VI. Skim the text and answer the questions.

1. What is the main purpose of pressing?

2. What do we mean by pressing?

3. What is the difference between pressing and ironing?

4. Why do we use pressing while constructing the garment?

5. What is the difference between underpressing and offpressing?

6. How is pressing done? How is ironing done?

7. Is pressing done on the wrong side of the fabric?

8. Is the process of pressing the same for different fabrics?

9. What do you know about pressing synthetic materials?

VII. Find antonyms of these words in the text.

To lift, right, unsuccessful, unattractive, first.

VIII. Fill in the blanks with the words given in brackets (laundered, garments, construction, pressing, to remove, to improve).

1. Everyone knows pressing to be done during ... of the garment.

2. The modern method of ... garments is considered to have originated in the 20th century.

3. Garments that have become wrinkled from wearing are pressed ... the shape.

4. Ironing is known to be used on ... that have been laundered.

5. Before pressing, use a clothbrush ... dust from the fabric.

6. Some articles must be pressed each time they are...

IX. Pay attention to the meaning of the word wrong and translate the sentences into Russian.

1. Everybody knows pressing to be done on the wrong side of the fabric.

2. What's wrong with your pressing machine?

3. You are quite wrong on this point.

4. You put on the wrong clothes for this occasion.

5. The man was on the wrong side of 40.

6. You got on the wrong trolley-bus, get off at the next stop.

X. Put tag questions according to the model.

Model: Pressing removes wrinkles, doesn't it?

1. Pressing helps to shape fabric to the lines of the figure.

2. Rayon can stand relatively high temperature.

3. Careful pressing, done during construction and afterwards, helps to give attractiveness to a garment.

4. Nylon, Capron, Lavsan, Dacron, Orion are pressed on the wrong side.

5. When we iron synthetics no hot iron should be used.

XI Read and remember:

1. wrinkles – складки

2 the sewing industry - швейная промышленность

3. the essential difference – простое различие

4. from the inside – с изнанки

5. smoothing of linings – разглаживание линий

XII Read the text and define the main idea of it:

TEXT B

Steaming to shape

One more method of garment finishing is being used in the sewing industry. This is a process by which garments are placed on to an adjustable human shape “form” and steam is then injected through the cloth from the inside. This is followed by a drying cycle with hot, dry air.

This method of garment final “pressing” does not employ the conventional type of press, although the principle of the process is very similar, i.e. the cloth is subjected to steam action to remove wrinkles and the cycle of drying sets the garment in its correct shape.

The essential difference between this and conventional pressing is that with this method performed on a shaped dummy, the garment is stated to retain its correct contours.

The “form” on which the garment is treated revolves, enabling the operator to work all round the garment without his / her moving. Smoothing of linings is reduced to a minimum. The steam cycle and drying cycle is about one and a half minute. The equipment is fully automatic.

XIII. Open the brackets using the correct tenses.

1. I ... (to be asked) to come to the pressing shop ten minutes ago.

2. Our new specialists ... (to be sent for) tomorrow.

3. We ... (to be asked) to buy a new iron yesterday.

4. She ... (to be given) a new magazine today.

5. Synthetics ... (to be much spoken) about.

6. They ... (to be asked) to make a report on new methods of pressing at our next meeting.

XIV. Give a summary of the text.

XIV. Work as an interpreter. Translate into English.

1. Все шерстяные ткани должны утюжиться с изнанки.

2. Мы знаем, что различные ткани требуют различной утюжки.

3. Известно, что для синтетических тканей применяется электрический утюг с терморегулятором.

4. Каждый специалист знает, что утюжка и глажение – не одно и то же.

5. Известно, что изделия из крепа нужно гладить сухими.

UNIT 14 Food processing

I Read and remember the following words:

1.a staff – персонал

2.a demand – спрос

3.moist –сочный

4.crumbly – рассыпчатый

5.crusty –твердый

6.muffins –кексы

7.rolls –ролы

8.carbohydrates – углеводы

II Read and remember the following phrases:

1.to support human life – для поддержания жизни человека

2.to share a meal – разделить трапезу

3.basic necessities of life – основные потребности для жизни

4.cornmeal pancake – блин из кукурузной муки

5.flat bread – плоский хлеб

6.Christian church – христианская церковь

7.leavened bread –дрожжевой хлеб

8.to be lighter – быть легче

9.whole wheat bread – пшеничный хлеб крупного помола

10. rye bread – ржаной хлеб

11.to provide energy and protein – обеспечивает энергией и белком

III. Read and translate the text:

TEXT A

Bread and baking

Bread in some form is eaten almost everywhere in the world. It is called “the staff of live” because it can go far in meeting people’s need for food – in supporting human life. (A staff is a long stick that is used for support walking.) After the word “bread” has taken on other special meanings. “Breaking bread” (sharing a meal) is a sign of friendship. “More bread!” (a demand for the basic necessities of life) has been the slogan of many revolutions.

Most North Americans and Europeans tend to think of bread as a food that is moist and crumbly on the inside and crusty on the outside. The bread has many different forms in Greece, for example, bread is often pita, wheat-flour bread that is simply a thin pocket of crust with a hollow inside. In Mexico, in common bread is a delicate cornmeal pancake known as a tortilla.

