Text a
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Commercial, tested, associate, effect, substance, application, production, natural, caramel, simulates, ketchup, stability, synthetic, variation, mask, limit, cosmetics, component, material.
II. Read and translate the following words according to the meaning of the words given in brackets:
Extraction (to extract ), cooking (to cook ), coloring (to color ), availability (available ), production (to produce ), safety (safe ), adding (to add ), consumer (to consume , ), variation (to vary , ), storage (to store ), caramelized (caramel ), purified (to purify ).
III. Define what parts of speech the following words belong to. Translate them into Russian.
Domestic, addition, likely, commercially, regulations, advantageous, daily, partly, reproducibility, carrier, suitable.
IV. Read the text and write out key words and word combinations.
Notes to the text:
Food coloring
Flavors ,
Dye
To simulate
Glacé ,
o maintain
Daily intake
Synthetic dyes
Caramelized sugar ,
hlorella algae
Cochineal ()
ochineal insect
Betanin ()
Turmeric
Saffron
Elderberry
FOOD COLORING
A food coloring is any substance that is added to food or drink to change its color. Food coloring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food coloring is also used in a variety of non-food applications, for example in home craft projects and educational settings.
People associate certain colors with certain flavors, and the color of food can influence the perceived flavor, in anything from candy to wine. For this reason, food manufacturers add dyes to their products. Sometimes the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000.
While most consumers are aware that food with bright or unnatural colors (such as the green ketchup mentioned above or children's cereals such as Froot Loops) likely contain food coloring, far fewer people know that seemingly "natural" foods such as oranges and salmon are sometimes also dyed to mask natural variations in color. Color variation in foods throughout the seasons and the effects of processing and storage often make color addition commercially advantageous to maintain the color expected or preferred by the consumer.
|
|
|
Food colorings are tested for safety by various bodies around the world and sometimes different bodies have different views on food color safety. Most countries have their own regulations and list of food colors which can be used in various applications, including maximum daily intake limits.
A growing number of natural food dyes are being commercially produced, partly due to consumer concerns surrounding synthetic dyes. Some examples include: aramel coloring, made from caramelized sugar, used in cola products and also in cosmetics, a green dye made from chlorella algae, cochineal, a red dye derived from the cochineal insect, Dactylopius coccus, betanin extracted from beets, turmeric, saffron, paprika, elderberry juice.
To ensure reproducibility, the colored components of these substances are often provided in highly purified form, and for increased stability and convenience, they can be formulated in suitable carrier materials (solid and liquid).
Post Text Exercises
I. Give a short summary of the text.
II. Give synonyms from the text to:
To disguise, to supply, diversity, to examine, smack, artificial, clean, consumption, custody, owing to, to utilize, to take out.
III. Give antonyms from the text to:
Artificial, completely, to take away, decreased, danger, identical, dirty, colorless, to have no idea, not wanted, sudden, soft.
IV. Complete the sentences according to the text:
1. A food coloring is 2.Certain colors are associated...3.The perceived flavor can be influenced 4.Food coloring is used...5.Food manufacturers add dyes to their products because...6.Sometimes seemingly "natural" foods...7.Food colorings are tested...8.Caramel coloring is used...
V. a) Give Russian equivalents to:
Various applications, food dyes, color variation, effects of storage, to maintain the color expected, daily intake limits, aramel coloring, extracted, colored components, solid, food color safety, synthetic dyes, highly purified form, liquid.
b) Make up your own sentences with the words and word combinations given above.
VI. Find Gerunds in the text, define their functions and translate them into Russian.
VII. Translate into Russian paying attention to the Infinitive and Infinitive Constructions:
1. Food colors need to be added to food or drink to change its color. 2. Consumers want the food dyes to be natural.3. The aim of coloring is to simulate a color that is perceived by the consumer as natural.4. A new ketchup to be launched will be of green color.5. Sometimes seemingly "natural" foods are also dyed to mask natural variations in color.6. To ensure reproducibility, the colored components are often provided in highly purified form.7. Some dyes are to be used in commercial food production only.8. To make it safe all the food colors must be tested properly.9. Synthetic colors are considered to be dangerous.10. To consume dyed food is dangerous for your health.
TEXT B
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech and practice their pronunciation:
To preserve, texture, bacon, emulsions, stabilizers, antioxidants, microorganisms, natural, ingredients, calories, pectin, bacteria, energy, diabetes, mixture, agents.
|
|
|
II. Define what parts of speech the following words belong to. Translate them into Russian.
Appearance, taste, sharp, spoilage, advent, smell, origin, to replace, particular, to keep, artificially, true, to stabilize, beneficial, sweetener, preservatives, viscosity, substantially, attractive.
