9. Answer the following questions:

1. What is to be done to hold fish in good edible conditions for a long time?

2. Is it advisable to freeze the stale fish?

3. What do you mean by the term “freezing”?

4. What changes occur to protein during refrigeration?

5. Is the freezing by the natural frost considered the industrial method of refrigerating?

6. Do you think freezing on tubular racks to be the modern method of freezing?

10. Translate the following sentences into English:

1. Вторая стадия разложения превращает рыбу в несъедобный продукт.

2. В современных морозильных аппаратах трубчатые стеллажи заменены потоком холодного воздуха.

3. Чтобы хорошо знать методы замораживания рыбы, нужно иметь основательный опыт и хорошее знание теории.

4. Когда рыбу замораживают медленно, мускульные волокна замерзают в виде ледяных кристалликов, и рыба теряет свои вкусовые качества.

5. Рыбу, предназначенную к замораживанию, не следует резать на куски или обезглавливать.

Unit 10 marinading of fish

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

marinade, group, action, micro-organisms, medium, bacteria, per cent, distillation, product, economically, container, scrupulously, mixture, proportion, concentration.

2. Remember the meaning of the following words and word-combinations:

vinegar- уксус

made-up cooked dishes – готовые блюда

by dry distillation of wood – сухой перегонкой дерева

whole fish – неразделанная рыба

dressed fish – разделанная рыба

live stream – острый пар

yeasts – дрожжи

mould – плесень

trunk – тушка

cask – бочонок

condiment – приправа

3. Mind the prefixes pre-, post- and translate the following words into Russian: pre-fried, pre-cooked, pre-smoked, pre-planned, pre-arranged, pre-condition, pre-washed, pre-prepared, pre-processing, post-glacial, post-date, post-graduate, post-war, post-humous, post-meridiem.

4. Read and translate the text: marinading of fish

All marinades may be divided into two groups: (a) cold or salt, and (b) warm marinades prepared from pre-fried, pre-cooked, or рге-smoked fish. Cold marinades are exten­sively used, because they keep well and are easier to prepared. Warm marinades are in fact made-up cooked dishes, and they will not be discussed here.

The preservative action of vinegar and vinegar-salt solu­tion. The development of putrefactive micro-organisms is greatly delayed in an acid medium with a vinegar concen­tration of 1 to 2 per cent. With a higher proportion of acid, a number of bacteria die. The various micro-organisms re­act differently to being kept in an acid medium; some, like yeasts and mould, for example, will even thrive. Mould dev­elops readily in an acid medium, and we know from expe­rience that marinades are frequently affected by them. Moulds gradually decompose the acetic acid and thereby create favourable conditions for development of putrefactive bac­teria.

Marinades are prepared from edible acetic acid (essence or vinegar) at a strength of 80 per cent. The acid is obtained either, by dry distillation of wood or synthetically from acetylene. Its basic requirements are that it must be colour­less and transparent, with no resinous odour, and contain no mineral acids or salts of heavy metals. Acetic acid is completely miscible with water.

Sometimes wine vinegar obtained by fermenting wine or diluted alcohol is used for marinades. Wine vinegar has a better taste and flavour, but as it contains only 3 to 5 per cent of acetic acid, it cannot be used unless it is produced on spot.

Marinading technique. Cold marinades may be prepared from both fresh and salted fish. It is usually considered that fresh fish gives a pleasanter taste, but the better opportu­nities offered today for processing light salted intermediate products have led to the bulk of marinades being prepared from lightly cured fish.

Fish used for marinading include herrings, whitefish, and sardines, i.e. mainly those types that mature through salt­ing. Marinades may be prepared from whole fish or from dressed ones. The dressing of the fish gives a good quality product and is also economically profitable. Gutted fish keep better, and some methods of dressing give the fish an attractive appearance.

Processing fresh fish. If fish are marinaded fresh, they are dressed and washed, and then placed in a vat with a vinegar and salt solution. As a result, they are preserved and acquire a salty-sour taste. The salt and acid are chosen according to the season and to the type of flavour required. The marinades preferred more salty than sour; the salt concentration in the vat therefore varies from 12 per cent to 18 per cent. In Western Europe, on the other hand, solutions contain 6 per cent to 12 per cent salt and up to 6 per cent vinegar.

Packing fish in containers. The usual container for cold marinading fish is a wooden cask or a keg. Since marinades are fairly perishable, casks should be scrupulously clean. Wooden barrels can be a source of mould infection for fish, so they must be made of good quality wood and be thorough­ly washed before use. The best method of treating them is with live steam.

Small-sized fish, or fish cut up into small pieces, are poured into the barrel and merely spread out in it. The fish may be fixed with condiments either on tables or during filling of the barrel. Large-sized fish (herrings) are packed in rows, and each row sprinkled with the condiment mix­ture.

5. Find in the text verbs corresponding the following words: division, preparing, usage, discussion, development, production, inclusion, elimination, preservation.