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UNIT I TEXT A Pre-text exercises 1. Read and remember the following words: discerning palate – circumstance - обстоятельство отличающийся вкус nutrition – питание value – ценность quantity – качество preference - предпочтение caterer – поставщик провизии adolescent – юношеский возраст II. Create new words from following: Nutrition, travel, grow, quantity, weigh, consider, catering, satisfy, resident. III. Read and translate the text, pay attention to different needs for food HOW MUCH FOOD DO WE NEED? The need for caterers to consider the nutritional value of the food they provide will vary with the type of work undertaken. Clients come to a restaurant or hotel to enjoy meals in pleasant surroundings, rather than for nutrition. Whether it is a banquet to satisfy the discerning palates of gastronomes or quick snacks for travelers, caterers will be guided by their knowledge of their clients as to the quality and quantity of food to provide. However, many caterers work in circumstances where they provide the total nutrition for sick people, or for the young or elderly in residential homes. Here, they have a direct influence on the health and growth of their clients, and need to take a quantitative view of the nutritional value of the meals provided. Although age, sex, height and weight are the major factors influencing the quantity of the various nutrients needed by the body, there are considerable differences between individuals. These differences are taken care of by the individual's appetite and preferences. Caterers have to consider nutritional need in terms of groups of people - children, adolescents, adults and the elderly. The Department of Health and Social Security tables of Recommended Daily Allowances of Nutrients (R.D.A.s) are useful guides when planning diets for such groups. The R.D.A. of each nutrient has been worked out statistically to be sufficient or more than sufficient for healthy people within the group concerned. We will consider the special needs of a number of groups in relation to the Recommended Daily Allowances. Post-text exercises I. Define the functions of the infinitives. 1. The need for caterers to consider the nutritional value of the food they provide will vary with the type of the work undertaken. 2. Clients come to a restaurant to enjoy meals in the pleasant surroundings. 3. Whether it is a banquet to satisfy the discerning palates of gastronomes or quick snacks for travelers, caterers will be guided by their knowledge of their clients. 4. They need to take a quantitative view of the nutritional value of the meals provided. 5. Caterers have to consider nutritional need in terms of groups of people. II. Discuss following problems. 1. Going out to restaurant to enjoy meals. 2. Age, sex, height and weight are the major factors influencing the quantity of the nutrients needed by the body. 3. Food we need. III. Give summery of the text. TEXT B Pre-text exercises I. Read and remember the following words: assimilate – уcваивать copper - медь liver - печень to be bottle-fed – вскармливать бутылочкой modify – видоизменять, смягчать supplementing дополнительный broth - бульон pureed - очищенный III Read and translate the words, which have the common stem in Russian and in English: energy,protein,ideal,mineral,modify,proportion,calcium,diet,vita min. IV.. Read and translate the text FOOD FOR BABIES In comparison with their body weights, babies need large amounts of energy, protein and calcium since they are growing rapidly and forming bones and teeth. Breast milk is the ideal food for them, as it contains all the necessary nutrients in an easily assimilated form. Amounts of iron and copper are low in milk, but these minerals are provided by the stores built up in the liver before birth. When babies are bottle-fed, the cows milk needs modifying as the proportion of nutrients is different from those in human milk. Cows' milk has more protein and calcium, but is lower in vitamins C and A. Bottle-fed babies are given extra vitamin C in the form of orange or hip juice. When the age of 4 months (or a weight of 6 kg) is reached the milk diet needs supplementing with broths which supply the iron necessary for blood formation. From 6 months of age, cereals and pureed fruits and vegetables can be introduced into the diet. These help to introduce new tastes and supply extra energy, vitamins and minerals. These supplements should contain l i t t l e or no salt or sugar. An infant's kidneys cannot eliminate salts as an adult's can, and extra sugar may make babies overweight. Post – text exercises I. Say true or false: 1.Babies need large amounts of energy, protein, and calcium. 2.Cow`s milk is the ideal food for babies. 3.Amounts of iron and copper are high in breast milk. 4.When the age of 4 months is reached the milk diet needs supplementing with broth. 5.From 2 months of the age cereals and pureed fruit and vegetables can be introduced into the diet. II. Make 5 questions to the text, compare them with the questions of your group mates and discuss. III. Make the plan to the text. TEXT C Pre-text exercises I. Read and remember the following words: fall off - уменьшать supply - поставлять calcium - кальций phosphorus - фоcфор approach - подход oatmeal – злаковая каша decay – гниение, разложение ascorbic acid – аскорбиновая кислота heal – излечивать, заживлять wound - рана cauliflower – цветная капуста sprouts – брюссельская капуста II. Give the translation of the following worlds, paying attention to the worlds in brackets: Requirement (require - требовать), gradually (gradual), healthy (health - здоровье), childhood (child - ребенок), selection (select – отбирать), unimportant (important - важный). III. Read the translate the text, try to understand its content FOOD FOR CHILDREN Young children have a high requirement for energy and protein, as they are very active and growing rapidly. Up to 5 years of age the R.D.A. for energy is about 100 kcal for each kilogram of body weight compared with 40 kcal per kilogram for an adult. This high need for energy gradually falls off until by 15-18 years of age they need much the same amount of energy as adults in proportion to their body weights. At birth a baby needs three times as much protein per kilogram of body weight as an adult does. This need gradually falls, until at 8 years of age it is only twice the adult ratio. For strong bones and teeth, and healthy blood, children need an adequate supply of minerals, particularly calcium, phosphorus and iron. Eating habits are established in childhood, so the caterer who provides varied meals with the correct nutritional value is helping to establish a healthy approach to food in the future. This applies particularly to the energy content of the diet. The portions of food in 200 kcal is approximately one-tenth of the R.D.A. for energy for an 8-year-old. A glance at the figures reveals that the sugar provides only energy, while the equivalent portions of bread, oatmeal and cornflakes also contain significant amounts of protein, calcium, iron and B vitamins. Encouraging children to take more of their energy needs in the form of cereal foods rather than as between-meal sugary snacks will improve their nutrition as well as protecting their teeth against decay. Fresh fruits and vegetables are important in the diet for both young and old because they supply vitamin C (ascorbic acid). You will remember that this vitamin protects against infection, helps heal wounds and assists with the absorption of iron. But are all fruits and vegetables equally valuable as sources of vitamin C? Table 1 gives the ascorbic acid content of a selection of fruits and vegetables. Table 1. Ascorbic acid content of some fruits and vegetables. Fruit Ascorbic acid (mg/100g food) Vegetable Oranges Lemon Apples Pears Blackcurrants 50 Cauliflowers Runner beans Baked beans Carrots Potatoes, boiled Sprouts, raw Sprouts, boiled 5 200 Grapefruit Bananas Ascorbic acid (mg/100g food) 60 20 90 The R.D.A. for ascorbic acid is 20 mg for young children and 30 mg for adolescents and adults. From the table we can see that: 1. Citrus fruits are rich sources of ascorbic acid, while some native fruits contain little vitamin C; 2. Vegetables such as cauliflower and sprouts are useful sources of the vitamin in winter, when fruit may be expensive and 3. Potatoes contain only a small amount of ascorbic acid even when new.` However, we all eat large amounts of potatoes, so the total amount of the vitamin provided by this staple vegetable is by no means unimportant. Post-text exercises I. Answer the questions to the text: 1. Why do young children have a high requirement for energy and protein? 2. What is R.D.A. for energy up to 5 years of age and for an adult? 3. What do children need for strong bones and teeth? 4. Why are fresh fruits and vegetables important in the diet? 5. What is the R.D.A. for ascorbic acid? II. Discuss in pairs 1. Importance of vitamins in growing of childhood. 2. Healthy food in our life. TEXT D Read the text and give the summary Elderly people A good diet can prolong good health into old age. Many elderly people come into residential homes showing signs of nutritional deficiencies, and regain an interest in life when given a good diet. In general their needs are similar to those of younger adults, except they need less energy. As with slimmers, it is important that proteins, minerals and vitamins are not cut down at the same time as the energy-giving foods. Meals need to be attractively flavoured because elderly people often have little sense of smell so food can seem unappetizing if it is not well seasoned. Bones become fragile in old age; there is a tendency for them to decalcify (osteomalacia) and in elderly women there can be actual loss of the bone itself (osteoporosis). Accordingly, it is important that their diet contains sufficient calcium and vitamin D (which allows the mineral to be maintained in the bones). The actual amounts of vitamin D required are very small. They are measured in micrograms (|tg): 1000 us = I mg. Vitamin D is confined to fatty foods: dairy products, eggs and oily fish. About 2.5 mg of vitamin D daily would be an adequate amount for an elderly person. UNIT II TEXT A Pre-text exercises I. Read and remember the following words: apron – фартук neckerchief – шейный платок perspiration – испарина, потение splash – брызги bib – нагрудник trim – состояние порядка, приводить в порядок. neat – опрятный II. Read the international words and translate them: Ideal, uniform, design, material, comfortable, adequate, traditional, jacket, style, perfume. III. Read and translate the text. Pay attention to the main rules personal hygiene PERSONAL HYGIENE All food must have self-respect and pride in their personal appearance. Kitchens are warm steamy areas which are the ideal breeding conditions for germs that can be transferred to food. Outdoor clothes should not be worn in the kitchen when handling food-‘ similarly, kitchen clothes should not be worn outside the kitchen. The kitchen uniform must be designed and made from suitable material to withstand hard wear, to absorb perspiration, and to be protective, comfort able and washable. The food handler must always be clean in appearance and when the uniform or apron becomes soiled it must be changed. The head must always be covered when handling food, and footwear must be comfortable, strong and give adequate protection to the feet. Male chefs wear the traditional uniform of double-breasted jackets to give protection to the chest from heat and splashes. The long sleeves should not be rolled up, as this leaves the arms unprotected. Aprons must be worn so that they reach below the knees to give protection to the legs from spilt liquids. Neckerchiefs are worn to absorb perspiration; when working over the stove they should be loosened, and when leaving the stove to go to a cooler part of the kitchen they should be tightened close to the neck to prevent a rush of cold air getting to the chest. Female chefs should wear long white coats or overalls of suitable design to give the required protection. Hats should cover the head and contain the hair. The apron should be of a suitable pattern, preferably with a bib, to give added protection to the chest. Stout shoes with a comfortable heel and protection to the feet are required. Today female chefs often wear the male uniform, as this gives better protection than the traditional female dress. It is essential that food handlers wash their hands thoroughly before preparing food, particularly after smoking or using the toilet. Food service staff must practice a high standard of food and personal hygiene when handling food at the table. Personal freshness is essential and hands must be clean with clean well trimmed fingernails. Uniforms must be clean and well pressed and jewelry kept to a minimum. Hair must be similarly styled to give a neat appearance. Perfume and body sprays should not be overpowering. Post-text exercises I. Define the meaning of modal verbs 1.All food handlers must have self-respect and pride in their personal appearance. 2.Outdoor clothes should not be worn in the kitchen when handling food. 3.The kitchen uniform must be designed from suitable material. 4.The long sleeves should not rolled up. 5.Neckerchiefs need frequent changing because they soon become wet and grubby. 6.Food service stuff must practice a high standard of food and personal hygiene. II .Translate the following expressions: Personal experience, steamy areas, outdoor clothes, kitchen uniform, adequate protection, male chef, female chef, double-breasted jacket. III. Make the annotation to the text using following expressions 1.From the text under the title … we can know that … 2.It should be pointed out … 3.The author dwells upon the problem of … 4.In conclusion it should be said … TEXT B Pre-text exercises I. Read the international words and translate them: Area, sterilize, bacteria, crab, service, synthetic, refrigerator, risk II .Read and translate the following words: poultry-птица game-дичь contaminate-загрязнять equipment-оборудование dispose-здесь готовить cleanse-очищать ensure-гарантировать indicate-показывать thoroughly-тщательно purchase-покупать III. Read and translate the text. Try to understand its content FOOD HYGIENE Raw meat and fish must be prepared on very clean tables or preparation surfaces. Poultry and game must not be cleaned in the same area as meat is prepared. Meat entering the kitchen must be checked for cleanliness and must not be contaminated with dirt of any kind. Fish must be very fresh, with no signs of contamination or decomposition. Under no circumstances must cooked meat be prepared on the same surface as raw meat, nor cooked meat handled unless the hands have been thoroughly washed. Any knives used for cutting raw meat must have been sterilized. Bacteria transferred from the raw meat will multiply rapidly on the cooked meat, and this will be heavily contaminated by the time it is consumed. Shellfish such as cooked prawns, crab, lobster and shrimps must be handled as little as possible and kept refrigerated until required for service. If there is in any doubt about the freshness of shellfish, then it is best to dispose of it immediately. Oysters and mussels must be purchased from reputable suppliers to ensure that they have been thoroughly cleansed. Oysters must be opened to order and served immediately. They must not be used if the shells are open, as this indicates that they arc dead. Synthetic and fresh cream, milk and frozen eggs must be handled as little as possible and kept refrigerated until required. Equipment must be sterilized before whipping cream. Frozen eggs, once defrosted, must be kept in a cold room or refrigerator and used within 24 hours. The eggs of ducks, geese and gulls must always be well-cooked and never eaten as soft-boiled, poached, fried or scrambled, because of the great risk of Salmonella poisoning. Eggshells are porous and these birds lay their eggs in the most unhygienic places. Post-text exercises I. Expand the sentences. 1. Raw meat and fish must be prepared … 2. … must not be cleaned … 3. Any knives used for cutting raw meat … 4. … will multiply rapidly on the cooked meat. 5. Shellfish such as … must be handled as little as possible. 6. Frozen meat, poultry, game, fish and shellfish must … 7. … must be sterilized before whipping cream. II. Give a heading for each paragraph of the text. III. Retell the text. TEXT C I. Read and translate the text C. HOLDING AND SERVING FOOD Food being kept for service using the hotplate servery, hot trolleys or carving trolleys, must be held at a temperature of not less than 63°C, as required by the Food Hygiene Regulations. The hotplate servery counters may have infra-red heat lamps under which hot food can be placed to keep hot prior to service, Green vegetables will deteriorate rapidly if kept in a hotplate for any length of time. It is better to cook them, refresh and reheat in small quantities as required. In this way it is possible to retain the colour, texture and some of the nutrients and vitamins. Other vegetables benefit from being cooked and served in this way. Care must be taken when serving meat, fish and poultry dishes from the servery, so as not to break them up and spoil the presentation or dry them out. The hotplate must always be kept spotlessly clean and the hot cupboards and bain-maries must be checked at regular intervals to ensure that the thermostats are maintaining the correct temperature of 63°C. Any spillage must be wiped up immediately with dish cloths of the disposable type, or cotton cloths kept in a sterilizing agent. Small particles of food must not be allowed to collect on the counter. All service and portion control equipment, ladles, spoons, scoops and fish slices must be kept clean at all times and food must not be allowed to congeal on them. Any food dropped on the floor by the restaurant or kitchen staff must be cleared up immediately to prevent accidents. Post-text exercises I. Say true or false: 1.Food being kept foe service must be held at the temperature of not less than 900 C. 2.Green vegetables will deteriorate rapidly if kept in a hotplate for any length of time. 3.Care must not be taken when serving meat, fish and poultry dishes. 4.Small particles of food must not be allowed to collect on the counter. 5.Only equipment must be kept clean at all times II .Answer the questions. 1.What temperature is required by the Food Hygiene Regulations? 2.What kind of lamps may the hotplate counters have? 3.How can it be possible to retain the colour and texture of vegetables? 4.Must the hotplate always be kept spotlessly clean? Why? 5.Why must any food dropped on the floor be cleared up immediately? TEXT D Read and translate the text Equipment and premises Vehicles used for carrying unprotected foods such as meat, poultry, fish, bakery goods, cooked meats and dairy products must be kept clean and hygienic at all times. Frozen foods must be delivered in vehicles which have deep-freezes to maintain the necessary temperature of -20°C. All unprotected foods must be placed on clean trolleys and taken to the correct storage area immediately on delivery. They should not remain at the delivery point, where they can be contaminated by dirt, dust, flies or animals. If the trolleys have been used for raw meat and fish they must be thoroughly cleaned immediately. Foods must always be prepared on very clean surfaces. No food scraps must be allowed to accumulate between the joins of tables or corners where the tables are close to walls. Table tops must be thoroughly scrubbed with hot water and a detergent, rinsed and dried. The chopping surface of butchers' blocks must not be washed, but scraped with a metal scraper to remove all particles of meat, sprinkled with salt and scrubbed with a wire brush. The block becomes impregnated with salt, which prevents growth of bacteria. Chopping boards must be thoroughly washed after use, rinsed and dried. If wooden boards are used they must be checked regularly, and any boards which have splits or cracks must not be used, neither must those which have rough surfaces and tiny splinters. Food mincing machines are mainly used for mincing raw meat and fat, therefore they must be sterilized after use. The mincer components must be dismantled and all scraps of food removed and the attachments sterilized using a sterilizing agent or boiling water with detergent. There are certain areas on the attachments where food becomes trapped, and particular attention must be paid to ensure that all traces of food have been removed from them. These areas are the holes in the mincer plates, the crevice between the mincer plate and the main shaft and the right angle of the food hole, as indicated in the figure. Internal right angles of shaft Holes in the cutting plate Fig. 1 Between locking nut and shaft Food trap areas on a minong machine UNIT III TEXT A Pre-text exercises I. Remember the following words: Braising – тушеный Pot-roasting – тушеное мясо Absorb – впитывать, абсорбировать Similar – похожий Poaching – варить Spit-roasting – жаркой на вертеле Joint – часть разрубленной туши (лопатка, нога и т.