СРС 1

Task 1. Introduction to the profession. Identify the personal qualities necessary for future professional career.

The study subjects of this educational program will provide knowledge on drawing up the menu, the study of food and biological value of food products, measuring the quality and chemical composition of raw materials and finished products.

After the end of the study subjects of the educational program students should:

know and understand:

• The regulatory framework of catering; • The nature of certification of catering services;

• basics   microbiology, physiology, nutrition, hygiene and sanitation; • classification, range, consumer and technological properties, the requirements to the quality of food; • psychological characteristics of the individual, their role in the profession; • psychology of work and professional activities; • psychology of the staff and management, causes and methods of conflict resolution; • basics of professional ethics, speech etiquette; • the composition, functions and the possibility of using special software;

 

be able to:

• Apply regulatory requirements to basic products (services) and processes; • apply the basic rules and documents certification RK; • use of measuring instruments; • Develop a menu, to determine the chemical composition and caloric content of daily diets for different categories of consumers; • monitor compliance with the rules of personal hygiene, sanitation and hygiene requirements for personnel, production and sale of finished goods and provision of services; • recognize the range of food products, to determine the quality of raw materials; • monitor compliance with mandatory regulatory requirements; • Develop and implement measures to stimulate demand generation and marketing of products; • Develop and execute documents on the main types of the professional work, conduct business correspondence;

 own:

• the legal status of the subjects of legal relations in the sphere of professional activity; • know the rights and duties of workers in the field of professional activity; • know the laws and other normative documents regulating relations in the profession; • be able to defend their rights in accordance with the labor laws; • be able to use the legal information profession

Task 2. Find appropriate personal qualities necessary for future professional career:

the personal qualities necessary for future professional career:

• adaptable - легко приспосабливающийся;

• Adorable - обожаемый;

• Agreeable - охотно соглашающийся; 

• Ambitious - амбициозный;

• Bright - смышленый, сообразительный; 

• Calm - спокойный; 

• Capable - способный; 

• Charming - обаятельный; 

• Confident - уверенный;

• Decisive - решительный;

• Dynamic - динамичный; 

• Fair - справедливый; 

• Painstaking - старательный, тщательный, кропотливый;

• Responsible - ответственный; 

• Righteous - праведный, справедливый;

• Wise - мудрый, рассудительный; 

• Witty - остроумный;

• Wonderful - великолепный, превосходный;

СРС 2

Task 1. Read and discuss the article.

Meat processing industry

It automation systems for meat processing industry

In early 2000 meat processing was one of the best developing segments of food processing industry. Today impact of post-devaluation factors on economy is practically completely spent and active increase of population affluence is slowing down. Besides, Russian meat processing industry is domestic oriented. Inner market is peculiar for consumer low purchasing power while processing industry is import-dependent buying raw materials from Brazil, Argentina, USA and Byelorussia and some other countries. Complex of the said factors makes large meat processing companies stronger by displacing smaller operators from the market. Considering this trend of market development, meat processing companies increase investments into promotion of their products, enlargement of product line, improvement of product quality and reduction of production expenses. Solution of the said tasks can be provided by efficient production management. And efficient production management in its turn depends on how advanced are the IT management systems of the company. Contemporary IT management systems include various software to increase production efficiency.

Task 2.Answer the following questions:

1. What makes large meat processing companies stronger nowadays?

2. What do meat processing companies increase investments into?

3. What does efficient production management in its turn depend on?

4. What do contemporary IT management systems include?

5. What do IT management systems provide?

Task 3. Write the abstract on this text. See methodical recommendations for writing abstracts.

СРС 3

Task 1. Sum up the main facts from the following text.

Butter manufacture Definitions and Standards

Milk fat

– the lipid components of milk, as produced by the cow, and found in commercial milk and milk-derived products, mostly comprised of triglyceride.

Butterfat

almost synonymous with milk fat; all of the fat components in milk that are separable by churning. Anhydrous Milk fat (AMF);

the commercially – prepared extraction of cow's milk fat, found in bulk or concentrated form (comprised of 100 % fat, but not necessarily all of the lipid components of milk).

Butter oil

– synonymous with anhydrous milk fat ; (conventional terminology in the fats and oils field differentiates an oil' from a fat based on whether it is liquid at room temp, or solid, but very arbitrary).

