- •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:
III. Read and translate the text:
TEXT A
Methods of Food Preservation.
As the principal spoilage agents are normally present in food, to destroy them or to prevent their development becomes the chief problem of food preservation. Methods commonly used include refrigeration, canning, freezing, the use of preservatives, drying and common storage under suitable conditions.
Heating. Food is commonly preserved through the application of high temperatures. Foods are pasteurized at a temperature of from 600 to 660 for thirty to forty minutes, during which time most of the organisms are killed. Spores and some vegetative forms of bacteria remain, but as a rule those causing disease are destroyed. This method is used for temporary preservation of milk, and for preservation of fruit juices and other fruit products of delicate flavor. Sterilization of a food destroys all life in it or on it, and involves heating for a longer time or at a higher temperature than is necessary for pasteurization.
The fact that in canning the sterilized or pasteurized food is protected from fresh contamination by microorganisms accounts, at least in part, for popularity of the process as a means of food preservation. Before the discovery of canning it was impossible to keep perishable foods for any great length of time.
Certain chemicals are helpful in preserving foods either by retarding or preventing the growth of microorganisms. These may be either added to the product or produced in it by fermentation. Sugar is often used in such quantities as to increase the concentration of the food and make it an unfavorable medium for the organisms. Salt and acid, in the form of vinegar or lemon juice, are other substances added for their preservation action. Salting of foods was an early method of preservation.
III Answer the questions:
1.What is the chief problem of food preservation?
2.What are the methods of food preservation?
3.What are foods pasteurized for?
4. What is the difference between sterilization and pasteurization?
5.What the sterilized or pasteurized food in canning is protected from?
6. What chemicals are helpful in preserving foods?
7.What is sugar used in food preservation for?
IV Complete the sentences with the words from the text:
1.Spores and some vegetative forms of bacteria remain, but as a rule those causing disease are _______________.
2.This method is used for ____________preservation of milk, and for preservation of fruit juices and other fruit products of delicate flavor.
3. Sterilization of a food destroys all life in it or on it, and involves heating for a longer time or at a higher temperature than is necessary for _______________.
4.These may be either _______________ to the product or produced in it by fermentation.
5.Sugar is often used in such quantities as to increase the __________________ of the food and make it an unfavorable medium for the ______________.
V Guess the meanings of the following words. Make up sentences with them.
Normally; organism; method; protect; concentration; form; fruit; popularity; temperature; vegetative; product; process; action; bacteria; sterilization; produce;
minute; spore; pasteurization; lemon