д.) Carry out – проводить II. Translate, paying attention to the words in brackets: combination (combine –соединять, смешивать), slowly (slow –медленный), Roasting (roast – тушить), transference (transfer – передавать), equipment (equip – оборудовать), pressure (press – давить,жать), quickly (quick – быстрый), higher (high – высокий). III. Read and translates the text pay attention to the difference of cooking. METHODS OF COOKING The main methods of cooking food are roasting, shallow frying, baking, grilling, deep frying, braising, boiling, steaming, poaching, pot-roasting and spit-roasting. Roasting. Heat transfer is by a combination of convection and conduction. Heat is carried around the oven by convection currents. The surface of the food absorbs heat from the air and the hot fat. The heat is then transferred slowly to the centre of the joint by conduction. Baking. Convection and conduction are employed as in roasting, but no liquids are employed. Grilling. Foods cooked by grilling are placed over or under the direct heat source, and are cooked by radiation. If the food is fairly thick, then only the surface is cooked by radiation, and further cooking takes place by conduction. Deep frying. The oil or fat is heated by convection, and when the required temperature is reached the food is placed in the oil and cooked by conduction. Pot-roasting. This method is similar to braising, but the heat is transferred by convection of air rather than liquid. Spit-roasting. Spit-roasted foods are exposed to radiant heat which cooks the surface. Further cooking takes place as a result of convection. Braising. The oven is heated by convection, the braising pan by conduction and the liquid by convection. The food is cooked by conduction. Boiling. In boiling in water or stock, the heat transference is similar to deep frying. Steaming. Cooking by steam can be carried out using equipment which steams at atmospheric pressure or when steam is under pressure (5-15 psi). Cooking by steam at atmospheric pressure is done by placing the food in live steam circulated by convection. The steam surrounding the food condenses, releasing latent heat. This is transferred to the food, which is then cooked by conduction. In cooking by steam under pressure, the same methods of heat transfer are involved, but the steam reaches a much higher temperature, resulting in the food being cooked much more quickly. Poaching. Poaching is similar to boiling, but the temperature is kept below 100°C. Post-text exercises I. Choose the correct variant: 1.In a process of roasting the surface of the food absorbs heat from a) the air; b) liquid; c) the air and the fat. 2.Foods cooked by grilling are placed a) over the direct heat source; b) over and under the direct heat source; c) under the direct heat source. 3.During deep frying the food is placed in the oil a) it is heated by convection; b) it is heated by conduction; c) it is heated by radiation. 4.In the process of boiling the heat transference is similar to a) grilling; b) roasting; c) deep frying. 5.The temperature in the process of poaching is kept a) below 100; b) below 90; c) below 80. 6.During pot-roasting the heat is transferred by a) convection of liquid rather than gas; b) convection of air rather than gas; c) convection of air rather than liquid. II. Translate the subject of the sentences. 1. 2. 3. 4. Heat is carried around the oven by convection current. Convection and conduction are employed as in roasting. The heat transference is similar to deep frying. Cooking by steam can be carried out using equipment which steams at atmospheric pressure. III. Find in the text sentences with Participle I and sentences with Participle II. IV. Make 5 questions to the text. TEXT B Pre-text exercises I. Remember the following words: Palatable – вкусный, аппетитный Source – источник Solid – твердое вещество Roast – жаркое, жареный Vessel – сосуд Digestible – легко усваиваемый Involve – вовлекать, включать Dense – густой, плотный Liquid – жидкость Shallow frying – полу жареный II. Give the translation of international words. Electricity, radiation, convection, conduction, non-metal, temperature. COOKING FOOD Food is cooked to make it more palatable and more digestible, and to prevent the growth of food-spoilage and food-poisoning bacteria. During cooking the appearance of the food is altered according to the method used. To cook food, heat is transferred from its source — which may be gas, electricity or steam — to the food by radiation, convection or conduction. Conduction involves the direct transfer of heat energy from one particle of matter to another. Conduction takes place more readily in solids than in liquids, and is very ineffective in gases. Metals are good conductors, while non-metals are poor in transferring heat in this way. When food is heated or cooked by conduction, the heat is transferred from the energy source to the cooking vessel and thence to the food, which is in direct contact with the surface. Shallow frying is the only common method of cooking where heat is transferred by conduction alone. Convection takes place in liquids and gases. These media expand when heated, and so become less dense. A heated gas or liquid rises and is replaced at the bottom of the container by the heavier cooler liquid or gas. In this way a convection current is set up which transfers the heat rapidly until the whole has reached the desired temperature. This will be 100°C for bailing water, or the required temperature for baking or roasting in the oven. Radiant heat is given off from the source, and is in direct contact with the surface of the food, which heats up very quickly. Post- text exercises I. Give a heading for each paragraph of the text. II. Answer the questions: 1. 2. 3. 4. 5. Where do the conduction take place ? What happened to food when it is heated ? When do convection become less dense ? When is convection current set up ? What way of cooking is given off from the source ? III. Give the annotation of the text using following expressions: The title of the text is … The main idea of the text is … It can be divided into … parts It is noted that … It is mentioned that … We come to conclusion that … TEXT C Pre- text exercises I. Read and remember. Burner stove – плита с горелками Plate – комфорка Simmer – кипеть, закипать Retain – сохранять Seal – гермитически закрывать Enable – приспосабливать, делать годным Saucepan – кастрюля II. Give English equivalents to the words. Питание, нагреваться, передавать, сосуд, неэкономичный, пламя газа, уменьшать, приготавливать, циркулировать. STOVES AND OVENS III. Read and translate the text for 10 minutes. The two main types of cooking stoves used in catering establishments are the solid top stove and the open or single burner stove, both of these are fired by gas. Electric stoves have sealed heated plates. Solid top stoves transfer heat from the hot top to the cooking vessel by conduction. These stoves take some time to heat up sufficiently to transfer the heat, but once heated the gas can be reduced as the heat will be retained by the top. Because the burner is in the centre, this is the hot test part of the stove, the outside will be cooler. This enables food to be cooked quickly in the centre of the stove and simmered in the outer area. These stoves can be used to cook a number of dishes at different temperatures using just one burner. They are uneconomical if only one or two saucepans are to be used at one time. Single burner or open stoves heat up and cook more quickly because the gas flame is in direct contact with the saucepan. Open gas stoves give instant heat or reduced heat when required, but only one saucepan can be used on each burner. Electric stove plates are heated by elements by conduction, as with solid top stoves. They take time to heat up before heat is transferred to the cooking vessel, but if the heat is reduced towards the end of cooking there should be enough heat retained in the plate to finish the process. Ovens are heated by convection, and the air circulates until the required temperature is reached. This is controlled by a thermostat or regulator. Ovens take 15-20 minutes to reach the required temperature. Forced air convection ovens are fan-assisted to circulate the heated air throughout the oven to ensure an even temperature. Post-text exercises I. Continue the sentences. 1. 2. 3. 4. 5. 6. 7. Electric stoves have scaled … Once heated the gas can be reduced … Solid top stoves can be used to cook a number of dishes … Single burner heat up and … Electric stove plates are heated by elements … The air in ovens circulates until … Ovens take 15-20 minutes … II. Make the plan of the text and retell it according to it. TEXT D Reheating Foods which have been cooked and are surplus to requirements can be used to produce various hot dishes. These dishes are known as reshuffle dishes. The best known of these dishes is shepherd's pie. When making reshuffle dishes there are certain rules which must be observed at all times. 1 The foods must be kept refrigerated and used as soon as possible. 2 Food should be handled as little as possible. 3 The meats must either be minced or finely chopped to allow reheating to take place quickly. 4 The cooked meats must not be prepared on the same surface as raw meat or mixed with raw meat. 5 Soups and sauces must be brought to boiling point. 6 The meat must be boiled in the binding sauce for cottage pie, shepherd's pie or ham cutlets. 7 Fish cakes and meat cutlets must not be too thick when moulded, other wise the food will not heat through thoroughly. 8 The ingredients for made-up dishes must all be of the same temperature, unless the mixture is going to be boiled. Any surplus food which has been used for reshuffle dishes should be disposed of. Foods must not be reheated more than once, since continued heating and cooling will spoil the dish and may be a cause of food poisoning. UNIT IV TEXT A Pre-text-exercises I. Remember the following words: in bulk-оптом; навалом vermin-паразиты; вредители deliver-доставлять ample-вместительный invoice-счет-фактура storage-хранение anticipate-предвидеть stack-складывать в штабель deteriorate-ухудшать(ся) goods-товар; товары II. Pronounce the international words: factor, product, standard, method, ideally, area, ventilate, metal, container, operation, material, system, credit, catalogue. III. Jive the verbs, from which the following nouns are formed: establishment, suitable, storage, preparation, presentation, building, requirement, fixtures, fittings, movement, operation, adjustable, container. IV. Read and translate the text and say what is needed for a good storeroom. THE STOREROOM Most catering establishments buy food in bulk from wholesalers because it is cheaper and more convenient. Large quantities can be purchased and are readily available if supplies fail to be delivered or estimated demand is greater than anticipated. The most important factor which governs the quantity of food purchased is the amount of suitable storage space available and the turn-over of certain items of stock. The stock purchased may represent thousands of pounds in cash, and if this stock were to deteriorate during storage it would mean a great loss of food and money. High quality food products are required if high standards of food preparation and presentation are to be achieved and maintained; therefore the correct methods of food storage must be kept to at all times. Ideally, food stores should be situated on the north side of the building, since this ensures they will be as cool as possible. The general requirements for food storage areas are that they should be cool, dry, well-ventilated and, above all, vermin-proof. The main fixtures and fittings required are ample shelves for stacking packed goods, and metal storage containers. Large bins mounted on castors are used for bulk cereals and flour. The castors allow for ease of movement during cleaning operations. Cupboards with adjustable shelves are needed for the smaller items; also various airtight containers of a suitable material. A filling system is essential for the storekeeper to keep all records of invoices, credit notes, catalogues, price lists and books for recording goods received and goods returned and goods issued. Post-text exercises. I. Find in the text sentences with predicates in Passive Voice and explain their meaning. II. Translate into Russian. 1. The most important factor which governs the quantity of food purchased is the amount of suitable storage space available and the turn-over of certain items of stock. 2. High quality food products are required if high standards of food preparation and presentation are to be achieved and maintained. 3. Food stores should be situated on the north side of the building. 4. Large bins mounted on castors are used for bulk cereals and flour. 5. Most catering establishments buy food in bulk from wholesalers because it is cheaper and more convenient.. III. Tell the main idea of the text. Text B Pre-text exercise. I. Remember the following words: tidy-чистый; опрятно replenish-пополнять stock-запас;фонд taint-портить(ся) rote-очередность consume-потреблять stout-крепкий, чистый first-aid-первая помощь quality-качество secure-надежно защищать II. Pronounce the international words. Try to guess their meaning: efficient, organize, correctly, specific, date, hygiene, pack, staff, practice, personal, area. III. Read and translate the text. Pay attention to measures of efficient management. STOREROOM MANAGEMENT To be efficient the stores must be well organized, tidy and have all stock stacked conveniently and correctly, so as not to cause accidents or damage to other stock by falling off shelves. When replenishing with new stock, tell stock should always be brought forward to use first as this ensures that most of the stock will be used by any sell-by date, best-by date or any other specific date by which the food should be consumed to maintain its quality. Stock should be ordered in good time, so that it is received before the last items are issued. A high standard of hygiene is essential where foods are stored. A cleaning rote should be devised showing clearly how frequently each area of the store should be cleaned. Many foods are packed and delivered in stout packing cases secured with metal or strong plastic bands, or in wooden packing cases secured with nails. All empty boxes and wrappings must be cleared away as soon as possible, and boxes should be broken down if possible and stacked in the refuse area. It is essential that a wash hand basin, soap and nail brush and towel are available for the stores staff, also a well-stocked first-aid box. Staff must get help when lifting packs which are too heavy to lift with comfort, and any injury sustained should be correctly recorded. The store man and his staff must practice a high standard of personal hygiene, keep their overalls or white coats clean and in good repair, and wear suitable shoes, preferably with strengthened toe-caps to prevent any injury to toes if heavy items are dropped or knocked over. A good standard of safety must always be practiced to prevent any unnecessary accidents or injury. All cleaning equipment and materials must be stored in a separate area, well away from the food storeroom so that there is no possibility of the food becoming tainted with soaps, detergents or any other cleaning materials. Post-text exercises. I. Continue the sentences. 1. To be efficient the stores must be … . 2. A high standard of hygiene is essential … . 3. Many foods are packed and delivered … . 4. It is essential that a wash hand basin … . 5. All cleaning equipment and materials must be stored … . 6. Stock should be ordered in good time, so that it is … . II. Divide text into parts and give the title to each one. TEXT C Pre-text exercises. I. Remember the following words: can-консервировать preservationконсервирование; сохранение beverage-напиток dairy products-молочные продукты airtight-герметический rancid-прогорклый, протухший leak-протекать bulging-выпучивание; вздутие rust-ржавчина;ржаветь commodities-товар, предмет потребления tapioca-тапиока, крупа из крахмала semolina-манная крупа webby-паутинный moisture-влажность keeping quality-сохранное II. качество Read and translate the text. Food storage. Dry goods Foods may be divided in to various groups according to the methods of storage and preservation. These groups are: Dry goods spices, Frozen foods Chilled foods Perishable foods canned goods, dried fruit, cereals, nuts, sugar, herbs, beverages, pre-packed cake and soup mixes. meats, fish, vegetables, complete meals and dishes, ice-cream and confectionery items. meat, fish, made-up dishes, complete meals. meat, fish, dairy products, fresh fruit and vegetables, fats and oils. Canned food is easy to store but the condition of the stock should be checked at the time of purchase. Any cans with leaking seams, bulging ends or serious rusting should be returned to the supplier who will replace the items or give credit. Cans may deteriorate during storage, so regular inspect ion is essential. Any blown or rusted cans should be discarded unopened. The storage limit for most canned foods is about one year in a dry cool store, while large cans of meat such as cooked shoulder of ham should be stored in a refrigerator because the temperatures used in canning are not sufficient to kill the spoiling bacteria. Dried fruits must be kept in airtight containers in a cool part of the store. If they are allowed to become moist and warm they will go moldy and be unusable. Cereals must be stored in a cool dry atmosphere in airtight containers. Brown varieties of flour, which contain the crushed germ, must be used within 12 weeks because the oil contained in the crushed germ will turn rancid. The varieties and grades of flour are purchased wholesale in 35 kg bags, and are best stored in wheeled metal bins. If they are stored in the sacks, then they must beat least 18 inches (approx. 