TEXT A
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Cultivated, energy, race, nation, practically, diet, region, tropical, triticale, climate, amaranth.
II. Read and translate the following words according to the meaning of the words given in brackets:
Greater (great , ), developing (to develop ), developed (to develop ), consumption (to consume ), goddess (god ), traditionally (tradition ), scarcely (scarce ), known (to know ).
III. Look up the following words and word combinations. Remember their meaning and practise their pronunciation:
Cereal crops, grasses, edible seeds, fruit, worldwide, food energy, to constitute, entire, folk, merchant, livestock, staple food.
IV. Translate the following participles. Give the verbs from which they are derived making the necessary transformations:
Cultivated, developing, developed, specified, called, known, grown.
V. Read the text. Tell about the difference between cereal and pseudocereals. What is the origin of the word cereal?
Notes to the text:
Caryopsis
Substantial ,
Chandler
Obsolete ,
Teff ,
Cockscomb ,
CEREALS AND PSEUDOCEREALS
Cereal crops are mostly grasses cultivated for their edible seeds (actually a fruit called a caryopsis). Cereal grains are grown in greater quantities worldwide than any other type of crop and provides more food energy to the human race than any other crop. In some developing nations, cereal grains constitute practically the entire diet of common folk. In developed nations, cereal consumption is more moderate but still substantial. The word cereal has its origin in the Roman goddess of grain, Ceres. Staple food grains are traditionally called corn in Britain, though that word became specified for maize in the United States. And a merchant of corn was in Britain called a chandler, which in the United States is an obsolete word for someone who sells candles.
The cereal crops are (in approximate order of greatest annual production): wheat, the primary cereal of temperate regions; rice, the primary cereal of tropical regions; maize, a staple food of people in North America, South America, and Africa and of livestock worldwide, called "corn" in North America and Australia; the millets, a group of similar but distinct cereals that form an important staple food in Asia and Africa; sorghum, important staple food in Asia and Africa and popular worldwide for livestock; rye and triticale, important in cold climates; oats, formerly the staple food of Scotland and popular worldwide for livestock; barley, grown for malting and livestock on land too poor or too cold for wheat; teff, popular in Ethiopia but scarcely known elsewhere; wild rice, grown in small amounts in North America; spelt, a close relative of wheat.
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In addition, several non-grasses that are grown for their seed may also be referred to as cereals. These pseudocereals include: buckwheat, amaranth, quinoa, cockscomb.
Post-Text Exercises
I. Give synonyms from the text to:
Large, harvest, kind, to form, reasonable, use, named, yearly, major, essential, corn, alike, chief.
II. a) Give Russian equivalent to:
Worldwide, quantity, human race, moderate, staple, though, candles, approximate, temperate region, tropical region, similar, formerly, scarcely, elsewhere.
b) Make up your own sentences with the words and word combinations given above.
III. Answer the following questions to the text:
1. What is the chief source of energy for humans? 2. How does the consumption of cereal differ in developing and developed nations? 3. Is the word cereal originated from British English? 4. What factors influence on the distribution of cereal growth around the world? 5. What cereal is used for beer brewing? 6. What is the general term for buckwheat, quinoa, amaranth?
IV. Finish the following sentences summarizing the information from the text:
1.The title of the article is .2. From the article we know much about . 3. The article can be divided into . 4. The first part is devoted to . 5. The next part describes . 6. Special attention is given to . 7. In the concluding part the author emphasizes .
V. Put the verbs in brackets into Participle I or II:
1. Cereal crops or grains are mostly grasses (cultivate) for their edible grains or fruit seeds. 2. In some (develop) nations, grain constitutes practically the entire diet of poor people. 3. In (develop) nations, cereal consumption is more moderate but still substantial. 4. This lessens the nutritional value but makes the grain more resistant to degradation and makes the grain more (appeal) to many palates. 5. Once optionally (mill) and (grind) the resulting flour is made into bread, pasta, desserts, dumplings, and many other products. 6. Cereals are the main source of energy (provide) about 350 kcal per 100 grams. 7. The proteins of maize are particularly poor, (be) deficient in lysine and tryptophan (a precursor of niacin). 8. Quinoa contains a (balance) set of essential amino acids for humans, (make) it an unusually complete source of protein in plants. 9. Wholegrains can reduce the risk of many different types of cancers, (include) those of the colon, stomach, other digestive tract cancers.
VI. Find the Pacticiple I or II in the text A and translate the sentences with them.
TEXT B
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Individual, Siberia, subarctic, season, tropics, climate, vegetatively, optimal, to combine, elevator, farmers.
II. Try to remember the meaning of the following words and word combinations without looking into the dictionary. What part of speech are they?
Individual species, a peculiarity, similar, cool-season cereals, harvest, to vary by, tender, multiple, well-adapted, cultivation system, to exposure, to mature, machine-harvested, a dehydrating facility.
III. Call the processes the names of which are derived from the following verbs and translate them:
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Cultivate, plant, sour, irrigate, harvest, store, dehydrate, deliver, sell.
IV. Look up the following words in the dictionary and make up your own sentences with them:
To yield, hardy, cease, to overwinter, year-round, frost-free, species, life circle, parent plants, to consolidate, ownership, a share of, a pool.
V. Read the text. Tell about peculiar characteristics of warm- and cool-season cereals.
Notes to the text:
Spelt ,
To germinate
Dormant ,
Vernalization
CULTIVATION, PLANTING AND HARVESTING
While each individual species has its own peculiarities, the cultivation of all cereals crops is similar. All are annual plants; consequently one planting yields one harvest. Wheat, rye, triticale, oats, barley, and spelt are the cool-season cereals. These are hardy plants that grow well in moderate weather and cease to grow in hot weather (approximately 30 C but this varies by species and variety). The other warm-season cereals are tender and prefer hot weather. Barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Wheat is the most popular. All cool-season cereals are grown in the tropics, but only in the cool highlands, where it may be possible to grow multiple crops in a year.
