TEXT A
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Nation, protein, utilize, group, concentrate, bureau, institution, service, menu, diet, mineral, vitamin, phosphorous, calcium, iodine, salt, adaptation, extract, product, type.
II. Read and translate the following words according to the meaning of the words given in brackets:
Development (to develop- ), commercial (commerce- , ), inexpensive (expensive- ), odorless (odor- , ), tasteless (taste- ), adaptation (to adapt- ), underdeveloped (developed- ), importance (important- ), relatively (relative- ), approximately (approximate- ), variety (to vary- ), nutrient (nutrition- ), valuable (value- ), especially (special- ), dietary (diet- , , ), supplement (to supply- , ), classification (to classify- ).
III. Look up the following words and word combinations in the dictionary. Remember their meaning and practise their pronunciation:
A human diet, worlds food supply, acute hunger, mental capacity, to impede, malnutrition, harvest, a low-income group, an animal protein, high quality, fish flour, fish flour concentrate, an undeveloped country, flesh food, a complete protein, a dietary supplement, to be distributed.
IV. Translate the following adverbs. Give the adjectives from which they are derived making the necessary transformations:
Especially, currently, relatively, approximately, fairly.
V. Read the text. Explain why fish and other sea foods are so important in the diet. Speak about the nutritive value of sea products:
Notes to the text:
Salmon
Pompano ,
Shad ( )
Tuna
Mackerel ,
Herring
Brook
Trout
Cod
Halibut
Flounder
Pickerel
Perch
Haddock
Clam
Oyster
Mussel
Shrimp
Lobster
FISH AND OTHER SEA FOODS
Fish in the human diet is becoming more important as the population increases at a rate far more rapid than the worlds food supply. At the present time the development of whole nations is impeded because of acute hunger that retards the health, vigor, and mental capacity of two-thirds of the whole population. These 2 billion people are suffering from protein malnutrition, yet 85 % of the 500 billion pounds of fish that could be harvested from the oceans are not currently utilized. So there is need among low-income groups for an inexpensive animal protein of high quality.
Fish flour or fish protein concentrate made from whole fish has been developed by the U.S. Bureau of Commercial Fisheries. The fat and water are extracted from the fish and the residue is milled to an odorless, tasteless flour containing 85 to 90% protein. This high protein flour can be mixed with any food such as rice, cream-of-wheat, etc. Many adaptations of this product are being used in the underdeveloped countries of the world.
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Fish and shell fish are of great importance in all types of institution food services. However, the consumption of these foods in the United States is relatively low when compared with that of other flesh foods such as beef, pork, and poultry. The annual per capita consumption of fish and shell fish in 1970 was approximately 6.5 pounds fresh and frozen, 4.4 pounds canned, and 0.5 pounds cured, a total of 11.4 pounds.
Fish, if included in menus, not only brings variety to meals but makes a valuable contribution to the diet, since all the nutrients except carbohydrates are represented. These nutrients occur in varying amounts according to the kind of fish.
Protein. The protein content of fish is high, and the proteins are the valuable complete proteins. In this respect, fish resembles meat and poultry in its nutrient value.
Fats. The fat content of fish is low except in such kinds as salmon, pompano, shad, tuna, mackerel, herring, and brook and lake trout.
Minerals. Fish is important for the mineral phosphorous, and it is fairly rich in calcium. It is not such a good source of iron as meat. One of the unique values of fish is the iodine content of the salt-water varieties.
Vitamins. Vitamins of the B group are found in fair amounts in fish. Vitamins A and D are present in the fat or oil, especially the oil of the fish liver. Some of the fish-liver oils are so rich in the two vitamins that they provide a supply of vitamins A and D which are used as a dietary supplement. Cod, halibut, and percomorph liver oils are the common ones used for this purpose. Vitamins A and D are also present in the body parts of those fish in which the oil is distributed throughout the fish.
lassification of fish.
Class Description Example
Finfish With fins and a backbone. White fish, flounder,
May be fresh-water fish halibut, pickerels,
living in rivers or lakes. perch.
or
Salt-water living in the ocean Haddock, cod,
bluefish, salmon,
tuna.
