Examen de Inglés PAU Castilla y León 2022 · Ordinaria (Fase Mejora de Nota)

OPTION A

YOUR FACE IS, OR WILL BE, YOUR BOARDING PASS

Tech-driven changes are coming fast and furiously to airports, including advancements in

biometrics that verify identity and shorten security procedures for those passengers who opt into the

program. If it’s been a year or more since you traveled, particularly internationally, you may notice

something different at airports in the United States: More steps — from checking a bag to clearing

5 customs — are being automated using biometrics.

Biometrics are unique individual traits, such as fingerprints, that can be used to automate and

verify identity. They promise both more security and efficiency in moving travelers through an airport

where, at steps from check-in to boarding, passengers are normally required to show government-issued

photo identification.

10 “The technologies have gotten much more sophisticated and the accuracy rate much higher,” said

Robert Tappan, and “Iris-scanning has been promoted as the most infallible,” said Sherry Stein: “For

biometrics to work, you have to be able to match to a known trusted source of data because you’re trying

to compare it to a record on file. The face is the easiest because all the documents we use that prove your

identity — driver’s licenses, passports, etc. — rely on face.”

15 “The implementation of contactless platforms is currently at full speed all over the globe, and the

major impact of this is expected to be felt by 2022, as planning and distribution usually needs 12 to 18

months to be effective,” said Jeff Lennon, the vice president of strategic sales and global partnerships at

Vision-Box, which operates biometric technology in more than 100 airports globally, including New

York’s John F. Kennedy International Airport. “This is well-aligned with the expected return of mass

20 international travel next year.”

In short, tech-driven changes are coming fast and furiously to airports, including the following

advancements in biometrics: bag-check-to-boarding facial recognition, testing biometrics without

passports, facial recognition at the border, international biometric boarding, from airports to sports arenas.

(Fragment adapted from The New York Times.)

1) BRIEFLY ANSWER ONLY 4 OUT OF THE FOLLOWING 6 QUESTIONS WITH ONLY THE DATA REQUIRED (NOT A WHOLE SENTENCE) (2 POINTS; 0.5 POINTS EACH).

1.

According to the text, what can biometrics do?

2.

What does “they” in line 7 refer to?

3.

Who are required to show photo identification?

4.

What has happened to the technologies?

5.

Where does Jeff Lennon work at?

6.

Can tech-driven changes be used in sports arenas?

OPTION A

YOUR FACE IS, OR WILL BE, YOUR BOARDING PASS

Tech-driven changes are coming fast and furiously to airports, including advancements in

biometrics that verify identity and shorten security procedures for those passengers who opt into the

program. If it’s been a year or more since you traveled, particularly internationally, you may notice

something different at airports in the United States: More steps — from checking a bag to clearing

5 customs — are being automated using biometrics.

Biometrics are unique individual traits, such as fingerprints, that can be used to automate and

verify identity. They promise both more security and efficiency in moving travelers through an airport

where, at steps from check-in to boarding, passengers are normally required to show government-issued

photo identification.

10 “The technologies have gotten much more sophisticated and the accuracy rate much higher,” said

Robert Tappan, and “Iris-scanning has been promoted as the most infallible,” said Sherry Stein: “For

biometrics to work, you have to be able to match to a known trusted source of data because you’re trying

to compare it to a record on file. The face is the easiest because all the documents we use that prove your

identity — driver’s licenses, passports, etc. — rely on face.”

15 “The implementation of contactless platforms is currently at full speed all over the globe, and the

major impact of this is expected to be felt by 2022, as planning and distribution usually needs 12 to 18

months to be effective,” said Jeff Lennon, the vice president of strategic sales and global partnerships at

Vision-Box, which operates biometric technology in more than 100 airports globally, including New

York’s John F. Kennedy International Airport. “This is well-aligned with the expected return of mass

20 international travel next year.”

In short, tech-driven changes are coming fast and furiously to airports, including the following

advancements in biometrics: bag-check-to-boarding facial recognition, testing biometrics without

passports, facial recognition at the border, international biometric boarding, from airports to sports arenas.

(Fragment adapted from The New York Times.)

2) ARE THE FOLLOWING STATEMENTS TRUE OR FALSE? INDICATE THE LINES THAT SUPPORT YOUR ANSWER (1 POINT; 0.5 POINTS EACH).

1.

Biometrics are not unique individual traits used to verify identity.