The warm-season cereals are grown in tropical lowlands year-round and in temperate climates during the frost-free season. Cool-season cereals are well-adapted to temperate climates. Most varieties of a particular species are either winter or spring types. Winter varieties are sown in the autumn, germinate and grow vegetatively, then become dormant during winter. They resume growing in the springtime and mature in late spring or early summer. This cultivation system makes optimal use of water and frees the land for another crop early in the growing season. Winter varieties do not flower until springtime because they require vernalization (exposure to low temperature for a genetically determined length of time). Where winters are too warm for vernalization or exceed the hardiness of the crop (which varies by species and variety), farmers grow spring varieties. Spring cereals are planted in early springtime and mature later that same summer, without vernalization. Spring cereals typically require more irrigation and yield less than winter cereals.
Once the cereal plants have grown their seeds, they have completed their life cycle. The plants die and become brown and dry. As soon as the parent plants and their seed kernels are reasonably dry, harvest can begin. In developed countries, cereal crops are universally machine-harvested, typically using a combine harvester, which cuts, threshes, and winnows the grain during a single pass across the field. In developing countries, a variety of harvesting methods are in use, from combines to hand tools such as scythes.
If a crop is harvested during wet weather, the grain may not dry adequately in the field to prevent spoilage during its storage. In this case, the grain is sent to a dehydrating facility, where artificial heat dries it. In North America, farmers commonly deliver their newly harvested grain to a grain elevator, a large storage facility that consolidates the crops of many farmers. The farmer may sell the grain at the time of delivery or maintain ownership of a share of grain in the pool for later sale.
Post-Text Exercises
I. Give antonyms from the text to:
Different, warm-season, cold, unfamiliar, lowlands, early, more, flourish, end, dry, natural, few.
II. Match the words with their definitions:
| 1 | wheat | a | any of numerous tropical and temperate plants of the genus Amaranthus, having tassel-like heads of small green, red, or purple flowers: family Amaranthaceae |
| 2 | buckwheat | b | a fertile hybrid cereal, a cross between wheat (Triticum) and rye (Secale), produced by polyploidy |
| 3 | amaranth | c | an amaranthaceous garden or pot plant, Celosia cristata, with yellow, crimson, or purple feathery plumelike flowers in a broad spike resembling the comb of a cock |
| 4 | rye | d | a species of wheat, Triticum spelta, that was formerly much cultivated and was used to develop present-day cultivated wheats |
| 5 | triticale | e | any of several polygonaceous plants of the genus Fagopyrum, esp F. esculentum, which has fragrant white flowers and is cultivated for its seeds |
| 6 | oat | f | a grain high in nutrients traditionally grown as a staple food high in the Andes |
| 7 | barley | g | an erect annual grass, Avena sativa, grown in temperate regions for its edible seed |
| 8 | spelt | h | any annual or biennial grass of the genus Triticum, native to the Mediterranean region and W Asia but widely cultivated, having erect flower spikes and light brown grains, used in making flour, pasta, etc |
| 9 | corn/maize | i | an erect grass, Oryza sativa, that grows in East Asia on wet ground and has drooping flower spikes and yellow oblong edible grains that become white when polished |
| 10 | quinoa | j | a tall hardy widely cultivated annual grass, Secale cereale, having soft bluish-green leaves, bristly flower spikes, and light brown grain, used in making flour and whiskey, and as a livestock food |
| 11 | cockscomb | k | a tall annual grass, Zea mays, cultivated for its yellow edible grains, which develop on a spike |
| 12 | rice | l | any of various erect annual temperate grasses of the genus Hordeum, esp H. vulgare, that have short leaves and dense bristly flower spikes and are widely cultivated for grain and forage, used in making beer and whisky and for soups, puddings, etc |
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III. Read the text again and choose the statements corresponding to the contents of the text:
1. The process of cereal crops cultivation is...
a) different; b) similar; c) varied
2. Cereals are divided into cool-season and...
a) warm-season; b) hot-season; c) spring-season.
3)... is able to overwinter in the subarctic.
a) Barley; b) Wheat; c) Rye
4. In moderate climate the warm-season cereals are grown...
a) during the frost-free season; b) year-round; c) in spring
5. Spring cereals are... later in summer.
a) planted; b) irrigated; c) harvested
6. A crop is harvested in...
a) dry; dry and wet; c) mild weather
7. In North America, farmers... sell their crop when it is profitable for them.
a)should; b) can; c) must
IV. a) Put the following headings in the correct order according to the text. One heading is extra which you do not need to use:
1. The stages of planting of warm- and cool-season cereals. 2. The peculiarities of annual cultivation of cereal crops. 3. The harvesting methods and storage of cereal crops. 4. The appropriate temperature for cereal growth.
b) Prepare a short presentation about the technology of cheese
manufacture using the headings above.
V. Translate the following sentences paying attention to Modal Verbs:
1. The dough temperature should be as high as 86-89 F. 2. This half-hour dough system can be employed for white and brown breads.
3. The word sausage can trace its ancestry to the Latin salsus (salted). 4. Since honey is used in confectionary as a flavour, care must be taken in its selection. 5. The time can be regulated by the amount of yeast used and the temperature, at which the sponge is set.
