PTE · Describe Image

Food Culture and Heritage: PTE Describe Image practice questions

4 original Describe Image questions. Question 1 is free to record, play back and compare with a sample answer right here; log in free to practise the rest in the BandLadder app.
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  • PTE Academic and PTE Core
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1

Diaspora Cooking Frequency Survey

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Look at the image below. You have 25 seconds to study it, then 40 seconds to describe in detail what it shows.

Weekly Traditional Meal Preparation by Generation (% of respondents). First Generation: Daily 58, 3-5 days 26, 1-2 days 12, Rarely 4. Second Generation: Daily 18, 3-5 days 34, 1-2 days 32, Rarely 16.

Weekly Traditional Meal Preparation by Generation (% of respondents)
020406080100Daily3-5 days1-2 daysRarely
  • First Generation
  • Second Generation
View the data
Daily3-5 days1-2 daysRarely
First Generation5826124
Second Generation18343216

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Questions 2–4

Look at the image below. You have 25 seconds to study it, then 40 seconds to describe in detail what it shows.

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2

Regional Heritage Bread Consumption

Annual Artisanal Sourdough Purchases per Household (kg per household). Urban Households: 2010 12, 2013 15, 2016 21, 2019 28, 2022 36. Rural Households: 2010 24, 2013 25, 2016 27, 2019 29, 2022 31.

Annual Artisanal Sourdough Purchases per Household (kg per household)
0102030405020102013201620192022
  • Urban Households
  • Rural Households
View the data
20102013201620192022
Urban Households1215212836
Rural Households2425272931
3

Motivations for Buying Local Food

Primary Driver for Purchasing Traditional Regional Produce (%). Cultural Identity 42, Superior Flavour 26, Environmental Benefit 18, Supporting Growers 14.

Primary Driver for Purchasing Traditional Regional Produce (%)
  • Cultural Identity: 42%
  • Superior Flavour: 26%
  • Environmental Benefit: 18%
  • Supporting Growers: 14%
View the data
CategoryValue (%)
Cultural Identity42
Superior Flavour26
Environmental Benefit18
Supporting Growers14
4

Fermented Food Culinary Process

Stages of Heritage Vegetable Fermentation. Stage 1: Harvesting seasonal heirloom vegetables. Stage 2: Washing and uniform salt brining. Stage 3: Inoculating with indigenous starter cultures. Stage 4: Sealing in ceramic fermentation crocks. Stage 5: Monitoring anaerobic microbial maturation. Stage 6: Cold storage for flavour preservation.

Stages of Heritage Vegetable Fermentation
  1. 1.Harvesting seasonal heirloom vegetables
  2. 2.Washing and uniform salt brining
  3. 3.Inoculating with indigenous starter cultures
  4. 4.Sealing in ceramic fermentation crocks
  5. 5.Monitoring anaerobic microbial maturation
  6. 6.Cold storage for flavour preservation

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