Англійська мова

egg yolk жовток (яйця)

harmful шкідливий

overdoze передозувати

vomit блювати

diarrhoea пронос, діарея

germ зародок, мікроб

malnutrition недоїдання

cause (n, v) причина, спричиняти

greens (herbals) зелені (салатні) культури

chemical structure хімічна структура

additive добавка (харчова)

Task1. Fill in the gaps using the words in the box

antioxidant, amount, occurs, water soluble, solvents, solubility, colourless, carotene, tissues, absorption, digestive tract

Translate into Russian:

1. We classify vitamins on the basis of their _______. 2. Vitamin С (ascorbic acid) and the vitamins of the В complex are _______. 3. Vitamins A, D, E and К in their natural forms are soluble in fats and such fat _______ as ether and chloroform. 4. The yellow colour of milk and cream is due to ________. 5. Vitamin A is almost _________. 6. Mineral oil reduces the ________ of carotene and vitamin A. 7. Sterols are organic compounds widely distributed in animal and plant _______. 8. Vitamin D promotes the absorption of calcium from ________ and lessens the amount in the faeces. 9. Salt-water fish generally contain large _______ of vitamin D. 10. Vitamin E is an ________ -- that is it unites with oxygen both within and outside the body. 11. Vitamin C _______ in animals and vegetables extensively but haphazardly.

Task 2. Match the word with its definition

1. nutritionalist 1. refined

2. natural food 2. components of nutrition

3. purified 3. ascorbic acid

4. carotene 4. made of animal or plant origin

5. sterols 5. sterol contained in human and all animal's skin

6. Vitamin C 6. catalysts of facilitating the functions of related vitamins

in biochemical processes

7. coenzymes 7. experts in nutrition

8. nutrients 8. organic compound found in animal and plant tissues

9. cholesterol 9. provitamin A

Task 3. Fill in the chart about vitamins and give their characteristics as in the example:

Vitamin	Principle of classification	Products in which they are found	Function
B complex A D E K

Vitamin C is one of the most important vitamins in human nutrition. It is a water soluble vitamin. It's called ascorbic acid to indicate its antiscorbutic function. Vitamin C occurs mainly in fresh raw fruit and vegetables such as citrus fruits, tomatoes, currant, dog rose, walnuts, members of the cabbage family, etc. Vitamin C is known as a catalyst of oxidation and restoring processes in the living organism.

Task 4. Translate into English

1. Вітамінами звуться речовини, що містяться у харчових продуктах. 2. Це такі речовини різної хімічної природи, що синтезуються рослинами, іноді мікробами і тваринними організмами завдяки провітамінам, які містяться в рослинних продуктах. 3. Кожний з вітамінів виконує свою особливу функцію, але загалом вони регулюють процеси обміну речовин. 4. Відсутність вітамінів в їжі спричиняє хворобу, що зветься авітаміноз (цинга, поліневрити тощо), а недостатність призводить до послаблення організму, тобто гіповітамінозу. 5. Усі вітаміни класифікуються за хімічною природою, зокрема, за розчинністю. 6. Вітаміни розподіляються на водо - і жиророзчинні. 7. Вітаміни групи В і С є водорозчинні. 8. Тіамін або вітамін В відомий як антиневрологічний вітамін тому, що він постачає енергію в клітини організму в результаті хімічних процесів. 9. Вітамін С як один із найважливіших бере участь в окисно-відновлюваних процесах у живих клітинах організму. 10. Вітаміни А, D, Е, K відносяться до жиророзчинних. 11. За функціональними характеристиками вітамін А називають вітаміном росту і антиінфекційним, оскільки його відсутність призводить до затримки росту і очних хвороб. 12. Вітаміни групи D регулюють кальцієвий обмін. 13. Відсутність кальцію в організмі дитини спричиняє рахіт, хворобу кісткової системи. 14. Багато вітаміну D міститься у жирі тріски та різних морських продуктах. 15. Вітамін Е міститься в зародках хлібних злаків.

Task 5. Answer the questions

1. How do we classify vitamins? 2. What do we call the vitamins which are soluble in fats? 3. What does a deficiency of vitamin A injure throughout the body? 4. What do we call provitamin A? 5. Are carotene and vitamin A soluble in water? 6. Is there any loss by extraction during cooking? 7. What is the cause of rickets? 8. What can you say about vitamin D? 9. What are sterols? 10. What do human skin and skins of all animals contain? 11. What is cholesterol transformed into when exposed to ultraviolet light? 12. Where is vitamin D present? 13. What are the properties of vitamin E? 14. What is tocopherol? 15. Is vitamin E soluble in water? 16. What are the properties of vitamin B? 17. Where is vitamin В present? 18. Why was vitamin C named ascorbic acid? 19. What does the deficiency of vitamin С lead to?

Task 6. Which vitamins influence favourably different parts of human body and systems of organism?

Put words below into the right column

Vitamins Part of the human body and systems of organism

Vit. A; eyes; skin; Vit. C; teeth; blood; bones; Vit. E; Vit. B complex; heart; lungs, Vit. D; nervous system; Vit. K; muscles, hair, nails, liver

Task 7. React to the fallowing using positive or negative replies:

1. What about having lunch at that vegetarian restaurant?

2. Let's go on this diet together!

3. I'm not sure they serve organic food there.

4. How do you find this salad?

5. Fruit is a little overriped, is not it?

6. Will you pass me some pepper, please?

7. I'd like two ice creams.

8. I take vitamin additives twice a day and feel better.

9. You should eat more carrots to have better vision.

10. Do you find a balanced diet perfect?

- Sure, what time shall we go?

