- •Contents
- •II course
- •III course
- •Введение
- •Unit 1 from the history of the food industry
- •From the history of the food industry
- •Supply antonyms for the following words:
- •Insert the words given bellow:
- •Give the English equivalents for following words:
- •Answer the following questions:
- •Read the text and try to understand its main contents. The present day food industry
- •10. Choose the statements corresponding to the text contents:
- •12. Find in the text the following word combinations:
- •13. State what part of speech the underlined words are.
- •Tasks to the Unit 1.
- •Unit 2 foods and their constituents
- •Read and translate the words having the same root in the English and Russian languages:
- •Remember the meaning of the following words:
- •Paying attention to the suffixes, find the equivalent to the Russian words:
- •Read and translate the text:
- •Important materials in your food
- •Supply antonyms for the following words:
- •Insert the words given below:
- •12. Define the forms and functions of the infinitive:
- •13.Make up sentences using infinitive construction; translate sentences:
- •14. Translate the following sentences into English using the Complex Subject with the Infinitive:
- •15. Translate the following sentences into English, using Complex Object:
- •16.Read the text and try to understand its contents: minerals
- •17. Define the sequence of the following statements according to the text:
- •18. Make up statements corresponding to the information of the text:
- •19. Read the text hard and make up table containing the following data:
- •Vitamins
- •Unit 3 meat and meat products
- •Read and translate the text: meat and meat products
- •Find in the text antonyms to the following words, translate them into Russian:
- •Insert the words given below:
- •Find in the text the equivalents of the following words and word combinations:
- •Answer the following questions:
- •Read the following text and try to understand its contents: products of meat processing
- •10.Choose the statement corresponding to text contents:
- •Unit 4 the food value of fish
- •Read and translate the following text: the food value of fish
- •8. Answer the following questions:
- •10. Identify passive structures and translate the sentences into Russian.
- •11. Change the following sentences into the Passive Voice.
- •12. Translate the sentences into English.
- •Unit 5 characteristics of fish as raw material for industry
- •Read and translate the words having the same root in the English and Russian languages:
- •Remember the meaning of the following words and word-combinations:
- •State what part of speech the following words are, translate them into Russian:
- •Read and translate the following text: characteristics of fish as raw material for industry
- •5.Give nouns or adjectives of which the following verbs are formed:
- •6. Confirm or rebut the following statements:
- •7. Choose English equivalents for words in brackets:
- •9. Identify the function of one. Translate the sentences into Russian.
- •Unit 6 measuring the quality of catch
- •Measuring the quality of your catch
- •Unit 7 salting
- •Salting
- •Notes on the text:
- •10. Find antonyms in the right hand column and translate them:
- •11. Answer the following questions:
- •12. Translate the following sentences into English:
- •13.Analyse the sentences and state the forms and functions of the Gerund:
- •14. Change the following sentences using the Gerund instead of the subordinate clauses:
- •Unit 8 smoking the fish
- •Read and translate the words having the same root in the English and Russian languages:
- •Remember the meaning of the following words:
- •3. Translate the following word-combinations:
- •4.Read and translate the following text: smoking the fish
- •5. Name the words from which the given adverbs are formed, translate them:
- •6. Find the synonyms for the words in the first column:
- •7. Supply antonyms for the words in the first column:
- •8. Give English equivalents:
- •9. Answer the following questions:
- •10. Insert the missed words and translate into Russian:
- •11.Read the text and try to understand its main contents: smoking kilns
- •Notes on the text:
- •12.Choose the statements corresponding to the text contents:
- •13. A) Form the Participle from given words with negative prefix and translate into Russian:
- •14. Compare and translate adjective and Participle II
- •15. A) State of what part of speech are the following derivatives and translate them:
- •16.State the functions of the Participles in the following sentences and translate them into Russian:
- •Unit 9 production of frozen fish
- •Production of frozen fish
- •9. Answer the following questions:
- •10. Translate the following sentences into English:
- •Unit 10 marinading of fish
- •Read and translate the words having the same root in the English and Russian languages:
- •Remember the meaning of the following words and word-combinations:
- •4. Read and translate the text: marinading of fish
- •6. Find the Russian equivalents in the right hand column:
- •7. Answer the following questions:
- •8. Translate the following sentences into English:
- •9. Translate the following conditional sentences:
- •10. Use the verbs in brackets in the required tense and translate the following sentences into Russian:
- •11. Translate the following sentences into English paying attention to conditional sentences:
- •Unit 11 environment and pollution
- •Environment and pollution
- •Fill in the blanks with the words given below:
- •Confirm or rebut the following sentences:
- •Answer the following questions:
- •Translate the following sentences into English:
- •11. State coordinative and subordinate conjunctions. Translate the sentences into Russian.
