- •«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:
Unit VI: Brewing Beer Text 1 Beer
I. Words to be remembered.
1) fermented 2) beverage 3) cereal grain 4) to convert 5) malt 6) starch 7) barley 8) corn 9) rice 10) adjunct 11) hop 12) tribe 13) native 14) millet 15) rye 16) teff |
сброженный напиток хлебный злак превращать солод крахмал ячмень зерно, кукуруза рис добавка хмель племя местный просо рожь тэфф, полевичка абиссинская |
II. Read and translate the text.
Beer
Beer- term for fermented alcoholic beverages made from cereal grains that have been converted to malt. Beer may be brewed from several kinds of high-starch grains. Thus, in the United States, beer is generally made from malted barley, with corn, rice, or sugar added as a malt adjunct, and hops used for flavoring. In Japan, beer (called sake) is brewed from rice. African tribes make beer from grains native to their regions, such as teff, millet, or grass seeds. Russians use rye bread to prepare their beer, called quass or kvass.
II. Complete the sentences.
1. Beer is ...
2. As a rule, beer is made from ....
3. It can also be made from ....
4. Malt is....
5. Kvass is ...
III. Join the words from the left column with their definitions in the right column.
1. starch
2. adjunct
3. tribe
4. beverage
5. native
6. millet
7. hop
8. malt |
A) a cereal grass, cultivated for grain and animal fodder. B) relating or belonging to a person or thing by virtue of conditions existing at the time of birth. C) something incidental or not essential that is added to something else. D) a polysaccharide composed of glucose units that occurs widely in plant tissues in the form of storage granules, consisting of amylose and amylopectin. E) cereal grain, such as barley, that is kiln-dried after it has germinated by soaking in water. F) a social division of a people, esp. of a preliterate people, defined in terms of common descent, territory, culture, etc. G) any drink, usually other than water. H) a climbing plant, which has green conelike female flowers and clusters of small male flowers. |
Text 2 Brewing
I. Words to be remembered.
1) lager beer
2) markedly 3) flavor
4) content 5) similarly 6) carbon dioxide 7) protein 8) carbohydrate 9) yeast 10) bottom 11) bottom-fermented yeast 12) to settle 13) consumption 14) frequently 15) bock beer 16) origin |
лагер, светлое пиво (приготовленное методом низового брожения) заметно, явно вкус, ароматизирующее вещество, ароматизатор, отдушка содержимое так же, подобным образом диоксид углерода белок углевод дрожжи, закваска дно, низ, нижняя часть дрожжи низового брожения осаждаться, отстаиваться, оседать потребление часто темное крепкое пиво происхождение |
II. Read and translate the text.