Английский язык (Пищевой профиль). Учебное пособие
.pdf
Post-Text Exercises
I. Find in the text the sentences with the verbs in Passive Voice and translate them in as many ways as possible.
II. a) Insert the proper prepositions according to the text.
Consist …, (in)soluble …, depend … , refer … , … the room temperature, to be used … , mix … , regardless … , distinguish … (x2), to be part … , to be important … , to break … , to be obtained … , to be derived … , to be categorized … , in conjunction … , … example.
b) Make up your own sentences with the resulted expressions.
III.Make up questions to which the following sentences are answers:
1.Fats consist of a wide group of compounds. 2. Solid and liquid. 3. Oils and lipids. 4. «Oils» is usually used to refer to fats that are liquids at normal room temperature, «fats» is usually used to refer to fats that are solids at normal room temperature and «lipids» is used to refer to both liquid and solid fats. 5. Chemical structure and physical properties. 6. Saturated fats and unsaturated fats. 7. It depends on type of fat to be analyzed.
IV. a) Use the word given on the right to form the word with the help of prefixes that fits in the space in the text on the left.
Water
Water makes up 1) … two thirds of the body's 2) … . It is present in every cell and tissue, and is important in regulating body processes. 3) … water frequently contains some of the minerals 4) … by the body, such as calcium, iron, iodine, and sodium. The body's 5) … for water is met through water consumed as such; through that taken in beverages and other fluid foods; and through that held in the 6) … of such have a high water content. Most foods add some water to the day’s total 7) … , a further 8) … is made by the body in the process of the 9) … of food.
1)approximate
2)consume
3)drink
4)need
5)require
6)compose
7)consume
8)add
9)utilize
30
b)Read the text about water again. Answer the following questions:
1.How do people meet their requirements for water? 2. What is water important for?
V. Translate the following sentences into English:
1. Кальций необходим для образования костей и зубов. 2. Источниками кальция служат питьевая вода, овощи, яичный желток и молочные продукты. 3. Соль содержит натрий, необходимый для обмена веществ в организме. 4. Калий содержится внутри клеток крови и мягких тканях организма. 5. Молоко, сыр, яйца, зерновые богаты фосфором. 6. Железо, которое входит в гемоглобин крови, содержится в мясе, морской рыбе, овощах и фруктах. 7. Содержание йода в пище зависит от его содержания в почве и воде. 8. Жиры делятся на животные и растительные. 9. Жиры нерастворимы в воде.
TEXT D
Pre-Text Exercises
I. Read the text about one of the most important constituents for the human body. Prove it with the information from the text.
PROTEINS
Foods contain different materials that help your body to stay strong and healthy. The most important of these are known to be proteins. They are absolutely necessary for building and repairing our bodies. Proteins consist of carbon, hydrogen, oxygen, nitrogen and other elements, such as phosphorus and sulphur. Iron is also found in some proteins. The importance of nitrogen is shown by the fact that proteins are often called nitrogenous foods. The nitrogen content commonly varies from 10 to 18 per cent. Proteins are found in foods of both animal and plant origin. Meat, eggs, milk, nuts and certain of cereal foods are high in protein. All those foods contain more than one protein. Milk, for example, contains the proteins lactalbumin and casein, as well as others of less importance.
31
Proteins are complex in nature. They are composed of a number of amino acids or «building blocks», linked together, and also of amino acids linked with other substances. Proteins vary in the kind and number of amino acids present. Certain amino acids the body is unable to build. These are known as essential amino acids and must be supplied by the foods eaten.
Variation in the quality of proteins has resulted in their classification as complete, partially complete, and incomplete, based upon their ability to support normal growth and to maintain life. A complete protein is one that is adequate to support normal growth and to maintain life. A partially complete protein is one that maintains life but does not support normal growth. An incomplete protein, although valuable in the diet, will by itself neither support normal growth nor maintain life. Most animal proteins are complete. Plant proteins are more or less incomplete although the soya bean and the wheat grain contain proteins that are complete. Valuable sources of protein are: cereals and cereal products, cheese, eggs, fish, meat, milk, nuts.
Post-Text Exercises
I. Divide into small groups, choose one of the following topics and discuss them, using the information from the text D and other sources:
1. The role of proteins. 2. The composition of proteins. 3. Foods containing proteins. 4. The classification of proteins.
II. Make a report or a Power Point presentation on Vitamins and their Role for the Human Health. You may use the information given in Texts for Supplementary Reading at the end of this textbook or other sources including the Internet.
UNIT III. FOOD TREATMENT
TEXT A
Pre-Text Exercises
I. Read and translate the following words. Make up sentences, using the words from the exercise.
32
Discovery, a jar, to replace, to observe, to preserve, to seal, impervious, to prevent, to develop, to keep, modern, a seam, due to.
