Учебно-методический комплекс по дисциплине огсэ 03. Английский язык (Дисциплина общего гуманитарного и социально-экономического цикла)

Тема 7.1. «Устройство на работу».
План изучения темы:

1. 
   Работа с активным словарем по теме.
   
2. 
   Работа с текстом по теме.
   
3. 
   Выполнение грамматических упражнений.
   

Работа с практическим материалом по подтеме «Устройство на работу».
Exercise 1. Match the words on the left to their translation on the right:

name	стажировка
address	предыдущие места работы
telephone	опыт подобной работы
date of birth	опыт
marital status	работодатель
experience	должность / положение
employment history	деятельность и ответственности
internships	образование и курсы
occupation / position	умения, способности
activities and responsibilities	личные навыки
education and training	квалификация
qualification	семейное положение
personal competences	адрес
personal skills	дата рождения
related experience	телефон
employer	имя

Exercise 2. Translate the text into Russian:
GETTING A JOB
Getting a job is a very hard period in the life of most people. Companies choose an employee from hundreds of candidates according to special rules, that is why there are special "typical" factors, influencing on employer"s choice. Among such factors are: age, sex, experience, family background and marital status, personality and references.

If you are to go to an interview tomorrow, sleep well before it and do not forget your CV at home - is the basic rule. Moreover, there are some recommendations, which can help you. For example, read annual report, or a newspaper of the company to show your understanding of the corporate strategy on the interview. What is more, you should choose corresponding dress code for the interview. Even such advices are to help you make a good impression; some companies do not want to hire a man, who follows every advice. To illustrate this, I can quote Artemiy Lebedev, the most famous Russian web-designer: "If you enclose a standard stupid resume, written by the rules of American bureaucracy, we would delete it immediately after receiving. If your CV is composed according to all rules, we would not choose you, as we might think, that your profession is to acquire a job".
After getting a job, you may have some unexpected troubles with boss, too: e.g. if you dye your hair or wear something not appropriate. The best solution of such situation is to ask a trade union for advice, which can always help you in your fight with an employer. Of course, if you affect company discipline not coming in time or working badly, your dismissal would not be unfair.

To conclude, I can say that it is sometimes hard not only to get a job, but also to work in the staff, and if you do not want to be laid off, you should follow company rules, it is a must.
Exercise 3. Translate the sentences from Russian into English:
1. Меня заинтересовало ваше объявление на должность.

2. Когда я читал ваше объявление на должность в местной газете, я обратил внимание, как точно ваши требования соответствуют моему опыту работы. Мне очень интересна должность.

3. Я понимаю, что для этой должности необходимы навыки.

4. Я с нетерпением жду встречи с вами, на которой мы обсудим то, каким образом мои навыки смогут послужить лучшим образом вашей компании.

5. Если у вас появятся вопросы до указанного дня, пожалуйста, позвоните мне по номеру, указанному выше / свяжитесь со мной по адресу электронной почты, указанному выше.

6. Я позвоню вам через несколько дней / на следующей неделе / в начале июня / …, чтобы обсудить собеседование.

7. Я уверен, что мои услуги будут вам полезны.

8. Я был бы рад возможности обсудить с вами эти и другие характеристики.

9. Во вложенном резюме очень подробно описаны мои навыки и опыт работы.

10. Мой бывший работодатель хвалил мою высокую мотивацию.

11. Я очень осведомлен в …

12. Недавно я закончил колледж по специальности…
Exercise 4. Translate the text into Russian:
Example CV

Emily Bronte 'The Larches' Hudson Way Larswick Somerset TA12 6MX tel. 0181 345 2126 e-mail: emily@yahoo.co.uk Profile Enthusiastic, responsible graduate with a Postgraduate Printing and Publishing Certificate and good organ izational skills. Able to work independently using initiative and as part of a team to tight deadlines. With editing, desktop publishing, and keyboard skills. Qualifications and training Postgraduate Certificate in Printing and Publishing, London Institute BA (Honours) Economics, University of Sheffield 'A' level English, History, French Experience • Three months' work experience with World-English Press, a company involved in writing, editing, and publishing English as a second and foreign language texts. • Word Processing and general office administration. • Work with an Apple Mac using Claris works and QuarkXpress. • Work experience at Reed Promotional Publishing and Oxford University Press. • Currently working with World-English Press as a paid employee with increased responsibility. Interests Music: playing the flute. Mountain walking and rock climbing. Cinema and theatre going. Referees Dr J. M. Eastwood World-English Press Castle Street London SE1 7EX Mrs S. Cruise 29, Lower Redhill Lane Mulcheney Somerset BA11 2DZ

