What kind of style looks well on most figures?

Unit 10 Design analysis

I Answer the questions:

1. When does a garment look smart?

2. How must we judge any garment?

What kind of style looks well on most figures?

 

II. Guess the meaning of the international words.

 

Element, texture, principle, proportion, structure, monotony, balance, control, rhythm, harmony.

 

III Read and remember the following words and word combinations:

to page through просматривать, листать

to lack не хватать, испытывать недостаток

to judge судить, оценивать

oneness единство

to be in scale соответствовать

to achieve достигать, добиваться

 

IV. Give Russian equivalents to the word combinations.

 

To lack style, to be nicely related to a figure, to cut on good basic lines, a well-related quality, garment with excessive trimming, unequal amounts of colour, huge prints, placement of lines.

 

V. Read and translate the text:

TEXT A

 

Design analysis

 

As you page through a fashion magazine or look at clothes in stores and shop windows do you ever wonder why one garment looks smart while another lacks “style”? When you try clothes on just some of them fit you perfectly and many others don’t look right on you. This means that a garment must be judged in two ways: it should have fine design qualities, and, it should be nicely related to the figure. As a rule, simple styles cut on good basic lines look well on most figures.

The elements of any design are: lines, shapes, textures, colours. It goes without saying that all these elements should be taken into consideration. A design has unity when all these elements seem to belong together. Each element should express a similar idea of giving the design a well-related quality – a feeling of “oneness”.

The principle of proportion concerns the relationship that exists between shapes, sizes and amounts in a design. First, the design of every garment should be related to the structure and proportions of the body; second, every article in the costume should be in scale with the figure (no huge prints for a tiny girl, for example). Third, a design is more pleasing when unequal amounts of colour are used. Equal amounts of anything produce monotony.

The principle of balance controls the placement of lines and shapes and the distribution of colours in design.

The principle of rhythm controls the “eye movement” in a design. When lines, shapes, textures and colours are well organized, the eye movement is smooth.

All these principles help one to achieve harmony among the elements of a design.

 

VI. Skim the text and answer the questions.

1. What should each element of a design express?

2. What should the design of every garment be related to?

3. When is a design more pleasing?

4. What produces monotony in a design?

5. What gives harmony among the elements of a design?

6. What controls the placement of lines and shapes?

7. Should the neckline be related to the figure and face?

8. Is the outline of the skirt related to the size and height of a person?

 

VII. Find synonyms of the words in the text.

Form, texture, unity, dress, decoration.

 

VIII. Give derivatives of the following words.

Structure, similar, to relate, monotony, colour, shape.

 

IX. Fill in the blanks using the words from the text.

1. Any garment should be... in two ways.

2. It should have fine... qualities.

3. A dress should be nicely... to the figure.

4. Any design should have a...

5. A study of the... of the lines on the costume is very important, because they form the basis of attractiveness.

6. The outline of a costume makes it either up-to-date or...

 

TEXT B

Design in dress

 

The attractiveness of the design is determined by the construction lines and the decoration of the garment. The appearance of the figure may be influenced by: 1) the structural lines of the dress (i.e. the position of the armhole, the position and direction of the seams), 2) the shape of the neck line, 3) the amount of the fullness in dress, 4) the position of the decorations, 5) the length of the dress, 6) the width and position of the belt.

Structural lines should not be overlooked in their effect on the figure. They need to be considered much in planning a dress. In determining the right position for the armhole, the width of the shoulders must be considered.

As it is known any vertical line has a tendency of adding height because it carries the eye up and down the figure. Oblique lines will seem to take away some width and add a little height. The neckline is known to change the shape of the face.

A dress may be spoiled by the character or quantity of its decorations. The decoration should harmonize in colour and texture with the material. The length of the dress is considered to have a definite effect on the figure. A long clinging dress appears to add height. In determining the length of your dress you need to be guided both by the fashion and by the peculiarities of your figure.

Everybody knows colour to have a great effect in dress designing. You may have a dress which is pleasing in design, but if the colour combination is not attractive, the effect of the design may be lost.

Taking into consideration all these elements one can make a fine creation [25].

 

Unit 11 Cutting

TEXT A

Cutting process

One should keep in mind that before cutting all wool fabrics should be shrunk.

We know that shrinkage may be done by hand by means of a shrinkage machine. The shrinkage machine is capable to shrink wool fabrics to such a degree that they would not shrink on subsequent treatment. The shrinkage machine is a special conveyor consisting of heating and steaming chambers; the conveyor itself being inclined horizontally, this slope gives the maximum shrinkage in length during the treatment by steam and vibration.

All garments begin in a design room. Here designers sketch out their ideas for a new model using high-fashion magazines, various showings to help them to keep in the current mode. Then cutting itself is being done.

