English for students of applied biotechnologies and engineering. Учебное пособие

Mrs. Gilbert: I’ll also have a chicken.

Shop assistant: Boiling or frying?

Mrs. Gilbert: Boiling, please.

Shop assistant: Will this do?

Mrs. Gilbert: Nice. That will be all. How much is it?

Shop assistant: Three pounds twenty pence.

Mrs. Gilbert: Here you are.

Shop assistant: Your change, madam. Thank you. Have a nice day.

6.6.9 Topics for discussion

1 The two general methods of cooking meat.

2 Advantages of low temperature meat cookery.

6.7 Lesson 7 Meat preservation by salting and pickling

6.7.1 Listen and repeat after the teacher the words and word combinations keeping quality – cохранное качество

pickling solution – рассол, маринад curing – консервирование, заготовка to sprinkle with – посыпать чем-либо smoking process – процесс копчения on account of – из-за, вследствие

to inhibit – препятствовать, мешать tо impart – давать, придавать

to chill – охлаждать, остужать

to accomplish – достигать, выполнять brine – рассол

bleeding animal – обессиленное животное

to subject – подвергать (воздействию, влиянию)

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6.7.2 Read the text about meat preservation

Meat preservation by salting and pickling

The preservation of meat may be accomplished in numerous ways including the use of refrigeration, canning, drying, and salting, pickling, and curing. Salting is often followed or combined with other processes, such as smoking, which improves both the flavour and keeping qualities of special products, including hams, and bacon. In the use of salt as a preservative, either alone or in combination with such compounds as saltpeter nitrates of sodium or potassium, there are several objectives.

It is necessary to prevent spoilage by microorganisms, but in addition the final product must have a desirable taste and flavour. The appearance must also be attractive. It has been common practice for many years to use the pickling solution because of increased efficiency in curing meat products. More recently the nitrites have been found even more effective. The nitrates serve a useful purpose in respect to the appearance of the products because when they are present, certain changes take place when the hemoglobin of the meat tissues is chemically combined to form nitrosohemoglobin.

The nitrites are more effective than nitrates in checking spoilage and also have the colour fixing ability. Sugar is also used as a constituent of pickling solutions. Many of the solutions containing sugar are called sweet pickling process. In some instances the so-called dry sugar cures may be used, in which case the meat is packed in tight containers and sprinkled with dry mixtures of salt, sugar and small quantities of nitrate or nitrite. It is a common practice of smoke some salt-cured meat and meat products.

The smoking process preserves not only on account of some drying of the meat through the heat applied during smoking but also on account of the chemicals deposited on the surface. These compounds may penetrate somewhat into the meat and to inhibit bacterial growth and action. Instead of smoking meats it is possible to use a specially prepared salt meat. Such salts have a pleasant smoked flavour which may be imparted to meat by using dry-curing processes and eliminating the

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smoking operation. Meats may be preserved by means other than refrigeration, although chilling is the first step, and preliminary to any further treatment.

In Europe a number of different methods have been suggested to accomplish the same purpose. One depends on injecting the brine by pressure into the heart of the still bleeding animal. Another method consists in subjecting the meat to a vacuum and then subjecting it to a brine under pressure for several hours.

6.7.3 Answer the following questions

1 What ways of meat preservation do you know?

2 What does the smoking process mean?

3 Why are nitrites more effective than nitrates?

4 Why do we need sugar for meat preservation?

5 Does the smoking process preserve on account of the chemicals?

6 Do you know how many methods used in Europe for the smoking purpose?

6.7.4 Match the two colums to make up sentences

fresh sausage sausage yields to enhance humidity mold

bread crumbs tripe

boneless chuck absorption grinding shank meat

6.8.2 Pronounce the following words correctly and find their meanings Nationality, community, through, sufficient, flour, cereals, emulsion, lb

(Libra), oz (ounce), consistency, dough.

6.8.3 Read the text about sausage manufacture Sausage manufacture

Sausage is one of the most popular forms of meat food among a large percentage of the consuming public. The art of sausage making has been developed to a high degree through long experience and careful tests. Good sausage can be made only from good materials, and the selection of the raw products is therefore very important. Plenty of cooler space, proper chilling, cleanly handling and close supervision, the proper weighing of both meats and species, throughout the entire process are all essential. It is especially completion of each day’s work.

The seasoning of sausage is naturally one of the most important things to consider. The spices should be pure, properly ground and well balanced. The formulas here given will afford sufficient idea of the use of spices in the various classes of sausage.

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There are two general classes of sausage – fresh sausage and summer or dry sausage. Fresh sausage depends entirely upon the seasoning, cooking and smoking for its flavour and palatability. Summer sausage is subjected to a further process; namely, that of curing at specified temperatures and humidity in a curing room. Mold has a part in the curing of certain summer sausages and their flavouring similar to the action of mold in the curing and flavouring of Camembert and Roquefort cheese.

