35th TOPIK 2 | 32
Welcome back to my TOPIK preparation journey! Today we are going to take a look at the exercise no. 32 from the 35th annual exam.
Despite being bothered by the amount of unknown words this essay was quite intriguing because you can actually get a small intel on how inflight food is made and how they make sure it`s tasty enough even during midflight when appearantly one`s tastebuds can become dull.
But because today`s list is quite a long one I`ll just stop right here,so we can actually start learning.
Vocabulary:
항공사 (航空社): airline
기내 (機內): cabin
고려하다 (考慮): to consider
수분 (水分): water, moisture
날아가다: to fly away
고도: height
미각 (味覺): taste
둔하다 (鈍): dull
대비하다 (對備): to prepare
일부러: specially, deliberately
조리하다 (調理): to cook, to take care of
싣다: to load, to get aboard
예민하다 (銳敏): keen, sensitive
유지하다 (維持): to keep, maintain
방지하다 (防止): to prevent, to block
Hanja list:
항 (航): to sail, to navigate, ship
공 (空): empty, hollow, deserted
사 (社): comany
기 (機): machine, moment
내 (內): inside,domestic
고 (考): to examine, to test
려 (慮): to be concerned, to worry
수 (水): water, liquid
분 (分): to divide, a small unit of sth.
미 (味): taste, smell
각 (覺): to become aware, sense
대 (對): correct, opposed
비 (備): to prepare, to be ready
조 (調): to regulate, to cook
리 (理): to manage, reason, logic
예 (銳): sharp, swift
민 (敏): quick-witted, smart
유(維): to maintain, to preserve
지 (持): to support, to hold
방 (防): to prevent, to defend
지 (止): to stop
I feel like my head is about to explode, but in case you have any brain capacity left I prepared some translation practice:
Airlines put a lot of effort into making the inflight food taste good.
First, they take into account the dry environment on the plane.
They put a lot of effort into the packaging so the moisture doesn't evaporate.
They intentionally make the food a bit salty to prepare for the fact that people`s tastebuds may become dull when the altitude increases.
The food is heated just before serving to the passengers.”
Below you can find my answers:
항공사들은 기내식의 맛을 살리기 위해 노력을 많이 한다.
먼저 건조한 기내 환경을 고려한다.
수분이 날아가지 않도록 포장에 신경을 많이 쓴다.
고도가 높아졌을 때 사람들의 미각일이 둔해지는 것에 대비해서 기내식을 일부러 조금 짜게 만든다.
손님에게 내놓기 직전에 음식을 따뜻하게 데운다.