Англійська мова

3. Bacteria grow very rapidly where conditions are __________.

4. Bacteria are more difficult to destroy than the other __________.

5. Considerable success is now being experienced in the __________ of fish and meat and of many fruits and vegetables by _________ .

6. New method of freezing and better __________ for frozen products have improved the flavour and texture of the food.

7. Within the last years intensive efforts have been made to produce _________ products which are not only clean but also will resemble fresh foods in _________ and nutritive value.

8. The temperature in the canning of food depends upon several factors, the number of microorganisms present in the uncooked food the rate at which ________ can penetrate the food to be canned.

Task2. Choose the correct form in bold

1.Any food is/are subject to either decay or spoilage by the growth of microorganisms.

2.Microorganisms must be/may multiply in two ways.

3. A spore differ/differs from the microorganisms from which it comes in being more sistant to conditions unfavorable to growth.

4. Spore - bearing organisms are more/most difficult to destroy than those which multiply by simple cell division.

5. Molds must/can have some moisture.

6.The mixture of various kinds of yeasts present everywhere in the air is/are called wild yeast.

7.Like yeasts and molds, bacteria may/must be found anywhere - in the air, water, soil and in all foods.

8.The method of drying vary/varies greatly with food.

9. Many foods are/is preserved by the use of added substances, which destroy or check the growth of microorganisms.

10. Canning is the most/more common from of food preservation.

Task 3. Transcribe and pronounce correctly the following words

decay, spoilage, cure, vinegar, tissues, sauerkraut, nutritive value, behavior, multiply, choice grade

Task 4. Match the word or words with the definition

1. choice a. the things that something in science normally does

2. behaviour b. small amounts of water in or on something

3. mould c. the soft part inside a fruit or vegetable

4. moisture d. a sour-tasting liquid made from malt or wine

5. flesh e. a substance in foods such as bread, rice and potatoes

6. vinegar f. the wine made in a particular year

7. vintage g. a green or black substance that grows on old food

8. starch h. high quality

Task 5. Translate into English

1. Як відомо, харчові продукти швидко псуються.

2. Для того, щоб довше зберегти харчові якості продуктів, їх консервують, засолюють, коптять, заморожують.

3. Псуванню харчових продуктів сприяє ріст мікроорганізмів.

4. Мікроорганізми поділяються на декілька класів: пліснява, дріжджі, бактерії.

5. Зазвичай пліснява утворюється в темряві, але іноді й на світлі. В більшості випадків пліснява припиняє рости, якщо вона піддається сонячному освітленню.

6. Смак сирів та масла змінюється під дією бактерій.

7. З іншого боку, псування консервованих продуктів - м'яса, молока, овочів - також відбувається під дією росту бактерій.

8. Найсприятливіший спосіб зберігання харчових продуктів у холодильниках; в цьому випадку, смак, вигляд і поживна цінність незначно змінюється.

Task 6. Answer the questions:

1. How are foods temporarily preserved?

2. What chemicals are allowed as preservatives?

3. What can you tell about drying as a means of food preservation?

4. What do most dried foods require before cooking?

5. What two methods are in use today for canning?

6. Where do yeasts grow?

7. What do we call fermentation?

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

METHODS OF MEAT PRESERVATION

There are different methods of preservation. They are: drying, smoking, salting, curing, refrigeration, freezing, canning, freeze-drying and irradiation.

Drying-removal of moisture from meat from its original water content to about 15%.

Smoking-process of subjecting meat to the action of smoke and heat generated by burning hard wood and or saw dust.

Salting-simple method of dehydration in the salt causes the withdrawal of water from the tissue of both meat and spoilage organisms.

Curing-application of salt, sugar, nitrite (potassium or sodium nitrite) and other preservation and adjuncts.

Refrigeration-exposure of meat to the range of 36° to 50°F [2°C-10°C] to retard mold and bacterial growth for a limited period only.

Freezing-exposure of meat to a temperature rang of 0°F to 32°F [-18°C-0°C] resulting to crystallization of the water in the tissues, thus, inactivating the enzymes and the bacteria present.

Canning-hermetic or air tight sealing of food in cans or jars and heating under pressure (pressure cooker, retort, autoclave) to reach temperature above 100°C at specific period of time.

Freeze-drying-removal of moisture from the tissues by sublimation or the transformation of the moisture content into gas without passing the liquid state.

Irradiation-transfer of extremely large amount of energy to effect very rapid and selective biological and chemical changes in meat.

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

1. out of the pan and into the fire

2. he that would eat the fruit must climb the tree

3. man does not live by bread alone

4. neither fish nor flesh

5. never cackle till your egg is laid

6. there's no use crying over spilt milk

JUST FOR FUN

A quest: Why are dumplings cold?

Waiter: Because they are Siberian.

UNIT 17. FRUIT PRESERVATION

Preserved fruits are now numerous, but not every kind of fruit is suitable for preservation. Some fruits, of course, are preferred in their natural state, while others are preferable and sometimes only procurable, in a preserved condition.

