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Файл:Английский язык для бакалавров профиля «Технология хлеба, кондитерских и макаронных изделий». Учебное пособие
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core [kɔː]
сердцевина, ядро
core temperature
внутренняя температура
minus ['maɪnəs]
минус
store [stɔː]
магазин, сохранять
deposit [dɪ'pɔzɪt]
сдавать на хранение
expect [ɪk'spekt]
ожидать
shelf-life
срок хранения
chamber ['ʧeɪmbə]
камера
foundry ['faundrɪ]
литейный цех
high [haɪ] – hight [haɪt]
высокий – высота
amount [ə'maunt]
величина, количество
require [rɪ'kwaɪə]
требовать
due to
благодаря, из-за
abuse [ə'bjuːs]
плохое, жестокое обращение
acid ['æsɪd]
кислота
stale [steɪl]
несвежий, чёрствый
blade [bleɪd]
лезвие
undergo changes
претерпевать изменения
cause [kɔːz]
причина, вызывать
decrease in ['diːkriːs]
уменьшение,
consumer [kən'sjuːmə]
потребитель
other than
а не
spoilage ['spɔɪlɪʤ]
порча
crispness
хрустящие свойства
crumb [krʌm]
мякиш, крошка
ropy ['rəupɪ] gummy ['gʌmɪ]
липкий, клейкий
contaminated [kən'tæmɪneɪtɪd]
заражённый, загрязнённый
thread [θred]
нитка, нить
Дополнительные упражнения
dough
смазывать
shelf-life
щелочь
loaf
расстаивать тесто
sponge
кислота
grease
срок хранения
prove
опара
alkali
корка
. Соотнесите слова с переводом.
1
21
acid
тесто
crust
мякиш
crumb
буханка
2. Вставьте необходимый предлог.
1. No record exists to tell us about various effects …………. foods.
2. Production of bread consists … number of steps..
3. Staling means series of changes that causes a decrease … consumer acceptance
4. Once the dough is formed, it is divided … pieces of a requisite size.
5. There are three technological principles involved … baking of bread:
6. Wheat flour starch is partly converted … sugar.
7. Sugar is being used by yeast during fermentation producing alcohol with
simultaneous release of CO2 gas which is responsible …. porous.
8. Quality of water such as pH and hardness of water play important role …
dough formation.
9. After mixing, dough is allowed to ferment for 3–5 hours … 300C.
10. The ratio of sponge to dough is maintained … 70:30.
3. Переведите предложения, обращая внимание на значения слов.
nо — никакой, ни один; neither... nor — ни... ни; either ... or — или ...
или, либо ... либо; both — оба; both... and — как..., так и; either — также (при отрицании).
1. There are no records of the food of primitive man and so we can only
guess what he ate.
2. With more than 14% of water neither wheat nor flour keeps well.
3. The flour can be made from either winter or spring wheat.
4. Bread and milk are both low in iron.
5. They burned carbon in oxygen and measured both the heat produced and
the amount of CO2.
4. Поставьте глаголы в нужную форму.
1. Soft flours ………………………… (to be) the best to make cakes.
2. You should know that honey ………………………….. (to be) nutritionally much better than sugar.
3. Cakes ……………………… (to be) made up of many ingredients.
4. In the course of cooking a great part of vitamins …... (to be) lost.
5. Maize can ………… (to be) grown in a wide variety of climates.
6. One must … (to be) very careful with salt and sugar in one's diet.
22
7. The amount of vitamins in food …………. (to vary) with the time of
23
cooking.
8. The body ………….. (to use) substances from food to function correctly
and to stay healthy.
9. Most foods …………………. (to contain) more than one nutrient.
10. Diet …………. (to mean) the food that a person normally eats every
day.
5. Постройте отрицательные и вопросительные предложения.
1. In the U.S., consumers spend about US$1 trillion annually for food.
………………………………………………………………………….
………………………………………………………………………….
2. Ancient and modern records show that farmers work long hours.
………………………………………………………………………….
………………………………………………………………………….
3. Bread was central to the formation of early human societies
………………………………………………………………………….
………………………………………………………………………….
