II мовна практика

Підготуйте реферат на тему: “ MEAT Distribution ”

III Робота з текстом фахової тематики

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

Vegetables

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.

The main purpose of cooking vegetables is to soften the cellular tissue and to gelatinize any starch that may lie present, so that vegetables can be digested more easily. During preparation and cooking the weight of some vege­tables may reduce by up to one-third or more.

Vegetables are especially valuable when eaten raw, because in the process of cooking they suffer nutrient losses. After peeling or shredding, vitamin C is rapidly destroyed by oxidation. This loss can be kept to a minimum by prepa­ying vegetables immediately before use, and by plunging them into boiling water at the start of the cooking process. During cooking, nutrient losses in vegetables are mainly Caused by the passage of soluble mineral salts and vitamins from the tissues into the cooking water, and by the destruc­tion of some vitamins by heat. Thus, some vitamin C and thiamin are lost when water is used for cooking because they are both heat-sensitive and water-soluble. It follows that the greater the volume of water is used, the greater is the loss. Also there is a further loss of vitamin C if there is a delay in service and vegetables are kept hot for any length of time.

During canning there is some destruction of those vitamins which are unstable to heat. But freezing does not itself cause loses of vitamins.

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.

significant outdated to neglect renovation store destination delay to generate

place to which a person or thing is going or is being sent to produce having a special or important meaning the process of putting back into good condition made out-of-date by the passing of time to give too little attention or care to the act of delaying goods, foodstuff, etc for a special purpose

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.