Exercise 3. A) Give the Russian equivalents to the following words and word combinations:

proper use, modern methods, raw materials, storage rooms, to provide proper running, industrial microbiology, technological process, to exercise control, to supervise the work, technological techniques, finished products, healthy life style.

B) Give the English equivalents to the following words and word combinations:

содержать оборудование в порядке, определять качество, обеспечивать должную работу, отвечать за, выполнять свои обязанности, интересоваться, осуществлять контроль, работать под руководством, проходить практику, стать хорошим специалистом.

Exercise 4. Complete the sentences using information from the text.

1. In order to make food products of high quality…

2. Methods of food processing are as follows…

3. After graduating from the Murmansk State Technical University…

4. I've decided to become a technologist as…

5. To become good specialists the students of the technological faculty should…

6. It is the responsibility of the technologist to…

7. He is responsible for proper use of…

8. Every technologist must know English well…

9. The successful work of the enterprise depends directly on…

10. The duties of the technologist are…

Exercise 5. Fill in the gaps with the necessary prepositions.

1. A technologist exercises control … the technology of food processing.

2. After graduating … the MSTU our specialists can work at many food processing plants and factories.

3. He is responsible … proper storage raw materials and finished products.

4. The town needs a lot of specialists … food industry.

5. Our city is the largest city in the world … the Polar Circle.

Exercise 6. Answer the questions to the text.

1. Why does our city need a lot of specialists for food industry?

2. What specialists does the Murmansk State Technical University train?

3. Why have you decided to become a technologist?

4. Where can the specialists work after graduating from the university?

5. What is the technologist responsible for?

6. What are the main duties of the technologist?

7. What special subjects do the students study?

8. Where do the students have their practice?

9. Why is it important for a technologist to know English?

10. What are the main methods of food processing?

Exercise 7. Speak on one of these topics.

1. A profession of a technologist is very important.

2. Our University trains highly qualified specialists in the field of Technology.

3. A technologist must know methods of food processing very well.

4. The duties of the technologist at the food processing enterprise.

TASK 2

Exercise 1. a) Before reading the text answer the questions using your own knowledge and experience.

1. Cuisine of what country do you prefer? Why?

2. What special dishes of Russian (Italian, French, English) cuisine do you know?

3. What is your favourite dish? Do you know how to cook it?

4. Do you often eat traditional Russian dishes?

5. Is there a restaurant (or café) in Russian style in your city?

b) Read the text once and say what traditional Russian dishes are mentioned in it.

Exercise 2. Read and translate the text.

Russian Cuisine

1. Original and varied, Russian cuisine is famous for exotic soups, cabbage schi and solyanka, which is made of assorted meats. Russians are great lovers of pelmeni, small Siberian meat pies boiled in broth.

Every housewife of any experience has her own recipes for pies, pickles, and sauerkraut. Even more varied is the choice of recipes for mushrooms, one of the most abundant and nourishing gifts of our woods. They are fried, pickled, salted, boiled and what not.

"No dinner without bread", goes the Russian saying. Wheat loaves have dozens of varieties. As to rye bread, Russians eat more of it than any nation in the world. It's a peculiarity of the Russian diet.

2. Even for a scanty meal Russians used to spread a linen tablecloth which showed how much they respected meals. It used to be spread even in the poorest houses, with just boiled potatoes for the meal.

On festive occasion and to honour a high-ranking guest the best white tablecloth with embroidery would be spread.

3. For starters, numerous appetisers (zakuski) such as caviar, tiny open-faced sandwiches, could cuts and vegetables are bright to the table to accompany toasts made in honour of everything imaginable. Vodka, of course, is poured for many of these toasts, although it is not uncommon to see cognacs, flavoured liqueurs, or champagne on special occasions. After the appetisers, more substantial dishes are served. Soups, such as borsch made from beets and shchi made from cabbage, are eaten together with pirozhki – pastries stuffed with cabbage, meats or fruits.

4. It is a well-known fact that since the time immemorial Russians have used wooden spoons. There are several reasons for it. Wooden spoons were cheap, the material being easily available and carvable, so that spoons could be carved by any family. Another consideration was that ancestral Russians were fond of very hot food. A wooden spoon would not burn one's lips or tongue. Boiling-hot soup will cool in a wooden spoon.

Every member of the family had a spoon of his own, often marked with his (her) name or with some other sign. It was advisable for the family to have separate spoons in order to prevent the appearance of sores in the corners of one's mouth.

Wood, which could be easily carved, poker – worked, polished, painted and varnished, has become very handy for making all kinds of utensils: spoons, saltcellars, bowls, dippers, plates, bread-plates, dishes, flour barrels, buckets and the yoke to carry them on, traditional Russian toys. Salt and flour remained dry in wooden boxes and containers. Wooden chopping boards are better than plastic ones for fighting bacteria. A skilful craftsman would turn the wooden utensils into works art.

5. As the Russian custom has it, a festive table isn't worth this name without a bottle of vodka. Russians are traditionally hearty drinkers: as good whiskey shall come from Scotland, and port from Portugal, so Russian wheat vodka is the world's best. We have an amazing variety to offer, from the clear, colorless Moskovskaya and Stolichnaya to all kinds of bitters with herbs and spices.

Of our folk soft drinks, kvass is the best-known. Made of brown bread or malted rye flour, it goes down best on a sultry summer day. If you add it to chopped-up meat and vegetables, you get okroshka, an exquisite cold soup.

Russian traditional drinks are original and are not present in other national cuisines. Those are sbiten', kvas, medok, mors, curdle with raisins, and boiled cabbage juice. Many of them are no longer in use. Long since they were drunk as a complement to meat and poultry dishes, sweet porridge, and dessert. Standing apart from all of them was sbiten, which was replaced by tea by later times in Russia.

One of the most ancient drinks is syta also called myod or medok (pl. medi, medki), which is the diminutive form of the word "honey". It should not be confused with the so-called stavlenniy myod (brewed honey, mead); medok is made of water with small amounts of honey and sometimes hops, "stavlenniy myod" is an alcoholic drink not unlike wine, based on large amount of honey and berry juices.

Mors is made of berry juice, mixed in different proportions with water, slightly fermented. Curdle is prepared on raisins and is slightly fermented as well. Cabbage juice (fresh, but more often sour, from fermented cabbage) is boiled with a small amount of sugar. These drinks do not keep long and are made in small amounts in household conditions.

Kvas and sbiten' on the other hand were always mass-produced drinks. Most widespread was kvas, having a few dozen variations.

The basic method of preparing kvas is that out of water, flour, and malt liquid, dough is made which is subjected to fermentation. This fermented "zator" is diluted by water; yeast, sugar, and aromatic additives are mixed in and then it is brewed. The role of additive can be played by fruit and berry juices (cherry, raspberry, lemon, etc.), as well as ginger and mint.

Compared to kvas, sbiten is very simple to prepare. Separately, honey and sbiten' flavor (spices, juices) are boiled down and then these two parts are combined and boiled again. It is a hot winter drink.

6. Tea was introduced to Russia from China in the XVII century and in 200 years spread throughout the whole country, becoming arguably the most popular national drink, and forcing sbiten' out of competition. Black tea is by far the most popular type, but since XIX century incursions in Central Asia the knowledge and interest in green tea is slowly increasing. Today Russia remains one of the biggest tea consumers and importers in the world.

Until the last third of the 20th century most tea was imported from China, but since the Sino-Soviet split this trade diminished, and now Russia imports most its tea from India and Sri Lanka, of which Darjeeling is the most prized sort. Improved relationships with China again increased interest in Chinese teas, so imports are growing once more.