- Really? Which vitamins are you taking?

- Oh, it smells disgusting.

- I'm afraid, I won't, I don't believe in any diets.

- Right you are. It's an ordinary second class restaurant.

- Why? You aren't right. I'm fond of mellow and juicy fruits.

- Sure. Here it is.

- Hope they do matter for my eyes.

- It depends.

- Which flavours?

Task 8. Comment upon some common ideas about food

Eating carrots is good for the eyes.

Eating fish is good for the bones.

Eating cheese before going to bed makes you dream.

Yoghurt makes you live long.

Eating nuts is good for brain.

Garlic keeps you from getting colds.

Honey helps you go to sleep.

A cup of tea settles your stomach.

An apple a day keeps the doctor away.

Task 9. Read the text without a dictionary. Do you agree with the author's concern as to vitamin consumption in a human diet?

Vitamins in Food: Our Major Sources

Under certain circumstances, we ingest vitamins from numerous food sources and additionally synthesize small amounts in the body. Our ability to reach daily requirement levels depends upon the foods we eat, how well our bodies synthesize, and how great our needs are. These variables can be complex. For example, many vitamins occur in food in both active and inactive forms. When we ingest vitamin in its active form, the substance is immediately useful to our functions. A vitamin in inactive form is not. Food processing may release the inactive form. Since our knowledge of active and inactive vitamin forms is limited, our best information on vitamin content in food composition tables may ultimately require revision. Similarly, the quantity of vitamins retained in commercially processed foods varies by type of food, processing techniques, and storage methods. Even fresh food vary in vitamin content.

Task 10. Fill in the missing words to form idioms in the sentences below. Choose from the following:

Season; out of reach; ones; his last legs; in stock; at death's door; good shape; doldrums; on

1. I may be getting on a bit, but I'm certainly not ________ yet! I hope to live for at least another ten to fifteen years!

2. Strawberries cost a lot at the moment because they are not in _________.

3. Although she is in her early fifties, she exercises regularly and is still in very _________.

4. Sorry if I'm not very good company today. I'm feeling a bit in the _________.

5. You'd better put those tablets __________ of the children.

6. My mother is a vegetarian and won't eat meat ________ principle.

7. Throughout the flight he was very much _________ edge, and didn't start to relax until the plane had landed.

8. The old man was very weak and was close to death. He was _________.

9. “Two tins of baked beans, please.” “I'm afraid, we haven't got any ________ at the moment. But we should be getting some more on Tuesday.”

JUST FOR FUN

“You have an admirable cook, yet you are always growling about her to your friends.”

“Do you suppose I want her lured away?”

UNIT 5. CEREAL GRAINS

The cereal grains are the edible seeds products by certain plants of the grass family. They provide 20 to 80 per cent of the food energy in different countries of the world.

Cereal grains have many natural advantages as foods. They are nutritious. The grains are not bulky. They can be stored for long periods, are transformed cheaply long distances. They are readily processed to give highly refined raw foods.

Four general groups of foods are prepared from the cereal grains and these must be kept in mind by the grower and processor when quality is considered.

Baked products made from flour or meal include pan breads, loaf breads, pastries, pancakes and flat breads.

Milled grain products, made by removing the bran and usually the germ, include white rice, farina, wheat flour, corn-meal, hominy, corn grits, pearled barley, semolina for making macaroni products, prepared breakfast cereals, and soup, gravy and other thickenings.

Whole-grain products include rolled oats, brown rice, popcorn, shredded and puffed grain, breakfast foods, and home-ground meals made from wheat, corn, sorghum, and millet.

Beverages are made from fermented grain products (distilled and undistilled) and from boiled roasted grains.

Preference for a cereal depends on the form and flavour of the food made from it, its amount of nourishment and contribution to health, cost, its general availability, and the food habits of a people.

All cereal grains have high energy value, mainly from the starch fraction but also from the protein and fat. The mineral and vitamin composition varies considerably among the cereals and among varieties within species. It reflects the plates where they are grown, the conditions of storage, and the portion of the kernel that is utilized.

Cereal foods should be eaten and are eaten with meat, fish, vegetables, milk and other foods. The food value of cereals depends on their chemical composition and the availability of the constituents for use by the human body.

Quality standards in cereal grains have to do with the nature of the raw product, the ease of processing wholesome food from it, and the intended use.

Each class or subclass of grain is divided into several grades, which are based primarily on the minimum allowable weight per bushel and maximum limits of moisture, mixtures of various kinds, and damaged kernels.

Wheat is divided into seven market classes according to the botanical type, the area where it is grown or the major use. They are hard red spring (the usual protein content is 12--14 per cent) and hard red winter (9--13 per cent protein), the bread wheats: durum (about 11--14 per cent protein) for macaroni products; soft red winter (10 per cent protein), the pastry wheats: red drum used as food, and mixed wheat the use of which depends on its composition.

Corn is classed as yellow, white and mixed.

There are special grades for flint corn. Both yellow and white corn are utilized for cornmeal, white corn is favoured for hominy and breakfast foods.

Starch, syrup, sugar and oil made from the different classes are similar in quality. Popcorn is graded on the basis of popping expansion, uniformity, and degree of maturity. Popcorn to be caramelized should pop into smooth mushroom-shaped grain in contrast to the large "butterfly" type most popular for buttering. Yellow popcorn has become more popular than white.

Barley classes distinguish among eastern and western grown sixrowed barley. Subclasses for malting barley and special grades for two-rowed barley further specify market samples for uses requiring special qualities. Oats are classified by colour of the hull as white, red, gray, black, and mixed oats.