46 cm) of ft he ground to comply with food storage regulations. Tapioca and rice, if stored for too long, will lose brightness, while semolina will become webby with age. White varieties of flour have a longer storage life than the brown varieties because they do not contain the germ. Tea, being a dry product, must be kept in airtight containers because any moisture will cause deterioration in flavour and keeping quality, it must be kept well away from foods which have strong flavours, as these may be readily absorbed by the tea. Tea may be purchased in bulk in chests, and these must be kept properly sealed when not in use to prevent the tea from absorbing odours and moisture. Coffee beans, if roasted, must be kept in sealed dark containers to retain the flavour and freshness. Ground coffee, if not vacuum-packed, must be transferred to suitable containers with tightly-fitting lids, unless delivered in suitable packaging. Cocoa must be kept in containers with tightly fitting lids. TEXT D Read and translate the text FOOD STORAGE. FROZEN AND CHILED FOODS Foods purchased from the manufacturers in the frozen state must be placed immediately on delivery into a deep-freeze at the correct temperature of - 20°C. The food must not be allowed to defrost or start to defrost, and then be placed in the freezer as any bacteria would have the chance to develop during this period. Frozen goods, if accidentally thawed, should be cooked and used within a short period. However, great care must be taken with icecream because this once thawed has to be thrown away. When freezing your own foods, whether fish, meat, fruit or vegetables, remember that only top quality foods should be used, and these should be properly packed in moisture-proof freezer bags from which all the air has been excluded, and then be blastfrozen. The foods must be date-stamped because frozen foods do not keep their quality indefinitely. Foods become freezer- burnt if stored for long periods at too low a temperature. Fish and meat are the main foods stored by chilling, and these are held at a temperature of I-2°C. Carcass meat and joints should be hung in a cold room to allow cold air to circulate around the meat. Fish should be placed in single layers with ice to keep them moist in a fish cabinet at a temperature of 1°C. Any cook-chill dishes must be stored at the recommended temperature (between 0°C and 4°C). The best temperature for storing fresh meat is between 4°C and 6°C, as this will prevent the formation of surface slime (bacterial growth). This temperature is only suitable for short-term storage. The humidity of the cold room should be controlled, as this will prevent the surface from browning and becoming dry. To prevent fish from deteriorating too quickly, it must be purchased as fresh as possible (ideally 'stiff alive', when the fish is still stiff from rigor mortis and kept as cold as possible until required. Smoked fish must be stored in a refrigerator kept for this type of fish only at a temperature of 10°C. The flavour of smoked fish is strong, and is liable to affect other foods stored with or near them. When storing smoked fish, it should be turned regularly to allow the oil to permeate through the flesh to keep it moist. Give the summary of the text using the following expressions: The text under the title …….can be divided into ….parts. The first (second,third,forth) part is about (is devoted to)…. . We come to know that…. . The author points out that…. It should be mentioned that….. In conclusion I´ d like to say… . Post-text exercises I. Say true or false 1.Canned food is difficult to store. 2.Cereals must be stored in a cool dry atmosphere in airtight 3.Foods may be divided into various groups according to the methods of storage. 4.Tea must not be kept in airtight container. 5.The frozen food must be allowed to defrost. II. Make 5 questions to the text. III. Give the summary of the text, using the expressions: 1.From the text under the title … we can know that … 2.It should be pointed out … 3.The author dwells upon the problem of … 4.In conclusion it should be said … UNIT V TEXT A Pre - text exercises I. Remember the following words. Subtle – тонкий, утонченный Savoury – вкусный, благоухающий Essential oil – эфирное масло To contain – содержать II. A component – компонент, составляющая часть Complex – сложный, составной Mixture – смесь To ban smth – запрещать чл Read and translate paying attention to the words in brackets: Flavouring ( to flavour – придавать запах или вкус ч-л ), combination ( to combine – соединять, смешивать), traditionally ( traditional – традиционный), majority (major – большой), roasting ( to roast – жарить, поджаривать), essentially ( essential – существенный), fried ( to fry – жарить, обжарить), browning ( to brown – побуреть, покoричневеть) III. Read and translate the international words given below: salt, combination, odour, essence, chemistry, to surprise, traditionally, natural, equivalent, product, aroma, coffee, vanilla, ingredient, active, fermentation. IV. Read the text carefully and tell how many flavours really exist. FLAVOURINGS In truth there are only really five flavours: sweet, sour, bitter, salt and savoury. What we call flavour is a subtle combination of these five blended with the odours that foods give off Flavour is the essence of food, and flavour chemistry one of the most fascinating studies. Some may be surprised to hear that there are five flavours; traditionally there were four. In recent years it has come to be realised that the flavour given to food by the natural amino acid glutamic acid and certain nucleotides constitutes a new taste. This flavour is best known in the form of monosodium glutamate. The Japanese gave the name umami to the new taste; 'savoury' is the nearest equivalent in English. Monosodium glutamate was once suspected as the cause of so-called 'Chinese Restaurant Syndrome'. This is no longer accepted. Essentially when we talk about taste we are talking about smell. Natural products contain many aroma chemicals. Tarragon essential oil, for example, contains up to 77 components and coffee over 800. Some, on the other hand, contain fewer major components. For example, vanilla contains the major ingredient vanillin, which was synthesized in 1874. Whilst some synthetic flavorings are prepared by using such major components as the key ingredient, the majority are complex mixtures of the many important aroma chemicals found in nature. Flavours can be powerful chemicals; e.g. capsaicin, the active ingredient of chili peppers; and some should be treated with care: saprobe, the aromatic oil of sassafras, a natural product, was found to be carcinogenic and was banned in the USA in 1958 and the UK in 1965. Many of our favourite flavours are the result of specific chemical processes: fermentation (cheese, yogurt, alcoholic drinks) or roasting and frying (meat, chocolate, toast, deep-fatfried food). Fermentation, roasting and toasting create specific chemical reactions in the foodstuffs, and the chemicals concerned have been identified. The sweet caramel taste of fried onions for example, or gravy, or the crackling on pork can be traced to a single process; the browning reaction; discovered by a French chemist, L. C. Maillard, in 1912. This process involves a chemical reaction between proteins and carbohydrates. Post – text exercises I. Choose the correct statement: 1. There are four flavours that you know. 2. The natural amino acid glutamic acid and certain nucleotides constitutes a new taste. 3. The new taste is called "savory". 4. When we talk about colour of the food. 5. Natural products contain few aroma chemicals. 6. Vanillin was synthesized in 1874. II. Divide the text into parts and give the tit le to each III. Write the summary of the text using the following expressions: From the text we come about… . It should be pointed out that… .The author dwells upon… In conclusion I want to say that…. . Вставить красители Unit VI TEXT А Pre - text exercises I. Pronounce the following international words: method, process, complex, personnel, irradiation, fermentation, climate, role, microbe, container, industry, stimulate, result, traditional, chemical. II. Read and translate the words paying attention to the words in brackets: preserving ( to preserve - консервировать), comparatively ( comparative - сравнительный), equipment ( to equip - оборудовать), different ( to differ - различаться), smoking ( to smoke - коптить), scientific ( science - наука), dehydration ( to dehydrate - обезвоживать), storage ( to store - хранить), traditional ( tradition - традиция). III. Name the verbs from which the following words are formed: equipment, production, discovery, preservation, fermentation, smoking, spoilage, dehydration, storage, requirement, exploration, treatment. IV. Read the text. Say, about which methods of preservation is said in the text. TEXT A. A BRIEF HISTORY OF PRESERVATION OF FOODS The techniques used for preserving food vary from comparatively simple methods, such as sun-drying, to highly sophisticated processes requiring complex equipment and specially trained personnel. The use of fire for food preservation can be traced to the preNeolithic period. Other methods — salting, smoking, drying, fermentation, and freezing — are known to have been used by Neolithic people 10 000 or more years ago. Sun-dried fruits were highly prized in the countries around the Mediterranean Sea in ancient times, and potato-drying was practiced in South America many centuries before the rise of the Inca empire. The Indians of preColombian North America used air-drying, with or without smoking, to preserve deer and buffalo meat. Fish were dried, salted, and smoked on the shores of the North Atlantic, and both meat and fish were preserved by freezing in cold climates. These early peoples did not understand, however, why drying, smoking, freezing, and other methods prevented food from going bad. The role of microbes in food spoilage was not discovered until the time of Pasteur. But even without a scientific basis, human ingenuity produced sophisticated food-processing techniques. The first successful process for preserving food by heating it in a suitable container that was then tightly sealed was discovered at the time of the Napoleonic Wars in the early 19th century. Indeed, war has played a significant role in the evolution of food processing. The American Civil War prompted a major expansion of that country's canning industry, and the Second World War stimulated progress in the dehydration of food. In our own times, the special food storage and handling requirements of manned space exploration have resulted in important developments in the freeze-drying and packaging of food. The traditional methods of preserving food can be divided into five major groups: fermentation, chemical treatment, drying, heat treatment, and freezing. Post - text exercises I. Translate the following sentences with the attribute in postposition 1. The use of fire for food preservation can be traced to the pre - Neolithic period. 2. The methods used for preserving food vary from comparatively simple to highly sophisticated processes. 3. The role of microbes in food spoilage was not discovered until the time of Pasteur. 4. The first successful process for preserving food by heating it in suitable container that was discovered in the early 19 - th centary. 5. Acid in foods hastens the destruction of microorganisms. II. .Translate the sentences. Pay attention to the ways of expression of the subject 1. To preserve food means to destroy microorganisms, moulds and enzymes present in food and on its surface. 2. When you want to preserve meat to smoke it would be one of the best methods. 3. To protect sterilized product from fresh bacteria contamination is the main task in canning. 4. Whether refrigeration of freezing should be used depends on the period of storage. 5.Whether any chemical preservatives were added to the sausage should be seen from the label. 6. Why this batch of frankfurters did not keep long will be investigated. TEXT В Pre-text exercises I. Read the text for 10 minutes. Try to guess its meaning. FERMENTATION Fermentation preserves foods by the selective removal of the fermentable substrate and the consequent development of an unfavorable environment for spoilage organisms. Microorganisms are used to ferment sugars to alcohol or acids. A number of factors determine what kind of product is obtained by fermentation: the kind of organism used, the material being processed, the temperature, and the amount of available oxygen determine whether the end-product of fermentation will be beer, wine, leavened bread, or cheese. Yeasts are the most efficient microbial converters of sugar to alcohol and are essential for the making of beer and wine. Fermentation that leads to the formation of lactic acid is important in the pickling of vegetables and in the processing of a wide variety of dairy products. Pickling of meat in the presence of salt, nitrates, and smoke is an ancient process that is still being refined and widely used. Modern industrial applications of fermentation demand careful control of the process to ensure high yields, and to maintain a uniform high product quality. Post – text exercises I. Choose the correct variant: 1.Fermentation preserves foods а) by the definite removal of the fermentable substrate; b) by the selective addition of the fermentable substrate; c) by the selective removal of the fermentable substrate. 2. Pickling of meat in the presence of salt, nitrates and smoke is а) an ancient process; b) a modern process; c) a recent process. 3. Modern industrial applications by fermentation demand а) close control of the process; b) care control of the process; c) quick control of the process. TEXT C Read and translate the text. Express the content of each passage in one sentence. CHEMICAL TREATMENT Preservation of food by the addition of chemicals is a relatively simple and inexpensive technique. It is especially useful in areas where refrigeration is not readily available. On the other hand, concern about the health risks associated with some of the chemicals traditionally used to preserve food has led some countries to curtail their use or to ban some of them from use in foods. The substances employed in food preservation are of two general kinds: common food ingredients, such as sugar and salt, and specific substances that prevent or retard food deterioration. In the latter category are the so-called food additives and certain other chemicals of value in lengthening the shelf-life of fresh foods or preventing infestation of foods during bulk storage. The use of salt to cure meat, fish, and vegetables is an ancient practice that is widely, if somewhat differently, applied today. Salt keeps spoilage organisms under control and acts as a drying agent, again by reducing the water activity. It is often combined with use of nitrites and external drying, especially in the preservation of meat and fish. In those products, the destructive action of bacteria and enzymes is retarded. In recent years, changes in taste, combined with growing concern about health hazards associated with a high intake of salt, have led to a significant lessening in the use of salt as a food preservative. Improved sanitation combined with refrigeration can make it less necessary to employ high concentrations of salt to preserve meats, fish, and vegetables. The preservative action of the smoking of meat can be attributed to the combined effect of smoke and heat, or to smoke alone. In any case, while this method of food preservation has been known for centuries, it is used much less today because some of the constituents of smoke are now known to be carcinogenic. Liquid substitutes are increasingly being employed to impart a smoked flavour to foods. Among the food additives approved for use as chemical preservatives in many countries are propionic acid, benzoic acid, sorbic acid, and their salts and derivatives. Sulfur dioxide and sulfites have a long history as important preservative agents, but recently their use has been severely limited in several countries because of health concerns. Answer the questions to the text: 1. How does fermentation preserve foods? 2. Are microorganisms used to ferment sugars to alcohol or acids? 3. What do a number of factors determine? 4. What are the most efficient microbial converters of sugar to alcohol? 5. Is pickling of meat in the presence of salt, nitrates an ancient process or not? 6. What do modern industrial applications of fermentation demand? TEXT D Read and translate the text DRYING AND FREEZE DRYING In addition to protecting perishable foods against deterioration, drying offers other important advantages. The removal of water reduces both the weight and the bulk of food products and thus lowers transportation and storage costs. Dehydration can also make foods suitable for subsequent processing that may, in turn, facilitate handling, packaging, shipping, and consumption. Both physical and chemical changes take place during food drying, but not all of them are desirable. In addition to changes in bulk density, foods may undergo unwelcome colour changes, such as browning; they may also lose nutritional value, flavour, and even the capacity to reabsorb water. Successful food dehydration depends on the correct selection of the method and equipment to be used. That depends on the type of food to be dried, what properties the final product must have, and the size and capacity of the processing unit. The most widely used drying methods involve exposing food to heated air. Forced-air drying is used largely with grains, fruits, and vegetables. The so-called atmospheric batch-driers, such as kilns, are generally used when the drying operation is small or seasonal. Atmospheric-drying, in which the food moves through tunnels on a conveyer belt while the air flow is carefully controlled, is a technique commonly employed when the drying operation is more or less continuous. Other methods of drying foods expose the product to a heated surface in a revolving drum. In this conductive drying method, the equipment may operate at atmospheric pressure or in a vacuum, which accelerates drying. Certain liquids (e.g., milk) can be spray-dried to produce powders suitable for later dissolution. Spray-drying can be effective for liquid foods that are especially vulnerable to heat and oxidation. In the method known as freeze-drying, water is removed from foods by changing it from a solid (ice) to a gaseous state (water vapour), without permitting it to pass through the intermediate liquid phase, a transformation known as sublimation. Freeze-drying is carried out in a vacuum and at very low temperatures. It produces the best results of any drying method, principally because the food does not suffer significant loss of flavour or nutritional value. The process is expensive, however, because it requires both low and high temperatures and vacuum conditions. Its use seems justified only when the food being processed is very heat-sensitive and the resulting product must meet the highest possible standards of quality. Suitable packaging is required for a great number of dehydrated foods to ensure satisfactory shelf life and to minimize losses due to water absorption and oxidation, as well as insect infestation. UNIT VII TEXT A I. Read and translate the international words: epidemiologic, cholesterol. diabetes, antioxidant, physiochemical. protection, specific, association, analysis, stimulate, estrogen, symptom, absorption theory, publish, effect, theories II. Read and remember the following words: fiber - волокно Equivocal - неясный Digestive - пищеварительный Tumor- опухоль Intake -потребление Hamper -препятствовать Incidence–сфера распространения Excess - избыток Intestine- кишечник continence – запор Flatulence - возбудитель III. Give the verbs, from which these words are formed: Digestive, protection, researcher, association, circulating, insoluble, absorption, additionally, comparison. IV. Read and translate the text, say what you came to know about the importance of a fiber Text A WHY IS FIBER IMPORTANT TO YOUR DIET What can fiber do for you? Numerous epidemiologic (population-based) studies have found that diets low in saturated fat and cholesterol and high in fiber are associated with a reduced risk of certain cancers, diabetes, digestive disorders, and heart disease. However, since high-fiber foods may also contain antioxidant vitamins, physiochemical, and other substances that may offer protection against these diseases, researchers can't say for certain that fiber alone is responsible for the reduced health risks they observe, notes Joyce Saltsman, a nutritionist with FDA's Office of Food Labeling. "Moreover, no one knows whether one specific type of fiber is more beneficial than another since fiber-rich foods tend to contain various types," she adds. Epidemiologic studies have consistently noted an association between low total fat and high fiber intakes and reduced incidence of colon cancer. A 1992 study by researchers at Harvard Medical School found that men who consumed 12 grams of fiber a day were twice as likely to develop precancerous colon changes as men whose daily fiber intake was about 30 grams. The exact mechanism for reducing the risk is not known, but scientists theorize that insoluble fiber adds bulk to stool, which in turn dilutes carcinogens and speeds their transit through the lower intestines and out of the body. The evidence that a high-fiber diet can protect against breast cancer is equivocal. Researchers analyzing data from the Nurses' Health Study, which tracked 89,494 women for eight years, concluded in 1992 that fiber intake has no influence on breast cancer risk in middle-aged women. Previously, a review and analysis of 12 studies found a link between high fiber intake and reduced risk. In the early stages, some breast tumors are stimulated by excess amounts of estrogen circulating in the bloodstream. Some scientists believe that fiber may hamper the growth of such tumors by binding with estrogen in the intestine. This prevents the excess estrogen from being reabsorbed into the bloodstream. Because insoluble fiber aids digestion and adds bulk to stool, it hastens passage of fecal material through the gut, thus helping to prevent or alleviate constipation. Fiber also may help reduce the risk of diverticulosis, a condition in which small pouches form in the colon wall (usually from the pressure of straining during bowel movements). People who already have diverticulosis often find that increased fiber consumption can alleviate symptoms, which include constipation and/or diarrhea, abdominal pain, flatulence, and mucus or blood in the stool. As with cholesterol, soluble fiber traps carbohydrates to slow their digestion and absorption. In theory, this may help prevent wide swings in blood sugar level throughout the day. Additionally, a new study from the Harvard School of Public Health, published in the Feb. 12 issue of the Journal of the American Medical Association, suggests that a high-sugar, low-fiber diet more than doubles women's risk of Type II (non-insulin-dependent) diabetes. In the study, cereal fiber was associated with a 28 percent decreased risk, with fiber from fruits and vegetables having no effect. In comparison, cola beverages, white bread, white rice, and French fries increased the risk. Post-text exercises I. Say true or false: 1. Diets low in saturated fat and cholesterol and high in fiber are not associated with a reduced risk with certain diseases. 