- •12. Translate the sentences into Russian. Identify the types of subordinate clauses:
- •13. Translate the following sentences into English.
- •III course unit 1 breadmaking
- •Read and translate the text: Text a. Technology of breadmaking
- •Translate into English and write the following processes in the proper order:
- •Find in the text the equivalents to the Russian word-combinations:
- •Insert the words given below:
- •Answer the following questions:
- •Read the following text and explain the difference between “straight” and “sponge and dough” methods: Text b. Methods of mixing dough
- •Choose those words whish deal with the notion of sponge dough “method”:
- •Finish the sentences:
- •Task to the Unit I.
- •Unit 2 milk and dairy products
- •Read and translate the words having the same root in the English and Russian languages:
- •Remember the meaning of the following words and word-combinations:
- •Mind the following abbreviations:
- •4. Translate the following word-combinations:
- •5.Read and translate the following text: Text a. Milk processing
- •I. Dairy products
- •6.Match each phrase or word in the right-hand column with the best meaning in the left-hand column:
- •7.Read the text and try to understand its main contents:
- •II. Commercial processing of milk
- •8.Insert the words given below:
- •9.Find in the text the equivalents to the following Russian word-combinations:
- •10.Answer the following questions:
- •11.Read the text and try to understand its main contents: Text c. Cultured milk products
- •12.Answer the following questions:
- •Tasks to the Unit 2.
- •Unit 3 sugar processing
- •5.Find in the text the equivalents to the following Russian word-combinations:
- •6.Finish the following sentences:
- •7.Put the names of processes in proper order:
- •8.Draw and fill in the following table (in Russian and English):
- •9.Fill in the same table for sugar manufacture from the sugar beet:
- •10.Read the text b and choose the most suitable title for the text. Explain the choice.
- •Task to the Unit 3.
- •Unit 4 fats and oils
- •Text a. Fats and oils
- •Find in the text English equivalents for the following word-combinations:
- •Insert the words given below:
- •Answer the following questions:
- •9.Replace the modal verbs by their equivalents:
- •10.Read the text and try to understand its main contents: Text b. Animal fats and vegetable oils
- •11.What statement corresponds to the text contents?
- •12.Read the text and try to understand its main contents: Text c. Margarine and butter
- •Notes on the text:
- •Why fish go bad
- •Chilled fish
- •Notes on the text:
- •Hanging
- •Notes on the text:
- •Food preservation
- •Notes on the text:
- •Marine pollution prevention
- •Notes on the text:
- •Drying of fish
- •Continuous tenses
- •Perfect tenses
- •The passive voice
- •Способы перевода страдательных оборотов на русский язык
- •Future-in-the-Past.
- •Sequence of tenses
- •Conditional Sentences
- •The Adverb
- •Modal verbs and their equivalents (модальные глаголы и их эквиваленты)
- •Функции инфинитива
- •Complex Subject (Сложное подлежащее) Структура предложения и перевод:
- •Complex object (сложное дополнение)
- •Определительный инфинитивный оборот
- •Инфинитивный оборот
- •Conditional Sentences (Условные предложения)
- •Бессоюзное придаточное предложение
- •Gerund (Герундий)
- •Наиболее употребительные суффиксы и префиксы
- •1. Суффиксы имен существительных
- •II. Суффиксы имен прилагательных
- •III. Суффиксы имен числительных
- •IV. Суффиксы глаголов
- •V. Суффиксы наречий
- •Основные префиксы
- •Supplement III. Vocabulary Словарь-минимум для чтения текстов по специальности
- •Names of species
- •Balaenoptera – кит семейства полосатиков
- •Список используемой литературы
- •98309 Г. Керчь, Орджоникидзе, 82
12. Translate the sentences into English.
1. Некоторые рыбы не используются для пищи, т.к. они содержат неизвестные компоненты.
