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Файл:Английский язык для бакалавров профиля «Технология хлеба, кондитерских и макаронных изделий». Учебное пособие
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It is easy for him to say that.
Ему легко это говорить.
For Ann to become a singer was a
dream of her life.
Стать певицей для Анны было
мечтой всей ее жизни.
6. Переведите данные предложения на русский язык.
1. It is unlikely for the oxygen to be easily liberated from this substance
under such a temperature.
2. It is prohibited for Jews to eat milk and meat together.
It is not allowed for Hindus to kill cows as they are considered sacred.
3. For food technologists it is very important to develop sensory analysis which helps to explain people’s reaction to a food through the sense
of smell, sight, hearing and touch.
4. It is not easy for advertising agencies to convince consumers to buy
the product.
5. It is very important for consumers to produce the Advertising Standards Authority (ASA), which covers all advertising in magazines, newspapers, posters, cinemas, leaflets.
6. It is essential for fats to be stored in a cool place, covered, and away
from strong odours which they could absorb.
7. It was very expensive for Europeans as a major item of the diet unti
the late 19th century.
8. It is necessary for food engineer or food technologist to be well acquainted with the composition of food, its properties and the utilizati
on
of food by the human body.
9. Vitamins and mineral elements are necessary for body to regulate
its
processes, some of them are used for growth and replacement of tissues.
10. Water is vital for a human as a vehicle to transport food and waste
products.
7
. Переведите данные предложения на английский язык.
1. Мы ожидали, что примеси выпадут в виде осадка.
2. Не нам это решать.
3. Вам легко это сделать.
4. Рекламодателям не разрешается делать недостоверные заявления о своих товарах.
5. Эта еда слишком тяжелая для маленьких детей.
6. Вода необходима организму, чтобы регулировать температ
уру
тела и участвовать во многих химических реакциях.
s
l
101
7. Для людей, чьи потребности в энергии высоки, полезно включать
trace
соединительная ткань
maintain
растворять
kidney
гниение, разрушение
saliva
желудочный сок
urine
описывать
dissolve
рана, повреждение
tissue
свертываться
derive
получать, извлекать
excess
нехватка
absorb
ограничивать
в рацион разумное количество жира, так как это уменьшает объем
пищи, которую необходимо съесть.
8. Для увеличения производства продуктов питания крайне важно,
чтобы пищевая промышленность была оснащена высокоэффективным оборудованием.
9. Хорошо сбалансированная диета необходима пожилым людям,
чтобы поддерживать хорошее здоровье.
10. Важно, чтобы охлаждающая вода была чистой и стерильной.
Проверьте свой перевод.
1. We expected for the impurities to fall out as a precipitate.
2. It is not for us to decide.
3. It is easy for you to do it.
4. It is not allowed for to make false claims about their products.
5. This food is too heavy to be eaten by small children.
6. Water is indispensable for organism to assist in regulating body temperature and take part in many chemical reactions.
7. For people whose energy requirements are high it is useful to include
a reasonable quantity of fat in the diet, as it reduces the bulk of food
which must be eaten.
8. For increasing of the manufacture of food products it is critical for
food industry to be supplied with highly efficient equipment.
9. A well balanced diet is necessary for old people to maintain good
health.
10. It is important for the cooling water to be clean and sterile.
ДОПОЛНИТЕЛЬНЫЕ УПРАЖНЕНИЯ
1. Соотнесите слова с переводом.
102
injury
небольшое колличество
connective tissue
сопротивляться
describe
качественный
deficiency
почка
clot
впитывать
gastric juice
слюна
decay
ткань, материя
resist
избыток, излишек
restrict
поддерживать
proper
моча
2. Вставьте необходимый предлог.
1. Macronutrients are needed ....... the body ……. relatively large amounts.
2. Our bodies are composed ……. millions of cells, which are constantly
being replaced.
3. Protein is vital ……. the growth, repair, and maintenance of the body.
4. They are required ……. body building, control of body processes.
5. Some nutrients need to be dissolved ……. water for proper absorption.
6. Proteins in human diet can be obtained ……. both animal and vegetable
sources.
7. When foods are eaten, the proteins are digested ……. hydrolytic enzymes and are absorbed ……. the bloodstream as amino acids.
8. Carbohydrates are also ……. great importance …. human nutrition.
9. Vitamins can be classified according ……. the substances in which they
are dissolved.
10. Vitamin E (tocopherol) affects ……. muscle tone and the condition of
the nervous system.
