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Test: CLAT Mock Test - 4 - CLAT MCQ


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30 Questions MCQ Test CLAT Mock Test Series 2026 - Test: CLAT Mock Test - 4

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Test: CLAT Mock Test - 4 - Question 1

Directions: Kindly read the passage carefully and answer the questions given beside.

The savoury smell. The crunchy bite. The salty kick. The buttery finish. Americans will recognize the smell and flavour of their favourite moviegoing snack anywhere. Why is it that we feast our taste buds on these crisp kernels while our eyes feast on the big screen?

A few converging aspects made popcorn the quintessential movie snack, according to Andrew F. Smith, author of Popped Culture: A Social History of Popcorn in America. Mostly, it boiled down to the snack’s price, convenience, and timing. Popcorn was cheap for sellers and for customers, and making it didn’t require a ton of equipment. Popcorn also became popular at a time when movie theaters were in desperate need of an economic boost, which is how popcorn got introduced to the silver screen.

Fun fact: popcorn does not refer to the popped kernel alone. It’s also the name for the specific type of corn that is used to make the snack. It was originally grown in Central America and became popular in the U.S. in the mid-1800s. Compared with other snacks at the time, it was super easy to make, and it got easier in 1885 when the mobile steam-powered popcorn maker was invented. What hit the streets in the late 19th century was a fleet of independent popcorn purveyors. They were like the great-great-grandfathers of food trucks.

Since popcorn was cheap to make, it was also cheap to buy, which increased the popularity of this treat during the Great Depression. The Depression increased consumer spending on cheaper luxury items such as popcorn and movies, and the two industries teamed up. Theaters would allow a particular popcorn salesman to sell right outside the theatre for a daily fee. By the mid-1940s, however, movie theaters had cut out the middleman and begun to have their own concession stands in the lobby. The introduction of the popcorn-driven concession stand to movie theaters kept the movie theatre industry afloat, and popcorn has been a movie-watching staple ever since.

Q. What is the tone of the passage?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 1

The passage provides factual information about the history and popularity of popcorn as a movie snack without using humor, criticism, or emotional language.

Test: CLAT Mock Test - 4 - Question 2

Directions: Kindly read the passage carefully and answer the questions given beside.

The savoury smell. The crunchy bite. The salty kick. The buttery finish. Americans will recognize the smell and flavour of their favourite moviegoing snack anywhere. Why is it that we feast our taste buds on these crisp kernels while our eyes feast on the big screen?

A few converging aspects made popcorn the quintessential movie snack, according to Andrew F. Smith, author of Popped Culture: A Social History of Popcorn in America. Mostly, it boiled down to the snack’s price, convenience, and timing. Popcorn was cheap for sellers and for customers, and making it didn’t require a ton of equipment. Popcorn also became popular at a time when movie theaters were in desperate need of an economic boost, which is how popcorn got introduced to the silver screen.

Fun fact: popcorn does not refer to the popped kernel alone. It’s also the name for the specific type of corn that is used to make the snack. It was originally grown in Central America and became popular in the U.S. in the mid-1800s. Compared with other snacks at the time, it was super easy to make, and it got easier in 1885 when the mobile steam-powered popcorn maker was invented. What hit the streets in the late 19th century was a fleet of independent popcorn purveyors. They were like the great-great-grandfathers of food trucks.

Since popcorn was cheap to make, it was also cheap to buy, which increased the popularity of this treat during the Great Depression. The Depression increased consumer spending on cheaper luxury items such as popcorn and movies, and the two industries teamed up. Theaters would allow a particular popcorn salesman to sell right outside the theatre for a daily fee. By the mid-1940s, however, movie theaters had cut out the middleman and begun to have their own concession stands in the lobby. The introduction of the popcorn-driven concession stand to movie theaters kept the movie theatre industry afloat, and popcorn has been a movie-watching staple ever since.

Q. Which of the following CANNOT be inferred from the passage?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 2

The passage mentions that the Depression increased consumer spending on cheaper luxury items such as popcorn and movies, but it does not specifically state that the Depression increased consumer spending on luxury items in general. Therefore, it cannot be inferred from the passage.

Test: CLAT Mock Test - 4 - Question 3

Directions: Kindly read the passage carefully and answer the questions given beside.

The savoury smell. The crunchy bite. The salty kick. The buttery finish. Americans will recognize the smell and flavour of their favourite moviegoing snack anywhere. Why is it that we feast our taste buds on these crisp kernels while our eyes feast on the big screen?

A few converging aspects made popcorn the quintessential movie snack, according to Andrew F. Smith, author of Popped Culture: A Social History of Popcorn in America. Mostly, it boiled down to the snack’s price, convenience, and timing. Popcorn was cheap for sellers and for customers, and making it didn’t require a ton of equipment. Popcorn also became popular at a time when movie theaters were in desperate need of an economic boost, which is how popcorn got introduced to the silver screen.

Fun fact: popcorn does not refer to the popped kernel alone. It’s also the name for the specific type of corn that is used to make the snack. It was originally grown in Central America and became popular in the U.S. in the mid-1800s. Compared with other snacks at the time, it was super easy to make, and it got easier in 1885 when the mobile steam-powered popcorn maker was invented. What hit the streets in the late 19th century was a fleet of independent popcorn purveyors. They were like the great-great-grandfathers of food trucks.

Since popcorn was cheap to make, it was also cheap to buy, which increased the popularity of this treat during the Great Depression. The Depression increased consumer spending on cheaper luxury items such as popcorn and movies, and the two industries teamed up. Theaters would allow a particular popcorn salesman to sell right outside the theatre for a daily fee. By the mid-1940s, however, movie theaters had cut out the middleman and begun to have their own concession stands in the lobby. The introduction of the popcorn-driven concession stand to movie theaters kept the movie theatre industry afloat, and popcorn has been a movie-watching staple ever since.