Cutting requires considerable skill because the fit of the garment depends to a great extent upon the accuracy of the cutter. Cutting has become more complicated by the introduction of new fabrics with different characteristics. Cutting methods vary considerably. The cutting operations can be done by single operators or by a team of operators. There are three main operations: spreading, marking, and cutting.

The term “spreading” refers to the laying out and piling of piece goods on the cutting tables. The spreading operation varies with the method used: cutting on the open and in the fold, spreading by hand or machine; laying fabrics face to face or face to back and spreading the fabrics all in the same direction. Good spreading results in a lay in which each ply lies perfectly flat and without tension. Today electric and hand operated cloth spreading machines are known to be widely used for all natural and synthetic materials.

Marking is the transfer of patterns to a piece of fabric or paper. Various methods are used in the marking operations. Most patterns are cut in pairs (right and left) from the two plies placed face to face. Then a fine marking by chalk should be done. A number of machines have been introduced for marking the position of darts, pockets, etc. An electrically-operated cloth drill makes holes through all the thickness of the lay.

Garments for mass production are cut out by a machine that takes a roll of cloth and spreads it on a cutting table in as many layers as are required. There are different kinds of cutting machines used in apparel manufacturing, for example, the rotary knife, the straight knife, the band knife and circular knife machines. Straight knife cutting machines are the most frequently used, they are available with two speeds, regular and half speed. A high speed circular knife is used for cutting the cloth, the knife being traversed alternately from right to left and then from left to right at the next cut. The speed of the knife’s movement can be regulated. The rate of fabric feed being 3 feet per second, a typical cycle time for cutting would be 8 seconds. Production is increased, proportionally if more than one layer of fabric is fed. Delivery of the cut pieces is controlled by a flap which is adjustable to govern the timing and speed of removal.

 

VIII Find

a) antonyms of the words in the text:

to decrease, simple, old-fashion, uneven

b) synonyms of the words in the text:

to differ, exactness, to lay out, to make, to fit.

 

Unit 12 Garment finishing

 

I. Answer the questions.

1. What is the main purpose of pressing?

2. What do we mean by pressing?

 

II. Guess the meaning of the word pressing and its derivatives:

underpressing and offpressing.

 

III Read and remember the following words:

1. finishing - отделка, конечная обработка, доводка

2. pressing - разглаживание

3. ironing - глажение, утюжка

4. crease - складка, сгиб, отутюженная складка брюк

5. lint - пух, пушинка

6. sliding - скользящий

7. to apply - применять

8. to stand - быть устойчивым, прочным; устоять

9. a cloth-brush - щетка для одежды

10. improvement - улучшение

IV Read and remember the following phrases:

1. wrong side - изнанка

2. to be done - быть сделанным

3. process of sewing - процесс шитья

4. to fit the body - подгонять по фигуре

5. synthetic materials - синтетические материалы

6. successful results - успешные результаты

V. Read and translate the text:

TEXT A

II. Scan the text using the vocabulary given below and render it into Russian.

 

Pressing

 

The idea of pressing off is to give the final finish to the garment. One should not confuse pressing with ironing. Fabrics are pressed during the construction of a garment to form crease lines, to flatten seams and folds and to shape the garment to fit the body. Before pressing one should use a cloth-brush to remove lint or dust from the fabric.

Everybody knows pressing to be divided into two processes: underpressing and offpressing. Underpressing operations are done during the process of sewing; offpressing means the final pressing for the improvement of the fit and the attractiveness of a garment.

Pressing is done by means of pressing machines, while ironing is made with a sliding motion of the iron. We know pressing to be done on the wrong side of the fabric. Different fabrics need different treatment, especially care should be taken of synthetic materials. Exactly the right amount of heat must be applied to obtain successful results. Cotton and linen can stand quite a high temperature, although linen requires special care. Only a moderately warm iron should be used on silks and synthetics. One should better keep in mind all the rules of pressing.

 

TEXT B

Steaming to shape

 

One more method of garment finishing is being used in the sewing industry. This is a process by which garments are placed on to an adjustable human shape “form” and steam is then injected through the cloth from the inside. This is followed by a drying cycle with hot, dry air.

This method of garment final “pressing” does not employ the conventional type of press, although the principle of the process is very similar, i.e. the cloth is subjected to steam action to remove wrinkles and the cycle of drying sets the garment in its correct shape.

The essential difference between this and conventional pressing is that with this method performed on a shaped dummy, the garment is stated to retain its correct contours.

The “form” on which the garment is treated revolves, enabling the operator to work all round the garment without his / her moving. Smoothing of linings is reduced to a minimum. The steam cycle and drying cycle is about one and a half minute. The equipment is fully automatic.