6. Diets high in fiber-rich foods may reduce the risk of cancers of the colon and rectum. 7. Nutrition information panels dont have to be on very small packages that are smaller than 100 sq cm or on foods with minimal nutrition like herbs, spices, tea or coffee. 8. There are two key pieces of information that you should look for on the label when shopping for you and your family: the nutrition information panel and nutrition claims. 9. Because human bodies do not store most vitamins, humans must consume them regularly to avoid deficiency. 10. Some fatty acids are essential nutrients, meaning that they can't be produced in the body from other compounds and need to be consumed in small amounts. 11. In Europe, it is also an established view that food supplements should not be labeled with drug claims but can bear health claims, although to a degree that differs from one member state to the other. 12. Since the need for food grains is being fully satisfied, the emphasis have to be on growing forage crops.
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VI. Change the form of Modal Verbs into Future, using their equivalents:
1. At least two fatty acids are essential and must be consumed in the diet. 2. Carbohydrates are not essential nutrients: the body can obtain all its energy from protein and fats. 3. Most microorganisms and plants can biosynthesize all 20 standard amino acids, while animals, (including humans) must obtain some of the amino acids from the diet. 4. Retailers may have large shops or small ones, as in the case of a corner shop. 5. The services of banking, transport, insurance and advertising must be needed in the Chain of Commerce.
6. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. 7. The notion that a person should consume eight glasses of water per day cannot be traced back to a scientific source.
TEXT C
Pre-Text Exercises
I. Translate the following international words paying attention to their part of speech:
Products, biscuits, civilization, Europe, America, Africa, vitamin, mineral, diet, pasta, vegetarian diet, container, soup, minute.
II. Read and translate the following words according to the meaning given in brackets:
Fillers (to fill ), over-refined (to refine ), package (to pack ), exceptions (to except ), intolerance (to tolerate , ), unrisen (to rise ), valuable (value , ), nutritional (nutrient - ), removing (to remove ), thoroughly (thorough ).
III. Look up the following words and word combinations. Remember their meaning and practise their pronunciation:
Starchy fillers, breakfast cereals, artificial flavorings, grass family, ripe seeds, carbohydrate, fat, fibre, intolerance, flaked, cracked, stews, coarse, thicken soups, a tight-fitting lid, to turn off.
IV. Read and translate the text. Enumerate nutrients which cereals contain.
Notes to the text:
Embryo plant ( )
To trace ,
Gluten
Essential
Coeliac disease
Noodles
Sprouted
To enhance
Casserole
Kibbled wheat
Bulgur wheat " ", ( , )
Meal
CREALS: NUTRITION, STORAGE, SPROUTING AND COOKING
All too often, cereal products are thought of as nothing more than starchy fillers, and indeed, when you consider how some commercial products like cakes and biscuits and breakfast cereals are made from over-refined grains with nearly all the nutrients except the starch extracted, and then loaded with fat, sugar, artificial flavourings etc., you might be forgiven for thinking that's true. But go back to the original, unrefined grains and you have a wealth of nutrients in a small package. Grains have been the staple foods of many civilisations for thousands of years. Wheat, barley, oats and rye in Europe, maize in America, quinoa in South America, rice in the East, and millet in Africa.
Nutrition
Cereals are seeds of plants, usually members of the grass family but there are a few exceptions. They are annuals, that is they have to be planted every year and at the end of the summer, when they have produced ripe seeds, they die down. Like all seeds, cereals are very nutritious because they contain all the nutrients the embryo plant needs to start growing. Unrefined cereals are valuable sources of proteins, carbohydrates, B vitamins and also contain some fat, iron, vitamin E and trace minerals and are a very good source of fibre in the diet. Some cereals (wheat, barley, rye and oats) contain the protein gluten, which is essential for leavened bread-making. Without sufficient gluten, bread will not rise. People suffering from gluten intolerance or coeliac disease must avoid any cereal containing gluten. In some parts of the world unleavened (unrisen) bread is eaten, also the staple cereal is made into noodles or pasta. They are usually cheap to buy and are a valuable source of variety in the vegetarian diet.
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Storage
Keep in airtight containers in a cool, dark, dry place. Whole grains can be stored for up to 2 years; flaked, cracked grains and flours should be used within 2-3 months of purchase.
Sprouting
Whole grains can be sprouted, which greatly enhances their nutritional value, e.g. wheat grains, raw buckwheat and barley.
Cooking
Cereals can be used in other ways, besides being ground into flour for bread, cakes etc. Whole grains can be added to stews and casseroles, or cooked until soft. Cracked or kibbled grains are cut or broken pieces of whole grains e.g. kibbled wheat and bulgur wheat. Meal, a coarse kind of flour, can be used to make porridge, thicken soups or mixed with wheat flour to add interesting flavours and textures to ordinary breads, biscuits, muffins etc.
Whole grains should be washed thoroughly. Boil the required amount of water, add the washed grain, stir once, put a tight-fitting lid on the pan and simmer for the required cooking time or until the liquid is absorbed. Turn off the heat and leave to stand for 5 minutes before removing the lid.
Post-Text Exercises
I. Read the text again and find out whether the statements are True or False:
1, Cereal products are harmful to your health. 2. When cakes and breakfast cereals are produced all cereal nutrients are removed.
3. Grains are still staple foods in a number of countries. 4. If properly processed cereals will contain enough iron, fat, protein, minerals and vitamins for a human diet.5. Whole grains can be stored for about 2 years. 6. Meal is a flour with a finer quality.
II. Write 5 questions to the text, starting with interrogative words What? How? What for? How long? Why?
III. Make the annotation of the text, using the following phrases:
The text under discussion deals with
From the text we come to know that (about)
The description of is given in details.
Speaking about we must note that
To sum up, Id like to say that
IV. Choose the correct form of the verb and translate the sentences:
1. If the juice purification had taken place, the formation of muds (would have been, will be) sedimented and filtered. 2. If the fermentation (is carried, had been carried) to far or the temperature of fermentation (is, had been) too high, sour bread will result. 3. If raw agricultural products contain residues of pesticides not authorized by the Environmental Protection Agency, they (would, will) be illegal.
