Effective ( )
To be conform with -
Ministry of Health (MH)
Technical regulation
Customs codes
Liable to certification
Manual ,
Application
Filing ()
Specimen
LEGALLY REGULATED CERTIFICATION
Certification is a procedure wherewith a body authorized in accordance with established procedure gives a written guaranty that products, quality management systems, occupational health and safety management systems, environmental management systems, personnel meet the requirements of the states effective normative documents.
The process of legally regulated (obligatory) certification is defined whether product parameters are conform with requirements of normative documents appointed in the legislation and/or with requirements of normative documents indicated in the "List of products liable to obligatory certification". Generally these are the safety requirements. For many products types a Sanitary-and-Epidemiologic Certificate of the MH and an experts opinion are required; on its basis the Gospromgornadzor issues a License for Products Use within the country.
We can offer our Customers an integrated solution to the whole complex of problems connected with technical regulation. We can certify your products jointly with manufactures quality management system for the term up to 5 years; perform technical attestation (for obtaining the permit for products use); organize the works for obtaining a sanitary-and-epidemiologic certificate on products we have certified.
Certificates and its copies are issued on official forms provided with a hologram and other protection means. Certificates of products which are not included to the List of products liable to obligatory certification can be also issued on those forms.
In the complete List of products are given the customs codes and normative documents which must be confirmed by the certification. Foreign applicants could use it as a manual to define per customs code whether their products are included into the List. The products included into the List must be accompanied when crossing boundaries with a conformity certificate. Without the conformity certificate the import of the products within the country is not allowed.
Certification procedure according to the accepted model generally provides:
filing to the certification body an application for products certification;
filing documents as attachment to the application according to List of documents; the total list of documents to be submitted is given on our Site, but the Applicant may receive an concretized list after incoming the application, where the products for certification are indicated;
examination of application for certification and analysis of documentation filed by an applicant;
decision making on the application with the suggestion of a certification scheme;
|
|
|
for the batch products: inspection of manufacturing / or attestation of production)/ or certification (assessment) of the manufactures quality management system;
sampling and identification of product specimens for certification tests;
performance of the certification tests of product samples;
analysis of outcomes and decision-making on admissibility of the issue of a conformity certificate;
registering the certified products in the Register, issuing a conformity certificate, conclusion of a License Agreement;
technical supervision of certified products;
information about product certification outcomes.
Post-Text Exercises
I. Give synonyms from the text to:
Staff, need (Noun), specialist, control, allowance, characteristic (Noun), obligatory, full, result (Noun), point of view, suggest, guide (Noun), enclosure, period, get, carry out.
II. a) Give English equivalents to:
, , , , -, , , , , -, , - , , - , , , , ;
b) Make up your own sentences with the words and word combinations given above.
III. Answer the following questions to the text:
1. Who performs the procedure of certification? 2. What parameters should meet the requirements of the states normative documents? 3. What is the most important parameter? 4. What documents are necessary for any product? 5. What services do they offer? 6. How long is the certification of the product valid? 7. How are certificates issued? 8. What must foreign applicants take into consideration? 9. What does certification procedure include? 10. Does the certification body provide data about the results of product certification?
IV. Finish the following sentences summarizing the information from the text:
1.The title of the article is .2. From the article we know much about . 3. The article can be divided into . 4. The first part is devoted to . 5. The next part describes . 6. Further the author gives us information about.7. Special attention is also paid to . 8. In the concluding part the author points out .
V. Read the article about the expansion of activities of the worlds leading organization (ISO), establishing standards in almost all spheres of life. Put the verbs in brackets into Active or Passive and choose the correct form of the verb (Gerund, Participle I or II, Infinitive):
Nutrition is also an area where innovation (need) urgently (to meet, meeting, met) complex challenges. These (include) the fact that agriculture (consume) 90 % of the world's water resources, factors such as the impact of the (growing, grown) and (aging, aged) world population, and the competition for agricultural output (to bring about, bringing about, brought about) by conflicting requirements for food and energy (e.g. biofuels). A related dilemma is that (to increase, increasing, increased) the amount of land for cultivation through further deforestation has negative effects on the level of GHG emissions.
|
|
|
ISO already (create) a committee (to develop, developing, developed) standards for biofuels, which will benefit from the ISO platform to address the various facets of this issue. In the nearest future the new committee (focus) on physical and chemical characteristics for the use and distribution of ethanol and biodiesel, with possible future ISO consideration of environmental and sustainability aspects of biofuels.
Biotechnology is a new frontier for innovation.
