English for students of applied biotechnologies and engineering. Учебное пособие

a bun with a dachshund inside. Under the drawing the cartoonist wrote: “Get your hot dogs!”, because he didn't know the spelling of the word dachshund. After that they became very popular and people began to name the sausages in buns “hot dogs”.

Hot dogs are a popular food item made from a cooked sausage served in a sliced bun. They are often topped with condiments such as ketchup, mustard, onions, relish, and more. Hot dogs are commonly enjoyed at cookouts, sporting events, and street food vendors.

Cacao

The cacao is a tropical plant that originated in Central and South America. It grows to a height of 5 to 8 m. The fruits are pods that are oblong and oval in shape and 15 to 20 cm long. The pods weigh 500 — 600 g. Each pod contains about 40 to 50 beans arranged in five rows.

The natives, especially the Mayas and Aztecs, used the cacao beans as a source of food and beverages and also as a means of exchange, buying with it necessities in the markets throughout the region.

The Aztecs consumed cacao as a beverage, after having pounded the roasted beans in hot water. They sometimes sweetened the drink with honey and thickened it with cornflour. Cayenne pepper was also often used to make it piquant. The beverage was called chocolate – a combination of choco, the Aztec name for cacao, and latl, their word for water.

In Mexico, cacao beans formed the basis of a complex system of exchange too. For example, the city of Tabasco paid the Emperor Montezuma an annual tax of 24,000 cacao beans. That assured the monarch his daily ration of 30 cups of chocolate and 2,000 more for his courtiers.

Chocolate is a useful source of energy. A cup of this precious beverage would put a man in condition to make a whole day's march without the need for other food.

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Gelatin

Gelatin is a healthy natural foodstuff that consists essentially of valuable proteins. It provides a unique combination of multi-functional properties. It is practically invisible and neutral in taste. We can use gelatin as gelling agents, stabilizers, binding agents, emulsifiers, filmand foam-formers or whipping agents.

Confectionery products like marshmallows or gummy bears get their typical characteristic from the specific properties of gelatin. The texture of yoghurt can be set from firm to creamy with gelatin.

The typical character of aspics or spreadable sausages depends on the unique properties of gelatin to form clear elastic gels and tender textures.

The special gelatin type is used in foods and snacks for sports people, in fitness bars and in numerous other dietetic “light” products where it contributes a health-promoting added value. The beneficial effect of gelatin on skin, hair and nails has been scientifically proven. Thin, brittle, glossless and split hair is strengthened and structured when gelatin is taken. Brittle fingernails and toenails are also strengthened when gelatin is used.

Tomato

The tomato was brought to Europe from Mexico in the 16th century. The Italian botanist Mattioli called it porno d'oro, or golden apple, because of the colour the tomato has during its ripening. So Italians call the fruit pomodoro (the plural is pomodori), the French, English, Spanish and German continue to use the name the Indians of Mexico gave it: tomato or tomate.

The Potato

The potato originated in the Andes Mountains and was domesticated by the native people who were adept at growing crops at high altitudes, building terraces and using irrigation as part of the diets of the peoples of Peru and Chile.

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One of the species of potato – the sweet potato – was discovered and taken back to Europe by Christopher Columbus. The regular potato came to the attention of the Conquistadores in Peru and was taken by them to Mexico. It was later transported to North America to what became the colony and State of Virginia.

In the second half of the 16th century, potatoes were shipped to Europe. The potato resolved severe dietary problems in many countries but it also provoked a substantial increase in the population, which led many to remark that the tuber must be a powerful aphrodisiac.

The plant arrived in Italy around 1560 but appeared to have been appreciated only as an ornamental plant. Italians called it a truffle and, at the same time, fed it to hogs. The Italian word tartuffoli was the source of the german name for the potato Kartoffel.

The French revolution established the potato as an important element of the daily diet. In 1801 the Italian monk Vincenzo Corrado wrote a “Treatise on Potato” which contained a substantial list of preparations including potato mash, creamed potatoes and potatoes in balls, fritters, roasted and stuffed with butter.

The national cuisine of each country adopted the potato after its own fashion, creating a lot of different recipes.

