Vocabulary exercises to be done at home

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

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

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

a) into Ukrainian

1. clean odour

2. to impart the creamy flavour

3. to be free from off-flavours

4. to store frozen cream

5. to inhibit the development

b) into English

1. низька кислотність

2. краще джерело

3. вершки хорошої якості

4. відносно дорогий

5. сальний і прогірклий смак

6. тростинний цукор

Exercise 10. Arrange the following words in pairs of antonyms.

Good; cold; off-flavour; cheap; clean flavour; desirable; hot; seldom; to buy; often; after; undesirable; expensive; to sell; to increase; bad; before; to close; different; to lower; to end; to open; the same.

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

1. _____ is the most desirable concentrated source of butterfat for the use in ice cream.

a) frozen cream

b) fresh cream

2. Only milk of _____ and a low acidity should be used.

a) clean flavour

b) off-flavour

3. Fresh whole milk is seldom used because it is too _____.

a) cheap

b) expensive

4. Frozen cream should be _____ at 165° to 175° F for 15 minutes.

a) pasteurized

b) desiccated

Exercise 12. Read Text A again. Divide it into logical units. Express the main idea of each unit in a single sentence in English.

Exercise 13. Write a summary of Text A. Use the key-patterns.

Individual work.

COMPREHENSION, COMPOSITION, PRECIS WRITING

Exercise 14. Read Text B attentively.

Text B.

Unsalted butter (sweet butter) is next to sweet cream in importance as a source of fat. The advantages of butter are such that it is a comparatively cheap source of fat; it can be transported at low cost, can be stored for months with little deterioration in quality and is nearly always available in fairly uniform quality.

Non-fat dry milk is one of the concentrated solids-not-fat which frequently used. There are three forms of non-fat dry milk on the market: spray process powder, drum-dried powder and flakes. Each contains over 90 per cent milk solids-not-fat. Non-fat dry milk should be bought only in such quantities as can be used before the product develops off-flavours and preferably should be kept in cold storage.

Plain condensed skim milk is used more frequently than any of other condensed milk products. The keeping quality of condensed skim milk is only a little better than that of cream. Condensed skim milk varies from 25 to 35 per cent in milk solids-not-fat.

Exercise 15. Read Text B again. Give the title to the text.

Exercise 16. List the principle ideas of the text. Write them down in your summary of Text B.

Exercise 17. General Topics for Discussion and Composition (based on Text A and Text B)

• Milk products used in ice cream.

Supplement

Exercise 1. Read Text I attentively.

Text I.