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Wondershare QuizCreator v4.2.0.0 Portable

Wondershare QuizCreator is a quiz tool that lets quiz designers to create Flash-based quizzes andassessments. It integrates with interactivity and multimedia to engage the learners through the learning progress.It easily create Flash-based interactive quizzes and assessments and send quiz reports with great flexibility.

• Blanch To dip into boiling water to cook for less than a minute and then transfer into cold water to prevent discoloring or loosen skin, e.g. tomatoes are blanched so that the skin is loosen and thus easier to remove.
• Boil Liquid produces bubbles over high fire.
• Braise To cook food, usually meat or vegetables over a long period of time. Food undergoes searing (see sear) before it's braised.
• Chill Keep cool in the fridge.
• Chop Cut into non-uniform pieces.
• Deep-fry Oil is heated up to a high temperature. Food floats on top of the hot oil while getting cooked.
• Dice Cut into small even pieces.
• Dry-fry No oil is used when frying, e.g. chili or curry paste.
• Grill To cook food usually over hot coals. Popular cooking method for steaks, chicken wings, hamburgers and salmon.
• Julienne It's a French word that simply means
  to cut food into very thin strips.
• Marinade Seasonings are rubbed onto meat, fish and vegetables to create better taste. Marinaded food is often set aside for 15 minutes or a couple of hours or even left overnight.
• Minced Chopped till very fine.
• Poach To cook in liquid heated over a low fire.
• Roast To cook meat in an oven.
• Sauté A French word that refers to cooking food quickly over medium to high fire with little oil. Tossing is needed to prevent over-browning.
• Sear Where meat is subjected to high fire for browning to take place in order to seal in the meat juices. It causes meat to be soft and tender. However meat at this point may not be fully cooked.
• Simmer Liquid has reached below its boiling point, i.e. just when the bubbles begin to break.
• Stock A strained solution obtained after boiling water with added ingredients such as pork, chicken or fish bones, shells from shellfish (e.g. shrimps, clams and abalone) or other seasonings.
• Steam To cook using steam from boiling water. Make sure the water in the steamer/wok is boiling before cooking the food.
• Stew To cook either by boiling or simmering in a tightly covered pot over a long period of time.
• Stir-fry To fry small pieces (such as garlic and onions) over high fire.
• Sweat To sweat food, particularly vegetables, is to cook with a small amount of oil or fat over a low fire. The pot is covered and vegetables will gradually soften without turning brown.

Agentless Passives: Are sentences which have no explicit agent.

Grapes are grown in the valley.

The papers have been destroyed.

Different Kinds of Passives:

1- Simple Passives with BE…EN:

Mary was hit by John. Grapes are grown in that valley.

2- Simple Passives with GET…EN:

He got invited to the party. She got hurt in the accident.

3- Complex Passives with BE…EN:

It is rumored that he will get the job. He is thought to be intelligent. That he will get the job has been decided.

4- Complex Passives with HAVE…NP…EN:

Tom had his car stolen last weekend.

She had her purse snatched while shopping downtown.

Basically, conditional sentences are used to talk about:

1/ A situation which sometimes exists or existed:

If they lose weight during an illness, they soon regain it afterwards.

If he saw me in the street, he’d just say ‘Good morning.’

2/ A situation which you know it does not exist:

If England had a hot climate, the attitude would be different.

3/ A situation which you don’t know whether it exists or not:

If he is right, it would be possible once more to manage the economy in the old way.

4/ A situation which may exist in the future:

If I marry her, we shall need the money to live on.

Unless: means ‘If…not’. Eg: You will fail your exam unless you work harder (If you don’t work harder).