Кафедра «Иностранных языков»

Министерство аграрной политики и продовольствия Украины

Государственное агентство рыбного хозяйства Украины

Керченский государственный морской технологический университет

Кафедра «Иностранных языков»

ИНОСТРАННЫЙ ЯЗЫК

 

Методические указания

к практическим занятиям и по самостоятельной работе

для студентов 2 и 3 курса

Направления 6.051701 «Пищевые технологии и инженерия»

Дневной и заочной формы обучения

Керчь, 2012 г.

УДК 81’243:664

Автор: Иващенко Т.Н., старший преподаватель кафедры

иностранных языков КГМТУ.

Рецензенты: Маркевич Т.А., старший преподаватель кафедры иностранных языков КГМТУ.

Яковлев О.В., старший преподаватель кафедры технологии и химии морепродуктов КГМТУ.

 

Методические указания рассмотрены и одобрены на заседании кафедры иностранных языков КГМТУ,

протокол № 1 от 14.09.2012 г.

 

Методические указания утверждены и рекомендованы к публикации на заседании методической комиссии ТФ КГМТУ,

протокол № ____ от _______ г.

 

© Керченский государственный морской

технологический университет, 2012 г.

Contents

Введение………………………………………………………………….…..4

Part I

II course

Unit 1. From the History of the Food Industry ………………………………5

Unit 2. Foods and their Constituents ……………………………………..…9

Unit 3. Meat and Meat Product …………………………………………….17

Unit 4. The Food Value of Fish……………………………………………20

Unit 5. Characteristics of Fish a Raw Material

for Industry……………………………………………………...…25

Unit 6. Measuring the Quality of Catch……………………………………29

Unit 7. Salting……………………………………………………………..32

Unit 8. Smoking the Fish ………………………………………………….37

Unit 9. Production of Frozen Fish…………………………………………43

Unit 10. Marinading of Fish ………………………………………………46

Unit 11. Environment and Pollution………………………………………50

Part II

III course

Unit 1. Breadmaking …………………………………………………………55

Unit 2. Milk and Dairy Product………………………………………………58

Unit 3. Sugar processing ……………………………………………………..62

Unit 4. Fats and Oils …………………………………………………………..65

Supplement I. Texts for home-reading……………………………………….71

Supplement II. Grammar Commentaries ……………………………………..82

Supplement III. Vocabulary………………………………………………..…99

Список использованной литературы…………………………………….. 123

Введение

Данные Методические указания предназначены для обучения чтению и устной речи на специальном этапе обучения английскому языку для студентов 2 курса дневной и заочной формы обучения и 3 курса заочной формы обучения направления 6.051701 «Пищевые технологии и инженерия» и могут быть использованы как для работы в аудитории, так и для самостоятельной работы.

Тексты подобраны из оригинальной литературы, они имеют познавательную ценность и интересны по содержанию. Пособие состоит из 2 частей и 3 приложений. Первая и вторая часть включают 15 разделов. Разделы имеют следующую структуру:

1. Предтекстовые лексико-граматические упражнения.

2. Основной текст.

3. Послетекстовые задания для проверки понимания прочитанного и упражнения для активизации лексико-грамматического материала.

4. Обзорные коммуникативные задания по разделу.

В 1 приложении содержатся тексты для внеаудиторного чтения.

В Приложение 2 включен грамматический справочник.

Приложение 3 – словарь-терминов.

 

UNIT 1

FROM THE HISTORY OF THE FOOD INDUSTRY

1. Read and translate the words having the same root in the English and Russian languages:

Industry, guild, public, olive, history, modern, chemistry, chemical, technology, fermentation, wine, crystal, extract, machine, transportation, refrigerate

2. Remember the meaning of the following words:

food – пища

grain – зерно

milling – мукомолье, помол

baking – хлебопечение

oven – хлебопекарная печь

olive oil – оливковое масло

honey – мед

starch – крахмал

cane – сахарный тростник

beet – свекла

wine making – виноделие

beer brewing – пивоварение

vinegar – уксус

commercial – промышленный

storage – хранение

packaging – упаковка

processing industry – перерабатывающая промышленность

 

3. State what part of speech the following words are, translate them into Russian:

to grow – growth, to package – packaging, to refrigerate – refrigerator, to transport – transportation, to process – processing – processor, to produce – producer – produce, to discover – discovery – discoverer, to manufacture – manufacture – manufacturer, to mill – milling – miller

 

 

Read and translate the text.

Tasks to the Unit 1.

1. Tell about the history of the food industry.

2. What does the food industry produce?

3. What new methods and processes of production appear in the food industry?

 

UNIT 2

MINERALS

There are more than 20 different minerals in the body. The hu­man body contains 65 per cent oxygen, 18 per cent carbon, 10 per cent hydrogen, 3 per cent nitrogen, about 2 per cent calcium and 1 per cent phosphorus. Then there are small quantities of sulphur, chlorine, magnesium, iron, copper, iodine, fluorine, cobalt, zink and others.

Three of the most important minerals are calcium, phosphorus and iron. Calcium and phosphorus work together. The bones and teeth have 99 per cent of the calcium in the body, in the form of calcium phosphate. If people have enough calcium and phosphorus their bones and teeth will be strong and hard. In addition, their muscles, nerves and heart will work correctly. Milk and hard cheeses are the best sources of calcium. Calcium compounds are present in fruits, vegetables and fish, phosphates in eggs, meat and fish. In gen­eral, if one gets enough protein and calcium he will also get enough phosphorus.

