I
1. .
.
1.1 The body..carbohydrates in order to use fat efficiently.
a) need
b) needed
c) needs
1.2 Flour from the endosperm, the central part of the wheat kernel.
a) has made
b) is made
c) make
1.3 A good pastry flow short one whose dough will stretch relatively little but breaks instead.
a) will be
b) has been
c) was
1.4 Production of bread and fodder grainthe key problem in the development of agriculture last year.
a) remain
b) remained
c) had been remained
1.5 When millingby hand itlaborious and slow.
a) was done
b) was
c) will do
2. . .
2.1 The effect of enzymes on a dougheasily destroy the nature of the gluten.
a) may
b) can
c) must
2.2 We .begin our study with the properties of the classes of foods.
a) are able to
b) need
c) must
2.3 The purpose of kneadingwork the dough into a uniform texture.
a) is to
b) may
c) be able to
2.4 The dough to rise until it has doubled in bulk.
a) can
b) is allowed
c) must
2.5 Designers of feed mills todayto consider not only economics but ecological aspects as well.
a) need
b) allows
c) have to
3. , Participle I ( ), Participle II ( )
3.1 The yeast used in bread making may be granular or compressed.
3.2 Barley is lacking gluten, to which wheat owes its bread making quality.
3.3 The final process of baking includes its cooling,slicing, and wrapping.
3.4 Corn is processed by the wet milling process to make oil, starch and syrup for food purposes.
3.5 Leavened breads are lighter than flat breads because they contain a rising.
4. .
Cereal Grains
The cereal grains are the edible seeds products by certain plants of the grass family. They provide 20 to 80 per cent of the food energy in different countries of the world.
Cereal grains have many natural advantages as foods. They are nutritious. The grains are not bulky. They can be stored for long periods, are transformed cheaply long distances. They are readily processed to give highly refined raw foods.
Four general groups of foods are prepared from the cereal grains and these must be kept in mind by the grower and processor when quality is considered.
Baked products made from flour or meal include pan breads, loaf breads, pastries, pancakes and flat breads.
Milled grain products, made by removing the bran and usually the germ, include white rice, farina, wheat flour, cornmeal, hominy, corn grits, pearled barley, semolina for making macaroni products, prepared breakfast cereals, and soup, gravy and other thickenings.
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Whole-grain products include rolled oats, brown rice, popcorn, shredded and puffed grain, breakfast foods, and home-ground meals made from wheat, corn, sorghum, and millet.
Beverages are made from fermented grain products (distilled and undistilled) and from boiled roasted grains.
Preference for a cereal depends on the form and flavour of the food made from it, its amount of nourishment and contribution to health, cost, its general availability, and the food habits of a people.
All cereal grains have high energy value, mainly from the starch fraction but also from the protein and fat. The mineral and vitamin composition varies considerably among the creals and among varieties within species. It reflects the places where they are grown, the conditions of storage, and the portion of the kernel that is utilized.
5. .
.
5.1 What are the natural advantages of cereals as foods?
a) nutritious
b) seeds
c) plants
5.2 How many groups of foods are prepared from the cereal grains?
a) ten
b)four
c) one
5.3 What products are made from the cereal grains?
a) milk products
b) fish products
c) baked products
5.4 What products are beverages made from?
a) baked products
b) meat products
c) fermenated grain products
5.5 What does preference for a cereal depend on
a) form and flavour of the food
b) weather
c) place
II
1. . .
1.1 Corn yields . by the soil moisture content before the growing season begins.
a) affect
b) was affected
c) are effected
1.2 A typical modern rice mill.preliminarily clean and screen rough rice, also known as paddy rice.
a) has been
b) will
c) was
1.3 Several studiesthat oats are beneficial to the human diet lowering serum cholesterol.
a) will conclude
b) had concluded
c) have concluded
1.4 Mill diagrams.more complex to enable the production of more divide flours, speciality brans, semolinas, etc
a) becomes
b) are becoming
c) will be become
1.5 Bread in some form.almost everywhere in the world.
a) eat
b) will eat
c) is eaten
2. . .
2.1 While the development of gluten.be controlled by the amount of mixing, it is interesting to know other factors which are also influential.
a) can
b) are able to
c) must
2.2 The residues of taking powders vary as to acidity andbe taken into consideration.
a) is allowed
b) need
c) must
2.3 Every form of nourishment,as far as possible, be put to use in its natural state.
a) be able to
b) should
c) may
2.4 Quality standards in cereal grains.do with the nature of the raw product, the ease of processing whole some food from it and the intended use.
a) could
b) is allowed
c) have to
2.5 When you boil rice, you.use the smallest possible amount of water.
a) are to
b) may
c) can
3. , : Participle I( ) Participle II( )
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3.1 Proteins are made from softer wheats compared to those used for bread flours.
3.2 Two common ways of making bread are sponge method and the straight dough method.
3.3 Baking is the final stage in the bread making process.
3.4 Most baked breads have the shape of a gently sloping.
3.5 Among the dishes which have the advantage of being inexpensive and quick to prepare are a number which call or macaroni; spaghetti or noodles.
4. .
Cereal foods
Cereal foods should be eaten and are eaten with meat, fish, vegetables, milk and other foods. The food value of cereals depends on their chemical composition and the availability f the constituents for use by the human body.
Quality standards in cereal grains have to do with the nature of the raw product, the ease of processing wholesome food from it, and the intended use.
Each class or subclass of grain is divided into several grades, which are based primarily on the minimum allowable weight per bushel and maximum limits of moisture, mixtures of various kinds, and damaged kernels.
Wheat is divided into seven market classes according to the botanical type, the area where it is grown or the major use. They are hard red spring (the usual protein content is 1214 per cent) and hard red winter (913 per cent protein), the bread wheats: durum (about 1114 per cent protein) for macaroni products; soft red winter (10 per cent protein), the pastry wheats: red drum used as food, and mixed wheat the use of which depends on its composition.
Corn is classed as yellow, white and mixed.
There are special grades for flint corn. Both yellow and white corn are utilized for cornmeal, white corn is favoured for hominy and breakfast foods.
Starch, syrup, sugar and oil made from the different classes are similar in quality. Popcorn is graded on the basis of popping expansion, uniformity, and degree of maturity. Popcorn be caramelized should pop into smooth mushroom-shaped grain in contrast to the large "butterfly" type most popular for buttering. Yellow popcorn has become more popular than white.
5. .
.
5.1 What does the food value of cereals depend on?
a) availability of the constituents
b) conditions of storage
c) chemical composition
5.2 What can you say about classes and subclasses of grain?
a) not divided into grades
b) based on the weight
c) based on the maximum limits of moisture
5.3 Can you say anything about wheat?
a) divided into seven market classes
b) divided into two market classes
c) not divided into market classes
5.4 What basis is popcorn graded on?
a) uniformity
b) degree of maturity
c) popping expansion
5.5 What kind of popcorn has become more popular?
a) white
b) yellow
c) mixed
