Materi Bahasa Inggris tentang Procedure Text - Recipe

Definition of Procedure Text - Recipe

Procedure text is a text that explains or helps us how to make or use something. Its social function is to describe how something is completely done through a sequence of steps. A recipe is a list of ingredients and a set of instructions that tell you how to cook something. Procedure text adalah teks yang menjelaskan atau membantu kita bagaimana membuat atau menggunakan sesuatu. Resep adalah daftar bahan dan serangkaian instruksi yang memberi tahu Anda cara memasak sesuatu.

Generic Structure of Procedure Text - Recipe

Do you know that s recipe usually has three sections? There is an introductory followed by a list of materials that will be needed to complete the procedure. The final section is a sequence of steps. The followings are the generic structure of recipe; Tahukah Anda bahwa sebuah resep biasanya memiliki tiga bagian? Ada pengantar diikuti dengan daftar bahan yang akan dibutuhkan untuk menyelesaikan prosedur. Bagian terakhir adalah urutan langkah. Berikut ini adalah struktur generik resep;

Goal/Aim

This text contains about purpose of making something. Teks ini berisi tentang tujuan membuat sesuatu.
Ingredients

Ingredients that are used in making something. Bahan yang digunakan untuk membuat sesuatu.
Steps/methods

Contains the steps or sequences that must be done so that the objectives outlined in the aim/goal to be achieved. Steps or sequences must be a sequence from the first to the last. Berisi langkah-langkah atau urutan-urutan yang harus dilakukan agar tujuan yang digariskan dalam maksud/sasaran yang ingin dicapai. Langkah atau urutan harus berurutan dari yang pertama sampai yang terakhir.

Social Function of Procedure Text - Recipe

Recipe is text that explains or helps us how to make something. The followings are the social function of recipe; Resep adalah teks yang menjelaskan atau membantu kita bagaimana membuat sesuatu. Berikut ini adalah fungsi sosial dari resep;

• Recipe is used to describe how food is completely made or cooked through a sequence of series. Resep digunakan untuk menggambarkan bagaimana makanan benar-benar dibuat atau dimasak melalui urutan rangkaian.
• Communicative purpose of recipe is to describe how food is completely made through a sequence of actions or steps. Tujuan komunikatif dari resep adalah untuk menggambarkan bagaimana makanan benar-benar dibuat melalui urutan tindakan atau langkah.

Language Features of Procedure Text - Recipe

To create a good recipe, you may consider using the following language features of a recipe; Untuk membuat resep yang baik, Anda dapat mempertimbangkan untuk menggunakan fitur bahasa resep berikut;

a. Noun or noun groups

A noun is a word that functions as the name of some spesific thing or set of things. Noun or noun groups in recipe are used in the listed materials or equipment. For example bowl, rice, glass, etc. Kata benda adalah kata yang berfungsi sebagai nama suatu benda atau kumpulan benda tertentu. Kelompok kata benda atau kata benda dalam resep digunakan dalam bahan atau peralatan yang terdaftar. Misalnya mangkok, nasi, gelas, dll.

b. Conjunctions

Conjunction is a word to connect clauses or sentences or to coordinate words in the same clause. Conjunctions in recipe are used to show chronogical order. For instance before, while, then, after, etc. Konjungsi adalah kata untuk menghubungkan klausa atau kalimat atau untuk mengkoordinasikan kata-kata dalam klausa yang sama. Konjungsi dalam resep digunakan untuk menunjukkan urutan kronologis. Misalnya sebelum, saat, kemudian, setelah, dll.

c. Action verbs

Action verb, as you have guessed, is a verb that expresses an action. Any verb that describes what someone or something does is an action verb. An action verb can be physical or mental. For example; cut, mix, stir, put, etc. Konjungsi adalah kata untuk menghubungkan klausa atau kalimat atau untuk mengaktifkan kata-kata dalam klausa yang sama. Konjungsi dalam resep yang digunakan untuk menunjukkan urutan kronologis. Misalnya sebelum, saat, kemudian, setelah, dll.

