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Міністерство освіти і науки, молоді та спорту України Національний університет харчових технологій Є.С. Смірнова, Л.В. Юрчук АНГЛІЙСЬКА МОВА для студентів технологічних спеціальностей та сфери обслуговування харчової промисловості Навчально-методичний посібник для студентів І-ІІ курсів напрямів підготовки «Харчові технологіі та інженерія», «Готельно-ресторанна справа» Всі цитати, цифровий та фактичний матеріал, бібліографічні відомості перевірені. Написання одиниць відповідає стандартам Підпис(и) автора(ів) ______________ «____» _______________201__ р. Київ НУХТ 2012 2 УДК 811.111 (075.8) Рецензенти: Г.М. Бурденюк, д-р пед. наук, проф. О.В. Яшенкова, канд. філол. наук, доц. Є.С. Смірнова, Л.В. Юрчук Англійська мова для студентів технологічних спеціальностей та сфери обслуговування харчової промисловості: Навч.-метод. посіб. – К.: НУХТ, 2012.-232 с. Анотація Є.С. Смірнова, к. філол. наук, Л.В. Юрчук Навчально-методичний посібник спрямований на оволодіння англійською мовою професійного спрямування студентами технологічних спеціальностей та сфер обслуговування харчової промисловості. Посібник складається з трьох частин, які зорієнтовані на формування у студентів- майбутніх фахівців іншомовної комунікативної компетенції за професійним спрямуванням, а також на розвиток навичок перекладу та розуміння оригінальних науково-популярних текстів з професійної тематики. Додатковий текстовий матеріал містить окрім традиційних тем тексти, що відображають новітні тенденції у розвитку харчової промисловості. З метою більш ефективного систематичного засвоєння фахової англомовної лексики в посібнику подано короткий термінологічний словник. Комунікативно спрямовані вправи розділів посібника побудовані на автентичних матеріалах, що в цілому сприятиме ефективному оволодінню професійно зорієнтованою англійською мовою і формуванню навичок самостійної роботи студентів. ІSBN © Є.С. Смірнова, Л.В. Юрчук, 2012 © НУХТ, 2012 3 CONTENTS PART I. WHAT MAKES FOOD HEALTHY?..............................................6 UNIT 1. CARBOHYDRATES……………………………………………......7 UNIT 2. FATS AND FATTY ACIDS………………………………………..12 UNIT 3. PROTEINS……………………………………………………….....17 UNIT 4. VITAMINS……………………………………………………….....23 UNIT 5. CEREAL GRAINS………………………………………………....32 UNIT 6. VEGETABLES……………………………………………………..41 UNIT 7. FRUITS……………………………………………………………...49 UNIT 8. MILK AND DAIRY PRODUCTS…………………………………56 UNIT 9. MEAT………………………………………………………...……..64 UNIT 10. FISH……………………………………………………………......71 PART II. TECHNOLOGY OF COOKING AND FOOD PRESERVATION………………………………………………………........78 UNIT 11. COOKING FOODS…………………………………………….....79 UNIT 12. BEVERAGES: COFFEE, TEA, COCOA, CHOCOLATE……..85 UNIT 13. VEGETABLE COOKERY………………………………………..92 UNIT 14. EGGS IN HUMAN DIET………………………………………...100 UNIT 15. BATTERS AND DOUGHS……………………………………....108 UNIT 16. FOOD PRESERVATION………………………………………..115 UNIT 17. FRUIT PRESERVATION……………………………………….124 UNIT 18. MEAT PRESERVATION……………………………………….129 UNIT 19. MEAT COOKERY………………………………………………135 UNIT 20. BALANCED FOOD IN HUMAN DIET………………………..145 PART III. TEXTS FOR HOME READING……………………………....146 Starfish non-stick drugs………………………………………………….….147 Mineral salts………………………………………………………………….147 The Carbon planet………………………………………………………..…148 Transgenic or Genetically Modified (GM) Plants…………………….…...149 Nanotechnology – а miracle of 21-st сentury?.................................................150 Food supplements in the USA……………………………………………....155 Food additives……………………………………………………………......156 Food preservation…………………………………………………………....160 Food drying………………………………………………………………..…164 Food freezing……………………………………………………….