The red colour of the blood is the colour of the hemoglobin, which contains one atom of iron among its ten thousand atoms. As iron carries oxygen, people who do not have enough iron do not get enough oxygen for their normal activities. Iron is found in kidney, liver, other meat products, some vegetables, dried fruits and bread.

A small quantity of iodine is also necessary for good nutri­tion - probably less than one ten-thousandth of a gramme daily. De­ficiency of iodine results in an overgrowth of the thyroid gland. Sea foods are rich in this element.

Fluorine is a constituent of the enamel of the teeth but it is ab­sent from most foods. So many cities now add traces of fluorine to the water supply, besides small amounts of fluorine are added to various toothpastes.

Notes:

1. kidney – почка

2. liver –печень

3. thyroid gland - щитовидная железа

17. Define the sequence of the following statements according to the text:

1. The role of iron. 2. The importance of minerals. 3. Mineral content in the human body. 4. Characteristics of calcium and phosphorus. 5. Iodine and fluorine.

18. Make up statements corresponding to the information of the text:

1. If people have enough calcium and phosphorus, 2. If there is not enough iron the diet, 3. If people get enough protein and calcium,

1. their muscles, nerves and heart will work well. 2. they will also get enough phosphorus. 3. people will not get enough oxygen. 4. their bones and teeth will be strong and hard.

 

19. Read the text hard and make up table containing the following data:

Name of vitamin	Its role for man body	Main sources (products)

 

 

VITAMINS

Nutritionists think there are 13 vitamins that humans need. Vi­tamins are important because they prevent diseases and help to con­trol body processes. Vitamin A is important for healthy skin and eyes. People who do not have enough vitamin A may have night blindness.¹ Some automobile accidents happen in the evening because people who lack² vitamin A do not see the road well after they look at the bright headlights³ of a car. Vitamin A in the diet comes from deep yellow fruits and vegetables, such as carrots, dark green leafy vegetables and milk, liver, cod-liver oil.⁴

When people have enough B vitamins, their appetite is good and their nerves are calm. B vitamins come from meat and vegeta­bles, milk, cheese and whole grain. When grain is processed it loses vitamins.

Vitamin C helps skin tissues⁵ to recover from cuts and burns. Vitamin C is supplied by tomatoes, citrus fruits like lemons and or­anges, by cabbage and green peppers. Rose-hip syrup and blackcur­rants also supply it.

Vitamin D is called the "sunshine" vitamin. When people are outside, ultraviolet rays from the sun change some fat in their skin to vitamin D. It is also in cod-liver oil, in the yellow of the eggs, milk and butter. Vitamin D helps the body to absorb calcium. It helps to build strong bones, and it prevents a disease in children that is called rickets.

Other vitamins (E, K, M, etc.) prevent other diseases, but all of them have a function in normal nutrition.

Notes:

1. night blindness – «куриная слепота»

2. lack – не доставать, не иметь, отсутствие

3. headlight – фара

4. cod-liver oil – рыбий жир

5. tissue – ткань

6. rose-hip – ягода шиповника

 

15. Make up the table:

Food product	Nutritive containing in this product

 

 

UNIT 3

MEAT AND MEAT PRODUCTS

1. Read and translate the words having the same root in the English and Russian languages:

bacon, salt, nitrite, nitrate, stability, mineral

2. Remember the meaning of the following words and word-combinations:

meat – мясо

flesh – мясо, мускульная часть

beef –говядина

veal – телятина

essential acids – незаменимая кислота

cattle – крупный рогатый скот

swine – свинья

pork – свинина

lard – топленое свиное сало

hide – шкура

to cure – солить

ham – ветчина, окорок

preservative – консервант

to can – консервировать

smoking – копчение

impregnation – пропитывание

vinegar – уксус

 

3. State what part of speech the following words are, translate them into Russian:

1. питание; 1) nutritions; 2) nutrition; 3) nutritionist

2. успешно; 1) success; 2) successful; 3) successfully

3. охлаждать; 1) refrigerate; 2) refrigerator; 3) refrigeration

4. сохранять; 1) preservation; 2) preservative; 3) preserve

5. переработчик; 1) processing; 2) processor; 3) process

6. устойчивый; 1) stable; 2) stability; 3) unstable

7. сбраживать; 1) ferment; 2) fermentation; 3) fermenter

8. сушка; 1) dry; 2) drying; 3) drier

9. копчение; 1) smoke; 2) smoker; 3) smoking

 

4. Read and translate the text:

MEAT AND MEAT PRODUCTS

The flesh from the cattle over 6 months of age is beef and from younger cattle is veal. Beef is a nutritious food having approximately 25% protein and rich in essential acids, B vitamins, and minerals.

The primary products of swine are pork, lard, hides, and innumerable by-products. Pork is more successfully cured and stored than any other meats.

Fresh red meats are refrigerated. Cured meats such as ham, ba­con, and sausage contain chemical preservatives (salt, nitrate, nitrite) but are, in addition, heat processed and stored under refrigeration. Fresh and cured meats are also canned. With severe heat processing a shelf-stable product is produced. In certain products stability is achieved In part through other processes: fermentation, drying, smoking and impregnation with vinegar.

The manufacture of meat products includes those processes which prepare the product for consumption and increase the stability, im­prove the texture, colour and appearance of various meat items. Various processes are employed depending upon the desired result. Various enzymatic agents and other additives are often used.

