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Homework for X 1 – X 5

November 16th, 2013 BAHASA INGGRIS

I. Choose the best answer!
This text is for no 1 to 7

Making an Omelet

This is the way an omelet should be made. It is important that the frying-pan should be proportionate to the number of eggs; in other word, to the size of the omelet. The frying-pan must be made of iron not of aluminum, tin or enamel. And here I fell I must stress a point, essential to what might be called the background of omelet-making, namely that the frying-pan must never be washed with water but rubbed, when hot, with salt and tissue paper, as this is the only way to prevent sticking.
For three papers, we take six eggs, break them into a bowl, season them with salt and freshly ground pepper, and add a good teaspoonful of water. We beat this lightly with a fork or the wire-broom, not the whisk, until large bubbles from on the top. This takes half a minute; it is fatal to beat too long. Meanwhile, our frying-pan is getting hit, not too hot, and we drop in an ounce and a half of butter and best lard, over quick flame for a minute or two, until it gives no more froth and has turned light golden. We give our egg-mixture another stir and pour it into the fat, letting it spread evenly over the frying-pan.
All this is a swift business, and we may well feel a few extra hearts-beats and a little breathlessness at that moment. The flame is now turned down a little. With a fork or palette-knife (a fork seems to work particularly well) we loosen the edges of the omelet all round and, once or twice, in the middle, letting the liquid flow into the empty spaces, taking care always to move towards the middle.
This takes about two minutes. Then, keeping as calm as we possibly can, we fold it. This is easiest if we fold over and pin down with two or three fork-pricks about an inch and-a-half of the omelet along one side. Then it is quite easy to roll it into shape. Our omelet should be golden brown outside and wet inside: because, as is the classical French term. It is then slid on to a hot plate and its surface made shiny with a little butter. This last touch makes all the difference.

1. What is important about the frying-pan?
A. It should be the same size as the eggs.
B. It should never be a small one.
C. It should never be too small to hold the eggs.
D. It should never be a very flat one.
E. It should be a big one.

2. Which of the following frying-pans is among those mentioned by the writer?
A. One made of aluminum.
B. One made of aluminum and enamel.
C. One made of iron.
D. One made of gold.
E. One made of paper.

3. …as this is the only way to prevent sticking.
What is the synonym of the underlined word?
A. Strike
B. Wrinkle
C. Avoid
D. Range
E. Foam

4. What is the only way to prevent sticking?
A. Rubbing with hot salt and tissue-paper.
B. Rubbing with hot water.
C. Rubbing with salt and paper.
D. Washing with salt and paper.
E. Washing with water.

5. When the writer uses the word because, she means ______.
A. The states of an omelet
B. An omelet made in ancient Rome
C. The size of an omelet
D. The shape of an omelet
E. An omelet made in France

6. Where the empty spaces we let the liquid flow into?
A. All round the edged of the omelet
B. At some edges of the omelet
C. In and round the pan
D. In the omelet
E. Around the pan

7. What makes all the difference to the omelet?
A. Making a plate shiny with a little butter
B. Putting something on it
C. Touching the omelet
D. Sliding the omelet on to a plate
E. Putting the omelet on butter

This text is for no 8 to 13

APPLE MUFFINS

Ingredients:
• 1 cup whole meal self-rising flour
• ½ cup brown sugar
• ½ cup oat bran
• ½ teaspoon cinnamon
• ¼ cup almond flakes
• 2 large green apples
• 1 egg
• 2/3 cup milk
• 60 g butter, melted

1 Turn oven to 220oC (425oF).
2 Grease 12 muffin pans.
3 Sift flour into a bowl. Add sugar, oat bran, cinnamon and almonds.
4 Peel and grate the apples.
5 Put them into the bowl.
6 Mix egg, milk and melted butter in a jug.
7 Add to bowl all at once.
8 Stir with a fork
9 Stir until just mixed.
10 Almost fill the muffin pans with the batter.
11 Bake in oven for 15 to 20 minutes until golden.
12 Serve the muffins warm with butter and jam.

