In the Kitchen: Kümülatif Bölüm 1–4 Yanılgı Analizi

Read the original recipe card: A recipe note says, “If there is no yogurt, use the same amount of milk.”

1. A The same-amount instruction means that less milk than yogurt should be used.
2. B Milk must replace yogurt in a larger amount than the note gives.
3. C Yogurt cannot be replaced even though the recipe explicitly offers milk.
4. D Milk is explicitly given as the same-amount substitute for yogurt.

Read the original recipe card: The card first says, “Chop the onions,” and later says, “Cook them in a pan with a little oil.”

1. A The little oil proves that chopping happens after the onions are cooked.
2. B Chopping and cooking in a pan describe the same heated stage of the recipe.
3. C Chopping by itself is a cooking method that uses heat.
4. D Chopping is preparation, while cooking in the oiled pan describes a later method.

Read the original recipe card: A student labels “Serve the soup” as step 1 and “Pour it into bowls” as step 3.

1. A Serving needs filled bowls, so the numbering reverses a physical dependency.
2. B The numbering cannot be assessed unless every missing middle step is shown.
3. C Soup can be served before it is poured into bowls, so the order is correct when the bowls are still empty.
4. D The labels show quantities rather than sequence positions.

Read the original recipe card: The original recipe needs four cups of flour, and a half-size version is required.

1. A Half of the original four cups is two cups of flour.
2. B Half of four cups remains four cups.
3. C A half-size version needs eight cups because four must be doubled.
4. D Reducing four cups by half leaves only one cup of flour.

Read the original recipe card: The shopping list places cucumber and lettuce under “vegetables” and plates under “serving items.”

1. A The headings do not distinguish food ingredients from serving items.
2. B Plates are edible ingredients in the vegetables category.
3. C Cucumber and lettuce are serving items rather than ingredients in this list.
4. D Cucumber and lettuce are food ingredients, while plates are separate serving items.

Read the original recipe card: One card cooks fish in an oven; another cooks it on a metal grill over direct heat.

1. A An oven and a grill over direct heat describe the same method.
2. B The metal grill belongs to the first card, while the oven belongs to the second.
3. C The first method is baking and the second is grilling because their heat sources differ.
4. D Both fish cards describe baking because each method uses a source of heat.

Read the original recipe card: The text reads, “First, peel the banana. Then, slice it. ___, add it to the bowl.”

1. A The blank needs “Next” because no step can be identified as the ending action.
2. B Adding the slices is the closing step, so “Finally” is the suitable linker.
3. C The final-step blank should contain “First” before the banana is peeled or sliced.
4. D Adding the banana to the bowl comes before peeling and slicing it.

Read the original recipe card: A mixture for two people uses three apples, and the card asks for double that amount.

1. A Double the amount of three apples is six apples.
2. B The doubled mixture still uses three apples for two people.
3. C Doubling three apples reduces the amount to one apple.
4. D The starting mixture already needs six apples before any doubling occurs.

Read the original recipe card: The fruit salad directions name apple, pear, grapes and lemon juice; a separate suggestion adds butter without support from the recipe.

1. A Butter must replace the lemon juice although the directions never say so.
2. B Butter is not a used ingredient because neither the list nor the directions support it.
3. C The supported ingredient list is incomplete because it leaves out the optional butter.
4. D Butter is certainly used because every suggestion must come from the recipe.

Read the original recipe card: The egg remains in its shell while it cooks in hot water for eight minutes.

1. A An egg cooked in hot water is being roasted.
2. B The egg is fried because its shell stays on during the eight-minute cooking time.
3. C Hot water cannot indicate boiling when the egg remains inside its shell.
4. D An egg cooked in its shell in hot water is being boiled.