………...166 Sterilization (microbiology)………………………………………………....169 Vacuum packing…………………………………………………………......181 4 Freeze-drying…………………………………………………………………183 Fermentation………………………………………………………………….186 Curing……………………………………………………………………...188 Aspic…………………………………………………………………………...189 Potted meat……………………………………………………………………191 Food irradiation………………………………………………………………192 Food rheology…………………………………………………………………196 Nutraceutical………………………………………………………………….197 Pasteurization…………………………………………………………………199 Flash pasteurization…………………………………………………………..201 Pascalization…………………………………………………………………..201 Grain drying…………………………………………………………………..203 VOCABULARY………………………………………………………………204 REFERENCES………………………………………………………………..229 5 ВСТУП Посібник розрахований для роботи зі студентами, що володіють англійською мовою в обсязі програми з іноземних мов для середньої школи та вивчають англійську мову професійного спрямування на факультетах технологічних спеціальностей і сфер обслуговування харчової промисловості в коледжах, інститутах та університетах. Посібник складається з трьох частин. У першому і другому розділах посібника подані оригінальні тексти з урахуванням специфіки навчальних вимог до студентів та їх майбутньої професійної діяльності, що охоплюють такі загальні теми “What Makes Food Healthy?” і “Technology of Cooking and Food Preservation.” Опрацювання автентичних матеріалів за фахом сприятиме не тільки отриманню і розумінню необхідної інформації, а й збагаченню фахової іншомовної лексики та її подальшому вживанню у відповідних ситуаціях. Тексти з оригінальних джерел супроводжуються лексичним коментарем “Active Vocabulary” і завданнями (Tasks), спрямованими на розвиток комунікативних вмінь і навичок, причому їх можна використовувати як навчальний матеріал в будь-якому порядку в залежності від вибраної теми. Окрім традиційних тем посібник містить також тексти, що відображають новітні тенденції у розвитку харчової промисловості (наприклад, Оздоровчі продукти та їх роль у раціоні людини; Вегетаріанська їжа: за і проти; Екологія харчування; Фаст фуд; Генетично модифіковані продукти; Нанотехнології та їхня роль в харчовому виробництві; Їжа майбутнього тощо). Тематика текстів має не тільки велике інформаційне, а й пізнавально- виховне значення, забезпечує багатий лексико-граматичний навчальний матеріал, формує у студентів почуття розуміння і поваги до іншомовної культури, звичаїв і традицій. Слід відмітити, що в посібнику подаються різні вправи для розвитку діалогічного і монологічного мовлення, які спрямовані на вдосконалення мовленнєвої компетенції студентів і розвиток їх культури мовлення в цілому. Третій розділ посібника містить додатковий текстовий матеріал, близький за тематикою до попередніх розділів, що дає змогу використовувати ці автентичні тексти для самостійної роботи студентів. З метою більш ефективного систематичного засвоєння фахової англомовної лексики в посібнику подано короткий термінологічний словник (Vocabuulary). Посібник можна використовувати для аудиторної та самостійної роботи студентів, магістрів. 6 PART I WHAT MAKES FOOD HEALTHY? 7 UNIT 1. CARBOHYDRATES From carbohydrates we get most of the energy which we need to act and move, perform work, live. Among the carbohydrates are sugars, starches, and celluloses. All green plants form carbohydrates. Carbohydrates are important in nutrition for many reasons. Some of them make our food sweet. Some of them cling to our teeth and serve as food for bacteria that cause tooth decay. The body needs carbohydrates in order to use fat efficiently. Some diseases, such as diabetes, develop because the body is unable to use carbohydrates properly. The carbohydrates contain carbon, hydrogen and oxygen. The hydrogen and oxygen usually occur in the same proportion as in water. Most of the different kinds of carbohydrates are plant products. Plants make them by photosynthesis, a complex chemical process that consists of a series of reactions at least one of which may occur only with the aid of sunlight and the green plant pigment, chlorophyll. Many different kinds of carbohydrates occur in foods. Not all are of equal importance in nutrition. Starch, which consists of glucose units, is the only polysaccharide that man can use efficiently. Nutritionally it is far and away the most important carbohydrate. Cereal grains, our most important source of carbohydrate are rich in starch; rice, wheat, sorghum, corn maize, millet and rye contain about 70 per cent of starch. Potatoes and other tubers and roots are also rich in starch. Beans and seeds of many other legumes are high in protein, but 40 per cent or more of their dry matter is starch. Only two of the disaccharides (these contain two monosaccharide units) are of much importance nutritionally. One is sucrose-cane sugar