Методические указания и контрольное задание № 5 в пяти вариантах по английскому языку для студентов-заочников технологического профиля. Дугарова С.С. - 6 стр.

3. Vitamins come only from food.                                           destroyed. This method is used for temporary preservation of
4. Vitamin D is closely related to the metabolism of calcium and           milk, and for preservation of fruit juices and other fruit products
   phosphorus.                                                             of delicate flavor. Sterilization of a food destroys all life in it or
5. Vitamin C is not easily destroyed by heat and light.                    on it, and involves heating for a longer time or at a higher
6. Foods which are rich in vitamin A are butter, cheese, cream, fish       temperature than is necessary for pasteurization.
   oil, liver, fruits and vegetables.                                   3. The fact that in canning the sterilized or pasteurized food is
7. Vitamin B is responsible for good appetite.                             protected from fresh contamination by microorganisms accounts,
                                                                           at least in part, for popularity of the process as a means of food
                                                                           preservation. Before the discovery of canning it was impossible
Вариант 3.                                                                 to keep perishable foods for any great length of time.
                                                                        4. Certain chemicals are helpful in preserving foods either by
Часть I.                                                                   retarding or preventing the growth of microorganisms. These
                                                                           may be either added to the product or produced in it by
Задание 1.                                                                 fermentation. Sugar is often used in such quantities as to
a) Переведите заголовок к тексту А и скажите, о чем пойдет                 increase the concentration of the food and make it an
речь в нем.                                                                unfavorable medium for the organisms. Salt and acid, in the
b) Прочтите и переведите текст.                                            form of vinegar or lemon juice, are other substances added for
                                                                           their preservation action. Salting of foods was an early method
                  Text A. Preservation of Foods.                           of preservation.

1. As the principal spoilage agents are normally present in food, to    Notes: vinegar - уксус
   destroy them or to prevent their development becomes the chief
   problem of food preservation. Methods commonly used include          c) Просмотрите текст еще раз. Обратите внимание на слова,
   refrigeration, canning, freezing, the use of preservatives, drying   сходные по звучанию и написанию со словами в русском языке.
   and common storage under suitable conditions.                        Догадайтесь о значении этих слов, проверьте себя по словарю.
2. Heating. Food is commonly preserved through the application of       1. normally      6. organism 11. method       16. protect
   high temperatures. Foods are pasteurized at a temperature of         2. concentration 7. form     12. fruit        17. popularity
   from 600 to 660 for thirty to forty minutes, during which time       3. temperature 8. vegetative 13. product      18. process
   most of the organisms are killed. Spores and some vegetative         4. action        9. bacteria 14. sterilization 19. produce
   forms of bacteria remain, but as a rule those causing disease are