d. Imperatives

An imperative sentence gives a command. It usually ends with period but it may also end with an exclamation point. Commands ask or tell people to do something. For example: add some sugar, mix the ingredients, cut the onion. Kalimat imperatif memberi perintah. Biasanya diakhiri dengan tanda titik tetapi bisa juga diakhiri dengan tanda seru. Perintah meminta atau menyuruh orang untuk melakukan sesuatu. Misalnya: tambahkan gula, campur bahan, potong bawang.

e. Adverbial

Adverbial is word or phrase functioning like an adverb. There are two types of adverbial that are commonly used in recipe. First is adverbial of sequence which is used to add detail information about the sequence. For example first,second, finally, etc. In addition, another adverbial is used to express detail of the time, manner, or place. For example for five minutes, for an hour, in three minutes. Adverbial adalah kata atau frasa yang berfungsi seperti kata keterangan. Ada dua jenis adverbial yang biasa digunakan dalam resep. Pertama adalah adverbial of sequence yang digunakan untuk menambahkan informasi detail tentang sequence. Misalnya pertama, kedua, akhirnya, dll. Selain itu, adverbial lain digunakan untuk mengungkapkan detail waktu, cara, atau tempat. Misalnya selama lima menit, selama satu jam, dalam tiga menit.

f. Vocabulary

Vocabulary that is commonly used in recipe ranges from technical to everyday language according to the target of language. Emphasis is often given to important information by underlining it or writing it in bold. Kosakata yang umum digunakan dalam resep berkisar dari bahasa teknis hingga bahasa sehari-hari sesuai dengan bahasa sasaran. Penekanan sering diberikan pada informasi penting dengan menggarisbawahi atau menulisnya dengan huruf tebal.

g. Language

The language in recipe is supposed to be clear and precise. However, detailed language is needed especially in methods section. Bahasa dalam resep harus jelas dan tepat. Namun, bahasa yang rinci diperlukan terutama di bagian metode.

h. Tenses

Present tense is generally used in recipe. Present tense umumnya digunakan dalam resep.

 

Example of Procedure Text - Recipe

How to Make Satay

Serving 3-6

Prep time: 25 min, Inactive time:2 hrs, Cook time: 8 min Satay Ingredients:

8-14 skinless chicken thighs, cut into thin strips

10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

• 3 tbsp. fish sauce
• 2 stalks of fresh lemongrass, sliced
• 1/4 cup fresh lime juice for more flavor
• 2 shallots OR 1 small onion, sliced (optional)
• 2 Tbsp. agave nectar
• 1 Tbsp. low-sodium soy sauce
• 1 Tbsp. minced fresh ginger
• 1-2 fresh red chilies, diced, or 1/2 tsp. to 1 tsp. cayenne pepper, for flavor
• 3-4 garlic cloves, minced
• 2 Tbsp. vegetable oil
• 1/4 small Napa cabbage, shredded (about 3 cups)
• 6 ounces snap peas, shredded
• 1/2 teaspoon ground black pepper (optional)
• Tsp. cilantro (optional)

Satay Preparation:

Before preparation, keep in mind for highest quality taste; it’s recommended to pour the marinade ingredients over the meat and stir to combine. Allow at least 2 hour for marinating, or longer (up to 24 hours) for better flavor.

1. Soak skewers in water while you prepare the meat. Cut chicken into thin strips or small pieces and place in a bowl.
2. Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, red chilies and garlic in a bowl.
3. Pour 1/2 bowl marinade into a shallow baking dish; reserve the remaining 1/4 bowl.
4. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for at least 2 hours. (longer the better)
5. Pour reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and pepper; cover with plastic and refrigerate until ready to serve.
6. When ready to cook, thread meat onto the skewers.
7. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.
8. Grill on BBQ or In-house oven set to “broil” with baking sheet. Place satay close beneath the heating element and turn the meat every 5 minutes until cooked. (Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.)
9. Enjoy!

