
- •«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 5 Malts. Hops.
I. Words to be remembered.
1) maltster 2) steeping 3) to induce
4) germination 5) rootlet 6) to sprout 7) starch 8) to render soluble 9) kilning 10) roasting |
солодовник, солодовщик вымачивание вызывать, стимулировать, приводить (к чему-л.) прорастание корешок, отросток пускать ростки, давать побеги, расти крахмал становиться растворимым сушка в печи, камерная сушка жарение, обжаривание |
II. Read and translate the text.
Malts. Hops.
The basic ingredient of beer is malt. The Professional Maltsters buy the best quality barley, and in a process known as "steeping" in water, induce the grain to start germination. After a few days the rootlets begin to sprout, and the starches contained in the grain are rendered soluble. The process is swiftly halted by the kilning process, which by roasting, kills the growth, enhances the flavour, and enriches the colour.
Since their introduction to the brewing process in the sixteenth century primarily for their preservative qualities, hops have produced that foil aromatic bitter flavour special to beers.
Text 6 The Brewhouse. Milling and Mashing.
I. Words to be remembered.
1) batch
2) predetermined
3) to crush 4) malt mill 5) grist 6) mash
7) to mash
8) enzyme 9) sparging
10) to sparge
11) spent grain |
партия (продукции), производственная серия предопределённый, заранее установленный давить, дробить, толочь, мять дробилка для солода, солододробилка очищенный и раздробленный солод 1) сусло; 2) смесь солода и горячей воды из которой выделяют сусло заваривать (солод) кипятком (для производства сусла) фермент барботирование, барботаж (повторное введение и извлечение жидкости) промывать пивную дробину (в фильтре-чане) дробина |
II. Read and translate the text.
The Brewhouse. Milling and Mashing.
The brewing process is a batch rather than continuous process, and is completed all in one day from predetermined quantities of raw materials.
The brewing requirements of malt are crushed in the Malt Mill, producing what is called "Grist". The Brewing process starts early in the morning with the "Mash", where the Grist is carefully mixed with hot water to produce a Mash at a critical temperature between 145°F and 150°F. This stands in the Mash Tun for approximately one hour to allow the enzymes (naturally present in malt) to convert the starches to sugars. Then hot water is passed further through the Mash (called sparging) drawing off all the soluble Malt Extract, to leave the exhausted "Spent Grains" which are sold as a cattle food.
Text 7 The Copper and Hopback
I. Words to be remembered.
1) copper 2) tun 3) mash tun
4) wort 5) invert sugar 6) to impart
7) to cast 8) bed 9) hop 10) hopback 11) to retain 12) hazy 13) pre-prepared bed |
большой медный сосуд большая бочка ферментёр для приготовления пива из сусла сусло инвертный сахар давать, придавать (какое-л. качество), наделять разливать стеллаж, настил хмель бак для хмеля удерживать, сохранять, задерживать мутный заранее приготовленное основание/место |
II. Read and translate the text.