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Файл:Английский язык для бакалавров профиля «Технология хлеба, кондитерских и макаронных изделий». Учебное пособие
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Дополнительные упражнения
savory
рецепт
shortening
сдерживать
leavening agent
приправа
recipe
кулинарный жир
starch
регулировать
seasoning
пикантный, cо специями
adjust
доступ
shortening
применять
excess
кулинарный жир
access
происходить
apply
крахмал
inhibit
вызывать
occur
разрыхлитель (теста)
cause
избыток
. Соотнесите слова с переводом.
1
2. Вставьте необходимый предлог.
1. Baking powder is widely used ……. leavening of the cookies and biscuits mixture.
2. This loss of moisture from the dough piece is dependent ……. the temperature.
3. There are three processes which contribute ……. the browning of the
biscuits.
4. Еhe application of heat will always result ……. moisture loss.
5. The increase ……. volume is 3% ……. 50°C up to 50% at 95°C.
6. Fats are solid ….. room temperature.
7. Starch is formed ….. many glucose units joined together like links in a
chain.
8. The condensation releases latent heat, which assists ……. raising the
temperature of the dough.
9. During baking, ……. presence ……. moisture, gas will evolve which
helps in leavening of product.
10. Cookies, crackers flours are normally not treated ………. additives.
11. Moisture content of biscuit is typically below 40% depending ……. its
weight, thickness and shape.
12. Biscuit dough can be made ……. soft wheat flour with a high amount
of sugar (25–55%) and shortening (20–60%).
41
13. They are classified based ……. the way the dough is placed …….
the baking band.
14. Bakery fats are often premixed ……. or used ……. conjunction …….
emulsifiers.
15. The Maillard reaction will also contribute to the colour of biscuits.
3. Переведите предложения, обращая внимание на значения слов.
the same – такой же, одинаковый
1. Different combinations of the same elements have different properties.
2. Fats and oils are the same in their chemical nature.
3. They perform the same function in nutrition.
Like – подобно, как; likely – вероятно; unlike – в отличии от, непохожий; to look like – выглядеть, иметь вид
1. Vitamin E, like vitamin K, is fat soluble.
2. It is likely that the new type of stores will be more comfortable.
3. Unlike proteins fats cannot be dissolved in water.
4. This substance looks like protein.
4. Поставьте глаголы в нужную форму.
1. The word “vitamin” ……….... (to mean) very “important for life”.
2. The transfer of population from rural regions to towns ……...…….
(to continue), and the nature of the food supply ……………………...….
(to change).
3. He ………. (not / to seem) to be familiar with the experiments of other
scientists.
4. Among common carbohydrates ……….... (to be) sugar and starch.
5. After that they …………………….…. (to begin) their experiment.
6. The modern food industry ……………….. (to rely) far more on technology then on human labour.
7. Science ……………. (to make) many major advances this century.
8. Scientists ………………. (to make) some fundamental discoveries in the
18th century.
9. The modern food industry is the result of changes that ……………
(to occur) over the last 150 years.
10. Food processing ………..…. (to be) the method used to transform raw
ingredients into food.
42
5. Постройте отрицательные и вопросительные предложения.
43
ms in the western world included a small building called “smoke-
1. Far
house” where people smoked and stored meat.
…………………………………………………………………….…
…………………………………………………………………….…
2. It is a classic biscuit made throughout Europe and Asia
.
…………………………………………………………………….…
…………
………………………………………………………….…
3. It has a light, crisp, delicate texture, with pale colour and clear smooth
surface.
…………………………………………………………………….…
…………………………………………………………………….…
4. Bread gave rise to different forms of societal organizations.
…………………………………………………………………….…
…………………………………………………………………….…
5. Bread was central to the formation of early human societies.
…………………………………………………………………….…
…………………………………………………………………….…
6
. Закончите следую
щие предложения.
1. It is, however, of ……………. (little)significance for the baking of soft
doughs and cookies..
2. Beet sugar is much ……………. (little) sweet than cane sugar.
3. Fruits and vegetables keep ……………. (good) when cold..
4. Baking industry is the ……………. (stable) sector in the food manufacturing industries.
5. Biscuits are flat, crisp, baked good, whereas cookies are …………….
(soft) and ……………. (thick).
