BAHAN AJAR

PROCEDURE TEXT ; RECIPE

I X

BA HAS A I NG GR IS GR AD E IX S EM ES T ER 1
K E L A S
A J A R
M A T E R I

PPG DALAM JABA TAN ANGK ATA N 4_U W KS

Arranged by Mulyati, S.Pd

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 PREFACE
First and foremost, I would like to express gratitude to Allah SWT, the

Almighty God for the blessing, kindness, and inspiration in lending me to

accomplish this English Materials for learners at the grade 9. Second, Shalawat

and Salam always dedicated to our beloved prophet Muhammad SAW, the last

prophet and the prophet who had brought us from then darkness to the

brightness.

This English materials aims to provide knowledge to students related to

the materials provided in accordance with the competencies that must be

mastered at the level. This English material is prepared to be a reference in the

implementation of student learning activities. Teaching materials containing

directions and materials related to competencies that must be mastered, are

expected to help students in mastering the competency.

Finally, I would like to thank all those who have helped make this

English Materials. Hopefully students continue to be encouraged to learn in

offline PTMT (luring).

Tangerang, October 3rd, 2021

The Writer

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 TABLE OF CONTENTS

COVER................................................................................................ i
PREFACE ............................................................................................ ii
TABLE OF CONTENTS ......................................................................... iii
BAHAN AJAR BHS INGGRIS
A. KOMPETENSI DASAR DAN INDIKATOR PENCAPAIAN KOMPETENSI 1
B. TUJUAN PEMBELAJARAN ............................................................... 1
C. PANDUAN PEMBELAJARAN ............................................................. 2
D. HASIL BELAJAR ............................................................................. 2
E. MATERI POKOK.............................................................................. 3
A. DEFINITION OF DECSRIPTIVE TEXT .......................................... 3
B. SOCIAL FUNCTIO ....................................................................... 3
C. GENERIC STRUCTURE .............................................................. 3
a. Identification......................................................................... 3
b. Description............................................................................ 4
D. LANGUANGE FEATURES ............................................................. 4
E. EXAMPLES OF DESCRIPTIVE TEXT-PEOPLE .............................. 5
ENRICHMENT AND REMEDIAL........................................................ 8

REFERENCES

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 BAHAN AJAR
A. KOMPETENSI INTI
KI 3. Memahami, menerapkan, menganalisis dan mengevaluasi pengetahuan faktual,
konseptual, prosedural, dan metakognitif berdasarkan rasa ingin tahunya tentang
ilmu pengetahuan, teknologi, seni, budaya, dan humaniora dengan wawasan
kemanusiaan, kebangsaan, kenegaraan, dan peradaban terkait penyebab
fenomena dan kejadian, serta menerapkan pengetahuan prosedural pada bidang
kajian yang spesifik sesuai dengan bakat dan minatnya untuk memecahkan
masalah.
KI 4. Mengolah, menalar, dan menyaji dalam ranah konkret dan ranah abstrak terkait
dengan pengembangan dari yang dipelajarinya di sekolah secara mandiri serta
bertindak secara efektif dan kreatif, dan mampu menggunakan metode sesuai
kaidah keilmuan.

B. KOMPETENSI DASAR DAN INDIKATOR PENCAPAIAN KOMPETENSI

Kompetensi Dasar Indikator Pencapaian Kompetensi

3.4 Membandingkan fungsi sosial,
struktur teks, dan unsur
kebahasaan beberapa teks
prosedur lisan dan tulis dengan
memberi dan meminta informasi
terkait resep makanan/ minuman
dan manual, pendek dan
sederhana, sesuai dengan konteks
penggunaannya
3.4.1. Mendeskripsikan fungsi social
mendapatkan hasil terbaik secara
efektif dan efisien terkait resep
makanan/minuman dan manual
3.4.2. Mengidentifikasi struktur teks yang
mencangkup nama makanan,
minuman, alat, mesin, bahan,
apparatus yang diperlukan
3.4.3.
3.4.4. Mencatat beberapa resep dibuku
catatan masing-masing dan kemudian
ditempel di dinding kelas atau
majalah dinding.

