- •3. What kind of style looks well on most figures?
- •II. Guess the meaning of the international words.
- •Design analysis
- •VI. Skim the text and answer the questions.
- •XI Read and remember:
- •XII Read the text and define the main idea of it:
- •Design in dress
- •XIII Make up sentences with the words.
- •XIV Define the Infinitive Constructions and translate the sentences into Russian.
- •Unit 11 Cutting
- •IV Read and remember the following phrases:
- •V. Read and translate the text:
- •Cutting process
- •X. Answer the following questions.
- •XI Read and remember:
- •XII Read the text and define the main idea of it:
- •Electronic cloth cutting and laying-up
- •XIII. Translate into Russian paying attention to provided (that).
- •XIV. Give Russian equivalents to the word combinations.
- •XV. Change the sentences using the Absolute Participial Construction according to the model.
- •I. Answer the questions.
- •II. Guess the meaning of the word pressing and its derivatives:
- •III Read and remember the following words:
- •IV Read and remember the following phrases:
- •V. Read and translate the text:
- •Pressing
- •VI. Skim the text and answer the questions.
- •VII. Find antonyms of these words in the text.
- •IX. Pay attention to the meaning of the word wrong and translate the sentences into Russian.
- •X. Put tag questions according to the model.
- •XI Read and remember:
- •XII Read the text and define the main idea of it:
- •Steaming to shape
- •III. Read and translate the text:
- •Bread and baking
- •VI Answer the questions:
- •V Complete the sentences with the words from the text:
- •X Read the text and define the main idea of it:
- •Making yeast bread
- •XI Make up a plan of the text.
- •XII Translate the following sentences in a written form.
- •XIII Questions for discussion:
- •I Read and remember the following words:
- •II Read and remember the following phrases:
- •III. Read and translate the text:
- •Methods of Cooking Meat
- •IV Answer the questions:
- •V Complete the sentences with the words from the text:
- •Methods of mixing dough
- •XI Make up a plan of the text.
- •XII Answer the questions:
- •XIII Complete the sentences with the words from the text:
- •III. Read and translate the text:
- •Food Preservation.
- •IV Answer the questions:
- •V Complete the sentences with the words from the text:
- •VI Make up sentences with the terms:
- •VII Give definitions to the words and find their derivatives from the text:
- •VIII Speak on the topic using the following words and word-combinations:
- •IX Write down a paragraph which tells about terms of perishable goods keeping.
- •X Read and remember:
- •XI Read the text and define the main idea of it:
- •Freezing
- •III. Read and translate the text:
- •Methods of Food Preservation.
- •III Answer the questions:
- •IV Complete the sentences with the words from the text:
- •V Guess the meanings of the following words. Make up sentences with them.
- •VI Give definitions to the words and find their derivatives from the text:
- •VII Speak on the topic using the following words and word-combinations:
- •VIII Write down a paragraph which tells about chemical agents used for foodstuff preservation.
- •IX Read and remember:
- •X Read the text and define the main idea of it:
- •New methods of food preservation
- •XI Make up a plan of the text.
- •XII Translate the sentences in a written form.
- •XIII Questions for discussion:
- •I Read and remember the following words:
- •II Read and remember the following phrases:
- •III. Read and translate the text:
- •Canning
- •IV Answer the questions:
- •V Complete the sentences with the words from the text:
- •X Read the text and define the main idea of it:
- •The pressure canning method
- •XI Make up a plan of the text.
- •XII Translate the sentences in a written form.
- •XIII Questions for discussion:
IV Answer the questions:
1.What kind of means is refrigeration widely used as?
2.What changes may fresh vegetables and fruits undergo during storage, whether common or cold according to the studies?
3.What kind of food is preserved by freezing?
4.What is benefit in preserving food?
5. What does drying of food mean?
6.Does drying alter greatly the character of the food?
V Complete the sentences with the words from the text:
1.It makes them more or less inactive, however, so that frozen foods, when held in the proper temperature, undergo changes _________________.
2. This applies to the nutritive value as well as to other chemical and ___________________ characteristics.
3._________________, poultry, meat, vegetables and fruits are preserved by freezing.