 

UNIT 14 Food processing

I Read and remember the following words:

1.a staff – персонал

2.a demand – спрос

3.moist –сочный

4.crumbly – рассыпчатый

5.crusty –твердый

6.muffins –кексы

7.rolls –ролы

8.carbohydrates – углеводы

 

II Read and remember the following phrases:

1.to support human life – для поддержания жизни человека

2.to share a meal – разделить трапезу

3.basic necessities of life – основные потребности для жизни

4.cornmeal pancake – блин из кукурузной муки

5.flat bread – плоский хлеб

6.Christian church – христианская церковь

7.leavened bread –дрожжевой хлеб

8.to be lighter – быть легче

9.whole wheat bread – пшеничный хлеб крупного помола

10. rye bread – ржаной хлеб

11.to provide energy and protein – обеспечивает энергией и белком

 

III. Read and translate the text:

TEXT A

Bread and baking

Bread in some form is eaten almost everywhere in the world. It is called “the staff of live” because it can go far in meeting people’s need for food – in supporting human life. (A staff is a long stick that is used for support walking.) After the word “bread” has taken on other special meanings. “Breaking bread” (sharing a meal) is a sign of friendship. “More bread!” (a demand for the basic necessities of life) has been the slogan of many revolutions.

Most North Americans and Europeans tend to think of bread as a food that is moist and crumbly on the inside and crusty on the outside. The bread has many different forms in Greece, for example, bread is often pita, wheat-flour bread that is simply a thin pocket of crust with a hollow inside. In Mexico, in common bread is a delicate cornmeal pancake known as a tortilla.

The breads of the world are two main kinds – flat and leavened. Flat breads are those such as the Greek pita and Mexican tortilla. They also include religious breads – the matzoth eaten by Jews during Passover and the wafers used in Communion in Christian churches.

Leavened breads are lighter than flat breads because they contain a rising. They include: white or whole wheat bread, rye bread, muffins, and rolls. There are many other bakery products that can be considered forms of bread, such as: cakes, cookies, crackers and pretzels.

In most of its forms, bread is an important source of carbohydrates, which provide energy and protein, which the body uses in building and repairing its cells. Most bread also contains B vitamins and some minerals.

VI Answer the questions:

1. Why bread is called “the staff of live?

2. What forms of bread are in different countries?

3. What are two main kinds of the world’s breads?

4. What are other bakery products?

5. What are vitamins in breads?

V Complete the sentences with the words from the text:

1. The bread has many different forms in ___________, for example, bread is often pita, wheat-flour bread that is simply a thin pocket of crust with a hollow inside.

2. In Mexico, in common bread is a delicate cornmeal pancake known as ___________.

3.The breads of the world are two main kinds – _____________and leavened.

4. Flat breads are those such as the Greek pita and ____________________.

5.They also include religious breads – the matzoth eaten by _________ during Passover and the wafers used in Communion in Christian churches.

6.Leavened breads are lighter than flat breads because they contain ______________.

VI Make up sentences with the terms:

to share a meal; basic necessities of life; cornmeal pancake; flat bread; Christian church; leavened bread; to be lighter; whole wheat bread; rye bread; to provide energy and protein

VII Give definitions to the words:

a staff; a demand; moist; crumbly; crusty; muffins; rolls; carbohydrates

VIII Speak on the topic using the following words and word-combinations:

flat bread; the Greek pita; Mexican tortilla; religious bread; the matzoth; Christian churches; leavened bread; to be lighter; to contain a rising; bakery products; source of carbohydrates; to provide energy and protein

IX Read and remember:

1.yeast bread – дрожжевой хлеб

2.the sponge method – метод брожжения

3.the straight-dough method –метод смешанного замешивания

4.flour –мука

5.to ferment –бродить

6.kneading the dough –месить тесто

7.the trapped gas – на медленном огне

8.kneading –месить

9.plunging a fist into the dough –погрузить кулак в тесто

10.preheated oven – предварительно разогретая духовка

11.to form into loaves – сформировать в форму булки

12.baking sheets – листы для выпечки

13.the shape of a gently sloping – покатой формы

 

X Read the text and define the main idea of it:

TEXT B

Making yeast bread

Two common ways of making yeast bread are the sponge method and the straight-dough method. In the sponge method, the yeast is first mixed with water and some of the flour. This mixture, called a sponge, is allowed to ferment before the rest of the ingredients are added. In the straight-dough method, all the ingredients are mixed at once.

After the ingredients are mixed together in the proper amounts, several steps remain— kneading the dough, letting it rise, releasing the trapped gas, allowing the bread to rise again, and baking the bread.