White oats are preferred for milling, but yellow and red oats also are used. Rice is graded as rough rice, brown or cargo, and milled rice (bran layers are removed).

There are special grades for unpolished milled rice sometimes called undermilled rice, parboiled milled rice, which was processed before milling by soaking, steaming and drying: and coated milled rice, which receives a coating of glucose and tale.

Grain quality has two general meanings -- physical quality, which pertains to cleanliness and freedom from foreign seeds and trash, and processing quality, which means suitability for the use for which the grain is intended.

Physical quality sometimes partly describes the processing quality. Certain market classes are more suitable for the production of consumer food than others. Grain that has been stored for many years, or for a shorter period under poor conditions may be less suitable for food. The fat of such grain begins to break up into simpler compounds, fatty acids and glycerol.

Flour is made from the endosperm, the central part of the wheat kernel, 70 to 75 pounds of flour are commonly obtained from 1000 pounds of wheat. Varieties of wheat may differ markedly in millability. The white wheats as a group are perhaps the easiest to mill, and they produce a high yield of flour. White flour may be divided into two major classes -- bread flour and pastry flour. Bread flour is used to make rolls and Vienna bread, as well as the common sliced, wrapped white bread. Pastry flour is used for cakes, cookies, piecrusts, doughnuts, crackers and biscuits.

Pastry flours have about 6 per cent to 9 per cent of protein. They are made from softer wheats compared to those used for bread flours. They generally are made from soft wheats in order to obtain the low-protein type necessary to make pastries and rich cakes.

The strength of soft-wheat flours may be measured by amount of water they absorb in a slightly acid, or weakly alkaline solution. Strength appears to be proportional to the amount absorbed.

Quality of pastry flours may be judged by the feel of a flour-water dough. A good pastry flour will be short one whose dough will stretch relatively little but breaks Instead. Good quality in a cookie flour is measured by (and is directly proportional to) the diameter of the cookies produced.

Semolina, a granular middlings or meal, is used to make spaghetti and macaroni products and noodles.

It is made from a very hard wheat (durum) which is suitable mainly for this purpose. Macaroni quality is measured by mixing and kneading the semolina with water forming the shape of a typical macaroni or a flat thin sheet, and drying it slowly. The best semolinas produce a translucent, golden, or amber product. The yellow colour is not known to be important nutritionally, however.

Quality in rice is evaluated according to kernel shape and uniformity, milling loss (broken kernels), and cooking characteristics. Cooking quality is judged by the water uptake, volume of cooked rice, starch and other solids in the residual liquid, degree of cohesiveness, cooking time, colour, flavour and aroma.

Professors of rice prefer different textures for different products. Those two package quick-cook rice and who produce canned products prefer the fluffy, dry whole-grain cooking types. Manufacturers of breakfast and baby foods prefer the firm, or chewy cooking types, in which the grains tend to stick together. Parboiled rice is produced by soaking rough rice, steaming or cooking it, and drying and hulling and milling.

For this rice, vitamin and mineral content are factors of quality, because 70 to 90 per cent of such nutrients in the rough rice are retained in the parboiled rice after milling.

Corn is processed by the wet milling process to make oil, starch, and syrup for food purposes. The most important quality characteristics of grain are full maturity, freedom from type of mold, spoilage, and animal or insect contamination, and if dried artificially, drying at temperatures below 135°. Yellow corn contains appreciable amount of vitamin A. White corn contains a trace.

High quality oats are matured, unweathered, free from foreign material and other grains, and of high weight per bushel. Manufacturers of rolled oats believe that grain high in protein and low in fat makes the best product. Rolled oats with a high fat content are chunky, become rancid easily, and produce party water porridge when cooked. Rye flour, generally mixed with relatively large amounts of wheat flour, is used to make specially bread. The starch liquefying enzyme must be present in the proper amount especially when relatively rye bread is baked.

Too little an amount results in a dry, brittle crumb and large hollow spaces. It is determined by measuring the thickness or viscosity of dot flour water pastes. Small scale bread-baking tests may be used to evaluate the flour. The bread is scored for general appearance, size, and crust colour of the loaf and grain and texture of the crumb.

Active Vocabulary

cereals хлібні злаки

edible який можна їсти

nutritious поживний

process (n, v) переробка, переробляти

flour борошно

flavour смак

grow вирощувати

store зберігати

moisture вологість

kernel зерно

mix зміщувати

wheat пшениця

rye жито

rice рис

barley ячмінь

millet просо, пшоно

buck wheat гречка

oats овес

maize (corn AE) кукурудза

pearl barley перлова крупа

gravy підлива

paste паста, здобне тісто, пастила, клейстер

cornflakes кукурудзяні пластівці

bran грис, висівки

gluten клейковина

crumb of bread крихта хліба

crust of bread шкуринка (скоринка) хліба

viscosity в'язкість

hull, husk шкарлупа, шолуха, шкірка

biscuit (сухе) печиво

pastry кондитерські вироби

Vienna bread віденська булочка

roll батон, булочка

beverage напій

dough дріжджове тісто

batter збите тісто (без дріжджів), тістечко

cake кекс, торт

cookies домашнє печиво, булочка

cracker крекер

Task 1. Fill in the gaps using the words in the box

kernel; white; oats; rice; hull; barley; corn; grains; wheat

1. Cereals include the small ______, rice, wheat, corn or maize, and the various grain sorghums.

2. _______ supplies flour for bread, macaroni, crackers, and other foods.

3. _______ is classed as yellow, white and mixed.

