Английский язык (Пищевой профиль). Учебное пособие

made …. the following fruit: pears, pineapple, papaya and mango. 3. The factory was closed for failing to comply … Government safety regulations. 4. A smooth creamy texture depends … emulsifiers. 5. Vitamin A is important …. healthy skin and eyes. 6. Foods rich … carbohydrates are fruit, honey, bread, cakes and others. 7. Vitamin B comes … meat and vegetables, milk, cheese and whole grain. 8. Maltodextrin is made from starch and consist … short chains of glucose molecules. 9. Excess consumption of any food may result … a harmful effect. 10. Proteins differ … carbohydrates in the constituents. 11. Acids or enzymes are used to break … cornstarch into a syrup rich … maltose.

IX. Translate into Russian, paying attention to the Infinitive and Infinitive Constructions.

1. Sodium propionate is used in pies and cakes to alter the action of chemical leaving agents. 2. Sodium ascorbate is considered to be a more soluble form of ascorbic acid. 3. Dieticians found casein to be a nutritious protein containing adequate amounts of all the essential amino acids. 4. One of the stabilizer functions is to thicken foods. 5. Health researchers estimate trans fat to have been causing about 50,000 premature heart attack deals annually. 6. Some antioxidants are known to retard rancidity in fats, oils and oilcontaining foods. 7. Foods are processed to make them palatable, edible, convenient and to have suitable keeping qualities. 8. To enhance the flavor sugar is used in small quantities. 9. Most fatty acids appear to have no effect on blood cholesterol levels. 10. The production of sugar by the plant is likely to be an intermediate step in the manufacture of starch. 11. They claim bran, dried fruits and legumes to be foods high in cellulose. 12. The most important rule is to eat neither too much nor too little.

TEXT B

Pre-Text Exercises

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

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Wine, bouquet, proportion, brandy, industry, fermentation, culture, alcoholic, form, clarification, fructose, glucose, alcohol, carbon dioxide, conversion, temperature, period.

II. Define what parts of speech the following words belong to. Translate them into Russian.

Impossible, generally, maturity, fortify, fermentative, usually, deteriorate, unobtainable.

III. Read the title of the text and think of the content, then read the text and check your supposition.

Notes to the text:

Cask – бочка

To stopper – закупоривать Greasy rag – сальная салфетка Maturing – созревание (вина) Cork – пробка

To rot – гнить Must – муст

Racking – сливание с осадка, декантация

Vat – чан

To be aged – выдерживаться

WINEMAKING

Winemaking was practiced in ancient Greece. It was dark and usually drunk with water. It was kept in casks, goatskins and stoppered with oil or a greasy rag; air was working on it all the time. The full maturing of wine had been impossible until the bottle and the cork were generally used. Wine reaches its maturity in about three years; retained longer it may not improve and may deteriorate. Hocks were indeed kept in cask for 20 years until the end of the 18th century and considered to improve.

The proper use of wine bottles and corks seems to have become common toward the end of the 17th century; another important change was the discovery by accident in 1775, that grapes left to rot on the vines produced a sweetness and bouquet unobtainable in any other

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way. In the middle of 1750s the Madeira shippers first began to fortify their wines by adding a proportion of brandy to them. By that time vineyards were planted in Latin America, in South Africa, in North Africa, in France, in England and other places.

Wine is the fermented juice of the grapes. It is one of the most ancient fermentative industries. It is based on the alcoholic fermentation. Wine is made from grapes of various types. The two main types of wine are red (made from black grapes only) and white is in fact yellow in colour and may be made from either black or green grapes. Less important are the rose (pink) wines, usually made by leaving the grape juice, called «must", in contact with the black skins for a very short space of time, enough to extract only a little of the colour.

The main stages of wine-making are the following ones: preparation of grape juice, fermenting it with yeast, racking and aging. The grapes are crushed, the juice is separated from the crushed grapes by pressing them. Thus, the grape must is produced. After clarification it is ready for fermenting. The main change in the grape juice fermentation is the conversion of glucose and fructose into alcohol and carbon dioxide. It is done with the aid of pure culture yeast. They are called wine yeasts. The grape juice fermentation is conducted at the temperature of +15-25 °C for 14-24 days. After the fermentation is completed a young wine is produced. It is separated from the yeast sediment and is stored in wooden vats for maturing. During aging the wine is cleared, racked for several times. Different types of wines are aged for different periods: from some months till some years.

Post-Text Exercises

I.Answer the following questions:

1.Why was full maturing of wine impossible at the earliest times? 2. What event in the 18th century caused changes in wine making technology? 3. What is wine? 4. What is wine making based on? 5. What are the major types of wine ? 6. What are the main stages of wine making?

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II. Read Text B, divide it into logical parts and give them headings. III. Give synonyms from the text to:

Different, ag(e)ing, to be kept, to be done, a period of time, ordinary, significant, chief, to be carried out, a change.