 

5. Find in the text antonyms to the following words, translate them into Russian:

up to, older, poor, substitutive, secondary, numerable, less, unsuccessfully, warm, cool, above, uncertain, decrease, seldom

 

6. Insert the words given below:

1. … is the flesh of the cattle. 2. The flеsh of young cattle is called … 3. Swine gives us … and …. 4. Pork successfully … and …. 5. Chemical preservatives are contained in …, …, …. 6. Fresh and … meats can be also …. 7. …, …, … are used to get stable products. 8. The manufacture of meat products improves …, …, …, increases ….

1) cured, canned; 2) beef; 3. Bacon, ham, sausages; 4) pork, lard; 5) drying, fermentation, smoking; 6) texture, flavor, appearance, stability; 7) veal; 8) cured, stored.

 

 

7. Find in the text the equivalents of the following words and word combinations:

мясные продукты, субпродукты, питательный продукт богат минералами, незаменимые аминокислоты, свинина, ветчина, консервировать, брожение, сушка, копчение, потребление, желаемый результат

8. Answer the following questions:

1. What is beef?

2. What is veal?

3. What is beef rich in?

4. What are the primary products of swine?

5. What is stored and cured better, pork of beef?

6. How are cured meats stored?

7. What meats can be canned?

8. What processes are used for the manufacture of meat products?

 

9. Read the following text and try to understand its contents:

 

PRODUCTS OF MEAT PROCESSING

The manufactured meat products can be grouped as follows: cured and pickled, cured and smoked, tenderized fresh, frozen, and canned.

Cured and pickled meats. Cured meats are those items which have had combined with them salt, sodium or potassium nitrite. Sugar and spices are optional ingredients.

The salt functions as a preservative while the nitrite and nitrate combine with the meat pigments to form fairly stable coloured com­pounds.

Cured and smoked meats. In the category of cured, smoked and cooked meats is a broad line of sausage products such as frank­furters and bologna, which differ from cured and pickled meats in that they are prepared from finely chopped (or comminuted) meat to which salt, sugar, spices and flavourings have been added. They may also include such items as cereals, milk powders, protein hydrolysates, and other substances.

These products are not pickled since cure penetration is obtained during an extensive mincing or chopping procedure. To secure the low temperatures often necessary for stability during the heating pro­cess, suitable amounts of ice are incorporated during the chopping operation. Ice also introduces moisture and thus increases the accept­ability of the end product by assuring proper juiciness.

The products are usually heated in the smoke house to approxi­mate internal temperature of 65.6 - 76.7°C. Hardwood smoke is in­troduced, and the products are smoked for a length of time suffi­cient to impart the characteristic smoked flavour. This smoking op­eration further increases stability of the end products by depositing on the surface a certain quantity of bacteriostatic agents.

 

 

Notes:

1. to pickle – мариновать

2. to tenderize – размягчать

3. optional ingredients – необязательные компоненты, компоненты по выбору

4. frankfurter - сосиска

5. bologna – болонская колбаса

6. to chop=to comminute = to mince – рубить, измельчать

7. spices – пряности

8. penetration - проникновение

9. to impact – придавать

10. to deposit –осаждать

 

10.Choose the statement corresponding to text contents:

1. Cured and pickled meats contain:

a) sugar, milk and oils; b) salt, sodium or potassium nitrate; c) flavourings

2. Sausage product belong to the group of …

a) pickled meals; b) frozen meats; c) cured, smoked and cooked meats.

3. … is used for the production of sausages and frankfurters.

a) finally chopped meat; b) tenderized whole meat pieces; c) canned meat

4. To obtain the end product with proper juiciness … is incorporated.

a) ice; b) salt; c) a number of spices

5. To impact the characteristic smoked flavor to the product … are introduced.

a) bacteriostatic agents; b) hardwood smoke; c) flavourings

 

11. Name the verbs corresponding to the following words:

cured, pickled, smoked, tenderized, frozen, canned, preparation, addition, penetration, heating

 

UNIT 4

THE FOOD VALUE OF FISH

1. Read and translate the words having the same root in the English and Russian languages:

proportion, grade, vitamin, protein, specific, substance, enzyme, metabolism, series, evolution, stimulate, appetite, regular

2. Remember the meaning of the following words and word-combinations:

value – ценность

foremost – передний, самый главный

grade – сорт, качество

nutrients – питательные вещества

to digest – переваривать

enzymes – ферменты, энзимы

dual – двойной

urea – мочевина

creatine – креатин

nitrogenous – азотный

oxidation – окисление

tissue - ткань

deprive - лишать

roe (s) – икра

 

 

3. State what part of speech the following words are, translate them into Russian:

1. зависeть; 1) dependence; 2) depend; 3) independence

2. высокий; 1) height; 2) higher; 3) high

3. производить; 1) generating; 2) generation; 3) generate

4. процесс; 1) process; 2) processor; 3) procession

5. преобразователь; 1) transform; 2) transformation; 3) transformer

6. стимулировать; 1) stimulator; 2) stimulate; 3) stimulation

7. регулирование; 1) regulation; 2) regulator; 3) regulate

8. использовать; 1) user; 2) usage; 3) use

9. редко; 1) rarity; 2) rare; 3) rarely

 

4. Read and translate the following text:

THE FOOD VALUE OF FISH

The food value of fish depends first and foremost on whether it contains a large proportion of high grade proteins with all the (nonconvertible) amino acids essential for health. The other nutrients in fish – fat, vitamins and minerals are likewise important. When proteins are digested, they break up giving amino acids which eventually serve to build up the specific protein substances, enzymes, and hormones peculiar to man. At the same time the amino acids taking part in metabolism, go through a series of changes which are accompanied by the evolution on energy as vital heat. Hence proteins play the dual role of building and heat generating material. The end products of their breakdown in the body are urea, creatine, ammonia, carbon, dioxide and water.

