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Файл:Учебно-методическое пособие по чтению английской специальной литературы
.pdf
irradiation – облучение, иррадиация, излучение
radurization – пастеризация облучением
cure − консервировать, солить
smoke − коптить
shelf–life − срок годности при хранении
enhance − увеличивать, усиливать
nitrite − соль азотистой кислоты
preservative − консервировант, консервирующее вещество
bind − связывать
nitric oxide − окись азота
controversial − спорный
juiciness − сочность
Exercises
I. Answer the question.
1. What factors influence the storage of meat and how does meat preservation help to
control them?
2. How long can refrigerated and frozen meat be stored?
3. What are the main advantages of freezing method for meat preservation?
4. For what purposes is vacuum packaging used?
5. What is the difference between three commonly used methods of meat preservation:
canning, curing and smoking?
II. Choose the right version.
1. _____ removes moisture from meat products so that microorganisms cannot grow.
a) Fermentation;
b) Smoking;
c) Drying.
2. _____ involves the addition of certain harmless bacteria to meat.
a) Canning;
b) Irradiation;
c) Fermentation.
3. _____ of meat decreases the available moisture on the surface of meat products.
a) Irradiation;
b) Drying;
c) Smoking.
III. Complete the sentences. Use the words from the word box.
moisture, microorganisms, crystals, juice, surface
1. Grinding meat increases the ___ area, releases ___ and nutrients from the muscle fibres,
and distributes surface ___ throughout the meat.
2. It meats are frozen slowly, large ice ___ form in the meat and rupture cell membranes.
3. When this meat is thawed, much of the original moisture found in the meat is lost as ___
flow from the meat.
IV. Prove that:
1. Freezing does not kill most microorganisms
2. Fermenting bacteria inhibit the growth of many pathogenic microorganisms.
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Text 5. BEEF
Beef is flesh of mature cattle, as distinguished from veal, i.e. the flesh of calves. The best
beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety,
fine-grained lean, bright red in colour and well-marbled, the fat being smooth, creamy white, and
well distributed. In young beef the bones are soft, porous, and red; the less desirable mature beef
has hard white bones. Beef tenderness and flavour are improved by ageing; in one common ageing method the carcass is hung for about two weeks at approximately 2 °C, encouraging physical
changes in the muscle tissue that enhance the quality of the meat.
Grading standards are somewhat similar in various countries, as there is a large international beef trade. In the United States, grades in order of quality are prime, choice, good, commercial, utility, cutter, and canner. Commercial grades are mainly from mature cattle, especially
cows. Utility, cutter, and canner grades are used in processed meat products. Beef hide, used for
leather manufacture, is a valuable by-product of beef.
The primary beef-consuming countries of the world (in per capita terms) are Uruguay, Argentina, New Zealand, Australia, and the United States. Beef is not particularly popular in most
of Southeast Asia, Africa, and the Indian subcontinent; the sanctity6 of the cow in the Hindu religion forbids the consumption of its meat by the Hindus. Beef is not unusual in the cuisines of
Korea and Japan, however; in Kobe, Japan, near Osaka, a highly prized beef is produced from
cattle that are vigorously massaged and fed a liberal dietary supplement of beer.
Butchering practices differ among countries, resulting in a variety of names for the different cuts. In the United States, where beef is the most popular meat, steaks (that is cross-sections7
from the fleshier parts of the carcass) are among the most desirable cuts. In Britain ribs used for
roasting are the most valued cuts. Less desirable cuts may be used in stews8 or ground meat.
Boiled beef is popular in some cuisines, as in the French dish known as pot-au-feu9. Corned beef
or salt beef in Britain is prepared from a brisket10 or rump11 cut.
Words
velvety – бархатистый
fine-grained – мелкозернистый
creamy – сливочный, жирный, кремовый
ageing – выдержка, выдерживание, созревание (сыра, мяса)
prime – превосходный, лучший (сорт)
commercial – товарный, рыночный (сорт)
choice – отборный, лучший (сорт)
utility – невысокого качества (о сорте)
cutter – говяжья туша колбасной категории
canner – крупный рогатый скот низкой кондиции, используемый для производства консервов
by-product – побочный продукт
per capita – в среднем на каждого человека
cuisine – кухня, стол (питание, поваренное искусство)
