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| Первое чтение текста Постарайтесь понять общее содержание текста. Вернитесь к заголовку и подумайте, как его лучше перевести на русский язык. Обратите внимание на подзаголовки, что поможет Вам разобраться в структуре данной статьи и составить план. Для лучшего понимания текста и более глубокого усвоения языкового материала выполните письменно следующие задания: 1.Выпишите из текста слова или словосочетания, являющиеся эквивалентами следующих терминов: охлаждение; инженер-холодильщик; морозильное оборудование; оборудование для наблюдения и мониторинга; компрессоры винтового типа; давление нагнетания; размораживание испарителя; установки, работающие без обслуживающего персонала; электронные новшества; поршневой компрессор; степень сжатия; непрерывный процесс; конвейерная лента. 2.Найдите в техническом словаре перевод для следующих терминов: IQF-freezers; blast freezers; low operating costs; better performance; plate-freezers; reliability; maintenance costs; optimum efficiency; extended machine life; energy management devices; variable retention time freezer. 3.Переведите предложения из текста на русский язык, определите, какой частью речи являются выделенные слова, и установите их функцию в предложении: 1.Today’s cooling and freezing systems feature higher speeds. 2.This computer-based control system networks refrigeration equipment together. 3.It automatically sequences compressors, controls head pressure, and displays all failures. 4.Refrigeration experts expect increased modernization of existing facilities. 5.New compressors are becoming increasingly versatile and energy efficient. 6.Cost containment is a major concern. 7.Even systems featuring low operating costs are changing. 4.Переведите на русский язык предложение из текста, содержащие различные грамматические трудности. Найдите наиболее подходящий вариант перевода. 1.It is clear that food production must be expanded. 2.It is obvious that better and more efficient freezing methods are required. 3.Chilling and freezing seem to offer the best prospects for development. 4.The theoretical background appears to be sufficient for practical use 5.Some years ago frozen foods were to be replaced by dried products. 6.Some systems are combined with other cooling methods to reduce both machine size and freezing costs. 7.There have appeared some new types of refrigeration units. 8.Its design allows it to be used with any industrial refrigerant. 9.It displays all pre-alarms and failures in the order they occurred. 10.The real advantage of new controlling systems is that you can pre-program your equipment for optimum operation. Второе чтение текста Прочитайте текст еще раз. Обратите особое внимание на трудные места, добиваясь полного понимания. В каждом абзаце выделите самую важную информацию. Выполните письменно следующие задания. 1.Найдите в тексте и запишите ответы на вопросы (вопросы идут в порядке следования абзацев текста): 1.What task will food technology have in future? 2.Does the author of the article believe that the future holds a great challenge for the refrigeration engineer? 3.What were the reasons for the turn-around in frozen food field? 4.Why are frozen and refrigerated foods enjoying a surge in popularity at present? 5.What is, according to the author, the general current trend in refrigeration and freezing equipment? 2.Найдите в статье информацию, используя которую вы могли бы опровергнуть следующее: What’s coming in the future? There is no doubt that the refrigeration industry will encounter a lot of problems. But unfortunately, it won’t be able to overcome them. Designers and engineers are sure that the industry will decline. 3.Выберите из раздела «Changes in equipment» подходящие словосочетания и фразы для завершения следующих предложений: 1.There have appeared some new types of refrigeration units, for example…. 2.It is capable of…. 3.New compressors are becoming…. 4.In IQF freezers, products are taken… 5.Improvements of existing equipment are being made by simply…. 6.Now more and more processors want to have systems with… 4.Прочтите фрагмент текста. Кратко изложите его содержание на русском языке. Придумайте заголовок. Для логической связи вводите фразы-клише, такие как сообщается, указывается, по оценке, автор подчеркивает, по мнению автора, можно сделать вывод и т.