4. If you (are, were) watching how much fat you are eating, you will be able to use the per serve amount to help calculate your daily total fat intake from packaged foods. 5. If a dietary supplement had claimed to cure, mitigate, or treat a disease, it (would be, would have been) considered to be an unauthorized new drug and in violation of the applicable regulations and statutes. 6. If he hadnt been well enough to be active, weight loss and good quality of life (will be, would have been) unlikely. 7. If amino acids (is, were, are) present in the environment, microorganisms will be able to conserve energy by taking up the amino acids from their surroundings and downregulating their biosynthetic pathways.
V. Complete the sentences, choosing the continuation from the right-hand column, and translate the sentences:
| 1. | If the dough is baked before fermentation has progressed far enough, | a. | there would have been no unwanted effects. |
| 2. | If the factory had increased mechanization, | b. | the level of purification will be monitored using various types of gel electrophoresis. |
| 3. | If a food bears or contains an unsafe colours | c. | a child will develop a deficiency disease. |
| 4. | If health claims meet the requirements for the claims found in the applicable regulations, | d. | it will be illegal. |
| 5. | If there is serious deficiency in one or more of these nutrients, | e. | you would want to start with a 2-pound piece of sour dough starter from an established sour dough baker. |
| 6. | If dietary supplements hadnt been taken before surgery, | f. | the production would have cost lower. |
| 7. | If the desired protein's molecular weight and isoelectric point are known, | g. | the cell walls are thick, the bread is less tender, and the volume is smaller. |
| 8. | If a food is the product of a diseased animal or one that has died otherwise than by slaughter, | h. | they will be permitted to be made. |
| 9. | If you were to start a sour dough bakery, | i. | it will be illegal. |
TEXT D
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Energy, balance, optimal, dessert, gram, lysine, vitamin, calcium, amaranth.
II. Read and translate the following words according to the meaning of words given in brackets:
Significant (significance , ), exceptions (to except ), dietary (diet , ), overconsumption (to consume ), optionally (option , , () ), classify (class ), unusually (usual , ).
III. Call the processes the names of which are derived from the following verbs and translate them:
Cook, produce, grind, mill, prepare, class.
IV. Read the text below. Use the words given in capitals to fill in the suitable space:
Notes to the text:
Fatty acids -
Bran
Germ - , , ,
Rancidity
Chestnut
Pulses
Chickpea ,
Tryptophan ( )
Thiamine , B1
FOOD VALUE
Cereal grains (1) most of their food energy as starch. They are also a significant (2) of protein, though the amino acid balance, with exceptions as noted below, is not optimal. (3) grains are good sources of dietary fiber, essential fatty acids, and other important nutrients.
Rice is eaten as cooked entire grains, although rice flour is also produced. Oats are rolled, (4) , or cut into bits (steel-cut oats) and cooked into porridge. Most other cereals are ground into flour or meal, which is milled. The outer layers of bran and germ are removed. This lessens the nutritional (5) but makes the grain more resistant to degradation and makes the grain more appealing to many palates. (6) people tend to prefer whole grains, which are not milled. Overconsumption of milled cereals is sometimes blamed for obesity. Milled grains do keep better because the outer layers of the grains are rich in rancidity-prone fats. The waste from milling is (7) mixed into a prepared animal feed.
Once (optionally) milled and ground, the resulting flour is made into bread, pasta, (8) , dumplings, and many other products. Besides cereals, flour is sometimes made from potatoes, chestnuts and pulses (especially chickpeas, which is known as besan).
(9) are the main source of energy providing about 350 kcal per 100 grams. Cereal proteins are typically poor in nutritive quality, being deficient in essential amino acid lysine. The proteins of maize are particularly poor, being deficient in lysine and tryptophan (a precursor of niacin). Rice (10) are richer in lysine than other common cereal proteins and for this reason, rice protein is considered to be of better quality. Rice is a good source of B group (11), especially thiamine. It is devoid of vitamins A, D, C and is a poor source of calcium and iron.
Certain grains, (12) quinoa, buckwheat, and grain amaranth (Pseudocereal, (13) ), are exceptionally nutrious. Quinoa was classified as a "supercrop" by the United Nations because of its (14) protein content (12-18%). Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete source of protein in plants.
In (15) , cold breakfast cereals, as opposed to cooked porridges such as oatmeal, are simply called cereal.
DESSERTS, VITAMINS, ENGLISH, INCLUDING, SUPPLY, SOMETIMES, HIGH, GROUND, NON-GRASSES, CEREALS, SOURCE, PROTEINS, WHOLE, HEALTH-CONSCIOUS, VALUE
Post-Text Exercises
I. Read the text again and describe caloric content of cereal grains.
II. Define what part of speech are the underlined words:
1. Many proteins are involved in the process of cell signaling and signal transduction. 2. Complex carbohydrates take longer to metabolize since their sugar units are processed one-by-one off the ends of the chains. 3. The brain is unable to learn how to correlate taste with nutritional value. 4. This root vegetable tastes slightly of lemon. 5. The other difference is that trans fatty acids (often called trans fat) are formed in the hydrogenation reactor 6. Oil saving technologies are now available on different forms. 7. Heat energy is used in many processes of food production. 8. This canned food should be heated before use. 9. Dissolved soyabean proteins form a sticky liquid. 10. The sticky liquid is recoagulated in an acid bath in the form of fibers. 11. In the processing of edible oils, the oil is heated under vacuum to near the smoke point, and water is introduced at the bottom of the oil. 12. Proteins were recognized as a distinct class of biological molecules distinguished by the molecules' ability to coagulate under treatments with heat or acid.