2. Тепло, необходимое для жизнедеятельности человека, производится главным образом жиром.
3. Витамины в рыбе усваиваются человеком и служат для регулирования метаболизма.
4. Когда человек лишается определенных витаминов и минералов, он может серьезно заболеть.
5. Рыба может быть сохранена при использовании трех основных методов.
6. Тепло было использовано для уничтожения бактерий.
7. Содержание воды в пище может быть уменьшено замораживанием.
8. Для получения высококачественного продукта свежая рыба обрабатывается как можно быстрее.
9. Рыбу необходимо предохранять от попадания прямых солнечных лучей.
10. Для рыб с уплощенной формой тела конструируются другие машины и механизмы.
11. На рыбу влияют биологические факторы – это мир животных и растительных организмов, окружающих рыбу.
12. Разные виды рыб значительно различаются по соотношению масс отдельных частей тела.
Unit 5 characteristics of fish as raw material for industry
Read and translate the words having the same root in the English and Russian languages:
medicinal, technical, product, structure, chemical, composition, efficiently, physical, nature, family, biological, practical, method
Remember the meaning of the following words and word-combinations:
source – источник
composition – состав
to depend on – зависить
property – свойство
the size-to-weight ratio – соотношение размера и веса
perishable – скоропортящийся
laying down fat – жирующая (рыба)
pick condition – нагульная (рыба)
filling or spent – нерестующая или отнерестававщаяся
fat content – упитанность
predatory – хищная
trawled – траловая
State what part of speech the following words are, translate them into Russian:
ценность; 1) value; 2) valuable; 3) valuer
научный; 1) science; 2) scientific; 3) scientist
медицинский; 1) medication; 2) medicine; 3) medicinal
разный; 1) different; 2) differ; 3) difference
сохранение; 1) preserved; 2) preservation; 3) preserve
содержание; 1) contain; 2) containing; 3container
улов; 1) catch; 2) caught; 3) catching
техник; 1) technical; 2) technique; 3) technician
нерестующая; 1) filled; 2) filling; 3) fill
Read and translate the following text: characteristics of fish as raw material for industry
Fish as a food is one of our main sources of protein. But fish not only give a wide range of foodstuffs, they are also used as a source of valuable medicinal, feeding and technical products. That such full use can be made of fish is explained by various histological structure and chemical composition of their different parts. The size, chemical composition and food value of fish depend on their species, age, sex, physiological state and on conditions in which they live (the hydrology of water and the nourishment they are able to obtain from it).
To be able to use fish properly and process them efficiently one must know their properties, i.e. their body structure, the size-to-weight ratio of their different parts and organs, their physical properties and chemical composition and the properties of protein, fat, vitamins and other substances they contain. Since fish is highly perishable products, it is also important to know the nature and causes of the changes that take place in fish after death.
In addition to the scientific, biological classification of fish into families and species, they are also divided, for practical purposes according to their size (whether large, medium or small); sex (male or female); season of catch; physiological state (whether hunting for food, laying down fat, in pick condition, filling or spent); according to fat content (fatty, medium, lean); according to matter of feeding (whether predatory on other fish or feeding on plankton or vegetable manner); according to the region where they are found and caught (for example, Caspian bream, Aral bream, Azov bream) and according to the method of capture (trawled, netted or seined). All these classifications help to characterize the food value of fish, in some measure, and to show whether they can be preserved or are suitable for processing into various products.
Notes:
source - источник
range - область распространения
composition - состав
to depend on - зависеть
property - свойство
the size-to-weight ratio - соотношение размера и веса
highly perishable product - скоропортящийся продукт
laying down fat - жирующая (рыба)
pick condition - нагульная (рыба)
filling or spent - нерестующая или отнерестовавшаяся
according to fat content - по упитанности
fatty - хорошо упитанная (рыба)
predatory on other fish - хищная
vegetable matter - растительная пища
trawled - траловая
seined - неводная