Review of Explanation Text

Tsunami

The term of “tsunami” comes from the Japanese which means harbor ("tsu") and wave ("nami").
A tsunami is a series of waves generated when water in a lake or the sea is rapidly displaced on a
massive scale.

A tsunami can be generated when the sea floor abruptly deforms and vertically displaces the overlying
water. Such large vertical movements of the earth's crust can occur at plate boundaries. Subduction of
earthquakes are particularly effective in generating tsunamis, and occur where denser oceanic plates slip
under continental plates.

Tsunami always bring great damage. Most of the damage is caused by the huge mass of water behind
the initial wave front, as the height of the sea keeps rising fast and floods powerfully into the coastal area.

I. Answer the questions correctly!

1. What was the cause of a great damage in tsunami?

2. What is the most effective way in causing tsunami?
3. Where was the oceanic plates located?
4. Mention the generic structure of the text above?
5. Paragraph 1 in the text above is called?
II. Find the meaning of the words below in the text!

1. Mainly
2. Thicker
3. Destruction
4. Very big/ large
5. Fast
6. Harbor
How Chocolate is Made

The process to make chocolate has not changed so much from long time ago, it is just the equipment
and the way to make it that have been refined.

To make chocolate, first the cacao beans need to be harvested from the cacao tree. The cacao beans is
inside the cacao fruit. After that, the cacao beans need to be fermented for about a week. In order to be
stored, the cocoa beans that have been fermented then need to be dried.

Next, the cocoa beans that have been dried are roasted to bring out the flavour. While roasting, the shell
of the cocoa beans separate from the beans kernel. As the shell is dry and light, it can be winnowed to
throw up the shell.

The next process is crushed the cocoa beans to liquefy the cocoa butter and produce the chocolate
liquid. This chocolate liquid tastes bitter. Then , to reduce the bitterness it needs to be conching. This is
the process to add some flavour in chocolate liquor and make the taste of the chocolate tasty.

I. Answer the questions correctly!

1. What is meant by conching?

2. How to take our the flavour of the cocoa beans?
3. Where are the cocoa beans located?
4. What are the difference of the process of making chocolate in the past and now?
5. What will the farmer do first before save the cocoa beans?
 Review of Explanation Text

II. State true or false!

1. Drying is the process of the beans before fermentation
2. Roasting has a purpose to make the beans smell good
3. To make the cocoa butter, the beans need to be roasted
4. Some more beans need to be added to make the chocolate sweet
5. The bitter chocolate is the end of the process of making chocolate
6. The beans kernels are located outside the beans’ shell
7. Winnowing can be done after the kernels dry and light
8. Chocolate liquid is resulted from crushing the cocoa beans
III. Find the references of the words below!
1. it is just the equipment and .... the word “ it “ refers to ....
2. it can be winnowed to throw up the shell ..... the word “ it” refers to ....
3. to reduce the bitterness it needs to be conching .... the word “ it “ refers to ....
VI. Find the synonym of these words in the text!
1. taste
2. fluid
3. isolated
4. skin
5. pressed
6. tools