TEXT B
Pre-Text Exercises
I. Read and translate the following international words and word combinations paying attention to the part of speech:
Global, standard, cooperation, commission, agriculture, critical, control, hygiene, harmonized, management, adequate, design, agent, material, ingredient, infected, economic, medical, legal, compensation, result, national, individual, company, sector, audit, scheme, principle.
II. Read and translate the following words according to the meaning of the words given in brackets:
Ensure (sure - ), representative (represent -), implementation (implement - ), illness (ill ), supplier (supply - ), uneven (even - ), essential (essence -), manufacturer (manufacture -), subcontractor (contract - ), dangerous (danger - ), storage (store - ), equipment (equip -), additive (add - ), treatment (treat - ), insurance (insure - ), correspondence (correspond - ), solution (solve - ), confusion (confuse ), various (vary -), approval (approve -).
III. What part of speech are the following words:
Requirement, approach, unsafe, consumer, considerable, safety, range, combined, responsibility, significant, participation, multiple, successful, developing, compatible, complication, establish, serious, payment, related, guidance, conformity, resulting, packaging.
IV. Translate the following adverbs. Give the adjectives from which they are derived making the necessary transformations:
Jointly, usually, continually, fully, solely, specifically, shortly, internationally, systematically, widely, strongly, legally, generally.
V. Match the following concepts with their definitions:
Product, Standard, Accreditation, Certification, Identification of products, Standardization, Technical regulation, Control (supervision) over the technical regulation requirements, Conformity assessment, Certification body, Technical regulating, Register of National Standardization System, Certification system, Conformity certificate, Conformity assurance.
- is the procedure by which a national accreditation body gives a formal recognition that an organization is competent to carry out an activity connected with conformity activity within accreditation area.
is the ascertaining of identity of product performances to its essential attributes.
is the inspection of execution by a legal person of the technical regulation requirements for products, processes of production, operation, storage, transportation, marketing and utilization, and taking appropriate measures by inspection results.
is the natural or legal person, accredited in accordance with the established procedure for executing of works on certification.
is the direct or indirect estimation of observance of the requirements being lodged for an object.
is the document certifying of conformity of products or other objects, processes of production, operation, storage, transportation, marketing and utilization, executing of works or rendering of services to the requirements of technical regulations, provisions of standards or conditions of contracts.
is the result of activity, presented in physical form and designed for further use with economic and other purposes.
|
|
|
the form of conformity assurance of objects to the requirements of technical regulations, to provisions of standards or conditions of contracts of standards or conditions of contracts, realized by certification body.
is the document certifying the conformity of an object to the requirements of technical regulations, to provisions of standards or conditions of contracts.
is the set of rules for executing of works on certification, its participants and rules for operation of the certification system as a whole.
is a set of documents for recording normative documents, standardization technical committees, expert auditors of standardization.
is the document establishing, for the purposes of voluntary multiple use, the product performances, the rules for realization and the characteristics of processes of production, operation, storage, transportation, marketing and utilization, and executing of works or rendering of services. The standard may also contain the requirements for terminology, symbology, packing, marking or labeling, and the rules for their affixing.
is the activity on establishing of rules and performances for the purpose of their voluntary multiple use, aimed at achievement of orderliness in the spheres of production and circulation of products, and at heightening of competitiveness of products, works or services.
is the legal regulating of relations in the field of establishing, application and executing of obligatory requirements for products, processes of production, operation, storage, transportation, marketing and utilization, and also in the field of establishing and application, on a voluntary basis, of the requirements for products, processes of production, operation, storage, transportation, marketing and utilization, executing of works or rendering of services, and legal regulating of relations in the field of conformity assessment.
is the document, which is adopted either by the Russian Federation international treaty ratified in accordance with the legislation of the Russian Federation, or by the federal law, or by decree of President of the Russian Federation, or by decree of the Russian Federation Government, and which establishes the obligatory requirements for technical regulating objects.
IV. Read the text about a new international standard, ensuring safety for the food supply, tell about the main reasons for its development, and describe its advantages.
Notes to the text:
ISO International Organization for Standardization
Supply chain
Framework ,
Benefit , ,
Hetail
Outlet
Food-borne
Plethora ,
Compatible
SAFE FOOD SUPPLY CHAINS
ISO 22000, published today, is a new International Standard designed to ensure safe food supply chains worldwide. ISO 22000:2005, Food safety management systems Requiremennts for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations Food and Agriculture Organization and world Health Organization to develop food standards.
