15)what is the main idea of this speech?
a) the battle at gettysburg was hard fought.
b) lincoln will not be re-elected due to the war.
c) the nation will most likely cease to exist due to the war.
d) brave men died fighting a war that will test the strength of the nation.

16) which best describes the most significant text elements used in this document? a)boldfaced print style and numbered sections)capitalized print style and numbered sections)numbered sections and informative captions)boldfaced print style and informative captions17)lincoln's gettysburg address, given november 19, 1863, on the battlefield near gettysburg, pennsylvania, usa which of these best describes the text element heading used in this document? a)the heading identifies the who, what, and when..b)the heading identifies the who, what, why, and where. c)the heading identifies the who, what, when, and where. d)the heading identifies the who, what, when, where, and why.

view passage |oyako donburi
elizabeth kibler

1japanese food and culture are popular all over the world. many americans want to try new and different foods. one popular japanese dish is oyako donburi. the dish gets its name from two of its main ingredients: chicken and eggs. oya means 'parent' and ko means 'child'. the word donburi is used to describe any dish served on top of a bowl of rice. people prepare this dish in many different ways, but all have the same common theme of chicken, rice, and eggs.

2to make oyako donburi, you must first ask a parent to you. then gather the ingredients and tools you will need. these are the ingredients need to make oyako donburi:

3chicken and egg mixture:
4 medium chicken breasts
1 medium yellow onion, sliced
1 teaspoon garlic, minced
1 cup carrot, slivered
3 dried mushrooms, soaked
3 spring onions, sliced into 1-inch pieces
3 eggs, beaten
4 cups rice, cooked

4sauce:
1.5 cups chicken stock
2 tablespoons light soy sauce
2 tablespoons honey

5to make the sauce first gather the chicken stock, soy sauce, and honey. soy sauce is a traditional, dark asian sauce that is made from soy. this sauce will add a salty flavor to the dish. there is no need for another seasoning. put those items in the pan and put over medium heat. next, chop the onion, mince the garlic into much smaller pieces, and cut the carrot into slivers. then add the garlic, onion, and carrots to the sauce. put the sauce over low heat until it bubbles lightly. then, let it simmer for a few more minutes.

6to continue with the oyako donburi, add the chicken into the sauce. chop two of the spring onions and incorporate them into the sauce. then cover the pot with lid. keep the dish on the burner for about 15 to 20 minutes, or until the chicken is fully cooked. put a meat thermometer into the chicken to test its internal temperature. after the chicken reaches a temperature of 165 degrees, it is fully cooked. pour the beaten eggs over the chicken mixture and simmer for about ten minutes.

7after the egg mixture has cooked thoroughly, take the food off the heat. put the warm, cooked rice into four separate bowls. then, spoon the chicken and egg mixture over the rice. be sure to divide the mixture evenly among the four bowls. chop the last spring onion and sprinkle the pieces evenly over the tops of the four dishes. then, serve the meal.

8oyako donburi is an excellent meal. your family and friends are sure to enjoy this spectacular culinary feast.
read the passage on the left to answer the following questions: 18) in the fifth paragraph, the word mince meansa)add to the mixture. b)cook until well done. c)keep out for later use. d)chop into small pieces.19) in the eighth paragraph the word culinary meansa)intelligent. b)difficult. c)relating to a family. d)relating to the kitchen.20) in the second paragraph, the word ingredients meansa)elements. b)knives. c)meats. d)tools.21) the organization of information in this passage is best described asa)cause and effect. b)a series of steps. c)alphabetical order. d)a problem and solution.22) why does the author claim in section 5 that, after putting soy sauce in the chicken stock, there is no need for another seasoning? a)because soy sauce presumably is a very powerful salty flavoring)because the only seasoning any japanese dish ever uses is soy sauce)because the author likes soy sauce better than any other type of sauce)because japanese dishes traditionally never use more than one additional flavoring

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