Английский язык (Пищевой профиль). Учебное пособие

surroundings. 3. 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. 4. They need to take a quantitative view of the nutritional value of the meals provided. 5. Caterers have to consider nutritional need in terms of groups of people.

III. Give the summary of the text, using the following expressions:

The title of the text is …

The main idea of the text is … It can be divided into … parts. It is noted that …

It is mentioned that …

As far as we have known from the text ….

IV. Discuss the following problems in groups of 3-5 people:

1. Going out to restaurant to enjoy meals. 2. Age, sex, height and weight are the major factors influencing the quantity of the nutrients needed by the body. 3. Food we need.

TEXT B

Pre-Text Exercises

I. Remember the following words:

Palatable – вкусный, аппетитный

Source – источник

Solid – твердое вещество

Roast – жаркое, жареный

Vessel – сосуд

Digestible – легко усваиваемый

Involve – вовлекать, включать

Dense – густой, плотный

Liquid – жидкость

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

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Bacteria, method, gas, electricity, radiation, convection, energy, conduction, ineffective, conductor, contact, non-metal, container, temperature.

III. Write out the verbs in Passive and give the infinitives of these verbs:

1. Foods cooked by grilling are placed over and under the direct heat source. 2. During deep frying the food is placed in the oil and is coobed by conduction. 3. The temperature in the process of poaching is kept a) below 100; b) below 90; c) below 80 °С. 4. During potroasting the heat is transferred by convection of air rather than liquid. 5. Heat is carried around the oven by convection current. 6. Convection and conduction are employed as in roasting. 7. Cooking by steam can be carried out using equipment which steams at atmospheric pressure. 8. Caterers will be guided by their knowledge of their clients. 9. These differences are taken care of by the individual's appetite and preferences.

IV. Read and translate the text about different methods of cooking.

COOKING FOOD

Food is cooked to make it more palatable and more digestible, and to prevent the growth of food-spoilage and food-poisoning bacteria. During cooking the appearance of the food is altered according to the method used. To cook food, heat is transferred from its source — which may be gas, electricity or steam — to the food by radiation, convection or conduction.

Conduction involves the direct transfer of heat energy from one particle of matter to another. Conduction takes place more readily in solids than in liquids, and is very ineffective in gases. Metals are good conductors, while non-metals are poor in transferring heat in this way.

When food is heated or cooked by conduction, the heat is transferred from the energy source to the cooking vessel and thence to the food, which is in direct contact with the surface. Shallow

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frying is the only common method of cooking where heat is transferred by conduction alone.

Convection takes place in liquids and gases. These media expand when heated, and so become less dense. A heated gas or liquid rises and is replaced at the bottom of the container by the heavier cooler liquid or gas. In this way, a convection current is set up which transfers the heat rapidly until the whole has reached the desired temperature. This will be 100°C for boiling water, or the required temperature for baking or roasting in the oven.

Radiant heat is given off from the source, and is in direct contact with the surface of the food, which heats up very quickly.

Post-Text Exercises

I.Answer the following questions to the text:

1.Where does the conduction take place? 2. What happens to food when it is heated ? 3. What makes liquids less dense? 4. When is convection current set up? 5. What way of cooking is given off from the source?

II. Put the following words and expressions under 3 headings given in the table:

methods transport mechanism processes

Food-poisoning, heat, transferring, direct transfer, conduction, food-spoilage, convection, energy source, cooking, shallow frying, vessel, radiation, roasting, solid, oven, current, baking, liquid, boiling.

III.Chose the appropriate ending according to the text.

1. Food is cooked to make it ...

a)more tasty; b) more digestible; c) more palatable.

2.During cooking the appearance of the food is ...

a) transferred; b) altered; c) steamed

3.Conduction involves ...

a) the indirect transfer; b) the direct transfer; c) the common method

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4. Metals are good ...

a) solids; b) ovens; c) conductors

5. Shallow frying is the only ...

a) convection current; b) common method c) common source

6.A heated gas or liquid ...

a) rises; b) boils; c) transfers

7.In this way a convection current ...

a) is formed; b) is set up; c) is replaced

IV. Give headings in the form of special questions to each abstract of the text, reflecting their general idea.

V. Give the summary of the text, using the following expressions: The title of the text is …

The main idea of the text is … It can be divided into … parts The first part describes …

It is mentioned in the next part that … Much attention is given to...

