FCE Mock Exam 2

Mock Exam 2 — Reading & Use of English

Duration: 75 minutes

Total questions: 52 across 7 parts

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Part 1 — Multiple-choice Cloze

Questions 1–8

For questions 1–8, read the text below and decide which answer (A, B, C or D) best fits each gap.

How memory really works

Most of us assume that our memories work like a video recording — we capture an event, store it, and (1) _____ it back when we need it. But this is far from the truth. Each time we (2) _____ a memory, we actually rebuild it from scattered pieces in our brains, and this rebuilding is (3) _____ to error.

Researchers have shown that even confident, vivid memories can be (4) _____ inaccurate. After major events, witnesses often (5) _____ details that never happened, simply because they have heard others describe the event. The brain (6) _____ in the gaps in ways that feel completely real.

This has serious (7) _____ for the legal system, where eyewitness testimony has long been considered powerful evidence. However, it should not (8) _____ us — most everyday memories serve us well enough. The key is to remember that what we 'know' to be true is, in many cases, a useful approximation rather than an exact record.

1
2
3
4
5
6
7
8
Part 2 — Open Cloze

Questions 9–16

For questions 9–16, read the text below and think of the word which best fits each gap. Use only one word in each gap.

The art of doing nothing

In a world that constantly demands productivity, the simple act (9) doing nothing has become almost radical. The Dutch have a word for it — niksen — and it is gaining popularity (10) wellness experts.

Unlike meditation, which (11) focus and discipline, niksen is genuinely about being idle. It might mean staring out of (12) window for ten minutes, or sitting in a chair without a book or phone. The point is to allow the mind to wander (13) purpose.

Research suggests that this kind of unfocused time can actually improve creativity. (14) we are doing nothing, the brain processes information in the background, often producing insights we (15) have missed if we had been concentrating. The challenge, of course, is that doing nothing feels uncomfortable. We have been trained to believe that every minute (16) count.

Part 3 — Word Formation

Questions 17–24

For questions 17–24, read the text below. Use the word given in capitals at the end of some of the lines to form a word that fits in the gap in the same line.

The science of laughter
Laughter is something we tend to take for granted, but it is one of the most (17)
FASCINATE
behaviours in the human (18) . Scientists have spent decades trying to understand why we laugh,
REPERTORY
and the answers are (19) surprising. Laughter, it turns out, is mostly social — we are thirty
CONSIDER
times more likely to laugh in (20) than we are alone.
COMPANY
What is even more (21) is that the brain processes a laugh from a friend completely
REMARK
differently from one made by a stranger. The (22) between the two responses is
DIFFER
so striking that researchers can (23) identify the relationship between two people just by
ACCURATE
analysing their laughter. Far from being meaningless, then, our laughter reveals a (24) about who we are.
GREAT
Part 4 — Key Word Transformation

Questions 25–30

For questions 25–30, complete the second sentence so that it has a similar meaning to the first sentence, using the word given. Do not change the word given. You must use between two and five words, including the word given.

25

It's not necessary for you to bring food to the party.

NEED

You food to the party.

26

They built this castle in the fifteenth century.

WAS

This castle in the fifteenth century.

27

I'm sorry I didn't tell you sooner.

WISH

I you sooner.

28

It's a pity that he can't come tomorrow.

ABLE

I wish he tomorrow.

29

Carla is the most talented student in the class.

AS

No other student in the class Carla.

30

She left early because she was feeling unwell.

FELT

She left early as unwell.

Part 5 — Multiple Choice (Long Text)

Questions 31–36

You are going to read an article about a woman who became a baker. For questions 31–36, choose the answer (A, B, C or D) which you think fits best according to the text.

From the office to the bakery

For fifteen years I worked in marketing for a large pharmaceutical company. I was good at my job, well paid, and on a clear path to senior management. From the outside, my career looked enviable. From the inside, I had been quietly miserable for at least five years before I finally admitted it to myself.

The trouble was that I genuinely could not say what was wrong. I had no problem with my colleagues, who were thoughtful and intelligent people. The work itself was challenging in a way that I had once found stimulating. The pay was excellent. And yet every Sunday evening, a heavy feeling would settle in my chest, and every Monday morning I would have to push myself out of bed. I told friends I was just going through a phase. I told myself the same thing.

The change began, oddly, in my kitchen. I had taken up bread-making during a period of illness when I was working from home for several weeks. Initially, it was just something to fill the time — a way of staying sane while I recovered. But I quickly became fascinated by the process. The way the dough changed under my hands. The way time and temperature transformed flour and water into something completely different. The way you could repeat the same recipe and get slightly different results each time. After two months, I was baking nearly every weekend. After six months, I was experimenting with different flours, different fermentation times, different shapes.

When I returned to the office, I assumed the bread-making would fade into the background. Instead, the opposite happened. I began to feel that the bread was the real part of my week, and that everything else was the interruption. I would think about my next bake during meetings. I would read about milling techniques on my lunch break. Eventually, after about a year of this, I admitted to my husband that I was thinking about leaving my job to bake professionally. He looked at me steadily and said, 'I have been wondering when you would say that.'

