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- •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:
XII Translate the sentences in a written form.
XIII Questions for discussion:
1.What kind of foods is the pressure canning method necessary for?
2.What foods refer to low-acidic?
3. What are the degrees Fahrenheit of the heat using the pressure canning method should be effective in killing all harmful bacteria?
4.Does pressure canning prevent most foods from spoiling altogether?
5.What method does preserve foods extending their shelf life longer than many other preserving techniques do?
6.How to do pressure canning?
7.Can you give the instructions that accompany your pressure canner so that you fully understand how to use it before attempting to do so?
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