TRUE

FALSE

2.

None of the documents we use that prove our identity rely on face.

TRUE

FALSE

OPTION A

YOUR FACE IS, OR WILL BE, YOUR BOARDING PASS

Tech-driven changes are coming fast and furiously to airports, including advancements in

biometrics that verify identity and shorten security procedures for those passengers who opt into the

program. If it’s been a year or more since you traveled, particularly internationally, you may notice

something different at airports in the United States: More steps — from checking a bag to clearing

5 customs — are being automated using biometrics.

Biometrics are unique individual traits, such as fingerprints, that can be used to automate and

verify identity. They promise both more security and efficiency in moving travelers through an airport

where, at steps from check-in to boarding, passengers are normally required to show government-issued

photo identification.

10 “The technologies have gotten much more sophisticated and the accuracy rate much higher,” said

Robert Tappan, and “Iris-scanning has been promoted as the most infallible,” said Sherry Stein: “For

biometrics to work, you have to be able to match to a known trusted source of data because you’re trying

to compare it to a record on file. The face is the easiest because all the documents we use that prove your

identity — driver’s licenses, passports, etc. — rely on face.”

15 “The implementation of contactless platforms is currently at full speed all over the globe, and the

major impact of this is expected to be felt by 2022, as planning and distribution usually needs 12 to 18

months to be effective,” said Jeff Lennon, the vice president of strategic sales and global partnerships at

Vision-Box, which operates biometric technology in more than 100 airports globally, including New

York’s John F. Kennedy International Airport. “This is well-aligned with the expected return of mass

20 international travel next year.”

In short, tech-driven changes are coming fast and furiously to airports, including the following

advancements in biometrics: bag-check-to-boarding facial recognition, testing biometrics without

passports, facial recognition at the border, international biometric boarding, from airports to sports arenas.

(Fragment adapted from The New York Times.)

3) CHOOSE a OR b, ONLY ONE CHOICE IS CORRECT ACCORDING TO THE TEXT (1 POINT).

OPTION A

YOUR FACE IS, OR WILL BE, YOUR BOARDING PASS

Tech-driven changes are coming fast and furiously to airports, including advancements in

biometrics that verify identity and shorten security procedures for those passengers who opt into the

program. If it’s been a year or more since you traveled, particularly internationally, you may notice

something different at airports in the United States: More steps — from checking a bag to clearing

5 customs — are being automated using biometrics.

Biometrics are unique individual traits, such as fingerprints, that can be used to automate and

verify identity. They promise both more security and efficiency in moving travelers through an airport

where, at steps from check-in to boarding, passengers are normally required to show government-issued

photo identification.

10 “The technologies have gotten much more sophisticated and the accuracy rate much higher,” said

Robert Tappan, and “Iris-scanning has been promoted as the most infallible,” said Sherry Stein: “For

biometrics to work, you have to be able to match to a known trusted source of data because you’re trying

to compare it to a record on file. The face is the easiest because all the documents we use that prove your

identity — driver’s licenses, passports, etc. — rely on face.”

15 “The implementation of contactless platforms is currently at full speed all over the globe, and the

major impact of this is expected to be felt by 2022, as planning and distribution usually needs 12 to 18

months to be effective,” said Jeff Lennon, the vice president of strategic sales and global partnerships at

Vision-Box, which operates biometric technology in more than 100 airports globally, including New

York’s John F. Kennedy International Airport. “This is well-aligned with the expected return of mass

20 international travel next year.”

In short, tech-driven changes are coming fast and furiously to airports, including the following

advancements in biometrics: bag-check-to-boarding facial recognition, testing biometrics without

passports, facial recognition at the border, international biometric boarding, from airports to sports arenas.

(Fragment adapted from The New York Times.)

4) VOCABULARY (2 POINTS).

4.1

Choose one of the options below and find one word in the text for its definition (0.6 POINTS):

4.2

Find a synonym in the text for one of the two words below (0.6 POINTS):

4.3

For one of the following words from the text, give a synonym that fits the meaning of the text (0.8 POINTS):

5) WRITE ABOUT THE FOLLOWING TOPIC USING BETWEEN 120-150 WORDS (4 POINTS).

Do you agree with the number of security measures taken at public places such as airports, museums, supermarkets,...? Why or why not?

