1. Переведите глаголы, образующиеся от прилагательных с помощью суффикса «en».

to sweeten, to soften, to harden, to ripen, to widen, to lighten, to darken

2. Переведите на русский язык сочетания со словом «concern».

concern – отношение, озабоченность, заинтересованность

to concern – касаться, иметь отношение; интересоваться

concerned – касающийся, имеющий отношение /к чему-либо/, связанный /с чем-либо/

concerning – относительно, касательно

the process concerned with candy making; the problems concerned in this article; characteristics of the chief ingredients concerned with confectionery production; the flavouring and colouring materials concerned in confectionery; as far as confectioners are concerned; as far as a final product is concerned; a confectioner’s concern about finished products; an article concerning confectionery production

3. Укажите номера русских эквивалентов.

1. to have in common 2. regardless 3. in the majority 4. in comparison with 5. in large part 6. within 7. previously 8. subsequently 9. until 10. generally

1. до тех пор пока не 2. предварительно 3. внутри 4. не обращая внимания 5. иметь общее 6. большей частью 7. впоследствии 8. внутри 9. по сравнению 10. в большинстве

4. Переведите на русский язык.

to produce a variety of confectionery products; to have much in common regardless of the final form of candy; to use sweetening agents as well as flavouring and colouring materials; to govern in large part the characteristics of the finished / final products; to incorporate fruit flavours and colours; to complete cooking in time; to melt the fondant in a kettle equipped with a stirrer; to cook the syrup batch to a definite temperature; to deposit the mixture in the moulds of desired shape; to beat the mass before heating; to incorporate the mixture with air; to have a limited usage in comparison with sugar; to facilitate the heating and secure uniformity of the mass; to avoid the stickiness of candies; to boil water off in a vacuum pan

Прочитайте и переведите текст.

SUGAR IN CONFECTIONERY PRODUCTION

The fundamental processes concerned in candy making have much in common regardless of their final form, because in the majority the chief ingredient is sugar. Some of the earlier confectioners used honey, molasses, maple (кленовый) sugar, and cane syrup as the principal sweetening agents. These same substances are used in some factory made products even today, but the above-mentioned group of sweeteners now have a limited usage in comparison with cane sugar or beet sugar.

Next to sugar itself chocolate is a very common ingredient of many candies. Starches, butter, cacao-butter, molasses, salt, nuts, gelatin, fruit, many flavouring and colouring materials, and numerous others have also their places in confectionery production.

It is the sugars present in most candies and the manner in which they have been treated that govern in large part the characteristics of the final products.

Hard candies are essentially solid solutions of sugar containing flavouring and sometimes colouring matter. To facilitate the heating and secure uniformity of the mass, water is added at the outset and later it is removed by boiling it off in a vacuum pan.

The flavouring materials are combined with the sugar when heating is completed if the flavouring material is volatile. When fruit flavours are used, acids such as citric, malic, or tartaric may also be incorporated, but only after cooking is completed in order to avoid stickiness (слипание).

Fondants are made by heating sugar and water until a supersaturated solution is produced. This is then cooled quickly and immediately beaten to incorporate air into the mixture, thus forming a cream. The creamed fondant stiffens within a few minutes and is generally allowed to stand overnight, during which period changes occur in the crystal structure and the fondant becomes softer.

The fondant is next melted in a kettle (емкость) equipped with a stirrer. The syrup batch is cooked to a definite temperature in an adjacent kettle, the batch consisting of a solution of cane sugar, or invert sugar, or a mixture of these in water. The batch is then added to the fondant and the mixture is put in the moulds of desired shape.

Somewhat different from various kinds of candy are the marshmallow products, which are much lighter in character. In making marshmallows cane sugar, corn syrup, or invert syrup is heated with water and then subsequently mixed with a warm-water solution of gelatin, gum, or albumin. Then the mass is beaten to incorporate air, which is an essential step in the process. After heating, the marshmallow is run into the starch mould to give the desired shape and produce a dry surface.

ASSIGNMENTS