Shellfish Without fins and a backbone. Clams, oysters,
May be mollusks, having two scallops, mussels.
enclosing shells
or
crustaceans, having a hard upper Shrimp, lobsters,
shell and a soft under shell crabs.
Post-Text Exercises
I. Give synonyms from the text to:
Food, significant, at the present time, cheap, sharp, to delay, kind, to draw out, very rich, undernourishment, to blend, to be of great significance, to be inserted in, in this regard, to be found.
II. a) Give Russian equivalents to:
a human diet, to make a contribution to, mental capacity, food supply, acute hunger, protein malnutrition, low-income groups, an animal protein of high quality, protein concentrate, underdeveloped countries, approximately, relatively, in this respect, according to, nutrient value, the iodine content, for this purpose, a dietary supplement, consumption, to harvest, to retard.
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b) Make up your own sentences with the words and word combinations given above.
III. Answer the following questions to the text:
1. Why is fish becoming more important in the human diet? 2. What is the reason of the development impediment of whole nations? 3. How many people are suffering from protein malnutrition? 4. Where has fish flour or fish protein concentrate been developed? How is it used? 5. Are fish and shell fish of great importance in all types of institution food services? 6. What contribution does fish make to the diet? 7. What main constituents are found in fish? What does their amount depend on? 8. How is fish classified?
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. Translate the following sentences into Russian paying attention to the forms and functions of the Participle:
1. When proteins are digested, they break up giving amino acids. 2. The amino acids taking part in metabolism, go through a series of changes. 3. Being transformed into carbon dioxide and water fat becomes the main source of the body heat. 4. The vitamins in fish are assimilated by man. 5. Having been tested in the laboratory the fish proved to be unfit for food. 6. Cod liver having been heated, iodine began liberating from the liver. 7. Fresh fish or fish products that have been exposed to cold are called chilled. 8. Their storage life is therefore prolonged and will last so long as spoilage has not become far advanced. 9. The freezing point for fish is between 00 C and -60 C depending on the species. 10. Chilling must be regarded as a complex process. 11. Fish to be processed into frozen fillets must be absolutely fresh. 12. The main conditions to be observed in chilling are coolants with optimum thermal efficiency. 13. On one of the factory ships visited last week our students were shown the newest equipment for cooling and freezing fish. 14. One of the most noticeable features of the new freezers is the big increase in the quantities of fish mass frozen.
VI. Put the verbs in brackets into Participle I or II:
1. Fish (include) in the menu makes a valuable contribution to the human health. 2. Fish flour or fish protein concentrate (use) in the underdeveloped countries of the world has been developed by the U.S. Bureau of Commercial Fisheries. 3. The high protein flour (contain) 85 to 90% protein can be mixed with any food such as rice, cream-of-wheat. 4. Some of the fish liver oils provide a supply of vitamins A and D (use) as a dietary supplement. 5. There are many scientific articles (describe) the method (use) in the first experiment.
VII. Find Participle 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 and word combinations paying attention to the part of speech:
Industry, operation, production, aquaculture, transport, distance, export, ingredient, product, sector, detail, individual, portion, method, process, season, margarine.
II. Try to remember the meaning of the following words without looking into the dictionary. What part of speech are they?
A fish processing industry, output, commercial fishing areas, scales of production, human consumption, a commodity, livestock, approximately, currently, supply, fresh, frozen, marinated, on-shore processing facilities, a fishing vessel, salmon harvesting season, at full capacity, edible fish and shell, cured, canned, available, a shrimp, a crab, butterfly fish, smoked, pickled, salted, brine, codfish, treatment, vinegar, promptly.
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III. Call the processes the names of which are derived from the following verbs and translate them:
Process, produce, operate, transport, consume, cure, can, scale, eviscerate, cook, smoke, pickle, keep, gut.
IV. Look up the following words and word combinations in the dictionary and make up your own sentences with them:
Widespread, marine fish, remainder, account, convenience food products, gutting, down time, waste reduction, incentive, freeze-dried shrimp, purchase, ground fish, drawn whole fish, dressed whole fish, flaked meat.