Exercise 5. Translate the text into English using Passive Voice:

1. Я уверена, ему зададут много вопросов, когда он кончит говорить. 2. На вечере им показали очень интересный фильм. 3. Эти вопросы будут затронуты на завтрашнем собрании. 4. Ему сообщили эти новости перед тем, как он уехал. 5, Им объяснили все значения этого слова. 6. Над его шутками всегда смеются. 7. Мне лишь упомянули об этом инциденте. 8. Почту просмотрели утром. 9. Секретарю продиктовали письмо по телефону. 10. Об этом фильме много говорят. 11. Не закрывайте окно. Его только что открыли. 12. В этом году построено много новых домов. 13. Было обсуждено только два вопроса, когда мы услышали звонок. 14. Как долго строят этот стадион? 15. Они заблудились, потому что им не показали дорогу. 16. Когда будет обсуждаться этот вопрос? 17. Об этом факте давно знают. 18. Все письма будут написаны к пяти часам. 19. Мне было интересно, где спрятали ключ. 20. Ему сказали, что он должен прийти в 8 часов.
Exercise 6. Make up the Covering Letter in English:

ОБРАЗЕЦ ФОРМЫ ЗАПРОСА / СОПРОВОДИТЕЛЬНОГО ПИСЬМА (Format for Letter of Inquiry or Covering Letter) Date Dr., Mr., Ms. Title Company? Institution Address Dear Sir / Madam 1. State your reason for writing 2. Describe your educational background and professional experience 3. Provide more information about yourself 4. Thank for the consideration Yours faithfully, {signature} Your name Address Phone Enclosure

Раздел № 7 «Бизнес-курс».
Тема 7.2. «Товароведение потребительских товаров».
План изучения темы:

1. 
   Работа с активным словарем по теме.
   
2. 
   Работа с текстом по теме.
   
3. 
   Выполнение предтекстовых упражнений.
   
4. 
   Выполнение грамматических упражнений.
   

Работа с практическим материалом по подтеме «Товароведение потребительских товаров».
Exercise 1. Translate the text into Russian and do the exercises:
MARKET
The term “market”, as used by economists, is an extension of the ancient idea of a market as a place where people gather to buy and sell goods. In former days part of a town was kept as the market or marketplace, and people would travel many kilometres on special market-days in order to buy and sell various commodities. Today, however, markets such as the world sugar market, the gold market and the cotton market do not need to have any fixed geographical location. Such a market is simply a set of conditions permitting buyers and sellers to work together.

In a free market, competition takes place among sellers of the same commodity, and among those who wish to buy that commodity. Such competition influences the prices prevailing in the market. Prices inevitably fluctuate, and such fluctuations are also affected by current supply and demand.

Whenever people who are willing to sell a commodity contact people who are willing to buy it, a market for that commodity is created. Buyers and sellers may meet in person, or they may communicate in some other way: by telephone or through their agents. In a perfect market, communications are easy, buyers and sellers are numerous and competition is completely free. In a perfect market there can be only one price for any given commodity: the lowest price which sellers will accept and the highest which consumers will pay. There are, however, no really perfect markets, and each commodity market is subject to special conditions. It can be said, however, that the price ruling in a market indicates the point where supply and demand meet.
Exercises:
I. Complete the sentences using the text:
1. The term “market is an … .

2. Markets such as the world sugar market the gold market and the cotton market do not … .

3. In a free market competition takes place … .

4. Buyers and sellers may meet … .

5. In a perfect market there can be only … .

6. The price ruling in a market indicates … .

II. Say whether these statements are true or false and if they are false, say why:
1. The term market is an extension of the ancient idea of a place where people gather to buy and sell goods.

