- •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
Text a. Fats and oils
One of three major classes of food products are fats and oils. Along with carbohydrates and proteins, fats and oils supply the energy requirements of man and animals. Fats are usually defined as soDd1 or plastic at ordinary temperatures. Oils are liquid2 at room temperatures. Fats and oils in the diet serve to increase palatability the flavour3 of foods. In a bakery product fat improves the texture.
The two major groups are animal fats and vegetable oils. Butter is a special animal-fat product from milk Ike pressed or extracted from a variety of plant seeds. Of primary importance as sources of edible oils are soybeans,5 seed, corn germ, olives, etc.
Fats and oils serve as carriers for the fat-soluble vitamins A and D and are the chief source of vitamin E.
Processing of oilseeds can be carried out by pressing, extraction with solvents' or a combination of the two.
Animal fats can be recovered from fatty tissue of the meat by the process of rendering.
Notes:
flavor – вкус
soybeans – соевые бобы
solvent – растворитель
Find in the text English equivalents for the following word-combinations:
Жиры и масла, снабжать потребности, вкусовые качества, вкус и аромат, разнообразие, съедобные масла и жиры, первостепенное значение, переносчики жирорастворимых витаминов, главный источник, переработка производится, процесс вытопки.
Insert the words given below:
… and … are one of three major classes of food products. 2. … are usually solid at the room temperature. 3. … are usually liquid at room temperature. 4. Fats and oils enhance … of foods.5. A special animal-fat product from milk is … . 6. Different plant seeds contain … . 7. Processing of oilseeds is carried out by … or … with solvent. 8. … is used for recovering fat from fatty meat tissue.
Rendering; 2. Fats, oils; 3. The flavor; 4. Oils; 5. Fats; 6. Butter; 7. Pressing, extraction; 8. Oil.
Answer the following questions:
What is the difference between fats and oils?
What edible oils do you know?
What is function of fats and oils in the diet?
How are oils produced
How are fats produced?
What is butter?
What fat-soluble vitamins are mentioned in the text?
9.Replace the modal verbs by their equivalents:
( can – to be able to; may – to be allowed to; must – should, to have to, to be to)
Sunflower seeds must be transported to the factory to further processing. 2. You may use either fat or oil in breadmaking. 3. Corn germ must be separated from the kernel. 4. In this case edible oils must be substituted for mineral ones. 5. Fat tissues of meat could be used for recovering fat. 6. Many plant seed can be used for oil production.
10.Read the text and try to understand its main contents: Text b. Animal fats and vegetable oils
The animal fats are important by-products of slaughtered livestock1 and the manufacture of meat products.
Heat treatment or rendering separates the fat from the fatty tissue on which it is found in the animal. Rendering methods include low-temperature dry rendering, high-temperature dry rendering, and steam rendering.
In the manufacture of lard a number of processes follow rendering. These include decolorization or bleaching, deodorization, chilling, plasticizing, and packaging.
Rendered beef or mutton fats are termed tallows or oleo stocks. Tallow is processed similar to lard.
Refined lard has great demand as a shortening. Both lard and oleo products are used in the manufacture of margarine.
Olive oil has an excellent natural flavour and is used as a salad or cooking oil without processing.
Corn oil, produced from corn germ, is a product of corn-milling industry.
Soybean oil is used mostly in shortening, margarine, and salad oil.
Cocoa butter is the fat pressed or extracted from cocoa beans. It is used in medicine and as coating fat for confections and other foods.
Coconut oil is used principally as a cooking oil, for confectionery fats and in margarine.
Cotton seed oil is processed for salad oil, shortening and for use in margarine.
Sunflower seeds oil is a high quality edible oil. It is used in cooking, salad dressing, margarine and soap, and as a drying oil in paints.
Notes:
slaughtered livestock – забитый скот
bleaching – отбеливание, обесцвечивание
mutton – баранина
tallow – сало
oleo stock – топленый жир
shortening – шортенинг ( жир, добавленный в тесто для рассыпчатости)
cooking oil – кулинарный жир
coating – глазурь
dressing - заправка