RENCANA PELAKSAAAN PEMBELAJARAN

( RPP )
Sekolah : SMP NEGERI 6 KULISUSU
Mata Pelajaran :Bahasa Inggris
Kelas /Semester : IX/Ganjil
Materi Pokok : Procedural text “ Recipe “
Tahun Pelajaran : 2020/2021
Alokasi Waktu : 2 JP ( 1x Pertemuan )

Kompetesi Inti :
1. Menghargai dan menghayati ajaran agama yang di anutya
2. Menghargai dan menghayati perilku jujur, disiplin, tanggung jawab, peduli ( toleransi, gotong royong ), santun,
percaya diri, dala berinteraksi secara efektif dengan lingkungan sosial dan aam dalam jangkauan pergaulan dan
keberadaanya
3. Memahami dan menerapkan pengetahuan ( faktual, konseptual, dan prosedural ) berdasarka rasa ingin tahunya
tentan ilmu pengetahuan, teknologi, seni, budaya terkait fenomena dan kejadiaan tampak mata
4. Mengolah, menyaji dan menalar dalam ranah konkret ( menggunakan, mengurai, merangkai, memodifikasi ,dan
membuat ) dan ranah abstrak ( menulis, membaca, menghitung, menggambar, dan mengarang) sesuai dengan
yang di pelaajari di sekolh dan sumber lain yang sama dalam sudut pandang / teori

A. Kompetensi Dasar dan Indikator dan Pencapaian Kompetensi

Kompetensi Dasar Indikator
3.4. membandingkan fungsi sosial, struktur teks, dan  Mengidentifikasi fungsi sosial, struktur teks
unsur kebahasaanbeberapa teks prosedur lisan dan dan unsur kebahasaan dalam teks prosedur
tulis dengan memberidan meminta informasi terkait terkair resep makanan/ minuman
resep makanan/ minuman dan manual, pendek dan  Menentukan fungsi sosial, struktur teks dan
sederhana, sesuai dengan konteks penggunaanya unsur kebahasaan dalam teks prosedur
terkait resep makanan/ minuman
4.4. menangkap makna secara kontekstual terkait  Menulis teks prosedur sesuai langkah yang
fungsi sosial, struktur teks dan unsur kebahasaan benar
teks prosedurlisan dan tulis, sangant pendek dan
sederhana dalam bentuk resep dan manual
B. Tujuan Pembelajaran :
 Menentukan fungsi sosial, struktur teks dan unsur kebahasaan dalam teks prosedur terkait resep
makanan/ minuman
 Peserta didik dapat menulis teks prosedur sesuai langkah yang benar

C. Materi Pembelajaran
1. Definition of Procedure text “ recipe “
This part describes about a brief description of procedure text spesifically recipe.
Procedure text is the text which gives the steps or procedures on how todo something. Generally
speaking, a recipe is a list of ingredients and a set of instructions that tell you how to cook something.
There are two different social functions of recipe, they are as listed in the following explanation;
Recipe is used to describe how food is completely made or cooked through a sequence of series.
Communicative purpose of recipe is to describe how food is completely made through a sequence of
actions or steps

2. The Generic Structure of Procedur text “ Recipe “

The followings are the generic structure of recipe;
a. Goal/aim
This part of the text describe the purpose of doing or make a something.
b. Ingredients
This part describes the materials or equipments needed in the process of doing or operating
something. It is important to note that some of procedure texts do not provide materials section.
c. Steps/Methods
This part describes the set of instructions in order to achieve the goal
3. Social/Language Function of Recipe
Recipe is text that explains or helps us how to make something. The followings are the social
function of recipe;
a. Recipe is used to describe how food is completely made or cooked through a sequence of series.
b. Communicative purpose of recipe is to describe how food is completely made through a sequence of
actions or steps.