A major resulting benefit is that ISO 22000 will make it easier for organizations worldwide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized way, which does not vary with the country or food product concerned.
|
|
|
Food reaches consumers via supply chains that are likely to link different types of organization and that may stretch across multiple borders. One weak link can result in unsafe food that is dangerous to health and when this happens, the hazards to consumers can be serious and the cost to food suppliers considerable. As food safety hazards can enter the food chain at any stage, adequate control throughout proves to be essential. Food safety is a joint responsibility of all the actors in the food chain and requires them to combine their efforts.
ISO 22000 is therefore designed to allow all types of organization within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufactures, transport and storage operators and subcontractors to retail and food service outlets together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.
The standard has become necessary because of the significant increase of illnesses, caused by infected food in both developed and developing countries. In addition to the health hazards, food-borne illnesses can give rise to considerable economic costs covering medical treatment, absence from work, insurance payments and legal compensation.
As a result, a number of countries are known to have developed national standards for the supply of safe food while individual companies and groupings in the food sector have developed their own standards or programmes for auditing their suppliers. The plethora of more than 20 different such schemes worldwide generates risks of uneven levels of food safety, confusion over requirements, and increased cost and complication for suppliers that find themselves obliged to conform to multiple programmes.
ISO 22000, backed by international consensus, harmonizes the requirements for systematical managing safety in food supply chains and offers a unique solution for good practice on a worldwide basis. In addition, food safety management systems that conform to ISO 22000 can be certified which answers the growing demand in the food sector for the certification of suppliers although the standard can be implemented without certification of conformity, solely for the benefits it provides.
Developed with the participation of ISO 22000food sector experts, ISO 22000 meets the requirements of key standards developed by various global food retailer syndicates, in a single document. ISO 22000 standard has already been implemented in some 60 countries.
Post-Text Exercises
I. Give antonyms from the text to:
Harmful, disadvantage, more difficult, disconnect, strong, safe (2), minimal, leave, incorrect, forbid, out of, without, decrease, presence, illegal, similar, simplicity, falling, multiple.
II. Read the text again and choose the statements corresponding to the contents of the text:
1. ISO is developed to ensure...
a) food safety; b) the successful management system; c) the certification of food suppliers
2. The standard was designed...
a) by many different organizations within the food chain; b) by various specialized bodies and specialists from the food industry; c) only be experts from the food industry
3. Food can become dangerous to health...
a) through supply chains; b) crossing multiple borders; c) at any stage of the supply chain...
4.... require unified food safety management system in the world.
a) Uneven levels of food safety; b) Health hazards; c) Great economic cost
5. Food suppliers... be certified.
a) must; b) can; c) shouldnt
6. There is... with the internationally harmonized requirements to the food safety.
a) a set of documents; b) a single document; c) no single document
III. a) Put the following headings in the correct order according to the text. One heading is extra which you do not need to use:
1. Reasons for the development of ISO 22000. 2. The main participants of the food chain implementing a food safety management system. 3. The importance of the standard in the world. 4. The history of the standard development. 5. The designers of the standard providing food safety. 6. The advantages of the new standard.
b) Prepare a short presentation about the benefits of the ISO 22000 standard, using the headings above.
IV. Read and translate the following sentences with Complex Subject and Complex Object:
1. The International Organization for Standardization is known to be based in Geneva. 2. More than 15,000 standards are considered to have been established, from screw threads and the dimensions of freight containers to the JPEG digital-photo format. 3. Many of the worlds largest enterprises, such as Ford, Northrop Grumman, and some branches of the federal government demand their suppliers to be certified. 4. ISO rules require a company to write a specific step-by-step guide for each process and then to demonstrate that it follows the procedure. 5. Getting ISO certification is certainly to be expensive and time-consuming. 6. The new standard let companies extend their previous certification easily thanks to its compatibility with other ISO standards.
|
|
|
V. Find in the text all the infinitives, point out their function in the sentence and translate them.
TEXT C
Pre-Text Exercises
I. Translate the following international words paying attention to their part of speech:
Group, service, product, factor, standard, ingredient, routine, economy, function, control, guarantee, fixed, determined, interest, physical, class, tourist (Adj.), menu, fundamentally, management, segment, marketing, analysis, recommend, combination, category.
II. Read and translate the following words according to the meaning given in brackets:
Responsibility (responsible - ), expectation (expect - ), successful (success - ), following (follow - ), directions (direct , ), manufacturing (manufacture - ), clearly (clear , ), precisely (precise - ).
III. All the passages of the following text about the main standards for a successful product are mixed up except the last one. Read carefully and put them in the correct order:
Notes to the text:
Customer
Commodity
Semi-finished food
Catering
Common sense
THE FUNCTION OF A QUALITY
A. For a certain customer group, good quality means that the commodity or service corresponds to the needs and expectations of the customer. High quality is when you get more than you expected. On the other hand, low quality is when your expectations are not fulfilled.