Butter

– a water-in-oil emulsion, comprised of 80 % milk fat, but also containing water in the form of tiny droplets perhaps some milk solids-not-fat, with without salt (sweet butter); texture is a result of working/kneading during processing at appropriate temperatures, to establish fat crystalline network that result in desired smoothness (compare butter with melted and recrystallized butter); used as a spread, a cooking fat, or a baking ingredient. The principal constituents of a normal salted butter are fat (80…82 %), water (15.6…17.6 %), salt (about 1.2 %)as well as

protein, calcium and phosphorous (about 1.2 %). Butter also contains fat-soluble A, D and E. Butter should have a uniform color, be dense and taste clean. The water content should be dispersed in fine droplets so that the butter looks dry. The consistency should be smooth so that the butter is easy to spread and melts readily on the tongue.

Read the article below and choose the best phrase from the given below to fill the gaps:

A. As a rule, aging;

B. Thus the cream is split;

C. The butter making process;

D. After salting;

E. Salt is used;

F. If the cream is separated;

G. From the intermediate storage;

H. In the aging tank;

I. After draining.

Overview of the Butter Making Process

1. _____ involves quite a number of stages. The continuous butter maker has become the most common type of equipment used. The cream can be either supplied by a fluid milk dairy or separated tram whole milk by the butter manufacturer. The cream should be sweet

(pH > 6.6; TA = 0.10…0.12 %), not rancid and not oxidized.

2. _____ by the butter manufacturer, the whole milk is preheated to the required temperature in a milk pasteurizer before being passed through a separator. The cream is cooled and led to a storage tank where the fat content is analyzed and adjusted to the desired value, if necessary. The skim milk from the separator is pasteurized and cooled before being pumped to storage. It is usually destined for concentration and drying.

3. _____ tanks, the cream goes to pasteurization at a temperature of 95 C or more. The high temperature is needed to destroy

enzymes and micro-organisms that would impair the keeping quality of the butter. If ripening

is desired for the production of cultured butter. The colder the temperature during ripening the more the flavor development relative to acid production. Ripened butter is usually not washed or salted.

4. _____, the cream is subjected to a program of controlled cooling designed to give the fat the required crystalline structure. The program is chosen to accord with factors such as the composition of the butterfat expressed, for example, in terms of the iodine value which is a measure of the unsaturated fat content. The treatment can even be modified to obtain butter with good consistency despite a low iodine value i.e. when the unsaturated proportion of the fat is low.

5. _____ takes 12 – 15 hours. From the aging tank, the cream is pumped to the chum or continuous butter maker via a plate heat exchanger which brings it to the requisite temperature. In the churning process the cream is violently agitated to break down the fat globules, causing the fat to coagulate into butter grains, while the fat content of the remaining liquid, the buttermilk, decreases.

6. _____ is split into two fractions: butter grains and buttermilk. In traditional churning, the machine stop when the grains have reached a certain size, whereupon the buttermilk is drained off. With the continuous butter maker the draining of the buttermilk is also continuous.

7. _____, the butter is worked to a continuous fat phase containing a finely dispersed water phase. It used to be common practice to wash the butter after churning to remove any residual buttermilk and milk solids but this is rarely done today.

8. _____ to improve the flavor and the shelf-life, as it acts as a preservative. If the hotter is to be salted, salt (1…3 %) is spread over its surface, in the case of batch production. In the continuous butter faker, a salt slurry is added to the butter. The salt is all dissolved in the aqueous phase, so the effective salt concentration is approximated 10 % in the water.

9. _____, the butter must be worked vigorously to ensure even distribution of the salt. The working of the butter also influences the characteristics by which the product is judged – aroma, taste, keeping quality, appearance and color. Working is required to obtain a homogenous blend of butter granules, water and salt. During working, fat moves from globular to free fat. Water droplets decrease in size during working and should not be visible in properly worked butter. Overworked butter will be too brittle or greasy depending on whether the fat is hard or soft. Some water may be added to standardize the moisture content. Precise control of composition is

essential for maximum yield. The finished butter is discharged into the packaging unit, and from there to cold storage.

Mark whether the statements below are true or false:

1. Milk fat is comprised only of triglycerides.

2. The triglycerides (98 % of milk fat) are of diverse composition with respect to their component fatty acids.

3. The globule membrane is comprised of surface active materials: phospholipids, glycolipids, and lipo-proteins.

4. Many milk products hardly ever foam.

5. Fats tend to spread over the air-water interface and destabilize the foam.

6. Disruption of the fat globule by interaction between the fat globule and air bubbles is frequent.

7. Milk fat is essential for the formation of stable whipped products.

8. When cream is beaten air cells form more slowly partly because of lower viscosity.

9. Churning does not occur at hot temperature.

10. If beating continues the fat clumps increase in size.

СРС 4

Task 1. Choose the correct beginning of the paragraphs in the article. Write the abstract on this text. See methodical recommendations for writing abstracts.

A. The barriers

B. New Zealand’s pastoral-based

C. The major processing

D. The meat industry

E. The industry