Final Reading Control Test ( Upper Secondary, B2) I term

Read the texts below. Choose the most suitable title of each paragraph:

FISH & CHIPS

No one knows precisely where or when fish and chips came together. Chips arrived in Britain from France in the eighteenth century and were known as pommes frites and the first mention of chips was in 1854 when a leading chef included "thin cut potatoes cooked in oil" in his recipe book. Fish and chips gained popularity when the meal helped feed the population during the First World War, and since fish and potatoes were two of only a few foods not rationed in WWII, the traditional dish maintained its status. Today, there are about 11.000 fish and chip shops throughout the UK and Ireland, so finding a chippie (a fish and chip shop) is usually easy.

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A great fish and chips portion is only as good as its ingredients. The U.K.'s favourite fish is still cod and accounts for more than half of the total consumption. Haddock is the second favorite, and there are regional variations. When it comes to the chip, a floury potato is best-waxy potatoes can often result in greasy chips. A thick-cut potato absorbs less oil than thin, so chunkier chips are actually healthier. The perfect and traditional fat for frying both the fish and the chips is beef fat or lard. Both give a crispier and tastier chip and fish. However, cooking fish and chips in vegetable or corn oil is now commonplace as it is healthier and more readily available. The oil must be clean and maintained at a constant temperature of 365 F (185 C) for the crispiest fish and chips.

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The classic condiment for fish and chips is vinegar with a sprinkle of salt and, love them or hate them, mushy peas are also traditional on the side. In addition, since the mid-seventies, curry sauce has also grown in popularity. The only other sauces considered suitable are a squirt of ketchup or brown sauce in Scotland. Although a continental habit of serving mayonnaise with fish and chips has emerged, very few Britons have adopted this.