Укажите номера пропущенных слов в следующих предложениях

1. The development of … in food causes its spoilage. 2. Retarding the growth of microorganisms or their entire destruction aids to … foods. 3. Heating results in a … or … product. 4. After pasteurization and sterilization food must be protected from fresh …. 5. Before the discovery of the method of canning it was impossible to keep … foods for a long time. 6. Refrigeration is widely used as a means of … the low temperatures in the storage of perishable foods. 7. Studies indicate that during storage foods may undergo changes in … texture and food …. 8. Food drying means the … of moisture to such a point that no spoilage takes place. 9. Drying may … enzyme action and thus prevent rapid … of foods. 10. The sublimated product … its shape though its total … is reduced. 11. By … in water the reconstitution of the sublimated product can be easily achieved. 12. Reconstituted products … the original fresh products in flavour and colour.

1. immersion 2. resemble 3. spoilage agents 4. removal 5. preserve 6. retard, deterioration 7. perishable 8. flavoury, value 9. hastens 10. contamination 11. retains, weight 12. pasteurized, sterilized

6. Ответьте на вопросы:

1. What is the subject of the text? 2. What causes food spoilage? 3. What methods of food preservation are spoken about? 4. What are the principles of food heating? 5. Why has canning become popular in food preservation? 6. What foods can be preserved by refrigeration? 7. What changes can foods under cold storage undergo? 8. How are foods affected served by freezing? 9. What chemical preservatives are usually used for food preservation? 10. What is the main requirement for efficient drying of foods? 11. What alteration of the product does drying cause? 12. What happens to the freeze-dried product? 13. Why does the sublimated product require no refrigeration? 14. How is the reconstruction of foods achieved? 15. What are the advantages of freeze drying?

7. Кратко расскажите на английском языке:

1) о средствах сохранения пищи и их главной цели;

2) о принципах тепловой обработки;

3) о возможности сохранения скоропортящихся продуктов методом консервирования;

4) о хранении продуктов методом охлаждения;

5) об основных консервантах пищи;

6) о пользе сушки пищевых продуктов;

7) о восстановлении сублимированного продукта;

8) о преимуществах сублимационной сушки.