Практические работы для устранения академической задолженности по дисциплине "Английский язык" за VI семестр для специальности "Технология продукции общественного питания" ГБПОУ СО ТПК

ГБПОУ СО «ТПК»

Практические работы

для устранения академической задолженности за VI семестр

По дисциплине «Английский язык»

Специальность 19.02.10

Группа Тп31

Студент __________________

Преподаватель: Лихачева С.В.

Дата сдачи 2017г.

Дата проверки __________________

Plurals of nouns

Exercise 1

Write in singular

Example: There are mаnу museums in Madrid. - There is а musеum in Madrid.

1. Аrе there any geese оn the pond?

2. Оur schools are nеаr.

3. These watches аrе broken.

4. Those Rock and Roll bands аrе loud.

5. Тhеrе аre mаnу fish in the sea.

6. Тhеrе аrе potatoes fоr dinner.

7. Those knives аrе very sharp.

8. Your children arе very good.

9. Тhеrе аrе mаnу саr crashes every уеаr.

Exercise 2

Find five plural words in the text

Hi! My name’s Bob. I’m 16 years old and I live in London. I’m tall and slim. I’ve got blond hair and blue eyes. These are my best friends, Tony and Simon.

Tony is 17 years old and he is a football player. He always watches football matches on TV.

Simon is 16 years old. He’s short and plump, but very funny. He likes listening to music and play computer games.

Exercise 3

Write the sentences in plurals

1. This man works at our office

2. I’ll give you my book. This story is very interesting.

3. А woman, а man, а bоу and а girl are the room.

4. Put this knife on that table.

5. What is your name?

6. Hе keeps his toy in а bох.

7. А new house is in оur street.

8. The plate was on the table.

9. This town is very large.

10. Is that girl your sister?

11. Is this а good student?

12. Is this а good match?

13. The student put his book on the desk.

14. That house is new.

Articles

Exercise 1

Insert articles: a, an, the, where they are needed.

Read translate and explain the use of articles a,. an, the

1…Smiths have … dog and … cat. 

2 “Is this your ... friend?” — “No, it isn’t my ... friend, it is my… sister”.

3. She has got ... terrible … headache.

4. They have ... dog and two ... cats. 

Exercise 2

Fill in the correct article if necessary

1. Тоm lives in ... town.

2. Julie is reading ... English book.

3. We eat meat with ... knife and ... fork.

4. There is ... bоу on ... bicycle.

5. I know ... bоу with black hair.

6. . .. Boys are young men.

7. I have ... television.

8. ... television in my house is broken.

9. . .. televisions are very common today.

10. This is ... key.

11. This is ... key to ... my саг.

12. . .. keys are for opening locks.

Exercise 3

Insert articles: a, an, the, where they are needed.

1. This is ... pencil .... pencil is red.

2. She is ... teacher. She is our ... teacher of English.

3. There are ... many flowers in your garden. .... flowers are beautiful.

4. Did you write ... plan? Give me your ... plan, please.

5 .... Black Sea is in ... South of … Russia.

6. This is ... Nick. Не works as ... engineer. Не is ... good engineer.
7. There are ... some schools in our street. .... schools are new.

8. In summer ... sky is blue and ... sun shines brightly.

9 .... Petrovs are very friendly.

1O.This is ... Ann's book. … book is green.

(фразовые глаголы с послелогами)

Exercise 1

Translate into Russian

1. Look at the blackboard, please.

2. I must look after my little sister.

3. You must look for your book.

4. I ’ll look into this matter (дело).

5. I looked through the newspaper.

6. You looked over this rule.

7. Look in next time you are in Moscow.

8. He is a student.

9. He is out.

10. He is in.

Exercise 2

Translate into Russian

1 I woke up with the alarm clock.

2. Don't wait for me, I'll come back late.

3. Grandpa doesn't hear, turn up ТV, please.

4. Put on your coat, it's raining.

5. Please, turn your radio down.

6. Му son took after me.

7. They came in through the back door.

8. It isn't easy to bring up children.

9. Fill out this application form, please.

10. The terrorists tried to blow up the railroad station.

11. Go back to your place, please.

12. Go оn reading, please.

13. Pupils must get up when they answer.

Exercise 3

Translate into English

1. Она обещала позаботиться о моей кошке.

2. Пожалуйста, выключи телевизор.

3. Продолжайте читать, пожалуйста.

4. Можно войти?

5. Он не может заполнить этот бланк.

6. Я не хочу платить за обучение.

7. Они не могут его ждать.

8. Он отсутствует.