4.Removal of moisture is of ________________ in preserving food.
5.Although it is difficult to dry foods to the point of destroying microorganisms, it is comparatively easy to dry foods so that no ________________ takes place.
VI Make up sentences with the terms:
1.drying of food, to prevent spoilage,to complete removal of the water, denser, organisms;
2.to be present in the food, to be available to, the organisms, to cause spoilage; 3.to retard enzyme action, vegetables, the effect of enzymes,to be sufficient, comparatively,deterioration;
4. drying, to alter, greatly, the character of the food;
VII Give definitions to the words and find their derivatives from the text:
store; refrigerate; perish; freeze; ripe; act; frequent; flavor; long; significant; active; nutrient; remove; moist; preserve; spoil; act; deteriorate; dry; compare
VIII Speak on the topic using the following words and word-combinations:
refrigeration, to be widely used, means, the low temperature, satisfactory, the storage, perishable food; fresh milk, meat and similar foods, to keep best just above the freezing point; certain fruits and vegetables, to keep better when cold, low temperature, to extend , the keeping period, under ripe and ripe fruits, to reduce the enzyme action, ripening of under ripe fruits, the spoilage of ripe fruits.
IX Write down a paragraph which tells about terms of perishable goods keeping.
X Read and remember:
1.freezing-замораживание
2.smoothies –коктейли
3.baked goods –выпечка
4.to be suitable for canning – быть пригодны для консервирования
5.broccoli –брокколи
6.beans –фасоль
7.peas – горох
8.flat baking sheets – плоские листы для выпечки
9.freezer bags –пакеты для заморозки
10.tight-fitting lids- плотно закрывающие крышки
11.permanent marker –маркер
12.labeling supplies – этикеточный материал
13.a short blanching (a short boil) –бланшировка
14.to soak the fruit in water – замочить плоды в воде
XI Read the text and define the main idea of it:
TEXT B
Freezing
Freezing is a good option for fruits you like adding to smoothies or baked goods (bananas, berries, cherries, etc.) and those that aren't suitable for canning. Vegetables such as broccoli, beans, carrots, peas, and corn freeze well, too. Freezing is quick and requires little in the way of equipment or skill, but frozen foods don't last as long as canned foods. Plus, some integrity is lost (foods darken or develop a mushy texture) after freezing.
Supplies you will need:
Flat baking sheets (or similar containers) that fit into your freezer
Freezer bags or reusable containers that have tight-fitting lids
Permanent marker and labeling supplies
The foods you are freezing
How to do it: Many vegetables will require a short blanching (a short boil) before freezing. Beyond that, the method of freezing and storing vegetables is the same as that of fruit (below).
Wash, core, and skin (if needed) your fruit. Cut fruit into slices or chunks, if desired.
If you are concerned about browning, you can soak the fruit in water with a bit of lemon juice; commercially made agents are available for this purpose, too.
Lay prepared fruit on several baking sheets in a single layer. Make sure your fruit is patted dry or unnecessary ice crystals will form.
Place baking sheets into the freezer, making sure no fruit is touching, for several hours.
Once frozen, remove the fruit and place it into storage bags or containers that are clearly labeled with the contents and the date.
XII Make up a plan of the text.
XIII Write down the derivatives of the following words from the text:
flat baking sheets; freezer bags; reusable containers; tight-fitting lids; permanent marker
XIV Questions for discussion:
1.What is freezing a good option for?
2.What kind of vegetables freeze well?
3. Do frozen foods last as long as canned foods?
4.What supplies will you need for freezing?
5.How to do freezing?
6. What kind of vegetables will require a short blanching (a short boil) before freezing?
UNIT 16 Methods of Food Preservation.
I Read and remember the following words:
1.vinegar -уксус
2.sterilization -стерилизование
3.concentration -концентрация
4.to increase -увеличить
II Read and remember the following phrases:
1.vegetative forms- вегетативные формы
2.temporary preservation -временное хранение
3.delicate flavor - нежный вкус
4.method of preservation - метод сохранения