Составители:
Рубрика:
sudden внезапный
digestion пищеварение
to proceed происходить, развиваться
rate темп
to inhabit обитать, населять
sokeye salmon нерка
to mark отмечать
to mature созревать
poninsula полуостров
to predominate преобладать, доминировать
to affect воздействовать
effect влияние, действие
reproduction воспроизводство
to spawn нереститься
within в, в пределах
certain определенный
to rise повышаться
latitude широта
to delay задерживать (ся)
northward к северу, на север
sensitive чувствительный
GEOGRAPHICAL NAMES
Frazer River
Karluk River
Kodiak Island
Alaska Peninsular
Bristol Bay
San Diego
Вариант 2
Задание 1. Прочитайте и переведите текст.
DRYING CASPIAN ROACH
Caspian roach are usually dried in the spring (middle of March to middle of May),
hung on racks in the open air. During this period the weather in the area is dry, cool,
and sunny, with easterly winds – all favouring drying. The roach are either delivered to
the drying sheds alive in well-boats or in fresh, chilled, or lightly salted form. Live fish
are kept from six to twelve hours afloat on special grids to let all the slime accumulate
on their surface; with fresh fish the slime is easily washed off.
To insure uniform salting and drying the roach are first graded for size, only fish
of one size being fed into the salting vat if fish are salted before drying. Natural
49
sudden внезапный digestion пищеварение to proceed происходить, развиваться rate темп to inhabit обитать, населять sokeye salmon нерка to mark отмечать to mature созревать poninsula полуостров to predominate преобладать, доминировать to affect воздействовать effect влияние, действие reproduction воспроизводство to spawn нереститься within в, в пределах certain определенный to rise повышаться latitude широта to delay задерживать (ся) northward к северу, на север sensitive чувствительный GEOGRAPHICAL NAMES Frazer River Karluk River Kodiak Island Alaska Peninsular Bristol Bay San Diego Вариант 2 Задание 1. Прочитайте и переведите текст. DRYING CASPIAN ROACH Caspian roach are usually dried in the spring (middle of March to middle of May), hung on racks in the open air. During this period the weather in the area is dry, cool, and sunny, with easterly winds – all favouring drying. The roach are either delivered to the drying sheds alive in well-boats or in fresh, chilled, or lightly salted form. Live fish are kept from six to twelve hours afloat on special grids to let all the slime accumulate on their surface; with fresh fish the slime is easily washed off. To insure uniform salting and drying the roach are first graded for size, only fish of one size being fed into the salting vat if fish are salted before drying. Natural 49
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