Английский язык (Пищевой профиль). Учебное пособие

Тo preserve – предохранять, сохранять Рickling – маринование

Salting – засолка Vinegar – уксус

Сitric acid – лимонная кислота Тartaric acid – винная кислота Malic acid – яблочная кислота Lactic acid – молочная кислота

Processed foods – полуфабрикаты То derive – получать

Fungi – грибок, плесень Stabilizers – стабилизаторы Тhickeners – загуститель

Gelling agents – студнеобразующие вещества Sweeteners – подсластители, сахарозаменители

FOOD ADDITIVES

Food additives are substances added to food to preserve flavor or improve its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. Food acids are added to make flavors «sharper», and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, lactic acid. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin.

Colorings are added to food to replace colors lost during preparation, or to make food look more attractive.

Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially.

Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.

Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions.

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Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea.

Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties.

Post-Text Exercises

I. Answer the following questions to the text:

1. What are food additives? 2. What are the most common ways of food preserving? 3. What innovation resulted in new additives introducing? 4. What are colors added for? 5. How are sweeteners used? 6. What are the properties of thickeners? 7. What are the functions of thickeners?

II. Read the text again, divide it into logical parts, give them headings and retell the text.

III. Give synonyms from the text to:

Component, to make better, to consist of, helpful, real, strong, special, to obtain, half-ready food, coming.

IV. Read the definitions and find the appropriate words in the text:

1. To store up food with the help of vinegar. 2. Of unnatural origin. 3. Substances used for preventing food spoilage. 4. Process which results in the fact that the food is no longer can be eaten. 5. Microorganisms that can be seen as spots on the rotting food. 6. To store up food with great amount of salt. 7. It increases product viscosity. 8. Some of them are helpful for diabetes mellitus. 9. Not to let something happen. 10. It is added to food for different purposes.

V. Find and translate all the sentences in the text where the word «add» and its derivatives occur, define their part of speech.

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VI. Fill in the gaps with the appropriate verbs from the list below, putting them in Active or Passive form.

Derive, use, create, prevent, see, improve, keep, give, know, replace.

1. Sweeteners ... in confectionary. 2. Fungi can ... only through the microscope. 3. Some additives ... for centuries. 4. The food quality can ... with the help of additives. 5. Colorings ... colors lost during preparation. 6. Sweeteners other than sugar ... the food energy (calories) low. 7. Flavors ... food a particular taste or smell. 8. Spoilage can ... by using preservatives. 9. Scientists can ... food additives in laboratories. 10. Flavors may ... from natural ingredients.

VII. Prepare a short presentation of the information given in the text B.

TEXT C

Pre-Text Exercises

I. Read and translate the text. Notes to the text:

To replace – замещать

Labels – этикетка

Вrilliant blue – бриллиантовый кризиловый голубой

Stir-fry meal – рагу

Pork – свинина

Wheat flour – пшеничная мука Capsicum – стручковый перец

Acidity regulators – регуляторы кислотности

CODE SYSTEM

Food Standards Institutions carry out safety assessments of food additives before they are allowed to be used. The following things are checked: if the food additive is safe (at the requested level in that particular food), if there are good technological reasons for the use of the food additive, if consumers will be clearly informed about its presence.

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Food additives are required to be identified by their class name and by an individual name or code number. The numbers used are based on an international system used to identify food additives.

The code numbering system replaces long names on labels but still provides consumers with adequate information about the presence of food additives.

This means, for example, that the substance known as brilliant blue cannot be listed simply as «color». The label of the food containing added color must state not only the class name «color» but also the specific name of the food additive: for example «color (Brilliant blue FCF)». To simplify the label, the number for this food additive may be used instead of the specific name: for example, «color (133)».

Food labeling allows you to identify the presence of additives in packaged food and to make an informed choice about the foods you buy. This is an example of an ingredient list, which might appear on a packaged stir-fry meal:

Ingredients - pork (30 %), wheat flour (10 %), capsicum, pineapple, green beans, sweet corn, sugar, tomato paste, pineapple concentrate, water, thickener (1422), acidity regulators (270, 260), soy sauce, salt, flavors, thickener (415).

The labeling of food products helps people who are sensitive to some food additives to avoid them.