The small amount of non-protein (extractive) nitrogenous substances in fish plays an important part in the digestive process, stimulating gastric juices and appetite.

The role of fat is mainly to produce heat. Being transformed into carbon dioxide and water as a result of hydrolysis and oxidation, fat becomes the main source of the body heat essential for physical and mental work.

The vitamins in fish are assimilated by man and serve to regular metabolism. Vitamins A and D are particularly valuable. Minerals help to build up the bones, brain, nervous system, muscles and covering tissues of man. If man is deprived of an adequate supply of vitamins and minerals, his metabolism is upset, and serious illness result.

The whole fish is not usually used for food, but only such edible parts as the body muscles (and sometimes milts, roes, liver and head muscle). To make a proper assessment of fish as food it is necessary to know its relative content of edible material, as well as proportion and quality of the nitrogenous compounds, fat, vitamins and mineral salts.

Poisonous fishes. Not all fishes are edible. Some, and some parts of others, are unfit for food because they contain certain peculiar compounds with toxic properties. Poisonous material occurs comparatively rarely in the muscular tissue, but is more frequently present in the internal organs (gonads liver, peritoneum) and in the head. The toxic matter is sometimes present at certain times (usually during the breeding period), and then disappears.

Poisonous fishes live mainly in tropical waters and include the following: globifish, surgeon fishes, puffers, ilisha, some types of mullet, barracuda and other species. The poisonous fishes are the Baekhash marinka, Issyk Kulosman (poisonous roe and peritoneum) and the barbell and khramula (poisonous roe).

 

Notes:

value - ценность

foremost - передний, самый главный

grade - сорт, качество

protein - протеин, белок

nutrients - питательные вещества

to digest - переваривать(ся)

enzymes - ферменты, энзимы

peculiar - характерный

dual - двойной

urea - мочевина

creatine - креатин

nitrogenous - азотный

oxidation - окисление

assimilate - ассимилировать(ся), усваивать

tissues - ткани

deprive - лишать

roe(s) - икра

 

5. Give antonyms for the following words:

value, large, convertible, essential, to build up, heat, end, breakdown, main, to help, whole, necessary, edible, rarely.

6. Finish the following sentences:

1. When proteins are digested they…

2. The small amount of non-protein substances in fish plays…

3. The end products of their breakdown in the body are…

4. The role of fat is …

5. The vitamins in fish are assimilated by man’ and…

6. Minerals help to build up…

7. The whole fish is not usually used for food, but…

8. Poisonous fish live mainly in …

9. The toxic matter is sometimes present in…

 

7. Translate the following word combinations:

Пищевая ценность, питательные вещества, серия изменений, конечный продукт, процесс пищеварения, желудочный сок, основной источник, покрывающие ткани, использовать для пищи, соответствующая оценка, съедобный, ядовитые рыбы.

8. Answer the following questions:

1. What does the food value of fish depend on?

2. What nutrients in fish are important?

3. What do amino acids eventually serve for?

4. What are the end products of proteins breakdown in the body?

5. What role does the small amount of non-protein nitrogenous substances in fish play?

6. What is the role of fat?

7. Does fat become the main source of the body heat essential for physical and mental work?

8. What is result if man is deprived of an adequate supply of vitamins and minerals?

 

 

9. Translate into English the following sentences:

1. Пищевая ценность рыбы зависит, прежде всего от количества содержащегося в ней высококачественного белка и всех аминокислот, существенных для здоровья.

2. Другие питательные вещества в рыбе – это жир, витамины и минеральные соли, которые также важны.

3. Белки играют двойную роль – создание и производство теплового материала.

4. Роль жира, в основном, производить тепло.

5. Витамины в рыбе, потребляемые человеком, служат для регулирования обмена веществ.

6. Витамины А и Д особенно ценны.

7. Минералы способствуют укреплению костей, нервной системы, мышц и тканей человека.

8. Если человек лишается соответствующих витаминов и минеральных солей, процесс обмена веществ отсутствует, что ведет к серьезным заболеваниям.

9. Целая рыба обычно не употребляется в пищу.

10. Не все рыбы съедобны.

11. Некоторые части рыбы непригодны для пищи, т.к. они содержат определенные вещества с токсичными свойствами.

12. Ядовитые вещества более часто встречаются во внутренних органах и в голове.

13. Иногда токсичные вещества присутствуют в определенные периоды (обычно во время размножения), а затем исчезают.

 

UNIT 5

UNIT 6

UNIT 7

SALTING

1. Read and translate the words having the same root in the English and Russian languages:

Operation, marinading. Aroma, combination, contact, crystal, form, organic, arrest, block, action, bacteria, concentration, protector, autolysis, basis, group, reservoir.

2. Remember the meaning of the following words and word-combinations:

salting – засолка, соленье

preliminary –предварительный

snack – закуска

sprats – шпрот, килька

to marinade – мариновать

items – продукты

to permeate – проникать

restacking – укладка слоями

to force out – вытеснять

to coagulate – свертываться

efficacy – сила

barrel – бочонок

to intersperse – посыпать, пересыпать (солью)

rake – гребок

 

3. State what part of speech the following words are referred to and translate them into Russian:

Reserving, smoking, drying, processing, fishing; combination, operation, concentration, formation, regulation; salted, varied, marinated, extracted, extended, improved, delayed; pleasant, artificial, bacterial, preservative, lower, drier, climatic, harmful, waterless.

4.Read and translate the following text:

SALTING

Salting is both a method of preserving fish and a preliminary operation to smoking, drying, and marinading.

