- •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 Read and remember the following phrases:
to keep in mind - помнить
sketch out - рисовать эскизы, делать наброски
to a great extent - в значительной степени
to lay out - настилать, раскладывать
cutting on the open - раскрой в разворот
cutting in the fold - раскрой в сгиб
V. Read and translate the text:
TEXT A
Cutting process
One should keep in mind that before cutting all wool fabrics should be shrunk.
We know that shrinkage may be done by hand by means of a shrinkage machine. The shrinkage machine is capable to shrink wool fabrics to such a degree that they would not shrink on subsequent treatment. The shrinkage machine is a special conveyor consisting of heating and steaming chambers; the conveyor itself being inclined horizontally, this slope gives the maximum shrinkage in length during the treatment by steam and vibration.
All garments begin in a design room. Here designers sketch out their ideas for a new model using high-fashion magazines, various showings to help them to keep in the current mode. Then cutting itself is being done.
Cutting requires considerable skill because the fit of the garment depends to a great extent upon the accuracy of the cutter. Cutting has become more complicated by the introduction of new fabrics with different characteristics. Cutting methods vary considerably. The cutting operations can be done by single operators or by a team of operators. There are three main operations: spreading, marking, and cutting.
The term “spreading” refers to the laying out and piling of piece goods on the cutting tables. The spreading operation varies with the method used: cutting on the open and in the fold, spreading by hand or machine; laying fabrics face to face or face to back and spreading the fabrics all in the same direction. Good spreading results in a lay in which each ply lies perfectly flat and without tension. Today electric and hand operated cloth spreading machines are known to be widely used for all natural and synthetic materials.
Marking is the transfer of patterns to a piece of fabric or paper. Various methods are used in the marking operations. Most patterns are cut in pairs (right and left) from the two plies placed face to face. Then a fine marking by chalk should be done. A number of machines have been introduced for marking the position of darts, pockets, etc. An electrically-operated cloth drill makes holes through all the thickness of the lay.
Garments for mass production are cut out by a machine that takes a roll of cloth and spreads it on a cutting table in as many layers as are required. There are different kinds of cutting machines used in apparel manufacturing, for example, the rotary knife, the straight knife, the band knife and circular knife machines. Straight knife cutting machines are the most frequently used, they are available with two speeds, regular and half speed. A high speed circular knife is used for cutting the cloth, the knife being traversed alternately from right to left and then from left to right at the next cut. The speed of the knife’s movement can be regulated. The rate of fabric feed being 3 feet per second, a typical cycle time for cutting would be 8 seconds. Production is increased, proportionally if more than one layer of fabric is fed. Delivery of the cut pieces is controlled by a flap which is adjustable to govern the timing and speed of removal.
VI. Give derivatives of the verbs.
To govern, to remove, to spread, to deliver, to produce, to cut, to shrink, to treat, to operate.
VII Define the part of speech and analyze suffixes in the words.
Cutter, shrinkage, removal, automatic, circular, complicated, heating, steaming.
VIII Find
a) antonyms of the words in the text:
to decrease, simple, old-fashion, uneven
b) synonyms of the words in the text:
to differ, exactness, to lay out, to make, to fit.
IX. Translate into Russian without a dictionary.
1. Cutting on the open means that the piece goods are laid on the cutting tables in full width.
2. Cutting in the fold refers to the laying of the goods doubled lengthwise on the table.
3. Narrow goods are always cut on the open.
4. Cutting on the open requires a team of cutters working together from opposite sides of the table.
5. Cutting in the fold can be performed by a single cutter.