Англійська мова за професійним спрямуванням

Bacon – бекон;

beef – яловичина;

Balanced p.p. – збалансований;

supply n.v – постачання, постачати;

cod n – тріска;

haddock n – пікша (вид тріски);

mackerel n – макрель, скумбрія;

whiting n – мерланг (риба);

rock – fish n – морський окунь;

salmon n – лосось;

trout n – форель;

herring n – оселедець;

butterfish n – маслюк (риба);

peculiar to – характерний (властивий) для;

provide v – забезпечувати;

iodine n – йод;

finfish n – плавникова риба;

shellfish n – молюск;

clam n – молюск;

crab n – краб;

lobster n – омар;

oyster n – устриця;

shrimp n – креветка (маленька);

scallop n – гребінець (молюск);

squid n – кальмар;

an average serving – середня порція (їжі);

species n – вид (и) (рослин, тварин);

remove insides – видалити нутрощі (тельбухи) у риби;

fin n – плавник;

dressed fish – розділена риба (напівфабрикат);

drawn fish – вительбушена риба;

boneless – без кісток;

fillets n – філе;

scale fish чистити рибу від луски, лускати рибу;

caviar n – ікра.

Read and translate the texts:

MEAT OF VARIOUS TYPES OF FISH

Fish is about 26 per cent protein, which is complete, well balanced and not easily affected by the usual cooking method. It is 85 per cent to 95 per cent digestible. Fish supply 5 per cent to 10 per cent of the National's supply of animal proteins for human food requirement. The amount of fat in fish is less than 1 per cent in cod, haddock, whiting, rockfish and sole; to 20 per cent in salmon, mackerel, lake trout and butter- fish. The fat is easily digested and is used readily by the body tissues.

Continuing research has established the nutritive value of some of the unsaturated fatty acids peculiar to some fish.

The vitamin content of fish varies an average serving of 3—5 ounces of cooked salmon and mackerel, which are fat fish, provides about 10 per cent of the daily requirement of vitamins A and D. The mineral content of the edible part of most includes satisfactory sources of magnesium, phosphorus, iron, copper and iodine. Shellfish, clams, crabs, lobsters, oysters, scallops, and shrimp has an abundance of these minerals — about as much as milk. The softened bones in canned fish, which are good to eat, are good sources of calcium and phosphorus. An average serving of six oysters supplies more than the daily need of iron and copper.

There are about 200 commercial species of fish, but most people are familiar with fewer than 20 and recognize even fewer than that on a dinner plate.

The two major groups of fish — the finfish and shellfish (oysters, clams, blue crabs, lobsters) — have enough variety to suit every taste and meet every need. Among the shellfishes are frog legs, turtle steaks, octopus and squid. They are the less common foods; urchin, a spiny brittle shelled organism, is usually eaten raw. Sea cucumbers are better known as the dried and smoked «trepang» or beche-de-mer of the South Seas. Fresh and frozen fish are marketed in various forms for different uses.

Knowing these forms of «cuts» is important in buying fish. The best known are:

1. Whole. As they come from the water. Before cooking must be scaled, and the insides removed, and usually the head, tail and fins removed.

2. Drawn. Whole fish with insides removed. Generally scaled before cooking, and usually the head, tail and fins removed.

3. Dressed or pan-dressed. Whole fish with scales and insides removed, usually with head, tail and fins removed. Ready to cook as purchased.

4. Steaks. Cross-section slices from large dressed fish. Ready to cook as purchased.

5. Fillets. Sides of the fish, cut lengthwise away from the back bone. Ready to cook as purchased. Practically boneless.

6. Sticks. Pieces of fish cut from the blocks of frozen fillets into portions of uniform dimentions, usually about one half inch deep, and weigh approximately 1 ounce.

7. Canned fish. Ready for use and includes many varieties of both fish and shellfish.

How to know good fish? In selecting whole fresh fish, look for bright, clear, bulging eyes, gills reddish, free from slime or odour; firm elastic flesh-springing back when pressed.

Amounts to buy. A serving of fish is generally one third to one half pound of edible flesh.

Therefore, for whole fish allow about one pound per person. For dressed fish allow one-half pound per person or three pounds for six people. For steaks, fillets or sticks, allow one third pound per person or two pounds for six people.

GRAMMAR EXERCISES

I. Answer the following questions:

1) What is meat industry?

1. What is the protein content of fish?

2. What can you say about animal protein in fish?

3. What do you know about the shellfish?

4. What is the good source of calcium and phosphorus?

5. How many species of fish do you know?

6. What groups of fish do you know?

7. How can you tell good fish?

8. What can you say about vitamin and mineral content of fish?

II. Fill in the gaps using the words in the box:

1. Fish takes an important place in food _______. 2. A specific taste and aroma of fish meat are due to the ________ _______. 3. Salt-water fish generally contain large _______ of vitamin D. 4. Vitamin D is effective in _________ and cure of rickets. 5. It is present in cod _______ and other fish liver oils. 6. _______, mackerel, canned salmon and sardines are good sources of this vitamin. 7. The softened bones in _______ fish, which are good to eat, are good sources of calcium and phosphorus. 8. The two groups of _______ and shellfish have enough variety to suit every taste. 9. There are some kinds of caviar. 10. ________ supply satisfactory sources of magnesium, iron, copper.