Many types of salted fish in which a pleasant flavour and aroma are produced by salting, make tasty snacks and appetizers – herrings, sprats, anchovies, salmon, whitefish, etc. The products made from them are varied – from salted fish proper to the daintiest spiced delicatessen and marinaded items – and the range and quality are being constantly extended and improved. In a narrow sense, salting is a combination of operations by which fish is placed in contact with salt (whether as crystals or in solution) and allowed to become permeated by it. These operations include mixing the fish with salt, laying and keeping the fish in the container in which it is salted, restacking, etc.

Salting may also be taken to mean the combination of physico-chemical processes by which salt penetrates the fish, and moisture is forced out of the tissues, producing a change in weight. When this is implied, it is better to say that the salt has “struck”.

Salt solutions are known as brine. Brine that has formed as a result of salt reacting on the fish (i.e. the aqueous salt solution released by the fish) is called natural brine, and brine prepared by dissolving salt in water – artificial. The feature of the natural brine is that it contains certain proportion of dissolved or suspended organic matter. The amount of salt used is sometimes more than cam be dissolved in the water contained in the fish. Some undissolved salt (known as excess salt) then remains in the vat after the fish are removed, and there is also a sediment of skin, coagulated proteins, fragments of fins, etc.

Preservative action of salt. When common salt is introduced into fish in sufficient quantity it arrests autolysis and spoilage. The common salt not only causes plasmolysis in the bacterial cell but also blocks the protein nuclei which are effected by enzymes. Its preservative action manifests itself by altering the state of the proteins and enzymes in such a way that proteins become impervious to the action of enzymes, and the letter lose their efficacy.

Common salt has a bacteriostatic and bactericidal action, that is, it both delays the growth of bacteria and kills them. The growth of many putrefactive rod bacteria in artificial media is arrested by a 10 per cent salt concentration that of putrefactive cocci by a 15 per cent concentration. But a higher concentration than this is required if fish is to be protected from spoilage.

Salted fish with a concentration not exceeding 15 per cent can be kept in the cold room at a temperature of 0°C or lower. Only heavily salted fish with a concentration close to a saturation will tolerate prolonged storage at a temperature of 10°C.

The salting process. Successful preservation depends a great deal on the time taken for the salt concentration inside the fish to reach the minimum level to arrest autolysis and the growth of microflora. This time is conditioned by two factors: a) the rate at which salt is dissolved, forming brine, and b) the rate at which it penetrates the fish; and water is extracted. Provided that the fish and salt are thoroughly mixed, and the salt is of the right quality, the latter dissolves more quickly than the fish become salted. Salting is therefore delayed if the salt dissolves too slowly through being very coarse. Successive salting consequently depends basically on the speed of penetration of the salt, i.e. on the time taken for its concentration to increase in the fish fluid. With equal permeability of tissues the amount of salt penetrating fish in unit time will depend on the surface area of the fish and on the area to thickness ratio, that is on the specific area of the fish. Brining may be carried out in several ways which fall basically in two groups: a) in which the fish are salted in the same brine from start to finish, and b) in which the brine is replaced by a fresh, stronger solution after it has weakened.

There is also a method of mixed salting which is carried out as follows: a small amount of strong brine is poured into the bottom of the tank (barrel or vat) and fish put into it until a fairly thick mixture forms, and the fish are entirely covered by brine. They are then spread with salt, and more fish are fed in the shallow layers interspersed with layers of salt which are leveled out with a rake. If herring are salted in barrels, they are first mixed with salt.

Larger fish are placed in raws dry, and brine is admitted to the tank from a reservoir placed in one corner. With split fish the gills and belly cavity of each fish are stuffed with salt.

 

Notes on the text:

salting – засолка, соленье

preliminary – предварительный

snack – закуска

appetizer – закуска

sprats – шпрот, килька

to marinade – мариновать

items – продукты

narrow – узкий

to permeate – проникать

restacking – укладка слоями

to force out – вытеснять

fat – жир

to coagulate – свертываться

efficacy – сила

saturation – насыщение, пропитывание

barrel – бочонок

to spread – распространять

to intersperse – посыпать, пересыпать (солью)

rake – грабли, гребок

 

5. Give the Russian equivalents:

Method of preserving, preliminary operation, a pleasant flavour, marinated items, in a narrow sense, physico-chemical processes, natural brine, undissolved salt, in sufficient quality, the protein nuclei, the state of protein, to reach the minimum level, a small amount, belly cavity.

 

6. Form the nouns using following suffixes:

- tion: to preserve, to permeate, to art, to select, to concentrate, to associate.

- ment: to treat, to require, to establish, to attain, to employ.

- ing: to salt, to change, to reserve, to fish, to reach.

- er: to lead, to organize, to fill, to translate, to construct, to build, to wash.

- i (ty) popular, active, regular, probable.

 

7. Translate the following international words:

Method, base, physical, chemical, factory, series, process, start, moment, contact, practice, container, concentration, limit, bacterial, activity, procedure, character, industry, organization, specific.