Sausage yields

Sausage yields are enhanced by the addition of moisture or cereal or both. Potato flour, bread crumbs, and special sausage flour are among the cereals used. Some of the fundamental principles in making fresh sausage can never be disregarded without poor results. For instance, sausage makers figure on using not more than 30 per cent of product such as hearts, tripe, lips and items of that kind, which are known to have poor blinding qualities.

Boneless beef, especially boneless chucks and beef cheek meat are the two products that have the greatest binding qualities from the beef.

Large pieces of lean trimmings from the pork, especially from the shoulder, and pork cheek meat have the best binding qualities of the pork products.

Formerly it was the prevailing custom in the sausage trade to bone out hot bulls for sausage meat, because this meat has a great absorption power for moisture, and because of the fact that the binding qualities of fresh beef are greater than those of the cold beef. In fact, each day beef and pork trimmings are held before using in sausage reduces their binding qualities.

The Emulsion method

A substitute for the method of boning out hot bulls has been adopted in many factories in the shape of a specially prepared emulsion. The usual method is to put the meats through the enterprise grinder and chop and add the amount of moisture that it will take up. It is the usual custom to use about 60 per cent of ground ice in with the meat at the time of grinding. The percentage of ice will vary, because cow meat will take up 60 per cent, shank meat will take up 70 per cent,

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and bull meat as high as 90 per cent. The usual method is to put the beef in the silent cutter for ten minutes, working the ice in gradually and adding a curing formula of about the following basis per thousand pounds of meat: 35 lbs. salt, 15 lbs. sugar, 30 ozs. pepper.

It is quite important to see that the emulsion is well spread in the pans, so as to avoid shortening. After twelve hours it will have the consistency of dough, and will show an increased yield over meats direct from the cutting block.

It is quite necessary, however, to watch the smoking of this sausage, which has to be done quite carefully, and avoid having the fire too hot.

There are few standard formulas used, except in the large packing plant and sausage factories. Every superintendent or sausage maker as a rule has his own formulas of recipes for different kind of sausage.

6.8.4 Answer the following questions

1 What is one of the most popular forms of meat food? 2 Is the selection of raw products very important? Why? 3 How many classes of sausage do you know?

4 What are sausage yields enhanced by?

5 Can you name the prevailing custom in the sausage trade? 6 How can you characterize the emulsion method?

6.8.5 Decide whether the following statements are true (T) or false (F). Give your reasons. You may use the following phrases:

that’s not quite right; oh no, quite on the contrary; that’s right; exactly so; it says in the text…; I agree entirely

1 The seasoning of sausage is one of the least important things to consider. 2 Fresh sausages depend entirely upon the seasoning.

3 Some of the fundamental principles in making fresh sausage can be disregarded without poor results.

4 We may not watch the smoking of the sausage.

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5 The percentage of ice will be the same for all kinds of meat.

6.8.6 Read the definition of the following words and give the Russian

equivalents. Describe the recipe of your favourite dish using these words

6.8.7 Retell the text according to the plan 1 Two classes of sausage.

2 Sausage yields.

3 The emulsion method.

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7 Unit 7 Texts for supplementary reading

The need for a safe, healthy and varied diet

Our food industry is a massive business. It is a major employer – over half a million people – and we, the consumers, spend in the region of ₤32 billion on food every year. Food is essential: without food we cannot live, yet as a glance at a newspaper shows, food can sometimes be harmful. On the one hand, poor hygiene can lead to food poisoning, whilst on the other a poorly balanced diet may lead to a wide range of disorders.

Food manufacture is all about making foods that people want to eat and that are safe to eat. It is about the processing of raw ingredients on a factory scale to create the wide, and changing range of food products found in the modern supermarket. There are some courses for people who want to be involved in a major employment sector and enjoy understanding and experimenting with food. Understanding food technology means putting scientific knowledge to work; it means learning manufacturing techniques such as chilling, canning, freezing and dehydration to provide high quality foods. Safety is all important, and quality assurance in food manufacture is all about continually increasing standards to provide safe, healthy foods. To achieve this involves good management at all stages of the production process, and courses in food production emphasise training in supervisory and management skills.

Hot Dogs

These sausages were first sold in the United States in the 1860s. Americans called them “dachshund (такса) sausages”, because they had the form of dachshunds — long and thick.

They were sold at baseball games. The sellers put the hot sausages on buns and shouted: “Get your hot dachshund sausages!”

One day in 1906 a newspaper cartoonist went to a baseball game and saw people with the dachshund sausages. Soon a funny cartoon appeared in a newspaper:

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