4. Language Features of Recipe

To create a good recipe, you may consider using the following language features of a recipe;
a. Noun or noun groups
A noun is a word that functions as the name of some spesific thing or set of things. Noun or
noun groups in recipe are used in the listed materials or equipment. For example bowl, rice, glass,
etc.
b. Conjunctions
Conjunction is a word to connect clauses or sentences or to coordinate words in the same
clause. Conjunctions in recipe are used to show chronogical order. For instance before, while, then,
after, etc.
c. Action verbs
Action verb, as you have guessed, is a verb that expresses an action. Any verb that describes
what someone or something does is an action verb. An action verb can be physical or mental. For
example; cut, mix, stir, put, etc.
d. Imperatives
An imperative sentence gives a command. It usually ends with period but it may also end with
an exclamation point. Commands ask or tell people to do something. For example: add some sugar,
mix the ingredients, cut the onion.
e. Adverbial
Adverbial is word or phrase functioning like an adverb. There are two types of adverbial that
are commonly used in recipe. First is adverbial of sequence which is used to add detail information
about the sequence. For example first, second, finally, etc. In addition, another adverbial is used to
express detail of the time, manner, or place. For example for five minutes, for an hour, in three
minutes.
f. Vocabulary
Vocabulary that is commonly used in recipe ranges from technical to everyday language
according to the target of language. Emphasis is often given to important information by underlining
it or writing it in bold.
g. Language
The language in recipe is supposed to be clear and precise. However, detailed language is
needed especially in methods section..
h. Tenses
Present tense is generally used in recipe.
Example :
How to Make Mango juice
Ingredients :
 2 ripe mangoes
 1 cup water
 2 tablespoons sugar
 A few ice cubes

Steps :
1. Wash the mangoes to remove any dirt. Then peel the ripe mangoes
2. Cut the peeled mangoes into small pieces
3. Put them in a blender together with crushed ice, water and sugr
4. Blend until smooth
5. Run the blended mixture through a sieve
6. Throw away the leftover pulp and mango fibers
7. Serve the juice in glasses with a piece of mango attached to the side for garrnish
D. Metode pembelajaran
Project Based Learning ( PJBL )

E. Media dan Sumber pembelajaran

1. Media : Slide ppt, Whatsapp
2. Sumber Belajar :1. Kementerian Pendidikan dan Kebudayaan. 2016. Buku Siswa Mata Pelajaran Bahasa
Inggris. Jakarta: Kementerian Pendidikan dan Kebudayaan.
2. Kementerian Pendidikan dan Kebudayaan. 2016. Buku Guru Mata PelajaranBahasa
Inggris. Jakarta: Kementerian Pendidikan dan Kebudayaan.
3. Buku lain yang relevan
3. Alat : HP dan Leptop
F. Kegiatan Pembelajaran
Kegiatan/ sintaks Deskripsi kegiatan
Pendahuluan 1. Peserta didik mengucapkan salam
2. Guru bersama peserta didik berdoa bersama di pimpin ketua kelas
3. Guru memeriksa kehadirn peserta didik melalui Wa group
4. Guru menyampaikan materi dan tujuan pembelajaran yang akan di
lakukan
5. peserta didik menyimak guru memberi motivasi yang berkaitan materi
dan kegiatan yang akan di lakukan

Kegiatan inti Fase I : Penentuan Pertanyaan mendasar

Guru mengemukakan pertanyaan mendasar ( start with the essential
question ) yang berkaitan dengan materi
 Have you ever made a mango juice?
 How to make a mango juice?

Fase II : Mendesain perencanaan proyek

1. Peserta didik di bagi ke dalam beberapa kelompok melalui Wa Group.
Masing – masing group akan di pimpin oleh ketua kelompok.
2. Tiap kelompok menentukan 1 resep makanan/ minuman yang akan di
diskusikan elalui wa grup masing – masing kelompok
3. Peserta didik secara berkelompok menentukan fungsi sosial, struktur teks
dan unsur kebahasaan dalam teks prosedur terkait resep makanan/
minuman yang telah di sepakati
4. Peserta didik dengan bimbingan guru menyusun rencana pembuatan
proyek resep makanan/ minuman sesuai prosedur proyek/ produk meliputi
pembagian tugas, persiapan alat, bahan dan media melaui Wa grup yang
telah di bagikan

Fase III : Penyusunan Jadwal Pelaksanaan proyek

1. Guru membimbing peserta didik membuat jadwal proyek ( tahapan –
tahapan dan pengumpulan )selama 1 minggu
2. Peserta didik menyusun jadwal penyelesaian proyek dengan
memperhatikan batas waktu yang telah di tentukan

