Inglés PAU 2025

Enunciado del examen en texto

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2025 Proves d’accés a la universitat

Llengua estrangera Anglès Sèrie 1 - A

Qualificació

Comprovació

2a correcció

Comprensió oral Comprensió escrita Expressió escrita Suma de notes parcials Qualificació final

Etiqueta de l’estudiant

Ubicació del tribunal ..................................................................................

Número del tribunal ....................................................................................

Etiqueta de qualificació

Etiqueta de correcció

The exam consists of THREE mandatory parts.

In the first part, listening comprehension is assessed through 8 multiple choice questions. It is worth 3 points.

In the second part, reading comprehension is assessed through 6 open-ended questions. It is worth 3 points.

In the third part, written expression is assessed. Here, you may choose ONE of the two given options. It is worth 4 points.

Part 1: Listening comprehension

ULURU: EXPLORING THE HEART AND SPIRIT OF AUSTRALIA In this radio programme you are going to hear some new words. Read and listen to them.

Make sure you know what they mean.

sandstone: pedra arenosa / piedra arenisca layers: capes / capas tilted: inclinat / inclinado hue: tonalitat / tonalidad

Ready?

Now read the questions on the following page. Read them carefully before listening to the radio programme.

[Now listen to the interview.]

QUESTIONS Choose the best answer according to the recording. Only ONE answer is correct.

[3 points: 0.375 points for each correct answer. Wrong answers will be penalized by deducting 0.125 points. There is no penalty for unanswered questions.]

Espai per a la correcció Correcta

1.

Why is Uluru considered sacred by the Anangu people?

■ It is made of a rare type of sandstone.

■ It holds deep connections to their Tjukurpa, or belief system.

■ It is the deepest natural formation in Australia.

■ It was used as a meeting point for caretakers.

2.

Why do the Anangu discourage ascending Uluru?

■ It poses significant risks to visitors.

■ They encourage exploring other cultural experiences instead.

■ They think it violates the sacred meaning of the site.

■ There are no established trails to follow.

3.

According to Chris Wood, how did Uluru form?

■ In the same way as the Himalayas.

■ Through the erosion of a mountain range.

■ Through the petrification of an ancient sea.

■ From the gradual accumulation of desert sand.

4.

Why is Uluru red?

■ It contains copper minerals.

■ The sandstone oxidizes when in contact to the air.

■ It is actually grey, not red.

■ The soil around it stains the rock.

5.

When is the worst time to visit Uluru?

■ December to February.

■ June to August.

■ March to May.

■ September to November.

6.

What safety precautions are important when visiting Uluru?

■ Avoiding interactions with local wildlife.

■ Drinking water and using sun protection.

■ Hiring a ranger or tour guide.

■ Avoiding travel in the winter months.

What does the Uluru Cultural Center offer visitors?

■ Accommodation for overnight stays.

■ Guided tours of the rock base.

■ Insights into Anangu culture.

■ Spiritual support.

What surprises visitors about Uluru’s surroundings?

■ The absence of vegetation.

■ The many caves, waterholes, and wildlife.

■ The availability of tourist shops and restaurants.

■ The lack of walking paths around the base.

7.

8.

Incorrecta

No contestada

Correctes Incorrectes No contestades

Recompte de les respostes Nota de comprensió oral

Part 2: Reading comprehension TIPPING IS MORE CONFUSING THAN EVER. HERE’S HOW TO HANDLE IT

Tipping has never been more confusing. Americans might always have disagreed on exactly how much to tip—20, 15, 10 percent?—but they generally knew where to do it. Now, tipping screens are popping up on iPads practically everywhere, and politicians are making things even harder by trying to adjust the laws around tipping.

Americans have been leaving a little extra with the bill for pretty much as long as the country has existed. But the practice really only took off after the Civil War, when travelers abroad brought the custom home to pay formerly enslaved black people, many of whom worked for a pittance as porters for the Pullman Company. Eventually, when restaurants took off as an industry separate from hotels and boarding places, gratuity became popular there, too.

