Англійська мова

For over a hundred years, fish and chip shops up and down the country have supplied the less well -- off with a cheap and nutritious meal. But now many people in Britain can't afford even this simple pleasure. Newspapers report that customers in many pooper areas are cutting back on their fish and chips. Many chip shops have already shut, with more closures to come.

If the fish and chip shops dies, it will be a sad day for a British popular culture. No one quite knows when fried potatoes were first united with fish, but fried fish was on sale in the streets of London in the 1830s. Fried chipped potatoes are thought to have been introduced into Britain from France in the 1870s.

However they started, fish and chip shops spread rapidly. By the end

of the 19^th century, there was on every second or third street corner in industrial towns. They soon became a very important part of working -- class life -- a social focus, as well as a source of cheap hot food.

But even if the traditional shops die out, fish and chips are now part of British culture -- and even a tourist attraction -- and they won't disappear. Restaurants chains all over London and other cities advertise "the great British dish" against a background of a Union Jack -- and wrap their chips in imitation newspaper. It's not quite a real thing, but at least it's still there.

Task 10. Fill in the gaps using the correct words or word combination to form the idiom

couch potato; cup of tea; bee; lump; pigs; tea; pinch of salt; road hog; sour; bottleneck

1. “Do you think I'll be a famous rock star one day?”

“________ might fly! You can't even sing.”

2. “She hasn't congratulated you on getting your book published because hers was turned down.”

It's only _______ grapes on her part.

3. “I wouldn't be married to Louis-not for all the _______ in China!” Kim told her best friend.

4. I don't like opera. It's not really my ________.

5. He looks puzzled. He might have a ________ in his bonnet.

6. Mother was treating her as a small child and she had a _______ in her throat.

7. Nimah tends to exaggerate a lot. If I were you I'd take everything he says with a _________.

8. Try to avoid driving along the High Street in the mornings as it's a bit of a _________ during the rush hour.

9. “People like you shouldn't be allowed on the road because you're a real __________!”

10. “You should spend more time in the open or you might turn into a __________.”

JUST FOR FUN

My mother never eats beef. She has a bee in her bonnet about it causing the human form of “mad cow disease.”

PART II. TECHNOLOGY OF COOKING AND FOOD PRESERVATION

UNIT 11. COOKING FOODS

You can prepare better food if you know what goes on in the food you are preparing and why things happen as they do. Foods change physically and chemically during cooking. If you know their composition and structure you can control these changes and have superior products from your efforis. Protein, fats, and carbohydrates are your major allies (and may be problems) in cooking. Protein in egg white, for example, serves as a stabilizer for foams and makes possible such products as meringues, angelfood cakes, souffles, and so on. Proteins help emulsify, thicken, and bind together other food materials.

Fats give flavour and richness to foods, in which they occur naturally, as in milk, eggs, and meat, and the foods to which they are added, as in vegetables, baked products, and salad dressings. They are used to fry or to cook foods and to add tenderness to "breads, cakes and pastry.

Carbohydrates have a part in thickening, tenderizing, or sweeting cakes, breads, candies, ice cream, and other foods.

Each group of foods has its own chemical and physical properties that determine the best method of preparing or cooking it. Eggs are highly useful in cooking. They give colour and flavour and hold other ingredients together.

The proteins in the white and yolk coagulate on heating and thicken the liquids they are mixed with, as in custards. The proteins can encase air, and so provide leavening power, or lightness, as in cakes. Eggs bind ingredients together, as liquids in mayonnaise and solids in croquettes, as in cream puffs, and popovers.

Milk and milk products are available in many forms. Fresh fluid milk is almost always pasteurized. It may be homogeniz- cd -- treated under pressure to reduce the size and increase the number of tiny fat globules so they will not rize to the top fis cream. Evaporated, dry, frozen, condensed and fermented milk (buttermilk and yoghurt) are used in the preparation of food.

Low cooking temperatures are recommended when milk is a main ingredient of recipe. Long cooking at high temperatures coagulates some protein, causes an off-flavour in the milk, and caramelizes the lactose that is, it decomposes or breaks it down into simpler compounds. The milk gets a brown colour.

Milk soups and sauces therefore are cooked usually in a double boiler, and custards are cooked in a baking dish set in a pan of hot water. You can use most forms of milk in place of fresh, whole milk in a recipe. Exceptions are buttermilk and yoghurt, which might give an unwanted flavour, and sweetened condensed milk, which contains such a high percentage of added sugar that it is used almost entirely in making candy, cookies, and desserts.

Homogenized milk may be used interchangeably with non- homogenized milk in a number of dishes. Cornstarch puddings made with homogenized milk are more granular. Homogenized milk tends to curdle more readily than nonhomogenized milk in soups, gravies, scalloped potatoes, cooked cereals, and custards.

Evaporated skim milk, one of the newer forms of milk, may be diluted with an equal amount of water and used like fresh skim milk. Cereal products are cooked to absorb water, soften the texture, modify the starch and protein, and develop full flavour.

Proper preparation depends on an understanding of type and form of the product to be cooked. Some are relatively unprocessed whole kernels. Others are processed so that they require little or no cooking. Modern packaged whole-kernel cereals, such as rice, need no washing before use. Indeed washing the riched rice removes some of nutrients. When you boil rice, you should use the smallest possible amount of water so that none is left over when the rice is tender. Proportions of 1 cup of rice and 2 cups of boiling water are used for regular white rice.

