Unit IX

Vocabulary exrcises

WORDS TO REMEMBER

Exercise 1. a) Read the words aloud several times and memorize them.

b) Translate the following word combinations with the new words.

compose [kəm'pəuz] (v) -  складати (ся)

to be composed of many ingredients; to be composed of chemical elements; water is composed of hydrogen and oxygen

resistance [rɪ'zɪstəns] (n) -  протидія, опір;  опірність (організму)

the resistance of the air; resistance to freezing; metal resistance

melt [melt] (v) [melt] -  плавити, розтоплювати

to melt butter; to melt the ice; to melt fat

lower ['ləuə] (v) -  знижувати; зменшувати

to lower resistance; to lower the freezing point; to lower the value

blend [blend] (v) - змішувати; виготовляти суміш; змішуватися

to blend sorts of coffee; to blend with water; to blend with cream; to blend with sugar

ability [ə'bɪlətɪ] (n) [ә´biliti] - здібність, спритність; кваліфікація, уміння

physical ability; stirring ability; ability for music

obtain [əb'teɪn] (v) -  одержувати, отримувати, діставати, здобувати

to obtain experience; to obtain the sweetness; to obtain creamy flavour

satisfactory [ˌsætɪs'fæktərɪ] (adj) - задовільний, задовольняючий; достатній

satisfactory results; satisfactory concentration

matter ['mætə] (n) – речовина; матеріал

radioactive matter; colouring matter; organic matter; mineral matter

improve [ɪm'pruːv] (v) - поліпшувати, удосконалювати

to improve the quality of ice-cream; to improve the vitamin content; to improve whipping ability

supply [sə'plaɪ] (v) – постачати, забезпечувати

to supply with food; to supply with vitamins; to supply with electricity

ADDITIONAL VOCABULARY

Exercise 2. Look through the words and word-combinations and remember them.

egg yolk – яєчний жовток

(to be) high in cost – який (що) дорого коштує; (дорогой) дорогий

cane sugar – тростинний цукор, сахароза

beet sugar – буряковий цукор

viscosity – в’язкість, липкість; тягучість

mellowness – спілість, зрілість, м'якість, соковитість

milk solids-not-fat – молочні нежирні тверді тіла

waterholding capacity – здатність утримувати воду

Exercise 3. Learn most useful and common words.

due to - завдяки; внаслідок; в результаті

i.e. = id est = that is – тобто

however – проте, однак; незважаючи на

mainly – головним чином, в основному

such as – такий як

especially – особливо, спеціально

etc. = et cetera – і так далі

thereby – за допомогою цього; у такий спосіб, у зв'язку з цим

mix = mixture –  суміш, мішанина

International words

Exercise 4. Read the following words and give their Ukrainian equivalents.

sucrose ['s(j)uːkrəus]

tendency ['tendənsɪ]

concentration [ˌkɔnsən'treɪʃ(ə)n]

constituent [kən'stɪtjuənt] [kәn´stitjuәnt]

crystal ['krɪst(ə)l]

formation [fɔː'meɪʃ(ə)n]

type [taɪp]

gelatin ['ʤelətiːn]

texture ['teksʧə]

GRAMMAR EXERCISES

Exercise 5. Read the following sentences. Define the functions of the Infinitive. Translate the sentences into Ukrainian.

1. Milk fat contributes a characteristic mellowness to produce full creamy flavour.

2. To obtain the desired sweetness of ice-cream it is necessary to blend sucrose with other sugars.

3. Milk solids are to include the proteins, the milk sugar and the mineral matter.

4. To improve whipping ability is desirable in ice-cream making.

5. Stabilizers are used to prevent the formation of large ice crystals in ice-cream.

6. Mrs. Alexander Hamilton was the first to introduce ice-cream into the United States.

Exercise 6. Fill in the blanks with prepositions: to, of, from, to, for, by, in.

1. Ice-cream is composed …… mixture of food materials.

2. Milk fat is high ……. food value.

3. The percentage of the sweetening agent is influenced ……. four factors.

4. The gelatin comes ……..animal sources.

5. Milk solids-not-fat increase resistance ……..melting.

6. ……..many years sucrose was the only sweetening agent added ……ice-cream.

GENERAL COMPREHENSION EXERCISES

Exercise 7. Look through Text A. Find the answers to the following questions.

1. What is ice-cream composed of?

2. How is the composition of ice-cream expressed?

3. What is the most important constituent of ice-cream?

4. What factors influence the percentage of the sweetening agent?

5. Why are stabilizers used?

Text A.

Composition and properties of ice cream

Ice cream is composed of a mixture of food materials such as milk products, sweetening materials, stabilizers, flavours or egg products which are referred as ingredients. The effect of these ingredients upon the finished product is due to the constituents of the ingredients. The composition of ice cream is usually expressed as percentage of its constituents, i.e. percentage of milk fat, milk solids-not-fat, sugar, egg yolk solids, stabilizers and total solids.

Milk fat is the most important constituent of ice cream, is high in food value and high in cost. It contributes a characteristic richness and mellowness to produce full, rich, creamy flavour. A satisfactory fat content is 12% or slightly above.

Milk solids-not-fat are the solids of skim milk. They include the properties, the milk sugar and the mineral matter. Milk solids-not-fat increase viscosity and resistance to melting but lower the freezing point.

Sweetening agents are the sugars used in ice cream. For many years, sucrose (cane or beet sugar) was the only sweetening agent added to ice cream. However, during the last thirty years there has been an increasing tendency to obtain the desired sweetness by blending sucrose with other sugars. The percentage of the sweetening agent is influenced mainly by (1) the desired concentration of sugar in the mix, (2) the total solids content of the mix, (3) the effect on the properties of the mix such as freezing point, viscosity and whipping ability, (4) the concentration in the sugar source of substances other than sugars.

Egg yolk solids impart a characteristic delicate flavour. Egg yolks improve whipping ability and are especially desirable in mixes where fat is obtained from butter, butter oil etc.

Stabilizers are used to prevent the formation of large ice crystals in ice cream. They are of two general types: (1) the gelatin type, which comes from animal source such as calf skin, pork skin, bones and supply certain desirable amino acids, (2) and the vegetable stabilizers. All stabilizers have a high waterholding capacity.

Total solids replace water in the mix and thereby increase the nutritive value and viscosity and improve the body and texture of the ice cream.