For the gluten to develop properly, most breads made at home require about 10 to 20 minutes of kneading. The purpose of kneading is to work the dough into a uniform texture. To knead bread dough, put the dough on a lightly floured board and flatten it with the palm of your hand. Pick up the edge farthest from you and fold it over the edge nearest you. Push the edges together with the heel of your hand. At the same time, push the mass of dough away from you. Then turn the dough a quarter of the way around and repeat the process. This folding, pushing, and turning process is repeated until the dough is smooth and shiny and has lost all of its stickiness.

Next, the dough is allowed to rise until it has doubled in bulk. For this step, the kneaded dough must be placed in a warm, preferably moist place, away from any cold drafts. The temperature should be about 27 to 29 °C (81 to 84°F). An ideal spot is an unlighted oven.

The dough is covered with a sheet of waxed paper or a clean towel. This prevents a dried crust from forming on the outside.

Depending on the recipe and the amount of yeast used, some kneaded doughs take close to 24 hours to double in bulk. Others take as little as 1 hour. To test whether dough has doubled in bulk, press the tips of two fingers lightly and quickly about 1.5 centimeters (1/2 inch) deep into the dough. If the dent remains, the dough has doubled.

After the dough has risen, it is necessary to release the gas trapped within it. For hand-kneaded dough, this is done by plunging a fist into the dough to collapse it and then kneading it for a few minutes. Then the bread is allowed to rise again, so that it will have a light and even texture.

Baking is the final stage in the bread making process. The dough is placed in a preheated oven. Most wheat bread is baked in pans. Some breads, such as French bread, are formed into loaves and placed directly on baking sheets. It is important that the bread be heated evenly from all sides.

The heat of the oven gives the yeast its last chance to work, and most loaves will rise about 5 centimeters (2 inches) while baking. The yeast is not killed until the inside temperature of the loaf exceeds 54°C (130°F). It takes longest for the center of the loaf to reach that temperature, and the yeast in the center has the longest time to work. As a result, most baked breads have the shape of a gently sloping.

TEXT A

Methods of Cooking Meat

Roasting.

Method 1 - Quick roasting: The meat is cooked in a very hot oven. 230°C, Gas 8, for about 10 minutes to sear or brown the outside of the meat and seal in the juices. The temperature is then reduced t fairly hot, 190°C, Gas 5, to finish the cooking. This method preserves the full flavour of prim joints. However, it is not very suitable for a small joint because will shrink.

Method 2 - Slow roasting: The meat is cooked in a warm or moderate oven, 160°-180°C, Gas 3-4, for a longer time. (See Me" Roasting Chart on page 101.) This method is best suited to t^1- poorer quality roasting joints and small joints, since it causes le ' shrinkage and provides a more tender joint.

Whichever roasting method is used, any joint must be weighed in order to calculate its cooking time. Both its size and shape influence this also. The larger the joint, the shorter the time per kg; joints о the bone cook faster than boned ones because the bone conducts heat more quickly than muscle fibres. Roasting in foil also affects the cooking time (see below).

The meat thermometer should be inserted into the thickest part of the meat before it is cooked, taking care that does not touch bone or fat as they will affect the reading. When right temperature is reached, the joint is cooked. A meat thermometer is particularly useful for calculating the cooking time for beef according to whether you want the meat to be lightly cooked still pink inside (known as ‘rare’), or fully cooked (‘well-done’).

Where a meat thermometer is not available, a good indication off readiness is the colour of the juice which seeps out of the meat when a skewer is pushed into the centre and withdrawn. The juice from a well-done joint or piece of meat will be colourless, juice from a rare joint will be pinkish-red, and there will be various shades of pink in between.

Joints for roasting should be placed, fat side up, on a wire rack in a shallow roasting tin. If the outside covering of fat varies in thickness, then the thickest part should be uppermost. A rib, cooked on the bone, should be prepared by the butcher so that it will stand upright. A rolled piece of beef should be slightly flattened on one side so that it will stand level. It is advisable to rub a lean joint with dripping or lard before putting it in the oven. Place the roasting tin in the centre of the oven so that air circulates round it freely. During roasting, enough fat should come from the meat to baste it naturally. However, basting the joint from time to time will give an improved flavour and moistness.

Roasting in foil or clear plastic roasting bags is popular, mainly because it keeps the oven cleaner. It is also particularly beneficial when roasting slightly tough joints because the moist heat ten­derizes the meat; when roasting small joints of 1.5kg or less, it reduces the shrinkage and any drying out. When using foil, the joint should be wrapped loosely in it and the edges sealed; this does away with the need to baste the joint during cooking. However, it is advisable to remove the foil for the last 15-30 minutes of cooking time to brown the surface of the joint. Foil deflects the heat, and so the oven temperature should be raised by 10°-20°C or by one Gas mark; alternatively the cooking time should be increased.