2. Today the world sugar market has a fixed geographical location.

3. In a free market competition takes place among sellers of the same community.

4. Buyers and sellers can communicate only by telephone.

5. In a perfect market competition is completely free.

6. There are no really perfect markets.

7. The price ruling in a market indicates the point where supply and demand meet.
III. Answer the questions, basing your answers on the text:
1. What does the term “market” mean?

2. How can you define the present world sugar market the gold market and the cotton market?

3. In what market does competition influence the prices?

4. When is a market created?

5. In what way can buyers and sellers communicate?

6. How can you define a perfect market?

7. What does the price ruling in a market indicate?
Exercise 2. Translate the text into Russian and do the exercises:
UTILITY
In most economic systems, the prices of the majority of goods and services do not change over short periods of time. In some systems it is of course possible for an individual to bargain over prices, because they are not fixed in advance. In general terms, however, the individual cannot change the prices of the commodities he wants. When planning his expenditure, he must therefore accept these fixed prices. He must also pay the same fixed price no matter how many units he buys. A consumer will go on buying bananas for as long as he continues to be satisfied. If he buys more, he shows that his satisfaction is still greater than his dislike of losing money. With each successive purchase, however, his satisfaction compensates less for the loss of money.

A point in time comes when the financial sacrifice is greater than the satisfaction of eating bananas. The consumer will therefore stop buying bananas at the current price. The bananas are unchanged; they are no better or worse than before. Their marginal utility to the consumer has, however, changed. If the price had been higher, he might have bought fewer bananas; if the price had been lower, he might have bought more.

It is clear from this argument that the nature of a commodity remains the same, but its utility changes. This change indicates that a special relationship exists between goods and services on the one hand, and a consumer and his money on the other hand. The consumer’s desire for a commodity tends to diminish as he buys more units of that commodity. Economists call this tendency the Law of Diminishing Marginal Utility.
Exercises:
I. Complete the sentences using the text:
1. It is possible for an individual to bargain … .

2. A consumer will go on buying bananas for … .

3. If the price had been higher, he … .

4. The nature of a commodity remains the same, but … .

5. The tendency when the consumer’s desire for a commodity tends to diminish as he buys more units of that commodity is called …
II. Answer the questions, basing your answers on the text:
1. Prices are fixed in most economic systems, but what is possible in some systems?

2. What is the individual generally unable to change?

3. Under what conditions will a consumer go on buying a commodity?

4. What does the consumer show by buying more bananas?

5. What happens with each successive purchase?

6. At what point will the consumer stop buying the commodity at the current price?

7. What remains unchanged with each purchase?

8. What has changed when this point is reached?

9. Under what conditions might he have bought more?

10. What does a consumer’s desire tend to do?
III. Say whether these statements are true or false and if they are false, say why.
1. In the majority of systems prices are fixed but in the minority it is possible to bargain.

2. It is generally possible for the individual to change the prices of the commodities he wants.

3. We know that a consumer’s satisfaction is greater than his financial sacrifice if he goes on buying a commodity at the current price.

4. When a consumer becomes dissatisfied at paying the current price, he pays less.

5. The financial sacrifice becomes too great when the quality of the commodity gets worse.

6. The consumer will probably buy more if the price falls.

7. If the prices rise, the consumer will probably buy less.

8. If the price remains the same, the consumer will reach a point when his sacrifice is greater than satisfaction.

9. The utility of a product stays the same, but its nature changes.

10. The Law of Diminishing Marginal Utility is the name which economists give to the tendency for a consumer’s desire to diminish as he buys more units.
Exercise 3. Translate the text into Russian and do the exercises:
PRICE
In economics, the term “price” denotes the consideration in cash (or in kind) for the transfer of something valuable, such as goods, services, currencies, securities, the use of money or property for a limited period of time, etc. In commercial practice, however, it is normally restricted to the amount of money payable for goods, services, and securities. In other applications, the word “rate” is preferred. Interest rate is the price for temporary use of somebody else’s money, exchange rate is the price of one currency in terms of another.

Price may refer either to one unit of a commodity (unit price) or to the amount of money payable for a specified number of units or for something where units are not applicable, e. g., for five tons of coal (total price) or for a specific painting by Rembrandt.

