Английский язык (Пищевой профиль). Учебное пособие

America, oak, maple, and fruit-tree woods such as apple, cherry and plum are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, all heated. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish.

There are several types of food smoking.

«Hot smoking» exposes the foods to smoke and heat in a controlled environment. Hot smoking occurs within the range of 74 °C to 85 °C. Within this temperature range, foods are fully cooked, moist, and flavorful. If the smoker is allowed to get hotter, the foods will shrink excessively. Smoking at high temperatures also reduces yield, as both moisture and fat are "cooked" away.

«Smoke-roasting» refers to any process that has the attributes of both roasting and smoking. This smoking method is sometimes referred to as «barbecuing» or «pit-roasting». It may be done in any smoker that can reach above 121 °C or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so the chips smolder and produce a smoke bath. However, this should only be done in a well-ventilated area to prevent carbon monoxide poisoning.

«Cold smoking» can be used as a flavor enhancer for items such as pork chops, beef steaks, chicken breasts, salmon and scallops. The item can be cold-smoked for a short period, just long enough to give a touch of flavor. Such foods are ready to be finished to order by such cooking methods as grilling, baking, and roasting, or they may be hot smoked to the appropriate doneness for an even deeper smoked flavor. Smokehouse temperature for cold smoking should be maintained below 38 °C. In this temperature range, foods take on a rich, smoky flavor, develop a deep mahogany color, and tend to retain a relatively moist texture.

40

Post-Text Exercises

I. Fill in the table with the missing Comparative Degrees.

deep

the less

more

more flavorful

the worst

hot

commonly

the best

often

colder

the moistest

II. Match the following modals from the list below with their meaning: Can, may, to be able to, must, should, have to, to be to, shall.

1. ... shows the permanent physical ability. 2. ... expresses earlier agreement. 3. ... means total obligation. 4. ... gives or asks for permission. 5. ... shows advice or reproach. 6. We use ... when we do something unwillingly, having no other way or alternative. 7. ... asks for further instructions. 8. ... means that we manage to do something just once.

III. Choose the suitable variant according to the text.

41

IV. Fill in the gaps with the appropriate modal verbs from the list. May, must, have to, can, should.

1. There weren’t any cherry woods in the woodshed, so we ...

use some apple ones. 2. For fish smoking one ... use any wood available. 3. The smoker ... not be hotter than 85 °C or the food will be spoilt. 4. Barbecuing ... be done in any smoker that can reach above 121 °C. 5. To get better cold-smoking results the temperature in a smokehouse ... not be above 38 °C. 6. Smoking, one ... provide a wellventilated area for food being smoked to prevent carbon monoxide poisoning. 7. Smoking ... both develop a deep mahogany color in food or deprive it of one. 8. Any smoking process ... be under proper control.

V. Find Gerunds in the text, define their functions and translate them into Russian.

VI. Read the text once again and find the proof to the statements below:

1. Any foods will do for being smoked. 2. All kinds of plant materials can be used for the smoking process. 3. Overheating may lead to the food spoilage. 4. Smoke-roasting technology is just the same as barbecuing. 5. Cold-smoked products are half-done.

VII. Number each passage of the text and put the following points of the plan in the logical order according to the given information:

a)Cold-smoking method.

b)Definition of smoking.

c)Hot-smoking method.

d)Food smoking traditions.

e)Smoke-roasting method.

42

VIII. Prepare a short presentation of the information given in the text, using Ex. VII as a plan.

TEXT D

Pre-Text Exercise

I. Read and try to guess the meaning of the following international words without a dictionary:

Naturally, banana, kiwi, fig, tomatoe, culture, season, machine, dehydrator, mineral, alternative, vitamin, calcium, phosphorus, result, commercially, organic, fix, muesli, asthma, purée, mixture, minutes.

II. Read and translate the text about drying fruit.

Notes to the text:

Dates – финики

Persimmon – хурма

Pawpaw – папайя

Counterpart – двойник, прототип

To trigger – спровоцировать

Susceptible – восприимчивый, чувствительный к

To steep – погружать

To plump – разбухать

DRIED FRUIT

Dried fruit is fruit that has been dried, either naturally or through use of a machine, such as a food dehydrator. Raisins, prunes, and dates are examples of popular dried fruits. Other fruits such as apples, apricots, bananas, cranberries, figs, kiwi, mangoes, pawpaw, peaches, pears, persimmons, pineapples, strawberries, and tomatoes may also be dried. In addition to dried whole fruits, fruit purée can be dried in sheets to make fruit leather.

