10 questions from RGPS 2025. Real examination questions for PSLE 2027/2028 preparation.
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From the list of words given, choose the most suitable word for each blank and write its letter in the blank.
At some point or another, perhaps during dinner at your neighbourhood restaurant, you might have wondered how Asians could ever survive a meal without our delectable, umami-filled soy sauce. Who could blame you? Present in every Asian household, it is perhaps even more recognisable (1) hot sauce itself.
How is soy sauce made? Firstly, soy sauce is made (2) combining cooked soybeans and cooked wheat grains, forming them into a paste. Next, (3) *Aspergillus oryzae or *Sojae moulds are added to begin fermentation. The culture is added to (4) salt solution and left to ferment further. Finally, the mixture is (5) pressed to produce the liquid condiment or sauce.
Commercial producers use (6) ordinary vegetable protein in place of bacterial cultures to speed up the process, creating batches (7) a few days. Traditional methods can take as long as six months. The longer the fermentation process, the deeper (8) more complex flavours the soy sauce will have.
There are hundreds of varieties of soy sauce that (9) available on the market today. These varieties depend (10) the ingredients used, the method used to create the sauce and the region in which it is made. There are four main types of soy sauce that can be found in your supermarket, including tamari, shoyu, light and dark.
Adapted from
https://www.kikkoman.com/en/culture/soysaucemuseum/making/
and https://www.healthline.com/nutition/is-soy-sauce-bad-for-you/
*types of fungi