Prices perform two important economic functions: they ration scarce resources, and they motivate production. As a general rule, the more scare something is, the higher its price will be, and the fewer people will want to buy it. Economists describe that as the rationing effect of prices. In other words, since there is not enough of everything to go around, in market system goods and services are allocated, or distributed, based on their price.

Price increases and decreases also send messages to suppliers and potential suppliers of goods and services. As prices rise, the increase serves to attract additional producers. Similarly, price decreases drive producers out of the market. In this way prices encourage producers to increase or decrease their level of output. Economists refer to this as the production-motivating function of prices.

Prices may be either free to respond to changes in supply and demand or controlled by the government or some other (usually large) organisations.
Exercises:
I. Complete the sentences using the text:
1. In economics the term “price” denotes … .

2. Interest rate is … .

3. Exchange rate is … .

4. Prices perform … .

5. The production – motivating function of prices means …

6. Prices may be either free … .
II. Answer the questions, basing your answers on the text:
1. What does the term «price» denote in economics?

2. How is the price normally restricted in commercial practice?

3. What is interest rate?

4. What is exchange rate?

5. What may the price refer to?

6. What two important functions do prices perform?

7. What can you say about the rationing effect of prices?

8. What do you know about the production - motivating function of prices?

9. May prices be free to respond to changes in supply and demand?
III. Say whether these statements are true or false and if they are false, say why.
1. In economics the term “price” denotes the consideration in cash for the transfer of something valuable.

2. In commercial practice it is normally restricted to the amount of money payable for goods, services and securities.

3. Interest rate is the price paid for borrowing money for a period of time.

4. Exchange rate is the price of one currency in terms of another.

5. Price may refer only to one unit of commodity.

6. Supply and demand determine prices in a market economy.

7. Prices perform many important functions.

8. In a market economy goods and services are allocated or distributed based on their prices.

9. Price decreases drive producers out of the market.

10. Prices are always controlled by the government.

Раздел № 7 «Бизнес-курс».
Тема 7.3. «Классификация продовольственных товаров на группы однородной продукции».
План изучения темы:

1. 
   Работа с активным словарем по теме.
   
2. 
   Работа с текстом по теме.
   
3. 
   Выполнение предтекстовых упражнений.
   
4. 
   Выполнение грамматических упражнений.
   

Работа с практическим материалом по подтеме «Классификация продовольственных товаров на группы однородной продукции».
Exercise 1. Translate the text into Russian:
Animal product
An animal product is any material derived from the body of an animal. Examples are fat, flesh, blood, milk, eggs, and lesser known products such as isinglass and rennet.

Animal by-products are carcasses and parts of carcasses from slaughterhouses, animal shelters, zoos and veterinarians, and products of animal origin not intended for human consumption, including catering waste (all waste food from restaurants, catering facilities, central kitchens, slaughterhouses and household kitchens)[citation needed]. These products may go through a process known as "rendering" to be made into human and non-human foodstuffs, fats, and other material that can be sold to make commercial products such as cosmetics, paint, cleaners, polishes, glue, soap and ink. The sale of animal by-products allows the meat industry to compete economically with industries selling sources of vegetable protein.

Generally, products made from fossilized or decomposed animals, such as petroleum formed from the ancient remains of marine animals, are not considered animal products. Crops grown in soil fertilized with animal remains are rarely characterized as animal products.

Several diets prohibit the inclusion of some animal products, including vegetarian, kosher, and halaal. Other diets, such as veganism and the raw vegan diet, exclude any material of animal origin.
Foods of Vegetable Origin
WHILE the foods of animal origin, with the exception of milk, consist essentially, and especially in the simple foods, of albumen and fat; those of vegetable origin are composed of albumen and the hydrates of carbon, or starch and sugar. There are some fruits and grains also which are rich in fats, as the olive, for example.

There is another essential difference between the two classes of foods, viz.: those of animal origin are directly accessible by the digestive juices, while those not of animal origin have nutritive parts enclosed in cellulose envelopes. In cooking, these envelopes are broken and the contents exposed to the action of the saliva in the course of mastication.