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 4.4 Membandingkan fungsi sosial, 4.4.2. Menangkap makna secara
struktur teks, dan unsur kontekstual terkait resep
kebahasaan beberapa teks makanan/minuman dan manual
prosedur lisan dan tulis dengan pendek dan sederhana sesuai
memberi dan meminta informasi
terkait resep makanan/ minuman
dan manual, pendek dan
sederhana, sesuai dengan konteks
penggunaannya

C. TUJUAN PEMBELAJARAN
KD 3.3

1. Setelah mengamati video (TPACK) yang ditayangkan (C), peserta didik (A) mampu
menjelaskan (B) (C2 LOTS) fungsi sosial teks prosedure terkait resep
makanan/minuman dengan benar (D)

2. Dengan tanya jawab (C) peserta didik (A) mampu meyimpulkan (B) (C5 HOTS) )
struktur teks prosedur terkait resep makanan/minuman dengan benar (D).
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 3. Melalui tanya jawab (C) peserta didik (A) dapat menganalisis (B) (C4 HOTS) unsur
kebahasaan dari sebuh teks prosedur terkait resep makanan/minuman dengan benar
(D).

KD 4.3
1. Melalui diskusi kelompok (C) peserta didik (A) dapat membuat (B) (C6 LOTS sebuah
teks prosedur terkait resep makanan/minuman dengan benar. (D)
6.

D. PANDUAN PEMBELAJARAN
Bahan Ajar /English Materials ini akan membantu peserta didik mempelajari materi
tentang “Procedure Text ; Recipe”. Anda dapat menemukan definisi, fungsi social
struktur teks, dan unsur kebahsaan. Bahan Ajar /English Materials ini akan membantu
dan memfasilitasi Anda dalam belajar. Semoga materi pembelajaran ini bermanfaat
bagi Anda.

E. HASIL BELAJAR
Kegiatan pembelajaran ini peserta didik akan mempelajari kompetensi berikut :
1. Sikap
Menjunjung tinggi dan menerapkan nilai-nilai agama, nilai moral, nilai etika,
nilai pribadi dan sosial (Dengan penuh rasa ingin tahu, Tanggung jawab,
Disiplin, Percaya diri, Bekerjasama dengan baik), peduli dan menghormati
perbedaan dan keragaman, toleransi, perdamaian, kolaborasi, dan nasionalisme.
2. Pengetahuan
 Menyimpulkan fungsi sosial teks prosedur (resep) yang tepat
 Menganalisis informasi tentang resep terkait dengan struktur teks dan unsur
kebahasaan yang tepat.
3. Keterampilan
Membuat teks prosedur (resep) tulis sangat pendek dan sederhana sesuai dengan
fungsi social, struktur teks dan unsur kebahasaan yang tepat

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 “ Learning Materials of
Procedure Text ; Recipe"

A. MATERI POKOK
1. DEFINITION OF PROCEDURE TEXT RECIPE

Source : https://youtu.be/2hR3TuYhXSE?t=30

From the video we can know,

what is PROCEDURE TEXT?
Procedure text is a text that explains/ tells about how to make, use or
operate something. There are two kinds of procedure texts; there are
recipe and manual procedure text. For the first meeting we will discuss
about Recipe.
Recipe is a set of instructions for preparing a particular dish, including a
list of the ingredients required.
Recipe procedure text is the part of procedure text that contains of
explanation about how food is completely made or cooked through a
sequence of series. Or in short explanation recipe procedure text is a text
that explains/tells about how to make something.
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2. SOCIAL PURPOSE
The social purpose of procedure text is to show how something is done
through sequence of steps which enable the reader to achieve the goal

Fruit salad juice lemon tea

tempeh soup
FOR THOSE DRINK AND FOOD... HOW YOU DO THEM???

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LOOK AT THESE DIALOGUE!

Then the girl explain.....

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3. THE PURPOSE OF PROCEDURE TEXT RECIPE
 To describe how something is made in sequenced steps.
 To provide a series of steps in sequence that explains the reader.
 To tell the steps of making something.