II. Read and translate the following international words paying attention to the part of speech:
Method, process, canister, sanitary, commercial, products, material, sort, popular, container, cylindrical, bacteria, traditional, idea, natural, ordinary, temperature, microorganisms, public.
III. Translate the following adverbs. Give the words from which they are derived.
Largely, later, considerably, less, better, commonly, likely, readily, safely, highly, internationally, mechanically.
IV. Read the text and write out key words and word combinations. Notes to the text:
Canning – консервирование Airtight – воздухонепроницаемый Can – консервная банка
Proliferating – размножение (бактерий, микроорганизмов) Acidity – уровень кислотности
Seafood – морепродукты Poultry – домашняя птица
Dairy products – молочные продукты Wrought-iron – ковкая мягкая сталь Shelf life – период реализации, хранения Sealed – запечатанный
Тin-coated steel – жестянка, оловянная сталь
CANNING
Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first developed as a French military discovery. In 1809, a French confectioner and brewer, Nicolas Appert, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars.
33
Glass jars were largely replaced in commercial canneries with cylindrical tin or wrought-iron canisters (later shortened to "cans"). Cans are cheaper and quicker to make, and much less fragile than glass jars. Glass jars have remained popular for some high-value products and in home canning.
Today, tin-coated steel is the material most commonly used. Modern double seams provide an airtight seal to the tin can. This airtight nature is crucial to keeping bacteria out of the can and keeping its contents sealed inside. Thus, double seamed cans are also known as Sanitary Cans. Developed in 1900 in Europe, this sort of can was made of the traditional cylindrical body made with tin plate. The two ends (lids) were attached using what is now called a double seam. A can thus sealed is impervious to the contamination by creating two tight continuous folds between the can’s cylindrical body and the lids.
Canning is a way of food processing to extend the shelf life of some food products. The idea is to make food available and edible considerably long after the processing time. Although canned foods are most likely assumed as low nutrition food due to some heating process and/or addition of preservatives, some of canned foods are in fact better in nutritive value in comparison to its natural form.
The packaging prevents microorganisms from entering and proliferating inside. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 °C). Foods that must be pressure canned include most vegetables, meats, seafood, poultry, and dairy products. The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones (with a pH below 4.6), such as fruits, pickled vegetables, or other foods to which acidic additives have been added.
Post-Text Exercises
I.Complete the following sentences according to the text:
1.… may be safely canned in an ordinary boiling water bath. 2. The packaging prevents microorganisms from entering and ... .
3. Low acidity food needs ... . 4. The idea of canning is to make food
34
... . 5. Canned foods are most likely assumed as low nutrition food due to ... 6. ... is a method of preserving food in which the food is processed and sealed in an airtight container. 7. Food cooked inside a jar does not spoil unless … . 8. Double seams provide ... . 9. ... is the material most commonly used. 10. Glass jars are more … than cans.
II. Translate the following sentences, paying attention to the Comparison Degrees of adjectives:
1. Cans are cheaper and quicker to make. 2. The lower acidity the food has, the higher temperature of sterilization it needs. 3. Tincoated steel is the most common material used in can production. 4. Cans are much less fragile than glass jars. 5. Glass jars are more popular in home canning than cans. 6. Canning provides the longest period of food preservation. 7. Canned foods possess lower nutrition value in comparison to other types of preserved foods. 8. Canned tomatoes have better taste that is more readily available upon digestion. 9. Canning is as popular as pickling. 10. Glass jars are not so popular in commercial canning manufacturing as tins.
III. Give Russian equivalents to:
Highly acidic, safely canned, poultry, to proliferate, sterilization, nutritive value, low nutrition food, airtight seal, highvalue products, confectioner, airtight container, brewer.
IV. Find Infinitives in the text, define their functions and translate the sentences with them into Russian.
V.Read the text once again and answer the following questions:
1.Give the definition of the process of canning. 2. When was
canning discovered? 3. What kind of packaging was used first? 4. Why the glass jars were replaced by canneries? 5. Why is canning so popular? 6. What are the drawbacks of canning? 7. What peculiarities does canning have?
VI. Divide the text into logical parts, express the main idea of each one, name each part and give the summary of the text.
35
TEXT B
Pre-Text Exercises
I. Read and translate the following words according to the meaning of the words given in brackets:
Canning (to can – консервировать), creaming (cream – крем), mincing (to mince – пропускать через мясорубку), restrictions (to restrict – ограничивать), chipped (to chip – стругать, тонко нарезать), separation (to separate – отделять), defatted (fat – жир), suitable (to suit – соответствовать), emergency (to emerge – внезапно появляться), statement (to state – заявлять), inspection (to inspect – внимательно изучать), partially (part – часть, доля), forcing (to force – проталкивать), potted (to pot – тушить, томить в горшке).
II. Translate the following words and word combinations. Practise their pronunciation.
Beef, precooking, mechanically separated, pork, to be labeled, chicken, dried garlic, fatty tissue, turkey, nutrition, statement, crushed bone.
