Английский язык (Пищевой профиль). Учебное пособие
.pdfpure gelatin or cooked rinds as the gelatin base. 3. Freezing time for the process depends on many factors. 4. Meat quality affects pigment changes on curing. 5. In electrical stunning the characteristics of the current must be carefully controlled.
TEXT D
Pre-Text Exercises
I. Read and translate the following international words, paying attention to the part of speech:
Variation, material, structure, characteristics, manufacture, problem, psychochemical, operation, factor, technology, coefficient, formation, membrane, thermal, finish, consistency, convection, radiation, electrocontact, component.
II. Read and translate the following words accordin to the meaning of the words given in brackets:
Different (to differ – различать), diversity (diverse –
разнообразный), optimization (optimize – оптимизировать), improvement (to improve – улучшать), following (to follow – следовать), moulding (to mould – формовать), preparation (to prepare – готовить), cutter (to cut – резать), desirable (to desire – желать), relatively (relative – относительно), recognition (to recognize – признавать), importance (important – важный), thermally (thermal – термальный ).
III. Look up the following words and word combinations in a dictionary. Remember their meaning and practise their pronunciation.
Cohesion, comminution, homogeneity, franfes, moulding, cutter, mixer, sausage, solution, particle, adsorb, taste, heating.
IV. Translate the following nouns. Give the verbs from which they are derived.
Addition, improvement, comminution, moulding, radiation, heating, treatment, optimization, preparation, strengthening, solution, saturation.
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V. Read and translate the following text, paying attention to the main operations of sausage production.
SAUSAGE TECHNOLOGY
Variations in the raw materials and formulations, different requirements to the structure and quality characteristics of the finished sausage products determine the diversity and complicated technological processes of their manufacture, parametres optimization of which being one of the basic and common problems of further improvements and development of the meat industry.
In most cases sausage production involves the following basic operations:
-sausage mix formulation; this causes changes in the structure and quality of the initial components;
-product moulding;
-thermal treatment; this causes physicochemical changes in the raw materials. One should not, however forget that each operation presents its own problem which depends on many factors.
A common technology of sausage mix preparation in cutters and mixers allows to use them efficiently enough to yield desirable structures of a relatively high (up to 90 %) coefficient of homogeneity. At present it is common recognition that immediately during meat comminution and water-salt addition the process of structure formation is initiated. Such a structure may be called «primary».
If the sausage mix for franks or bologna-type products is held at
+4 °C, pH 5 - 8 % for 20-24 hr, one can observe certain changes in the structure, the primary one being retained within 5-10 min. Then the basic structure is formed, this process being completed within 2-4 hr. During the initial period, called structure formation, the sausage mix is strengthening slow due to the new formation of a supersaturated solution of the medium in the form of a gel. In this period, cohesion is stimulated by interweaving of the particles hydrated membranes formed from the adsorbed water. By the end of this period the number of new formation increases, tissue particles are brought closer together, thus conditions appear to increase strengthening.
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The process of thermal treatment which determines finished sausage taste, aroma, consistency and juiciness is also of great interest. A sausage mix can be thermally treated by convection, radiation, heating, and electrocontact heating. It is of primary importance to choose the cheapest and most reliable method which allows to yield products of the highest quality.
Post-Text Exercises
I. Translate the following sentences, paying attention to different means of the subject expression:
1. One can observe certain changes in the structure. 2. A sausage mix can be thermally treated. 3. If the sausage mix is held at +4 °C for 20-24 hours, one can observe certain changes in the structure. 4. It is of primary importance to choose the cheapest and most reliable method. 5. This has the effect of shrinking and distorting of the muscle fibers. 6. Spraying bacon with electrostatically charged refined wood smoke imports better flavor. 7. Meat is known to contain many minerals.
II. Put the following headings in the correct order according to the text. One heading is extra which you do not need to use.
1.A wide range of sausages
2.Three stages of basic operations.
3.The purpose of thermal treatment.
4.The basic and common problem of further improvement of the meat industry.