6. These types of flour confections are tasty, easy to carry and don't require
……………. (far) preparation before consumption.
III.
TECHNOLOGY OF PASTA PRODUCTS
Text A. Raw Materials for Pasta Products (I)
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в ан-
глийском и русском языках.
pasta ['pæstə], spaghetti [spə'getɪ], macaroni [ˌmæk(ə)'rəunɪ],
vermicelli [ˌvɜːmɪ'ʧelɪ], noodles ['nuːdlz], ingredient [ɪn'griːdɪənt], soya
['sɔɪə], tetraploid [ˈtɛtrəplɔɪd], characteristics [ˌkærəktə'rɪstɪks]
2. Прочитайте и переведите слова, исходя из значений слов, данных
в скобках.
Italy ['ɪt(ə)lɪ] (Италия) – Italian [ɪ'tælɪən] – the Italians; with [wɪð]
(с) – without [wɪ'ðaut], to emulsify [ɪ'mʌlsɪfaɪ] (эмульгировать) – emulsifiers; to mill [mɪl] (молоть) – miller ['mɪlə]
3. Прочитайте и переведите текст.
Introduction
Pasta is a generic term used in reference to the whole range of products commonly known as spaghetti, macaroni, vermicelli and noodles. Italy
is generally regarded as the home of pasta products and it is the largest consumer of pasta products in the world. The Italians call these products Pasta
alimentare (alimentary paste) since these products are made from alimentary dough of wheat semolina or flour and water. Pasta products are defined
as a class of foods, each of which is prepared by drying formed units of
dough made from semolina, durum flour, farina, flour, or any combination
of two or more of these with water and with or without one or more of optional ingredients such as, egg white solids, quick cooking agents, seasonings, emulsifiers, milk solids, soya flour, vegetable solids, vitamins and
minerals.
Durum wheat
Durum wheat (Triticum durum) is the raw material of choice for the
production of pasta products. Durum wheat is cultivated on about 8.8% of
the total area of the world used for growing wheat, but it contributes only
4.5% of the world wheat production. Durum wheat is a tetraploid species
and it is the hardest wheat among all the wheat. Durum millers generally
prefer the following physico chemical characteristics during selection of
wheat.
44
4. Ответьте на следующие вопросы.
generic [ʤɪ'nerɪk]
in reference to
обобщённый
в применении к
be regarded as
рассматриваться в качестве
consumer [kən'sjuːmə]
потребитель
alimentary [ˌælɪ'ment(ə)rɪ]
пищевой
semolina [ˌsem(ə)'liːnə]
манка, пшеничная мука грубого помола из твёрдой пшеницы
сорта дурум
durum [ˈdjʊərəm] wheat
твёрдая пшеница
wheat [wiːt]
пшеница
of choice
предпочтительный
species ['spiːʃiːz]
вид, род, порода
among [ə'mʌŋ]
между, посреди, среди
define [dɪ'faɪn]
определять
raw material
prefer [prɪ'fɜː]
сырьё
предпочитать
1. What products are included into term pasta?
2. What country is generally regarded as the home of pasta products?
3. What is pasta prepared of?
4. What is durum wheat?
5. What is the area occupied by durum wheat?
5. Выучите слова к тексту.
Времена группы Continuous (настоящее, прошедшее и будущее)
употребляются для выражения действий, которые совершаются в
определенный момент в настоящем, прошедшем или будущем.
Present Continuous часто употребляется когда действие происходит во время момента говорения или когда действие происходит вокруг настоящего момента:
Please don’t make so much noise. I’m working.
He is performing an experiment.
Present Continuous образуется при помощи вспомогательного
глагола to be и причастия настоящего времени смыслового глагола.
Глагол to be меняется в зависимости от стоящего рядом местоимения.
to be + V ing
I – am, he, she, it – is, we, you, they – are
Present Continuous
45
. Поставьте глаголы в нужную форму.
6
1. The mechanical engineer is busy. He ………………… (to replace)
the broken parts of the fridge.
2. More and more we …………………………………… (to use) freezing
for fruit preservation.
3. Our builders ………………………………… (to carry out) the plan for
the plant reconstruction.
4. I want to lose weight, so this week I ………. (not / to eat) lunch.
5. How long …….. the food drying method ….................. (to exist)?
6. What ………… you …………………………….. (to do)?
I ………………… …………….. (to purify) the liquid we will use.