III. Read the title of the text and think of the content, then read the text and check your supposition.
Notes to the text:
Food additives
o preserve ,
ickling
Salting
Vinegar
itric acid
artaric acid
Malic acid
Lactic acid
Processed foods
derive
Fungi ,
Stabilizers
hickeners
Gelling agents
Sweeteners ,
FOOD ADDITIVES
Food additives are substances added to food to preserve flavor or improve its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, lactic acid. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin.
Colorings are added to food to replace colors lost during preparation, or to make food look more attractive.
Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially.
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.
Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions.
Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories) low the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea.
Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties.
Post-Text Exercises
I. Answer the following questions:
1. What are food additives? 2. What are the most common ways of food preserving? 3. What innovation resulted in new additives introducing? 4. What are colors added for? 5. How are sweeteners used? 6. What are the properties of thickeners? 7. What are the functions of thickeners?
II. Read the text again, divide it into logical parts and give them headings.
III. Give synonyms from the text to:
Component, to make better, to consist of, helpful, real, strong, special, to obtain, half-ready food, coming.
IV. Read the meanings and find the appropriate words in the text.
1. To store up food with the help of vinegar. 2. Of unnatural origin. 3. Substances used for preventing food spoilage. 4. Process which results in the fact that the food is no longer can be eaten. 5. Microorganisms that can be seen as spots on the rotting food. 6. To store up food with great amount of salt. 7. It increases product viscosity. 8. Some of them are helpful for diabetes mellitus. 9. Not to let something happen. 10. It is added to food for different purposes.
V. Find and translate 4 sentences in the text where added occurs, define its part of speech. Prove your answer.
VI. Prepare a short presentation of the information given in the text.
VII. Put the necessary verb into the correct active or passive form:
|
|
|
Derive, use, create, prevent, see, improve, keep, give, know, replace.
1. Sweeteners... in confectionary. 2. Fungi can... only through the microscope. 3. Some additives... for centuries. 4. The food quality can... with the help of additives. 5. Colorings... colors lost during preparation. 6. Sweeteners other than sugar... the food energy (calories) low. 7. Flavors... food a particular taste or smell. 8. Spoilage can... by using preservatives. 9. Scientists can... food additives in laboratories. 10. Flavors may... from natural ingredients.
TEXT C
Pre-Text Exercises
I. Read and entitle the text.
Notes to the text:
To replace
Labels
rilliant blue
Stir-fry meal
Pork
Wheat flour
Capsicum
Acidity regulators
CODE SYSTEM
Food Standards Institutions carry out safety assessments of food additives before they are allowed to be used. The following things are checked: if the food additive is safe (at the requested level in that particular food), if there are good technological reasons for the use of the food additive, if consumers will be clearly informed about its presence.
Food additives are required to be identified by their class name and by an individual name or code number. The numbers used are based on an international system used to identify food additives.
The code numbering system replaces long names on labels but still provides consumers with adequate information about the presence of food additives.
This means, for example, that the substance known as brilliant blue cannot be listed simply as 'color'. The label of the food containing added color must state not only the class name 'color' but also the specific name of the food additive: for example 'color (Brilliant blue FCF)'. To simplify the label, the number for this food additive may be used instead of the specific name: for example 'color (133)'.
Food labeling allows you to identify the presence of additives in packaged food and to make an informed choice about the foods you buy.This is an example of an ingredient list, which might appear on a packaged stir-fry meal:
| Ingredients - pork (30%), wheat flour (10%), capsicum, pineapple, green beans, sweet corn, sugar, tomato paste, pineapple concentrate, water, thickener (1422), acidity regulators (270, 260), soy sauce, salt, flavors, thickener (415). |
The labeling of food products helps people who are sensitive to some food additives to avoid them.
Post-Text Exercises
I. Read the text again and decide which sentences are true and which are false.
1. Food Standards Institutions control the influence of food additive on consumers health. 2. Food additives must be supplied by the class name and by an individual name or code number. 3. Each number corresponds to the particular country. 4. Consumers dont have to be clearly informed about the presence of additives in food. 5. The code numbering system deprives consumers of adequate information about the presence of food additives. 6. Food labeling allows to make an informed choice about the foods one buys. 7. The labeling of food products helps to mask real ingredients used in them.
II. Give synonyms from the text to:
Estimation, to be tested, to produce, not dangerous, to define, distinctly, to make easier, to substitute, to keep off.
III. Translate the following words. Give the words from which they are derived.
Assessment, clearly, to identify, technological, numbering, simply, sensitive, packaged.
|
|
|
IV. Give antonyms from the text to:
Banned, absence, dangerous, to come across, senseless, unaware.
V. Retell the text using Ex.I as a plan.
VI. Insert the prepositions where necessary:
1. Some people try to avoid... the presence of food additives. 2. Are there good technological reasons... the use of the food additive? 3. People sensitive... lactose never drink milk. 4. The numbers used are based... an international system used to identify food additives. 5. Consumers must be informed... the presence of food additives. 6. All the food additives are to be identified...specific code. 7. The number may be used instead... specific name of a food additive and can be found on the label. 8. The number of a food additive does not correspond... the particular country. 9. Consumers mustnt be deprived... adequate information about the presence of food additives.