As most fruits are seasonable, it follows that those demanding them out of season must accept them in a preserved form. There are at least four different methods of preserving fruits: (1) by desiccation (drying); (2) by utilization of cold air; (3) by the use of chemicals; and (4) by the exclusion of air. The fourth method is that in general use by canners, as is also the third so far as vegetables are concerned, and in the case of some fruits, perhaps, when the preserves wish to maintain or to create a "colouring".

The second method is that of cold storage and refrigeration in all their ramifications. The first method is applied to such fruits as we shall now proceed to consider.

The "drying" and "evaporating" methods are practised extensively in fruit-producing countries. The former method is followed in such regions as are favoured with plentiful sunshine, and the latter in those countries which cannot rely upon the aid of climate.

Evaporation was unknown 100 years ago. Many inventors have introduced processes from time to time, but the machinery in general favour consisted of a slat floor with a furnace below. The heat rises through the slats and dries the spread out fruit there on. A recent system consists of steam pipes in the evaporating plants, designed to give uniformity of heat and to overcome the possibility of scorching the fluid.

Currants are the most common of all dried fruits consumed by the human family. They are the products of the vine, just as raisins, as every school boy knows, are grapes in a dried conditions. Not all varieties of grapes, however, are suitable for drying. The grapes destined to be converted into raisins are invariably dried on the vines, after semi-cutting, or on the ground after the manner of currant-drying. The drying process takes some days to complete, after which the fruit is put into boxes holding about 150 lb. to be transported to the packing houses. Sorting is the next process. The choicest are packed in boxes made to hold five, ten, fifteen and twenty pounds, and other grades are stemmed, seeded and packed in cartons of one pound capacity.

Machines called "stemmers" are brought into use for removing the stems. Again the fruit is graded and passed to a "seeder", which flattens raisins and brings the seeds to the surface, while another piece of mechanism, a teeth-like roller, removes the seeds.

Plums destined for the leading grades of prunes are gathered by hand, laid in shallow utensils, and then placed in a cool and dry building to soften. Afterwards they are put into spent ovens for about twenty-four hours, a procedure which is repeated until the fruit is of the requisite dryness. Later comes the cooling process and the final packing into cans, jars, boxes, or whatever receptacle is considered most suitable for the various markets. The drying process naturally calls for the exercise of care and skill, so that the fruit may not be deprived of its original flavour and fruity consistency. Usually three pounds of plums are necessary to yield one pound of prunes, the exact proportion being regulated by the degree of waste during the drying processes.

Citron peel and lemon peel are consumed in large quantities by the people of Europe and America. There is difference in colour and thickness between the two commodities, even enough both are members of the citrus family of fruits.

The lemon peel is candied, otherwise the process of preserving is similar to that applied to the eitron.

The rind is left to pickle for a few weeks in a salt solution, afterwards being boiled until it is tender, and then it is soaked in water slightly sweetened. The first soaking removes the greater part of the salt, but a succession of solutions is necessary before the peel is ready for the final process of preserving. The final treatment is in the nature of boiling in thick syrup. From the vats it passes in specially constructed racks into a heating room, where it dries and crystallized in due course.

Crystallized fruits. Crystallized fruits are now a very popular dessert, or confectionary, and they are made in many European countries. The fruits are made extracting the juice from the raw product and replacing it with sugar syrup. J he hardening of the syrup preserves the fruit, and as the latter is solidified its natural form is retained.

Several methods of crystallizing are in vogue, but that in general practice is the boiling of the fruit for a certain length of time, after which it is suspended in svrup until saturated.

In due course it is removed from the syrup process and placed in drying ovens, or drying rooms. a+ a high temperature until crystallized. In some countries the drying is done in the open air upon trays.

Active Vocabulary

dried fruits сухофрукти

preserved fruits консервовані фрукти

preservation зберігання

preserve зберігати, консервувати

preserved condition умова зберігання

desiccation сушка

deterioration погіршення

treatment обробка

fruit producing countries країни, що вирощують фрукти

drying process процес висушування

“stemmer” пристрій для відділення плодоніжок

leading grade перший ґатунок

spent oven сушильна піч, сушка

lemon peel лимонна шкірка

crystallized fruits зацукровані фрукти

prune чорнослив

soaking вимочування

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

preserve, soaking, fruit juices, sugar solution, consistency, food preservation, thick syrup, making, deterioration, extracting

1. To prevent _________ through the growth of any microorganisms in jams, marmalades, and jellies sufficient amounts of sugar usually are used.

2. Jams are made up largely of fruits held together by a _________ or jelly.

3. Preserves resemble jams but are usually of thinner __________.

4. Jellies are made from ________ only.

5. In the preparation of all of these products, efforts are made to _________ the natural colour and flavour of the fruit.

6. The crystallized fruits are made by __________ the juice from the raw product and replacing it with sugar syrup.

7. Any kind of fruit or combination of fruits may be used in the _________ of jams and preserves.

8. Drying has been a means of __________ for centuries and is still used.

9. Foods containing sugar require less drying than others, as drying concentrates the __________.

10. Most dried fruits require __________ before cooking.

Task2. Choose the correct form in bold

1.Some fruits are/is preferred in their natural state.

2.A recent system consisting/consists of steam pipes in the evaporating plants.