Sea Vegetables

Sea vegetables, also known as seaweeds, indeed offer a wide range of culinary possibilities and nutritional benefits. They are rich in vitamins, minerals, and trace elements, making them a valuable addition to any diet. Due to their umami flavor profile, they can enhance the taste of various dishes, especially in vegetarian and vegan cuisine as a seafood substitute.

The diversity of sea vegetables allows for creativity in the kitchen, whether used as garnishes, in salads, soups, or even main dishes. They can provide a unique texture and color to dishes, adding a visually appealing element to meals.

With the increasing popularity of Asian fusion cuisine and the growing interest in plant-based diets, sea vegetables are becoming more readily available in markets

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around the world. Their nutritional profile, low-calorie content, and sustainable harvesting practices make them a desirable choice for health-conscious individuals.

If you are looking to incorporate sea vegetables into your diet, consider experimenting with different varieties to discover the flavors and textures that best suit your taste preferences. From nori and kombu to wakame and dulse, there is a sea vegetable out there waiting to add a creative twist to your culinary adventures.

The Joys of Juice

Fresh fruit and vegetable juice drinking has become much more widespread in recent years. Many people start each day with a glass of freshly squeezed orange juice, while others harvest their own crops of fruits and vegetables to press themselves, or follow diet regimes that are based on juices.

The Health Benefits. Most fresh fruits and vegetables are excellent sources of the antioxidant vitamins, beta carotene and vitamins С and E. These nutrients, research suggests, help to neutralize the harmful effects of the body's free radicals, which have been linked to aging, heart disease and cancer.

Juices can also make you feel healthier because they contain plant enzymes that aid digestion. It is even claimed that juices are able to alleviate many common complaints such as sore throats and insomnia. But fruit juices such as apple and citrus juices naturally contain about 10 per cent sugar and, if consumed frequently throughout the day, will cause tooth decay.

Making Your Own. Although juices do not pack as much of a punch nutritionally as the raw, fibrous fruit or vegetable, they are often tastier. Carrot juice is a notable example.

Juices are also a good way to boost your vitamin intake. In most cases a glass of fresh juice provides several times the recommended levels of vitamins and minerals, and because they are water-based, the body will excrete any excess.

Freshly squeezed juices are better than the shop-bought variety because vitamin С diminishes with time and with exposure to air. They are also more likely to be free of any additives. Citrus fruits can be squeezed by hand, but with a juicing

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machine you can make a variety of cocktails. Thoroughly wash all vegetables and fruits you use to remove traces of insecticides and fertilizers.

Ready-made Juices. Many manufacturers add preservatives or additives to packaged or bottled juices. Often, however, these are naturally occurring plant byproducts and not necessarily harmful. By far the most common added ingredient in juice is refined sugar.

If you buy ready-made juices or the frozen concentrates, read the label to make sure that they have no added sugar or colourings, especially if you are giving them to children. For younger children, even pure fruit juices should always be diluted; many juices are quite acidic and can damage young teeth or cause diarrhea if children drink them at full strength.

Butter

Butter has been used for various purposes since 2000 B.C. or before. Its use as a food is modern. In the early centuries butter was offered as a sacrifice in worship or used for medical purposes in skin diseases. During the seventeenth century it could be purchased in shops but was sold “for external use only”. Later it was used as flavouring for foods.

Uses of butter in cookery. The use of butter in cookery has decreased considerably in the last 15 years. Its advantages and disadvantages are more accurately weighted. It is the most expensive fat, being two and three times more expensive than others. Sufficient quantities of fats are used in the average home to make it worthwhile to substitute for butter wherever it is wise. Butter still holds place of honour where the flavour of the fat is of importance to the flavour of the food. More of butter than of any other fat must be used in cookery, as its fat content seldom exceeds 85 per cent. Many cooks, who use a less expensive fat than butter in their cakes, grease the cake tin with butter fat. The fat of the cake itself is so intimately mixed with the starch and other constituents that its flavour is masked, but the absorbed film of butter fat on the outside makes the first bite of cake more pleasing if butter is used on the pan. On the other hand, the presence of

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other constituents besides the fat makes butter a poor fat with which to grease pan. The protein present coagulates and sticks to the pan while the water occupies space where fat should be. If butter is to be used for greasing a pan, either the butter fat only or a thick coating of whole butter should be used.

