Английский язык (Пищевой профиль). Учебное пособие

usually cheap to buy and are a valuable source of variety in the vegetarian diet.

Storage.

Keep in airtight containers in a cool, dark, dry place. Whole grains can be stored for up to 2 years; flaked, cracked grains and flours should be used within 2-3 months of purchase.

Sprouting.

Whole grains can be sprouted, which greatly enhances their nutritional value, e.g. wheat grains, raw buckwheat and barley.

Cooking.

Cereals can be used in other ways, besides being ground into flour for bread, cakes etc. Whole grains can be added to stews and casseroles, or cooked until soft. Cracked or kibbled grains are cut or broken pieces of whole grains e.g. kibbled wheat and bulgur wheat. Meal, a coarse kind of flour, can be used to make porridge, thicken soups or mixed with wheat flour to add interesting flavours and textures to ordinary breads, biscuits, muffins etc.

Whole grains should be washed thoroughly. Boil the required amount of water, add the washed grain, stir once, put a tight-fitting lid on the pan and simmer for the required cooking time or until the liquid is absorbed. Turn off the heat and leave to stand for 5 minutes before removing the lid.

Post-Text Exercises

I. Read the text again and find out whether the following statements are True or False:

1. Cereal products are harmful to your health. 2. When cakes and breakfast cereals are produced all cereal nutrients are removed. 3. Grains are still staple foods in a number of countries. 4. If properly processed cereals will contain enough iron, fat, protein, minerals and vitamins for a human diet. 5. Whole grains can be stored for about 2 years. 6. Meal is a flour with a finer quality.

II. Write 5 questions to the text, starting with interrogative words What? How? What for? How long? Why?

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III. Make the summary of the text, using the following phrases:

The text under discussion deals with …

From the text we come to know that (about) … The description of … is given in details. Speaking about … we must note that …

To sum up, I’d like to say that …

IV. Choose the correct form of the verb and translate the sentences:

1. If the juice purification had taken place, the formation of muds (would have been, will be) sedimented and filtered. 2. If the fermentation (is carried, had been carried) to far or the temperature of fermentation (is, had been) too high, sour bread will result. 3. If raw agricultural products contain residues of pesticides not authorized by the Environmental Protection Agency, they (would, will) be illegal. 4. If you (are, were) watching how much fat you are eating, you will be able to use the «per serve» amount to help calculate your daily total fat intake from packaged foods. 5. If a dietary supplement had claimed to cure, mitigate, or treat a disease, it (would be, would have been) considered to be an unauthorized new drug and in violation of the applicable regulations and statutes. 6. If he hadn’t been well enough to be active, weight loss and good quality of life (will be, would have been) unlikely. 7. If amino acids (is, were, are) present in the environment, microorganisms will be able to conserve energy by taking up the amino acids from their surroundings and downregulating their biosynthetic pathways.

V. Complete the sentences, choosing the continuation from the righthand column, and translate the sentences:

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TEXT D

Pre-Text Exercises

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

Energy, balance, optimal, dessert, gram, lysine, vitamin, calcium, amaranth.

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

Significant (significance – важность, значительность), exceptions (to except – исключать), dietary (diet – диета, режим питания), overconsumption (to consume – потреблять), optionally (option – выбор, альтернатива, (возможный) вариант), classify (class – класс), unusually (usual – обыкновенный, обычный).

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

Cook, produce, grind, mill, prepare, class.

IV. Read the text below. Use the words given in capitals to fill in the suitable space:

Notes to the text:

Fatty acids - жирные кислоты Bran – отруби

Germ - зародыш, семя, проросток, почка Rancidity – прогорклость

Chestnut – каштан Pulses – бобы

Chickpea – нут, горох турецкий

Tryptophan – триптофан (незаменимая аминокислота) Thiamine – тиамин, витамин B1

FOOD VALUE

Cereal grains (1) … most of their food energy as starch. They are also a significant (2) … of protein, though the amino acid balance, with exceptions as noted below, is not optimal. (3) … grains are good sources of dietary fiber, essential fatty acids, and other important nutrients.

Rice is eaten as cooked entire grains, although rice flour is also produced. Oats are rolled, (4) …, or cut into bits (steel-cut oats) and cooked into porridge. Most other cereals are ground into flour or meal, which is milled. The outer layers of bran and germ are removed. This lessens the nutritional (5) … but makes the grain more resistant to degradation and makes the grain more appealing to many palates. (6) … people tend to prefer whole grains, which are not milled. Overconsumption of milled cereals is sometimes blamed for obesity. Milled grains do keep better because the outer layers of the grains are rich in rancidity-prone fats. The waste from milling is (7) … mixed into a prepared animal feed.

