Англійська мова за професійним спрямуванням

Learn the active vocabulary of the Lesson and be ready to use it in your further work

Pickling n – маринування;

flavour n - смак, аромат;

keeping qualities збереження якості;

saltpeter n – селітра;

spoilage n – псування;

pickling solution – маринад;

nitrate n – нітрат, сіль або ефір азотної кислоти;

potassium n – калій;

smoking process – процес коптіння;

preserve v – зберігати;

surface n – поверхня;

brine n – розсіл, рапа;

blood vessel – кровоносна судина;

rigor mortis – трупне задубіння;

pork n – свинина;

soak v – вбирати, всмоктувати;

smoking chamber – коптильна камера;

sliced p.p. – нарізаний;

parchment n – пергамент;

ham n – шинка;

merely ad – тільки, просто;

impart v – давати, додавати;

lard n – сало;

adipose tissue – жирова тканина;

grainy lard – зернистий лярд, свиняче сало;

tub n – діжка, баддя;

water-jacketed kettle – котел з водяним охолодженням;

treatment обробка;

kettle-rendered lard – котельний лярд (пряжений у відкритому

котлі).

Read and translate the text:

MEAT PRESERVATION

The preservation of meat may be accomplished in numerous ways including the use of refrigeration, canning, drying, and salting, pickling, and curing. The latter methods are of ancient origin and are widely used at present, both in the modern packing house as well as in rural communities.

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 where 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 processes. 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 130 somewhat into the meat and to inhibit bacterial growth and action, instead of smoking meats it is possible to use a specially prepared salt 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 depends on the injection of the brine into a blood vessel under pressure after rigor mortis has set in. A third method consists in subjecting the meat to a vacuum and ihen subjecting it to a brine under pressure for several lr urs.

Pork curing. Bacon and hams. Pork is sometimes dry-cured by rubbing with salt and piling-in stocks in curing cellars, which are kept at relatively low temperature. A small percentage of saltpeter may be added to the salt to assist in the colouring of the tissues. If the cuts are packed by layers and other curing agents added between the layers, there will eventually be a brine formed owing to the extraction of water from the tissues. This method is commonly used for bacon which requires several weeks to cure, after which it is removed from the brine, soaked in water for short time and smoked. The soaking may be omitted if the meat is subjected to a spray of hot water followed by drying with a compressed air jet which evaporates the excess moisture on the surface.

Bacon is usually aired for a number of hours in the warm air of the smoking chamber before the actual smoking is started. When the smoking is completed any salt which has crystallized on the interior is brushed off and the bacon packed in boxes, barrels, or other containers for shipment.

Some bacon, sliced or unsliced, is now packed in transparent parchment to keep it clean and preserve its appearance. Bacon may also be canned. Hams, which make up one of the most valuable meat products from hogs, are the hind legs of swine from above the hock. There are many kinds of hams depending largely on the type of curing process and the methods of smoking used. The flavours are due in part to the pickle, which may contain sugar. Along with the other agents mentioned above, flavours may also be due in part to the wood used in smoking.

Most hams contain an abundance of fat, but virginia hams, which are quite noted for quality and flavour, are relatively lean. The function of the smoke is not merely to impart the characteristic flavour, but it also serves to inhibit the microorganisms which gain access to the surface of the meat.

Lard. Lard is the fat separated from the adipose tissues of hogs for use as a food Three kinds of lard are manufactured on a commercial basis: prime steam, neutral, and kettle-rendered. Lard is packed and sold as smooth or grainy lard. Smooth lard is lard which is cooled quickly to prevent the separation of the oil and stearin. It is precooled to about 110 °F and further cooled by a lard roll, a metal cylinder cooled within by means of brine or by the direct expansion of amnionic.

Grainy lard is preferred by certain commerce. It derives its name from the grainlike appearance of the solid portion. Lard may be stored in tubs. Sodium silicate is sometimes used on the inside of wooden tubs and pails in order that lard may not be absorbed and thus wasted. Paraffin is employed often instead of silicate. Neutral lard is manufactured mainly from back fat and leaf fat. The material is chilled, cut up very fine, and placed in a waterjacketed kettle. The water in the jacket is slowly heated, causing the lard to separate from the fibrous material. Lard obtained by this process is white, but without definite flavour. It is used in the manufacture of margarine without treatment.