5.Changes in the structure.
III. Prepare a short presentation about the technology of sausage technology, using the headings above and the following expressions:
1.The text deals with…
2.It is pointed out that…
3.Great mention should be made…
4.It should be noted…
5.In conclusion I’d like to say that….
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UNIT XI. MILK AND DAIRY PRODUCTS TECHNOLOGY
TEXT A
Pre-Text Exercises
I. Read and translate the following international words, paying attention to the part of speech:
Product, role, history, characteristics, nation, regular, physical, population, equator, industry, yak, lama, calorie, litre, protein, vitamin, mineral, balance, globule, therapeutical, pint, quart, recommendation, enzyme, emulsion.
II. Read and translate the following words according to the meaning of the words given in brackets:
Requirement (to require – требовать), mankind (man – человек), digestible (to digest – переваривать, усваивать), nutritious (nutrition – питание), scientific (science – наука), exceptional (except
– исключать), growth (to grow – расти), particularly (particular – особенный), valuable (value – ценность).
III. Look up the following words and word combinations. Remember their meaning and practise their pronunciation.
Dawn, wholesome, superior, mental, nutritious, nutritional, nutrient, foodstuff, diet, health, although, sheep, goat, source, perfect, purpose, digestible, exceptional, value, protein, carbohydrate, scientific, slogan, recognize, throughout, therapeutical, property, fermented milks, authority, mankind, including, feature, distinguish, transparent, constituent, vary, minute, milk solids, particle, float, amount, amount, detect, barely, introduce, trace elements.
IV. Translate the following adverbs. Give the adjectives from which they are derived, making the necessary transformations.
Generally, highly, fully, especially, daily, properly, commonly, easily, normally, readily, usefully, mechanically, quickly, nearly.
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V. Read the text. Explain why milk is such an important and wholesome food. Tell about the general composition of milk and its useful properties.
Notes to the text:
Domesticate – одомашнивать
Camel – верблюд
Reindeer – северный олень
Caribou – американский северный олень Mare – кобыла
Breed – разводить, выращивать
Assimilate – усваивать
MILK IS OUR FINEST FOOD
Milk and milk products play a particularly important role in nutrition. Milk is the most wholesome product.
Ever since the dawn of history when man first domesticated animals he has been using milk for food. And in those nations where milk is a regular part of the diet, there generally is found a superior physical and mental qualities commonly associated with good health.
Nowadays milk and its products are a daily requirement for the population in most parts of the world. From the equator, where the Arabs still use camel's milk, to the far North, where the Eskimos and Laplanders use reindeer and caribou milk, this product is the number one foodstuff in human diet. Although the cow and goat have always been bred for dairy industry and are best adapted as a source of milk for man, other domestic animals are used for this purpose, including the water buffalo and zebra in India and Central Asia, the yak in Asia, the lama in South America, the sheep in Asia and Europe, and the mare in Asia.
Cow's milk is the most perfect single food of mankind created by nature. Milk is a nutritious and highly digestible food. Its food value (680 calories per litre) is very high. A characteristic feature of milk and milk products is that they are fully assimilated in the human body. Thus, milk fat is assimilated to the extent of 96 %, protein 95 %, milk sugar 98 %, cheese 97 %.
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Milk contains all nutrients necessary for maintaining life and for growth of the body: water, proteins, fat, carbohydrates, vitamins, minerals properly balanced. Milk also contains chemical ferments, socalled enzymes; their presence serves to distinguish unheated milk from boiled milk, because the enzymes are all destroyed by heat.
The most valuable part of milk is the milk fat. It is present in milk in the suspended form of very small transparent globules, most of them varying in the diameter between 1/ 2500 and 1/15000 of an inch. These minute globules are simply very small particles of fat floating free in milk in the form of an emulsion.
The value of milk depends on its fat content and the milk solids. The milk solids consist of fat, casein, albumin, lactose and minerals. Casein and albumin are principle milk proteins. The milk sugar is present in milk in solution. The salts of milk being present in only small amounts are commonly spoken of as ash or mineral constituents. Some minerals occur in such small quantities that early chemical analyses could barely detect them. They therefore became known as the trace elements. They include copper, iodine, iron, magnesium, zinc, cobalt etc.