4 Baking industry is the most stable sector in the food manufactory.
………………………………………………………………………….
………………………………………………………………………….
5. Fat provides a concentrated source of energy.
………………………………………………………………………….
………………………………………………………………………….
II .
TECHNOLOGY OF BISCUIT MAKING
Text A Types of snacks and their characteristics
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
industry ['ɪndəstrɪ] – industrial [ɪn'dʌstrɪəl], rotary ['rəut(ə)rɪ]
2. Прочитайте и переведите слова, исходя из значений слов, данных
в скобках.
to add [æd] (добавлять) – addition; various ['veərɪəs] (различный) –
variety [və'raɪətɪ]; consume [kən'sjuːm] (потреблять) – consumer
[kən'sjuːmə] – consumption [kən'sʌm(p)ʃ(ə)n]
3. Прочитайте и переведите текст.
Introduction
Baking industry is the most stable sector in the food manufacturing
industries. The principal basis for most products in this range is wheat
flour. Addition of water and various other ingredients give us variety of
products like cookies, crackers, cakes, pastries and biscuits. Biscuits are
flat, crisp, baked good, whereas cookies are softer and thicker. Cracker
means biscuits of a low sugar and fat content, frequently bland or savory.
These types of flour confections are tasty, easy to carry and don't require
further preparation before consumption and thus they are considered as
main snacks.
Product characteristics
Biscuit is a low moisture bakery product. Moisture content of biscuit
is typically below 4% depending on its weight, thickness and shape. Biscuit
dough can be made from soft wheat flour with a high amount of sugar (25–
55%) and shortening (20–60%). They are classified based on the way the
dough is placed on the baking band e.g. rotary molded, wire-cut, cutting
machine, etc.
4. Ответьте на следующие вопросы.
1. What is the principal basis for most snack products?
2. What gives us the variety of snack products?
3. Describe and give characteristics of mentioned snack products?
4. What is the moisture content of biscuit?
5. How are biscuits classified?
24
5. Выучите слова к тексту.
biscuit ['bɪskɪt]
печенье сухое
range [reɪnʤ]
ряд, диапазон
cookie ['kukɪ]
домашнее печенье с
шоколадом
cracker ['krækə]
крекер (сухое печенье)
cake [keɪk]
кекс, пирожное. торт
flat [flæt]
плоский
crisp [krɪsp]
рассыпчатый, хрустящий
good [gud]
товар
whereas [(h)weə'ræz]
тогда как
soft [sɔft]
мягкий
frequently ['friːkwəntlɪ]
часто
bland [blænd]
пресный, безвкусный
savory ['seɪv(ə)rɪ]
пикантный, cо специями
content ['kɔntent] – [kən'tent]
содержание – довольный
confection [kən'fekʃ(ə)n]
изготовление кондитерских
изделий
shortening ['ʃɔːtnɪŋ]
кулинарный жир
baking band
ленточная печь
mold [məuld]
разделывать (тесто)
wire ['waɪə]
проволока
cut [kʌt] – cut – cut
резать
warm
warmer
the warmest
happy
happier
the happiest
clever
cleverer
the cleverest
narrow
narrower
the narrowest
Степени сравнения прилагательных
В английском языке качественные прилагательные, также как и
в русском языке, имеют положительную, сравнительную и превосходную степени сравнения. Все односложные и двусложные прилагательные, оканчивающиеся на – y, – er, – ow образуют сравнительную
степень путем прибавления суффикса – er и превосходную степень –
путем прибавления суффикса – est.
The project also suggests that written information has a higher impact on consumers
Who is the youngest engineer in your office?
25
Newer packaging materials and techniques are being developed
good / well
better
the best
bad
worse
the worst
little
less
the least
many / much
more
the most
wonderful
more wonderful
the most wonderful
interesting
less interesting
the least interesting
provide more protection to foods.
Некоторые прилагательные образуют степени сравнения от других корней.
Многосложные прилагательные и большинство двусложных образуют сравнительную степень при помощи слов more «более» или
less «менее», а превосходную степень – при помощи слов the most
«самый», the least «самый не».
Salsa is the spiciest Spanish sauce.