IV. Read the meanings and find the appropriate words in the text.

To make better, a fact or thing that has been discovered, to become worse, to remove with a machine or instrument or by chemical means, a small plant used for producing alcohol in beer and wine and for making bread rise, the changes that happen as time passes, the state of being old enough to be eaten or drunk, to make stronger, to go bad, a strong alcoholic drink made from wine.

V. Complete the sentences with one of these verbs in the correct form:

Crush, complete, mature, process, fortify, ferment, heat, extract, separate, rot.

1. The meat ... if it isn’t kept cool. 2. If pork ... in cask it changes its colour. 3. Other ... wines are Marsala and Malaga. 4. The mash is filtered and the undissolved substances of the malt ... from the wort. 5. Fermentation … in the bottles, and the wine is thus naturally sparkling. 6. Dextrose, … from one of the starchy cereals, has been found highly suitable for beverage manufacture. 7. Cider is a

…beverage obtained from the juice. 8. The machine … wheat grain to make flour. 9. The oil … from the seeds of certain plants. 10. Certain fruits such as grapes yield juices of improved quality if they

…before pressing.

VI. Find derivatives and the forms of the same word in the text, define their functions and translate the sentences where they occur.

VII. Find and translate 2 sentences in the text where the word «maturing» occurs, define their part of speech. Prove your answer.

VIII. Prepare a short presentation of the information given in the text.

IX. Put the necessary verb into the correct active or passive form.

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Store, use, find, catalyze, affect, take, build, know, mean

1.Both growth and health … by what person eats and drinks.

2.Starch … by the combination of carbon, hydrogen and oxygen.

3.The preparation and cooking … by the nutritive value of foods.

4.Vitamin C … as a nutrient additive in drinks and breakfast cereals.

5.Vitamin A in the diet can … from deep yellow fruits and vegetables. 6. Proteins … in foods of both animal and plant origin.

7.The term «sugar» to most people … cane or beet sugar. 8. All this reactions … by enzymes. 9. Milk, fruit, vegetables … to contain sugars. 10. The plant by means of its chlorophyll … the carborn or oxygen from the air. 11. The surplus sugar … for future use.

TEXT C

Pre-Text Exercises

I. Read and entitle the text.

Notes to the text:

Raw materials – сырьё

Chemical constitution – химический состав

Ashy elements – зольные элементы

Malting – солодоращение

Cellulose – клетчатка

Auxiliary materials – вспомогательные материалы

RAW MATERIALS

Raw materials for fermentative industries include those rich in sugar and those rich in cellulose. Among raw materials of the first group mention should be made on barley, oats, maize, rye, wheat and rice. As to the chemical constitution of the raw materials mentioned above they contain carbohydrates, proteins, fats and ashy elements. Carbohydrates, i.e. starch, sugars, dextrinlike substances and cellulose are of particular importance for fermentative industries. Nitrogenous substances are important constituents of the cereals. Among them proteins are of particular importance. They have a significant influence upon malting and brewing processes.

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Potatoes are used as raw materials for ethyl alcohol production. Grapes and molasses are raw materials rich in sugars. Grapes are

used in wine-making. Grape juice contains glucose, fructose and sucrose (over 32 % of sugar). Molasses is a by-product of beet sugar production and is used as the main raw material for ethyl alcohol and baker’s yeast production. Molasses is a dark brown thick liquid. Its main constituent is sucrose. It also contains invert sugar and nitrogen. Wood pulp is the raw material for hydrolytic production. There some auxiliary materials which sugar and starch don’t contribute. These are spices, coloring matters, blending agents imparting a pleasant aroma, colour and taste to the liquor. Hop is one of them. It is used in brewing.

Post-Text Exercises

I. Read the text again and decide which sentences are true and which are false.

1. Raw materials for fermentative industries include only those which are rich in sugar. 2. Carbohydrates are important constituents of the cereals. 3. Proteins have an important influence on malting and brewing processes. 4. Barley is used as a raw material for ethyl alcohol production. 5. Grapes are used in wine-making because they are rich in sugar. 6. Molasses is used as a raw material in brewing. 7. Hop is one of the main materials used in brewing.

II. Give synonyms from the text to:

Important, containing a lot of, effect, unusual, chief, to contain, element, materials, not watery, composition.

III. Give antonyms from the text to:

Poor in, insignificant, usual, minor, light.

IV. Form antonyms from the words given, using the necessary prefixes:

Important, significant, usual, used, continuous, desired, integrated, desirable, necessary, soluble, maturity, developed.

V. Retell the text, using Ex. I as a plan.

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VI. Insert the prepositions:

1. Raw materials are … great importance in economics of brewing industries. 2. The main raw materials used in brewing are those rich … starch. 3. Proteins differ … physical and chemical properties. 4. They have an important influence … malting and brewing processes. 5. The main function of peptase is to convert the albuminous substances … peptones. 6. As … the peptones they are very important … yeast vitality. 7. Brewing is based … fermentation. 8. The starch contained … barley is mostly insoluble … ordinary mashing temperatures. 9 The art of brewing in the 11th century was a household task chiefly performed … women. 10. Weisbier is a special type of ale brewed … wheat and barley malt.

