Nama:

SEVI
NASRI
YANI
NG
Prodi
:D-I
II
GIZI
kel
as:
1B

I
.I
npai
rs,
summari
zei
nyourownwordsthe
f
oll
owi
ngtopi
cbasedonthetext!
1.
Foodservestohel
ppeoplefulfi
llthei
r
growthanddevel
opmentineverydaylif
e.
2.Energyproducingf oodsarefoodsthat
arerichincarbohydratesandf ats,
to
maintainsurvivalbyconsumingcereals,
tubers,frui
ts,oils,
butter,aregood
sourcesofenergy.
3.Bodybui l
dingfoods,namelyf oodsri
chi
n
protein,goodbodybuildingfoodsthatare
consumed, namelymi l
k,meat,eggs,andfi
sh
arerichinhighqualityproteinandnuts,
thesef oodshelpsustainlif
eandencourage
 growth.
4.Protecti
veandregulatoryfoodsare
foodsthatarerichinprotei
n,mineral
sand
vitamins,
foodsthatcanbeconsumed,
namelymilk,eggs,frui
ts,and
vegetabl
es, thesefoodsareimportant
formaintainingahealthybodyand
helpi
ngtomai ntai
nheartrate.
I
I.Ref
ormul
atetheimperati
vesentenceusi
ng
thefoll
owi
ngverb!
Regul
arverbs:
1
.Youwi
llarrangethef
lowers
2.
Mixi
napi
nchofsal
t
3.
Wearcl
oth
esthatcl
osedyourgeni
tal
s
4.
Trycookedusi
ngapan
5.
Tikawi
llcuttheoni
ons
 I
rregul
arVerb:
1
.Pl
easeeat
2.
Gowri
tei
nyourroom
3.
Pleasebri
ngmesomedri
nkwater
4.
Putthebookonthetabl
e
5.
Cracktwoeggsf
orcakebatter.
I
II
.HowToMakesoupcorn

I
ngredi
ents:
-2pi
ecesofcorn
-1stal
kofgreenoni
on
-1ouncepeel
edshri
mp
-1carrot
-1pi
eceofchi
ckenthathasbeenboi
led
-2pi
ecesofgarl
ic,
chopped
-1teaspoongroundpepper
-1teaspoonmushroombroth
-2f
reerangechi
ckeneggs
-1tabl
espooncreamer
-1tabl
espooncornstarch
-1tabl
espoonofbutter
-500mlofhotwater.

Howtomake:

-Sautegarli
cinbutteruntilfragrant
thenaddprawns,carrotsandcornand
addhotwater.
-Waitf
ori
ttoboi
l,
puti
nthebeaten
egg.
 -Thenaddtheshreddedchi
cken.
-Seasonwithmushroombroth,pepper
andcreamer,
addalittl
esalt.
Final
ly,
addthecornstarchthathas
beendil
utedwithwaterandaddthe
leeks.
-Li
ftReadytoservewhenwarm.
I
V.Lookatthesepictures.
Findthename
ofcooki
ngmethodf oreachpicture,
someclueshasbeenprovided!
Pi
ctures1F
atCooki
ng:
si
mmeri
ngoff
oodi
napan
asl
owmethodofcooki
ng
Pi
ctures2Moi
stHeatcooki
ng:
steamunderpressure
boil
ingwatercanberai
sedabove
100°
C
Pi
ctures3Moi
stHeatCooki
ng:
Thishelpstoremovetheski
norpeel
withoutsofteni
ngfood
Theprocesscausestheski
nto
becomeloose
Pi
ctures4DryHeatCooki
ng:
Foodiskeptbetweentwoheated
elementstofacil
itatebrowni
ngon
bothsides.
Pi
ctures5F
atCooki
ng:
Theproductsli
ghtlymoi
stand
tenderbutwithoutanyl
iqui
dor
gravy
 Pi
ctures6DryHeatCooki
ng:
f
oodi
stotal
lyi
mmersedi
nhotoi
l
Chi
psi
sexampl
esoff
oods.