ข้อสอบวิชาภาษาอังกฤษ กลางภาค ภาคเรียนที่ 1

English Fruit Scones Recipe Ingredients 225 grams self raising flour 40 grams caster sugar A pinch of salt 75 grams margarine or butter 50 grams mixed dried fruit 1 large egg, beaten 3 tablespoons buttermilk Method 1. Sift the flour, sugar and salt. 2. Rub the butter into the flour. 3. Add the dried fruit. 4. Add the egg and the butter milk. 5. Mix with a knife then with your hands. 6. Roll out onto a bench and cut into round shapes with a cookie cutter and then place on a baking tray with a sheet of baking paper to stop them from sticking to the baking tray. 7. Cook in the oven at 220c for ten minutes or until brown. 8. Remove from the oven and cool on a wire rack. 9. Eat them all. Questions : How many eggs are used in this recipe?

• There are only one eggs used in this recipe.

• There are two eggs used in this recipe.

• There are no eggs used in this recipe.

• There is only one egg used in this recipe

English Fruit Scones Recipe Ingredients 225 grams self raising flour 40 grams caster sugar A pinch of salt 75 grams margarine or butter 50 grams mixed dried fruit 1 large egg, beaten 3 tablespoons buttermilk Method 1. Sift the flour, sugar and salt. 2. Rub the butter into the flour. 3. Add the dried fruit. 4. Add the egg and the butter milk. 5. Mix with a knife then with your hands. 6. Roll out onto a bench and cut into round shapes with a cookie cutter and then place on a baking tray with a sheet of baking paper to stop them from sticking to the baking tray. 7. Cook in the oven at 220c for ten minutes or until brown. 8. Remove from the oven and cool on a wire rack. 9. Eat them all. Questions : What is done to the egg before it is added?

• The egg is scrambled before it is added.

• The egg is mixed with something before it is added.

• The egg is beaten before it is added.

• The egg is beat before it is add.

English Fruit Scones Recipe Ingredients 225 grams self raising flour 40 grams caster sugar A pinch of salt 75 grams margarine or butter 50 grams mixed dried fruit 1 large egg, beaten 3 tablespoons buttermilk Method 1. Sift the flour, sugar and salt. 2. Rub the butter into the flour. 3. Add the dried fruit. 4. Add the egg and the butter milk. 5. Mix with a knife then with your hands. 6. Roll out onto a bench and cut into round shapes with a cookie cutter and then place on a baking tray with a sheet of baking paper to stop them from sticking to the baking tray. 7. Cook in the oven at 220c for ten minutes or until brown. 8. Remove from the oven and cool on a wire rack. 9. Eat them all. Questions : How long do you need to cook the scones?

• The scones need to be cooked for ten minutes or until brown.

• The scones need to be cooked until they are brown.

• The scones need to be cooked for ten minutes only.

• The scones need to be cooked for 220 minutes.

English Fruit Scones Recipe Ingredients 225 grams self raising flour 40 grams caster sugar A pinch of salt 75 grams margarine or butter 50 grams mixed dried fruit 1 large egg, beaten 3 tablespoons buttermilk Method 1. Sift the flour, sugar and salt. 2. Rub the butter into the flour. 3. Add the dried fruit. 4. Add the egg and the butter milk. 5. Mix with a knife then with your hands. 6. Roll out onto a bench and cut into round shapes with a cookie cutter and then place on a baking tray with a sheet of baking paper to stop them from sticking to the baking tray. 7. Cook in the oven at 220c for ten minutes or until brown. 8. Remove from the oven and cool on a wire rack. 9. Eat them all. Questions : How much butter milk do you need to add?

• You need to add three tea spoons of butter milk.

• You need to add three large spoons of butter milk.

• You need to add three tablespoons of butter milk.

• You need to add three spoons of butter milk.

English Fruit Scones Recipe Ingredients 225 grams self raising flour 40 grams caster sugar A pinch of salt 75 grams margarine or butter 50 grams mixed dried fruit 1 large egg, beaten 3 tablespoons buttermilk Method 1. Sift the flour, sugar and salt. 2. Rub the butter into the flour. 3. Add the dried fruit. 4. Add the egg and the butter milk. 5. Mix with a knife then with your hands. 6. Roll out onto a bench and cut into round shapes with a cookie cutter and then place on a baking tray with a sheet of baking paper to stop them from sticking to the baking tray. 7. Cook in the oven at 220c for ten minutes or until brown. 8. Remove from the oven and cool on a wire rack. 9. Eat them all. Questions : What is the fourth step in this recipe?

• Add the dried fruit.

• Add the egg and the butter milk.

• Roll out onto a bench and cut into round shapes with a cookie cutter.