III. Find complex attribute groups in the text and translate them.
IV. Translate complex attribute groups and fill in the gaps in the sentences below:
Short fermentation period; government recommended levels; high-tech processing methods; sophisticated food-processing techniques; peoples nutritional requirements; two long-term large-scale studies; wet processed, spray-dried blend; extensive mincing and chopping procedure; food labeling regulations; water-soluble autolyzed yeast extract; natural meat flavors; smooth, soft, elastic and creamy crumb.
1. control what appears on food labels. 2. Prymex-154 is a that forms a clear solution when it is dissolved. 3. The product is a of sweet cheese whey, calcium caseinate, and dicalcium phosphate. 4. Recent findings from of men suggest that high fiber intake can significantly lower the risk of heart attack. 5. Hot Line allow the food technologists to build and adjust the specific balance of taste and aroma required for meat analogs. 6. These products are not pickled since cure penetration is obtained during an 7. The has a silken sheen in the light. 8. The permits to use a lower initial temperature, 60 F is high enough. 9. Even without a scientific basis, human ingenuity produced 10. In the US, young childrens diet is high in fat and sugar and well below for fruit and vegetables. 11. vary depending on age and sex and whether women may be pregnant or breastfeeding. 12. Some types of food fraud are harder to detect than others especially where food is being adulterated and are used.
UNIT VIII BREADMAKING
TEXT A
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech.
Version, experimentation, prehistoric, archaeological, microscopy, to produce, fermenting, to utilize, antiquity, type, service, standard, absorbent, machine, connotation, associate, process, mechanical.
II. Read and translate the following words according to the meaning of the words given in brackets.
Digestible (to digest - , ), produced (to produce - ), development (to develop - ), leavening (leaven - , ), fermentation (ferment - ), nourishing (to nourish - , ), refined (to refine - ),unbolted (to bolt - ), absorbent (to absorb - , ), nutritional (nutrition - ).
III. Look up the following words and word combinations. Remember their meaning and pronunciation, make your own sentences using these words.
Cereal grains, leavened bread, emmer wheat, fermenting, sourdough, nourishing, digestible, thoroughly sieved, staple food, trencher, reluctant.
IV. Read the text and write out key words and word combinations.
Notes to the text:
Leaven - ,
Bran - ,
Sourdough -
Griddle cake -
To bolt -
HISTORY OF BREAD
Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early breads are still commonly made from various grains worldwide.
The development of leavened bread can probably be traced to prehistoric times. Yeast spores occur everywhere, including the surface of cereal grains, so any dough left will become naturally leavened. Although leavening is likely of prehistoric origin, the earliest archaeological evidence is from ancient Egypt. Scanning electron microscopy has detected yeast cells in some ancient Egyptian loaves. However, ancient Egyptian bread was made from emmer wheat and has a dense crumb. In cases where yeast cells are not visible, it is difficult, by visual examination to determine whether the bread was leavened. As a result, the extent to which bread was leavened in ancient Egypt remains uncertain.
There were multiple sources of leavening available for early bread. Airborne yeast could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce '' a lighter kind of bread than other peoples.'' Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening however was to retain a piece of dough from the previous day to utilize as a form of sourdough starter.
Even within antiquity there was a wide variety of breads available. The Greek author Athenaeus describes some of the breads, cakes, cookies, and pastries available in the Classical world. Among the breads mentioned are griddle cakes, honey-and-oil bread, loaves covered with poppy seeds, and the military specialty of rolls baked on a spit. The type and quality of flour used to produce bread could also vary as noted by Diphilus ''bread made of wheat, as compared with that made of barley, is more nourishing, more digestible, and in every way superior. In order of merit, the bread made from refined flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted.''
Within medieval Europe bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), served as an absorbent plate. At the completion of a meal the trencher could then be eaten, given to the poor, or fed to the dogs. It was not until the fifteenth century that trenchers made of wood started to replace the bread variety.
Otto Frederick Rohwedder is considered to be the father of sliced bread. In 1912 Rohwedder started work on inventing a machine that sliced bread,but bakeries were reluctant to use it since they were concerned the sliced bread would go stale. It was not until 1928, when Rohwedder invented a machine that both sliced and wrapped the bread. Sliced bread is first a whole loaf of bread cut down to smaller slices.
For generations, white bread was considered the preferred bread of the rich while the poor ate dark bread. However, in most western societies, the connotations reversed in the late 20th century with dark bread becoming preferred as having superior nutritional value while white bread became associated with lower-class ignorance of nutrition.
Another major advance happened in 1961 with the development of the Chorleywood Bread Process which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. This process is now widely used around the world.
Post-Text Exercises
I. Find English equivalents to the following Russian words.
, , , , , , (), , , , , , , , (), , , , , , .
II. Finish the following sentences summarizing the information from the text.
1. Bread is one of the oldest.... 2. The development of leavened bread can probably.... 3. Ancient Egyptian bread was made.... 4. The most common source of leavening was....5. In order of merit, the bread made from refined flour comes first,.... 6. At the completion of a meal the trencher could be.... 7. In 1912 Rohwedder started work on....8. For generations, white bread was considered....
III. Answer the following questions:
1. What were the first breads like? 2. What can you say about the role of ancient Egypt in the history of bread? 3. What sources of leavening for early bread do you know? 4. What was the most common source of leavening? 5. Which kinds of bread were available in the Classical world? 6. Can you retell the classification of breads? 7. Within medieval Europe bread served not only as a staple food but also as part of the table service, didn't it? 8. Who is considered to be the father of sliced bread? 9. What bread was considered the preferred one many years ago? Which bread is preferred now? 10. What was another major advance happened in 1961?
