Идентификация говяжьих отрубов

Identification of beef Cuts

Теоретическая часть

В рамках предлагаемого практического занятия студенты работают с текстом практического занятия 29. Для того, чтобы они могли построить монологическое высказывание на иностранном языке о том, каким образом можно отличить говяжий отруб от других отрубов мяса, необходимо владеть следующим материалом: лексикой, предложенной в теоретической части практического занятия 29, и навыками пересказа.

Задания

Задание 1. Определите, являются ли данные предложения верными:

1. The bones in young beef are porous and red in contrast to white, flinty bones in older animals.

2. The cuts may be recognized by their shape, the structure of the muscles, and by the bones which they contain.

3. The method of preparation differs according to the degree of tenderness.

4. The tender cuts are from the supporting muscles which lie along the backbone.

5. The only practical difference in food value between cuts is due to the fat content.

Задание 2. Назовите исходные формы, от которых были образованы данные слова и словосочетания, и переведите их на русский язык. Определите, какие суффиксы и приставки были использованы при словообразовании:

creamy, marbled, purchasing, differ, less tender, are found, have developed, higher, regardless.

Задание 3. Сопоставьте английские слова и их русские эквиваленты:

1) smooth covering; 1) для того, чтобы;

2) thickened walls; 2) меняться по нежности;

3) connective tissue; 3) кремово-белый жир;

4) food value; 4) гладкий покров;

5) vary in tenderness; 5) тонковолокнистый;

6) muscle fiber; 6) энергетическая ценность;

7) in order to; 7) утолщенные стенки;

8) creamy white fat; 8) мышечное волокно.

Задание 4. Перескажите текст, используя новые слова.

Вопросы к практическому занятию

1. Каков внешний вид говядины хорошего качества?

2. Как выглядит постный отруб?

3. Что полезно знать, приобретая мясо?

4. Каким образом можно распознать отруб говядины?

5. В чем состоит основное отличие энергетической ценности между отрубами?

Практическое занятие 31

Технология хлебопечения

TECHNOLOGY OF BREADMAKING

Теоретическая часть

Данный лексический материал предназначен для того, чтобы студенты смогли составить высказывание об основных этапах хлебопечения.

to form a dough месить тесто

to mix перемешивать

mixer тестомесильная машина

to subject подвергать

thorough тщательный

exactly точно, четко

sponge сбрасывать

trough чаша

fermentation room бродильная камера

predetermined заданный

humidity влажностный

to undergo подвергаться

fermentation брожение

yeast cell дрожжевая клетка

carbon dioxide углекислый газ

lactic acid молочная (а-оксипропионовая) кислота

acetic acid bacteria уксусно-кислая бактерия

to supplement пополнять

phenomena явления

to assume принимать

gluten клейковина

to attain достигать

retention capacity удерживающая способность

mature зрелый

fermented dough выбродившее тесто

scaling machine устройство для взвешивания

rounder тестоокруглительная машина

to impart придавать

skin наружная оболочка

intermediate proof промежуточный этап

to shape разделять

to mould придавать форму

prior прежде

baking pan противень

moulder формовая машина

chamber камера

proof box расстойная камера (для тестовых заготовок)

acceleration ускорение

rapidity быстрота

starch-converting крахмало-превращающий

modify модифицировать

enzyme фермент

volatile летучий

to denature испаряться

slice резать ломтиками или слоями

wrapping обертывание

to emerge извлекать

extern зд. способ

stacking укладывание

rack вешала

Задания

Задание 1. Прочитайте и переведите текст:

Technology of Breadmaking

The first basic step in the production of bread is the mixing of the ingredients to form a dough. This process takes place in mixers where all the ingredients are subjected to thorough mixing for an exactly determined time period and at a carefully controlled temperature.

The mixed dough or sponge is next dumped from the mixer into a dough trough and wheeled into the fermentation room where it remains for a predetermined period under thoroughly controlled temperature and humidity conditions. Here it undergoes the second main phase of bread production, namely fermentation. During this stage the yeast cells act upon the available sugars transforming them into carbon dioxide and alcohol. Bacterial fermentations, involving chiefly lactic acid and acetic acid bacteria, supplement yeast fermentation.

As the result of these phenomena, the dough rises in the trough to several times its original size and assumes a light, spongy character. A dough in which the gluten has attained a state of optimum gas retention capacity and developed a maximum of elasticity is said to be mature and ready for further processing.

The fermented dough is taken to a dividing or scaling machine which are carried on a conveyor to the next machine called a rounder. The function of this unit is to round or ball up the scaled dough pieces, imparting to them a thin, smooth and dense skin.

The rounded dough balls are next subjected to a brief period of fermentation which is called the intermediate proof. After the dough pieces have passed through the intermediate proof, they are shaped or moulded into the form of a loaf prior to being placed in the baking pans. The moulding operation is performed by special machines called moulders.

The moulded dough pieces are immediately placed into baking pans and subjected to the final proofing in large chambers called proof boxes. These chambers are well insulated. The interior of the final proofers is maintained at constant temperature and relative humidity levels.

The actual baking process is the last and at the same time the most important step in the production of bread. As the heat of the oven begins to penetrate the dough loaf, there is at first a great acceleration of the biological reactions, i.e. yeast fermentation increases in rapidity, the various starch-converting and protein-modifying enzymes are activated, the fermentation gases expand and the volatile substances evaporate.

All these reactions bring about a noticeable increase in the volume of the baking loaf. With continuing temperature rise, the yeast and enzyme systems are destroyed the starch of the dough is partially gelatinized and the gluten proteins denatured. The crust gains in thickness and colour, improving both the structure and flavour bread.

The final processing of baked bread includes its cooling, slicing and wrapping. The bread, as it emerges from the oven, has an interior temperature near the boiling point of water. This temperature must be reduced to render the loaf suitable for slicing and wrapping.

Depending upon the extern of mechanization employed in the bakery, cooling may be carried out either by stacking the hot bread onto bread racks for simple atmospheric cooling, or by having the bread conveyed automatically through specially ventilated or air conditioned bread coolers.

The cooled bread is then placed on a conveyer that takes it through a slicer-wrapper in which bread is sliced and wrapped in either waxed paper or cellophane.

Задание 2. Проанализируйте видовременные формы, выпишите из текста и классифицируйте термины данной тематики.

Задание 3. Поставьте глагол в скобках в нужную форму:

1. This process (to take place) in mixers where all the ingredients (to subject) to thorough mixing for an exactly determined time period and at a carefully controlled temperature.

2. The mixed dough or sponge next (to dump) from the mixer into a dough trough and (to wheel) into the fermentation room where it (to remain) for a predetermined period under thoroughly controlled temperature and humidity conditions.

3. A dough in which the gluten (to attain) a state of optimum gas retention capacity and (to develop) a maximum of elasticity (to say) to be mature and ready for further processing.

4. The fermented dough (to take) to a dividing or scaling machine which (to carry) on a conveyor to the next machine called a rounder.

4. The final processing of baked bread (to include) its cooling, slicing and wrapping.

Вопросы к практическому занятию

1. Какие термины являются ключевыми для данного текста?

2. Что вы узнали о технологии хлебопечения?

3. Каковы основные этапы?

4. Какие грамматические конструкции преобладают в данном тексте?

Практическое занятие 32