Английский язык. Дьякова Н.П. - 57 стр.

    since                              так как
    fairly                             весьма, довольно
    perishable                         быстро, скоропортящийся
    mould                              плесень
    scrupulously=thoroughly            тщательно
    to treat                           обрабатывать
    treating                           обработка
    live stream                        острый пар
    merely                             просто
    to pour                            насыпать (вливать)
    to spread out                      разбрасывать
    to fix with                        готовить
    condiments                         приправа
    to pack                            укладывать
    to sprinkle                        посыпать
    row                                ряд


                                         Вариант 5

Задание 1. Прочитайте и переведите текст.

                                      FISH SMOKING

     Smoked fish is a nourishing and delicious product ready for consumption as it is,
that is to say uncooked, and naturally, therefore has a large demand. Two methods
of smoking are to be distinguished: cold and hot. The flesh of hot-smoked fish is deli-
cate, succulent, and tasty, but the product does not travel or store well; consequently it
is mainly processed at fish factories in large cities where a good market is assured.
Cold-smoked fish is more stable and is noted for its pleasant odour.
     Hot smoking. Fish may be hot-smoked either in batch kilns or in continuous ones.
The former are of two types: chamber kilns in which the fish are loaded and unloaded
at one end, and tunnel kilns in which the fish are loaded and unloaded at opposite ends.
     The smoking process. Fish selected for hot smoking must be first-or top-grade,
chilled or frozen while still fresh. The sequence of operations is as follows: defrosting
+ washing +dressing +washing +salting +rinsing +drying +cooking + smoking
+cooling +grading + packing. Small and large chamber kilns are used for hot and cold
smoking.
     Cold smoking. Fresh intended for cold-smoking are first salted, after preliminary
grading for size and quality, which makes it possible to market a uniform product with
a definite moisture and salt content.
     Smoking. During smoking fish dry and absorb the aromatic substances of the
smoke. Once the relative humidity of the smoke is above 75 to 80 per cent drying is
drastically slowed. The higher the temperature of the smoke, the more moisture it can
absorb, and the more water it is capable to extract from the fish. When fish are charged
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