Shortening power of fats

It has already been shown that fats differ considerably in keeping qualities and in their value in frying. Similarly, we find variations in shortening power of fats. Many experiments have been done to test this variation. Strange as it may seem, the scientists, basing his results on accurate impersonal tests, agree very closely with the bakers who draw their conclusions from years of practical experience.

To vizualize how a fat acts in a baked product helps us to understand its shortening power. When flour is mixed with milk or water, the starch is held in a mesh-work of developed gluten. This mass is elastic, and when baked is a tough product to break. When fat is added to the ingredients, the results are different as the fat prevents the gluten from forming a mesh-work structure. The fat is nor soluble in any of the ingredients. When cold it is absorbed by the gluten as a film and separates the particles it surrounds. During baking the starch similarly absorbs the fat. A good deal of the water passes off, but the fat remains surrounding or partly absorbed by the particles of gluten and the starch granules. The tenderest product is one in which the fat has surrounded the largest surface of gluten and starch. Since fats differ in their susceptibility to absorption, it is obvious that the same amount of different fats will shorten more or less well.

Manufacture of margarine

Oleomargarine is made from animal and vegetable fats, churned with milk. The principal oils used are oleo oil, neutral lard, peanut oil, cottonseed oil, and coconut oil.

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One of the most important steps in the manufacture of margarine is the churning, the temperature of the mixture in the churn depends upon the formula used. In general, such a temperature should be used as it will create a perfect emulsion of the milk and oils; 80° to 85 °C is often employed for white goods or even a somewhat colder temperature, while for natural colour goods a little higher temperature is usually employed, so as not to destroy the colour.

Two general methods of crystallizing the emulsion are used, the fiest is the vat method and the second is the sluice method. The advantage of the second is that the crystallized margarine gravitates directly into trucks, whereas in the vat method it must be removed by manual or mechanical labour.

Bacteria

Although there are many properties which are characteristic of all bacteria, the differences in the behaviour of the different kinds of bacteria are greater than those of the different kinds of yeasts and molds.

Bacteria are widely distributed. Like yeasts and molds, they may be found anywhere – in the air, water, soil, and in all foods. In a less acid medium they multiply most rapidly, and, therefore, it is the less acid foods which are most subject to bacterial decomposition. The products of decomposition vary with the kind of food and the kind of bacteria. While in most cases we wish to decrease the bacteria content, certain foods are made desirable by products of bacteria growth. Sauerkraut owes its flavour and physiological effects to the lactic acid which is produced by the microorganisms in the course of its preparation. The flavours of cheeses, butter, and butter substitutes are also products of bacterial activity. On the other hand, the spoilage of canned foods, meats, milks and vegetables is also due to the products of bacterial growth.

Bacteria require moisture for growth. Exposure to sunlight for sufficient length of time destroys bacteria but not their spores. The temperature for optimum growth will vary (20 to 55 °C) with the kind of bacteria. Bacteria are more difficult to destroy than the other microorganisms.

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The methods of food preservation may give temporary preservation by checking the growth of microorganisms or permanent preservation by destroying them.

Refrigeration or cold storage is the most common method of temporarily preserving food. Indeed, it is one of the most satisfactory of all methods of food preservation, as it does not markedly alter either the taste, appearance, or nutritive value of the food. Refrigeration is practised in the home and commercially. It is most successful with the foods which are least subject to bacterial decomposition, but other foods may be preserved a long time if freezing temperatures are used. Fish and animal products can be kept only by refrigeration at very low temperature. Considerable success is now being experienced in the preserving of fish and meat and of many fruits and vegetables by freezing. New methods of freezing and better storage facilities for frozen products have improved the flavour and texture of the food so treated.

The electric refrigerators are somewhat colder and contain drier air and are, therefore, more successful for the preservation of foods which are subject to bacterial growth.

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8 Unit 8 Additional information

Различия в кулинарной терминологии британского и