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