Q. In the sentence "Our eyes feast on the big screen," which literary device is employed?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 3

The literary device employed in the sentence "Our eyes feast on the big screen" is personification. Personification is a figure of speech in which human qualities are attributed to non-human things or objects. In this sentence, the author is attributing the action of feasting to the eyes, which is a human characteristic.

Test: CLAT Mock Test - 4 - Question 4

Directions: Kindly read the passage carefully and answer the questions given beside.

The savoury smell. The crunchy bite. The salty kick. The buttery finish. Americans will recognize the smell and flavour of their favourite moviegoing snack anywhere. Why is it that we feast our taste buds on these crisp kernels while our eyes feast on the big screen?

A few converging aspects made popcorn the quintessential movie snack, according to Andrew F. Smith, author of Popped Culture: A Social History of Popcorn in America. Mostly, it boiled down to the snack’s price, convenience, and timing. Popcorn was cheap for sellers and for customers, and making it didn’t require a ton of equipment. Popcorn also became popular at a time when movie theaters were in desperate need of an economic boost, which is how popcorn got introduced to the silver screen.

Fun fact: popcorn does not refer to the popped kernel alone. It’s also the name for the specific type of corn that is used to make the snack. It was originally grown in Central America and became popular in the U.S. in the mid-1800s. Compared with other snacks at the time, it was super easy to make, and it got easier in 1885 when the mobile steam-powered popcorn maker was invented. What hit the streets in the late 19th century was a fleet of independent popcorn purveyors. They were like the great-great-grandfathers of food trucks.

Since popcorn was cheap to make, it was also cheap to buy, which increased the popularity of this treat during the Great Depression. The Depression increased consumer spending on cheaper luxury items such as popcorn and movies, and the two industries teamed up. Theaters would allow a particular popcorn salesman to sell right outside the theatre for a daily fee. By the mid-1940s, however, movie theaters had cut out the middleman and begun to have their own concession stands in the lobby. The introduction of the popcorn-driven concession stand to movie theaters kept the movie theatre industry afloat, and popcorn has been a movie-watching staple ever since.

Q.What contributed to the increased popularity of popcorn during the Great Depression, according to the passage?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 4

The passage states that the Great Depression increased consumer spending on cheaper luxury items such as popcorn and movies, which helped both industries. Movie theaters needed an economic boost, and popcorn was affordable and popular.

Test: CLAT Mock Test - 4 - Question 5

Directions: Kindly read the passage carefully and answer the questions given beside.

The savoury smell. The crunchy bite. The salty kick. The buttery finish. Americans will recognize the smell and flavour of their favourite moviegoing snack anywhere. Why is it that we feast our taste buds on these crisp kernels while our eyes feast on the big screen?

A few converging aspects made popcorn the quintessential movie snack, according to Andrew F. Smith, author of Popped Culture: A Social History of Popcorn in America. Mostly, it boiled down to the snack’s price, convenience, and timing. Popcorn was cheap for sellers and for customers, and making it didn’t require a ton of equipment. Popcorn also became popular at a time when movie theaters were in desperate need of an economic boost, which is how popcorn got introduced to the silver screen.

Fun fact: popcorn does not refer to the popped kernel alone. It’s also the name for the specific type of corn that is used to make the snack. It was originally grown in Central America and became popular in the U.S. in the mid-1800s. Compared with other snacks at the time, it was super easy to make, and it got easier in 1885 when the mobile steam-powered popcorn maker was invented. What hit the streets in the late 19th century was a fleet of independent popcorn purveyors. They were like the great-great-grandfathers of food trucks.

Since popcorn was cheap to make, it was also cheap to buy, which increased the popularity of this treat during the Great Depression. The Depression increased consumer spending on cheaper luxury items such as popcorn and movies, and the two industries teamed up. Theaters would allow a particular popcorn salesman to sell right outside the theatre for a daily fee. By the mid-1940s, however, movie theaters had cut out the middleman and begun to have their own concession stands in the lobby. The introduction of the popcorn-driven concession stand to movie theaters kept the movie theatre industry afloat, and popcorn has been a movie-watching staple ever since.

Q. According to the passage, what was the role of popcorn purveyors in the late 19th century?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 5

The passage mentions that in the late 19th century, a fleet of independent popcorn purveyors hit the streets, resembling the great-great-grandfathers of food trucks.

Test: CLAT Mock Test - 4 - Question 6

Directions: Kindly read the passage carefully and answer the questions given beside.

In 1986, I left my native South Korea and came to Britain to study economics as a graduate student at the University of Cambridge. Things were difficult. My spoken English was poor. Racism and cultural prejudices were rampant. And the weather was rubbish. But the most difficult thing was the food. Before coming to Britain, I had not realised how bad food can be. Meat was overcooked and under-seasoned. It was difficult to eat, unless accompanied by gravy, which could be very good but also very bad. English mustard, which I fell in love with, became a vital weapon in my struggle to eat dinners. Vegetables were boiled long beyond the point of death to become textureless, and there was only salt around to make them edible. Some British friends would argue valiantly that their food was under-seasoned (err… tasteless?) because the ingredients were so good that you oughtn’t ruin them with fussy things like sauces, which those devious French used because they needed to hide bad meat and old vegetables. Any shred of plausibility of that argument quickly vanished when I visited France at the end of my first year in Cambridge and first tasted real French food.