Fruits and vegetables are made up chiefly of cellulose, hemicellulose, and peptic substances that give them texture and form. Starch, sugar, acids, minerals, and vitamins are present in varying amounts. Many changes take place when a fruit or vegetable is cooked. The flesh is softened by alteration of the cell structure. In starchy vegetables, like potatoes, the starch gelatinizes during cooking; pectins, proteins and hemieollulose also change. In frying potatoes and other vegetables, some of the sugar is caramelized. Colouring pigments also undergo chemical change when heat is applied.

Fruits tend to keep their shape better in a sugar syrup because the syrup attracts water from cells through osmotic pressure and leaves a more dehydrated cell structure. Sugar is absorbed into the fruit only after the tissues are softened by cooking. Many fruits, like apples, plums, peaches, and apricots, can be cooked directly in a sugar syrup. For making purees, the fruit is cooked in water to soften it, and then the sugar is added to the fruit puree.

Vegetables are more vulnerable to mistreatment in cooking than many other foods. For the best in colour, texture, and flavour, one should cook all vegetables the shortest time possible because they are less palatable when they are overcooked.

The most common method of cooking fresh or frozen vegetables is in a small amount of water in a tightly covered saucepan. For many leafy vegetables, like spinach and shredded cabbage, the cooking time is less than 5 minutes.

Other methods of cooking vegetables include baking, braising, steaming, and frying.

Baking whole in the skin is commonly used for potatoes, sweet potatoes, and squash. Carrots, onions, turnips, young beets, parsnips, and cucumbers can also be baked successfully in covered casserole.

The colour of fresh and frozen broccoli is similar when cooked by microwave and by the conventional method of boiling on top of the range.

Frozen vegetables usually require a shorter cooking time than do fresh ones, because they have been blanched before freezing.

Canned vegetables are quick and easy to prepare for serving because they are already cooked. To serve canned vegetables with the most flavour and food value, the liquid in which they are packed should not be discarded.

Active Vocabulary

ally 1) союзник; 2) з'єднувач

foam піна

meringue меренга

emulsify робити емульсію

occur траплятися, відбуватися

salad dressing приправа до салату

yolk жовток

tenderness ніжність

pastry кондитерські вироби; вироби з тіста

leaven дріжджі, закваска

leavening power здатність підніматися (про тісто)

coagulate згущати (ся), згортати (ся)

custard солодкий крем

buttermilk сколотини, маслянка

puff слойка

gravy підлива, соус

homogenized milk гомогенізоване молоко

cornstarch кукурудзяний крохмаль

evaporated skim milk сухе знежирене молоко

kernel серцевина, ядро, зерно

peptic травний, пепсиновий

starchy vegetables овочі, які містять крохмаль

osmotic осмотичний

vulnerable уразливий

braising тушкування

casserole каструля

nutrient поживна речовина

blanch бланшувати, обварювати

canned vegetables консервовані овочі

discard викидати

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

pastry, tenderness, exposure, curdle, milk, coagulation, protein, cooked, starches

1. In the preparation of _______, fat is worked into flour and water added in amounts sufficient to hold all together.

2. _______ results from separation of most of the flour particles by fat.

3. When ordinary egg white is heated, _______ of the protein takes place because the egg white has the ions necessary to precipitate thee denatured protein.

4. The thickening power of eggs is due to the case with which the _______ coagulates.

5. It has been definitely proved that raw and _______ ________ are equally well digested.

6. When ______ is heated to a very high temperature, the milk sugar is caramelized and acids formed in the decomposition start the coagulation of the protein.

7. Milk which is not perfectly fresh may _______ when it is scalded.

8. Raw apples and other light - coloured fruits often darken from ______ to air when they are cut.

Task 2. Choose the correct form in bold

1. Fats is/are used to fry or to cook foods and to add tenderness to breads, cakes and pastry.

2. Each group of foods has its properties that determine the best method of cook/cooking it.

3. Eggs is/are widely used in cooking.

4. Fresh fluid milk are/is almost always pasteurized.

5. Low cooking temperatures were/are recommended when milk is a main ingredients of recipe.

6. Sugar is used almost entirely in make/making candy, cookies and desserts.

7. Proper preparation depends on an understand/understanding of type and form of the product to be cooked.

8. Many changes take place when a fruit or vegetable are/is cooked.

9. Carrots, onions, turnips, young beets, parsnips and cucumbers can also be baked/baking successfully in covered casserole.

10. Canned vegetables are quick and easy preparing/to prepare for serving.

Task 3. Transcribe and pronounce correctly the following words

protein, carbohydrates, palatable, tenderness, leavening power, gravy, homogenized milk, evaporated skim milk, braising, nutrient

Task 4. Match the word or words with the definition

1. salad dressing a. tinned greens

2. leaven b. meal or powder from ground wheat

3. canned vegetables c. spices for salad

4. cream d. sweet food served after the main part of the meal

5. egg e. sweet sticky yellowish fluid made by bees from nectar

6. flour f. substance causing dough to ferment and rise

7. dessert g. a body produced by females of birds

8. honey h. a thick yellow - white liquid that rises to the top of the milk

Task 5. Translate into English

1. Важливою функцією жирів у приготуванні їжі є збільшення м'якості продукту, до якого вони додаються.

