(my sister, Mr. Brown) (me, you, him, her, it, us, them)
.
, Complex Object, .
| I want him to help me. | , . |
| They expect the goods to be loaded. | , . |
I. .
1. We know the weight of a body to be nothing but the pull of gravity toward the earth.
2. Research has shown the diet, especially the amount and type of fat we eat to increase the risk of coronary heart diseases.
3. The scientists found out the electric cell to consist of two plates of conducting material assembled together and immersed in an electrolyte.
4. We know extra water and salt to be taken more in very hot weather.
5. He expects the storage batteries to contain chemicals generating electric current under certain conditions.
6. Many people take a paced meal to work or school not to buy it in a canteen or restaurant.
7. Reynolds expected his number to provide a criterion for determining dynamic similitude.
8. Parents should guide their children to choose a healthy and varied selection of food.
II. .
1. , .
2. .
3. , .
4. .
5. , .
.
1. We expect him to come.
2. He asked us to return.
3. We noticed the mixture change its colour.
4. I asked him to inform me about the results of the test.
5. We know the sun to be extremely hot.
B
I. , .
etc [it'setqrq], process ['prqusqs], par boiling ['pR "bOiliN ]
II. , , .
low () - to lower; to boil () boiling point; steam () to steam; to treat (, ) treatment; result () to result in; gentle () gentler the gentlest
III. .
TEXT B. MOIST METHODS OF COOKING
Boiling
Boiling is a common method of cooking. The liquid (usually water) is heated to boiling point and the heat is then lowered until the liquid is rapidly bubbling. This is used for rice, pasta, etc.
Simmering When a liquid is simmering, few bubbles rise to the surface, and the temperature is just below boiling point. Foods that are cooked in hot water but require gentler treatment than boiling to prevent being tough (e.g. fish, meat), or to prevent the food falling apart (e.g. potatoes) should be simmered.
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Poaching
It is the process of gently simmering, a very gentle method of cooking. It is suitable for fragile food such as eggs, fish or fruit which can easily fall apart.
Par-boiling is the part-cooking of certain foods which then will be cooked by another method, e.g. potatoes and parsnips can be par-boiled before being baked (roasted) in fat in the oven.
Steaming
Food that is steamed does not come into direct contact with the water, but is cooked in the steam rising from boiling water.
Braising
Braising is cooking with a moist heat, typically in a covered pot with a little amount of liquid, resulting in a particular flavor.
| liquid ['likwid] | |
| bubbling | , |
| simmering | , |
| surface ['sWfis] | |
| to prevent | |
| tough ['tAf] | |
| poaching | |
| fragile ['frxdZail] | |
| fall apart | , |
| par boiling | |
| parsnip ['pRsnip] | |
| to bake | |
| to roast | |
| oven ['Avqn] | |
| rise rose - risen | |
| to braise [breiz] | |
| to cover ['kAvq] | |
| pot | , |
| flavor ['fleivq] |
IV. .
1. What are in your opinion the disadvantages of boiling?
2. What is the difference between boiling and simmering?
3. Why is poaching a suitable method of cooking for delicate foods such as fish and eggs?
4. Why are potatoes are par-boiled before being roasted in the oven?
5. Name five foods suitable for draising.
