Контрольная работа №2, вариант 3

выполнены упражнения согласно заданиям варианта, точный текст заданий ниже

1. Прочитайте и письменно переведите текст.

Brewing and Baking

  Brewing and baking were closely connected in early civilizations. Fermentation of a thick gruel resulted in a dough suitable for baking; a thinner mash produced a kind of beer. Both techniques required knowledge of the “mysteries” of fermentation and a supply of grain. Increasing knowledge and experience taught the artisans in the baking and brewing trades that barley was best suited to brewing, while wheat was best for baking.

By 2600 BC the Egyptians, credited with the first intentional use of leavening, were making bread by methods similar in principle to those of today. They maintained stocks of sour dough, a crude culture of desirable fermentation organisms, and used portions of this material to inoculate fresh doughs. With doughs made by mixing flour, water, salt, and leaven, the Egyptian baking industry eventually developed over 50 varieties of bread, varying the shape and using such flavouring materials as poppy-seed, sesame, and camphor. Samples found in tombs are flatter and coarser than modern bread.

The Egyptians developed the first ovens. The earliest known samples are cylindrical vessels made of baked Nile clay, tapered at the top to give a cone shape and divided inside by a horizontal shelflike partition. The lower section is the firebox, the upper section is the baking chamber. The pieces of dough were placed in the baking chamber through a hole provided in the top.

Greek cultures made few improvements in bread and baking; most of their bread was in the form of a flat cakes.

In the first two or three centuries after the founding of Rome, baking remained a domestic skill with few changes in equipment or processing methods.

2. Согласитесь или не согласитесь с утверждениями. Приведите ваши аргументы (почему соглашаетесь или не соглашаетесь). Начните с выражения: I agree to this statement …/ I don’t agree to this statement.

 1. Barley was best suited for brewing and wheat was best for baking.

2. Fermentation of a thick gruel resulted in a dough suitable for brewing.

3. A thin mash produced a kind of beer.

4. Both techniques required knowledge of fermentation.

5. The Egyptians developed the first ovens.

6. Greek cultures made nothing in bread and baking.

  3. Перепишите следующие предложения. Подчеркните в каждом глагол-сказуемое и определите его видовременную форму и залог. Переведите предложения на русский язык.

  1. The director will have improved working conditions in the company by the beginning of a new year.

2. The manager of the company has just demonstrated modern equipment.

3. Russian technologists have spent a lot of time developing new methods of product’s preservation.

4. Special equipment is used for handling a large volume of raw material.

5. The agreement on making the delivery is being signed now.

6. The boneless, skinless fillets are portioned according to a standard pattern.

  4. Перепишите предложения и переведите их на русский язык. Подчеркните модальные глаголы и их эквиваленты.

  1. The product is to be delivered on time.

2. The conference was to begin last month, but it was postponed because of a small participants’ attendance.

3. We will have to change the methods of our work.

4. She might have lost her mother’s receipt of apple biscuit.

5. We had to deal with this technique.

  5. Переведите предложения на английский язык.

  1. Я смогу помочь тебе, когда освобожусь.

2. Завод должен производить 240 видов консервов.

3. Все новые продукты обязательно должны быть проверены, прежде чем они поступят в продажу.

4. Ученые должны будут разрабатывать новые методы, необходимые для решения этой задачи.

5. Хороший специалист должен знать все стандарты вакуумной упаковки.

6. Каждый технолог должен знать весь технологический процесс.

7. Бисквиты должны храниться в сухом месте.

 6. Переведите на русский язык следующие причастия:

Studying, studied; making, made; cutting, cut; ordering, ordered; finishing, finished; starting, started; concerning, concerned; writing, written; preparing, prepared; translating, translated; developing, developed; leavening, leavened; maintaining, maintained.

  7. Перепишите предложения, подчеркните Participle I и Participle II. Установите функции каждого: определение, обстоятельство или часть глагольного сказуемого. Переведите предложения.

  1. Knowing foreign languages well, he was to work as an interpreter.

2. Caviar is regarded as one of the finest delicacies.

3. Many fruits are subjected to some cooking or drying process before packed in cans.

4. New method of canning is much praised.

5. New sources of proteins had been discovered when scientists were studying new processing methods.

6. They always buy products made by this manufacturer.

7. When driving here, do not exceed 60 miles per hour.

8. Текст для чтения и понимания со словарем.

Cake and Cookie Flours

Although flour is discussed at other points in this volume, it is desirable to discuss briefly, at this point, the type of flour necessary for cake and cookie production.

Cake and cookie flours are milled from soft wheats. For producing tender cakes with a soft texture, flours milled from soft winter wheats are definitely better than those milled from hard wheats because soft wheats have less protein, and this protein is of a “softer” nature than that in hard wheat flours.

The shortest “separation” soft wheat flours that is, those having the lowest quantity of protein and the highest quantity of starch, are used for foam-type cakes and high sugar content cakes. Flour used for the heavy cakes, such as pound, fruit, and loaf cakes, have a slightly higher quantity of protein and a correspondingly lower quantity of starch.

There are differences in cake flours due to factors other than quantity of protein and starch. There are differences due to the inherent quality of the type of wheat from which the flour is milled. There are differences due to the type and amount of aging (maturing) used, granulation, and protein content.

 а) переведите на русский язык слова:

cake, cookie, production, mill, soft wheats, tender cake, soft texture, soft winter wheats, hard wheats, protein, quantity, starch, foam-type cake, sugar content, heavy cake, pound cake, fruit cake, loaf cake, quality, difference, amount of, aging (maturing), granulation;

 б) письменно ответьте на вопросы по тексту.

1. What is it desirable to discuss about flour?

2. What wheats are cake and cookie flours milled from?

3. What flours are better for producing tender cakes with a soft texture?

4. Why are flours milled from soft winter wheats better for producing tender cakes with a soft texture?

5. What flours are used for foam-type cakes?

6. How can you describe the properties of flours used for the heavy cakes?

7. What differences are there in cake flours?