Improve [ɪm'pruːv] (v) - поліпшувати, удосконалювати
to improve the quality of ice-cream; to improve the vitamin content; to improve whipping ability
supply [sə'plaɪ] (v) – постачати, забезпечувати
to supply with food; to supply with vitamins; to supply with electricity
ADDITIONAL VOCABULARY
Exercise 2. Look through the words and word-combinations and remember them.
egg yolk – яєчний жовток
(to be) high in cost – який (що) дорого коштує; (дорогой) дорогий
cane sugar – тростинний цукор, сахароза
beet sugar – буряковий цукор
viscosity – в’язкість, липкість; тягучість
mellowness – спілість, зрілість, м'якість, соковитість
milk solids-not-fat – молочні нежирні тверді тіла
waterholding capacity – здатність утримувати воду
Exercise 3. Learn most useful and common words.
due to - завдяки; внаслідок; в результаті
i.e. = id est = that is – тобто
however – проте, однак; незважаючи на
mainly – головним чином, в основному
such as – такий як
especially – особливо, спеціально
etc. = et cetera – і так далі
thereby – за допомогою цього; у такий спосіб, у зв'язку з цим
mix = mixture – суміш, мішанина
INTERNATIONAL WORDS
Exercise 4. Read the following words and give their Ukrainian equivalents.
sucrose ['s(j)uːkrəus]
tendency ['tendənsɪ]
concentration [ˌkɔnsən'treɪʃ(ə)n]
constituent [kən'stɪtjuənt] [kәn´stitjuәnt]
crystal ['krɪst(ə)l]
formation [fɔː'meɪʃ(ə)n]
type [taɪp]
gelatin ['ʤelətiːn]
texture ['teksʧə]
GRAMMAR EXERCISES
Exercise 5. Read the following sentences. Define the functions of the Infinitive. Translate the sentences into Ukrainian.
1. Milk fat contributes a characteristic mellowness to produce full creamy flavour.
2. To obtain the desired sweetness of ice-cream it is necessary to blend sucrose with other sugars.
3. Milk solids are to include the proteins, the milk sugar and the mineral matter.
4. To improve whipping ability is desirable in ice-cream making.
5. Stabilizers are used to prevent the formation of large ice crystals in ice-cream.
6. Mrs. Alexander Hamilton was the first to introduce ice-cream into the United States.
Exercise 6. Fill in the blanks with prepositions: to, of, from, to, for, by, in.
1. Ice-cream is composed …… mixture of food materials.
2. Milk fat is high ……. food value.
3. The percentage of the sweetening agent is influenced ……. four factors.
4. The gelatin comes ……..animal sources.
5. Milk solids-not-fat increase resistance ……..melting.
6. ……..many years sucrose was the only sweetening agent added ……ice-cream.
GENERAL COMPREHENSION EXERCISES
Exercise 7. Look through Text A. Find the answers to the following questions.
1. What is ice-cream composed of?
2. How is the composition of ice-cream expressed?
3. What is the most important constituent of ice-cream?
4. What factors influence the percentage of the sweetening agent?
5. Why are stabilizers used?
Text A.
Composition and properties of ice cream
Ice cream is composed of a mixture of food materials such as milk products, sweetening materials, stabilizers, flavours or egg products which are referred as ingredients. The effect of these ingredients upon the finished product is due to the constituents of the ingredients. The composition of ice cream is usually expressed as percentage of its constituents, i.e. percentage of milk fat, milk solids-not-fat, sugar, egg yolk solids, stabilizers and total solids.
Milk fat is the most important constituent of ice cream, is high in food value and high in cost. It contributes a characteristic richness and mellowness to produce full, rich, creamy flavour. A satisfactory fat content is 12% or slightly above.
Milk solids-not-fat are the solids of skim milk. They include the properties, the milk sugar and the mineral matter. Milk solids-not-fat increase viscosity and resistance to melting but lower the freezing point.