When minimum wage laws arrived with the New Deal, it made sense to legislators to exempt workers in professions where the expected tips would account for the difference. Similar thinking held when Congress created the “tip credit” system in the 1960s: allowing businesses to pay tipped personnel a subminimum wage only as long as tips brought their earnings to or above the minimum.

From there, tipping culture perpetuated itself. Americans know restaurant workers or, to a lesser extent, carwashers and hairdressers, legally don’t take home enough money without tips, so the expectation that people will tip them has become customary. And as long as Americans keep tipping, the law can stay the same. Only recently, this status quo has become unstable.

The laws started to change in the 2010s, when some cities, including D.C., and several states decided to experiment with cancelling the tip credit. Meanwhile, Congress passed legislation in 2018 allowing restaurants that pay servers the statutory minimum to redistribute any tips those employees do receive to back-of-house staff. Norms have changed, too, in more recent years—but in the opposite direction. Seventy-two percent of Americans said in a 2023 survey that they believe tips are expected in more places. That’s thanks in part to the dawn of the digital payment era: pressing “no” on an iPad tip screen feels a lot ruder than neglecting to toss a dollar in a glass jar.

There’s plenty of reasons to wish tipping would disappear altogether. People’s tips might depend on how they look rather than the quality of their service. The unpredictability of pay—a rainy night likely means a lighter wallet—means undue financial stress for the tipped worker. Cooks and dishwashers also end up worse off than servers, especially at higher-end establishments, regardless of skill. On the other hand, research suggests the existence of tipping may yield better service, at least here in the United States. And many restaurants have struggled to support themselves without the flexibility the system allows them. In short, tipping probably isn’t going to disappear anytime soon, and something like the status quo is not necessarily bad.

Where does that leave customers? One principle is simple: Where there’s a subminimum wage, tip. The second factor to consider is more complicated and more personal: tip when someone is doing you a service that’s worth more to you than the person serving you is getting for it. Maybe that is someone doing an average job in an above-average way—a locksmith who spends hours in the cold to let you in your house, or a barista with a flair for latte art. Or maybe it’s someone doing unpleasant work for very little—hotel cleaning staff remedying a big mess.

What kind of tipper are you?

Text adapted from an article by David Shipley. The Washington Post [online] (September 23, 2024)

pittance: misèria / miseria toss: llençar / lanzar

QUESTIONS Answer the questions below using complete sentences. You may use fragments from the text unless specified not to do so.

[3 points: 0.5 points for each correct answer. Up to 0.3 points might be deducted from the total mark for lack of intelligibility in the answers provided.]

1. When and how did the practice of tipping start in America?

2. Find a sentence in the text that corresponds to the following rewritten/paraphrased sentence: “Since the early days of the United States, people have routinely added a small bonus to their payments.”

3. Explain the tip credit system that was created in the 1960s IN YOUR OWN WORDS.

You may use the words pay, minimum and businesses.

4. Why are tips believed to be expected in more places now?

5. Rewrite/paraphrase the sentence: “People’s tips might depend on how they look rather than the quality of their service” (lines 27-28). You may keep grammatical words (i.e. the, might, their, how, etc.) and the following words: tips, service.

6. Explain IN YOUR OWN WORDS the second factor customers should consider when deciding whether to tip or not.

1.

2.

3.

4.

5.

6.

Deduction for lack of intelligibility (up to 0.3 points) Reading comprehension score

Part 3: Writing Choose ONE topic. Your answer should be 125-150 words in length. There is no specific penalty for exceeding 150 words in length.

[4 points: 1 point for grammar, 1 point for vocabulary and spelling, 1 point for cohesion and 1 point for adequacy and coherence.]

1. In many households, traditional dishes are disappearing, and only the older generations of the family still cook them, whereas the young tend to prefer some form of fast food.

Your teacher has organized a class debate in which you will have to defend traditional food. As a conclusion to the debate, the teacher would like you to write an opinion essay with your views on the topic. In your text you should mention why you think this is happening, examples of recipes that are being lost, the advantages that these dishes have and why it is important to keep this heritage.

2. You are attending a creative writing class where you are working on feelings and sensations. For next week, you have been asked to write a description of a single day during your favorite season of the year. Whether it’s a crisp autumn morning, a bright summer afternoon, or a snowy winter evening, bring the season to life with descriptive details. Focus on the atmosphere, the activities, and the sensations that make this day so memorable.

