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Common Core Standard RI.5.5 Questions

Compare and contrast the overall structure (e.g., chronology, comparison, cause/effect, problem/solution) of events, ideas, concepts, or information in two or more texts.

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Grade 5 Supporting Details CCSS: CCRA.R.5, RI.5.5

This question is a part of a group with common instructions. View group »

The author wants to add a section on trick or treating before World War II. Where would that information best fit in the text?

before paragraph one
after paragraph one
before paragraph 3
at the end of the text

Grade 5 Sequence of Events CCSS: CCRA.R.3, CCRA.R.5, RI.5.3, RI.5.5

For each pie take a tin plate half the size of an ordinary dinner plate; butter it, and cover the bottom with a puff paste, as for pies; lay on it five or six select oysters, or enough to cover the bottom; butter them and season with a little salt and plenty of pepper; spread over this an egg batter, and cover with a crust of the paste, making small openings in it with a fork. Bake in a hot oven fifteen to twenty minutes, or until the top is nicely browned.

When do you add the oysters?

After buttering the pie plate
After adding the puff paste
After spreading the egg batter
After baking it in a hot oven

Grade 5 Sequence of Events CCSS: CCRA.R.3, CCRA.R.5, RI.5.3, RI.5.5

If vegetables are to be added, they should be already cooked, seasoned and hot; place in the centre of the omelet, just before turning; so with mushroom, shrimps, or any cooked ingredients. All omelets should be served the moment they are done, as they harden by standing, and care taken that they do not cook too much.

What do you do before adding vegetables?

Cook them
Cook the eggs
Get the pan hot
Add butter

Grade 5 Sequence of Events CCSS: CCRA.R.5, RI.5.5

For each pie, take a tin plate half the size of an ordinary dinner plate. Butter it and cover the bottom with a puff pastry, as you do for pies. Lay on it five or six select oysters, or enough to cover the bottom. Butter them and season with a little salt and plenty of pepper. Spread over this an egg batter, and cover with a crust of the pastry, making small openings in it with a fork. Bake in a hot oven fifteen to twenty minutes, or until the top is nicely browned.

What do you do first with the tin pie plate?

Put the puff pastry on the bottom
Lay on it five or six select oysters
Butter it
Cover with a crust of the pastry

Grade 5 Sequence of Events CCSS: CCRA.R.5, RI.5.5

Put a smooth, clean, iron frying pan on the fire to heat; meanwhile, beat four eggs very light, the whites to a stiff froth and the yolks to a thick batter. Add to the yolks four tablespoonfuls of milk, pepper and salt; and, lastly, stir in the whites lightly. Put a piece of butter nearly half the size of an egg into the heated pan; turn it so that it will moisten the entire bottom, taking care that it does not scorch. Just as it begins to boil, pour in the eggs. Hold the frying pan handle in your left hand, and, as the eggs whiten, carefully, with a spoon, draw up lightly from the bottom, letting the raw part run out on the pan, till all be equally cooked; shake with your left hand, till the omelet be free from the pan, then turn with a spoon one half of the omelet over the other; let it remain a moment, but continue shaking, lest it adhere; toss to a warm platter held in the right hand, or lift with a flat, broad shovel; the omelet will be firm around the edge, but creamy and light inside.

What do you do first?

Beat four eggs
Add butter to the frying pan
Put a frying pan on the fire
Shake the pan

Grade 5 Sequence of Events CCSS: CCRA.R.3, CCRA.R.5, RI.5.3, RI.5.5

Put a smooth, clean, iron frying pan on the fire to heat; meanwhile, beat four eggs very light, the whites to a stiff froth and the yolks to a thick batter. Add to the yolks four tablespoonfuls of milk, pepper and salt; and, lastly, stir in the whites lightly. Put a piece of butter nearly half the size of an egg into the heated pan; turn it so that it will moisten the entire bottom, taking care that it does not scorch. Just as it begins to boil, pour in the eggs. Hold the frying pan handle in your left hand, and, as the eggs whiten, carefully, with a spoon, draw up lightly from the bottom, letting the raw part run out on the pan, till all be equally cooked; shake with your left hand, till the omelet be free from the pan, then turn with a spoon one half of the omelet over the other; let it remain a moment, but continue shaking, lest it adhere; toss to a warm platter held in the right hand, or lift with a flat, broad shovel; the omelet will be firm around the edge, but creamy and light inside.

When do you add the eggs?

After putting in the butter
After the butter begins to boil
After putting the pan on the fire
After shaking the pan

Grade 5 Sequence of Events CCSS: CCRA.R.5, RI.5.5

Wash the tapioca and soak over night in cold water. Cook it and the stock together very gently for one hour. Cut the onion and celery into small pieces, and put on to cook for twenty minutes with the milk and mace. Strain on the tapioca and stock. Season with salt and pepper, add butter and serve.

When do you cut the onion and celery?

After cooking it for twenty minutes
After cooking the tapioca and stock
After washing the tapioca
After straining the tapioca and stock

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