Kobe – г. Кобе
prize – высоко ценить, оценивать
vigorously – сильно, энергично
massage – массировать, делать массаж
liberal – щедрый, обильный
butchering – забой скота, свежевание, разделка туши
cut – мясной отруб, отрезанный кусок, вырезка
steak – кусок мяса (для жарки), бифштекс
6
Sanctity – святость, 7Cross-section – поперечное сечение, 8Stew – зд. Смесь
9
Pot-au-feu – мясное жаркое с овощами, 10Brisket – грудинка, 11Rump − огузок
12
fleshy – мясистый
roast – жареный, жарить, запекать
ground meat – мясной фарш
corned – солёный
corned beef – солонина
Exercises
I. Answer the questions.
1. What are the main characteristics of high-quality beef?
2. What grading standards of beef are used in the USA?
3. How does beef consumption vary throughout the world?
4. What is produced from cattle in Kobe?
5. Do butchering practices differ among countries?
II. Fill in prepositions.
1. Beef tenderness and flavour are improved ___ ageing.
2. The carcass is hung ___ about two weeks ___ approximately 2 °C.
3. Beef hide is used ___ leather manufacture.
4. The sanctity of the cow in the Hindu religion forbids the consumption ___ its meat __
the Hindus.
5. Corned beef or salt beef in Britain is prepared ___ a brisket or rump cut.
III. Prove that:
1. The best beef is obtained from early maturing, special beef breeds.
2. Beef is not particularly popular in the Indian subcontinent.
Text 6. VEAL
Veal is meat of calves slaughtered between 3 and 14 weeks, delicate in flavour, pale grayish white in colour, firm and fine-grained, with velvety texture. It has no marbling, and the small
amount of fat covering is firm and white. In modern livestock farming, calves bred to yield highquality veal are raised indoors under controlled temperatures 16–18 °C and intensively fed on
12
milk, high-protein calf meal
, or both. Grasses are excluded, resulting in an iron deficiency pro-
ducing the desirable light colour in the meat. Although the meat of an animal from 15 weeks tо
one year is technically called calf, it is frequently marketed as veal.
Wholesale cuts, usually smaller than comparable beef cuts, vary in different countries. Because of its high amount of connective tissue and low fat content, large cuts of veal require long,
slow cooking. Fat in the form of lard or salt pork may be added to avoid dryness. Veal is often
served rare
13
in European countries but is usually thoroughly cooked in the U.S. Cuts such as the
leg, loin, shoulder, and breast are usually roasted, often boned and stuffed, or braised. Schnitzel,
pan-fried cutlets coated with bread crumbs, are a specialty of Germany and Austria. Scallops,
small thin slices − called scallopine in Italy and escalopes or mèdaillons in France − may be
cooked in wine or other sauces.
Words
delicate – нежный
pale – бледный
velvety – бархатистый
exclude – исключать
12
Meal – мука крупного помола, 13Rare – недожаренный, полусырой
13
calf (pl calves) – телёнок (в возрасте до года)
wholesale – оптовый
comparable – сравнимый, заслуживающий сравнения
lard – топленый свиной жир
loin – филейная часть
shoulder – плечо, лопатка, лопаточная часть
breast – грудная часть бараньей или телячьей туши
bone – снимать мясо с кости
stuff – начинять, фаршировать
braise – тушить мясо, предварительно его обжарив
crumb – крошка (особенно хлеба)
specialty – особенность
Exercises
I. Answer the questions.
1. What are the main characteristics of high-quality veal?
2. How can the desirable quality of veal be achieved?
3. What produces the desirable light color in the meat?
4. Why do large cuts of veal require long, slow cooking?
5. How is the meat of an animal from 15 weeks to one year technically called?
II. Complete the sentences with the words from the box.
livestock, lard, deficiency, fat, calves
1. Veal is meat of ___ slaughtered between 3 and 14 weeks.
2. The small amount of ___ covering is firm and white.
3. In modern ___farming calves are raised indoors under controlled temperatures 16 − 18 °C.
4. Fat in the form of ___ may be added to avoid dryness.
5. Grasses are excluded, resulting in an iron ___.
III. Say why:
1. Wholesale cuts are usually smaller than comparable beef cuts.
2. Veal has no marbling.
Text 7. PORK
Pork is flesh of hogs, usually slaughtered between the ages of six months and one year.
The most desirable pork is grayish pink in colour, firm and fine-grained, well-marbled, and covered with an outer layer of firm white fat. About 30 percent of the meat is consumed as cooked
fresh meat; the remainder is cured or smoked for bacon and ham, used in sausage, and used to
produce lard. Because pigs may be infected by the parasitic disease trichinosis14, pork must be
cooked to an internal temperature of 71 °С in order to destroy the disease-causing organism.