4. _______ resembles wheat in appearance but has a longer and more slender head.

5. _______ are classified by colour of the ______ as white, red, black and mixed oats.

6. _______ oats are preferred for milling, but yellow and red oats also are used.

7. Quality in rice is evaluated according to _______ shape and uniformity, milling, less broken kernels and cooking characteristics.

8. _______ fresh from the combine harvester usually is high in moisture and requires prompt and careful drying.

Task 2. Match the word with its definition

1. beverage (soft and alcoholic) 1. useful in nutrition

2. cereal grains 2. maize

3. nutritious 3. prepared in the oven

4. raw food 4. a substance made of endosperm, the central part of the wheat kernel

5. baked (grain products) 5.drink made of fermented grain products (distilled or undistilled)

6. milled (grain products) 6. not processed

7. flour 7. prepared by milling

8. corn 8. edible seeds produced by certain plants of the grass family

Task 3. Give your reasons to agree or disagree with the statements below as in the following.

Example:

1. In addition to having milk, meat, fruits and vegetables the daily food guides recommend four or more servings of grain products each day.

- I fully agree with it because products made of cereals contain a lot of proteins, carbohydrates, useful vitamins and minerals necessary for our organism.

2. A person should consume a lot of sugar which gives energy to his brain and body as a whole.

- As a matter of fact its not true because the excess of sugar consuming may do a lot of harm to the human organism and cause a dangerous disease diabetes as a result.

3. Eating much cereal products and sweets may lead to overweighting.

4. Brown bread made of rye is much more useful than white bread made of wheat.

5. Porridge eaten as breakfast meals is as useful as fruit salads.

6. Salt is very useful for the human organism because its deficiency causes scurvy.

7. Foodstuffs containing different preservatives and additives make them much tastier and attractive.

8. If you want to lose weight, do it gradually.

9. You should eat regularly and drink five or six glasses of water per day.

10. Only that food is considered to be nourishing and palatable which is eaten with great pleasure.

Task 4. In teams use the words/phrases below to make up sentences.

eating habits, count calories, foods rich in fibre, go on a diet, put on extra weight, feel fit and strong, be slender, cereals, raw fruit and vegetables, look smart, junk food, dishes, spicy, low-caloric foods, sweets, vegetarian, juice, rolls, cakes, fatty, popcorn, porridge, chips.

Example:

Porridge. Porridge for breakfast as an English eating habit is good for us. It contains carbohydrates and vitamins B and E. We should eat it regularly.

Chips. Chips aren't very good for us. They are spicy and made with salt. We shouldn't eat much junk food.

Task 5. Fill in the gaps with the words in the box

Eat, pizza, a glass of; worry, some; wolf; cook; idea; some; a little; much; any

Ann: I'm as hungry as a _______. Let's have something to _______.

Paul: O.K. What about ________?

Ann: Oh, It'll take a lot of time. Let's _______ an omelette.

Paul: Oh, it's a good _______!

Ann: Then bring me _______ eggs, ________ milk and ________ flour, please.

Paul: It's a pity, but I can't find ________ flour.

Ann: Don't ________. That'll be enough.

Paul: Shall we have ________ cheese and ham?

Ann: Yes, of course. And we need _______ tomatoes too.

Now using the words below roleplay similar dialogues

Vatrushky: flour, sugar, eggs, butter, curds

Pizza “Margarita”: mushrooms, cheese, onions, mayonnaise,flour, salt, eggs, chicken

Task 6. Translate into English

1. До основних зернових культур належать типові хлібні злаки - пшениця, жито, овес, ячмінь, кукурудза. 2. Пшениця є однією з найважливіших зернових культур. 3. Крупа являє собою цільні, дроблені зерна хлібних злаків. 4. Крохмаль є основним вуглеводом в хлібних продуктах, і кількість крохмалю в зерні різних культур коливається від 50 до 70 % ваги зерна. 5. Ячмінь використовується для виготовлення крупи, борошна, пива, солоду. 6. Вирощування рису залежить від погодних умов, і для нього необхідно багато тепла і вологості. 7. Пшеничне борошно використовують для вироблення хлібопекарських, макаронних, кондитерських і млинцевих продуктів. 8. Білки житнього борошна багаті на незамінні амінокислоти.

Task 7. Answer the questions

1. What are the natural advantages of cereals as foods?

2. How many groups of foods are prepared from the cereal grains?

3. What products are made from the cereal grains?

4. What products are beverages made from?

5. What is the general characteristic for all cereal grains?

6. What does the food value of cereal depend on?

7. What basis is popcorn graded on?

8. Can you say anything about barley classes?

9. What is the basis for oats classification?

10. How is parboiled milled rice processed?

11. How many general meanings has grain quality?

12. What is flour made from?

13. How many classes may white flour be divided into?

14. What is bread flour used for?

15. What is pastry flour used for?

16. What are bread flours made from?

17. What are pastry flours made from?

18. By what is the strength of bread flour measured?

19. What are pastry flours characteristics?

20. By what may the strength of soft wheat flours be measured?

21. What can you say about pastry flour dough?

22. What can you say about semolina?

23. What can you say about the quality of rice?

24. What are the most important quality characteristics of grain?

25. What can you say about rye flour?

26. What kinds of tests may be used to evaluate the flour?

Task 8. Read the text with correct tense forms and discuss it

Cereal and Cereal Products

In addition to recommending servings of milk, meat, and fruits and vegetables, the daily food guides 1________ four or more servings of grain products each day. The major nutrients these foods contribute 2_______ calories, iron, niacin, and vitamins B1 and B2. Cereals and cereal products 3_______ all grains served in whole grain, enriched, or fortified forms; for example, wheat, corn, oats buckwheat, rice, and rye.