• Eat them all.

English Fruit Scones Recipe Ingredients 225 grams self raising flour 40 grams caster sugar A pinch of salt 75 grams margarine or butter 50 grams mixed dried fruit 1 large egg, beaten 3 tablespoons buttermilk Method 1. Sift the flour, sugar and salt. 2. Rub the butter into the flour. 3. Add the dried fruit. 4. Add the egg and the butter milk. 5. Mix with a knife then with your hands. 6. Roll out onto a bench and cut into round shapes with a cookie cutter and then place on a baking tray with a sheet of baking paper to stop them from sticking to the baking tray. 7. Cook in the oven at 220c for ten minutes or until brown. 8. Remove from the oven and cool on a wire rack. 9. Eat them all. Questions : Which is correct?

• Sift the fruit, butter and butter milk.

• Sift the flour, sugar and dried fruit.

• Sift the sugar and salt.

• Sift the flour, sugar and salt.

English Fruit Scones Recipe Ingredients 225 grams self raising flour 40 grams caster sugar A pinch of salt 75 grams margarine or butter 50 grams mixed dried fruit 1 large egg, beaten 3 tablespoons buttermilk Method 1. Sift the flour, sugar and salt. 2. Rub the butter into the flour. 3. Add the dried fruit. 4. Add the egg and the butter milk. 5. Mix with a knife then with your hands. 6. Roll out onto a bench and cut into round shapes with a cookie cutter and then place on a baking tray with a sheet of baking paper to stop them from sticking to the baking tray. 7. Cook in the oven at 220c for ten minutes or until brown. 8. Remove from the oven and cool on a wire rack. 9. Eat them all. Questions : Where do you need to cool the scones once they are cooked?

• Cool on the bench.

• Cool on a wire rack.

• Cool in the freezer.

• Cool in the refrigerator.

English Fruit Scones Recipe Ingredients 225 grams self raising flour 40 grams caster sugar A pinch of salt 75 grams margarine or butter 50 grams mixed dried fruit 1 large egg, beaten 3 tablespoons buttermilk Method 1. Sift the flour, sugar and salt. 2. Rub the butter into the flour. 3. Add the dried fruit. 4. Add the egg and the butter milk. 5. Mix with a knife then with your hands. 6. Roll out onto a bench and cut into round shapes with a cookie cutter and then place on a baking tray with a sheet of baking paper to stop them from sticking to the baking tray. 7. Cook in the oven at 220c for ten minutes or until brown. 8. Remove from the oven and cool on a wire rack. 9. Eat them all. Questions : What type of shapes does the recipe say you should cut the scones into before you put them in the oven?

• You should cut them into round shapes with a cookie cutter.

• You should cut them into square shapes with a cookie cutter.

• You should cut them into rectangle shapes with a cookie cutter.

• You should cut them into oblong shapes with a cookie cutter.

English Fruit Scones Recipe Ingredients 225 grams self raising flour 40 grams caster sugar A pinch of salt 75 grams margarine or butter 50 grams mixed dried fruit 1 large egg, beaten 3 tablespoons buttermilk Method 1. Sift the flour, sugar and salt. 2. Rub the butter into the flour. 3. Add the dried fruit. 4. Add the egg and the butter milk. 5. Mix with a knife then with your hands. 6. Roll out onto a bench and cut into round shapes with a cookie cutter and then place on a baking tray with a sheet of baking paper to stop them from sticking to the baking tray. 7. Cook in the oven at 220c for ten minutes or until brown. 8. Remove from the oven and cool on a wire rack. 9. Eat them all. Questions : What should be between the scones and the baking tray?

• There should be oil between the baking tray and the scones.

• There should be plastic between the baking tray and the scones.

• There should be a baking sheet between the scones and the baking tray.

• There should be nothing between the scones and the baking tray.

English Fruit Scones Recipe Ingredients 225 grams self raising flour 40 grams caster sugar A pinch of salt 75 grams margarine or butter 50 grams mixed dried fruit 1 large egg, beaten 3 tablespoons buttermilk Method 1. Sift the flour, sugar and salt. 2. Rub the butter into the flour. 3. Add the dried fruit. 4. Add the egg and the butter milk. 5. Mix with a knife then with your hands. 6. Roll out onto a bench and cut into round shapes with a cookie cutter and then place on a baking tray with a sheet of baking paper to stop them from sticking to the baking tray. 7. Cook in the oven at 220c for ten minutes or until brown. 8. Remove from the oven and cool on a wire rack. 9. Eat them all. Questions : Why do you need to use a baking sheet?

• To stop the scones from going hard.

• To make the scones taste better.

• To stop the scones from cooking too much.

• To stop the scones from sticking to the baking tray.