Follow the manufacturer’s instructions when using clear plastic roasting bags. The bag need only be removed when the joint has finished cooking since the meat browns whilst in the bag.

Grilling. Grilled meat is cooked by radiant heat under a hot grill, usually, preheated. It is an ideal cooking method for small, tender cuts, and other items: prime steak, chops, sausages, liver, kidney, bacon and, gammon rashers or steaks, if you do not want to use much fat. meat is only lightly brushed with oil or fat before placing it und the grill; this prevents the high heat from drying the meat out. The grill bars or grid must also be greased to prevent the meat sticking to them. The meat is cooked on one side until it is lightly browned. It is then turned over (using a palette knife and spoon to avoid piercing the meat and letting its juices run out) to brown the other side quickly. The heat is reduced, if necessary, after browning, to allow the meat time to cook through. Beef is usually cooked using high heat throughout, while other meats are cooked more slowly.

Frying. Frying is used for the same cuts of meat as grilling. Frying times the same as grilling times. In addition, some meats, notably mutton, lamb and veal, are often coated with egg and breadcrumbs before frying.

Meat is almost always shallow fried. Use just enough fat and/or oil to cover the base of the pan. Dripping can be used for beef, or lard for pork; butter gives the best flavour to other meats. Add the meat to the hot (but not smoking) fat or oil. Fry it over high heat, turning once only, again taking care not to puncture the surface. For thick cuts, the heat should be reduced considerably after the outside has been seared and the cooking continued until the meat is well-done.

Pot-roasting. This is best for smaller and less tender joints of meat. The meat is browned all over in hot fat in a deep, heavy-based pan. It is then put on a wire rack or a bed of root vegetables in the pan, covered with a tight-fitting lid and cooked slowly over low heat or in a warm oven, 160 C, Gas 3, for 45 minutes per 0.5kg or until tender.

Braising. This method combines pot-roasting and stewing. The meat is browned all over in hot fat. It is then placed on a bed of fried vegetables in a casserole or heavy- based pan. Stock or water is added to cover the vegetables. The casserole or pan is covered with a tight-fitting lid and the meat cooked slowly over low heat or in a warm oven, 160°C, Gas 3, for 2-3 hours or until tender.

Casseroling and Stewing. These are long, slow, moist methods of cooking suitable for tougher cuts of meat. Solid cuts or small pieces of meat are browned quickly in hot fat and then cooked in liquid, with vegetables, in a pan covered with a tight-fitting lid or in a heatproof casserole over gentle heat; or they are cooked in a warm oven. 160°C, Gas 3, for 1,5-4 hours until tender.

Boiling. This is a moist method of cooking whole joints, but a rather more tender cut is used for boiling than for stewing. The meat is totally or almost covered with stock or water. Herbs, spices, seasonings, and onions may be added for extra flavour. The liquid is heated to boiling point, skimmed well, then reduced to simmering point until the meat is tender. A little of the liquid may be served with the meat, and the rest used as a basis for a sauce, to make broth or, where suitable, as a general stock.

IV Answer the questions:

1. What are the methods of cooking meat?

2. What is the difference between quick or slow roasting methods?

3. Whatmeat is grilling an ideal cooking method for?

4. What does frying method consist of?

5. What is the difference between pot-roasting method and boiling?

6. What method combines pot-roasting and stewing?

7. How to use casseroling and stewing method?

 

V Complete the sentences with the words from the text:

1.Meat is almost always _________________ fried.

2.Use just enough fat and/or oil to cover the _________________ of the pan.

3.Dripping can be used for beef, or lard for pork; butter gives the best flavour to other_______________.

4.Add the meat to the hot (but not smoking) __________________ or oil.

5. Fry it over high heat, turning once only, again taking care not to puncture the ________________.

6.For _________________ cuts, the heat should be reduced considerably after the outside has been seared and the cooking continued until the meat is well-done.

VI Make up sentences with the terms:

grilled meat; to be cooked by; radiant heat under; preheated; tender cuts; prime steak; chops; sausages; liver; kidney; bacon; to use much fat; to be lightly brushed with oil; to turn over

 

VII Give definitions to the words:

bakery; greeling; stewing; to simmer; to grate; boiled meat; dripping

VIII Speak on the topic using the following words and word-combinations:

tocook whole joints; tender cut; to be used for; boiling; stewing; meat; to be totally covered with; herbs; spices; seasonings; onions; to be added for extra flavour

IX Read and remember:

uniform - однородный

to bake - печь

ingredients - состав, ингридиенты

yeast - дрожжи

equipment - оборудование

X Read the text and define the main idea of it:

TEXT B

Methods of mixing dough

Bakery products are made from flour by moistening, processing raw materials. In its basic ingredients, processes and characteristics, bread has changed little since the Stone Age. Namely, flour, water, salt and yeast are mixed into a dough and allowed to ferment for a given number of hours, the dough mass is then divided into pieces of the desired weight, moulded, again allowed to expand during the final proof period and finally are baked. However, close control of processes produces a more uniform product, and enrichment of materials results in a more nutritious product.