Post-Text Exercises

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

1. Food Standards Institutions control the influence of food additive on consumers’ health. 2. Food additives must be supplied by the class name and by an individual name or code number. 3. Each number corresponds to the particular country. 4. Consumers don’t have to be clearly informed about the presence of additives in food. 5. The code numbering system deprives consumers of adequate information about the presence of food additives. 6. Food labeling

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allows to make an informed choice about the foods one buys. 7. The labeling of food products helps to mask real ingredients used in them.

II. Give synonyms from the text to:

Estimation, to perform, to be tested, to produce, not dangerous, to define, to ease, distinctly, to make easier, to substitute, to keep off.

III. Give antonyms from the text to:

Absence, to ban, any, sellers, dangerous, general, to make it difficult, together with, to sell, disappear, senseless, unaware.

IV. Translate the following words, paying attention to their part of speech. Give the words from which they are derived.

Safety, institution, additive, assessment, clearly, identification, technological, numbering, simplify, sensitive, packaged, labeling.

V.Insert the prepositions where necessary.

1.Some people try to avoid ... the presence of food additives. 2. Are there good technological reasons ... the use of the food additive? 3. People sensitive ... lactose never drink milk. 4. The numbers used are based ... an international system used to identify food additives. 5. Consumers must be informed ... the presence of food additives. 6. All the food additives are to be identified ... specific code. 7. The number may be used instead ... specific name of a food additive and can be found on the label. 8. The number of a food additive does not correspond ... the particular country. 9. Consumers mustn’t be deprived ... adequate information about the presence of food additives.

VI. Translate into Russian, paying attention to the Non-Finite forms of the Verb=.

1. Buying any food, make sure that the food additives involved are allowed to be used. 2. Food additives are required to be identified by their class name. 3. The numbers used are based on an international system used to identify food additives. 4. Some substances known as colorings cannot be listed simply as «colors». 5. The food containing added color must clearly inform consumers

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about it. 6. Food labeling allows everyone to identify the presence of additives in packaged food. 7. There is an ingredient list on every packaged meal. 8. The additives tested in the laboratories are said to be safe. 9. Вrilliant blue is considered to be a food coloring. 10. Consuming too much food additives is not safe.

TEXT D

Pre-Text Exercises

I. Read the words and word combinations below and make up your own sentences.

Notes to the text:

Legislation – легализация

Boric acid – борная кислота To ban – запрещать

Carcinogenic substance – вещества, провоцирующие рак Cyclamates – сахарнесодержащие вещества, сахарозаменители

Saccharine – сахарин Cancer – рак

Digestive problems – проблемы в пищеварительном тракте Obesity – лишний вес

To overuse – злоупотреблять Root beer – имбирное пиво Basil – базилик

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

HISTORY OF FOOD ADDITIVES

With the increasing use of processed foods since the 19th century, there 1) ... a great increase in the use of food additives of varying levels of safety. This has led to legislation in many countries regulating their use. For example, boric acid was widely used as a food 2) ... from the 1870s to the 1920s, but 3) ... after World War I due to its toxicity, as demonstrated in animal and human studies.

During World War II the urgent need for cheap, available food preservatives 4)...to its being used again, but it was finally banned in

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the 1950s. Such cases led to a general mistrust of food additives, and an application of the precautionary principle led to the conclusion that only additives that are known 5) ... should be used in foods. In the USA, this led to the adoption of the Delaney clause, an amendment to the Federal Food, Drug, and Cosmetic Act of 1938, stating that no

6)... substances may be used as food additives.

7)... , after the banning of cyclamates in the USA and Britain in 1969, saccharin, the only remaining legal artificial 8) ... at the time, was found 9) ... cancer in rats. Widespread public outcry in the USA, partly communicated to Congress by postage-paid postcards supplied in the packaging of sweetened soft drinks, led to the retention of saccharin despite its violation of the Delaney clause.

Cases like these 10) ... to highlight the 11) ... associated with the risks and benefits of food additives. Some artificial food additives have been 12) ... to cancer, digestive problems, and neurological conditions, diseases like heart disease or obesity.

Even «natural» additives may be 13) ... , whether because of overuse (for example table salt) or because of natural toxicity. An example is saffron, which was used to 14) ... root beer until it was shown to be carcinogenic. 15) ... the application of the Delaney clause, it may not be added to foods, even though it occurs naturally in sassafras and sweet basil.

