7. Прочитайте предложения с пропущенными словами. Быстро подберите все возможные подходящие по смыслу варианты и укажите их номера. Проговорите эти предложения.

e.g. The powder dissolved … … … in the water.

1) naturally, 2) gradually, 3) strongly, 4) completely, 5) instantaneously,

6) weakly – 2, 4, 5

1. The molecules of proteins are made up … … … of carbon, hydrogen, oxygen and nitrogen.

1) mainly, 2) readily, 3) principally, 4) generally, 5) thoroughly, 6) effectively

2. Fructose can be produced … … … by boiling cane sugar with any dilute acid.

1) clearly, 2) chemically, 3) actively, 4) artificially, 5) daily, 6) commercially

3. Fats, proteins, carbohydrates, minerals and vitamins occur in foods … … … .

1) widely, 2) easily, 3) quickly, 4) naturally, 5) carefully, 6) exactly

4. Growing plants are … … … manufacturing sugar.

1) clearly, 2) constantly, 3) continuously, 4) finally, 5) actively, 6) properly

5. The vitamin C content is … … … reduced in stale vegetables.

1) usually, 2) carefully, 3) considerably, 4) originally, 5) approximately, 6) gradually

6. Water and feed are supplied to hens … … … six times a day.

1) quantitatively, 2) undoubtedly, 3) usually, 4) automatically, 5) slightly, 6) regularly

7. Sugars are … … … fermented by microorganisms.

1) approximately, 2) readily, 3) theoretically, 4) easily, 5) quickly, 6) exactly

8. After the preparation small vegetables, such as peas and dried beans are filled into the cans … … … .

1) quickly, 2) immediately, 3) progressively, 4) primarily, 5) mechanically,

6) partially

8. Прочитайте данные инструкции по проведению определенных процессов и укажите, в какой последовательности должны осуществляться действия

в каждом процессе (с Вашей точки зрения).

e.g. Pasteurization of milk.

1) filtrate the milk carefully; 2) cool the hot milk quickly; 3) heat the incoming milk;

4) hold the milk at temperature 161ºF at least 15 seconds. – 3, 1, 4, 2

A. “In-bottle” pasteurization of milk.

1) put milk in the bottles; 2) prepare clean bottles; 3) cool the bottles immediately; 4) pasteurize milk in the sealed bottles; 5) cover the bottles with cape hermetically

B. Preparation of fruits for canning.

1) put the fruits into cans carefully; 2) add syrup; 3) remove the spoiled fruits; 4) wash the fruits thoroughly; 5) heat the jars with the fruit and syrup slowly

C. Making bread.

1) dissolve the yeast in warm water completely; 2) knead the dough well; 3) put the shaped dough into the oven; 4) shape the dough into leaves quickly; 5) take the loaf out of the oven carefully; 6) put the dough into a warm place to rise properly; 7) pour the yeast liquid into the flour; 8) mix the yeast and flour thoroughly

D. Making English sandwiches.

1) put on the filling neatly; 2) press two slices gently; 3) slice bread evenly; 4) close two slices; 5) spread slices of bread smoothly with butter; 6) cut the closed piece into halves, squares, triangles

9. Прочитайте небольшие тексты и укажите номера предложений, в которых содержится ответ на вопрос, предлагаемый перед каждым текстом.

1. Why are fruits sterilized rather quickly?

1. After all the preliminary operations the filled cans (with fruits and syrup or vegetables) are supplied with lids and hermetically sealed by a closing machine. 2. Then they are ready for sterilizing. 3. Fruits, because of their high acidity are easily sterilized by putting the cans in boiling water for 8 to 15 minutes. 4. This is done automatically. 5. The sterilization process is usually carried out in steel vessels, each holding about 1,000 cans. 6. After the heat-treatment the cans are cooled down immediately.

2. What plants are mainly used for the starch production?

1. Starch is widely used both as a foodstuff and as a raw material for different industries. 2. Starch is constantly formed in all green plants. 3. Commercially starch is extracted from cereal grains such as maize, rice, wheat. 4. Potatoes are usually also used for the starch production. 5. The first starch was obtained from wheat by the Egyptians. 6. They used it as food and for making papyrus. 7. Potato starch was made in Europe in the 16^th century for the first time.

3. How do bacteria act upon milk after pasteurization?

1. Pasteurization is a mild heat treatment of a food. 2. It is now used almost universally for the preservation of milk. 3. Efficient pasteurization may considerably reduce the bacteria in raw milk, from, say, one million to only a few thousand per cubic centimetre. 4. The bacteria that are left are chemically of the most inert type. 5. They either do not sour milk at all, or sour it only slowly. 6. Pasteurization of milk is used more widely than sterilization as it extends the useful life of the product with minimum change of flavor and physical characteristics.