VII. Translate into Russian paying attention to the Gerund:

1. There are several ways of processing food. 2. Packaging reduces waste. 3. Salt is used for preserving some foods. 4. The purpose of using food colorings is improving a product appearance. 5. Thereare companies that specialize in manufacturing nuts and dried fruit. 6. It is known of chemists’starch reacting with various chemicals to create mordified starches. 7. While nitrite and nitrate cause only a small risk, they still worth avoiding. 8. You should eat a varied diet in sufficient amounts to stop feeling hungry.

TEXT D

Pre-Text Exercises

I. Read the text below and decide which word A, B, C or D best fits each space.

YEASTS

Yeasts 1) … in ancient times in wine-making, in brewing and in the alcohol production. Yeast is a round or oval plant. It 2) … one cell. Yeasts form a number of enzymes 3) ... The process of fermentation. There are two main kinds of yeasts: true and false or pseudo-yeasts. True yeasts 4) … Into three types of yeasts: bottom yeasts, top yeasts and distillery yeasts. The first two are culture plants. Wine and brewer’s yeasts 5) … To the bottom yeasts;

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distillery yeasts and baker’s yeasts and some brewer’s yeasts relate to the top yeasts. The difference 6) … the top and the bottom yeasts is in rapid fermentation of the top yeasts.

The top yeasts are separated 7) … the surface as a thick foam which remains till the end of fermentation. They 8) ... in a thin layer on the bottom of the fermenting vat.

The characteristic feature of the bottom yeasts is that they settle down in a thick layer on the bottom of the fermenter.

There are different species of yeasts. The main species of the top yeasts used in alcohol production are those 9) … a great power of attenuation and producing large amount of alcohol. The top yeasts used in baker’s yeasts production should 10) … quickly and have a great dough 11) … power and good 12) … qualities.

The bottom yeasts used in brewing should be quite pure and have a flocculating 13) … . The top yeasts used in win-making are 14) … of suppressing other microorganisms and 15) … to wine its bouquet.

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UNIT X. MEAT AND MEAT PRODUCTS TECHNOLOGY

TEXT A

Pre-Text Exercises

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

Process, membrane, limit, perforating, diaphragm, tract, center, portion, perimeter, liver, circular.

II. Read and translate the following words according to the meaning of the words given in brackets:

Evisceration (to eviscerate – нутровать (тушу), scoring (to score – делать надрез), rupturing (to rupture – разрывать), removal (to remove – удалять), inspection (to inspect – осматривать).

III. Look up the following words and word combinations. Remember their meaning and practise their pronunciation.

Pelvic cavity, abdominal cavity, intestine, contaminate, rupturing, gall bladder, lungs, trachea, esophagus, pluck, viscera, tray, kidneys, tail, splitting, bone.

IV. Translate the following nouns. Give the verbs from which they are derived.

Evisceration, contaminating, removal, inspection, splitting, cutting, pressure, attachment, conveyor.

V. Read the text and pay attention to the main stages of evisceration. Notes to the text:

Abdominal cavity – брюшная полость Gastrointestinal tract – желудочно-кишечный тракт

Thoracic – торакальный, грудной

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EVISCERATION

To begin the process of evisceration the pelvic cavity is opened by cutting between the inside round muscles through a thick membrane. Care is taken to limit scoring of these muscles. The abdominal cavity is then opened by inserting the hand into the body cavity and cutting the abdominal muscles with the knife blade facing down and outwards. The hand keeps the knife from perforating the intestines and contaminating the carcass.

The weight of the gastrointestinal tract will allow it to drop through the middle cut into a gut cart or onto a moving table. The pelvic fat, kidney fat and kidneys are left in the carcass. The tract is removed down to the diaphragm. The liver located in the abdominal cavity just posterior (to the rear) of the diaphragm, may be removed with the gastrointestinal tract, or it may be removed separately. Care should be exercised to avoid rupturing the gall bladder (a small sac attached to the liver). The thoracic cavity contains the heart, lungs, trachea and oesophagus, all of which comprise the pluck. The diaphragm is exposed by the removal of the contents of the abdominal cavity.

The centre portion of the diaphragm consists of a thin, but very tough, white, translucent membrane. Near outer body walls is a ring of supporting muscle. The centre portion is removed by cutting just inside the muscle ring around its entire perimeter. The pluck can then be removed. The pluck and liver are kept separate from the other viscera when placing them in viscera carts or inspection trays.

The kidneys are exposed for inspection by performing the encapsulating membrane and pushing it around each kidney.

The tail is then removed by cutting between 5th and 6th sacral vertebral and is saved to make oxtails.

Splitting is accomplished by use of a reciprocating blade power saw or in some cases a large circular saw. The carcass is split along the midline starting at the thick membrane between the rounds and following the center of the spinal column, leaving equal amounts of bone on each side of the split.

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