 

8. Insert the English equivalents, translate the following sentences into Russian:

1. The base of the salting process is the (проникновение) salt into the fish.

2. The (состояние) of the salt does not matter whether in crystals or in (раствор).

3. Salting starts when the vat or barrel is filled with (рыба и соль).

4. Japanese (исследователи) established the concentration limit.

5. Upon attaining the limit the bacterial (деятельность) has been stopped.

 

9. Finish the following sentences:

1. Salting is both a method of preserving fish and …

2. In a narrow sense, salting is a combination …

3. Salt solutions are known as …

4. When common salt is introduced into fish in sufficient quantity it …

5. Common salt delays the growth of bacteria and …

6. Salted fish with a concentration not exceeding 15 per cent can …

7. This time is conditioned by two factors …

8. Successive salting consequently depends basically on …

 

10. Find antonyms in the right hand column and translate them:

1. a complicated process 1. a top layer

2. various 2. wooden

3. to end 3. to remove

4. thick 4. to decrease

5. to begin 5. to start

6. a bottom layer 6. thin

7. to increase 7. the same

8. to place 8. a simple process

9. metal 9. to stop

10. previously 10. slowly

11. easy 11. dirty

12. clean 12. difficult

13. quickly 13. Immediately

 

11. Answer the following questions:

1. What does this text deal with?

2. How are the products made from salted fish vary?

3. What is salting in a narrow sense?

4. How is salt solutions called?

5. What is the feature of the natural brine?

6. What action has common salt?

7. What methods is the time of the salting process conditioned by?

8. What does successive salting depend on?

9. How is fish salted in mixed method?

10. When are herring first mixed with salt?

 

12. Translate the following sentences into English:

1. При условии, что рыба будет доставлена на берег в совершенно свежем виде, она будет частично заморожена, а частично засолена.

2. По причине того, то соль была крупная и растворялась медленно, качество посола понизилось.

3. Мокрый посол крупной рыбы, такой как лосось, применяется реже, чем сухой посол.

4. Чтобы получить высокое качество продукта, необходимо соблюдать определенный температурный режим при засолке.

5. После сортировки по размерам и видам и промывки пресной водой рыбу засаливают методом крепкого посола.

6. При укладке рыбы в бочки каждый слой посыпают солью.

7. Все виды лосося можно употребить для посола, но чаще всего засаливают кету и горбушу.

 

13.Analyse the sentences and state the forms and functions of the Gerund:

1. There will be no farm in smoking this batch in the tunnel kiln. 2. I say, fishing is prohibited here. 3. There are different ways of smoking fish, meat and vegetables. 4. We discussed different methods of binding fish before their being put in a smokehouse. 5. Here is the lorry for transporting the finished product to the railway station. 6. Smirnov has succeeded in designing a new chamber kiln. 7. After reading the directions on maintaining the smokehouse he understood his mistake.

14. Change the following sentences using the Gerund instead of the subordinate clauses:

1. Master is angry with them because they have not fulfilled the task in time. 2. When I saw that everything was in order, I allowed to start the engine. 3. I remember that we worked together at the plant last year. 4. We do not like that the ship has not yet arrived at the port. 5. That you have missed the lesson does not free you from writing the test paper.

UNIT 8

SMOKING THE FISH

1. Read and translate the words having the same root in the English and Russian languages:

Condition, form, typically, process, practice, result, principal, problem, control, information, temperature, intensity, factor, construction, finish, total, traditional, balance.

2. Remember the meaning of the following words:

on a small (large) scale – в малом (большом) масштабе

demand – требование

draft – требование

enormously – чрезвычайно

dimensions – размеры

elaboration – развитие переработки

brick – кирпич

erect – создавать, вертикальный

skill – умение

relative – относительный

humidity – влажность

involve – вовлекать

judge – судить

measure – измерение, измерять

investigate – исследовать

occasion – случай

velocity – скорость

batch – партия

even – ровный

trolley – тележка

 

3. Translate the following word-combinations:

by hanging over open fires, to demand regular forms of smokehouse, to hand in the natural updraft, produced by the heat, to vary enormously, to secure uniformity, relative humidity, rate of air flow, outside weather conditions, moisture content, it is difficult to predict, the rule-of-thumb knowledge, laborious and time-consuming.

 

 

4.Read and translate the following text:

SMOKING THE FISH

Smoking Kilns. Although under preminative conditions, or on a small scale, fish can be smoked merely by hanging over open fires, the large-scale smoking industries which have been built up have demanded regular forms of smokehouse. Mostly, the sticks, etc., carrying the fish are hung in the natural vertical up-draft produced by the beat of fires burning on the floor. In this kiln, the fish are kept for anything from a few hours to a week, but typically the smoking process takes place overnight. The kiln itself can very enormously in dimensions and elaboration.

Considerable practice and skill are required to produce a satisfactory result. The principal problem is to control the process in such a way as to secure reasonable uniformity of product. Obviously the temperature, relative humidity, rate of air flow, and smoke intensity above an open fire are subject to wide fluctuations and considerable perturbations, as a result of the interplay of a number of factors, such as outside weather conditions, size and construction of kiln and of the factory housing it, type and moisture content of sawdust, etc. In many cases, natural convection is fitful and its vagarios difficult to predict and control. The “art” of smoking proceeds from the rule-of-thumb knowledge of how to proceed so as to balance out the effect of some of the factors producting variation. It usually involves taking out the sticks of fish turning them round at least once during the smoking, and removing those nearest the fires which are finished first, as judged by color and “feel”, and moving down the upper ones. All this is a laborious, dirty, time-consuming process and fish often fall off into the ashes.

Furthermore, the measure of control effected under present day conditions is often rather inadequate. Thus, in a typical kipper kiln recently investigated in operation, smoke temperatures over the fish fluctuated mostly between 65° and 75°F., and occasionally seared to between 95° and 140°F.for short periods Relative Lumidity was in the region of 80% of saturation. Air velocity varied from practically nit to as 300 ft. per minute in gusts, and on occasions in some parts of the kiln a down-draft was registered. Smoke density, too, fluctuated throughout an 8-hr. smoking period between 0.05 to 0.5 optical density units per foot. The losses of weight are also variable. On one occasion, finned haddocks in a battery of four small kilns under careful supervision lost between 10 and 18% in form 5-1/2 to 11-1/2 hr., but not respectively. The total smoke treatment and corresponding variation in “phenol” uptake can vary by a factor of 10 in fish from the same batch unloaded after between, say, 1 and 12 hr. in the kiln.

