I. Skim the following texts for general understanding. Pay attention to the words in bold

Ice cream

Ice-cream is a frozen dairy food made from cream

or butterfat, milk, sugar, and flavourings. Frozen custard

and French-type ice creams also contain eggs. Hundreds of

flavours have been devised, the most popular being vanilla,

chocolate, and strawberry.

Iced desserts were introduced into Europe from the

East. Marco Polo brought back descriptions of fruit ices from his travels in China. Italian cooks developed recipes and techniques for making both water and milk ices; Buontalenti, one of the cooks taken to France by Catherine de Medici, first prepared such treats for the French court.

In 1670 a Sicilian, Francisco Procopio, opened a café in Paris and began to sell ices and sherbets, which became so popular that by 1676 there were 250 ice makers in he capital. Tortoni, owner of a café in late-18th-century Paris, is credited with developing cream ices. In the United States, ice cream was served by George Washington, Thomas Jefferson, and Dolley Madison. Philadelphia became the hub of ice-cream manufacture in the United States; the ice-cream soda was invented there in 1874. The ice-cream cone, portable and self-contained, originated at the 1904 World's Fair in St. Louis, Mo., U.S.

Commercial ice cream is made by combining, under constant agitation, the liquid ingredients (milk, cream, syrups, etc.). These liquids are heated and combined with dry ingredients (sugar, stabilizers, dried eggs or milk) to form a mix, which is then pasteurize d and homogenize d. The mix is ripened for several hours in a refrigerated,, then combined with finely chopped fruit, nuts, or other solids. The mix is agitated while being frozen in order to incorporate air and control the size of the ice crystals that are formed. The partially frozen ice cream is drawn off into packages and frozen solid, or "hardened." So-called soft-service ice cream was invented in 1939; it is served directly from the freezing machine without being allowed to harden.

Yogurt

Yogurt − also spelled YOGHURT, YOURT, or YOGHOURT, fermented milk food having a smooth texture and mildly sour flavour because of its lactic acid content. Yogurt may be made from the milk of cows, sheep, goats, or water buffalo. Cow's milk is used in the United States and north-central Europe; sheep's and goat's milk are preferred in Turkey and southeastern Europe; milk from the water buffalo is most commonly used in Egypt and India.

Yogurt may have originated in Turkey, although there are many stories about its discovery. It is made in Turkish homes by boiling milk in an uncovered pan to sterilize it and to evaporate water; after cooling, the milk is inoculated with yogurt from a previous batch, incubated a few hours, and then slowly cooled to room temperature before use.

Yogurt is known and consumed in almost all parts of the world. Various flavours and sweetening may sweetening, or natural yogurt may be mixed with fresh fruits or vegetables. A salad of yogurt, sliced cucumbers, and spices is served in India and several Middle Eastern countries. Yogurt is also used in soups and sauces.

II. Scan the text. Find in the text the English equipments of the following words:

Сливки (густой жирный верхний отстой молока), сладкий крем (из яиц и молока), покрытый льдом/покрытый сахарной глазурью/ глазированный, угощение, изготовитель мороженого, центр, рожок, перемешивание, яичный порошок, пастеризовать (молоко), бак, гомогенизировать, выдерживать (о продуктах), крошить, твердая пища, застывать, мягкое мороженое, кислый, вкус/ аромат, молочная кислота, содержание, выпаривать/ сгущать, обогащать, партия, охлаждать, вкусовые добавки, подсластитель.