( ) , , , ? ? (to read , , to write , ). to.
| Active | Passive | |
| Simple Progressive Perfect Perfect Progressive | to ask to be asking to have asked to have been asking | to be asked - to have been asked - |
not, .
| The doctor told me not to cook in oil and fat. | . |
Simple, , , ( may, must, should, ought to expect, to intend, to hope, to want .)
| We decided to raise the pressure. | . |
| He may come tomorrow. | , , |
Progressive , , :
| The dough seems to be raising. | , , |
Perfect , , .
| In some areas milk must have been one of sources of fat. | . |
Perfect Progressive , , , .
| They are said to have been smoking sausages for a long time. | , . |
I. .
1. The worlds first cheese might have been manufactured quite by chance.
2. The tribes which lived on the Iranian plateau some 5000 years ago are known to have kept domestic cattle.
3. The hams to be smoked are sent to the chill room.
4. Cacao beans can be turned into either chocolate or cocoa powder.
5. Food processing is the method and techniques used to transform raw ingredients into food for human consumption.
6. The inclusion of fats tends to add flavour to cooked food.
7. Plastic cutting boards are less porous than wood and are considered to be less likely to harbor bacteria.
8. Double steaming is a Chinese cooking technique to prepare delicate food such as bird nests, shark fins etc.
II. .
1. .
2. .
3. .
4. - .
5. , , , .
|
|
|
.
1. To preserve foods means to suppress the activities of microorganisms and ferments.
2. After that they began to experiment.
3. All fluid milk must be pasteurized.
4. The dough is allowed to stand for some time.
5. Rye seems to have been the contaminating cereal in wheat and in some areas it became dominant.
V. FOOD COOKING
A
I. , .
micro ['maIkqu], through [TrH], bacteria [bxk'iqriq], yeasts [ji:st], cell [sel]
II. , , .
to fit (, ) to unfit; cause [kLz] () - to cause; moist [mOist] () moisture ['mOisCq]; to consume [kqn'sjHm] () - consumption [kqn'sAmpSqn]; result () to result in; to lose (lost-lost) () - loss
III. .
TEXT A. FOOD COOKING
Food spoilage
Once food has been harvested, it starts to deteriorate until finally it becomes unfit for consumption. This deterioration is known as decay and leads to food spoilage. Food spoilage is caused by two main factors:
1 Natural decay within the food itself.
2 Contamination by microscopic forms of life (micro-organisms).
Natural decay in food is the result of moisture loss. Moisture loss is most easily demonstrated in vegetables and fruit, which contain large amounts of water. After harvesting, they continue to respire, and this results in loss of moisture through leaves and skins. Before harvesting, such water loss would be replaced from the soil through the roots. After harvest, however, lost water is not replaced, and its skin becomes wrinkled.
Micro-organisms are microscopic plants or animals, many of which are single-celled. The main micro-organisms responsible for the contamination of food are: bacteria, moulds, yeasts.
Each group has many members which are responsible for different forms of contamination.
Foods that spoil rapidly are known as perishable foodsand usually contain large amounts of water and nutrients. Examples are: milk, fruit, and meat. Foods that contain low amounts of water or high concentrations of salt, acid, or sugar are less readily affected.
Methods of cooking
Methods of cooking can be classified according to how heat is applied:
Moist methods: heat applied through a liquid.
Dry methods: heat applied directly to food.
Frying: heat applied through fats or oils.
Microwave: heat generated by electro-magnetic waves.
| harvest ['hRvist] | |
| deteriorate [di'tiqriqreit] | |
| decay [di'kei] | , |
| spoilage ['spoiliG] | |
| contamination [kqn"txmi'neiSn] | |
| rapidly | |
| perishable ['periSbl] | |
| respire [ri'spaiq] | |
| wrinkled ['riNkld] | |
| mould [mquld] | |
| to apply [q'plai] | |
| moist [mOist] |
