V. .
1. Indians often ...................... (to prepare) marinades with yogurt and spices.
2. Meats and fish .. (to be) the most common smoked foods.
3. The process of marinating .. (to last) seconds or days.
4. Stewing (to be) a popular method of preserving meat till the middle of the 20th century.
5. Unfortunately hot smoke ..... (not / penetrate) far into meat and fish.
6. The cereal foods (to play) and continue to play an important role in world history.
7. Toast .. (to be) a common component of many breakfasts.
8. For most of history, most cookbooks .... (not / to specify) the amount of food exactly, instead talking of a nice leg of spring lamb or a piece of butter the size of a walnut.
9. The sugar beet ... (to spread) from Italy to northern Europe.
10. Salt pork and salt beef . (to be) common foods for sailors before the days of steam engines.
11. Hot-smoking ... (to involve) holding the food directly above the fire.
12. Since ancient times salt ... (to be) the most popular chemical preservative.
13. Egyptians.. (to use) honey for the mummification process.
14. By the 15th century Venetian merchants (to succeed) in establishing monopoly on sugar and (to keep) its cost quite high.
15. Phenol in wood smoke .. (to slow) bacterial grows.
VI. .
1. The purpose of sugaring is to prevent food spoilage.
...
2. Jellied eggs are a delicacy in China
....
3. Drying was perhaps one of the first methods of food preservation
...
4. In Italy spaghetti is longer than in other countries.
...
5. Wood smoke compounds act as preservatives.
...
6. Marinades contain herbs and spices.
...
7. The process of marinating makes the food tastier and easier to chew and digest.
...
8. Reaction between creatine in muscle meats and amino acids caused by flame cooking, produces cancer-causing agents.
...
9. Pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea.
...
10. More than 300 years ago Alexander the Great brought sugar from India to Europe.
...
11. The French and English royal courts used maize starch to powder wigs.
...
12. The need for sugar has increased with the advance of civilization.
...
13. People have enjoyed honey as food from the remotest times.
...
14. Scientists have discovered many vitamins but there role in nutrition have not been determined yet.
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15. Experiments have shown canned foods to be as healthy as any form of preserved food.
I. .
| nutrient | |
| sufficient | |
| saturated | |
| primary | |
| cane | |
| starch | |
| indispensable | |
| lack | |
| breast milk | |
| beetroot | |
| malt | |
| excess | |
| trace | |
| kidney | |
| clot |
II. .
1. Water can also be called a nutrient, as it is vital .. life.
2. Our bodies are composed .. millions of cells.
3. Protein can also be used to provide the body .. energy.
4. The protein molecules are made ... .. small units joined together like links in a chain.
5. This means that amino-acids must be obtained .. foods, as they cannot be made .. the body.
6. Fats are solid .. room temperature.
7. Starch is formed .. many glucose units joined together like links in a chain
III. , .
the same ,
1. Different combinations of the same elements have different properties.
2. Fats and oils are the same in their chemical nature.
3. They perform the same function in nutrition.
Like , ; likely ; unlike , ; to look like ,
1. Vitamin E, like vitamin K, is fat soluble.
2. It is likely that the new type of stores will be more comfortable.
3. Unlike proteins fats cannot be dissolved in water.
4. This substance looks like protein.
IV. .
1. The word vitamin .... (to mean) very important for life.
2. The transfer of population from rural regions to towns .... (to continue), and the nature of the food supply .. (to change).
3. He . (not / to seem) to be familiar with the experiments of other scientists.
4. Among common carbohydrates .... (to be) sugar and starch.
5. After that they .. (to begin) their experiment.
6. The modern food industry .. (to rely) far more on technology then on human labour.
7. Science . (to make) many major advances this century.
8. Scientists . (to make) some fundamental discoveries in the 18th century.
9. The modern food industry is the result of changes that (to occur) over the last 150 years.
10. Food processing ... (to be) the method used to transform raw ingredients into food..
V. .
1. Fats and oils come from both animal and plant sources.
.
.
2. The sugars, starches and cellulose are carbohydrates.
..
3. For most people sugar means cane or beet sugar.
4. Your chickens have grown a lot since we last saw them.
5. Farms in the western world included a small building called smokehouse where people smoked and stored meat.
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VI. .
1. Sugarcane cant be grown in our region it needs .. (warm) climate.
2. Beet sugar is much (little) sweet than cane sugar.
3. Sugar harvesting is (bad) and .. (difficult) job.
4. I prefer smoked food to the others. It is .. (tasty).
F
I. , .
retinol ['reti"nOl], vegetable ['veGqtqbl], carotene ['kxrqtin], cholecalciferol ["kqulikxl'sifq"rOl], tocopherol [tq'kOfqrOl], dehydro-cholesterol [di"haidrqkq'lestqrOl], antioxidant["xnti'Oksidqnt]
II. , , .
to maintain [mein'tein] () - maintenance ['meintqinqns]; rachitis [rq'kaitis] () antirachitic; clot (, ) to clot, clotting; nerve [`nWv] () nervous system
III. .
TEXT F. VITAMINS
Vitamins are a group of chemical substances, most of which have been identified during this century as vital to the body. At first, scientists labeled each with a letter, but when their chemical composition was discovered, they were all given names. However, the letter classification is still in use.
Vitamins can be classified according to the substances in which they are dissolved. There are two groups:
1. Fat-soluble vitamins: vitamins A, D, E, and K.
2. Water-soluble vitamins: vitamin and the vitamin-B complex.
Fat soluble vitamins
Vitamin A (retinol) is required for growth, especially bones and teeth, and very important for eyesight. Vitamin A occurs in animal foods and in certain vegetables as carotene, which the body changes to vitamin A. Foods which are rich in vitamin A are butter, cheese, cream, eggs, fish oil, fruits, liver, milk.