B. The product, that is the food served, is without doubt the main factor. To be sure we have a successful product, we must have clear standards for the following:
recipes,
ingredients including ready-made and semi-finished food,
purchasing routines and places,
storage,
cooking directions,
hygiene,
economy (input-output).
C. The function of quality control is to guarantee a fixed quality level while maintaining a determined cost level. In this way, quality control works in the interests of both the consumer and the catering firm.
D. In addition, we must have clearly defined standards for personnel and physical resources, which are of the utmost importance for reaching the goal in the manufacturing of the product.
E. First of all, what do we mean by quality? Are we discussing catering in airlines, ferries, buses, in first class, tourist class, de luxe hotel, youth hostel, a la carte or tourist menu? All of these examples can mean high, good or low quality, depending on the expectations and experiences of the consumer.
F. It is therefore fundamentally important that management works hard to define its customer segments, and then decides precisely which quality level these customers can come to expect from the products and service. Only after this is done, through marketing analysis, experience or common sense (I strongly recommend a combination, emphasizing the latter), can you begin deciding to which quality measures it is operative and economical to introduce standards and controls for.
G. Concerning these standard areas, it is clearly the responsibility of management and management alone to define the customer categories, their expectation levels and, thereby, the product standards. The organization has to be given as wide a range of choice as possible on the question of how it should be done. In this way we have two effects; first, a large number of models for solutions based on experience arid, second, a strong feeling for established quality standards and controls.
Post-Text Exercises
I. Read the text again and find out whether the statements are True or False. Prove them using the information from the text:
1. Quality control deals only with customers interests. 2. Quality may have different meaning for different people. 3. First of all management should determine all the necessary standards to reach good quality of the product and service. 4. The commodity or service is the most important factor. 5. The staff and physical resources are less essential to achieve companys goals. 6. Customers expectations and experience must play an active role in establishing quality standards and controls.
II. Write 7 questions to the text, starting with interrogative words What? How? What for? When? Why? and others.
III. Find complex attribute groups in the text and translate them.
IV. Make the summary of the text, using the following phrases:
1. The article under the title is devoted to the problem of .
2. It can be divided into parts. 3. In the first part the author points out . 4. Further he describes from different points of view. 5. The next part emphasizes the importance of . 6. The last part considers standards for . 7. In conclusion the author brings forward the idea of (that) .
V. Read the extract about the advantages of certification. Fill in the gaps with the following prepositions from the table:
Certification of conformity is not a requirement the ISO standards themselves, which can be implemented certification... the benefits that they help user organizations to achieve... themselves and their customers. Nevertheless, many thousands organizations have chosen certification the perception that an independent confirmation conformity adds value. ISO itself does not perform certification its standards, does not issue certificates and does not control certification performed independently ISO other organizations. However, it does develop standards and guides to encourage consistent good practice conformity assessment worldwide the benefit of business partners, regulators, and the users and consumers products and services.
| Of (x5), because of, for (x3), in, to (x2), without, by |
TEXT D
Pre-Text Exercises
I. Translate the following international words paying attention to their part of speech:
Specification, ingredient, form, economic, firm, negative final, hospital, period, material, technology, menu, production, recommend, million.
II. Remember the following words:
Shortsighted -
Thorough -
Swamp -
Monitor -
Supply
Purchase -
Facility - ,
Waste -
Spoilage
III. Read the text about quality control over ingredients and decide which word A, B, C or D best fits each space:
CONTROL OF INGREDIENTS, PURCHASING AND SERVICE
(1), it must be emphasized how important it is that exact food specifications are connected with the recipe formula, and that the primary quality control the one concerning ingredients is (2) and consistent. Here (3) great danger in the form of the expected shortsighted economic gain for the catering firm, (4) buyers or production personnel. In all three cases there is the same negative effect (5) production quality A change in the ingredient specifications should not be made (6) after thorough testing, and then only if the quality of the final product is improved or remains the same. There is (7) more disastrous than the 'almost invisible' drop in quality. Once (8), this route starts a fatal cycle. The question of quality control over ingredients must be stressed because we are currently swamped (9) new materials, ready-made and semi-finished foods. Much of it is excellent, but we must carefully monitor the effects before we or our suppliers begin using the new technology.
