The Anatomy of a Procedure

Meeting 2: The Anatomy of a Procedure

A. Sample Text 1: "Good Text" (for deconstruction)

How to Make Dried Salted Fish (Ikan Asin Kering)

Goal: This procedure outlines the steps to produce dried salted fish, a traditional preservation method that extends shelf life and creates a unique flavor.

Ingredients & Materials:

• 1 kg fresh fish (e.g., threadfin bream or spanish mackerel)
• 200 grams coarse sea salt
• Clean water
• Knife and cutting board
• Brining container (non-reactive)
• Drying racks or trays
• A well-ventilated, sunny area or a food dehydrator

Method:

1. Preparation: Clean the fish thoroughly. For larger fish, you may fillet them or make cuts on the flesh to help the salt penetrate.
2. Dry Salting: In the brining container, create a layer of salt. Place a layer of fish on top and cover it completely with more salt. Repeat the layers until all fish and salt are used. The fish must be fully covered.
3. Curing: Cover the container and let it cure in a cool place for 12-24 hours, depending on the size of the fish and desired saltiness.
4. Washing & Soaking: Remove the fish from the salt and briefly rinse them with clean water. Then, soak them in fresh water for 1-2 hours to remove excess surface salt. This step prevents the fish from being too salty.
5. Drying: Pat the fish dry and arrange them on drying racks without overlapping. Dry them under direct sunlight for 3-5 days, bringing them indoors at night. Alternatively, use a dehydrator at 50°C for 24-48 hours. The fish is ready when it is hard and leathery.

Warnings & Tips:

• Warning: Always use fresh, high-quality fish to avoid foodborne illness.
• Tip: The drying process must be continuous. If the fish gets wet or the weather is humid, it may spoil.
• Tip: For even drying, turn the fish over every few hours.

B. Sample Text 2: "Flawed Text" (for critical evaluation)

Making Fermented Fish (Bekasam)

We are making bekasam. Get some fish. You need fish and rice and some salt. First, clean the fish. Then mix everything together in a jar. Wait for a long time until it smells sour. After that, you can eat it. It's tasty with rice.

C. The Anatomy of a Procedural Text (Handout)

A good procedural text has a clear structure and uses specific language.

Part	Function	Key Language Features	Examples
1. Goal / Title	States the purpose of the text.	Simple present tense; "How to..."	"How to Make Shrimp Paste."
2. Ingredients & Materials	Lists what is needed.	Quantities, specific names; bullet points.	"500g fresh shrimp, 10% salt..."
3. Method / Steps	Explains the process in order.	Imperative verbs, sequencers, precise details (time, temp).	"First, clean the shrimp. Then, grind them. Subsequently, dry in the sun for 2 days."
4. Warnings & Tips	Gives safety and quality advice.	Modal verbs for warnings, conditional clauses.	"Be careful when handling knives. You must ensure the jar is sterile. If it smells bad, discard it."
5. Visuals	Supports the text.	Diagrams, photos, flowcharts.	A picture of the final product.

Language Focus:

Imperative Verbs:

Wash Cut Mix Heat Stir Dry Ferment Store

Sequencers:

First Second Then Next After that Subsequently Finally

Precise Language:

for 48 hours at 25°C until golden brown 100 grams of salt