Unit III

Vocabulary exercises

WORDS TO REMEMBER

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

Maintain [meɪn'teɪn] (V) – підтримувати, зберігати

Do we usually maintain constant temperature for cooling milk?

Is it necessary to maintain the same level of acidity in wine?

How can we maintain the stability of chemical reaction?

rid [rɪd] (v) –  (from, out of, of) рятувати (від чого-небудь, кого-небудь)

How can we rid of bacteria in raw milk?

Does boiling always help to rid of disease-carrying organisms?

Why must we rid of dirt before making fruit juices?

danger ['deɪnʤə] (n) – небезпека, загроза, ризик

Is there danger in drinking raw milk?

How can we rid of danger of the war?

How must a person behave in a state of danger?

contamination [kən,tæmi'neiʃ(ə)n] (n) – забруднення

How must we rid of contamination in raw milk products?

Is the contamination of seas, rivers, lakes dangerous?

How does the humanity struggle against contamination of environment?

desiccate ['desɪkeit] (v) – висушувати

What can we desiccate?

Have you ever tried to desiccate milk, fruit?

Does the heat desiccate rivers?

powder ['paudə] (n) – порошок

Have you ever seen the powder of metals?

What colour is the powder of milk?

Have you ever drunk powdered milk?

skim [skim] (adj) (milk) – зняте (молоко)

Where do we use skim milk?

Who likes skim milk?

Is the skim milk tasty?

whole [həul] (adj) (milk) – незбиране (молоко)

Do we boil whole milk?

How long do we boil whole milk?

Do you like whole or skim milk?

reconstitute [ˌriː'kɔnstɪtjuːt] (v) – відтворювати

What can we reconstitute?

What substances are reconstituted during chemical reaction?

Can we reconstitute vitamin content in human organism?

apply [ə'plaɪ] (v) –  використовувати, застосовувати, вживати

Do we usually apply new technology in food industry?

What can we apply acids for?

What temperature do we apply for pasteurizing milk?

ADDITIONAL VOCABULARY

Exercise 2. Look through the given words and try to remember them.

objectionable (adj) – неприємний

evaporation (n) – випаровування,  випарювання

bakers (n) – хлібопекарська промисловість

ice cream (n) – морозиво

bread (n) – хліб

dough (n) – тісто

ounce (n) –  унція (28,3 г)

add (v) –  додавати

to be subjected to – підлягати

Exercise 3. Learn the most useful and common words

also –  також, теж; притому

whereas – тоді як, в той час як

to lend to – дозволити

International words

Exercise 4. Look these words through and try to determine their meanings in the Ukrainian language.

sterilize ['ster(ə)laɪz] (v)

chocolate ['ʧɔklət] (n)

diet ['daɪət] (n)

biscuit ['bɪskɪt] (n)

soup [suːp] (n)

quart [kwɔːt] (n)

GRAMMAR EXERCISES

Exercise 5.Give the correct translation of the following sentences paying attention to Perfect tenses.

1. Milk that has been heated to the temperature of boiling water is called sterilized milk.

2. This term is also applied to the milk that has been repeatedly pasteurized.

3. The processes of sterilization and pasteurization has ridded the milk of danger of a disease-carrier.

GENERAL COMPREHENSION EXERCISES

Exercise 6. Look through the text. Find the answer to the following questions:

1. What is sterilized milk?

2. Whom is this product largely used by?

3. How to reconstitute whole milk powder?

Sterilized milk

Sterilized milk is milk that has been heated to the temperature of boiling water, or a little higher, and maintained at that point long enough to kill all organisms present. The term is also applied to milk that has been repeatedly pasteurized. These two processes rid the milk of the danger of being a disease-carrier, provided that it is not subject to future contamination. Milk treated in this way is objectionable to many people because of the cooked flavor developed and the destruction of most, or all, of its Vitamin C content.

Dry, or desiccated, milk is white powder obtained by the evaporation of wholly, partially, or completely skimmed milk. This product is largely used by bakers, chocolate manufacturers and ice-cream companies, in baby food and for many other useful purposes. Dry whole milk, which is a soft cream colour, averages about 28% fat, whereas the dry skimmed milk, a white or a light yellowish powder, usually contains an average of ½ % fat. Whole milk powder, or skimmed milk powder, lands itself readily to enriching the diet by addition to bread, biscuit dough, soups, etc. Whole milk powder is reconstituted by adding 1 pound of the dry milk to 3 ¾ quarts of water; skimmed milk is reconstituted by adding 14 ounces of dry skimmed milk powder to 313/16 quarts of water.