British food culture of the 1980s was – in a word – conservative; deeply so. The British ate nothing unfamiliar. Food considered foreign was viewed with near-religious scepticism and visceral aversion. Other than completely Anglicised – and generally dire-quality – Chinese, Indian and Italian, you could not get any other national cuisine, unless you travelled to Soho or another sophisticated district in London. British food conservatism was for me epitomised by the now defunct but then-rampant chain, Pizzaland. Realising that pizza could be traumatically ‘foreign’, the menu lured customers with an option to have their pizza served with a baked potato – the culinary equivalent of a security blanket for British people.

As with all discussions of foreignness, of course, this attitude gets pretty absurd when you scrutinise it. The UK’s beloved Christmas dinner consists of turkey (North America), potatoes (Peru or Chile), carrots (Afghanistan) and Brussels sprouts (from, yep, Belgium). But never mind that. Brits then simply didn’t ‘do foreign’.

What a contrast to the British food scene of today – diverse, sophisticated and even experimental. London especially offers everything – cheap yet excellent Turkish doner kebab, eaten at 1am from a van on the street; eye-wateringly expensive Japanese kaiseki dinner; vibrant Spanish tapas bars where you can mix and match things according to your mood and budget; whatever. Flavours span from vibrant, in-your-face Korean levels, to understated but heart-warming Polish. You get to choose between the complexity of Peruvian dishes – with Iberian, Asian and Inca roots – and the simple succulence of Argentinian steak. Most supermarkets and food stores sell ingredients for Italian, Mexican, French, Chinese, Caribbean, Jewish, Greek, Indian, Thai, North African, Japanese, Turkish, Polish and perhaps even Korean cuisines. If you want a more specialist condiment or ingredient, it can likely be found. This in a country where, in the late 1970s, according to an American friend who was then an exchange student, the only place you could score olive oil in Oxford was a pharmacy (for softening ear wax, if you’re wondering).

My theory is that the British people had a collective epiphany sometime in the mid- to late-1990s that their own food sucks, having experienced different – and mostly more exciting – cuisines during their foreign holidays and, more importantly, through the increasingly diverse immigrant communities. Once they did that, they were free to embrace all the cuisines in the world. There is no reason to insist on Indian over Thai, or favour Turkish over Mexican. Everything tasty is fine. The British freedom to consider equally all the choices available has led to it developing perhaps one of the most sophisticated food cultures anywhere.

Q. What transformation in British food culture does the author attribute to the mid- to late-1990s?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 6

The author suggests that in the mid- to late-1990s, the British had an epiphany about their own food and began to embrace diverse cuisines from around the world.

Test: CLAT Mock Test - 4 - Question 7

Directions: Kindly read the passage carefully and answer the questions given beside.

In 1986, I left my native South Korea and came to Britain to study economics as a graduate student at the University of Cambridge. Things were difficult. My spoken English was poor. Racism and cultural prejudices were rampant. And the weather was rubbish. But the most difficult thing was the food. Before coming to Britain, I had not realised how bad food can be. Meat was overcooked and under-seasoned. It was difficult to eat, unless accompanied by gravy, which could be very good but also very bad. English mustard, which I fell in love with, became a vital weapon in my struggle to eat dinners. Vegetables were boiled long beyond the point of death to become textureless, and there was only salt around to make them edible. Some British friends would argue valiantly that their food was under-seasoned (err… tasteless?) because the ingredients were so good that you oughtn’t ruin them with fussy things like sauces, which those devious French used because they needed to hide bad meat and old vegetables. Any shred of plausibility of that argument quickly vanished when I visited France at the end of my first year in Cambridge and first tasted real French food.

British food culture of the 1980s was – in a word – conservative; deeply so. The British ate nothing unfamiliar. Food considered foreign was viewed with near-religious scepticism and visceral aversion. Other than completely Anglicised – and generally dire-quality – Chinese, Indian and Italian, you could not get any other national cuisine, unless you travelled to Soho or another sophisticated district in London. British food conservatism was for me epitomised by the now defunct but then-rampant chain, Pizzaland. Realising that pizza could be traumatically ‘foreign’, the menu lured customers with an option to have their pizza served with a baked potato – the culinary equivalent of a security blanket for British people.

As with all discussions of foreignness, of course, this attitude gets pretty absurd when you scrutinise it. The UK’s beloved Christmas dinner consists of turkey (North America), potatoes (Peru or Chile), carrots (Afghanistan) and Brussels sprouts (from, yep, Belgium). But never mind that. Brits then simply didn’t ‘do foreign’.

What a contrast to the British food scene of today – diverse, sophisticated and even experimental. London especially offers everything – cheap yet excellent Turkish doner kebab, eaten at 1am from a van on the street; eye-wateringly expensive Japanese kaiseki dinner; vibrant Spanish tapas bars where you can mix and match things according to your mood and budget; whatever. Flavours span from vibrant, in-your-face Korean levels, to understated but heart-warming Polish. You get to choose between the complexity of Peruvian dishes – with Iberian, Asian and Inca roots – and the simple succulence of Argentinian steak. Most supermarkets and food stores sell ingredients for Italian, Mexican, French, Chinese, Caribbean, Jewish, Greek, Indian, Thai, North African, Japanese, Turkish, Polish and perhaps even Korean cuisines. If you want a more specialist condiment or ingredient, it can likely be found. This in a country where, in the late 1970s, according to an American friend who was then an exchange student, the only place you could score olive oil in Oxford was a pharmacy (for softening ear wax, if you’re wondering).