We come to conclusion that …

TEXT C

Pre-Text Exercises

I. Read the following words and expressions from the text and make up your own sentences with them:

It’s a fair bet – ясное дело, держу пари Breadcrumbs – панировочные сухари Waiter/waitress – официант/официантка Chop – рубить; нарезать

Waitress – официантка Order – заказывать, заказ

Accurate – точный, правильный

VAT (Value Added Tax) – НДС (налог на добавленную стоимость) Scampi – креветки с чесночным сщусом (кушанье)

Cod – треска

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

Toast, local, standard, menu, service, act, manager, restaurant, sort, official, legally, café, protest, balance, address.

III. Read the text and discuss in small groups the eating out rules:

EATING IN RESTAURANTS AND CAFES

It's a fair bet that everyone will eat a meal out at some time or other; whether it's beans on toast at the local high street cafe, sandwiches in the pub or a steak in a hotel restaurant. It doesn't matter what kind of food you prefer or where you go to eat it, the law is there to make sure you get a fair deal.

All food and drink must be wholesome and fit to eat. The standard of cooking may vary and often depends upon the price that you pay. Even so, you don't have to accept or put up with food that is badly cooked or served on dirty, cracked plates by a rude waiter or waitress wearing a filthy apron.

If there's a charge made for service (quite a few restaurants add on about 10 %) this should be clearly written down on the price list. The code of practice for traders on 'price-indications' states that service charges, which are non-optional, should be incorporated in the price displayed. All prices shown must also include VAT (Value Added Tax). The menu, and what the waiter tells you must be accurate and not misleading or untruthful. If you order scampi in breadcrumbs you shouldn't be served with chopped bread-crumbed cod, or charged more than the advertised price.

Don't be afraid to complain if you're dissatisfied with the food or the service. Ask to see the Manager and tell him politely what you think is wrong. If you're not happy with your meal, don't wait until you've eaten it before making your complaint. You're entitled to send it back and can refuse to pay for it. But if you eat it, then you'll have to pay a fair price for what you've had. Most places will be helpful and will try to put things right provided that you act reasonably.

You should always check your bill carefully before you pay it. If you think that it hasn't been added up properly, ask for the Manager.

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Make sure that you haven't been charged for things you didn't order and that the prices on the bill match those on the menu. If you're charged more than the advertised price, the restaurant is breaking the law and you could report it to Trading Standards for investigation under the Consumer Protection Act. However, it could be a genuine mistake – so give the Manager a chance to sort it out first before you make an official complaint.

If you try to leave without paying your bill, you could be accused of theft and be charged by the Police with a criminal offence. So don't do it. If you disagree with the amount you've been charged, you can legally do one of two things. Pay up but make it clear that you're doing so «under protest» and then try to claim some of your money back later on, or pay less than the full amount and leave it to the restaurant or cafe to sue you for the balance. You must have a good reason for making the deduction and you should explain it clearly and politely and leave your name and address.

PostText Exercises

I. Give the Russian equivalents to the following word combinations: To pay the bill, standard of cooling, local high street café,

depend upon, badly cooked, cracked plate, advertised price, chopped breadcrumb cod, to give a chance.

II.Read the text below and decide which form of the verb (A, B, C or

D)best fits each space:

If you 1) ... an expensive jacket or coat and the restaurant 2) ...

a proper cloakroom, then it's probably safer 3) ... it with you. If the restaurant 4) ... to take it from you and put it into their cloakroom, they 5) ... to take reasonable care of it. If it 6) … or stolen, you may be able to claim compensation. If you get food or drink spilled on you, you can 7) ... the cost of having your clothes 8) ... if it's the restaurant's fault. If what you're wearing can't be cleaned, then you can claim, but you're only entitled to the market value of your garment i.e. what it was worth at the time. You 9) ... the price of something brand new if yours 10) ... several years old.

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III.Continue the sentences according to the text:

1.It doesn’t matter ... . 2. Even so ... . 3. The menu ... . 4. You should always ... . 5. If you are charged ... .

TEXT D

Pre-Text Exercises

I .Translate the following words and word expressions:

Personal experience, steamy areas, outdoor clothes, kitchen uniform, adequate protection, male chef, female chef, double-breasted jacket, food service staff, preparation surface, Salmonella poisoning.

II. Read the text, paying attention to the main rules of personal hygiene and hygiene of food.

Notes to the text:

Apron – фартук

Neckerchief – шейный платок

Perspiration – испарина, потение

Splash – брызги

Bib – нагрудник

Trim – состояние порядка, приводить в порядок. Poultry – птица

Game – дичь Contaminate – загрязнять Dispose – здесь готовить Cleanse – очищать Purchase – покупать

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HYGIENE

All food handlers must have self-respect and pride in their personal appearance. Kitchens are warm steamy areas which are the ideal breeding conditions for germs that can be transferred to food. Outdoor clothes should not be worn in the kitchen when handling food. Similarly, kitchen clothes should not be worn outside the kitchen.