III. Read the title of the text and think about its content, then read the text and check your supposition.
Notes to the text:
A paste-like product – пастообразный продукт A sieve – сито, решето
Beef tripe – говяжий рубец (кушанье) Meat broth – мясной бульон
Flavoring – ароматизатор, вкусовая добавка
POTTED MEAT
A potted meat food product or potted meat is a method of food preservation, consisting of cooking, canning meat, often creaming, mincing, or chipping (as in chipped beef). Various meats such as beef, pork, chicken and turkey are used. It is produced internationally.
36
Its long shelf life and precooking make it suitable for emergency food supplies, and for military and camping uses.
Potted meats have a mixed reputation on account of the taste, texture, ingredients, preparation and nutrition. For example, mechanically separated chicken or «mechanically separated poultry» is a paste-like product made by forcing crushed bone and tissue through a sieve to separate bone from tissue. Mechanically separated poultry has been used in poultry products since 1969 after the National Academy of Sciences found it safe for use. On November 3, 1995, the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) published a final rule in the Federal Register (see 60 FR 55962) on mechanically separated poultry, stating that it was safe to use without restrictions. However, it must be labeled as «mechanically separated chicken or turkey» in the ingredient statement.
Armour Star
Mechanically separated chicken, beef tripe, partially defatted cooked beef fatty tissue, beef hearts, water, partially defatted cooked pork fatty tissue, salt, and less than 2 percent: mustard, natural flavorings, dried garlic, dextrose, sodium erythorbate, and sodium nitrite.
Hormel
Beef tripe, mechanically separated chicken, beef hearts, partially defatted cooked beef fatty tissue, meat broth, vinegar, salt, flavoring, sugar, and sodium nitrite.
Libby’s
Mechanically separated chicken, pork skin, partially defatted cooked pork fatty tissue, partially defatted cooked beef fatty tissue, vinegar, less than 2% of: salt, spices, sugar, flavorings, sodium erythorbate and sodium nitrate.
Post-Text Exercises
I. Give synonyms from the text to:
To be manufactured, keeping, flavor, ground, component, to disjoin, affirmation, controversial, not completely, limitation, different, mark, fat-free, slicing, appropriate, stock, image.
37
II. Read the following definitions and find the appropriate words in the text:
1.The process of forcing the meat through the meat-grinder.
2.A home grown bird. 3. Preserving food by the means of a tin usage. 4. Constituent part of the whole product. 5. Pig meat. 6. Ready to eat food. 7. Constituent part of the skeleton. 8. To take the bone off the tissue. 9. Tissue with little fat. 10. The outer covering of any living creature.
III. Choose the appropriate variant with the correct spelling:
1. a) a past-like product; b) a pasta-like product; |
c) a paste-like product |
|
2. а) poultry; |
b) paultry; |
c) poltrey |
3. a) terkey; |
b) turkey; |
c) turky |
4. a) defatted; |
b) defatted; |
c) defated |
5. а) ingredients; |
b) ingridients; |
c) engridients |
6. a) dryed; |
b) dried; |
c) dryied |
7. a) meat; |
b) meet; |
c) maet |
8. a) to cheap; |
b) to chipp; |
c) to chip |
IV. Read the text again and decide which statements are true, and which are false.
1. The method of potting can be used for poultry only. 2. Potted meat is irreplaceable in case of emergency. 3. Potted products are indispuable on account of the taste, texture, ingredients, preparation and nutrition. 4. Pork, beef, turkey can be of paste-like consistence only. 5. Poultry must be forced through a sieve to separate bone from tissue. 6. Poultry products have never been found to be safe for use. 7. The ingredient statement must not reveal the fact of mechanically separated poultry usage.
V. Complete the following sentences, using the information from the text. Give the summary of the text.
1. The title of the text is ... 2. It is devoted to … 3. The text can be divided into ... parts. 4. In the first part the author gives the definition of ... 5. The next part describes ... 6. Special attention is given to... 7. The concluding part points out … 8. As far as I have known from the text, …
38
TEXT C
Pre-Text Exercises
I. Decide which parts of speech the following words belong to. Translate them.
Commonly, lesser, mixture, moist, smoky, relatively, doneness, enhancer, produce, enhancer, moisture, their, maker, native, they.
II. Transform the Adjectives from the list below into Adverbs and translate them into Russian.
Traditional, common, little, excessive, high, full, good, ready, relative, deep, appropriate.
III. Read and translate the text about the food smoking. Notes to the text:
To smoke – коптить
To smolder – тлеть (о дровах, угле) Beverage – напиток
Beech – бук Peat – торф Malt – солод
Yield – выход продукта
To roast – жарить на открытом огне
Carbon monoxide – углекислый газ
Corncobs – кочерыжка кукурузного початка
Sawdust – опилки
FOOD SMOKING
Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, Rauchbier, and lapsang souchong tea are also smoked.
In Europe, alderwood is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North
39