How to stop nose bleeding; First, ………. the clothing around your neck. Next, ……..

a cotton pad in the bleeding nostril. Then ……down with

your head leaning forward. After that,………. your nose until it stops bleeding. If your nose continues to bleed, call a doctor.

How to make ………………………

Ingredients
1 ½ cups Flour
1 whole cut-up Chicken
3 teaspoons Salt
1 ½ to 2 cups Canola Oil (depending on the skillet size)
1 tablespoon Ground Black Pepper
Directions:
1. ………….. the pieces of chicken and put them on a large plate.
2. ……….the pepper and salt on each side of the chicken. Add the flour to a shallow bowl and dredge a piece of the chicken in flour. coat the
chicken in flour on all sides. Set aside for some minutes.
3. ……. a large skillet on medium heat and add the oil. Sprinkle a tiny bit of the flour in the oil and if it sizzles ……the pieces of flour-coated
chicken to the oil.
4. Continue to ……….. as many pieces of chicken in the flour that will fit in the skillet. Depending on the size of your skillet
5. Using a cooking or carving fork, turn the chicken regularly as it turns a golden color. Try to poke the fork into the outside edges of the skin
when turning the chicken rather than in the middle of the meat (so the juices don’t run out). When ……….. the chicken, a cooking fork
tends to keep the crispy skin looking nicer than when using tongs.
6. Keep an eye on the chicken to see if it’s turning a dark brown color (rather than a golden color) or cooking too quickly. If so, turn the heat
…… just a bit. Lay a small cooling rack over a large plate and set aside for a moment.
7. Continue to let the chicken cook until all sides are a medium to dark golden color. As the pieces of chicken are done cooking, ……. them
from the skillet and lay them on top of the cooling rack.
8. Your fried chicken is ready to be ………

Use those vocabulary to make procedure text!

• fabric freshener - wall outlet Thick - Adjust
• Iron - Cover iron cable - Spray
• Directly - neatly Clothes - plug in
• Heat - Fold Prepare _ Ironing board

Eating Out Healthily If you're unsure as to what something is, or what it contains - ask! If the waiter/waitress doesn't know, then the chef will.
Think ahead, If you know you're eating out later and it could be a lavish affair, choose wisely earlier in the day to keep calories, fat, sugar and
salt intakes under control. Don't eat an extra course just to be polite. Only order a sweet after the main course, and only if still hungry. Opt
for sorbets, or fruit dishes to balance out a heavy main course. Think about sharing a course with a companion if the portions look large.
Speak up about how you'd like a dish prepared eg ask for no mayonnaise, dressing on the side. You're more likely to overeat at an 'all you
can eat' style buffet. Choose side orders of salad or vegetables to fill up on. Cut off any visible fat from meat to keep saturated fat intake
down. Look out for smaller portions ie a main meal option as a starter size. Opt for dishes which are grilled, baked, steamed, poached or
cooked in own juice rather than fried. Check the menu for dressings on salads and ask for it to be served separately. An otherwise healthy
and nutritious salad could be drowned in a high fat sauce, bumping up its calorie content. Avoid cheese, cream or butter-based sauces If
you're a cheese lover, think about sharing the cheese board option to keep saturated fat, salt and calorie intakes in check
A. What is the purpose of the text?
B. What should not we eat and what kind of food is it?
C. The synonym of underline words are …….