Not much is known of the origins of dried fruits, but some assume that it originated in Caucasus, mainly in Armenia and Persia where dried fruits (notably apricots) are a big part of the culture. It may even be possible that dried fruit was created by Incas in earlier times.

43

Drying preserves fruit, even in the absence of refrigeration, and significantly lengthens its shelf life. When fresh fruit is unavailable, impractical, or out of season, dried fruit can provide an alternative. It is often added to baking mixes and breakfast cereals.

Like fresh fruit, dried fruit can be rich in vitamins (A, B1, B2, B3, B6, pantothenic acid) and dietary minerals (calcium, iron, magnesium, phosphorus, potassium, sodium, copper, manganese).

Since dehydration may result in water loss up to seven parts out of eight, dried fruit has a stronger flavor than its fresh counterpart. The drying process also destroys most of the Vitamin C in the food.

Commercially prepared dried fruit may contain added sulfur dioxide which can trigger asthma in susceptible individuals; dried fruits without sulfur dioxide are also available. The sulfur is added to make the color of the product more appealing. «Organic» dried fruit is produced without sulfur dioxide, which results in dark fruit and a flavor more closely resembling the fresh fruit from which it came.

The color of some fruits can also be «fixed» to some extent, with minimal impact on flavor, by treating the freshly cut fruit with a preparation rich in Vitamin C (e.g., a mixture of water and lemon juice) for a few minutes prior to drying.

Dried fruit can be consumed as it is – either on their own or mixed into breakfast cereal such as muesli – or can be rehydrated by steeping in water. For instance, wolfberries are traditionally brewed in tea, plumpening in the process.

Post-Text Exercises

I. Fill in the gaps with the suitable prepositions, if ones are necessary.

1. The Sun has a great impact ... the drying process. 2. Oranges are rich ... vitamin C. 3. The color of some fruits can also be «fixed»

... some extent. 4. Fresh fruits can be added to porridge a few minutes prior ... its being served. 5. Fruit overdrying can result ... fruits spoilage. 6. Tomatoes are out ... season in winter. 7. The absence ...

refrigeration may cause ... fast food spoilage. 8. Apricot is supposed to originate ... Caucasus. 9. Steeping ... water leads to rehydration. 10. Fresh fruits must be treated ... carefully.

44

II. Put the necessary verb into the correct active or passive form. Some may be used twice.

To consume, to dehydrate, to treat, to produce, to dry, to result, to brew.

1. People ... dried fruits in great amounts. 2. Commercially dried fruits ... with the adding of sulfur dioxide. 3. Fresh fruits should

... with great care. 4. Every year large amounts of fresh fruits ...

5. Fruits can ... in the Sun. 6. Overdehydration ... in fruit spoilage. 7. Both fresh and dried fruits can ... in tea. 8. Farmers ... self-dried fruits on their farms. 9. It is not that hard ... fruits at home if there is enough space. 10. Fruit drying ... in extension of shelf life.

III. Find the sentences in the text which can be interpreted as the following ones:

1. Обработка свежих фруктов раствором, богатым витамином С, в некоторой степени позволит закрепить цвет и максимально сохранить аромат. 2. Сухофрукты употребляют по отдельности или смешивают и добавляют к кашам на завтрак или в мюсли, либо их можно размочить в воде. 3. Сухофрукты служат заменой свежим, когда последние недоступны, нецелесообразны или не по сезону.

IV. Read the text ones again and put the points of the plan in the correct logical order. Complete the plan with the missing points.

1.Consumption of dried fruits.

2.Commercial fruit drying.

3.Fruit color fixation.

4.The origin of dried fruits.

V. Using the plan you have got from the Ex. IV make a short summary of the text.

45

UNIT IV. APPLIED BIOTECHNOLOGY

TEXT A

Pre-Text Exercises

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

Commercial, tested, associate, effect, substance, application, production, natural, caramel, simulates, ketchup, stability, synthetic, variation, mask, limit, cosmetics, component, material.

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

Extraction (to extract – извлекать), cooking (to cook – готовить пищу), coloring (to color – окрашивать), availability (available – доступный), production (to produce – производить), safety (safe – безопасный), adding (to add – добавлять), consumer (to consume – потреблять, расходовать), variation (to vary – разниться, меняться), storage (to store – хранить), caramelized (caramel – карамель), purified (to purify – очищать).

