- •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:
VI Give definitions to the words and find their derivatives from the text:
spoil; develop; concentrate; salt; preserve; popular; grow; help; pasteurize; discover; ferment; sterilize; perish; act; apply; long; favor
VII Speak on the topic using the following words and word-combinations:
the principal spoilage agents, to be present in food, to destro, to prevent development, to become the chief problem of food preservation;
methods commonly used, to include, refrigeration, canning, freezing, the use of preservatives, drying, storage under suitable conditions;
food, to be preserved, the application of high temperatures;
to be pasteurized at a temperature of, for thirty to forty minutes, during, most of the organisms, to be killed.
VIII Write down a paragraph which tells about chemical agents used for foodstuff preservation.
IX Read and remember:
1.ultraviolet light –ультрафиолетовый свет
2.spoilage organisms –организмами, вызывающими порчу
3.smooth surfaces –гладкие поверхности
4.germ-free -зародыш
5.radiation –радиация
6.radioactive materials –радиоактивные материалы
7.to sterilize foods – стерилизовать пищевые продукты
8.odd tastes and smells –странные вкусы и запахи
9.irradiation –облучение
10.sprouting of stored vegetables –прорастания, хранящихся овощей
11.availability –доступность
12.consumer – потребитель
13.to be pump out –откачивать
14.vacuum chamber –ваккумная камера
X Read the text and define the main idea of it:
TEXT B
New methods of food preservation
Ultraviolet Light. Ultraviolet light, which is part of the light coming from the sun, will kill spoilage organisms. Since the amount of ultraviolet light that the sun gives off is not enough to kill the organisms quickly, scientists have made special lamps that give off ultraviolet light. The light from these lamps can kill spoilage organisms on smooth surfaces or on foods that can be spread out in a thin layer. But since the light cannot go deeply into the food, food that either is thick or has an uneven surface cannot be made germ-free.
Radiation. The radiation from radioactive materials has been used to sterilize foods. This method is not completely successful because it causes odd tastes and smells. But it has been demonstrated that irradiation can prevent sprouting of stored potatoes and other vegetables. This prolongs their storage quality and availability to the consumer.
Freeze-Drying. This is a new and still expensive process. Fresh food is quickly frozen and placed in a chamber from which all the air is removed, creating a vacuum. Because of the vacuum, the frozen moisture in the food turns into water vapor without melting. The water vapor is pumped out of the vacuum chamber as fast as it forms, leaving the food with very little moisture. A piece of fruit treated by this process looks very much like fresh fruit, but it is very dry and porous (has tiny holes that will let in water). When ready for the table, freeze-dried foods look like fresh foods.