8. When do you consider that the muffins should be served?
A. When they are still warm
B. When they are still cold
C. When they are in the oven
D. When they are in the bowl
E. When they are ripe

9. Why do people use self-raising flour? Because …..
A. You don’t have to use fork
B. You don’t have to use butter
C. You don’t have to use cinnamon
D. You don’t have to use baking powder
E. You don’t have to use oven

10. How many muffins will you get out of the recipe?
A. Fifteen muffins
B. Fifty muffins
C. Twenty muffins
D. Two muffins
E. Twelve muffins

11. What do you think ‘almost fill the muffin pans’ means? It means …..
A. We don’t fill the pans with the muffin
B. We don’t fill the pans to the brim
C. We don’t fill the pans with the apple
D. We don’t fill the pans to the bowl
E. We don’t fill the pans to the oven

12. How long do you bake the muffin?
A. Fifteen to twelve minutes
B. Fifty to twenty minutes
C. Fifty to twelve minutes
D. Fifteen to twenty minutes
E. Twelve to fifty minutes

13. Where do you cook the muffins?
A. In a bowl
B. In a teaspoon
C. In an oven
D. In a jug
E. In a fork

This text is for no 14 to 16
The continuous heavy rain for three days had made Jakarta flooding. About 80% of its area is dipped with water. Here are some steps you could follow when you face the problem of flood.
 First save your valuable documents in the safest place in your house. It can be put on the top of cupboard or the space above the ceiling.
 Then you could also save your electronic on the higher place. If you have thick and large plastic bag, it’s a good idea to wrap the appliances with it and seal it.
 When the water has entered your house, don’t panic. Listen and do the instructions or announcement from the local government about what to do. You should consider about your family safety more than anything.
 If you should take a refugee, bring your most important documents with you. Don’t panics, but you should stay alert.

14. What made Jakarta flooding?
A. 80% of its area is dipped with water
B. Rain
C. It’s very crowded city
D. Continuous heavy rain for three days
E. There is garbage everywhere

15. What should be saved first?
A. Electronic appliances
B. Cupboard
C. your house
D. local government
E. valuable document

16. What should we do when the water has entered the house
A. Save our electronic appliances
B. Listen and do the instruction or announcement from the local government
C. panic
D. scream loudly
E. hide behind cupboard

This text is for no 17 to 20

SHRIMP BALL SOUP
Ingredients:
600 g shrimps, peeled
40 g straw mushrooms
1 stalk celery
2 slices carrot
1 cup broth

Seasoning
A. 1/4 teaspoon salt
1 egg white
1 tablespoon cornstarch
B. 1 teaspoon soy sauce
1/4 teaspoon sesame oil

Instructions
1. First, chop up shrimps and add seasoning. Mix until pasty.
2. Then, cut mushrooms into pieces and celery into short lengths.
3. Roll shrimp mixture into balls.
4. Next, pour broth into pot and bring to boil.
5. Add shrimp balls and cook for 8 minutes.
6. Then, add straw mushrooms and carrot. When broth begins to boil again, add B seasoning.
7. Finally, serve it in a serving bowl.

17. The purpose of the text is
A. To describe particular place
B. To retell events for the purpose of informing or entertaining
C. To describe how something is accomplished through a sequence of steps
D. To amuse, entertain and to deal with the actual or vicarious experience in different ways
E. To persuade the readers that something should or should not be the case

18. The action verb of the text is …
A. Shrimps
B. Teaspoon
C. Bowl
D. Pour
E. Them

19. How long do you cook the recipe?
A. ¼ hour
B. 8 minutes
C. 1 hour
D. 600 minutes
E. 2 minutes

20. First, chop up shrimps and add seasoning. Mix until pasty.
What is the synonym of the underlined word?
A. Dark
B. Ashen
C. Flavour
D. Salty
E. Tasty

