in a way no other drink can. The pleasure of telling stories, sharing secrets and laughing
over an afternoon coffee can never be traded for anything. Almost all coffee drinkers know what
kind of coffee they like but many have no idea about how their steaming hot drink got from the far
off mountains of exotic countries to their homes. Of its rich history, its legend and its long journey
from tree to cup, we begin somewhere between history and myth, with the story of Kaldi the
The story of coffee has its beginnings in Ethiopia, the original home of the coffee plant; coffee
Arabica, which still grows wild in the forest of the highlands. Nobody really knows the date of the
origin of coffee, nor the exact circumstances under which it was found, but the story of coffee, like
all great stories, begins with a legend. (1) ………………………………………………….
the goats who were eating the bright red cherries off nearby trees were running around the fields in
an unusually exuberant
manner. First, Kaldi couldn’t understand why they were acting so excited.
Then he made the connection between the activities of the goats and the bright red berries hanging
on the half-eaten bush. Curious about this phenomenon, Kaldi tried eating the berries himself and
soon found himself full of energy and dancing around the bush as well. Upon his arrival at home,
his wife was amazed to see the usually exhausted Kaldi full of energy and she suggested that Kaldi
share his discovery with the local monks. Kaldi took some of the berries to the monks and described
the increase in his energy. One of the monks, convinced that anything that made one feel so good
must be fundamentally bad, took the goatherd’s berries and threw them into the fire, declaring them
“The Devil’s work”. As the berries began to burn they filled the room with a wonderful and
delicious aroma. The chief monk quickly retrieved the smoldering berries and deposited them in
some water. According to folklore, it was only minutes before the heavenly aroma drew more
monks towards the smell, all gathering to investigate the source of the blissful smell of roasting
coffee. That night the monks sat up drinking the rich fragrant brew and discovered for themselves
the unique sense of pleasure and energy. They committed to drinking the brew every night to help
them stay awake during night prayers and meditation. As the fame of the coffee plant spread to
other lands, its centuries-long voyage was about to begin.
The Arabs originally acquired their coffee beans from Ethiopia, but after the 14th century, they
began to cultivate their own coffee plants pirated from Ethiopia. This early cultivation began in
what is today the country of Yemen. As the popularity of coffee began to spread rapidly, the Arabs
guarded their monopoly on coffee production jealously and prohibited the export of seeds and trees.
They made export beans infertile by parching or boiling berries to protect against the cultivation of
the coffee plant outside of their borders, and it is said that no coffee seed sprouted outside Africa or
Arabia until the 1600s. However, there were a lot of pilgrims visiting their land from near and far, it
was impossible to prevent the smuggling of little green beans and over time, coffee trees began to
flourish in other areas and eventually spread around the world. Over time the legend of and love for
coffee spread throughout Europe and was eventually exported to various colonies around the world.
From the beginning, coffee was controversial. Sufis drank it to help them stay up all night in trances
or meditation, and this effect made it suspicious to conventional authorities. It was called a drug.
The first coffee house was opened in Istanbul in 1554, where it was not unanimously approved due
to the stimulating effects of caffeine. This reaction took place not only in the Muslim world, but in
Europe as well. A 17th century Turkish Sultan had to offer a law permitting the consumption of
coffee in the Ottoman Empire. A similar problem arose in Italy, which had been introduced to
coffee by the Ottomans. Pope Clement VIII had to authorize coffee usage, and the first European
coffee house is said to have opened in Venice in 1645.
The coffee bean’s adventurous journey continued high in the mountains of tropical countries like
Mexico, Costa Rica, Ethiopia, Sumatra, or even America. The coffee tree grows best in a temperate
climate without frost or high temperatures. The condition of the soil, location of the plantation, and
altitude, all vitally enter into coffee cultivation, and all have more or less bearing on the cup quality
of the coffee produced. Arabica coffee plants do best in rich, volcanic mountain soil. The higher
elevations cause the coffee bean to grow more slowly, which in turn leads to a more aromatic and
The coffee bean originates from the cherry of the coffee tree. After planting, the typical tree will not
produce coffee beans until it blooms, usually for about five years. Coffee beans begin as beautiful
white flowers. (2).
A coffee bean is actually the seed of
a coffee cherry, not a bean. There is usually one coffee harvest per year and surprisingly each tree
only produces about one kilogram of coffee. The cherries of the coffee plant take about nine months
to fully ripen. When the time comes to harvest them, several methods can be used. Experts agree
that the best approach is selective picking, which is where the picker hand-selects the ripest and best
cherries for harvesting. Since coffee crops don't mature all at once, it's sometimes necessary to pick
each tree several times to remove the ripe cherries. Selective picking is a good choice in this
situation. Commercial varieties are machine picked resulting in a mix of ripe and unripe cherries in
Processing a coffee bean can be done by dry milling or wet milling. Although it is expensive, the
wet method is the best. After the green coffee
is picked the coffee is sorted by immersion in water.
