Exceed [ɪk'siːd] (v) - перевищувати
to exceed the percentage content; to exceed speed; to exceed the limit
ADDITIONAL VOCABULARY
Exercise 2. Look through the words and phrases and remember them.
tallowy (adj) – сальний; схожий на сало
rancid (adj) – прогірклий, протухлий (особл. про жири)
clean flavour – свіжий смак
off-flavour – несвіжий смак
surplus (n) – надлишок, перевищення
to bear in mind– мати на увазі
Ibs.= pounds – фунти
Exercise 3. Learn the most useful and common words.
as…as– так само, як
seldom – нечасто, зрідка
too – дуже; украй
neither… nor – ні… ні…
INTERNATIONAL WORDS
Exercise 4. Read the following words and give their Ukrainian equivalents.
company ['kʌmpənɪ]
concentrate ['kɔnsəntreɪt]
season ['siːz(ə)n]
combination [ˌkɔmbɪ'neɪʃ(ə)n]
acidity [ə'sɪdətɪ]
GRAMMAR EXERCISES
Exercise 5. Read and translate the following sentences paying attention to the expressions of comparison.
1. Whole milk is as desirable as solids-not-fat in ice-cream manufacture.
2. Fresh whole milk is more expensive than fresh skim milk.
3. This problem is not so difficult as that one.
4. Frozen cream is a less desirable source of butterfat than fresh sweet cream.
5. Plain condensed skim milk is used more frequently than any of the other condensed milk products.
Exercise 6. Read and translate the following sentences paying attention to the Modal Verbs.
1. Only the best fresh cream should be used for storing frozen cream.
2. In frozen cream certain off-flavours may develop.
3. Fresh skim milk should have a low acidity and a clean flavour.
4. Butter can be transported at low cost and can be stored for months.
5. Non-fat dry milk must be kept in cold storage.
GENERAL COMPREHENSION EXERCISES
Exercise 7. Look through Text A. Find the answers to the following questions.
1. What milk should be used in the production of ice-cream?
2. Why is fresh sweet cream expensive?
3. What off-flavours may develop in frozen cream?
4. Why should fresh skim milk be used in ice-cream making?
Text A.
Milk products used in ice cream
Whole milk is very desirable as a source of fat as well as of milk solids-not-fat. Only of clean flavour and odour, with low acidity of 0,2 per cent or less, should be used. A combination of milk and sweet cream is probably the best source of fat for ice cream. Fresh whole milk is seldom used because in many markets it is too expensive as a source of fat and milk solids-not-fat. Fresh sweet cream is the most desirable concentrated source of butterfat for use in the mix. Other concentrated milk products do not impart the same clean, rich, creamy flavour that is carried by a good quality sweet cream. Cream concentrating 40 per cent fat should not exceed 0,15 per cent acidity and should be free from off-flavours and odours. But sweet cream is relatively expensive as a source of fat and is difficult to secure in good quality at certain seasons of the year on some markets. Frozen cream is stored by many companies during the months of surplus and low price. Only the best fresh cream should be used for storing frozen cream. It should be pasteurized at 165° to 175° F for 15 minutes to inhibit the development of off-flavours. Neither the milk nor the cream should come into contact with exposed iron and copper. Copper, iron and bronze may dissolve in the cream, producing a tallowy and metallic flavour during storage of the frozen cream. In frozen cream certain off-flavours may develop, such as rancid, fishy, oily and tallowy ones. When we store cream for use in ice cream we must bear in mind that the addition of 10 per cent by weight of cane sugar is necessary. Fresh skim milk should be used in the mix, because it is a cheap source of milk solids-not-fat. It should have a low acidity and a clean flavour. A 40-quart can of skim milk will contain about 7,5 Ibs. of milk solids-not-fat.
VOCABULARY EXERCISES TO BE DONE AT HOME
Exercise 8. a) Do exercises 1, 2, 3 again.
b) Repeat the words in exercises 4 and memorize them.