9. Она любит слушать музыку.

10. Она не хочет надеть это платье.

11. Я просыпаюсь рано.

12. Посмотри на улицу.

13. Посмотри на расписание.

14. Я ищу мою книгу.

15. Я думаю, что она должна это выяснить сама.

Meat preservation by salting and pickling

Exercise 1

Read the following words and word combinations. Learn them.

1 keeping quality – cохранное качество

2 pickling solution – рассол, маринад

3 curing – консервирование, заготовка

4 to sprinkle with – посыпать чем-либо

5 smoking process – процесс копчения

6 on account of – из-за, вследствие

7 to inhibit – препятствовать, мешать

8 tо impart – давать, придавать

9 to chill – охлаждать, остужать

10 to accomplish – достигать, выполнять

11 brine – рассол

12 bleeding animal – обессиленное животное

13 to subject –подвергать (воздействию, влиянию)

Exercise 2

Read and understand the text

Meat preservation by salting and pickling

The preservation of meat may be accomplished in numerous ways including the use of refrigeration, canning,drying, and salting, pickling, and curing. Salting is often followed or combined with other processes, such as smoking, which improves both the flavour and keeping qualities of special products, including hams, and bacon. In the use of salt as a preservative, either alone or in combination with such compounds as saltpeter nitrates of sodium or potassium, there are several objectives.

It is necessary to prevent spoilage by microorganisms, but in addition the final product must have a desirable taste and flavour. The appearance must also be attractive. It has been common practice for many years to use the pickling solution because of increased efficiency in curing meat products. More recently the nitrites have been found even more effective. The nitrates serve a useful purpose in respect to the appearance of the products because when they are present, certain changes take place when the hemoglobin of the meat tissues is chemically combined to form nitrosohemoglobin.

The nitrites are more effective than nitrates in checking spoilage and also have the colour fixing ability. Sugar is also used as a constituent of pickling solutions. Many of the solutions containing sugar are called sweet pickling process. In some instances the so-called dry sugar cures may be used, in which case the meat is packed in tight containers and sprinkled with dry mixtures of salt, sugar and small

quantities of nitrate or nitrite. It is a common practice of smoke some salt-cured meat and meat products.

The smoking process preserves not only on account of some drying of the meat through the heat applied during smoking but also on account of the chemicals deposited on the surface. These compounds may penetrate somewhat into the meat and to inhibit bacterial growth and action. Instead of smoking meats it is possible to use a specially preparedsalt meat. Such salts have a pleasant smoked flavour which may be imparted to meat by using dry-curing processes and eliminating the smoking operation. Meats may be preserved by means other than refrigeration, although chilling is the first step, and preliminary to any further treatment.

In Europe a number of different methods have been suggested to accomplish the same purpose. One depends on injecting the brine by pressure into the heart of the still bleeding animal. Another method consistsin subjecting the meat to a vacuum and then subjecting it to a brine under pressure for several hours.

Exercise 3

Answer the questions

1. What ways of meat preservation do you know?

__________________________________________________________________________________

_________________________________________________________________________________

1. What does the smoking process preserve? ________________________________________

___________________________________________________________________________________

1. Are nitrates or nitrites more effective? Why? ________________________________________

___________________________________________________________________________________

1. What is sugar used for? _________________________________________________________

___________________________________________________________________________________

1. Does the smoking process preserve on account of the chemicals? _______________________

___________________________________________________________________________________

1. How many methods used in Europe for the same purpose, do you know? __________________

___________________________________________________________________________________

Exercise 4

Make up sentences joining the given parts of them

Informal Place Setting

When an informal three-course dinner is served, the typical place setting includes these utensils and dishes:

Our illustration shows how a table would be set for the following menu:

• Soup course

• Salad or first course

• Entree

• Dessert

(a) Dinner Plate: This is the “hub of the wheel” and is usually the first thing to be set on the table. In our illustration, the dinner plate would be placed where the napkin is, with the napkin on top of the plate.

(b) Two Forks: The forks are placed to the left of the plate. The dinner fork, the larger of the two forks, is used for the main course; the smaller fork is used for a salad or an appetizer. The forks are arranged according to when you need to use them, following an “outside-in” order. If the small fork is needed for an appetizer or a salad served before the main course, then it is placed on the left (outside) of the dinner fork; if the salad is served after the main course, then the small fork is placed to the right (inside) of the dinner fork, next to the plate.

(c) Napkin: The napkin is folded or put in a napkin ring and placed either to the left of the forks or on the center of the dinner plate. Sometimes, a folded napkin is placed under the forks.