Pork carcasses are graded according to the amount of edible meat they will yield. In the United
States, where individual cuts are not graded, a U.S. Number 1 carcass is the one having the most
satisfactory ratio of fat to lean; Number 2, Number 3, and Number 4 have a higher proportion of
fat, reducing the amount of lean. Utility-grade pork, which is usually from mature animals, has
too little fat and is less firm. The main cuts of pork are hams, spareribs, loin chops, bellies, picnic
shoulders.
Pork is one of the most popular types of meats and is consumed around the world. However, it is prohibited by the dietary laws of Judaism and Islam, so pork is virtually unknown in the
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cuisines of the Middle East and those of some local populations in Asia and Africa. The chief
pork-consuming countries (on a per capita basis) are Germany, Denmark Poland, and Austria.
In Western cooking fresh pork is commonly roasted, choice cuts being the loin, leg, and rib
sections known as spareribs. Chops from the loin and ribs are usually grilled or pan-fried. A
spin-roasted15 whole young piglet, or suckling pig, is a delicacy in central and eastern Europe;
wild pigs have traditionally been cooked in a similar manner throughout the Pacific. Less desirable parts − ears, tail, hocks16, feet, brains − and the fatty portions of the back of the carcass (fatback), may be cooked with various greens, especially in the southern United States.
In China and Southeast Asia, pork is commonly shredded and fried with vegetables and spices.
Pork-and-vegetable mixtures are also used to stuff a variety of small rolls, buns or dumplings17.
Words
hog – боров, свинья
remainder – остаток, остатки
edible – съедобный
satisfactory – удовлетворительный, хороший, достаточный
utility – общепользовательной категории (о животном); невысокого качества (о сорте)
ham – бедро, ляжка
spareribs – свиные рёбрышки
loin chop – порционный кусок мяса
belly – живот, брюшко
picnic – лопаточная часть туши
roast – жарит(ся), печь(ся)
choice – отборный, лучший (сорт)
chop – отрубленный кусок; отбивная котлета
delicacy – деликатес, лакомство
fatty – жирный
fatback – (хребтовый) шпиг
shred – резать на куски
stuff – начинять, фаршировать
Exercises
I. Answer the questions.
1. What are the main characteristics of high-quality pork?
2. What grading standards of pork are used in the USA?
3. Why must pork be cooked to an internal temperature of 71 °C?
4. Where is pork prohibited by the dietary laws?
5. How may less desirable parts of pork be used?
II. Fill in prepositions.
1. Pigs may be infected ___ the parasitic disease trichinosis.
2. The most desirable pork is covered ___ an outer layer of firm white fat.
3. Pork carcasses are graded ___ the amount of edible meat they will yield.
4. Utility-grade pork, which is usually ___ mature animals, has too little fat and is less firm.
5. Pork is one of the most popular types of meats and is consumed ___ the world.
III. Say why:
1. Pork is one of the most popular types of meats.
2. In the United States individual cuts are not graded.
14
Trichinosis [ˌtrıkıˈnәʋsıs]– трихинеллез, 15Spin-roasted – зажаренный на вертеле
16
Hock – коленное сухожилие, 17Dumpling – клецка
15
Text 8. LAMB
Lamb is live sheep before the age of one year, and the flesh of such animals. Mutton refers
to the flesh of the mature ram or ewe at least one year old; the meat of sheep between 12 and 20
months old may be called yearling mutton. The meat of sheep 6 to 10 weeks old is usually sold
as baby lamb, and spring lamb is from sheep of five to six months.
The mild flavour of lamb is preferred in most Western countries; the stronger flavour of
mutton beging desirable in many Middle and Far Eastern countries. Milk-fed lamb is especially
delicate in flavour. The colour of the lean deepens as the animal grows older. In the lamb it ranges from light to dark pink; in yearling mutton it is medium pink to light red; in mutton it is light
to dark red in colour. The fat, soft and creamy white to pale pink in the lamb, hardens and whitens in older sheep. Bones also harden and whiten, becoming porous in the yearling and extremely hard in the mature animal.
In the United States the carcass may be separated into sides and then divided into wholesale cuts; it may be cut straight across into saddles18 (upper back portion of the carcass from last
rib to legs), or it may be cut into leg, loin, shoulder, breast, and shank19. The outer fat covering
may be removed from the cuts. U.S. quality grades for lamb include prime, choice, good, utility,
and cull, mature mutton grades being choice, good, utility, and cull.