The protein in grains 4_______ incomplete. For example, if two or three different cereals 5_______ consumed at the same time, amino acids missing in one 6________ be supplied by the others. We also 7_______ to combine grains with protein - rich food - macaroni and cheese, egg noodles, buns with hamburger, rice with chicken, and milk on cereals - and thus 8_______ our amino acid intake.

Most nutritionists 9_______ eating some cereal products daily because they 10_______ a fair amount of many nutrients at low cost. However, nutritional values of many breakfast cereals are 11_______ by consumer groups. The main dispute 12________ the practice of eating food, but cereals by themselves 13_______ limited types and amounts of essential nutrients.

1. are recommending/ recommend/ will recommend

2. were/are/ will be

3. are including/ included/ include

4. will be/ is/ are

5. is/ are/ will be

6. may/ should/ must

7. tend/ will tend/ are tending

8. increased/ will increase/ increase

9. recommend/ will recommend/ are recommending

10. provided, will provide/ provide

11. were challenged/ were being challenged/ are being challenged

12. concerns/ will concern/ concerned

13. contributed/ are contributing/ contribute

Task 9. Choose the right answer. Can you think of any Ukrainian equivalents of the English idioms given below?

1. People who have a sweet _______ like things like chocolate, ice cream, cakes, etc.

a) tooth b) brain c) hair

2. If you are feeling really sad you might cry your _______ out.

a) ear b) eyes c) lips

3. If you are in a restaurant and you want to pay your bill, you will first have to catch the waiter's ________.

a) chin b) brain c) eye

4. If someone was looking really sad or depressed, you might think they had a ________ as long as a fiddle.

a) face b) finger c) tooth

5. He's too active. He has _________!

a) sweet teeth b) his heart in his mouth c) a finger in every pie

6. My mother always goes as ________ as a beetroot whenever she's embarrassed.

a) black b) white c) red

7. Pass me a glass of water, please. I've got ________.

a) hen party b) my goat c) a frog in my throat

8. It's Kristina's ________ on Friday. You are coming, I hope?

a) stag party b) hen party c) red - letter day

9. He really made ________ of himself at the corporate party.

a) fool b) a joke c) a pig

10. As the epidemic struck, people starting dropping like _________.

a) birds b) insects c) flies

JUST FOR FUN

“Now, Jack, dear, if I do all the cooking for a month, what will I get?”

“You get my life insurance and your freedom.”

UNIT 6. VEGETABLES

Food value of vegetables. Vegetables play a very important role in the human diet, supplying some of the things in which food materials are deficient. They are important in neutralizing the acid substances produced in the course of digestion of meats; cheese and other foods; they are of value as roughage which promotes digestion and helps to prevent constipation; they are important sources of the mineral elements needed by the body; being especially rich in calcium and iron, they are valuable sources of vitamins. Although vegetables, in general, are not considered of great importance in furnishing proteins, carbohydrates and fats, some of them, such as dried seeds of beans, peas, and lentils, are rich in proteins. Others, such as potatoes, sweet potatoes, parsnips, carrots, and rutabagas, are important sources of carbohydrates.

At least 10 mineral elements are needed for the proper growth and development of the body. Extensive investigations have shown that calcium, phosphorus, and iron, except in rare instances, are the only mineral elements that are not present in quantities sufficient for the needs of the body. The green vegetables are sources of the important mineral elements. Potatoes, sweet potatoes and mature onions contain appreciable quantities of phosphorus.

A certain quantity of bulky food is necessary for good health, vegetables are the main source of roughage. Most vegetables, particularly the leafy ones, as celery, cabbage, spinach, and lettuce are characterized by high water content and relatively high percentage of cellulose or fibre. Because of their succulence and relativelly large bulk, the leafy vegetables and most of the root crops probably aid in the digestion of the more concentrated foods.

The name vitamin has been given to a group of food substances other than fats, proteins, carbohydrates, and salts that occur in small quantities in natural food materials. They are essential for growth, for reproduction, and for the maintenance of health.

Green and yellow vegetables contribute about 33 per cent of the vitamin A supplied by major food groups. They supply also about 25 per cent of the ascorbic acid, while citrus fruits and tomatoes furnish about 34 per cent. The vegetables ranking highest in vitamin A are carrots, turnip greens, spinach, sweet potatoes, beet greens, mustard greens, winter squash, chard, and broccoli. It should be born in mind, however, that the number of milligrams, or International Units, of a vitamin to the pound of food does not tell the whole story.

A vegetable may be rich in vitamins, but if only a small quantity of that vegetable is eaten, the consumer will need other source of supply. A pound of green peppers contains about seven times as many milligrams of ascorbic acid as a pound of Irish potatoes, but the average consumer obtains more of his requirements from potatoes than from peppers because of greater consumption of potatoes.

There are four general methods of classification of vegetables: (1) a botanical classification; (2) a classification based on hardiness; (3) a classification based on parts used as food; (4) a classification based on essential methods of culture. A fifth method combining parts of the four mentioned may be used to advantage in grouping for discussion.

According to botanical classification plants are divided into four great groups, or "subcommunities". These are as follows:

I. Thallophyta. The thallophytes.

II. Brophyta. Mosses and liverworts.

III. Pteridophyta. Ferns and their allies.

IV.Spermatophyta. The spermatophytes, or seed plants.

