Exercise 6. Answer the following questions:

1. When can you control physical and chemical changes in foods during cooking?

2. What are our major allies in cook­ing?

3. What do proteins help during cooking?

4. What do fats give to foods?

5. What are carbohydrates functions in foods?

6. What temperature is recommended in cooking when milk is a main ingredient of recipe?

7. What occurs in the milk during long cooking at high temperatures?

8. What kinds of milk may be used in place of fresh whole milk in recipe?

9. What are fruit and vegetables made up chiefly of?

10. What changes take place when a fruit or vegetable is cooked?

11. How should one cook all vegetables for the best in colour, texture, and flavor?

12. What are the new ways of vegetables cooking?

13. Why do frozen vegetables require a shorter cooking time?

Exercise 7. Translate from English into Russian.

1. In the preparation of pastry, fat is worked into the flour and water added, in amounts sufficient to hold all together.

2. Tenderness results from the separation of most of the flour particles by fat.

3. When ordinary egg white is heated, coagulation of the protein takes place because the egg white has the ions necessary to precipitate the denatured protein.

4. For most cookery processes the value of the eggs lies in the protein present in colloidal form.

5. The thickening power of eggs is due to the case with which the protein coagulates.

6. Within recent years it has been definitely proved that, with the exception of potato starch, raw and cooked starches are equally well digested.

7. It has been proved that the variation in the adsorptive power of flours is due to the colloidal state of the glutamine in the bread flours, which allows for great adsorption of liquid than is possible in cake and pastry flours.

8. When milk is heated to a very high temperature, the milk sugar is caramelized, giving a browned product, and acids formed in this decomposition start the coagulation of the protein.

9. Milk which is not perfectly fresh may curdle when it is scalded, although there was no suspicion of sourness before heating.

10. Raw apples and other light coloured fruits often darken from exposure to air when they are cut.

Exercise 8. Translate from Russian into English.

1. Важной функцией жиров в приготовлении пищи является увеличение мягкости продукта, к которому они добавляются.

2. Жир также влияет на вкус пищи, поэтому лук, поджаренный в жиру, имеет вкус, отличный от лука, вареного в воде.

3. В подогретом молоке содержится меньше белка и кальция, чем в неподогретом.

4. Овощи меняют свой цвет в зависимости от продолжительности варки.

5. Если вода, в которой варятся овощи, содержит соду, то витамин С будет разрушаться.

6. Хороший бульон получается из мяса и костей.

7. Если мясо готовить при низкой температуре длительное время, то оно будет сочным, мягким.

8. Для приготовления пищи, основным компонентом которой является молоко, рекомендуется низкая температура.

9. Красные овощи, такие, как свекла, красная капуста, сохраняют свой цвет, если в воду, в которой они варятся, добавить немного уксуса или какой-либо другой кислоты.

Exercise 9. Give sentences of your own using the following words and word combinations:

pastry, tenderness, starchy vegetables, canned vegetables, protective coating, homogenized milk, gravy, salad dressing, cream puff.

Exercise 10. Topics for discussion:

1. Physical and chemical changes of foods during cooking.

2. Milk's role in food cookery.

3. Cooking fruits and vegetables.

TASK 2

Exercise 1. Read and translate the text with the help of a dictionary.

The New Hygienic Rules

Because cooking can be a messy process, all areas of the kitchen need frequent cleaning to keep them fresh, grease-free, and sanitary. Scrubbing and cleaning kitchen surfaces is as much a function of health and hygiene as it is good housekeeping.

Disease-causing bacteria, frequently found in raw poultry and meat, have become a serious menace in recent years. The effects of salmonella and some strains of E. coli, for example, can be painful for everyone and deadly for susceptible people. The United States Food and Drug Administration recommends the following steps for cutting down harmful bacteria in the kitchen.

1. Wash your hands with hot, soapy water before handling food and after using the bathroom, changing diapers, or handling pets. Also wash your hands in hot, soapy water, scrubbing a full minute, after handling raw meat, poultry, or seafood.

2. Wash cutting boards, dishes, utensils, and counters with hot, soapy water after preparing each food item and before you go on to the next food.

3. Wash dishrags, dishtowels, and sponges in the washing machine with hot water. Sponges can also be cleaned in the upper rack of the dishwasher while plastic cutting boards can go on the lower racks.

4. Separate raw meat, poultry, and seafood from each other and from other foods in the shopping cart at the grocery and in the refrigerator at home.

5. Never put cooked food on an unwashed platter that previously held raw meat, poultry, or seafood.

6. Refrigerate or freeze perishables, prepared foods, and leftovers within two hours of a meal.

7. Defrost frozen foods in the refrigerator or under cold running water, not on the counter.