There are two main methods of mixing dough: the "sponge and dough" method and the "straight" process.

In the sponge and dough method the yeast is first mixed with warm water and a small quantity of flour and the mixture is worked up into a kind of sponge. This mixture is then put aside and fermented for approximately 3-4 hr; more flour is then added, and all the ingredients are mechanically mixed and become dough. The dough is given a short fermentation period, after which it is run through the various make up equipment.

The straight method differs from the sponge and dough process in that all ingredients are added at one time and that there is only one mixing stage and one fermentation period. The fermentation period for a straight dough is approximately 2 - 3 hr. After fermentation is complete, the dough enters the driver and continues through the same makeup equipment as for the sponge and dough methods.

UNIT 15 Food Preservation.

TEXT A

Food Preservation.

Refrigeration is widely used as a means of maintaining the low temperatures found satisfactory in the storage of perishable foods. Fresh milk, meat and similar foods keep best just above the freezing point. Certain fruits and vegetables also keep better when cold, low temperatures extend the keeping period for both under ripe and ripe fruits by reducing the enzyme action which causes ripening of under ripe fruits and frequently the spoilage of ripe fruits.

Studies indicate that during storage, whether common or cold fresh vegetables and fruits may undergo changes in flavoury texture, and food value. The extent of these changes depends upon the length of time during which they are stored and the conditions under which they are held. The vitamin content may be significantly decreased. This is especially true of ascorbic acid.

Freezing, like cold storage does not destroy the microorganisms and enzymes present in foods. It makes them more or less inactive, however, so that frozen foods, when held in the proper temperature, undergo changes slowly. This applies to the nutritive value as well as to other chemical and physical characteristics. Fish, poultry, meat, vegetables and fruits are preserved by freezing.

Removal of moisture is of benefit in preserving food. Although it is difficult to dry foods to the point of destroying microorganisms, it is comparatively easy to dry foods so that no spoilage takes place. Drying of foods to prevent spoilage does not necessarily mean complete removal of the water, but it does mean concentration to such a point that the liquid is denser than the body fluid of the organisms. Hence, although the water is present in the food it may not be available to the organisms which might cause spoilage. Drying may retard enzyme action also, but in vegetables, especially the effect of enzymes is sufficient to cause comparatively rapid deterioration. Drying alters greatly the character of the food.

 

IV Answer the questions:

1.What kind of means is refrigeration widely used as?

2.What changes may fresh vegetables and fruits undergo during storage, whether common or cold according to the studies?

3.What kind of food is preserved by freezing?

4.What is benefit in preserving food?

5. What does drying of food mean?

6.Does drying alter greatly the character of the food?

 

V Complete the sentences with the words from the text:

1.It makes them more or less inactive, however, so that frozen foods, when held in the proper temperature, undergo changes _________________.

2. This applies to the nutritive value as well as to other chemical and
___________________ characteristics.

3._________________, poultry, meat, vegetables and fruits are preserved by freezing.

4.Removal of moisture is of ________________ in preserving food.

5.Although it is difficult to dry foods to the point of destroying microorganisms, it is comparatively easy to dry foods so that no ________________ takes place.

 

VI Make up sentences with the terms:

1.drying of food, to prevent spoilage,to complete removal of the water, denser, organisms;

2.to be present in the food, to be available to, the organisms, to cause spoilage; 3.to retard enzyme action, vegetables, the effect of enzymes,to be sufficient, comparatively,deterioration;

4. drying, to alter, greatly, the character of the food;

 

VII Give definitions to the words and find their derivatives from the text:

store; refrigerate; perish; freeze; ripe; act; frequent; flavor; long; significant; active; nutrient; remove; moist; preserve; spoil; act; deteriorate; dry; compare

VIII Speak on the topic using the following words and word-combinations:

refrigeration, to be widely used, means, the low temperature, satisfactory, the storage, perishable food; fresh milk, meat and similar foods, to keep best just above the freezing point; certain fruits and vegetables, to keep better when cold, low temperature, to extend, the keeping period, under ripe and ripe fruits, to reduce the enzyme action, ripening of under ripe fruits, the spoilage of ripe fruits.

