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: 1. to pan and saute.,2. Chop artichokes into quarters.,______,4. Add onion and garlic onion mixture.,5. Pour into a 7" x 11" or 9"x 9" buttered baking dish. Sprinkle with parsley.,6. Bake at 325 F for 30 minutes or until lightly set.,7. Cool and cut into 1" squares. Serve at room temperature orcan be reheated. Enjoy.

SOLUTION: 3. Combine eggs, crumbs, salt, pepper, oregano and Tabasco. Stir in cheese and artichokes. AddDrain liquid from jar of artichoke hearts and discard. Drain liquid from the other jar into fry pan.

PROBLEM: Place the olive oil in a skillet over medium heat and saute the shiitake mushrooms for 10 minutes.,Add the white mushrooms, season with salt and pepper, reduce heat, cover and cook for 5 minutes.,Add the barley and water and cook, covered, over medium heat for 30 minutes until the barley is tender.,Remove from heat.,______

SOLUTION: Stir in the parsley.

PROBLEM: ______,,Heat heavy dutch oven over med-high heat. Add 2 tbsp olive oil and heat until shimmering. Meanwhile season roast with salt and pepper. Dredge in flour. Brown roast on all sides, about 20 minutes total. Remove from pot. Set aside.,,Reduce heat to medium. Add remaining olive oil to pot. Add diced carrots, celery, onion. Saute until onions are translucent and vegetables begin to soften, about 5-7 minutes. Add 1 tbsp flour and garlic. Stir constantly over med heat for one minute. Add wine, bringing to boil and scraping up brown bits. Add two cups beef stock, bay leaf, thyme and black pepper. Season with salt. Bring to boil. Return roast to pot, cover. Half of the roast should be submerged. Add water or more stock if necessary. Braise in oven for two hours. After two hours, add potatoes, carrots, onion and remaining two cups of beef stock. Vegetables should be covered with liquid. Add more water if needed. Bring to boil on stove. Return pot to oven. Continue cooking for 1 hour until potatoes and carrots are tender.,,Remove pot from oven. Remove roast to cutting board. Remove vegetables to large bowl and cover with foil to keep warm. Place dutch oven on stove over med heat. Blend 1 tbsp corn starch with 2 tbsp water. Stir into gravy and simmer 5 minutes until thickened. Season to taste with salt and pepper to taste.,,Immediately serve sliced pot roast with vegetables and gravy.,,Have lots of crusty bread to sop up extra gravy.

SOLUTION:
Preheat oven to 350.