- •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:
X Read the text and define the main idea of it:
TEXT B
Making yeast bread
Two common ways of making yeast bread are the sponge method and the straight-dough method. In the sponge method, the yeast is first mixed with water and some of the flour. This mixture, called a sponge, is allowed to ferment before the rest of the ingredients are added. In the straight-dough method, all the ingredients are mixed at once.
After the ingredients are mixed together in the proper amounts, several steps remain— kneading the dough, letting it rise, releasing the trapped gas, allowing the bread to rise again, and baking the bread.
For the gluten to develop properly, most breads made at home require about 10 to 20 minutes of kneading. The purpose of kneading is to work the dough into a uniform texture. To knead bread dough, put the dough on a lightly floured board and flatten it with the palm of your hand. Pick up the edge farthest from you and fold it over the edge nearest you. Push the edges together with the heel of your hand. At the same time, push the mass of dough away from you. Then turn the dough a quarter of the way around and repeat the process. This folding, pushing, and turning process is repeated until the dough is smooth and shiny and has lost all of its stickiness.
Next, the dough is allowed to rise until it has doubled in bulk. For this step, the kneaded dough must be placed in a warm, preferably moist place, away from any cold drafts. The temperature should be about 27 to 29 °C (81 to 84°F). An ideal spot is an unlighted oven.
The dough is covered with a sheet of waxed paper or a clean towel. This prevents a dried crust from forming on the outside.
Depending on the recipe and the amount of yeast used, some kneaded doughs take close to 24 hours to double in bulk. Others take as little as 1 hour. To test whether dough has doubled in bulk, press the tips of two fingers lightly and quickly about 1.5 centimeters (1/2 inch) deep into the dough. If the dent remains, the dough has doubled.
After the dough has risen, it is necessary to release the gas trapped within it. For hand-kneaded dough, this is done by plunging a fist into the dough to collapse it and then kneading it for a few minutes. Then the bread is allowed to rise again, so that it will have a light and even texture.
Baking is the final stage in the bread making process. The dough is placed in a preheated oven. Most wheat bread is baked in pans. Some breads, such as French bread, are formed into loaves and placed directly on baking sheets. It is important that the bread be heated evenly from all sides.
The heat of the oven gives the yeast its last chance to work, and most loaves will rise about 5 centimeters (2 inches) while baking. The yeast is not killed until the inside temperature of the loaf exceeds 54°C (130°F). It takes longest for the center of the loaf to reach that temperature, and the yeast in the center has the longest time to work. As a result, most baked breads have the shape of a gently sloping.