IV. Give a title to each paragraph, the list of titles is given below. Be careful, there is one extra title.
1. The reduction of fermentation period. 2. The oldest prepared food. 3. A piece of bread is a trencher. 4. Sliced bread. 5. The connotations of white and dark bread. 6. Bread in ancient Egypt. 7. The sources of leavening. 8. A wide variety of breads. 9. The history of bread in Russia.
V. Give the summary of the text. You may use the previous exercise as a plan to your retelling.
TEXT B
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech.
Demonstration, synonym, slang, metaphor, basic, economic, provision, revolutionary, slogan, agriculturally, productive, region, social, central, contrast, symbol, fundamental, popular, combination, cultural, political.
II. Read and translate the following words according to their meaning in brackets.
Substantial (substantially - , ), constituency (constituent - ), productive (to produce - ), agriculturally (agriculture - ), contributor (contribute - ), conservative (conserve - , ), typically (type - ).
III. Look up the following words and word combinations, find out their meaning and practice their pronunciation.
Contemporary importance, significance, nutrition, commonly understood, rhyming, cultural, basic necessities, innovation, mainstay, inflated price, medieval times.
IV. Read the text.
Notes to the text:
Short-change - ,
Snack -
Noodle -
Gluten -
Spelt - ,
CULTURAL AND POLITICAL IMPORTANCE OF BREAD IN WESTERN AND EASTERN CULTURES
As a foodstuff of great historical and contemporary importance, in many cultures in the West and Near and Middle East bread has a significance beyond mere nutrition. The Lord's Prayer, for example, contains the line "Give us today our daily bread"; here, "bread" is commonly understood to mean necessities in general. In Israel the most usual phrase in work related demonstrations is "lekhem, avoda" [bread, work], and during the 1950s, the beatnik community used the term bread as a euphemism for money. The word bread is now commonly used around the world in English speaking countries as a synonym for money, in part, derived from the rhyming slang "Bread and honey". The cultural importance of "bread" goes beyond slang, however, to serve as a metaphor for basic necessities and living conditions in general. A "bread-winner" is a household's main economic contributor and has little to do with actual bread-provision, for example. This also goes along with the phrase "putting bread on the table." A remarkable or revolutionary innovation is often referred to as "the greatest thing since sliced bread." In the USSR, Lenin and his fellow Bolsheviks promised "Peace, Land, and Bread," which thereby became a mainstay slogan of Soviet propaganda. In Newfoundland, bread was seen as having the power to protect against fairies. The term "breadbasket" is often used to denote an agriculturally productive region. In Slavic cultures bread and salt is offered as a welcome to all guests.
The political significance of bread is considerable. In Britain in the nineteenth century the inflated price of bread due to the Corn Laws caused major political and social divisions, and was central to debates over free trade and protectionism. The Assize of Bread and Ale in the thirteenth century showed the importance of bread in medieval times by setting heavy punishments for short-changing bakers, and bread appeared in Magna Carta a century later.
In contrast, in much of Asia rice is much more prominent as a staple and much of the connotations of bread as a cultural symbol of basic necessities are replaced by rice. To the more conservative elderly generations of Chinese in southern China, the appearance of rice on the table is a fundamental constituent of a meal. Meals made of bread, such as a sandwich, however substantial they may be, are considered as only light snacks in the eyes of the elderly generation.
Bread is a popular food in Western and most other societies, although East Asian societies typically prefer rice or noodles. It is often made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread, but bread is also made from the flour of other wheat species (including durum, spelt and emmer), rye, barley, maize (or corn), and oats, usually, but not always, in combination with wheat flour. Although common wheat is best suited for making highly-risen white bread, other wheat species are capable of giving a good crumb. Spelt bread (Dinkelbrot) continues to be widely consumed in Germany, and emmer bread was a staple food in ancient Egypt. Canadian bread is known for its heartier consistency due to high protein levels in Canadian flour.
Post-Text Excersise
I. Fill in the gaps with the suitable prepositions, if ones are necessary.
1. The word bread is commonly used around... world in English speaking countries as... synonym for money. 2. Bread is... popular food in... Western and most other societies. 3....Canadian bread is known for its heartier consistency. 4. Meals made of bread, such as... sandwich, are considered as only light snacks in the eyes of... elderly generation.5.... political significance of bread is considerable. 6. In Slavic cultures... bread and... salt is offered as a welcome to all guests. 7. Owing to its high levels of gluten... common wheat is... most common grain used for the preparation of bread.
II. Give Russian equivalents to the following English words.
Noodles, wheat-flour dough, yeast, oven, gluten, sponginess, elasticity, bread wheat, grain, durum, spelt, emmer, rye, barley, maize, corn, oat, crumb, staple food, protein, short-changing, baker, snack, productive region.
III. Match the beginning of the sentence with its ending.
1. As a foodstuff of great historical and contemporary importance... 2. The beatnik community used the term bread as a... 3. Bread means a metaphor for... 4. A remarkable or revolutionary innovation is often referred to as... 5. The term "breadbasket" is often used to denote... 6. In much of Asia much of the connotations of bread... 7. Meals made of bread...
a)... basic necessities and living conditions in general.
b)... "the greatest thing since sliced bread".
c)... bread has a significance beyond mere nutrition.
d)... euphemism for money.
e)... are replaced by rice.
f)... an agriculturally productive region.
g)... are considered as only light snacks in the eyes of the elderly generation.
IV. Answer the questions:
1. What product is the text about? 2. Was the term "bread" used as a euphemism for money? 3. What term is used as a synonym to money? 4. Which products are offered to welcome quests in Slavic culture? 5. Can you prove the political significance of bread? 6. Which food is considered staple in much of Asia? 7. What attitude towards bread has the elderly generation of Chinese?