The breads of the world are two main kinds – flat and leavened. Flat breads are those such as the Greek pita and Mexican tortilla. They also include religious breads – the matzoth eaten by Jews during Passover and the wafers used in Communion in Christian churches.

Leavened breads are lighter than flat breads because they contain a rising. They include: white or whole wheat bread, rye bread, muffins, and rolls. There are many other bakery products that can be considered forms of bread, such as: cakes, cookies, crackers and pretzels.

In most of its forms, bread is an important source of carbohydrates, which provide energy and protein, which the body uses in building and repairing its cells. Most bread also contains B vitamins and some minerals.

VI Answer the questions:

1. Why bread is called “the staff of live?

2. What forms of bread are in different countries?

3. What are two main kinds of the world’s breads?

4. What are other bakery products?

5. What are vitamins in breads?

V Complete the sentences with the words from the text:

1. The bread has many different forms in ___________, for example, bread is often pita, wheat-flour bread that is simply a thin pocket of crust with a hollow inside.

2. In Mexico, in common bread is a delicate cornmeal pancake known as ___________.

3.The breads of the world are two main kinds – _____________and leavened.

4. Flat breads are those such as the Greek pita and ____________________.

5.They also include religious breads – the matzoth eaten by _________ during Passover and the wafers used in Communion in Christian churches.

6.Leavened breads are lighter than flat breads because they contain ______________.

VI Make up sentences with the terms:

to share a meal; basic necessities of life; cornmeal pancake; flat bread; Christian church; leavened bread; to be lighter; whole wheat bread; rye bread; to provide energy and protein

VII Give definitions to the words:

a staff; a demand; moist; crumbly; crusty; muffins; rolls; carbohydrates

VIII Speak on the topic using the following words and word-combinations:

flat bread; the Greek pita; Mexican tortilla; religious bread; the matzoth; Christian churches; leavened bread; to be lighter; to contain a rising; bakery products; source of carbohydrates; to provide energy and protein

IX Read and remember:

1.yeast bread – дрожжевой хлеб

2.the sponge method – метод брожжения

3.the straight-dough method –метод смешанного замешивания

4.flour –мука

5.to ferment –бродить

6.kneading the dough –месить тесто

7.the trapped gas – на медленном огне

8.kneading –месить

9.plunging a fist into the dough –погрузить кулак в тесто

10.preheated oven – предварительно разогретая духовка

11.to form into loaves – сформировать в форму булки

12.baking sheets – листы для выпечки

13.the shape of a gently sloping – покатой формы

X Read the text and define the main idea of it:

TEXT B

Making yeast bread

Two common ways of making yeast bread are the sponge method and the straight-dough method. In the sponge method, the yeast is first mixed with water and some of the flour. This mixture, called a sponge, is allowed to ferment before the rest of the ingredients are added. In the straight-dough method, all the ingredients are mixed at once.

After the ingredients are mixed together in the proper amounts, several steps remain— kneading the dough, letting it rise, releasing the trapped gas, allowing the bread to rise again, and baking the bread.

For the gluten to develop properly, most breads made at home require about 10 to 20 minutes of kneading. The purpose of kneading is to work the dough into a uniform texture. To knead bread dough, put the dough on a lightly floured board and flatten it with the palm of your hand. Pick up the edge farthest from you and fold it over the edge nearest you. Push the edges together with the heel of your hand. At the same time, push the mass of dough away from you. Then turn the dough a quarter of the way around and repeat the process. This folding, pushing, and turning process is repeated until the dough is smooth and shiny and has lost all of its stickiness.

Next, the dough is allowed to rise until it has doubled in bulk. For this step, the kneaded dough must be placed in a warm, preferably moist place, away from any cold drafts. The temperature should be about 27 to 29 °C (81 to 84°F). An ideal spot is an unlighted oven.

The dough is covered with a sheet of waxed paper or a clean towel. This prevents a dried crust from forming on the outside.

Depending on the recipe and the amount of yeast used, some kneaded doughs take close to 24 hours to double in bulk. Others take as little as 1 hour. To test whether dough has doubled in bulk, press the tips of two fingers lightly and quickly about 1.5 centimeters (1/2 inch) deep into the dough. If the dent remains, the dough has doubled.

After the dough has risen, it is necessary to release the gas trapped within it. For hand-kneaded dough, this is done by plunging a fist into the dough to collapse it and then kneading it for a few minutes. Then the bread is allowed to rise again, so that it will have a light and even texture.

Baking is the final stage in the bread making process. The dough is placed in a preheated oven. Most wheat bread is baked in pans. Some breads, such as French bread, are formed into loaves and placed directly on baking sheets. It is important that the bread be heated evenly from all sides.

The heat of the oven gives the yeast its last chance to work, and most loaves will rise about 5 centimeters (2 inches) while baking. The yeast is not killed until the inside temperature of the loaf exceeds 54°C (130°F). It takes longest for the center of the loaf to reach that temperature, and the yeast in the center has the longest time to work. As a result, most baked breads have the shape of a gently sloping.