Английский язык (Пищевой профиль). Учебное пособие

Demonstration, synonym, slang, metaphor, basic, economic, provision, revolutionary, slogan, agriculturally, productive, region, social, central, contrast, symbol, fundamental, popular, combination, cultural, political.

II. Read and translate the following words according to their meaning in brackets.

Substantial (substantially – в основном, по существу), constituency (constituent – составная часть), productive (to produce

– производить), agriculturally (agriculture – сельское хозяйство), contributor (contribute – делать вклад), conservative (conserve –

сохранять, сберегать), typically (type – тип).

III. Look up the following words and word combinations, find out their meaning and practice their pronunciation.

Contemporary importance, significance, nutrition, commonly understood, rhyming, cultural, basic necessities, innovation, mainstay, inflated price, medieval times.

IV. Read the text.

Notes to the text:

Short-change – обсчитывать, недодавать сдачу

Snack – легкая закуска

Noodle – лапша

Gluten – клейковина

Spelt – пшеница спельта, полба настоящая

CULTURAL AND POLITICAL IMPORTANCE OF BREAD IN

WESTERN AND EASTERN CULTURES

As a foodstuff of great historical and contemporary importance, in many cultures in the West and Near and Middle East bread has a significance beyond mere nutrition. The Lord's Prayer, for example, contains the line «Give us today our daily bread»; here, «bread» is commonly understood to mean necessities in general. In Israel the most usual phrase in work related demonstrations is «lekhem, avoda» [bread, work], and during the 1950s, the beatnik

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community used the term bread as a euphemism for money. The word bread is now commonly used around the world in English speaking countries as a synonym for money, in part, derived from the rhyming slang «Bread and honey». The cultural importance of «bread» goes beyond slang, however, to serve as a metaphor for basic necessities and living conditions in general. A «bread-winner» is a household's main economic contributor and has little to do with actual breadprovision, for example. This also goes along with the phrase «putting bread on the table». A remarkable or revolutionary innovation is often referred to as «the greatest thing since sliced bread». In the USSR, Lenin and his fellow Bolsheviks promised «Peace, Land, and Bread», which thereby became a mainstay slogan of Soviet propaganda. In Newfoundland, bread was seen as having the power to protect against fairies. The term «breadbasket» is often used to denote an agriculturally productive region. In Slavic cultures bread and salt is offered as a welcome to all guests.

The political significance of bread is considerable. In Britain in the nineteenth century the inflated price of bread due to the Corn Laws caused major political and social divisions, and was central to debates over free trade and protectionism. The Assize of Bread and Ale in the thirteenth century showed the importance of bread in medieval times by setting heavy punishments for short-changing bakers, and bread appeared in Magna Carta a century later.

In contrast, in much of Asia rice is much more prominent as a staple and much of the connotations of bread as a cultural symbol of basic necessities are replaced by rice. To the more conservative elderly generations of Chinese in southern China, the appearance of rice on the table is a fundamental constituent of a meal. Meals made of bread, such as a sandwich, however substantial they may be, are considered as only light snacks in the eyes of the elderly generation.

Bread is a popular food in Western and most other societies, although East Asian societies typically prefer rice or noodles. It is often made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread, but bread is also made from the flour of

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a)... basic necessities and living conditions in general.

b)... «the greatest thing since sliced bread».

c)... bread has a significance beyond mere nutrition.

d)... euphemism for money.

e)... are replaced by rice.

f)... an agriculturally productive region.

g)... are considered as only light snacks in the eyes of the elderly generation.

IV. Answer the questions:

1. What product is the text about? 2. Was the term «bread» used as a euphemism for money? 3. What term is used as a synonym to money? 4. Which products are offered to welcome quests in Slavic culture? 5. Can you prove the political significance of bread? 6. Which food is considered staple in much of Asia? 7. What attitude towards bread has the elderly generation of Chinese?

V. Do you share the opinion that bread is the most important product in many cultures? Prove your point of view. Give at least 10 sentences.

TEXT C

Pre-Text Exercises

I. Read and translate the following international words paying attention to the part of speech.

Vitamin, mineral, protein, moment, period, hybrid, pizza, lemon, recipe, manifest, mixture, texture, diet.

II. Read and translate the following words according to their meaning in brackets.

Freshly (fresh – свежий), naturally (nature – натура, природа), encapsulated (capsule – капсула, оболочка), relatively (relative – относительный, сравнительный), healthful (health – здоровье), sweeter (sweet – сладкий), mealy (meal – мука крупного помола), yeasted (yeast – дрожжи, закваска), nutritional (nutrition – питание), precisely (precise – точный),crunchier (crunch – хруст),

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elasticity (elastic – эластичный, упругий), fermenting (ferment – бродить), expanding (expand – расширять(ся)), difficulty (difficult

– трудный).