V. Read the text.Be ready to dwell upon the fish processing: the places where it takes place, its end products, and the processing peculiarities of each kind of fish:
Notes to the text:
Pollock
Hake
Haddock
Anchovy
Pilchard
Kipper , ,
Eel
FISH PROCESSING
The fish processing industry is very widespread and quite varied in terms of types of operation, scales of production and outputs. The species of fish processed include cod, tuna, herring, mackerel, pollock, hake, haddock, salmon, anchovy and pilchards. Marine fish account for more than 90% of fish production, with the remainder being fresh water fish and fish produced by aquaculture.
In general, fish processing operations are located close to commercial fishing areas. However in some cases catches may be transported long distances or exported for processing. The Northwest Pacific region is by far the most important fishing area in terms volumes caught and processed. China, Peru, Chile, Japan, the United States, the Russian Federation and Indonesia are the top producing countries, together accounting for more than half of world fish production.
Approximately 75% of world fish production is used for human consumption and the remaining 25% is used to produce fish meal and oil. Fish meal is a commodity used as feed for livestock such as poultry, pigs and farmed fish and fish oil is used as an ingredient in paints and margarine.
Currently, only about 30% of fish produced for human consumption are marketed fish. The supply of frozen fish fillets and fish, in the form of ready-to-eat meals and other convenience food products is growing in both developed and developing countries.
The end products from fish processing may be fresh, frozen or marinated fillets, canned fish, fish meal, fish oil or fish protein products, such as surimi. Surimi is an important fish product, with the majority of catches for some species used solely for its production.
Fish processing most commonly takes place at on-shore processing facilities. However some processing can take place at sea, on board fishing vessels- for example the gutting of oily fish. In some regions of the world, where large sea fleets operate, processing can also take place on board fishing vessels.
Some sectors of the industry are very seasonal. Salmon processing, for example, may operate fewer than 100 days per year during the salmon harvesting season. During this time, plants operate at full capacity with little opportunity for down time and little incentive for waste reduction.
Edible fish and shell are readily available in todays market as fresh, frozen, cured, and canned. Freeze-dried shrimp and crab have had high acceptance in institution food services. Practically all edible fish may be served fresh although most now purchased for institutions are procured in the frozen state.
1. Fresh and frozen. Fresh and frozen fish may be processed in 6 different forms: whole or ground, drawn, dressed, steaks, single and butterfly fillets, or sticks.
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a) Whole or round marketed are brought from the water. All details or preparation such as scaling, eviscerating, and removing head, tail, and fins remain to be done by the purchaser.
b) Drawn whole fish is eviscerated only.
c) Dressed whole fish is scaled and eviscerated; usually head, tail, and fins are removed. Small sizes are ready for the pan, and large sizes may be baked whole or cut into individual portions before cooking.
d) Steaks: cross-section slice of large dressed fish that is ready to cook. A cross section or the backbone is usually the only bone in a steak.
e) Fillets: sides of fish, cut lengthwise away from the backbone may be skinned. Single fillet is cut from one side of a fish; butterfly fillet is cut from two sides of the fish and held together by the uncut flesh and shin of the belly.
f) Sticks: lengthwise or crosswise pieces that are cut from fillets or steaks for individual portions.
2. Cured. Salted, smoked, and pickled fish are the three kinds of cured fish.
a) Salted fish is salted in either dry salt or brine. Then it is dried to make a product, such as dry salt codfish, or it may be held in the brine to make brine-packed salt fish, such as salmon and mackerel.
b) Smoked fish is made from a mildly salted fish followed by a smoking treatment. Usually in the modern method of smoking fish, the smoking period is of short duration and the heat is low. Haddock, kipper (large herring split in half), salmon, white fish and eel are examples of fish cured in this way. Small fish of the herring family are packed in oil after they have been salted and smoked. These include sardines, pilchards, and anchovies.
c) Pickling fish is cured in brine that contains vinegar and sometimes spices. After the process is completed, the pieces are packed in jars for further keeping. Herring is the most important kind of pickling fish, although other kinds like haddock, mackerel, and trout are sometimes pickled.
3. Canned fish. Many different kinds of fish are available in the canned form. The most popular among them are salmon, tuna, sardines, and the flaked meat of large fish, such as cod and haddock. The various kinds of shell fish, when canned, are delicacies. Canned fish has excellent keeping qualities and therefore does not need refrigeration. Once opened, canned fish must be used promptly.