My theory is that the British people had a collective epiphany sometime in the mid- to late-1990s that their own food sucks, having experienced different – and mostly more exciting – cuisines during their foreign holidays and, more importantly, through the increasingly diverse immigrant communities. Once they did that, they were free to embrace all the cuisines in the world. There is no reason to insist on Indian over Thai, or favour Turkish over Mexican. Everything tasty is fine. The British freedom to consider equally all the choices available has led to it developing perhaps one of the most sophisticated food cultures anywhere.

Q. What is the meaning of the word "traumatically" as used in the passage?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 7

In the context of the passage, the word "traumatically" is used to describe the foreignness of pizza for the British, implying that it was a painful or distressing experience for them.

Test: CLAT Mock Test - 4 - Question 8

Directions: Kindly read the passage carefully and answer the questions given beside.

In 1986, I left my native South Korea and came to Britain to study economics as a graduate student at the University of Cambridge. Things were difficult. My spoken English was poor. Racism and cultural prejudices were rampant. And the weather was rubbish. But the most difficult thing was the food. Before coming to Britain, I had not realised how bad food can be. Meat was overcooked and under-seasoned. It was difficult to eat, unless accompanied by gravy, which could be very good but also very bad. English mustard, which I fell in love with, became a vital weapon in my struggle to eat dinners. Vegetables were boiled long beyond the point of death to become textureless, and there was only salt around to make them edible. Some British friends would argue valiantly that their food was under-seasoned (err… tasteless?) because the ingredients were so good that you oughtn’t ruin them with fussy things like sauces, which those devious French used because they needed to hide bad meat and old vegetables. Any shred of plausibility of that argument quickly vanished when I visited France at the end of my first year in Cambridge and first tasted real French food.

British food culture of the 1980s was – in a word – conservative; deeply so. The British ate nothing unfamiliar. Food considered foreign was viewed with near-religious scepticism and visceral aversion. Other than completely Anglicised – and generally dire-quality – Chinese, Indian and Italian, you could not get any other national cuisine, unless you travelled to Soho or another sophisticated district in London. British food conservatism was for me epitomised by the now defunct but then-rampant chain, Pizzaland. Realising that pizza could be traumatically ‘foreign’, the menu lured customers with an option to have their pizza served with a baked potato – the culinary equivalent of a security blanket for British people.

As with all discussions of foreignness, of course, this attitude gets pretty absurd when you scrutinise it. The UK’s beloved Christmas dinner consists of turkey (North America), potatoes (Peru or Chile), carrots (Afghanistan) and Brussels sprouts (from, yep, Belgium). But never mind that. Brits then simply didn’t ‘do foreign’.

What a contrast to the British food scene of today – diverse, sophisticated and even experimental. London especially offers everything – cheap yet excellent Turkish doner kebab, eaten at 1am from a van on the street; eye-wateringly expensive Japanese kaiseki dinner; vibrant Spanish tapas bars where you can mix and match things according to your mood and budget; whatever. Flavours span from vibrant, in-your-face Korean levels, to understated but heart-warming Polish. You get to choose between the complexity of Peruvian dishes – with Iberian, Asian and Inca roots – and the simple succulence of Argentinian steak. Most supermarkets and food stores sell ingredients for Italian, Mexican, French, Chinese, Caribbean, Jewish, Greek, Indian, Thai, North African, Japanese, Turkish, Polish and perhaps even Korean cuisines. If you want a more specialist condiment or ingredient, it can likely be found. This in a country where, in the late 1970s, according to an American friend who was then an exchange student, the only place you could score olive oil in Oxford was a pharmacy (for softening ear wax, if you’re wondering).

My theory is that the British people had a collective epiphany sometime in the mid- to late-1990s that their own food sucks, having experienced different – and mostly more exciting – cuisines during their foreign holidays and, more importantly, through the increasingly diverse immigrant communities. Once they did that, they were free to embrace all the cuisines in the world. There is no reason to insist on Indian over Thai, or favour Turkish over Mexican. Everything tasty is fine. The British freedom to consider equally all the choices available has led to it developing perhaps one of the most sophisticated food cultures anywhere.

Q. Which of the following cannot be inferred from the passage?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 8

The passage provides information about the author's experiences with British food and the evolution of British food culture, but it does not mention the author's favorite cuisine.

Test: CLAT Mock Test - 4 - Question 9

Directions: Kindly read the passage carefully and answer the questions given beside.

In 1986, I left my native South Korea and came to Britain to study economics as a graduate student at the University of Cambridge. Things were difficult. My spoken English was poor. Racism and cultural prejudices were rampant. And the weather was rubbish. But the most difficult thing was the food. Before coming to Britain, I had not realised how bad food can be. Meat was overcooked and under-seasoned. It was difficult to eat, unless accompanied by gravy, which could be very good but also very bad. English mustard, which I fell in love with, became a vital weapon in my struggle to eat dinners. Vegetables were boiled long beyond the point of death to become textureless, and there was only salt around to make them edible. Some British friends would argue valiantly that their food was under-seasoned (err… tasteless?) because the ingredients were so good that you oughtn’t ruin them with fussy things like sauces, which those devious French used because they needed to hide bad meat and old vegetables. Any shred of plausibility of that argument quickly vanished when I visited France at the end of my first year in Cambridge and first tasted real French food.

British food culture of the 1980s was – in a word – conservative; deeply so. The British ate nothing unfamiliar. Food considered foreign was viewed with near-religious scepticism and visceral aversion. Other than completely Anglicised – and generally dire-quality – Chinese, Indian and Italian, you could not get any other national cuisine, unless you travelled to Soho or another sophisticated district in London. British food conservatism was for me epitomised by the now defunct but then-rampant chain, Pizzaland. Realising that pizza could be traumatically ‘foreign’, the menu lured customers with an option to have their pizza served with a baked potato – the culinary equivalent of a security blanket for British people.