Classification Based on Hardiness. Vegetables are often classified as hardy and tender. Those classed as hardy will endure ordinary frosts without injury, while those classed as tender would be killed. Some of the hardy plants will not thrive well under hot dry conditions. Others will withstand frost and also thrive during the hot weather of summer. Some tender vegetables do not thrive in cool weather even if no frost occurs. The terms cool-season and warm-season crops are used to suggest conditions under which the crops thrive best, rather than their susceptibility to frost injury.

Classification Based on Parts Used as Food. In this system of classification those crops grown for their leaves or stems are placed in one group. This group includes cabbage, kohlrabi, collards, asparagus, rhubarb, all the salad crops. A second group includes those crops grown for their fruits, as melons, tomatoes, egg-plant, beans, and peas, while a third group includes those grown for their flower parts, as cauliflower and broccoli. Those crops grown for their underground portions (roots, tubers, bulbs, and corns), as potatoes, beets, carrots, parsnips, radishes, turnips, salsify, onions, garlic and dasheen, constitute the fourth group.

Classification Based on Methods of Culture. A system of classification based on essential methods of culture is very convenient. In this system all those crops that have similar cultural requirements are grouped together. This system combines some parts of the other three methods.

According to this classification the vegetables are placed into 13 groups. The grouping is as follows:

Group 1. Perennial crops: Asparagus, rhubarb, artichoke, sea kale.

Group 2. Pot-herbs or greens: Spinach, New Zealand spinach, orach, kale, chard, mustard, collards, dandelion.

Group 3. Salad crops: Celery, lettuce, endive, chicory, cress, corn salad, parsley, salad chervil.

Group 4. Cole crops: Cabbage, cauliflower, broccoli, Brussels sprouts, kohlrabi, Chinese cabbage.

Group 5. Root crops; Beet, carrot, parsnip, turnip, ruta- bage, salsify, turnip-rooted chervil, skirret, radish, horseradish, scorzonera, or black salsify, or Spanish salsify.

Group 6. Bulb crops: Onion, leek, garlic, shallot, cibone, or Welsh onion, chive, orchive.

Group 7. The potato.

Group 8. The sweet potato.

Group 9. Peas and beans: Pea, bean, broad bean, common, or garden bean, Multiflora bean, Lima bean, tepary bean, Soybean, cowpea, or Southern pea.

Group 10. Solanaceous fruits: Tomato, egg-plant, pepper husk tomato, or physalis.

Group 11. The cucurbits: Cucumber, gherkin, muskmelon, watermelon, citron, melon, pumpkin, squash.

Group 12. Sweet corn, okra, mertynia.

Group 13. Chayote, yam, dasheen (taro), manioc.

Active Vocabulary

vegetarian вегетаріанський

vegetative рослинний

calcium кальцій

iron залізо

phosphorus фосфор

leafy vegetables листові овочі

lettuce (зелений) салат -латус

bulk груба їжа

root vegetables коренеплоди

mature дозрілий, стиглий

mustard greens рослинна гірчиця

squash кабачок

turnip ріпа

sweet pepper солодкий перець

green pepper зелений перець

hardy vegetables тверді овочі

tender vegetables м'які овочі

greens (pot herbs) овочева зелень

salad crops салатні овочі

thrive буяти, пишно рости

susceptible to бути сприйнятливим, вразливим до чогось

tubers бульбові культури

bulb crops цибульні овочі

peas and beans горохові і бобові

pumpkin гарбуз

parsley петрушка

dill кріп

Task 1. Fill in the gaps using the words in the box

Pumpkins, asparagus, kale, broccoli, species, folic, acid, leafy, phosphorus, potatoes, turnips

1. Potatoes, sweet potatoes and mature onions contain appreciable quantities of ________. 2. The _______, green and yellow vegetables contribute about 33 per cent of the vitamin a supplied by the major food groups. 3. They supply also about 25 per cent of the ascorbic acid, appreciable quantities of thiamine, niacin, and ________ _______. 4. _______ and sweet potatoes supply about 16 per cent of ascorbic acid, while citrus fruits and tomatoes furnish about 34 per cent. 5. The vegetables ranking highest in vitamin A are carrots, turnip, greens, spinach, sweet potatoes, beet greens, mustard greens, winter squash, chard, and _______. 6. The only stored vegetables of much importance that do not have to complete with the fresh product are sweet potatoes, winter ________, and winter squashes. 7. Most of the root crops such as beets, carrots, parsnips, rutabages and ________ keep best in a relative cold, humid atmosphere, while sweet potatoes, pumpkins, and squashes keep best in a relative warm, dry atmosphere. 8. ________, a genus of the lily family, has at least 150 ________ native of Europe, Asia and Africa. 9. Many types of ______ are known but they all probably belong to the same species.

Task 2. Match the word with its definition

1. bulky food 1. harvest

2. cellulose 2. vegetables of cabbage family

3. raw 3. nutrition

4. greens 4. fresh

5. crop 5. herbal vegetables

6. diet 6. tough (hardy) food

7. raw vegetables 7. fibrе

8. cole crops 8. vegetables eaten without cooking

9. solonaceous fruits 9. vegetables of tomato family

Task 3. Group the words below under the following headings:

leafy vegetables

salad crops

cole crops

bulb crops

greens (pot herbs)

root crops

peas tubers and beans

solonaceous fruits

cucurbits

vegetables grown for their flower parts

pepper Brussels sprouts cabbage

pea dill cauliflower

bean mustard parsley

potato cucumber kale

pumpkin tomato carrot

squash watermelon parsnip

cowpea citron horseradish

onion melon Chinese cabbage

asparagus egg-plant celery

beet garlic lettuce

turnip chive spinach

leek radish collards

broccoli Spanish salsify chicory

Task 4. Describe the verbs used in the kitchen for cooking some vegetable dishes of your own:

fry, roast, bake, stew, boil, salt, cut, peel, pour, slice, mix, make, wash, cool, spice, grease, put, grate, chop, microwave, dress, stir, grill.

