Read the carefully to answer

Ingredient

1 whole chicken (about 4 pounds), cut into pieces (including back)

8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

Directions

Step 1
Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and
garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
Step 2
Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
Step 3
Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into
bite-size pieces.
Step 4
Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
1. From the text above ,we know that …..
A. We use all the part of the chicken
B. We can not get the chicken broth
C. We only use the chicken bones
D. We remove the meat when it is still hot
ANS:D
2. From the text above ,the total time for simmering is ….
A. Only 1 hour
B. 1 hour 10 minutes
C. 1 hour 15 minutes
D. 1 hour 20 minutes

ANS: B

3. What must we do after we add onions ,celeryand garlic ?

A. Remove the chicken
B. Remove the bones
C. Let cool slightly
D. Reduce the heat

ANS: D

4. how many ingredients are mentioned in the text ?

A. 5
B. 6
C. 7
D. 8
The ingredients:

150 g tempe

1 tablespoon flour

1 egg

1 spoon Royco

1 cup vegetable oil for frying

Here are the instructions:

Mash the tempe with a fork.

Put the mashed tempe in a bowl and mix with the flour and Royco, followed by an egg.

Shape the tempe into the size of a golf ball and flatten a little with a fork.

Heat the vegetable oil in a medium flame. When the oil is hot, drop the tempe into the oil, five or six at a time.

Fry until golden brown on both sides, drain on absorbent paper and serve hot with chili or sauce.

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