2. The exact mechanism for reducing the risk is known. 3. Previously, a review and research of 12 studies found a link between high fiber intake and reduced risk. 4. Practically this may help to prevent wide swing in blood sugar level. II. Make 10 questions to the text. III. Retell the text. TEXT B Pre-text exercises I. Read and remember the following words: gastrointestinal tract – устранить отложения желудочно-кишечный тракт insoluble – нерастворимый bind – связывать smart – умный deposit – отложение stomach – желудок choke off – освободить, leery – подозрительный/ II. Read and translate the text. What is the main idea of the text HEART-HEALTHY DIET Clinical studies show that a heart-healthy diet (low in saturated fat and cholesterol, and high in fruits, vegetables and grain products that contain soluble fiber) can lower blood cholesterol. In these studies, cholesterol levels dropped between 0.5 percent and 2 percent for every gram of soluble fiber eaten per day. As it passes through the gastrointestinal tract, soluble fiber binds to dietary cholesterol, helping the body to eliminate it. This reduces blood cholesterol levels, which, in turn, reduces cholesterol deposits on arterial walls that eventually choke off the vessel. There also is some evidence that soluble fiber can slow the liver's manufacture of cholesterol, as well as alter low-density lipoprotein (LDL) particles to make them larger and less dense. Researchers believe that small, dense LDL particles pose a bigger health threat. Recent findings from two long-term large-scale studies of men suggest that high fiber intake can significantly lower the risk of heart attack. Men who ate the most fiber-rich foods (35 grams a day, on average) suffered one-third fewer heart attacks than those who had the lowest fiber intake (15 grams a day), according to a Finnish study of 21,903 male smokers aged 50 to 69, published in the December 1996 issue of Circulation. Earlier in the year, findings from an ongoing U.S. study of 43,757 male health professionals (some of whom were sedentary, overweight or smokers) suggest that those who ate more than 25 grams of fiber per day had a 36 percent lower risk of developing heart disease than those who consumed less than 15 grams daily. In the Finnish study, each 10 grams of fiber added to the diet decreased the risk of dying from heart disease by 17 percent; in the U.S. study, risk was decreased by 29 percent. These results indicate that high-fiber diets may help blunt the effects of smoking and other risk factors for heart disease. Because insoluble fiber is indigestible and passes through the body virtually intact, it provides few calories. And since the digestive tract can handle only so much bulk at a time, fiber-rich foods are more filling than other foods--so people tend to eat less. Insoluble fiber also may hamper the absorption of calorie-dense dietary fat. So, reaching for an apple instead of a bag of chips is a smart choice for someone trying to lose weight. But be leery of using fiber supplements for weight loss. In August 1991, FDA banned methylcellulose, along with 110 other ingredients, in over-the-counter diet aids because there was no evidence these ingredients were safe and effective. The agency also recalled one product that contained guar gum after receiving reports of gastric or esophageal obstructions. The manufacturer had claimed the product promoted a feeling of fullness when it expanded in the stomach. Post-text exercises I. Find the statement, which corresponds to the content of the text. 1. Soluble fiber binds to a) dietary cholesterol; b) dietary calcium; c) dietary fat. 2. This reduces a blood cholesterol level; a) blood cholesterol level; b) protein cholesterol level; c) low-density lipoprotein. 3. High fiber intake can significantly lower a) the risk of headache; b) the risk of heart attack; c) the risk of tooth attack. 4. V t provides f) low calories; b)low content; c) few calories. II. Write the summary of the text using the expressions: 1. The text under the title ...... is devoted to ................... 2. From the 1st (2nd, 3d ) part we come to know that........ 3. It should be pointed out that .......... 4. In conclusion it must be said that ............ TEXT C Read and translate the text THE ROLE OF SUGARS AND FATS Answer the questions: TEXT D UNIT VIII TEXT Pre-text exercises. I. Remember the following words: restaurant – ресторан order - заказывать breadcrumbs – accurate – точный, панировочные сухари правильный waiter – официант filthy – грязный. chop – рубить; нарезать scampo – омар waitress – официантка cod – треска II. Pronounce the international words: toast, local, standard, menu, service, act, manager, restaurant, sort, official, legally, café, protest, balance, address. III. Read the text and discuss eating and drinking out. EATING IN RESTAURANTS AND CAFES It's a fair bet that everyone will eat a meal out at some time or other; whether it's beans on toast at the local high street cafe, sandwiches in the pub or a steak in a hotel restaurant. It doesn't matter what kind of food you prefer or where you go to eat it, the law is there to make sure you get a fair deal. All food and drink must be wholesome and fit to eat. The standard of cooking may vary and often depends upon the price that you pay. Even so, you don't have to accept or put up with food that is badly cooked or served on dirty, cracked plates by a rude waiter or waitress wearing a filthy apron. If there's a charge made for service (quite a few restaurants add on about 10%) this should be clearly written down on the price list. The code of practice for traders on 'price-indications' states that service charges, which are non-optional, should be incorporated in the price displayed. All prices shown must also include VAT (Value Added Tax). The menu, and what the waiter tells you must be accurate and not misleading or untruthful. If you order scampi in breadcrumbs you shouldn't be served with chopped bread-crumbed cod, or charged more than the advertised price. Don't be afraid to complain if you're dissatisfied with the food or the service. Ask to see the Manager and tell him politely what you think is wrong. If you're not happy with your meal, don't wait until you've eaten it before making your complaint. You're entitled to send it back and can refuse to pay for it. But if you eat it, then you'll have to pay a fair price for what you've had. Most places will be helpful and will try to put things right provided that you act reasonably. You should always check your bill carefully before you pay it. If you think that it hasn't been added up properly, ask for the Manager. Make sure that you haven't been charged for things you didn't order and that the prices on the bill match those on the menu. If you're charged more than the advertised price, the restaurant is breaking the law and you could report it to Trading Standards for investigation under the Consumer Protection Act. However, it could be a genuine mistake - so give the Manager a chance to sort it out first before you make an official complaint. If you try to leave without paying your bill, you could be accused of theft and be charged by the Police with a criminal offence. So don't do it. If you disagree with the amount you've been charged, you can legally do one of two things. Pay up but make it clear that you're doing so 'under protest' and then try to claim some of your money back later on, or pay less than the full amount and leave it to the restaurant or cafe to sue you for the balance. You must have a good reason for making the deduction and you should explain it clearly and politely and leave your name and address. Post- text exercises I. Give the Russian equivalents to the following word combinations: to pay the bill, standard of cooling, local high street café, depend upon, badly cooked, cracked plate, advertised price, chopped breadcrumb cod, to give a chance. II. Continue the sentences: 1. It doesn’t matter .... 2. Even so ..... 3.She menu .... 4. You should always ....... 5. If you are charged ........ III. Retell the text. TEXT B I. Remember the following words: to book a table – заказать столик заранее bar – препятствовать, останавливать half-cooked – недоваренный fall ill – заболеть prosecute – возбудить дело foreign body – инородное тело serviette – салфетка II. Pronounce the international words: contract, legal, restaurant, compensation, code, discriminate, local, hygiene, result, official, object, jacket III. Read and translate the text, mind the rights of a client. AT THE RESTAURANT When you book a table you're making a contract, a legally binding agreement, between you and the restaurant. If you don't turn up and you don't bother to let them know, they could sue you for compensation. If you turn up on time and find that there's no room for you after you've booked a table, you can claim a reasonable sum to cover what you'd spent getting there. Be aware that some restaurants may have a dress code and you can be turned away if you don't conform. The management has the right to refuse to serve you but they mustn't discriminate or bar you solely on the grounds of racial or gender prejudice. If your food is badly cooked e.g. a half-cooked, semi-frozen chicken portion, complain immediately. Restaurants and cafes must prepare food with reasonable care and skill. Allowing food to stand and go cold is one thing but failing to cook it adequately is far more serious. If you fall ill after eating a meal tell your local Environmental Health Officer who could investigate and prosecute if necessary under the food hygiene laws. You can also claim compensation from the restaurant if you can prove that your illness was due to their food. You'd be entitled to claim for the pain, suffering, loss of earnings (if you had to stay off work) and any other expenses that you'd been put to as a direct result of eating the meal. If you find a foreign body in your food (like a slug in your lettuce), you can complain to the Manager and ask him to bring you another meal, or you can report it to your local Environmental Health Department. If you decide to make an official complaint, you'll probably need to hold on to the foreign body to produce it as evidence, so don't throw the object away or clean it up. Try to leave it as you found it and just wrap it up in a piece of serviette or tissue ready to hand over to the investigating officer. If you're wearing an expensive jacket or coat and the restaurant doesn't have a proper cloakroom, then it's probably safer to keep it with you. If the restaurant offers to take it from you and put it into their cloakroom, they are obliged to take reasonable care of it. If it gets lost or stolen, you may be able to claim compensation. If you get food or drink spilled on you, you can claim the cost of having your clothes cleaned if it's the restaurant's fault. If what you're wearing can't be cleaned, then you can claim, but you're only entitled to the market value of your garment i.e. what it was worth at the time. You won't get the price of something brand new if yours was several years old. Post- text exercises I. Choose the correct variant: 1. When et you book a table you a) are making an order; b) are giving a bill; c) are making a contract. 2. The management has a) the right to refuse to serve; b) to get the compensation; c) the risk to prosecute if necessary 3. You can also a) have a male; b) claim a compensation from the restaurant; c) try to leave the restaurant; 4. If find a foreign body in your food a) you can complain to the manager; b) call the manager and ask him to bring another meal; c) make an official to complain. II. Discuss the following problems: 1. Booking a table. 2. Bad food. 3. Your property. III. Retell the text TEXT C I. Read and translate the text CUISINE MODERNE AND NOUVELLE CUISINE Haute cuisine tends to be lavish in the use of butter, eggs and meat with a high cholesterol content; however a number of high class chefs are responding to the wishes of clients who prefer lighter meals. They have developed methods of cookery which replace the elaborate dishes of the past with lighter dishes which have their natural flavours enhanced by sauces rather smothered by them. Less fat and sugar is used in the cooking and sauces are thickened with cornflour rather than with the traditional roux base. Fresh vegetables are served without butter; while butter and cream for finishing dishes has been reduced or omitted completely. Portions are smaller and garnishes have been simplified. The dense, heavy pates of the past have given way to lighter mixtures while pates of fish are gaining popularity. New combinations of aromas and flavours are being introduced by using fresh herbs. Nouvelle cuisine also caters for weight-watching clients. It differs from Cuisine moderne in that it does use cream, butter and fat, but in moderation. TEXT D Read the text and discuss the advantages and disadvantages of fastfood TAKE- AWAY AND FAST-FOOD Even if you are eating your main meals at the canteen you may feel the need after those late night “study sessions” to fix yourself a small snack. Most halls of residence will have an area where you can fix yourself something to eat and have a hot drink. Always check with your housing officer if these facilities are available even if the halls are not self-catering. The traditional late night snacks can consist of anything from toast to cheese/beans on toast to a jacket potato with fillings. The advances of microwave meals or ‘just add hot water’/ on the go snacks are also a popular choice with students. Ironically English students enjoy the great delights of other countries cuisine throughout the UK on a regular basis. For the International Student this will usually mean that there is always somewhere to go to enjoy some home comforts in the form of food. These are usually combined with part of an evening out. Fast food (Burgers, Kebabs, etc) and Take Away food (Chinese food/Indian) is so readily eaten by people through the country that they have become a natural part of the ‘English cuisine.’ In a recent survey with young people throughout the UK, Curry was voted one of the most widely eaten dishes on a regular basis. Not only is this a reflection of the cosmopolitan and multi-cultural make-up of the UK, it is also a reflection of the fast pace of life of young people in Britain where ‘work hard - play hard’ seems to be a way of life! Whilst these are just a few examples of what students eat in the UK, when you come to study in this country it is entirely at your own discretion exactly what food you choose to consume. The local supermarkets usually provide quality food from around the world. Or if your budget is a little tight then why not try your local student shop. These usually sell a wide variety of food items at a discounted rate. If you have a strict diet due to medical, religious or personal reasons then you may be advised to choose to live in a self-catering halls or rented accommodation so that you can prepare your own food. However, if this does not appeal then speak to your International Officer about this or any other major concerns - they’d be happy to help! UNIT IX TEXT A Pre-text exercises I. Pronounce the international words: Interest, tourist luxe, menu, category, group, fundamentally, segment, analysis, factor, standard, hygiene, effect, personnel, physical, management II. Read and remember the following words: Consumer-потребитель Recipe-рецепт Quality-качество semi-finished-полуCommodity-предмет готовый потребления storage-хранение Precisely-точно goal-цель Service-обслуживание, segment-часть сервис; ycлуга III. Read and translate the text .Name the main standards for a successful product. THE FUNCTION OF A QUALITY The function of quality control is to guarantee a fixed quality level while maintaining a determined cost level. In this way, quality control works in the interests of both the consumer and the catering firm. First of all, what do we mean by quality? Are we discussing catering in airlines, ferries, buses, in first class, tourist class, de luxe hotel, youth hostel, a la carte or tourist menu? All of these examples can mean high, good or low quality, depending on the expectations and experiences of the consumer. For a certain customer group, good quality means that the commodity or service corresponds to the needs and expectations of the customer. High quality is when you get more than you expected. On the other hand, low quality is when your expectations are not fulfilled. It is therefore fundamentally important that management works hard to define its customer segments, and then decides precisely which quality level these customers can come to expect from the products and service. Only after this is done, through marketing analysis, experience or common sense (I strongly recommend a combination, emphasizing the latter), can you begin deciding to which quality measures it is operative and economical to introduce standards and controls for. The product, that is the food served, is without doubt the main factor. To be sure we have a successful product, we must have clear standards for the following: — recipes, — ingredients including ready-made and semi-finished food, — purchasing routines and places, — storage, — cooking directions, — hygiene, — economy (input-output). In addition, we must have clearly defined standards for personnel and physical resources, which are of the utmost importance for reaching the goal in the manufacturing of the product. Concerning these standard areas, it is clearly the responsibility of management — and management alone — to define the customer categories, their expectation levels and, thereby, the product standards. The organization has to be given as wide a range of choice as possible on the question of how it should be done. In this way we have two effects; first, a large number of models for solutions based on experience arid, second, a strong feeling for established quality standards and controls. Post-text exercises I. Look through the text again. Find in the text equivalents corresponding to the Russian expressions given below: Контроль качества, таким образом, как …….