III. Define what parts of speech the following words belong to. Translate them.

Domestic, addition, likely, commercially, regulations, advantageous, daily, partly, reproducibility, carrier, suitable.

IV. Read the text and write out key words and word combinations. Notes to the text:

Food coloring – пищевые красители Flavors – вкус, привкус

Dye – краситель

To simulate – имитировать

Glacé – засахаренный, глазированный Тo maintain – обеспечивать

Daily intake – ежедневное потребление Synthetic dyes – синтетические красители

Caramelized sugar – жженый, карамелизованный сахар

46

Сhlorella algae – зеленая водоросль Cochineal – кошениль (краска)

Сochineal insect – кошенильсодержащее насекомое Betanin – бетанин (краситель)

Turmeric – куркума Saffron – шафран Elderberry – бузина

FOOD COLORING

A food coloring is any substance that is added to food or drink to change its color. Food coloring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food coloring is also used in a variety of non-food applications, for example in home craft projects and educational settings.

People associate certain colors with certain flavors, and the color of food can influence the perceived flavor, in anything from candy to wine. For this reason, food manufacturers add dyes to their products. Sometimes the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000.

While most consumers are aware that food with bright or unnatural colors (such as the green ketchup mentioned above or children's cereals such as Froot Loops) likely contain food coloring, far fewer people know that seemingly «natural» foods such as oranges and salmon are sometimes also dyed to mask natural variations in color. Color variation in foods throughout the seasons and the effects of processing and storage often make color addition commercially advantageous to maintain the color expected or preferred by the consumer.

Food colorings are tested for safety by various bodies around the world and sometimes different bodies have different views on food color safety. Most countries have their own regulations and list of food colors which can be used in various applications, including maximum daily intake limits.

47

A growing number of natural food dyes are being commercially produced, partly due to consumer concerns surrounding synthetic dyes. Some examples include: сaramel coloring, made from caramelized sugar, used in cola products and also in cosmetics, a green dye made from chlorella algae, cochineal, a red dye derived from the cochineal insect, Dactylopius coccus, betanin extracted from beets, turmeric, saffron, paprika, elderberry juice.

To ensure reproducibility, the colored components of these substances are often provided in highly purified form, and for increased stability and convenience, they can be formulated in suitable carrier materials (solid and liquid).

Post -Text Exercises

I. a) Give Russian equivalents to:

Various applications, food dyes, color variation, effects of storage, to maintain the color expected, daily intake limits, сaramel coloring, extracted, colored components, solid, food color safety, synthetic dyes, highly purified form, liquid.

b) Make up your own sentences with the words and word combinations given above.

II. Give synonyms from the text to:

To disguise, to supply, diversity, to examine, smack, artificial, clean, consumption, custody, owing to, to utilize, to take out.

III. Give antonyms from the text to:

Artificial, completely, to take away, decreased, danger, identical, dirty, colorless, to have no idea, not wanted, sudden, soft.

IV. Complete the sentences according to the text.

1.A food coloring is … 2. Certain colors are associated ...

3.The perceived flavor can be influenced … 4. Food coloring is used

tested ... 8. Caramel coloring is used ... .

48

V. Give a short summary of the text.

VI. Find Gerunds in the text, define their functions and translate them.

VII. Translate the following sentences, paying attention to the Infinitive and Infinitive Constructions:

1. Food colors need to be added to food or drink to change its color. 2. Consumers want the food dyes to be natural. 3. The aim of coloring is to simulate a color that is perceived by the consumer as natural. 4. A new ketchup to be launched will be of green color. 5. Sometimes seemingly «natural» foods are also dyed to mask natural variations in color. 6. To ensure reproducibility, the colored components are often provided in highly purified form. 7. Some dyes are to be used in commercial food production only. 8. To make it safe all the food colors must be tested properly. 9. Synthetic colors are considered to be dangerous. 10. To consume dyed food is dangerous for your health.

TEXT B

Pre-Text Exercises

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

To preserve, texture, bacon, emulsions, stabilizers, antioxidants, microorganisms, natural, ingredients, calories, pectin, bacteria, energy, diabetes, mixture, agents.

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

Appearance, taste, sharp, spoilage, advent, smell, origin, to replace, particular, to keep, artificially, true, to stabilize, beneficial, sweetener, preservatives, viscosity, substantially, attractive.

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

Notes to the text:

Food additives – пищевые добавки

49