Water is used to take off the outer cherry flesh
to leave behind the beans that have a crisper, cleaner taste when roasted. Wet milling includes a
period of fermentation where coffee beans soak for some time in large tanks. Before and after
fermenting, beans are dried as well. The dry method, also known as unwashed or natural method, is
the most primitive method of processing coffee. While coffee was once all dry processed, this
method is now used in countries where water is in short supply. It is cheaper than the wet method,
however is takes longer to process the beans. The entire cherry after harvest is placed in the sun
on tables in thin layers on patios. It takes between ten days and two weeks for the cherries to
completely dry. Cherries are continually raked to allow them to dry evenly but a freak rainfall can
ruin the whole crop. This method leaves the beans with a more earthy taste when roasted.
Finally, the dried beans which are still raw and green are ready for roasting to produce a less
acidulous flavor. After removing the bean from its red, fleshy fruit, it will be green. The dark color
of coffee beans is created through roasting. At this stage, they're green with a bit of wheaten-
looking matter in the crease. The roasting process is what produces the characteristic flavor of
coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density.
Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but it is
very difficult to drink due to its sour and sharp taste. Coffee is roasted in small batches and most
coffee companies roast light, medium and dark at various bean temperatures. When beans are
roasted, they are put into ovens without direct heat but are roasted at even temperatures around 205
°C a bit like a tumble drier. (4).
It is better to roast coffee
in a place close to where it will be consumed due to the fact that green coffee is more stable than
The story of the little coffee bean has transformed into an extraordinary pleasure for almost
everybody. Coffee plays an important role in many societies throughout the world today. The
insignificant goat herdsman in the solitude of the Ethiopian hills made one of history's most
significant beverage discoveries that has led to revolutions, innovations, and a socially based coffee-
drinking culture. Now that you know the story of the magic beans, next time when you go into your
local coffee shop, remember the story of the wandering sheep herder Kaldi and consider just what
you might be drinking if he hadn’t wandered with his flock onto that lonely hillside.
The following sentences (A- F) have been removed from the text. Read the text carefully and
decide where each sentence should go. Match the numbers of the sentences and the letters in the
paragraphs. There are TWO extra sentences. (0.5 pt. each, 2 points total)
As they dry and cook, the beans pale into a yellowish color.
They are covered at night, or if it rains, to prevent them from getting wet.
The goat herder named Kaldi is said to have been minding his herd one day when he noticed
Bad or unripe fruit will float and the good ripe fruit will sink.
Kaldi thought the berries had magical powers and took it along to a nearby monastery.
Then, they give way to green fruits, and then finally ripe, red cherries, each with two green coffee
beans inside. 1…. 3……
Circle the best alternative according to the text. (1 point each)
5. Which of the following is FALSE according to the article?
a) Who really discovered coffee is not known. b) Pope Clement VIII was the first person who authorized coffee drinking.
c) The higher the coffee tree is planted, the more aromatic it becomes.
c) Unroasted coffee beans are too bitter to drink. 6. How is the article mainly organized?
a) Cause and Effect
b) Order of Importance
c) Chronological order
d) Definition and Example 7. Which of the following is NOT a factor affecting the taste of coffee?
a) how the beans are stored
b) in which season the plant has produced its cherries
c) how the cherries of the coffee plant are processed
d) the degree at which coffee beans are roasted 8. Choose the best title for the article.
a) How to Get Delicious, Smooth and Rich Coffee
b) The story of Coffee From Seed to Cup
c) Tips and Tricks for Better Coffee Experience
d) The Techniques Of Roasting Coffee Beans 9.
In line 14 what does “exuberant
In line 36 what does “their
” refer to?
Complete the sentences 11-14 with the correct ending A-F from the box below. There are TWO
extra endings in the box. (0.5 pt.each, 2 points total)
The Arabs wouldn’t allow coffee beans to be taken out of the country …….
The cherries mature on the tree at different times ………
Some countries today use the natural method to process coffee beans ……. 14.
Having an energizing and alerting effect, …….
when finding water becomes a problem. B.
if it is not roasted at even temperatures. C.
coffee was a subject of intense disagreement in the past.
unless they were boiled to ensure that they couldn’t germinate. E.
after being roasted. F
. therefore harvesting has to be done by hand only selecting the ripe cherries at any one time.
Youth culture Municipality of Slovenj Gradec - carrier of the cultural field Youth/cultural centres and other youth organizations are closely connected to youth culture. Besides programmes and projects that are executed in them, they also offer advisory, professional, organizational, financial and technical help to volunteer associations, autonomous youth groups and individuals. In t
IDENTIFICATION OF RETINOIC ACID (TRETINOIN) IN COSMETIC A. IDENTIFICATION by TLC 1. SCOPE AND FIELD OF APPLICATION The method describes the identification of retinoic acid in cosmetic products. 2. PRINCIPLE Retinoic acid is identified by thin layer chromatography (TLC). 3. REAGENTS All reagents must be of analytical grade. 3.1 Absolute ethanol 3.2 n-hexane 3.3 Diethyl Ether 3.4 Methanol 3.5 Cyc