
- •«Алтайский государственный аграрный университет»
- •Учебно-методическое пособие
- •По английскому языку
- •По специальности «Переработка сельскохозяйственной продукции»
- •Барнаул 2009
- •Оглавление
- •Unit 1: Food Processing Text 1 Food Processing
- •Food Processing
- •Text 2 Benefits
- •Benefits
- •Text 3 Drawbacks
- •Drawbacks
- •Text 4 Perfomance Parameters for Food Processing
- •Perfomance Parameters for Food Processing
- •Unit II: Flour Text 1 Flour: Background
- •Flour: Background
- •Text 2 Raw Materials for Making Flour
- •Raw Materials for Making Flour
- •Text 3 Wheat Flour
- •Wheat Flour
- •Text 4 Types of Flour
- •Types of Flour
- •Text 5 The Flour Milling Industry: Historical Development
- •The Flour Milling Industry: Historical Development
- •Text 6 Modern Flour Milling Industry
- •Modern Flour Milling Industry
- •Text 7 Flour Milling in Australia
- •Flour Milling in Australia
- •Text 8 The Manufacturing Process: Grading the Wheat
- •Grading the Wheat
- •Text 9 The Manufacturing Process: Preparing the Wheat for Grinding
- •Preparing the Wheat for Grinding
- •Text 10 The Manufacturing Process: Grinding the Wheat
- •Grinding the Wheat
- •Unit III: Bread Text 1 Russian Bread
- •Russian Bread
- •Text 2 How Bread is Made
- •How Bread is Made
- •Text 3 Production Methods of Making Bread
- •Production Methods of Making Bread
- •Unit IV: Meat Text 1 Types of Meat
- •Types of Meat
- •Text 2 Preservation and Storage
- •Preservation and Storage
- •Text 3 Ground Meat Products
- •Ground Meat Products
- •Text 4 The Production Stages for Sausages and Patties
- •The Production Stages for Sausages and Patties a Chopping/Mincing
- •B Forming/Moulding
- •C Packaging
- •Unit V: Milk Text 1 Nutritional Value of Milk
- •Nutritional Value of Milk
- •Text 2 Raw Materials
- •Raw Materials
- •Text 3 The Manufacturing Process (1)
- •The Manufacturing Process (1)
- •Text 4 The Manufacturing Process (2)
- •The Manufacturing Process (2)
- •Text 5 The Manufacturing Process (3)
- •The Manufacturing Process (3)
- •Text 6 The Manufacturing Process (4)
- •The Manufacturing Process (4)
- •Unit VI: Brewing Beer Text 1 Beer
- •Text 2 Brewing
- •Brewing
- •Text 3 History
- •History
- •Text 4 Wheat Beer History
- •Wheat Beer History
- •Text 5 Malts. Hops.
- •Malts. Hops.
- •Text 6 The Brewhouse. Milling and Mashing.
- •The Brewhouse. Milling and Mashing.
- •Text 7 The Copper and Hopback
- •The Copper and Hopback
- •Text 8 The Fermenting Room
- •The Fermenting Room
- •Text 9 Types of Beer. Quality Control.
- •Types of Beer. Quality Control.
- •Unit VII: Machines Text 1 Cheese Shredder
- •Cheese Shredder
- •Text 2 Roller Mill ip-rm04
- •I. Words to be remembered.
- •Roller Mill ip-rm04
- •Text 3 Classifier Separator
- •I. Words to be remembered.
- •Classifier Separator
- •Text 4 Camera Sorter
- •Camera Sorter
- •Text 5 Gravity Separator
- •Gravity Separator
- •Vibro Cleaner
- •Vibro Cleaner
- •Vibro Grader
- •Vibro Grader
- •Text 8 De Stoner
- •De Stoner
- •Text 9 Conveyor Belt
- •Conveyor Belt
- •Приложение Выражения для реферирования
- •Библиографический список
- •Учебно-методическое издание
- •Составители:
Text 9 The Manufacturing Process: Preparing the Wheat for Grinding
I. Words to be remembered.
1) purified wheat 2) to place 3) centrifuge 4) to spin 5) dry 6) foreign matter 7) to wash away 8) moisture content 9) outer lay 10) grinding 11) conditioning (tempering)
12) to exist 13) to add 14) to involve 15) to soak 16) pressure 17) to result in 18) vacuum dryer 19) bran 20) letting it rest for one day |
очищенная пшеница помещать центрифуга отжимать сухой примесь, постороннее вещество промывать содержание влаги верхний слой дробление, измельчение улучшение, доведение до нужной кондиции существовать добавлять включать в себя замачивать, вымачивать давление приводить к чему-либо вакуумная сушилка отруби оставить ее в покое на один день |
II. Read and translate the text.
Preparing the Wheat for Grinding
The purified wheat is washed in warm water and placed in a centrifuge to be spun dry. During this process any remaining foreign matter is washed away.
The moisture content of the wheat must now be controlled to allow the outer layer of bran to be removed efficiently during grinding. This process is known as conditioning or tempering. Several methods exist of controlling the amount of water present within each grain of wheat. Usually this involves adding, rather than removing moisture.
Cold conditioning involves soaking the wheat in cold water for one to three days. Warm conditioning involves soaking the wheat in water at a temperature of 115°F (46°C) for 60-90 minutes and letting it rest for one day. Hot conditioning involves soaking the wheat in water at a temperature of 140°F (60°C) for a short period of time. This method is difficult to control and is rarely used. Instead of water, wheat may also be conditioned with steam at various temperatures and pressures for various amounts of time. If conditioning results in too much moisture, or if the wheat happens to be too moist after purification, water can be removed by vacuum dryers.
III. Answer the questions.
1. What happens with the purified wheat?
2. Why should the moisture content be controlled?
3. What happens with wheat in cold conditioning?
4. What is warm conditioning?
5. Which conditioning is rarely used and why?
6. What may wheat be conditioned with?
IV. Find English equivalents.
Промывается в теплой воде; быть отжатым до сухости; оставшаяся примесь; должно контролироваться; внешний слой отрубей; контроль количества воды; удаление влаги; вымачивание пшеницы; сложно контролировать; вместо воды; при различных температурах; слишком влажный после очистки.
Text 10 The Manufacturing Process: Grinding the Wheat
I. Words to be remembered.
1) grade 2) moisture 3) to blend (syn. to mix) 4) to obtain 5) a batch of wheat 6) rapid (rapidly) 7) to hurl
8) metal pin 9) crack 10) metal roller 11) breaker roll 12) spiral groove 13) interior 14) sieve 15) coarse flour 16) middlings (farina) 17) semolina 18) to attach 19) screen 20) to combine 21) finely ground 22) fineness (fine)
23) wire 24) to sift 25) final product 26) bran |
сорт, качество, степень влага смешивать получать порция пшеницы быстрый (быстро) бросать, швырять, осыпать, разбрасывать металлический болт лом металлический валик комколоматель винтовая выемка внутренняя часть сито, решето мука грубого помола мука, второсортная мука манная крупа прикреплять, присоединять решетка, фильтр, сито сочетать, смешивать, объединять мелкоразмельченный величина дробления (мелкий, мелкозернистый) кабель, провод, проводник просеивать, отсеивать конечный продукт отруби, оболочка зерна |
II. Read and translate the text.