Text 4 The Production Stages for Sausages and Patties

I. Words to be remembered.

1) sausage 2) patty 3) cheap 4) knife 5) bowl (bowl chopper) 6) rotating bowl 7) manual 8) screw shaft 9) metal barrel 10) cutter/die assembly 11) handle 12) to mould 13) to weigh 14) whilst 15) extrusion 16) to force (out) 17) casing 18) plunger 19) piston 20) to fit 21) nozzle 22) packaging 23) uncooked 24) to purchase 25) be kept 26) to require 27) shelf-life 28) strict control 29) up to 30) chopping (mincing) 31) burger 32) to push 330 to contaminate

Сосиска котлета дешевый нож чаша (куттер с вращающейся чашей) вращающая чаша ручной винтовой стержень металлический цилиндр режущий агрегат с винторезной насадкой ручка, рукоять формовать, придавать форму взвешивать хотя, пока выталкивание, выдавливание вталкивать (выталкивать) оболочка скальчатый поршень, плунжер поршень устанавливать, монтировать насадка упаковывание сырой, невареный покупать хранить(ся) требовать, нуждаться срок годности строгий контроль до дробление, измельчение гамбургер толкать, продвигать загрязнять

II. Read and translate the text.

The Production Stages for Sausages and Patties a Chopping/Mincing

The cheapest option is to use a knife, but for a more thorough and efficient chopping process, bowl-choppers are available. They are designed specifically for chopping meat to be processed into sausages. They consist of a rotating, horizontal bowl and a set of rotating vertical knives. The chopper will transform the meat into a homogenous sausage emulsion.

Manual or powered mincers/grinders may be used to produce minced meat for burgers and patties. They consist of a screw shaft inside a metal barrel, and a cutter/die assembly at the end of the barrel. As the handle is turned, the screw rotates and the minced meat is pushed along the barrel, chopped by the knives, and forced out through the die.

B Forming/Moulding

Burger patties can be moulded by hand. The mixture is weighed into portions of the correct size, and moulded and pressed by hand. Whilst this method is effective, it also gives opportunity for bacteria from workers to contaminate the patty. Alternatively, burger and patty moulds are available quite cheaply or they can be easily fabricated from local materials.

Extrusion. Sausages are prepared by forcing the ground-meat mixture into casings. Extrusion can be achieved by using a hand-held plunger such as a piston type, which may be fitted with a range of different sized nozzles.

C Packaging

Meat products are mostly sold uncooked. If not purchased immediately, they should be kept under refrigeration. In terms of packaging they require a covering to prevent contamination by insects and dirt. Refrigeration slows down the actions of enzymes and micro­organisms to give a shelf-life of 1-7 days. In the raw state there is a high risk of bacterial infection, and the need for refrigeration requires expertise and strict control over hygiene. These products may also be frozen to give the product a longer shelf-life of up to six months.