Test 1. Passive Voice Stay at Home
Coronavirus first 1(identify) in the Chinese city of Wuhan in the late 2019, though it
2(know) long before. Coronavirus 3(discover) in the 1960s and unofficially 4(call) corona
or "crown” because of its shape. The virus officially 5(name) COVID-19. Bats 6(suspect
(nodospevamı) to be a source of the illness, but this fact 7(prove/not) yet.
In most cases the infection can 8(compare) with a bad cold which 9(follow) by high
temperature, sore throat and bad cough. Now it 10(spread) from human to human very fast.
Thousands of people 11(infect) lately, and thousands of tests already 12(do). Shops,
schools, colleges, universities, gyms, parks and cultural centers 13(close). While doctors are
looking for the cure, students 14(teach) on-line, old people 15(help) by volunteers. Doctors
and scientists work day and night, but the cure 16(find/not) yet.
One of the well-known doctors said that the cure 17(create) soon. We all hope that
coronavirus 18(defeat). The only thing we 19(ask) for is : “Please, stay at home!” Then
we 20(save).

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tzar1

30.10.2021 13:57

1-A memorable one from when I first started cooking in the early 70s: I hadn’t much experience reading recipes, and thought the picture looked scrumptious. It was a shrimp and rice casserole (Shrimp Casserole Harpin, from The Good Housekeeping Cookbook, 1963).

The recipe started with cooking the shrimp in boiling water for 5 minutes, then tossed in lemon juice and olive oil and held aside to be added to the casserole so they could be tortured at 350° for a total of 55 minutes, so they’d be Good and Solid. (ugh) The other ingredients included cooked rice, an entire can of condensed tomato soup, green pepper and onion, cayenne pepper, mace, an entire cup of heavy cream, half a cup of sherry, and a whole lot of slivered, blanched almonds. Some of the shrimp and almonds were held back for last minute garnish (if by last minute, you think 20 minutes.)

Needless to say, I was serving it to company, I’d never made it before, and had no concept of what it would taste like. So, of course, it was horrendous both in texture and flavor, equally gloppy, crunchy and bizarre. I apologized all through the meal, threw the rest in the trash when my guests left, and wrote *across* the recipe “THIS IS LOUSY” and underlined it, twice.

Disasters have their place in our learning experience: I learned never to blindly experiment on my guests, never to judge a recipe by its glossy color photo, and I’ve long since become able to conceive an idea of how things will taste when reading recipes, thank goodness.

2-I’d just purchased my ice cream maker and I’d decided to make berry frozen yogurt…

I had the bright purple mix all chilled and ready to pour into the machine when I tripped on the kitchen rug and 3/4 of the mix went flying all over my kitchen. All.over.my.kitchen.I.cannot.tell.you.how.far.it.flew.

We lived in that condo for about six more months before we bought our house, and I was still finding yogurt mix in weird places. Luckily, it was made with sugar free yogurt and fresh (unsweetened) berries, so it wasn’t really sticky or stinky. The mix that did make it into the machine was really, really awesome!

My new (to me) house has white cabinets, and I’d probably need a xanax or two if I ever spilled purple yogurt all over them.

Объяснение:выбери какой тебе больше нравится)

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