During hot smoking, uniformity of conditions is particularly difficult to achieve in traditional kilns. In the case of sprats, etc., smoked as “sardines”, frames of fish on sticks have to be turned round practically continuously, and moved up and down in the kiln. In the case of buckling herrings, as produced on Bornholm, the fires are either raked continuously across the floor so as to distribute the heat evenly or else moved to and fro on special trolleys.

 

5. Name the words from which the given adverbs are formed, translate them:

partially, thoroughly, considerably, desirably, desirably, merely, principally, obviously, uniformly, densely, evenly, particularly, continuously, entirely, recently, commercially.

 

6. Find the synonyms for the words in the first column:

Rate	Disadvantage	Threading	To avoid
Absorption	Original	Mild-cured	To investigate
Deficiency	Velocity	To prevent	Handling
Initial	Various	To finish	Rodding
Amount	Uptake	To study	Lightly-salted
Different	Quantity	Treatment	To complete

 

7. Supply antonyms for the words in the first column:

advantage unloading

hanging toughening

absorption laborious

thick des-used

softening inadequate

both…and the same

desirable less

loading lower

the most large-scale

used below

easy unhanging

above disadvantage

small-scale extraction

adequate thin

higher either…or

more undesirable

different the least

 

8. Give English equivalents:

в примитивных условиях, крупно-масштабная коптильная промышленность, от нескольких часов до недели, с одной стороны, большая практика и мастерство, таким образом, в результате многих факторов, внешние погодные условия, содержание влаги, во многих случаях, вынимать, поворачивать, по крайней мере, длительный процесс, в современных условиях, исследовать в работе, иногда, в минуту, через минуту, 5-ти часовой период копчения, при тщательном наблюдении, постоянно, по полу.

 

9. Answer the following questions:

1. What process does this text describe?

2. How can fish be smoked on a small (large) scale?

3. What is the period of smoking process?

4. What factors does the quality of smoked products depend on?

5. Are these factors constant?

6. Why are they subjected to wide fluctuations?

7. Is smoking the fish an easy process? What does it involve?

8. Is the measure of control adequate?

9. What did the investigations show?

 

10. Insert the missed words and translate into Russian:

In the initial period, when the fish

is very moist, and the smoke has a high _____, относительная влаж

the temperature in the ____ should not be ность, печь

raised to the maximum level so as to protect

the ___ in the flesh from becoming denatured. белок

In the second period, when the fish is already

considerably dried on the __ and less __ is being поверхность, влага

evaporated, the temperature should be raised to the

maximum level.

If these ___ are observed, the ___ of the smoking условия, продол-

Process will be considerably reduced. жительность

During smoking, fish ___ and ___ the aromatic подсыхает, поглощает

substances of the smoke. Once the relative humi-

dity of the smoke is above 75 to 80% __is slowed. подсушивание

___ the temperature of the smoke, ___ moisture чем выше … тем

if can absorb. The highest output of ___ products более хорошего

is obtained when these three factors-temperature, качества

relative humidity and ___ of smoke are present количества

in correct relationship

 

11.Read the text and try to understand its main contents:

SMOKING KILNS

Fish may be hot-smoked either in batch kilns or continuous ones. The former are of two types: chamber kilns in which the fish are loaded and unloaded at one end, and tunnel kilns in which the fish are loaded and unloaded at opposite ends.

Chamber kilns. The smaller types of chamber kiln are cabinets with an area of 1.8 m x 1.3 m, and a height of 2.2 m; fish are loaded on racks. Kilns of this type are widely used in canneries in the Baltic region.

Tunnel kilns are widely used in the Baltic region too. The tunnels are about 3m long and 1.0 to 1.3 m wide. Fish are loaded in cages. The fires are burnt either directly inside the kiln on movable trolleys or outside the tunnel.

Mechanical kilns are continuous ones. This kiln has an area of 11.65 m x 1.22 m and height of 2.78 m. the chamber has a metal frame structure and brick walls, and holds 14 fish cages.

Notes on the text:

chamber камеры cannery консервный завод

cabinet шкаф cage клеть

rack рамка frame structure каркас

 

1. What types of kilns are used for hot-smoking?

2. What types of chamber kilns do you know?

3. How are fish loaded and unloaded in chamber and tunnel kilns?

4. What region are these kilns used in?

5. What are mechanical kilns characterized by?

12.Choose the statements corresponding to the text contents:

1. Fish may be hot-smoked:

a) in batch kilns; b) in continuous kilns; c) in some types of kilns

2. In chamber kilns fish are loaded:

a) on trays; b) in cages; c) on racks

3. The chamber has:

a) wood structure; b) metal structure; c) plastic structure

 

13. a) Form the Participle from given words with negative prefix and translate into Russian:

smoke, treat, sterilize, spoil, fillet, heat, distribute, develop, handle, steam, dry, freeze, protect.

b) Form derivatives with prefix –re and translate into Russian:

treatment, infection, production, equipped, handling, distribution, freezing, heated, circulate, form, placing, absorption

c) Form derivatives with prefix –er; or, translate into Russian:

sterilize, produce, evaporate, process, dry, distribute, spit, can, fillet, cook, heat, investigate, handle, thaw, separate, skin, convey, consume, accelerate, gut, scale

 

UNIT 9

PRODUCTION OF FROZEN FISH

1. Read and translate the words having the same root in the English and Russian languages:

Product, observation, temperature, factor, organic, mineral, initial, transfer, complex, biochemical, physical, refrigerator, microorganism, accumulation, climate, apparatus coefficient, combine.