When we talk of quality in the catering industry, we almost always talk about the physical product. Of course, the quality of the product is the most important because it is (10) for the product that the consumer is paying. But included in the idea of the catering industry is a decisively important additional element service. The way the customer experiences quality is not only through what we sell, but also (11)we sell it. We also believe that it (12) in the direction where even more importance is being placed on the service factor. The traditional restaurateurs and the renowned gastronomes (13) have other opinions, but it is obvious that better education, better equipment, a fresher and greater variety of ingredients, ready-made and semi-finished food, better methods for physical quality control and greater interest in good food, mean that the preparation or consumption of quality, high-standard food is (14) the preserve of a chosen few. Therefore, more and more attention must be paid to the quality of the service in all the catering firms that wish to stay competitive.
| 1. | A. Above all | B. Besides | C. Thats why | D. Thus |
| 2. | A. shakeable | B. inshakeable | C. unshakable | D. unshakeable |
| 3. | A. lie | B. lies | C. lay | D. lied |
| 4. | A. it | B. its | C. its | D. theirs |
| 5. | A. in | B. for | C. on | D. to |
| 6. | A. except | B. apart from- | C. including | D. instead of |
| 7. | A. anything | B. something | C. nothing | D. everything |
| 8. | A. choosing | B. chosen | C. is chosen | D. has been chosen |
| 9. | A. by | B. at | C. with | D. without |
| 10. | A. main | B. mainly | C. more main | D. the most main |
| 11. | A. how | B. when | C. why | D. who |
| 12. | A. develops | B. is developing | C. is developed | D. developed |
| 13. | A. have to | B. must | C. may | D. should |
| 14. | A. always | B. usually | C. never | D. no longer |
Post-Text Exercises
I. Read the text again and d ispute the following problems:
1.Change in the ingredient specifications;
2.Quality in the catering industry;
3.Quality of the service.
II. Read the text about ISO and put the necessary word from the table into each gap:
| activity, communication, conformity, current, development, economic, engineering, global, institutes, medical, offering, quality, society, solutions |
ISO is a network of national standards... from 157 countries. It has a portfolio of more than 17 000 standards for business, government and . ISO's standards make up a complete for all three dimensions of sustainable , environmental and social. ISO standards provide and achieve benefits for almost all sectors of, including agriculture, construction, mechanical , manufacturing, distribution, transport, devices, information and technologies, the environment, energy, management, assessment and services.
UNIT VI. CATERING
Text A
Pre-Text Exercises
1. Read and remember the following words:
| discerning palate | circumstance - |
| nutrition | value |
| quantity | preference - |
| caterer | adolescent |
II. Make up new words from the following ones:
Nutrition, apply, child, sugar, protect, nutrition, travel, grow, quantity, weigh, consider, catering, satisfy, resident.
III. Read the text below and decide which form of the verb A, B, C or D best fits each space:
Eating habits 1)... in childhood, so the caterer who provides varied meals with the correct nutritional value 2)... to establish a healthy approach to food in the future. This applies particularly to the energy content of the diet. The portions of food in 200 kcal is approximately one-tenth of the R.D.A. for energy 3)... for an 8-year-old. A glance at the figures 4)... that the sugar 5)... only energy, while the equivalent portions of bread, oatmeal and cornflakes also 6)... significant amounts of protein, calcium, iron and B vitamins. Encouraging children to take more of their energy needs in the form of cereal foods rather than as between-meal sugary snacks 7)... their nutrition as well as protecting their teeth against decay. Fresh fruits and vegetables are important in the diet for both young and old because they 8)... vitamin C (ascorbic acid).
| A | B | C | D | |
| 1 | establish | are establishing | are established | establishes |
| 2 | helps | are helping | is helping | is helped |
| 3 | is applied | applies | is applying | are applied |
| 4 | are revealing | is revealing | reveals | was revealed |
| 5 | is providing | have provided | are being provided | provides |
| 6 | contain | contains | have contained | are containing |
| 7 | is improving | will improve | improves | are improved |
| 8 | have supplied | supply | was supplying | is supplying |
IV. Read and translate the text, pay attention to different needs for food
How much food do we need
The need for caterers to consider the nutritional value of the food they provide will vary with the type of work undertaken. Clients come to a restaurant or hotel to enjoy meals in pleasant surroundings, rather than for nutrition. Whether it is a banquet to satisfy the discerning palates of gastronomes or quick snacks for travelers, caterers will be guided by their knowledge of their clients as to the quality and quantity of food to provide. However, many caterers work in circumstances where they provide the total nutrition for sick people, or for the young or elderly in residential homes. Here, they have a direct influence on the health and growth of their clients, and need to take a quantitative view of the nutritional value of the meals provided.
Although age, sex, height and weight are the major factors influencing the quantity of the various nutrients needed by the body, there are considerable differences between individuals. These differences are taken care of by the individual's appetite and preferences. Caterers have to consider nutritional need in terms of groups of people - children, adolescents, adults and the elderly.