Fase IV : Memonitor Peserta Didik dan Kemajuan Proyek

1. Guru memantau keaktifan peserta didik selama melaksanakan proyek
dan membimbing jika mengalami kesulitan dalam Wa grup
2. Peserta didik melakukan pembuatan proyek sesuai jadwal, mencatat
setiap tahapan

Fase V : Penyusunan Laporan dan Presentasi/ Publikasi hasil proyek

1. Guru memantau keterlibatan peserta didik dan mengukur ketercapaian
standar melalui wa group masing – masing kelompok
2. Peserta didik membuat laporan produk/ karya untuk di paparkan ke
dalam bentuk video yang akan di kirimkan ke Wa pribadi Guru
 Fase VI : Evaluasi Proses dan hasil Project
1. Guru membimbing proses pemaparan proyek, menanggapi hasil,
selanjutnya guru dan peserta didik merefleksi/ kesimpulan melalui WA
masing – masing group
2. Setiap grup memaparkan hasil dari proyek menulis procedure text “
recipe “ daam bentuk video dan dikrimkan melalui Chat pribadi Guru
Kegiatan Penutup 1. Guru dan peserta didik membuat simpulan/ rangkuman tentang point –
point penting yang muncul dalam kegiatan pembelajaran yang baru di
lakukan melalui Wa
2. Berdoa bersama dan guru dan mengucapkan salam penutup
. Instrumen penilaian (Terlampir)
a. Sikap : Lembar Observasi
b. Pengetahuan : Pilihan ganda
c. Keterampilan : Produk/Portofolio

Buton Utara, 30 April 2021

Mengetahui, Guru Mata Pelajaran
Kepala Sekolah

.......................... Wa Ode Likman Wahyuni, S. Pd

NIP : ............................ NIP : 19880807 201101 2 015
 LEMBAR KERJA PESERTA DIDIK
LKPD 1
With your group Read the following recipe and choose the best answer for each question (A, B, C or D).
The following text is for question 1 – 5
How to Make Satay
Serving 3-6
Prep time: 25 min, Inactive time:2 hrs, Cook time: 8 min
Satay Ingredients: 8-14 skinless chicken thighs, cut into thin strips
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
3 tbsp. fish sauce
2 stalks of fresh lemongrass, sliced
1/4 cup fresh lime juice for more flavor
2 shallots OR 1 small onion, sliced (optional)
2 Tbsp. agave nectar
1 Tbsp. low-sodium soy sauce
1 Tbsp. minced fresh ginger
1-2 fresh red chilies, diced, or 1/2 tsp. to 1 tsp. cayenne pepper, for flavor
3-4 garlic cloves, minced 40
2 Tbsp. vegetable oil
1/4 small Napa cabbage, shredded (about 3 cups)
6 ounces snap peas, shredded
1/2 teaspoon ground black pepper (optional)
Tsp. cilantro (optional)
Satay Preparation:
Before preparation, keep in mind for highest quality taste; it’s recommended to pour the marinade
ingredients over the meat and stir to combine. Allow at least 2 hour for marinating, or longer (up to 24 hours)
for better flavor.
1. Soak skewers in water while you prepare the meat. Cut chicken into thin strips or small pieces and place
in a bowl.
2. Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, red chilies and garlic in a
bowl.
3. Pour 1/2 bowl marinade into a shallow baking dish; reserve the remaining 1/4 bowl.
4. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for at least 2
hours. (longer the better)
5. Pour reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap
peas and pepper; cover with plastic and refrigerate until ready to serve.
6. When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower
half empty so that the person grilling has a "handle" to easily turn the satay during cooking.
7. Grill on BBQ or In-house oven set to “broil” with baking sheet. Place satay close beneath the heating
element and turn the meat every 5 minutes until cooked. (Depending on how thin your meat is, the satay
should cook in 10 to 20 minutes.)
8. Enjoy!
1. The followings are ways to make the Satay more delicious, except ...
a. The meat should be seasoned c. The meat should be marinated for hours
b. The meat should be skinless d. The meat should be soaked in seasoning

