Методические указания и контрольное задание № 5 в пяти вариантах по английскому языку для студентов-заочников технологического профиля. Дугарова С.С. - 4 стр.

Вариант 2.                                                                 nutritive value as well as to other chemical and physical
                                                                           characteristics. Fish, poultry meat, vegetables and fruits are
Часть I.                                                                   preserved by freezing.
                                                                        4. Removal of moisture is of benefit in preserving food. Although
Задание 1.                                                                 it is difficult to dry foods to the point of destroying
a) Переведите заголовок к тексту А и скажите, о чем пойдет                 microorganisms, it is comparatively easy to dry foods so that no
речь в нем.                                                                spoilage takes place. Drying of foods to prevent spoilage does
b) Прочтите и переведите текст.                                            not necessarily mean complete removal of the water, but it does
                                                                           mean concentration to such a point that the liquid is denser than
                  Text A. Preservation of Foods.                           the body fluid of the organisms. Hence, although the water is
                                                                           present in the food it may not be available to the organisms
1. Refrigeration is widely used as a means of maintaining the low          which might cause spoilage. Drying may retard enzyme action
   temperatures found satisfactory in the storage of perishable            also, but in vegetables, especially the effect of enzymes is
   foods. Fresh milk, meat and similar foods keep best just above          sufficient to cause comparatively rapid deterioration. Drying
   the freezing point. Certain fruits and vegetables also keep better      alters greatly the character of the food.
   when cold, low temperatures extend the keeping period for both
   underripe and ripe fruits by reducing the enzyme action which
   causes ripening of underripe fruits and frequently the spoilage of   c) Просмотрите текст еще раз. Обратите внимание на слова,
   ripe fruits.                                                         сходные по звучанию и написанию со словами в русском языке.
2. Studies indicate that during storage, whether common or cold         Догадайтесь о значении этих слов, проверьте себя по словарю:
   fresh vegetables and fruits may undergo changes in flavoury          1. vitamin 2. ascorbic 3. microorganism 4. enzyme 5.
   texture, and food value. The extent of these changes depends         temperature 6. chemical 7. physical 8. characteristics 9.
   upon the length of time during which they are stored and the         organism 10. effect 11. character 12. concentration 13. period
   conditions under which they are held. The vitamin content may
   be significantly decreased. This is especially true of ascorbic      d) Перепишите следующие слова. Найдите в тексте их
   acid.                                                                производные, переведите на русский язык:
3. Freezing, like cold storage does not destroy the microorganisms      1. store       6. act      11. active   16. spoil
   and enzymes present in foods. It makes them more or less             2. refrigerate 7. frequent 12. nutrient 17. act
   inactive, however, so that frozen foods, when held in the proper     3. perish      8. flavour  13. remove   18. deteriorate
   temperature, undergo changes slowly. This applies to the             4. freeze      9. long     14. moist    19. dry