3. Currants are the more/most common of all dried fruits consumed by the human family.

4. Machines called “stemmers” are/is brought into use for removing the stems.

5. Plums destined for the leading grades of prunes are gathered/gathering by hand.

6.They are put/putting into spent ovens for about twenty four hours.

7.Usually three pounds of plums are/is necessary to yield one pound of prunes.

8.The lemon peel is candied/candied, otherwise the process of preserving is similar to that applying/applied to the citron.

9. The fruits are making/are made extracting the juice from the raw product and replacing it with sugar syrup.

10. In due course it is removed from the syrup process and placed in drying ovens, or drying rooms, at a high temperature until crystallizing/crystallized.

Task 3. Transcribe and pronounce correctly the following words

preservation, utilization, evaporation, through, procedure, crystallized fruits, drying process, syrup, drying oven, pickle

Task 4. Match the word or words with the definition

1. storage a. turn from solid or liquid into rapour

2. preservation b. removing moisture from food, drying

3. desiccation c. article of trade, product as opposed to a service

4. ramification d. keeping safe or free from decay

5. evaporate e. vegetables, preserved in brine, vinegar, mustard, etc.

6. raisins f. storing of goods etc.

7. commodity g. consequence, subdivision of a complex structure

or process

8. pickles h. dried grape.

Task 5. Translate into English

1. На даний час існує багато методів зберігання фруктів.

2. Фрукти можна сушити, консервувати, заморожувати.

3. Можна сушити сливи, вишні, яблука, груші, абрикоси, фініки та інші фрукти.

4. Для виробництва джемів використовуються будь-які фрукти.

5. Мармелад і желе виготовляють тільки з фруктів, які містять пектин та достатню кількість кислоти.

6. Зацукровані лимонні та апельсинові шкірки дуже популярні в Європі та Америці.

7. Необхідно зберігати природний колір і смак фруктів при виробництві з них джемів і желе.

8. При приготуванні компотів потрібно слідкувати за тим, щоб фрукти не переварились і не втратили свій смак.

Task 6. Answer the questions:

1. How many methods are there of preserving fruits?

2. Are currants the most common of all dried fruits consumed by the human family?

3. How are the grapes converted into raisins?

4. What can you tell about plums drying process?

5. Where are citron peel and lemon peel consumed in large quantities?

6. How can we obtain crystallized fruits?

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

ANTIDEPRESSANT CATERING

Black chocolate is one of the most popular anti-depressants. Bitter and extra-black chocolate with high content of cocoa beans without additives is the best choice.

Almonds are also good for fighting depression and they protect the immune system. Almonds are very rich in calories. 30-50 g of dried or roasted almonds is the daily requirement for preventing seasonal disorders and colds.

Bananas. One banana a day is better than a handful of medicines prescribed for preventing depression. Besides the well-balanced vitamin content, bananas are rich in three kinds of natural sugar - sucrose, fructose and glucose, which in combination with cellulose are capable of lifting one's spirits and soothing the central nervous system.

Oranges. Life-asserting oranges or freshly squeezed orange juice are full of vitamin C and B, rich in pectin and help to excrete cholesterol. Oranges are especially good in the morning 30 minutes before breakfast on an empty stomach or many other fruits between meals.

Pumpkin seeds contain microelements conducive to generation of serotonin, for this reason people in a bad mood are recommended to nibble pumpkin seeds as a snack. They are also used in soups, salads and sauces.

Task 8. Give Ukrainian equivalents to the following English idioms. Make up situations to illustrate some of them

1. you are what you eat

2. eat, drink and be merry (for tomorrow we die)

3. a knockdown price

4. cheap and nasty

5. cost an arm and a leg

6. cost the earth

JUST FOR FUN

Aunt: Here's a good piece of bread and butter.

Johny: Thank you, auntie.

Aunt: That's good, Johny. I like polite children, I like to hear little boys say “thank you”. Johny: If you want to hear me say it again, then put some jam on that piece of bread.

UNIT 18. MEAT PRESERVATION

The preservation of meat may be accomplished in numerous ways including the use of refrigeration, canning, drying, and salting, pickling, and curing. The latter methods are of ancient origin and are widely used at present, both in the modern packing house as well as in rural communities.

Salting is often followed or combined with other processes, such as smoking, which improves both the flavour and keeping qualities of special products, including hams, and bacon. In the use of salt as a preservative, either alone or in combination with such compounds as saltpeter, nitrates of sodium or potassium, there are several objectives. It is necessary to prevent spoilage by microorganisms, but in addition the final product must have a desirable taste and flavour. The appearance must also be attractive. It has been common practice for many years to use the pickling solution because of increased efficiency in curing meat products. More recently the nitrites have been found even more effective. The nitrates serve a useful purpose in respect to the appearance of the products because when they are present, certain changes take place where the hemoglobin of the meat tissues is chemically combined to form nitrosohemoglobin.

The nitrites are more effective than nitrates in checking spoilage and also have the colour fixing ability. Sugar is also used as a constituent of pickling solutions. Many of the solutions containing sugar are called sweet pickling processes. In some instances the so-called dry sugar cures may be used, in which case the meat is packed in tight containers and sprinkled with dry mixtures of salt, sugar and small quantities of nitrate or nitrite. It is a common practice of smoke some salt- cured meat and meat products.