List of vegetable foods:

1. The cereals; flours, and bread.

2. The leguminous grains; peas and beans.

3. The roots and tubercles; potatoes, carrots, and turnips.

4. Herbs and salads.

5. Fruits.

Exercise 2. Open the brackets using The Subjunctive Mood after the phrase I wish:
1. I wish (can) give up smoking. 2. She wishes she (to see) him at yesterday's party. 3. I wish I (to pass) my driving test last Monday. 4. I wish I (not to forget) my friend's birthday yesterday. 5. The boy is sad. Не wishes he (not to break) the window. 6. My aunt wishes she (to stay) at home last weekend. 7. Не wishes he (to know) something about cars. 8. I wish it (to be) sunny. 9. I wish it (to be) sunny during our picnic last Saturday. 10. She wishes she (to live) in the Crimea. 11. My friend wishes he (not to do) that last week. 12. I wish (to bring) my camera last summer. 13. I wish I (can) tell the future. 14. Do you wish you (to be) in the Guinness Book of Records? 15. Some people wish they (can) appear on аTV game show and become famous. 16. She often wishes things (to be) different.
Exercise 3. Give the classifications of provisions and then give the examples.

Раздел № 7 «Бизнес-курс».
Тема 7.4. «Безопасность потребительских товаров».
План изучения темы:

1. 
   Работа с активным словарем по теме.
   
2. 
   Работа с текстом по теме.
   

Работа с практическим материалом по подтеме «Безопасность потребительских товаров».

Exercise 1. Translate the following words:
Калорийность, баланс, белки, жиры, углеводы, товар, калории, норма, пищевая ценность, питательные вещества, пищевые продукты, усвояемость, производить, кислоты, норма, вес продукта, холестерин, витамины, минералы, продовольственное сырье, упаковка, хранение, изготовление, обработка, микроэлементы, макроэлементы, добавки, потребление.
Exercise 2. Translate the text into Russian:
FOOD SAFETY
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory, food poisoning is 100% preventable.

The five key principles of food hygiene, according to WHO, are:

1. Prevent contaminating food with pathogens spreading from people, pets, and pests.

2. Separate raw and cooked foods to prevent contaminating the cooked foods.

Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.

3. Store food at the proper temperature.

4. Do use safe water and cooked materials.
Exercise 3. Translate the text into Russian:
FOOD ENERGY
Food energy is energy that animals (including humans) derive from their food, through the process of cellular respiration, the process of joining oxygen with the molecules of food (aerobic respiration) or of reorganizing the atoms within the molecules for anaerobic respiration.

Humans and other animals need a minimum intake of food energy to sustain their metabolism and drive their muscles. Foods are composed chiefly of carbohydrates, fats, proteins, water, vitamins, and minerals. Carbohydrates, fats, proteins, and water represent virtually all the weight of food, with vitamins and minerals making up only a small percentage of the weight. Carbohydrates, fats, and proteins comprise ninety percent of the dry weight of foods. Food energy is derived from carbohydrates, fats and proteins as well as organic acids, polyols, and ethanol present in the diet. Some diet components that provide little or no food energy, such as water, minerals, vitamins, cholesterol, and fibre, may still be necessary to health and survival for other reasons. Water, minerals, vitamins, and cholesterol are not broken down (they are used by the body in the form in which they are absorbed) and so cannot be used for energy. Fiber, a type of carbohydrate, cannot be completely digested by the human body. Ruminants can extract food energy from the respiration of cellulose thanks to bacteria in their rumens.

In the International System of Units, energy is measured in joules (J) or its multiples; the kilojoule (kJ) is most often used for food-related quantities. An older metric system unit of energy, still widely used in food-related contexts, is the calorie; more precisely, the "food calorie", "large calorie" or kilocalorie (kcal or Cal), equal to 4.184 kilojoules. (It should not be confused with the "small calorie" (cal) that is often used in chemistry and physics, equal to 1/1000 of a food calorie.) Within the European Union, both the kilocalorie ("kcal") and kilojoule ("kJ") appear on nutrition labels. In many countries, only one of the units is displayed; in the US and Canada the unit is spelled out as "calorie" or "Calorie".

