II мовна практика

Підготуйте реферат на тему: “ Meat Products ”

III Робота з текстом фахової тематики

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

Meat Industry in Canada

Meat has been part of the human diet since the earliest known people, and remains an important source of protein and energy. Most consumers today are far from the source of meat on the farms where it is produced. Meat, like many other foods, has undergone several steps of processing prior to its appearance on supermarket shelves.

Beef, pork, and poultry (chicken and turkeys) are major meat products produced and consumed in Saskatchewan, with lamb a minor part of the meat industry. Speciality meats from Bison, Deer, Elk and Ostrich are also produced in small quantities. Saskatchewan exports live cattle and pigs, as well as significant amounts of dressed meat to markets in other provinces, the U.S.A. and other countries.

Livestock processing and marketing has evolved from simple systems where consumers often dealt directly with producers who did rudimentary processing on farms, to much more complicated but efficient systems. Primary processors slaughter animals and disassemble the carcass into edible food, hides, fats, and so on for sale in local and sometimes distant markets. The marketing system involves electronic and live auctions, marketing boards and contract arrangements. Efficient transportation, international currency exchange, price guarantees, and futures markets to spread risk are all part of livestock marketing today.

Meat's Contribution to Saskatchewan's Economy

Historically, cattle and hogs were raised in the West, with production above local demand processed and consumed in Eastern Canada. Today, the cattle and swine-feeding industries are moving back West. Shipments to Alberta for feeding and slaughter, and to the U.S.A. are now the most important cattle exports from Saskatchewan. Livestock production is important to diversified and sustainable farming systems in Saskatchewan, and processing provides and excellent opportunity to expand local industries and employment. The meat industry now occupies first place in Saskatchewan's food industry accounting for 32% of all food processed in the province.

Value Added Through Processing

The processing of meat, like other food processing, adds value to the product, and jobs and dollars to local economies. Livestock's contribution to the provincial economy could be increased substantially by more processing of meat locally, rather than the export of live animals. An inconsistent supply of animals within Saskatchewan and small local demand has limited meat processing in the Province. Meat packing plants are located mainly in Eastern Canada and, lately, in Alberta and the U.S.A. Putting into carcass form one million cattle and one million hogs each year in Saskatchewan requires at least 300 skilled workers - more if processed meats and specialty products were included.

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Meat Consumption in Canada

Years ago, Canadian's ate more pork than beef, possibly because almost all farms had pigs, and cured pork (bacon and ham) could be stored longer than uncured meat. Beginning in the 1940s, increasingly affluent consumers preferred beef, and its consumption increased to 45 kilograms per person per year in the 1970s. The past decade saw a decrease in beef consumption caused by strong price competition from pork and poultry. With specialized production methods, improved breeding and disease control, and better marketing those meats have increased their share of the market. Poultry, especially broiler chickens, is ideally suited to the convenience food market.

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

запам’ятайте.

3) Напишіть анотацію до тексту.

II. 5.Say if the following statements are true or false. Correct them where necessary.

1.To support and promote on the international markets high-quality, fully standardized ham is the aim of the main producers and exporters of Spanish Serrano Ham.

2.Jamyn Serrano is the fore leg of the white pig, obtained under free slaughtering and quartering conditions.

3. Jamyn Serrano is one of the cornerstones of Spanish gastronomy.

4. Jamyn Serrano is not very popular among consumers in spite of its high quality.

5.The professional production of Jamyn Serrano involves substantial technical challenges.

6.The process of production starts at high temperature with low relative humidity.

7. Jamyn Serrano contains proteins, fats and water as well as B-group vitamins and several trace elements.

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.