так и, прежде всего, низкое качество, с другой стороны, маркетинговый анализ, хранение, кроме того, ресурсы, полуфабрикат, готовый продукт, предмет потребления. II. Agree or disagree with the following statements. Prove them using the information from the text: 1. The function of quality control is to guarantee a fixed quality while maintaining an average cost level. 2. For all customer groups, good quality means that the commodity or service corresponds to the needs and expectations of the customer. 3. It is not important that management works hard to define its customer segments, and then decides precisely which quality level these customers can come to expect from the products and service. III. Translate the sentences. Pay attention to the attribute in preposition: 1. The required material and personal resources are given for the chosen form and level of service. 2. The daily production plan is documented and deviations and problems are analyzed. 3. At present, we are looking for a computerized system that would reduce the manual work and the time needed for paperwork. 4. When we talk of quality in the catering industry, we almost always talk about the physical product 5. Nowadays, global food supplies are adequate to satisfy the hunger of the world population. TEXT B 1 .Read the international words: specification , ingredient, form , economic, firm , negative final, hospital, period, material, technology, menu , production, recommend, million. II. Remember the following words: Shortsightedнедальновидный Thorough - тщательный Swamp - заваливать Monitor - контролировать Supply - поставлять Purchase - покупать Facility – благоприятные условия, средства обслуживания Waste - потери Spoilage - порча III. Read and translate the text CONTROL OF INGREDIENTS , PURCHASING and service Above all, it must be emphasized how important it is that exact food specifications are connected with the recipe formula, and that the primary quality control — the one concerning ingredients — is unshakeable and consistent. Here lies great danger in the form of the expected (and sometimes acquired) shortsighted economic gain for the catering firm, its buyers or production personnel. In all three cases there is the same negative effect on production quality A change in the ingredient specifications should not be made except after thorough testing, and then only if the quality of the final product is improved or remains the same. There is nothing more disastrous than the 'almost invisible' drop in quality. Once chosen, this route starts a fatal cycle. Take this example: What happens if a hospital, to save money, accepts an 'almost invisible' decrease in hygiene standards in the operating room each year for a period of twenty years? It is easy to understand how absurd this type of reasoning is. I must stress the question of quality control over ingredients because we are currently swamped with new materials, ready-made and semi-finished foods. Much of it is excellent, but we must carefully monitor the effects before we or our suppliers begin using the new technology. When we talk of quality in the catering industry, we almost always talk about the physical product. Of course, the quality of the product is most important because it is mainly for the product that the consumer is paying. But included in the idea of the catering industry is a decisively important additional element — service. The way the customer experiences quality is not only through what we sell, but also how we sell it. We also believe that it is developing in the direction where even more importance is being placed on the service factor. The traditional restaurateurs and the renowned gastronomes may have other opinions, but it is obvious that better education, better equipment, a fresher and greater variety of ingredients, ready-made and semifinished food, better methods for physical quality control and greater interest in good food, means that the preparation or consumption of quality, high-standard food is no longer the preserve of a chosen few. Therefore, all the more attention must be paid to the quality of the service in all the catering firms that wish to stay competitive. While the recipes, menu planning, ingredient specifications, production planning and hygiene regulations are a good basis for quality and cost control concerning the physical product, to a great extent we lack the possibility of measuring and controlling the quality and the cost of the service. Post-text exercises I. Divide the text into paragraphs: II. Give a heading to each paragraph: III. Dispute the following problems: 1. change in the ingredient specifications; 2. quality in the catering industry; 3. quality of the service. TEXT C Read the text. Discuss the advances, which have affected the catering industry. ALTERNATIVE FORMS OF FOOD The catering industry has been greatly affected by the advance of food technology over the last decade, which has led to the development of food-processing plants and large-scale kitchens which prepare, cook and preserve many classical dishes so that they only require reheating. The two main advances which have affected the industry are cookchill and cook-freeze. These two systems enable foods to be prepared, cooked and chilled or frozen in production kitchens, and then distributed to different outlets such as schools, canteens, hotels, restaurants and institutions. The dishes are then heated on site in microwave ovens, computerized deep friars or other rapid-heating equipment fries. Other forms of processed foods are collectively known as convenience foods. These are foods which were once prepared by the consumer, but are now wholly or partly processed by the manufacturer. They are best classified by their methods of preservation. Convenience foods are valuable to caterers because they: (a) assist in portion control, (b) cut wastage, (c) reduce the labour costs of preparation, (d) are easy to store, (e) are readily available in emergencies and (f) are not subject to seasonal variations. At present, global food supplies are adequate to satisfy the hunger of the world's population. These supplies are, however, very unevenly distributed, so industrial nations suffer the diseases of affluence — obesity and heart disease — while the Third World is chronically undernourished and periodically endures famine. Righting the imbalance will not be easy, as it depends on many complex geographical, climatic, political and economic factors. Greater problems, however, loom in the not too distant future as food has to be found for an ever-growing human population. TEXT D Read and translate the text NEW FORMS OF FOOD New forms of food are urgently needed. The only new food developed in recent years is textured vegetable protein (T. V.P.), which is produced from defatted soya beans. The flour is spun into fine threads to represent meat fibres and then compressed and shaped into chunks or mince. Textured vegetable protein is used as a meat extender with fresh meat, and is available in various meat flavours. It absorbs the flavour and juices of any accompanying meat and has a similar flavour when cooked. It is an inexpensive form of high quality protein and unlike meat, it does not shrink so is particularly useful in pies. It has a slight beany flavour which needs disguising. Although high in protein, it lacks some of the nutrients present in meat, so requires enrichment if it is to be used to replace meat in vegetarian cookery (see Chapter 5). Although T.V.P. is mainly used in meat products at present, it can equally well be used to bulk out fish or even fruit products, as it takes up these flavours and prevents shrinkage. Other legumes are already being investigated for use as supplies of cheap protein. Lupine are being grown in the U.K. for cattle food; similar crops may prove suitable for human food. Microorganisms grow much more rapidly than the higher plants. The novel foods of the future are likely to come from this source. We already have the technology to grow many species of microorganisms on a large scale in continuous culture. These processes have been developed in the food fermentation industries and in vaccine production. Algae, fungi and bacteria can be grown on simple media or on the wastes of existing industries — whey from cheese making and brewery or paper-making effluents. Microbial cells produced in this way could be harvested and used to feed animals, releasing cereals and fish meal now used for this purpose for human use. Alternatively, the proteins could be extracted and processed in a similar way to T.V.P. There will be some problems to be overcome in adapting microbial products for use as human foods. The main ones will be: 1 to modify the products so they do not produce digestive or other health problems, 2 to adapt the texture and flavour so that they are acceptable to the consumer, and 3 to produce the new foods at an economical price, since the technology is likely to remain in the industrialized West for some time, and the need likely to be in the developing countries. I. Answer the questions 1: What is textured vegetables protein? 2 What are the advantages and disadvantages of using the vegetable protein? II. Write the summary of the text. SUPLEMANTARY TEXTS FROM THE HISTORY OF THE FOOD INDUSTRY The food industry is a very ancient industry. Almost every branch of the food industry and particularly those dealing with grain and bread, meat and meat products, fish and fish products, was a well defined trade guild. The food industry developed from the experience of generations. Milling and baking were well developed in ancient times. There were both private and public ovens for baking bread. Olive oil and honey were widely sold and bought. Cheese was manufactured thousands of years ago. Butter is also an ancient food. The production of food, as an industry, actually has a history extending as far as the history of modern chemistry because it was considered a part of chemical technology. Thus the book "Chemical Technology" published in 1870 contained the following sections: starch, sugar manufacture, cane sugar, beet sugar, fermentation, wine making, beer brewing, bread baking, manufacture of vinegar, and essential oils. Let's take some examples. In 1747 Margraff discovered crystals of sugar in the red beet and suggested that it might be possible to extract it on a commercial basis. Kirchhoff suggested the use of starch for sugar production in 1811. The food industry developed in full with the growth of the processing industries and with improvement in food machines, transportation, refrigeration, storage and packaging. THE PRESENT DAY FOOD INDUSTRY The assortment of products of the food enterprises is a wide ant varied one. Bread and macaroni, meat and fish products, milk and butter, canned foods 1 and vitamins, sugar and sweets, tea and coffee, beer and wine and dozens and hundreds of other items are produced at the food mills and factories of the country. The technological processes and methods of treating 2 raw materials 3 are wide and varied. The food enterprises use heat and refrigeration, high pressure and deep vacuum, electric energy and radiation. While mechanical methods prevail at some enterprises, invisible, chemists work at others - microorganisms and enzymes. They are used at such enterprises which are based on fermentation: bread-baking, production of beer, vinegar, wine. The food industry produces such foods that look and taste like meat but are made from soyabean proteins. If soyabean proteins are dissolved in alkali they form a sticky liquid. This liquid may be extruded 6 through tiny holes and then recoagulated in an acid bath in the form of fibers. The fibers then can be spun into ropes 8 with texture approaching the fibrous texture 9 of chicken or beef muscle tissue. The fabricated tissue then can be interlaced with fats, food flavouring10 and food colours. Products are almost indistinguishable from chicken meat, fish, ham or beef. The products also may be dehydrated, compressed or otherwise processed. The food guide Pagoda The food guide pagoda was designed on the basis of the Dietary Guidelines for Chinese Residents. The principles of a balanced diet are expressed in relative amounts of a verity of specific foods. The Food Guide Pagoda is visually appealing and practical in daily life. The Pagoda suggests a relatively ideal dietary pattern. The amounts of foods recommended, particularly those of milk and beans, exceed those actually consumed by people living in economical undeveloped areas. Although nationwide the ideal dietary pattern is currently unrealizable, its achievement is goal to be strived for and is an essential objective related to striving for better nutritional status of the Chinese people. The five levels of the Pagoda contain all the major groups of foods in the Chinese daily diet. The placement and the area of each level of the Pagoda mainly reflect the position and proportion of each group of foods in the daily diet. There is no recommendation related to sugar intake in the Pagoda because the current consumption of sugar by Chinese is rather low. Therefore, a slight increase or decrease would be of little significance. However, for children and adolescents, the consumption of sugar should be limited because of the risk of causing dental caries. Generally, the quantities of foods recommended in the Pagoda are based on raw weights. Foods are grouped according to actual observation from a nationwide nutritional survey. The weights shown are average values for each food group rather than the weight of a particular food. The place of cereals, vegetables, fruit and meat in Food Pagoda Cereals include crude wheat, rice, and corn. They are the main sources of energy, and often the main source of protein. It is desirable to mix various kinds of cereals in the diet. In areas where corn is consumed as a staple, beans or other kinds of cereals should be added. Processed food, such as bread, pancakes and noodles, should be calculated on the basis of their dry weight equivalent. The cereals process. Breakfast cereals are puffed, crisped, flaked, rolled and toasted. During processing , much of this fiber and some vitamins and minerals may be lost. Many cereals are fortified with extra vitamins and minerals. Sugar, honey, fruit, nuts, bran, salt, flavorings and fat may than be added in different combinations to create the huge array of more than 250 cereals in the shops today. Vegetables and fruit are usually considered together, because they have many properties in common. However, they are different kinds of food, having different merits, ad therefore people especially, children, should not substitute fruit for vegetables. The weights of vegetables and fruit are expressed on a fresh weight basis. Generally dark-colored (red, green, yellow) vegetables and deep yellow fruit are more abundant in nutrients. They should be chosen for consumption more often. Meat and eggs are grouped together because they are the main sources of animal proteins and some minerals and vitamins. Fish, shrimp and other aquatic foods contain little fat, and should be consumed more often, whenever possible. Their weight is also expressed on fresh basis. Meats include muscle and offal of domestic ant wild animals. Weight of edible portion is counted. Meats, particular pork, have a high content of fat. Meat consumption should be limited. Eggs contain a high level of cholesterol. It would be best to take no more than one egg per day. Milk, legumes and their products In China, the milk and dairy products currently consumed are mainly fresh cow’s milk and milk powder. The recommendation of 100 g is equivalent to about 200 g of fresh milk or 28 g of milk powder in terms of providing equivalent amounts of protein and calcium. Milk and dairy products are primary sources to provide more calcium. When fresh milk is not well tolerated, one may try yogurt or other dairy products. There are a wide variety of legumes and legume products of China. The recommendation of 50 g is an average value that is equivalent to 40 g of soybean or 80 g of dehydrated tofu (soybean curd). In future we will need both micronutrient and macronutrient. When available, the complete set will be the nutrient standards used by professionals to develop Dietary guidelines and food guides for consumer education. As advances in research provide evidence that increased intake of certain dietary components results in specific, as well as general health benefits, some new food products may need to be developed or exciting products modified to provide these protective factors at levels higher than naturally occur. In the same way, other food products may need to be altered to lower the content of specific nutrients or other substances, such as fat. It is likely that scientists will continue to discover and define how constituents of individual foods within the food groups have unique, protective qualities. Research also will improve our ability to define, measure, and manipulate levels of protective constituents in foods through fortification, bioengineering. As scientific information evolves on the benefits of foods beyond traditional nutrients, there will be even greater opportunity to tailor dietary recommendations to meet individual nutrient requirements for optimal health and well-being. Adults Adult diets should provide: sufficient energy to fuel the individual's needs and enough proteins, vitamins and minerals to maintain vigorous health. The majority of the adult diet problems in this country can be classified as diseases of affluence. This does not mean the individuals are necessarily wealthy, but that they tend to consume more of some nutrients than is good for them. Overweight Many adults are concerned about weight increase, particularly in middle age. They are aware that diseases such as coronary heart disease and diabetes are associated with obesity. People put on weight for many reasons. Some of these are discussed below. 1 Eating is habit-forming. The size and number of meals consumed tends to be fixed in youth, when body needs are high. Some people do not adjust to falling energy needs over the years. 2 Ignorance of calorific values. Carbohydrates and fats are generally regarded as high energy foods, and weight-watchers reduce their consumption of these nutrients. However, they often fail to consider the total energy content of their diet and ignore the proteins and alcohol which are also 'fattening' if taken in excess. 