Sweetening agents are the sugars used in ice cream. For many years, sucrose (cane or beet sugar) was the only sweetening agent added to ice cream. However, during the last thirty years there has been an increasing tendency to obtain the desired sweetness by blending sucrose with other sugars. The percentage of the sweetening agent is influenced mainly by (1) the desired concentration of sugar in the mix, (2) the total solids content of the mix, (3) the effect on the properties of the mix such as freezing point, viscosity and whipping ability, (4) the concentration in the sugar source of substances other than sugars.
Egg yolk solids impart a characteristic delicate flavour. Egg yolks improve whipping ability and are especially desirable in mixes where fat is obtained from butter, butter oil etc.
Stabilizers are used to prevent the formation of large ice crystals in ice cream. They are of two general types: (1) the gelatin type, which comes from animal source such as calf skin, pork skin, bones and supply certain desirable amino acids, (2) and the vegetable stabilizers. All stabilizers have a high waterholding capacity.
Total solids replace water in the mix and thereby increase the nutritive value and viscosity and improve the body and texture of the ice cream.
VOCABULARY EXERCISES TO BE DONE AT HOME
Exercise 8. a) Do exercises 1, 2, 3 again.
b) Repeat the words in exercise 4 and memorize them.
Exercise 9. Translate the following word combinations in written form.
a) into Ukrainian
1. sweetening materials
2. egg products
3. milk fat
4. total solids
5. creamy flavour
6. mineral matter
7. the desired concentration
8. delicate flavour
9. to come from animal sources
b) into English
1. склад морозива
2. жовток яйця
3. дорогий
4. вміст жиру
5. зняте молоко
6. точка замерзання
7. властивості суміші
8. поживна цінність
Exercise 10. Arrange the following words in pairs of synonyms:
To be composed of; milk products; flavour; to obtain; substance; capacity; thanks to; to reduce; to use; taste; to consist of; to comprise; to include; to lower; dairy products; to apply; due to; matter; to gain; ability.
Exercise 11. Fill in the blanks with the right words:
1._______ is the most important constituent of ice-cream.
a) sweetening agent
b) milk fat
2. Milk solids include _______ and the mineral matter.
a) the proteins
b) the carbohydrates
3. All stabilizers have a high _______ capacity.
a) waterholding
b) heat-absorbing
4. Total solids _______ the nutritive value and viscosity of the ice-cream.
a) lower
b) increase
5. Egg yolk solids impart a characteristic _______ flavour.
a) delicate
b) bitter
Exercise 12. Read Text A again. Divide the text into logical units according to the content. Give a corresponding heading to each of the units. Write them down.
Exercise 13. List the principle ideas of Text A.
Exercise 14. Express your opinion on the principle ideas of Text A using the following key-patterns:
· In my opinion … - З моєї точки зору...
· To my mind … - по-моєму...
· As far as I know … - наскільки я знаю...
· I think that the author … - я думаю, що автор...
INDIVIDUAL WORK.
COMPREHENSION, COMPOSITION, PRECIS WRITING
Exercise 15. Read Text B attentively.
Text B.
A satisfactory composition produces an ice cream having the desired combination of cost, food value, flavour, body and texture, cooling effect, colour scheme, viscosity, whipping ability and freezing point. Some of these characteristics are fairly closely associated. For example, a lower freezing point increases the cooling effect and tends toward a more pronounced flavour. As a general rule delicate flavours are preferable to harsh ones, but in any case the intensity of flavour should be only strong enough to be easily recognized and delicately pleasing to taste.
Although the methods of processing and freezing influence these characteristics of ice cream, the effect of the constituents supplied by the ingredients is more important. Therefore the role of each constituent should be understood.
Exercise 16. Read Text B again. Give the title to the text.
Exercise 17. Write a summary of Text B, use the key-patterns.
Exercise 18. General Topics for Discussion and Composition (based on Text A and Text B)
- Composition of ice cream.
- Properties of the ingredients of ice cream.
Unit X
VOCABULARY EXRCISES
WORDS TO REMEMBER
Exercise 1. a) Read the words aloud several times and memorize them.
b) Translate the following word combinations with the new words.
choice [ʧɔɪs] (n) [´tʃɔis] - вибір
the right choice; the large choice of ingredients; to make a good choice.