III. Look up the following words and word combinations, find out their meaning and practice the pronunciation.

Encapsulate, become rancid, kernel, nutty, brown bread, hybrid, mealy, gluten, protein, elasticity, knead, texture, germ, bran, dietary fibers.

IV. Read the text.

Notes to the text:

Rancid - прогорклый

Pastry - кондитерские изделия

Twenty-five vitamins, minerals and proteins, as well as the high fiber benefit of bran are available only in freshly milled flour from whole grain berries. Because grain is naturally preserved in it's shell, it is important to preserve the whole grain until the last moment

– the way nature intend in order to get the most nutrition out of your foods. Also, naturally occurring vegetable oils are encapsulated so that they do not become rancid easily in the whole grain kernel. Once milled, flour can become rancid in a relatively short amount of time, since the vegetable oils are released. Some studies have shown that vitamin loss begins as quickly as 3 hours after milling. For the most healthful breads, mill and bake within a 3 hour period. Flours that have been left on the shelf for many months have lost portions of their B Complex and C Vitamins.

Hard Red Winter and Hard White Wheat have a high gluten content necessary for bread making. They have the nutty, wheat flavor that produces delicious «brown breads».

Hard White Spring Wheat also can be used for bread making. It is a hybrid – the bitter compounds in the bran have been bred out. It is sweeter and lighter. Good for pizza – French bread – where you want lighter or whiter bread.

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Soft White Winter Wheat is called pastry wheat – for pastries, pies, biscuits, cookies, cakes and muffins – when you need flaky and delicate.

Durum Wheat is high in protein, but makes a lemon yellow mealy flour called Semolina, it is for making pastas.

High gluten grains include: Hard Wheat, Spelt and Kamut. These are high protein and make high rising breads.

By varying the grains used, one can precisely tailor a flour for a specific recipe for example:

·A mix of 3:2 hard red wheat and soft white makes soft yeasted rolls.

·10-20 % rice flour makes for crunchier cookies.

·A 3:1 mix of soft wheat and oat flour makes a cake flour suitable for the most delicate chiffon cake.

Wheat flour contains the highest amount of gluten. Gluten is a protein. It's that part of the grain that develops elasticity, when it is kneaded. It is the substance that traps the carbon dioxide given off by the fermenting yeast thus expanding and stretching, giving texture and rise to your bread.

The germ and the bran are the components that cause so much difficulty in bread making with 100 % whole-wheat flour. This can easily be overcome! Wheat bran, although it is very nutritious and high in dietary fibers, after milling has rough sharp edges that can damage the gluten framework, as it's being kneaded and during rising. The nutrition in wheat germ is also very valuable, however it contains among other things a substance called Glutathione that breaks down the gluten in whole wheat bread dough.

Post-Text Exercises

I. Match the following English words with their Russian equivalents:

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II. Finish the following sentences summarizing the information from the text.

1. Vitamins, minerals and proteins are available only ... .

2. Once milled, flour can become rancid ... . 3. Flour that has been left on the shelf for many months ... . 4. If you want lighter or whiter bread you should use ... . 5. The most delicious «brown breads» are made of ... .

6. When you need flaky and delicate dough you use ... . 7. High gluten grains include ... . 8. For a specific recipe you may ... . 9. Wheat flour contains ... . 10. A substance called Glutathione breaks ... .

III. Find the sentences in the text which can be interpreted as followings.

1. Исследования показали, что потеря витаминов начинается уже через 3 часа после помола. 2. Благодаря пряному пшеничному аромату из этих сортов получается вкусный«серый хлеб». 3. Мука, пролежавшая на полке несколько месяцев, теряет витамины группы В и С.

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IV. Answer the following questions to the text:

1. What is freshly milled flour rich in? 2. How much time does the flour need to lose its vitamins? 3. What are the best sorts of wheat for «brown breads»? 4. What is Hard White Spring Wheat used for? 5. What is a specific feature of Durum Wheat? 6. What sort of wheat is the best for pastries, pies and cakes? 7. Can you vary the grains used for a specific recipe? 8. What flour contains the highest amount of gluten? 9. What is «germ»?

