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PROCEDURE TEXT

Authored by KEVIN ANUGRAH

English

10th Grade

Used 2+ times

PROCEDURE TEXT
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10 questions

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1.

MULTIPLE CHOICE QUESTION

2 mins • 10 pts

The generic structures of procedure text are ...........................

  1. 1. Goals

  2. 2. Feedbacks

  3. 3. Materials / Ingredients

  4. 4. Result

  1. 1. Goals

  2. 2. Materials / Ingredients

  3. 3. Steps

  4. 4. Result

  1. 1. Goals

  2. 2. Descriptions

  3. 3. Steps

  4. 4. Ending

1. Goals

  1. 2. Stories

  2. 3. Reviews

  3. 4. Result

2.

MULTIPLE CHOICE QUESTION

2 mins • 10 pts

The purpose / function of procedure text is to ...................................

give problems how to do or make something.

give materials how to do or make something.

give instructions how to do or make something.

give ingredients how to do or make something.

3.

MULTIPLE CHOICE QUESTION

2 mins • 10 pts

How To Make Rendang Minyeuk

Do you like rendang? If you do, I think you need to try this traditional food from Aceh called Rendang Minyeuk. After you taste it, maybe you can compare it with rendang Padang and tell me what is the difference  between them. These simple steps will show you the way to serve Rendang Minyeuk in your house.



Ingredients

1 kg meat, cut into 20-25 pieces

5 clove of shallots, make it into thin slices

1 stalk of lemongrass, smash it

3 cm of galangal, smash it

1 tablespoon of lime essence

2 piece of Kaffir Lime leaf

5 tablespoon of cooking oil for sauting

3 tablespoon of fried coconut

1 liter of coconut milk

 Spices ( Grind all )

8 clove of shallots

4 clove of garlic

10 stalk of red chili

1 tea spoon of coriander

½ tea spoon of pepper

½ tea spoon of caraway seed



Procedure

1. Heat some cooking oil on a frying pan and then sauté shallots, all of the spices, kaffir lime leaf, lemongrass and galangal until you can smell the aroma. After that, add the lemon essence and coconut milk into it, stir it evenly until the mixture looks oily. And then lower the flame level.

2. Put the meat into the mixture, stir and cook it until the texture of the meat become soft (A). . . add the fried coconut into it, stir the mixture until the color turns brown.

Rendang Minyeuk is ready, serve it with ketupat and Sayur Godog.



What is the advantage for the reader after reading the text above?

The reader knows how to make rendang minyeuk

The reader knows how to consume rendang minyeuk

The reader knows how to choose a good rendang minyeuk

The reader knows how to serve rendang minyeuk beautifully

4.

MULTIPLE CHOICE QUESTION

2 mins • 10 pts

How To Make Rendang Minyeuk

Do you like rendang? If you do, I think you need to try this traditional food from Aceh called Rendang Minyeuk. After you taste it, maybe you can compare it with rendang Padang and tell me what is the difference  between them. These simple steps will show you the way to serve Rendang Minyeuk in your house.



Ingredients

1 kg meat, cut into 20-25 pieces

5 clove of shallots, make it into thin slices

1 stalk of lemongrass, smash it

3 cm of galangal, smash it

1 tablespoon of lime essence

2 piece of Kaffir Lime leaf

5 tablespoon of cooking oil for sauting

3 tablespoon of fried coconut

1 liter of coconut milk

 Spices ( Grind all )

8 clove of shallots

4 clove of garlic

10 stalk of red chili

1 tea spoon of coriander

½ tea spoon of pepper

½ tea spoon of caraway seed



Procedure

1. Heat some cooking oil on a frying pan and then sauté shallots, all of the spices, kaffir lime leaf, lemongrass and galangal until you can smell the aroma. After that, add the lemon essence and coconut milk into it, stir it evenly until the mixture looks oily. And then lower the flame level.

2. Put the meat into the mixture, stir and cook it until the texture of the meat become soft (A). . . add the fried coconut into it, stir the mixture until the color turns brown.

Rendang Minyeuk is ready, serve it with ketupat and Sayur Godog.



What should we do before adding the lemon essence and coconut milk into it?

Put the meat into the mixture, stir and cook it until the texture of the meat become soft

Stir it evenly until the mixture looks oily. And then lower the flame level

Heat some cooking oil on a frying pan and then sauté shallots, all of the spices, kaffir lime leaf, lemongrass and galangal until you can smell the aroma

Stir it evenly until the mixture looks oily. And then lower the flame level

5.

MULTIPLE CHOICE QUESTION

2 mins • 10 pts

2. Put the meat into the mixture, stir and cook it until the texture of the meat become soft .......(?) add the fried coconut into it, stir the mixture until the color turns brown.

Rendang Minyeuk is ready, serve it with ketupat and Sayur Godog.



What is the suitable connectives words to complete the sentence?

so that

but also

even though

after that

6.

MULTIPLE CHOICE QUESTION

2 mins • 10 pts

How to Make Bregedel Tempe


 

The ingredients:

 150 g tempe

1 tablespoon flour

1 egg

1 spoon seasoning stock

1 cup vegetable oil for frying



Here are the instructions:

 Mash the tempe with a fork.

Put the mashed tempe in a bowl and mix with the flour and seasoning stock, followed by an egg.

Shape the tempe into the size of a golf ball and flatten it a little with a fork.

Heat the vegetable oil in a medium flame. When the oil is hot, drop the tempe into the oil, five or six at a time.

Fry until golden brown on both sides, drain on absorbent paper, and serve hot with chili or sauce.

Which statement is TRUE about the instruction?

We need a big fire to make the oil become hot

We bought to drop the tempe around ten or twelve at two times

We fry the tempe before golden brown

We fork to flatten the shape of tempe

7.

MULTIPLE CHOICE QUESTION

2 mins • 10 pts

How to Make Bregedel Tempe

 


The ingredients:

 150 g tempe

1 tablespoon flour

1 egg

1 spoon seasoning stock

1 cup vegetable oil for frying



Here are the instructions:

 Mash the tempe with a fork.

Put the mashed tempe in a bowl and mix with the flour and seasoning stock, followed by an egg.

Shape the tempe into the size of a golf ball and flatten it a little with a fork.

Heat the vegetable oil in a medium flame. When the oil is hot, drop the tempe into the oil, five or six at a time.

Fry until golden brown on both sides, drain on absorbent paper, and serve hot with chili or sauce.



What is the generic structure of the text?

Goal - equipment - steps

Goal - materials - resolution

Goal - materials - steps

Goal - ingredients - resolution

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