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A) Найдите среди слов в правой колонке синонимы к словам в левой колонке.
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| 1) to have 2) to cover 3) to place | a) to retain a) to convey a) to apply | b) to possess b) to provide b) to store | c) to produce c) to spread c) to put |
| 4) to hold 5) method 6) several 7) prior 8) container | a) to keep a) process a) most a) after a) slice | b) to cut b) technique b) some b) next b) holder | c) to class c) factor c) other c) before c) device |
Б) Подберите к словам в левой колонке слова с противоположным значением из правой колонки.
| 1) natural 2) various | a) minor a) similar | b) delicate b) thick | c) artificial c) common |
| 3) before 4) specific | a) since a) endless | b) after b) typical | c) about c) seasoned |
| 5) typical 6) fresh | a) similar a) chilled | b) unusual b) spoiled | c) protected c) cured |
| 7) slowly 8) raw 9) dry | a) widely a) smoked a) hot | b) rapidly b) cold b) cold | c) quickly c) cooked c) wet |
9. Подберите к следующим терминам их определения:
| 1) method 2) product 3) production 4) to produce 5) to prepare 6) emulsion 7) to grind 8) to process 9) class 10) to classify | 1. The making of a product 2. To make an object ready for use 3. A particular way of operating or of carrying out a process 4. To reduce a solid to very small pieces or to a powder 5. The end result of a process 6. A group or collection of objects, substances or organisms chosen because of their similarities 7. To make new substances materials or objects by a process 8. To put members into their categories according to their nature, structure of properties 9. A two-phase disperse system in which both phases are liquid 10. A set of continuous operations for the manufacture of a product. |
10. Переведите предложения на русский язык, обращая внимание на перевод союзов either…or, neither…nor, both…and.
1. All processed meats can be classified as either comminuted or noncomminuted products.
2. In general, meat products are formed in either molds or casings.
3. The process of placing meat products, either comminuted or noncomminuted, into casings is referred to as stuffing.
4. In modern processing methods the same facilities are used both for smoking and heating.
5. Drying to preserve the product can be accomplished either by
freeze dehydration or by the application of heat.
6. Having been frozen under very low pressure, meat products require neither cooling nor refrigeration.
7. The proper weighing of both meats and seasonings throughout the process are essential.
11. Укажите, какие предложения соответствуют содержанию текста. Подтвердите свои ответы фактами из текста A.
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1. Many processed products do not fit the classes of sausages.
2. Canned hams require refrigeration.
3. Smoked meats are prepared from intact cuts of meat.
4. It is apparent that processed meat products take many shapes, sizes, and varieties.
5. Categories of sausages do not depend upon the processing methods.
6. Grinders are usually employed for the first step in the comminuting of sausage type products.
Впишите названия колбас в соответствии с категорией в следующую таблицу.
| fresh | uncooked smoked | cooked smoked | cooked | dry or fermented | cooked meat specialties |
13. Ответьте на следующие вопросы по тексту.
1. What procedures are used for processing meat products?
2. What are typical processed meat products?
3. Are certain basic processing steps common for most meat products?
4. What is the classification of all processed meat products?
5. What is the distinguishing characteristic of smoked meats?
6. Does the degree of sausage comminution vary widely?
7. What are the examples of very coarsely comminuted sausages?
8. Why are most processed meat products formed at some point in processing?
9. Is stuffing the process of placing meat products into casing?
10. What casings are mentioned in the text?
14. Суммируйте содержание текста А, используя активную лексику текста и фразы-клише, данные в приложении 2.
Прочитайте текст В. Назовите основные технологические приемы переработки мяса. Каковы преимущества технологического процесса измельчения мяса? Для чего проводят дополнительное измельчение (blending)?
