II мовна практика

Підготуйте реферат на тему: “Meat AND Methods OF ITS Preservation ”

III Робота з текстом фахової тематики

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

Fish

The best change for any meal of the day is fish. It is a valuable source of protein which is of a similar quality to that of meat and milk. The amount of fat in different kinds of fish varies greately. The flesh of white fish, such as cod, haddock, whiting contains only 1—2 per cent fat. But its amount in fatty fish (herring, mackerel, trout, salmon) varies from 10 per cent to more than 20 per cent. The vita­min content of white fish is similar to that of lean meat. The fat-soluble vitamins A and D are present in the flesh of fatty fish and in the livers of fish, such as cod. Fish flesh also contains a certain amount of minerals including iodine. If the bones are eaten, as for example in sardines and canned, salmon, these are good sources of calcium, phosphorus and| fluoride.

The changes that occur when fish is cooked are similar to those in meat but the shrinkage is not so great. Losses of mineral salts are proportional to the loss of water. The vita­mins A and D in fatty fish are both heat stable. When fish is canned or cured by smoking there is some loss of thiamin, but generally these processes have little effect on the nut­rients in fish. Modern methods of freezing do not affect the nutritive value. For estimating the cooked weight of fish, a loss of about 15 per cent may be assumed on gentle co­oking. But fish fried in butter and fried fish products usually gain fat on cooking

In the Far East, particularly Southeast Asia, fermented fish products are manufactured in great quantities for hu­man consumption. Various sauces or pastes are prepared from a wide variety of both fresh and saltwater fishes. The traditional methods for the commercial production of fer­mented fish foods are well known.

Halophilic bacteria are mainly responsible for the fer­mentation occuring in the preparation of fish sauces and pastes. To our knowledge, no previous work on fish fermen­tation has been published,

The length of the fermentation process is the limiting fac­tor in the rate of production of fish sauces and pastes. The quality of the products is influenced by the kind of fish and its composition (fat content, etc.), the temperature, the amount of salt added. The most important factors, however, are the enzyme aclivity of the fish and the kinds of microor­ganisms present.

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

запам’ятайте.

3) Напишіть анотацію до тексту.

II. Match the words with their definitions.

foodstuff household cereal animal husbandry facilities capacity ratio to update primal competitive

first in importance to make more modern any kind of grain used for food material used for food figure showing the number of times one quantity contains another based or decided by competition all the people living together means which make it easy to do things the amount that something can hold or produce farming

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.