 

TEXT B

Freezing

Freezing is a good option for fruits you like adding to smoothies or baked goods (bananas, berries, cherries, etc.) and those that aren't suitable for canning. Vegetables such as broccoli, beans, carrots, peas, and corn freeze well, too. Freezing is quick and requires little in the way of equipment or skill, but frozen foods don't last as long as canned foods. Plus, some integrity is lost (foods darken or develop a mushy texture) after freezing.

Supplies you will need:

· Flat baking sheets (or similar containers) that fit into your freezer

· Freezer bags or reusable containers that have tight-fitting lids

· Permanent marker and labeling supplies

· The foods you are freezing

How to do it: Many vegetables will require a short blanching (a short boil) before freezing. Beyond that, the method of freezing and storing vegetables is the same as that of fruit (below).

1. Wash, core, and skin (if needed) your fruit. Cut fruit into slices or chunks, if desired.

2. If you are concerned about browning, you can soak the fruit in water with a bit of lemon juice; commercially made agents are available for this purpose, too.

3. Lay prepared fruit on several baking sheets in a single layer. Make sure your fruit is patted dry or unnecessary ice crystals will form.

4. Place baking sheets into the freezer, making sure no fruit is touching, for several hours.

5. Once frozen, remove the fruit and place it into storage bags or containers that are clearly labeled with the contents and the date.

 

TEXT A

TEXT B

UNIT 17 Canning

I Read and remember the following words:

1.canning - консервирование

2.thermometer - термометр

3.pickles – соленья

4.sauerkraut – квашеная капуста

5.jams – джемы

6.jellies – желе

7.marmalades – мармелад

 

II Read and remember the following phrases:

1.a hot water bath - горячая водяная баня

2.pressure canning –консервирование под давлением

3.vegetables soggy - овощи сырые (промоченные)

4.sterilized jars, lids, and rings - стерилизованные банки, крышки и кольца

5.lifter jar rack – поднять банку на стойку

6.submerged jars – погруженные банки

7.vigorous boil – сильное кипение

8.to be sealed and concave –запечатать и вогнуть

III. Read and translate the text:

TEXT A

Canning

There are two primary methods of canning: a hot water bath and pressure canning. Whichever method you use, be sure to use jars with lids made specifically for that technique. Glass canning jars, which are reusable, come in various sizes (most are single pints or quarts), so choose one that best suits your canning needs. Do not use jars larger than specified in the recipe you follow, as an unsafe product may result.

While most people think of canned foods as salty, all that sodium is optional when you do it yourself. Just make sure that you use "canning salt" not table salt if you plan to salt your foods because regular table salt can make your vegetables soggy. Another tip: Wipe down your rims before you apply the lids and rings as a tight fit is vital for a safe seal. The hot water bath canning method is for foods that are neutral or acidic (pH greater than 4.6), such fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters. If you are making jams or jellies, it is important that you sterilize the jars, lids, and rings for 10 minutes in boiling hot water before using them. Most fruits and vegetables will last up to 12 months when canned using this method.

Supplies you will need:1) a large pot; 2) sterilized jars, lids, and rings;

3) thermometer; 4) lifter jar rack and/or jar; 5)the foods you are canning

How to do it:

1. Begin by following the directions on your preferred recipe for jam, jelly, sauce, canned vegetables, etc. Prepare your fruits and/or vegetables according to the recipe and fill your sterilized jars with the final product, as indicated by the recipe. Add the sterilized lid and ring and tighten.

2. Fill your large pot halfway with water and preheat it to 140-180 degrees Fahrenheit.

3. Add your canned goods (complete with lids) to the pot. Some canning-specific pots come with a rack that you can load the jars into, which makes for easy removal of the hot jars. If you don’t have such a rack, simply place the jars one by one into the water (and later remove with a jar-lifting set of tongs).

4. Add boiling water to the pot to bring the water level to 1 inch above the submerged jars; bring the whole pot to a vigorous boil.

5. As soon as the water begins to boil, start the timer. Cover and reduce the heat to maintain a low boil and process for the recommended time (according to your recipe).

6. When the time is up, carefully remove the jars to cool on a towel or cooling rack. Use extreme caution, as the contents will be very hot! If you have done it correctly, the lids should be sealed and concave. Check the seals after 12-24 hours.

IV Answer the questions:

1. What is canning?

2. Why do you preserve fruits and vegetables? Give your arguments.

3. What are the methods of canning?

4. What are the preparation for preservation fruits and vegetables?

5. What fruits and vegetables do you preserve?

6. What methods of canning do we usually use?

7. What kind of jars should we use for that technique?

8. What is the canning salt and why should we use it?

9. What is the hot water bath canning method?

10. Is it important to sterilize the jars, lids, and rings before canning?

11. What supplies do you need for canning?

12. What are the stages of canning?

V Complete the sentences with the words from the text:

1.Glass canning jars, which are reusable, come in various sizes, so choose one that best suits your canning ______________.