3 Modern occupations. Travel, work and leisure involve less physical effort than in previous generations. On the other hand, modern life can be stressful and food is the traditional comforter. Caterers can assist their weight-watching clients by providing a low calorie alternative in each course so that these clients can enjoy dining out without the embarrassment of refusing dishes. Excessive salt consumption Processed and convenience foods play an increasing role in our diet today. In many ways these foods are of excellent nutritional quality. However, most contain a large proportion of salt or sugar as preservative. Sugar, as we have previously mentioned, increases the calorific value of a food without adding any additional nutrients. Recently, concern has been expressed by the medical profession that persistently high salt intakes may be associated with the increasing number of middle-aged people suffering with hypertension (high blood pressure). Natural foods contain little salt. The sodium chloride in our diet comes from the salt added for flavouring, and increasingly from preserved foods. An average intake of sodium is 1000-2000 mg per day. If processed foods play a large role in the diet it is easy to exceed a reasonable daily sodium level Values from Composition of Foods by R A McCance and E M Widdowson heart disease in Britain and other Western countries. The condition is due to fatty deposits in the arteries supplying the heart muscle. As the flow of blood is impeded conditions favour the formation of blood clots which starve the heart muscle of oxygen and nutrients causing heart attacks. The precise reasons why this condition is becoming more common have yet to be determined, but there is strong evidence to suggest that a high consumption of saturated fat is one factor. Men with high cholesterol blood levels have been shown on average to have a greater risk of suffering from this condition than those with a lower level. Cholesterol is a lipoprotein which is manufactured in the body. Diets containing a large amount of fat (40% or more) tend to raise the blood cholesterol level. This is particularly so if most of the fat is of the saturated type as found mainly in animal fats. People with high cholesterol levels have been able to lower them by changing the lipid content of their diet to plant oils and margarines high in polyunsaturated fatty acids. Vegetarians Recent years have seen an increased interest in vegetarian cookery. Caterers need to be aware of this interest and be able to respond to clients who prefer this type of food. People adopt vegetarian diets for a number of reasons. They may simply not like meat or they may have humanitarian or religious scruples about the slaughter of animals for food. Vegetarian diets have a number of advantages for the sedentary urban dweller. They tend to have a lower energy value and a higher content of dietary fibre than mixed diets. As they are likely to contain more fresh fruit and vegetables, they are high in vitamin C. Eating crisp vegetables promotes better dental health than the sugary refined diets common among city people. As meat tends to be one of the most expensive items of the diet vegetarian cookery can be more economical providing natural foods are used rather than proprietary 'health foods'. Lacto-vegetarians Lacto-vegetarians do not eat meat, but are happy to consume animal products such as eggs and dairy foods. Cooking for them presents little difficulty as eggs, cheese, nuts and pulses provide the basis of a wide variety of main dishes of high nutritional value. The diet only differs from more conventional ones by being more bulky and of lower calorific value. Vegans Vegans are strict vegetarians who eat no animal products. With these restrictions a detailed knowledge of nutrition is needed to produce a well-balanced and appetising diet. Individual plant proteins lack some essential amino acids, so a wide variety of sources must be provided so that they complement each other and together provide the full range of amino acids necessary for human proteins. Vitamin BI2, riboflavin, vitamin D3 (cholecaliferol), calcium and iron are all lacking or supplied only in small quantities in a vegan diet. Slimmers Producing an alternative weight-watchers' menu is a challege to the ingenuity of the caterer. It must obviously have an energy value less than the R.D.A. for the group concerned so that excess fat stores are gradually mobilised and burnt off. About 1000 kcal less than the R.D.A. would be a reasonable value to aim for in the case of adults. At the same time meals must be appetising and provide enough bulk so that people do not feel constantly hungry. It is important that sufficient protein is still retained and the minerals and vitamins are still in adequate amounts. T he general rules are: less carbohydrate (particularly sugar) and alcohol, less fat, enough protein and more fruit and vegetables (which provide minerals, vitamins and the bulky fibre). The method of cooking can make a great deal of difference to the energy value. Fried potatoes have over three times the energy value of baked or boiled potatoes. A rich salad dressing might contribute 100 kcal per table-spoonful, while a simple dressing — with perhaps yoghurt as the base — might rate about one-third of this value. An enterprising caterer can find many ways to produce interesting meals which help slimmers to stay on the straight and narrow! Pregnant women and nursing mothers During her pregnancy a woman needs extra energy and nutrients to support the growth of her infant and the surrounding tissues which provide protection and nourishment. In addition, she must be able to accumulate stores which will sustain her through the demands of breast-feeding the infant later. Table 5.13 shows the increases in the R.D.A.s necessary to keep the mother and baby healthy. 1 In the last three months of pregnancy the appetite increases in response to the need for extra energy for the growth process. 2 A pregnant women needs extra milk, cheese, eggs or meat in her diet to provide the proteins to support the growth of tissues in the developing infant. Shellfish such as cooked prawns, crab, lobster and shrimps must be handled as little as possible and kept refrigerated until required for service. If there is in any doubt about the freshness of shellfish, then it is best to dispose of it immediately. Oysters and mussels must be purchased from reputable suppliers to ensure that they have been thoroughly cleansed. Oysters must be opened to order and served immediately. They must not be used if the shells are open, as this indicates that they are dead. Frozen meat, poultry, game, fish and shellfish must be allowed to defrost slowly in a refrigerator or cold room. Foods of this nature need thorough defrosting, otherwise they do not reach temperatures above 62.7°C — the minimum necessary to kill foodpoisoning bacteria. Synthetic and fresh cream, milk and frozen eggs must be handled as little as possible and kept refrigerated until required. Equipment must be sterilised before whipping cream. Frozen eggs, once defrosted, must be kept in a cold room or refrigerator and used within 24 hours. The eggs of ducks, geese and gulls must always be well-cooked and never eaten as omelettes, soft-boiled, poached, fried or scrambled, because of the great risk of Salmonella poisoning. Eggshells are porous and these birds lay their eggs in the most unhygienic places. The cold buffet Food for cold buffets is prepared in the larder because the food must be kept as cold as possible during the preparation, storage arid finishing of the dishes prior to service. A high standard of hygiene and cleanliness is essential. Cold meats and fish must be handled as little as possible after cooking and kept in the cold room until required. All salad items must be very fresh, well washed and kept cool. The buffet table should be dressed with the cold food as late as possible to prevent the growth of any micro-organisms. Sandwiches and cold savouries must be kept protected with plastic covers or a film wrapping to protect them from dust and flies. All cold foods should be served with food tongs, appropriate serving spoons or carved and served with a fork. Under no circumstances must be food be handled with the fingers or hands. Cooking The stock pot is essential for making stocks for soups and sauces, but if sufficient care is not taken it can become a breeding ground for bacteria. Stock is made by simmering bones and sometimes meat, to extract the flavour and nutrients, over a period of 8 hours. The stock should then be strained off and cooled as quickly as possible to below 10°C before being refrigerated. The bones should be removed and placed in the swill area, not left in the kitchen overnight. The stock must be brought to the boil before it is allowed to simmer to ensure that any bacteria will be killed. Sauce such as espagnole which requires a long cooking time should be cooled down as quickly as possible and placed in a cool area or cold room overnight. It should not be left in the kitchen on the side of the stove, where it would cool down slowly. The following day it must be boiled as quickly as possible before being allowed to simmer. All soups and sauces must be brought to the boil before being placed in the bain-marie, which must keep the sauces and soups above a temperature of 62.7°C. Pork must always be thoroughly cooked because it may be affected by trichinosis. This is a disease caused by a nematode worm. Meats and meat dishes such as stews, which are to be frozen, should be cut into thin slices or small pieces so that they will heat through as quickly as possible: if they are boiled for too long the meat will become tough. Sausages must be well-cooked and any large joints of poultry (e.g. turkey) must be cooked in one operation, and not started one day, cooled, and the cooking finished off the following day. Poultry and game birds, if stuffed, must be stuffed lightly and only at the neck end, to ensure that the birds and stuffing are thoroughly cooked. Generally speaking, vegetables are not a cause of food poisoning, but cooked rice can be dangerous if it is cooked and reheated many times. When sweated onions are added to raw or cold cooked meat dishes, the onions must be cold before being added, otherwise the heat is retained in the mixture and the temperature of the meat rises, promoting growth of bacteria. Cooling Cooked foods to be refrigerated must be cooled as quickly as possible to below 10°C before being placed in the refrigerator or cold room. The ideal area for this is a cool room or chiller with slatted shelves on which the food is placed. This ensures a circulation of cold air, which will help the food to cool. Soups, sauces, stews and stocks may be cooled in various ways according to the quantity. 1 Placing the food in shallow containers with a larger surface area, so that the heat can be removed quickly. When cooled the food can be placed into suitable containers. 2 If small quantities, they can be placed in a sink of cold water and stirred. 3 Placing the food into shallow trays and using a blast freezer to remove the heat. Joints of meat and poultry are best cooled in a current of cold air. Remember that, because of their density, meat and poultry retain heat for long periods, therefore they require a long time for the internal temperature to be reduced to below 10°C. All foods being cooled should be placed in clean containers. Any splash marks should be wiped off. Cooled meats should be placed on clean trays for cold storage. The foods should be covered with clean muslin to allow the heat to escape and prevent flies, dust or dirt from coming into contact with the meat. Foods must not be left to cool in containers with the lids on or be left in a warm kitchen. Soy protein concentrates retain high levels of isoflavones A new generation of water-washed soy protein concentrates (SPCs), marketed under the name Soyarich, are processed to retain high levels of isoflavones that naturally occur in soybeans while delivering neutral and smooth mouthfeel to food products. Isoflavones, which are phytochemicals having antioxidant properties, are being extensively researched for there potential to reduce the risk of chronic health problems such as cancer, coronary heart disease, and osteoporosis. Isoflavones may also treat menopausal symptoms such as hot flashes. According to the manufacturer, typical levels of isoflavones genistein and daidzein are 1.5 and 0.75 mg, respectively, per gram of SPC product. A powdered SPC is available which can be used in soy-fortified beverages, bars, and yogurt to deliver 6.25 g of soy protein/serving. (This is the lenecessary to meet the proposed FDA health claim for soy protein and coronary heart disease.) Also available in this line is a textured SPC made by thermoplastic extrusion which may be used in formulating vegetaringo patties and entrees where high isoflavone content is desired. This ingredient will be discussed at a New Products and Technologies session held during the IFT Annual Meeting. In addition to this line of soy concentrates, Central Soya will be unveiling at its booth a soy product called Prevastein, which reportedly reflects the natural balance of isoflavones found in soy and is available in various concentrations. Also, in related story, Central Soy’s parent company, Eridania Beghin-Say, will be introducing its new Health and Nutrition Group. According to a company representative, this business unit was formed to commercialize ingredients food the quickly growing worldwide fortified food market. Its world headquarters is located in Brussels, Belgium, and its North American headquarters is located at Central Soya. More information about this new group will be provided at the Central Soya booth. Soy Phospholipids May Help Memory Loss A soy-based supplement has been developed which reportedly can help prevent or alleviate cognitive deterioration linked to aging. Research is showing that lecithin, a soybean oil by-product which has been used as an emulsifier, can aid in memory functions and heat health. Lecithin contains two important soy phospholipids: phophatidylserine (PS), a brain nutrient that helps boost memory and improve concentration and learning, and phosphatidylcholine, a nutrient that helps protect the liver and aids in detoxification. Technology is now available to press these nutrients from lecithin, concentrate them, and use them in nutritional supplements. Soy Phospholipids have potential as an ingredient in the formulation of cereals, candy bars, and soft drinks. Manufacturer of the PS-based supplement, Lucas Meyer, is making available an index of published clinical research on the effect of PS. What meat really means Yet more problems are caused by the lack of specific definitions for terms such as “meat”. UK law states that meat “means the flesh, including fat and the skin, rind, gristle and sinew in amounts naturally associated with the flesh used”. But many enforcement officers find this definition almost impossible to use as the basis for prosecutions against producers whose foods they think contain too much of the cheaper parts of meat and not enough of the more expensive muscle tissue. Another problem is that other European countries have different definitions for meat which allow other parts of the animal to be included. This just adds to the confusion. Ham – bandied about The word “ham” can be used to describe a food which has other ingredients added and may be highly processed. Traditionally, hams were made only from cured meat from the hind leg of a pig. Modern processing methods allow a mixture of pork meat, fat and water along with other ingredients such as soya and milk protein – with many of these ingredients added to make the meat go further. Take Plumrose Danish Cooked Ham. Its descriptive name, given in small print, is “reformed with added water and gelatin”. Minimum meat content is 70 per cent, and fat and protein contents are 9 g and 13.6 g respectively per 100 g. a traditional cured ham with no added water typically contains 6 g fat and 22 g protein per 100 g. How much fish in a fish finger The Association of Public Analysts says that 20 years ago the average fish finger contain approximately 70 per cent fish. In 1987 the Government’s Food Advisory Committee recommended statutory control of the fish content of such products, but no regulations were introduced. And in a recent EU-funded survey, in which we took part, the fish content of 27 brands of fish fingers in UK shops averaged out at just 56 per cent. Chicken which isn’t In a survey of fast-food restaurants by Surrey TSOs in 1995, only two out of 11 Chicken nugget meals were made with whole Chicken. The rest consisted of chopped chicken mixed with other ingredients (such as hydrogenated vegetable protein) and shaped into nuggets. The filling in these had a Chicken content of only 42 to 65 per cent. Bacon with water added Most bacon, for example, contains some added water and this has to be declared when it exceeds 10 per cent. But it only has to be labeled with the amount over 10 per cent. So bacon said to contain “not more than 15 per cent added water” could legally contain up to 25 per cent added water. We think that all the added water should be declared. Ingredients you’re not told about Just because an ingredient features in the main brand name of a product, it doesn’t mean there’s lot of it in there. A food can contain larger amounts of other things which the manufacturer need not mention in the name. And ingredients (except for additives) which are part of an ingredient which makes up less than a quarter of the end product do not need to be listed. And for non pre-packed food in restaurants or from takeaways, there’s clearly no requirement to list any ingredient at all. All of this makes it impossible for people to know with any certainty what is in the foods they eat. Four people were killed in the UK last year by allergic reactions to nuts in foods bought in restaurants and takeaways. Until recently, the main ingredient in Oxo Chicken Stock Cubes was beef bone stock – not much good if you were buying these instead of beef stock cubes because of the BSE scare. (Oxo has since reformulated – the main ingredient is now chicken stock and no beef stock is included.) Muslims and Jews may want to avoid pork. Yet Marks &Spencer Chicken Liver Pate actually contains pork. Soluble soy polysaccharing called Soyafiber-S, in addition to providing fiber enrichment, may be used as an emulsifier, an adhesive, and as a stabilizer. Produced by Fuji Oil using special technologies for extracting and refining water-soluble polysaccharides from soybeans, the ingredient may be used in drinkable yogurts, flavor emulsions, powdered flavors, breads, fiberfortified foods, and other products. It dissolves easily in both hot and cold water without forming a gel, allowing the preparation of an aqueous solution of 30 % or more concentration. Aqueous solutions of the soy ingredient show a low viscosity, are resistant to heat and acids, and are almost unaffected by salts. An edible, water-soluble, transparent, and strong film can be made from an aqueous solution. Various varieties and grades of the soy ingredient are available, depending on use. Soy-based applications, such as beverages and nutritional food bars, will be emphasized. A new division, ADM Nutraceuticals, will be highlighted, focusing on NovoSoy isoflavones. The company recently completed construction of the world’s first commercial plant for isoflavones. Fermented soy flour, marketed under the name Soyarome, may be used to improve the flavor and mouthfeel of sauces, dressing, soups, snacks, cheese products, and baked goods. Produced by proprietary fermentation and enzyme technologies, the ingredient has ability to flavors linger up to three times longer, and is particularly useful in enhancing vegetable and dairy notes, as well as amplifying spice impact and salt perception. It can also enhance capsicums, aid in fat replacement by enhancing perception of creaminess, and help flavors stand up to high-temperature processing systems. The product is available as a free-flowing light beige powder and may be used at levels of 0.1-1.0 %. Natural soy concentrate called Soylife is reported to have a standardized isoflavone level 15 to 20 times higher than soy protein isolate or soy flour. The ingredient, available in different forms, may be used in breakfast cereals, snacks, cookies, breads, meal replacements, health bars, and dietary drinks. Prototypes shown will include granola-type snack bars. PERISHABLE FOODS Unlike storage of the foods already discussed fresh fruit and vegetables are living foods and therefore need to breathe to keep them in good condition and preserve their structure, crispness and nutritional content for as long as possible. The temperature required for storing most fruits and vegetables is 4-6°C, with a humidity that will not result in loss of water from the leaves causing them to go limp. A dark area is also required, particularly for green vegetables, to prevent the leaves from turning yellow. Some fruits, such as peaches and avocado pears, from tropical areas archest stored at a temperature of !0°C, while bananas must not be stored below 13°C Any unripe fruit may be left at a higher temperature to allow for ripening. If large quantities of fresh fruit and vegetables are being stored they must be checked regularly and any items showing signs of deterioration must be removed to prevent further deterioration of the remaining stock. Milk in its raw state is a highly perishable commodity. On delivery it must be placed in the cold room at a temperature of 2°C until required. It should be kept in the sterile container in which it is delivered. Yoghurt, and fresh and synthetic creams, must be stored at a temperature of 2°C and the containers must be kept sealed to prevent the milk products from absorbing any strong flavours. Different types of cheese require various