Английский язык (Пищевой профиль). Учебное пособие

Cereal crops, grasses, edible seeds, fruit, worldwide, food energy, to constitute, entire, folk, merchant, livestock, staple food.

IV. Translate the following participles. Give the verbs from which they are derived making the necessary transformations:

Cultivated, grown, developing, developed, specified, called, known, referred.

V. Read the text. Tell about the difference between cereal and pseudocereals. What is the origin of the word “cereal”?

Notes to the text:

Caryopsis – зерновка

Substantial – значительный, существенный Chandler – торговец свечами

Obsolete – устарелый, вышедший из употребления Teff – тэфф, полевичка абиссинская

Cockscomb – целозия гребенчатая, петуший гребешок

CEREALS AND PSEUDOCEREALS

Cereal crops are mostly grasses cultivated for their edible seeds (actually a fruit called a caryopsis). Cereal grains are grown in greater quantities worldwide than any other type of crop and provides more food energy to the human race than any other crop. In some developing nations, cereal grains constitute practically the entire diet of common folk. In developed nations, cereal consumption is more moderate but still substantial. The word cereal has its origin in the Roman goddess of grain, Ceres. Staple food grains are traditionally called corn in Britain, though that word became specified for maize in the United States. And a merchant of corn was in Britain called a chandler, which in the United States is an obsolete word for someone who sells candles.

The cereal crops are (in approximate order of greatest annual production): wheat, the primary cereal of temperate regions; rice, the primary cereal of tropical regions; maize, a staple food of people in North America, South America, and Africa and of livestock worldwide, called "corn" in North America and Australia; the millets,

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a group of similar but distinct cereals that form an important staple food in Asia and Africa; sorghum, important staple food in Asia and Africa and popular worldwide for livestock; rye and triticale, important in cold climates; oats, formerly the staple food of Scotland and popular worldwide for livestock; barley, grown for malting and livestock on land too poor or too cold for wheat; teff, popular in Ethiopia but scarcely known elsewhere; wild rice, grown in small amounts in North America; spelt, a close relative of wheat.

In addition, several non-grasses that are grown for their seed may also be referred to as cereals. These pseudocereals include: buckwheat, amaranth, quinoa, cockscomb.

Post-Text Exercises

I. Give synonyms from the text to:

Large, harvest, kind, to form, reasonable, use, named, yearly, major, essential, corn, alike, chief .

II. a) Give Russian equivalents to:

Worldwide, quantity, human race, moderate, staple, though, candles, approximate, temperate region, tropical region, similar, formerly, scarcely, elsewhere.

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

III.Answer the following questions to the text:

1.What is the chief source of energy for humans? 2. How does the consumption of cereal differ in developing and developed nations? 3. Did the word cereal originated from British English? 4. What factors influence the distribution of cereal growth around the world? 5. What cereal is used for beer brewing? 6. What is the general term for buckwheat, quinoa, amaranth?

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IV. 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 … .

V.Put the verbs in brackets into Participle I or II:

1.Cereal crops or grains are mostly grasses … (cultivate) for their edible grains or fruit seeds. 2. In some … (develop) nations, grain constitutes practically the entire diet of poor people. 3. In … (develop) nations, cereal consumption is more moderate but still substantial. 4. This lessens the nutritional value but makes the grain more resistant to degradation and makes the grain more … (appeal) to many palates. 5. Once optionally … (mill) and … (grind) the resulting flour is made into bread, pasta, desserts, dumplings, and many other products. 6. Cereals are the main source of energy … (provide) about 350 kcal per 100 grams. 7. The proteins of maize are particularly poor, … (be) deficient in lysine and tryptophan (a precursor of niacin). 8. Quinoa contains a … (balance) set of essential amino acids for humans, … (make) it an unusually complete source of protein in plants. 9. Wholegrains can reduce the risk of many different types of cancers, … (include) those of the colon, stomach, other digestive tract cancers.

VI. Find the Pacticiple I or II in the text A and translate the sentences with them.

TEXT B

Pre-Text Exercises

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

Individual, Siberia, subarctic, season, tropics, climate, vegetatively, optimal, to combine, elevator, farmers.

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II. Try to remember the meaning of the following words and word combinations without looking into the dictionary. What part of speech are they?

Individual species, a peculiarity, similar, cool-season cereals, harvest, to vary by, tender, multiple, well-adapted, cultivation system, to exposure, to mature, machine-harvested, a dehydrating facility.