7. Are you busy? Yes, I ………………..………… (to correct) the mistakes,
made in that test.
8. An average day temperature ………..….…. (to increase) slowly.
7
. Постройте отрицательные и вопросительные предложения.
1. They are measuring the thickness of the film coating the surface.
…………………………………………………………….……………
………………………………………………………………………….
2 The designer is examining the air compressor at this time.
…………………………………………………………….……………
………………………………………………………………………….
3. These problems are solving.
…………………………………………………………….……………
………………………………………………………………………….
4. The engineer is raising the pressure.
…………………………………………………………….……………
………………………………………………………………………….
5. The professor is demonstrating several diagrams to the students.
…………………………………………………………….……………
………………………………………………………………………….
6
. More and more money is being spent on alcohol and cigarettes nowadays.
…………………………………………………………….……………
………………………………………………………………………….
7. Liberalization and globalization were producing complications and problems in developing countries with structurally weak economies.
…………………………………………………………….……………
………………………………………………………………………….
46
8. The petrol is getting more expansive day by day.
…………………………………………………………….……………
………………………………………………………………………….
8. Put the verbs in brackets into Present continuous.
''I …………… (learn) how to cook Thai this summer. It is very interesting
indeed. My family …………… (taste) spicy dishes for the first time in their
lives and they love it. I …………… (use) a lot of coconut milk, sweet chilly sauce and fresh turmeric and I am fascinated by the taste explosion I
…………… (experience). We …………… also (force) ourselves to eating
noodle soup with chopsticks. Tonight I …………… (prepare) something
very special for them, I …………… (cook) kuai-tiao rat na (fried ricenoodles) and khao kha mu (stewed pork with rice). ''
Text B Raw Materials for pasta products (II)
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
principally ['prɪn(t)səp(ə)lɪ], granular ['grænjələ], separation
[ˌsep(ə)'reɪʃ(ə)n], endosperm ['endəuspɜːm], purifying ['pjuərɪfaɪɪŋ],
commercial [kə'mɜːʃ(ə)l], extrusion [ɪks'truːʒ(ə)n], pasteurization
[ˌpæsʧ(ə)raɪ'zeɪʃ(ə)n], bacterial [bæk'tɪərɪəl], vibrate [vaɪ'breɪt]
2. Прочитайте и переведите слова, исходя из значений слов, данных
в скобках.
name [neɪm] (имя) – namely ['neɪmlɪ]; tough [tʌf] (жёсткий,
крепкий) – to toughen ['tʌf(ə)n]; to reduce [rɪ'djuːs] (ослаблять,
уменьшать) – reduction [rɪ'dʌkʃ(ə)n]; part [pɑːt] (часть) – particle
['pɑːtɪkl]
3. Прочитайте и переведите текст.
Semolina
Pasta products are manufactured principally from the three main
milled products of durum wheat, namely semolina, durum granular and durum flour. Durum wheat is too hard to easily reduce to fine flour. First, durum wheat is cleaned to remove foreign matter, shrunken and broken kernels.
Then it is tempered (conditioned) to a moisture content of approximately
16.5 % to toughen the seed coat so that efficient separation of bran and endosperm can take place. The tempered wheat is ground on a series of corrugated
break rolls to open up and scrape the wheat kernels to release the endosperm
from the bran. A second set of reduction rolls having finer corrugation is
47
used to grind the middlings (semolina) to proper size. Various vibrating
fine [faɪn]
мелкий
foreign matter
инородное вещество
shrunken ['ʃrʌŋk(ə)n]
сморщенный, рифленый
break [breɪk] – broke – broken
ломать
kernel ['kɜːn(ə)l]
зерно, зернышко (злаковых)
seed [siːd]
семя, семечко
seed coat
оболочка семени
efficient [ɪ'fɪʃ(ə)nt]
результативный
bran [bræn]
отруби
sieves are used between grinding steps to allow for efficient reduction of the
endosperm to proper granular size. Final step of milling involves purifying to
separate as much as of small bran particles and flour from the semolina. A
commercial durum wheat mill will produce 64 % semolina and 9% flour
from good grade of durum wheat. Semolina with more uniform particle size
is preferred as less problematic to be encountered in mixing the semolina and
water to form a uniform dough for extrusion.
