III Робота з текстом фахової тематики

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

Meat Industry in Canada

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.

Saskatchewan's Meat Marketing Systems

Cattle and sheep are sold through an open market where supply and demand determine price. In Canada, prices for chickens and turkeys are based on the cost of production, and set by marketing boards which also regulate production quotas. Pigs are sold through a central marketing desk, which provides a weekly pool price to producers in Saskatchewan.

Different cuts of beef, such as rib, loin, chuck and steak, result in different flavours and qualities of meat, presenting consumers with an appetizing array of choices.

Rolled picnic hams emerge from the smoke house, cured and ready for packaging. Smoking imparts flavour and improves keeping quality.

Primary Processing of Meat

Meat cutters trim and prepare meat for wholesale and retail markets, a process requiring many careful, well-trained hands. Stainless steel equipment, automation and strict adherence to government health regulations ensure that meat is safe to eat.

In meat packing plants, every process from slaughtering to packaging is carefully monitored to avoid contamination of the various meat products. If contamination of food is detected the point in the processing chain that it occurred can be rapidly determined and the problem rectified.

Most industries operate a system called Hazard Analysis Critical Control Point (HACCP). This is a preventive system of food control. It involves examining and analysing every stage of a food-related operation to identify and assess hazards. Critical control points are established where monitoring identifies problems which are immediately corrected.

Sausages are made using trimmings from prime cuts, which are ground and mixed with spices and fillers such as grain or bread.

Markets provide consumers with an impressive variety of fresh and processed meats, including beef, poultry and pork.

Processed and often pre-cooked meats are sold in special protective packaging, providing convenience, protection from spoilage, and a clear view of the product.

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

запам’ятайте.

3) Напишіть анотацію до тексту.

II. Give Ukrainian equivalents to the following English words and word combinations and compose your own sentences with them.

To be widely adapted; to thrive and reproduce; to be relatively inexpensive; efficient converters; multi-purpose breeds;

to be termed; to predominate; a high-quality protein source; to be designated; the naturally occurring health meat.

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.