1. Укажите номера предложений, в которых выделенные слова являются глаголом и переведите их.

1. Dough ingredients are subjected to thorough mixing under a careful control of temperature. 2. A baker should slice and wrap bread only after its cooling. 3. Cool atmospheric conditions may be beneficial for hot bread stacked on racks. 4. Dough pieces are usually of round form. 5. After moulding a baker places dough loaves into baking pans. 6. Due to chemical processes dough crust gains in thickness and colour. 7. The dough becomes mature when gluten attains a state of optimum gas retention capacity. 8. Instead of using a variety of moulds of different shape in bread production a special machine called a moulder is employed. 9. A baker forms dough by mixing its ingredients at proper temperature and for an exactly determined time period. 10. The bread slices were of different size. 11. The gain in thickness of the dough crust is explained by chemical processes occurring during baking. 12. The mixed dough in a trough is wheeled into the fermentation room. 13. A fermentation room is the place where dough undergoes great changes. 14. After intermediate proofing dough pieces are moulded into loaves. 15. Moulders shape dough pieces into the form of a loaf. 16. Dough troughs are usually fitted with wheels. 17. A special machine rounds scaled dough pieces, imparting them a thin, smooth and dense skin. 18. Dough matures due to the development of gluten. 19. When mixing dough ingredients a baker should carefully control their proportions. 20. Before slicing and wrapping any kind of bread a baker must cool it.

2. При помощи суффиксов «-ion, -ment, -ence, -ty, -ing» образуйте от данных глаголов соответствующие существительные и дайте их перевод.

to accelerate, to expand, to render, to attain, to penetrate, to emerge, to retain, to evaporate, to mature, to assume

3. Составьте словосочетания, используя слова из первых двух колонок в роли определения.

basic accurate spongy mature final actual thick intermediate thorough available noticable constant dense original

mixing step dough skin crust proofing character size . weighing processing temperature sugars baking increase

4. Назовите функции хлебопекарного оборудования.

a) a mixer b) a dividing or scaling machine c) a rounder d) a moulder e) a proofer/a proof box f) a cooler g) a slicer-wrapper

is a machine (device, chamber) where

dough undergoes intermediate and final proofing. baked bread is held before slicing and wrapping. dough pieces are shaped into the form of a loaf. cooled bread is cut and packed either in waxed paper or cellophane. dough is cut into accurately weighed individual pieces. all the ingredients are subjected to thorough mixing. scaled dough pieces are balled up.