II мовна практика

Підготуйте реферат на тему: “ MEAT STRUCTURE AND Processing ”

III Робота з текстом фахової тематики

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

Eggs. Vegetables.

Eggs make a useful contribution to the daily intake of vitamin D, retinol, riboflavin, iodine, iron and protein in the diet. For the elderly they can be an important source of pro­tein, iron, vitamin Bi2 and vitamin D.

The shell colour is related to the breed of hen rather than to nutrient content and in this respect it is unimportant. Si­milarly a deep yellow yolk does not necessarily indicate a high vitamin A content.

When eggs are boiled or fried the proteins coagulate first in the white at about 60 °С, then in the yolk. This property of coagulation makes eggs suitable for binding dry ingre­dients together in cooking, and for thickening sauces and soups. -The black discoloration which is sometimes present around the yolk of hard boiled eggs is iron sulphide. This blackening can be reduced by cooling the eggs in water immediately after cooking.

When egg whites are beaten, the proteins will hold air and form a stable foam which coagulates or sets at a very low temperature. Eggs are also used as raising agents, for example, in sponge cakes. In mayonnaise eggs are used to promote the emulsification.

During heating some of the heat-sensitive B-vitamins are lost. For example, the average loss of thiamin and riboflavin which results from boiling, frying, scrambling is between 5 and 15 per cent.

The egg white protein system', because of its several proteins with interesting biological properties, has inte­rested biochemists and food technologists for many years. Because of its ability to form a stable foam, its heat denaturation properties, its binding chaiactenstics, its high nutri­tional quality, egg white has found many uses in the food indushy. In addition to the well-known and extensive use of egg white in the bakery and confectionary trade, it has been employed in photographic applications, in wine clari­fication, as an antioxidant, as a binder in sausage type products, and in the production of artificial fibers.

Many of the functional characteristics of proteins depend upon the distribution and quantity of charged groups and physical structures.

Vegetables play an important role in a daily diet. They supply great quantities of nutrients and are also an impor­tant source of dietary fibre, though they contain about 95 per cent of water.

Vegetables are extensively used in many attractive and appetizing meals recommended to the obese people because of their low energy content. The nutrient content of many vegetables is influenced by a number of factors during growth and after harvesting. For example, the amount of vitamin C will vary with variety, maturity and exposure to sunlight, as well as with the method of handling, the tem­perature during transport and the period of storage.

Green vegetables and some root vegetables are especial­ly eaten raw, as they suffer no cooking losses. They are of nutritional importance because of their contribution to the daily intake of vitamin C, B-carotene (which after absorp­tion is converted to vitamin A in the body), folic acid, iron and other minerals, and dietary fibre.

Nearly one quarter of the average daily intake of vitamin A is provided by root vegetables, most of this by carrots. Turnips are rather good sources of vitamin C. But still pota­toes provide the main source of this vitamin. Its amount is highest in new potatoes and falls gradually during past-harvest storage. Because of the comparatively large amounts which are eaten, potatoes contribute more protein and iron than other vegetables.

Peas, and fresh, dried, canned and frozen beans, are rich in protein and provide much energy, B-vitamins and dietary fibre. Fresh and frosen peas and beans also contain vitamin C. It is important to remember that the high levels of nutrients in dried peas will fall when the vegetables are soaked before use.

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

запам’ятайте.

3) Напишіть анотацію до тексту.

II. Give the English equivalents to the following and compose your sentences with them.

Щоденні потреби; домашній бюджет; імпорт дешевого корму; режим годування; високоякісне тваринництво;

рівень використання; подальша обробка м’яса обмежуватись; бійня; кінцевий споживач.

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.