1. The sponge and dough process

1. the dough is allowed to “rest” after mixing

2. yeast is mixed with warm water and flour

3. all the ingredients are mechanically mixed

4. more flour is added

5. sponge is rested for a short time

2. The preparation of fruit for canning

1. fruits are filled into the cans

2. colouring matter is added

3. diseased fruit is removed and waste portions are thrown away

4. the syrup is added to the cans of fruit

5. cane–sugar is dissolved in water

Задание 16. Прочитайте тексты. Из следующих за ними слов и словосочетаний выберите то, которое наиболее полно соответствует содержанию каждого текста.

1.To make bread, yeast blended with sugar and warm water is added to salted flour in the proportion of about ½ pint to 1 lb, and mixed to a soft dough. In order to distribute the yeast evenly and to produce an elastic dough by developing the gluten in the wheat, the mixture is then kneaded. Then it is left for about 2 hours in a covered bowl in a warm place until it has doubled its size – puffed up by the carbon dioxide which the growth of the yeast produces. It is then given a second kneading and after being shaped into a loaf is put aside a second time to recover or “prove”. Finally it is cooked for about 40-60 minutes in a very hot oven.

1. the importance of yeast in bread-making

2. the stages of bread-making

3. the ingredients of bread

2.Wines are divided into still and sparkling wines. Still wines are put into bottle when the process of fermentation is complete and when there are no bubbles of gas in the wine. Sparkling wines can be made either naturally or artificially. Those made naturally, by what is called the “champagne process”, are put into bottle while fermentation is still going on. During fermentation carbon dioxide gas is produced; and, if the wine is bottled before fermentation is complete, this gas becomes dissolved in the wine. It is the gas that gives the wine its sparkle. Artificial sparkling wine is made in the same way as mineral water: carbon dioxide gas is introd

uced mechanically into a bottle of still wine, which is then immediately corked.

1. the stages of the “champagne process”

2. the nature of the fermentation process

3. the difference in the production of natural and artificial sparkling wines

3. Efficient pasteurization may reduce the bacteria in raw milk from, say, one million to only a few thousand per cubic centimeter. The bacteria that are left are chemically mostly of the inert type. In certain cases, however, pasteurized milk in a commercial plant may become contaminated by souring-bacteria in the tanks, pipe lines, and bottle–filling machines; and unless these are most efficiently cleaned and sterilized, the advantages of pasteurization may be wasted. If milk is pasteurized in the bottle, with a securely fitted cap, contamination after pasteurization is impossible. But this so-called “in–bottle” method involves serious practical difficulties.

1. the advantages of the “in-bottle” pasteurization

2. the stages of milk pasteurization

3. difficulties in introducing the “in-bottle” method of milk treatment.

Задание 17. Прочитайте текст и ответьте на следующие вопросы:

1. Why are sandwiches popular with the public?

2. What is the difference between a sandwich and “a butter bread”?

3. How are typical English sandwiches made?

4. What are the main fillings?

5. What are in your opinion the most interesting and delicious sandwiches?

6. What new information have you learned from the text?