2. Також жир впливає на смак їжі, тому смажена цибуля на смак відрізняється від цибулі, звареної у воді.

3. У підігрітому молоці білка і кальцію менше ніж у не підігрітому.

4. Овочі змінюють свій колір залежно від тривалості варіння.

5. Якщо вода, в якій варяться овочі, містить соду, то вітамін С руйнуватиметься.

6. Добрий бульйон виходить із м'яса і кісток.

7. Якщо м'ясо готувати при низькій температурі тривалий час, то воно буде соковитим і м'яким.

8. Для приготування їжі, основним компонентом якої є молоко, рекомендується низька температура.

9. Червоні овочі, такі як буряк, червона капуста, зберігають свій колір, якщо у воду, в якій вони варяться, додати небагато оцту або будь-якої іншої кислоти.

Task 6. Answer the questions:

1. What does it happen with foods during cooking?

2. What are major allies in cooking?

3. What do proteins help during cooking?

4. What do fats give to foods?

5. What are carbohydrates functions in foods?

6. What occurs in the milk during long cooking?

7. What kinds of milk may be used in place of fresh whole milk?

8. What changes take place when a fruit or vegetable is cooked?

9. Why do frozen vegetables require a shorter cooking time?

10. Why are canned vegetables quick and easy to prepare for serving?

Task 7. Read the text and mark these sentences true (T) or false (F)

Don't spend lots of money on top quality cooking; just make sure you like the place where you have it. A new report says that enjoyment of a meal doesn't depend on what you eat, but where you eat it. A new report says that enjoyment of meal doesn't depend on what you eat, but where you eat it. Researchers prepared the same meal in ten different locations and asked the people eating it to give it marks out of ten for the taste, texture and appearance of the food. When they served “chicken a la king” in a residential home for the elderly, it got low marks. However, when they served it to customers in a four-star restaurant, the reaction was very different. The customers said it tasted delicious.

The results show that in many cases the location is actually much more important than the food; said Professor John Edwards of Bournemouth University. Edwards and his team took great care to make sure that all meals would be as similar as possible. They used exactly the same kind of chicken, they stored the dishes in the same kind of plastic bags and served them all with the same type of rice. The meat got the highest marks in every category - taste, texture, appearance - at the restaurant. Interestingly, bottom marks went to the dish when they served it in an army training camp. As one of the soldiers said, “It tastes awful and smells disgusting!”

1. Researches asked the people to give the place marks out of ten.

2. People in the residential home for the elderly liked the food.

3. Customers in the restaurant liked the food.

4. The place is always more important than the food.

5. The food was exactly the same in all the different places.

6. The food got the highest marks in the army training camp.

Task 8. Do you know any Ukrainian equivalents of the following English idioms. Can you make up any situations to illustrate some of them?

1. apple - pie order

2. as close as an oyster

3. the apple of someone's eye

4. the best fish swim near the bottom

5. better egg today then a hen tomorrow

6. to believe that the moon is made of green cheese

JUST FOR FUN

Woman: Poor child! What a swollen cheek you have! Is it a tooth?

Boy (with difficulty): No, it is a sweet.

UNIT 12. BEVERAGES: COFFEE, TEA, COCOA, CHOCOLATE

Coffee is one of the most popular beverages of the world. It is made from a berry grown in tropical climates and shipped to this country green, that is unroasted. All coffee trees are alike, but the berries produced vary in composition with variation in the rate of growth and the treatment after picking. For this reason, Mocha, Java, and South American coffees are quite distinct from each other.

Constituents of coffee. A cup of coffee will contain the ua- far-soluble products of the berry, the most important of these being tannin, caffeine, caffeol, caramelized carbohydrates, and carbon dioxide. Tannin dissolves slowly in hot water, the amount present in a brew depending upon how long the water and coffee are left"Tn"contact with each other. The bitterness of some coffee is due to the extraction of too much tannin. Tannin is more soluble in boiling' than in very hot water. Coffee brew made with water at 95 °C is, therefore, much less bitter than at 100 °C.

Caffeine is the alkaloid which may act as a stimulant. Every cup of coffee contains caffeine unless this has been removed from the berry before brewing.

Caffeine's physiological effects have been the subject of considerable research, and it is generally conceded that these are negligible, except possibly in rare instances. It has an unquestionably psychological effect on many people, however, and for this reason coffee is treated in various ways to eliminate the largest part of the caffeine, the product being sold under various trade names.

Caramelized carbohydrates and other decomposition products. formed in the roasting process are brown coloured and account for the colour of the brew.

They contribute,to the flavour somewhat, but the characteristic taste of coffee is due to another substance or most probably a combination of substances known as caffeol. Caffeol is very soluble in hot water, but because of its volatility the amount of it in coffee varies greatly, ft escapes readily from the berry during roasting, from the pot during brewing, and from the coffee cup after it is prepared. The amount of caffeol, its flavour, and aroma are largely due to the method of roasting.

Carbon dioxide is present dissolved or as an absorbed film in the roasted berry. Large amounts of it are released when the coffee is wetted.

