SOAL ULANGAN KD PROCEDURE TEXT

Kelas X

1-5
How to make a French toast

This day many skill are needed by some students to know, one of it is how to cook. This text tells
you how to make a French toast so you can practice this at your home, after practicing this you are not
only could make a French toast like an expert chef but also you could help your mom at your home, and
but before you start to cook, you have to read the recipe.
You are going to need 4 pieces of bread, 1 spoon of sugar, 2 eggs, a quarter of a cup of milk, butter,
pan, fork, and bowl.
When everything is ready, break the eggs, pour a quarter of the milk in the bowl, then add a small
spoon of sugar. Mix the eggs, milk and sugar. Next, put a piece of bread in the bowl with the eggs, milk
and sugar. Turn over the bread. Now, put some butter in the pan. Turn on the stove. When the pan is hot,
take the bread out of the bowl and put it into the pan. After you cook one side of the bread, cook the other
side. After you finish the first place of the bread, cook the other pieces. Now you have French toast!

1. The type of the text above is called …..

a. Recount c. Description e. Report
b. Narrative d. Procedure

2. The purpose of the text is to….

a. describe French toast d. entertain the reader with French toast
b. explain about French toast e. persuade the reader to make French toast
c. tell the reader how to make French toast

3. Who is the text better addressed to?

a. Expert chef that need more skill in making French toast
b. Students that need to get more skill in cooking at home
c. Students that need to get a score in procedure text
d. A mother that learning cooking at home
e. Students that need to practice cooking at their school

4. “Before you start to cook, you have to read the recipe.” The underlined word means …….
a. a set of learning instruction
b. a written statement that one has received money
c. a written statement that one has received something
d. a doctor’s written order for a particular medicine
e. a set of cooking instruction

5. “You are going to need.” The expression and what it follows belong to …..
a. event c. materials e. orientation
b. steps d. purpose
 6-9
How to make candles at home

Making colored and scented candles is really quick and simple. What's more, you'll save so much
money. If making candles is easy, why do you ever buy one from a shop? What you need in making
candles are wax, moulds, wick, dye discs, essential oils, and a double boiler. All these materials are
available from craft shops. Or if you do not want to buy them, you can improvise with an old saucepan,
Pyrex jug, or even a sturdy can, in a pot of water. After providing the materials, follow this procedure or
instruction in making candles!
First of all, melt the wax. All wax has a flash point, so to prevent it from bursting into flames; you
must melt it in a double boiler, with water at the bottom of the pan.
Then, prepare the mould with the wick. Thread the wick through the mould and make sure that
you leave a good few centimeters sticking out of the hole in the bottom.
After that, add the scent. If you want a scented candle, add a few drops of essential oil to the melted
wax. You can use any essential oil you like, as long as it doesn't contain water.
Next step, pour the wax into the mould. Try and tip the wax into the mould quickly, all in one go,
to minimize spillage and air bubbles.
Then, release the bubbles and top it up. Releasing the air bubbles will eventually make the candle
sink, so you will need to top it up with more melted wax.
Finally, remove it from the mould. After four or five hours, the candle can be taken out of its
mould. Your candle is now ready for display. Remember, you must always leave it for a day before
lighting it.

6. What does paragraph one tell us about?

a. The steps in making candles. d. The goal of the text in making candles.
b. The purpose of making a candle e. The way to make candles.
c. The materials we need in making candles.

7. What should you do after melting the wax?

a. Pour the melting wax into the mould. d. Remove the wax from the mould.
b. Remove the melting wax from the mould. e. Release the bubbles and top it up.
c. Prepare the mould with the wick.

8. Where can you buy the materials for making candles?

a. At the handicraft shop. c. At the stall e. At the craft shop.
b. At the super market. d. At the traditional market

9. “…, so to prevent it from bursting into flames you …” The word “bursting” means …
a. exploding c. waking e. striking
b. melting d. evaporating
 10 - 11
HOW TO MAKE SEKOTENG
Ingredients: Instructions: Serving:
1 large ginger, granulated sugar 1. Peel and slice the ginger. 1. Pour some boiled ginger
as desired, ½ piece of palm 2. Boil it in a liter of water. water into a small bowl.
sugar 100 g peanuts, fried and 3. Add some granulated sugar 2. Add 1 tbsp. of pomegranate
get rid of its inner skin, 100 g and ½ piece of palm sugar. seed, green bean and peanut.
green beans, boiled, 3 slices of 4. Strain once it’s boiled. 3. Add some bread on top.
bread, slice into dices, 100 g
pomegranate seeds, boil until
soft

10. The generic structure of the text above is ….

a. Goal, Ingredients, Steps c. Orientation, Events, e. Identification, Steps
b. Goal, Steps, Materials d. Materials, Steps

11. To make sekoteng, we need…

a. ginger, granulated sugar, palm, peanut, green bean, dices, pomegranate seeds
b. ginger, granulated sugar, palm sugar, peanut skin, green bean, bread, pomegranate seeds
c. ginger, granulated sugar, palm sugar, inner skin of peanut, green bean, bread
d. ginger, sugar, peanut, green bean, bread, pomegranate seeds
e. ginger, granulated sugar, inner skin of peanut, green bean, bread

