Text № 7 «water»

Water makes up approximately two thirds of the body’s consumption. It is present in every cell and tissue, and is important in regulating body processes. Drinking water frequently contains some of the minerals needed by the body, such as calcium, iron, and sodium. The body’s requirement for water is met through water consumed as such; through that taken in beverages and other fluid foods; and through that held in the composition of such foods as tomatoes which, though seemingly solid, really have a high water content. Most foods add some water to the day’s total consumption, a further addition is made by the body in the process of the utilization of food.

Text № 8 «rice»

Rice is the cereal food for most of the world’s population. It is to the East what wheat is to the West. In fact it has been reliably estimated that rice is the principle food of over half the people in the world. About 95 per cent of the rice is grown in the Orient but several European and South American countries grow and eat considerable rice.

The cultivation and consumption of rice in the Russian Federation is considerable increasing from year to year.

A little amount of rice is ground to flour, but the vast majority of it is consumed in the whole grain simply boiled.

Text № 9 «corn or maize»

The chemical analysis shows that corn is rich in fats although somewhat deficient in protein and mineral salts. As corn does not contain a true gluten like wheat, it cannot be used for making an ordinary bread raised with yeast, but it is used in numerous ways as food.

In fuel or energy value corn stands very high, having in fact nearly 1,800 calories per pound, or 100 calories above the average of the cereals. This is of course due to the large proportion of fat which it contains.

Text № 10 «corneflake manufacture»

Cornflake are a popular breakfast cereal. Cornflakes are manufactured from maize grits¹, which can originate from either yellow or white maize, cooked with malt, sugar and salt, with glycerol monosterate sometimes used as a processing agent.

The traditional manufacturing plant required maize grits from a yellow Dant maize variety because the size of maize grits regulated the size of the cornflakes – the larger the particle, the larger the flake. This not only limits the size of the cornflake that can be manufactured but also makes the raw ingredient a costly item.

One advantage, and a considerable one, is that the manufacture of cornflakes by extrusion-cooking method, widely used nowadays, does not require a large particle size and can produce extremely good quality flakes, comparable to those produced by the traditional process, with fine maize grits, which are obtainable in any maize-growing region. A further advantage of the extrusion-cooking process is that it is a stop-start process. That is to say, within minutes of start-up, cornflakes can be produced and packaged.

1 - крупа

Кафедра «Иностранные языки»

Иоаниди Маргарита Ставровна

Пушнова Павла Михайловна

Считка и редакция авторские

40