Procedure Text for Culinary
Authored by Ihda Ayu
English
11th Grade
CCSS covered
Used 2+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main ingredient in Rawon?
Chicken
Fish
Beef
Tofu
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How much water is used to prepare Rawon?
1 liter
2 liters
3 liters
4 liters
Tags
CCSS.3.MD.A.2
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which ingredient gives Rawon its distinctive black color and unique flavor?
Turmeric
Keluak paste
Lemongrass
Candlenuts
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long should the beef be simmered to become tender?
30 minutes
1 hour
2 hours
3 hours
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI.11-12.3
CCSS.RI.9-10.3
CCSS.RI.8.5
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the garnishes suggested for Rawon?
Bean sprouts, fried shallots, lime wedges, sambal, salted eggs, and steamed rice.
Lettuce, tomatoes, cucumbers, and steamed rice.
Basil leaves, coriander, and chili slices.
Spring onions, garlic chips, and boiled eggs.
6.
FILL IN THE BLANK QUESTION
1 min • 1 pt
To make the spice paste, combine shallots, garlic, candlenuts, ground coriander, ground cumin, ground turmeric, and ______ in a blender or food processor.
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI.11-12.3
CCSS.RI.9-10.3
CCSS.RI.8.3
7.
FILL IN THE BLANK QUESTION
1 min • 1 pt
The spice paste should be sauteed until ______ and the oil separates from the paste.
Tags
CCSS.RI.11-12.5
CCSS.RI.9-10.5
CCSS.RI.11-12.3
CCSS.RI.9-10.3
CCSS.RI.8.3
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