The primary lamb- and mutton-consuming countries (on a per capita basis) are New Zealand, Australia, Greece, Uruguay, and Ireland. The leg, saddle, and shoulder, although they contain higher proportions of bone to meat, are considered the finest cuts by some cooks. In the
United States popular cuts include individual chops from the ribs or loin, the leg. A regional specialty, actually unknown outside of the state of Kentucky, is barbecued mutton. Curried mutton20, served with rice, is a favourite dish of Jamaicans.
The traditional British lamb roast is distinguished by a fresh mint
21
sauce. Lamb also plays
an important part in classic French cuisine; unlike American- or English-style preparation, however, French recipes often require shorter cooking times, yielding rare or pinkish meat.
Lamb predominates in the cuisines of Greece, Turkey, and the Middle East, commonly
marinaded and roasted on a skewer
Middle Eastern dish known as kibbe is a mixture of ground lamb and cracked wheat
22
(shish kebab) or cooked with local vegetables. A classical
23
.
Words
lamb – мясо молодого барашка; ягненок
mutton – баранина
yearling – первогодок, годовалое животное; годовалый
baby lamb – ягненок–молочник
spring lamb – ягненок весеннего окота
deepen – делаться темнее, сгущать(ся) (о красках, тенях)
delicate – нежный, тонкий
creamy – сливочный; кремовый
harden – становиться жёстким
whiten – побелеть; (по)бледнеть
porous – пористый, губчатый
18
Saddle – поясничная часть туши, 19Shank – голень, 20Curried mutton – баранина с приправой карри
21
Mint – мята, 22Skewer – вертел, шампур, 23Cracked wheat – дробленая пшеница
16
side – полутуша, половина тела мясной туши
prime – превосходный, лучший (сорт)
choice – отборный, лучший (сорт)
utility – общепользовательной категории (о животном); невысокого качества (о сорте)
cull – бракованный
chop – отрубленный кусок
barbecue – жарить (тушу) целиком
roast – жаркое, жареное
marinade – мариновать, солить
ground – измельчённый
ground meat – мясной фарш
generally – широко
globule – шаровидная частица, капля
Exercises
I. Answer the questions.
1. What are the main characteristics of high-quality lamb?
2. What grading standards of lamb are used in the USA?
3. What lamb is especially delicate in flavour?
4. How may the carcass be separated?
5. What cuts are considered the finest cuts by some cooks?
II. Match the words in two columns.
mild
yearling
baby
favourite
soft
fresh
traditional
individual
classic
porous
mutton
lamb
dish
fat
mint
roast
flavour
cuisine
chops
bones
III. Prove that:
1. Lamb predominates in the cuisines of the Middle East.
2. The color of the lean deepens as the animal grows older.
Text 9. OFFAL
Offal is also called variety meats, any of various nonmuscular parts of the carcasses of beef
and veal, mutton and lamb, and pork, which are either consumed directly as food or used in the
production of other foods.
Variety meats have been a part of the human diet since the invention of cooking, which
made the otherwise indigestible animal parts edible. In nutritional terms, several variety meats
are richer in certain vitamins, minerals, and forms of protein than muscle tissue; calfʼs liver, for
example, is a major dietary source of iron, and sweetbread (thymus
24
) is considerably higher in
the water-soluble protein albumin than is beef.
Beef offal includes the stomachs, tripe, or large stomach, brains, heart, liver, tongue, and
kidneys. For young beef, or veal, a number of additional parts, such as spinal marrow, trotters
17
(feet), mesentery, and the sweetbread, are counted among the variety meats. Mutton and lamb offal includes the kidneys, tongue, brains, feet, stomach, heart, liver, and lungs. In pork, the designation includes the liver, kidneys, brains, trotters, and head. Pigs’ intestines are used as containers in the manufacture of sausages, and pigs’ blood is an ingredient in black pudding.
The variety meats are found in different Western cuisines. Some offal, especially the
brains, liver, tripe, lungs, and trotters, has long been associated in the United States with rural
cookery, pork intestines being considered perhaps a typical food of the rural poor. These parts
are usually prepared by boiling or frying and served highly seasoned. Several of the same foods,
such as calf’s liver for frying and jellied tripe
25
and pickled beef tongue
26
for use as cold cuts,
are sold in the average urban food store; other variety meats are generally available by special
order. In the cuisine of Europe, variety meats form the basis of numerous classic dishes, such as
tripe à la mode de Caen27and grilled sweetbreads28.