The Department of Health and Social Security tables of Recommended Daily Allowances of Nutrients (R.D.A.s) are useful guides when planning diets for such groups. The R.D.A. of each nutrient has been worked out statistically to be sufficient or more than sufficient for healthy people within the group concerned. We will consider the special needs of a number of groups in relation to the Recommended Daily Allowances.
Post-Text Exercises
I. Say if statement true o false:
1. Clients come to a restaurant to listen to music. 2. Here, they have a direct influence on the health and growth of their clients. 3. Age, sex, height and weight are not the major factors influencing the quantity of the various nutrients needed by the body. 4. Caterers have to consider nutritional need in terms of groups of people.
II. Define the functions of the infinitives.
1. The need for caterers to consider the nutritional value of the food they provide will vary with the type of the work undertaken. 2. Clients come to a restaurant to enjoy meals in the pleasant surroundings. 3. Whether it is a banquet to satisfy the discerning palates of gastronomes or quick snacks for travelers, caterers will be guided by their knowledge of their clients. 4. They need to take a quantitative view of the nutritional value of the meals provided. 5. Caterers have to consider nutritional need in terms of groups of people.
III. Discuss the following problems:
1. Going out to restaurant to enjoy meals. 2. Age, sex, height and weight are the major factors influencing the quantity of the nutrients needed by the body. 3. Food we need.
IV. Give the summary of the text using the following expressions:
The title of the text is
The main idea of the text is
It can be divided into parts
It is noted that
It is mentioned that
As far as we have known from the text .
Text B
Pre-Text Exercises
I. Remember the following words:
| Palatable , | Digestible |
| Source | Involve , |
| Solid | Dense , |
| Roast , | Liquid |
| Vessel | Shallow frying |
II. Read and translate the following international words paying attention to the part of speech:.
Electricity, radiation, convection, conduction, non-metal, temperature.
III. Write out the verbs in Passive and give the infinitives of these verbs:
1.Foods cooked by grilling are placed over and under the direct heat source. 2.During deep frying the food is placed in the oil and is coobed by conduction. 3..The temperature in the process of poaching is kept a) below 100; b) below 90; c) below 80. 4.During pot-roasting the heat is transferred by convection of air rather than liquid. 5.Heat is carried around the oven by convection current. 6. Convection and conduction are employed as in roasting. 7. Cooking by steam can be carried out using equipment which steams at atmospheric pressure. 8. Caterers will be guided by their knowledge of their clients. 9. These differences are taken care of by the individual's appetite and preferences.
IV. Read and translate the text
Cooking food
Food is cooked to make it more palatable and more digestible, and to prevent the growth of food-spoilage and food-poisoning bacteria. During cooking the appearance of the food is altered according to the method used. To cook food, heat is transferred from its source which may be gas, electricity or steam to the food by radiation, convection or conduction.
Conduction involves the direct transfer of heat energy from one particle of matter to another. Conduction takes place more readily in solids than in liquids, and is very ineffective in gases. Metals are good conductors, while non-metals are poor in transferring heat in this way.
When food is heated or cooked by conduction, the heat is transferred from the energy source to the cooking vessel and thence to the food, which is in direct contact with the surface. Shallow frying is the only common method of cooking where heat is transferred by conduction alone.
Convection takes place in liquids and gases. These media expand when heated, and so become less dense. A heated gas or liquid rises and is replaced at the bottom of the container by the heavier cooler liquid or gas. In this way a convection current is set up which transfers the heat rapidly until the whole has reached the desired temperature. This will be 100C for bailing water, or the required temperature for baking or roasting in the oven.
Radiant heat is given off from the source, and is in direct contact with the surface of the food, which heats up very quickly.
Post- Text Exercises
I. Answer the questions:
1. Where do the conduction take place? 2. What happened to food when it is heated? 3. When do convection become less dense? 4. When is convection current set up? 5. What way of cooking is given off from the source?
II. Put the following words and expressions under 3 headings given in the column:
| methods | transport mechanism | processes |
Food-poisoning, heat, transferring, direct transfer, conduction, food-spoilage, convection, energy source, cooking, shallow frying, vessel, radiation, roasting, solid, oven, current, backing, liquid, boiling.
III. Chose the correct variant
1. Food is cooked to make it...
a) more tasty; b) more digestible; c) more palatable.
