Контрольная работа для студентов специальности 260302, 260504, 260401. Вариант №2

1.Выберите правильный ответ в соответствии с видовременной формой глагола и залога. Переведите предложения на русский язык.

1.1 Fat ……out meals palatable and satisfying.

a) is making

b) makes

c) had made

1.2 Gelatine……widely …..in food industry.

a) has used

b) is used

c) is being used

1.3 Bacteria …….easily….by heating.

a) had destroyed

b) are destroyed

c) will destroy

1.4 Food ……commonly…..by the application of high temperatures.

a) is preserved

b) is preserving

c) has preserved

1.5 The possibilities of the method of food preservation…..great.

a) are

b) were

c) will be

2. Перепишите следующие предложения. Подчеркните в каждом из них модальный глагол или его эквивалент. Переведите предложения на русский язык.

2.1 Without fats in the diet we could not get a sufficient amount of the fat-soluble vitamins A, D, and E.

2.2 All these require energy, which must be supplied by the food.

2.3 Heating can be used for preservation of fruit juices and milk.

2.4 Salt should be added in due proportion.

2.5 Keeping quality of canned foods can be prolonged.

3.Перепишите следующие предложения. Подчеркните в каждом из них причастие I или II.Переведите предложения на русский язык.

3.1 Carbohydrates, fats and proteins, when oxidized or burned in the body, give energy.

3.2 The dried products are wrapped in foil to keep the moisture out.

3.3 Growing children need a good supply of vitamins.

3.4 When sterilized milk can keep much longer.

3.5 Using milk and other products of animal origin man becomes strong and healthy.

4.Прочитайте и устно переведите текст.

Refrigeration of Foods.

Refrigeration is widely used as a means of maintaining the low temperatures in the storage of perishable foods. Fresh milk , meat and similar foods keep best just above the freezing point. Certain fruits and vegetables also keep better when cold.

Studies indicate that during storage fresh vegetables and fruits may undergo changes in flavour and food value. The extent of these changes depends upon the length of time during which they are stored and the conditions under which they are held. The vitamin content may be significantly decreased. This is especially true of ascorbic acid.

Freezing, like cold storage, does not destroy the microorganisms present in foods. It makes them more or less inactive. So frozen foods, when held in the proper temperature, undergo changes slowly. This applies to the nutritive value as well as to other chemical and physical characteristics

Today prepared foods make up a large portion of the foods to be frozen. They are convenient and often save time.

Certain chemicals are also helpful in preserving foods, preventing growth of the microorganisms. Sugar is often used in such quantities as to increase the concentration of the food and make it an unfavorable medium for the organisms. Salt and acid, in the form of vinegar or lemon juice, are other substances used for preservation of foods.

5.Выберите правильный ответ.

Тест по тексту.

5.1 What method is widely used in the storage of perishable foods?

a) heating

b) canning

c) refrigeration

5.2 What changes may fresh vegetables and fruits undergo during storage?

a) in flavour and food value

b) in size

c) in colour

5.3 What does the extent of these changes depend upon?

a) the length of time and the conditions of storage

b) the microorganisms

c) chemical and physical characteristics

5.4 What vitamin may be significantly decreased during storage of vegetables and fruits?

a) ascorbic acid

b) calcium

c) phosphorus

5.5 What chemicals are used for preservation of foods?

a) fats

b) sugar, salt, acetic and citric acid.

c) starch