п. Are we still in the middle of a frozen food boom? According to figures from Quick Frozen Foods International, the boom has been flattening out, with only a 2.9 percent increase in tonnage from 1984 to 1985. More surprisingly, prepared foods, supposedly the focal point of new frozen products had only a one percent growth rate. On the other hand, according to the Food Institute and information released by SAMI, frozen and refrigerated foods are enjoying a surge in popularity. The refrigeration aisle is a particularly «hot» section, because consumers are willing to pay for increased convenience. Additionally, refrigerated foods are riding the crest of a consumer trend that views fresh as the key to better nutrition and taste appeal. Many manufacturers are entering the refrigerated foods field, e.g. Campbell with refrigerated soups and sauces and Pillsbury with Aztec brand refrigerated Mexican foods. Overall, the refrigerated foods department reported increased tonnage of 12.5 percent in the latest 12-week reporting period, ending October 10, 1986. Refrigerated orange juice led the category with an increase of 30 percent, reflecting the convenience trend. It would appear from the figures that there is a lot of activity within an overall steadily growing category. With freshness and convenience driving the market, there seems to be a shift towards items requiring less preparation time.And refrigerated, rather than frozen, entrees are appearing. Примечания к тексту: aisle –зд. область to ride the crest –находиться на пике shift –сдвиг, переход entree – кушанье 5.Напишите кратко о достоинствах и преимуществах нового холодильного оборудования. Старайтесь не копировать предложения из текста. 6-8 предложений будет достаточно. Уделите особое внимание терминологии. 6.Внимательно прочтите текст “Focus on: Freezing”, обобщите информацию, сформулируйте основную мысль и назовите проблемы, обсуждаемые в статье. FOCUS ON: FREEZING What can you freeze? You can freeze almost any foods. Some exceptions are cans of foods or eggs in shells. However, once the food (such as a ham) is out of the can, you may freeze it. Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don’t freeze well at all. Examples are mayonnaise, cream sauce and lettuce. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking. Is frozen food safe? Food stored constantly at 0OF will always be safe. Only the quality suffers lengthy freeze storage. Freezing keeps food safe by slowing the movement of molecules. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. What about freshness and quality? Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, foods emerge tasting better than foods frozen near the end of their useful life. Store all foods at 0OF or lower to retain vitamin content, color, flavor and texture. What is the role of packaging? Proper packaging helps maintain quality and prevent “freezer burn”. It is safe to freeze meat or poultry directly in its supermarket wrapping but this type of wrap is permeable to air. Unless you use the food in a month or two, overwrap these packages using air-tight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag. It is not necessary to rinse meat and poultry before freezing. Freeze unopened vacuum packages as is. Does freezer burn make food unsafe? Freezer burn does not make food unsafe, merely dry in spots. It appears grayish – brown leathery spots and is caused by air reaching the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Can color changes occur? Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage. Freezing doesn’t usually cause color changes in poultry. However, the bones and the meat near them can become dark. The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage. It’s important to freeze rapidly. Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don’t have time to take their positions in the characteristic six-sided snowflake. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and dissolve emulsions. This causes meat to “drip” - lose juiciness. Ideally, a food 2-inches thick should freeze completely in about 2 hours. If your home freezer has a “quick-freeze” shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on various shelves, stacking them only after frozen solid. How to use refrigerator- freezers? If a refrigerator freezing compartment can’t maaintain zero degrees or if the door is opened frequently, use it for short-term food storage. Eat those foods as soon as possible for best quaility. Use a free-standing freezer set at 0OF or below for long-term storage of frozen food. And keep a thermometer in your freezing compartment or freezer to check the temperature. What is the best way of safe defrosting? There are three safe ways to defrost food: in the refrigerator, in cold water or in the microwave. It’s best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. And large items like turkeys may take longer – one day for each 5 pounds of weight. For faster defrosting, immerse food in cold water. Change the water every 30 minutes. After thawing, refrigerate the food until ready to use. When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed. Is refreezing possible? Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly. How long does freezing keep food safe? Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart shown below. If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off-odor when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews. Cook raw food and if you like the taste and texture, use it. FREEZER STORAGE CHART (0OF) NOTE: Freezer storage is for quality only. Frozen foods remain safe indefinitely.
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