Once (optionally) milled and ground, the resulting flour is made into bread, pasta, (8) …, dumplings, and many other products.

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Besides cereals, flour is sometimes made from potatoes, chestnuts and pulses (especially chickpeas, which is known as besan).

(9) … are the main source of energy providing about 350 kcal per 100 grams. Cereal proteins are typically poor in nutritive quality, being deficient in essential amino acid lysine. The proteins of maize are particularly poor, being deficient in lysine and tryptophan (a precursor of niacin). Rice (10) … are richer in lysine than other common cereal proteins and for this reason, rice protein is considered to be of better quality. Rice is a good source of B group (11)…, especially thiamine. It is devoid of vitamins A, D, C and is a poor source of calcium and iron.

Certain grains, (12) … quinoa, buckwheat, and grain amaranth (Pseudocereal, (13) …), are exceptionally nutrious. Quinoa was classified as a «supercrop» by the United Nations because of its (14) … protein content (12-18 %). Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete source of protein in plants.

In (15) …, cold breakfast cereals, as opposed to cooked porridges such as oatmeal, are simply called cereal.

DESSERTS, VITAMINS, ENGLISH, INCLUDING, SUPPLY, SOMETIMES, HIGH, GROUND, NON-GRASSES, CEREALS, SOURCE, PROTEINS, WHOLE, HEALTHCONSCIOUS, VALUE

Post-Text Exercises

I. Read the text again and describe caloric content of cereal grains.

II.Define what part of speech are the underlined words:

1.Many proteins are involved in the process of cell signaling and signal transduction. 2. Complex carbohydrates take longer to metabolize since their sugar units are processed one-by-one off the ends of the chains. 3. The brain is unable to learn how to correlate taste with nutritional value. 4. This root vegetable tastes slightly of lemon. 5. The other difference is that trans fatty acids (often called trans fat) are formed in the hydrogenation reactor 6. Oil saving

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technologies are now available on different forms. 7. Heat energy is used in many processes of food production. 8. This canned food should be heated before use. 9. Dissolved soyabean proteins form a sticky liquid. 10. The sticky liquid is recoagulated in an acid bath in the form of fibers. 11. In the processing of edible oils, the oil is heated under vacuum to near the smoke point, and water is introduced at the bottom of the oil. 12. Proteins were recognized as a distinct class of biological molecules distinguished by the molecules' ability to coagulate under treatments with heat or acid.

III. Find complex attribute groups in the text and translate them.

IV. Translate complex attribute groups and fill in the gaps in the sentences below:

Short fermentation period; government recommended levels; high-tech processing methods; sophisticated food-processing techniques; people’s nutritional requirements; two long-term largescale studies; wet processed, spray-dried blend; extensive mincing and chopping procedure; food labeling regulations; water-soluble autolyzed yeast extract; natural meat flavors; smooth, soft, elastic and creamy crumb.

1.… control what appears on food labels. 2. Prymex-154 is a

…that forms a clear solution when it is dissolved. 3. The product is a

…of sweet cheese whey, calcium caseinate, and dicalcium phosphate. 4. Recent findings from … of men suggest that high fiber intake can significantly lower the risk of heart attack. 5. Hot Line … allow the food technologists to build and adjust the specific balance of taste and aroma required for meat analogs. 6. These products are not pickled since cure penetration is obtained during an … 7. The … has a silken sheen in the light. 8. The … permits to use a lower initial temperature, 60 °F is high enough. 9. Even without a scientific basis, human ingenuity produced … 10. In the US, young children’s diet is high in fat and sugar and well below … for fruit and vegetables. 11. … vary depending on age and sex and whether women may be pregnant or breastfeeding. 12. Some types of food fraud are harder to detect than others –especially where food is being adulterated and … are used.

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UNIT VII. BREADMAKING

TEXT A

Pre-Text Exercises

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

Version, experimentation, prehistoric, archaeological, microscopy, to produce, fermenting, to utilize, antiquity, type, service, standard, absorbent, machine, connotation, associate, process, mechanical.

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

Digestible (to digest – переваривать, усваивать), produced (to produce – производить), development (to develop – развивать), leavening (leaven – дрожжи, закваска), fermentation (ferment – брожение), nourishing (to nourish – питать, кормить), refined (to refine – очищать), unbolted (to bolt – просеивать), absorbent (to absorb – всасывать, впитывать), nutritional (nutrition – питание).