10. Прочитайте текст. Назовите сходные и отличительные черты процессов консервирования в стеклянных и жестяных консервных банках. Расскажите, как готовят фруктовые и овощные консервы. Обратите внимание на то, как должны выполняться требуемые операции.

BOTTLING AND CANNING

Bottling and canning are used commercially for preserving meat, fish, fruit, an vegetables. In both bottling and canning the food is heated to destroy spoilage organisms, and the containers are sealed so that they are airtight and no organisms can enter. In canning the container is sealed before it is heated; in bottling, it is sealed afterwards. Bottling is cheaper because the bottles can be used again and again; but canned goods are more convenient for storage, and canning is more suitable for foods such as vegetables which have to be brought to a high temperature to sterilize them completely.

Fruit can be bottled in jam jars with lids specially made to effect a seal on heating, but special preserving bottles are better. These are made in sizes ranging from 1 lb. to 7 lb., and have rubber bands which fit under glass lids, and metals tops to screw or clip down the lids to produce a seal after the heating. The fruit, which must be in good condition, is carefully packed into the bottles and covered either with water or with a syrup (made by boiling sugar and water together). Then the bottles are fastened up and immersed in water in a vessel which is gradually heated to a temperature of about 160-180ºF. During this slow heating the fruit is cooked, the harmful organisms destroyed, and the air driven out. The jars are then removed and allowed to cool. The liquid contracts as it cools, thus creating a partial vacuum which ensures that the specially designed cover adheres firmly. If the oven method is used, the bottles, not screwed up tightly, are put into a cool oven for 3 to 4 hours according to the number of bottles in the oven; when takes out, they are screwed up, and a seal is made in the same way.

For canning fruit it is necessary to have a machine which seals the lids on to the cans. The process in as follows. After the fruit has been packed into the can, water or syrup is poured in to within 3/8 inch of the top and then the cover is sealed on with the machine. The cans are immersed in boiling water and kept there for times varying from 10 to 30 minutes, according to the type of fruit being canned. At the end of this time the cans are removed, cooled in running cold water, and then labeled.

Vegetables can be canned in the home, but because of the difficulty of destroying the bacteria except at high temperatures, pressure cooking is essential, and this must be at 240ºF (10 lb. pressure). Cans with a sulphur-resisting lacquer lining are packed with vegetables which have been previously blanched. Boiling brine (1 oz. to a quart of water) is then poured on to within 3/8 inch from the top, the lids are placed on and the cans are exhausted of air by being stood in water at simmering point for 5 minutes. The lids are then sealed to the cans, which are sterilized at 240ºF for about 25-30 minutes, and then cooled and labelled. Although vegetables can be bottled, it is often unsatisfactory, because of the inevitable loss of liquid from the jar at 10 lb. pressure, and also because of the danger of the bottle exploding.

KEYS

1. 1, 4, 5, 7, 8, 10, 13, 14

2. 1 – 2, 3, 5, 7, 8 2 – 1, 2, 4, 6, 8 3 – 2, 3, 5, 6, 8 4 – 1, 3, 5, 6, 8

3. 2, 4, 5, 7, 8, 10, 12

4. exactly (1) easily (4)

1. measure quantitatively (2) partially (6)

thoroughly (3) automatically (8)

easily (4) partially (6)

2. mix readily (5) automatically (8)

thoroughly (3)

3. classify exactly (1) easily (4)

t horoughly (3) partially (6)

4. change quantitatively (2) readily (5)

e asily (4) partially (6)

5. produce easily (4) automatically (8)

commercially (7)

6. dissolve thoroughly (3) readily (5)

easily (4) partially (6)

5. 1 – 2, 3, 5, 6, 8, 10 2 – 2, 4, 5, 7, 8 3 – 1, 2, 4, 7; 4 – 2 4, 5, 7, 9

5 – 1, 3, 4, 7

5. 1 – 1, 2 – 3, 3 – 1, 4 – 3, 5 – 2, 6 – 2

6. 1 – 1, 3, 4 2 – 2, 4, 6 3 – 1, 4 4 – 2, 3, 5 5 – 1, 3, 6 6 – 3, 4, 6

7 – 2, 4, 5 8 – 1, 2, 5

8. А – 2, 1, 5, 4, 3; В – 3, 4, 1, 2, 5; С – 1, 7, 8, 2, 6, 4, 3, 5; D – 3, 5, 1, 4, 2, 6

9. 1 – 3 2 – 3, 4 3 – 5

Валентина Анатольевна Стороженко

Правка и редакция авторские

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