CONTOH SOAL PROCEDURE TEXT 14
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Tarragon Corn Chowder Recipe
Ingredients:
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4 ears corn
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3 tbsp unsalted butter
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1 cup chopped onion
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1 cup chopped fennel bulb,
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2 minced garlic
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3 bay leaves
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4 small potatoes, cut into chunks
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Salt
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1/2 cup white wine
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1-2 tbsp fresh chopped tarragon
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Method:
1.
Grill the corn directly over heat about 10-15
minutes to get extra flavor.
2.
Cut the corn kernels away from the cobs.
3.
Boil 6 cups water and bay, leaves and add the corn
cobs to make corn broth
4.
Heat the pot, add butter, chopped onion, fennel
and garlic saute for about 5 minutes
5.
Add the white wine and boil them down by half. Add
potatoes to the pot with onions and fennel, then pour in the corn broth. Stir
well and add salt to taste. Simmer gently until the potatoes are tender.
6.
Last, add the fresh tarragon to the pot.
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57.
What
should we do before adding the potatoes to the pot?
A. Add onions arid white wine to the
pot.
B. Boil the sauté and white
wine.
C. Stir well the tender potatoes.
D. Pour fennel to the corn broth.
58.
How
much water do we need to make corn broth?
A. 2 cups.
B. 3 cups.
C. 4 cups.
D. 6 cups.
59.
"Simmer
gently until the potatoes are tender." (step 5)
The underlined word means ....
A. cook
B. fry
C. bake
D. grill
60.
"...
and boil them down by half." (step 5)
The underlined word refers to ………………
A. the water and white wine
B. the sauté and white wine
C. the white wine and onions
D. the melted butter and white wine
SOURCE: Soal UN 2012/2013
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