There are fat-soluble and water-soluble vitamins in milk, compounds which permit the efficient utilization of the other food nutrients; milk contains appreciable amounts of all of the known vitamins such as riboflavin (vitamin B 2) vitamin A, thiamin (vitamin B 1), vitamin B 12, some niacin and ascorbic acid, and a little vitamin D, except vitamin K.
Milk also contains water in the compound of hydrogen and oxygen. The amount of water normally varies depending on such factors as individuality, breed, stage of lactation, age, character of food, amount of water drunk, etc. The average percentage of water in milk is 87.
Milk has some oxygen and nitrogen, these gases being introduced into it mechanically from the air in the process of milking. Milk contains two coloring substances, carotin and lactochrome. Carotin is the principal natural yellow pigment of the milk fat. Lactochrome is the substance, which imparts to whey its characteristic greenish-yellow color.
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Thousands of scientific studies have shown that milk and its products have exceptional nutritional values. No other single food in the world can compare with milk in this respect. Thus, milk is recognized throughout the world as «nature's most nearly perfect food».
Special therapeutical properties are sometimes attributed to milk and especially to fermented milks. The slogan «A quart of milk daily for every growing child and a pint thereafter» is a well-known recommendation of authorities in nutrition.
Post-Text Exercises
I. Give synonyms from the text to:
Healthy, main, food value, researches, especially, superb, healing, required, diet, small, beginning, usual, supporting, digested, connected, need (Noun), all over, specialists, food product, aim, property, development, afterwards, application, researches.
II.Answer the following questions to the text:
1.What fact proves that milk is a product of great importance for man’s health? 2. What animals are the main sources of milk? 3. Is milk a highly assimilated food? 4. What are the chief constituents of milk? 5. What does the milk value depend on? 6. What are the trace elements? 7. What vitamin isn’t available in milk? 8. What factors determine the amount of water in milk? 9. Why is milk called «nature’s most nearly perfect food»? 10. What do specialists recommend for good health?
III. Finish the following sentences, summarizing the information from the text:
1. The title of the article is … .2. From the article we know much about … . 3. The article can be divided into … . 4. The first part is devoted to … . 5. The next part describes … . 6. Special attention is given to … . 7. In the concluding part the author emphasizes … .
IV. Put the verbs in brackets into Active or Passive and choose the correct form of the verb (Gerund, Participle I or II, Infinitive).
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This relatively new process (achieve) ... (to freeze, by freezing, frozen) under very low pressure so that the ice (sublime), (to leave, leaving left) a sponge-like form without moisture. Thus, the product (retain) its shape, but the total weigh (reduce), often more by than 50 percent. Product (can) or (wrap) usually in foil (to keep, keeping, kept) out moisture. This product (require) no refrigeration, because microorganisms cannot grow at such a low moisture content. Final moisture content ranges from about 1 to 4 percent. Reconstitution (achieve) by immersion in water before (to cook, cooking, cooked). There is little change in the product because of chemical or enzymatic action. (To reconstitute, Reconstituting, Reconstituted) products clearly resemble the original fresh products in flavour and colour. Beef appears to be tougher and drier. Cooked beef product and cooked freeze-dried product (to reconstitute, reconstituting, reconstituted) taste alike. The flavor (deteriorate) after (to prolong, the prolonging, prolonged) storage. The process and its relation to the food service industry is too new (to evaluate, evaluating, evaluated).
V. Remember the words: process – процесс, to process –
обрабатывать, перерабатывать, processing – обработка; processor – перерабатывающее предприятие. Translate the following sentences:
1. Pasterization is an effective process of milk treatment.
2.Most of the milk received by this plant is processed into cheese.