Plastic cutting boards are less porous then wood and are far less likely to harbor bacteria.
6
. Закончите предложения используя сравнительную или превосход-
ную степени сравнения.
1. Some research have shown wooden boards are far ………………..
(good).
2. Don’t worry. The situation isn’t so bad. It could be ……….. (bad).
3. It’s very stuffy here. You should ventilate the kitchen ……………. (often).
4. As broiling is a way of cooking without added oil, it is ……..……. (popular) in low-fat diets.
5. Boiling is the ……………. (cheap) method of killing bacteria.
6. To make …………..….….. (smooth) sauce, all the vegetables are processed and blended.
7. At first I thought it would be tasty, but it was ………. (bad) of all.
8. It is ……………. (easy) to be cut with a dull knife, because more pressure is needed to make a cut.
9. What is …………………...……. (good) dish you have ever eaten?
10. They needed …………………. (much) fuel for this engine.
11. They were designing …………...… (new) blades for the turbine.
12. They contain more shortenings and much …………….. (high) level of
flavouring materials.
to
26
. In the development of food engineering, one of the many challenges is
13
to employ …………….. (modern) tools and technology.
14. The significant progress is being made in waste management and
…………….. (efficient) utilization of energy.
15. Now the term "pasta" has a ……. (wide) meaning that it used to.
Text B Ingredients
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
component [kəm'pəunənt], protein ['prəutiːn], absorb [əb'zɔːb],
network ['netwɜːk], hydrate ['haɪdreɪt], enzyme ['enzaɪm], mechanism
['mekənɪz(ə)m], sucrose ['s(j)uːkrəus], syrup ['sɪrəp], content ['kɔntent]
2. Прочитайте и переведите слова, исходя из значений слов, данных
в скобках.
sign [saɪn] (знак) – significant [sɪg'nɪfɪkənt]; full (полный) – t o fill
(наполнять) – filler; vapor ['veɪpə] (пар) – evaporation [ɪˌvæp(ə)'reɪʃ(ə)n],
tender ['tendə] (мягкий) – tenderize ['tend(ə)raɪz]
3. Прочитайте и переведите текст.
Flour
Soft wheat flour is the main component in most recipes. Wheat flour
consists of 65 – 75% starch and 7- 16% protein. When water is added, during the makeup of dough, starch absorbs a significant amount of water and
may act as filler in the continuous protein network with the proteins. During baking, starch granules get gelatinized, which is a major part of the
dough. Cookies, crackers flours are normally not treated with additives. For
cookies to be premium quality, soft wheat flour containing 8 to 10% protein
and less than 0.4% ash content is ideally suited.
Water
Water affects textural properties of baked products. Water acts as
a plasticizer, and the amount of water used is adjusted to produce a batter or
dough of acceptable consistency for processing. Water is needed for hydrating the proteins, gelatinizing the starch, making leavening agent function,
activating the enzymes, dissolving sugar and salt, as well as acting as major
heat transfer mechanism during baking through evaporation and condensation.
27
Fat
recipe ['resɪpɪ]
кулинарный рецепт
starch [stɑːʧ]
крахмал
ash [æʃ]
зола
suit [s(j)uːt]
подходить
plasticizer
пластификатор
adjust [ə'ʤʌst]
регулировать
batter ['bætə]
взбитое жидкое тесто
leavening agent
разрыхлитель (теста)
shortness ['ʃɔːtnəs]
рассыпчатость
surface ['sɜːfɪs]
поверхность
Fat provides shortness character to the products, like soft, pleasant
and crumbly texture. Fats and oils are used in dough and batters, in surface
sprays and in cream fillings and coatings such as chocolates. Bakery fats
are often premixed with or used in conjunction with emulsifiers. The function of emulsifier is to promote formation and stabilization of water/fat/air
emulsions.
Sugar
Sugar is the most important ingredient after flour in soft wheat products such as biscuits, cookies, cakes, etc. Apart from providing sweetness to
the product, sweeteners provide one or more of the following functions:
tenderizing, texture, yeast nutrient and fermentation control, stabilizing,
bulking agent, flavour, crust colour and shelf-life extension. Sucrose, corn
syrup solids, invert sugar, honey, glucose syrup and certain permitted intense sweeteners are used in manufacture of soft wheat products.