Translated in Bahasa

Bagaimana Cara Membuat Sate

Melayani 3-6

Waktu persiapan: 25 menit, Waktu tidak aktif: 2 jam, Waktu memasak: 8 menit Bahan Sate:

8-14 paha ayam tanpa kulit, potong tipis-tipis

10 (6 inci) tusuk sate kayu, atau sesuai kebutuhan, direndam dalam air selama 30 menit

• 3 sdm. saus ikan
• 2 batang serai segar, iris
• 1/4 cangkir jus jeruk nipis segar untuk lebih banyak rasa
• 2 bawang merah ATAU 1 bawang bombay kecil, iris (opsional)
• 2 sdm. agave nektar
• 1 sdm. kecap rendah sodium
• 1 sdm. jahe segar cincang
• 1-2 cabai merah segar, potong dadu, atau 1/2 sdt. untuk 1 sdt. cabai rawit, untuk rasa
• 3-4 siung bawang putih, cincang
• 2 sdm. minyak sayur
• 1/4 kubis Napa kecil, diparut (sekitar 3 gelas)
• 6 ons kacang polong, diparut
• 1/2 sendok teh lada hitam bubuk (opsional)
• sdt. ketumbar (opsional)

Persiapan Sate:

Sebelum persiapan, ingatlah untuk rasa kualitas tertinggi; disarankan untuk menuangkan bahan rendaman di atas daging dan aduk hingga rata. Biarkan setidaknya 2 jam untuk pengasinan, atau lebih lama (hingga 24 jam) untuk rasa yang lebih baik.

1. Rendam tusuk sate dalam air saat Anda menyiapkan daging. Potong ayam menjadi potongan tipis atau potongan kecil dan tempatkan dalam mangkuk.
2. Pukul bersama kecap ikan, air jeruk nipis, serai, agave, kecap, jahe, cabai merah dan bawang putih dalam mangkuk.
3. Tuang 1/2 mangkuk rendaman ke dalam loyang dangkal; sisakan 1/4 mangkuk.
4. Tambahkan ayam ke rendaman di dalam loyang, tutup dengan bungkus plastik dan dinginkan selama minimal 2 jam. (lebih lama lebih baik)
5. Tuang rendaman yang sudah dipesan ke dalam mangkuk besar; kocok dengan minyak sayur. Tambahkan kubis parut, kacang polong dan merica; tutup dengan plastik dan dinginkan hingga siap disajikan.
6. Saat siap untuk memasak, masukkan daging ke tusuk sate.
7. Tip: Isi hingga 3/4 tusuk sate, biarkan bagian bawahnya kosong sehingga orang yang memanggang memiliki "pegangan" untuk dengan mudah membalik sate saat memasak.
8. Panggang di atas panggangan BBQ atau oven in-house diatur ke "panggang" dengan loyang. Tempatkan sate dekat di bawah elemen pemanas dan putar daging setiap 5 menit sampai matang. (Tergantung seberapa tipis daging Anda, sate akan matang dalam 10 hingga 20 menit.)
9. Nikmati!

Exercise 

Read the following recipe and choose the best answer for each question (A, B, C or D).

The following text is for question 1 – 5

How to Make Satay

Serving 3-6

Prep time: 25 min, Inactive time:2 hrs, Cook time: 8 min Satay Ingredients:

• 8-14 skinless chicken thighs, cut into thin strips
• 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
• 3 tbsp. fish sauce
• 2 stalks of fresh lemongrass, sliced
• 1/4 cup fresh lime juice for more flavor
• 2 shallots OR 1 small onion, sliced (optional)
• 2 Tbsp. agave nectar
• 1 Tbsp. low-sodium soy sauce
• 1 Tbsp. minced fresh ginger
• 1-2 fresh red chilies, diced, or 1/2 tsp. to 1 tsp. cayenne pepper, for flavor
• 3-4 garlic cloves, minced
• 2 Tbsp. vegetable oil
• 1/4 small Napa cabbage, shredded (about 3 cups)
• 6 ounces snap peas, shredded
• 1/2 teaspoon ground black pepper (optional)
• Tsp. cilantro (optional)

Satay Preparation:

Before preparation, keep in mind for highest quality taste; it’s recommended to pour the marinade ingredients over the meat and stir to combine. Allow at least 2 hour for marinating, or longer (up to 24 hours) for better flavor.

1. Soak skewers in water while you prepare the meat. Cut chicken into thin strips or small pieces and place in a bowl.
2. Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, red chilies and garlic in a bowl.
3. Pour 1/2 bowl marinade into a shallow baking dish; reserve the remaining 1/4 bowl.
4. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for at least 2 hours. (longer the better)
5. Pour reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and pepper; cover with plastic and refrigerate until ready to serve.
6. When ready to cook, thread meat onto the skewers.
7. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.
8. Grill on BBQ or In-house oven set to “broil” with baking sheet. Place satay close beneath the heating element and turn the meat every 5 minutes until cooked. (Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.)
9. Enjoy!