 Kettle-rendered lard. Lard of this kind is made from the better grades of fats. The fats are basketed into steam-jacketed kettles, the fat separated from the fiber and then put up into packages while still hot.

GRAMMAR EXERCISES

I. Answer the following questions:

1. What methods of meat preservation do you know?

2. What does the smoking process preserve?

3. What is it possible to use instead of smoking meats?

4. What do you know about pork curing?

5. What is lard?

6. What kinds of lard do you know?

7. What lard is used in the manufacture of margarine?

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

1. The main aim of food preservation is to prevent spoilage by microorganisms, but in addition the find products must have a ____________ taste and flavour.

2. Smoke contain phenols which help in the preservation of __________ products.

3. Potassium nitrite and potassium nitrate, used in the __________ of pork and beef, improve the taste and redden the colour.

4. _________ products are usually partly dried as well as salted.

5. The nitrates serve a useful purpose in respect to the ___________ of the products because when they are present certain changes take place.

6. There are many kinds of hams depending on the type of curing process and the __________ used.

7. The function of the smoke is not merely to impart the __________ , but also serves to inhibit the microorganisms which gain access to the surface of the meat.

8. Pork is sometimes dry-cured by rubbing with salt and piling in stocks in curing cellars which are kept at relatively ____________.

III. Choose the correct form in bold:

1.The preservation of meat may be accomplish/accomplished in numerous

ways.

2.The appearance of the final product must/may have a desirable taste, flavour,

appearance.

3. Sugar is/are used as a constituent of pickling solution.

4. In Europe a number of different methods has/have been suggested to

accomplish the same purpose.

5. This method is/are commonly used for bacon which require/requires several weeks to cure.

6.Some bacon, sliced or unsliced, is packed/is packing in transparent

parchment to keep it clean and preserve its appearance.

7.Lard is the fat separating/separated from adipose tissues of hogs for use as a food.

8.The water in the jacket is slowly heated, causing/caused the lard to separate

from the fibrous material.

IV. Transcribe and pronounce correctly the following words:

Slice, nitrate, flavour, surface, saltpeter, brine, treatment, spoilage, impart, manufacture.

V. Match the word or words with the definition:

VI. Translate into English:

1. Копчене і мариноване м'ясо зазвичай зберігають в холодильниках і погребах. 2. В розсіл для засолювання м’яса обов’язково повинні входити цукор, а також селітра, яка надає м’ясу приємного кольору. 3. Бекон і окіст після маринування піддають в’яленню. 4. Новим методом засолення м’яса є вприскування. Спеціальним шприцом розсіл вводять у кровоносні судини під тиском одразу після забою тварини. 5. Лярд буває декількох видів: чистий, м’ясний, еластичний і зернистий. 6. Деякі сорти лярду використовують у виробництві маргарину без подальшої обробки. 7. Еластин не піддається впливу тепла, тому м'ясо, яке містить значний його відсоток, важко зробити м’яким при обробці. 8. Перед коптінням, бекон провітрюють на теплому повітрі протягом декількох годин, а потім коптять. 9. Якщо після коптіння на беконі залишається сіль, її витирають і бекон складають в ящики і беконки.

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

FOOD CELEBRATES LIFE

Have you ever noticed how much of our life is centered on food? Look at all the meeting held, decisions made, and mergers consummated over a meal: power breakfasts, power lunches, dinner, banquets, receptions, and those endless toasts. Consider all the celebrations where food is all-important: weddings, birthdays, religious feast days, national holidays, etc. Food is the great icebreaker when people meet for pleasure or business. Food is at the center of many of our important activities.

Often the difference among cultures in the foods they eat related to the difference in geography and local resources. People who live near water (the sea, lakes, and rivers) tend to eat fish and crustaceans. People who live in colder climates tend to eat heavier, fatty foods. However, with the development of a global economy, food boundaries and differences are beginning to dissipate: Mcdonalds is now on every continent except Antarctica, and tofu and yogurt are served all over the world.

VIII. Do you know any Ukrainian equivalents of the following English

idioms? Can you make up any situations to illustrate some of them?

1. Never buy a fish till it’s caught;

2. Oil and water don’t mix;

3. Packed like herrings;

4. The nearer the bone, the sweeter the flesh;

5. To cook a hare before catching him;

6. Too many cooks spoil the broth.