Exercise 9. Translate the following word combinations in written form.
a) into Ukrainian
1. clean odour
2. to impart the creamy flavour
3. to be free from off-flavours
4. to store frozen cream
5. to inhibit the development
b) into English
1. низька кислотність
2. краще джерело
3. вершки хорошої якості
4. відносно дорогий
5. сальний і прогірклий смак
6. тростинний цукор
Exercise 10. Arrange the following words in pairs of antonyms.
Good; cold; off-flavour; cheap; clean flavour; desirable; hot; seldom; to buy; often; after; undesirable; expensive; to sell; to increase; bad; before; to close; different; to lower; to end; to open; the same.
Exercise 11. Fill in the blanks with the right words.
1. _____ is the most desirable concentrated source of butterfat for the use in ice cream.
a) frozen cream
b) fresh cream
2. Only milk of _____ and a low acidity should be used.
a) clean flavour
b) off-flavour
3. Fresh whole milk is seldom used because it is too _____.
a) cheap
b) expensive
4. Frozen cream should be _____ at 165° to 175° F for 15 minutes.
a) pasteurized
b) desiccated
Exercise 12. Read Text A again. Divide it into logical units. Express the main idea of each unit in a single sentence in English.
Exercise 13. Write a summary of Text A. Use the key-patterns.
INDIVIDUAL WORK.
COMPREHENSION, COMPOSITION, PRECIS WRITING
Exercise 14. Read Text B attentively.
Text B.
Unsalted butter (sweet butter) is next to sweet cream in importance as a source of fat. The advantages of butter are such that it is a comparatively cheap source of fat; it can be transported at low cost, can be stored for months with little deterioration in quality and is nearly always available in fairly uniform quality.
Non-fat dry milk is one of the concentrated solids-not-fat which frequently used. There are three forms of non-fat dry milk on the market: spray process powder, drum-dried powder and flakes. Each contains over 90 per cent milk solids-not-fat. Non-fat dry milk should be bought only in such quantities as can be used before the product develops off-flavours and preferably should be kept in cold storage.
Plain condensed skim milk is used more frequently than any of other condensed milk products. The keeping quality of condensed skim milk is only a little better than that of cream. Condensed skim milk varies from 25 to 35 per cent in milk solids-not-fat.
Exercise 15. Read Text B again. Give the title to the text.
Exercise 16. List the principle ideas of the text. Write them down in your summary of Text B.
Exercise 17. General Topics for Discussion and Composition (based on Text A and Text B)
- Milk products used in ice cream.
SUPPLEMENT
Exercise 1. Read Text I attentively.
Text I.
ICE CREAM AND RELATED PRODUCTS
Plain condensed whole milk is perfectly satisfactory for use in ice cream. It has been pointed out that it was not in general use in the past but more recently this milk is being used extensively as an ingredient in the manufacture of ice-cream. It is reported that this milk is easily transported and handled in bulk form and for many plants is the main source of both fat and milk solids-not-fat. It has been also found out that such product is prepared to contain approximately 18 to 19 per cent fat and 20 to 21 per cent milk solids-not-fat. It is specified by ice cream manufacturer. Then the ice-cream mix of the desired composition is readily composed by the addition of sugar and stabilizers.
Exercise 2. Speak on the usage of plain condensed whole milk in the ice-cream manufacture. Use the underlined key-patterns.
Exercise 3. Read Text II attentively.
Text II
SWEETENED CONDENSED WHOLE MILK AND SKIM MILK
Sweetened condensed whole milk and skim milk are sometimes used as a concentrated source of milk solids-not-fat. The added sugar as it has been stated (40 to 44 per cent) improves the keeping quality over that of plain condensed milk. It has been stressed that sweetened condensed milk is thick and viscous but not so easily handled as the plain condensed. It should be mentioned that a defect in this milk is the tendency to crystallization of milk sugar (lactose) into large crystals.
