Almond ['ɑːmənd] – мигдаль; мигдальний горіх walnut ['wɔːlnʌt] – волоський горіх pistachio [pɪ'stɑːʃɪəu] – фісташкове дерево; фісташка

Exercise 7. Write a summary of Text III using the key-patterns given above.

Exercise 8. Express your opinion on:

1. The necessity of mixing fruits with sugar and its aging period.

2. The improvement of established flavours in ice cream.

Exercise 9. Read Text IV attentively.

Text IV

OTHER ADDITIVES AND COLOUR IN ICE CREAM

Nut meats and nut extracts are quite extensively used as flavourings in ice-cream. Walnuts, almonds, pistachios, bilberry, peanuts are among the most popular. It has been found that nut meats should be sound and clean and free from rancid flavours. They should be stored in tight containers in a cool place until used. The known data can illustrate the fact that one must be especially careful preparing them for the ice cream and make certain that no foreign material such as pieces of shell or pieces of wood and nails from containers get into the mix. All nut meats should be chopped into very small pieces before they are added to the mix.

Sometimes different spices such as cinnamon, cloves, nutmeg, allspice and ginger are used to a limited extent as flavourings in ice cream. Sometimes they enhance or vary the flavour of chocolate ice cream and are used in combination with fruits or fruit extracts in frozen puddings.

It is known that ice cream should have a delicate, attractive colour which suggests or is readily associated with the flavour. Almost all flavours of ice cream should be slightly coloured. Enough colour is generally added to vanilla ice-cream to give it the shade of natural cream produced in summer months. Fruit ice cream needs to be colored because 15 per cent of fruit, the maximum commonly used, produces only a slight effect of colour. Most colours are of chemical origin.

Words

bilberry – чорниця

peanut – земляний горіх, арахіс

sound fruits –  свіжі (незіпсовані) фрукти

spice –  спеція, пряність; приправа

cinnamon –  кориця

clove – гвоздика (пряність)

nutmeg – мускатний горіх

allspice –   гвоздика, ямайський запашний перець (пряність)

ginger –  імбир

Exercise 10. List the principle ideas of Text IV. Use them as headings of your plan.

Exercise 11. Make a short report on “Additives in ice cream” using your plan.

Exercise 12. Read Text V attentively.

Text V

HEALTHY MILK

Cows fed oats produce milk with a lower fat content than normal

Various studies have shown that there seems to be a link between high saturated-fat diets and heart disease. Saturated fat is usually of animal origin. Doctors think that eating a lot of animal products, like milk, butter and cheese, increases the level of cholesterol in the blood. Cholesterol is a fat-like substance which circulates in the blood and, over a long time, can become deposited on the inside of the blood vessels, causing heart disease.

Researchers in Scotland have found a way to help people who like dairy products but need to keep their blood cholesterol level down. They have shown that if a cow is given oats instead barley to supplement her standard diet, she produces milk which is lower in saturated fat. The amount of saturated fat in the milk drops by as much as 20 per cent when cows are fed on oats. Of coarse dairy farmers are not likely to change their methods overnight although oats are not expensive. There is no incentive for farmers to change their cattle feeding programmes – and at the moment there wouldn’t be enough oats to feed all the existing dairy herbs!

Exercise 13. Speak on the advantages of milk from cows fed on oats.

Exercise 14. Write a précis of Text V.