V. Do you share the opinion that bread is the most important product in many cultures? Prove your point of view. Give at least 10 sentences.
TEXT C
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech.
Vitamin, mineral, protein, moment, period, hybrid, pizza, lemon, recipe, manifest, mixture, texture, diet.
II. Read and translate the following words according to their meaning in brackets.
Freshly (fresh - ), naturally (nature - , ), encapsulated (capsule - , ), relatively (relative - , ), healthful (health - ), sweeter (sweet - ), mealy (meal - ), yeasted (yeast - , ), nutritional (nutrition - ), precisely (precise - ),crunchier (crunch - ), elasticity (elastic - , ), fermenting (ferment - ), expanding (expand - ()), difficulty (difficult - ).
III. Look up the following words and word combinations, find out their meaning and practice the pronunciation.
Encapsulate, become rancid, kernel, nutty, brown bread, hybrid, mealy, gluten, protein, elasticity, knead, texture, germ, bran, dietary fibers.
IV. Read the text.
Notes to the text:
Rancid -
Pastry -
Twenty-five vitamins, minerals and proteins, as well as the high fiber benefit of bran are available only in freshly milled flour from whole grain berries. Because grain is naturally preserved in it's shell, it is important to preserve the whole grain until the last moment - the way nature intend in order to get the most nutrition out of your foods. Also, naturally occurring vegetable oils are encapsulated so that they do not become rancid easily in the whole grain kernel. Once milled, flour can become rancid in a relatively short amount of time, since the vegetable oils are released. Some studies have shown that vitamin loss begins as quickly as 3 hours after milling. For the most healthful breads, mill and bake within a 3 hour period. Flours that have been left on the shelf for many months have lost portions of their B Complex and C Vitamins.
Hard Red Winter and Hard White Wheat have a high gluten content necessary for bread making. They have the nutty, wheat flavor that produces delicious "brown breads".
Hard White Spring Wheat also can be used for bread making. It is a hybrid - the bitter compounds in the bran have been bred out. It is sweeter and lighter. Good for pizza - French bread - where you want lighter or whiter bread.
Soft White Winter Wheat is called pastry wheat - for pastries, pies, biscuits, cookies, cakes and muffins - when you need flaky and delicate.
Durum Wheat is high in protein, but makes a lemon yellow mealy flour called Semolina, it is for making pastas.
High gluten grains include: Hard Wheat, Spelt and Kamut. These are high protein and make high rising breads.
By varying the grains used, one can precisely tailor a flour for a specific recipe for example:
A mix of 3:2 hard red wheat and soft white makes soft yeasted rolls.
10 - 20 % rice flour makes for crunchier cookies.
A 3:1 mix of soft wheat and oat flour makes a cake flour suitable for the most delicate chiffon cake.
Wheat flour contains the highest amount of gluten. Gluten is a protein. It's that part of the grain that develops elasticity, when it is kneaded. It is the substance that traps the carbon dioxide given off by the fermenting yeast thus expanding and stretching, giving texture and rise to your bread.
The germ and the bran are the components that cause so much difficulty in bread making with 100% whole-wheat flour. This can easily be overcome! Wheat bran, although it is very nutritious and high in dietary fibers, after milling has rough sharp edges that can damage the gluten framework, as it's being kneaded and during rising. The nutrition in wheat germ is also very valuable, however it contains among other things a substance called Glutathione that breaks down the gluten in whole wheat bread dough.
Post-Text Exercises
I. Match the following English words with their Russian equivalents:
| vitamine | |
| protein | |
| shell | |
| kernel | |
| germ | |
| rancid | |
| meal | |
| crunch | |
| mineral | |
| mixture | |
| gluten | |
| elasticity | |
| texture | |
| bran | |
| nutritious |
II. Finish the following sentences summarizing the information from the text.
1. Vitamins, minerals and proteins are available only.... 2. Once milled, flour can become rancid....3. Flour that has been left on the shelf for many months....4. If you want lighter or whiter bread you should use....5. The most delicious "brown breads" are made of....6. When you need flaky and delicate dough you use....7. High gluten grains include....8. For a specific recipe you may....9. Wheat flour contains....10. A substance called Glutathione breaks....
III. Find the sentences in the text which can be interpreted as followings.
1. , 3 . 2. . 3. , , .
IV. Answer the following questions according to the text:
1. What is freshly milled flour rich in? 2. How much time does the flour need to lose its vitamins? 3. What are the best sorts of wheat for "brown breads"? 4. What is Hard White Spring Wheat used for? 5. What is a specific feature of Durum Wheat? 6. What sort of wheat is the best for pastries, pies and cakes? 7. Can you vary the grains used for a specific recipe? 8. What flour contains the highest amount of gluten? 9. What is "germ"?
V. Think of the title to the text and give a summary of it.
TEXT D
Pre-Text Excersises
I. Read and translate the following international words paying attention to the part of speech.
Microscopic, result, alcohol, gas, regular, active, temperature, product, fan, substance, negative, atmosphere, ingredients.
II. Read and translate the words according to their meaning in brackets:
Microscopic (microscope - ), existence (exist - ), fermentation (ferment - ), deactivation (activate - ), dissolving (dissolve - ), incorporated (incorporate - ), sweetener (sweet - ), rapidly (rapid - ), cooler (cool - ), overheat (heat - ), leavening (leaven - , ).
III. Look up the following words and word combinations, find out their meaning and practice pronunciation.
Microscopic fungus, by-product, existence, moisture, molasses, gluten network, deactivation, vigorous, dry yeast, outer shell, to be softened, wheat germ, yeast cell, adverse conditions, instant yeast, bread loaf, acidic atmosphere.