Coffee making. There $re, in general, three methods of preparing coffee -- boiling, percolating, and the drip method. Each differs from the other in the mode of extraction, and as a result, each extracts the water-soluble constituents in varying amount. The boiling method consists in the', steeping, not the boiling, of the coffee. Convention is often stronger than reason, however, and we continue to talk about boiled coffee, since that is the term which to the average person implies steeped. There are several possible variations of this method. In general, the ground coffee is treated with either cold or hot water, brought slowly to boiling point or held just below this, and then allowed to stand in order to settle out the, grounds. Whatever the variation, the coffee is kept in contact with the grounds a considerable time, and, as a result, considerable tannin is extracted. Caffeol, caffeine and the coloured compounds arejeached out and carbon dioxide is set free.

If the coffee is actually allowed to boil, the steam carries away still more of the caffeol. Boiled coffee made by holding the ground coffee at a temperature of between 85° and 95 °C contains less tannin, the same amount of caffeine, and more caffeol than coffee made at 100 ~C. These lower temperatures are recommended to those who prefer the boiling method. The time of Jnfusion should be limited to low minutes, in order to decrease the amount of dissolved tannin and the loss of caffeol. A well-covered coffee pot helps to retain the caffeol.

The percolation of coffee allows for the extraction of the water soluble constituents at a temperature below boiling. The heated water is carried up and deposited on the coffee grounds which are held in a sieve. In this way the water- soluble constituents are slowTy~exfracted, but at no time is there a large amount of water in contact with the coffee grounds. As the percolation continues, the liquid, carried up becomes a stronger and hotter brew. No settling of grounds is necessary, and percolated coffee is usually clear and sparkling. Probably less tannin but equal amounts of other constituents are extracted in the percolation method as compared with the boiling method.

The drip method is one old French method. Boiling water is poured upon the coffee grounds held in a suitable sievelike container. The liquid which drips through is used, as it is never poured back over the grounds, and the largest amount of caffeol will be present in the first extraction. The drip method produces a coffee with the maximum caffeol content. Tannin is likely to be present in largest amounts in coffee made by the boiling method and the amount of caffeine and of coloured and caramelized products extracted will be approximately the same by all three methods.

Probably one of the greatest essentials in making of good coffee is a clean pot. The coffee should not stand long before serving or caffeol will be lost through evaporation.

Tea. The desirable features of tea are less standardized than those of coffee. Some like it black, some like green, some with cream, and others with lemon.

Tea is made from the leaves of a tea bush which is indigenous to the Orient. There are many factors which influence the quality of the tea as purchased. The younger the leaves the better the tea. Some of the poorer teas are made from the older leaves or even stems. The grade and flavour of tea are influenced by the treatment after picking. Black tea is made from leaves which are fermented before drying. The fermentation darkens the product and softens the flavour. Green tea is not fermented; the leaves are steamed and dried. Its flavour is more astringent than that of black tea, as fermentation affects tannin compounds in the leaf.

Tea infusion is a water solution of the soluble products in the tea leaf, of these the most important are caffeine and tannin. It is these soluble coloured substances and the essential oils that impart the aromas and flavour. The amount of any of these products will depend upon the method of brewing. The percentage of caffeine in tea is actually greater than in coffee but the amount present in cup of tea is usually less, as most people prefer a very weak brew. The tannin extracted may be considerable if the tea is left in contact with the hot water for a long time. Large amounts cause a markedly bitter taste. The soluble coloured substances vary with the kind of tea. Black tea contains more than green. Like the caffeol of coffee the essential oils of tea are volatile and contain oxidizable fats.

Tea itself loses its aroma slowly on exposure to air, fresh imports of tea making by far the best quality of infusion. Tannin is very much less soluble in cold water than in hot water. This may be overcome by diluting the tea infusion before chilling. When lemon juice or'lemon is added to tea, whether cold or hot the colour fades.

Cocoa and Chocolate. Cocoa and chocolate in themselves contain fats, proteins, carbohydrates and minerals. As beverages made from them are generally made with milk they are much more nutritious than the other beverages.

Cocoa and chocolate are made from the bean or seed of a tree which grows in tropical countries. "Cocoa beans vary in quality, according to the place where they are grown. Some_e_xcel in rich flavour, others in colour, and others in the body which they give to beverages made from them. In the manufacture of cocoa or chocolate products, the roasting and mending of the different varieties are important factors.

Roasting reduces the astringency by modifying the tannin; it develops flavour and colour, some of the starches are caramelized. After the roasting is completed., the shells and germs are removed. The shells are often used for beverages. When boiled in water they impart a pleasing flavour not unlike cocoa but less sweet. The germ of the seed is a valuable by-product sold for the manufacture of cocoa butler. The remainder (cocoa nibs) is used for the manufacture of cocoa or chocolate. The fubsier finely ground and pressed into cakes for plain or bitter chocolate.