Post-Text Exercises
I. Give antonyms from the text to:
Uniform, input, marine fish, in particular, far from, to export, exactly, insignificant, minority, all-the-year-round, hardly, up time, a salesman, to begin, inaccessible, opened.
II. Match the words with their definitions:
| 1 | widespread | a | to preserve food by drying it, hanging it in smoke, covering it with salt |
| 2 | species | b | a large fish of the northern oceans with silvery skin and pink flesh that is highly valued as food, which swims up rivers to lay its eggs |
| 3 | canned | c | an article of trade or commerce; a thing of use or value |
| 4 | to cure | d | a piece of meat or fish without bones, for eating |
| 5 | to pickle | e | the act of eating or drinking |
| 6 | salmon | f | a division of animals which are alike in all important ways, and which can breed together to produce young of the same kind; a type, sort |
| 7 | commodity | g | water containing a lot of salt, used for preserving food |
| 8 | fillet | h | preserved in a tin |
| 9 | steak | i | To take out the inner organs, esp.guts of a dead animal or fish |
| 10 | consumption | j | a small sea creature with an outer shell, with ten legs and a fan-shaped tail |
| 11 | brine | k | existing, happening in many places or among many people |
| 12 | shrimp | l | to preserve food in liquid, esp. vinegar or salt water |
| 13 | to gut | m | a thick flat piece of large fish cut from the fleshy part and of good quality |
III. Read the text again and choose the statements corresponding to the contents of the text:
1. The fish processing industry is very widespread and quite varied in terms of.
a) end products; b) production technology; c) types of operation, scales of production and outputs.
2. Fish processing operations are located .
a) close to commercial fishing areas; b) far from the most importing fishing areas; c) in other regions.
3. Canned fish has excellent and therefore does not need refrigeration.
a) taste; b) keeping qualities, c) odor
4. Pickling fish is cured in that contains vinegar and sometimes spices.
a) brine; b) marinade c) oil
5. Gutting of oily fish takes place .
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a) at the plant: b) on board fishing vessels; c) on-shore processing facilities.
6. is very seasonal.
a) cod processing; b) herring processing; c)salmon processing.
7. Smoked fish is made from a followed by a smoking treatment.
a) mildly salted fish; b) very salted fish; c) slightly salted.
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 end products of fish processing. 2. Canned fish. 3. Seasonal sectors of fishing industry. 4. The fish value. 5. The location of fish processing operations. 6. Fresh and frozen fish. 7. The usage of fish production. 8. The fish processing industry. 9. The types of edible fish. 10. Cured fish.
b) Prepare a short presentation about the fish processing using the headings above.
V. Find all the Passive Voice constructions in the text and translate the sentences with them.
TEXT C
Pre-Text Exercises
I. Translate the following international words paying attention to their part of speech:
Operation, process, machine, product, portion, defect, standard, plastic, individual, method.
II. Read and translate the following words according to the meaning given in brackets:
Filleting (to fillet- ), pretreatment (to pretreat- ), trimming (to trim- ), packing (to pack- ), storage (to store ), beheaded (to behead- ), removal (to remove ), washing (to wash- ), grading (to grade , ), scaling (to scale- ), mechanically (mechanical ), previously (previous , ), packaging (to package- ), frozen (to freeze- ), wrapped (to wrap ), skinned (to skin- , , ).
III. Look up the following words and word combinations. Remember their meaning and practise their pronunciation:
A fish processing plant, a department, species, oil content, a counterpart, to gut, to re-ice, chilled storage, mechanically operated knives, a backbone, a collarbone, a pin bone, inferior quality, offcuts, loin, a tail, belly flaps, to ensure, waxed carton.
IV. Read and translate the text. Name the stages of white fish filleting.
FILLETING OF WHITE FISH
Filleting involves a number of operations: pretreatment, fish filleting, trimming of fillets, packing and storage. These processes generally take place within separate departments of the fish processing plant.
White fish species have a low oil content and, unlike their oily fish counterparts, are generally gutted, cleaned and sometimes de-headed on board the fishing vessel. The fish are kept on ice in boxes before being delivered to the fish processing plant. On arrival at the plant, fish may be re-iced and placed in chilled storage until required for further processing.