GLOBAL WARMING AND FOOD

Farmers in southern Italy are cultivating avocados and mangos. Tropical creatures such as the rabbitfish are appearing in Mediterranean nets. And Bordeaux winemakers fear that their Merlot grapes may become extinct. Fifty years ago, all this would have been unthinkable. But since the early 1980s rising temperatures have forced some farmers to swap grapes for passion fruit.

Italy and France have long been proud of their cuisines. Both countries jealously guard the rules that say only ham made in Parma can be called "Prosciutto di Parma", and only fizzy wine made in Champagne can be called champagne. Roquefort, that most celebrated of blue cheeses, was given special protection by the parliament of Toulouse in 1550.

The fact of having been grown somewhere famous has traditionally been seen as a guarantee of quality. But climate change could upset that. Take polenta, a popular Italian dish consisting almost entirely of ground maize. High temperatures and drier weather have already reduced maize production in southern Italy. If this pattern continues and spreads northwards, will Italian polenta-makers have to order their maize from elsewhere? And what about durum wheat, which grows abundantly in Mediterranean lands and is used to make pasta and couscous? Statistics suggest that wheat production will sharply fall there if the temperature keeps on rising.

So, should gourmands worry about the future of spaghetti? Gabriele Cola, a researcher at Milan University, is optimistic about the short term. “I don’t see crops at serious risk, because farming is more informed and technologically capable, so it can always respond to changes,” he says. Increased irrigation can combat the effects of drought. Scientists may also breed more resistant varieties of crops.

But in the long run deeper change seems likely. If temperatures rise with continued intensity, farmers in northern Europe may find they can grow southern basic food; polenta may invade Germany. And southern people may have to adapt. If tropical fruit continue to grow in Sicily, could ham and pineapple pizza one day be considered authentically Italian? (Fragment adapted from The Economist.)

1) BRIEFLY ANSWER ONLY 4 OUT OF THE FOLLOWING 6 QUESTIONS WITH ONLY THE DATA REQUIRED (NOT A WHOLE SENTENCE) (2 POINTS; 0.5 POINTS EACH).

1.

What do Bordeaux winemakers fear?

2.

What has happened since the early 1980s?

3.

What are both Italy and France proud of?

4.

What was given special protection by the parliament of Toulouse in 1550?

5.

Why doesn't Gabriele Cola see crops at serious risk?

6.

What would happen if the temperature keeps increasing?

GLOBAL WARMING AND FOOD

Farmers in southern Italy are cultivating avocados and mangos. Tropical creatures such as the rabbitfish are appearing in Mediterranean nets. And Bordeaux winemakers fear that their Merlot grapes may become extinct. Fifty years ago, all this would have been unthinkable. But since the early 1980s rising temperatures have forced some farmers to swap grapes for passion fruit.

Italy and France have long been proud of their cuisines. Both countries jealously guard the rules that say only ham made in Parma can be called "Prosciutto di Parma", and only fizzy wine made in Champagne can be called champagne. Roquefort, that most celebrated of blue cheeses, was given special protection by the parliament of Toulouse in 1550.

The fact of having been grown somewhere famous has traditionally been seen as a guarantee of quality. But climate change could upset that. Take polenta, a popular Italian dish consisting almost entirely of ground maize. High temperatures and drier weather have already reduced maize production in southern Italy. If this pattern continues and spreads northwards, will Italian polenta-makers have to order their maize from elsewhere? And what about durum wheat, which grows abundantly in Mediterranean lands and is used to make pasta and couscous? Statistics suggest that wheat production will sharply fall there if the temperature keeps on rising.

So, should gourmands worry about the future of spaghetti? Gabriele Cola, a researcher at Milan University, is optimistic about the short term. “I don’t see crops at serious risk, because farming is more informed and technologically capable, so it can always respond to changes,” he says. Increased irrigation can combat the effects of drought. Scientists may also breed more resistant varieties of crops.

But in the long run deeper change seems likely. If temperatures rise with continued intensity, farmers in northern Europe may find they can grow southern basic food; polenta may invade Germany. And southern people may have to adapt. If tropical fruit continue to grow in Sicily, could ham and pineapple pizza one day be considered authentically Italian? (Fragment adapted from The Economist.)

2) ARE THE FOLLOWING STATEMENTS TRUE OR FALSE? INDICATE THE LINES THAT SUPPORT YOUR ANSWER (1 POINT).

1.

Tropical creatures are not seen in Mediterranean nets.

TRUE

FALSE

2.