III. Look up the following words and word combinations. Remember their meaning and pronunciation, make your own sentences using these words.

Cereal grains, leavened bread, emmer wheat, fermenting, sourdough, nourishing, digestible, thoroughly sieved, staple food, trencher, reluctant.

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

Leaven – дрожжи,закваска Bran – отруби, высевки

Sourdough – закваска Griddle cake – лепешка

To bolt – просеивать

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HISTORY OF BREAD

Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early breads are still commonly made from various grains worldwide.

The development of leavened bread can probably be traced to prehistoric times. Yeast spores occur everywhere, including the surface of cereal grains, so any dough left will become naturally leavened. Although leavening is likely of prehistoric origin, the earliest archaeological evidence is from ancient Egypt. Scanning electron microscopy has detected yeast cells in some ancient Egyptian loaves. However, ancient Egyptian bread was made from emmer wheat and has a dense crumb. In cases where yeast cells are not visible, it is difficult, by visual examination to determine whether the bread was leavened. As a result, the extent to which bread was leavened in ancient Egypt remains uncertain.

There were multiple sources of leavening available for early bread. Airborne yeast could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce «a lighter kind of bread than other peoples». Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening however was to retain a piece of dough from the previous day to utilize as a form of sourdough starter.

Even within antiquity there was a wide variety of breads available. The Greek author Athenaeus describes some of the breads, cakes, cookies, and pastries available in the Classical world. Among the breads mentioned are griddle cakes, honey-and-oil bread, loaves covered with poppy seeds, and the military specialty of rolls baked on a spit. The type and quality of flour used to produce bread could also vary as noted by Diphilus «bread made of wheat, as compared with that made of barley, is more nourishing, more digestible, and in every

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way superior. In order of merit, the bread made from refined flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted».

Within medieval Europe bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), served as an absorbent plate. At the completion of a meal the trencher could then be eaten, given to the poor, or fed to the dogs. It was not until the fifteenth century that trenchers made of wood started to replace the bread variety.

Otto Frederick Rohwedder is considered to be the father of sliced bread. In 1912 Rohwedder started work on inventing a machine that sliced bread, but bakeries were reluctant to use it since they were concerned the sliced bread would go stale. It was not until 1928, when Rohwedder invented a machine that both sliced and wrapped the bread. Sliced bread is first a whole loaf of bread cut down to smaller slices.

For generations, white bread was considered the preferred bread of the rich while the poor ate dark bread. However, in most western societies, the connotations reversed in the late 20th century with dark bread becoming preferred as having superior nutritional value while white bread became associated with lower-class ignorance of nutrition.

Another major advance happened in 1961 with the development of the Chorleywood Bread Process which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. This process is now widely used around the world.

Post-Text Exercises

I. Find English equivalents to the following Russian words.

Хлебный злак, питательный, преднамеренный, черстветь, лепешка, отруби, главный (основной), легко усваиваемый, хлеб, зерно, мука, дрожжи, тесто, сдобное тесто, крошка (хлеба), булочка, рулет, хлебная нарезка, очищенная мука, белый хлеб, черный хлеб.

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II. Finish the following sentences, summarizing the information from the text.

1.Bread is one of the oldest ... . 2. The development of leavened bread can probably ... . 3. Ancient Egyptian bread was made ... . 4. The most common source of leavening was ... . 5. In order of merit, the bread made from refined flour comes first, ... . 6. At the completion of a meal the trencher could be ... . 7. In 1912 Rohwedder started work on

... . 8. For generations, white bread was considered ... .

III.Answer the following questions:

1.What were the first breads like? 2. What can you say about the role of ancient Egypt in the history of bread? 3. What sources of leavening for early bread do you know? 4. What was the most common source of leavening? 5. Which kinds of bread were available in the Classical world? 6. Can you retell the classification of breads? 7. Within medieval Europe bread served not only as a staple food but also as part of the table service, didn't it? 8. Who is considered to be the father of sliced bread? 9. What bread was considered the preferred one many years ago? Which bread is preferred now? 10. What was another major advance happened in 1961?

IV. Give the title to each paragraph from the list of titles given below. Be careful, there is one extra title.

1. The reduction of fermentation period. 2. The oldest prepared food. 3. A piece of bread is a trencher. 4. Sliced bread. 5. The connotations of white and dark bread. 6. Bread in ancient Egypt. 7. The sources of leavening. 8. A wide variety of breads. 9. The history of bread in Russia.

V. Give the summary of the text. You may use the previous exercise as a plan to your retelling.

TEXT B

Pre-Text Exercises

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

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