The optimum size for the semolina particles for pasta is about 150μ.
Durum granular is usually used in short-cut pasta such as shells or elbows.
Durum flour is used primarily in the manufacture of noodles, as it yields
smoother and more homogeneous dough.
Water
Water used in pasta products should be pure, have no off flavours
and be potable. Since, pasta can be processed below pasteurization temperature, the bacterial count of the water is directly related to the bacterial
count of the finished product.
4. Ответьте на следующие вопросы.
1. What three main milled products pasta is principally manufactured from?
2. What are the steps for reduction of durum wheat to fine flour? Describe
them.
3. What is the percentage of semolina and flour yield from good grade of
durum wheat?
4. What is the optimum size for the semolina particles for pasta?
5. For manufacture of what products are durum granular and durum flour
usually used?
6. What are the criteria for water used in pasta products?
5. Выучите слова к тексту.
48
grind [graɪnd] – ground – ground
молоть
corrugated ['kɔrəgeɪtɪd]
гофрированный
corrugation [ˌkɔrə'geɪʃ(ə)n]
рифление
break roll
драной вальцовый станок
scrape [skreɪp]
скоблить, скрести, чистить
middlings
промежуточный продукт
proper ['prɔpə]
правильный, должный
sieve [sɪv]
решето, сито
allow [ə'lau]
позволять, разрешать
involve [ɪn'vɔlv]
вовлекать
encounter [ɪn'kauntə]
столкнуться с
shell [ʃel]
раковина, скорлупа
elbow ['elbəu]
локоть, рожок (макаронное
изделие)
primarily [praɪ'mer(ə)lɪ]
первоначально
yield [jiːld]
выход (продукции), выходить
smooth [smuːð]
гладкий, ровный
potable ['pəutəbl]
питьевой
count [kaunt]
считать
be related to
быть связанным с
Сравнение Present Continuous и Present Simple
Present Continuous употребляется для выражения действий, происходящих в или вокруг момента говорения. Present Simple употребляется для действий, которые происходят в общем или регулярно.
The water is boiling. Can you turn it off?
Water boils at 100 degrees Celsius.
Также Present Continuous употребляется для временных действий, а Present Indefinite для постоянных ситуаций.
I’m living with some friends until I find a flat.
My friends live in London.
Present Continuous не употребляется со следующими глаголами:
чувств – to like, to love, to hate…
умственной деятельности – to know, to realize, to mean, to believe,
to understand, to remember…..
принадлежности – to belong, to contain, to depend, to seem, to consist….
восприятия – to see, to hear, to smell, to taste…..
С этими глаголами употребляется Present Indefinite.
49
. Поставьте глаголы в нужную форму.
6
1. Let’s go and see. He …………… (to continue) his experiment now.
2. By working the way you ……………(to work) now you can hardly get
an excellent result.
3. Hurry up! Everybody …………… (to wait) for you.
4. We usually …………… (to carry out) a lot of experiments but this
month we …………… (not / to carry out) any.
5. Ron is in the laboratory at the moment. He ………… (to observe) the
test. He …………… (always / to observe) the experiments.
6. Don’t put the article away. I …………… (to need) it.
7. She told me her assistant’s name but I ……… (not / to remember) it
now.
8. Air …………… (to consist) mainly of nitrogen and oxygen.
9. Nobody …………… (to know) that they work with the new equipment.
10. I …………… (to see) that the pressure ………… (to increase).
7
. Постройте отрицательные и вопросительные предложения.
1. The engineer is changing the resistance very quickly.
………………………………………………………………………...
………………………………………………………………………...
2. They are increasing the pressure up to 4 atms.
………………………………………………………………………...
………………………………………………………………………...
3. He has a lot of new reliable equipment.
………………………………………………………………………...
………………………………………………………………………...
4. He measures the resistance of the conductor every 2 hours.
………………………………………………………………………...
………………………………………………………………………...
5 Our plant produces cars.
………………………………………………………………………...
………………………………………………………………………...
6. They are heating raw milk under reduced pressure to make condensed or
evaporated milk.
………………………………………………………………………...
………………………………………………………………………...
7. The high concentration of sugars causes the milk’s lactose to crystallize.
………………………………………………………………………...
………………………………………………………………………...
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