TASK 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.
PROBLEM: TEAR LETTUCE, BOTH KINDS AND PLACE IN BIG BOWL, CHOP GREEN ONIONS HALF WAY TO THE GREEN CHIVE PART,CUT AVACADO'S IN HALF REMOVE PIT AND SLICE INTO SQUARES AND PLACE IN BOWL,OPEN CAN OF OLIVES AND SLICE INTO THIN CIRCLES AND PLACE IN BOWL,OPEN CAN OD CORN AND DRAIN ALL WATER AND DUMP INTO BOWL,CUT TOMAOTES INTO WEDGES AND PLACE IN BOWL,POUR 2 TBSP ONTO MIXTURE AND LIGHTLY TOSS,______,

SOLUTION: TOP WITH BACON BITS, CROUTONS SALT AND PAPPER AND FETTA CHEES CRUBLED

PROBLEM: Preheat the oven to 400.,Using your fingertips, carefully loosen the breast skin of each hen; tuck the cilantro sprigs under the skin.,Season the cavities with salt and pepper and tuck an orange quarter into each one.,Set the hens on a baking sheet, rub them with 1 tablespoon of the olive oil and season with salt and pepper.,Roast the hens for 60 to 70 minutes, or until the juices run clear when a thigh is pierced.,Remove from the oven and preheat the broiler.,Meanwhile, in a medium skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 1 minute.,Stir in the orange juice, honey, ginger preserves, cayenne and orange zest and cook until syrupy, about 4 minutes.,Brush the glaze all over the Cornish hens.,Broil the hens for about 2 minutes, until browned all over.,______,In a large skillet, heat the remaining 3 tablespoons of olive oil until shimmering.,Add the garlic and cook over moderate heat, stirring, until golden, about 3 minutes.,Add the radicchio and cook, stirring, until wilted, about 3 minutes.,Stir in any reserved pan juices, season the radicchio with salt and pepper and cook for 1 minute longer.,Spoon the radicchio onto plates, top with the hens and serve.

SOLUTION: Transfer the hens to a serving platter and keep warm; reserve the pan juices.

PROBLEM: 1.,Unfold pie crust; press half of the macadamia nuts into dough.,Transfer to pie plate.,; flute edges and back according to package directions; cool.,Set aside.,2.,Separate egg yolks from whites; set whites aside for meringue.,For filling, in a medium saucepan combine 1/3 cup of the sugar, the cornstarch, and salt.,Stir in milk and cream of coconut.,Cook and stir over medium heat until thickened and bubbly.,Cook and stir for 2 minutes more.,Remove from heat.,In a small bowl beat egg yolks slightly.,Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly.,Return all of the mixture to saucepan.,Cook and stir until bubbly.,Cook and stir for 2 minutes more.,Remove from heat.,Stir in butter.,Stir in the 1 cup toasted coconut and 2 teaspoons of the vanilla.,Keep filling warm; prepare meringue.,3.,For meringue topping, in a medium mixing bowl beat egg whites, remaining 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl).,Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.,4.,Pour warm filling into baked pastry shell.,Spread meringue evenly over hot filling; seal to pastry edge.,Sprinkle with remaining macadamia nuts and 1 tablespoon flaked coconut.,Bake in a 350 degree F oven for 15 minutes.,Cool on a wire rack for 1 hour.,Top with coconut shards.,Chill for 3 to 6 hours before serving; cover and refrigerate for longer storage.,Makes 8 servings.,Coconut Shards: With a vegetable peeler, shave curls of fresh peeled coconut.,______

SOLUTION:
Spread in a single layer in a shallow baking pan; bake in a 350 degree F oven for 5 minutes or until light brown.