Контрольні завдання до самостійної роботи

Варіант 1

I граматика

1) Спишіть, вибираючи правильну часову форму.

1.I wish you …this film.I am sure you would have like it.

A had seen B saw C see D have seen

2. I wish you, ...a picture of that beautiful castle.

A had taken B to take C take D took

3. You…a six-month contract when you are offered a permanent position elsewhere.

A have just started B had started C were starting D started

4. If it were autumn now, there…a lot of fruit in the garden.

A would have been B would be C will be D won’t

5.When he was at Oliver’s flat yesterday, Martin asked if he …use the phone .

A can B could C may D must

6.If you were a good girl, I ___ buy you some chocolate.

A.will B.won't C.would D.wouldn't

7.If he hadn't cut his finger, it ____ not have hurt for weeks.

A.will B.won't C.would D.wouldn't

8.If Chris didn't fall in love with Jane, he ____ give her flowers.

A.won't B.shan't C.wouldn't D.shouldn't

9.As soon as I ____ reading the article, I'll give it to you.

A.will finish B.would finish C.won't finish D.finish

10.I wish the weather ____ not so cold.

A.will B.were C.be D.is

2) Спишіть, вибираючи правильний варіант.

1. There is no any significant loss of… from meat during freezing.

A nutritionists

B nutrition

C nutritiones

D nutrients

2.What are the features of good beef?

A ^{little amount of fat on the red surface}

^{B hard marbling of green colour}

C great quantity of fat and lard

D many deposits of fat on lean areas

3. ...requires the very highest quality of meat products

A summer sausage

B winter sausage

C spring sausage

D autumn sausage

4. Rump steak should be cooked by...

A boiling and stewing

B freezing and roasting

C frying and grilling

D melting and evaporating

5. Find the right information.

A Cutting meat is not the only skill of the butchers job.

B Horns and hooves add flavour to the beef.

C Tripe is difficult to digest especially for adults and invalids.

D Shin is ground up and made into fertilizer.

6. What are the three main methods used in cooking topside...

A braising , cooling and pot roasting

B braising , slow roasting and pot roasting

C pot roasting , heat roasting and fast freezing

D slow roasting , grilling and frying

7. The meat from the fore leg is...

A steak

B rump

C loin

D shin

8. What word is extra in the line?

A brisket

B vinegar

C shin

D loin

9. Meat is cooked to make it...

A more firm

B less tender

C more brown

D more tender

10. The definition of * decompose* is...

A buying and selling

B slightly wet

C to preserve food for drying

D to decay

II мовна практика Підготуйте реферат на тему: “ Beef”

III Робота з текстом фахової тематики

I. 1)Прочитайте та перекладіть письмово поданий нижче текст.

How to Make Corned Beef

Preserving meat for winter by soaking in salt brine is a time-honoured method. Corning is an ancient technique for preserving raw meat for long periods. It involves rubbing the meat in a mixture of salt and spices and then keeping it covered in the resultant juice brine for a minimum of two weeks or much longer. The familiar corned beef is one of the few remnants of this practice still popular today. While it is very simple to purchase corned beef in the supermarket, either in ready0to-cook bags or already cooked and sliced, making it a home is almost as easy and much less expensive. You also have the option of using different cuts of meat. If you like corned beef you will like corned tongue. The flavour is identical, the only difference is in texture and appearance. After the minimum period of curing, the meat can be cooked and eaten and will be delicious. Longer curing will result in richer flavour and will not harm the meat at all.

Several different cuts of beef as well as tongue are excellent candidates for corning, in fact, except of steaks, any cut can be brined. Obviously, the brisket is a good choice and boneless chuck roast or round roast are also very fine. An entire eye of round will make a splendid corned beef subject and would be very nice served cold on a buffet.

The thing to remember is that while you are actually preserving the meat with salt you are also adding a great deal of flavour with the additional ingredients added to the curing mixture. You will be using black pepper, allspice, thyme, sage, paprika, bay leaf, rutabaga, onions, carrots, and garlic. If doing pork, be sure to collect some juniper berries as they add a special dimension to the flavour of corned pork.

The corning process can be done in a large stone crock but is really much easier if you use freezer zip-lock bags. Assemble enough bags to hold all your different cuts of meat, one cut to a bag. Mix all the ingredients together in a small bowl, except the juniper berries. Place all the meat in a roasting pan and cover all sides with the salt mixture, rubbing it in well. Put each piece of meat into a bag and divide the remaining salt mixture among the bags. If you are doing a piece of pork, add the juniper berries to that bag. Remove as much air as possible from each bag and seal. Pack all the bags into a large bowl or crock and weight them down under a plate and about 10 pound of weight. Place in the bottom of the fridge. Check the bags in a few hours. The juice should be running freely from the meat. Massage each bag to work the cure into all the crevices of the meat. Repack into the container, reweight and return to the fridge. Turn the bags and massage daily to make sure the cure is getting into all sides of the meat. Leave the meat to cure for at least two weeks, three is better, before cooking one.

Before cooking, you will have to soak the meat in several changes of fresh cold water to remove the excess salt. The longer the meat is cured, the longer it will take to soak. Twenty-four hours should be enough. The meat will lose its rubbery texture and begin to feel like fresh raw meat again.

2) Випишіть з тексту всі фахові терміни, вкажіть їх українські еквіваленти та

запам’ятайте.

3) Напишіть анотацію до тексту.

II. Translate the following words and word combinations into English and compose your own sentences with them.

Яловичина, шкіра, шлунок, найкраще недороге м’ясо, м’яке та пружне м’ясо, м’ясні туші, ніжне м’ясо, повільне запікання, дуже дорогий шматок, засолювання, передня нога, задня нога.

IV ІНДИВІДУАЛЬНЕ ЧИТАННЯ (обсяг – 20 тис. друкованих знаків газетного тексту)

1) Прочитайте та перекладіть статтю (статті).

2) Випишіть та запам’ятайте 20 ключових слів.

3) Підготуйте усний переказ прочитаного.