or beet sugar, which is available as a highly refined and relatively pure carbohyd- rate. The other important disaccharide is lactose, or milk su- gar, which makes up almost 40 per cent of the solids in fresh whole milk. It is the only carbohydrate of animal origin that is of significance in nutrition. It is made up of one glucose unit and one galactose unit. Galactose is a hexose and differs only slightly in chemical structure from glucose. The monosaccharides are important in nutrition mainly because they are the units of the more complex carbohydrates. A few of them do occur and are eaten in the free form. Glucose and fructose, a hexose quite closely related structurally to glucose, are in honey and fruits. Relatively few of the other carbohydrates occur widely enough or are utilized well enough by the body to have much nutritional importance. The energy from carbohydrates becomes available to the body when glucose is broken down in the tissues. Complete breakdown involves oxidation and yields carbon dioxide and water. The oxidative processes which release energy for our activity involve many enzymes and coenzymes. The enzymes must be synthesized from amino acids, the units of which the proteins in our
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    Pasteurization - Wikipedia Page 1 of 10 Pasteurization From Wikipedia, the free encyclopedia Pasteurization or pasteurisation[1] is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others. It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Today, pasteurisation is used widely Cream pasteurizing and cooling coils at in the dairy industry and other food processing industries to Murgon Butter Factory, 1939 achieve food preservation and food safety.[2] Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food. Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and is consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain foods, such as dairy products, may be superheated to ensure pathogenic microbes are destroyed.[3] Contents ◾ 1 Pasteurization conditions ◾ 2 Alcoholic beverages ◾ 3Milk ◾ 3.1 History ◾ 3.2 Process ◾ 3.3 Microwave volumetric heating ◾ 3.4 Efficiency ◾ 3.5 Verification ◾ 3.6 Unpasteurized milk ◾ 4 Consumer acceptance
  • Impact of Non Thermal Processing on the Bioactive Content in Agricultural

    Impact of Non Thermal Processing on the Bioactive Content in Agricultural

    G.J.B.A.H.S.,Vol.3(1):153-167 (January – March,2014) ISSN: 2319 – 5584 IMPACT OF NON-THERMAL PROCESSING ON THE MICROBIAL AND BIOACTIVE CONTENT OF FOODS Hussain SOROUR1; Fumihiko TANAKA2; & Toshitake UCHINO3 1 Chair of Dates Industry & Technology; King Saud University; P. O. Box 2460; Riyadh 11451, Saudi Arabia. 2 Laboratory of Postharvest Scince, Department of Bioproduction Environmental Science, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka-shi, 812-8581, Japan 3 Laboratory of Postharvest Scince, Department of Bioproduction Environmental Science, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka-shi, 812-8581, Japan Abstract Over the past few decades, consumers have been increasingly demanding high-quality, minimally processed food. These requests, coupled with the inadequacy of traditional food processing technologies, have been the driving forces behind improvements in existing technologies and for the development of new food preservation technologies, such as high-intensity pulsed electric field, pulsed white light, UV-C light, ozone and ultraviolet irradiation. The majorities of these technologies are locally clean processes and therefore appear to be more environmentally friendly and have less environmental impact than the traditional ones. Non-thermal treatments have the potential to be an alternative to conventional techniques for food production. Several researchers have investigated how intense processing impacts the safety and shelf life of food. In addition, novel applications are under development, such as the improvement of mass transfer processes or the generation of bioactive compounds by using moderate field strengths. However, the impacts of non-thermal processes on the minor constituents of foods, such as bioactive compounds, have not been emphasized.