The smoking process preserves not only on account of some drying of the meat through the heat applied during smoking but also on account of the chemicals deposited on the surface. These compounds may penetrate somewhat into the meat and to inhibit bacterial growth and action, instead of smoking meats it is possible to use a specially prepared salt meat. Such salts have a pleasant smoked flavour which may be imparted to meat by using dry-curing processes and eliminating the smoking operation. Meats may be preserved by means other than refrigeration, although chilling is the first step, and preliminary to any further treatment.

In Europe a number of different methods have been suggested to accomplish the same purpose. One depends on injecting the brine by pressure into the heart of the still bleeding animal. Another depends on the injection of the brine into a blood vessel under pressure after rigor mortis" has set in. A third method consists in subjecting the meat to a vacuum and ihen subjecting it to a brine under pressure for several lr urs.

Pork curing. Bacon and hams. Pork is sometimes dry-cured by rubbing with salt and piling-in stocks in curing cellars, which are kept at relatively low temperature. A small percentage of saltpeter may be added to the salt to assist in the colouring of the tissues. If the cuts are packed by layers and other curing agents added between the layers, there will eventually be a brine formed owing to the extraction of water from the tissues. This method is commonly used for bacon which requires several weeks to cure, after which it is removed from the brine, soaked in water for short time and smoked. The soaking may be omitted if the meat is subjected to a spray of hot water followed by drying with a compressed air jet which evaporates the excess moisture on the surface.

Bacon is usually aired for a number of hours in the warm air of the smoking chamber before the actual smoking is started. When the smoking is completed any salt which has crystallized on the interior is brushed off and the bacon packed in boxes, barrels, or other containers for shipment.

Some bacon, sliced or unsliced, is now packed in transparent parchment to keep it clean and preserve its appearance. Bacon may also be canned. Hams, which make up one of the most valuable meat products from hogs, are the hind legs of swine from above the hock. There are many kinds of hams depending largely on the type of curing process and the methods of smoking used. The flavours are due in part to the pickle, which may contain sugar. Along with the other agents mentioned above, flavours may also be due in part to the wood used in smoking.

Most hams contain an abundance of fat, but virginia hams, which are quite noted for quality and flavour, are relatively lean. The function of the smoke is not merely to impart the characteristic flavour, but it also serves to inhibit the microorganisms which gain access to the surface of the meat.

Lard. Lard is the fat separated from the adipose tissues of hogs for use as a food Three kinds of lard are manufactured on a commercial basis: prime steam, neutral, and kettle-rendered. Lard is packed and sold as smooth or grainy lard. Smooth lard is lard which is cooled quickly to prevent the separation of the oil and stearin. It is precooled to about 110 °F and further cooled by a lard roll, a metal cylinder cooled within by means of brine or by the direct expansion of amnionic.

Grainy lard is preferred by certain commerce. It derives its name from the grainlike appearance of the solid portion. Lard may be stored in tubs. Sodium silicate is sometimes used on the inside of wooden tubs and pails in order that lard may not be absorbed and thus wasted. Paraffin is employed often instead of silicate. Neutral lard is manufactured mainly from back fat and leaf fat. The material is chilled, cut up very fine, and placed in a water-jacketed kettle. The water in the jacket is slowly heated, causing the lard to separate from the fibrous material. Lard obtained by this process is white, but without definite flavour. It is used in the manufacture of margarine without treatment.

Kettle-rendered lard. Lard of this kind is made from the better grades of fats. The fats are basketed into steam-jacketed kettles, the fat separated from the fiber and then put up into packages while still hot.

Active Vocabulary

pickling маринування

flavour смак, аромат

keeping qualities збереження якості

saltpeter селітра

spoilage псування

pickling solution маринад

nitrate нітрат, сіль або ефір азотної кислоти

potassium калій

smoking process процес коптіння

preserve зберігати

surface поверхня

brine розсіл, рапа

blood vessel кровоносна судина

rigor mortis трупне задубіння

pork свинина

soak вбирати, всмоктувати

smoking chamber коптильна камера

sliced нарізаний

parchment пергамент

ham шинка

merely тільки, просто

impart давати, додавати

lard сало

adipose tissues жирова тканина

grainy lard зернистий лярд, свиняче сало

tub діжка, баддя

water-jacketed kettle котел з водяним охолодженням

treatment обробка

kettle-rendered lard котельний лярд (пряжений у відкритому котлі)

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

low temperature, desirable, characteristic flavour, smoked, methods of smoking, curing, appearance, salted

1. The main aim of food preservation is to prevent spoilage by microorganisms, but in addition the find products must have a ____________ taste and flavour.

2. Smoke contain phenols which help in the preservation of __________ products.

3. Potassium nitrite and potassium nitrate, used in the __________ of pork and beef, improve the taste and redden the colour.

4. _________ products are usually partly dried as well as salted.

5. The nitrates serve a useful purpose in respect to the ___________ of the products because when they are present certain changes take place.

6. There are many kinds of hams depending on the type of curing process and the __________ used.

7. The function of the smoke is not merely to impart the __________ , but also serves to inhibit the microorganisms which gain access to the surface of the meat.

8. Pork is sometimes dry-cured by rubbing with salt and piling in stocks in curing cellars which are kept at relatively ____________.