methods of storage according to the degree of ripeness when purchased and when they will be required for eating. Whole hard cheeses are best stored in a cool airy room at a temperature of 7-10°C and should be turned regularly to keep the moisture content evenly distributed. Whole soft varieties should be stored in a cheese room or refrigerated at a temperature of 1- 10GC. If they are under-ripe and are required for use sooner than anticipated, they should be stored at a higher temperature to aid ripening. They should be kept in their wrapper until required. The test for ripeness is by light finger pressure; unripe cheeses resist finger pressure, ripe cheeses have a springy texture and over-ripe cheeses retain the finger mark when lightly pressed. Whole blue cheeses are stored as for soft varieties, but away from mildly flavoured cheeses which might be affected by their strong aroma. Processed cheeses, if kept in their plastic wrappers or tin foil covering, do not require any special storage other than being kept in a cool dry place. This is because they are cooked products and do not require ripening. If cheeses are stored in damp conditions they develop unwanted mould growth. If the temperature is too low and the atmosphere too dry, cheese will crack and dry out, while too high a temperature will cause them to sweat and become oily and over-soft. Storing cut portions of cheese in polythene containers allows them to breathe while preventing them from drying out. Butter is generally purchased in bulk by the case, fresh or salted. Because the salted varieties contain a percentage of salt, they have a longer storage life than unsalted butters. The required temperature for unsalted butter is 2°C. while salted butter may be stored at a slightly higher temperature. When fats and oils are stored incorrectly they develop off-flavours, known as rancidity. This is caused during storage by keeping them in warm humid conditions or storing them so that they are exposed to air or strong light. The manufacturers of catering fats and oils distribute their products in sealed cans and wrappers which do not transmit strong light. On delivery the oil: should be kept in a dry cool store, if small quantities are purchased in bottle: they should be placed in a cool dry dark cupboard. Cooking fats and margarine should be placed in the cold room or refrigerator at a temperature of 4-7°C. КРАТКИЙ ГРАММАТИЧЕСКИЙ СПРАВОЧНИК I. МЕСТО ПОДЛЕЖАЩЕГО И СКАЗУЕМОГО В английском языке подлежащее обычно стоит слева от сказуемого непосредственно или их разделяют слова, относящиеся к подлежащему. Кроме того, подлежащее можно определить по следующим дополнительным признакам: а) по отсутствию предлога перед существительным; б) по именительному падежу личного местоимения; в) если инфинитив или герундий стоят перед сказуемым и если нет другого подлежащего. Сказуемое можно определить дополнительным признакам: по следующим а) по окончанию глагола-s, -es в 3-м л. ед. ч. и -ed — в Past Indefinite; б) по наличию модального глагола (который составляет часть сказуемого); в) по наречиям неопределенного времени (usually, always, never и т.д.), которые обычно стоят перед глаголом или между вспомогательным и смысловым глаголом. При анализе предложения подлежащее и сказуемое следует отыскивать одновременно. Так, в предложении Drying foods to prevent spoilage does not necessarily mean concentration to such a point that the liquid is denser than the body fluid of the microorganisms признаком сказуемого главного (выделенного жирным шрифтом) предложения является вспомогательный глагол does (настоящее время, 3 л. ед. ч. глагола to do); стоящее после него not показывает, что это — вспомогательный глагол, служащий для образования отрицательной формы. Смысловой глагол этого сказуемого ищем далее — mean, осмысляем: «не обязательно означает». Начинаем искать подлежащее слева от сказуемого. Начало предложения Drying foods ничего конкретного не говорит, так как по форме это может быть и подлежащее, выраженное герундием или герундиальным оборотом без предлога, и обстоятельство, выраженное причастным оборотом. Слева от сказуемого стоит и слово spoilage. Формально оно может быть подлежащим, так как это – существительное без предлога. Но перед ним стоит инфинитив (to prevent — «предотвращать»), который может иметь прямое дополнение (spoilage — «порчу»). Сопоставляя значения Drying foods и to prevent spoilage. приходим к выводу, что Drying foods — подлежащее, к которому относится инфинитив цели (т. е. обстоятельство, выраженное здесь инфинитивом. Оно может относиться к любому члену предложения, выраженному глагольной формой). При переводе получаем: «Сушка пищевых продуктов с целью предотвращения их порчи не обязательно означает концентрацию до такой степени, когда жидкость продукта будет более плотной, чем жидкость, содержащаяся в микроорганизмах». При анализе предложений необходимо помнить об однородных членах предложения, которые разделяются запятыми или связаны союзами and, or, but, а также о сложносочиненных предложениях, связанных теми же союзами или бессоюзно, а также о придаточных предложениях, союзных или бессоюзных. II. МЕСТО ВТОРОСТЕПЕННЫХ ЧЛЕНОВ ПРЕДЛОЖЕНИЯ Второстепенными членами предложения дополнение, определение и обстоятельство. являются Дополнение характерно для глагола независимо от того, каким членом предложения является эта глагольная форма, и место дополнения всегда справа от глагольной формы, с которой оно связано. Например: They used a grinder. The engineers spoke about using a new grinder. Определение всегда относится к существительному. Его место или слева от существительного, если это одно определение или ряд единичных определений: A new efficient press has already been installed, или справа от существительного, если это определение распространенное (причастный / герундиальный оборот, придаточное предложение): The press installed in this shop was designed by our engineers. Таким образом, место определения всегда в непосредственной близости от определяемого существительного и его можно изобразить так: единичное определение, существительное ряд единичных определений распространенное определение О б с т о я т е л ь с т в о связано или с глагольной формой и находится слева или справа от нее, или связано с содержанием всего предложения. В последнем случае оно занимает место в начале или в конце предложения: The plant takes the carbon and oxygen from the air. При переводе второстепенных членов предложения очень важно правильно перевести предлог или союз, которым он вводится, например: Ascorbic acid known as vitamin is the least stable of all the vitamins. — Аскорбиновая кислота, известная как витамин, является наименее стойкой из всех витаминов. Usually the plant stores the carbohydrates as insoluble starch in the form of tiny grains or granules («как нерастворимый крахмал», «в виде нерастворимого крахмала»). Омонимия некоторых предлогов и союзов также создает определенные трудности, требующие выработки навыков их различения. III. СПОСОБЫ ВЫРАЖЕНИЯ ЧЛЕНОВ ПРЕДЛОЖЕНИЯ 1. Подлежащее может быть выражено: а) именем существительным без предлога: Vitamins are essential for good nutrition. б) личным местоимением ,в именительном падеже: We asked them about their slaughter house. It is the largest enterprise in the district. в) местоимением it в безличных и указательных предложениях: It is interesting to hear about this method. - Интересно услышать об этом методе. It is the method I spoke to you about. - Это тот самый метод, о котором я говорил тебе. г) указательным местоимением: These are the machines developed by our engineers. - Это машины, созданные нашими инженерами. д) неопределенно-личным местоимением one (на русский язык не переводится): One can expect this method to be efficient. - Можно предположить, что этот метод эффективен. е) инфинитивом или инфинитивным оборотом: То cure meat means to suppress the activities of microorganisms and ferments. - Посолить мясо - значит подавить деятельность бактерий и ферментов. ж) герундием или герундиальным оборотом: Placing bacon in brines of certain concentrations promotes fermentation"; - Помещение бекона в рассолы определенной концентрации способствует брожению. з) целым предложением: Whether refrigeration or freezing should be used depends upon the period of storage. - Использовать охлаждение или замораживание - зависит от времени хранения. Why they chose this particular technique is to be explained. - Следует объяснить, почему они выбрали именно этот метод. и) существительным в общем падеже (или местоимением в именительном падеже) в составе субъектного инфинитивного оборота (это так называемое «сложное подлежащее»): Meat is known to contain many minerals. Известно, что мясо содержит много минеральных веществ. 2. Сказуемое. В английском языке имеется простое сказуемое, составное глагольное сказуемое и составное именное сказуемое. Простое сказуемое состоит из глагола в личной форме в любом времени, залоге и наклонении: Vitamin A occurs in animal food. - Витамин А встречается в пище животного происхождения. A substitute for butter has been manufactured from wholesome products. - Заменитель сливочного масла изготовлен из качественных продуктов. Vitamins are required in small amounts. - Витамины требуются в небольших количествах. Составное глагольное сказуемое выражается: а) сочетанием таких глаголов, как to start, to begin, to continue, to stop и др., выражающими начало, продолжение или конец действия, с инфинитивом или герундием: After that they began to experiment (=began experimenting). - После этого они начали проводить эксперименты. This method of bakon - curing continues to be used at some plants. - Этот метод посола бекона продолжает использоваться на некоторых заводах. б) сочетанием модальных глаголов can, may, must или их эквивалентов с инфинитивом (перфектным или неперфектным): Frozen meat must be thawed before cooking. Замороженное мясо следует растаять перед приготовлением. в) глаголами или словосочетаниями с инфинитивом или причастием в составе «субъектного инфинитивного (или причастного) оборота». В этом случае они выполняют роль сказуемого при сложном подлежащем. Служебную часть такого составного глагольного сказуемого составляют 1) глаголы в личной форме, в основном, страдательного залога, обозначающие сообщение, мнение, суждение, предположение (to know, to think, to mean, to believe, to consider, to expect, to say, to report, to announce, to suppose и т.д.): The tribes which lived on the Iranian plateau some 5,000 years ago are known to have kept domestic cattle. - Как известно, племена, жившие на Иранском плато примерно 5000 лет тому назад, держали домашний скот. А также некоторые глаголы в действительном залоге (to seem, to appear, to prove, to happen, to chance): Meat curing seems to have been initiated quite by chance. Посол мяса, вероятно, был произведен совершенно случайно. 2) глаголы, выражающие приказание, принуждение, просьбу, разрешение (to order, to cause, to make, to allow, to permit): The force meat is allowed to stand for some time. Фаршу дают постоять какое-то время. 3) словосочетания to be sure, to be certain, to be likely (unlikely) с инфинитивом1: This method is sure to gain popularity with ham manufactures. — Этот метод непременно завоюет популярность на предприятиях по производству ветчины. Составное именное сказуемое имеет г л а г о л-связку (to be, to become, to remain) в личной форме и именную часть, которая может быть выражена: существительным (Не is an engineer. - Он инженер). существительным с предлогом (These results are of great importance. — Эти результаты очень важны). прилагательным (This method became popular. - Этот метод стал популярным). числительным (The sum was ninety-eight. - Сумма составила девяносто восемь). инфинитивом (То pasteurize the product is to heat it to the temperature that kills the pathogenic bacteria. - Пастеризовать продукт значит нагреть его до температуры, которая убивает болезнетворные бактерии). герундием (The aim of the experiments was determining the temperature of lipid decomposition. - Целью экспериментов было определение температуры распада липидов). предложением (The problem to be considered is why the sausage loses its natural colour. - Проблема, которую предстоит рассмотреть, состоит в том, почему колбаса утрачивает свою естественную окраску). 3. Дополнение может быть выражено: а) существительным без предлога или с предлогом: Acid in food hastens the destruction of microorganisms. Кислота в пище ускоряет разрушение микроорганизмов. The processing of food by high temperature results in its pasteurization. - Обработка пищи высокой температурой приводит к ее пастеризации. б) личным местоимением в объектном падеже (с предлогом или без предлога): Foods may be preserved by making them unsuitable for spoilage agents. - Пищевые продукты могут быть сохранены, если сделать их непригодными для существования микроорганизмов. в) герундием или герундиальным оборотом (с предлогом или без него): Fermentation did not prevent man from taking practical advantages of the resulting product. - ферментация не помешала человеку извлечь практическую пользу из продукта, получающегося в результате ее. г) инфинитивом: Housewives prefer to buy precooked foods. - Домохозяйки предпочитают покупать пищевые концентраты. д) существительным (или личным местоимением в объектном падеже) -Ь инфинитив после глаголов, выражающих чувственное восприятие (to hear, to see, to observe, to watch), желание (to wish, to desire), мнение, суждение (to think, to believe, to consider, to suppose, to expect, to assume), позволение или принуждение (to permit, to allow, to cause, to make, to force). Такое дополнение называется сложным дополнением или «объектным инфинитивным оборотом». We expect the product to be popular. - Мы ожидаем, что продукт будет популярным. е) дополнительным придаточным предложением (с союзом и без союза): The operator couldn't understand for a long time why the conveyer had stopped. - Механик долго не мог понять, почему конвейер остановился. It is believed fish was dried, salted and smoked on the shores of the North Atlantic. - Считают, что рыбу сушили, солили и коптили на берегах Северной Атлантики. 4. Определение может стоять слева или справа от определяемого существительного. При наличии служебных слов (артикль или заменяющее его слово, предлог), относящихся к существительному, левое определение стоит между служебным словом и определяемым существительным. Оно может быть выражено: а) прилагательным: Chemical preservatives have been used since ancient times, salt being most popular. - Химические консерванты используются с древнейших времен, соль является наиболее популярным консервантом. б) существительным в притяжательном падеже: Pickled pig`s feet are prepared by curing the feet in wooden vats. Соленные свинные ножки готовят методом посола в деревянных чанах. в) порядковым числительным: Drying was perhaps one of the first methods of food preservation. - Сушка была, вероятно, одним из первых методов консервации пищи. г) существительным (одним или несколькими) без предлога: Beef carcasses should be thoroughly chilled. - Говяжьи туши следует тщательно охладить. д) причастием I (активным): The developing bacteria use food constituents for their nourishment needs. - Развивающиеся бактерии используют пищевые составляющие для питания. е) причастием II: The improved containers make possible the production of immense quantities of canned foods. - Улучшенная тара позволяет производить огромное количество консервированных пищевых продуктов. Правые определения, почти всегда распространенные (исключением являются определения, перечисленные в пунктах ж, з, и, п), могут быть выражены: ж) количественным числительным: Th's article is on page 5. - Эта статья находится на странице 5. з) существительным с предлогом: Acid in foods hastens the destruction of microorganisms. Кислота в пище ускоряет уничтожение микроорганизмов. и) личным местоимением в объектном падеже с предлогом: Bacteria are usually destroyed by pasteurization but some forms of them remain. - Бактерии обычно уничтожаются пастеризацией, но некоторые их формы остаются. к) обособленным прилагательным (с зависимыми словами): Foods are often complex substances capable of meeting different body needs. - Пищевые продукты часто являются сложными веществами, способными удовлетворять различные потребности организма. л) обособленным существительным (с зависимыми словами): Some smokehouses are fired by the sawdust, the dust from oak and birch. На некоторых коптильнях используются опилки, опилки дуба или березы. м) сочетанием for 4 - существительное (объектный падеж личного местоимения) + инфинитив: This is the instruction for the operators to study. - Вот инструкция, которую должны изучить рабочие. н) причастным оборотом» с причастием I (активным): The apparatus roasting meat is called a roaster. - Аппарат, обжаривающий мясо» называется обжарочным аппаратом. о) причастием I (пассивным): The frankfurters being produced will be dispatched to catering system. - Сосиски, изготовляемые сейчас, будут отправлены на предприятия общественного питания. п) причастием II: Roasters are classified as to the kind of fuel employed. – Обжарочные аппараты классифицируются по виду используемого топлива. р) причастным оборотом с причастием II: Of all the manipulations involved in the manufacture of sausage the proper weighing of both meats and spices is one of the most important. – Из всех операций, входящих в процесс производства колбасы, правильное взвешивание как мяса, так и специй является наиболее важной. с) причастием II + инфинитив: The meat plant reported to have been modernized has been incorporated by the firm. - Мясокомбинат, который, как сообщалось, был модернизирован, вошел в состав этой фирмы. т) инфинитивом, чаще всего пассивным: The hams to be smoked are sent to the chill room. - Окорока, которые должны подвергнуться копчению, отправляются в холодильную камеру. This is the trimmings to be used for sausages. - Это - обрезь, которая будет использована для производства колбас. у) герундием (или герундиальным оборотом) с предлогом: Refrigeration is widely used as a means of preserving perishable foods. - Охлаждение широко используется как средство сохранения скоропортящихся продуктов. ф) определительными придаточными предложениями, союзными и бессоюзными: The contribution that a food makes to the body depends upon its constituents and the ability of the body to utilize them. Вклад, который пища вносит в организм, зависит от ее составляющих и от способности организма использовать их. The importance of vitamins is indicated by the part vitamins have played and continue to play in our life. – Значение витаминов видно из той роли, которую они играли и продолжают играть в нашей жизни. Ниже способы выражения определений представлены более наглядно. левые определения единичное прилагательное порядковое числительное а) в притяжатель- существительное ном падеже; б) в общем падеже без предлога Продолжение. левые определения а) указательное; б) притяжательное; в) неопределенное местоимение а) причастие I (активное), единичное; б) причастие II, единичное причастие герундий (единичный) герундий правые определения обособленное прилагательное с зависимыми словами Количественное а) с предлогом; б)обособленное существительноеопределение правые определения а) личное в объектном падеже с предлогом; б) абсолютная форма притяжательного местоимения с предлогом а) причастие I (активное или пассивное или причастный оборот с причастием I); б) причастие II (активное или пассивное или причастный оборот с причастием II); в) причастие 11+инфинитив герундий или герундиальный оборот (с предлогом), инфинитив, опреднлительное придаточное предложение(союзное или бессоюзное) 5. Обстоятельство может быть выражено: а) наречием: Before going into the chill room the halves are usually weighed. Перед поступлением в холодильник полутуши обычно взвешивают. б) существительным с предлогом: In the tanks the sides mature for five days. - В чанах полутуши созревают в течении пяти дней. в) причастием I или причастным оборотом с причастием I: Retarding the growth of microorganisms refrigeration furnishes conditions for food preservation. - Замедляя рост микроорганизмов, охлаждение обеспечивает условия для сохранения пищи. г) when (if) + причастие II (или