As with all discussions of foreignness, of course, this attitude gets pretty absurd when you scrutinise it. The UK’s beloved Christmas dinner consists of turkey (North America), potatoes (Peru or Chile), carrots (Afghanistan) and Brussels sprouts (from, yep, Belgium). But never mind that. Brits then simply didn’t ‘do foreign’.

What a contrast to the British food scene of today – diverse, sophisticated and even experimental. London especially offers everything – cheap yet excellent Turkish doner kebab, eaten at 1am from a van on the street; eye-wateringly expensive Japanese kaiseki dinner; vibrant Spanish tapas bars where you can mix and match things according to your mood and budget; whatever. Flavours span from vibrant, in-your-face Korean levels, to understated but heart-warming Polish. You get to choose between the complexity of Peruvian dishes – with Iberian, Asian and Inca roots – and the simple succulence of Argentinian steak. Most supermarkets and food stores sell ingredients for Italian, Mexican, French, Chinese, Caribbean, Jewish, Greek, Indian, Thai, North African, Japanese, Turkish, Polish and perhaps even Korean cuisines. If you want a more specialist condiment or ingredient, it can likely be found. This in a country where, in the late 1970s, according to an American friend who was then an exchange student, the only place you could score olive oil in Oxford was a pharmacy (for softening ear wax, if you’re wondering).

My theory is that the British people had a collective epiphany sometime in the mid- to late-1990s that their own food sucks, having experienced different – and mostly more exciting – cuisines during their foreign holidays and, more importantly, through the increasingly diverse immigrant communities. Once they did that, they were free to embrace all the cuisines in the world. There is no reason to insist on Indian over Thai, or favour Turkish over Mexican. Everything tasty is fine. The British freedom to consider equally all the choices available has led to it developing perhaps one of the most sophisticated food cultures anywhere.

Q. What tone does the author convey in this passage?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 9

The author appears to find amusement in the transformation of British food culture from the conservative 1980s to the current diverse and sophisticated state.

Therefore, Option C is the accurate choice.

Test: CLAT Mock Test - 4 - Question 10

Directions: Kindly read the passage carefully and answer the questions given beside.

In 1986, I left my native South Korea and came to Britain to study economics as a graduate student at the University of Cambridge. Things were difficult. My spoken English was poor. Racism and cultural prejudices were rampant. And the weather was rubbish. But the most difficult thing was the food. Before coming to Britain, I had not realised how bad food can be. Meat was overcooked and under-seasoned. It was difficult to eat, unless accompanied by gravy, which could be very good but also very bad. English mustard, which I fell in love with, became a vital weapon in my struggle to eat dinners. Vegetables were boiled long beyond the point of death to become textureless, and there was only salt around to make them edible. Some British friends would argue valiantly that their food was under-seasoned (err… tasteless?) because the ingredients were so good that you oughtn’t ruin them with fussy things like sauces, which those devious French used because they needed to hide bad meat and old vegetables. Any shred of plausibility of that argument quickly vanished when I visited France at the end of my first year in Cambridge and first tasted real French food.

British food culture of the 1980s was – in a word – conservative; deeply so. The British ate nothing unfamiliar. Food considered foreign was viewed with near-religious scepticism and visceral aversion. Other than completely Anglicised – and generally dire-quality – Chinese, Indian and Italian, you could not get any other national cuisine, unless you travelled to Soho or another sophisticated district in London. British food conservatism was for me epitomised by the now defunct but then-rampant chain, Pizzaland. Realising that pizza could be traumatically ‘foreign’, the menu lured customers with an option to have their pizza served with a baked potato – the culinary equivalent of a security blanket for British people.

As with all discussions of foreignness, of course, this attitude gets pretty absurd when you scrutinise it. The UK’s beloved Christmas dinner consists of turkey (North America), potatoes (Peru or Chile), carrots (Afghanistan) and Brussels sprouts (from, yep, Belgium). But never mind that. Brits then simply didn’t ‘do foreign’.

What a contrast to the British food scene of today – diverse, sophisticated and even experimental. London especially offers everything – cheap yet excellent Turkish doner kebab, eaten at 1am from a van on the street; eye-wateringly expensive Japanese kaiseki dinner; vibrant Spanish tapas bars where you can mix and match things according to your mood and budget; whatever. Flavours span from vibrant, in-your-face Korean levels, to understated but heart-warming Polish. You get to choose between the complexity of Peruvian dishes – with Iberian, Asian and Inca roots – and the simple succulence of Argentinian steak. Most supermarkets and food stores sell ingredients for Italian, Mexican, French, Chinese, Caribbean, Jewish, Greek, Indian, Thai, North African, Japanese, Turkish, Polish and perhaps even Korean cuisines. If you want a more specialist condiment or ingredient, it can likely be found. This in a country where, in the late 1970s, according to an American friend who was then an exchange student, the only place you could score olive oil in Oxford was a pharmacy (for softening ear wax, if you’re wondering).

My theory is that the British people had a collective epiphany sometime in the mid- to late-1990s that their own food sucks, having experienced different – and mostly more exciting – cuisines during their foreign holidays and, more importantly, through the increasingly diverse immigrant communities. Once they did that, they were free to embrace all the cuisines in the world. There is no reason to insist on Indian over Thai, or favour Turkish over Mexican. Everything tasty is fine. The British freedom to consider equally all the choices available has led to it developing perhaps one of the most sophisticated food cultures anywhere.

Q. According to the passage, why did some British friends argue that their food was under-seasoned?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 10

Some British friends argued that their food was under-seasoned because they believed the ingredients were so good that they didn't need complex sauces, unlike the French.