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Post-Text Exercises

I. Read the text once again and divide it into the logical parts. Choose the key sentences from each part to make up the outline of the text.

II. Retell the text and express your own views on the problem araised.

III.Open the brackets, putting the verb into the correct tense form.

1.Food additives (be) popular nowadays. 2. Not so long ago artificial food additives (seem) to be extremely dangerous. 3. Food additives (become) more and more popular these days. 4. Scientists (develop) amounts of new flavors recently. 5. In the past people (use) salting as the main method of food preservation. 6. During the World War II scientists (try) to ban food additives. 7. Wide using of artificial colorings (lead) to digestive problems. 8. Any food additive (improve) foods quality. 9. People (know) how to make cream long before special bacteria (be discovered). 10. Discovering the microorganisms (play) a very important role in commercial food manufacturing. 11. In 1968 scientists (find) saccharin to cause cancer. 12. Salt (serve) as «natural» additive. 13. Pickling (help) to prolong the shelf life of foods.

UNIT V. CATERING

TEXT A

Pre-Text Exercises

1. Read and remember the following words and expressions:

Discerning palate – отличающийся вкус Nutrition – питание

Quality – качество

Caterer – поставщик провизии, владелец ресторана Circumstance - обстоятельство

Value – ценность Preference - предпочтение

Adolescent – юношеский возраст

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II. Make up new words from the following ones:

Nutrition, apply, child, sugar, protect, nutrition, travel, grow, quantity, weigh, consider, catering, satisfy, resident.

III. Read the text below and decide which form of the verb (A, B, C or D) best fits each space.

Eating habits 1) ... in childhood, so the caterer who provides varied meals with the correct nutritional value 2) ... to establish a healthy approach to food in the future. This applies particularly to the energy content of the diet. The portions of food in 200 kcal is approximately one-tenth of the R.D.A. for energy 3) ... for an 8- year-old. A glance at the figures 4) ... that the sugar 5) ... only energy, while the equivalent portions of bread, oatmeal and cornflakes also 6) ... significant amounts of protein, calcium, iron and B vitamins. Encouraging children to take more of their energy needs in the form of cereal foods rather than as between-meal sugary snacks 7) ... their nutrition as well as protecting their teeth against decay. Fresh fruits and vegetables are important in the diet for both young and old because they 8) ... vitamin C (ascorbic acid).

IV. Read and translate the text, pay attention to different needs for food and nutrients.

HOW MUCH FOOD DO WE NEED

The need for caterers to consider the nutritional value of the food they provide will vary with the type of work undertaken. Clients

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come to a restaurant or hotel to enjoy meals in pleasant surroundings, rather than for nutrition. Whether it is a banquet to satisfy the discerning palates of gastronomes or quick snacks for travelers, caterers will be guided by their knowledge of their clients as to the quality and quantity of food to provide. However, many caterers work in circumstances where they provide the total nutrition for sick people, or for the young or elderly in residential homes. Here, they have a direct influence on the health and growth of their clients, and need to take a quantitative view of the nutritional value of the meals provided.

Although age, sex, height and weight are the major factors influencing the quantity of the various nutrients needed by the body, there are considerable differences between individuals. These differences are taken care of by the individual's appetite and preferences. Caterers have to consider nutritional need in terms of groups of people – children, adolescents, adults and the elderly.

The Department of Health and Social Security tables of Recommended Daily Allowances of Nutrients (R.D.A.s) are useful guides when planning diets for such groups. The R.D.A. of each nutrient has been worked out statistically to be sufficient or more than sufficient for healthy people within the group concerned. We will consider the special needs of a number of groups in relation to the Recommended Daily Allowances.

Post-Text Exercises

I.Say if the following statements are true or false:

1.Clients come to a restaurant to listen to music. 2. Here, they have a direct influence on the health and growth of their clients. 3. Age, sex, height and weight are not the major factors influencing the quantity of the various nutrients needed by the body. 4. Caterers have to consider nutritional need in terms of groups of people.

II.Define the functions of the infinitives in the following sentences:

1.The need for caterers to consider the nutritional value of the food they provide will vary with the type of the work undertaken.

2. Clients come to a restaurant to enjoy meals in the pleasant

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