This is the way an omelette should

This is the way an omelette 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 omelette. 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 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 paper, 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 omeletee 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 omelette along one side. Then it is quite easy to roll it into shape. Our omelette 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. 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.

4. When the writer uses the word baveuse, she means ______.
a. the states of an omelette
b. an omelette made in ancient Rome
c. the size of an omelette
d. the shape of an omelette
e. an omelette made in France

5. Where the empty spaces we let the liquid flow into?
a. all round the edged of the omelette
b. at some edges of the omelette
c. in and round the pan
d. in the omelette
e. around the pan



6. What makes all the difference to the omelette?
a. making a plate shiny with a little butter
b. putting something on it
c. touching the omelette
d. sliding the omelette on to a plate
e. putting the omelette on butter

APPLE MUFFINS

Ingredients:
· 1 cup whole meal self-raising 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 P

Hasil (Bahasa Indonesia) 1:

Ini adalah cara yang mencerminkan harus dibuat. Sangat penting bahwa wajan-wajan harus sebanding dengan jumlah telur; dalam kata lain, dengan ukuran omelet. Wajan-wajan harus dibuat dari besi tidak aluminium, kaleng atau enamel. Dan di sini aku jatuh saya harus menekankan titik, penting untuk apa yang bisa disebut latar belakang membuat omelet, yaitu bahwa wajan-wajan harus pernah dibasuh dengan air tetapi menggosok, ketika panas, dengan garam dan kertas tisu, karena ini adalah satu-satunya cara agar tidak lengket.Untuk tiga kertas, kami mengambil enam telur, istirahat mereka ke dalam mangkuk, musim mereka dengan garam dan segar merica dan tambahkan satu sendok teh baik air. Kami mengalahkan ini ringan dengan garpu atau kawat-sapu, tidak kocokan, sampai gelembung besar dari di atas. Ini memakan waktu setengah menit; Hal ini berakibat fatal untuk mengalahkan terlalu lama. Sementara itu, kami wajan-wajan mendapatkan hit, tidak terlalu panas, dan kami drop di satu setengah ons mentega dan lemak babi terbaik, atas api cepat selama satu menit atau dua, sampai memberikan buih lain tidak dan telah berubah cahaya emas. Kami memberikan kami campuran telur lain aduk dan tuangkan ke dalam lemak, membiarkannya tersebar merata di wajan-wajan.Semua ini adalah bisnis yang cepat, dan kita juga mungkin merasa sedikit tambahan hati-beats dan sesak napas sedikit pada saat itu. api sekarang berubah sedikit. Dengan garpu atau pisau palet (garpu tampaknya bekerja sangat baik) kami melonggarkan tepi omeletee semua bulat dan, sekali atau dua kali, di tengah, membiarkan aliran cairan ke dalam ruang kosong, merawat selalu untuk bergerak ke arah tengah.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 omelette along one side. Then it is quite easy to roll it into shape. Our omelette 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. 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.4. When the writer uses the word baveuse, she means ______.a. the states of an omeletteb. an omelette made in ancient Romec. the size of an omeletted. the shape of an omelettee. an omelette made in France5. Where the empty spaces we let the liquid flow into?a. all round the edged of the omeletteb. at some edges of the omelettec. in and round the pand. in the omelettee. around the pan6. What makes all the difference to the omelette?a. making a plate shiny with a little butterb. putting something on itc. touching the omeletted. sliding the omelette on to a platee. putting the omelette on butterAPPLE MUFFINSIngredients:· 1 cup whole meal self-raising 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, melted1 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 P