1.     The followings are ways to make the Satay more delicious, except ...

a.     The meat should be seasoned

b.     The meat should be skinless

c.     The meat should be marinated for hours

d.    The meat should be soaked in seasoning

 

2.     Why do we need to leave 1⁄4 part of the skewer empty?

a.     Because it will make the meat more delicious

b.     Because the meat will be cooked faster

c.     Because it’s easier for the person to hold the skewer

d.    Because it’s easier for the person to eat the meat.

 

3.     “Grill on BBQ or in-house oven set to broil with baking sheet.” The underlined word is closest in meaning to ...

a.     Roast

b.     Burn

c.     Freeze

d.    fry

 

4.     The function of the text above is ....

a.     To describe how to make Satay 

b.     To give a report about how to make satay

c.     To tell the readers how to make Satay

d.    To entertain the readers

 

5.     The correct generic structure of a recipe is ....

a.     Aim, steps, ingredients

b.     Ingredients, steps, aim

c.     Aim, ingredients, steps

d.    Steps, ingredients, aim

 

The following text is for question 6 – 10

Recipe by Luke Nguyen

Ingredients

• 2 tbsp vegetable oil
• 200 gr mutton or lamb backstrap, cut into small cubes
• 3 garlic cloves, sliced
• 3 Asian red shallots, sliced
• 2 long fresh red chillies, finely chopped
• 740 g (4 cups) refrigerated cooked rice
• pinch of five-spice powder
• 1 tspcurry powder
• 1⁄2 tspground cumin
• 1 head pak choi, sliced
• 50 gwhite cabbage, thinly sliced
• 40 g (1⁄4 cup) fresh peas
• 2 spring onions (scallions), sliced
• 2 tsp dark soy sauce
• 2 tbsp kecap manis
• pinch each of salt and pepper
• 1 tbsp fried shallots
• 1 tbsp thinly sliced spring onion (scallion)
• 1 Lebanese cucumber, sliced
• 2 tomatoes, sliced
• 2 green bird’s eye chillies, sliced

Instructions

1. Heat a wok over high heat.
2. Add 1 tablespoon of vegetable oil and swirl to coat the wok. Add the mutton and stir-fry for 1 minute or until seared. Transfer the mutton to a bowl and set aside.
3. Add the remaining oil to the wok, then sauté the garlic, shallot and chilli on medium heat for 2 minutes or until fragrant.
4. Add the rice, increase the heat to high and stir-fry for 5 minutes or until lightly browned and all the rice grains are separated.
5. Add all the spices and continue to stir-fry for another 2 minutes or until fragrant.
6. Add the pak choi, cabbage, peas and spring onion along with the mutton.
7. Toss to combine well, then add the dark soy sauce, kecap manis and season with salt and pepper.
8. Transfer to a serving plate and garnish with fried shallot and spring onion. Serve with cucumber, tomato and green chilli.

6.     According to the ingredients and methods in the recipe above, what is the best tittle for the text??

a.     How to Make Mutton Satay

b.     How to Make Mutton Fried Rice

c.      How to Make Fried Mutton

d.     How to Make Mutton Steak

 

7.     Based on the recipe, what meat can we use to replace mutton? 

a.     Pork 

b.     Chicken 

c.      Ham

d.     Lamb

 

8.     Then sauté the garlic. The world sauté is best replaced by ... 

a.     Fry 

b.     Stir - Fry 

c.      Grill

d.     Boil

 

Choose the words from the text above corresponding to their synonyms and definitions below!

 

9.     To move quickly with a twisting, circular movement 

a.     Swirl  

b.     Sauté 

c.      Seared

d.     Toss

 

10. Shake or mix small pieces of it together with a sauce or dressing: 

a.     Swirl 

b.     Sauté 

c.      Seared

d.     Toss

 

Key Answer

1. B 
2. C
3. A
4. C
5. C
6. B  
7. D  
8. B  
9. D  
10. B