Task2. Choose the correct form in bold

1.The preservation of meat may be accomplish/accomplished in numerous ways.

2.The appearance of the final product must/may have a desirable taste, flavour, appearance.

3. Sugar is/are used as a constituent of pickling solution.

4. In Europe a number of different methods has/have been suggested to accomplish the same purpose.

5. This method is/are commonly used for bacon which require/requires several weeks to cure.

6.Some bacon, sliced or unsliced, is packed/is packing in transparent parchment to keep it clean and preserve its appearance.

7.Lard is the fat separating/separated from adipose tissues of hogs for use as a food.

8.The water in the jacket is slowly heated, causing/caused the lard to separate from the fibrous material.

Task 3. Transcribe and pronounce correctly the following words

slice, nitrate, flavour, surface, saltpeter, brine, treatment, spoilage, impart, manufacture

Task 4. Match the word or words with the definition

1. pickle a. thick white fat used in cooking

2. brine b. to preserve food in vinegar and salt

3. treatment c. to cook something slowly

4. solution d. processing

5. steam e. a liquid in which a solid or a gas has been dissolved

6. stew f. a type of Italian food

7. lard g. the mist that hot water produces

8. lasagna h. salty water, often used for preserving food

Task 5. Translate into English

1. Копчене і мариноване м'ясо зазвичай зберігають в холодильни5ках і погребах.

2. В розсіл для засолювання м'яса обов'язково повинні входити цукор, а також селітра, яка надає м'ясу приємного кольору.

3. Бекон і окіст після маринування піддають в'яленню.

4. Новим методом засолення м'яса є вприскування. Спеціальним шприцом розсіл вводять у кровоносні судини під тиском одразу після забою тварини.

5. Лярд буває декількох видів: чистий, м'ясний, еластичний і зернистий.

6. Деякі сорти лярду використовують у виробництві маргарину без подальшої обробки.

7. Еластин не піддається впливу тепла, тому м'ясо, яке містить його значний відсоток, важко зробити м'яким при обробці.

8. Перед коптінням, бекон провітрюють на теплому повітрі протягом декількох годин, ф потім коптять.

9. Якщо після коптіння на беконі залишається сіль, її витирають і бекон складають в ящики і беконки.

Task 6. Answer the questions:

1. What methods of meat preservation do you know?

2. What does the smoking process preserve?

3. What processes in salting often followed with for improving both the flavour and keeping qualities of special products?

4. What do you know about pork curing?

5. What is lard?

6. What kinds of lard do you know?

7. What lard is used in the manufacture of margarine?

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

FOOD CELEBRATES LIFE

Have you ever noticed how much of our life is centered on food? Look at all the meeting held, decisions made, and mergers consummated over a meal: power breakfasts, power lunches, dinner, banquets, receptions, and those endless toasts. Consider all the celebrations where food is all-important: weddings, birthdays, religious feast days, national holidays, etc. Food is the great icebreaker when people meet for pleasure or business. Food is at the center of many of our important activities.

Often the difference among cultures in the foods they eat related to the difference in geography and local resources. People who live near water (the sea, lakes, and rivers) tend to eat fish and crustaceans. People who live in colder climates tend to eat heavier, fatty foods. However, with the development of a global economy, food boundaries and differences are beginning to dissipate: Mcdonalds is now on every continent except Antarctica, and tofu and yogurt are served all over the world.

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. never buy a fish till it's caught

2. oil and water don't mix

3. packed like herrings

4. the nearer the bone, the sweeter the flesh

5. to cook a hare before catching him

6. too many cooks spoil the broth

JUST FOR FUN

A shop-assistant: What do you want, madam?

A customer: Cut me please, bit meat, so it is in harmony with blue and green flowers on my plates.

UNIT 19. MEAT COOKERY

Meat is cooked to make it more palatable, that is , to tender it if it is tough, to improve the flavour, and to improve the colour and appearance.

The two general methods of cooking meat are by dry heat and moist heat. With dry heat, the meat is cooked in an oven, in a frying pan, or directly under a source of heat as in the broiler or directly over a flame as was done in the olden times on the hearth and is done today when meat is cooked on sticks at a picnic. By this process, the protein is coagulated, some of the fat melts always, some water evaporates, and if the temperature is high enough the meat browns.

When meat browns, the carbohydrate, protein, and fat decompose.. In the case of the carbohydrate, we say, it has caramelized. With dry heat, there is practically little change in the connective issues as under the conditions of dry heat, collagen does not change to gelatine. Therefore, it is important to select only the tenderest cuts to cook by the drv-heat method.

The moist-heat method is applicable to the less tender cuts, as by this method, the collagen of the connective tissue is converted into the soluble gelatin.