(d) Dinner Knife: The dinner knife is set immediately to the right of the plate, cutting edge facing inward. (If the main course is meat, a steak knife can take the place of the dinner knife.) At an informal meal, the dinner knife may be used for all courses, but a dirty knife should never be placed on the table, place mat or tablecloth.

(e) Spoons: Spoons go to the right of the knife. In our illustration, soup is being served first, so the soup spoon goes to the far (outside) right of the dinner knife; the teaspoon or dessert spoon, which will be used last, goes to the left (inside) of the soup spoon, next to the dinner knife.

(f) Glasses: Drinking glasses of any kind — water, wine, juice, iced tea — are placed at the top right of the dinner plate, above the knives and spoons.

Other dishes and utensils are optional, depending on what is being served, but may include:

(g) Salad Plate: This is placed to the left of the forks. If salad is to be eaten with the meal, you can forgo the salad plate and serve it directly on the dinner plate. However, if the entree contains gravy or anything runny, it is better to serve the salad on a separate plate to keep things neater.

(h) Bread Plate with Butter Knife: If used, the bread plate goes above the forks, with the butter knife placed diagonally across the edge of the plate, handle on the right side and blade facing down.

(i) Dessert Spoon and Fork: These can be placed either horizontally above the dinner plate (the spoon on top with its handle facing to the right; the fork below with its handle facing left); or beside the plate. If placed beside the plate, the fork goes on the left side, closest to the plate (because it will be the last fork used) and the spoon goes on the right side of the plate, to the right of the dinner knife and to the left of the soup spoon.

(j) Coffee Cup and Saucer: Our illustration shows a table setting that would be common in a restaurant serving a large number of people at once, with coffee being served during the meal. The coffee cup and saucer are placed above and to the right of the knife and spoons. At home, most people serve coffee after the meal. In that case the cups and saucers are brought tot he table and placed above and to the right of the knives and spoons.

1) _________________________________is an underplate for the plate holding the first course

2) _________________________ plate is placed above the forks at the left of the place setting.

3) _________________________________ is placed on the left of the plate.

4)_________________ can be placed to the left of the forks, or under the forks if space is tight.

5)_____________________________ is placed to the right of the dinner fork, next to the plate.

6)__________________________________________ is placed to the right of the dinner plate

7)_________________________________ is placed to the left of the dinner fork because it is the first fork used.

8)__________________________________ are placed on the right, above the knives and spoons

9)______________________________ is placed on top of the charger (if one is used) or in the space for the plate.

10)_____________________________ is paced diagonally on top of the butter plate, handle on the right and blade down.

Milk Products

1 Read the following words and word combinations. Translate them

1 diet

2 solution

3 albumin

4 acidity

5 retail

6 whip

7 curd

8 curds

9 coagulation

10 to ripen

11 variety

12 whey

13 churn

14 lump

15 to pasteurize

16 pathogenic

17 butter milk

2 Find Russian equivalents to the following word combinations

1 composition of milk __ a. жировые шарики

2 essential minerals __b. продукты распада

3 soluble salt __c. растворимая соль

4 insoluble salt __d. взбитые сливки

5 to be held in suspension __e. молочно-кислые бактерии

6 colour pigment __f. состав молока

7 lactic acid bacteria __g. процесс созревания (молока)

8 whipping cream __h. красящий пигмент

9 cottage cheese __i. прессованный творог

10 high percentage __j. в зависимости от породы коровы

11 decomposition products __k. высокое процентное содержание

12 fat globules __l. ценные минеральные вещества

13 ripening process __m. нерастворимая соль

14 according to breed of cow __n. находиться во взвешенном состоянии

3 Read the text

Milk products

The amounts of various constituents in milk vary, from season to season, with the food of the cow and the breed.

The average percentage of water is 87. The carbohydrates present is lactose, which is held in solution along with minerals as soluble salts. The yellow colour of milk is due to the colour pigment of the fat, which, in turn, is derived from the green food eaten by the cow. The principal proteins present are casein and albumin.

Cream. The cream of milk is best separated by a centrifuge, which may be so regulated that cream of any desired fat-content may be obtained. Cream contains the same constituents as milk, but in a very different proportion. It resembles milk in many of its properties. Heat affects it in a similar fashion, and lactic acid bacteria develop in it, producing acidity. Cream intended for retailing is usually of two grades – heavy or whipping cream and coffee cream.

Whipping cream must contain not less than 30 per cent of fat and coffee cream not less than 18 per cent.