Test: CLAT Mock Test - 4 - Question 11

Directions: Kindly read the passage carefully and answer the questions given beside.

Abortion is the expulsion of a fetus from the uterus before it has reached the stage of viability (in human beings, usually about the 20th week of gestation). An abortion may occur spontaneously, in which case it is also called a miscarriage, or it may be brought on purposefully, in which case it is often called an induced abortion. Spontaneous abortions, or miscarriages, occur for many reasons, including disease, trauma, genetic defect, or biochemical incompatibility of mother and fetus. Occasionally a fetus dies in the uterus but fails to be expelled, a condition termed a missed abortion.

Induced abortions may be performed for reasons that fall into four general categories: to preserve the life or physical or mental well-being of the mother; to prevent the completion of a pregnancy that has resulted from rape or incest; to prevent the birth of a child with serious deformity, mental deficiency, or genetic abnormality; or to prevent a birth for social or economic reasons (such as the extreme youth of the pregnant female or the sorely strained resources of the family unit). By some definitions, abortions that are performed to preserve the well-being of the female or in cases of rape or incest are therapeutic, or justifiable, abortions.

Numerous medical techniques exist for performing abortions. During the first trimester (up to about 12 weeks after conception), endometrial aspiration, suction, or curettage may be used to remove the contents of the uterus. In endometrial aspiration, a thin flexible tube is inserted up the cervical canal (the neck of the womb) and then sucks out the lining of the uterus (the endometrium) by means of an electric pump.

In the related but slightly more onerous procedure known as dilatation and evacuation (also called suction curettage or vacuum curettage), the cervical canal is enlarged by the insertion of a series of metal dilators while the patient is under anesthesia, after which a rigid suction tube is inserted into the uterus to evacuate its contents. When, in place of suction, a thin metal tool called a curette is used to scrape (rather than vacuum out) the contents of the uterus, the procedure is called dilatation and curettage. When combined with dilatation, both evacuation and curettage can be used up to about the 16th week of pregnancy.

From 12 to 19 weeks the injection of a saline solution may be used to trigger uterine contractions; alternatively, the administration of prostaglandins by injection, suppository, or other method may be used to induce contractions, but these substances may cause severe side effects. Hysterotomy, the surgical removal of the uterine contents, may be used during the second trimester or later. In general, the more advanced the pregnancy, the greater the risk to the female of mortality or serious complications following an abortion.

Q. What distinguishes a spontaneous abortion from an induced abortion?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 11

The passage distinguishes spontaneous abortion as a natural occurrence and induced abortion as a deliberate action. Consequently, option A is the correct choice.

Therefore, Option A is the accurate answer.

Test: CLAT Mock Test - 4 - Question 12

Directions: Kindly read the passage carefully and answer the questions given beside.

Abortion is the expulsion of a fetus from the uterus before it has reached the stage of viability (in human beings, usually about the 20th week of gestation). An abortion may occur spontaneously, in which case it is also called a miscarriage, or it may be brought on purposefully, in which case it is often called an induced abortion. Spontaneous abortions, or miscarriages, occur for many reasons, including disease, trauma, genetic defect, or biochemical incompatibility of mother and fetus. Occasionally a fetus dies in the uterus but fails to be expelled, a condition termed a missed abortion.

Induced abortions may be performed for reasons that fall into four general categories: to preserve the life or physical or mental well-being of the mother; to prevent the completion of a pregnancy that has resulted from rape or incest; to prevent the birth of a child with serious deformity, mental deficiency, or genetic abnormality; or to prevent a birth for social or economic reasons (such as the extreme youth of the pregnant female or the sorely strained resources of the family unit). By some definitions, abortions that are performed to preserve the well-being of the female or in cases of rape or incest are therapeutic, or justifiable, abortions.

Numerous medical techniques exist for performing abortions. During the first trimester (up to about 12 weeks after conception), endometrial aspiration, suction, or curettage may be used to remove the contents of the uterus. In endometrial aspiration, a thin flexible tube is inserted up the cervical canal (the neck of the womb) and then sucks out the lining of the uterus (the endometrium) by means of an electric pump.

In the related but slightly more onerous procedure known as dilatation and evacuation (also called suction curettage or vacuum curettage), the cervical canal is enlarged by the insertion of a series of metal dilators while the patient is under anesthesia, after which a rigid suction tube is inserted into the uterus to evacuate its contents. When, in place of suction, a thin metal tool called a curette is used to scrape (rather than vacuum out) the contents of the uterus, the procedure is called dilatation and curettage. When combined with dilatation, both evacuation and curettage can be used up to about the 16th week of pregnancy.

From 12 to 19 weeks the injection of a saline solution may be used to trigger uterine contractions; alternatively, the administration of prostaglandins by injection, suppository, or other method may be used to induce contractions, but these substances may cause severe side effects. Hysterotomy, the surgical removal of the uterine contents, may be used during the second trimester or later. In general, the more advanced the pregnancy, the greater the risk to the female of mortality or serious complications following an abortion.

Q. Which of the following is NOT mentioned as a reason for performing induced abortions in the passage?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 12

To prevent the birth of a child due to personal inconvenience is not mentioned as a reason for performing induced abortions in the passage. The passage states that induced abortions may be performed to preserve the life or physical or mental well-being of the mother, to prevent the completion of a pregnancy resulting from rape or incest, and to prevent the birth of a child with serious deformity, mental deficiency, or genetic abnormality. It also mentions preventing a birth for social or economic reasons, but does not specifically mention personal inconvenience as a reason for performing induced abortions.

