Make a sentence using the words/ phrases given. 1. I / need / some butter / three / egg / this recipe. → Answer 1 Question 6 2. I / try / drink / least / five / glass / water / day. → Answer 2 Question 6 3. You / need / lot / ingredients / make / spring rolls. → Answer 3 Question 6 4. I / need / make / glass / lemonade / my mother. → Answer 4 Question 6 5. My father / often / have / cup / coffee / after breakfast. → Answer 5 Question 6
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26. How did Wednesday Chef get its name?
A. The writer only posts recipes on Wednesdays.
B. The writer only cooks on Wednesdays.
C. The writer was born on a Wednesday.
D. Newspapers used to publish food articles on Wednesdays.
27. Which of the following is NOT a benefit of cooking blogs?
A. There are many of them. B. Everyone who writes them is an expert.
C. They are free. D. They give a lot of different ideas.
28. Who runs the blog Smitten Kitchen?
A. A family in New York. B. A woman in New York.
C. A family in Berlin. D. A woman in Berlin.
29. What does the passage say about Smitten Kitchen?
A. It only gives recipes on Italian food. B. It focuses on simple recipes.
C. It only offers a few recipes. D. Most of the food on that blog is hard to make.
30. Why should we be careful when we are looking at new blogs?
A. We don't know who the writers are.
B. Most new blogs are terrible.
C. The recipes on new blogs are usually hard to make.
D. They charge you some fees to get the recipes.
brother goes meals cooks soup
Tom is like any other teenager. He (1) goes to school, does his homework, meets his friends and enjoys doing sport. But between 5:30 and 6:30 from Monday to Friday, Tom does something different. He (2) cooks dinner for all the family: mum, dad, younger (3)brother, Joe and other sister Emma. At first, his mum taught him how to cook easy (4) meals like pizza or egg and chips. The he started using recipes in cookery books. Yesterday he made vegetable soup. It was very good. Tom loves cooking and he thinks it isn’t difficult.
brother goes meals cooks soup
Tom is like any other teenager. He (1) _____goes______ to school, does his homework, meets his friends and enjoys doing sport. But between 5:30 and 6:30 from Monday to Friday, Tom does something different. He (2) ____cooks______ dinner for all the family: mum, dad, younger (3)______brother____, Joe and other sister Emma. At first, his mum taught him how to cook easy (4) _____meals______ like pizza or egg and chips. The he started using recipes in cookery books. Yesterday he made vegetable soup. It was very good. Tom loves cooking and he thinks it isn’t difficult.
_All of_the wonderful recipes he created, my favorite is this quick-cooking swordfish
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The greens should be completely dry. - No matter what kind of greens you use, they should be as dry as possible. If greens aren't dry, they feel weighed down and even a little slimy when the dressing is added. I like to buy bags of mixed salad greens (sure, I could make my own mix, but I don't always have the time or inclination to buy frisee, radicchio, romaine, arugula, and butter lettuce and wash and chop them myself!), but these should be washed too.Wash the greens and spin dry if you like, then lay them out on a towel to air-dry for a little while.
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The greens should be bite-sized. Really. Make sure the greens are torn into bite-sized bits. I really hate those oversized wedges of lettuce left in restaurant salads; you have to cut them up to get them in your mouth! No good.Tear up your greens if you think they will be too big to spear and eat gracefully.
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Put the greens in a really big bowl. This gives you space to dress the salad without splashing or compressing all the air out of what should be a light, fluffy mix of greens.
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Add any other vegetables you like (make sure they are dry too). Herbs are extra-good. For a really simple salad, this is where you toss in any little extras. I don't like to over-complicate my side salads or weigh them down with lots of heavy vegetables. But sometimes I add a little carrot or cucumber, finely shredded and blotted dry. Finely shredded herbs are wonderful in salad too; I'm partial to mint.
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Always dress your salad. Bottles at the table — no. All right. Here's my salad manifesto. I don't believe that salads should ever ever be dressed at the table by the diners. A good salad is not a pile of vegetables with gloppy dressing on top. A good salad has dressing mixed all throughout, and a dressing calibrated to the salad itself. I know some might disagree with this, but I'm positively militant about it! Salad should never come to the party naked.
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Most dressings need a touch of sweetness. In salad dressing, sweetness should always be a deliberate part of the equation. Sometimes you deliberately leave it out, balancing the dressing with something funky and strong, like Amanda Hesser's anchovies in her French dressing. But I find that just oil and vinegar lack a little something, unless you are working with really terrific oil and aged balsamic. A half teaspoon of honey or maple syrup won't sweeten the dressing noticeably; it will just make it taste more rounded and full
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Taste the dressing first. Always taste the dressing before you pour it on the salad. Adjust if you want a little more acidity or sweetness.
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Use far less dressing than you think you need. Here I used all the dressing, but I wish I would have actually used less (and there's only 2 tablespoons of oil here!). You want to lightly dress the salad, not drench it.
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Salt and pepper! Now for perhaps the most important part of a well-dressed salad: Salt and pepper. This is what that flaky salt in your cupboard is for.
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Add any other mix-ins, such as nuts, cheese, or other dressy things.I like to serve salad in individual bowls and sprinkle any last-minute grace notes like a shaving of Parmesan or some slivered nuts directly on top. This makes them look finished and pretty, and it also is a good way to make sure that these heavy ingredients don't fall immediately to the bottom of the salad. If you don't use any other garnishes, I like to add just a touch more pepper on top.Serve the salad in individual bowls, or on plates. Garnish with some pepper, a shaving of cheese, or some fruit or nuts.
1 D The Smitten Kitchen Cookbook - This book helps people who are confused by the amount of information online
2 C Crunch Time Cookbook - The recipes in this book are good for people who want tô lose weight
3 A My Petite kitchen cookbook - The recipes in this book replace standard ingredients with healthier options
4 B Ottolenghi: The cookbook - Some of the recipes in this book are for dishes the writer ate when growing up
5 D The Smitten Kitchen Cookbook - This book contains pictures of every dish
Cooking rice in a rice cooker is a simple process that can be broken down into four easy steps. First, rinse the rice to remove any dirt or impurities. Next, measure the rice and water according to the ratio of 2 cups of water per cup of white rice. Combine the rice and water in the rice cooker bowl. Then, turn the rice cooker on and wait until the rice is cooked. Once the rice is cooked, it can be enjoyed on its own or as a side dish with other meals. With these steps, anyone can quickly and easily prepare delicious rice using a rice cooker.
1 I need some butter and three eggs for this recipe
2 I try to drink at least five glasses of water a day
3 You need a lot of ingredients to make spring rolls
4 I need to make a glass of lemonade for my mother
5 My father often has a cup of coffee after breakfast