III. Match the word with its definition:

IV. Choose the right answer:

1. I enjoyed this fish salad. Would you mind letting me have the ________

for it?

a) menu b) receipt c) recipe

2. A food blender is very useful ________ to have in the kitchen.

a) gadget b) equipment c) tool

3. The fridge was _______ with food.

a) affluent b) crammed c) full

4. We buy a month’s supply of fish and keep it in the ________.

a) freezer b) container c) cabinet

5. Would you put the water on, please, ready to ________ the potatoes.

a) brown b) bake c) boil

6. The recipe is a secret, it has been ________ from father to son for

generations.

a) made up b) spoken of c) put off

7. How do you like your eggs _________?

a) ready b) done c) made

8. Frozen food should always be ________ before it is cooked.

a) defrosted b) softened c) melted

9. Chocolate _______ if you keep it in your pocket.

a) flows b) ripens c) melts

10.Can you give me a teaspoon to _________ my tea?

a) spin b) turn c) stir

V. You and your partner are in the fish restaurant.

What is going to be on the menu today?

Look at the menu and discuss what you want to eat, using the prompts below:

Asking for information                                      Complaining

What would you like?                                   Excuse me …..

What do you recommend?                           Think this bill is wrong.

What exactly is that?                                    That’s not what I ordered

                                                                      Can you change it?

     Giving advice                                                     Paying

I suggest ….                                                Do you take (Visa cards)?

It’s a local dish                                            Shall we split the bill?

It’s made of …..                                          I’m paying.

It’s very spicy.                                            Is service included?

                                                                  Can I have a receipt, please?

         Ordering

To start …./ As a starter …

As a main course ….

For dessert ….

VI. Complete the following:

Where can I buy …?

Will you help me to choose …?

What’s the price of …?

Where can I get …?

I’ve run out of …

Where is the nearest …?

They sell a lot of delicious things at the …

Have you got …?

VII. Give Ukrainian equivalents to the following proverbs and sayings. Comment upon some of them:

It is caviar to the general.

Better to be a big fish in a small pond than a minnow in the ocean.

Hope is a good breakfast, but a bad supper.

First come, first served.

Better an egg today than a hen tomorrow.

VIII. Translate into English:

1. Рибні продукти посідають важливе місце в харчуванні людини.

2. М’ясо риб має специфічний смак і аромат, обумовлений своєрідним

складом екстрактивних речовин і ліпідів.

3. М’ясо риб характеризується значним коливанням вмісту білків від

0,5 до 26%.

4. М’ясо різних видів риб містить від 1,5 до 5,5% колагену.

5. В процесі зберігання риби колаген та еластин не зазнають значних

змін.

6. Проте білки м’язових волокон підлягають ферментативному

гідролізу з утворюванням вільних амінокислот і пектидів.

7. Особливий специфічний смак риби пояснюється не тільки

підвищеним вмістом в ній азотистих екстрактивних речовин, а й своєрідним їх складом.

8. Жир риб характеризується низькою температурою плавлення (12-28 С) і високим вмістом ненасичених жирокислот.

9. Серед молюсків високим вмістом холестерину відзначається м’ясо кальмара.

10. На заклади громадського харчування рибу привозять, як правило, замороженою, вительбушеною, без голови.

IX. Read the text without a dictionary and discuss it:

DO YOU KNOW THAT...

FISH AND CHIPS

A British institution is under threat. No, it's not the Royal Family, not the BBC, not red buses — it's more important than that: it's the fish and chip shops.

For over a hundred years, fish and chip shops up and down the country have supplied the less well — off with a cheap and nutritious meal. But now many people in Britain can't afford even this simple pleasure. Newspapers report that customers in many pooper areas are cutting back on their fish and chips. Many chip shops have already shut, with more closures to come.

If the fish and chip shops dies, it will be a sad day for a British popular culture. No one quite knows when fried potatoes were first united with fish, but fried fish was on sale in the streets of London in the 1830s. Fried chipped potatoes are thought to have been introduced into Britain from France in the 1870s.

However they started, fish and chip shops spread rapidly. By the end of the 19th century, there was on every second or third street corner in industrial towns. They soon became a very important part of working - class life — a social focus, as well as a source of cheap hot food.

But even if the traditional shops die out, fish and chips are now part of British culture — and even a tourist attraction — and they won't disappear. Restaurants chains all over London and other cities advertise "the great British dish" against a background of a Union Jack — and wrap their chips in imitation newspaper. It's not quite a real thing, but at least it's still there.

X. Fill in the gaps using the correct words or word combination to form the idiom:

1. “Do you think I’ll be a famous rock star one day?” “________ might fly! You can’t even sing.” 2. “She hasn’t congratulated you on getting your book published because hers was turned down.” It’s only _______ grapes on her part. 3. “I wouldn’t be married to Louis-not for all the _______ in China!” Kim told her best friend. 4. I don’t like opera. It’s not really my ________. 5. He looks puzzled. He might have a ________ in his bonnet. 6. Mother was treating her as a small child and she had a _______ in her throat. 7. Nimah tends to exaggerate a lot. If I were you I’d take everything he says with a _________. 8. Try to avoid driving along the High Street in the mornings as it’s a bit of a _________ during the rush hour. 9. “People like you shouldn’t be allowed on the road because you’re a real __________!” 10.“You should spend more time in the open or you might turn into a __________.”