2. Why do we need to leave ¼ part of the skewer empty?

a. Because it will make the meat more delicious c. Because it’s easier for the person to hold the skewer
b. Because the meat will be cooked faster d. Because it’s easier for the person to eat the meat
.
3. “Grill on BBQ or in-house oven set to broil with baking sheet.” The underlined word is closest in meaning
to....
a. Roast b. Burn c. freeze d. fry

4. The function of the text above is ....

a. To describe how to make Satay c. To tell the readers how to make Satay
b. To give a report about how to make satay d. To entertaint the readers

5. The correct generic structure of a recipe is ....

a. Aim, steps, ingredients c. Aim, ingredients, steps
 b. Ingredients, steps, aim d. Steps, ingredients, aim

LKPD 2
With your group Read the following recipe and identify the generic structure and the
language features of the text.
How to Make Chilli Beef Rendang
By Chef James Martin
Ingredients
2 large banana shallots, roughly chopped
5cm/2in piece fresh root ginger, peeled, roughly chopped
2 lemongrass stalks, tough outer leaves discarded, core roughly chopped
3 lime leaves, roughly chopped
6 garlic cloves, peeled, roughly chopped
4 long red chillies, roughly chopped
1kg/2lb 4oz stewing beef, cut into cubes
1-2 small dried chillies, to taste
1 tbsp rapeseed oil
5 cardamom pods, lightly crushed
3 star anise
2 cinnamon sticks
1 tbsp ground cumin
1 tbsp ground coriander
1 x 400ml tin coconut milk
200ml/7fl oz beef stock
1 tbsp fish sauce
1 tbsp palm sugar
2 tbsp tamarind paste
2 limes, juice only
salt and freshly ground black pepper
boiled jasmine rice, to serve

Method
First, blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to
a paste in a food processor.
Second, scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated
in the paste.
Next cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge.
After that put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for
30 minutes to soften.
Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground
cumin and ground coriander and stir the spices into the oil until fragrant. Add the marinated beef and stir
well to coat it in the spices.
Next add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to
the boil. Reduce the heat until the mixture is simmering.
Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and
50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours,
or until the beef is tender.
Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has
thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper.
The last serve the beef rendang with jasmine rice.
LKPD 3
Arrange the following jumbled sentences into a good procedure text
(....) Flatten casava on a tray, make 2 cm thick and cut like a box 4x5 cm
(....)Meanwhile, add palm sugar in a little boiling water until dissolved and well blended
(....) Getuk goreng is a traditional food from Sokaraja, Banyumas, Central Java. Making Getuk Goreng is very
easy
(.... ) Heat oil and dip Getuk into the dough before frying
(.... ) Cut the cassava into pieces and boil or steam until cooked
(.... ) Crush the cassava while is hot, and add palm sugar little by little until they are well blended
(....) Fry getuk until its coor turns to golden brown and remove from heat
(.... ) Mix the rice flour, wheat four, salt and some ater until thick dough

Key Answer
LKPD 1.
1. B ( The meat should be skinles )
2. C ( Because it’s easieer for the person to hold the skewer
3. A ( Roast )
4. C ( to tell the readers how to make satay
5. C ( aim, ingredints, steps )
LKPD 2
Goal/Aim How to Make Chilli Beef Rendang

Ingredients • 2 large banana shallots, roughly chopped

• 5cm/2in piece fresh root ginger, peeled, roughly chopped
• 2 lemongrass stalks, tough outer leaves discarded, core
roughly chopped
• 3 lime leaves, roughly chopped
• 6 garlic cloves, peeled, roughly chopped
• 4 long red chillies, roughly chopped
• 1kg/2lb 4oz stewing beef, cut into cubes
• 1-2 small dried chillies, to taste
• 1 tbsp rapeseed oil
• 5 cardamom pods, lightly crushed
• 3 star anise
• 2 cinnamon sticks
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 x 400ml tin coconut milk
• 200ml/7fl oz beef stock
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp tamarind paste
• 2 limes, juice only
• salt and freshly ground black pepper
• boiled jasmine rice, to serve
Steps • Blend the shallots, ginger, lemongrass, lime leaves, garlic,
red chillies and 5 tablespoons water to a paste in a food
processor.
• Scoop the mixture out into a large bowl and add the beef,
mixing well until the meat is coated in the paste.
• Cover and set aside to marinate for at least 2 hours, and
preferably overnight in the fridge.
• Put the dried chillies into a bowl and cover with boiling
water from the kettle. Set aside for 30 minutes to soften.
• Heat the oil in a casserole over a medium heat. Add the
cardamom, star anise, cinnamon, ground cumin and ground
coriander and stir the spices into the oil until fragrant.

