This is what students see on their disks when they put them in the computer:

1) Find the BOLD command under STYLE. Put all transition words and phrases you find in the paper below in bold.
2) The paragraphs in the paper do not follow any logical order. Use CUT and PASTE commands to move the paragraphs to the correct order. Transition words will help you.
3) When you are finished, go to SAVE AS under FILE and name the changes you made. Save the changes to your disk.

“Curds and Whey” *

1) Today, there are hundreds of different kinds of cheeses made all over the world. Many countries have at least one favorite cheese which is made nowhere else. And while cheese is a healthful food, supplying protein and calcium, most people eat it just because they love the way it tastes.
2) First, bacteria are added to the milk, which is heated a little to help the bacteria grow. Different bacteria give cheese their different flavors. So, for example, cheddar cheese bacteria are different from cream cheese bacteria. When the bacteria have grown enough, rennet is added to the milk. Rennet is a digestive juice produced by sheep and cattle, and it makes the milk separate into a solid curd and a watery liquid called whey. The whey is then poured off as waste or is used as food for cattle. The curd is cut into pieces, stirred to remove more whey, salted, and put into molds to press out the very last of the whey.
3) Today’s cheesemakers don’t use goatskin bags to make their cheese, but they need to have all the conditions that the Arab youth had long ago. For milk or cream to turn into cheese, it needs heat, stirring, bacteria, and a chemical called rennet. Whether cheese is make at home or at a huge dairy, the milk goes through the same steps on its way to becoming cheese.
4) One day, thousands of years ago, an Arab lad riding through the desert had a lucky accident that gave the world one of its most popular foods. He had put some milk in a bag made from the stomach of a sheep so that he might have something to drink on his journey. As he rode on, however, the day grew hot and the bag bounced up and down on his horse’s saddle. When he opened the bag, he found not liquid milk, but a solid lump of cheese.
5) When the cheese is solid and dry, it is taken out of the mold, covered with wax or wrapped in cloth to help keep out mold, and left to age. Aging helps improve the flavor of the cheese, and the longer the cheese ages, the sharper its flavor becomes. Some cheddar cheeses, for example, age up to three years before they are sold.
---------------------------------------------------------------------------------------------------------------------
The correct order of paragraphs for this paper is: 4, 3, 2, 5, 1
*This paper comes from the book “Myths, Legends, Neat Things,” published by Instructional Fair, Inc., Grand Rapids, MI, 1990.