Salt
Salt is added to dough as a seasoning or as flavour enhancer. Salt also inhibits yeast growth and thus helps in controlling the fermentation.
4. Ответьте на следующие вопросы.
1. What is the main component in most recipes?
2. What is the percentage of wheat flour?
3. What is the function of starch?
4. What is water needed for?
5. What does fat and sugar provide?
6. What sweeteners are used in manufacture of soft wheat products?
7. Why is salt added to dough?
5. Выучите слова к тексту.
28
conjunction [kən'ʤŋkʃ(ə)n]
связывание, соединение
emulsifier [ɪmʌlsɪ'faɪə(r)]
эмульгатор
seasoning ['siːz(ə)nɪŋ]
приправа
inhibit [ɪn'hɪbɪt]
сдерживать
Present Perfect
Present Perfect образуется с помощью вспомогательного глагола
to have и третьей формы смыслового глагола.
Have (has) + V
3
Present Perfect обозначает действие, уже совершившееся в
предшествующий период до момента речи, но имеющее непосредственную связь с настоящим моментом. Эта связь проявляется двояко:
а) в виде результата действия, ощущающегося в момент речи –
He has lost his weight.
б) в виде указания на период времени, который ещё не закончился, то есть включает и настоящий момент: today – сегодня, this
week – на этой неделе, this year в – этом году, this winter -этой зимой,
since – начиная с какого-то момента, lately, recently – в последнее время и т. д.
Since the invention of freezers and microwave ovens the time spent
on food preparation has reduced.
6
. Поставьте глаголы в нужную форму.
1. Food habits ………. (to change) to fit in (приспосабливаться) with rapidly changing lifestyle.
2. Semi-prepared foods (полуфабрикаты) ………. also ………….. (to
contribute – делать вклад) to the change in eating habits.
3. From earliest times grain ………. (to be) man’s chief means of life.
4. Since ancient times people ……………… (to use) salt as chemical preservative (консервант).
5. The inclusion of fats adds flavour to cooked food. This fact ………. (to
increase) the popularity of high fat foods, which are classified as junk food.
6. For the last 100 years the situation in agriculture ……………….. (to
change) dramatically.
7. Lately, instant milk powder, which ………. (to become) the basis for a
variety of new products.
8. Developments in food technology ………. (to contribute) greatly to the
food supply and ………. (to change) our world.
29
9. Production methods and methodology ………. also ……………. (to become) increasingly sophisticated.
10. Boiling ………….. ( to become) the cheapest method of killing bacteria.
. Задайте вопросы к следующим предложениям.
7
1. I have known a woman once who had sixteen cows.
…………………………………………………………………………
…………………………………………………………………………
2. Julia felt hungry. Then she has remembered about the salad in the fridge.
…………………………………………………………………………
…………………………………………………………………………
3. We’ve had enormous problems recently with ants in the kitchen.
…………………………………………………………………………
………………………………………………………………………….
4. You haven’t yet explained clearly what you want me to cook.
…………………………………………………………………………
…………………………………………………………………………
5. Canning has had a major impact on food preservation techniques.
…………………………………………………………………………
…………………………………………………………………………
Text C Other ingredients
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
manufacture [ˌmænju'fækʧə], carbonate ['kɑːb(ə)neɪt], bicarbonate
[baɪ'kɑːbəneɪt], soda ['səudə], ammonium [ə'məunɪəm], structure ['strʌkʧə]
2. Прочитайте и переведите слова, исходя из значений слов, данных в
скобках.
light [laɪt] (легкий) – lightness ['laɪtnəs]; moist [mɔɪst] (сырой,
влажный) – moisture ['mɔɪsʧə]; evolution [ˌiːvə'l(j)uːʃ(ə)n] эволюция,
развитие – evolve [ɪ'vɔlv]; alkali ['ælk(ə)laɪ] (щёлочь) – alkaline
['ælk(ə)laɪn] – acid ['æsɪd]
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