Sweetened condensed milk should be smooth in texture, free from excessive amounts of copper develop into a tallowy or oxidized fat flavour.
The author points out that special commercial products are sometimes used as constituents of ice-cream mix. These products include sodium caseinate, delactosed milk products, modified non-fat-milk solids, certain mineral salts or combination of some of these products. The functions of these products as far as we know vary, depending upon their composition and purpose. In conclusion it may be said that the products are designed mainly to improve whipping qualities, storage properties, resistance to heat shock, body and texture, to increase the solids content or for mild adjustment of mix acidity.
Exercise 4. Read Text II again. This time choose the sentences reporting:
a) the role of added sugar;
b) the defect in sweetened condensed milk;
c) the influence of excessive amount of copper and iron;
d) the designation of special commercial products.
Exercise 5. Write a summary of Text II using the underlined key-patterns.
Exercise 6. Read Text III attentively.
Text III
FRUITS IN ICE CREAM
The ice-cream trade is one of the chief markets for fresh, frozen and canned fruits. Strawberry ice-cream ranks third among flavours, being about 8 per cent of total amount of ice cream made. Other fruit flavours are popular in season and are consumed more or less throughout the year.
Fruit flavours are available as (1) extracts prepared from the fruit, (2) artificial compounds and (3) true extracts fortified artificially.
TABLE
Amount and preparation of fruits and nuts for ice cream
| Flavour | Fruit Sugar Ratio | Quantity of Fruit Per Cent of Mix | Kind of preparation | Colour |
| Apple | 7 to 1 | 20 to 25 | sliced | Light yellow |
| Apricot | 3 to 1 | 20 to 25 | Sliced, diced or puree | Light orange, yellow |
| Banana | none | 18 to 20 | puree | Natural (no colour added) |
| Blackberry | 3 to 1 | Crushed or puree | Light red | |
| Cherry | 5 to 1 | 15 to 20 | Whole or crushed | Light red |
| Pineapple | 4 to 1 | 12 to 15 | Diced or crushed | Natural |
| Strawberry | 3:1 to 4:1 | 15 to 20 | Sliced, crushed or puree | Pink |
| Almond | 2:1 to 9:1 | 3 Ibs per 10 gal mix | Broken | No colour added |
| Walnut | 2:1 to 9:1 | 4 Ibs per 10 gal mix | Broken | No colour added |
| Pistachio | 2:1 to 9:1 | 4 Ibs per 10 gal mix | Whole and broken | Light green |
Since fruit ice cream contains a higher percentage of sugar than plain ice cream it should be drawn from the freezer at about 1ºF colder. A drawing temperature of 23º F for the batch freezer or 20ºF for the continuous freezer is satisfactory under most conditions.
Fresh fruit must be considered the best source of flavour when available. The fruit should be washed and peeled and then mixed with sugar in the ratio of 2 to 7 Ibs fruit to 1 Ib sugar (see the table) and held at about 40ºF for 12 to 24 hours before using. During this aging period a large part of the juice and flavour of the fruit will combine with sugar to form fruit syrup. This syrup will impart to the ice cream the full flavour of the fruit more effectively than would the fresh fruit immediately.
The aged fruit-sugar mixture used at the rate of 15 to 20 per cent produces good results with many fruits. Fruits may be used whole, sliced, crushed, diced, pureed (coarse, medium or fine) or as juice. The amount of fruit varies from 10 to 25 per cent of the weight of the finished product. In every case fruit ice-cream should contain not less than 3 per cent by weight of clean, mature, sound units or the juice therefore.
The established flavours of ice cream can be improved by the addition of concentrated fruit juice, fruit concentrates or essences. Candied fruit such as cherries, pineapple and citron, orange, lemon and etc. are very good flavouring materials. They are used for rich types of ice cream: puddings, mousse – and as decorative material for fancy moulded ice cream, sherbets and ices.
Words
strawberry – суниця, полуниця
apricot – абрикос
blackberry – чорна смородина
cherry – вишня
pineapple – ананас