Language Functions Genre Procedure

74 Developing English Competencies for Grade X Learning Re flection

1. Language Functions

Expressions of invitation • Lets .... • Join me. • Will you come with .... Accepting an appointment • Ill come I promise. • Ill be there. Declining an appointment • Sorry. I dont think I can make it. • Im sorry I cant make it.

2. Genre Procedure

Social function : to describe how something is accomplished through a sequence of actions or steps. Generic structure - Goal. - Materials not required for all procedural texts - Steps a series of steps oriented to achieving the goal Chapter Summary After learning the lesson in this chapter, you are expected to be able to: 1. respond to invitation; 2. respond to expressions for an appointment; 3. respond to oral instructions; 4. invite someone, make and cancel an appointment; 6. perform a monologue of procedural texts; 7. identify the structure of procedural texts; 8. write an instruction or procedural text. Now, answer the questions: 1. What will you say to accept someones invitation? 2. How do you make an appointment and cancel it? 3. What should be included in a procedural text? 4. Write a recipe of your favourite food. Write the method or steps clearly. If you find some difficulties, consult your teacher or discuss with your friends. Di unduh dari : Bukupaket.com 75 Review 1

A. Listening Listen carefully to answer the questions.

You are going to hear several short dialogues. Then, choose the best answer. 1. a. Good af ternoon. b. Good morning. c. Good evening. d. Good night. 2. a. Im fine, thank you. b. Nice to meet you. c. How nice to see you. d. How do you do. 3. a. Here it is. c. It is here. b. Here is it. d. Here they are. 4. a. I wont say no. b. Sorry I cant. c. Thanks anyway. d. Id love to. 5. a. gratitude c. offering b. invitation d. giving help Questions 6-10 are based on the listening text you are going to hear. 6. Where does the story take place? a. Bank managers of fice. b. Restaurant managers of fice. c. Hotel managers of fice. d. Hotel lobby. 7. How much money that the character I lost? a. £15. c. £5. b. £50. d. £150. 8. What could the manager do? a. The manager could do nothing. b. The manager could help the man who lost his money. c. The manager could give back the money d. The manager could call the police. 9. Where did the girl find the money? a. Inside the gentlemans room. b. Outside the gentlemans room. c. Inside the managers room. d. Inside the waitress room. 10. Who said that there was still some honesty in the world? a. The hotel owner. b. The girl. c. The manager. d. The man losing his money. Questions 11–12 are based on the listening text you are going to hear. 11. How many steps are needed to make tin-can stilts? a. Two steps. c. Four steps. b. Three steps. d. Five steps. 12. How many cans are needed to make tin-can stilts? a. Two tins. c. Four tins. b. Three tins. d. Five tins. Questions 13-17 are based on the listening text you are going to hear. 13. Where was the landowner from? a. Beijing. c. Seoul. b. Countryside. d. Tokyo. 14. Who was shouting? a. The landowner. b. The farmers oldest son. c. The landowners youngest son. d. The farmers youngest son. Di unduh dari : Bukupaket.com 76 Developing English Competencies for Grade X 15. How did the landowner tell the farmer that he had enough food? a. Rudely. c. Harshly. b. Politely. d. Angrily. 16. Why did the boy shout There it is Hes eating the dead chicken. a. Because he didnt want to eat the boiled chicken. b. Because he didnt want the land- owner to stop eating the boiled chicken. c. Because he wanted to eat live chicken. d. Because he wanted to eat the boiled chicken. 17. Why did the landowner ask the servant to clear the table? a. Because he thought he had been served a long-dead chicken. b. He was not hungry. c. His stomach couldnt take any more food. d. He wanted the table to be cleaned.

B. Reading Choose the best answer to the following questions.

Questions 18–24 are based on this text. This is the way an omelette should be made. It is important that the frying- pan should be propor tionate to the number of eggs; in other words, to the size of the omelette. The frying- pan must be made of iron, not of aluminium, tin or enamel. And here I feel I must stress a point essential to what might be called the background of omelette-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 portions, 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 form on the top. This takes half a minute; it is fatal to beat too long. Meanwhile, our frying- pan is getting hot, not too hot, and we Making an Omelette drop in an ounce and a half of butter, or butter and best lard, over a 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 fan, letting it spread evenly over the frying–pan. All this is a swift business, and we may well feel a few extra heart–beats and a little breath lessness 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 omelette 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 easy if we fold over and pin down with two or three fork-pricks about an inch and-a-half Di unduh dari : Bukupaket.com 77 Review 1 of the omelette along one side. Then, it is quite easy to roll it into shape. Our omelette should be golden brown outside and wet inside: baveuse, as the classical French term says. 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. Taken from www.recipetips.com 18. What is important about the frying– pan? a. It should be the same size as the omelette. 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. 19. Which of the following frying–pan is among those mentioned by the writer? a. One made of aluminium. b. One made of aluminium and enamel. c. One made of iron. d. One made of tin 20. 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. 21. Is it a good thing to beat the omelette too long? a. Yes. b. No. c. It doesnt matter. d. It is better than beating it for too short a time. 22. When should we pour in the egg mixture? a. When the flame gives no more froth. b. When the butter is a different shade. c. A soon as the flame is light golden. d. When the frying-pan is getting hot. 23. We may well feel a few extra heart– beats because . a. we feel tired b. we feel impatient c. we feel relaxed d. were in a rush 24. What does the word baveuse mean? a. The states of an omelette. b. The shape of an omelette. c. The size of an omelette. d. An omelette made in France. 25. Lia : Do you have a new magazine? Ani : Yes, . Its very interest- ing. a. here it is b. here they are c. here is it d. here are they

26. Eka : to my friend, Dedy.