Cheeses. “The curd of milk which has undergone changes in its composition through the growth of microorganisms” is a fair definition of cheese. Most cheeses are made from the acid curds.

Cottage cheese represents the casein of milk separated by acid coagulation, along with a high percentage of calcium salts and fats. The water is not very thoroughly pressed out of this cheese so it contains many of the soluble salts of the milk. The curd produced by acid constitutes a green cheese, which must be allowed to “ripen”, undergoing marked changes in the constituents of the curd. The course of ripening depends upon the microorganisms present in the green cheese. All cheeses may be considered as rich sources of protein and protein decomposition products, and of minerals, especially calcium. The composition of each cheese vary according to its preparation. Some contain more of the whey of the milk, or more of the fat of the milk, and these influence the percentage of other constituents. There are approximately 400 known varieties of cheese.

4 Answer the following questions

1. What kinds of milk do you know?______________________________________

________________________________________________________________________

1. How can the cream of milk be obtained?___________________________________

_______________________________________________________________________

1. How are coffee and whipping creams differentiated?____________________________

__________________________________________________________________________

1. Give the definition of cheese._______________________________________________

____________________________________________________________________________

1. What does cottage cheese represent?___________________________________________

____________________________________________________________________________

1. What other milk products do you know?________________________________________

_____________________________________________________________________________

5 Pick up the right answer among those given below

1 The yellow colour of milk is due to the ______________

a) fat globules. b) proteins. c) colour pigment.

2 Lactic acid bacteria developed in cream produce ______________

a) acidity. b) sweeetness. c) flavour.

3 Cottage cheese represents the casein of milk separated by _____________

a) lactic coagulation. b) acid coagulation. c) pasteurization.

4 The course of ripening of green cheese depends upon ___________

a) decomposition products. b) soluble and insoluble salts. c) microorganisms.

6 Make up sentences joining the given parts of them

1 The amounts of constituents in milk ___a. … from the acid curds.

depends upon ...

2 The legal amount of water in a butter ___b. ... to its preparation.

is ...

3 The cream of milk is best separated ... ___c. ... less than 16 per cent.

4 Most cheeses are made ... ___d. ... the season and the breed of cow.

5 The composition of each cheese will ___e. ... by a centrifuge.

vary according ...

BREADMAKING

TECHNOLOGY OF BREADMAKING

Bread is a valuable food. Excellent bread can be made with flour, yeast, salt and water. Other ingredients may be added, such as sugar, fat, eggs, milk, nuts and fruit.

The first basic step in the production of bread is the mixing of the ingredients to form a dough. This process takes place in mixers. The mixed dough undergoes the second main stage of bread production called fermentation. At this time the yeast changes sugar to carbon dioxide and alcohol and the volume of the dough increases.

The fermented dough is cut into pieces by a dividing machine. The dough pieces are taken to the next machine called a rounder. The function of this machine is to round the dough pieces into the form of a ball. The rounded dough balls are then subjected to a short fermentation period called intermediate proofing.

After that a special moulding machine shapes the dough pieces into a loaf form. The moulded dough pieces undergo the final proofing in large chambers called Proof boxes. The last and most important step in the production of bread is the baking process, which is performed in the ovens.

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.(1) 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 baked. However, close control of processes produces a more uniform (2) 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 a dough. The dough is given a short fermentation period, after which it is run through the various makeup equipment.

The straight method differs from the sponge and dough process in that all ingredients are added at one time that there is only 10 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 divider and continues through the same makeup equipment as for the sponge and dough method.

Fill the gaps

1. The first step in the production of bread is __________________of the ingredients.

2. The process of mixing takes place in _______________________.

3. The _________________________ dough undergoes fermentation.

4. The fermented dough is cut into pieces by a _________________ .

5. The dough pieces are taken to the next machine _______________ a rounder.

6. The rounded dough pieces are ____________________________ to intermediate proofing.

7. The moulding machine shapes the dough balls into a ___________________________ form.

8. The moulded dough pieces ______________________________ the final proofing.

9. The last step in the production of bread is the _________________ process.

10. Bread is baked in the __________________________________ .

Pick up the right answer among those given below

1. In its basic ingredients bread _________

a) has changed little; b) has not changed at all; c) has greatly changed.

2. In a sponge and dough method the yeast is first prepared by mixing with _______

a) salt and other ingredients; b) sugar and water; c) warm water and a small quantity of flour.

3. The straight method differs from the sponge and dough process in that ________

a) yeast is not used; b) all ingredients are added at one time; c) there is no fermentation period.

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