Tags »

UH 2

November 16th, 2013 BAHASA INGGRIS

I. Choose the best answer!
This text is for no 1 to 7

Making an Omelet

This is the way an omelet should be made. It is important that the frying-pan should be proportionate to the number of eggs; in other word, to the size of the omelet. The frying-pan must be made of iron not of aluminum, tin or enamel. And here I fell I must stress a point, essential to what might be called the background of omelet-making, namely that the frying-pan must never be washed with water but rubbed, when hot, with salt and tissue paper, as this is the only way to prevent sticking.
For three papers, we take six eggs, break them into a bowl, season them with salt and freshly ground pepper, and add a good teaspoonful of water. We beat this lightly with a fork or the wire-broom, not the whisk, until large bubbles from on the top. This takes half a minute; it is fatal to beat too long. Meanwhile, our frying-pan is getting hit, not too hot, and we drop in an ounce and a half of butter and best lard, over quick flame for a minute or two, until it gives no more froth and has turned light golden. We give our egg-mixture another stir and pour it into the fat, letting it spread evenly over the frying-pan.
All this is a swift business, and we may well feel a few extra hearts-beats and a little breathlessness at that moment. The flame is now turned down a little. With a fork or palette-knife (a fork seems to work particularly well) we loosen the edges of the omelet all round and, once or twice, in the middle, letting the liquid flow into the empty spaces, taking care always to move towards the middle.
This takes about two minutes. Then, keeping as calm as we possibly can, we fold it. This is easiest if we fold over and pin down with two or three fork-pricks about an inch and-a-half of the omelet along one side. Then it is quite easy to roll it into shape. Our omelet should be golden brown outside and wet inside: because, as is the classical French term. It is then slid on to a hot plate and its surface made shiny with a little butter. This last touch makes all the difference.

1. What is important about the frying-pan?
A. It should be the same size as the eggs.
B. It should never be a small one.
C. It should never be too small to hold the eggs.
D. It should never be a very flat one.
E. It should be a big one.

2. Which of the following frying-pans is among those mentioned by the writer?
A. One made of aluminum.
B. One made of aluminum and enamel.
C. One made of iron.
D. One made of gold.
E. One made of paper.

3. …as this is the only way to prevent sticking.
What is the synonym of the underlined word?
A. Strike
B. Wrinkle
C. Avoid
D. Range
E. Foam

4. What is the only way to prevent sticking?
A. Rubbing with hot salt and tissue-paper.
B. Rubbing with hot water.
C. Rubbing with salt and paper.
D. Washing with salt and paper.
E. Washing with water.

5. When the writer uses the word because, she means ______.
A. The states of an omelet
B. An omelet made in ancient Rome
C. The size of an omelet
D. The shape of an omelet
E. An omelet made in France

6. Where the empty spaces we let the liquid flow into?
A. All round the edged of the omelet
B. At some edges of the omelet
C. In and round the pan
D. In the omelet
E. Around the pan

7. What makes all the difference to the omelet?
A. Making a plate shiny with a little butter
B. Putting something on it
C. Touching the omelet
D. Sliding the omelet on to a plate
E. Putting the omelet on butter

This text is for no 8 to 13

APPLE MUFFINS

Ingredients:
• 1 cup whole meal self-rising flour
• ½ cup brown sugar
• ½ cup oat bran
• ½ teaspoon cinnamon
• ¼ cup almond flakes
• 2 large green apples
• 1 egg
• 2/3 cup milk
• 60 g butter, melted

1 Turn oven to 220oC (425oF).
2 Grease 12 muffin pans.
3 Sift flour into a bowl. Add sugar, oat bran, cinnamon and almonds.
4 Peel and grate the apples.
5 Put them into the bowl.
6 Mix egg, milk and melted butter in a jug.
7 Add to bowl all at once.
8 Stir with a fork
9 Stir until just mixed.
10 Almost fill the muffin pans with the batter.
11 Bake in oven for 15 to 20 minutes until golden.
12 Serve the muffins warm with butter and jam.