III. Call the processes the names of which are derived from the following verbs and translate them:

Cultivate, plant, sour, irrigate, harvest, store, dehydrate, deliver, sell.

IV. Look up the following words in the dictionary and make up your own sentences with them:

To yield, hardy, cease, to overwinter, year-round, frost-free, species, life circle, parent plants, to consolidate, ownership, a share of, a pool.

V. Read the text. Tell about peculiar characteristics of warmand cool-season cereals.

Notes to the text:

Spelt – пшеница спельта, полба настоящая To germinate – давать почки или ростки

Dormant – покоящийся, находящийся в состоянии покоя

Vernalization – яровизация

CULTIVATION, PLANTING AND HARVESTING

While each individual species has its own peculiarities, the cultivation of all cereals crops is similar. All are annual plants; consequently one planting yields one harvest. Wheat, rye, triticale, oats, barley, and spelt are the cool-season cereals. These are hardy plants that grow well in moderate weather and cease to grow in hot weather (approximately 30 °C but this varies by species and variety). The other warm-season cereals are tender and prefer hot weather. Barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Wheat is the most popular. All cool-season

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cereals are grown in the tropics, but only in the cool highlands, where it may be possible to grow multiple crops in a year.

The warm-season cereals are grown in tropical lowlands yearround and in temperate climates during the frost-free season. Coolseason cereals are well-adapted to temperate climates. Most varieties of a particular species are either winter or spring types. Winter varieties are sown in the autumn, germinate and grow vegetatively, then become dormant during winter. They resume growing in the springtime and mature in late spring or early summer. This cultivation system makes optimal use of water and frees the land for another crop early in the growing season. Winter varieties do not flower until springtime because they require vernalization (exposure to low temperature for a genetically determined length of time). Where winters are too warm for vernalization or exceed the hardiness of the crop (which varies by species and variety), farmers grow spring varieties. Spring cereals are planted in early springtime and mature later that same summer, without vernalization. Spring cereals typically require more irrigation and yield less than winter cereals.

Once the cereal plants have grown their seeds, they have completed their life cycle. The plants die and become brown and dry. As soon as the parent plants and their seed kernels are reasonably dry, harvest can begin. In developed countries, cereal crops are universally machine-harvested, typically using a combine harvester, which cuts, threshes, and winnows the grain during a single pass across the field. In developing countries, a variety of harvesting methods are in use, from combines to hand tools such as scythes.

If a crop is harvested during wet weather, the grain may not dry adequately in the field to prevent spoilage during its storage. In this case, the grain is sent to a dehydrating facility, where artificial heat dries it. In North America, farmers commonly deliver their newly harvested grain to a grain elevator, a large storage facility that consolidates the crops of many farmers. The farmer may sell the grain at the time of delivery or maintain ownership of a share of grain in the pool for later sale.

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Post-Text Exercises

I. Give antonyms from the text to:

Different, warm-season, cold, unfamiliar, lowlands, early, more, flourish, end, dry, natural, few.

II. Match the words with their definitions:

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III. Read the text again and choose the statements corresponding to the contents of the text:

1.The process of cereal crops cultivation is ...

a) different; b) similar; c) varied

2.Cereals are divided into cool-season and ...

a) warm-season; b) hot-season; c) spring-season. 3) ... is able to overwinter in the subarctic.

a) Barley; b) Wheat; c) Rye

4.In moderate climate the warm-season cereals are grown ...

a) during the frost-free season; b) year-round; c) in spring

5.Spring cereals are ... later in summer.

a) planted; b) irrigated; c) harvested 6. A crop is harvested in ...

a) dry; dry and wet; c) mild weather

7. In North America, farmers ... sell their crop when it is profitable for them.

a) should; b) can; c) must

IV. a) Put the following headings in the correct order according to the text. One heading is extra which you do not need to use:

1.The stages of planting of warmand cool-season cereals.

2.The peculiarities of annual cultivation of cereal crops. 3. The harvesting methods and storage of cereal crops. 4. The appropriate temperature for cereal growth.

b) Prepare a short presentation about the technology of grain manufacture, using the headings above.