12 - 16
Making an Omelette

This is the way an omelette should be made. It is important that the frying-pan should be
proportionate to the number of eggs; in other word, to the size of the omelette. The frying-pan must be
made of iron not of aluminum, tin or enamel. And here I fell I must stress a point, essential to what might
be called the background of omelette-making, namely that the frying-pan must never be washed with
water but rubbed, when hot, with salt and tissue paper, as this is the only way to prevent sticking.
For three paper, we take six eggs, break them into a bowl, season them with salt and freshly ground
pepper, and add a good teaspoonful of water. We beat this lightly with a fork or the wire-broom, not the
whisk, until large bubbles from on the top. This takes half a minute; it is fatal to beat too long. Meanwhile,
our frying-pan is getting hit, not too hot, and we drop in an ounce and a half of butter and best lard, over
quick flame for a minute or two, until it gives no more froth and has turned light golden. We give our egg-
mixture another stir and pour it into the fat, letting it spread evenly over the frying-pan.
All this is a swift business, and we may well feel a few extra hearts-beats and a little breathlessness
at that moment. The flame is now turned down a little. With a fork or palette-knife (a fork seems to work
particularly well) we loosen the edges of the omeletee all round and, once or twice, in the middle, letting
the liquid flow into the empty spaces, taking care always to move towards the middle.
This takes about two minutes. Then, keeping as calm as we possibly can, we fold it. This is easiest
if we fold over and pin down with two or three fork-pricks about an inch and-a-half of the omelette along
one side. Then it is quite easy to roll it into shape. Our omelette should be golden brown outside, and wet
inside because, as is the classical French term. It is then slid on to a hot plate and its surface made shiny
with a little butter. This last touch makes all the difference.
12. What is important about the frying-pan?
a. It should be the same size as the eggs. d. It should never be a very flat one.
b. It should never be a small one. e. It should be a big one.
c. It should never be too small to hold the
eggs.

13. Which of the following frying-pans is among those mentioned by the writer?
a. One made of aluminum. d. One made of gold.
b. One made of aluminum and enamel. e. One made of paper.
c. One made of iron.

14. What is the only way to prevent sticking?

a. Rubbing with hot salt and tissue-paper. d. Washing with salt and paper.
b. Rubbing with hot water. e. Washing with water.
c. Rubbing with salt and paper.

15. Where the empty spaces we let the liquid flow into?
a. all round the edged of the omelette d. in the omelette
b. at some edges of the omelette e. around the pan
c. in and round the pan

16. What makes all the difference to the omelette?

a. making a plate shiny with a little butter d. sliding the omelette on to a plate
b. putting something on it e. putting the omelette on butter
c. touching the omelette

17 - 22
APPLE MUFFINS
Ingredients: Steps
1 cup whole meal self-raising 1. Turn oven to 220oC (425oF).
flour 2. Grease 12 muffin pans.
½ cup brown sugar 3. Sift flour into a bowl. Add sugar, oat bran, cinnamon and
½ cup oat bran almonds.
½ teaspoon cinnamon 4. Peel and grate the apples.
¼ cup almond flakes 5. Put them into the bowl.
2 large green apples 6. Mix egg, milk and melted butter in a jug.
1 egg 7. Add to bowl all at once.
2/3 cup milk 8. Stir with a fork
60 g butter, melted 9. Stir until just mixed.
10. Almost fill the muffin pans with the batter.
11. Bake in oven for 15 to 20 minutes until golden.
12. Serve the muffins warm with butter and jam.

17. When do you consider that the muffins should be served?

a. when they are still warm d. when they are in the bowl
b. when they are still cold e. when they are ripe
c. when they are in the oven
18. Why do people use self-raising flour? Because …..
a. you don’t have to use fork d. you don’t have to use baking powder
b. you don’t have to use butter e. you don’t have to use oven
c. you don’t have to use cinnamon

19. How many muffins will you get out of the recipe?
a. fifteen muffins c. twenty muffins e. twelve muffins
b. fifty muffins d. two muffins

20. What do you think ‘almost fill the muffin pans’ means? It means …..
a. we don’t fill the pans with the muffin d. we don’t fill the pans to the bowl
b. we don’t fill the pans to the brim e. we don’t fill the pans to the oven
c. we don’t fill the pans with the apple

21. How long do you bake the muffin?

a. fifteen to twelve minutes d. fifteen to twenty minutes
b. fifty to twenty minutes e. twelve to fifty minutes
c. fifty to twelve minutes

22. Where do you cook the muffins?

a. in a bowl c. in an oven e. in a fork
b. in a teaspoon d. in a jug

23 - 25
SHRIMP BALL SOUP
Ingredients Seasoning Instructions
600 g shrimps, A. 1/4 teaspoon salt 1. First, chop up shrimps and add seasoning. Mix until
peeled 1 egg white pasty.
40 g straw 1 tablespoon 2. Then, cut mushrooms into pieces and celery into
mushrooms cornstarch short lengths.
1 stalk celery 3. Roll shrimp mixture into balls.
2 slices carrot B. 1 teaspoon soy 4. Next, pour broth into pot and bring to boil.
1 cup broth sauce 5. Add shrimp balls and cook for 8 minutes.
1/4 teaspoon 6. Then, add straw mushrooms and carrot. When broth
sesame oil begins to boil again, add B seasoning.
7. Finally, serve it in a serving bowl.

23. The purpose of the text is

a. to describe particular place
b. to retell events for the purpose of informing or entertaining
c. to describe how something is accomplished through a sequence of steps
d. to amuse, entertain and to deal with the actual or vicarious experience in different ways
e. to persuade the readers that something should or should not be the case

24. The action verb of the text is …

a. shrimps b. teaspoon c. bowl d. pour e. them

25. How long do you cook the recipe?

a. a.¼ hour c. c.1 hour e. e.2 minutes
b. b.8 minutes d. d.600 minutes