Cereal Grains

The cereal grains are the edible seeds products by certain plants of the grass family. They provide 20 to 80 per cent of the food energy in different countries of the world.

Cereal grains have many natural advantages as foods. They are nutritious. The grains are not bulky. They can be stored for long periods, are transformed cheaply long distances. They are readily processed to give highly refined raw foods.

Four general groups of foods are prepared from the cereal grains and these must be kept in mind by the grower and pro­cessor when quality is considered.

Baked products made from flour or meal include pan breads, loaf breads, pastries, pancakes and flat breads.

Milled grain products, made by removing the bran and usually the germ, include white rice, farina, wheat flour, cornmeal, hominy, corn grits, pearled barley, semolina for making macaroni products, prepared breakfast cereals, and soup, gravy and other thickenings.

Whole-grain products include rolled oats, brown rice, pop­corn, shredded and puffed grain, breakfast foods, and home-ground meals made from wheat, corn, sorghum, and millet.

Beverages are made from fermented grain products (distilled and undistilled) and from boiled roasted grains.

Preference for a cereal depends on the form and flavour of the food made from it, its amount of nourishment and con­tribution to health, cost, its general availability, and the food habits of a people.

All cereal grains have high energy value, mainly from the starch fraction but also from the protein and fat. The mineral and vitamin composition varies considerably among the cеreals and among varieties within species. It reflects the places where they are grown, the conditions of storage, and the portion of the kernel that is utilized.

5. Выберите правильный ответ по содержанию текста.

Тест по тексту.

5.1 What are the natural advantages of cereals as foods?

a) nutritious

b) seeds

c) plants

5.2 How many groups of foods are prepared from the cereal grains?

a) ten

b)four

c) one

5.3 What products are made from the cereal grains?

a) milk products

b) fish products

c) baked products

5.4 What products are beverages made from?

a) baked products

b) meat products

c) fermenated grain products

5.5 What does preference for a cereal depend on

a) form and flavour of the food

b) weather

c) place

II вариант

1.Выберите правильный ответ в соответствии с видовременной формой глагола и залога. Переведите предложения на русский язык.

1.1 Corn yields …. by the soil moisture content before the growing season begins.

a) affect

b) was affected

c) are effected

1.2 A typical modern rice mill….preliminarily clean and screen rough rice, also known as paddy rice.

a) has been

b) will

c) was

1.3 Several studies…that oats are beneficial to the human diet lowering serum cholesterol.

a) will conclude

b) had concluded

c) have concluded

1.4 Mill diagrams….more complex to enable the production of more divide flours, speciality brans, semolinas, etc…

a) becomes

b) are becoming

c) will be become

1.5 Bread in some form….almost everywhere in the world.

a) eat

b) will eat

c) is eaten

2. выберите соответствующий модальный глагол или его эквивалент. Переведите предложения на русский язык.

2.1 While the development of gluten….be controlled by the amount of mixing, it is interesting to know other factors which are also influential.

a) can

b) are able to

c) must

2.2 The residues of taking powders vary as to acidity and…be taken into consideration.

a) is allowed

b) need

c) must

2.3 Every form of nourishment…,as far as possible, be put to use in its natural state.

a) be able to

b) should

c) may

2.4 Quality standards in cereal grains….do with the nature of the raw product, the ease of processing whole some food from it and the intended use.

a) could

b) is allowed

c) have to

2.5 When you boil rice, you….use the smallest possible amount of water.

a) are to

b) may

c) can

3. Выберите и переведите на русский язык предложения , содержащие неличные формы глагола: Participle I(причастие настоящего времени) и Participle II(причастие прошедшего времени)

3.1 Proteins are made from softer wheats compared to those used for bread flours.

3.2 Two common ways of making bread are sponge method and the straight dough method.

3.3 Baking is the final stage in the bread making process.

3.4 Most baked breads have the shape of a gently sloping.

3.5 Among the dishes which have the advantage of being inexpensive and quick to prepare are a number which call or macaroni; spaghetti or noodles.

4. Прочитайте и устно переведите текст.