Pretreatment. Pretreatment of the fish involves the removal of ice, washing, grading according to size and de-heading, if this has not been done previously. Large fish may also be scaled before further processing.
Filleting. The next step in the process is filleting, which is generally done by mechanical machines. The filleting department is generally separated from the pretreatment area by a wall, to prevent workers and goods passing from the non-sterile pretreatment area to the sterile filleting area. The filleting machines comprise pairs of mechanically operated knives which cut the fillets from the backbone and remove the collarbone. Some fish fillets may also be skinned at this stage.
Trimming. In the trimming department, pin bones are removed and operators inspect the fillets, removing defects and any parts that are of inferior quality. Offcuts are collected and minced. Depending on the final product, the fillets may be cut into portions according to weight or divided into parts such as loin, tail and belly flap. At a final step before packaging, the fillets are inspected to ensure they meet product standard.
Packaging and storage. Fresh products are packaged in boxes with ice, the ice being separated from the products by a layer of plastic. Frozen products can be packed in a number of ways. Fillets or pieces can be individually frozen and wrapped in plastic, but the most common method is for them to be packed as 6-11 kg blocks in waxed cartons. The blocks are typically frozen and then kept in cold storage.
Post-Text Exercises
I. Read the text again and find out whether the statements are True or False:
1. Filleting involves a number of operations: pretreatment, fish filleting, trimming of fillets, packing and storage. 2. These processes generally take place within one department of the fish processing plant. 3. White fish species have a high oil content and are generally gutted, cleaned and sometimes de-headed on board the fishing vessel.
4. Pretreatment of the fish involves the removal of ice, washing, grading according to size and de-heading, if this has not been done previously. 5. Filleting is generally done manually. 6. In the trimming department, pin bones are removed and operators inspect the fillets, removing defects and any parts that are of inferior quality. 7. As a rule, the fillets are not inspected to ensure they meet product standard.
8. Fresh products are packaged in boxes with ice, where ice is separated from the products by a layer of plastic.
II. Write 5 questions to the text, starting with interrogative words What? How? What for? When? Why?
III. Make the annotation of the text, using the following phrases:
1. The aim of this text is to describe
2. The author examines the question of
3. The author treats the problem in terms of ( )
4. The author brings forward the idea that ( , ) .
5. In conclusion, I want to say that .
IV. Choose the correct form of the verb and translate the sentences:
1.If white fish species have a low oil content, they (are, will be) generally gutted, cleaned and sometimes de-headed on board the fishing vessel. 2. If the fish is delivered to the fish processing plant, it (will be, would be) kept on ice in boxes. 3. If the fish were not small, it (will be, would be) scaled before further processing. 4. Filleting (would be, will be) made manually if there (arent, werent) mechanical machines. 5. If fresh products are packaged in boxes with ice, the ice (will be, is) separated from the products by a layer of plastic.
V. Complete the sentences, choosing the continuation from the right-hand column, and translate the sentences:
| 1. | If fish is delivered to the fish processing plant, | a. | the fish will be re-iced and placed in chilled storage. |
| 2. | If it is required for further processing, | b. | they would be frozen and then kept in cold storage. |
| 3. | If the operators had expected the fillets, | c. | they will be individually frozen and wrapped in plastic. |
| 4. | If the fillets were packed as 6-11 kg blocks in waxed cartons, | d. | it will be kept on ice in boxes. |
| 5. | If the fillets or pieces are not packed as 6-11 kg blocks in waxed cartons, | e. | they are generally gutted, cleaned and sometimes de-headed on board the fishing vessel. |
| 6. | If white fish species have a low oil content, | f. | they would have removed defects and any parts that are of inferior quality. |
TEXT D
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Form, period, salad, process, recommend, start, marinate, crab, lobster.
II. Read and translate the following words according to the meaning of words given in brackets:
Tightly (tight , ), refrigerator (to refrigerate , ), desirable (to desire , , ), freshest (fresh ), cooked (to cook ), cooking (to cook- ), frozen (to freeze- ), freezer (to freeze ), perishable (to perish , , ), slightly (slight , , ), defrosted (to frost ), thawed (to thaw ), cured (to cure , ), preservation (to preserve , ), canned (to can ), storage (to store , ), promptly (prompt , , ).
III. Call the processes the names of which are derived from the following verbs and translate them:
Refrigerate, cook, purchase, freeze, prepare, defrost, thaw, cure, can, cool, store, preserve, keep.
IV. Read and translate the text. Name the main ways of fish storage:
STORAGE OF FISH
The form in which fish is bought determines how it should be cared for. It is important to follow the practices that are recommended.
Fresh Fish. In order to be sure of having a good fresh quality of this form of fish, buy it in a market where it is kept well refrigerated either resting on cracked ice or embedded in ice. Then take it home as soon as possible, cover it tightly, and place it in a very cold part of the refrigerator. The tight cover is desirable, since even the freshest of fish has an odor which might affect the odor and taste of other foods. It is best not to hold fresh fish longer than 28 to 48 hours. The same care given to fresh raw fish should be given to leftover cooked fish, and to the meat of shrimp, crab, and lobster that may be purchased already cooked.
Frozen Fish. Frozen fish is not perishable as long as it is kept frozen. The fish should be held in the freezing unit of the refrigerator or in the freezer until time to prepare it for cooking. It is best to start cooking frozen fish while it is still frozen, or at least only slightly defrosted. If, for any reason, the fish becomes thawed, it must be cooked immediately.
Cured Fish. If the cured fish is one of the salted types, it must be kept well covered and in a cool place. All the kinds of cured fish should be stored in the refrigerator. Since the curing process provides some preservation action, cured fish can be held for a longer period than uncooked fish.
Canned Fish. Canned fish has excellent keeping qualities and therefore does not need refrigeration. It may be stored in any convenient storage place in the kitchen. Once opened, canned fish must be used promptly. If it is prepared ahead of time for serving, as in being marinated for a salad, it should be placed in the refrigerator.
Post-Text Exercises
I. Look through the text again and answer the following questions:
1. What does the way of storage depend on? 2. How should fresh fish be treated? 3. How is it recommended to cook frozen fish? 4. Can cured food be held for a longer period than uncooked fish? 5. Does canned fish need refrigeration?
II. Define what part of speech are the words in bold:
1. The form in which fish is bought determines how it should be cared for. 2. Salt and vinegar form the main ingredients of a marinade. 3. If you buy fresh food, take it home as soon as possible, cover it tightly, and place it in a very cold part of the refrigerator.
4. The tight cover is necessary, since fish has an odor which might affect the odor and taste of other foods. 5. If the cured fish is one of the salted types, it must be kept well covered and in a cool place. 6. The same care given to fresh raw fish should be given to leftover cooked fish. 7. The way fish should be cared for depends on the form in which it is bought. 8. Curing provides some preservation. 9. Cured fish can be held for a longer period of time. 10. The fish is cured in this factory.
III. Translate the following sentences paying attention to Modal Verbs:
1. Once opened, canned fish must be used promptly. 2. Practically all edible fish may be served fresh although most now purchased for institutions are procured in the frozen state. 3. Fresh and frozen fish may be processed in 6 different forms: whole or ground, drawn, dressed, steaks, single and butterfly fillets, or sticks. 4. Some fish processing can take place at sea, on board fishing vessels- for example the gutting of oily fish. 5. The end products from fish processing may be fresh, frozen or marinated fillets, canned fish, fish meal, fish oil or fish protein products, such as surimi. 6. Salted fish should be salted in either dry salt or brine. 7. During this time, plants must operate at full capacity with little opportunity for down time and little incentive for waste reduction. 8. Smoked fish ought to be made from a mildly salted fish followed by a smoking treatment.
IV. Find Modal Verbs in the text and translate the sentences with them.
V. Change the form of Modal Verbs into Future, using their equivalents:
1. The quality of salt used for fish salting must depend on its origin. 2. Even a slightly acid salt solution may make fish flesh firmer and reduce swelling. 3. In warm weather the vat holding the solution of salt must be kept cold. 4. Fish can decrease in weight as a result of salinity. 5. The readiness of the fish for further processing must be determined by chemical analysis.
VI. Make an outline of the text and retell the text following it.
