Tolong bantu kak nomer 2 😢🙏

Marsa : Do you know Mrs. Mira? Jaden No. Who is she? Marsa : She is our new English teacher. J aden : Can you describe her? Marsa : She is not too tall. J aden : Well, how tall is she? Marsa : She's about 165 centimeters tall. Jaden : What does she look like? Marsa : She has pretty light brown eyes. Jaden : I think I know who you are talking about. Complete the sentences with the correct adjectives based on the previous dialogue. The new English teacher has _____ eyes.

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Jawaban terverifikasi

What is the meaning of the following proverbs. Ill health, ill humor.

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My brother... this novel lastnight A. Read B. Reading C. Reads D. Readed E. Reader

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Read the following dialogue! Then answer the questions! Mia and Sophie were called by the teacher to his office. They quarreled because Mia lost her bracelet and she accused Sophia. Teacher: You both refuse to apologize, there will be a black mark. Mia and Sopha: No Sir. Teacher: I suggest you don't put me to the test Mia: But I didnt do anything wrong Sophie: Me, too Teacher: Mia do you have a proof why you accused Sophia? And you, Sophia, do you know that our school doesn't teach violence? Now, I suggest you think about that for a while Then you call your parents and have them pick you up. Mia: My mother works She can't pick me up. Sophia: Both my parents work Teacher: Then, have your maids pick you up. You can't leave this school unless you're accompanied by a parent or parent surrogate Mia: I can't call her. Sir. There is no credit on my phone. Teacher: You can use this telephone. Sophia: My maid diont answer my call, Sir. Perhaps she is busy. Teacher: You should send her a message. Mia, the school is going to look for your bracelet. And Sophia, you should apologize to her. You pulled her hair. Sophia: I'm sorry for pulling your hair. Mia: Alright. Please forgive me for acousing you. Teacher: You both wait here until your maids come. Questions: 1. Where does the conversation take place?

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Making an Omelette 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 words, to the size of the omelet. The frying pan must be made of iron, not of aluminum, tin or enamel. And here I feel I must stress a point essential to what might be called the background omelet-making, namely that the frying pan must be never washed with water but rubbed, when hot, with salt and tissue-paper, as this is the only way to prevent sticking. From 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 from 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 drop in an once and a half of butter, or butter and best lard, over a quick flame for a minute or two, until it gives no froth and has turned light golden. We give our egg-mixture another stir and pour it into the pan, letting it spread evenly over the frying pan. All this is a swift business, and we may well fell a few extra heartbeats 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 around 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 cann, 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 of the omelet along one side. The, it is quite easy to roll it into shape. Our omelet 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 it’s shiny with a little butter. This last touch makes all the difference. When should we pour in the egg mixture? a. When the flame gives no mor 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.

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