Gabriele Cola is optimistic in the long term.

TRUE

FALSE

GLOBAL WARMING AND FOOD

Farmers in southern Italy are cultivating avocados and mangos. Tropical creatures such as the rabbitfish are appearing in Mediterranean nets. And Bordeaux winemakers fear that their Merlot grapes may become extinct. Fifty years ago, all this would have been unthinkable. But since the early 1980s rising temperatures have forced some farmers to swap grapes for passion fruit.

Italy and France have long been proud of their cuisines. Both countries jealously guard the rules that say only ham made in Parma can be called "Prosciutto di Parma", and only fizzy wine made in Champagne can be called champagne. Roquefort, that most celebrated of blue cheeses, was given special protection by the parliament of Toulouse in 1550.

The fact of having been grown somewhere famous has traditionally been seen as a guarantee of quality. But climate change could upset that. Take polenta, a popular Italian dish consisting almost entirely of ground maize. High temperatures and drier weather have already reduced maize production in southern Italy. If this pattern continues and spreads northwards, will Italian polenta-makers have to order their maize from elsewhere? And what about durum wheat, which grows abundantly in Mediterranean lands and is used to make pasta and couscous? Statistics suggest that wheat production will sharply fall there if the temperature keeps on rising.

So, should gourmands worry about the future of spaghetti? Gabriele Cola, a researcher at Milan University, is optimistic about the short term. “I don’t see crops at serious risk, because farming is more informed and technologically capable, so it can always respond to changes,” he says. Increased irrigation can combat the effects of drought. Scientists may also breed more resistant varieties of crops.

But in the long run deeper change seems likely. If temperatures rise with continued intensity, farmers in northern Europe may find they can grow southern basic food; polenta may invade Germany. And southern people may have to adapt. If tropical fruit continue to grow in Sicily, could ham and pineapple pizza one day be considered authentically Italian? (Fragment adapted from The Economist.)

3) CHOOSE a OR b, ONLY ONE CHOICE IS CORRECT ACCORDING TO THE TEXT (1 POINT).

)

GLOBAL WARMING AND FOOD

Farmers in southern Italy are cultivating avocados and mangos. Tropical creatures such as the rabbitfish are appearing in Mediterranean nets. And Bordeaux winemakers fear that their Merlot grapes may become extinct. Fifty years ago, all this would have been unthinkable. But since the early 1980s rising temperatures have forced some farmers to swap grapes for passion fruit.

Italy and France have long been proud of their cuisines. Both countries jealously guard the rules that say only ham made in Parma can be called "Prosciutto di Parma", and only fizzy wine made in Champagne can be called champagne. Roquefort, that most celebrated of blue cheeses, was given special protection by the parliament of Toulouse in 1550.

The fact of having been grown somewhere famous has traditionally been seen as a guarantee of quality. But climate change could upset that. Take polenta, a popular Italian dish consisting almost entirely of ground maize. High temperatures and drier weather have already reduced maize production in southern Italy. If this pattern continues and spreads northwards, will Italian polenta-makers have to order their maize from elsewhere? And what about durum wheat, which grows abundantly in Mediterranean lands and is used to make pasta and couscous? Statistics suggest that wheat production will sharply fall there if the temperature keeps on rising.

So, should gourmands worry about the future of spaghetti? Gabriele Cola, a researcher at Milan University, is optimistic about the short term. “I don’t see crops at serious risk, because farming is more informed and technologically capable, so it can always respond to changes,” he says. Increased irrigation can combat the effects of drought. Scientists may also breed more resistant varieties of crops.

But in the long run deeper change seems likely. If temperatures rise with continued intensity, farmers in northern Europe may find they can grow southern basic food; polenta may invade Germany. And southern people may have to adapt. If tropical fruit continue to grow in Sicily, could ham and pineapple pizza one day be considered authentically Italian? (Fragment adapted from The Economist.)

4) VOCABULARY (2 POINTS).

4.1

Choose one of the options below and find one word in the text for its definition (0.6 POINTS):

4.2

Find a synonym in the text for one of the two words below (0.6 POINTS):

4.3

For one of the following words from the text, give a synonym that fits the meaning of the text (0.8 POINTS):

5) WRITE ABOUT THE FOLLOWING TOPIC USING BETWEEN 120-150 WORDS (4 POINTS).

Do you prefer home-cooked food or restaurant food? Justify your answer.