Words
offal – требуха, потроха
variety – разновидность
meat varieties – мясные субпродукты (язык, печень)
otherwise – прочий
nutritional – пищевой, питательный
sweetbread – «сладкое мясо» (зобная и поджелудочная железы)
albumin – альбумин, протен, белок
tripe – рубец (часть желудка жвачного животного; обычно как блюдо); требуха (кишки и
др.)
stomach – желудок; живот
trotter – pl ножки (свиные и другие, как блюдо)
mesentery – брыжейка, мышечная перегородка
black pudding – черный пудинг, кровяная колбаса
rural – сельский, деревенский
cookery – кулинария; стрепня
season – приправлять блюда (пищу)
order – заказ порционного блюда
Exercises
I. Answer the questions.
1. What does the term «offal» mean?
2. What is known about nutritional value of offal?
3. What does beef/ veal/ pork/ lamb offal include?
4. Where are the variety meats found?
5. What forms the basis of numerous classic dishes in the cuisine of Europe?
II. Match the words in two columns.
human
muscle
dietary
water-soluble
variety
spinal
black
24
Thymus – тимус, вилочковая (зобная) железа,
нованный говяжий язык,
кое мясо»
27
à la mode de Сaen – потроха по-каенски, 28Grilled sweetbreads – запеченное «слад-
25
Jelled tripe – заливной рубец, 26Pickled beef tongue – мари-
18
special
classic
rural
source
meats
pudding
diet
tissue
protein
order
dishes
cookery
marrow
III. Prove that:
1. Variety meats have been a part of the human diet.
2. Several variety meats are richer in certain vitamins, minerals, and forms of protein than
muscle tissue.
Comprehension
I. Fill in the nouns protein (2), animal, spoilage, baby, meat (2), quality, pork, cell to
form noun+noun attributive phrase. Translate the sentences into Russian.
1. The meat of sheep at the age of 6 or 10 weeks is known as the meat of … lamb.
2. There exist four … grades for mature mutton in the USA.
3. Meat is considered a complete … food, for it contains all nine essential amino acids.
4. The problem of … preservation has been solved by developing new technologies such as
freezing and irradiation.
5. … microorganisms can be killed by addition of nitrite to meats.
6. In the USA … carcasses are graded according to the amount of edible meat.
7. Being the main constituent of … membranes, cholesterol is found in all … tissues.
8. … packing includes both slaughtering animals and processing their meat.
9. As fat content is meat grows, … percentage decreases.
10. When meat is exposed to radiation … microorganisms are killed.
II. Put the adjectives and adverbs in brackets in the required degree of comparison
and put the necessary articles.
1. Pork consumption is (low) in Muslim regions.
2. Tenderness and flavour of aged beef are believed to be (good) than those of newly
slaughtered beef.
3. Meat curing and smoking are among (old) methods of meat preservation.
4. The amount of connective tissue in veal is (large) than that in beef.
5. It is known that veal contains (little) fat than beef.
19
6. While (mild) flavour of lamb is preferred in Western countries, (strong) flavour of mut-
ton is (popular) in the Middle and Far East countries.
7. (Low) temperature is one of (important) factors decreasing bacterial growth.
8. Experiments showed that (rapid) freezing is (good) than (slow) one.
9. Lamb is (favourite) meat in Greek and Turkish cuisines.
10. Offal is sometimes (high) in minerals, vitamins, and proteins than muscle tissue.
11. In the US variety meats are associated not as (often) with urban as with rural cookery.
12. Offal can be consumed either (directly) as food оr processed into other products.
13. Pig is known to be the second (large) provider of meat after cattle.
14 The (strong) the flow of saliva and gastric juices, the (easy) the digestion.
15. Both lamb and mutton are (highly) valued in New Zealand as well as in Australia and
Britain.
III. Translate into Russian
1. The leaner the beef the higher quality grades it is given in Australia.
2. Generally, the leaner the meat the lower cholesterol content.
3. The higher the percentage of fat the lower water content in meat.
4. The better is water-holding ability of meat, the juicier are meat products.
5. The more rapidly meat is frozen, the smaller number of large ice crystals form in it.
IV. Join A and B changing them so as to have sentences with the comparative con-
structions «the … the»,
A
1. High content of saturated fats in a product
2. Many unsaturated fats are fed to non-
B
a. its shelf life is long.
b. they form large fat deposits.
ruminants
c. high marbling level is achieved.
3. High-quality grain is fed to cattle
d. juicy tender meat.
4. High marbling level
e. little juices are lost.
5. Little moisture on meat surface
f. retarded rancidity of the meat.
6. Meat is thawed slowly
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