Reading. I. Scan the text and find out the origin of the word “butter”.Pay attention to the words in bold

I. Scan the text and find out the origin of the word “butter”.Pay attention to the words in bold.

(A)Butter is a dairy product, made by churning cream or milk. Butter is used as a spread and a condiment,as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat s urrounding minuscule droplets consisting mostly of water and milk proteins. The most common form of butter is made from cows' milk, but it can also be made from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt,

flavorings, or preservatives are sometimes added to

butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. When refrigerated, butter remains a solid, but softens to a spread able consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is911 kg/m³.

(B)Butter generally has a pale yellow color, but varies from deep yellow to nearly white. The color of the butter depends on the animal's feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.

(C)The term "butter" is used in the names of products made from puréed nuts or peanuts, such as peanut butter. It is also used in the names of fruit products, such as apple butter. Other fats solid at room temperature are also known as "butters"; examples include cocoa butter and shea butter. In general use, the term "butter," when unqualified by other descriptors, almost always refers to the dairy product. The word butter, in the English language, derives (via Germanic languages) from the Latin butyrum, borrowed from the Greek boutyron.

(D)Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter.

Another method for producing cultured butter, developed in the early 1970s, is to produce butter from fresh cream and then incorporate bacterial cultures and lactic acid. Using this method, the cultured butter flavor grows as the butter is aged in cold storage. For manufacturers, this method is more efficient since aging the cream used to make butter takes significantly more space than simply storing the finished butter product.

(E) Today, dairy products are often pasteurized during production to kill pathogenic bacteria and other microbes. Butter made from pasteurized fresh cream is called sweet cream butter. Butter made from fresh or cultured unpasteurized cream is called raw cream butter.

(F)Throughout Continental Europe, cultured butter is preferred, while sweet cream butter dominates in the United States and the United Kingdom. Therefore, cultured butter is sometimes labeled European-style butter in the United States.(From Wikipedia, the free encyclopedia)

Notes:

shea масляное дерево

II. In the text, find the corresponding English equivalents to the following words and word combinations.

перемешивание/взбивание, приправа, выпекание, приготовление соусов, жарка, очищать вытапливание,, топлёное масло, мажущийся, плотность, бледный, вымешиваться/соединять, включать