Part 1. Definition
In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
Part 2. Example
Preheat oven to 325F and grease and flour a 10" tube pan.,Soak the nutmeg in the whiskey for ten minutes.,______,Cream butter and sugar together until fluffy.,Add eggs, one at a time until well incorporated.,Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.,Spoon into prepared pan.,Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.,Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.,Store in an airtight container.
Answer: Stir together pecans, raisins, and 1/4 cup flour; set aside.
Explanation: This is a good example, as we see the missing step is generated correctly from the available directions.
Part 3. Exercise
Heat oil in large pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 7 minutes. Add mushrooms, carrots, astragalus root, stock and 2 cups water. Bring to a low boil. Reduce heat and simmer 45 minutes.,Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes.,______,MUSHROOM STOCK:,Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month.,Chop 2 ribs celery and 1 medium onion and put in large pot with 2 ounces dried shiitake mushrooms and 2 1/2 quarts water.,Bring to a simmer over medium-high heat.,Reduce heat and simmer 20 minutes.,Turn off heat, cover, and let stock steep 20 minutes.,Add 1/2 cup low-sodium soy sauce.,Pour stock through a fine-mesh strainer, discard solids, and let cool.,(Makes 2 quarts.).
Answer:
Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving.