ВУЗ:
Составители:
Рубрика:
Вариант 1.
Часть I.
Задание 1.
а) Переведите заголовок к тексту А и скажите, о чем пойдет
речь в нем.
Text A. Why Food Spoils.
b) Прочтите и переведите текст.
1. The spoiling of food is due to two agencies. First, the action of
certain microorganisms, molds, yeasts and bacteria causes
undesirable and sometimes harmful changes in food materials;
second, there are present in certain foods chemical substances,
called enzymes, which, too, have the power of producing
changes within the food. These two agencies often change the
appearance, flavor and odor and, in some instances, even the
food value.
2. Microorganisms are present everywhere, in the air, in the soil
and in the water. Molds are the only ones visible to the naked
eye. All require warmth, moisture, food and oxygen for their
growth and development, and all exist in two forms, the spore or
resting stage and the vegetative or active stage. In the spore
stage, they are much more resistant to ordinary temperatures and
unfavorable conditions. Spores of bacteria are even more
resistant to heat than those of yeasts and molds.
3. Molds grow on many different kinds of foods, including bread,
acid foods, meats, jam and jelly, bacon, but do not produce any
harmful end products. Yeasts grow best on sugar, causing it to
ferment with the production of carbon dioxide and alcohol.
Even though the end products are not particularly harmful, the
food value, odor and flavor of foods acted upon by yeast are
greatly altered. Bacteria are present everywhere and can act on
all kinds of foods, but each type of bacteria acts best on a
specific kind. Some of the effects brought about during the
spoilage of foods by bacteria are the formation of gas, flat
souring and the production of toxins. Botulism, a dangerous food
poisoning, is caused by toxins produced by the action of certain
bacteria.
4. Enzymes are not microorganisms but chemical substances and
are responsible for the discoloration of foods upon exposure to
the air, for their ripening and for their becoming stale.
Notes: 1. Agencies – substances, natural agents, producing an effect
зд. факторы
c) Просмотрите текст еще раз. Обратите внимание на слова,
сходные по звучанию и написанию со словами в русском языке.
Догадайтесь о значении этих слов, проверьте себя по словарю:
1. material 2. bacteria 3. microorganism 4. chemical 5.
enzyme 6. produce 7. ordinary 8. spore 9. active 10. toxin
11. botulism 12. gas
d) Перепишите следующие слова. Найдите в тексте их
производные, переведите на русский язык:
1. desire 6. moist 11. differ 16. color
2. harm 7. grow 12. produce 17. expose
3. appear 8. develop 13. spoil 18. form
4. vision 9. resist 14. danger 19. poison
5. warm 10. favor 15. act 20. ripe
Вариант 1. food value, odor and flavor of foods acted upon by yeast are
greatly altered. Bacteria are present everywhere and can act on
Часть I. all kinds of foods, but each type of bacteria acts best on a
Задание 1. specific kind. Some of the effects brought about during the
а) Переведите заголовок к тексту А и скажите, о чем пойдет spoilage of foods by bacteria are the formation of gas, flat
речь в нем. souring and the production of toxins. Botulism, a dangerous food
Text A. Why Food Spoils. poisoning, is caused by toxins produced by the action of certain
b) Прочтите и переведите текст. bacteria.
4. Enzymes are not microorganisms but chemical substances and
1. The spoiling of food is due to two agencies. First, the action of are responsible for the discoloration of foods upon exposure to
certain microorganisms, molds, yeasts and bacteria causes the air, for their ripening and for their becoming stale.
undesirable and sometimes harmful changes in food materials;
second, there are present in certain foods chemical substances, Notes: 1. Agencies – substances, natural agents, producing an effect
called enzymes, which, too, have the power of producing зд. факторы
changes within the food. These two agencies often change the
appearance, flavor and odor and, in some instances, even the c) Просмотрите текст еще раз. Обратите внимание на слова,
food value. сходные по звучанию и написанию со словами в русском языке.
2. Microorganisms are present everywhere, in the air, in the soil Догадайтесь о значении этих слов, проверьте себя по словарю:
and in the water. Molds are the only ones visible to the naked
eye. All require warmth, moisture, food and oxygen for their 1. material 2. bacteria 3. microorganism 4. chemical 5.
growth and development, and all exist in two forms, the spore or enzyme 6. produce 7. ordinary 8. spore 9. active 10. toxin
resting stage and the vegetative or active stage. In the spore 11. botulism 12. gas
stage, they are much more resistant to ordinary temperatures and
unfavorable conditions. Spores of bacteria are even more d) Перепишите следующие слова. Найдите в тексте их
resistant to heat than those of yeasts and molds. производные, переведите на русский язык:
3. Molds grow on many different kinds of foods, including bread, 1. desire 6. moist 11. differ 16. color
acid foods, meats, jam and jelly, bacon, but do not produce any 2. harm 7. grow 12. produce 17. expose
harmful end products. Yeasts grow best on sugar, causing it to 3. appear 8. develop 13. spoil 18. form
ferment with the production of carbon dioxide and alcohol. 4. vision 9. resist 14. danger 19. poison
Even though the end products are not particularly harmful, the 5. warm 10. favor 15. act 20. ripe
