Контрольная работа №2 по английскому языку для заочного отделения

(специальность: ТППСХП)

Вариант 1

I. Поставьте данное предложение во все существующие в английском языке временные и залоговые формы:

The teacher explains new rules.

II. Переведите на английский язык:

1. Письма посылают - ежедневно

- сейчас

- каждую неделю

-уже два часа

2. Письма послали - вчера

- сегодня

- до того, как вы пришли

3. Письма посылали - когда я пришел

- вчера в это время

4. Письма пошлют - завтра

- до того, как вы придете

III. Преобразуйте действительную конструкцию в страдательную:

1. She showed him the way to the metro station.

2. He will introduce me to his friends.

3. They are building a bridge over the river.

4. I haven’t yet translated the article.

5. We were looking at the man with great surprise.

6. You will speak about the film at the lesson.

7. The headmistress sent for the pupil’s parents.

IV. Преобразуйте прямую речь в косвенную:

1. He says: “I will come to see you next Sunday”.

2. She said: “My best friend is a doctor”.

3. He said: “ I have a good camera”.

4. He asked me: “Where are you going?”

5. My uncle said: “ I have just come back from Caucasus”.

6. She asks me: “Where is the post office?”

7. Mother told us: “ Don’t touch it”.

V. Переведите на английский язык:

Все телеграммы отправлены? Половина телеграмм отправлена вчера. Остальные напечатаны. Последние сейчас печатают. Их напечатают к часу дня.

VI. Работа с текстом:

а) Найдите в тексте эквиваленты следующих словосочетаний:

1. В правильном соотношении

2. Количество витаминов зависит от…

3. Питательные и химические свойства

4. Переваренное

5. Яйцо богато аминокислотами

6. Питание

7. Яйцо похоже на рыбу

8. Белок

9. Желток

10. Блюда из злаковых

b) Найдите в тексте подлежащие и сказуемые и определите, чем они выражены.

с) Поставьте вопросы всех типов к следующим предложениям:

1. There are proteins, vitamins, minerals and fats in eggs

2. The amount of vitamins A and D in the egg depends on the feed

3. We usually keep eggs .

4. They combine and produce the green ferrous sulphide

d) Письменно переведите текст на русский язык.

About Eggs

The egg gives the chicken inside it all the nourishment it needs. The egg is good food for us too. There are proteins, vitamins, minerals and fats in it and just in the right proportion.

The amount of vitamins A and D in the egg depends on the feed the hen gets, that of D vitamin depending also on the hen's exposure to the sun. The egg is rich in amino-acids (protein). It is very good in combination with cereal foods because cereal foods lack many amino-acids. Combined with the protein of the egg the cereal protein is made better use of by our body.

Its physical and chemical properties are such that the egg can be used in a large number of dishes.

We usually keep eggs in a refrigerator. For frying it is best to take them directly from the refrigerator, for the white will spread less at fridge temperature. But when used for cakes they should be at room temperature, for they will mix better with other ingredients.

Eggs are similar to fish as the protein in both is cooked at about 70° С. That is why it is so easy to overcook them. When we boil an egg the water does not actually have to boil. When frying an egg use butter. Oil reaches a much higher temperature and makes the white of the egg hard and unpleasant to eat.

The green colour found in an overcooked egg is the result of sulphur in the white and iron in the yolk. They combine and produce the green ferrous sulphide. These are some of the physical and chemical properties of the egg.