11. A deficiency of nicotinic acid results ……. dermatitis, loss …….
memory, depression, loss of appetite, loose and frequent stools.
12.
A lot of water is lost ……. sweating.
13. Water is required ……. milk production.
3. Поставьте глаголы в нужную форму.
1. The soya beans ………. (to have) a particularly high protein content are
becoming an increasingly important food product.
2. The products that are not ………. (to consume) in fresh condition can be
used by people in regions ………. (to locate) far from the production area.
3. I insist on ………. (to be) given the opportunity of continuing our work.
4. Arabia is believed to be the birth-place of (to make) cheese-……..
103
5. The tribes which ………. (to live) on the Iranian plateau some
5000 years ago ………. (to be /know) ………. (to have/ keep) domestic
cattle.
6. The hams ………. (to be) smoked are sent to the chill room.
7. Sugar and salt are known ………. (to be/use) widely in food industry.
8. Cream is sure ………. (to contain) a higher population of microorganisms than milk.
9. Vitamins and mineral elements are necessary …… body ………. (to
regulate) its processes, some of them are used for growth and replacement of tissues.
10. Water is indispensable ….. organism … (to assist) in regulating
body temperature and take part in many chemical reactions.
4. Translate the sentences paying attention to the clauses of proportion
1. It is obvious that the lower the temperature, the slower the deteriorati
on
of foods.
2. Losses of water soluble vitamins are known to become greater, the longer the period of their cooking.
3. Microorganisms growth becomes less, the higher the acidity of the food.
4. The fresher the vegetables and fruits, the more vitamins they contain.
5. The harder a man 27 works, the more energy is required to him and t
he
more food must bе consumed.
6. The greater the heat treatment, the more organisms will bе destr
oyed
7. The higher the temperature, the shorter the time necessary to reduce
the number of microorganisms.
8. The more a body needs iron, the more it’s absorbed.
9. As he reduced his intake of medicine, his health deteriorated.
10. The fatter I get, the more I want to eat.
5
. Remember all the ways of translating the word as, as … as and translate
the following sentences into Russian:
1. For people whose energy requirements are high it is useful to include
a
reasonable quantity of fat in the diet, as it reduces the bulk of food which
must be eaten.
2. Nuts and seeds contain a certain amount of carbohydrates, in some cases
as starch, in others as sugars.
3. Food industry output should be as high as possible.
4
. As the society developed the process of specialization and concentration
in food industry gradually proceeded
.
5. Many undesirable changes in food may occur as a result of action of
some microorganism
s.
104
6. Seeds are extensively used as a source of vegetable oils.
105
7. Vitamin C is not аs widely distributed in foods as most other vitamins.
8. Milk products such as butter and cheese were produced many centuries
ago.
9. The solid portion of vegetables contains proteins and carbohydrates, as
well as some amounts of mineral salt and vitamins.
10. Enzymes can be characterized as powerful catalysts taking part in different chemical processes occurring in living organisms.
Библиог
1. Васильева, И. В. Технология продукции общественного питания :
учебник и практикум для СПО / И. В. Васильева, Е. Н. Мясникова,
А. С. Безряднова. – Москва : Юрайт, 2017. – 414 с.
2. Кошеварова, И. Б. Технология хлебопечения кондитерских и мака-
ронных изделий : учеб. пособие / И. Б. Кошеварова,
И. А. Татаринцева; Федер. агентство по образованию, Воронеж.
гос. технол. акад. – Воронеж : Изд-во ВГТА, 2005. – 120 с.
3. Луганский, А. С. Технология производства пищевых продуктов /
А. С. Луганский, И. А. Хозяев. – Ростов-на-Дону : Изд. цент
ДГТУ, 2001. – 120
4. e-Krishi Shiksha [Электронный ресурс]. –
http://ecoursesonline.iasri.res.in/
с.
рафический список
р
УЧЕБНОЕ ИЗДАНИЕ
Ольга Николаевна Григорьева
Фарида Тауфиковна Галеева
АНГЛИЙСКИЙ ЯЗЫК
ДЛЯ БАКАЛАВРОВ ПРОФИЛЯ
«ТЕХНОЛОГИЯ ХЛЕБА,
КОНДИТЕРСКИХ И
МАКАРОННЫХ ИЗДЕЛИЙ»
Ответственный за выпуск Ю. Н. Зиятдинова
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Издательство Казанского национального исследовательского
технологического университета
Отпечатано в офсетной лаборатории Казанского национального
исследовательского технологического университета
420015, Казань, К. Маркса, 68
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