VII. Translate into Russian paying attention to the Non-Finite forms of the Verb.
1. Buying any food make sure that the food additives involved are allowed to be used. 2. Food additives are required to be identified by their class name. 3. The numbers used are based on an international system used to identify food additives. 4. Some substances known as colorings cannot be listed simply as 'colors'. 5. The food containing added color must clearly inform consumers about it. 6. Food labeling allows everyone to identify the presence of additives in packaged food. 7. There is an ingredient list on every packaged meal. 8. The additives tested in the laboratories are said to be safe. 9. rilliant blue is considered to be a food coloring. 10. Consuming too much food additives is not safe.
TEXT D
Pre-Text Exercises
I. Read the words and word combinations below and make up your own sentences.
Notes to the text:
Legislation
Boric acid
To ban
Carcinogenic substance ,
Cyclamates ,
Saccharine
Cancer
Digestive problems
Obesity
To overuse
Root beer
Basil
II. Read the text below and decide which word A,B,C or D best fits each space.
HISTORY OF FOOD ADDITIVES
With the increasing use of processed foods since the 19th century, there 1)...a great increase in the use of food additives of varying levels of safety. This has led to legislation in many countries regulating their use. For example, boric acid was widely used as a food 2)...from the 1870s to the 1920s, but 3)...after World War I due to its toxicity, as demonstrated in animal and human studies.
During World War II the urgent need for cheap, available food preservatives 4)...to its being used again, but it was finally banned in the 1950s. Such cases led to a general mistrust of food additives, and an application of the precautionary principle led to the conclusion that only additives that are known 5)...should be used in foods. In the USA, this led to the adoption of the Delaney clause, an amendment to the Federal Food, Drug, and Cosmetic Act of 1938, stating that no 6)...substances may be used as food additives.
7)..., after the banning of cyclamates in the USA and Britain in 1969, saccharin, the only remaining legal artificial 8)...at the time, was found 9)...cancer in rats. Widespread public outcry in the USA, partly communicated to Congress by postage-paid postcards supplied in the packaging of sweetened soft drinks, led to the retention of saccharin despite its violation of the Delaney clause.
Cases like these 10)...to highlight the 11)...associated with the risks and benefits of food additives. Some artificial food additives have been 12)...to cancer, digestive problems, and neurological conditions, diseases like heart disease or obesity.
Even natural additives may be 13)..., whether because of overuse (for example table salt) or because of natural toxicity. An example is saffron, which was used to 14)...root beer until it was shown to be carcinogenic. 15)...the application of the Delaney clause, it may not be added to foods, even though it occurs naturally in sassafras and sweet basil.
| 1 | A. have been | B. has been | C. were | D. had been |
| 2 | A. preservative | B. conservative | C. legislative | D. toxicity |
| 3 | A. banned | B. was ban | C. was banned | D. was banning |
| 4 | A. lead | B. leaded | C. led | D. has led |
| 5 | A. safe | B. to be saved | C. are safe | D. to be safe |
| 6 | A. legislative | B. natural | C.carcinogenic | D.additional |
| 7 | A. However | B. Whatever | C. Whoever | D. Never |
| 8 | A. sweetener | B. sweet | C. sweater | D. sweat |
| 9 | A. to result | B. to cause | C. to inspire | D. to develop |
| 10 | A. is serving | B. serves | C. has served | D. serve |
| 11 | A. agreement | B. contract | C. bet | D.controversy |
| 12 | A. tied | B. bound | C. linked | D. connected |
| 13 | A. harmful | B. harmless | C. harm | D. harmonic |
| 14 | A. flower | B. flavor | C. flour | D. floor |
| 15 | A. Despite | B. In spite | C. Unless | Due to |
|
|
|
Post-Text Exercises
I. Read the text once again and divide it into logical parts.
II. Choose the key sentences out of each part to make up the plan of this text.
III. Retell the text and express your own views on the problem araised.
IV. Open the brackets putting the verb into any suitable tense form.
1. Food additives (to be) popular nowadays. 2. Not so long ago artificial food additives (seem) to be extremely dangerous. 3. Food additives (become) more and more popular these days. 4. Scientists (develop) amounts of new flavors recently. 5. In the past people (use) salting as the main method of food preservation. 6. During the World War II scientists (try) to ban food additives. 7. Wide using of artificial colorings (lead) to digestive problems. 8. Any food additive (improve) foods quality. 9. People (know) how to make cream long before special bacteria (to be discovered). 10. Discovering the microorganisms (play) a very important role in commercial food manufacturing. 11. In 1968 scientists (find) saccharin to cause cancer. 12. Salt (serve) as natural additive. 13. Pickling (help) to prolong the shelf life of foods.
