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Unit 10 Text the case for food-processing

Some people believe it is wrong to do anything to food which is "unnatural", but it is difficult to find any unanimity as to what is a natural food or a natural process. Man exists on a very mixed diet and no one food can be considered "natural" apart from human milk for babies.

It is important to realize that all foods are constantly changing in some way. Food is a dynamic, not a static commodity. Some change very rapidly in warm weather, like milk and meat, and others, like vegetables and fruit, change only slowly, but they all change in some way. In other words, different foods have different keeping qualities. All foods become unfit for consumption in a shorter or longer time. The changes are usually due to the growth of micro-organisms which contaminate the food, but some changes are brought about by the natural enzymes in the foods. If the organisms are dangerous we get food poisoning, and there are still several thousand cases of food poisoning every year even in the United Kingdom.

It may be emphasized that the processing of foods is not merely a device of the manufacturers to use cheap foods or make higher profits. In practice only the best quality foods are used for processing, for the simple reason that the use of poor quality food often leads faulty canned and other types of processed foods. Processing and the use of additives allow the manufacturer to supply everyone with all types of food at all times of the year. Moreover, these foods are attractive in appearance, of high nutritive value and good shelf life.

Notes

unanimity

on a very mixed diet

realize

constantly

keeping qualities

due to the grows

contaminate

poison

poor quality food

faulty canned

attractive in appearance

high nutritive value

— одностайно

— різноманітно харчуватися

— розуміти, усвідомити

— постійно

— зберігання якості

— відповідно до збільшення

— псувати

— отрута

— їжа, яка має низьку якість

— зіпсовані консерви

— привабливий на вигляд

— великі харчові властивості

Ex. 1. Put questions to the text

Ex. 2. Give Ukrainian equivalents to the following words and word combinations.

It is important to realize, constantly changing, static commodity, mixed diet, become unfit for consumption, get food poisoning, poor quality food.

Ex. 3. Retell the text.

Unit 11

Text

Most representative products

Of french gastronomy

Drinks referring to the culinary art

In France and in Spain as well there are huge wine regions. The most representative ones are:

Bordeaux, Burgundy, Beaujolais, Alsace, Loire Valley, Languedoc, Provence and Champagne.

As in the rest of Europe, France produces not only great wines, but also a great variety of quality liqueurs and brandies as: Cognac, Armagnac, Natural Sweet Wines ( V.D.N.), Calvados, Marc, and Fruit Brandy.

Green vegetables and Vegetables

France produces a great deal of vegetables in the whole Mediterranean coast. Among the best products which are more used in the international gastronomy we can find the black truffle, called the naughty mushroom, which is very requested. Truffles can be found on the market under several forms, which determine the price. There is the black truffle, the white truffle, the truffle juice and the preserved truffle. The area where the best truffles are produced in France is the Perigord.

It is worth to mention mushrooms, which is a product finding a lot of applications in the cuisine by the great French Chefs. We name Cepes, Girolles, Pied de mouton, Chanterelles, Trompettes.

Fish and shellfish

France is surrounded by three seas: the North Sea. The Atlantic Ocean and the Mediterranean Sea. This is the reason why there is a large, quantity and variety of fish and shellfish. These last ones are overhelming. We can find oysters, prawns, crayfish, sea urchins, scallops and rock lobsters.

Meat

France is a country well known for the quality of its meat particularly the ones of: beef, pork, and mutton. But very appreciated are game bird and poultry, among

them: duck, goose, pigeon, quail, pullet, woodcock, turkey, cock, chicken.

Cheese

France is the leading county in the world about production and consumption of cheese.

There are about 365 known kinds of cheese (one for each day of the year).

The elaboration of these cheeses is very various considering that goat's milk, cow's milk and ewe's milk used.

The only fact of making a national product has originated a strict regulation regarding cheese denomination and production; this is the case of the famous Camembert. It is now forbidden any elaboration with no pasteurized milk. To better appreciate this kind of denomination it is useful to match wines and cheese.