Test: CLAT Mock Test - 4 - Question 13

Directions: Kindly read the passage carefully and answer the questions given beside.

Abortion is the expulsion of a fetus from the uterus before it has reached the stage of viability (in human beings, usually about the 20th week of gestation). An abortion may occur spontaneously, in which case it is also called a miscarriage, or it may be brought on purposefully, in which case it is often called an induced abortion. Spontaneous abortions, or miscarriages, occur for many reasons, including disease, trauma, genetic defect, or biochemical incompatibility of mother and fetus. Occasionally a fetus dies in the uterus but fails to be expelled, a condition termed a missed abortion.

Induced abortions may be performed for reasons that fall into four general categories: to preserve the life or physical or mental well-being of the mother; to prevent the completion of a pregnancy that has resulted from rape or incest; to prevent the birth of a child with serious deformity, mental deficiency, or genetic abnormality; or to prevent a birth for social or economic reasons (such as the extreme youth of the pregnant female or the sorely strained resources of the family unit). By some definitions, abortions that are performed to preserve the well-being of the female or in cases of rape or incest are therapeutic, or justifiable, abortions.

Numerous medical techniques exist for performing abortions. During the first trimester (up to about 12 weeks after conception), endometrial aspiration, suction, or curettage may be used to remove the contents of the uterus. In endometrial aspiration, a thin flexible tube is inserted up the cervical canal (the neck of the womb) and then sucks out the lining of the uterus (the endometrium) by means of an electric pump.

In the related but slightly more onerous procedure known as dilatation and evacuation (also called suction curettage or vacuum curettage), the cervical canal is enlarged by the insertion of a series of metal dilators while the patient is under anesthesia, after which a rigid suction tube is inserted into the uterus to evacuate its contents. When, in place of suction, a thin metal tool called a curette is used to scrape (rather than vacuum out) the contents of the uterus, the procedure is called dilatation and curettage. When combined with dilatation, both evacuation and curettage can be used up to about the 16th week of pregnancy.

From 12 to 19 weeks the injection of a saline solution may be used to trigger uterine contractions; alternatively, the administration of prostaglandins by injection, suppository, or other method may be used to induce contractions, but these substances may cause severe side effects. Hysterotomy, the surgical removal of the uterine contents, may be used during the second trimester or later. In general, the more advanced the pregnancy, the greater the risk to the female of mortality or serious complications following an abortion.

Q. Which of the following cannot be inferred from the passage?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 13

The passage provides information about the medical techniques for abortion, the definition of "viability," and the reasons for performing induced abortions, but it does not discuss the history of abortion laws in different countries.

Test: CLAT Mock Test - 4 - Question 14

Directions: Kindly read the passage carefully and answer the questions given beside.

Abortion is the expulsion of a fetus from the uterus before it has reached the stage of viability (in human beings, usually about the 20th week of gestation). An abortion may occur spontaneously, in which case it is also called a miscarriage, or it may be brought on purposefully, in which case it is often called an induced abortion. Spontaneous abortions, or miscarriages, occur for many reasons, including disease, trauma, genetic defect, or biochemical incompatibility of mother and fetus. Occasionally a fetus dies in the uterus but fails to be expelled, a condition termed a missed abortion.

Induced abortions may be performed for reasons that fall into four general categories: to preserve the life or physical or mental well-being of the mother; to prevent the completion of a pregnancy that has resulted from rape or incest; to prevent the birth of a child with serious deformity, mental deficiency, or genetic abnormality; or to prevent a birth for social or economic reasons (such as the extreme youth of the pregnant female or the sorely strained resources of the family unit). By some definitions, abortions that are performed to preserve the well-being of the female or in cases of rape or incest are therapeutic, or justifiable, abortions.

Numerous medical techniques exist for performing abortions. During the first trimester (up to about 12 weeks after conception), endometrial aspiration, suction, or curettage may be used to remove the contents of the uterus. In endometrial aspiration, a thin flexible tube is inserted up the cervical canal (the neck of the womb) and then sucks out the lining of the uterus (the endometrium) by means of an electric pump.

In the related but slightly more onerous procedure known as dilatation and evacuation (also called suction curettage or vacuum curettage), the cervical canal is enlarged by the insertion of a series of metal dilators while the patient is under anesthesia, after which a rigid suction tube is inserted into the uterus to evacuate its contents. When, in place of suction, a thin metal tool called a curette is used to scrape (rather than vacuum out) the contents of the uterus, the procedure is called dilatation and curettage. When combined with dilatation, both evacuation and curettage can be used up to about the 16th week of pregnancy.

From 12 to 19 weeks the injection of a saline solution may be used to trigger uterine contractions; alternatively, the administration of prostaglandins by injection, suppository, or other method may be used to induce contractions, but these substances may cause severe side effects. Hysterotomy, the surgical removal of the uterine contents, may be used during the second trimester or later. In general, the more advanced the pregnancy, the greater the risk to the female of mortality or serious complications following an abortion.

Q. What is the maximum gestational age mentioned in the passage for performing dilatation and curettage (D&C) as a method of abortion?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 14

The maximum gestational age mentioned in the passage for performing dilatation and curettage (D&C) as a method of abortion is up to about the 16th week of pregnancy. This means that D&C can be used to terminate a pregnancy within the first four months of gestation. After this point, other methods or procedures may be considered, as the passage mentions various medical techniques for different stages of pregnancy.

Test: CLAT Mock Test - 4 - Question 15

Directions: Kindly read the passage carefully and answer the questions given beside.