Active Vocabulary

beverage напій

constituent складова

water-soluble products розчинні у воді продукти

caramelized carbohydrates карамелізованні вуглеводи

brew 1)напій; вариво 2)заварювати

extraction витяг; екстракція

decomposition products продукти розпаду

contribute сприяти

taste смак

soluble розчинний

volatility леткість

roast смажити

carbon dioxide вуглекислота, двоокис вуглецю

film плівка; легкий шар

drip method метод капання;

steep замочувати; занурювати (у рідину)

convention звичай; умовність

ground coffee мелена кава

leach вилуговувати

infusion настій; настоювання

percolation фільтрування, проціджування

coffee grounds кавовий осад

sieve решето, сито

indigenous природний, уроджений

purchase купувати

astringent в'язкий

astringency в'язка властивість

impart давати, додавати

dilute розбавляти; розріджувати

chill прохолоджувати; студити

beans боби

excel видаватися; виділятися

manufacture

chocolate шоколадні продукти

blend змішувати

shell шкарлупа; лушпайка

germ зародок

by-product побічний продукт

cocoa nibs дроблені боби какао, какао-крупка

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

Pressing out, coffee, quality, brew, caffeine, drip method, starch, infusion, better, younger, influence

1. The ______ of a cup of coffee depends partly upon the kind of _______ and partly upon how it is made.

2. _______ is so soluble that 80 per cent of it is removed in the first two minutes in the preparation of coffee _____.

3. The _______ ______ produces a coffee with the maximum caffeol content.

4. There are many factors which ________ the quality of tea.

5. The ________ the leaves are the _______ the tea is.

6. ________ strong tea ________ is used in the preparation of iced tea.

7. The ________ present in cocoa and chocolate must be taken into consideration in the cookery of these products.

8. All kinds of cocoa are made from chocolate by _______ _______ varying amounts of the fat.

Task2. Choose the correct form in bold

1. Coffee is one of the more/most popular beverages of the world.

2. A cup of coffee will contain the water-soluble products of the berry, the more/most important of these being tanning, caffeol, carbon dioxide.

3. Tannin is more/most soluble in boiling than in vary hot water.

4. Coffee brew made with water at 95°C is, much less bittest/bitter than at 100°C.

5. Coffeeis treated in various ways to eliminate the large/largest part of the caffeine.

6. Convention is often strong/stronger than reason.

7. If the coffee is actually allowed to boil, the steam carries away still more/much of the caffeol.

8. Boiled coffee made by holding the ground coffee at a temperature of between 85°C and 95°C contains less/little tannin.

9. The drip method is one of the old/oldest methods.

10. Probably one of the greater/greatest essentials in making of good coffee is a clean pot.

Task 3. Transcribe and pronounce correctly the following words

beverage, brew, caramelized carbohydrates,

volatility, infusion, steep, percolation,

indigenous, astringency, carbon dioxide

Task 4. Match the words with the definition

1. volatility a. soak or bathe in liquid

2. soluble b. a way of filtration

3. steep c. liquid extract obtained thus

4. nibs d. mix together as required

5. percolation e. incidental product made in the manufacture of something else

6. infusion f. shelled and crushed coffee or cocoa beans

7. blend g. evaporating rapidly

8. by-product h. that can be dessolved

Task 5. Translate into English

1. Посуд, в якому готують каву, повинен бути не металевий та чистий, оскільки жирна плівка, яка залишається на стінках, придає напою небажаний смак.

2. Кафеоль має властивість швидкої леткості.

3. Велика кількість танніну отриманого під час тривалого настоювання,надає чаю гіркий смак.

4. Шоколад і какао мають у своєму складі жири, білки, вуглеводи і мінеральні солі.

5. Колір шоколадної плитки контролюється кількість соди,яка додається до шоколадної маси.

6. Чим більше соди додається до шоколадної маси, тим темнішим стає колір плитки.

7. На смак і сорт чаю впливають обробка його після збору.

Task 6. Answer the question:

1. What is one of the most popular beverages of the world?

2. What constituents of coffee do you know?

3. How many methods are there of preparing coffee?

4. What kinds of tea do you know?

5. How does the treatment of tea after picking influence its grade and flavour?

6. Does tea itself lose its aroma?

7. What are cocoa and chocolate made of?

8. What do chocolate and cocoa contain in themselves?

9. What must be taken into consideration in the manufacture of cocoa and chocolate products?

10. What does roasting do in the manufacture of cocoa and chocolate products?

Task 7. Read the text without a dictionary and discuss it

CHOCOLATE

Chocolate, preparation made from the bean of the cacao tree and used to make drinks and various kinds of confectionery.

The Olmec civilization in what is now Mexico first domesticated Theobroma cacao and the Maya uses chocolate for centuries. They used beans as money and they also ground them to make a drink flavoured with chilli, cinnamon, maize meal and water. It was considered “the drink of the dogs” and women couldn't have it. When the Spanish conqueror Cortes arrived in Mexico in 1519, he and his men were served this drink - it was called xocolatl.

The drink was taken to Spain, where they added sugar and vanilla. After a century of keeping it a secret, the Spaniards introduced it to France and Italy, then in 1657 to England, where its taste was improved by adding milk. In the 19^th century, when the Dutchman Van Houten invented a press to extract cocoa butter from the cocoa liquor, he created the technology to produce the first chocolate bars.

Task 8. Do you know any Ukrainian equivalents of the following English idioms. Can you make up any situations to illustrate some of them?

1. wedding breakfast

2. home sweet home

3. as busy as a bee

4. working breakfast

5. intellectual food

6. a coffee-table book

JUST FOR FUN

Mother: Look at the holes in your new suit, Harry. Isn't it revolting?

Harry: I know, I know, mother. You see, we played a food-store and I was the Swiss cheese.

