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

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1.Human beings are seemed to have an instinctive craving for sweets.

2.Fresh vegetables and fruit prove to contain natural sugar. As they age, the sugar turns to starch, and plants lose some of its sweet taste.

3.The sugarcane cutters are expected to harvest about a ton of sugarcane an hour.

4.Carbohydrate-rich foods are certain to provide the most appropriate fuel for prolonged heavy exercise.

5.As the product of photosynthesis, glucose is sure to play a central role in the development of life on Earth.

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TEXT C. DRY METHODS OF COOKING

Baking is the cooking of foods such as flour mixtures (cakes, pastries, bread, biscuits), and fruits and vegetables (baked apples,

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potatoes) by convection in the oven, without the addition of fat, except to prevent mixtures sticking to cooking vessels.

Roasting was traditionally carried out over an open fire, with the meat being rotated on a spit. Nowadays, roasting is generally described as the cooking of meat or vegetables in the oven, moistening them with hot fat to prevent drying and to develop colour and flavour.

Grilling

Grilling is the cooking of food by radiation under a gas or electric grill. The surface of the food is quickly sealed, and the flavour is well developed. The food must be turned often and moistened with fat to prevent it from drying out. The food to be grilled should not be more than 2.5-3.5 cm thick, to allow heat penetration.

Barbecuing

Barbecues are now a popular way of cooking food. Food is laid on a wire rack over hot charcoal, and cooks by radiant heat from underneath. The charcoal imparts a flavour to the food which adds to the enjoyment of eating it. The charcoal must not be too hot or the food will burn on the outside but be undercooked inside.

IV. .

1.What foods are traditionally baked?

2.Why do we moisten food while roasting?

3.Why must food that is to be grilled be moistened with fat and turned frequently?

4.What are the main conditions of barbecuing?

5.What precautions should be taken when using dry methods of cooking?

6.Give examples of food for each method of dry cooking.

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1.It is unlikely for the oxygen to be easily liberated from this substance under such a temperature.

2.It is prohibited for Jews to eat milk and meat together.

3.It is not allowed for Hindus to kill cows as they are considered sacred.

4.For food technologists it is very important to develop sensory analysis which helps to explain people’s reaction to a food through the senses of smell, sight, hearing and touch.

5.It is not easy for advertising agencies to convince consumers to buy the product.

6.It is very important for consumers to produce the Advertising Standards Authority (ASA), which covers all advertising in magazines, newspapers, posters, cinemas, leaflets.

7.It is essential for fats to be stored in a cool place, covered, and away from strong odours which they could absorb.

8.It was very expensive for Europeans as a major item of the diet until the late 19th century.

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1.We expected for the impurities to fall out as a precipitate.

2.It is not for us to decide.

3.It is easy for you to do it.

4.It is not allowed for to make false claims about their products.

5.This food is too heavy for small children.

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Shallow frying involves the cooking of food in a layer of hot fat that comes about half-way up the food. Heat is conducted from the base of the pan to one surface of the food at a time. This means that the food has to be turned at regular intervals.

Dry frying

Some foods, e.g. bacon and sausages, can be fried without the addition of fat, as they contain sufficient fat to prevent them from sticking to the pan.

Stir-frying

Stir-frying originated in the Far East, and is traditionally done in a wok. All ingredients should be chopped. A little oil (about 1 tbsp) is heated in the wok, and the food is put in and stirred continuously. Few vitamins are lost, and the food remains crisp and well flavoured. It is a quick and healthy method of cooking.

IV. .

1.What are the main peculiarities of this method of cooking?

2.Why don’t nutritionists recommend a large amount of fried food?

3.Name main types of frying.

4.Why must some food that is to be deep fried be coated first? Give example of suitable coatings.

5.Why is it important to turn food when frying?

6.Why is stir-frying a healthy method of cooking?

7.What is the subject of the text?

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cause [kLz] ( ) – to cause; slow – slower ['slquq] – the slowest; great – greater – the greatest; long - longer – the longest; to require

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TEXT E. MICROWAVE COOKERY

Microwave ovens are now commonly used in many homes, shops, restaurants, offices, and canteens.

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Electromagnetic waves

Energy can be transmitted in the form of electromagnetic waves. This process is known as radiation. It is the process by which light and heat from the sun reach the earth. If goes through the food, these waves can cause a rise in temperature within it.

How food is cooked by microwaves

Microwaves can penetrate up to 4 centimeters into food. They shake up molecules throughout the food, so the food heats up rapidly. During the traditional methods of cooking energy from the surface of the food goes to the inside, and this is much slower. In microwaves the only heat is generated within the food.

Timing and cooking the food

1.Different foods need different cooking times, and this should be taken into account.

2.The greater the volume of food, the longer the time required to cook it.

3.If the food is very cold to begin with, it will take longer to cook than if it is at room temperature.

4.Foods that are traditionally eaten browned or crusty, e.g. meat, cakes, and bread, may need to be finished off in an ordinary oven or grill.

IV. .

1.What is radiation?

2.How do electromagnetic waves heat food?

3.Why does food heat up more rapidly by microwaves then by traditional methods of cooking?

4.What are the important rules of microwave cookery?

5.What are the advantages of microwave cookery?

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