2. Remember the meaning of the following words and word-combinations:

the eutetic point of food products – эвтетическая температура пищевых продуктов

power consumption – расход энергии

tubular rack – трубчатый стеллаж

ice-and-salt freezing – льдо-солевое замораживание

layer by layer – послойно (слой за слоем)

latent heat – теплота испарения

assembly - агрегат

3. Translate the following derivatives:

1. perish – perishable – unperishable

2. freeze – freezing – freezer – frozen – refrozen – unfrozer

3. cool – colled – uncooled – cooling, cooler – coolant

4. refrigerate – refrigeration – refrigerator – refrigerant

5. load – loading – unloading – loader

6. evaporate – evaporator – evaporation

4. Read and translate the following text:

PRODUCTION OF FROZEN FISH

Perishable food products may be kept much longer by freezing, provided that two conditions are observed: a) the product must be frozen to as low a temperature as possible; and b) most of the fluid in the product must be converted into ice. The second factor is particularly significant for fish, since the fluid in it constitutes a solvent for many organic and mineral substances and favours the growth of microorganisms and the development of biochemical reactions.

Freezing is a process by which the temperature of the raw fish is reduced from the initial to between –16°C and –18°C, and most of the fluid in it is converted to ice.

The eutectic point of food products, that is the minimum temperature at which all the fluid in it is turned to ice, is –55° to –65°C, but such a low temperature cannot generally be reached in the food industry. Heat transfer during freezing is accompanied by mass transfer. Consequently, freezing must be regarded as a complex process of both heat and mass transfer.

The biochemical and physical changes in the fish during freezing, the refrigeration conditions (speed, duration, final temperature of the frozen fish), power consumption, and the peculiarities of the refrigeration method used – all are very significant factors in preparing high quality frozen fish.

Only live and perfectly fresh fish should be taken for freezing. It is also essential that they be graded by species and size.

Biological and chemical changes in fish during freezing. The freezing accompanied by important biological and chemical changes. The biological changes include the inhibition of micro-organisms at the surface and in the interior of the fish, and even a reduction in the number of bacteria at the surface immediately after freezing. Owing to the low temperatures and the changes that result in the state of aggregation in the product, freezing is more lethal to micro-organisms than chilling and frozen fish therefore will keep for a long time.

Biochemical reactions take place more slowly at low temperatures, but are not arrested even when the product is frozen. Glycogen breaks down during freezing, and lactic acid forms. The maximum accumulation of lactic acid occurs in the temperature range between –2.5°C and -3.7°C known as the critical range. With slow freezing, that is, at a comparatively high temperature, glycogen breaks down quickly.

During refrigeration substantial protein changes occur – the protein becomes denatured, as a result of which solubility changes drastically and the capacity of the product to swell and retain tissue is reduced. All this detracts from the food quality of fish, the flesh becomes dry and hard and loses certain properties essential for further processing particularly for canning.

Methods of fish refrigeration. The methods and equipment for commercial freezing are very varied. Freezing in a cold air medium, for example, may be carried out in natural conditions, or in a freezing chamber where low air temperature is maintained by artificial means, or in a special freezer in which cold air is circulated fairly rapidly. If a cold liquid medium (brine) is used as coolant, the fish may either be placed in direct contact with the brine, or may be separated from it by heat-conducting surface. Both ice and brine may sometimes be used for either contact, or indirect freezing. Lastly, new methods of freezing with a boiling coolant are being developed.

Freezing by natural frost is used in very cold climates, where fish are caught under ice and immediately laid out alive on the ice in a single layer, so as to expose as much of their surface as possible to heat transfer with the atmosphere and ice.

Blast freezing. In old-style freezers fish are frozen on tubular racks in a refrigeration chamber. In these conditions in which part of the fish is in contact with metal, and part with slowly circulating air, freezing is slow and uneven. In modern freezers the rack method has been replaced by a blast of cold air. Various apparatus and installations have been developed not only ensuring high-heat transfer coefficient, but also providing mechanical means for loading and unloading the fish.

Ice-and-salt freezing uses the principle of spontaneous cooling of a mixture of ice and salt (NaCl). The process taking place simultaneously in the mixture are ice melting and salt-melting, both of which absorb heat. For a complete interaction between the constituents of the mixture the contact surface between them should be as large as possible. The technology of this method of freezing is simple: fish are placed in the mixture layer by layer and are either kept in direct contact with it (contact freezing) or are separated from it by a heat conducting wall (indirect contact freezing).

Freezing in a boiling refrigerant. The principle of freezing products by immersion in a non-toxic evaporating refrigerant is probably better and more efficient than any other. It offers the most favourable heat transfer conditions: fullest use is made of the latent heat of evaporation of the refrigerant, and the product, which is in direct contact with it, is quickly frozen. The refrigerant is admitted directly to the freezer through control valve and is evaporated in it at a very low temperature through the heat transfer from the product. The functions of the evaporator and of the freezer are here combined in the same assembly.

5. Give the Russian equivalents:

Perishable, food products, to observe conditions, to convert into ice, the growth microorganisms, mineral substances, raw fish, food industry, heat transfer, at the surface, slow freezing, tissue juices, freezing chamber, a single layer, direct contact.