Fats and ethanol have the greatest amount of food energy per mass, 37 and 29 kJ/g (8.8 and 6.9 kcal/g), respectively. Proteins and most carbohydrates have about 17 kJ/g (4.1 kcal/g). The differing energy density of foods (fat, alcohols, carbohydrates and proteins) lies mainly in their varying proportions of carbon, hydrogen, and oxygen atoms. Carbohydrates that are not easily absorbed, such as fiber, or lactose in lactose-intolerant individuals, contribute less food energy. Polyols (including sugar alcohols) and organic acids contribute 10 kJ/g (2.4 kcal/g) and 13 kJ/g (3.1 kcal/g) respectively. The amount of water, fat, and fiber in foods determines their energy density.

Theoretically, food energy could be measured in different ways, such as Gibbs free energy of combustion, or the amount of ATP generated by metabolizing the food. However, the convention is to use the heat of the oxidation reaction, with the water substance produced being in the liquid phase. Conventional food energy is based on heats of combustion in a bomb calorimeter and corrections that take into consideration the efficiency of digestion and absorption and the production of urea and other substances in the urine. These were worked out in the late 19th century by the American chemist Wilbur Atwater. See Atwater system for more detail.

Each food item has a specific metabolizable energy intake (MEI). This value can be approximated by multiplying the total amount of energy associated with a food item by 85%, which is the typical amount of energy actually obtained by a human after respiration has been completed.[citation needed] In animal nutrition where energy is a critical element of the economics of meat production, a specific metabolizable energy may be determined for each component (protein, fat, etc.) of each ingredient of the feed.

Раздел № 7 «Бизнес-курс».
Тема 7.5. «Условия и сроки хранения продовольственных товаров».
План изучения темы:

1. 
   Работа с активным словарем по теме.
   
2. 
   Работа с текстом по теме.
   
3. 
   Выполнение грамматических упражнений.
   

Работа с практическим материалом по подтеме «Условия и сроки хранения продовольственных товаров».
Exercise 1. Translate the text into Russian:
FOOD QUALITY
Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

Food quality in the United States is enforced by the Food Safety Act 1990. Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to public analysts. Public analysts carry out scientific analysis on the samples to determine whether the quality is of sufficient standard.

Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).

Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation after new information has come to light regarding the involvement of Cambodian nationals.

Food quality also deals with product traceability, (e.g., of ingredient, and packaging suppliers), should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information.

There are many existing international quality institutes testing food products in order to indicate to all consumers which are higher quality products. Founded in 1961 in Brussels, The international quality institute Monde Selection is the oldest one in evaluating food quality. During the degustations, the products must meet the following selection criteria, required by the Institute: sensory analysis, bacteriological and chemical analysis, the nutrition and health claims, and the utilisation notice. In short, the judgements are based on the following areas: taste, health, convenience, labelling, packaging, environmental friendliness and innovation. As many consumers rely on manufacturing and processing standards, the Institute Monde Selection takes into account the European Food Law.
Exercise 2. Translate the text into Russian:


FOOD STORAGE
Food storage is both a traditional domestic skill and is important industrially. Food is stored by almost every human society and by many animals. Storing of food has several main purposes:

• 
  Storage of harvested and processed plant and animal food products for distribution to consumers
  
• 
  Enabling a better balanced diet throughout the year
  
• 
  Reducing kitchen waste by preserving unused or uneaten food for later use
  
• 
  Preserving pantry food, such as spices or dry ingredients like rice and flour, for eventual use in cooking
  
• 
  Preparedness for catastrophes, emergencies and periods of food scarcity or famine
  
• 
  Religious reasons (Example: LDS Church leaders instruct church members to store food)
  

• 
  Protection from animals or theft
  

Commercial food storage

Grain and beans are stored in tall grain elevators, almost always at a rail head near the point of production. The grain is shipped to a final user in hopper cars. In the former Soviet Union, where harvest was poorly controlled, grain was often irradiated at the point of production to suppress mold and insects. In the U.S., threshing and drying is performed in the field, and transport is nearly sterile and in large containers that effectively suppresses pest access, which eliminates the need for irradiation. At any given time, the U.S. usually has about two weeks worth of stored grains for the population.

Fresh fruits and vegetables are sometimes packed in plastic packages and cups for fresh premium markets, or placed in large plastic tubs for sauce and soup processors. Fruits and vegetables are usually refrigerated at the earliest possible moment, and even so have a shelf life of two weeks or less.