The elastin is unaffected, and, for this reason, meats containing a high per cent of elastin are difficult to make tender. With moist heat, the meat is either cooked in water or cooked in moist atmosphere, as for instance when a piece of meat is put in a covered pan in which there is sufficient water to supply steam during the cooking process. A cut of meat not quite tender enough to cook by dry heat when cooked in a covered roaster will have most of the desirable qualities of the more expensive cuts when served at the table, if meat is placed in cold water and then heated, much of the myogeti and extractives are dissolved out before the coagulation of fibers takes place. If salt is present, the myosin also dissolves. Meat cut up in small pieces, placed in cold water, and then cooked until tender is usually tasteless but the cooking water is very flavour- some. The tendering process is slow one, and if much tendering is necessary the more tender parts of the meat may disintegrate, with loss of valuable soluble extractives before the whole is made tender. The myosin and tnyogen which dissolve out during the first part of the cooking are precipitated by coagulation and usually form a scum on top of the water. The water in which meat has been cooked is called stock. It is now generally agreed that a lower temperature than has been the custom produces the most satisfactory products. The advantages of a lower cooking temperature are many. Just as the protein of egg coagulates and sets to form a jelly so will the protein of meat. But if cooked at too high temperature, the coagulated protein shrinks, water leaves the jelly and the meat becomes hard and dry. This is particularly noticeable with liver. Unless liver is cooked exactly the right time and at right temperature, it becomes hard, dry, and, rubbery, which is often the reason for its unpopularity. The fat. dispersed in other cuts of meat partially disguises the same effect in them.

In addition to the deleterious effect on the protein a high cooking temperature increases the losts of fat from meat, fat which not only tenders it, but adds to it juiciness and flavour. With the melting away of fat, the over coagulation of protein, and excessive evaporation of water, the meat shrinks. As a result, there is less meat to serve and what is left is dryer, tougher, and with less flavour.

The use of low temperature for meat cookery has other advantages. A roast of beef, for example, which is cooked at a high temperature will be well done on the outside and centre may be underdone or raw depending on the size of the roast. With low temperature, the roast cooks more evenly. Except for the first slice which is always overcooked, the rest of the roast will be the same throughout, rare, medium, or well-done whi- ehever is prefered. Meat cooked to the well-done stage is cooked longer but not at a higher temperature, and experiments have shown that the longer cooking saves in the cost of fuel. There was a time when it was thought that all meat should be first browned with intense heat, the browning or searing, as it was called, was supposed to make an impenetrable skin through which neither water nor fat could go. Now we know that, if anything, searing increases the loss of fat and that its only advantage lies in the fact that well browned meat is more pleasing to look at, and helps to make a brown gravy.

As far as the rest of the meat is concerned searing has no advantages.

With the use of lower cooking temperatures, it takes longer to cook a piece of meat, but the increase in tenderness, juiciness, and palatabilitv justifies the change. It should be pointed out, however, that meat cooked to the well-done stage will be very much less juicy than that cooked to the rare or medium stages, not only because of a greater evaporation of water and melting away of fat.

Active Vocabulary

palatable смачний, приємний

tender ніжний; пом'якшити

appearance зовнішній вигляд

evaporate випаровувати

connective tissues сполучні тканини

myogen міоген

myosin міозин

scum піна

stock бульйон

shrink скорочуватись

liver печінка

deleterious effect шкідливий вплив

juiciness соковитість

roast смажити

a roast печеня

beef яловичина

sear припікати, обпалювати

gravy соус

joint суглоб

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

roast, roaster, joint, stock, dry heat, methods of cooking, connective tissue, extractives

1. The water in which meat has been cooked is called _________.

2. If the meat is with _________ before placing in water, it makes a brown stock.

3. Sinc a stock contains a good deal of gelatine and favour some _________, it is used as a base for soups, gravy, and so on.

4. A jellied stock is more readily made from a meat cut containing bone, as there is more _________ in and near the bone.

5. If a _________ is used especially from a young animal, large amounts of gelatine can easily be extracted.

6. The dry-heat method is best exemplified by roasting, broiling, or panbroiling, and the tender cuts of meat are suited to these ____________.

7. It has been found that the appearance and flavour are better if a ___________ is cooked in an uncovered roasting pan.

8. Usually the meat is placed in the ___________ with the fat layed on top.

Task2. Choose the correct form in bold

1.Meat is cooked to make/making it more palatable.

2.It is important to select/selected only the tenderest cuts to cook/cooking by the dry-heat method.

3. Meats containg a high per cent of elastin is difficult/are difficult to make tender.

4. The water in which meat have/has been cooked is called stock.

5. The use of low temperature for meat cookery have/has some advantages.

6.Meat cooked to the well-done stage is/are cooked longer but not at high temperature.

7.Well browned meat is more pleasing to look/looking at, and helps to make a brown gravy.

8.It should be pointed/point out that meat cooked to well-done stage will be very much less juicy than that cooked to the rare or medium stages.

Task 3. Transcribe and pronounce correctly the following words

juiciness, palatability, deleterious, shrink, myogen, myosin, tissue, scum, gelatine

Task 4. Match the word or words with the definition

1. broth a. Italian savoury rice dish cooked in stock

2. joint b. oven, dish, apparatus for roasting

3. gelatine c. sauce for food

4. risotto d. thin soup of meat or fish stock

5. roaster e. division of an animal carass as meat

6. tissue f. transparent tasteless substance from skin, tendons, etc., used in cookery

7. gravy g. result or consequence of an action

8. effect h. any of the coherent collections of specialized cells of which animals or plants are made

Task 5. Translate into English

1. Додавати воду під час смаження м'яса не слід, тому що при низькій температурі приготування погіршуються його смакові якості.