Grammar Vocabulary and spelling Cohesion Adequacy and coherence Writing score

Comprovació:

2a correcció:

3a correcció:

Etiqueta de l’estudiant

L’Institut d’Estudis Catalans ha tingut cura de la correcció lingüística i de l’edició d’aquesta prova d’accés

Soluciones y criterios de corrección en texto

Pàgina 1 de 6 Anglès Proves d’accés a la Universitat 2025, convocatòria ordinària. Criteri específic d'avaluació

Sèrie 4 I. Listening comprehension (3 points) 30 BY 30 In this radio programme you are going to hear some new words. Read and listen to them. Make sure you know what they mean.

sea urichin: eriçó de mar/erizo de mar seaweed: algues/algas Ready? Now read the questions on the following page. Read them carefully before listening to the radio programme. [Now listen to the interview.] Interviewer: Today I am joined by marine ecologist Jordan Scala who is here to tell us about 30 by 30, an ambitious plan to protect our planet. Jordan, what made you want to get started with this plan?

Jordan: When I was a kid growing up in the Mediterranean, I was fascinated by the underwater world that Jacques Cousteau showed us in his documentaries. When he started filming during World War II, the Mediterranean shores were still full of large fish.

But when I went to the sea to swim in the '70s, I saw none of that. There were sea urchins at the bottom, but I never saw a large fish. The industrialisation of fishing after World War II put the final nail in the coffin of Mediterranean marine life. I thought nature was lost. Until, in my 20s, I started scuba diving in the Medes Islands marine reserve in Spain. One square kilometre fully protected from fishing and other damaging activities.

I still remember that first dive in the reserve. As soon as I put my head underwater, I felt like diving into one of Cousteau's films. What was missing from the sea of my childhood was there: octopus, large fish, seaweed forests. Just a few years of protection had allowed the sea to recover.

Interviewer: Is the Medes Islands marine reserve unique, are there other areas of the sea which have recovered?

Jordan: No, I have seen this miracle happen in other areas across the ocean, like in Cabo Pulmo, Mexico, where local fishermen were so upset about not having enough fish to catch, that in the mid-90s, they asked the Mexican government to create a nofishing area. A national park in the sea. We surveyed the marine environment then, and the place was an underwater desert. When we returned a decade later, everything had changed. What had been an empty sea was now full of life and colour. We saw it recover in only 10 years, including the return of the large fish and sharks. And those visionary fishermen are better off now. From diving tourism inside the reserve and better fishing around it.

Pàgina 2 de 6 Anglès Proves d’accés a la Universitat 2025, convocatòria ordinària. Criteri específic d'avaluació

Interviewer: So, there is obviously a strong argument for protecting our seas then.

Jordan: Yes, but today, globally, only seven percent of the ocean and around a fifth of our land has been protected. That means that we have converted most of our planet into a tame environment, where we and our farmed animals represent 96 percent of the mammals. Only four percent is everything else, from pandas to tigers to elephants. And we have removed over 90 percent of the large fish in the ocean in the last century alone.

Interviewer: Last summer saw some of the hottest temperatures in human history, in places that one would expect to be cool, like Canada, Finland and Siberia. I imagine this has played a role in the destruction of the natural environment.

Jordan: This extreme heat kills hundreds of thousands of people. If we are to prevent a global disaster, we need to do two things. As we know, we need to reduce emissions of greenhouse gases to almost zero. But we also need to decrease the excess carbon pollution in the atmosphere and in the ocean. We need nature's help. Because trees, grasslands, and healthy oceans are the best and most efficient technologies to remove carbon from the atmosphere, and they already exist. As long as we protect them, they do the removal for free.

Interviewer: So that’s the solution. Surely, it can’t be that simple.

Jordan: The problem is that nature cannot keep up with us. The biodiversity that is left today is not enough to absorb our impacts any longer. That's why I put together a team of top scientists and economists to answer the question of which areas in the ocean we must protect first. And how much of the ocean do we need to protect? We decided to focus on three objectives: biodiversity, food and carbon storage to help the fight against climate change. If we think of each objective in isolation, there are compromises.

