1st grade nonfiction passage about cheese makers: 90 words, six questions, an answer key and vocabulary.
Cheese starts as milk. A cheese maker pours the milk into a big pot. She warms it slowly.
Then she stirs in a special helper. Soon the milk turns thick, like soft pudding. The thick part is called curd. The thin part is called whey.
She cuts the curd into small bits. The whey drips away. She presses the curd into a mold, a box that gives the cheese its shape.
Some cheese is ready in days. Some sits on a shelf for many months to get strong in taste.
What does cheese start as? in the text
What is the thick part of the milk called? in the text
What does the cheese maker use to give cheese its shape? in the text
What drips away after the curd is cut? in the text
Why might a cheese maker leave some cheese on a shelf for many months? think about it
How does the milk change after the helper is stirred in? think about it
The same topic and facts written three ways, so a mixed class can read and talk about one text. Each group’s sheet shows only a shape; the key says which is which.
Cheese starts as milk. A cheese maker pours milk in a big pot. She warms it.
She stirs in a helper. The milk turns thick, like pudding. The thick part is curd. The thin part is whey.
She cuts the curd. The whey drips off. She presses the curd in a mold. A mold gives cheese its shape.
Some cheese is ready in days. Some waits many months.
Cheese starts as milk. A cheese maker pours the milk into a big pot. She warms it slowly.
Then she stirs in a special helper. Soon the milk turns thick, like soft pudding. The thick part is called curd. The thin part is called whey.
She cuts the curd into small bits. The whey drips away. She presses the curd into a mold, a box that gives the cheese its shape.
Some cheese is ready in days. Some sits on a shelf for many months to get strong in taste.
Every piece of cheese begins as milk. A cheese maker pours the milk into a large pot and warms it slowly over low heat.
Next, she stirs in a special helper. Before long, the milk turns thick, almost like soft pudding. The thick part is called curd, and the thin, watery part is called whey.
She cuts the curd into small bits, and the whey drips away. Then she presses the curd into a mold, which is a box that gives the cheese its shape.
Some kinds of cheese are ready in just a few days. Others sit on a shelf for many months so that their taste can grow strong.
It was written for 1st grade. It has 90 words and works out to a Flesch-Kincaid grade level of about 0.8. That is a formula's estimate from sentence length and syllables, and it is not a Lexile or a guided reading level, so check it against your students.
There are six. 4 ask for something the text says directly and 2 ask the reader to work something out from clues. Each has an answer in the key, and the answers are written as a teacher would accept them, not as the only possible wording.
About 1 minute read aloud at 100 words a minute. For a one-minute fluency check, paste it into the fluency timer and use the word count.
Yes. Print student copy gives the passage, the questions with lines to write on, and the word meanings. Print with answers gives the same page with the answers filled in. Both are made in your browser.
No. It was written for Peabody Teach, so there is no book to buy and no login to read it.
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