2. При певній температурі тривалість варіння завжди залежить від розміру шматка м'яса та його якостей .

3. Біфштекс спочатку підсмажують до коричневої скоринки, а потім тушкують, додаючи томатний соус, кислота якого не тільки придає смак м'ясу, а й пом'якшує сполучні тканини.

4. Якщо м'ясо поліпшують спочатку в холодну воду, а потім підігрівають, велика кількість міогену розчиняється до коагуляції.

5. Вода, в якій вариться м'ясо, називається бульйоном.

6. Якщо м'ясо підсмажують перед варінням, то бульйон буде коричневого кольору.

7. Загальновідомо, що приготування м'яса за низьких температур має свої переваги.

8. Якщо шматки яловичини готуються при високій температурі, то проварюються вони лише по краях, а в середині можуть бути недоварені.

9. Кістки молодого м'яса містять велику кількість колагену, але в них менше мінеральних солей.

Task 6. Answer the questions:

1. What are the two general methods of cooking meat?

2. When are the myogen and extractives dissolved out?

3. How is water in which meat has been cooked called?

4. What do the myosin and myogen usually form on the top of the water?

5. Why does liver become hard and dry during cooking process?

6. What advantages has the use of low temperature for meat cooking?

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

ASADO

Asado is a term used both for a range of barbecue techniques, and the social event of having or attending a barbecue in Argentina, Chile, Paraguay, Brazil, and Uruguay. It is also popular in the Philippines. An asado usually consists of beef, alongside various other meats, which are cooked on a grill, called a parrilla, or open fire. Usually the asado begins by igniting the coal. The coal is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. An asado also includes bread, a simple mixed salad of, for instance, lettuce, tomato, and onions. Beer, wine, soda, and other beverages are common. Dessert is usually fresh fruit. Another traditional from to mainly roast the meat, used in Patagonia, is with the whole animal (especially lamb and pork) in a wood stick nailed in the ground and exposed to the heat of live coals, called asado al palo.

The meat for an asado is not marinaded, the only preparation being the application of salt before and or during the cooking period. Also, the heat and distance from the coals are controlled to provide a slow cooking; it usually takes around two hours to cook asado. Further, grease from the meat is not encouraged to fall on the coals and create smoke which would adversely flavour the meat. A sauce of tomato and onion in vinegar, are common accompaniments to an asado, where they are traditionally used on the offal, but not the steaks.

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. bring home the bacon

2. what's cooking?

3. cook the books

4. cook someone's goose

5. baker's dozen

6. bad cold

JUST FOR FUN

Client: Sorry, do you have fresh pies?

Waiter: No, with the meat.

UNIT 20. BALANCED FOOD IN HUMAN DIET

No one food furnishes all the necessary food elements. A day's, or even a week's menus should be considered as a unit, rather than one meal. By varying the foods from meal to meal, and day to day, one may include all the essential foods.

A thorough knowledge of the chemical composition of foods, and of the physiology of digestion, makes possible a wiser selection of food. One must maintain a good balance of carbohydrates, fats, proteins, and the regulatory elements, i. e., minerals, cellulose, water, and vitamins. The adult person requires a certain amount of fuel foods for the constant functioning of the many involuntary body activities, as muscular tone, secretion of fluids, respiration, and circulation of blood.

The big factor that increases the demand for fuel is exercises or work. Therefore, the more a person exercises, the more he requires fuel foods. These fuel foods are those foods which contain carbon, hydrogen, and oxygen. These elements are found in all fuel, such as wood, coal, alcohol, kerosene.

The food that contain carbon, hydrogen, and oxygen are classified as (1) the carbohydrates, i. e., starches and sugars, (2) the fats, and (3) the proteins: meat, milk, eggs. In the body these three classes of foodstuffs produce energy and leave, as waste, carbon dioxide, and water. These end products are easily disposed of through the lungs, skin, and kidneys.

Proteins, the animal foods, have an added element of nitrogen, and sometimes phosphorus, sulphur, and iron. Since the tissues of our bodies are composed of these same elements, proteins have a special function of building new tissues and of keeping in repair old tissues. If proteins are used for fuel in the body, only the carbon, hydrogen, and oxygen are used, and the nitrogen, sulphur, phosphorus, and iron are but waste products to be eliminated through the kidneys. Proteins are expensive foods, and if used as fuel, only part of the elements are really utilized in the body.

It is therefore wise to use carbohydrates and fats to furnish Hie fuel for the body, and to use just enough protein to keep the tissues in repair. Tissue building is fairly constant in the adult. It is only in case of actual body growth that extra supply of protein is necessary. Therefore children and invalids require a good supply of milk, eggs, and other simple proteins to build up new tissues.

Our bodies are so complicated in form, that starches, fats, and proteins are not sufficient to supply all our needs. Certain minerals, as iron, calcium, phosphorus, and iodine are equally important in the repair and functioning of the body. Calcium forms a large per cent of bones and teeth. Therefore no one can afford to overlook a generous amount of calcium foods, as milk, milk products, and oranges. Iron is needed in the blood, and in other body fluids. Sources of iron are eggs, fresh, leafy green vegetables onions, carrots, and the bran of cereals. In general we may say, the necessary minerals may be secured by using daily a variety of vegetables, fruits, whole cereals, and plenty of milk and eggs.