Leaving was not as straightforward as I make it sound. The financial implications were serious. We had a mortgage and a child in private school. I spent six months planning, taking on small bread orders for friends and neighbours, trying to understand whether what I loved as a hobby could survive being a job. Many people warned me that turning a passion into work tends to kill the passion. I was lucky: in my case, it did not. The constraints of professional baking — the early starts, the relentless schedule, the physical demands — turned out to be precisely what I had been missing in my old life.

Three years on, I have a small bakery in our local town. I am exhausted most days. I earn far less than I used to. I have never been happier.

31
What does the writer say about her former marketing career?
32
How did the writer first become interested in bread-making?
33
What did the writer find most appealing about baking?
34
How did the writer's husband react when she mentioned leaving her job?
35
Why does the writer consider herself lucky?
36
How does the writer feel about her current life?
Part 6 — Gapped Text

Questions 37–42

You are going to read an article about an unusual library. Six sentences have been removed from the article. Choose from the sentences A–G the one which fits each gap (37–42). There is one extra sentence which you do not need to use.

Tucked away in a quiet street in central Lisbon is a library unlike any other. The Bibliothèque Nomade — a name that translates as 'wandering library' — has no fixed address. Or rather, it has many: every six months, the entire collection is packed into custom-made trunks and moved to a new location.

The project was founded in 2018 by Luísa Pereira, a librarian who had grown frustrated with what she saw as the static nature of traditional libraries. (37) Her vision was a library that came to its readers, rather than waiting for them to find it.

The collection itself is small by library standards — around three thousand titles. (38) Pereira selects each book personally, and the catalogue changes slightly with each move, as new books are added and others are donated to local schools.

The operation is more complex than it might appear. (39) Each new venue must be chosen with care: there must be enough light, low humidity, and security for the rare editions in the collection. Pereira works with a team of three volunteers and a small group of donors who help fund the moves.

Readers pay nothing to use the library. (40) The system relies entirely on trust, and Pereira reports that the loss rate is remarkably low — lower, in fact, than at many institutional libraries.

The response from readers has been extraordinary. (41) When the library moved from a former chapel to a converted shop in the Alfama district last spring, more than two hundred people came to help carry the trunks through the streets — turning the move into a kind of small festival.

(42) Pereira hopes the model will inspire similar projects in other cities. 'A library does not have to be a building,' she says. 'It can be a movement, in both senses of the word.'

Choose from these options (one is extra):
A
Setting up the new space typically takes about a week, with shelves needing to be assembled and books arranged.
B
She had spent fifteen years working in a single building, watching the same readers arrive on the same days.
C
But every book has been chosen for quality rather than popularity, and visitors describe the selection as one of the finest in the city.
D
Membership is free, and books can be borrowed for up to three weeks at a time.
E
Most of these are from contemporary readers, but some date back several centuries.
F
Whether the next chapter will be in another country remains to be seen.
G
Many treat each move as an event in itself, and the moving days have become local social occasions.
Part 7 — Multiple Matching

Questions 43–52

You are going to read four short reviews of cookery courses. For questions 43–52, choose from reviews (A–D). The reviews may be chosen more than once.

Which review:
43
is suitable for absolute beginners?
44
includes a visit to a producer?
45
is praised for the quality of the location?
46
is criticised for being short?
47
focuses on a single cuisine?
48
received negative comments about value for money?
49
is run by someone with international experience?
50
covers a wide range of techniques?
51
requires students to bring their own equipment?
52
includes meals as part of the course fee?
A
The Spice Workshop in central Manchester offers a one-day introduction to cooking with spices. The instructor, Priya, is enthusiastic and the recipes are interesting, but at £180 for just five hours I left feeling slightly underwhelmed. Several participants commented that they had expected more depth for the price. There is also an unusual policy of bringing your own knives and chopping boards, which felt odd given what we paid. The course is not without its merits, but I would recommend looking elsewhere first.
B
Provence in Your Kitchen is exactly what its name suggests — a six-day immersion in the cooking of southern France. Run from a beautiful old farmhouse, the course covers around fifteen classic Provençal dishes, with strong emphasis on local ingredients. One memorable afternoon is spent at a nearby olive grove, where students see how oil is pressed and bottled. The cuisine focus means you will not learn to cook anything outside the regional tradition, but if you love this food, you will love this course.
C
Kitchen Foundation is a four-week evening programme aimed at people who genuinely cannot cook. No experience is assumed — the first session covers how to hold a knife properly. Over the four weeks, students learn around thirty different techniques: stocks, sauces, basic baking, butchery, vegetable preparation, and more. By the end, students can confidently prepare a three-course meal. It is not glamorous, but it is enormously useful for the right person.
D
The Cantabrian Cooking School is set on a hillside overlooking the Bay of Biscay, and the views alone are worth the journey. The chef-instructor, Iñaki, has worked in Michelin-starred kitchens in Spain, France and Japan, and his teaching reflects this breadth of experience. The four-day course costs £950, which includes accommodation in the school's converted farmhouse and all meals — a generous touch given the quality of the food we ate. Highly recommended.

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