• Add the marinated beef and stir well to coat it in the spices.
• Add all of the remaining ingredients except the lime juice
 (and the rice) and bring the mixture to the boil. Reduce the
heat until the mixture is simmering.
• Drain the dried chillies, reserving the soaking water, and
chop them finely. Add the chillies and 50ml/2fl oz of the
soaking water to the casserole and stir well. Cover with a lid
and simmer for 2 hours, or until the beef is tender.
• Remove the lid and stir the curry, then simmer for a further
15-20 minutes, or until the sauce has thickened. Stir in the
lime juice and season, to taste, with salt and freshly ground
black pepper.
• Serve the beef rendang with jasmine rice.

Language features Sentence

Present simple mixing well until the meat is coated in the paste.
Rendang is one of the most famous Indonesian dish.
it’s even crowned as one of the most delicious food in the
world in CNN’s World’s 50 best food.
Here’s how to make it.....
Imperatives • Blend the shallots, ginger,lemongrass, lime leaves, garlic,
red chillies and 5 tablespoons water to a paste in a food
processor.
• Scoop the mixture out into a large bowl and add the beef,
mixing well until the meat is coated in the paste.
• Cover and set aside to marinate for at least 2 hours, and
preferably overnight in the fridge.
• Put the dried chillies into a bowl and cover with boiling
water from the kettle. Set aside for 30 minutes to soften.
• Heat the oil in a casserole over a medium heat. Add the
cardamom, star anise, cinnamon, ground cumin and
ground coriander and stir the spices into the oil until fragrant.
• Add the marinated beef and stir well to coat it in the spices.
• Add all of the remaining ingredients except the lime juice
(and the rice) and bring the mixture to the boil. Reduce the
heat until the mixture is simmering.
Adverb of sequence First After that
Second The last
Next
Action verbs Blend Blend
Scoop Put
Cover Drain
Add Remove
Reduce Serve
Conjunctions Until
Then
Adverbial of time For at least 2 hours
For 30 minutes
For a further 15 – 20 minutes

LKPD 3
( 1 ) Getuk goreng is a traditional food from Sokaraja, Banyumas, Central Java. Making Getuk Goreng is very
easy
( 2 ) Cut the cassava into pieces and boil or steam until cooked
( 3 ) Meanwhile, add palm sugar in a little boiling water until dissolved and well blended
( 4 ) Crush the cassava while is hot, and add palm sugar little by little until they are well blended
( 5 ) Flatten casava on a tray, make 2 cm thick and cut like a box 4x5 cm
( 6 ) Mix the rice flour, wheat four, salt and some ater until thick dough
( 7 ) Heat oil and dip Getuk into the dough before frying
( 8 ) Fry getuk until its coor turns to golden brown and remove from heat
 PENILAIAN
a. PENILAIAN SIKAP

No Nama siswa Aspek perilaku yang di nilai Jumlah skor

Jujur Disiplin Tanggung Kreatif dan
Jawab Inovatif
1
2
3
4
5
6
7

Keterangan:
Sangat Baik = 4
Baik = 3
Cukup = 2
Kurang = 1

b. Format Penilaian Pengetahuan

No Soal Kunci Jawaban Skor
1. The followings are ways to make the Satay more b. The meat should be skinless 20
delicious, except
2 Why do we need to leave ¼ part of the skewer c. Because it’s easier for the 20
empty? person to hold the skewer
3 “Grill on BBQ or in-house oven set to broil with a. Roast 20
baking sheet.” The underlined word is closest in
meaning to
4 The function of the text above is .... c. To tell the readers how to 20
make Satay
5 The correct generic structure of a recipe is .... c. Aim, ingredients, steps 20

c. Penilaian keterampilan
Aspek yang di nilai Skor
Sangat terampil 88-100
Terampil 74 – 87
Cukup terampil 60 – 73
Kurang terampil 60