Another dietetic factor is cellulose, or bulk, of the food. , In recent years there has been a tendency to so refine our foods that we do not get the proper amount of bulk. The bulk is obtained from the fibrous part of fruits, and vegetables, and from the outer coats of cereals. Cellulose is neither fuel nor tissue builder, but as waste it increases the rhythmic movement of the digestive tract and acts as a cleanser.

Much has been said in the past few years about a new set of necessary food constituents, called vitamins. Scientists have found that without these the body ceases to function properly. Many of the common diseases attributed to malnutrition are now said to be caused by a lack in the diet of one, or two, or all of the vitamins.

Vitamin A is found in leafy green vegetables, eggs, yolk, butter, cream, carrots, rutabagas, spinach, cabbage, yellow corn, and sweet potatoes. It is fairly stable to heat. Lack of this constituent causes eye diseases, and forms of rickets. Vitamin B is found in plant life, as oranges, spinach, cabbage, turnips, beets, tomatoes, carrots, potatoes, onions, and the embryo of cereals. Deficiency of vitamin B causes a lack of appetite, and general lassitude. Vitamin C is easily destroyed by heat, except in acid solution.

Good sources of vitamin C are tomatoes, and uncooked greens, orange and lemon juice, fresh fruit, raw cabbage, and raw beets. Its absence is shown in skin diseases.

We may say that to avoid any dangers due to shortage of these protective foods, the diet must contain milk, fresh vegetables, leafy greens, eggs, butter fat, and whole cereals. Canned vegetables may lose much of their value as sources of vitamins, due to high pressure cooking, especially if one does not use the liquid in are canned.

For the growing child one must provide a goodly supply of foods rich in mineral and vitamins. In the delicate and intricate weaving of new body cells it is of the utmost importance that not one of the vital constituents be omitted. There is no one perfect food. No vegetable or fruit, can be used to the exclusion of all others. A variety of all the many fruits and vegetables is essential, not only for appetite's sake, but for the actual needs of the body.

A good balance between fat, sugar, and protein is to be desired. Excessive.sugar ferments in the stomach cause distress from gas. FaT retards stomach digestion. Therefore, in a meal rich in fat and sugar, the action of the stomach is delayed until fermentation takes place. This is apt to happen after a holiday dinner.

Excessive use of meat tends to intestinal disorders, due to increased bacterial action. Meat is of such pleasing flavour that one must guard against the excessive use of meat to the exclusion of all essential vegetables, fruits, and dark breads.

It is not expected that every тел! of the day will contain all the desired foodstuff in the proper amounts, but the day's meals, or the week's meals, can be considered as a unit. Surely in the course of a week the meals can have a good balance of starch, sugar, whole cereals, fat, milk products, eggs, meat, and variety of vegetables and fruits.

Active Vocabulary

meal їжа

digestion травлення

fuel foods їжа як джерело енергії

respiration дихання

lungs легені

skin шкіра

kidneys нирки

iron залізо

waste products відходи

leafy grean vegetables листові овочі

cereals хлібні злаки

digestive tract травний тракт

malnutrition недоїдання

rutabaga бруква

shortage нестача, брак

fluid рідина

eliminate виділяти, видаляти з організму

intricate заплутаний, складний

excessive надмірний

foodstuffs продукти харчування

deficiency відсутність, дефіцит

intestinal disorder кишковий розлад

involuntary мимовільний, ненавмисний

almond мигдаль

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

desirable, sufficient, body fluids, minerals, decomposition products, skim milk, tissue builder, needs

1. The human bodies are so complicated in from, that starches, fats and proteins are not ___________ to supply all our needs.

2. In the repair and functioning of the body certain __________ as iron, calcium, phosphorus are very important.

3. Iron is needed in the blood and in other ____________.

4. Cellulose in neither fuel nor ____________, but it increases the rhythmic movement of the digestive tract.

5. A variety of all the many fruits and vegetables is essential for the atual ________ of the body.

6. Dried __________ is a very economical source of milk proteins and minerals.

7. All cheeses may be considered as rich sources of protein and protein __________ and minerals, especially calcium.

8. The use of white bread is less _________ from nutrition point of view.

Task2. Choose the correct form in bold

1. The big factor that increase/increases the demand for fuel is exercises and work.

2.The more/most a person exercises, the more/most he requires fuel foods.

3. Proteins have/had a special function of building new tissues and of keeping in repair old tissues.

4. Calcium form/forms a large per cent of boo and teeth.

5. In recent years there has/had been a tendency to refine our foods.

6.Cellulose increases/increasing the rhythmic movement of the digestive tract and acting/acts as a cleanser.

7.Excessive use of meat tend/tends to intestinal disorders, due to increased bacterial action.

8.It is not expected/expecting that every meal of the day will contain all the desired foodstuffs in the proper amounts, but the day's meals can be considered as a unit.

Task 3. Transcribe and pronounce correctly the following words

digestion, respiration, fuel, phosphorus, shortage, malnutrition, kidney, foodstuffs, rhythmic, desirable