In the United States, livestock is usually transported live, slaughtered at a major distribution point, hung and transported for two days to a week in refrigerated rail cars, and then butchered and sold locally. Before refrigerated rail cars, meat had to be transported live, and this placed its cost so high that only farmers and the wealthy could afford it every day. In Europe much meat is transported live and slaughtered close to the point of sale. In much of Africa and Asia most meat is for local populations is raised, slaughtered and eaten locally, which is believed to be less stressful for the animals involved and minimizes meat storage needs. In Australia and New Zealand, where a large proportion of meat production is for export, meat enters the cold chain early, being stored in large freezer plants before being shipped overseas in freezer ships.
Exercise 3. The Subjunctive Mood. Insert the right form of the verb:
1.If I ___________(to live) in Britain and ____________(to have) a lot of money, I ____________________(to attend) Hampton School.

2.If I_________________________(to have a headache) last Friday, I__________________(go to school).

3.If Mike______________(to hurry), he _______________(to finish his work) on time.

4.If I ________(to be) you, I ___________________(to choose) ethics[‘eθiks](этика) as an optional subject.

5.If I ____________________(to have) lessons on Saturday, I___________(to have no free time) at all(вообще).

6.If I____________(to be) you, I______________(to stop) talking ten minutes ago.

7.If Bob___________________(to have breakfast) in the morning, he__________________(to be) hungry now.

8.If it_____________(to rain), we_____________(to stay) at home.

КОНТРОЛЬ И ОЦЕНКА РЕЗУЛЬТАТОВ ОСВОЕНИЯ ДИСЦИПЛИНЫ
Текущий контроль

Перечень точек рубежного контроля	Форма контроля
Контрольная работа по разделу II. Зарубежная командировка	Письменный контроль в форме лексико-грамматического теста
Контрольная работа по теме «Модальные глаголы»	Письменный контроль в форме теста
Контрольная работа по темам 3.1.-3.3. Питание. Визит к врачу. В банке	Письменный контроль в форме лексико-грамматического теста
Контрольная работа по темам 4.1.-4.2.	Письменный контроль в форме лексико-грамматического теста
Контрольные работы по темам 4.1.-4.3.	Письменный контроль в форме теста
Контрольная работа по разделам 5,6.	Устная форма контроля
Контрольная работа по теме 7.1.-7.2.	Письменный контроль в форме теста
Контрольная работа по лексико- грамматическому материалу	Письменный контроль в форме лексико-грамматического теста
Итоговая аттестация: Дифференцированный зачет	Устная форма контроля

ИНФОРМАЦИОННОЕ ОБЕСПЕЧЕНИЕ ДИСЦИПЛИНЫ

Основные источники (для студентов)

1. 
   С.И. Буданов, А. А. Борисова «Деловой английский язык. Business English», Москва, 2008 г.
   
2. 
   И.П. Агабекян «Английский язык: учеб. пособие для СУЗов», Ростов – на – Дону, 2009г.
   
3. 
   Ю.Б. Голицынский «Грамматика: Сборник упражнений», СПб, 2011 г.
   

Дополнительные источники (для студентов)

4. 
   И.С. Богдацкий «Бизнес-курс английского языка: Словарь-справочник», Киев, 2000 г.
   
5. 
   Ж.Ф. Коноваленко «Язык общения. Английский для успешной коммуникации. Language of Communication: тесты, упражнения, устойчивые выражения», СПб, 2009 г.
   
6. 
   Т.К. Цветкова «Путеводитель по грамматике английского языка : учеб. пособие», Москва, 2010 г.
   

Леуцкая Наталья Александровна

Бадртдинова Лаура Марсовна

Преподаватели Английского языка

государственное бюджетное образовательное учреждение среднего профессионального образования Свердловской области «Екатеринбургский экономико-технологический колледж»

УЧЕБНО-МЕТОДИЧЕСКИЙ КОМПЛЕКС

ПО ДИСЦИПЛИНЕ
ОГСЭ 03. АНГЛИЙСКИЙ ЯЗЫК
(Дисциплина общего гуманитарного и социально-экономического цикла)
основной профессиональной образовательной программы

по специальности

108801 Товароведение и экспертиза качества потребительских товаров

для студентов очной формы обучения