Look at The Example of Recipe Procedure Text bellow

How To Make Gado-Gado

Ingredients
1. Chili 6. The boiling of bean sprout, spinach, long
(cayenne) bean, cabbage
2. Garlic 7. Salt, terasi
3. Ketupat 8. Pure tamarine water and small lime
4. Brown sugar 9. Soy of sauce
5. Fried peanuts 10. tempeh

Method
1. The first one is grinding the chili, garlic, salt, terasi on the stone plate,
and then grinding the fried peanuts.
2. Second, while you are grinding pour some water into the mixture, to
make it quite liquid.
3. The third, cut the ketupat into the small pieces and pour it into the
batter the mix it carefully.
4. And then, put some boiling vegetables and tempeh into the batter.
Add some soy sauce, tamarin water and lime, mix it completely.
5. After that, put it onto the plate and serve it beautifully with the fried
onion.

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4. THE GENERIC STRUCTURE OF PROCEDURE TEXT RECIPE
 Aim/goal
It is contains of the purpose of how to make something. For example
„How to make fried rice‟
 Ingredients
It is contains of the ingredients/elements in a processes of making
something.
 Steps/methods
It is contains of the instruction of making something.

5. THE LANGUAGE FEATURE OF RECIPE PROCEDURE TEXT

 Uses quantity words

 Uses “of” between the unit and the thing

They same as mentioned as follow:

- 1/3 of juice

- 1/5 of juice

-¼ grams of sugar
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 Uses simple present tense
Because in this text there are facts sentences regarding the making or
use of something.
 The imperative sentence (begins with the verb)

Example :

Heat the oil... Mix the vegetables...

Add a spoon of sugar... Boil the water...

 Adverbs of Manner (Used to provide time and method information)
Example :

Carefully... Well... S lo wly...

Tightly ... Throughly...
 Time Sequence
Example :
- First, Second, Third, Fourth etc
- Firstly, secondly, finally, etc
- Next, then, after this, that etc

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 LEARNING ACTIVITY 1

How To Make Porridge

Sumber: kompas.com
Yield: 4 servings

Ingredients:

 1 cup of white rice

 ¼ chicken or use any amount you want
 8 cups of water
 150 gr ginger
 2 pieces green onion
 2 tablespoons cornstarch
 1 tablespoon oyster sauce
 2 tablespoons water
 2 tablespoons vegetable oil
 1 tablespoon salt
 2 tablespoon chicken stock

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Steps:

Fill the bowl with water to wash the rice. Massage and mix the rice with your
hands. Drain the water. Repeat this step 2 or 3 times.
Boil 8 cups of water. chop the ginger into thin slices and chop the green onion
into small pieces.
After that, cut the chicken into thin slices. Place into a bowl to marinate. Add
oyster sauce, cornstarch, chicken stock and two tablespoons of water. Add
two tablespoons of vegetable oil and mix it for 30 seconds.
Add the rice into the boiled water from earlier. Stir the rice around a bit. Cover
the pot and wait until it‟s boiling again.
Let it cook at medium heat for 30 minutes.
While waiting for rice to cook, set the stove to high heat. Add the chicken
slowly. Stir constantly around 1-2 minutes.
Add the ginger and one tablespoon of salt, and chicken stock. Stir it for
around 30 seconds.
Last but not least, turn off the heat and pour the jook into the bowl. You can
garnish it with green onions, peanuts or whatever you like.

1. What is the main ingredient? = Rice

2. What is the text about? = How to make porridge

3. How many persons in the porridge for? = 4 persons

4. What toppings can you add into a porridge? = chicken, peanuts.

5. What is the generic structure of the text? = goal – ingredients – steps

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6. What is the social function of the text? = to describe about how to make

a chicken porridge

7. What are the language features of the text? = present tense

8. How much rice do we need? = one cup of white rice

9. How many cornstarch do we need? = 2 tablespoons

10. What is the kind of the text? = procedure text

11. When do we add the chicken? = After all the ingredients have been

done

12. “Boil 8 cups of water”, what is the meaning of boil? = to cook with hot

water

13. How long does it take to cook rice to porridge?= 30 minutes

14. How much salt do we need? = one tablespoon

15. “Stir the rice around a bit”. The word stir means? = to move an object in

order to mix it

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 LEARNING ACTIVITY 2

PLEASE REWRITE THE RECIPE BELLOW!

Ingredients Method

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REFLECTING

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