Vitamin D (cholecalciferol). The antirachitic or "sunshine" vitamin, really stores sunshine in food. When the body gets ultra-violet rays of the sun, a substance under skin (dehydro-cholesterol) is turned into cholecalciferol, which is stored in the liver, to be used as required. Vitamin D is essential for the development and maintenance of bones and teeth, which contain large amount of calcium and phosphorus. Vitamin D helps to absorb these minerals. Sources of vitamin D are: butter and egg yolk, fish liver oil, oily fish.
Vitamin E (tocopherol) affects muscle tone and the condition of the nervous system. It is a very affective antioxidant. The best sources of vitamin E are the vegetable oils, butter, eggs, green leaves and liver.
Vitamin K is necessary for normal clotting of the blood after an injury. Foods rich in vitamin are cabbage, cauliflower, fish liver.
IV. .
1. List the functions of vitamin A and D.
2. List the sources of retinol.
3. List the food sources of vitamin D.
4. What is the link between vitamin D and the minerals calcium and phosphorus?
5. What are the functions of vitamins E and K?
6. List the function and the main sources of vitamins E and K.
| to identify | , |
| to label | , |
| composition | |
| still | |
| eyesight | |
| cream | , |
| essential | |
| to absorb | |
| to affect | |
| condition | , |
| injury ['inGqri] | , |
| cabbage | |
| cauliflower [kOli"flauq] |
Present Continuous Tense
Continuous (, ) , , .
Present Continuous :
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|
|
Please dont make so much noise. Im working.
He is performing an experiment.
Present Continuous to be . to be .
to be + V ing
I am, he, she, it is, we, you, they are
IV. .
1. The mechanical engineer is busy. He .. (to replace) the broken parts of the fridge.
2. We more and more . (to use) freezing for fruit preservation.
3. Our builders .. (to carry out) the plan for the plant reconstruction.
4. I want to lose weight, so this week I . (not / to eat) lunch.
5. How long .. the food drying method...................... (to exist)?
6. What you . (to do)? I (to purify) the liquid we will use.
7. Are you busy? Yes, I . (to correct) the mistakes, made in that test.
V. .
1. They are measuring the thickness of the film coating the surface.
.
2. The designer is examining the air compressor at this time.
3. These problems are solving.
4. The engineer is raising the pressure.
5. He is reading the report with great interesting.
..
...
6. The professor is demonstrating several diagrams to the students.
..
.
G
I. , .
ascorbic [qs'kLbik], blood [blAd], citrus [΄sitrqs], substance ['sAbstqns], thiamine [Taiq'min], riboflavin ["raibqu'fleivin], dermatitis ["dWmq'taitis], conjunctivitis [kqn"GANkti'vaitis], nicotinic acid [nikq'tinik 'xsid], niacin ['naiqsin], appetite ['xpitait], stool [stHl], pyridoxine [ ֽ "piri'dOksJn], heart [hRt], cobalamin [ ֽ "kqubqlq'mJn], enzyme ['enzaim], bacteria [bxk'tiqriq], anemia [q'nimiq]
II. , , .
producer (, -) to produce, production; cell (, ) cellular phone; intestine (, ) small (large) intestine; straw (), berry () strawberry; part () partly, to take part; to irritate () irritability; to fail () failure; rich () enriched; leaf () leafy vegetables; digestion () digestive tract
III. .
TEXT G. WATER SOLUBLE VITAMINS
Vitamin (ascorbic acid) is required for the production of blood, for making connective tissue which connects the body cells together, absorbs iron from the small intestine. The best sources of this vitamin include: citrus fruits, peppers, black currents, strawberries, vegetables, tomatoes.
-COMPLEX VITAMINS
At one time it was thought that vitamin B was a single compound, but further research revealed that it is made up of at least 13 substances, thats why it is called the vitamin B complex.
Thiamine (B1) takes part in metabolic reactions that release energy from carbohydrate. It is required for the normal growth, for the function and maintenance of the nerves. A deficiency may cause depression, irritability, difficulty in concentration, defective memory. Important sources of thiamine are: whole grain bread and cereals, meat, milk, liver, nuts, vegetables.
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Riboflavin ( 2) is essential for normal growth, and is required for the release of energy from food, especially amino-acids and fat. A deficiency of riboflavin can result in failure to grow and skin dermatitis and conjunctivitis. Foods that are good sources of riboflavin are: whole grain or enriched bread and cereals, cheese, eggs, green leafy vegetables, meat, liver, milk.
Nicotinic acid (niacin) is essential for growth and normal functioning of the skin and the digestive tract. A deficiency of it results in dermatitis, loss of memory, depression, loss of appetite, loose and frequent stools. Foods that have niacin are: enriched or whole grain bread and cereals, meat, liver.
Pyridoxine (B6) is essential for good health. It is especially important for cellular activities. Good food sources are heart, liver, meat, seeds and whole wheat.
Cobalamin (B12) is required for the metabolism of amino-acids and other enzyme systems in the body. Cobalamin is produced in the intestines by bacteria, and is only found in useful amounts in animal foods. A deficiency of cobalamin causes anemia.
IV. .
1. What are the functions of vitamin C?
2. What is the connection between vitamin C and iron?
3. List the main sources of vitamin C?
4. Name the vitamins in the B group.
5. List the functions and food sources of the B vitamins.
| connective tissue | |
| source | |
| pepper | |
| current | |
| to think-thought-thought | |
| compound | |
| far-farther (further)-the farthest | -- |
| research / to research | / |
| to reveal | |
| at least | |
| to describe | |
| to release | , |
| deficiency | |
| whole grain | |
| essential | |
| especially | |
| to result in | |
| loss | |
| frequent | |
| amounts / quantity / number | |
| cause / to cause | / |