IV. Read the text and find out the main idea of it:
Notes to the text:
Carbon dioxide -
Oxygen -
Instant - ,
Leak out -
Batter - ,
Yeast is a living plant, a microscopic fungus that as a by-product of it's existence makes the bread rise. It needs warmth, moisture and food to grow. Warmth - 100f-110f for best results; moisture- water is good; and food - sugars, honey or molasses are especially good.
Yeast ferments sugars into alcohol and carbon dioxides gas. The gas is trapped in the gluten network and causes bread to rise until the oxygen is used up or you kill the yeast (by baking or over fermentation).
There is two types yeast commonly available nowadays. Regular active dry yeast and instant yeast. Both have been dried to deactivation, but the yeast cells are not killed.
Instant yeast being dried at lower temperatures; so it produces more live cells and quicker more vigorous action when added to flour and water. Unlike active dry yeast it does not need to be "proofed" (or dissolved) in warm water, but can be added along with the flour after the first of the 2 cups of flour have been incorporated.
Active dry yeast has a hard outer shell that needs to be softened in warm water with some sweetener for 5-10 minutes before adding to other ingredients. There are fans of both types of yeast.
Remember the substance call Glutathione in wheat germ, which breads down the gluten? It is also present in yeast (small amounts). It will not affect the quality of your bread as long as it stays in the yeast cell. Only under adverse conditions will it leak out. When using active dry yeast, be careful that your dissolving water is no cooler that 100f. Glutathione will leak out of the yeast cells rapidly in cool water, causing your dough strength to be weakened. With instant yeast make sure your dough "batter" or flour temperature is at least 75f when adding the yeast. If your freshly milled flour is very warm, over 120f, make sure the liquid in your recipe is a little cooler that 90f so you do not overheat the dough and kill the yeast.
Vitamin C to the rescue! By using vitamin C, Ascorbic Acid, in your dough you will help to counteract the negative effects of Glutathione. Vitamin C will not only help prevent the gluten bonds from breaking down; but will help repair gluten bonds that have already been broken. Vitamin C helps sustain the leavening of bread loaves during baking. It also promotes yeast growth causing your yeast to work longer and faster and helps produce the acidic atmosphere in which yeast grows best.
Post-Text Excersises
I. Try to find synonyms from the text to the following words.
Yeast, heat, nourishment, outcome, spirits, system, at present, to make, fast, active, cover, mild, supporter, kind, matter, fluid, result.
II. Say which of the statements are TRUE and FALSE:
1. Yeast is a living plant which spoils the bread rise. 2. Yeast ferments sugars into alcohol and carbon dioxides gas. 3. There are many types of yeast available nowadays. 4. Active dry yeast does not need to be dissolved in warm water. 5. Both types of yeast may be dissolved in cold water. 6. Glutathione will leak out of the yeast cells in cool water. 7. Overheat doesn't kill the yeast. 8. Vitamin C helps repair gluten bonds.
III. Read the text once again and find confirmations to the statements below:
1. Yeast is a living plant. 2. There are two types of yeast commonly available nowadays. 3. When using active dry yeast, be careful that your dissolving water is no cooler that 100F. 4. By using vitamin C, Ascorbic Acid, in your dough you will help to counteract the negative effects of Glutathione. 5. Glutathione is also present in yeast.
IV. Look at the list of titles. You see a paragraph and a title to it. Do you like them? Which of them would you like to change?
1. Conditions for yeast.
2. Carbon dioxides gas.
3. Yeast types.
4. Instant yeast.
5. Outer shell.
6. Wheat germ.
7. Ascorbic Acid.
V. Look through the text one more time and try to give a summary as close to the text as possible.
UNIT IX SUGAR TECHNOLOGY
TEXT A
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Product, photosynthesis, energy, glucose, fructose, sucrose, function, molecule, process, gelatinization, caramelize, aroma, coagulation, jellies, ingredient, fermentation, textile, temperature.
II. Read and translate the following words according to the meaning of the words given in brackets:
Contribution (to contribute ), tenderizer (to tenderize ), nourishment (to nourish ), discoloration (colour ), recrystallization (crystal ), reformation (to form ), regulation (regular ), smoothness (smooth ).
III. Look up the following words and word combinations. Remember their meaning and practise their pronunciation:
Carbohydrate, pure sucrose, to produce commercially, sugar beet, sugar cane, flavour, gluten, the growth of yeast, gelling, inversion, versatile food ingredient.
IV. Translate the following participles. Give the verbs from which they are derived making the necessary transformations:
Cooking, baking, creaming, pleasing, whipping, beaten, canned, frozen.
V. Read the text. Pick out the main functions of sugar in food products. Tell about the origin of sugar:
Notes to the text:
Commercially -
Contribution -
Shortening - ,
Recrystallization -
Inversion -
Versatile -
SUGAR AND ITS FUNCTIONS IN FOODS
Sugar (sucrose) is a carbohydrate that is found naturally in every fruit and vegetable. It is the major product of photosynthesis - the process used by plants to transform the sun's energy into food, in the form of the sugar molecules glucose and fructose. Glucose and fructose are linked together in the plant to form sucrose, commonly called 'sugar'. Sugar occurs in the greatest quantities in sugar cane and sugar beets, which are used to produce sugar commercially. Sugar is simply separated from the beet or cane plant, and the result is 99.95% pure sucrose (sugar). The sucrose from sugar beets and sugar cane is not only identical to one another, but each is the same as the sucrose present in fruits and vegetables.
Sugar performs a variety of functions in food products, in addition to providing a sweet taste and flavour. Beyond these contributions sugar: 1) interacts with molecules of protein or starch during baking and cooking process; 2) act as a tenderizer by absorbing water and inhibiting flour gluten development, as well as delaying starch gelatinization; 3) incorporates air into shortening in the crea