The kitchen uniform must be designed and made from suitable material to withstand hard wear, to absorb perspiration, and to be protective, comfortable and washable. The food handler must always be clean in appearance and when the uniform or apron becomes soiled it must be changed. The head must always be covered when handling food, and footwear must be comfortable, strong and give adequate protection to the feet.

Male chefs wear the traditional uniform of double-breasted jackets to give protection to the chest from heat and splashes. The long sleeves should not be rolled up, as this leaves the arms unprotected. Aprons must be worn so that they reach below the knees to give protection to the legs from spilt liquids. Neckerchiefs are worn to absorb perspiration; when working over the stove they should be loosened, and when leaving the stove to go to a cooler part of the kitchen they should be tightened close to the neck to prevent a rush of cold air getting to the chest.

Female chefs should wear long white coats or overalls of suitable design to give the required protection. Hats should cover the head and contain the hair. The apron should be of a suitable pattern, preferably with a bib, to give added protection to the chest. Stout shoes with a comfortable heel and protection to the feet are required. Today female chefs often wear the male uniform, as this gives better protection than the traditional female dress.

It is essential that food handlers wash their hands thoroughly before preparing food, particularly after smoking or using the toilet.

Food service staff must practice a high standard of food and personal hygiene when handling food at the table. Personal freshness is essential and hands must be clean with clean well trimmed fingernails. Uniforms must be clean and well pressed and jewelry

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kept to a minimum. Hair must be similarly styled to give a neat appearance. Perfume and body sprays should not be overpowering.

Raw meat and fish must be prepared on very clean tables or preparation surfaces. Poultry and game must not be cleaned in the same area as meat is prepared. Meat entering the kitchen must be checked for cleanliness and must not be contaminated with dirt of any kind. Fish must be very fresh, with no signs of contamination or decomposition.

Under no circumstances must cooked meat be prepared on the same surface as raw meat, nor cooked meat handled unless the hands have been thoroughly washed. Any knives used for cutting raw meat must have been sterilized. Bacteria transferred from the raw meat will multiply rapidly on the cooked meat, and this will be heavily contaminated by the time it is consumed.

Shellfish such as cooked prawns, crab, lobster and shrimps must be handled as little as possible and kept refrigerated until required for service. If there is in any doubt about the freshness of shellfish, then it is best to dispose of it immediately. Oysters and mussels must be purchased from reputable suppliers to ensure that they have been thoroughly cleansed. Oysters must be opened to order and served immediately. They must not be used if the shells are open, as this indicates that they arc dead.

Synthetic and fresh cream, milk and frozen eggs must be handled as little as possible and kept refrigerated until required. Equipment must be sterilized before whipping cream. Frozen eggs, once defrosted, must be kept in a cold room or refrigerator and used within 24 hours. The eggs of ducks, geese and gulls must always be well-cooked and never eaten as soft-boiled, poached, fried or scrambled, because of the great risk of Salmonella poisoning. Eggshells are porous and these birds lay their eggs in the most unhygienic places.

Post-Text Exercises

I. Decide whether it must or must not be done at the catering enterprise:

1. All food handlers (must, mustn’t) have self-respect and pride in their personal appearance. 2. Outdoor clothes (should, should not) be worn in the kitchen when handling food. 3. The kitchen uniform

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(must, must not) be designed from suitable material. 4. The long sleeves (should, should not) be rolled up. 5. Neckerchiefs (need, don’t need) frequent changing because they soon become wet and grubby. 6. Food service stuff (must, mustn’t) practice a high standard of food and personal hygiene.

II. Divide the text into logical parts and make the summary of the text using the following expressions:

1.From the text under the title … we come to know that …

2.It should be pointed out that …

3.The author dwells upon the problem of …

4.In conclusion, it should be emphasized that …

IV. Prepare a short presentation about the control of ingredients, purchasing and service, using the information in the text D.

UNIT VI. GRAIN PROCESSING

TEXT A

Pre-Text Exercises

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

Cultivated, energy, race, nation, practically, diet, traditionally, region, tropical, popular, climate, amaranth.

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

Greater (great – большой, огромный), developing (to develop

–развивать), developed (to develop – развивать), consumption (to consume – потреблять), goddess (god – бог), traditionally (tradition

–традиция), scarcely (scarce – недостаточный), known (to know –

знать).

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

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