Vocabulary exercises to be done at home

Exercise 8. a) Do exercises 1, 2, 3 again.

b) Repeat the words in exercise 4 and memorize them.

Exercise 9. Translate the following word combinations in written form.

a) into Ukrainian

1. sweetening materials

2. egg products

3. milk fat

4. total solids

5. creamy flavour

6. mineral matter

7. the desired concentration

8. delicate flavour

9. to come from animal sources

b) into English

1. склад морозива

2. жовток яйця

3. дорогий

4. вміст жиру

5. зняте молоко

6. точка замерзання

7. властивості суміші

8. поживна цінність

Exercise 10. Arrange the following words in pairs of synonyms:

To be composed of; milk products; flavour; to obtain; substance; capacity; thanks to; to reduce; to use; taste; to consist of; to comprise; to include; to lower; dairy products; to apply; due to; matter; to gain; ability.

Exercise 11. Fill in the blanks with the right words:

1._______ is the most important constituent of ice-cream.

1. sweetening agent

2. milk fat

2. Milk solids include _______ and the mineral matter.

a) the proteins

b) the carbohydrates

3. All stabilizers have a high _______ capacity.

a) waterholding

b) heat-absorbing

4. Total solids _______ the nutritive value and viscosity of the ice-cream.

a) lower

b) increase

5. Egg yolk solids impart a characteristic _______ flavour.

a) delicate

b) bitter

Exercise 12. Read Text A again. Divide the text into logical units according to the content. Give a corresponding heading to each of the units. Write them down.

Exercise 13. List the principle ideas of Text A.

Exercise 14. Express your opinion on the principle ideas of Text A using the following key-patterns:

• In my opinion … - З моєї точки зору...

• To my mind … - по-моєму...

• As far as I know … - наскільки я знаю...

• I think that the author … - я думаю, що автор...

Individual work.

COMPREHENSION, COMPOSITION, PRECIS WRITING

Exercise 15. Read Text B attentively.

Text B.

A satisfactory composition produces an ice cream having the desired combination of cost, food value, flavour, body and texture, cooling effect, colour scheme, viscosity, whipping ability and freezing point. Some of these characteristics are fairly closely associated. For example, a lower freezing point increases the cooling effect and tends toward a more pronounced flavour. As a general rule delicate flavours are preferable to harsh ones, but in any case the intensity of flavour should be only strong enough to be easily recognized and delicately pleasing to taste.

Although the methods of processing and freezing influence these characteristics of ice cream, the effect of the constituents supplied by the ingredients is more important. Therefore the role of each constituent should be understood.

Exercise 16. Read Text B again. Give the title to the text.

Exercise 17. Write a summary of Text B, use the key-patterns.

Exercise 18. General Topics for Discussion and Composition (based on Text A and Text B)

• Composition of ice cream.

• Properties of the ingredients of ice cream.

Unit X