12. Translate the following sentences into English:

1. При условии, что рыба будет доставлена на берег в совершенно свежем виде, она будет частично заморожена, а частично засолена.

2. По причине того, то соль была крупная и растворялась медленно, качество посола понизилось.

3. Мокрый посол крупной рыбы, такой как лосось, применяется реже, чем сухой посол.

4. Чтобы получить высокое качество продукта, необходимо соблюдать определенный температурный режим при засолке.

5. После сортировки по размерам и видам и промывки пресной водой рыбу засаливают методом крепкого посола.

6. При укладке рыбы в бочки каждый слой посыпают солью.

7. Все виды лосося можно употребить для посола, но чаще всего засаливают кету и горбушу.

13.Analyse the sentences and state the forms and functions of the Gerund:

1. There will be no farm in smoking this batch in the tunnel kiln. 2. I say, fishing is prohibited here. 3. There are different ways of smoking fish, meat and vegetables. 4. We discussed different methods of binding fish before their being put in a smokehouse. 5. Here is the lorry for transporting the finished product to the railway station. 6. Smirnov has succeeded in designing a new chamber kiln. 7. After reading the directions on maintaining the smokehouse he understood his mistake.

14. Change the following sentences using the Gerund instead of the subordinate clauses:

1. Master is angry with them because they have not fulfilled the task in time. 2. When I saw that everything was in order, I allowed to start the engine. 3. I remember that we worked together at the plant last year. 4. We do not like that the ship has not yet arrived at the port. 5. That you have missed the lesson does not free you from writing the test paper.

Unit 8 smoking the fish

1. Read and translate the words having the same root in the English and Russian languages:

Condition, form, typically, process, practice, result, principal, problem, control, information, temperature, intensity, factor, construction, finish, total, traditional, balance.

2. Remember the meaning of the following words:

on a small (large) scale – в малом (большом) масштабе

demand – требование

draft – требование

enormously – чрезвычайно

dimensions – размеры

elaboration – развитие переработки

brick – кирпич

erect – создавать, вертикальный

skill – умение

relative – относительный

humidity – влажность

involve – вовлекать

judge – судить

measure – измерение, измерять

investigate – исследовать

occasion – случай

velocity – скорость

batch – партия

even – ровный

trolley – тележка

3. Translate the following word-combinations:

by hanging over open fires, to demand regular forms of smokehouse, to hand in the natural updraft, produced by the heat, to vary enormously, to secure uniformity, relative humidity, rate of air flow, outside weather conditions, moisture content, it is difficult to predict, the rule-of-thumb knowledge, laborious and time-consuming.

4.Read and translate the following text: smoking the fish

Smoking Kilns. Although under preminative conditions, or on a small scale, fish can be smoked merely by hanging over open fires, the large-scale smoking industries which have been built up have demanded regular forms of smokehouse. Mostly, the sticks, etc., carrying the fish are hung in the natural vertical up-draft produced by the beat of fires burning on the floor. In this kiln, the fish are kept for anything from a few hours to a week, but typically the smoking process takes place overnight. The kiln itself can very enormously in dimensions and elaboration.

Considerable practice and skill are required to produce a satisfactory result. The principal problem is to control the process in such a way as to secure reasonable uniformity of product. Obviously the temperature, relative humidity, rate of air flow, and smoke intensity above an open fire are subject to wide fluctuations and considerable perturbations, as a result of the interplay of a number of factors, such as outside weather conditions, size and construction of kiln and of the factory housing it, type and moisture content of sawdust, etc. In many cases, natural convection is fitful and its vagarios difficult to predict and control. The “art” of smoking proceeds from the rule-of-thumb knowledge of how to proceed so as to balance out the effect of some of the factors producting variation. It usually involves taking out the sticks of fish turning them round at least once during the smoking, and removing those nearest the fires which are finished first, as judged by color and “feel”, and moving down the upper ones. All this is a laborious, dirty, time-consuming process and fish often fall off into the ashes.

Furthermore, the measure of control effected under present day conditions is often rather inadequate. Thus, in a typical kipper kiln recently investigated in operation, smoke temperatures over the fish fluctuated mostly between 65° and 75°F., and occasionally seared to between 95° and 140°F.for short periods Relative Lumidity was in the region of 80% of saturation. Air velocity varied from practically nit to as 300 ft. per minute in gusts, and on occasions in some parts of the kiln a down-draft was registered. Smoke density, too, fluctuated throughout an 8-hr. smoking period between 0.05 to 0.5 optical density units per foot. The losses of weight are also variable. On one occasion, finned haddocks in a battery of four small kilns under careful supervision lost between 10 and 18% in form 5-1/2 to 11-1/2 hr., but not respectively. The total smoke treatment and corresponding variation in “phenol” uptake can vary by a factor of 10 in fish from the same batch unloaded after between, say, 1 and 12 hr. in the kiln.

During hot smoking, uniformity of conditions is particularly difficult to achieve in traditional kilns. In the case of sprats, etc., smoked as “sardines”, frames of fish on sticks have to be turned round practically continuously, and moved up and down in the kiln. In the case of buckling herrings, as produced on Bornholm, the fires are either raked continuously across the floor so as to distribute the heat evenly or else moved to and fro on special trolleys.