причастный оборот с причастием II): Frozen foods when held at proper temperatures undergo changes slowly. - Замороженные продукты, когда они хранятся при соответствующей температуре, подвергаются изменениям медленно. Foods are substances that supply nutrients to the body when eaten. - Пищевые продукты - это вещества, которые поставляют организму питательные вещества, когда они попадают в организм. л) .when (if) + прилагательное: Meet products keep better when cold. – Мясные продукты лучше сохраняются, когда они хранятся при низких температурах. е) инфинитивом. Инфинитив обычно выражает обстоятельство цели; иногда такой инфинитив вводится словосочетанием in order: The term "food" is often used to refer to substances that form a part of the usual diet. - Слово «пища» часто используется для обозначения веществ, которые составляют часть обычного рациона питания. In order to meet the body requirements in minerals foods must contain them in certain chemical compounds. - Чтобы удовлетворять потребности организма в минеральных веществах, пища должна содержать их в определенных химических соединениях. ж) предлог + герундий (или герундиальный оборот): Certain chemicals help to preserve food by retarding or preventing the growth of microorganisms. - Некоторые химические вещества способствуют консервации пищи, замедляя или предотвращая рост микроорганизмов. In making sausages from meat various formulations are used. – При приготовлении колбас из мяса используются различные рецептуры. з) without + герундий (или герундиальный оборот): We can't make good frankfurters, without knowing the properties of all the ingredients. - Мы не можем получить хорошие сосиски, не зная свойств всех ингредиентов. Practically no meat products are produced now without being enriched. - Практически никакие мясные изделия не производятся сейчас без обогащающих добавок. и) различными обстоятельственными придаточными предложениями. Чтобы четко выделять и правильно переводить такие предложения, необходимо знать союзы, которыми они вводятся (when, as soon as, after, before, while, if, provided, unless, although, as, because, since и др.): When bleeding is completed the forelegs are removed. – Когда обескровливание закончено передние ноги удаляют. к) самостоятельным (независимым) причастным оборотом: Extractives give to the different kinds of meat their characteristic flavor, some having more of them than others. – Экстрактивные вещества придают различным видам мяса свой характерный вкус, при чем некоторые из них больше, чем другие. л) сочетанием «for + существительное + инфинитив»: For the reaction to occur the substances should be heated. Чтобы реакция произошла, вещества должны быть нагреты. СИСТЕМА ВРЕМЕН ГЛАГОЛА В АКТИВНОМ ЗАЛОГЕ Continuous Indefinite to be + V + ing V Present am +S is +V+ (3 л. ед. ч.) ing Perfect Perfect Continuous to have + V + Perfect ed (3f) have +(3f) has to be+V+ing have been + has been are was Future Past + +ed (2f) had+(3f) were shall be shall shall have + + + (3f) will be will will have действие в процессе, в момент времени обычное действие had been + shall have been + will have been действие, действие в законченное к процессе целый моменту период времени времени СИСТЕМА ВРЕМЕН ГЛАГОЛА В ПАССИВНОМ ЗАЛОГЕ Present Формула пассивного залога: to be + 3 f V Continuous Indefinite Perfect to be +being + 3fV (V + ing ) to be + 3 f V to have been + 3fV am is are being +3fV Past was am is are have + 3fV was being +3fV were + 3fV were shall Future been + 3fV has ______ действие в процессе, в момент времени had been + 3fV shall have be + 3fV will обычное действие been + 3fV will have действие, законченное к моменту времени Сигналы пассива: 1) наличие одной из 8 форм глагола to be, 2) отсутствие после нее V + ing (кроме формы being). Времена в пассивном залоге образуются по тем же формулам, что и в активном залоге, но все изменения происходят во вспомогательном глаголе to be. СЛОВООБРАЗОВАТЕЛЬНЫЕ АФФИКСЫ Существительные -ion/-sion/-tion - discussion, transmission, combination -er/-or - writer, inspector -ing - opening - ment - development - ty/-ity - activity -ance/-ence - importance, difference - ness - darkness -ure/-ture - mixture Прилагательные -ic - democratic -ive - progressive -able/-ible - valuable, accessible -ant/-ent - resistant, different -ous - dangerous -al - central -ful - hopeful -less - holes un-/in-/ir-/ - uncomfortable, indirect, irregular, illogical, il-/im- impossible Глагол -ize - to characterize re- to rewrite Наречие -ly - coldly СПИСОК СОКРАЩЕНИЙ Ac, ac [alternating current] – переменный ток ATP ase [adenosinetriphosphatase] – аденозинтрифосфорная кислота (АТФ) ADP ase [adenosinediphosphatase] – аденозиндифосфорная кислота (АДФ) C [centigrade] - по стоградусной шкале (о температуре) cm [centimeter] - сантиметр deg. [degree] - градус eg. [exemple gratia] – лат. например ect. [et cetera] – лат. и другие ft [foot] – фут, feet - футы g [gram] - грамм h, hr [hour] - час i.e. [id est] – лат. то есть lb [pound] – фунт (0,454 кг) oz [ounce] – унция (28,349 кг) ПРИЛОЖЕНИЕ Клише для написания аннотации дипломной работы Выходные данные 1.The diploma paper is called... ...pages with drawings (layouts), ... figures,... references. 1. Настоящая дипломная работа называется... ... стр. с чертежами (планами), ... рисунками, литературными источниками. Тема (предметное содержание) д/работы 1.The subject of the diploma paper is the research... (analysis, description of the received results, elaboration, checking (control), test (approvement))... 2.The method is described... 1.Предметом дипломной работы является исследование... (анализ, описание полученных результатов исследования, разработка, проверка (контроль), испытание (апробация)...). 2.Описывается метод (способ)... Литературный обзор 1.Дипломная работа начинается с короткого (обширного) литературного 2.In the introduction the literary обзора... summary of the condition... of the meat industry of our country and 2.Во вступительной части дан abroad (in our region)... is given. литературный обзор состояния... мясной промышленности нашей 3.The summary of the modern страны и за рубежом (в области, в statements (knowledge) about... is аспекте...). given on the basis of a brief (expended) literary data. 3.На основе обширных (кратких) литературных данных 4.The first part of the diploma дается обзор современных paper deals with a brief (expended) положений (знаний) о... literary summary. 4.Первая часть дипломной работы посвящается короткому 5.In addition to the estimation is (обширному) литературному given... обзору... 1.The current state of the meat industry is given in the beginning. 6.Some ways of solving the problem of... are examined proceeding from the meaning... 5.При этом дается оценка... 6.Исходя из значения... 7.In the diploma paper the рассматриваются некоторые пути results of the research on решения проблемы о... question(problem) of are described... 7.В дипломной работе описаны результаты исследования по вопросу (проблеме)... Описание технологии 1.Next follows the description of the production technology... 2.Next the short description of the home (foreign) production technology is given... pointing out the regime of work. 3.The discription of the technology is illustrated with building drawings. 1.Далее описывается технология изготовления... 2.Далее кратко (схематично) описывается отечественная (зарубежная) технология изготовления... с указанием режимов работы... 3.Описание технологии иллюстрируется (подкрепляется) строительными чертежами. Метрологический контроль. Сертификация 1.The maps of metrological control and the system of certification are given. 1.Приводятся карты технологического контроля и система сертификации. 2.The results of the experiment are demonstrated/shown with the help of the diagrams and tables. 2.На основе (с помощью) графиков и таблиц показываются (демонстрируются) результаты эксперимента. 3.This is the example of... 3.На примере... показывается... Вторичные ресурсы, отходы, стоки и выбросы... Характеристика и пути рационального использования в основном производстве 1.By-product, wastes, wastewater and the rational ways of their utilization are also described. 2.Recommendations on waste reduction during the production are given. 3.Economical aspects are also the subject of investigation. 4.Practical recommendations... are given. 5.The diploma paper contains the data on... 6.The attention is also paid to the problems of... 1.Описываются также вторичное сырье, отходы, стоки и пути рационального использования... в основном производстве. 2.Даны рекомендации по снижению потерь при изготовлении..., а именно... 3.Предметом рассмотрения являются также экономические аспекты. 4.Даны практические рекомендации... 5.Дипломная работа содержит данные о... 6.Вопросам... также уделяется внимание. Использование ЭВМ 1.Research data are processed by 1.Обработка данных the method of mathematical производится методами statistics. математической статистики. Оценка результатов исследования 1.The result of the research showed that... 1.Результаты исследования показали (дали), что... 2.The result of the research promote assortment improving, development, extension..., loss reduction..., supply... 2.Результаты исследования способствуют улучшению, развитию, расширению ассортимента..., снижению потерь..., снабжению... 3.The advantages of these method of solution are... 3.Преимуществами данных путей решения являются... 4. ... open new perspecive application in..., allow the application in... 4. ... открывают новые перспективы применения в..., позволяют применение в... ОБРАЗЕЦ аннотации дипломной работы Настоящая дипломная работа называется "Разработка белковых препаратов отечественного производства для получения мясных продуктов" Автор: Научный руководитель: ... стр., ... листов с чертежами, ... таблиц, ... рисунков, ... литературных источников. Предметом дипломной работы являются результаты теоретических и экспериментальных исследований по разработке отечественного белкового препарата растительного происхождения. Была оценена и обоснована перспективность препарата изготовленного из чечевицы, отечественного зернового продукта. Комплексная оценка свойств белкового комплекса из чечевицы позволила выявить ряд преимуществ по сравнению с известными аналогами. Выявлены условия максимального выделения белкового препарата различной степени чистоты. Экспериментальные данные позволили предложить современные технологии для изготовления концентратов и изолятов, которые отличаются высоким выходом, качеством и экологичностью. Предложенные технические решения, принципиально принципиально новые технологические режимы обоснованы и могут быть реализованы на практике. При исследовании использовались новые и современные методы. SUMMARY of the diploma paper The title of this diploma paper is "The development of the protein preparations of native production for the production of meat products". Author: Scientific supervisor: ... pages, ... drawings, ... tables, ... figures, ... referenses The subject of the diploma paper are the results of the theoretical and experimental studies on the development of native protein preparations of plant origin. There has been estimated and based the perspective of the preparation made of lentil, native grown product. Complex evaluation of properties of protein preparation from lentil allowed to find out a number of advantages in comparison with the known ones. The conditions of maximum isolation of the protein preparation of different degrees of purity have been revealed. Experimental data allowed to suggest modern technologies for the production of concentrates and isolates of high quality and ecologically pure. The solutions of principally new technological regimes have been motivated and may be realized in practice. At studying new and modern methods have been used. Клише для написания аннотации дипломного проекта Выходные данные The title of the diploma paper is... Настоящий проект называется... ... pages, ... drawings, ... figures, ... стр. с листами чертежей, ... ... tables, рисунками, ... references. ... таблицами, ... литературными источниками. Тема (предметное содержание) д/проекта 1.The subject of the diploma 1.Предметом дипломного project is the description of ways of проекта является описание reconstruction of the enterprise мероприятий (путей) по (plant, department). реконструкции предприятия (цеха). 2.The subject of the diploma project is reconstruction of the plant 2.Предметом дипломного (department). проекта является техническое перевооружение предприятия (цеха). Детальный анализ "узких" мест реконструируемого предприятия 1.Detailed analysis of plant 1.Дан пробный анализ reconstruction (raw material base, "узких" мест transportation, equipment, means of реконструированного mechanization and automatization, предприятия (сырьевой базы, assortment, aesthetical aspects, control транспорта, оборудования, of raw materials and labour resources, средств механизации и safety of production, document автоматизации, ассортимента, exchange, provision of cold and heat has эстетических аспектов, been given). контроля сырья и рабочих ресурсов, безопасности производства, обмена документов, снабжение холодом и теплом). 2.Possible directions of reconstruction are considered and optimum ways for reaching the aims of reconstruction with the account of construction plans of the department, production site before reconstruction are motivated. 2.Освещаются возможные направления реконструкции и обосновываются оптимальные пути для достижения целей реконструкции с учетом строительных планов цехов производственного участка до реконструкции. 3.There has been given the review of 3.При этом дается обзор the modern state of scientific and современного состояния technical provision in meat industry in научно-технического the aspect of reconstruction. снабжения в мясной промышленности в аспекте реконструкции. 4.The assortment with scientific and 4.Подробно (кратко) характеризуется ассортимент с technical data: consumer properties, demand, storage life is characterized in учетом научно-технических данных (НТД): потребительские detail (in short). свойства, спрос, хранимость. 5.Обоснован новый 5.New assortment is motivated. ассортимент. 6.Обосновано обновление 6.Technological estimations are ассортимента. given. Технология, расчеты 1.Calculations and the choice of equipment with criteria of choice are discribed. Control calculations and functional diagram of equipment are given. 1.Приводятся технологические расчеты. Описываются расчеты и выбор реконструкции с критериями выбора. Приводятся контрольные расчеты и функциональная диаграмма функционирования оборудования. 2.Описывается способ работы единиц оборудования(установок, 2.The way of equipment (units, устройств, приборов) и devices, apparatures) work and the целесообразность структуры expediency of production line производственных линий. structure is described. Технология 1.Production technology is given 1.Кратко (подробно, in detail (shortly, schematically). схематично) излагается технология изготовления... с опорой на строительные чертежи. 2.The scheme of the 2.Приводится также схема technological control of finished технологического контроля products and veterinary inspector is качества готового продукта и given. ветеринарно-санитарного контроля. 3.The diploma product has cards 3.Дипломный проект содержит of metrological control and system of карты метрологического контроля certification, control and accounting и систему сертификации, учет и of production, recommended scheme контроль производства, of control after reconstruction. рекомендуемую схему контроля после реконструкции. Вторичные ресурсы 1.By-product, wastes, are characterized and the ways of rational use of by-products in the main production are described. 1.Характеризуются вторичное сырье, отходы, стоки и описываются пути рационального использования... в основном производстве. 2.Measures on decreasing losses 2.Рекомендуется мероприятие are recommended... по снижению потерь... 3.There have been given 3.Даны расчеты потребностей calculations on the demand of people людских ресурсов, необходимых resources, necessary production площадей с заданными размерами, areas with the given dimensions. привязанными к зданию предприятия. 4.Calculations have been treated by the method of mathematical 4.Расчеты обработаны statistics. методами математической статистики. ОБРАЗЕЦ аннотации дипломного проекта Настоящий дипломный проект называется "Проект мясоперерабатывающего комплекса мощностью 40 т колбасных изделий в смену в Воронеже". Авт. Николаев Н.П. Научный руководитель: 50 стр., 8 листов чертежей, 8 таблиц, 8 рисунков, 8 литературных источников. Предметом дипломного проекта является новое строительство по производству колбасных изделий и полуфабрикатов. Обоснован объем и структура ассортимента выпускаемой продукции. Особое влияние уделено изготовлению мясных блюд быстрого замораживания и различных полуфабрикатов. Приведенные расчеты позволяют определить потребность в мясных продуктах, в производственных площадях для организации строительства, потребности в людских и энергетических ресурсах. Исходя из анализа современного состояния мясной промышленности в проекте предлагается поточная линия для производства полуфабрикатов и быстрозамороженных блюд и колбасных изделий. Решены вопросы упаковки и фасовки продуктов. Предлагаются мероприятия по автоматизации технологических процессов, эстетики производства. Дипломный проект дополняется вспомогательными расчетами относительно требований к строительству, безопасности производства, экономическому анализу, охране окружающей среды. SUMMARY of the diploma project The title of this diploma project is "Project on the Voronezh meat plant processing 40 tons of sausages a shift". Author: Nikolaev W.P. Scientific supervisor: 50 pages, 8 drawings, 8 tables, 8 figures, 8 referenses The subject of the diploma project is the construction of the meat processing plant producing sausages and semi-finished products. The assortment and volume of production are given. Special attention is paid to the production of meat products of fast freezing and various semi-finished products. Given estimations allow to determine the necessary volume of consumption of meat products, production arears for the construction, needed number of people and energy resources. Proceeding from the analysis of meat industry there is suggested in the project the production line for semi-finished and fast frozen products. The problem of product packaging is solved. Measures on automation of technological processes and production aesthetics are suggested. The diploma project is supplemented by the additional calculations of the construction, production safety, economical analysis, environment protection. ОБРАЗЕЦ аннотации дипломного проекта Настоящий дипломный проект называется "Техническое перевооружение мясожирового корпуса мясного комбината "Острогожский" с целью эффективного использования вторичных продуктов убоя". ... стр., ... листов чертежей, ... таблиц, ... рисунков, ... литературных источников. Автор: Научный руководитель: Дан детальный анализ "узких" мест мясокомбината "Острогожский". Обоснованы пути технического перевооружения мясожирового корпуса, реализованные в проекте. Мероприятия технического перевооружения корпуса подтверждены расчетами, выполнеными соответственно требованиям и НТД. Расчет и выбор оборудования иллюстрируется функциональными диаграммами. Ассортимент пищевой и технической продукции расширен за счет рационального использования вторичных продуктов убоя. SUMMARY of the diploma project The title of this diploma project is "The technical reconstruction of the meat-fat plant "Ostrogozhsky" in order to use effectively secondary slaughter products" ... pages, ... drawings, ... tables, ... figures, ... referenses Author: Scientific supervisor: The detailed analysis of "weak points" of the meat-fat plant "Ostrogozhsky" is given. The ways of reconstruction of the meat-fat shop, realized in the diploma project are given. Measures for the reconstruction of the shop carried out according to the standards and are confirmed by estimations. Calculations and the choice of the equipment are illustrated by functional diagrams. The variety of meat and technical production is increased due to rational application of secondary slaughter products.