Food and Its Соnstituents. Пища и её влияние на организм человека. Учебное пособие

Holi is a festival to celebrate the beginning of spring. Feasts and parties are held, and foods such as coconuts are roasted on fires.

Divali — the festival of lights - is held in October or November. Feasts, carnivals, and parties are held and favourite family foods are prepared.

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I. .

1.The world’s first cheese might have been manufactured quite by chance.

2.The tribes which lived on the Iranian plateau some 5000 years ago are known to have kept domestic cattle.

3.The hams to be smoked are sent to the chill room.

4.Cacao beans can be turned into either chocolate or cocoa powder.

5.Food processing is the method and techniques used to transform raw ingredients into food for human consumption.

6.The inclusion of fats tends to add flavour to cooked food.

7.Plastic cutting boards are less porous than wood and are considered to be less likely to harbor bacteria.

8.Double steaming is a Chinese cooking technique to prepare delicate food such as bird nests, shark fins etc.

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1. To preserve foods means to suppress the activities of

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microorganisms and ferments.

2.After that they began to experiment.

3.All fluid milk must be pasteurized.

4.The dough is allowed to stand for some time.

5.Rye seems to have been the contaminating cereal in wheat and in some areas it became dominant.

V. FOOD COOKING

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TEXT A. FOOD COOKING Food spoilage

Once food has been harvested, it starts to deteriorate until finally it becomes unfit for consumption. This deterioration is known as decay and leads to food spoilage. Food spoilage is caused by two main factors:

1 Natural decay within the food itself.

2 Contamination by microscopic forms of life (microorganisms).

Natural decay in food is the result of moisture loss. Moisture loss is most easily demonstrated in vegetables and fruit, which contain large amounts of water. After harvesting, they continue to

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respire, and this results in loss of moisture through leaves and skins. Before harvesting, such water loss would be replaced from the soil through the roots. After harvest, however, lost water is not replaced, and its skin becomes wrinkled.

Micro-organisms are microscopic plants or animals, many of which are single-celled. The main micro-organisms responsible for the contamination of food are: bacteria, moulds, yeasts.

Each group has many members which are responsible for different forms of contamination.

Foods that spoil rapidly are known as perishable foods and usually contain large amounts of water and nutrients. Examples are: milk, fruit, and meat. Foods that contain low amounts of water or high concentrations of salt, acid, or sugar are less readily affected.

Methods of cooking

Methods of cooking can be classified according to how heat is applied:

Moist methods: heat applied through a liquid. Dry methods: heat applied directly to food. Frying: heat applied through fats or oils.

Microwave: heat generated by electro-magnetic waves.

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2.He asked us to return.

3.We noticed the mixture change its colour.

4.I asked him to inform me about the results of the test.

5.We know the sun to be extremely hot.

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TEXT B. MOIST METHODS OF COOKING Boiling

Boiling is a common method of cooking. The liquid (usually water) is heated to boiling point and the heat is then lowered until the liquid is rapidly bubbling. This is used for rice, pasta, etc.

Simmering When a liquid is simmering, few bubbles rise to the surface, and the temperature is just below boiling point. Foods that are cooked in hot water but require gentler treatment than boiling to prevent being tough (e.g. fish, meat), or to prevent the food falling

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apart (e.g. potatoes) should be simmered.

Poaching

It is the process of gently simmering, a very gentle method of cooking. It is suitable for fragile food such as eggs, fish or fruit which can easily fall apart.

Par-boiling is the part-cooking of certain foods which then will be cooked by another method, e.g. potatoes and parsnips can be par-boiled before being baked (roasted) in fat in the oven.

Steaming

Food that is steamed does not come into direct contact with the water, but is cooked in the steam rising from boiling water.

Braising

Braising is cooking with a moist heat, typically in a covered pot with a little amount of liquid, resulting in a particular flavor.

IV. .

1.What are in your opinion the disadvantages of boiling?

2.What is the difference between boiling and simmering?

3.Why is poaching a suitable method of cooking for delicate foods such as fish and eggs?

4.Why are potatoes are par-boiled before being roasted in the oven?

5.Name five foods suitable for draising.

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I. .

1.Salsa is known to become a popular side dish in the United States.

2.Mexican meals are considered to require time-consuming preparation.

3.The Arabic people happened to bring both the sugarcane reed and directions for its growth to Sicily and Spain in the eighth and ninth centuries.

4.Venice’s monopoly of sugar proved to be short-lived.

5.The human brain is known to require the energy from two teaspoonfuls of glucose per hour.

6.Aside from causing tooth decay, the main fault of sugar seems to be a lack of nutritional value.

7.The opening of the conference is understood to be fixed for the 15th of December

8.Glucose is likely to be the most important monosaccharide found in nature.

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