Text B
Basic Processing Procedures
Curing. Meat curing is the application of salt, color fixing ingredients, and seasonings to meat in order to impart unique properties to the end product. Cured meat products were originally prepared by the addition of salt at concentrations that were high enough to preserve the meat. Salt inhibits spoiling largely by reducing the amount of water available for microbial growth. Since a high salt concentration promotes oxidation of myoglobin molecules, meat preserved by salting has an unattractive gray color. The use of nitrate to "fix" the red color of cured meat probably evolved more by accident than by design. With the development of refrigeration and freezing and their application to the preservation of meat, the main purpose of meat curing changed from preservation to the development of unique color, flavor, texture, and palatability properties. The most notable difference between present day cured meats and those of the past is the lower salt level and blander flavor of the modern product. Today, color development is equally as important as flavor and texture changes.
Two main ingredients must be used in order to cure meat; salt, and nitrite. Salt is included in all meat curing formulas. Its main function is as a flavoring agent. Nitrite is used to develop cured meat color. They impart a bright reddish pink color, which is desirable in a cured product. Alkaline phosphates are often incorporated into curing mixtures. They do increase the water binding capacity of meat and reduce shrinkage of meat products during subsequent processing. Phosphates also retard development of oxidative rancidity, and may improve texture. Seasonings, including spices, herbs, vegetables, and sweeteners, are often incorporated in meat along with curing ingredients. They do not enter into the curing reaction, but do impart unique flavors.
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Comminution. The process by which particle size is reduced for incorporation of meat into sausage type products is called comminution. The degree of comminution (or particle size) differs greatly between various processed products, and is often a unique characteristic of a particular product. Some items are very coarsely comminuted, but other products are so finely divided that they form a meat emulsion. Two main advantages are gained from all comminution processes. These are an improved uniformity of product due to a more uniform particle size, distribution of ingredients, and an increase in tenderness as the meat is subdivided into smaller particles.
Blending. As a separate processing step, blending refers to an additional mixing to which comminuted products are subjected prior to further processing. The purpose of a separate blending step is to insure a more uniform distribution of ingredients, especially of the cure and seasoning, than could be achieved just with grinding. Coarsely ground sausages are blended prior to being stuffed into casings. Large batch blending of meat, seasonings, and other ingredients is a common procedure prior to emulsification.
Emulsification. An emulsion is defined as a mixture of two immiscible liquids, one of which is dispersed in the form of small droplets or globules in the other liquid. Meat emulsions are a two-phase system, with the dispersed phase consisting of either solid or liquid fat particles, and the continuous phase being water containing dissolved and suspended salts and proteins. Thus, they can be classified as oil in water emulsions. Emulsions are generally unstable unless another component, known as an emulsifying or stabilizing agent is present. An emulsifying agent functions to reduce the interfacial tension. A distinguishing characteristic of emulsifying agents is that their molecules have an affinity for both water and fat.
УПРАЖНЕНИЯ
16. Найдите в отрывке «Curing» предложения, содержащие глагол-усилитель do и переведите их. Помните, что в служебной функции глагол-усилитель do (does, did) стоит перед смысловым глаголом. Употребляется в утвердительной форме повествовательного предложения. Переводится усилительными наречиями действительно, все-таки, частицей же.
Например: 1) Nitrites do develop cured meat color.
Нитриты действительно улучшают цвет посоленного мяса.
2) Do consume meat in your daily diet.
Употребляйте же мясо в ежедневном питании.
3) We asked the butcher not to weigh the chunks of meat but he did do it. Мы просили мясника не взвешивать большие куски мяса, но он все-таки сделал это.
17. Найдите в тексте В ответы на следующие вопросы.
1. What is the role of salt in curing meat?
2. What is the most notable difference between present day cured meats and those of the past?
3. Which of the two ingredients, salt or nitrite, develops cured meat color?
4. Is reddish pink color desirable in a cured product?
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5. Curing mixtures include other ingredients. Name them. What are their functions during processing?
6. Seasonings are incorporated in meat along with curing ingredients, aren’t they?
7. What is meat emulsion?
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