2. During cooking the appearance of the food is...
a) transferred fared; b) altered; c) steamed
3. Conduction involves...
a) the indirect transfer; b) the direct transfer; c) the common method
4. Metals are good...
a) solids; b) ovens; c) conductors
5. Shallow frying is the only...
a) confection current; b) common method$ c) common source
6. A heated gas or liquid...
a) rises; b) bois; c) transfers
7. In this way a confection current...
a) is formed; b) is setup; c) is replaced
IV. Give a heading for each paragraph of the text.
V. Give the annotation of the text using following expressions:
The title of the text is
The main idea of the text is
It can be divided into parts
It is noted that
It is mentioned that
Much attention is given to...
We come to conclusion that
Text C
Pre-Text Exercises
I. Remember the following words:
Breadcrumbs
Waiter
Chop ;
Waitress
Order -
Accurate ,
Scampo
Cod
II. Pronounce the international words:
Toast, local, standard, menu, service, act, manager, restaurant, sort, official, legally, café, protest, balance, address.
III. Read the text below and decide which form of the verb A, B, C or D best fits each space:
If you 1)... an expensive jacket or coat and the restaurant 2)... a proper cloakroom, then it's probably safer 3)... it with you. If the restaurant 4)... to take it from you and put it into their cloakroom, they 5)... to take reasonable care of it. If it gets lost or stolen, you may be able to claim compensation. If you get food or drink spilled on you, you can 6)... the cost of having your clothes 7)... if it's the restaurant's fault. If what you're wearing can't be cleaned, then you can claim, but you're only entitled to the market value of your garment i.e. what it was worth at the time. You 8)... the price of something brand new if yours 9)... several
| A | B | C | D | |
| 1 | wear | youre wearing | is wearing | doesnt wear |
| 2 | didnt have | wont have | doesnt have | have had |
| 3 | keeps | keeping | kept | to keep |
| 4 | to offer | offered | offer | is offering |
| 5 | have obliged | is obliged | are obliged | has obliged |
| 6 | claim | to claim | is claiming | has claimed |
| 7 | must be cleaned | has been cleaned | is cleaned | cant be cleaned |
| 8 | will get | is got | has gotten | wont get |
| 9 | was | is | is being | has been |
III. Read the text and discuss eating and drinking out.
Eating in Restaurants and Cafes
It's a fair bet that everyone will eat a meal out at some time or other; whether it's beans on toast at the local high street cafe, sandwiches in the pub or a steak in a hotel restaurant. It doesn't matter what kind of food you prefer or where you go to eat it, the law is there to make sure you get a fair deal.
All food and drink must be wholesome and fit to eat. The standard of cooking may vary and often depends upon the price that you pay. Even so, you don't have to accept or put up with food that is badly cooked or served on dirty, cracked plates by a rude waiter or waitress wearing a filthy apron.
If there's a charge made for service (quite a few restaurants add on about 10%) this should be clearly written down on the price list. The code of practice for traders on 'price-indications' states that service charges, which are non-optional, should be incorporated in the price displayed. All prices shown must also include VAT (Value Added Tax). The menu, and what the waiter tells you must be accurate and not misleading or untruthful. If you order scampi in breadcrumbs you shouldn't be served with chopped bread-crumbed cod, or charged more than the advertised price.
Don't be afraid to complain if you're dissatisfied with the food or the service. Ask to see the Manager and tell him politely what you think is wrong. If you're not happy with your meal, don't wait until you've eaten it before making your complaint. You're entitled to send it back and can refuse to pay for it. But if you eat it, then you'll have to pay a fair price for what you've had. Most places will be helpful and will try to put things right provided that you act reasonably.
You should always check your bill carefully before you pay it. If you think that it hasn't been added up properly, ask for the Manager. Make sure that you haven't been charged for things you didn't order and that the prices on the bill match those on the menu. If you're charged more than the advertised price, the restaurant is breaking the law and you could report it to Trading Standards for investigation under the Consumer Protection Act. However, it could be a genuine mistake - so give the Manager a chance to sort it out first before you make an official complaint.
If you try to leave without paying your bill, you could be accused of theft and be charged by the Police with a criminal offence. So don't do it. If you disagree with the amount you've been charged, you can legally do one of two things. Pay up but make it clear that you're doing so 'under protest' and then try to claim some of your money back later on, or pay less than the full amount and leave it to the restaurant or cafe to sue you for the balance. You must have a good reason for making the deduction and you should explain it clearly and politely and leave your name and address.
Post- Text Exercises
I. Give the Russian equivalents to the following word combinations:
To pay the bill, standard of cooling, local high street café, depend upon, badly cooked, cracked plate, advertised price, chopped breadcrumb cod, to give a chance.
II. Continue the sentences:
1. It doesnt matter... 2. Even so... 3.She menu... 4. You should always... 5. If you are charged...
TEXT D
Pre-Text Exercises
I. Translate the following expressions:
Personal experience, steamy areas, outdoor clothes, kitchen uniform, adequate protection, male chef, female chef, double-breasted jacket, food service staff, preparation surface, Salmonella poisoning.
