(F or + Infinitive)
, , , . , .
| It is easy for him to say that. | . |
| For Ann to become a singer was a dream of her life. | . |
I. .
1. It is unlikely for the oxygen to be easily liberated from this substance under such a temperature.
2. It is prohibited for Jews to eat milk and meat together.
3. It is not allowed for Hindus to kill cows as they are considered sacred.
4. For food technologists it is very important to develop sensory analysis which helps to explain peoples reaction to a food through the senses of smell, sight, hearing and touch.
5. It is not easy for advertising agencies to convince consumers to buy the product.
6. It is very important for consumers to produce the Advertising Standards Authority (ASA), which covers all advertising in magazines, newspapers, posters, cinemas, leaflets.
7. It is essential for fats to be stored in a cool place, covered, and away from strong odours which they could absorb.
8. It was very expensive for Europeans as a major item of the diet until the late 19th century.
II. .
1. , .
2. .
3. .
4. .
5. .
.
1. We expected for the impurities to fall out as a precipitate.
2. It is not for us to decide.
3. It is easy for you to do it.
4. It is not allowed for to make false claims about their products.
5. This food is too heavy for small children.
D
I. , .
temperature ['temprqCq], content ['kOntent], vitamins ['vitqminz], should [Sud], surface ['sWfis] ingredient [in'grJdiqnt]
II. , , .
value () - energy value; nutrition () - nutritionist; to increase () to reduce [ri'djHs] reduction [ri'dAkSqn], liquid (, ) solid; coat () coated; to beat () beaten eggs; crumb [krAm] () breadcrumbs; to continue () - continuously
III. .
TEXT D. FRYING
Frying is a quick and popular method of cooking, which involves high temperatures. Solid fats or oils are used. When food is fried, some fat is absorbed and this increases the fat content of the food and its energy value. Nutritionists recommend a reduction in the amount of food cooked by frying. The temperatures are higher than used in boiling and this leads to the destruction of vitamins.
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There are four types of frying: deep frying, dry frying, shallow frying, stir-frying
Deep frying
Deep frying involves the putting of a food in a pan of hot fat, so that the food is covered by the fat while frying. Foods that are to be deep fried, e.g. fish, meat, fruit, should first be coated to prevent overcooking, the loss of juices, breaking up and absorbing too much fat. Suitable protective coatings include beaten eggs and breadcrumbs.
Shallow frying
Shallow frying involves the cooking of food in a layer of hot fat that comes about half-way up the food. Heat is conducted from the base of the pan to one surface of the food at a time. This means that the food has to be turned at regular intervals.
Dry frying
Some foods, e.g. bacon and sausages, can be fried without the addition of fat, as they contain sufficient fat to prevent them from sticking to the pan.
Stir-frying
Stir-frying originated in the Far East, and is traditionally done in a wok. All ingredients should be chopped. A little oil (about 1 tbsp) is heated in the wok, and the food is put in and stirred continuously. Few vitamins are lost, and the food remains crisp and well flavoured. It is a quick and healthy method of cooking.
| to involve | |
| destruction | |
| deep | |
| shallow | |
| stir [stW] | |
| pan | |
| to cover ['kAvq] | |
| to lose-lost lost | |
| loss | |
| suitable ['sjutqbl] | |
| layer ['leiq] | |
| conducted | , |
| sausages | , |
| sufficient [sq'fiSqnt] | |
| sticking | |
| to originate | |
| wok | |
| to chop | |
| tbsp (table spoon) | |
| crisp |
IV. .
1. What are the main peculiarities of this method of cooking?
2. Why dont nutritionists recommend a large amount of fried food?
3. Name main types of frying/
4. Why must some food that are to be deep fried be coated first? Give example of suitable coatings.
5. Why is it important to turn food when frying?
6. Why is stir-frying a healthy method of cooking?
E
I. , .
microwave ['maikrqweiv], electromagnetic [i"lektrqumxg'netik], process [prquses], radiation ["reidi'eiSqn] this [Dis], these [DJz], surface ['sWfis], should [Sud]
II. , , .
cause [kLz] () to cause; slow slower ['slquq] the slowest; great greater the greatest; long - longer the longest; to require [ri'kwaiq] () required; brown () browned
III. .