V. Think of the title to the text C and give the summary of it.

TEXT D

Pre-Text Excersises

I. Read and translate the following international words, paying attention to the part of speech.

Microscopic, result, alcohol, gas, regular, active, temperature, product, fan, substance, negative, atmosphere, ingredients.

II. Read and translate the words according to their meaning in brackets:

Microscopic (microscope – микроскоп), existence (exist – существовать), fermentation (ferment – бродить), deactivation (activate – активизировать), dissolving (dissolve – растворять), incorporated (incorporate – соединенный), sweetener (sweet – сладкий), rapidly (rapid – быстрый), cooler (cool – прохладный), overheat (heat – нагревать), leavening (leaven – дрожжи, закваска).

III. Look up the following words and word combinations, find out their meaning and practice their pronunciation:

Microscopic fungus, by-product, existence, moisture, molasses, gluten network, deactivation, vigorous, dry yeast, outer shell, to be softened, wheat germ, yeast cell, adverse conditions, instant yeast, bread loaf, acidic atmosphere.

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IV. Read the text and find out the main idea of it:

Notes to the text:

Carbon dioxide - оксид углерода

Instant - моментальный, растворимый

Leak out - просочиться

Batter - жидкое тесто, кляр

Yeast is a living plant, a microscopic fungus that as a by-product of its existence makes the bread rise. It needs warmth, moisture and food to grow. Warmth – 100 -110 °F for best results; moisture – water is good; and food – sugars, honey or molasses are especially good.

Yeast ferments sugars into alcohol and carbon dioxides gas. The gas is trapped in the gluten network and causes bread to rise until the oxygen is used up or you kill the yeast (by baking or overfermentation).

There are two types of yeast commonly available nowadays. Regular active dry yeast and instant yeast. Both have been dried to deactivation, but the yeast cells are not killed.

Instant yeast being dried at lower temperatures; so it produces more live cells and quicker more vigorous action when added to flour and water. Unlike active dry yeast it does not need to be «proofed» (or dissolved) in warm water, but can be added along with the flour after the first of the 2 cups of flour have been incorporated.

Active dry yeast has a hard outer shell that needs to be softened in warm water with some sweetener for 5-10 minutes before adding to other ingredients. There are fans of both types of yeast.

Remember the substance call Glutathione in wheat germ, which breads down the gluten? It is also present in yeast (small amounts). It will not affect the quality of your bread as long as it stays in the yeast cell. Only under adverse conditions will it leak out. When using active dry yeast, be careful that your dissolving water is no cooler that 100 °F. Glutathione will leak out of the yeast cells rapidly in cool water, causing your dough strength to be weakened. With instant yeast make sure your dough «batter» or flour temperature is at least 75 °F when adding the yeast. If your freshly milled flour is very warm, over 120 °F, make sure the liquid in your recipe is a little cooler that 90 °F so you do not overheat the dough and kill the yeast.

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Vitamin C to the rescue! By using vitamin C, Ascorbic Acid, in your dough you will help to counteract the negative effects of Glutathione. Vitamin C will not only help prevent the gluten bonds from breaking down; but will help repair gluten bonds that have already been broken. Vitamin C helps sustain the leavening of bread loaves during baking. It also promotes yeast growth causing your yeast to work longer and faster and helps produce the acidic atmosphere in which yeast grows best.

Post-Text Excersises

I. Try to find synonyms from the text to the following words.

Yeast, heat, nourishment, outcome, spirits, system, at present, to make, fast, active, cover, mild, supporter, kind, matter, fluid, result.

II.Say which of the statements are TRUE and FALSE:

1.Yeast is a living plant which spoils the bread rise. 2. Yeast ferments sugars into alcohol and carbon dioxides gas. 3. There are many types of yeast available nowadays. 4. Active dry yeast does not need to be dissolved in warm water. 5. Both types of yeast may be dissolved in cold water. 6. Glutathione will leak out of the yeast cells in cool water. 7. Overheat doesn't kill the yeast. 8. Vitamin C helps repair gluten bonds.

III. Read the text once again and find confirmations to the statements below:

1. Yeast is a living plant. 2. There are two types of yeast commonly available nowadays. 3. When using active dry yeast, be careful that your dissolving water is no cooler that 100 °F. 4. By using vitamin C, Ascorbic Acid, in your dough you will help to counteract the negative effects of Glutathione. 5. Glutathione is also present in yeast.

IV. Look at the list of titles. You see a paragraph and a title to it. Do you like them? Which of them would you like to change?

1.Conditions for yeast.

2.Carbon dioxides gas.

3.Yeast types.

4.Instant yeast.

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