4 Choose the best answer (A, B, C or D) to complete the text.

Today I went to see my maths teacher to talk about my last
maths exam I took the test last week and I had been
studying for it (1) weeks. But my mark was terrible
and the teacher asked me what (2)
said that I (3) repeat the exam next week. So I
have to start revising again! I (4) do all of it
though, only a part of it. At least by this time next week, 1
the exam and it will be over
wrong. She
(5)
B for
D over
1 A since
c during
2 A was
C had been going
3 A have better
C had better
4 A don't have to
C have to
5 A will take
C will have been taken
B have gone
D had gone
B should better
D would better
B didn't have to
D hadn't to
B will be taking
D will have taken
15

158

395

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АлинаRiver

Английский язык

4,6(92 оценок)

meringue

ingredients

· 4 large organic egg whites, at room temperature

· 115g caster sugar

· 115g icing sugar

method 1. preheat the oven to fan 100c/ conventional 110c/gas 1⁄4. line 2 baking sheets with bake-o-glide non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil). 2. tip the 4 large egg whites into a large clean mixing bowl (not plastic). beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.3. now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. continue beating for 3-4 seconds between each addition. it’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. however, don’t over-beat. when ready, the mixture should be thick and glossy.4. sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. continue to sift and fold in the remaining icing sugar a third at a time. again, don’t over-mix. the mixture should now look smooth and billowy, almost like a snow drift.5. scoop up a heaped dessertspoonful of the mixture. using another dessertspoon, ease it on to the baking sheet to make an oval shape (pic 3). or just drop them in rough rounds, if you prefer. bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. leave to cool on the trays or a cooling rack. (the meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) serve two meringues sandwiched together with a generous dollop of softly whipped double cream.