II. Read the text, paying attention to the main rules of personal hygiene and hygiene of food:
Notes to the text:
Apron
Neckerchief
Perspiration ,
Splash
Bib
Trim , .
Poultry-
Game-
Contaminate-
Dispose-
Cleanse-
Purchase-
hygiene
All food must have self-respect and pride in their personal appearance. Kitchens are warm steamy areas which are the ideal breeding conditions for germs that can be transferred to food. Outdoor clothes should not be worn in the kitchen when handling food- similarly, kitchen clothes should not be worn outside the kitchen.
The kitchen uniform must be designed and made from suitable material to withstand hard wear, to absorb perspiration, and to be protective, comfortable and washable. The food handler must always be clean in appearance and when the uniform or apron becomes soiled it must be changed. The head must always be covered when handling food, and footwear must be comfortable, strong and give adequate protection to the feet.
Male chefs wear the traditional uniform of double-breasted jackets to give protection to the chest from heat and splashes. The long sleeves should not be rolled up, as this leaves the arms unprotected. Aprons must be worn so that they reach below the knees to give protection to the legs from spilt liquids. Neckerchiefs are worn to absorb perspiration; when working over the stove they should be loosened, and when leaving the stove to go to a cooler part of the kitchen they should be tightened close to the neck to prevent a rush of cold air getting to the chest.
Female chefs should wear long white coats or overalls of suitable design to give the required protection. Hats should cover the head and contain the hair. The apron should be of a suitable pattern, preferably with a bib, to give added protection to the chest. Stout shoes with a comfortable heel and protection to the feet are required. Today female chefs often wear the male uniform, as this gives better protection than the traditional female dress.
It is essential that food handlers wash their hands thoroughly before preparing food, particularly after smoking or using the toilet.
Food service staff must practice a high standard of food and personal hygiene when handling food at the table. Personal freshness is essential and hands must be clean with clean well trimmed fingernails. Uniforms must be clean and well pressed and jewelry kept to a minimum. Hair must be similarly styled to give a neat appearance. Perfume and body sprays should not be overpowering.
Raw meat and fish must be prepared on very clean tables or preparation surfaces. Poultry and game must not be cleaned in the same area as meat is prepared. Meat entering the kitchen must be checked for cleanliness and must not be contaminated with dirt of any kind. Fish must be very fresh, with no signs of contamination or decomposition.
Under no circumstances must cooked meat be prepared on the same surface as raw meat, nor cooked meat handled unless the hands have been thoroughly washed. Any knives used for cutting raw meat must have been sterilized. Bacteria transferred from the raw meat will multiply rapidly on the cooked meat, and this will be heavily contaminated by the time it is consumed.
Shellfish such as cooked prawns, crab, lobster and shrimps must be handled as little as possible and kept refrigerated until required for service. If there is in any doubt about the freshness of shellfish, then it is best to dispose of it immediately. Oysters and mussels must be purchased from reputable suppliers to ensure that they have been thoroughly cleansed. Oysters must be opened to order and served immediately. They must not be used if the shells are open, as this indicates that they arc dead.
Synthetic and fresh cream, milk and frozen eggs must be handled as little as possible and kept refrigerated until required. Equipment must be sterilized before whipping cream. Frozen eggs, once defrosted, must be kept in a cold room or refrigerator and used within 24 hours. The eggs of ducks, geese and gulls must always be well-cooked and never eaten as soft-boiled, poached, fried or scrambled, because of the great risk of Salmonella poisoning. Eggshells are porous and these birds lay their eggs in the most unhygienic places.
Post-text exercises
I. Decide whether it must or must not be done at the catering enterprise:
1.All food handlers (must, mustnt) have self-respect and pride in their personal appearance. 2.Outdoor clothes (should, should not) be worn in the kitchen when handling food. 3.The kitchen uniform (must, must not) be designed from suitable material. 4.The long sleeves (should, should not) be rolled up. 5.Neckerchiefs (need, dont need) frequent changing because they soon become wet and grubby. 6.Food service stuff (must, mustnt) practice a high standard of food and personal hygiene.
II. Make thesummary to the text using the following expressions:
1.From the text under the title we can know that
2.It should be pointed out
3.The author dwells upon the problem of
4.In conclusion it should be said
III Divide the text into paragraphs.
IV. a) Put the following headings in the correct order according to the text. One heading is extra which you do not need to use:
b) Prepare a short presentation about control of ingredients, purchasing and service using the headings above.