UNIT 13. VEGETABLE COOKERY

The composition of vegetables varies greatly. Some are good sources of proteins, others are largely starch. Unlike most of our foods, vegetables contain many valuable minerals and vitamins, along with considerable quantities of cellulose While the vegetarian is interested chiefly in the protein content of this vegetables and the overweight person in their carbohydrate content, the average person values vegetables for their minerals, vitamins and cellulose. These constituents must, there fore, be our first consideration in vegetable cookery. While it is well known that the palatability (including flavour, texture, and colour) of foods does not effect digestion, it is equally well known that the palatability does effect our selection of food. In the cookery of vegetables, then, we must consider both the nutritive value and the palatability of the cooked vegetable.

Generall effect of cooking on vegetables. Why do we cook vegetables? To answer that question let us first see what happens during the cookery process. The flavour is altered, sometimes it is lessened, other times it is increased, but in both cases it is usually changed in character as well. The colour also may be altered. The constituents which give flavour and colour to vegetables are unstable compounds sensitive to changes in acidity and heat. Many of the flavouring substances decompose, and many escape with steam as volatile products during the cookery process. As the hemicellulose is hydrolyzed, the texture is softened. Leafy vegetables lose moisture from the plant cells, shrink, and then become softer. The starch granules of all vegetables swell. Some of the starch may be hydrolyzed, some may be dissolved out. Some of the soluble proteins, dissolve out and coagulate, others coagulate in vegetable. Some of the soluble minerals dissolve out, others are held within the vegetable by coagulated protein cellular walls. Vitamin C is partly destroyed during the cooking process and a large amount dissolved out. Vitamin B complex is made up of several vitamins of which now, called vitamin B (B,) and G (B₂), are differentiated. Both are soluble and therefore are dissolved in cooking of vegetables in proportion to the amount of water and the length of cooking. One vitamin B (B,) is largely destroyed by heat. Vitamin A will be effected by any cooking process.

Effect of different methods of cookery on nutritive value.

There are various methods of cooking vegetables. They may be classified according to the medium in which the vegetable is cooked, in boiling water, in steam (steamer, pressure cooker, waterless cooker, etc), in hot fat (fry), in hot air (bake).

We shall discuss the effect of these various media on the nutritive value and palatability of the product.

Carbohydrate and protein. Little need be said concerning the loss of carbohydrate and protein in vegetable cookery. The longer the cooking the greater the losses, but these are slight in any case and represent but a small percentage of the daily requirement.

Celluloses. Although the celluloses of vegetables have no fuel value because they are not digested by man, they represent a valuable factor in nutrition.

As roughage, they help to prevent constipation. For those who are overweight, they act as a filler, giving a feeling of satiation without the possibility of adding weight. The amount of roughage desirable varies with the individual. Too much is as harmful as too little, but the free use of vegetables as a source of roughage is unquestionably safe for every normal person. There is no method of cooking which causes loss of roughage. The greatest loss is encountered in the removal of skins, etc., in preparing the vegetables for cooking. If vegetables are cooked a considerable time, the cellulose which is softened to a greater extent is not too irritating to a sensitive digestive tract

Vitamins. The popular demand for vitamins is encouraging to nutrition experts. They have become talking points for food salesmen. Much good has been accomplished, but caution must be observed in the evaluation of the popular statements concerning vitamins.

As already stated, the loss of vitamin A is insignificant. Vitamin B complex is partly destroyed and may be leached out; so that the loss may be considerable unless the cooking water is utilized.

Vitamin C, present in more or less amounts in all vegetables, is the most easily destroyed of the three important vitamins, especially in the presence of heat and oxygen. As there is air dissolved in the plant juices, it follows that during the cooking of vegetables considerable loss of vitamin C will take place. Tests show losses as high as 95 per cent. If the original amount of vitamin C is low, the amount remaining in the cooked vegetables may be insignificant with those vegetables which contain a large amount of vitamin C in the raw state, the amount left in the cooked product may be of great nutritional value. Certain cooked fruits, notably pineapples and tomatoes, contain nearly as much vitamin C as the raw fruit. In the presence of alkali, however, the loss of vitamin C on heating is complete. Those vegetables which are cooked fop a time in slightly alkaline tap water, or those cooked in water to which "a pinch of soda" is added, will be without vitamin C. Like the vitamin B complex, the loss of vitamin C is increased by its solubility unless the cooking water is utilized. While it might appear logical to conclude that the loss of vitamins during vegetable cooker is so great that it would be better to disregard cooked vegetables as a source of vitamins, this idea is erroneous. It has been found that there may be more vitamin C in cooking water from spinach than in raw carrots.

Minerals. Vegetables are one of our best sources of minerals. Efforts should therefore be made to conserve these constituents in the cookery processes, and, where loss is inevitable, the facts should be well understood. It has been shown that some vegetables cooked in very hard water contain even more calcium than the raw vegetables.

Cooking in hot air (baking) or in hot fat (frying) does not affect the mineral content. The minerals are lost only through their solubility in water. Unfortunately not all vegetables can be cooked in hot air or fat.