Abortion is the expulsion of a fetus from the uterus before it has reached the stage of viability (in human beings, usually about the 20th week of gestation). An abortion may occur spontaneously, in which case it is also called a miscarriage, or it may be brought on purposefully, in which case it is often called an induced abortion. Spontaneous abortions, or miscarriages, occur for many reasons, including disease, trauma, genetic defect, or biochemical incompatibility of mother and fetus. Occasionally a fetus dies in the uterus but fails to be expelled, a condition termed a missed abortion.

Induced abortions may be performed for reasons that fall into four general categories: to preserve the life or physical or mental well-being of the mother; to prevent the completion of a pregnancy that has resulted from rape or incest; to prevent the birth of a child with serious deformity, mental deficiency, or genetic abnormality; or to prevent a birth for social or economic reasons (such as the extreme youth of the pregnant female or the sorely strained resources of the family unit). By some definitions, abortions that are performed to preserve the well-being of the female or in cases of rape or incest are therapeutic, or justifiable, abortions.

Numerous medical techniques exist for performing abortions. During the first trimester (up to about 12 weeks after conception), endometrial aspiration, suction, or curettage may be used to remove the contents of the uterus. In endometrial aspiration, a thin flexible tube is inserted up the cervical canal (the neck of the womb) and then sucks out the lining of the uterus (the endometrium) by means of an electric pump.

In the related but slightly more onerous procedure known as dilatation and evacuation (also called suction curettage or vacuum curettage), the cervical canal is enlarged by the insertion of a series of metal dilators while the patient is under anesthesia, after which a rigid suction tube is inserted into the uterus to evacuate its contents. When, in place of suction, a thin metal tool called a curette is used to scrape (rather than vacuum out) the contents of the uterus, the procedure is called dilatation and curettage. When combined with dilatation, both evacuation and curettage can be used up to about the 16th week of pregnancy.

From 12 to 19 weeks the injection of a saline solution may be used to trigger uterine contractions; alternatively, the administration of prostaglandins by injection, suppository, or other method may be used to induce contractions, but these substances may cause severe side effects. Hysterotomy, the surgical removal of the uterine contents, may be used during the second trimester or later. In general, the more advanced the pregnancy, the greater the risk to the female of mortality or serious complications following an abortion.

Q. Which medical procedure is employed in the initial trimester to extract the contents of the uterus?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 15

The passage mentions that in the first trimester, endometrial aspiration, suction, or curettage can be employed to eliminate the uterine contents.

Therefore, Option D is the accurate response.

Test: CLAT Mock Test - 4 - Question 16

In the recent case, when did the wife leave her husband?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 16

The wife left her husband in 2015, as stated in the case background.

Test: CLAT Mock Test - 4 - Question 17

How much monthly maintenance was granted to the wife in February 2022?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 17

The wife was granted Rs 10,000 monthly maintenance in February 2022.

Test: CLAT Mock Test - 4 - Question 18

When will the 2025 Army Day Parade take place in Pune?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 18

The 2025 Army Day Parade will take place in Pune on 15 January 2025.

Test: CLAT Mock Test - 4 - Question 19

Who was the first Indian Commander-in-Chief of the Indian Army?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 19

Field Marshal K M Cariappa was the first Indian Commander-in-Chief of the Indian Army.

Test: CLAT Mock Test - 4 - Question 20

What is the theme for the 77th Army Day celebration in 2025?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 20

The theme for the 77th Army Day celebration in 2025 is “Samarth Bharat, Saksham Sena”.

Test: CLAT Mock Test - 4 - Question 21

Where will the 2025 Army Day Parade take place in Pune?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 21

The 2025 Army Day Parade will be held at the Bombay Engineering Group and Centre in Pune.

Test: CLAT Mock Test - 4 - Question 22

What innovation has the Indian Army introduced for the 2025 parade?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 22

The Indian Army introduced a digital seat-booking system through the ADP 25 app for the 2025 parade.

Test: CLAT Mock Test - 4 - Question 23

What is the newly discovered pangolin species named?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 23

The newly identified pangolin species is named Manis indoburmanica.

Test: CLAT Mock Test - 4 - Question 24

How long ago did Manis indoburmanica diverge from the Chinese pangolin?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 24

Manis indoburmanica diverged from the Chinese pangolin approximately 3.4 million years ago.

Test: CLAT Mock Test - 4 - Question 25

What method did scientists use to identify the Indo-Burmese pangolin as a distinct species?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 25

Scientists used advanced genomic tools to analyse mitochondrial genomes to identify the species.

Test: CLAT Mock Test - 4 - Question 26

Where is the Indo-Burmese pangolin primarily found?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 26

The Indo-Burmese pangolin is primarily found in Arunachal Pradesh and Assam.

Test: CLAT Mock Test - 4 - Question 27

What feature makes pangolins unique among mammals?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 27

Pangolins are the only mammals with large protective scales made of keratin.

Test: CLAT Mock Test - 4 - Question 28

From which pangolin species did Manis indoburmanica diverge 3.4 million years ago?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 28

Manis indoburmanica diverged from the Chinese pangolin (Manis pentadactyla) approximately 3.4 million years ago, as revealed through genomic studies.

Test: CLAT Mock Test - 4 - Question 29

What is the altitude range at which the Indo-Burmese pangolin is typically found?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 29

The Indo-Burmese pangolin inhabits areas between 180 and 1830 meters above sea level, as noted in the study.

Test: CLAT Mock Test - 4 - Question 30

Which journal published the findings about Manis indoburmanica?

Detailed Solution for Test: CLAT Mock Test - 4 - Question 30

The discovery of the Indo-Burmese pangolin was published in the journal Mammalian Biology, highlighting its importance in biodiversity research.

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