8. When do you consider that the muffins should be served?
A. When they are still warm
B. When they are still cold
C. When they are in the oven
D. When they are in the bowl
E. When they are ripe

9. Why do people use self-raising flour? Because …..
A. You don’t have to use fork
B. You don’t have to use butter
C. You don’t have to use cinnamon
D. You don’t have to use baking powder
E. You don’t have to use oven

10. How many muffins will you get out of the recipe?
A. Fifteen muffins
B. Fifty muffins
C. Twenty muffins
D. Two muffins
E. Twelve muffins

11. What do you think ‘almost fill the muffin pans’ means? It means …..
A. We don’t fill the pans with the muffin
B. We don’t fill the pans to the brim
C. We don’t fill the pans with the apple
D. We don’t fill the pans to the bowl
E. We don’t fill the pans to the oven

12. How long do you bake the muffin?
A. Fifteen to twelve minutes
B. Fifty to twenty minutes
C. Fifty to twelve minutes
D. Fifteen to twenty minutes
E. Twelve to fifty minutes

13. Where do you cook the muffins?
A. In a bowl
B. In a teaspoon
C. In an oven
D. In a jug
E. In a fork

This text is for no 14 to 16
The continuous heavy rain for three days had made Jakarta flooding. About 80% of its area is dipped with water. Here are some steps you could follow when you face the problem of flood.
 First save your valuable documents in the safest place in your house. It can be put on the top of cupboard or the space above the ceiling.
 Then you could also save your electronic on the higher place. If you have thick and large plastic bag, it’s a good idea to wrap the appliances with it and seal it.
 When the water has entered your house, don’t panic. Listen and do the instructions or announcement from the local government about what to do. You should consider about your family safety more than anything.
 If you should take a refugee, bring your most important documents with you. Don’t panics, but you should stay alert.

14. What made Jakarta flooding?
A. 80% of its area is dipped with water
B. Rain
C. It’s very crowded city
D. Continuous heavy rain for three days
E. There is garbage everywhere

15. What should be saved first?
A. Electronic appliances
B. Cupboard
C. your house
D. local government
E. valuable document

16. What should we do when the water has entered the house
A. Save our electronic appliances
B. Listen and do the instruction or announcement from the local government
C. panic
D. scream loudly
E. hide behind cupboard

This text is for no 17 to 20

SHRIMP BALL SOUP
Ingredients:
600 g shrimps, peeled
40 g straw mushrooms
1 stalk celery
2 slices carrot
1 cup broth

Seasoning
A. 1/4 teaspoon salt
1 egg white
1 tablespoon cornstarch
B. 1 teaspoon soy sauce
1/4 teaspoon sesame oil

Instructions
1. First, chop up shrimps and add seasoning. Mix until pasty.
2. Then, cut mushrooms into pieces and celery into short lengths.
3. Roll shrimp mixture into balls.
4. Next, pour broth into pot and bring to boil.
5. Add shrimp balls and cook for 8 minutes.
6. Then, add straw mushrooms and carrot. When broth begins to boil again, add B seasoning.
7. Finally, serve it in a serving bowl.

17. The purpose of the text is
A. To describe particular place
B. To retell events for the purpose of informing or entertaining
C. To describe how something is accomplished through a sequence of steps
D. To amuse, entertain and to deal with the actual or vicarious experience in different ways
E. To persuade the readers that something should or should not be the case

18. The action verb of the text is …
A. Shrimps
B. Teaspoon
C. Bowl
D. Pour
E. Them

19. How long do you cook the recipe?
A. ¼ hour
B. 8 minutes
C. 1 hour
D. 600 minutes
E. 2 minutes

20. First, chop up shrimps and add seasoning. Mix until pasty.
What is the synonym of the underlined word?
A. Dark
B. Ashen
C. Flavour
D. Salty
E. Tasty

Tags »
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