Английский язык. Дьякова Н.П. - 54 стр.

    a turn                             поворот
    viscera                            внутренности
    to remove                          удалять
    kidneys                            почки
    blood                              кровь
    scraper                            скребок
    slime                              слизь
    impurities                         незачищенные места
    to scrub                           чистить, скрести
    to gut                             потрошить
    to grade                           сортировать
    premises                           помещения
    to rub                             натирать
    tail                               хвост
    vat                                цистерна, бак
    uppermost                          наверху
    to sprinkle                        брызгать, посыпать
    requirements                       требования
    in relation to                     в отношении
    content                            содержание
    to immers                          погружать, окунать
    crust                              корка
    to soak                            вымочить
    to hang (hung, hung)               развешивать, повесить
    racks                              жерди
    moisture                           влага


                                        Вариант 4

Задание 1. Прочитайте и переведите текст.

                                 MARINADING OF FISH

     All marinades may be divided into two groups: (a) cold or salt, and (b) warm ma-
rinades prepared from pre-fried, pre-cooked, or pre-smoked fish. Cold marinades are
extensively used, because they keep well and are easier to prepare. Warm marinades
are in fact made up cooked dishes. Marinades are prepared from edible acetic acid (es-
sence or vinegar) at a strength 80 per cent.
     Cold marinades may be prepared from both fresh and salted fish. Fish used for
marinading include herrings, whitefish and sardines, i. e. mainly those types that ma-
ture through salting. Marinades may be prepared from whole fish or from dressed ones.
The dressing of the fish gives a good quality product and is also economically profita-
ble. Gutted fish keep better, and methods of dressing give the fish an attractive appear-
ance. Fish for marinading are gutted, gibbed or cut up into trunks, pieces or fillets.
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