2.Do not use jars larger than specified in the recipe you follow, as an unsafe ____________ may result.

3.While most people think of canned foods as salty, all that ________________ is optional when you do it yourself.

4. Just make sure that you use "canning salt" not table salt if you plan to salt your ________________ because regular table salt can make your ______________ soggy.

VI Make up sentences with the terms:

 

canned foods, to be salty, sodium, to be optional, to do it yourself;

to wipe down, rims, to apply the lids and rings, a tight fit, to be vital for a safe seal;

to make jams or jellies, to be important, to sterilize the jars, lids, and rings, boiling hot water, before, to use;

fruits, vegetables, to last up to 12 months, to use canned method;

VII Give definitions to the words:

Canning; thermometer; pickles; sauerkraut; jams; jellies; marmalades.

VIII Speak on the topic using the following words and word-combinations:

a hot water bath, pressure canning; vegetables soggy; sterilized jars, lids, and rings; lifter jar rack and/or jar; submerged jars; vigorous boil; to be sealed and concave

IX Read and remember:

1.the pressure canning method - метод давления консервирования под давлением

2.low acid (pH lower than 4.6) – с низкой кислотностью (pH ниже, чем 4,6)

3.to prohibit the growth of bacteria – запретить рост бактерий

4.fatal food poisoning –пищевое отравление со смертельным исходом

5.harmful bacteria - вредные бактерии

6.to sterilize the jars – стерилизовать банки

7.lids – крышки

8.ring – кольцо

9.to prevent from spoiling – для предотвращения от порчи

10.to extend shelf life longer – увеличить срок годности

11.preserving techniques –методы сохранения

12.to invest in – инвестировать в

13.to be made of aluminum or stainless steel – быть изготовленым из алюминия или нержавеющей стали

14.a locking lid that is vented for steam – блокирование крышки для выхода пара

15.a jar rack –стойка для банки

16.an automatic vent – автоматическая вентиляция

17.a pressure gauge on top – манометр сверху

18.a safety fuse – предохранитель

 

X Read the text and define the main idea of it:

TEXT B

The pressure canning method

The pressure canning method is necessary for any foods that are low acid (pH lower than 4.6) because these foods are not acidic enough to prohibit the growth of bacteria (such as Clostridium botulinum, which grows into botulism and causes extreme and potentially fatal food poisoning). Low-acidic foods include red meats, seafood, poultry, milk, and all fresh vegetables except most tomatoes. In addition, all foods that can be canned with the hot water bath method (above) can also be processed using this method.

The heat, up to 240 degrees Fahrenheit, and pressure generated by using the pressure canning method should be effective in killing all harmful bacteria. It isn't necessary to sterilize the jars, lids, and rings when using this method as the canning process itself will kill all harmful bacteria.

Pressure canning prevents most foods from spoiling altogether, extending their shelf life longer than many other preserving techniques do. However, you will need to invest in a pressure canner. These can be expensive, but when well cared for, they will last for generations. Most are made of aluminum or stainless steel and come with a locking lid that is vented for steam, a jar rack, an automatic vent, a pressure gauge on top and a safety fuse. Make sure you have read the instructions that accompany your pressure canner so that you fully understand how to use it before attempting to do so!

Supplies you will need:

· Pressure canner

· Jars, lids, and rings

· Jar lifters

· The foods you are canning

How to do it: Follow the directions in your manual to determine how many cups of water to add to your pot before you start. Unlike the hot water bath method, pressure canning does not require jars to be fully submerged in water—usually just 2-3 cups.

1. Place the jar rack down into the water and, using your jar lifters, place the filled jars down into it.

2. Fasten the lid securely and vent it according to your manual.

3. Heat the water to a boil until steam flows out, then leave the weight off the vent port (or petcock depending on your pressure canner). At this point, you will probably hear a hissing noise.

4. Turn your burner up as high as it will go until steam starts coming out of the vent (or petcock) for 10 straight minutes (or as directed in your manual).

5. Next, pressurize your canner. Close the petcock or put the weight on and watch the gauge begin to rise to your desired pressure. Once it reaches that pressure, start timing (duration varies by jar size, contents and altitude, but it is often between 5 and 15 minutes). Adjust your burner as needed to maintain the pressure.

6. Once finished, turn off the burner and allow the pressure to normalize before removing lid. Use extreme caution when removing the jars; the steam can burn and the contents of the jars will be very hot! Place jars onto a towel or cooling rack.

 

Unit 10 Design analysis

I Answer the questions:

1. When does a garment look smart?

2. How must we judge any garment?

What kind of style looks well on most figures?