All authorities agree that the greatest loss of minerals results when vegetables are cooked in water for a long time, the larger the amount of water the greater the loss. Authorities also agree that there is the least loss of minerals when vegetables are cooked in a steamer or pressure cooker, the losses in the latter being usually somewhat greater than that in a steamer. As the flavour and appearance of vegetables cooked in the pressure cooker are not usually so pleasing as those cooked in a steamer, the use of the pressure cooker for vegetables is debatable. In both methods the vegetables are in contact with only a small amount of water at any time and this explains the slight loss of minerals. The loss in minerals will be nil in all methods of cooking vegetables if the liquid in which the vegetables is cooked is utilized in one way or another. Vegetable water may be used in making soups, cream sauces, meat loaf, gravies, and innumerable other dishes. It is also possible that the water in which the vegetables are cooked may be completely evaporated off. Certain vegetables are more palatable if cooked in a comparatively large amount of water. This is true of such vegetables as cabbage, brussels sprouts, and turnips.

The addition of salt to the cooking water of vegetables is a common practice as it improves the flavour of the cooked product. Recently it has been shown that its presence does not

In any way affect the loss of mineral element at least, calcium.

Palatability. Palatability is greatly affected by cookery processes. People select food because of its nutritive value, its palatability, that is, the texture, flavour, and colour. By texture is meant softness or tenderness, mealiness, and so on.

During the cooking of all vegetables, there are ch a nges in texture which are due to the same general causes. The protein coagulates. There is a partial gelatinization of starch, softening of cellulose and, with the solubility of the pectic substances which hold the cellulose together, a general disintegration of the plant tissue.

Only those vegetables which contain and retain enough moisture in which to cook can be cooked in hot air or hot fat. A potato baked in an oven cooks in its own water content. Cabbage and other vegetables containing a large amount of water cannot be cooked in the oven because they evaporate off their water too rapidly.

When vegetables are cooked in either steam or water, the texture is affected primarily by the length of time cooking.

Flavour. Flavour is greatly affected by method of cooking. In general, fried and baked vegetables taste more like the raw products than those cooked in water, as many constituents which are leached by water or boiled out with steam are held within vegetable when it is baked or fried.

Colour. The colour of cooked vegetables is greatly affected by the mode of preparation. It is sufficient to say at this point that retention of the colour of green vegetables is favoured by cooking in as lightly alkaline medium. The discolouration of potatoes is quite different. Every housewife knows that old potatoes become dark during the cooking process. This blackening is due primarily to the hydrolysis of proteins of the potato during storage.

As the hydrolytio products are soluble in cold water, the best remedy is to soak the pared poiatocs in cold water an hour or more before cooking. As this treatment greatly reduces the mineral content, it is only recommended for the old potatoes which become unsightly when cooked.

Storage. The keeping of vegetables in an average home is only for a short time. The changes which take place in vegetables in this time are due to drying out or to natural chemical changes taking place in the vegetables themselves. Drying out can be controlled by keeping the vegetable cool and in the case of leafy vegetables covered. The chemical changes are due to the fact that many of the life processes of the vegetables continue, as for example the change of sugar in corn and de- struct ion of sugar in peas. These changes become less rapid when the vegetables are kept cold. The chemical changes in winter vegetables are less undesirable. The starch of squash changes to sugar during storage and parsnips are sweet only after they have remained in the frozen ground. The sugar of carrots hydrolyzes to dextrose.

Active Vocabulary

cookery готування

considerable значний

quantity кількість

overweight надмірна вага

constituent складова частина

palatability смакові якості, смак

texture структура, тканина

nutritive value харчова цінність

alter змінювати (ся)

lessen зменшувати (ся)

increase зростати, збільшувати (ся)

decompose розкладатися, розчинятися

volatile летючий, той, що швидко випаровується

moisture вологість

shrink усихання

cellular wall стінка клітини

alkali луг

medium середовище

steamer пароварка

pressure cooker варильний автоклав

waterless cooker посуд для готування без води

daily requirement денне споживання

roughage груба їжа

satiation насичення, наситність

digestive tract травний тракт

pinch of coda дрібка соди

hard water жорстка вода

maleness борошнистість

raw products сировинні продукти

pared potatoes очищена картопля

treatment обробка

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

evaporate, digestible, raw, cooking, acidity, nutritive value, hydrolysis, length

1.We prefer the changed flavour, even though it means less __________ .

2.The raw potato starch is less __________ than the cooked potato starch.

3.Some cooked fruits contain nearly as much vitamin C as the __________ fruit.

4.The less of minerals depends upon the water which leaves the vegetables during the __________ process.

5.Vegetables containing a large a mount of water cannot be cooked in the oven because they __________ off their water too rapidly.

6.The preservation of the natural flavour of vegetables may be controlled by the __________ of the cookery period.

7.The blackening is due primarily to the ___________ of proteins of the potatoes.

8.It varies with the size and age of the vegetable and the __________ of water.

Task 2. Choose the correct form in bold

1. The vegetarian is interested chief/chiefly in the protein content of the vegetables.

2. It is equal/equally well known that the palatability does effect our selection of food.

3. The flavour is usual/usually changed in character as well.

4. Vitamin C is partly/part destroyed during the cooking process.

5. Vitamin B1 is large/largely destroyed by heat.

6. Vitamin A occurs wide/widely in foods of animal origin.

7. The water in which the vegetables are cooked may be complete/completely evaporated off.

8.Certain vegetables are more palatable if cooked in a comparative/comparati-vely large amount of water.