Task 5. Write your own recipe for a vegetable dish (it may be your favourite one). Concern the following items:

- ingredients

- technology of making

- food value

In teams present your recipe to other students and find out the best cook of the group.

Task 6. In teams discuss the problem: “Is a vegetarian diet becoming so ever popular nowadays?” Concern the following items:

- Protein, carbohydrate, fat contents in vegetarian foodstuffs

- Role of vitamins and minerals in а vegetarian diet

- Food values of vegetative diets in a human nutrition

- Moral aspects of vegetarians

- Ecology of vegetarian food

- Pros and cons of being a vegetarian.

Task 7. Translate into English

1. Важлива роль у харчуванні людини належить свіжим овочам, а також різним продуктам харчування, які отримують в результаті їхньої переробки.

2. Вони є цінним джерелом вітамінів і необхідних для людини мінеральних речовин. 3. Такі овочі, як салатношпинатні, бобові, капустяні і деякі інші є продуктами рослинного походження з високим вмістом білкових речовин. 4. Капустяні та салатношпинатні овочі , а також селера і бурякова зелень багаті на солі кальцію. 5. Коренеплоди є джерелом вуглеводів, переважно цукрів, а також вітамінів, мінеральних солей, смакових та ароматичних речовин. 6. Кріп багатий на вітамін С, отже він не тільки покращує смак їжі, а й вітамінізує її. 7. Зелені овочі багаті на азотисті речовини, з яких значне місце належить білкам. 8. Овочева зелень - важливе джерело вітамінів С, К, каротину та мінеральних речовин, особливо заліза, фосфору, йоду, кальцію, мікроелементів.

Task 8. Answer the questions

1.Why are vegetables important in the human diet? 2. What vegetables are rich in proteins? 3. What vegetables are important sources of carbohydrates? 4. What are good sources of the important mineral elements? 5. What vegetables contribute about 33 per cent of the vitamin A? 6. What methods of classification of vegetables do you know? 7. What kinds of vegetables belong to the pot-herbs? 8. What kinds of vegetables belong to the salad crops? 9. What kinds of vegetables belong to the bulb crops?

Task 9. Read the text without a dictionary and discuss it

The daily food guides recommend four or more servings of fruits and vegetables each day, since this group makes many nutritional contributions to the diet. Fruits and vegetables are responsible for the major intakes of iron and vitamins A and C; they are also good sources of calcium, magnesium, and folic acid. They contain small amounts of trace elements, depending on the type of soil in which they are grown, and some vegetables contribute protein. Fruits stimulate appetite, and their organic acid content helps in the absorption of iron and calcium, especially if a person does not produce enough stomach acid.

Most fruits and vegetables are nutrient dense, low in calories, low in fat, and high in cellulose. Because they provide roughage, cellulose, and bulk, the products in this group ensure a good intestinal environment. Some of them - such as celery, apples, and carrots - even help clean our teeth. Although this group as a whole is a major source of vitamin A, very few vegetables and fruits contain good amounts of this vitamin. The major ones that are high in vitamin A are dark green vegetables, orange - coloured vegetables, and orange - fleshed fruits, such as apricot, musk - melon, and mangoes.

Fruits and vegetables are our main sources of vitamin C. Citrus fruits are particularly high in vitamin C. Fruits such as cherries, strawberries, and cantaloupe also provide rich amounts of this vitamin. Vegetables such as spinach, cabbage, broccoli, and asparagus are good sources, especially when eaten raw.

The vitamin C level in many fruits and vegetables varies with the season, climate, variety of products, stage of maturity, storage period and temperature, and the plant parts utilized. Vitamin C loss after harvest, during oxidation, and discarded parts is high. Since vitamin C is a very fragile compound that is subject to destruction by heat, air, and light, food should be prepared in ways that minimize its loss.

We derive about a quarter of our daily iron need from fruits and vegetables. In general, leaves contain more iron than stems, fruits, and the parts grown in the soil.

Fruits and vegetables contribute a small amount of calcium. However, if the person's milk consumption is low or if a large amount of fruits and vegetables is eaten, the relative contribution of calcium from this food group is increased.

Although many fruits and vegetables are not high in calories by themselves, they are often consumed in combination with high - calorie foods, which increase the calorie intake. Broccoli, for instance, is often eaten with high - calorie cream sauce or butter, canned peaches usually are packed in high - calorie sugar syrup.

Task 10. Choose the right word or phrase which best completes the idiom of comparison. Think of its Ukrainian equivalent

1. Nothing ever seems to bother Steve. No matter what happens, he always remains as cool as _______.

a) cold feet b) a cucumber c) an Eskimo

2. It's hard to believe that Yanek and Stefan are brothers isn't it? They are as different as _______.

a) milk and honey b) chalk and cheese c) margarine and butter

3. Brigitte was as keen as ______ to start her new bellydancing course.

a) coffee b) mustard c) vinegar

4. My new car is so fast. It goes like ______.

a) a bomb b) hot cakes c) a duck to water

5. No smoke without _______.

a) sleeping b) fire c) dream

6. First ______, first served.

a) visit b) eat c) come

7. Don't count your _______ before they're hatched.

a) pigs b) chickens c) hens

8. Too many _______ spoil the broth.

a) cooks b) chefs c) waiters

JUST FOR FUN

Jones came home one evening and found his young wife sobbing. “What's the matter, darling?” he asked anxiously.