3.The aim of processing fluid milk is to remove sediment and pathogenic bacteria. 4. About 80 % of whey is recovered in the cheese plant for processing or disposal. 5. New drying techniques and processing methods are being developed. 6. Modern whey processing plants are energy saving techniques. 7. Most food processors prefer to use whey products.
VI. Replace the verb to undergo by its synonym to be subjected to and vice versa.
1. At a milk plant milk is subjected to heat treatment. 2. All fluid milk should undergo pasteurization. 3. Milk delivered from the farm undergoes clarification to remove foreign materials. 4. At
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margarine plants oils are subjected to hydrogenation. 5. In pasteurizers milk undergoes heating to 160 °F for 15 seconds.
VII. Translate the following word combinations with Participle I or Participle II, judging by the meaning of the verbs given in brackets:
Food processing industry (process – перерабатывать), steamheated drum (heat – нагревать), roller dried material (dry – сушить), calibrated holding tank (calibrate – калибровать, градуировать; hold
–вмещать, держать, хранить), preheated milk (preheat – подогревать), insulated storage tank (insolate – изолировать), required solids content (require – требовать), forced circulation (force – принуждать), evolved vapor (evolve – развиваться, возникать), scrapped-off milk film (scrap off – соскребать), bagging-off cyclone (bag off – разгружать), scorched flavor (scorch
–пригорать), fat-containing products (contain – содержать).
VIII. Translate the following sentences, paying attention to the Participle Clauses. What is the function of Participle I and Participle II in these sentences? Find three Gerunds in the sentences and define their functions. What's the difference between Gerund and Participle I? Some words are translated for you.
1. The milk being heated on the rollers (вальцы) forms a thin layer (слой). 2. Having left the roller driers the dried material is fed through the sifter (сито). 3. Spray (распыление) drying takes place in a specially designed chamber. 4. Pre-condencing milk reduces the entrapped air within the particles (частицы) thus resulting in increased bulk density (объемная плотность) and improved keeping quality. 5. This having been achieved, milk is pumped into spray driers. 6. Milk made using a special heating process and packed in conventional (традиционный) cartons in aseptic conditions can be stored cool for much longer than normally produced fresh milk. 7. Filtered hot air is diffused through the chamber, the milk drying almost instantaneously (мгновенно). 8. The liquid is distributed on the wheel and spreads over the rotating surface (поверхность).
IX. Find the Absolute Participial Clauses in the text A and translate the sentences with them, paying attention to their possible constructions:
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I. Noun (Pronoun) + Participle I or II, Subject + Predicate.
e.g. Time permitted, we can discuss the future conference.
– Поскольку время позволяет, мы можем обсудить будущую конференцию.
II. Subject + Predicate, Noun (Pronoun) + Participle I or II.
e.g. The plant produces a lot of different products, the electric equipment being the most important. – Завод производит много различных продуктов, при этом электрооборудование является наиболее важным.
TEXT B
Pre-Text Exercises
I. Read and translate the following international words and word combinations, paying attention to the part of speech:
Casein, albumin, course, reagent, fermentation, combined, effect, concentration, to press, to result in, specially, ventilation, spiral, physicochemical, texture, extreme, theoretically, homogenous, paraffined, denaturated, vaseline, coagulation, colloidal suspension.
II. Try to guess the meaning of the following words without looking into the dictionary. What part of speech are they?
Solids, ash, condensed, soluble, universally, acidity, essential, whey, salted, humidity, flavor, condition, variety, to vary, to dissolve, to place, pressure, particle, development, size, to need, hard, hydrogen, soft, desired, changes, according to, keeping quality, nutritive value.
III. Call the processes the names of which are derived from the following verbs and translate them:
Add, blend, cut, stir, drain, dry, heat, dice, press, treat, apply, keep, cook, ripen, cure, precipitate, separate, mat, mature, squeeze, mellow, mill, grind, sour, pile, culture, cool, produce, set, mould.
IV. Look up the following words in the dictionary:
Curd, rennet, stomach, mold, dough, rubber, contraction, moist, expulsion, aging, clotting, scalding, pitching, to trim, to grease, shape,
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