Task 3. Transcribe and pronounce correctly the following words

valuable, quantity, overweight, constituent, alter, moisture, hydrolyzed, pressure cooker, alkali, texture

Task 4. Match the word or words with the definition

1. palatability a. small amounts of water in or on something

2. roughage b. not cooked foods

3. moisture c. kitchen equipment

4. raw products d. art or skill of preparing food

5. pressure cooker f. quite pleasant taste of food

6. cookery g. drying out

7. solvent h. a substance than is used to dissolve another substance

8. shrink i. a substance in some foods that helps your bowels to work

Task 5. Translate into English

1. Смак овочів під час варіння змінюється: інколи він стає кращим, інколи-гіршим.

2. Овочі містять велику кількість мінеральних солей.

3. Вміст мінеральних солей в овочах не змінюється під час їх запікання або смаження.

4. Додавання невеликої кількості солі у воду, в якій варяться овочі, покращує їх смак.

5. Зменшення поживної цінності овочів відбувається через руйнування вітамінів і розчинення мінеральних солей.

6. Збереження природного смаку овочів і запобігання розвитку неприємного смаку можна контролювати тривалістю їх готування.

7. На колір овочів під час варіння впливає тривалість їх приготування.

8. Для приготування смачних і приємних на вигляд страв з овочів, варто обирати свіжі, міцні овочі.

9. Овочі слід зберігати в прохолодному місці протягом нетривалого часу.

10. Для того щоб картопля не темніла, перед приготуванням її слід потримати годину в холодній воді.

Task 6. Answer the questions:

1. What is the composition of vegetables?

2. What happens during the cooking process?

3. In what way do we classify methods of cooking vegetables ?

4. What is the function of the celluloses of vegetables in nutrition?

5. What vitamin is the most easily destroyed in the presence of heat and oxygen?

6. What is the best source of minerals?

7. When does the greatest loss of minerals in vegetables result?

8. Is palatability greatly affected by cookery processes?

9. What affects the color of cooked vegetables?

10. What changes take place in vegetables during storage?

Task 7. Read the text and mark these sentences true (T) or false (F)

VITAMIN A

Among vitamins soluble in fats vitamin A is of great importance. It is necessary for normal growth of epithelial tissues. This vitamin is involved in the work of the enzymes in the formation of the visual pigment rhodopsin, through which we can see in the twilight. Vitamin A is called the “vitamin of growth”, it is simply necessary for the children.

Lack of vitamin leads to depression and poor concentration, disturbances of visual function and reduce the stability of epithelial tissues. In general, vitamin A is found in animal products, especially in liver, egg yolk, butter, and dairy products.

Carotene, called provitamin A is found in all green, yellow and orange fruits and vegetables. A lot of carotene is absorbed along with fats. Therefore vegetables that contain it must be used in a salad with vegetable oil. The daily need of vitamin A is from 0,9 to 2,7 milligrams or 25 milligrams of carotene. This may be equal to 1 liter of milk, 1 cup of carrot juice, three tomatoes or 150 grams of spinach.

1. Vitamin A is water soluble.

2. This vitamin is necessary for vision.

3. It occurs only in vegetables.

4. Carotene is provitamin A .

5. Carotene is found only in foods of animal origin.

6. The daily requirement of vitamin A is 2,7 milligrams.

Task 8. Do you know any Ukrainian equivalents of the following English idioms. Can you make up any situations to illustrate some of them?

1. a carrot and stick policy

2. put on airs

3. kick up a row

4. cry for the moon

5. make a fuss

6. beat about the bush

JUST FOR FUN

“What's the matter with you, darling? - Lily asked her husband.

- Monday you liked beans, Tuesday you liked beans, Wednesday you liked beans, Thursday all of a sudden you don't like beans.”

UNIT 14. EGGS IN HUMAN DIET

Eggs are indispensable in the average diet. They contain in colloidal form many of the more important but less abundant food materials, vitamins and minerals, along with fat and protein, and are an easily digestible, easily prepared, nutritious, and concentrated food in themselves, as well as being most important in the preparation of many other foods because of their colloidal nature.

There are great differences in eggs which may be attributed to many causes: the feeding and care of the hens, the kind of hen, and the care of the eggs after they are laid.

The consumer has little or no way to judge the quality of an egg from its external appearance. Difference in size does not indicate difference in quality. The colour of the shell is of little significance. The investigation has proved brown- shelled and white eggs alike in composition and in every property. A clean-shelled egg indicates a clean hennery and, therefore, an egg of better keeping qualities and flavour than those with dirty shells. An egg shell with a chalky appearance is usually fairly fresh. A shiny smooth shell indicates an old egg. The price is usually the indication of grade, although large eggs usually command a higher price per dozen than average or small sizes.

Changes in eggs on keeping.-- The shell of freshly laid egg is completely filled, the yolk spherical in shape, and the white thick and gelatinous. The new-laid egg contains no bacteria which promote spoilage. It may contain drops of blood or bits of extraneous matter. This occurs very seldom, but even when the hens have the best care it is not entirely eliminated. Soon after the egg is laid, evaporation of the water with the dissolved carbon dioxide takes place through the porous shell. As these gases leave the shell, air containing microorganisms enter. At the same time, some of the water passes from the white to the voik, and the whites begin to lose their gelatinous consistency "and become thinner. The exact cause of this liquefaction of gelatinous egg white is not known.