Amidst the sobs, she explained that the cat had eaten all the cakes she had made that morning.

“Never mind, old dear,” he said kindly: “I'll get you another cat tomorrow.”

UNIT 7. FRUITS

In order to have high quality fruit must be unspoiled by diseases, insects, mechanical injury, or contamination with foreign matter. Most fruits must be ripe. Products must be fresh or properly stored or preserved if they are to possess their respective desirable properties. It is partly because of differences in tastes or desires of consumers that gardeners grow so many different kinds of fruit.

Although fruits are numerous, the leading authorities on the subject usually reduce the classification of those grown in northern countries to four divisions: 1.cultivated, such as apples or pippin-fruit -- apple, pear, medlar, quince, etc.; 2.stone-fruit - peach, nectarine, apricot, plum, cherry, damson, etc; 3.berries -- grape, strawberry, raspberry, blackberry currant, etc.; 4.nuts--hazel nut, walnut, filbert, etc.

The divisions of the fruits grown in warm, temperate and tropical climates are:

1. Stone-fruit-- date, olive, mango, etc.

2. Berries and berry-like fruit -- banana, plantain, fig, orange, pineapple, lime, lemon, citron, grapefruit, melon, etc.

3. Nuts or shellfruit-- coconut, almond, Brazil nut, chestnut, etc.

No fruit is more widely cultivated in temperate climates than the apple. Its cultivation has become so extensive due to an appreciation of its qualities.

Apples may be a moderately good source of ascorbic acid, depending on whether it is a summer apple, a fall or a winter apple, whether it is eaten soon after harvest or several month later, and whether it is unpared or pared.

Pears are a popular fruit in Great Britain, both in a fresh and a canned condition.

The pear is of the same genus as apple, and is a native of Europe and Western Asia in their temperate regions.

The peach is considered to be of Chinese origin. There are many varieties existing, but they usually pass under the classification of "white" and "yellow", which types are again divided into two classes: the "Freestones" with loose flesh, as the name implies; and the "Clingstones", with loose flesh adhering to the stone.

Nectarines are in reality a delicate variety of peach, and much richer in flavour than their relative. They have smooth skins in contrast with the hairy exterior of the peach.

There are from six to a dozen varieties grown out of doors in favourable situations, while a number of more delicate kinds are cultivated under glass.

Grapes are grown in two ways: in the open air; and hot-houses.

The standard quality grapes however, such as Frontianans, Muscats, Gros Colmar, etc., can be raised only in hot-houses. In the Eastern States hardy varieties are grown.

The four varieties best known are the Concord, Niagara, Delaware and Catamba. The first is a black grape. The second is a green grape and the third and fourth are redish.

As a nutritious and health-giving food (although it is rather a luxury in Great Britain) the pineapple is universally recognized a second to none.

It was probably first known in Europe by the Spaniards, shortly after the discovery of America.

The varieties differ from another in size, shape, colour and flavour. Only a few of the better known will be mentioned here.

They are: the Abakka, an excellent variety, the fruit being above the average size, conical in shape and of delicious flavour; Antigua (blaak), moderately prolific producer rather small oblong fruit, it is of orange yellow colour, and is of good quality; Antigua (white), a variety giving excellent yield of medium-sized fruit, round in shape and of good quality; Black Jamaica, which produces fruit of large size, oblong shape, good quality, vigorous and prolific, with fruit of rather black colour. Other varieties of plants are: the Charlotte Rothschild, Crown Prince, Lord Carrington Pernambuco, Porto Rico, Prince Albert, Queen, Red Spanish, Ripley Queen and Sugar Loaf.

Harvesting depends upon several conditions.

If the pineapples are for local consumption they are gathered when green,. or when the colour is just changing. Of course, some varieties travel better than others, so that the discretion of the grower has to be used.

The fruit is removed gently by breaking the stem, or by cutting with a knife about an inch below the stem. Should the break or cut take place too near the fruit, the latter is liable to decay.

The gathered fruit pass from the hands of the gatherers to a batch of second labourers, who place them in a basket, or on a trolly for transportation to the packing sheds, or factory.

When fruit is ready for export it is first graded according to the degree of ripeness into ripe, medium, and green, and also according to size. The ripe fruit has to be handled with great care and also disposed of quickly, or it will deteriorate; consequently, this is placed on the domestic market. The medium ripe, intended for export, are first wrapped in paper to protect them, and then they are packed in crates with spaces for ventilation. Experience, however, is teaching the packers that too free a flow of air is not good for so delicate a fruit as the pineapple.

The cherry, it is believed, was first introduced into Britain by the Romans about the beginning of the Christian era.

The most important cherry-growing districts are at present located in the countries of the South-East of England.

The varieties grown commercially include the following, some of which are raised against walls with a southern aspect, and others in orchards and gardens. The hardier varieties are, of course, those cultivated without artificial protection. The Archduke, a deliciously flavoured cherry, with a dark red or black coat; Belle d'Orleans, a juicy and richly flavoured variety, with yellowish-white skin; Bigarrean, which has a pale yellow colour, tinged with red, and delicious flavour: Bigareande Schreken, a jet black specimen, having a rich juice; Bgarrean Napoleon, another deliciously flavoured and juicy kind, wearing a yellow coat dashed with red; Black Eagle, a popular variety on account of its colour, large size and flavour; Horence, a late cherry; Governor Wood, large and juicy; Kentish, a popular sort for jam-making; May Duke; Royal Duke and Reine Hortense.