Protecting the top areas for biodiversity could result in a loss of fish to catch, for example. To solve that problem, we developed a new framework to optimize multiple benefits. Picking which areas to protect depends on how much we value the different objectives. We found that if we gave the same weight to biodiversity, food and carbon, we would need to protect the right 45 percent of the ocean to maximize the three benefits. We also found that even if we didn't value biodiversity, the minimum amount of ocean we would need to protect would be 30 percent.

Interviewer: But what about land?

Jordan: Similar analysis has been done for the land, also showing 30 percent as a minimum. Armed with this research, we launched a campaign for 30 by 30, meaning at least 30 percent of the planet, land and sea, protected by 2030. Getting governments to work together is essential. Working with the governments of Costa Rica, France and the United Kingdom, we built the High Ambition Coalition for Nature and People, which now has 66 countries, all supporting "30 by 30" as a main target for a global deal on nature.

Pàgina 3 de 6 Anglès Proves d’accés a la Universitat 2025, convocatòria ordinària. Criteri específic d'avaluació

Interviewer: Some will say, however, that we cannot afford to protect our natural world. What do you say to that?

Jordan: I understand that the idea of protecting a third of our land and ocean may feel threatening to those who see only the short-term profits of their destruction. But let's look at the numbers. A study has put the cost of protecting 30 percent of the planet at about 140 billion dollars a year. That's only a fraction of the money that governments use to subsidise industries that pollute our air, damage our land and empty our ocean.

We need to reverse the flow of that money from funding the destruction of our life support system to preserving it.

Interviewer: Thank you, Jordan.

Adapted from:

Sala, E. Enric Sala: A bold plan to protect 30 percent of the Earth’s surface and ocean floor. TED Talk.

https://www.ted.com/talks/enric_sala_a_bold_plan_to_protect_30_percent_of_the_eart h_s_surface_and_ocean_floor

Pàgina 4 de 6 Anglès Proves d’accés a la Universitat 2025, convocatòria ordinària. Criteri específic d'avaluació

Choose the best answer according to the text. Only ONE answer is correct.

1.

The changes in marine life he observed from childhood to adulthood.

2.

Large scale exploitation of the sea for food

3.

requested a marine reserve and later benefited from it.

4.

Land animals’ habitat has been better protected than that of sea animals.

5.

Their naturalness

6.

All three objectives are given the same priority everywhere.

7.

requires international cooperation.

8.

Optimistic and hopeful, focussing on solutions and positive outcomes for the planet.

Pàgina 5 de 6 Anglès Proves d’accés a la Universitat 2025, convocatòria ordinària. Criteri específic d'avaluació

II. Reading Comprehension (3 points) HOW TO MAKE PIZZA LIKE A NEAPOLITAN MASTER Answer the questions below using complete sentences. Each question is worth 0.5 points with a total of 3 points. Up to 0.3 points might be deducted from the total mark for lack of intelligibility in the answers provided. You may use fragments from the text unless specified not to do so.

1.

Naples’s football team is mentioned in order to compare the passion families from Naples have to guard pizza recipes with the love Naples’s citizens have for their football team.

2.

Soon the creation became a staple of the city’s cuisine (line 22).

3.

Something that is not considered authentic/original/ An imitation / a bad copy

4.

The Association controls/ They control the ingredients that are put on the pizzas and how they must be cooked.

(among others)

5.

San Marzano tomatoes (which grow on the volcanic plains of Mount Vesuvius) and either fior di latte (made from cow’s milk) or mozzarella di bufala (made from the milk of the water buffalo that live in the Campania and Lazio regions).

NB. Information between brackets is optional.

6.

Only an experienced cook / pizzaoiolo knows when a pizza is cooked to perfection / the cooking point of a pizza / when a pizza must be taken out of the oven to avoid it being burnt.

(among others)

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III. Writing (4 points) Choose ONE topic. Your answer should be 125-150 words in length. There is no specific penalty for exceeding 150 words in length. Extra points are not given for exceeding 150 words.