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V. Translate the following sentences paying attention to Modal Verbs:

1. The dough temperature should be as high as 86-89 °F. 2. This half-hour dough system can be employed for white and brown breads. 3. The word «sausage» can trace its ancestry to the Latin «salsus» (salted). 4. Since honey is used in confectionary as a flavour, care must be taken in its selection. 5. The time can be regulated by the amount of yeast used and the temperature, at which the sponge is set. 6. Diets high in fiber-rich foods may reduce the risk of cancers of the colon and rectum. 7. Nutrition information panels don’t have to be on very small packages that are smaller than 100 sq cm or on foods with minimal nutrition like herbs, spices, tea or coffee. 8. There are two key pieces of information that you should look for on the label when shopping for you and your family: the nutrition information panel and nutrition claims. 9. Because human bodies do not store most vitamins, humans must consume them regularly to avoid deficiency. 10. Some fatty acids are essential nutrients, meaning that they can't be produced in the body from other compounds and need to be consumed in small amounts. 11. In Europe, it is also an established view that food supplements should not be labeled with drug claims but can bear health claims, although to a degree that differs from one member state to the other. 12. Since the need for food grains is being fully satisfied, the emphasis has to be made on growing forage crops.

I. Change the form of Modal Verbs into Future Tense, using their equivalents:

1. At least two fatty acids are essential and must be consumed in the diet. 2. Carbohydrates are not essential nutrients: the body can obtain all its energy from protein and fats. 3. Most microorganisms and plants can biosynthesize all 20 standard amino acids, while animals, (including humans) must obtain some of the amino acids from the diet. 4. Retailers may have large shops or small ones, as in the case of a corner shop. 5. The services of banking, transport, insurance and advertising must be needed in the Chain of Commerce. 6. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the

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diet. 7. The notion that a person should consume eight glasses of water per day cannot be traced back to a scientific source.

TEXT C

Pre-Text Exercises

I. Translate the following international words paying attention to their part of speech:

Products, biscuits, civilization, Europe, America, Africa, vitamin, mineral, diet, pasta, vegetarian diet, container, soup, minute.

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

Fillers (to fill – наполнять), over-refined (to refine – очищать), package (to pack – упаковывать), exceptions (to except – исключать), intolerance (to tolerate – выносить, терпеть), unrisen (to rise – подниматься), valuable (value – ценность, важность), nutritional (nutrient - питательное вещество), removing (to remove

– удалять), thoroughly (thorough – тщательный).

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

Starchy fillers, breakfast cereals, artificial flavorings, grass family, ripe seeds, carbohydrate, fat, fibre, intolerance, flaked, cracked, stews, coarse, thicken soups, a tight-fitting lid, to turn off.

IV. Read and translate the text. Enumerate nutrients which cereals contain.

Notes to the text:

Embryo plant – несформировавшееся (в зачаточном состоянии) растение

To trace – обнаружить, установить Gluten – клейковина

Coeliac disease – заболевание брюшной полости

Noodles – лапша

Sprouted – проращенный To enhance – увеличивать

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Casserole – запеканка

Kibbled wheat – дробленое зерно

Bulgur wheat – «болгарская пшеница», булгур (крупа из обработанных кипятком, высушенных и измельчённых зёрен пшеницы)

Meal – мука крупного помола

CREALS: NUTRITION, STORAGE, SPROUTING

AND COOKING

All too often, cereal products are thought of as nothing more than starchy fillers, and indeed, when you consider how some commercial products like cakes and biscuits and breakfast cereals are made from over-refined grains with nearly all the nutrients except the starch extracted, and then loaded with fat, sugar, artificial flavourings etc., you might be forgiven for thinking that's true. But go back to the original, unrefined grains and you have a wealth of nutrients in a small package. Grains have been the staple foods of many civilisations for thousands of years. Wheat, barley, oats and rye in Europe, maize in America, quinoa in South America, rice in the East, and millet in Africa.

Nutrition.

Cereals are seeds of plants, usually members of the grass family but there are a few exceptions. They are annuals, that is they have to be planted every year and at the end of the summer, when they have produced ripe seeds, they die down. Like all seeds, cereals are very nutritious because they contain all the nutrients the embryo plant needs to start growing. Unrefined cereals are valuable sources of proteins, carbohydrates, B vitamins and also contain some fat, iron, vitamin E and trace minerals and are a very good source of fibre in the diet. Some cereals (wheat, barley, rye and oats) contain the protein gluten, which is essential for leavened bread-making. Without sufficient gluten, bread will not rise. People suffering from gluten intolerance or coeliac disease must avoid any cereal containing gluten. In some parts of the world unleavened (unrisen) bread is eaten, also the staple cereal is made into noodles or pasta. They are

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